This week, Dan and Amy took me to Sur la Table in Chestnut Hill so I could ooooh and ahhhh over all the kitchen pretties. (I felt like I was at the humane society and wanted to take all the puppies home with me but just couldn’t afford them.) Luckily I restrained myself and only walked out with a pretty new kitchen timer and corn on the cob holders.
As we walked down the aisles, I saw a set of rocket popsicle molds and tried to convince my friends to buy them. “Seriously!” I urged. “Making popsicles is so easy! You can even just pour orange juice in the molds and freeze them!”
Dan looked at me quizzically. “Yeah, if you’re a healthy mom.”
Well I’m definitely not a mother, and while I try to be healthy, sometimes my popsicle molds are begging to make me something a little bit richer than frozen juice. Like a creamy, chocolatey fudgsicle. Made with Nutella. Ohhhhhh yeah. This recipe couldn’t be easier. Whisk, pour, and freeze! I’m off to catch my plane to vacation-land, but I wanted to pass on this recipe before I leave. I know there are a few of you who have been begging for it. :) Enjoy!
Four more days. Four more days of sweltering Boston heat and then it’s off to L.A. for the weekend for… let me check the forecast… omigod it’s 101° in the Valley right now. Okay, I will prepare myself for more heat. But that’s totally fine, because four days after that, I’m off to Hawaii for the first time EVER(!!!), where it will be… in the mid-80s. Just like Boston.
But so much better thanks to the salty ocean breeze, right? And the fact that it’s Hawaii!!!
I’ve been “dealing with” this lovely summer sunshine by making all sorts of frozen treats. (That’s in quotation marks because I’m a Minnesota girl and there’s no way you’ll ever, EVER hear me complain about sunshine.) Ice cream, frozen yogurt, Nutella fudgesicles, and fruity popsicles. Right now I’m channeling something icy cool and tropical.
Yesterday, I wandered into Trader Joe’s while hungry… never a good idea. Luckily my only spontaneous purchase was a hunk of port salut cheese, which I carried home with 20 lbs. of groceries and a bag full of fresh basil and parsley from the farmers’ market. A mile. In my work clothes. In 85° heat.
Then, when I got home, I realized I had no crackers to munch on with my cheese! (Oh nos!) But that mini-crisis didn’t deter this girl. Meet homemade wheat thins! These, my friends, are the real deal. They taste just like the original, but better. And they take no time at all to whip up. (Unless, of course, you’re distracted and dump in 1 1/2 Tbs. of salt instead of 1 1/2 Tbs. of sugar and then have to carefully desalinate your cracker dough before proceeding. I have no idea who would do that.)
The trickiest part is rolling the dough thin enough. You want it so thin it’s almost transparent. Thin = crunchy!
Keep an eye on them while baking so they turn golden brown but don’t burn. And then comes the most difficult part of this recipe: try not to eat them all at once!