All Roads Lead to the Kitchen: fudge bars

"Oh Fuuuuudge Pops" inspired by A Christmas Story for #FoodnFlix

I know Christmas is over, but I'm guessing I'm not the only one with a tree still twinkling in the corner. And since I had a hard time getting in the spirit this year, it's only been up for about a week now. We'll probably take it down on New Year's eve. In the same spirit, I'm bringing you a bit of an afterthought (though not really, because it was planned) today—what's four days in the grand scheme?

Now, I say it was planned. It's true. You may remember me mentioning earlier this month that I was hosting the current round of Food 'n Flix with my pick, A Christmas Story. I didn't actually make the entries due until yesterday, so I knew I'd be posting food with a bit of holiday inspiration behind it after the fact. And can I just say, I had so much fun coming up with something inspired by the movie!

I actually had a hard time narrowing it down. This is one of those movies that I watch at least once (usually more) every December; the whole family does. And I've been doing it for 30 years. I'll go ahead and call it a tradition. Though it's not a typical "foodie" flick, there is plenty of inspiration throughout. From the most basic inspiration, the holiday itself, to actual movie scenes. I'm not going to lie, the meatloaf and mashed potatoes that make regular appearances at the Parker's dinner table left me hungry for some good comfort food. Even the pot of red cabbage boiling on the stove got me thinking (you'll see a salad featuring red cabbage soon that I almost used for this post).

Sometimes I find myself on a mission that invokes tunnel vision. You may have noticed that this time, popsicles lay at the end of that tunnel. Right in my direct line of vision. Trying new and inventive varieties, in particular. Now, there's nothing wrong with that. Or so I thought.

My kids have a different take. While sorting through the different sizes and shapes of pops wrapped in wax paper and layered into freezer bags, they'll heave a small sigh. And come out empty handed.

Why can't we have any regular flavor popsicles? Why aren't there any good popsicles in here?

Oh. You mean you don't want tea or rum infused infused popsicles today darlings? And carrots, while undetectable, are still not ideal? Unctuous layers of toasted coconut isn't your thing? What do you mean you don't want a bit of spice in your popsicle?

So I wonder aloud why I don't just pour Kool-aid into the molds and freeze them. This of course earns nodding heads and smiles. Sheesh. No appreciation.

I nixed the Kool-aid and instead took requests. What kind do you want me to make? My youngest requested Fudgesicles and my daughter requested Strawberry.

I'm pretty sure my oldest is still holding out for Kool-aid.

Fudgesicles (Fudge Bars)

by Heather Schmitt-González

Prep Time: 5-10 minutes + time to freeze

Cook Time: 5 minutes

Keywords: dessert snack vegetarian chocolate milk popsicles American summer

Ingredients (4 (3 oz.) pops)

2 Tbs. (21 g/¾ oz.) semi sweet chocolate chips (or chopped)
⅓ c. sugar
1 Tbs. cornstarch
1½ Tbs. unsweetened cocoa powder
1¼ c. whole milk
pinch salt
½ tsp. pure vanilla extract
½ Tbs. (7 g/¼oz.) unsalted butter

Instructions

Place chocolate in bottom of a medium saucepan over low heat. Stir around a bit using a heat-proof rubber spatula until chocolate is melty.

Whisk in sugar, cornstarch, cocoa powder, milk, and salt. Raise heat to medium. Bring mixture to a boil, then reduce to a slow simmer. Let cook until mixture thickens, ~5 minutes. Remove from heat and whisk in vanilla and butter. Let cool a bit.

Pour into popsicle molds and freeze until solid, adding sticks at the right time for your molds.

slightly adapted from On a Stick

Strawberry Fruit Bars (Strawberry Popsicles)

by Heather Schmitt-González

Prep Time: 30 minutes + time to freeze

Cook Time: 5 minutes

Keywords: dessert snack vegan soy-free nut-free strawberries popsicles summer

Ingredients (8-10)

4 c. fresh strawberries, hulled & quartered
¾ c. superfine (or granulated) sugar
½ c. water
2 Tbs. freshly squeezed lemon juice

Instructions

Toss strawberries with sugar in a small saucepan and let sit for 30 minutes, or until strawberries have begun to release their juices. Add water and place pan over medium heat. Simmer until just softened, ~5 minutes. Let cool to room temperature.

Pour everything into blender and add the lemon juice and blend until smooth.

Divide mixture among popsicle molds and freeze until solid, adding sticks at the correct time for your molds.

slightly adapted from Paletas