Roasted Banana & Butterscotch Pudding Pops

I'm really not very good at keeping up with the internet food celebrations.  National food days always pass me by and then I regret not making and consuming piles of waffles, or cookies, or whatever the rest of the world is eating.

There are a couple of reasons behind my lack of motivation for these pseudo holidays.  First, I always forget about them until the day before, and then I stare at my computer screen and whisper to myself, "Uhh, missed another one," and secondly, because even if I did get organized enough to keep up with them, my cravings do not often comply with what the rest of the world happens to be eating.  

However, this week was different, and that is because this week is Popsicles Week and I am almost always in the mood for a popsicle -- especially if it happens to be unearthly creamy.  

My Instagram feed has been overflowing with the prettiest frozen treats imaginable and I want to lick my phone so badly.  But ew, I heard that cellphones are reallyyyyy dirty, so I have tried to show some restraint. 

If you have not already invested in a popsicle mold for this Summer, you should.  I had one on my Amazon list forever before I finally ordered this one and I am so happy that I did.  Your eyes may be assaulted with an influx of popsicles before this Summer comes to an end, but I just have SO many ideas!  

I should tell you right now that these popsicles taste like banana and butterscotch, but the overarching flavor is pure and simple brown sugar.  The dark, molasses-y sugar blankets the soft and familiar flavors of the roasted bananas and the slightly salty butterscotch. 

I roasted my bananas with butter and brown sugar.  If your bananas are not quite as ripe as you would like, this is a wonderful way to deepen that banana flavor. 

The inspiration behind these pops goes entirely to Deb at Smitten Kitchen.  I came across her recipe for these Butterscotch Pudding Popsicles and I knew that I needed them in my life.  

I made her butterscotch base, and then added roasted bananas that I had pureed with a bit of coconut cream.  

I know, I know -- most of you are tired of this coconut cream fest, but I cannot bring myself to stop putting it in anything and everything. 

Because this base is so rich and thick, you do not have to wait to put the sticks into the popsicle molds.  I really like that because I am notoriously bad at remembering to come back and slide them in after two hours. 

The waiting is hard, but the rewards are unbeatable. 

My favorite part of popsicles are those long, rectangular indentations.  I do not know why, but they bring a whole lot of happiness to my heart. 

Are you a biter or a licker?  

I always begin very patiently and ladylike and then end up biting through the frozen bar of creaminess and hurting my teeth.  It's so worth it though. 

I know that these popsicles would not exactly win any beauty pageants.  They certainly have nothing on these rainbow pops in looks, but what they lack in allure, they make up in flavor. 

It is hot outside.  We need refreshment on a stick. 

Sincerely, 

Pedantic Foodie

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Roasted Banana & Butterscotch Popsicles 

makes 10 popsicles / adapted from Smitten Kitchen

for the roasted bananas

- 3 medium ripe bananas 

- 2 tablespoons unsalted butter, cut into cubes 

- 1 1/2 tablespoons light brown sugar 

- 1/2 cup coconut cream 

Preheat oven to 425 degrees.

Peel bananas and slice lengthwise.  Lay the bananas cut-side up in a glass baking pan and sprinkle with butter cubes and brown sugar. 

Roast for 15 minutes.  The sugar will have caramelized and the bananas deepened in color. 

Place the bananas, along with any syrup from the pan, in the work bowl of your food processor, along with the coconut cream.  Pulse until smooth.  Set aside while you prepare the butterscotch base. 

for the butterscotch base

- 3/4 cup heavy whipping cream 

- 3/4 cup light brown sugar 

- 2 tablespoons unsalted butter, room temperature 

- 1 tablespoon cornstarch 

- 1 1/2 cups whole milk 

- 1 teaspoon vanilla extract 

- heaping 1/4 teaspoon sea salt 

In a medium saucepan, combine heavy cream, brown sugar, and unsalted butter.  Place over medium-high heat and bring to a boil, then reduce the heat and allow the mixture to simmer for 10 minutes; stir the mixture frequently.  The mixture will become deeper in color and will thicken slightly. 

Whisk in cornstarch and milk and raise the heat to medium.  Cook, stirring frequently, for 5-10 minutes, or until the mixture has thickened to a pudding-like consistency.  Remove from heat and add salt and vanilla.

*Cook’s note: Be sure to taste the mixture at this point so that you can adjust the salt if preferred.  I like mine a bit on the saltier side, so I like to add a little extra.  Just do what tastes right to you! 

Whisk in the banana puree and allow the mixture to cool slightly before distributing amongst the popsicle molds.  Insert wooden popsicle sticks and freeze for 4-6 hours, until solid.

To remove, soak the molds in warm water for several minutes.  Enjoy!

*Cook’s note: I like to wrap my popsicles individually in parchment paper and zip-top freezer bags for longer storage. 

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Butterscotch Blondies with Smoked Almonds & Sea Salt

I have a hazy memory of a Saturday afternoon with my father and little sister, standing in line at Dairy Queen.  It’s one of those memories that has a cloudy, golden overlay - the kind that makes it impossible to see the fine details of the day, leaving only the general picture for reminiscing.  I am pretty sure we were wearing bathing suits, which means that a day of fishing had likely taken place beforehand.  There we stood, waiting in line for free ice-cream cones that were being handed out to all of us very hot, dairy-loving Virginians.

For some reason, I must have been feeling adventurous that day because I forsook my beloved chocolate-dipped cone for a butterscotch encased cone of fluffy ice cream.

Looking back, I am sure that this once-heavenly cone was not as revolutionary as my eight-year-old mind imagined it to be, but at that time, on that hot day - it was perfect.

Aside from its role in that singularly perfect cone and its nostalgic qualities, butterscotch does not often cross my mind.

However, after a request from my fiancé, I figured it was time for butterscotch to reenter my life.  

Of course, I could have simply poured this sweet butterscotch sauce over vanilla ice cream and called it a day, but this is the weekend and we have time to be a little fancy.

Blondies need baking makeup.  Unlike their chocolatey cousin, blondies just don’t do it for me on their own, so I poured a pan of butterscotch and a handful of smokey, salty almonds on top.  It seemed like the right thing to do. 

I’ve been wondering what my eight-year-old self would have thought of smoked almonds.  She likely would have been unimpressed and asked for the honey-glazed peanuts instead.  The things I didn’t know…

Something about the combination of smoked almonds and butterscotch is magical.  The geek in me is seriously thinking about trying to smoke cream for a smoked vanilla ice cream that I could pair with this sauce.  Hmm. Definitely putting that one on the list.

These blondies are super easy.  Like, you could make them with your five year old, and you should…unless they have tendencies to eat flour like my little cousins used to, then maybe you should just bake during nap time.

What do I know about kids?  Not much.  But, I’m good at feeding them sugary things, which makes up for all other shortcomings -- at least that’s what I tell myself. 

Melted butter and brown sugar gives these blondies a rich, buttery foundation that keeps them soft and chewy.  I tested these little darlings twice.  The first time I used baking powder, and bleh.  They were cakey and crumbly and just…really bad.  For the second batch, I used baking soda and they were perfect!  That, my friends, is the powering of leavening. 

No beating required, just a wooden spoon and a strong arm. 

Drizzled with butterscotch, sprinkled with almonds and we are almost done!  Pour yourself a glass of milk and set the oven timer.  

Simple and sophisticated, salty and sweet - and there you have it, blondies have more fun.

Bye!

Sincerely, 

Pedantic Foodie

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Butterscotch Blondies with Smoked Almonds & Sea Salt

makes 9 / butterscotch recipe adapted from Deb Perelman

for the butterscotch

• 2 tablespoons unsalted butter
• 1/4 cup brown sugar 
• 1/4 teaspoon salt 
• 1/4 cup heavy cream 
• 1/2 teaspoon vanilla extract 

Melt butter in a small saucepan over medium heat.

Once the butter has melted, whisk in brown sugar, salt, and heavy cream.  Bring to a slow boil and cook for five minutes.

Remove from heat and stir in vanilla extract.  Allow to cool while you prepare the blondie batter. 

for the blondies

• 1 large egg 
• 3/4 cup brown sugar 
• 1/2 cup unsalted butter, melted 
• 1 1/4 cup all-purpose flour 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 1/3 cup smoked almonds 
• sea salt 

Preheat oven to 375 degrees.

In a large bowl, whisk to combine egg and brown sugar.  Whisk in melted butter.  

Sift to combine flour, salt, and baking soda.  Add the dry ingredients to the egg mixture and whisk to combine.

Grease an 8-inch baking pan and spread the batter evenly into the pan.  Drizzle with prepared butterscotch sauce and use a small spatula to swirl the sauce through the top of the batter.  Sprinkle smoked almonds on top of the blondies and press the almonds gently into the batter.  Sprinkle lightly with sea salt.  

Bake for 15-20 minutes, until the edges are golden brown and the center looks almost set, but still slightly underdone.  

Allow the blondies to cool for 15-20 minutes before cutting and serving.  Enjoy!