Quite honestly, it never crossed my mind to make popsicles.  I tend to be a chocolate, dough or frosting fiend so popsicles didn’t naturally ‘call to me’.  But then I came across this recipe and something about it told me I just had to make it.  I think it was the mix of blackberries and honey but then again, it could have been the yogurt mixed in.  Whatever it was I’m glad that I did.  Because they are, in a word, delicious!

However, if blackberries aren’t your thing, or perhaps you want to try them with several other flavors, substitute 18 ounces of any fruit that you would like!

I found popsicle molds at my grocery store, however, I’ve also seen them at craft stores and retailers such as Target, K-Mart and Walmart.

Blackberry, Honey and Yogurt Popsicles (Bon Appetit, Summer 2010)

Makes 10 popsicles

• 2/3 cup water
• 2/3 cup sugar
• 3 (6 oz) packages of Blackberries
• 1 cup plain yogurt (I used “Greek Style”)
• 5 tsp. honey
• 4 tsp. fresh lemon juice
• ice pop molds for 10 pops
• 10 ice pop or lollipop sticks, if not included with molds

1. Bring 2/3 cups water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves.  Transfer simple syrup to small bowl and chill until cold, about 1 hour.
2. Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
3. Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
4. Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

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My husband loves a good milkshake.  And its all because of the ‘malt’ powder.  So when I started making desserts with malt in them (see Chocolate Malted Cookies) he was in heaven.  I recently came across a recipe for Chocolate Malt Pudding  and decided I had to give it a try.  The recipe did not disappoint!  Great chocolate malt taste with a velvety texture.  If you’ve never made homemade chocolate pudding (see Homemade Dark Chocolate Pudding) you are in for a real treat.  Not only does the homemade stuff far surpass anything store bought – but it is EASY to make!  Aside from a few minutes of constant stirring there’s nothing to it!

Chocolate Malted Pudding (adapted from Taste of Home magaine, April/May 2010)

Serves 6 (or 4 generously)

• 1/2 cup malted milk powder (NOT the chocolate powder)
• 1/4 cup sugar
• 2 Tbsp. cocoa powder
• 2 Tbsp. cornstarch
• 1/2 tsp. instant espresso powder*
• 2 cups milk (fat-free, 1% or whole)
• 2 oz. semisweet chocolate, chopped
• 1 tsp. vanilla extract
• whipped cream, to serve
• malted milk balls, chopped (for decoration)

1. In a small saucepan, combine the first five ingredients (through cornstarch).  Whisk in milk until smooth.
2. Cook over medium heat until mixture comes to a boil.  Cook 1 minute longer, stirring constantly.
3. Remove the heat and stir in the chocolate and vanilla until smooth.
4. Transfer to dessert dishes.  Cover with plastic wrap and refrigerate at least 4 hours before serving.
5. To serve, garnish  each serving with whipped cream and chopped malted milk balls.

*Espresso/coffee deepens the chocolate taste.  However, if you don’t have any and you’d prefer not to purchase it you can just leave it out.

Diva Entertains offers *beautiful* Cherry Blossom Cookie Favors.

When I first began dating my husband I quickly learned that he loved everything chocolate.  Especially dark chocolate.  So basically anything I made I either added chocolate chips to it or I dipped it in chocolate.  And he was happy.  But then I came across a recipe for homemade dark chocolate pudding and, having never made pudding, decided to give it a try.  It was easy.  Very easy.  And sinfully delicious.  And J was very happy.  So much so that here it is, nearly 15 years later, and it is still his all-time favorite dessert.

A girlfriend of mine mentioned that she often made ‘miniature’ desserts and they were always always a big hit so I thought I’d give it a try.  I used shot glasses that I picked up at T.J. Maxx (6 for under $5) and I just loved the look of how the pudding looks in them.  Although ‘portion-controlled’, they felt indulgent.  And way more special than putting it in a bowl!

*I used Hershey’s Cocoa Special Dark.  If you can’t find it (or dark cocoa), no worries.  Regular cocoa is just great.  If you want a bit deeper flavor – use 2 1/2 T. of the cocoa.

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