Gingery Watermelon Paletas

An outspoken proponent of my own vegetable anxiety, this week I found myself in the same emotional boat for another type of produce: fruit! Unable to resist the lush strawberries, plums, nectarines, and cherries displayed in all their warm-hued glory at the farmers market, I happily piled my grocery bag with cartons of fruit— then swung by the corner market and lugged a very heavy half-watermelon all the way home. (Arm work-out for the day. No three pound weights for me.)

So there I was, sweaty yet triumphant sitting amongst my ample summer fruit selection, and wondering how I was going to eat it all before the July 4th holiday. Freeze it? Make a pie? Cobbler? Jam? Hmm...so much effort in my tiny hot apartment and this solo fan is just not helping in the motivation department. I picked up my latest issue of Bon Appetit, idly flipping through, and stopped at a beautiful rose-colored display of cold, luscious treats. "Pretty in Pink," read the headline. "Two of the best things about summer: super-ripe produce and frosty dessert." Score!!

And so were these Gingery Watermelon Paletas born. I am very fond of paletas, as mentioned in my Cucumber-Lime Paletas post; the Mexican ice pops are known for their unexpected whirl of flavor from spice or flowers— a welcomed deviation from the plain old fruit & sugar combination. I was immediately intrigued by this recipe because it mixed some of my favorite Asian flavors—ginger and lime—with naturally sweet watermelon, requiring little added sugar to achieve this saccharine & spicy bite. I also added a dash of cayenne pepper to enhance that flavor juxtaposition—if you are adventurous, try chili powder too.

The Greek yogurt in this recipe creates a creamy paleta texture rather than icy; the result is a substantive pop that yields more body than just the pureed fleshy watermelon on its own. Equally fruity and frosty, this paleta is quite the summer refresher and a must for keeping cool.

Gingery Watermelon Paletas (from Bon Appetit July 2013 issue)
Yields: 10 paletas

Ingredients:
4 cups cubed seedless watermelon (from about half a 5-lb watermelon)
1/4 cup plain Greek yogurt
1 tsp. finely grated peeled ginger
Pinch of kosher salt
1/3 cup sugar (can adjust depending on taste; start with half and increase accordingly.)
1 Tbsp. fresh lime juice
pinch of cayenne pepper (optional)

Special equipment: ice-pop molds or ice-cube trays

Directions:
1. Puree watermelon, yogurt, ginger, salt, sugar, and lime juice in a blender until smooth. (Add more sugar if desired.)
2. Divide puree among ice-pop molds. Freeze until solid, at least 4 hours. If inserting popsicle sticks into molds, insert after 60 minutes of freezing, and use stick to stir mixture in molds to blend.

Chocolate Hazelnut Fudge Pops

A few months back, I wrote a guest post on Advice for a Twenty Something about two kitchen tools no quarter-century cook should be without. Guidance still standing, I want to amend the list to add one more essential gadget for the warm weather: popsicle molds, a must-have for these Chocolate Hazelnut Fudge Pops.



You can buy fancy ice pops mold at Bed Bath and Beyond or Crate and Barrel, but there are plenty of home-made options that work just as well. Small paper cups with popsicle sticks, or ice-cube trays are perfectly adequate. (In fact, paper cups are a must for this recipe—see my note* below!)

A cold popsicle on a hot summer day is the definition of happiness. Don’t you have the fondest memories of being a little kid, licking and slurping and running around, a ring of syrupy color around your mouth flaunting the evidence?  Pure sugar, on a stick—sometimes with a joke at the end! It was heavenly; childhood at it’s best. Just thinking about it brings contentment.

But just as our palates have grown up, so too can our popsicles. There are so many different ways to create a more sophisticated rendering of the beloved frozen treat. Starting first and foremost with the responsible adult thing to do: cutting back on the sugar. With sugar, not fat, being blamed as the deadly villain in America’s obesity epidemic, the mounting evidence on the perils of added fructose is compelling to say the least.  In 1990, Americans consumed an average of 4 teaspoons of sugar a day—today, the average is 22! (The American Heart Association currently recommends 6 teaspoons a day for women, and 9 for men.)

So whether it’s adding alcohol over sugar to switch that cocktail to a “poptail”; flowers, lavender or elderberry fora floral flair, pairing fresh herbs with naturally sweet fruits, or a jolt of coffee or chai for an afternoon pick-me-up; there's a cornucopia of possibilities to flourish that frozen flavor—sans added sugar.

Even for the nostalgically special classics. This Chocolate Hazelnut Fudge Pop brings it back to basics, channeling my inner child, lover of the fudgsicle. (Must! Have! Chocolate!) A more health-conscious, sugar-controlled version of the beloved traditional, this recipe uses frozen bananas to help create the appropriate texture without adding cals, and sugar is limited to what exists in the chocolate-hazelnut spread. (True to my eat-less-sugar credo, I am not using the words chocolate-hazelnut spread and Nutella interchangeably, as most of us associate automatically. This is because 2 tablespoons of Nutella contain 20g of sugar, while Justin’s all-natural, organic Chocolate Hazelnut Nut Butter only has 7g.) With only 4 ingredients total, this recipe provesthat less is more when it comes to producing the perfect popsicle.

So there you have it: a dairy-free, antioxidant-loaded, healthy-fat, potassium-full fudgsicle that produces the same blissful euphoria as that firecracker pop from when you were a kid. Happy licking!

*If at first you don't succeed...
This recipe took two tries to make. I failed the first time using plastic ice pop molds. I froze the pops overnight, and when I went to remove them from the molds...only the stick gave. In a frantic race against the clock, as the pops were rapidly melting, I used a spatula to remove the batter, but the result was not pretty. (I will spare you the photo of the failed pop, because it looks icky, and I don't want to ruin your appetite for these delicious frozen treats.)
I realized that chocolate-hazelnut butter does not freeze as solidly as water/fruit bases, and thus is not ideal for purchased molds, because it will not produce the right density to emerge in one piece. For these pops, the best way to go about them is to pack the batter tightly in bathroom-size paper cups, and peel the cup open after freezing. This way, the shape stays in tact because you are removing the mold from the pop, rather than removing the pop from the mold. 

Chocolate Hazelnut Fudge Pops (from Chocolate-Covered Katie)

Makes 6-7 paper cup mold fudgsicles

Ingredients:

- 3 frozen bananas

- 1 tablespoon unsweetened cocoa powder

- 1/2 cup chocolate-hazelnut butter (Justin's chocolate-hazelnut or chocolate-almond butter, Nutella, or homemade Nutella)

- 1/2 teaspoon pure vanilla extract

- pinch of salt

Directions:

Blend all the ingredients together until smooth in a food processor or blender. Divide evenly into mini paper cups, insert popsicle stick, and freeze overnight for fudgsicles. (Alternatively, eat immediately as ice-cream.)

Sources:

Lustig, Robert H., MD. "What You Need to Know About Sugar." Time Ideas. Time, 27 Dec. 2012. Web. 14 May 2013.

Cucumber-Lime Paletas

Paletas are authentic Mexican ice pops, derived from the Spanish word palo, meaning "stick." The most popular kind, paletas de agua, consist of fresh fruit, water, and sweetener; frequently with a Mexican flourish such a spice or flowers. Although generally a smooth consistency, paletas "often include chunks of some sort to provide texture and trap different flavors," explains Fany Gerson, paletas cookbook author and owner of La Newyorkina.

 
I came across Fany's paletas on the highline this past Saturday. Craving something cool and sweet in the hot sun, I was immediately intrigued by the array of interesting flavors: mango-chile, coconut-lime, avocado, tamarind, hibiscus, and Cucumber-Lime; which this recipe is derived from.

Immensely satisfying on any warm summer day, the pop's bold and extremely fresh flavors produce the most refreshing treat. Flecks of lime rind and diced cucumber- providing the texture contrast Fany described in her book- only enhanced the robust freshness.  Clearly, fresh is the key word here: emulating the family-owned artisan preparation one would find in Mexico, La Newyorkina hand makes all of their products in small batches using the highest quality seasonal ingredients. While mostly local, some ingredients and purees not found in the US are imported by local artisans in Mexico.

I invested in popsicle molds last year, but you can easily make these frozen little treats in ice cube trays too. Alcohol such as tequila or mezcal makes a great addition to the ingredient combinations, but remember: alcohol does not freeze, so if you add too much you'll end up with a cocktail instead of a paleta!

Cucumber-Lime Paletas (adapted from Paletas de Limón)

Yield: 8-10 ice pops

Ingredients:
2 cups water
2/3 cup sugar
3 (1-inch) strips of lime zest
2/3 cup freshly squeezed lime juice (about 8 small limes)
2 large cucumbers, divided
Optional: cayenne pepper, diced jalapeno, tequila, mezcal

Directions:

1. Combine the water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve (optional, I skipped this step and just removed the lime zest), then stir in the lime juice.
2. While sugar mixture is cooling, chop 1 whole cucumber + half of the second (do not remove the skins.) Puree cucumber until smooth in a food processor or blender. Strain into a bowl through a fine mesh strainer, pushing out the juice and pulp mixture with a spoon. Dice the remaining half cucumber and set aside.
3. Add strained cucumber juice/pulp to sugar mixture.
4. If using conventional molds, divide the mixture among the molds, distributing the diced cucumber pieces evenly amongst the molds after pouring in the mixture. Snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice-pop maker, follow the manufacturer’s instructions.
5. To loosen frozen plastic molds, you may have to run the under warm water for a bit before pulling out.

Sources:
Gerson, F. (2011). Paletas: Authentic Recipes for Mexican Ice Pops, Saved Ice & Aguas Fresca. New York, NY: Ten Speed Press (Random House, Inc.)

Chocolate Chip Cookie Dough Brownies

Last week I gave you the "I can't believe these are healthy and taste so good!" brownie. This week I present to you the "this is so amazing I think I'm going to die" sinfully decadent tri-layered ganache/cookie dough/brownie, aka Chocolate Chip Cookie Dough Brownies.

No, these are not the slightest bit healthy but yes they are every bit as wonderful as the combination sounds. Brownie? Please. Cookie Dough? Yes. Top it off with an extra layer of chocolate? Why not! It's like someone mined through a pint of Ben and Jerry's Half Baked Ice cream, picked out every morsel of cookie dough/brownie batter and pieced them together in this dessert.

The endless rain and sadness that summer is officially over put me on a baking spree, but I have to thank the recipient of these superbrownies (Happy Birthday Alicia!) for this Chocolate Chip Cookie Dough Brownies recipe.

Chocolate Chip Cookie Dough Brownies (recipe courtesy of Sweet Pea's Kitchen. I did substitute half the butter in the brownies for Canola oil, see Fudgy Black Bean Brownie Bites post for accurate butter to oil conversions.)

Yield: 24 brownies

Ingredients:

For the Brownies:

1. 4 ounces unsweetened chocolate, finely chopped
2. 1 cup butter, at room temperature
3. 2 cups light brown sugar, packed
4. 4 large eggs
5. 2 teaspoons vanilla extract
6. 1 cup all-purpose flour

For the Cookie Dough:

1. 3/4 cup butter
2. 3/4 cup light brown sugar, packed
3. 3/4 cup granulated white sugar
4. 3 tablespoons milk
5. 1 1/2 teaspoons vanilla extract
6. 1 1/2 cups all-purpose flour
7. 1 1/2 cups semi-sweet chocolate chips

For the Ganache:

1. 6 oz semisweet chocolate, chopped
2. 1/3 cup milk

Directions:

1. Preheat oven to 325 F. Butter the bottom and sides of a 13×9 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. Place chocolate in a 1 cup glass measuring cup. Microwave for 1 minute and stir. Continue to microwave in 30 second increments until chocolate has completely melted; set aside to cool slightly.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar until combined, about 2 minutes. Beat in eggs and vanilla extract until combined, about 30 seconds. Mix in melted chocolate until combined. Mix in flour mixture until just incorporated.
4. Scrape batter into prepared pan and bake 25 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool completely.
5. To make the cookie dough layer, In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and white sugar until light and fluffy, about 3 minutes. Beat in milk and vanilla until combined, about 1 minute. Mix in flour just until combined. Stir in chocolate chips.
6. Spread cookie dough over the cooled brownies.
7. To make the chocolate ganache, heat semisweet chocolate and milk in the microwave for 30 seconds then stir. Continue to microwave in 15 second increments until smooth. Pour over cookie dough layer. Transfer pan to the refrigerator to let  chocolate ganache set up completely.

Fudgy Black Bean Brownies Bites

I knew I had to try these Fudgy Black Bean Brownie Bites as soon as I heard about its magical secret ingredient. Always looking to find healthy ways to bake, this one was a no-brainer: a whole 15 oz can of black beans is added to the brownie ingredients, substituting flour and adding a tasteless but texture-rich moisture and essence to your typical brownie. Plus, you cannot beat the health benefits: an antioxidant superstar, beans also contain protein, B vitamins, potassium, and fiber. This cholesterol-free, low-fat legume has been shown to promote digestive health, relieve constipation, and is linked to colon cancer prevention and blood cholesterol reduction. Finally, beans are inexpensive and and very filling, which helps to combat portion control against your typical calorie-dense brownie. And if you don't like the taste, it doesn't matter, because you really can't taste it in these brownies!!

I originally set out to make brownies, but they didn't rise enough while baking so instead i switched to 2 x 2 brownie bites. The flavor is extremely fudgy and rich, thanks to a combination of unsweetened cocoa powder, dark chocolate bites and ground coffee. Preparation is also super easy.

Fudgy Black Bean Brownie Bites (altered slightly from Whole Food's Flourless Brownies Recipe)

Yield: 36 brownie bites; 16 brownies
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
3 tablespoons melted butter, more for the baking dish*
2 tablespoons Canola oil
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup white sugar plus 2 tablespoons brown sugar
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped walnuts, toasted
1 tablespoon ground coffee

*The original recipe called for 1/3 cup melted butter, but as I like to minimize saturated fat and cholesterol as much as possible, I opted for half butter and half canola oil. You can choose your own ratio of butter to oil, refer to the chart below for accurate measurement substitutions.

Solid Fat to Canola Oil Conversion Chart

Solid Fat (melted)      Canola Oil

1 cup (250mL)              3/4 cup (175 mL)

3/4 cup (175 mL)         2/3 cup (150 mL)

1/2 cup (125 mL)         1/3 cup (75 mL)

1/4 cup (50mL)            3 Tbsp (45mL)

Directions:

Preheat oven to 350°F. 

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract, sugar, and coffee in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. (Walnuts can be toasted in advance in a dry pan on medium heat for 8 minutes, stirring periodically to make sure they don't burn.) Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares. 
The brownies turn out a little sticky, so I recommend refridgerating the pan before cutting into squares. They are also great for freezing.

Sources:

"Baking With Canola Oil: Give Trans Fat the Boot." Culinary Institute of America. Web. 27 Aug. 2011. <http://www.ciaprochef.com/canola/transfatboot.html>.

Davis, Jeanie L. "Antioxidant Superstars: Vegetables and Beans." MedicineNet.com. WebMD Weight Loss Clinic - Feature, 22 Apr. 2005. Web. 27 Aug. 2011. <http://www.medicinenet.com/script/main/art.asp?articlekey=56120>.