Summer Bucket List [ 2016 edition ]

1. Make Brioche.  I just bought this book (it had been on my Amazon list foreverrrrrr) and now brioche is definitely happening.  I have only made it once in my life and it was good, but not incredible.  I am determined to reach incredible by the end of August. 

2. Go on more picnics.  I have yet to go on a picnic this year and just typing that makes me sad.  The fiancé's allergies have been extra icky this year, so we have had to hold off, but I am determined to soak in a few long, Summer nights with brie and berries before the Summer comes to a close. 

3. Give pies (or some manner of sweet, baked treats) to random people for no particular reason.  Because I need to force myself to stop thinking about my own to-do lists and focusing on making the kind humans around me smile. 

4. Treat myself to a pedicure and try an adventurous color for once.  I actually checked this one off the list last week with my sweet sister.  I was brave and went for a lovely shade of aqua with gold glitter (because, always glitter) and I love it.  (See the evidence above.)  I finally resisted all 327 different shades of pink. 

5. Take a few mornings to just relax...and then go out for a belated breakfast that hopefully involves fried chicken and/or chocolate chip pancakes.  Even if that means missing the Farmer’s Market once in a while.  Deep breaths, you can do that sometimes.

6. Make multiple batches of this ice cream.  Because it tastes like cinnamon rolls and I die of happiness every time.  

7. Go berry picking and bake a blueberry pie.  Why have I never baked a blueberry pie?  Oooh, could I serve the pie with the cinnamon ice cream?  Please say yes. 

8. Take a weaving class and learn how to make those cute wall-hanging things everyone is suddenly posting all over Instagram.  My sister and I are planning to start this one soon.  The results will be shared, no matter how hideous or tangled they are. 

9. Preserve at least one thing.  I am debating between sweet pickles and jam at the moment.  I feel like having jars of preserved Summer flavor in my pantry will make me feel like a very good wife come November when I feel overwhelmed by all that will have changed, and all that I'll likely be doing wrong.  It is the little things that can pick up my confidence. 

10. Go on a few new and inventive dates with the fiancé.  We get in ruts.  Often.  But Summer is not the time for ruts, it's the time for evening trips to the seaside and new, bold, and adventurous ice cream flavors.  

11. Plan a wedding. Oh yeah, that.  Hmm... I think that is more of a to-do list item now that I think of it...

Happy Summa-Summatime!  Please share what’s going on your bucket lists this Summer in the comments!  

Sincerely, 

Pedantic Foodie

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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4 Years + The Lazy Lady's Summer Dessert

Four years ago I was listening to "Everybody Talks" on repeat all day, every day.

Four years ago I was deep in a 1950's fashion phase.  Big bows and lots of red lipstick.

Four years ago I spent a whole lot of time in the doctor's office.

Four years ago I had no notion of how to use a camera. 

Four years ago I would have thought this dessert was wayyyy too simple. 

Four years ago I had no interest whatsoever in the man that I am about to marry. 

Four years ago this blog was just beginning in a very inconsistent, Tumblr-like fashion. 

So much changes in a year, nonetheless four years.  I much prefer the person I am today over the lady I was when I first dipped my toes into the internet.  There is still so much I do not know, and I am even more aware of that fact today than I was several years ago.  But, growth is always happening and it's a joy to learn, and grow, and change.  I have learned to be more thankful, more content, and more concerned about meaningful evolution, rather than absolute perfection. 

To celebrate the past few years and the official beginning of Summer, I made us dessert.  The most wonderfully simple, summertime dessert. 

This dessert is your new best friend.  Give it a hug and say hello, because you're going to love this. 

It's incredibly easy and quick to make.  It’s customizable, gluten-free, and can even be vegan (for those of us who have those weird anti-butter friends)!  It is healthy-ish and guaranteed to please kids and adults alike, unless your friends are really weird and do not like fruit, cream, or delicious crunchy toppings.

I really want you to make this dessert because I think it will make you happy.  It’s like a pie, but for cheaters who just want a nice treat after Monday night dinner.

I was running into Trader Joe’s “really quick” the other day, when I noticed that they had just restocked their produce section.  Every angle of my view was billowing with fresh fruits and vegetables at the peak of ripeness, but my gaze fell upon the golden side of the botanical spectrum.

While nectarines and apricots were not on my list, once I gently felt their tender flesh which signaled utter perfection, I could not leave them in their wooden crates - they needed to come home with me.  I was not in the mood for pie-making or crumble-baking that day, I wanted to create the Summer dessert that we all want to eat and actually feel like making after a long, humid day. 

I snatched up a can of coconut cream, because whatever I ended up making would be instantly improved by coconut cream, and walked out of the store with high hopes and more groceries than I had anticipated. 

This dessert does not require any preheating of the oven, a welcome treat for those of us with small kitchens that turn into saunas come summertime.  This crisp-like topping is full of the familiar flavors we love, and it all comes together on the stovetop.  

Oats, shredded coconut, and sliced almonds - though you could really use any nuts that you like - are toasted.

Then, melted butter, brown sugar, salt, and cinnamon are added, creating a salty-sweet, crunchy topping for our fruit.  

This topping is also a great thing to keep on hand for last minute desserts, or for jazzing up your morning yogurt. 

Now you must make the decision of whether or not you would like to make this dessert vegan.  

If so, just top your warm fruit with a spoonful of coconut cream that you have sweetened with a little bit of honey.  

I chose to go half and half and used a combination of heavy cream and coconut cream.  Coconut cream is a bit rich for me on its own. 

Four years and counting of recipes, ramblings, picture-editing, learning, eating, and utter delight! Thank you so much for spending them with me. 

Sincerely, 

Pedantic Foodie

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The Lazy Lady’s Summer Dessert

serves 6 (but you can half, or double, or multiply the heck out of this recipe)

for the topping

- 1/4 teaspoon ground cinnamon 

- 1/4 teaspoon fine salt 

- 3 tablespoons brown sugar

- 1/4 cup finely shredded, sweetened coconut 

- 1/4 cup old fashioned oats 

- 1/4 cup sliced almonds 

- 2 tablespoons unsalted butter, at room temperature

Use a fork to combine ground cinnamon, salt, and brown sugar in a small bowl. 

Combine coconut, oats, and almonds in a nonstick frying pan and place over medium heat.  Toast, stirring often, until the coconut and almonds are fragrant and deep golden in color.  Add the butter to the pan.  

Once the butter has melted, remove the pan from the heat, and add the brown sugar mixture.  Stir until all the ingredients are well combined and evenly coated.

Spread the crumble topping out onto a piece of parchment paper and allow to cool while you prepare the other components. 

for the fruit*

- 3 ripe nectarines, halved and pitted 

- 6 ripe apricots, halved and pitted 

- 3 tablespoons coconut oil

Set your grill to medium high heat.  

Use a paper towel to coat the grates of the grill with coconut oil.  (You will want to make sure that your grill is nice and clean for this!)

Place the halves of the fruits cut-side down on the grill and cook, covered, for about three minutes.  The fruit should be just slightly softened.

Allow the fruit to cool for several minutes while you prepare the cream. 

*While I used nectarines and apricots, you could really use any semi-firm fruit here.  Peaches, pineapple, or pears would all be great options!  

for the cream & assembly

- 1/2 cup heavy cream 

- 1/2 cup coconut cream

- 1 tablespoon orange blossom honey 

- grilled fruit 

- crumble topping

Place the heavy cream in a large bowl and beat with an electric mixer until soft peaks form.  

Add coconut cream and honey and beat until smooth.

Place several halves of fruit in a bowl and top with a spoonful of cream and several tablespoons of the crumble topping.  Serve immediately.  Enjoy! 

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