Saturday, January 14, 2012

Cookies and Cream Zoku Pop

  • 3 chocolate sandwich cookies, twisted apart into halves
  • 1 recipe vanilla base
  • 2 Tbsp crumbled chocolate wafers (see notes, below)
1. Dip the decorative side of half a sandwich cookie in the vanilla base. Using tweezers, apply the dipped cookie to the wall of the pop maker mold. Insert the stick and repeat with remaining molds.
2. Combine vanilla base and crumbled wafers. Immediately pour into prepared molds until you reach the fill line. Let freeze completely.

Robyn's notes: When I twist apart my Oreos (which were Double Stuf because they're the best, but I'd recommend using regular Oreos for this recipe, as the Double Stuf were a bit too big), I always have one plain chocolate cookie side and one side that's chocolate cookie and all the creme. Instead of buying additional wafer cookies for crumbling, I just crumbled the half of the Oreos that didn't have creme on them. These popsicles were really very good.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Zoku Pop Vanilla Base

  • 4oz vanilla pudding (1 individual serving cup)
  • 1/4 C water
  • 1 1/2 Tbsp sugar
  • 1/2 Tbsp vanilla extract
1. Whisk together all ingredients until sugar has dissolved.

Robyn's notes: this makes enough vanilla base to be used with other ingredients for 3 popsicles. No star rating because it's not eaten on its own.

Baked Ravioli with Tomato and Cheese Sauce

  • 7oz marinara sauce
  • 8oz fresh ravioli, tortellini, or other stuffed pasta
  • 3 Tbsp freshly grated Parmesan cheese
Cheese Sauce:
  • 4 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/2 C milk
  • 1/2 C grated Cheddar cheese
  • salt and pepper to taste
1. Heat marinara sauce. Spread it in the bottom of a large, shallow ovenproof dish. Preheat oven to 350°F.
2. Meanwhile, cook the pasta in a large pan of boiling water for 4 minutes. Drain. Turn into the dish containing the marinara sauce.
3. Make the cheese sauce by melting the butter in a medium pan over low heat. Stir in the flour until it has all been absorbed. Gradually add the milk, stirring constantly, and cook over medium heat, still stirring to thicken. Add the cheese and continue cooking until it has melted. Season to taste.
4. Spoon the cheese sauce over the pasta in its ovenproof dish. Sprinkle with Parmesan. Bake for 5-10 minutes, or until the top is golden and the sauce is bubbling. Serve from the dish.

Robyn's notes: this went very quickly and was well-received. He ate all the sauce that was left on my plate when I was done, even. I heated the marinara sauce in a bowl in the microwave to save time, but it can just as easily be done on the stove, and any tomato-based pasta sauce works. No photo because he'd just gotten home from the gym and was too hungry to wait for me to make it pretty and snap a picture.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often