frozen

Put the almonds, sugar, almond extract, and cinnamon in a food processor and pulse until very finely ground, about 5 minutes, stopping to scrape down the bowl every minute or so.
Slowly pour 1⁄4 cup hot water in through the lid and process until the mixture is a fine paste.
Add another cup hot water in the same way. The mixture will lighten in color slightly and become a concentrated almond “milk.”
Transfer the mixture to a 9-by-13-inch glass baking pan. Add cold water and stir to combine. Cover with aluminum foil and put in the freezer for 1 hour.
After 1 hour, uncover the pan and scrape the edges of the granita with a fork, stirring the ice pieces into the center, then cover again and return to the freezer until solid, scraping and stirring every 30 to 45 minutes. When the granita is frozen solid, scrape the surface with a fork and scoop it into serv- ing glasses. Serve immediately.

Notes

[i]How to store: [/i]The granita will keep in the freezer in an airtight container for up to 4 days.

In the Oven: Mocha Fudgesicles

We’re giving our ovens a break this week — it’s time for some frozen pudding pops! Posting date is June 16!

Mocha Fudgesicles

Author: Matt Lewis & Renato Poliafito

Serves: 8-10 pops

Ingredients

Instructions

Put the butter in a large heatproof bowl and set aside.
In a large saucepan, whisk together the sugar, cocoa powder, instant espresso powder, flour, and cornstarch. Add the egg and cream and whisk until combined.
Place the saucepan over medium heat and slowly pour in the milk, whisking constantly. Increase the heat to medium-high and bring to a boil, whisking occasionally. After the mixture boils, continue to cook, whisking, for another 2 minutes.
Remove from the heat and pour the mixture over the butter. Whisk vigorously for 1 minute to cool slightly. Let the mixture cool for 15 minutes, whisk vigorously for 1 minute, then pour into ice pop molds. Freeze until hard, about 6 hours. Release the pops from the mold by quickly running some hot water along the plastic surface of the mold (be sure not to let the water touch the pops), then pull the pops out of the mold.

March 15, 2019 by Littlebakerbunny

Next up on the schedule: a no-bake, frozen pie! Posting date is March 24.

Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce

Author: Matt Lewis & Renato Poliafito

Serves: One 9-inch pie

Ingredients

Instructions

Make the chocolate cookie crust

In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
Put the crust in the refrigerator while you make the filling.

Make the peanut butter filling with chocolate bottom

Melt the chocolate chips in a microwave oven or in a double boiler (see page 23). Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.
Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.
In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.
Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Make the easy hot fudge sauce

Place both chocolates in a medium heatproof bowl and set aside.
In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room
temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.
Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately.