Sunday, August 11, 2013

Breaking Back!

Calling all chem nerds and meth heads, can you believe Breaking Bad is finally back tonight?? And...I actually have a blog post? Yeah, yeah, yeah... it's been a month. But I haven't been cooking at all and have only baked (desserts!) a few times at my friend's house out at the beach. Truth be told, I'm still not cooking. And I'm definitely not cooking meth like Jesse and Walt (or Mr. White as Jesse stills calls him). BTW Did anyone happen to catch this interview with chemistry prof, Dr. Donna Nelson?  It's awesome. She has been volunteering as the show's science advisor since season two, after she had read an interview that show creator Vince Gilligan gave to Chemical & Engineering News and reached out to him directly to offer some assistance. Badass.

I haven't taken chemistry since high school (when I felt like the science advisor to many of my classmates) but I think it's not a total stretch to say that there is some chemistry involved in cooking and baking. Baking especially. OK whatever. I think these fudgsicles are the perfect summer meal (I'm serious) when it's 90 plus degrees and 80% humidity. Or if you are Walter White and live in the southwest year round. Gah! I can't wait for tonight's ep! I might have to spend the next 7 hours watching AMC's BB marathon and eating fudgsicles in preparation.

Sicilian Chocolate Gelato Fudgsicles
Adapted from Bittersweet

3 cups whole milk
2/3 cup sugar
3/4 cup premium unsweetened cocoa powder
1 1/2 tablespoons cornstarch

1. In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.

2. Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a small bowl. Scrape the cocoa mixture into the hot milk. Cook. stirring constantly until the mixture thickens abd bubbles a little at the edges. Then boil gently, stirring for 2 minutes longer. Scrape into a large bowl and let cool completely.

3. Pour into ice pop molds and freeze until firm. Makes 8 - 10 fudgsicles.