adventures of mascarah.
I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.
Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.
A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.
If you are so inclined... sap {at} lifelovepursuit.com
![[Life: Make] Fudge-y Pops
You know I’m a fan of the popsicle. Having a fudge version to cool off this 90 + degree weather seems only practical, right? ;)
Ingredients:8 ounces bittersweet (or dark or white) chocolate, chopped until very fine12 ounces of heavy cream1 cup of whole milk2 tablespoons unsweetened cocoa powder2 teaspoons vanilla extract
Note: Will need popsicle molds - no DIY with this - fudge is serious… (I got mine at Ikea on the cheap)
Instructions:1. Place chopped chocolate into a mixing bowl. 2. Combine heavy cream, milk, and cocoa powder in a saucepan over medium heat. Whisk constantly until cocoa is dissolved. Remove from the heat and pour over the chocolate. Let sit for about 3 minutes and then whisk until all chocolate is melted, while whisking add in the vanilla extract.3. Pour mixture into the molds and place in the freezer. Freeze for at least 5 hours. Willl keep for about a week, but I recommend eating them asap!
Recipe from Serious Eat’s take on Alton Brown’s recipe.](http://25.media.tumblr.com/tumblr_koj514OZkc1qz7xu1o1_400.jpg)
[Life: Make] Fudge-y Pops
You know I’m a fan of the popsicle. Having a fudge version to cool off this 90 + degree weather seems only practical, right? ;)
Ingredients:
8 ounces bittersweet (or dark or white) chocolate, chopped until very fine
12 ounces of heavy cream
1 cup of whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Note: Will need popsicle molds - no DIY with this - fudge is serious… (I got mine at Ikea on the cheap)
Instructions:
1. Place chopped chocolate into a mixing bowl.
2. Combine heavy cream, milk, and cocoa powder in a saucepan over medium heat. Whisk constantly until cocoa is dissolved. Remove from the heat and pour over the chocolate. Let sit for about 3 minutes and then whisk until all chocolate is melted, while whisking add in the vanilla extract.
3. Pour mixture into the molds and place in the freezer. Freeze for at least 5 hours. Willl keep for about a week, but I recommend eating them asap!
Recipe from Serious Eat’s take on Alton Brown’s recipe.
