[It’s Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can’t let summer end without sharing the queue with you. This is Popsicle 2 of 3.]
Once you realize that popsicles are more than juice, frozen on a stick, but are in fact a format in which to reformat your favorite desserts, things go downhill. I mean, one minute, you’re slurping your summer away on fairly innocent banana purees and there’s not a thing on earth you would change, and the next minute, you’re wondering why none of your so-called loved ones have ever loved you enough to make you a strawberry cheesecake popsicles (something I came soclose to making last week but my husband begged me to give our freezer a break). I may have even assembled the ingredients for tiramisu popsicles before realizing that my husband had a point, that maybe things were getting out of hand? But it was too late for the butterscotch popsicles, which were already setting up in the freezer, and after he tried one, all the arguments stopped.
Of course, who likes butterscotch pudding, anyway? I mean, yeech, right? Brown sugar, butter, cream and sea salt bubble together until dark and syrupy with the complex notes of everything worthwhile in this world (vanilla, brown butter, aged bourbon, kittens) then expanded with milk and a little thickener into a pudding that sets as it cools. I cannot imagine anything worse to eat. In Opposite Land.
… Read the rest of butterscotch pudding popsicles on smittenkitchen.com
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