BitterSweet

Sweet Musings with a Bitterly Sharp Wit

Batter Up

18 Comments

Dumping, stirring, scooping; it was a hard job. Such were the demands of a fledgling baker, still too young to read the recipe and too small to reach the kitchen counter without the assistance of a stepping stool. Measuring ingredients was a task just slightly more advanced than my skill level, but diligently, carefully, I took pre-portioned scoops of flour and sugar, adding them to the mixing bowl with earnest precision. At the age of five, it was impossible to understand the alchemy that would transform these raw, unappealing components into my favorite treat. The magic started well before the batter ever hit sheet trays, though. Even better than the finished chocolate chip cookies themselves would be the reward for all my painstaking efforts: a lick from the beater or bowl, still coated in unbaked dough.

Golden and slightly granular from the coarse brown sugar, those morsels were the ones I savored most. Though each piece of the appliance was thoroughly scraped before being surrendered for my inspection, more than enough remained to sate my sweet tooth. Looking back, those errant chunks and chips left behind within the tightly coiled metal whisk may not have been so accidental, after all.

A love for cookie dough was fostered at a very young age, from some of my very earliest memories of cooking with my mom. It seems to be a common thread across almost all demographics, even for those who learned to bake later in life, that raw cookie dough evokes a certain nostalgia. Unpretentious, undemanding, its inherent simplicity is all part of the appeal. Especially when the heat of the oven loses its appeal through the steamy summer months, it’s difficult to resist the urge to skip baking when you could just as easily dive in with a spoon.

If you can delay gratification just a little bit longer though, I have an even cooler way to appease those childhood memories. Cookie dough pudding pops, with all the familiar flavors in a creamy, frozen package, may become the new nostalgic sweet treat.

Toasting the flour brings out the subtle nutty, roasted flavors imparted by baking, without the same intense heat. The base is otherwise prepared the same as any other cooked custard, so if you can stir a pot, you can whip up this buttery brown sugar pudding in no time. In fact, you may be tempted to eat the plain pudding prior to its trip to the freezer, and I wouldn’t blame you. Just try to leave a little bit for the popsicles themselves; you’ll be grateful to have them on hand (and in hand) the next time a craving strikes.

Cookie Dough Pudding Pops

1/4 Cup All-Purpose Flour
1 1/2 Cups Plain Non-Dairy Milk
1/4 Cup Light Brown Sugar, Firmly Packed
1 Tablespoon Vegan Butter, Melted
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1/4 Cup Chocolate Chips

Begin by lightly toasting the flour in a dry skillet. Place the skillet over medium heat and continuously, gently stir the flour, until faintly golden brown all over. Slowly whisk in 1/2 cup of the non-dairy milk to form a thick paste, beating out any lumps before proceeding. Continue to add in the remaining non-dairy milk and whisk vigorously to smooth out the mixture. Incorporate the sugar, vegan butter, and salt, stirring well. Cook, stirring periodically, until bubbles break regularly on the surface and the liquid has thickened significantly.

Turn off the heat, cool to room temperature, and then let rest in the fridge until thoroughly chilled. Stir in the vanilla and chocolate chips before transferring the mixture to popsicle molds. Place in the freezer and let rest until frozen; at least 3 hours.

Yield will vary depending on the size of your molds.

Printable Recipe

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Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

18 thoughts on “Batter Up

  1. These look sooooo good!!! What kind of pop mold did you use? I love the shape!

    Liked by 1 person

  2. You could not have posted anything better right now.. As here we are in a heat wave.. What a delicious way to cool down and eat something scummy at the same time.. I am loving your recipe Hannah.. <3 xxx

    Liked by 1 person

  3. I looks so good… Can’t wait to try it..easy recipe

    Liked by 1 person

  4. This sounds just perfect, Hannah, as it’s getting warmer each day. I may not even make pops, just serve the pudding. :-) I’ve eaten cookie dough all my life and one time, when the girls were younger and still at home, one batch of molasses cookie dough that had to chill in the fridge before baking, never made it to the oven. :-)

    janet

    Liked by 1 person

  5. Pingback: Vegan Cookie Dough Pudding Pops - Yum Goggle

  6. Oh my, these look simply perfect and can’t wait to try them either. Such a fun summer recipe, thanks!

    Liked by 1 person

  7. Oh my gosh – I am all about the pops right now! I love these!!

    Liked by 1 person

  8. What a great summer treat!

    Liked by 1 person

  9. Hannah, you just came to rescue me in time. Love to have an icy cold lolly in this heat wave. The weather reaches to 30C, boiling hot for me. But, if you can tell me where I can get your lolly’s mold, it will be great? Thank you! :)

    Liked by 1 person

  10. HELL YEAH! :D Thanks for sharing :D

    Liked by 1 person

  11. Cookie dough pudding pops, that’s my kind of no-bake cooking. So cool! :-)

    Like

  12. This is the precise weblog for anybody who needs to seek out out about this topic. You notice so much its almost arduous to argue with you. You positively put a brand new spin on a subject that’s been written about for years. Nice stuff, simply nice!

    Like

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