- 8 ounces semisweet chocolate, chopped
- 6 popsicle sticks or wooden skewers
- 2 bananas, peeled and cut crosswise into thirds
- 1/3 cup coarsely chopped salted peanuts
- Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
- Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
- Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.
As I like my frozen, I froze my bananas before dunking them in the chocolate and placed them back in the freezer to set. I also used chopped roasted hazelnuts instead of peanuts. Delicious! What are your favorite summer treats?
Tapioca pudding is one of my Father’s favorite dessert. Every year we go the the Sussex County Fair and split a dish from a very, very old man who comes every year with his tapioca truck. It is delicious! Thick, creamy, and not too sweet. Perfect!
We missed the fair this year; therefore, missing the tapioca pudding. This was in August. I promised my Father I’d cook him up a batch and it took me until this weekend to actually get around to doing it. Having never made tapioca pudding before and with the high expectations of my Father, I was a bit apprehensive.
It came out delicious! Just as good as the truck at the fair. If you like tapioca, this recipe is perfect! I added a dash of cinnamon on top and a few goji berries. Yum!
Recipe courtesy of Bob’s Red Mill.
Classic Old Fashioned Tapioca Pudding
- 1/3 cup Bob’s Red Mill Small Pearl Tapioca
- 3/4 cup of water
- 2 1/4 cup of 2% or whole milk
- 1/4 tsp. salt
- 2 eggs, separated
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- Soak tapioca in water for 30 minutes in saucepan.
- Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
- Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into egg whites then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes.
- Cool for 15 minutes then add the vanilla.