More Desserts - Freeze-Frame Radio

MzHartz · Permanent Vacation

More Desserts

MzHartz · Permanent Vacation

Although the deep fried strawberries may be good, this one makes my stomach turn:

Fried Kool-Aid a fair hit, creator says

By Jonathan Horn

3:33 p.m., June 14, 2011

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Chicken Charlie's is a staple of fried rations at fairs across the country. It sold 400 to 600 orders of deep-fried Kool-Aid per day the first weekend of the San Diego County Fair. That's about double the rate of previous debut items, Boghosian said.

"That's because it tastes so darn good," Boghosian said of the Kool-Aid.

The deep-fried novelty takes the shape of a doughnut-hole. There are five per order. That breaks down to as much as 9,000 balls of deep-fried Kool-Aid eaten over opening weekend.

Boghosian said Chicken Charlie's has already gone through 150 pounds of Kool-Aid powder and 1,500 pounds of flour. Chicken Charlie's debuted deep-fried Klondike Bars and Pop Tarts in past years.

Fairgoers on Tuesday were also buying up the deep-fried Kool-Aid.

"It starts off tart and tangy, and then finishes really sweet... I love this stuff," said Seth Baldwin of Vista.

"It tastes just like a doughnut ball," said Rashed Karram, who said he prefers the deep-fried Klondike Bars.

Chicken Charlie's still sells the Klondike Bars, as well as deep-fried thin mints and even frog legs.

"I don't know if I have the stomach for that," Karram said of the frog legs.

jonathan.horn@uniontrib.com; Follow on Twitter @sdutHorn for the latest fair updates

MzHartz · Permanent Vacation

How about something more appealing, via Brownie Points Blog

How to Make Magic Shell at Home

Food blogger Naomi Poe has a recipe on her blog the Accidental Vegetarian that sounds like the best way to make magic shell. It doesnt use butter, as a lot of other recipes online do, but instead uses coconut oil, our favorite multitasker! Theoretically, with the correct chocolate, you can even make Magic Shell vegan (the mind boggles at the discongruities in that statement).

Poes basic recipe is to simply melt together coconut oil (1 cup) and eating chocolate (1 2 cups), adding more chocolate than coconut oil.

At home, I found the following weights to work well for measuring out the ingredients for the Magic Shell recipe:

150 g finely chopped eating chocolate

100 g of refined coconut oil*

pinch of salt

* I feel that using a touch of unrefined virgin coconut oil helps aid in the elusive fake flavor that store bought Magic Shell imparts. If you really want to go the nostalgia route, try out 80 g refined coconut oil + 20 g unrefined virgin coconut oil.

Combine the ingredients in a pyrex or glass bowl and melt in the microwave till almost, but not completely liquid. Stir to finish the melting outside of the microwave.

Pour melted mixture into a squeeze bottle or recycled pancake or maple syrup container. The mixture does not need to be refrigerated for storage. It will be liquid at room temperature in the warm summer months, and will be hard during the winter.

To reheat the Magic Shell to drizzle on your favorite frozen dessert, heat in the microwave (~ 40 seconds twice at 80% power), or sit the closed container in a cup of hot water for about 10 minutes.

Dylan · Leader Of The Banned

Mz, have you tried this magic shell recipie? If so, how does it compareto the original?

MzHartz · Permanent Vacation

Not yet, but I probably will. I want to try dipping a cone in it, a la Dairy Queen dipped cones. But I think I need to have my kitchen put back together first.

Dylan · Leader Of The Banned

You will have to let me know how it tastes...I always liked that stuff on ice vream as a kid.