I’ve been feeling pretty uninspired lately. Not for a lack of food ideas, heck no, these banana nutella fudgesicles were inspired by a recent post I saw on foodgawker. I’ve got nine recipes in my drafts lined up for you, but a bout of writer’s block has started to nestle in and I can’t seem to find much inspiration to write something with the recipe. Some of my less inspiring but still delicious posts to come include the watermelon salad you might have seen come up on my instagramÂ and some of breakfast items that are packed full of protein to start your day.
I hadn’t thought I would post this recipe until later next week, but ever since I bought David Lebovitz‘s ice cream cookbook, The Perfect Scoop, I’ve been inspired to write about ice cream/frozen desserts so I bumped this post up. Plus it’s such an easy and delicious recipe I couldn’t wait to share it with you.
But before I talk about the recipe, I want to talk about what blogging means to me.
All of my life, I’ve always been writing some sort of thing. Since I could hold a pen, I loved to write pages and pages full of stories. I loved writing about impossible love stories; I was a hopeless romantic from a very young age. I grew to write about my friendships and the drama between my friendships, and throughout my teenage years, I discovered a love for fantasy and science fiction that inspired countless days of sitting at the computer and writing fan-fiction. Yes, I was that kid. I wrote about Lord of the Rings (I had my own character), Harry Potter, even X-Men. Later on, I had a streak of darkness that manifested in my writing, some of my darkest and more violent pieces surfaced during that time. All of this occurred while I wrote countless posts in my LiveJournal, which then migrated to other platforms like Blogspot and Vox, lamenting about love, friends, and the chaos of my life.
Needless to say, writing served as an important part of my life. Grammar and I became best friends near the end of high school and we were practically inseparable in university because a large part of my degree consisted of government-regulated grammar structures.
There was a gap of writing while I was in my undergrad. Oddly enough, I didn’t feel comfortable writing when I was in a relationship. Maybe it was something about writing down how I felt and the possibility of my significant other reading that made me hesitant to write. But I found that I had lost myself a little bit and was frantically trying to find myself in other outlets.
It wasn’t until my 3rd year that I finally felt like I could come out of my writing shell and start sharing my love for food in writing.
After over two years of writing for you guys on my blog, I stumble across an odd bout of writer’s block every now and then, and I need a little kick to remind me why I love blogging.
I’ve spent the last couple days leisurely perusing David’s book. I love the little stories he shares, and just before his lemon granita recipe, he writes a little anecdote about how he said something to someone who preferred lemon over chocolate (like me!). He dedicated his little recipe for “the mysterious lemon lover, whoever and wherever you are.”
Little anecdotes like this just touch my heart and inspire me in such paramount ways that usually lead to me writing. Hence me writing this blog post right now. I hope that one day, my little stories and anecdotes will touch you like David’s stories do.
Here’s a mini-anecdote:
As previously mentioned, I was somewhat of a hopeless romantic when I was younger, specifically around 8 or 9 for this story. Unfortunately, my looks back then hadn’t quite blossomed, and I was what you could say, an ugly duckling. My tomboyish looks, awful Elton-John-style glasses, and buck teeth couldn’t woo the scampering boys my age so I attempted to woo this one older Vietnamese boy in my school.
I’d sheepishly follow him around, offer him Pocky sticks, and sneak past his classroom anytime I had a chance, and my little heart would race whenever he looked at me.
Puppy love at its best.
I moved to a different school when I was 10 for a French-language program, and that Vietnamese boy was out of sight, and out of mind. It wasn’t until a chance encounter last weekend when I caught a glimpse of his familiar face that I remembered my hopelessly romantic past.
So to all the boys and girls who were victims of a hopeless romantic like me when they were younger, send a little mental love their way and hope that they were lucky enough to find someone as hopelessly romantic, like I did.
In the meantime, use up some of your overripe banana by making these super easy banana nutella fudgesicles by pureeing bananas and nutella and popping them in the freezer. Three hours later, you’ll have the creamiest, fudgy popsicles you’ve ever had with two ingredients.
EDIT (Nov 2016): This recipe was posted before I was vegan. To make this vegan, simply use vegan nutella! Homemade or storebought would work just fine. Storebought might be better because it’s difficult to get that super smooth texture with homemade hazelnut chocolate butter.
Yields 10 popsicles
- - 6 large overripe bananas, peeled
- - 1/2 cup nutella (use a heaping 1/3 cup if you don't like things too sweet)
- Blend the overripe bananas until completely purÃ©ed.
- Add nutella, and blend until completely mixed in.
- Pour into popsicle molds with sticks and freeze for 3-4 hours.