Food Tastes Better on a Stick

chocolate peanut butter pops

I love eating food on a stick. Just the thought of overly salted, grease-saturated and often way-beyond-sweet treats attached to a stick for portable feasting makes me do the happy dance.

Rewind to summer car trips when I was a kid: My parents would load us into a tight compact car (some summers without air conditioning) and drive hundreds of miles seeking state fairs, the mecca of foods on a stick. Growing up in a city as I did, we rarely had an opportunity to indulge in "fair food." So we would drive and drive with my mom as co-pilot in search of all things yummy. Armed with pockets full of dollar bills, we would hit the fairgrounds running, following the scent of fried anything.

Today, I love making "icles": fudgesicles, creamsicles and Popsicles (like my Frozen Peanut Butter Pie Pops above). These are the most popular in terms of portable food in my sweet world, but have you ever tried to insert a stick into a piece of pie, then dip it into rich chocolate and roll it into nuts or coconut? Well, here you go:

Living in South Florida, we are all about Key lime pie, which is my favorite. First, make my fast and easy Key lime pie recipe featured here:  Key Lime Pie Ice Cream Sandwiches.

The next day, cut the pie into wedges, remove each slice from the pan and gently insert a Popsicle stick into the crust end, carefully pushing forward into the pie. Now, freeze these "piesicles" overnight, allowing them to become very firm. Next, melt dark delicious chocolate (I like 66 percent and higher bittersweet chocolate), or use my recipe for Magic Shell from my cookbook, Baking Out Loud. Dip each slice of pie into the warm melted chocolate or pour Magic Shell over each slice until coated, allowing the excess chocolate to drip off. At this point, if you're into it, you can roll the piesicles in shredded coconut or into finely chopped toasted nuts. Either way, place them back into the freezer until firm, about 2 to 3 hours.

Enjoy this sinful tropical treat anytime of year. These taste especially delicious during the cold arctic winters — just close your eyes and imagine you're on a white sandy beach, ignoring the driveway of snow waiting to be shoveled.

It's a little bite of the tropics on a stick.

Hedy Goldsmith, a 2012 James Beard Award finalist for Outstanding Pastry Chef, is the executive pastry chef for the Genuine Hospitality Group of restaurants including Michael’s Genuine Food & Drink in Miami and Grand Cayman, and Harry’s Pizzeria in Miami. Now in her second season of Cooking Channel’s Unique Sweets , Hedy has appeared on Food Network’s The Best Thing I Ever Ate and lauded in The New York Times , People , Wine Spectator , Bon Appétit , The Huffington Post and Food & Wine magazine. Hedy’s first cookbook, Baking Out Loud: Fun Desserts with Big Flavors (Clarkson Potter / Publishers), is now available.

Next Up

Baking with Butter

Find out how using different butters and butter-mixing strategies can affect the outcome of your baked goods.

May the Best Cake Win: Bakers to Battle for $10,000 in a New Series

Food Network’s new competition, Cake Wars, premieres Monday, June 29th at 8|7c.

Bakers' Dozens: Raising the Bar

Pastries cut into bar-shaped pieces never really go out of style. With a handful of recipes for crusts and toppings, you can easily make bar cookies completely interchangeable

Cream Cheese Frosting, 7 Different Ways

Learn how to make classic cream cheese frosting, then apply it to your favorite cake and cupcake recipes.

How to Make a Perfect Chocolate Souffle

A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks.

Dan Langan's Frosting Tips Will Get You Ready For Baking Season

Watch him cook live with QVC's Ali Carr and ask him all your baking questions!

Fluffy and Sweet: The Best-Ever Buttercream Frostings

Recreate the flavors of your favorite bakery frostings by making these rich chocolate and vanilla buttercreams in your own kitchen.

Bare-Cupboard Baking: How to Bake With What You've Got

Missing an ingredient? No problem! Make banana bread, brownies and more without a trip to the market.