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Heavenly Hot Fudge Sauce

 

This is hands down the best hot fudge sauce that has ever existed. No contest. It will set the bar so high that every store bought fudge sauce from here out will taste sour and artificial. So be careful when you make the recipe for the first time; it will change your entire outlook on desserts for the rest of your life. This is my mom’s recipe, best made with her amazing vintage copper and ceramic double boiler. For those of us without that cool equipment, a metal or glass bowl over a pot of boiling water will work just fine.

Heavenly Hot Fudge Sauce

Ingredients:

  • 1/2 cup butter
  • 4 oz of unsweetened chocolate
  • 3 cups granulated sugar
  • 1/2 tsp salt
  • 1 tall can of evaporated milk (1 2/3 cups)

Instruction:

  1. Melt butter in the bowl of a double boiler. 
  2. Drop in chocolate and allow to melt. 
  3. Add sugar gradually, a few spoonfuls at a time. Be sure sugar is completely mixed before adding more. The mixture will become thick, dry, and hard to stir. Slowly sprinkle in the salt. 
  4. Stir in the evaporated milk, a little at a time. 
  5. Cook, stirring constantly, until desired thickness. Check thickness by how the sauce coats the back of a spoon. Sauce will continue to thicken slightly as it cools. 
  6. When desired consistency, serve hot or cold. When reheating, keep an eye on the sauce as it will boil over quickly in the microwave.

Chocolate Chip & Peanut Skillet Cookie

I will admit that I typically make a skillet cookie as an alternative to a normal meal on the days when I’d just rather eat a bunch of sugar than an actual dinner. Yes, I know… That’s certainly not healthy nor does it cover any legit food groups. It only happens once or twice a year so don’t get too worried. I have found that using a mini cast iron or stainless steel fry pan is best for a skillet cookie. Anything larger doesn’t bake completely in the middle and usually leaves you with way too much cookie for one sitting (especially since it will get too soggy to save if served with ice cream on top). The peanuts in this recipe give a nice soft crunch and offer a different salty flavor than the more popular walnut/pecan addition.

Ingredients:

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1/4 cup dry roasted salted peanuts

Instruction:

  1. Preheat oven to 350º. Rub butter into a 6-7″ cast iron or stainless steel skillet.
  2. In a bowl, beat butter with both sugars until fully incorporated. Add egg and vanilla and beat until smooth. Add flour, baking soda, and salt. Mix until just combined. Stir in chocolate chips and peanuts.
  3. Transfer to the prepared skillet and smooth out the top. Bake for 20-25 minutes, until tooth pick inserted at center comes out clean. Serve while still warm with a generous scoop of ice cream.

Strawberry Salsa with Cinnamon Sugar Chips

Strawberry Salsa with Cinnamon Sugar Chips

Prep time:  10 minutes
Cook time:  10 minutes
Total time:  20 mins
Serves: 4 servings

INGREDIENTS:
Salsa:
1 pint strawberries, hulled and finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt

1 tsp Golden Fig brand basil pepper

Chips:
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.  

DIRECTIONS:
Preheat oven to 350 degrees.  

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro.  In a small bowl combine lime juice, salt and basil pepper – whisk to combine.  Pour over salsa and mix until combined.  Taste for seasoning – add additional salt and pepper, if needed.  Cover and refrigerate for 30 minutes.  This can be made a day ahead of time and refrigerated overnight. 


In a small bowl combine cinnamon and sugar.  Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter.  Sprinkle with cinnamon-sugar mixture.  Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla.  Arrange wedges in a single layer on baking sheet.  Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips.  Let chips cool before serving.  Serve with chilled fruit salsa.