Got Ice Cream?

Then you will love this super easy topping recipe. It is my go-to/master recipe for chocolate sauce/glaze and it is so amazing and so delicious you just might throw away your bottle of Hershey's! (Well, or at least keep it around for the occasional chocolate shot mouth-squirt.)

It's smooth....glossy....thick....buttery....and oh, so rich!
























Need I say more??

It is absolutely terrific warm but I love it after it's been refrigerated a few minutes (I don't like soupy, melty ice cream).

Try it! And, you might as well add a few copies to your files now because it won't be long before your recipe card gets all yummy-smudgy!


A VERMONTER'S CHOCOLATE SAUCE

3 Tbsp unsweetened cocoa powder (I used dutch process this time and oh. My. Word.)
1 Tbsp oil
1/4 cup unsalted butter (no pre-melting necessary)
1 cup powdered sugar
1/2 to 1 tsp salt
1/4 cup milk

Whisk all ingredients together and bring to a boil slowly until thick. When thickened, remove from heat and add 1 tsp vanilla.

Serve over ice cream, pour over brownies, glaze a bundt cake (I've tried all three!), or devour by spoonfuls (I mean four!).


Note: May wish to double recipe if serving more than 2 or 3. You will want seconds!



















*Created, developed, and perfected in Vermont by Mr. Bruce Nyquist. I am forever indebted to your "culinary" genius!


Kelly's Korner is whipping up a triple batch of dessert recipes today. Check it out and tempt that sweet tooth!

Scarlett Gives Hugs to Grampa

I realize that this is a totally super-spiritualized thought (or at least entirely un-Baptist) but I believe that he at least knows what's going on in our lives and perhaps that God even lets him glimpse his oh-so-loved-and-missed granddaughter growing up. In any case, we are most certainly on his mind as he continues to wait for us.
























Closer to me You're in the laughter and the tears
Of the ones I leave behind me
Who have prayed me through the years
Closer to You
And I know it won't be long
Till You're running down the pathway
Just to take me in Your arms

-Mark Schultz

Not Your Ordinary Fruit Dip

It's Boo Mama's DipTacular 2009, and I thought I'd participate. At first I didn't think I had anything worthwhile to share. I am all about from-scratch cooking and baking, but my dips usually consist of some or other Tastefully Simple seasoning blend or Hidden Valley Ranch powder. If you have not already mixed ranch dressing powder in your cottage cheese and eaten over Ritz crackers, you have not lived!

My dip to share involves an unusual and at first disturbingly disgusting-sounding ingredient for a sweet fruit dip: Velveeta Cheese.

Don't click the back button - stay with me!

I promise you, the Velveeta is used solely for texture. In fact, Velveeta is not even real cheese; the box says "pasteurized cheese product". So it is absolutely nothing like eating sliced cheddar on apple pie, a concept I find completely revolting.

This is the best fruit dip you will ever, ever consume. Try it before you say you hate it. And if you bring this dip to a potluck function, be prepared with ready-made recipe cards to hand out to all the ravers. They will be skeptical at first, too. (Let's face it, I was!) But like you, they'll also get over it when they taste the yumminess in all it's non-cheese-tasting glory.

Tastes more like coconut because, hey, it's got a can of cream of coconut in it! Try it with strawberries and pineapple. Apples and grapes are good too. Pineapple is my favorite. Can you say, Piña Colada?!?!?

Let me know if you've tried it!


VELVEETA CHEESE FRUIT DIP

8 oz Velveeta, cubed
8 oz cream of coconut (usually comes in cans in the drink mix isle)
8 oz Cool Whip

Blend cubed Velveeta cheese and cream of coconut in blender until smooth. Add cool whip. Chill. Serve with fresh fruit for dipping.