Hot, Fudgy Goodness

Although fall has crept up on us, in my neck of the woods it certainly doesn't feel or look anything like it. So with the sun still blazing hot it is a perfectly suitable time to endulge in ice cream and treat yourself to a batch of decadent hot fudge sauce. But then again, if the craving hits, you I think any time is a suitable time for the aforementioned. Besides, think of all the wonderful things, other than ice cream, that would make the perfect accompaniment to hot fudge sauce. You could get creative and have waffles for dessert topped with hot fudge sauce and a dollop of whipped cream. Or you could slather the stuff on a slab of pound cake and, just for the sake of being healthy, top it off with some fruit. (I was, of course, joking about the healthy part.) I made this recipe for the first time early last spring and featured it in an article I wrote for Sugar Savvy. Until then I was a bit leery when it came to making hot fudge sauce, I didn't want to suffer disappointment. I worried that I would have the misfortune of trying a recipe that would yield more of a chocolate syrup than a thick, rich hot fudge sauce. I wanted a real hot fudge sauce. You know, the kind you find in the neighborhood ice cream shop, one that goes on hot, melting your ice cream slightly and thickening as it covers the frozen goodness. Well folks, this is it! The sauce is a great consistency with a rich chocolatey flavor. Best part of all? It's the exact hot fudge sauce served in Ben & Jerry's Ice Cream shops! This hot fudge sauce recipe, along with other authentic and delicious Ben & Jerry's recipes can be found in their book, "Ben & Jerry's Ice Cream & Dessert Book". Now, run along and whip up a batch for yourself. If you don't love the stuff I'll be shocked. Hot Fudge Sauce 4 oz unsweetened chocolate 1/2 cup (1 stick) of butter 3/4 cup unsweetened cocoa powder 2 cups sugar 1/2 cup milk 1/2 cup heavy cream or whipping cream In double boiler, melt chocolate and butter, stirring frequently. Whisk in cocoa powder until dissolved. Gradually stir in sugar; the mixture will resemble wet sand. Cook over simmering water for 20 minutes, stirring occasionally. Check water level of double boiler, adding more if necessary. Gradually stir in milk and cream. Continue stirring until completely blended. Continue cooking for 1 hour, stirring and checking water level occasionally. The sauce is ready when completely smooth and all sugar is dissolved. Yields 1 quart

Coconut Cream Pie Coffee Cooler

I'm a coffee junkie, that just goes without saying. I don't drink it to wake up or even to stay awake, I drink it because it tastes good to me, simply put. I drink the majority of my coffee hot, but I love a good iced coffee with it's creamy sweetness. Yum! And frappaccinos? Love them! Making a run to Starbucks isn't always convenient though, not to mention it can get expensive! So with this super-duper summer heat I often find myself wanting to whip up my own iced coffee and blended coffee coolers to satisfy my cravings. I've found that in order to build a nice creamy base that doesn't taste watered down using vanilla or other flavors of yogurt works best. And it's important that when brewing your coffee you brew it extra strong when making coffee coolers and iced coffee. Coconut Cream Pie Coffee Cooler 8 oz coconut cream pie flavored yogurt 3/4 cup crushed ice 2 tablespoons sugar, more or less to taste 1/2 cup strong brewed coffee, cooled 1/4 cup heavy cream or (fat free) half-and-half 2 graham crackers (usually half of a cookie sheet), crumbled Put all ingredients except graham cracker crumbs into blender. Blend until combined and smooth. Break graham crackers into small pieces and add to blender. Pulse to mix. Serve in a chilled glass with a straw. Yields 1 large serving. Stay tuned for my next coffee creation perfect for helping you beat the heat.

Summertime and the living is easy

Summer is a time for easy living and carefree fun. It's also hot as heck, here anyway. I love summer not only for the beautiful, yet sweltering weather but for the amazingly fresh and delicious fruits and vegetables. In my family we're no longer blessed with the bounty of fresh homegrown vegetables: yellow crookneck squash, cucumbers, juicy red tomatoes, new potatoes, butterbeans and string beans as our greenthumb gardner, my beloved Pop, passed away several winters ago. Summers are still beautiful and my favorite season, but they just aren't the same anymore. There is no more going to visit Nana and Pop, finding Pop hidden deep in his garden picking pans full of fresh veggies while Nana is inside canning tomatoes and beans or whipping up something fresh and delicious for dinner. I will always have the vivid memories of those summers to cherish for the rest of my life, along with a delicious recipe passed down by Nana for her Summer Chicken Bake. I remember it like it was yesterday, I think it was probably my eighth birthday dinner. We strayed from the norm of grilling burgers and she created this amazing dish for the first time. I've loved it ever since, and each summer look forward to making it myself. Preparing this recipe along with the others I've learned from Nana helps me feel like she's still here with us, and reminds me that a part of her will always live on, not just in my memories, but in the wonderful and beautiful parts of her that I see in myself. Preparing the Summer Chicken Bake is super easy, with the hardest part being the wait for it to cook. Patience is a virtue that I do not have, I admit it. My measurements are a rough guess, and can be easily changed to suit your taste and the number of mouths you are feeding. Summer Chicken Bake 1 lb skinless chicken breast 1 large yellow onion 1 lb yellow squash 2-3 medium size baking potatoes (or equivalent amount in weight of new/red potatoes) salt and pepper to taste 1/4 - 1/2 stick butter Preheat oven to 350 degrees. Slice vegetables into equal thickness slices. Starting with potatoes, layer vegetables and chicken in casserole dish. Season with salt and pepper. Cube butter into small pieces and scatter over top of chicken and vegetables. Cover with tinfoil and bake for 45 to 50 minutes. Uncover and bake for another 10 to 15 minutes, until vegetables are cooked and tender. Remove from oven and cool for 5 minutes. *Can also be cooked on the grill by layering vegetables and one piece of chicken on large piece of tinfoil. Then season with salt and pepper and top with small pat of butter. Wrap foil to form a pouch. Place in middle of grill, and cover. Unfortunately I am not the grill master of the family and have not prepared this recipe on the grill myself, so I have no idea what the cooking time on the grill is. Sorry!