The Best Hot Fudge Sauce

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I have posted a hot fudge sauce before, but this once blows that one out of the water! It’s creamy, velvety and so rich and it makes just over two cups of sauce per batch. It will be perfect for gift giving this season, along with my very favorite salted caramel sauce. Thanks for reading, enjoy! 🙂

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*swoon* The perfect complement to vanilla ice cream and our favorite triple chocolate cookie cake 🙂

Homemade Hot Fudge Sauce – adapted from Baked by Rachel via My Baking Addiction

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 6 oz quality bittersweet chocolate (not unsweetened), finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

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Directions – 

1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.

2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving. Store leftovers in the refrigerator for up to one week.

Slow Baked Salmon with Lemon Butter Sauce

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Quick Post: I served this with my favorite roasted green beans and this garlic rice pilaf – oh, and don’t forget to splurge a little and cover the whole plate with lemon butter sauce. I have baked salmon several times before, but I was curious about this “slow” baking method. It is easy to overcook fish, and there isn’t much you can do to redeem it; so using a lower temp and a little longer cook time is a safe bet. The salmon came out perfectly moist and flavorful – almost custard like in the center; and the addition of the tangy, rich lemon butter sauce made for a crave-worthy fish dinner. Thanks for reading, enjoy!

**Slow Baked Salmon – adapted from Epicurious

  • Extra virgin olive oil
  • 4 6-ounce boneless salmon fillets, skin on
  • Salt and pepper to taste
  • Fresh lemon, sliced thinly

Directions –

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper, and lay lemon slices over top the fish. Bake salmon until just opaque in center, 12-15 minutes.

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**Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1 lemon, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream 
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

 

 

Apple Crisp II

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Quick Post: I served this with vanilla ice cream and my new favorite – salted caramel! Next time I think I will use a variety of apples to change-up the flavor and textures because the Granny Smith apples became mushier than I would have liked. Thanks for reading, enjoy 🙂

Apple Crisp – adapted from Martha Stewart

  • 3/4 cup AP flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup plus 2 TBSP sugar
  • 1 stick butter, cold and cut into cubes
  • 1 cup Old Fashioned oats
  • 3 pounds apples, peeled, cored and cut into 1/2 inch chunks
  • 2 TBSP lemon juice
  • lemon zest, optional
  • 1/2 tsp cinnamon

Directions –

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Oreo Brookies…or BrOreos?

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This insane dessert takes a little bit of planning, but it’s easy enough. Just don’t expect to be able to whip it up last minute because you need to allow the first layer to cool completely before you can continue with the other layers. My friend asked me if I could make her husband a special treat for his birthday – what a fun surprise! Of course I said yes. What better way to get the opportunity to make something so completely ridiculous and decadent? Birthdays are a great excuse to make something so butter, sugar, calorie and fat-filled and you don’t have to feel so bad about it cause, hey – we’re celebrating here! 😉

Verdict: Everyone loved these. They are so rich and gooey! I wasn’t a huge fan until the second day – wow…they reached another level of awesome! My health-nut friend thought she could get by on a tiny piece; but once she tried that she had to go back for more – something she rarely allows herself to do! I heard from more than one person that this was the best dessert they have ever eaten and have already received requests for this on their birthdays…so, yeah – this recipe is a keeper! Thanks for reading, enjoy!

Oreo “Brookies” – adapted from Brown Sugar

For the Cookie Crust –

  • 2 sticks unsalted butter, at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 TBSP vanilla extract
  • 2 1/4 cups AP flour (281 grams)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 ounce bag of semi-sweet chocolate chips

For the Brownie Layer –

  • 1 stick unsalted butter, room temp
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup AP flour (94 grams)
  • 1/4 unsweetened cocoa powder
  • 1/2 tsp salt
  • 8 ounces bittersweet chocolate, melted
  • 12 whole Oreo cookies

Directions –

For the Cookie Dough: Preheat your oven to 350 degrees. Lightly butter a 13×9 inch baking dish.

In a mixer bowl, beat the butter and sugars until light and fluffy. Add eggs one at a time, blending each one in before adding the next – periodically scrape the sides of the bowl down. Add vanilla extract.

In a separate bowl, add all your dry ingredients and whisk to combine. Add your dry ingredients to your butter/sugar mixture in three parts, scraping the sides of the mixer bowl if needed. Mix in your chocolate chips.

Place the finished dough in your baking dish and with a damp spatula (or your hand) pat the dough until flat and evenly distributed. Bake for 20-25 minutes, take out and allow to cool completely. (*I let it cool for an hour at room temp, and then I placed it in my fridge for another hour*)

For the Brownie: Preheat your oven to 350 degrees.

In a standing mixer bowl, beat together butter and sugar until light and fluffy. Add each egg to the mixer one at a time, being sure to mix in each addition before adding the next. Add in vanilla extract.

In a separate bowl, combine cocoa, flour and salt. Slowly add the dry ingredients to the butter/sugar mixture until blended. Fold in the melted chocolate until combined.

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Pour half of the brownie batter on top of the cookie crust, then evenly space out the Oreo cookies; then pour the rest of the brownie batter over all and spread evenly across the top of the Oreos. Bake for 25-30 minutes.

French Toast Sticks

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My kids loved these, but what’s not to love? I like that the whole pan is finished at one time, so no standing by the stove waiting to flip each piece of bread. I used four thick slices of this egg bread, and there was just enough custard for them. Next time I will have to double the recipe so we have quick, no-effort school breakfasts perfect for those mornings when I just need five more minutes of sleep! 😉 Thanks for reading, enjoy!

Baked French Toast Sticks – adapted from Iowa Girl Eats

  • 4 slices Texas Toast (or other hearty, thick-cut bread)
  • 3 eggs
  • 1/2 cup milk
  • 1 Tablespoon melted butter, slightly cooled
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • a pinch of salt

Directions: 

  1. Preheat oven to 350 degrees then spray a baking sheet with non-stick spray very well and set aside. Cut bread slices into thirds then set aside.
  2. In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the French Toast Sticks with non-stick spray before flipping halfway through.
  3. To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.

Egg Bread

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This dough is rich and yeasty and will be the perfect bread to use for French toast. My kids and I are in for a treat this weekend 🙂

Verdict: I made the kid’s French toast sticks with this bread (a huge hit), and I’ve toasted this for a quick (ahem…lazy) breakfast. It became golden brown and even more delicious – my toaster rarely gets it right! All the egg and sugar helped with that I’m sure 😉 Thanks for reading, enjoy!

Homemade Egg Bread for Texas Toast – adapted from Just a Pinch

  • 6-7 cups AP flour (750g- 875g)
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 2 tsp salt
  • 3 large eggs

Directions –

1. In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till doubled,  about 1 1/4 hours.
3. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.

4. Bake in a 375 degree oven for 35-40 minutes. Remove from pans; cool on a wire rack.