Hot Fudge Sauce

When I was a kid, when my mom would buy a jar of Mrs. Richardson's Hot Fudge Sauce, we knew something special was up--guests were coming.  I thought that was a pretty awesome treat, but sometime after I left the house, she started making her own from scratch and now, she's known to press still-warm jars of the chocolaty goodness into friends' hands as a part of the "Long Minnesota Goodbye" process.  She has also cranked out batches to give as Christmas gifts.  She's a good mom.

Taking less than 15 minutes and using mostly stuff that's already hanging out in the pantry, there's no reason not to try your hand at making this classic dessert sauce.  Warm and drizzled over ice cream or cake or fruit (even stirred into coffee!), you can't go wrong.  Pour the extras into empty jars and keep in the fridge to be ready for cold spoonfuls to be indulged in at a moment's notice.

Rich and Gooey Hot Fudge Sauce
2/3 cup heavy cream
1/2 cup dark corn syrup
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2/3 cup chocolate chips or good quality bar chocolate, chopped (I used combination of Ghiradelli dark and milk chocolate chips)
2 tablespoons butter
1 teaspoon vanilla extract

Stirring constantly with a wooden spoon or a spatula, bring the cream, corn syrup, sugar, cocoa powder and salt to a boil in a medium sauce pan over medium high heat.

Reduce the heat and cook at a low boil, stirring occasionally for 3 minutes.  Remove from heat and stir in chocolate chips, butter and vanilla and stir until smooth.

Cool sauce to warm and serve over ice cream, brownies, cake, fruit, stirred into coffee etc.

Note: sauce can also be poured into jars and kept refrigerated for up to a week.  Reheat in the microwave for about 30 seconds or until pourable. 

Recipe adapted from Rich and Gooey Hot Fudge Sauce from Serious Eats
P.S. I'm linking this recipe to Cast Party Wednesday--Check it out for some great recipes ideas! 

Lemon Curd and Lemon-Yogurt Brunch Parfait

Lemon-Yogurt Brunch Parfait

 I feel like I've been on a bit of a lemon kick lately and as long as I am, I might as well share with you this yummy recipe for lemon curd.  Lemon curd is a thick spread made from lemon, sugar, eggs and butter (think of the filling in a lemon meringue pie) and is really a delicious addition to a wide number of foods.  Traditionally, it is served with scones (kind of like biscuits) for brunch or teatime, but it can be used to top slices of pound cake or pieces of shortbread, used as a filling in between layers of  cake, spread on toast or even stirred into plain yogurt (one of my favorite uses!).  To buy a jar at the store can be crazy expensive (and I've found I don't really like the taste of the jarred stuff that much anyway), but you can make your own in about 15 minutes and with mostly ingredients you probably already have on hand. This recipe makes about 2 cups, so there's plenty to share--turn it into a sweet gift by putting some in a jar tied with a pretty ribbon!

Lemon Curd
2/3 cup sugar
6 tablespoons butter, softened to room temperature
4 egg yolks
1 whole egg
1/2 cup freshly squeezed lemon juice (from about 4 small lemons)
1 tablespoon lemon zest

In a medium mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.  Add egg yolks and egg and beat together over medium speed until mixture is smooth.  Add lemon juice and mix thoroughly (the mixture may look a bit curdled but it will smooth out during cooking).  Transfer mixture to a heavy sauce pan.  Stir mixture constantly over medium-low heat until it is thick and coats the back of a spoon (about 8-10 minutes).  Do not let it boil.  Stir in lemon zest and transfer to a bowl to cool.  Cover surface of lemon curd with plastic wrap and chill in the refrigerator.  Store in the fridge for up to 2 weeks or you can freeze it as well.  Makes about 2 cups. You can also substitute lime juice and zest for a lovely lime flavored spread!
Recipe adapted from Fine Cooking

 
Lemon-Yogurt Brunch Parfait 
Even though this is more of a concept than an actual recipe, I felt like this use for lemon curd has to be included.  Layers of lemon curd, plain yogurt, berries and lady fingers, combine for a refreshing treat. It would make a lovely finale to an Easter brunch, a light dessert or just relatively guilt-free snack.  These are really just suggestions, please feel free to improvise.

Ingredients:
plain yogurt 
lemon curd
some kind of cookie: lady fingers, graham crackers, vanilla wafers, lemon wafers, shortbread, etc.
berries, fresh or frozen, any kind (I used blackberries, but raspberries, strawberries or blueberries would all be beautiful and tasty)

Layer all ingredients in either individual wine glasses or all together in a trifle bowl (or some other clear glass serving dish, preferably clear so you can see all the layers), repeating layers until you run out.  Serve immediately or can be made ahead (for softer cookie layers).  Store pre-made parfaits in the refrigerator. 

Mango Ginger Granola and Shortcut Greek-Style Yogurt

All I want to say about this post is that granola and Greek yogurt are two items that are pricey in the store and extremely easy and inexpensive to replicate at home.  Give these a try, you won't regret it.  They're becoming a staple in our house. Also, (as I am always the bargain-hunter) I wanted to share that the best deal on honey I've found is at Walgreens.  Every few weeks they will sell a 32 oz. bottle for $3.99 with an in-ad coupon.  Now that I've shared that, please leave some for me!  Finally, this granola would make a great edible gift for someone.  Put it in a pretty glass jar or cellophane bag and tie with a pretty ribbon.  They'll be impressed! 

Mango Ginger Granola
1/4 cup vegetable oil (canola)
1/4 cup agave syrup (or extra 1/4 cup honey)
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
3 cups old fashioned rolled oats (not instant)
1 cup chopped almonds (I just smashed whole almonds in a baggie with a rolling pin and really like the rustic texture that gave them but you can sub slivered or sliced)
2 tablespoons sesame seeds
2 tablespoons wheat germ
1/4 teaspoon salt
1/4 cup toasted sunflower seeds
1 cup diced dried sweetened mango (can substitute other dried fruit such as raisins, cherries, apricots etc. or a combination for other varieties)

Greek yogurt for serving (see note)

Preheat the oven to 325 degrees.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.  Mix the oil, agave syrup, honey, cinnamon, ginger, brown sugar and vanilla in a small bowl, whisking until smooth.  In a large bowl, stir together oats, almonds, sesame seeds, wheat germ and salt.  Pour wet ingredients over dry and stir, making sure everything is evenly coated. Spread the mixture evenly over the prepared baking sheet.  Bake at 325 degrees, stirring occasionally for 25-30 minutes or until golden brown.  Remove the granola from the oven and allow to cool completely.  Toss in diced mango (or other dried fruit) and sunflower seeds.  Store in an airtight container.  Serve with Greek yogurt (or milk, or over ice cream or handfuls right out of the container...).
Note on Greek yogurt: Greek style yogurt is much thicker and smoother tasting than traditional yogurt.  Until a few years ago, I had never heard of the stuff, but now it is readily available and showing up in more major brands all the time.  It's higher in protein than regular yogurt and I really love its "spoonability."  That said, Greek yogurt is a bit pricey.

You can make your own cheaper, shortcut version by buying and straining containers of regular yogurt (of course you can make your own yogurt from scratch too, but let's not get to crazy today!).

To make shortcut Greek yogurt, line a fine-meshed sieve with a cheesecloth or paper towels and place over a bowl.  Spoon regular yogurt (we usually do plain, any flavor or milk fat will do) from a large container into the lined sieve and place in the refrigerator.

Allow yogurt to sit until desired consistency (at least a couple of hours).  The extra liquid will drip into the bowl underneath and the yogurt remaining will be thick and rich.  If you let it go for more than a few hours, it will get almost as thick as cream cheese (actually called yogurt cheese and good for some uses, but probably not for eating with granola any more).  Also, you can use the leftover liquid mixed with some milk in pancake batter. 

it was a hit with the small one (as seen by his scraping the dregs...)

Granola recipe heavily adapted from Bobby Flay's Mango Agave Granola