We have been using this same recipe for our warm fudge sauce for years, and the girls (all 5 of them) call it fancy … they love it, and we have used it on everything! I am sure it will also become a favourite in your house too!
2/3 cup white sugar
1/2 cup cocoa powder
1/2 cup water
1/2 cup butter
1 tsp vanilla
Whisk sugar and cocoa, gradually adding in water. Stir over medium high heat until mixture comes to a full boil, then gently boil for a few minutes until slightly thickened. Remove from heat and stir in butter and vanilla.
For microwave: Heat sugar, cocoa and water in microwave safe bowl on high until mixture comes to a boil. Stir well and microwave on medium for 4-5 minutes, stirring every 2 minutes. Remove from heat and stir in butter and vanilla.
This sauce stays soft when poured over ice cream – to have it hot just gently warm it up before using. Keeps well in the fridge (if you can make it last!).
It seems hard to believe, but my oldest daughter is 33 years old now, and this brownie recipe is from the girl’s elementary school cookbook … still our favourite!
a pint sized helper is only going to make these brownies taste better
1/2 cup plus 2 tbsp butter
1 cup white sugar
6 tbsp cocoa powder
3/4 cup flour
1/2 cup chopped walnuts (optional)
1 tsp vanilla
Preheat oven to 350 degrees. In medium saucepan, melt the butter and cocoa. Remove from heat, stir in sugar. Blend in eggs, one at a time, mixing well after eat. Add vanilla, flour and nuts. Stir well. Spread into a greased 8 x 8 x 2 pan.
Bake at 350 for 30 minutes. Be careful not to overbake. Remove from heat as soon as a toothpick inserted in center comes out clean and the brownies are starting to pull away from the edges of the baking pan.
If you want an extra hit of chocolatey goodness, as soon as it comes out of the oven sprinkle a generous layer of chocolate chips over and allow to sit long enough for the chips to melt …. spread and smooth with a knife or offset spatula. Allow to cool slightly and cut up – they won’t last long! In order to turn this into dessert, serve warm with ice cream, and my Fancy Fudge Sauce drizzled over top.
p.s. did I mention how easy clean up is with only the one pot to wash???
I love using chicken thighs (either boneless, skinless or bone in, skin on!!) for this – they are so full of flavour – and don’t take very long to cook!
Garnish with thinly sliced spring onions for a bit of color
12-14 small chicken thighs (bone in tastes great, but boneless if you prefer)
Preheat oven to 375 degrees
3 tbsp melted butter
3 tbsp honey
2 tbsp each: dijon mustard and grainy mustard
1 tbsp yellow deli mustard
2 garlic cloves, minced
zest and juice of 1/2 lemon
1 tsp kosher salt
1 tsp freshly ground black pepper
Place chicken in baking dish, and combine the rest of the ingredients in small bowl. Stir well and drizzle over chicken – rubbing and turning the chicken to coat well. Finish with bone (or under side) up. Roast for 20 minutes, turn chicken and roast for a further 20 minutes, basting with the honey mustard mixture again for the last 10 minutes. Depending on the size of the chicken thighs, they might take longer to cook. It is important for them to cook long enough to get this delicious bit of carmelization on the chicken – yum yum yum.
If you have used skinless, the chicken will still get a nice roasted, browned finish to it, but if you have kept the skin on, it will be irresistible!!