Peppermint Oreo Truffles

 Peppermint Oreo Truffles

We had an office party and Dr. Porter's wife brought these and they were so yummy, so on to my blog they go:

They are from www.savingcentbycent.com

Ingredients

• 1 package (16 oz) Oreo cookies
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon peppermint extract
• 16 oz melting chocolate or almond bark, melted
• candy canes, crushed, or holiday sprinkles

Instructions

1. Place whole Oreos into a ziploc bag and use a rolling pin to crush the Oreos into small crumbs.
2. Pour crushed Oreos into a medium mixing bowl. Add cream cheese and peppermint extract and use a mixer to blend well.
3. Place Oreo mixture into the fridge for one hour until firm.
4. Roll Oreo mixture into 1-inch balls.
5. Melt almond bark according to directions on package. Using a spoon, dip Oreo balls in melted almond bark and place on wax paper. Immediately add crushed candy canes or holiday sprinkles to the top.
6. Note: To prevent the Oreo balls from mixing into the almond bark, melt and use small batches of almond bark at a time.
7. Refrigerate truffles for about one hour until firm.
8. Store truffles in a covered container in the refrigerator.

There are so many oreo ball recipes out there but these were really really good with the peppermint added! YUM!

Nourishing of the Soul:

six sisters strawberry jello fluff salad

 Six sisters strawberry Jello Fluff salad

1 6 ox box strawberry jello

1 4.6 oz box of jello vanilla pudding (cook and serve, not instant)

in a saucepan heat 3 cups water, once it is boiling, add both boxes of jello and pudding, mix good with whisk, let it boil.  Once that is done, put in the fridge to let it thicken up.  stir it all around.  Add 8 oz cool whip into thickened mixture, can use mixer or mix by hand.  Add cut up strawberries (1 1/2 cup)  and sliced bananas (2 bananas)

add 1 cup mini marshmallows (optional but kids love it)

fold all together

(can do orange jello with mandarin oranges bananas, or lime jello with pineapple banana)

Thought for the day:

Today is a day to celebrate!!  Your greatness is not what you have, but what you give!!

homemade caramel apple from you tube guy

made these wonderful apples from recipe on you tube, so yummy

His name is crouton crackerjacks and find him on youtube.  he shows you exactly how to make it.  I have made this twice now without a candy thermometer and it turned out fine so dont be afraid to make it if you dont have one.  I just bring the mixture to a boil (which took me 4 min) on high, then I turn it down to medium and stir the whole time for about 5 minutes until it was thick and creamy, stirring whole time. Let it cool and it is perfect carmel sauce for dipping apple slices into and banana slices into.


Apples dipped in rich homemade caramel and then rolled in chopped peanuts. You can use whatever you wish to roll these in after they are dipped...chocolate chips, M&M's, chopped candy bars, etc. You can even drizzle them in chocolate after rolling to make them even more gourmet. Not as hard as one might imagine and no unwrapping of dozens of caramels! What you'll need: 8-10 small to medium apples (I used Gala's) 8-10 skewers, chopsticks or popsicle sticks 1 cup butter (do not use margarine) 2 cups packed brown sugar 1 cup light corn syrup 1 (14oz) can sweetened condensed milk 2 tsp vanilla extract chopped peanuts or topping of your choice waxed paper or parchment paper candy thermometer Thoroughly wash your apples. Remove the stems and insert a stick into the center of each. Dip the apples in near boiling water for 5-10 seconds and then immediately dry them to remove any wax. This may slightly discolor the apples but that's okay. Lay out a piece of waxed paper or parchment paper and thoroughly grease it with butter. Get your topping ready so you can roll the apples immediately after dipping. In a large heavy bottomed sauce pan, stir together butter, brown sugar, corn syrup and sweetened condensed milk. Stir constantly over medium-high heat until butter is melted and insert your candy thermometer. Turn heat down to medium and bring to a boil. Cook, stirring constantly, until the caramel reaches 245*F on a candy thermometer. When caramel is done, remove from heat, continuing to stir. Let cool for 1-2 minutes and add vanilla. Immediately dip apples and let excess caramel drip off. Roll into the toppings of your choice and set onto buttered wax or parchment paper. Continue with the remaining apples. If your caramel becomes too thick to dip the apples, warm slightly while stirring constantly over medium heat until you can continue dipping more apples. Let cool for 3-4 hours and enjoy!! If you have any remaining caramel, pour onto a surface sprayed with nonstick spray to cool for some awesome caramel candies! Makes delicious caramels to eat plain wrapped in wax paper! yummmmm!

Chocolate Mint Chip Cookies

My Lacey loves chocolate mint cookies and needed to take some to an activity so we tried this recipe from Two Peas and Their pod and these were really good so I am putting it in my collection, It says to bake for 10 to 12 minutes, I only did 10 minutes and I use a silpat.  I think if you even went to 9 1/2 min it would be perfect.

Chocolate Mint Chip Cookies

Ingredients
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup Dutch processed cocoa (I used Hersheys cocoa)
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 1/2 cups mint chocolate chips

Directions
Preheat oven to 350 degrees.  Line baking sheet with parchment paper or Silpat baking mat.
In a medium bowl, whisk together flour, baking soda, salt and cocoa.  Set aside.
With a mixer, cream butter and sugars together until smooth.  Add in eggs, one at a time. Next, add in vanilla extract.  Mix until just combined.
Gradually add flour mixture and beat until just combined.  Mix in the 2 cups of the mint chocolate chips (don't use the whole bag, leave a few chocolate chips out to decorate cookies with)
Roll cookies into balls, about 2 Tblsp of dough per cookie.  Place cookie balls on prepared baking sheet about 2 inches apart.  Top the cookies with remaining mint chocolate chips, sticking them on top and the sides to make the cookies pretty!
Bake cookies for 10 to 12 min ( did 10 min, and 9 1/2 would have been perfect)  Don't overbake.  Remove from oven and let sit on baking sheet for 5 minutes.  Move to cooling rack and cool completely.

These are really yummy! The original recipe said you will need 2 bags of mint chocolate chips, but I only used one and it was plenty.  I left a few out to put on top of the cookie balls before baking and it does make them pretty!
Because the cookies are chocolate with green chocolate chips, they make a festive Christmas cookie as well!

Thought for the day:
When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself.

I like that saying because there is ALWAYS something to be grateful for.  I just finished reading a book about a true story of a man injured in a cliff diving accident when he was 19, and he is married and completed an education, however, he cannot do ANYTHING for himself (feed himself, dress himself) and he has the most awesome spirit about him being positive and all, but I can't stop thinking how grateful I am for a body that is not injured and I thank Heavenly Father every day for my body!

 

Hannah's Manna from Heaven Banana Bread

Hannah's Manna from Heaven Banana Bread

I am in a weekly group meeting learning how to be self sufficient and how to get out of debt and each week one of the team leaders brings us a delicious treat.  This is from Patti Brown, who was so nice to share the recipe.  It truly is the best and most moist banana bread recipe you will ever find.
I took it to work and the next day my friend Marie said she dreamed about it.  Yes, it is that good!


Heaven Banana Bread

3 large eggs
1 cube butter  (softened to room temp)
2 cups sugar
3 bananas (overripe is best)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup sour cream

Instructions:
separate egg whites into separate bowl (smaller bowl), beat until stiff and set aside.
In a large mixing bowl, Cream together the egg yolks, butter, and sugar until fluffy.  Add smashed bananas, mix until smooth.
Sift in flour, baking powder, baking soda, and salt until mixed together well.  Add vanilla and mix.  Add sour cream and mix all together.   Fold in egg whites gently last.  (I sandee just use my hand mixer throughout the whole mixing process and it works great) 
Line two bread pans with tin foil, spray bottom and all sides with cooking spray and pour in mixture evenly between the two pans (I sandee just sprayed my pans well, I did not do the foil part and the bread came out fine for me) Bake at 350 degrees for 50 minutes.


Cool on rack in pans for 5 to 10 mins, remove bread from pans to cool, wait until fully cooled to remove from foil.  Enjoy


For nourishing of soul:
Here is a few sayings on my facebook this week:
Count your blessings, not your problems, & you'll realize how beautiful your life really is.   "liveoola"

Decide what kind of life you actually want, then say "NO" to everything that isn't that.

Life is the most difficult exam....Many people fail because they try to copy others, not realizing that everyone has a different exam.

Roasted Butternut Squash Soup

I made this soup for Halloween and it was so very yummy. (I found it from how does she web site.)   I bought packaged butternut squash from costco so it made it much easier.

Roasted Butternut Squash Soup

2 large butternut squash, seeded, cut in half down the middle

Melted butter for brushing

3 cups chicken or vegetable stock

4 Tbslp honey

1 tsp grated ginger

1/2 cup heavy cream

1 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

Preheat oven to 400 degrees

Brush the squash with melted butter and season with a little salt and pepper.  Lay the squash flesh side up on a sheet pan.  Roast for 30 min  or until the flesh is soft

Scoop the flesh from the skin into a pot and add the stock, honey and ginger.  Bring to a simmer and puree using a stick blender.  Stir in the heavy cream and return to a low simmer.  Season with salt pepper and nutmeg.

(I did not have a stick blender so I took portions of the soup and blended in my blender and then added back to the stock pot)

This was very very yummy! Enjoy!

Homemade Root Beer

Homemade rootbeer is a favorite at Halloween and summer barbeque parties.

Homemade Root Beer

1 bottle rootbeer extract
5 lbs sugar
5 gallons water
5 lbs dry ice (can use 7 lbs)

Mix together in a 8 to 10 gallon water container (not metal) the water, sugar, and extract.  Stir all together.
Using gloves put in the dry ice small pieces at a time.  Stir with wooden or plastic spoon.
It takes about 30 minutes to carbonate.  Stir every few minutes

TIPS:
I was told to never use metal containers or utensils.
When you buy the dry ice, it comes in a big chunk, when you throw the whole big chunk in it tends to freeze to the bottom of the container, so if you can break it up buy banging the brown bag of dry ice on the ground or using an ice pick, try to break it up in small chunks!!
If it stops brewing and you need it to, when you pour water over the ice it starts it brewing again.


Yummy stuff!  Christy's favorite!

Classic Funnel Cake

Lacey has been bugging me to make a funnel cake and I keep putting it off due to the frying, and mess, and frying oil smell your house has for days after. But today, I gave in, and it was out of this world delicious!  But you must eat them right after you cook them for them to taste their best.

Here is the recipe we found on google from : the spruce eats (thespruceeats.com)
Funnel Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup water
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• Optional: 1/4 cup confectioners’ sugar
• Optional: Strawberry syrup
• Optional: Chocolate syrup
• Garnish: fresh fruit

• How to Make It

  Preheat a deep fryer, electric skillet,  or deep-sided open skillet to 365°F.

  Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl,  combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin.

  Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter.

  Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes. Fry until light golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds.

  Pull the cake out of the fryer and place it on a paper towel-lined plate. Sprinkle with sifted confectioners' sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving, if desired.
• *Sandee Note, our batter was kinda thick as I used evaporated milk so I had to add a little more water.  Also we put some of our circles too close together so it was like a little cake but it is better to have them more like spider legs!  
• Yes, actually next time I make this I am going to just make the letter S, like Christy said, make spider legs, big long giant spider legs because if it looks like a cake it gets doughy in the middle and the best parts are the crispy outer parts.  
• They were so so yummy and it was so easy to make.  I can't stop thinking about them.  I think I want to make some more,  but I will wait and see if I am up all night with diarrhea first ha ha.
• If you want to watch someone make them, here is a post on youtube!

https://www.youtube.com/watch?v=huAbqnS8Uso

Have a great day!
This is all Lacey's fault! ha ha

Shauna'sFamous Chocoloate chip pudding M&M cookies

Shauna's famous chocolate chip pudding M&M cookies

These are my new favorite cookies.  And they are wonderful to make and give away as gifts as you can roll them in balls, freeze them and then give them to friends with instructions on how to bake at home.  so fun and so yummy.  Make great Christmas neighbor gifts!


Cream together:
3/4 cup butter
3/4 cup brown sugar
1/4 cup sugar

Add 1 egg and 1 tsp vanilla

combine these ingredients and cream together for 4 minutes, then add rest of following ingredients

Add:
2 cup flour
1/4 cup pudding mix
pinch of salt

Stir in :
3/4 cup chocolate chips
3/4 cups M&M's

Form dough into 15 mounds add M&M's to top and chill for 2 hours

Bake at 350 for 11 minutes

so so so yummy! You will get compliments when you make these!

and for the thought for today:
I saw this  :

should (crossed out)   
would (crossed out)
could (crossed out)
did

I love it , cuz we it goes with the just do it theme.  you can say I did it! (instead of I should have done it, or I would have but, or I could have but) 

also here is another saying:
things that don't change remain the same.
so if you don't like where you are at in life, then you must change some things or it will all remain the same!

Peppermint Bark Cheesecake Dip

For our family Christmas party, we each bring an appetizer and dessert, Megan brought this that she found on pinterest and I LOVED IT!  
so on my blog it goes:

it came from a blog called "apumpkinandaprincess.com"

1/2 cup Marshmallow fluff

1/2 cup mini chocolate chips
1/2 cup cool whip
1/2 cup powdered sugar
8 oz cream cheese
1 cup Andes peppermint baking chips

In a stand mixer, beat cream cheese until light and fluffy. Add in marshmallow fluff and cool whip.  Slowly add powdered sugar until combined.  
Fold in Andes mints and mini chocolate chips.
Chill for at least 2 hours before serving!

Dang good.  For a picture of this dip go here:  

And now for a thought for today:

"The people around us are not perfect.  People do things that annoy, disappoint, and anger.    In this mortal life, it will always be that way.  Nevertheless we must let go of our grievances.
Part of the purpose of mortality is to learn how to let go of such things.  That is the Lord's way. "
Dieter Uchtdorf

Spinach Artichoke Dip

We just recently had our family Christmas party, and it is our tradition for that night to bring appetizers and desserts for our dinner.  My daughter in law Krista brought this and gave me the recipe, it is from her friend who has a blog called "www.dontleavehungry.com"  you can find this on there!

Spinach Artichoke Dip

Ingredients

1. 1 (10 oz) bag fresh baby spinach, roughly chopped
2. 1 (14 oz) can artichoke hearts, chopped
3. ½ cup sour cream
4. ½ cup mayonnaise
5. ½ cup onion, finely diced
6. 1 clove garlic, minced
7. 1 cup mozzarella cheese
8. ¼ cup grated Parmesan cheese
9. ¼ teaspoon garlic salt
10. ¼ cup milk
11. 1 (8 oz) package cream cheese, cubed
12. salt and pepper to taste

Instructions

1. Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray.
2. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
3. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
4. Cook on high for 2 - 2½ hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.

Adapted from Six Sisters' Stuff

Here is my thought for today, again I found it in my favorite book
 Prayers that bring
Miracles by Stephen M Bird:  

Even Charity , the pure love of Christ, is a gift of God.  This love
comes only from our Heavenly Father.  Moroni said we are nothing
without charity, but "whoso is found possessed
 of it at the last day it shall be well with him.  Wherefore,
 my beloved brethren, pray unto the
 Father with all the energy of heart, that ye may
be filled with this love, which he hath
 bestowed upon all who are true followers of his
Son, Jesus Christ"  (Moroni 7:47-48

Starbucks Caramel Apple cider CopyCat

Starbucks Caramel Apple Cider Copycat

Me and Lacey love to get the caramel apple cider from starbucks, but it is expensive, I found this copycat recipe here:


First you need to make the cinnamon dulce syrup (or this lady on the site says you can buy it for $13 from starbucks) but it is so easy to make, I say just make this cinnamon syrup mixture:


1/2 cup white sugar
1/2 cup brown sugar
1 cup water
Bring to boil , stirring constantly
Add:
1 Tblsp cinnamon
remove from heat, stir til all combined.
(this made my kitchen smell so good too!)

Pour the  cinnamon water mixture into a glass mason jar so you can store in fridge when you are done.

Heat over the stovetop a bottle of  Tree Top Apple Juice (or any brand, that is what this lady says starbucks used) until just starting to boil.

In a mug, put in 3 to 4 Tblsp of the cinnamon syrup, then fill your mug with the heated apple juice.  Then put on top
2 Tblsp caramel ice cream topping (she used hersheys) and stir that in until it melts.

Now after you stir it all together in your mug you can put some whipped cream on top (and more caramel syrup drizzled over that)

I just made this and it is really good.  Mine turned out a little too sweet, so I think you can maybe just start with 2 Tblsp of the cinnamon syrup.  And I put in 2 tsp of caramel ice cream topping.

It is sooooooo good!  Make some today and warm your pretty self up!  LOVE IT!

Cranberry Sriracha Pepper Jelly

CRANBERRY SRIRACHA PEPPER JELLY

 

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This stuff is crazy good! We love it spooned over cream cheese and served with crackers but it also makes a wonderful glaze for chicken, pork, salmon, etc.

Author: Chris Scheuer

Recipe type: Condiment

INGREDIENTS

• 12 ounces fresh or frozen cranberries (about 3½ cups)
• 2 3-4-inch jalapeno peppers, quartered and seeds removed and reserved*
• 1 ¼ cup orange juice (I like the not-from-concentrate kind)
• ¾ cup rice vinegar
• 4 ¼ cups sugar (divided)
• ½ teaspoon butter
• 1 pouch CERTO Fruit Pectin
• 4 teaspoons Sriracha sauce

See a Hawaiian Sweet & Sour Sausage Recipe

 

INSTRUCTIONS

1. Combine cranberries, jalapeños, orange juice, rice vinegar and ¼ cup sugar in a medium large saucepan (at least 6 quart-size). Stir and bring to a boil. Reduce to a simmer and cover pot with lid slightly ajar. Cook for 10 minutes. Watch carefully to keep mixture simmering but not cooking up over the top of the pot.
2. Remove from heat and pour into a fine mesh strainer with a bowl set underneath to catch the juice. Push on solids gently with the back of a spoon to extract most of the juice. Measure juice and add enough water to equal 2 cups. You want exactly 2 cups of liquid.
3. Wash pot and add 4 cups of sugar, cranberry juice mixture and butter**. Stir to combine and bring mixture to a full rolling boil (a boil that cannot be stirred down.)
4. Add Certo pectin and stir constantly for exactly one minute.
5. Remove from heat and skim off any foam with a metal teaspoon. Add jalapeño seeds and Sriracha. Immediately ladle into clean jars, leaving ¼-inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly or 9 4-ounce jars.
6. Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space.

NOTES

*It's a good idea to use gloves when handling jalapeños or any hot peppers as they can burn your skin.
** A small amount of butter will help keep mixture from foaming up to much when it simmers.
Regarding jam and jelly - this recipe is not difficult to make but jam and jelly making are an exact science. Be sure to measure carefully and accurately for good results. Setting a timer for the 1 minute cooking time will ensure that the consistency of your jam is correct. I love to improvise in the kitchen but not with jam and jelly unless I'm creating a new recipe and then it might take me 3 or 4 tries before I get it right.

Key Lime Tartlets

KEY LIME TARTLETS W/ COCONUT PECAN CRUST

 

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PREP TIME

45 mins

COOK TIME

10 mins

TOTAL TIME

55 mins

 

Author: Chris Scheuer

Serves: 6

INGREDIENTS

• 1¼ cups of graham cracker crumbs*
• ¼ cup sugar
• 8 tablespoons butter, (1 stick) melted
• 1 cup pecans
• ½ cup flaked shredded coconut
• 5 large egg yolks
• ¼ cup sugar
• lime zest from 4 limes
• ½ cup lime juice (from about 4-5 limes, depending on juiciness of limes)
• 1 can sweetened condensed milk
• ½ cup Greek yogurt

 

INSTRUCTIONS

1. Preheat oven to 350˚F. Spray 6 - 4½-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray. Line bottoms with parchment paper, if desired.
2. Process graham crackers till finely ground. Add butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
3. Divide between 6 tart pans with removable bottoms. About ⅓ generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
4. For the filling - in a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and combined. Add lime juice and stir. Place bowl over a pan of simmering water and cook for 4-5 minutes, stirring frequently until mixture thickens. Remove from heat and add condensed milk, Greek yogurt and all but 1 teaspoon of the lime zest.
5. Divide evenly between the baked crusts and sprinkle with the reserved lime zest. Freeze, uncovered for at least 2 hours. If not serving after this initial freezing, cover tightly with foil. Will keep for several weeks in the freezer. Remove from freezer 10-20 minutes before serving. Add a dollop of freshly whipped cream, if desired.

NOTES

* this is about 8-10 whole graham cracker sheets but weight will vary depending on the variety of graham cracker you use. It's best to crush them and then measure out 1¼ cups.

 

RELATED POSTS

Best Ever Hot Fudge Sauce

Best Ever Hot Fudge Sauce   I like this web site, can't wait to try this! Her website is
www.thecafesucrefarine.com
At the bottom I will pin where she got her chocolate from

BEST EVER HOT FUDGE SAUCE

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PREP TIME

5 mins

COOK TIME

2 mins

TOTAL TIME

7 mins

Just like the name says, this stuff is seriously the best ever hot fudge sauce. What the name doesn't say is now super easy it is, so easy you'll hardly believe it!

Author: Chris Scheuer

Recipe type: Dessert Sauce

INGREDIENTS

• 6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)
• ¼ cup sugar
• 2 tablespoons butter
• 1 teaspoon vanilla bean paste or vanilla extract
• a pinch of sea salt
• ½ cup half & half, a bit more to thin, if needed

INSTRUCTIONS

1. Place all ingredients except half and half into a blender container.
2. Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.
3. Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
4. Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.
5. Makes approximately 1 cup of chocolate sauce

NOTES

*Half and half can also be heated on the stovetop over medium heat until vigorously boiling. Stir frequently.

I’ve made this dessert sauce a zillion times, but I have to say the French Broad chocolate took it way over the top. If you’ve got a get-together coming up and you don’t have time for a fancy dessert, don’t worry, no one will care. Pick up some good vanilla ice cream and whip up a batch of this Best Ever Hot Fudge Sauce. Everyone will think you’re a culinary whiz for making this heavenly, homemade chocolate sauce – just don’t tell them about the missing word that starts with an e.

P.S. French Broad Chocolate can be found in specialty shops all over the U.S. and can also be ordered directly from frenchbroadchocolates.com.

Disclosure: We were given French Broad Chocolate at the conference, but have not been compensated for this post. The opinions are our own.