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November 2009


Frozen Brownie Ginger Hot Fudge Sundae

 

Makes 16 large or 24 small brownies.

 

2 ounces unsweetened chocolate

1/4 lb. unsalted butter, cut into a few chunks, plus extra for the pan

1 cup sugar

1/2 teaspoon vanilla

2 extra-large eggs

1/2 cup sifted all-purpose flour

1/8 teaspoon salt

heaping 1/2 cup medium-chopped pecans or walnuts

 

Premium vanilla ice cream

Fudge Is My Life® Ginger Chocolate Sauce, heated as directed

 

For the brownies:

Preheat oven to 350°F.  Line the bottom and sides of an 8-inch square metal cake pan with one piece of foil, large enough to wrap over the edges of the pan to help removing the cake from the pan when baked.  Lightly butter the bottom ad sides.  Set aside.

1. Melt chocolate and butter in a heavy, deep sauce pan over very low heat, stirring a few times until combined and melted.  Remove from stove and set aside to cool slightly for 3 or 4 minutes.

2. Off the heat, stir in the sugar and vanilla.

3. Add the eggs, one at a time, stirring well to combine after each addition.

4. Add flour and salt and stir well to combine.

5. Stir in the chopped nuts.

6. Pour into prepared cake pan and spread evenly.

7. Bake in the lower third of oven for 20 to 25 minutes.  Do not over bake, since these need to be moist in the center when you take them from the oven.

8. Cool 5 minutes in the pan.  Then remove to a rack to cool completely.

9. Wrap the entire cake tightly in plastic wrap and freeze.

10. About 5 minutes before making the sundaes, remove from the freezer.  Cut into squares.

 

For each sundae:

1. Place one brownie in the bottom of a dessert bowl.

2. Top brownie with a scoop of ice cream.

3. Spoon warm Ginger Chocolate Sauce over the ice cream, letting it drip down on and around the brownied.

 

Note:  These sundaes can also be made with the brownies defrosted or with freshly baked, unfrozen brownies.

 

Variation: Omit the nuts from the brownies, and sprinkle chopped, crystalized ginger on the top of the sundae.

 

Enjoy!


August 2009


Mini Ice Cream Sandwiches with Mint Chocolate Dipping Sauce

 

Your favorite small cookies, store bought or homemade (chocolate chip or plain butter cookies)

Premium vanilla ice cream

Fudge Is My Life Mint Chocolate Sauce

 

1. Freeze the baked cookies.

2. When the cookies are frozen, remove half the cookies that you will use from the freezer.  Lay them on a plate with the flatter side up, spread them with a thin layer of the Chocolate Sauce, and return them to the freezer for a few minutes for the sauce to get firm.  (Note:  At room temperature, the sauce is easy to spread.)

3. Using a small scoop or spoon, place some ice cream on each cookie that has been spread with the Chocolate Sauce.  Place a plain cookie on top, flatter side down.  Press down gently to spread the ice cream to the edge of the cookie.  Wrap each sandwich in plastic wrap, place sandwiches in a freezer bag, and freeze until ready to serve.

4. To serve, warm the Chocolate Sauce as directed and go ahead and DIP!

 

Enjoy!

 


July 2009


Fudge Is My Life Hot Fudge Sundae

 

Let's face it:  It's hard to beat Fudge Is My Life Chocolate Sauce served with the best vanilla ice cream.  Nothing else needed!

 

However, our Chocolate Sauces happily adapt to all sorts of combinations, so go ahead and experiment.

 

Here are a few of our favorite add-on ingredients:

 

Caramelized pecans (see recipe below)

Toasted pecans, walnuts, or almonds

Fresh berries

Dark brownies

A sprinkle of coarse sea salt

Crystalized ginger, chopped

 

For the caramelized pecans:

 

1/4 pound (1 cup) pecan halves

1 teaspoon peanut or canola oil

2 pinches coarse kosher salt

1 tablespoon sugar

 

1. Preheat oven to 350°F.  Place rack in middle of oven.

2. Spread the pecan halves in one layer on a baking sheet and toast for 8 minutes.

3. Over medium heat, heat oil in a heavy skillet.  Add pecans and stir until coated with oil and warm.  Sprinkle salt on nuts, stirring to combine.  Continue stirring while gradually sprinkling nuts with the sugar.  Stir for a few minutes until pecans are caramelized.

4. Cool pecans.  Store in an airtight container in the refrigerator for up to 3 weeks.

 

Enjoy!


May 2009


Hot Fudge Sundae with Caramelized Pistachios

 

Makes enough pistachios for 4 to 6 sundaes.

 

3 tablespoons sugar

2 tablespoons water

1/2 cup shelled raw unsalted natural pistachios

vanilla ice cream

Fudge is my Life® Dark Chocolate Sauce

 

 

For the caramelized pistachios:

 

1. Line a baking sheet with foil.

2. Stir sugar and water in a small heavy saucepan over medium-low heat until sugar dissolves.

3. Increase heat to medium-high and boil without stirring until syrup turns medium amber color, from time to time brushing down sides of pan with a wet pastry brush and swirling the pan.

4. Immediately add pistachios and stir until caramel is deep amber and coats the nuts.  Immediately spread nuts on prepared baking sheet, separating any clumps.

 

For the sundaes:

 

Just scoop the ice cream into a dish, pour warm Fudge is my Life® Dark Chocolate Sauce over, and sprinkle with caramelized pistachios!

 


April 2009


Profiteroles with Coffee Ice Cream and Mocha Chocolate Sauce

 

Makes 8 medium size cream puffs (serves 4).

 

1/2 cup water

1/4 cup unsalted butter (1/2 cube), cut into a few pieces

1/8 teaspoon salt

1/2 teaspoon sugar (optional)

1/2 cup sifted all-purpose flour

2 large eggs

coffee ice cream

Fudge is my Life® Mocha Chocolate Sauce

 

1. Preheat oven to 450°F.  Lightly grease a baking sheet.

2. Put the water, butter, salt, and sugar into a heavy-bottom saucepan and bring to a boil.  Boil until all the butter has melted.

3. Remove from the heat and immediately add the flour all at once.  Stir very briskly until the mixture comes away from the sides of the pan and forms a mass around the spoon.  Cool slightly.

4. Add the eggs one at a time, and beat after each addition until the egg is absorbed and the mixture is satiny.

5. Drop the mixture by rounded tablespoons onto the greased baking sheet.  Leave a couple of inches between mounds to accommodate spreading.

6. Bake for 15 minutes.  Then reduce temperature to 350° and bake 30 minutes more.  The puffs should be golden brown, and the sides should be firm to the touch.

7. Remove from oven and, with a small knife or skewer, make a small hole in the side of each puff to let any steam escape.  Remove to a rack and cool.

 

To serve:

1. Place two puffs on each dessert plate.

2. With a serrated knife, cut the top off each puff.

3. Fill each puff with a small scoop of ice cream and replace top.

4. Pour warm Fudge is my Life® Mocha Chocolate Sauce over each puff and serve.

 

Note:  These are best eaten the day they are made.  However, you can make the puffs a day

ahead, keep them in an air-tight container, reheat them in a preheated 350° oven for 5 minutes until crisp, and cool on a rack.  The empty puffs also freeze well.  Right before serving them, place them in a 425° preheated oven for 4 -5 minutes to thaw and crisp.

 


March 2009


Salted Dark Fudge Mini-Tarts

 

Makes about 2 1/2 dozen 1 1/2-inch mini-tarts.

 

Use a mini-muffin pan.

 

1 stick (4 ounces) unsalted butter, at room temperature

4 ounces cream cheese

1/2 teaspoon salt

1/2 teaspoon sugar

1 1/4 cups unbleached all-purpose flour

Fudge is my Life® Chocolate Sauce, Dark or other favorite flavor

sea salt for sprinkling

 

1. Using an electric mixer, cream the butter, cream cheese, salt, and sugar until thoroughly combined and smooth.

2. On low speed, gradually add the flour and mix until dough holds together in a soft ball.  Do not over mix.

3. Shape the dough into a 1 1/2-inch thick disk and wrap in plastic wrap.  Refrigerate for 30 to 45 minutes.

4. Roll out the dough very thin (1/8 inch).  Cut rounds with a 2 1/2-inch cookie or biscuit cutter.  Press rounds into mini-muffin cups and prick bottom of each with a fork.  Combine left-over scraps of dough into a ball, wrap and chill until ready to roll out. (Note:  These can also be mixed by hand, and, instead of rolling out the dough, you can press about 1 teaspoon of unchilled dough in each mini-muffin cup.)

 

Preheat oven to 350°F.

 

5. Bake for about 20 minutes, or until shells are golden brown around the edges.  Transfer the mini-tartls carefully from the pan to a rack to cool completely.  

6. Warm Fudge is my Life® Chocolate Sauce slightly.  This will make the mini-tarts shiny.  The sauce should not be hot.

7. Fill each mini-tart shell with Chocolate Sauce.  Refrigerate until ready to serve.  Remove from refrigerator 15 to 30 minutes before serving.  Sprinkle the tops with sea salt.

 

Note:  Refrigerate any left-over mini-tarts.

 


February 2009


Baked Banana Hot Fudge Sundae for Two

 

2 large, firm bananas, peeled

1 tablespoon orange juice

2 teaspoons lemon juice

2 teaspoons finely grated orange zest

1 1/2 tablespoons brown sugar, firmly packed

2 teaspoons cold butter plus more for the dish

vanilla ice cream

Fudge is my Life® Chocolate Sauce, Dark or Orange

 

1. Preheat oven to 400°F.

2. Lightly butter a small, shallow baking dish that will fit the bananas.

3. Cut each of the bananas crosswise into about three pieces and place in baking dish.

4. Drizzle the bananas with the orange juice, lemon juice, and orange zest.  Sprinkle with brown sugar, and dot with small pieces of the butter.

5. Bake for about 10 minutes, until tender but not mushy, turning and basting the bananas half way through.  Meanwhile, heat Fudge is my Life® Chocolate Sauce as directed.

6. Place the hot bananas on a dessert plate or in a generous shallow bowl, drizzle bananas with a small amount of the sauce left in the baking dish.  Top with scoops of ice cream.  Spoon hot Chocolate Sauce on top.

 

Just light the candles—Enjoy!

 


January 2009


Hot Chocolate

 

Enjoy this steaming hot as a night-time drink or with a croissant or bagel for breakfast!

 

Fudge is my Life® Chocolate Sauce, flavor of your choice

1 8-ounce cup milk (1 or 2 percent) for each serving

whipped cream (optional)

 

1. In a saucepan, over medium-low heat, heat 1 cup of milk, stirring frequently, until the surface starts giving off steam or very small bubbles begin to appear on the edge of the milk.  Do not let it boil.

2. Remove saucepan from heat.

3. Add one rounded tablespoon Fudge is my Life® Chocolate Sauce, warmed as directed.

4. Pour into cup, top with whipped cream, and serve immediately.

 

Enjoy!

 

Variations:

After preparing Hot Chocolate, off the heat add your favorite spice(s)—nutmeg, cinnamon, cardamom, clove, etc.—and whisk in thoroughly.

 


December 2008


Dark Chocolate Truffles

 

One jar of Fudge Is My Life Chocolate Sauce makes 25 to 30 truffles.

 

Fudge is my Life® Chocolate Sauce, flavor of your choice

1/2 cup unsweetened natural cocoa powder

 

1. Chill the Chocolate Sauce several hours or overnight, until firm.

2. Line a baking sheet or large plate with waxed paper or parchment.

3. Spread the cocoa powder in a shallow bowl.

4. To prevent the truffles from sticking to your hands, dust your hands lightly with cocoa powder.

5. Dip a teaspoon in hot water, shake off excess, scoop out a rounded teaspoon of the firm Chocolate Sauce, and roll between your palms.  Drop into the cocoa powder.  Repeat for as many truffles as you want.  Roll them around in the cocoa powder to coat completely.  Carefully pick up each truffle with your fingers and shake off excess cocoa powder, or transfer truffles to a fine sieve and gently shake off excess cocoa powder.  Don't worry about the truffles being perfectly round!

6. Place truffles on the lined baking sheet or plate, cover tightly, and refrigerate.

These are best eaten directly from the refrigerator.  They can be kept in the refrigerator, tightly covered, for up to a week.

 

Variations:

Substitute 1/2 cup finely chopped walnuts or pecans for the cocoa powder.

Substitute 1/2 cup green tea powder (macha) for the cocoa powder, and use the Dark Chocolate Sauce.  (Green tea powder is available in Asian markets.)