Nothing's more delicious than homemade hot fudge sauce. Especially paired with cookies and ice cream! This recipe is easy, quick and delicious. It makes 12 ounces (or 1 1/2 cups).
¾ cup of heavy cream
¼ cup brown sugar (light or dark)
¼ cup unsweetened cocoa powder (I like Ghirardelli’s)
½ cup of light corn syrup
6 ounces of semi-sweet chocolate chips
1 tablespoon of salted butter
½ teaspoon of vanilla
Combine the first 4 ingredients in a medium sized saucepan. Cook, stirring constantly over a low heat until the mixture comes to a boil. Once it boils, continue stirring and let it boil for 30 seconds.
Remove from the stove and add in the chocolate and the butter. Stir until it is smooth and glossy. Mix in the vanilla.
The fudge sauce will thicken while it cools. Enjoy!
Long ago, cookies that were quick and easy to make were given the silly name ‘snickerdoodle’. Whatever they’re called, these cinnamon-sugar coated cookies are delicious.
This recipe makes about 20 cookies.
½ cup of butter or margarine, at room temperature
1 cup of granulated sugar
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon vanilla
1 ½ cup all-purpose flour
In a small bowl, set aside – 2 tablespoons of granulated sugar mixed with 1 teaspoon of cinnamon.
In the bowl of your stand-up mixer, cream the sugar and butter (or margarine) for 30 seconds. Add the vanilla and the egg. Beat until combined. Add the flour, the cream of tartar and baking soda. Mix until completely combined. Cover and chill the dough for ½ hour.
While the dough is chilling, pre-heat your oven to 375 F. Line your baking pans with foil or parchment paper.
Remove chilled dough from the fridge and scoop into balls using a medium sized ice cream scoop. Roll the cookie dough scoops in the cinnamon-sugar mixture that you set aside. Place the coated scoops on your baking pans, 2 inches apart. Bake for 10-12 minutes or until the edges of the cookies are golden brown. Cool on the pan. Enjoy!!