Honestly, I will post a healthy recipe at some point. I swear. Not quite yet though. 🙂
For Miss E’s birthday (8 months ago!!! I’m a little late in posting this, huh?) we had an ice cream bar (in addition to this awesome Cars cake). Different flavors of ice cream, sprinkles, whipped cream, maraschino cherries, and some delicious sauces.
First was Homemade Chocolate Syrup. I’ve made this before (and since) and it tastes just like the Hershey’s syrup that came in the little brown can that you needed to open with a church key. Anyone remember? The recipe comments note that this will keep in the refrigerator for several weeks. If it lasts that long in your house!
Next up was Creamy Peanut Butter Sauce. It was fantastic – rich, thick, and smooth. Perfectly sweet and salty. Also, really great with the chocolate syrup for the best flavor combination ever. Delicious. Make a kid (or adult happy)…
Yield: makes 2 1/2 cups3/4 cup water
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1/2 tsp. espresso powder
Pinch of kosher salt
1 Tbsp. light corn syrup
1 Tbsp. pure vanilla extract
1. In a medium saucepan, bring the water and sugars to a boil. Reduce the heat to medium-low and whisk in the cocoa powder, espresso powder, salt, and corn syrup, whisking until all of the solids have dissolved. Allow the mixture to simmer until it has slightly reduced and thickened.
2. Remove from the heat and stir in the vanilla.
3. Strain through a fine-mesh sieve and cool to room temperature.
4. Pour into a squeeze bottle and refrigerate. Use to make chocolate milk, pour over ice cream, or use in a recipe calling for chocolate syrup.
Yield: about 1 1/4 cups
1 cup creamy peanut butter
1/4 cup peanut oil
2 Tbsp. confectioners’ sugar
1/4 tsp. kosher salt, plus more as needed
1. Combine all ingredients in a medium bowl and puree until smooth with an immersion blender. (Or, you can combine all the ingredients in a food processor or blender.)