Partial Ingredients

Everyday Style & Recipes. Est. 2010

Sauce

Hot Fudge Sauce

by

p10501292
I am a big fan of baker’s unsweetened and semi-sweetened baking chocolate. They have great recipes written on the inside of their boxes and I think I have tried all of them at one point. My favorite of those recipes was the fondue sauce and this hot fudge is pretty similar to that recipe. The fudge is more syrupy and less rich (since there’s no heavy cream in it) than the fondue. The fudge thickens on the ice cream and can be easily reheated on the stove.

Hot Fudge Sauce
(Makes 2 1/2 Cups)
Printable Version

Ingredients:

  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, unsalted
  • 2/3 cup water
  • 1/3-1/2 cup sugar (or more to taste)
  • 7 tablespoons light corn syrup
  • Pinch of salt
  • 1 tablespoon vanilla extract or rum

Directions:

  1. Melt the chocolate and butter very slowly in the microwave, stirring frequently until combined.
  2. Heat the water to boiling in a saucepan.
  3. Stir the melted butter and chocolate mixture into the boiling water.
  4. Add the sugar, corn syrup and salt on low heat and mix until smooth.
  5. Turn the heat up and stir until mixture starts to boil. Turn the heat down so that it is just bubbling. Cook for nine minutes.
  6. Remove from heat and cool for 15 minutes. Stir in the vanilla or rum and serve.

Harissa (Moroccan Red Chili Paste)

by

Harissa is a chili paste used in a lot of North African foods. It is usually added to couscous, soups, and meat dishes. You can use any kind of chili depending on how spicy you would like the paste to be. I used Arbol chilis which are on the spicy side but you can use serrano, ancho, or guajillo chilies for a milder flavor. I don’t have a food processor so I ground up the garlic and chilies very finely in order to form a paste–and it still turned out pretty chunky. I am excited to try this out on the Moroccan tagine I will be making soon!

…

Read More »

Barbeque Sauce

by


Barbeque sauce is one of my favorite sauces because it brings together sweet, spicy and tangy ingredients.  It was easy to make and turned out great. The chipotle chili powder and smoked paprika gave it the necessary bite while the dijon and apple cider vinegar gave it the proper tanginess for a good BBQ sauce.

…

Read More »

Guacamole

by

p1030697

Guacamole is one of my favorite dips! This recipe uses the freshest ingredients and tastes so much better than any kind of store bought guac. I used to make guacamole with store-bought salsa (which is fine) but using fresh ingredients instead improves the flavor so much. I picked up a couple yellow limes from the farmer’s market on friday and they are the best limes to mix in with guacamole. You can use lemons or green limes but these are by far the most flavorful. Most people don’t realize it but green limes are picked when they are not ripe (makes sense right?) Yellow limes, however, are ripe and look a whole lot like lemons on the outside. They are also super great in a gin & tonic. If you see yellow limes at the grocery or farmer’s market, be sure to pick them up. I like guacamole a little chunkier so I chop the onions and tomatoes on the bigger side. For storage, I like to squeeze a little lime on the layer exposed to air, then cover it airtight in saran to prevent browning.

…

Read More »

Tomato Sauce

by

This is a very basic and versatile red tomato sauce. The smooth puree can be substituted for chunkier diced tomatoes. Whenever I’m out of fresh herbs I just use the dried stuff and there’s not a huge difference in taste. If you have the fresh parsley and fresh basil don’t hesitate to use them though. You would stir those in at the end after thickening the sauce.

…

Read More »