When I was a kid, you only ever had one best friend. And it was kind of a big deal, both to have a bestie and to be one. If ever I went through a best friend break up, I would flounder in social awkwardness until I connected with someone new to call my own.
In the world of my children, however, multiple best friends are often the norm. My daughter, Rosie, for example has referred to me as her best friend on more than one occasion. But before I get too big for my britches, I remind myself that she also considers my husband to be a best friend, along with her 77-year-old grandma, and no fewer than a dozen people in her social sphere. I find this modern day version of best friendship to be wonderfully heartwarming and inclusive.
I bring all of this up because the day I made this recipe, it was so good I was prepared to declare it my best friend as far as desserts go, but then I remembered how strongly I feel about frosted layer cakes. Can I claim two top desserts in the same way that Rosie has multiple favorite friends?
The recipe is the third in my Cook from Books series. I found it while flipping through the pages of New Favorites for New Cooks, a book tailor-made for getting kids into the kitchen. It’s full of appetizing recipes, straightforward instruction, and great looking photos. And it’s no wonder. The cook behind the book is Carolyn Federman, a Berkeley mom who has spent more than a decade focused on feeding kids, including work on Alice Waters’ Edible Schoolyard Project and consulting for the Jamie Oliver food Foundation.
The recipe is ridiculously easy to make, requiring just four ingredients and about five minutes of your time. It’s excellent over ice cream (I’m partial to vanilla) and just as good for dunking fresh fruit, such as pineapple, banana, or strawberries. I hope you’ll give it a whirl. Or better yet, hand off the recipe to one of your kids.
Maybe they can corral a best friend (or even two best friends) and make it together. ‘
If you are interested in seeing more from the Cook from Books series, check out Fancy Smashed Pea Toast or Halibut in Parchment with Corn and Mushrooms.
Easy Hot Fudge Sauce
You'll never buy hot fudge sauce again once you see how easy (and delicious) it is to make your own. Drizzle over your favorite ice cream or use as a dip for bananas, strawberries, pineapple, or other favorite fruits.
Ingredients
- 4 ounces bittersweet chocolate
- 3/4 cup heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon butter (I used salted butter)
- 1 teaspoon vanilla extract
Instructions
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Chop the chocolate into small chunks about the size of large chocolate chips.
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In a small saucepan over low heat, combine the cream, sugar, and butter. Stir until the butter is melted and the sugar is completely dissolved, about 2 minutes. The moment you see bubbles at the edges of the pot, remove it form the heat and turn off the stove.
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Pour the chocolate chunks into the warm cream and add the vanilla. Let the mixture sit for 2 minutes (don't stir it). After 2 minutes, stir until smooth.
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Transfer to a clean jar with a fitted lid. Will keep in the refrigerator for up to 1 week. It thickens as it cools; to bring it back to pourable consistency, put it in a double boiler and warm it over low heat.
Recipe is from New Favorites for New Cooks (Ten Speed, 2018) and is used with permission by Carolyn Federman
