Friday, July 15, 2016

Hot Fudge Sundaes!

A couple of weeks back, the Wall Street Journal ran a big article about ice cream sundaes.  You know The Wall Street Journal, right?  That iconic publication which tells you everything you want to know about the financial news, with a healthy dollop of food thrown in for good measure?  OK, so I'm probably a little off kilter looking for the food news in the WSJ.  Tell me something new.

Back to ice cream.  This article said that the perfect sundae should have texture, ice cream, sauce, maybe some fruit and maybe whipped cream and sprinkles.  Terrific!  Gotcha!  And they had a recipe for your texture: Shortcake Crumbles!

SHORTCAKE CRUMBLES

2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt or kosher salt
6 tbsp cold butter
1 egg
1/2 c. buttermilk or sour milk
2 tbsp brown sugar
1 tsp vanilla extract.

Stir together the flour, powder, soda and salt.  Cut the butter in 1/2" cubes and cut into the dry ingredients, or pulse together in a food processor.  Stir in the egg, buttermilk, brown sugar and vanilla with a fork.  Line a big baking sheet with parchment and drop the shortcake onto the parchment in 1" to 2" diameter crumbles.  Bake at 400F for 12 to 15 minutes.  Cool on the baking sheet, break into bite sized crumbles and serve dessert!  (These would also be an excellent base for strawberry shortcake.)

And from my 365 Great Chocolate Desserts cookbook, I give you the perfect topping for your ice cream sundae:

DARK CHOCOLATE FUDGE SAUCE

1/2 cup packed brown sugar
1/3 cup granulated white sugar
3/4 cup unsweetened cocoa powder
pinch of salt
3/4 cup heavy cream*
3 tbsp butter
1 tsp vanilla extract

Stir together the sugars, cocoa powder and salt in a large microwavable bowl.  Stir in the cream.  Microwave on high for 1-1/2 to 2 minutes, or until well mixed, stirring once.  Cook another 1 to 2 minutes, until the sauce is bubbly and all the sugar is dissolved.  Stir in the butter and vanilla extract and serve hot.  Can be refrigerated and reheated. 

*Note that I had to use about a cup of cream to get the sugars and cocoa powder to form anything other than an ugly gloppy ball of brown.  So don't worry if that happens to you; it's not fatal.

Ryan loved his sundaes with the shortcake crumbles; Mark grumbled that they were just weird.  But you all know and love Mark by now for the grumbler that he is.

Hope you all have a great weekend!  The baby granddaughter is coming on Sunday to spend a week with us, so you know everything around here will be happy!

6 comments:

Big Dude said...

It's been a long time since I've had one, but a hot fudge sundae has long been a favorite.

Sue said...

Even Wall Street types like hot fudge sundaes. I'm with Mark on this one. If it needs texture, I opt for nuts. That does , however, sound like a good base for strawberries.

Nichole Burke said...

One word. YUM

grace said...

i think i would love the addition of shortcake crumbles! i haven't had a hot fudge sundae in AGES, haven't even thought about them really, and suddenly i'm craving one!

Pam said...

I think the shortcake crumbles in the sundae sound perfect! YUMMY!

Pam said...
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