Drink: Caramel Apple Cider

It's a shame how long I've gone without posting anything. Life has taken over. Last summer, as we drifted about enjoying our free time, I looked at my growing girls and suspected that Fall would be crazy nutty. And although I usually don't write much about my family online, I must say that this Fall has been spectacular. E and G are turning into amazing people. They enjoy their music and it's starting to pay off. A is thinking about starting to read. P has discovered the joy of multi tools. I accomplished the one thing I knew I had to do after I finished bearing children--I ran a marathon. It was exhilarating, difficult, dissapointing, and emboldening all at the same time. I'll do another some day. Having written all of that, here is a recipe you must have for the Fall. Fix this for the Trick or Treaters and you will be the talk of the town.

Dessert: A Keeper Cupcake

Long story short--I was looking for a keeper cupcake recipe and I found it here. Print this one out, it's a keeper. Just one note on the frosting--when I made it, it was not chocolatey enough for me. So, I dabbed the middle of each cupcake with pure melted milk chocolate. Sorry there are no pictures. I was too lazy and by the time I wanted to snap away, the cupcakes were all gone. Too yummy for words, or pictures I guess.

Dessert: Mexican Chocolate Cake

Long ago (I really mean a few posts back, but because I am an infrequent blogger, it was long ago) I promised I'd post my favorite Mexican chocolate cake recipe. Here it is. I love this stuff. Mexican chocolate should only be reserved for cool people. Try this and you'll see what I mean: make the cake and don't tell anyone you added cinnamon (and a dash of chile in my case). See who notices. If someone asks you what spices were added, you can immediately admit them to your Cool Club.

Dessert: First Hot Fudge Sauce

Homemade Hot fudge sauce is a lot like organizing old photos to me-- I always mean to make it, but I never do. Until last week. D and I were preparing for a dinner party, and we decided to throw all norms aside and make a chocolate sauce for our profiteroles (the most underrated and easiest dessert on earth). We read a few recipes and combined a few of our favorites. The sauce was scrumptious (or "scrump" as my friend AB used to say). When all was said and done, D and I realized one thing: we can never go back to store-bought fudge sauce. My recipe is below. There can be so many variations on a fudge sauce. At some point I'll add cinnamon for a Mexican flare, but I'll wait for the perfect ice cream flavor (dulce de leche, perhaps?).

Our First Hot Fudge Sauce

1/2 cup butter
four ounces unsweetened baking chocolate (I use Baker's, unless I'm feeling particularly snotty--then I reach for the Scharffen Berger.)
1 tsp. vanilla
3 cups sugar
1 can evaporated milk


Chop baking chocolate into smaller pieces (I'm not specific about this, but the smaller the pieces, the faster it will melt). Over double broiler (with water on simmer), melt chocolate and butter. When both butter and chocolate are completely melted, add vanilla and sugar. Stir until completely blended. At this point, the mix will be strangely thick. Add evaporated milk and continue stirring until the sugar is completely dissolved. Remove from heat. At this point, I pour the hot fudge into a jar and store it in our fridge. It keeps for a couple of months (that does not mean it lasts for a couple of months). I love this fudge sauce so much that when no one is looking, I sneak a spoonful just to fill my chocolate craving. And wouldn't you know it does the trick every time.

This all makes me wonder--do you buy pre-fab fudge sauce, or do you insist on the real deal?