With my impending due date just days away, I have been surprisingly productive this week.
To kick off the week, there was the first canning of the season: the dark stuff is chamomile-scented strawberry syrup, and the pink-hued goodness is spiced strawberry butter. Both make small yields at just three half pints each, but a totally worthy investment indeed. It takes only four pounds of strawberries for both recipes; the syrup uses the juice, the butter utilizes the leftover mash. Brilliant! The butter is delicious, but the syrup is amazing.
Then, there was challah. My first successful attempt! (I will admit, though it pains me, that the first time around I, ahem, forgot to add the eggs. I think I might be the only person in history to forget the eggs in an egg bread…)
After the challah, there came more canning. This time in the form of jam: peach and nectarine. The peach is delectable, but the nectarine? Ohhhh my, is it heavenly. I could eat it by the
Last, but not least, there was lotion. Yes, homemade lotion. Grapefruit scented olive oil lotion, to be exact. It took all of five minutes to make, followed by a night of waiting for it to set, then voila! Wonderfully smooth, lightly fragranced, and not overly greasy.
Oh, and a few weeks ago, I made chapstick. Mmhmm, definitely morphing into a hippie. I even printed out a recipe for homemade deodorant…nervous glances were received from the husband on that one.
In the past few weeks, I have also managed to add more to my freezer stash. Ground turkey calzones, maple slice and bake icebox cookies, and a couple quarts of chicken stock. I am so ready.
As promised, here is a recipe for hot fudge sauce. Thick, velvety, and intensely chocolate…y, I don’t think I could ever go back to the store-bought stuff. Once refrigerated, it becomes rather stiff, but will relax and soften perfectly with just fifteen seconds or so in the microwave. Besides, it is called HOT fudge sauce, so this ‘extra’ step isn’t really extra. It takes just ten minutes to throw together, then a few more minutes for it to become less molten-lava-hot. Not a bad price to pay for two cups of chocolate awesomeness.
Hot Fudge Sauce
Yields 2 cups
This recipe is not mine, though I did alter it slightly. Unfortunately, I didn’t write down where I originally found it- I’m a bad person like that. So, if this is yours, please don’t hate me for not crediting you. Let me know and I will fix it immediately. Also, don’t store this in a regular mouth quart canning jar, as I did. It makes getting the last bits near impossible, which is a very sad thing when you are pregnant and craving chocolate.
2/3 c half and half
½ c light corn syrup
1/3 c brown sugar
¼ c unsweetened cocoa powder
¼ rounded tsp kosher salt
6 oz bittersweet chocolate chips (if using a bar, finely chopped)
2 tbl unsalted butter, room temperature
1 tsp pure vanilla extract
In a medium sauce pan, bring the half and half, syrup, sugar, cocoa, salt, and 3 ounces of chocolate to a boil. Stir frequently until the chocolate melts. Reduce heat and gently boil the mixture for 5 minutes. Remove from heat; add the butter, vanilla and remaining chocolate. Stir until smooth. Let the sauce cool a bit, then enjoy!