I get extremely jealous whenever anyone eats something delicious without me. Over Christmas, last year, my twin got a batch of Nutella-stuffed, sea salt, chocolate chip cookies, from work, and he ate them all before I made it home for Winter break. When I got home, he couldn’t stop talking about how good these chocolate chip cookies were. I knew that I would have to find a recipe and add these to our cookie repertoire for next Christmas. But, June came, and I found a jar of Nutella in our house, and then the rational person inside of me asked, why wait?
This hot fudge sauce would be more accurately titled if it was named hot sludge sauce. This is a deep, dark, and glossy mud pit, one that I would only ever want to wade through if I had my Bean boots on. With only about 10 minutes of prep and total cook time, this dessert is a no-brainer for a fast crowd pleaser. There’s nothing better than the warm contrast of fudge to a heaping bowl of ice cream. Top with sprinkles, add nuts or whipped cream, or eat it plain if you like. Anyway you choose, I promise that it will bring you to your happy place.
I have a huge dilemma when it comes to coconut cake: I have two really awesome recipes. I just finished my 40-day absence of sweets for Lent, and I wanted both. So, I thought of an easy solution. Why not fuse the best of both into an even better coconut cake? And that’s exactly what I did.