ice cream toppings

Berry Honey

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Berry Honey highlights the versatility of a pantry basic that’s the “bees knees.” How many things can you think of that pair well with berries and honey?

This recipe is a versatile little sauce that can be drizzled over ice cream–I think vanilla would be awesome–pancakes, waffles, fresh fruit.  We used it in place of maple syrup over Honey-Lemon Cottage Cheese Pancakes.

Ooh…put it on toast!

Quick prep and readily available ingredients make this Berry Honey a great addition to your pantry.

Berry Honey
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Ingredients
  1. 2 cups fresh strawberries, raspberries or blackberries
  2. 1 cup honey, mild
Instructions
  1. Blend berries until smooth. Strain through a fine mesh strainer into a medium bowl and discard seeds.
  2. Let puree stand 10 minutes and skim off any foam.
  3. Whisk the honey into the puree. Transfer to a jar with a lid.
Notes
  1. Keeps in refrigerator for up to 2 weeks.
Adapted from Magnolia Journal
Adapted from Magnolia Journal
Mormon Mavens https://www.mormonmavens.com/

Bittersweet Chocolate Sauce

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Bittersweet-Chocolate-Sauce.jpg

Originally posted on July 29, 2011.

This is great served over vanilla ice cream with toasted coconut and toasted almonds.  Or on a Chewy Brownie sundae with 3 Ingredient Ice Cream and warmed peanut butter as a second sauce.

And by the way, this peanut butter thing is one of the most amazing secrets I’ve ever found.  While on vacation at Disney World one year, we visited the wonderful ice cream parlor, Beaches and Cream.  I ordered something with hot fudge and peanut butter sauce and was in utter ecstasy!  When I asked how they made the peanut butter sauce I was floored when they said it’s just warmed up peanut butter.  Now whenever we have sundaes at home, we always have this peanut butter “sauce” with this chocolate sauce recipe.  Yeah.  Utter ecstasy.

Brownie-Sundae.jpg

 

Bittersweet Chocolate Sauce
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Ingredients
  1. 1/4 c. butter
  2. 1 1/2 ounces unsweetened chocolate
  3. 3/4 c. sugar
  4. 1/4 c. cocoa
  5. 1/4 c. half and half, whole milk, or heavy cream
  6. 1/8 tsp. salt
  7. 1 tsp. vanilla
Instructions
  1. Place butter and unsweetened chocolate in a small saucepan and melt over low heat, stirring constantly.
  2. Add sugar, cocoa, half and half, and salt. Stir until combined. Bring slowly to a gentle boil withOUT stirring (well, maybe you could stir a couple of times). If you let it go too long, the sides begin to burn; but if you don’t let it go long enough, the sugar crystals won’t dissolve and the sauce will be gritty.
  3. Remove from heat and add vanilla.
Adapted from Betty Crocker Chocolate Cookbook
Adapted from Betty Crocker Chocolate Cookbook
Mormon Mavens https://www.mormonmavens.com/