I figured it out!

I finally figured out the answer to all of those desert island questions!  You know… if you were stranded on a desert island blah blah blah…  It turns out the answer is always always always hot fudge.  

Watch.  I’m sure you’ll agree. 

Q:  If you were trapped on a desert island, what one food would you want with you?

A:  Hot fudge (and vanilla ice cream) for eternity. 

Q:  If you were trapped on a desert island and had one book with you, what would it be?

A:   Gone with the Wind… covered in hot fudge.  

Q:  If you were trapped on a dessert island would you prefer waterproof matches or a broken down sail boat?

A:  Um… hot fudge? 

Q:  Desert island roommate:  George Clooney or Gerard Butler?

A:  This is a trick question… obviously.  Gerard Butler with a side of hot fudge.

See?  Hot fudge.  Always the right answer.  Amazing. 

I’m pretty sure that hot fudge is one of life’s little miracles.  It’s perfect.  I happen to love chocolate paired with coffee.  The coffee flavor deepens the chocolate flavor.  The two are best friends in my book.  Hot fudge over vanilla ice cream?  Few things in this life are better.  

Mocha Hot Fudge Sauce

     makes about 2 cups

     adapted from The Gourmet Cookbook

     Print this Recipe!

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1 1/2 teaspoons hot water

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into 1 1/2 teaspoons hot water.

Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled. 

You know what?  You deserve a break.  Seriously.  It’s Saturday.  Let’s take it easy.

I know… I know.  You have that whole list of things to do.  Sure, you need to get the car washed.  Yes, there’s that thing about going to the pet store, and getting a present for your mother-in-law’s church friend’s niece.  You’ve got a lot on your plate.  I know.  But… well what would happen, if for today, you kicked the list to the curb and kicked you feet up on the couch?

I’ll tell you what would happen.  The car would stay dirty, the pet store would miss you, and your mother-in-law’s church friend’s niece would have one less present at her party.  She’ll have enough presents.  Go on… take a break.

Now… if you’re anything like me, you have a list and you can’t stand not to start crossing tasks off.  Here’s my tip:  make a new list.  I’ll help.  On our new list are these things: go to the farmer’s market and buy the prettiest cherries you can get your hands on, treat yourself to frozen yogurt, call that friend you’ve been meaning to call, watch at least three hours of a Law and Order marathon, and have two glasses of wine with dinner… dinner out.

See?  Better list.  It’s the list you should be working on this Saturday.

Aaaaand, if you wanted to add the making of these sugar cookies to the list… forget about it.  These can go on your Sunday to-do list.  Yea.  Sunday.

These sugar cookies are superb.  Superb.  Why?  Their greatness is do, in part, to their giant size.  Who doesn’t love a super giant cookie?  There’s more cookie to love.  Simple fact.

Also… I know I’ve been using this doily a lot lately.  I’ll switch it up soon.

Giant Vanilla Bean Sugar Cookies

from The Pastry Queen (I kinda looooove this book)

Print this recipe!

makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable oil, such as canola or sunflower oil.  I used almond oil.

1/2 cup granulated sugar, plus additional for sugaring tops

1/2 cup powdered sugar

1 large egg

2 teaspoons vanilla extract, or the seeds of 1 vanilla bean

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

The dough will be soft.

Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Generously sprinkle sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.  The cookies will keep for up to 3 days if stored in an airtight container.