Hot fudge sauce and birthdays

  Sadly, this year we didn't get to continue Mike's birthday beach tradition.  We are experiencing a real winter and as much as it pains me, I am glad we are getting some rain.  Anyway, we went on and celebrated our special guy last weekend anyway.  And we kept celebrating and kept celebrating.  You see, because I made hot fudge sauce.  And it is too good to stop eating.

  Last saturday, I had a little surprise dinner for Mike with one of our favorite families.  I told the kids about an hour before and they were so excited and were actually able to keep it a secret!!  By the time I ran into the room to see everyone wish him a happy birthday, there was a pig pile of boys on top of Mike in the middle of the living room.  And when I say boys, one of them happened to be the other dad.  So fun!

    We had our favorite lasagna and had made his favorite espresso brownies when only Ava was home so none of the kids would be curious.  I also made the infamous hot fudge sauce to go with our ice cream and brownies.  It was indulgent and decadent and too much sugar, but oh so good! 

   I texted my friend the next day when I was reassessing the hot fudge consistency and wanted to see which ice cream I liked it best over...pumpkin, vanilla, or chocolate?  I was also much less full and so I enjoyed it even more this time.  This also happens to be the only picture of the hot fudge sauce I have because you don't take pictures of it (except to make your friends jealous!), you eat it!  And we did, and now it's gone!  And did I mention that you can spoon it straight out of the fridge.  Oh, chewy chocolate fudge sauce, I miss you!

Here is the recipe:
From the Brown Eyed Baker

Hot Fudge Sauce

2/3 cup heavy cream
½ cup  light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces bittersweet chocolate, chopped, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract

1. In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.

 Sundaes for days.  This is seriously her love language!

    And then because his actual birthday we had to do something too, I made what he actually requested. Lemon Bundt Cake that my grandma gave me the recipe for.  Which is super yummy, but goes against everything I am in the kitchen.  So, I am going to try and recreate it without the hydrogenated oils, food coloring, and preservatives.

   Happy birthday, Mike!