Sorry I haven’t posted…my husband and I were at the Miami Dolphin’s annual fishing tournament weekend. I’ve been busy NOT catching fish and NOT winning a personal cooking class with Paula Deen. Yep, the fishing was S ~L~O ~W. Eight hours on a boat and about four tiny fish to show for it.
There was a silent auction at one of the parties and one of the items being bid on was a personal cooking class with Paula. I bid on it and was outbid by a girl who was hovering over the list giving dirty looks to anyone who she thought might bid. As I went to bid again she threatened, “Just so you know, I will bid really high. My mom really loves Paula Deen.”
I really should have been a little more aggressive dangit. I mean it’s not my mom that loves Paula, I love Paula! It makes me sick even now just thinking about it.
Anyway, I was really excited to make this Cake Batter ice cream but was disappointed when it ended up tasting only like vanilla. Thank goodness I made this chocolate sauce which saved it. This recipe was emailed to me by one of my husband’s friends that he grew up with, Andria. She said I had to have this recipe and I’m so grateful she gave it to me. She likes to use it in crepes or for dipping strawberries. I used it to top our ice cream here and then for an Eclair Cake just the other day. It’s great by the spoonful too. Did I mention that my husband can’t stand the taste of Hershey’s chocolate syrup? So this will be replacing it with this sauce in any dish I make from now on…