I have a friend who makes supper special for her kids every night of the week.
On Monday they have an upside-down supper, so start with dessert. On Tuesday her daughter chooses her favourite dish and on Wednesday it’s her son’s turn. Then there’s dessert surprise night, supper surprise night and breakfast-for-supper night. (I forget the seventh).
She has her kids totally engaged in mealtime and has turned what was once plain old suppertime into an exciting event all week long. The added bonus: it’s actually a great approach to meal planning.
I was thinking about how to fit “dessert surprise night” into a busy schedule and toffee sauce came to mind.
A sticky sauce is the best way I know to turn a basic cake or dish of ice cream into an irresistible dessert. There’s something about the way sauce dribbles down the side of a slice of cake and pools on the plate that lends an air of decadence. And a warm sauce over ice cream is something magical. The coffee twist in this sauce is a tasty change from chocolate or plain butterscotch. Try serving it over chocolate gingerbread.
Quick coffee toffee sauce
- ½ cup water
- 1 Tbsp cornstarch
- ½ cup Crosby’s Fancy Molasses
- 2 Tbsp brown sugar
- 2 Tbsp butter
- ½ tsp vanilla
- ½-1 tsp instant espresso powder or instant coffee*
- In a saucepan over medium heat, whisk together water and cornstarch.
- Stir in molasses, brown sugar and butter.
- Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
- Remove from heat and stir in vanilla and coffee.
*If you don’t have instant coffee or espresso, simply substitute ½ cup brewed coffee for the water in step 1. The end result will be a sauce with a stronger coffee flavour.
So you tell me…Which would you rather eat…
This piece of cake…
Or this piece of cake…
One more thing…
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