Quick coffee toffee sauce

Take me to the recipe

Coffee toffee sauce

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*
  1. In a saucepan over medium heat, whisk together water and cornstarch.
  2. Stir in molasses, brown sugar and butter.
  3. Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
  4. 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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Five minute chocolate sauce

Servings: 6-8 serving(s)

Prep time: 3 minutes

Total time: 8 minutes

Cooking time: 5 minutes

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This easy five-minute chocolate sauce recipe is an easy way to make a simple dessert extra special. Use it as a dip for strawberries, pour over a simple cake. When chilled it becomes dense and fudgy, perfect for sandwiching cookies!

fudgy five minute chocolate sauce

I was thinking this morning that I didn’t have the greatest weekend. I was thinking of all the things we didn’t get to do and feeling a little sad that my husband unexpectedly had to work all weekend. So no family hike, no car so no movie with the kids and no eggs so no baking cookies.

But then I thought, “Wait!”

What was I thinking? I have nothing to complain about. Nothing. It was sunny. We played outside. The street is now filled with chalk castles. There is a new bike ramp off the deck. Last night we crawled into freshly made beds, under sheets that that had blown dry in the sun and smelled like spring. My daughter lost a tooth and the Tooth Fairy made a credible recovery when the Toonie (initially) couldn’t be found. I made it to book club any way.

Today I saw this Facebook post: 15 Powerful Things Happy People Do Differently

It’s a matter of perspective…

No eggs, no cookies, which led me to this easy five-minute chocolate sauce.

Five-Minute Chocolate Sauce Recipe

  • 1 cup whipping cream (35% cream)
  • 8 oz dark chocolate, broken into pieces
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla (optional)
  1. In a heavy bottomed pot, over medium heat, combine the cream and chocolate.
  2. Bring to a gentle simmer and stir until the chocolate has melted.
  3. Remove from heat and stir in the molasses and vanilla (if using)
  4. Stir well, cool and refrigerate.

This recipe works well with half chocolate chips and half unsweetened chocolate too.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe