Saucy

Things are about to get saucy up in here. 

"Why do I need sauce?", you ask.

"For many reasons", I reply:

• Topping ice cream
• Topping soft serve
• Swirling into plain or flavored yogurt
• Drizzling over cake
• Filling cupcakes
• Dipping cookies
• Dipping fruit (probably a better choice than that last one...)
• Swirling into plain oatmeal
• Drizzling on smoothies
• Latte flavoring and garnishing
• Cocktail flavoring and garnishing
• Eating by the spoonful when nobody is looking

So here are two sauces to blow the lid off your taste buds. Or something. 

Raspberry Chambord Sauce

makes two cups

1 16 oz. bag frozen raspberries, defrosted

2 tbsp white sugar

5 tbsp Chambord or high quality raspberry liquor, divided

Add raspberries, sugar, and 2 tbsp Chambord to a small sauce pan. 

Bring to a boil and reduce to low heat. Simmer for 10 minutes, then remove from heat and allow to cool for a few minutes. Stir in remaining Chambord.

Jar that business. 

You want a second sauce? Mmmmmkay.

Fudgy Chocolate Sauce
makes 1 1/2 cups


1 1/4 c. bittersweet chocolate chips
3/4 c. whipping cream
1 tsp vanilla extract
3 tbsp creme de cacao, or chocolate liqueur of choice

In a microwavable bowl, combine chocolate chips and cream.

If your microwave has a melt setting, AWESOME! Set to melt and stir every 30 seconds. If not, microwave the mixture for 10 second increments.

Once all is melted, add in extracts and liqueurs, and stir until smooth.

Jar it.

As the sauce cools, it will thicken to a fudgy consistency. Great for sundaes! If you want a thinner sauce (like Hershey's syrup), add in a bit more cream or milk until you're happy.

Both of these sauces should keep for a week or two in the fridge.

If you can resist that long.