This morning I learned 3 things:
1. Even when the high is supposed to be 85 degrees, I need to wake up earlier to run – because its still freaking hot at 8 am.
2. I need my running buddies to keep my pace for me. I end up run faster without a companion therefore I wear myself out in the first mile cuz I don’t know how to pace myself.
3. I need to learn not to talk the entire time I run when I am with friends (I am not exaggerating, I literally talk the whole time), because I can go further when I am not winded from talking.
Other than that, I am glad it’s Friday – which means it’s the weekend! All week I have been getting excited for our Sunday peach picking adventure! I love peaches, they remind me of summer :) So I will most likely pick waay too many. However I have some big plans for those peaches!
Today I bring you three recipes that make a really delicious dessert! This dulce de leche ice cream is absolutely fabulous on its own (that’s how Lance and I polished off the last of it), but this Mexican hot fudge sauce makes it a little more decadent. And the cinnamon chips were just something fun, but turned out to be extremely tasty – plus the are super easy so they make a quick snack!
- 1 ¾ cups whole milk
- 1 ¼ cup heavy cream
- 1 ½ cups dulce de leche
- ½ vanilla bean
- ⅛ teaspoon vanilla
- Combine milk and cream and vanilla bean seeds in a saucepan over medium high heat until almost boiling. Remove from heat and whisk in
- dulce de leche
- until dissolved. Whisk in vanilla extract and transfer to bowl. Refrigerate mixture until chilled completely.
- Once chilled, freeze mixture according to the directions of your ice cream maker. Put in freezer until hardened.
- Serve with Cinnamon-Sugar Tortilla Chips (recipe below) and Mexican Hot Fudge.
- 2-3 (6-in) corn tortillas
- Cooking spray
- Cinnamon-sugar mixture (I use ½ cup sugar mixed with 1 tablespoon cinnamon)
- Pre-heat oven to 400
- Cut corn tortillas into triangles. Spread out tortilla triangles onto a lined cookie sheet. Spray tortillas with a light coat of cooking spray, turn each triangle over and spray the other side with cooking spray – ensuring that both sides have been lightly coated.
- Bake tortillas in the oven for 10-15 min, until crispy and light golden brown. While still warm, place tortillas into a shallow bowl, then sprinkle chips liberally with cinnamon-sugar mixture, tossing to coat.
- ¼ cup granulated sugar
- ¼ cup unsweetened Dutch process cocoa powder
- Pinch of salt
- 1 teaspoon cinnamon
- ½ tsp chili powder
- ¾ cup heavy cream
- ½ cup light corn syrup
- ⅛ teaspoon distilled white vinegar
- 4 ounces (about ⅔ cup) semisweet chocolate, coarsely chopped and divided
- 2 tablespoons unsalted butter, softened
- 1 tablespoon pure vanilla extract
- Mix the sugar, cocoa powder, salt, cinnamon, chili powder and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Let boil for 30 seconds then remove from the heat, add the vinegar, chopped chocolate and butter. Once combined, stir in vanilla.
- Serve warm. Sauce can be kept refrigerated for about 2 weeks. Reheat in a saucepan over low heat, until warmed, or in the microwave.