We call these Betterfingers because we think anything you make at home is bound to be better. For one thing, it’s fresher; for another, you control the quality of the ingredients and choose the best you can afford, while manufacturers choose the cheapest they can get away with. So, how exactly do you make these Betterfingers? Read on.
You remember that, yesterday, we posted how to make a Delicious Super-Easy Hot Fudge. Well, we made that with this sundae in mind. We don’t have ice cream sundaes all that often, so, when we do, we try to go all out, and make the best we can. To us, that means making everything from scratch. It’s more effort, but, we believe it’s worth it.
We’ve heard tales that some people buy hot fudge. In a store. We really don’t believe it. It’s just to easy to make delicious, 100% scratched, hot fudge in a few minutes at home that will beat anything on the supermarket shelves, so why would buy it? Don’t believe us? Well, give us just a few minutes of your time, and we’ll show you.
It might seem as if it’s cookie week here at Scratchin’ Central. In a way, it is. As we mentioned on Monday, we were the snack chefs for children attending Vacation Bible School. All kids like cookies, so we made up three kinds: the standard chocolate chip cookie, The Best Oatmeal-Raisin Cookies, and, these, Chocolate Crinkles. While these are from an old recipe, they might be new to you, so try them out.
We need ice cream! Not for us, exactly, although we’ll be having a taste or two, but for a small luncheon that we put together. We decided on chocolate ice cream; in particular, an egg-less, or Philadelphia-style, ice cream. We’d tried vanilla in this style with great success, so we figured chocolate would be just as easy. Wrong!
Well, we’d guess that there are only a few people in the US who still have and use an icebox, so perhaps the name of these cookies should be updated. But, we won’t, because the name gives an indication that this is an old recipe. From Heirloom Baking With The Brass Sisters, by Marilynn Brass and Sheila Brass, this is one of those recipes from years ago that’s worth saving.
Okay, right off the bat, we’ll let you in on a secret. We didn’t use mascarpone cheese for the ravioli you’ll see in these photos. We really used a fresh goat cheese, which turned out really well. It’s just that we think this would be even better with mascarpone cheese, and we plan to use that next time, so we’re going to tell you how to make it using mascarpone.