I’m pretty lame when it comes to holidays. I don’t do much decorating (this past Christmas was actually the first year we’ve ever put up a tree), I don’t have traditional recipes I make each year, and I don’t make my child a special holiday outfit to wear. I have nothing against any of that, I’m just lazy and cheap and can’t seem to get excited about spending weeks creating handmade holiday decorations only to take them down again 2 weeks later. I know, I’m a grinch. Sorry.
But a semi-made-up holiday all about pie? Now THAT is a holiday I can get behind.
Speaking of Pi Day, I was very disappointed by the conspicuous absence of a solid Rebecca Black “Friday”/Pi Day parody. Don’t even waste your time youtube-ing it. Internet, you have let me down!
We celebrated Pi Day yesterday with this Frozen Peanut Butter Cheesecake Pie (recipe here), which was a-freakin’-mazing. It’s not really the first thing that comes to mind when you think “pie,” but Jeff always, without fail, requests cheesecake if I give him dessert options, and the poor boy’s been working those adjust-y fingers to the bone lately, so I figured a cheesecake pie was the least I could do. Well, the very least I could do would be nothing, which is what I normally do. So this was the second-least I could do.
The pie was so, so tasty, and I really wanted to make homemade hot fudge sauce to top it off. I have nothing against store-bought hot fudge (I have certainly been known to eat it straight from the jar), but homemade is definitely better, and definitely less expensive. Most of the hot fudge recipes I looked at called for a lot of ingredients that I don’t normally have in the house—I try pretty hard, actually, to not keep standard dessert ingredients like baking squares or chocolate chips or heavy cream on hand because I really don’t need to give in to my 10:30 at night “let’s make cookies! A lot of them! RIGHT NOW!” whims—but I remembered a recipe from a neighborhood cookbook Jeff’s mom gave me (the absolute best cookbook I own, actually . . . everything I’ve made from it has been delicious). It uses normal, pantry staple ingredients that even a non-pantry-stocker like me tends to have sitting around, and oooooooh, it is good. And it was contributed to the cookbook by someone named Margie, and I really feel like I can trust recipes from a person named Margie. That just sounds like the name of somebody who can really cook, am I right?
Simple Hot Fudge Sauce
6 tablespoons margarine or butter
2 cups powdered sugar
1/3 cup cocoa powder
1 cup evaporated milk
Melt butter/margarine in saucepan. Add sugar and cocoa and mix well. Add evaporated milk gradually, whisking until smooth. Bring to a boil over medium heat and cook, stirring constantly, about 5 minutes.
Mmmmm. Thick, rich, delicious hot fudge. No unusual ingredients, no emergency run to the grocery store, no way to accidentally ruin the recipe. Simple and delicious. Thank you, Margie, whoever you are.