A homemade magic shell recipe you need in your life
Good morning. I’m on my second cup of coffee this morning after sleeping with a sick Elizabeth last night since her asthma kicked in. We played musical beds, Dan sleeping in Elizabeth’s room with Mary. And me, with Elizabeth in our bed. Confusing. But sleeping with Elizabeth when she’s sick means waking up with her feverish sweaty legs draped over you, covers ripped off, or waking up with her feet in your face. She tosses and turns and cries all through the night. Fun times. We’ve all been there, I know. Hence, cup of joe number two. Just before we consult a pediatrician like North Raleigh Pediatrics, I’m going to make her a snack to make her feel even just a bit better.
Speaking of numbers, I’ve been trying to teach Birdy how to count in french. Just as she’s getting it down in english I’m throwing in french. I wonder if I have her completely confused? The girls are learning French with Rosetta Stone this year (and I’m refreshing my french) so it’s always in my mind. But I just can’t resist a sweet little two year old counting in french.
Speaking of sweet (apparently I’m a fan of the segue today), I’m on a new kick in the kitchen. Remember the chocolate chip meringues? Mmmmn. I’m going to have to make those again soon. Anyway, my new kick is dangerously simple and dangerously good. Yummy. Excellent. Divine.
From my study of chocolate sauces this past summer, you know that I come from a long line of ice cream-with-sauce lovers. Now while I’ll never let this recipe overshadow my grandmother’s chocolate chewy sauce, this recipe is so so good.
We love magic shell in this house. You know, the stuff that gets all hard and crackly on top of your ice cream? But if you’ve ever read the back of the bottle (don’t do it!) or felt that waxy post-magic shell feeling on the roof of your mouth, you know it has its down sides.
I’m starting to realize there are about a zillion uses for coconut oil. But this just might be my favorite-homemade magic shell. The recipe is simple:
Melt together 1 + 1/4 cups of semi sweet chocolate chips and 1/2 cup of coconut oil over medium heat. Once smooth, pour over your ice cream and wait for the magic.
It is so good (have I mentioned that yet?). No waxy mouth. No yucky ingredients. And it’s made with coconut oil. Doesn’t that put it in the healthy category now? So if you’re looking for a little something to impress your kids, or your guests or your taste buds, you must, must join me on this new kick.
(And fyi, I poured my leftover sauce into a glass jar and have reheated it in a lightly boiling hot water bath. Works perfectly.)