So, has Dash seen Frozen? Cause if not, he's like the only kid out of the womb who hasn't. Not that I'm encouraging you take your two-and-a-half year-old to a movie. 'Cause TV is bad for kids.
We have this rule in our house: No TV during the week. It sounds harsh, doesn’t it? Old-school, almost. But, I love this rule. In my mind, it’s genius. Why? Because, it falsely assures me that I am the only one breaking it, that Tygh obeys it without question, and that, therefore, June is not getting too much TV.
I know, I know. It's not very Seattle-ish of me, or enlightened. I SHOULD be reading her endless books, challenging her little mind with playful puzzles, playing dress-up to encourage her imagination (and fashion sense). We should be one of those families who hides the TV behind moveable artwork, or better yet, doesn’t have a TV at all. But at the end of a stressful workday, it’s all I can do to make her brush her teeth. So, more often then I’d like to admit, TV wins.
Enter yesterday: long day, longer commute, pornstar breasts (missed a pump session) and a screaming, witching-hour baby. And while I was wrestling with making us sandwiches for “dinner,” June casually asks if she can watch Frozen. For the 100th time.
I didn’t even put up a fight.
Enter confession numero deux: There are a million dessert recipes out there, some of which I have made, many of which I am dying to try. Because I have this weird belief that if the dessert is homemade, it can’t possibly be bad for you. But on a night like last night, when I’ve run out of cookie dough and the more prudent choice of a single piece of chocolate just won’t cut it, I pull out the big, store-bought guns….Talenti Mediterranean Mint.
Now, I consider myself to be a bit of a mint connoisseur – a mint chocolate chip snob, if you will. I’ve had ‘em all. Baskin and Robbins. Haagen-daaz. East coast artisinal. West coast artisanal. Locally sourced. Italian gelato. French Berthillon. Recently imported. About to be exported. Homemade (many attempts!). But, IMO, Talenti trumps them all.
For one, the mint tastes like MINT – not extract or flavoring. The chocolate chip ratio is perfect – a solid number in every bite. And they are perfect - thin, crunchy, melting smoothly in the heat of your mouth. The texture is creamy, just hard enough to be frozen, but always soft enough to scoop. And the ingredients list? Try this – everyone of them you recognize and can pronounce. I’ve tried many of their other flavors (the Choc PB is also on “The Best” list) and they are all fantastic. But, the mint is my fav.
I admit, sometimes I will doctor it up with a dollop of the best hot fudge sauce ever (courtesy of Deb Perelman from Smitten Kitchen - as you know, blogger-turned-cookbook-writer I have a huge foodie crush on). But more often then not, I scoop and serve.
Store bought dessert AND a movie on a school night? Let it go…
Hot Fudge Sauce (from Deb Perelman's blog Smitten Kitchen)
4 ounces unsweetened chocolate, chopped
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract)
Melt butter and chocolate in microwave, stirring every 10 seconds or so. Meanwhile, heat the water to boiling in a small saucepan. Stir melted butter/chocolate mixture into the boiling water. Then, add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil, adjusting the heat so that sauce is just maintained just at the boiling point, stirring occasionally. Allow to cooke at this level for 9 minutes.
Remove from heat and cool for 15 minutes. Stir in extract.
Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.