Funny how you can have three daughters, love them each intensely but miss one of them, more, at times. My heart was hurting, a little, yesterday for Sara.
I never told you about her leaving. It was too hard to write about and would’ve been harder still for Ralph to read. It’s been eight weeks since I’ve looked into those beautiful blues eyes.
She was the last, of our three daughters, to leave home. When the girls were small, Sara used to say to her sisters, “You go first…” Some things never change. Her leaving was as hard as the first two but I’ve gotten better at coping – or so I thought.
Knowing she’s having the adventure of her life and no matter how supportive and proud I feel, some days, without her, just suck.
Raising fearless daughters has it’s down side.
Watching the girls lick the spoon, beaters and bowl was my favorite part of baking them a cake. Today, as I rinsed the bit of left-over frosting down the drain, I remembered how sweet their little faces looked with chocolate smeared on their lips and noses. They’d love this frosting…
Rich Creamy Chocolate Fudge Frosting – from Blue Eggs and Yellow Tomatoes Cook Book
Enough to fill and frost a 3 layer cake
12 oz bittersweet chocolate, chopped into 1” pieces
1/3 cup butter,
1/3 cup sugar
1/3 cup water
1 ¼ cups whipping cream
½ teaspoon salt
1 teaspoon pure vanilla
Place the chocolate and butter in a medium sized mixing bowl then set aside
Mix the sugar and water in a heavy bottomed saucepan.
Place sauce pan over medium heat and stir sugar until it’s dissolved.
Add the cream and salt then bring to a boil.
Once mixture is boiling, remove the pot from the heat and pour cream over chocolate and butter.
Let it stand for 5 minutes then whisk until smooth
Add vanilla extract and whisk well
Let the frosting cool at room temperature then chill until it’s a spread able consistency. Don’t let the frosting harden in the refrigerator – you just want it spreadable!
THE LOVE: If you’re going to the trouble to make this frosting be sure to use chocolate with at least 60% cacao. No sense skimping…
click here for the printable recipe
one year ago: coq au vin blanc
two years ago: pasta with spicy tuna and grape tomatoes
Thanks for reading.
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