I had a bit of Earl Grey ice cream in the fridge from Bootleg Creamery and decided chocolate sauce would be the perfect pairing*. I found this simple recipe from Tyler Florence and decided to make it vegan cause we had no dairy in the house. The addition of coconut/almond milk and coconut oil give it a slight coconut taste. YUM. Perfect for drizzling on ice cream (yup), into coffee, on strawberries, or spooning directly into your mouth. Enjoy!
8 oz bittersweet dark chocolate, chopped
1 tbsp coconut oil
1 cup coconut/almond milk
Gently warm coconut/almond milk with the coconut oil on low heat. Once oil has melted, add chopped chocolate and stir continuously until chocolate is almost 100% melted, pull from heat and continue to stir until no chocolate chunks remain. Let sauce cool to room temp. If you don’t finish it in one sitting, keep in airtight jar in fridge for up to 7 days.
It seems like the piles of trash and waste is absolutely endless due to a rise in cooking at home during this quarantine. With today being “Learn About Composting Day”, I simply cannot think of a better time to learn how to utilize kitchen scraps. Finding alternatives to combat the sheer amount of waste that we produce is actually quite easier than some might think. If you are wanting to take the plunge into the world of composting and/or reducing your kitchen waste, here are a few simply ways you can spearhead the process:
For this week’s business feature, we hear from Be Just, a shop that houses a collection of household essentials that combine functionality, form, and beauty in the Belmont area of Charlottesville, Virginia.
We’re moving! Our family has decided to take a trip down the coast and relocate to Southern California to become closer to our loved ones. We are looking forward to this change of scenery and excited to explore more of the outdoors in our new home.