Can I get real with y’all for a minute? I’m having a bad day. A bad week, actually. I mean: Murphy’s Law, in the weirdest of ways.
My husband has been working 24/7, which means I’ve been home with 3 kids and not enough hands for the past several weeks. Which means no adult interaction for me, just a lot of weird, weird scenarios.
For example, my 1 year old son somehow managed to poop IN my diaper bag. How does that happen? Why? And then cleaning it was next to impossible, because the washing machine, the dryer and all of our hampers were in the middle of being used. Did I mention that I’m behind on laundry? Oy.
And my chickens aren’t laying eggs in their boxes, so every day we get to have an Easter Egg hunt to find where they’re laying. They’re usually under the tomatoes, but I’ve also found them buried under cucumbers and peppers as well.
Plus, my website has been down for a few days and I can’t figure out what it is. I’ve spent my entire morning (and weekend) trying to diagnose it with no luck. I’m assuming if you’re reading this I’ve gotten it fixed, but oh, the headache.
Look, it’s not the end of the world, but my life has been weeeeeird lately.
Anyway. There’s a silver lining. And it’s called wine.
I’m not a big drinker, but this whole weekend I’ve been in the kitchen concocting boozey-desserts.
- I mixed amaretto and bourbon into a syrup and soaked from fresh cherries in it– kind of my play on maraschino cherries.
- Baklava, made with walnuts that are soaked in syrup that’s amaretto infused.
- Ice cream sundaes, topped with chocolate wine sauce.
(PS: If you’re not a drinker, pregnant, a child, etc you can still totally enjoy the recipes that I’m sharing, the alcohol actually cooks out!)
For this chocolate syrup recipe I used the Wild One Malbec, but you can substitute this with your own preferred red wine. Look for varieties that are fruity or chocolately. Of course you only use a bit in the recipe, so you’ll have plenty left over to drink.
I love to bake, but I’m not very comfortable with pastries, so to save on time (and even more stress) I used those little prebaked Phyllo cups. They fit perfectly into a mini-muffin pan, which I recommend using to help them retain their shape.
Then you mix up your ingredients, let your sauces simmer and bake for just a few minutes. The full recipe is below. Remove from oven, allow to cool. Top with ice cream, devour with chocolate wine sauce.
Have you ever seen anything so beautiful?!