When I lived in Chicago I was lucky enough to get reservations at Table 52, the restaurant Oprah's personal chef opened, and had this AMAZING million layer hummingbird cake.  Ever since going there I have wanted to replicate that delicious dessert and here is my not too shabby attempt!  I have to admit Art Smith's was better - but come on - he was Oprah's chef!

For the cake you will need:
1 cup pecans, toasted at 350 for 8 min and then finely chopped
3 cups cake flour
2 cups sugar (measure out two cups then take OUT 2 Tablespoons of it, so a little less than 2 cups)
1 tsp baking soda
1/2 teaspoon salt
1 tsp cinnamon
3 eggs
3/4 cup canola oil
1 1/2 tsp vanilla
1 - 8 oz can crushed pineapple, and juices
2 cups mashed ripe bananas(3-4 bananas)
1/2 cup coconut

For the frosting you will need:
1 stick unsalted butter, room temperature
8 oz/1 box cream cheese, room temperature
4 - 4.5 cups confectioner's sugar
1 tsp vanilla

Garnish:
1 cup pecans, toasted and finely crushed

To make:
Preheat oven to 350F.  Grease two large, round cake pans and line the bottoms with a circle of parchment paper. 

Whisk together the flour, baking soda, salt, cinnamon, and sugar (remember to remove two tablespoons from the 2 cups - I did this because I added coconut, which is all ready sweetened, and didn't want to over do the sugar content).

In another bowl, mix together the eggs, oil, vanilla, pineapple and pineapple juices, mashed bananas, and 1 cup of chopped pecans. Add the wet ingredients to the flour mixture and fold until combined. Evenly divide the batter between the two cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.  

Cool the cakes on a wire rack for 10 minutes then remove from the pans and cool on the wire rack until totally cooled.  

For the frosting:
Beat the butter and cream cheese until smooth and all the lumps are gone. Gradually add the powdered sugar and beat until smooth. Scrape the sides of the bowl and add the vanilla.  Beat until light and fluffy.

Place one cake, top side down, onto a cake plate. Spread a little less than half the frosting on top and spread around (don't go onto sides just yet).  Put the other cake layer, top of cake facing up, onto the first layer, and spread the rest of the frosting over the top (and now you can do the sides IF you have enough frosting - I did not!). Sprinkle the crushed pecans on top and lightly press them into the frosting.  Refrigerate the cake for a bit so the icing sets, especially if it's hot out!  

Art's cake may have been good enough for Oprah but mine got the approval of one of my favorite little girls - she loved it!

There is an awesome ice cream shop in our town that we love to go to in the summer called Washtenaw Dairy.  They are the real deal...homemade donuts, homemade ice cream, a kiddie size that could feed a horse and a line wrapped around the corner every time you go! But...after making this recipe for strawberry ice cream my visits may become less and less frequent!  It's pretty amazing.  And making it with fresh strawberries just adds that little bit of summertime wonderfulness that makes it taste even better!

For the ice cream batter:
8 egg yolks
1 cup sugar
1/4 tsp salt
2 cups milk (the less fat the milk has the less creamy - I used skim and it was still delicious)
2 cups of heavy cream
1 tsp vanilla

For the strawberries
4 cups of fresh strawberries, sliced
1/4 cup sugar

To make:
Mix the strawberries with the 1/4 cup of sugar and gently mash them up.  Set aside in the fridge for later.

Heat the milk (not the heavy cream) in a sauce pan over medium-low heat.  Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.  Set a strainer over the smaller bowl and set aside.

In a separate bowl or in your mixer, whisk together the egg yolks and cup of sugar until pale yellow in color and the sugar has dissolved.

Remove the milk from the heat.  Gradually pour the warmed milk into the yolk mixture, whisking constantly.  If you heat your milk too much then when you add it to the yolks some of the eggs may "scramble" - if this happens it's ok - you can strain out those pieces later.

Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes over medium heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon. (You can tell it's right if you dip the wooden spoon in the batter and then draw a line in the batter on the spoon with your finger - if the line stays you are good to go!).  You don't want the batter to boil or foam or bubble - this means your eggs are scrambling!

Strain the batter into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and vanilla and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill for about 8 hours.

Follow the instructions on your ice cream maker to make the vanilla ice cream base.  As the ice cream gets harder and more frozen (like soft serve consistency) add your strawberries and their juices until combined.  

Take a bite...heck, serve yourself a bowl if you are not patient enough to wait any longer...or you can put your ice cream in the freezer for a bit to get it to hard ice cream consistency.  And enjoy!!!

I have been perfecting this pie ever since trying Mandy's Strawberry Rhubarb Bar recipe for the first time years ago.  That recipe is so good, and I make it every summer as soon as we start getting some good berries, always experimenting with it by changing the fruits (peaches, blueberries, or a combo of different berries), then one time I moved it to a pie dish, added crust and made a couple other little changes with the prep.... Suddenly I have a mean blueberry pie.  

Like the Rhubarb Bars, this too is really, really good.  If you're not afraid of making pie crust, you've got to try it.  Make the crust ahead a day or two to save time.  If you are afraid of making pie crust, or you're in a pinch for time, make it with a frozen pie crust until you are ready to take the next step.

You'll Need:
for the crust:
(makes 2 9" pie crusts)
2 cups unbleached all-purpose flour
1 cup cake flour (not self-rising)
1 Tbs sugar
1 tsp sea salt
1 egg
1/3 cup plus 2 T ice water (more if needed)
1 tsp distilled white vinegar
1/2 cup cold vegetable shortening, cut into cubes
1 stick cold unsalted butter, cut into cubes

To make the crust: In a large mixing bowl, whisk the flours, sugar & salt.  Add the shortening and the butter to the flour mixture, and using a pastry blender, cut it until the butter resembles small peas.  You can also use two knives but you will do a LOT of cutting to get to the appearance of small peas.  In a small separate bowl, beat the egg with 1/3 c of the water and the vinegar.  Add the egg mixture to the flour/butter mixture gently tossing with your hands just until it comes together in a ball.  If the dough is too dry, add another T of ice water.  Gather the dough together on a CLEAN lightly floured surface and divide evenly into 2 balls.  Flatten the balls until about 1/2" thick and then wrap tightly in plastic wrap and fridge at least 1 hr.  

If not using right away, fridge for a couple days or freeze for up to 3 wks.  If frozen, thaw for 1 day in the fridge before you roll it out to use it.

for the topping:
1/2 cup flour
1/2 cup oats
1/3 cup packed brown sugar
1/4 cup butter at room temp (leave out 30 min prior)
1/8 tsp baking soda

for the blueberry filling:
4 1/2 cup fresh blueberries
1 Tbs fresh squeezed lemon juice
1/2 cup sugar
2 Tbs cornstarch
1 Tbs flour

To make the pie:

Combine all topping ingredients in a mixer on medium speed until looking crumbly (see pic).  Set aside.  

On a floured piece of parchment paper, roll out the cold pie crust until it is very thin and a few inches bigger than the pie plate (so it drapes about 2 " over the edges on all sides).  Sprinkle flour on the rolling pin and on the dough as you roll it out so it doesn't get sticky.  When ready to transfer to the pie plate, put the pie plate turned upside down over the rolled-out crust, and then flip the pie plate WITH the parchment paper/crust ALL TOGETHER.  Peel off the parchment paper and let the crust sink into the pie plate carefully.  No need to trim the edges because you will fold the uneven edges all over the blueberries and then cover with crumbs so no need to be neat here.  Prick all over the dough with a fork. 

Rinse blueberries in water and drain.  Transfer to a medium bowl.  Add the lemon juice, sugar, cornstarch and flour; toss until all blueberries are evenly coated and then fill the pie shell with this mixture.  

Fold the edges of the uneven crust inwards towards center of pie, and then dump crumb topping mixture in center of the pie plate on top of the blueberries and slightly on top of the crust near the edges of the pie plate.  The crumbs can cover the pie crust a little, but keep the crumb topping mostly in the center over the blueberries (see pic).  

Bake at 350' for about an hour until you can see blueberries bubbling thru the top and the crumb top is lightly browned.  Let cool before cutting and you will get pretty clean pieces of pie (see pic).  This pie will stay together once it's at room temp.  Suggest to serve with vanilla or Salted Caramel Ice Cream.   

I am really in love with mango...well, mango flavored anything (the texture of mango is not my fave).  But mango drinks, sauces, salsas, sorbets....I love them all!  I messed with a few recipes to get this Mango Sorbet pretty darn perfect.  It's smooth and creamy and not too sweet, I hope you like it!  

You will need:
2 heaping cups of peeled and diced ripe mango (I have made this with semi-ripe and really ripe, and the really ripe is way better)
1/2-3/4 cup granulated sugar (your call, I tend to go less on the sugar)
Juice from 1/2 of a lime
1 13.5 oz can of coconut milk
1/4 cup of sweetened flaked coconut, toasted* 

Put all of the ingredients into a blender and puree until smooth and creamy.  If you have an ice cream maker, follow the instructions from here out, using this as your batter.  If you don't, simply freeze this batter for a few hours or over night and voila!  I find using an ice cream maker makes for a fluffier sorbet where simply freezing it from the blender make it a little more compact.  

Top your sorbet with toasted coconut and enjoy!

*I toast the coconut in the oven.  I preheat the oven to 350 and spread a single layer of the flakes on a baking sheet and cook until they are just lightly golden brown.  It only takes a few minutes and you have to keep an eye on it because it burns easily, and burnt coconut is not tasty...trust me, I have tried to salvage a neglected batch!  Depending on your oven, you may need to turn/toss the coconut halfway thru cooking it (my oven cooks the edges of the pan before the center).

Note: I have tried subbing the mango for other fruits and while it is still tasty, it is not the same consistency as with mango.  I think mango freezes differently and makes for a creamier sorbet, where other fruits, like strawberries, make it more Italian-ice-like.  

WOW.  I cannot believe it's been a year since we first started posted our recipes!  I mean can you believe it?  I can hardly believe it (say that like an old man from Long Island and then tell me what movie that line is from!).

For our 1st anniversary we thought it would be fun to have a virtual progressive dinner at each of our houses, since we wish we could actually do that in real life!   So we are  going to start with drinks and apps at my house in Michigan (Rachel), then move to dinner at Emily's in New Jersey, and finally finish the night with dessert with Mandy in New Hampshire.  We hope you enjoy having dinner with us!

For these fresh and sweet treats you will need:
1/3 cup fresh squeezed orange juice
1/3 cup fresh squeezed lime juice
3 Tbs granulated sugar (plus more for sugaring the rims of your glasses)
3 cups of cubed watermelon (I like to freeze the watermelon first so your drink is automatically cold when you blend it!)
1/3 cup water
1/3 cup tequila
Club Soda (enough to fill each glass 1/3 of the way)
Strawberries and limes for garnish

Run a lime wedge around the edge or your glass and then dip into a plate or bowl of sugar to sugar the rim.  Cut a strawberry and a lime and garnish on the edge of your glass.

Put all ingredients EXCEPT CLUB SODA into the blender.  If your watermelon is not frozen, add a couple ice cubes and leave out the water.  Blend until creamy.

Fill your glass 1/3 of the way full with club soda, then top off with your blended mix.  Give a little stir and enjoy!

This bruschetta is so delicious...I served it with thinly sliced french bread (I know, I should have used Italian since it's Italian food - but French is smaller and more sturdy!).  I also served marinated fresh slices of mozzarella cheese (marinated in olive oil, basil, oregano and S&P).

For the bruschetta you will need:
6-8 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil, chopped small (I did this in my food processor)
3 cloves garlic, minced or pressed 
1/4 cup extra virgin olive oil
2 Tbs balsamic vinegar 
1 cup loosely packed fresh basil, chopped
1/2 tsp salt (or to taste)
1/2 tsp fresh cracked pepper (or to taste)
1/2-1 cup fresh parmesan, shredded
1/2 red onion, diced (about 1/2 cup)
1 lemon wedge
1 French baguette, cut in 1/2 inch slices

The prep is super easy - just chop it all up nice and tidy and then squeeze the juice from the lemon wedge over the top (just a spritz otherwise it will taste lemony!) and then serve with the baguette slices.  Thanks for coming over to my house!!

For the scallops you will need:
20 jumbo scallops or about 40 regular sized
2 cloves of garlic, minced
1/2 tsp grated lemon zest
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp minced fresh oregano
1 tsp minced fresh flat leaf parsley
sea salt and fresh ground pepper

Using a paper towel, brush a little olive oil on the grill grates so the fish doesn't stick when grilling.  Preheat grill to high.  

Rinse and pat dry scallops with a paper towel.  In a small bowl, combine garlic with lemon zest and juice.  Add 1/4 cup olive oil and whisk for 1 minute.  Stir in oregano.  Set this aside to spoon atop grilled scallops.

Brush scallops on both sides with olive oil and season with salt and pepper.  Grill about 2 minutes on each side.  Arrange on serving platter and spoon sauce on top, then top with fresh parsley garnish.

For the tuna you will need:
1 1/2 - 2 lbs fresh sushi-grade tuna
1 Tbs fresh ground pepper (this is important for a really peppery taste)
1 Tbs sea salt
1 tsp paprika
1/2 cup extra virgin olive oil
1 lemon cut into small pcs to serve with tuna

Same as for scallops; using a paper towel, brush a little olive oil on the grill grates so the fish doesn't stick when grilling.  Preheat grill to high.  

Grind your fresh pepper  (you can grind whole peppercorns in a coffee grinder or mini cuisenart, or just use a table pepper grinder and try to measure out a Tablespoon before your arm falls off).  

In a bowl, combine ground pepper, salt and paprika.  Rinse and pat dry tuna with paper towels.  Cut tuna into long thick strips, 1 or 1 1/2" thick.  Roll each pc in the pepper mixture and set on a plate.  Drizzle tuna with 1/4 cup of the olive oil and grill tuna about 1 minute on each of the 4 sides - just until seared.  (see below ***) Set on a plate for a few minutes before checking.  Then cut tuna into equal sized cubes.  Drizzle with remaining olive oil and serve with lemon wedges.

***4 minutes of total grill time should give you medium rare tuna, but cook to your liking. Mine is cooked through in the pics but ideally you want pink centers. 

Now don't eat too much, otherwise you will fall asleep on the ride to Mandy's house like they little cuties...

Our dad is a huge fan of strawberry rhubarb anything.  A few years ago I wanted to make him a delicious dessert but couldnt find a recipe anywhere for what i was picturing, so I came up with this.  I make it multiple times every summer now and have even made it with different fruit combinations.  

For the shortbread crust you will need:
1/2 cup butter (1 stick) room temp.
1/4 cup confectioners sugar
1 cup flour

For the fruit middle you will need:
1 1/2 cup rhubarb stalks chopped into 1/2 inch chunks
1 1/2 cup chopped strawberries
1 Tbsp lemon juice
1/2 cup sugar
2 Tbsp cornstarch

For the crumb topping you will need:
1 cup flour
1 cup oats
2/3 cup brown sugar
1/2 cup butter, melted
1/4 tsp baking soda 

Directions:
Preheat oven to 350.  Grease 8x8 inch baking pan (or a pie plate works).  Combine crust butter and conf. sugar in mixer until smooth.  Add crust flour until JUST BARELY combined- overmixing it makes it difficult to spread in pan.  Mixture should still look pretty floury.  Press dough evenly into bottom of pan and bake for 20 minutes or until lightly browned.

Meanwhile, heat rhubarb and strawberries in saucepan over medium heat, mashing and stirring it so it gets juicy and doesnt burn on bottom, until tender and juicy.  Stir in the 1/2 cup sugar.  Whisk cornstarch and lemon juice together until smooth and then add to the fruit and boil 1 minute until it thickens slightly.  Set aside. 

Mix all topping ingredients except butter in a bowl.  Then pour melted butter over that and toss with a fork until combined and crumbly.  When shortbread bottom is done, pour fruit over bottom crust.  Pour crumbly topping evenly over fruit.  Bake in oven for approx 25-30 minutes more or until topping is slightly browned and fruit is bubbling.  Cool completely before cutting into squares.  You may make a drizzle for the top with 1/2 cup conf. sugar mixed with 1-2 Tbsp milk if you want (makes a glaze icing).

We really hope you have enjoyed our progressive dinner as much as Remy (above) is enjoying her berry crumble!  It's been a really fun and busy year of creating and cooking and sharing...thanks for visiting and trying our concoction out!  

And a special thanks to my sisters Emily and Mandy for doing this with me - I love you both so much and have had so much fun!  I cannot WAIT to see you both next week!

That reminds me, next week is our family reunion at our parents cabin, so even though we probably won't be posting anything new while we are there, we will be sure to come back with some pictures and new recipes to share after! 

Enjoy your day, week or however long it is until we post again! 

Happy 4th of July!  This is a great summery dessert that I have been making for 5 years now.  I don't know why it wasn't one of the first things I posted, but anyway, better late than never.  I make it when we have friends over because it looks good, individual portions, and after eating and drinking a lot, it's not too too heavy in the whole spectrum of desserts.  

So, here it is:  

Step 1, fruit:
1/2 cup sugar
1/2 cup water
2 tsp real vanilla extract
4 cups of berries of your choice, washed and set aside in a bowl: raspberries, blackberries, blueberries, strawberries...
 
Combine sugar, water and vanilla in small saucepan and cook on high.  Let boil only about 2-3 minutes until sugar dissolves.  Remove from heat and let cool to room temperature.  Once cooled, add 1/2 amount to fruit and toss gently.  Set the rest aside to use in the parfait cream (Step 3), or another use.
***use extra syrup in your morning coffee or in whipped cream.  Keeps in fridge for about 5 days.

Step 2, oats:
2 Tbs vegetable oil
1 Tbs butter
2 Tbs packed brown sugar
1/2 tsp cinnamon
1/4 tsp sea salt 
1/4 cup chopped nuts (I used a combo of sliced almonds and pecans, and smashed them up in a plastic bag first)
1 cup Quaker "Old Fashioned" oats (these are the big oats)

Preheat to 350'.  In a medium non-stick pan, mix all above ingredients together -EXCEPT OATS- over medium heat, stirring with a wooden spoon.  Once this heats up and gets bubbly, add "old fashioned oats" and toss to coat thoroughly (I use two wooden spoons to toss).  Keep tossing as it continues to cook for another 2 minutes or so.  Then remove from heat, and spread the mixture evenly on a baking sheet lined with parchment paper.  Bake for about 10 minutes at 350', just until slightly browned.  Set aside to cool.  The oat topping will get crunchy once it cools.    

Step 3, parfait cream:
1/2 cup heavy cream
1 Tbs simple syrup (you'll make this in Step 1)
1 cup sour cream
1 Tbs acacia honey (or a good honey.  plain honey is ok too but not quite as tasty)

Whip heavy cream, simple syrup and honey in the mixer with wire whisk attachment, on highest speed, about 3 minutes, until looking solid like whipped cream.  Then add the sour cream and whip for 30 seconds more on high.  

To Assemble:
Layer oats, berries, cream in a glass of some sort to see the layers.  Eat immediately, or within a couple hrs (not to be made ahead).  Garnish with fresh mint leaves, if desired.   

I am way past Cinco de Mayo, but made these anyway and they were great.  You can
definitely taste the tequila and lime in them - but don't be scared, they are still sweet and delicious!  I made them with part butter and part vegetable oil because while I like the butter flavor, the oil helps them stay moist :) 

Makes about 12 cupcakes

For the cupcakes:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
4 Tbsp soft butter
1/4 cup vegetable oil
1 cup sugar
2 eggs
Zest and juice of 1 1/2 limes
2 Tbsp tequila (for the batter)
1/2 cup buttermilk or plain yogurt
1/2 tsp vanilla
1-2 Tbsp tequila (to brush on after baking)

For the frosting:
1 cup (2 sticks) butter, soft
1 Tbsp lime juice
2 Tbsp tequila
Large pinch of salt
1 tsp vanilla
3 cups confectioners sugar (perhaps more)

Cream butter and sugar then add oil and mix well.  Add eggs and lime and 2 Tbs of tequila.  (mixture will look curtled after this but keep going!) Add dry ingredients, alternating with buttermilk, then add vanilla.  

Bake at 325F for 25 minutes or until toothpick comes out clean (cupcakes will still look very light when done- dont overbake).  

Brush with 1-2 Tbsp tequila when they are warm.   Cool for 10 minutes in the pan, then move to wire rack to cool completely.  

To make frosting, cream butter on high for about 5 minutes.  Add lime juice, tequila, salt and vanilla until smooth (scrape sides) then add confectioners sugar and beat until smooth.  Add sugar as needed until desired consistency.  
Olè!  Oops, I mean ENJOY!

NOTE: Make sure you use good tequila because you can definitely taste it!

This recipes makes a nice small batch of 12 cupcakes - and they are super moist and delish.  I highly recommend this cake recipe - it's downsized and slightly altered from Beatty's chocolate cake on the food network.  So good.  The icing is my own mixture with a titch of cream cheese added to the usual butter.  It just gives it great flavor without being a total cream cheesey icing (more for carrot and pumpkin cakes).  I don't know...I'm a huge fan!

For the cupcakes:
1 cup flour
1 cup white sugar
1/3 cup + 1 Tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup plain yogurt (or buttermilk)
1/4 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup hot coffee

For the icing:
6 Tbsp butter, softened to room temp
2 oz cream cheese, softened to room temp (1/4 of a regular package)
1 tsp vanilla
1 Tbsp milk or half and half
1 1/2 -2 cups confectioners sugar

To make:
Prepare a 12-cupcake pan either by greasing it or lining it with cupcake papers.  Preheat oven to 350.  

Toss together your flour, sugar, cocoa, soda, powder and salt in a bowl and set aside.  

Whisk together the rest of the ingredients and then add to the dry, mixing just until dry ingredients are incorporated.  

Divide your batter among the 12 cupcake cups, filling them 2/3- 3/4 full (batter will rise and overflow if they are too full).  You may get a few extra cupcakes out of the batter. 

Bake for about 20 minutes or until a toothpick comes out clean.  Cool slightly in the pan and then completely on a wire rack.

For the icing:
Beat butter and cream cheese for about 3 minutes in a mixer until smooth.  Add milk, vanilla and 1 cup of confectioners sugar and beat well, scrape sides and then beat again.  Add more sugar, 1/4 cup at a time, until you've reached a smooth and creamy but spreadable consistency. 

Enjoy!

My husband and I eat ice cream out of the Ben & Jerry's pints at least a couple nights a week (a naughty habit that started during my first pregnancy, but "baby wanted it".  And he had sympathy cravings...which all led to a lot of exercise later).  I don't make my own ice cream often because B & J's just does it so right.  But if I was to think outside the carton, this is a pretty damn good combination that Ben & Jerry should really consider.  It's my rendition of a dessert we love from our favorite restaurant in Jersey City.  It's an ice cream sundae called German Chocolate Cake because of the ingredients, but minus the cake.  I guess we could just call it German Chocolate... 

For two good size servings, you'll need:

A pint of your favorite chocolate ice cream  (we like Haagen Dazs or Ben & Jerry's)

For Toasted Coconut & Nuts:
1/3 cup shredded sweetened coconut
1/4 cup total of combination of chopped walnuts and almonds (I used sliced almonds)


In small frying pan, let the nuts cook for about 2-3 minutes on medium, then add coconut (since this cooks faster).  You want to cook until nuts and coconut are just looking toasty light brown.  Remove from heat and let cook in a bowl set aside.

For Whipped Cream:
1/2 cup heavy cream 
1 tsp sugar (powdered or white granular sugar)


Pour heavy cream in kitchen-aide mixer and add 1 tsp sugar (powdered or white granular sugar works) and whip about 5 min or so with wire whisk attachment until soft peaks form.  

For Butterscotch Sauce:
1 cup dark brown sugar
1/4 cup heavy cream
3 Tbs unsalted butter
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt

NOTE: Usually I'm all for subbing but in this case, don't sub anything or you may sacrifice the thick sticky texture that makes this sauce great.  I have made it a few times with salted butter, 1/2 & 1/2 instead of heavy cream, and light brown sugar, but it just isn't the same. 

Combine ALL ingredients above in small/medium sauce pot on medium heat and bring to a slow boil.  Let boil for about 5 minutes and then let it cool on stove til you are ready to load on top of your sundae.  Pour the remains in an airtight container and store in the fridge.  (3-4 days I'd say, but I have not tested this)

To assemble, top a few scoops of chocolate ice cream with your homemade whipped cream, butterscotch sauce, and toasted coconut/nuts and "guten appetit!" 

Mandy sent me this recipe a while ago and it called for margarine instead of butter, and regular chocolate chips instead of white.  I like the recipe with these modifications because it reminds me of the cookies I loved from the deli I worked in growing up. Don't forget to grease the cookie sheet, it makes a big difference! 

You'll Need:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 T + 2 tsp unsweetened Hershey's cocoa powder
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips

To Make:
Preheat to 375F

Grease cookie sheets.

In mixing bowl or kitchen-aid mixer, cream together butter and sugars until smooth.  Beat the egg in, then add vanilla.  In separate bowl, sift together flour, baking soda, salt and cocoa powder.  Add to the butter/sugar/egg/vanilla mixture and mix well.  Stir in the chocolate and white chocolate chips slowly until just incorporated.  Make tablespoonfuls of dough (about 1 1/2" diameter) and place on greased cookie sheet, and bake in oven for about 10 minutes.  Allow to cool for a few minutes on the cookie sheet before removing to wire racks to cool.

Suggestion: bake what you need immediately (need, ha!).  Fridge the rest of the dough balls on a separate cookie sheet until firm, then transfer to a ziplock bag and freeze until you are ready for more cookies.  You can't beat fresh baked cookies!