Well, contrary to what every diet ad on tv tells you, getting in shape is hard. Sadly, most of the days I swore I was going to get to the gym, I was exhausted, busy, or just plain didn’t want to go. Not a great start, but I hope with time it will get better….
Yeah, I know with time it might get worse, but whatever, at least I’m trying.
My new way of eating is also going very well. The first couple of days were hard, but once I figured out when I needed snacktime (WARNING: Do not approach me if I have missed a snack. It’s not pretty) it is going well.
I’m sure all of you read my blog weekly and already know this, but for anyone new, my new way of eating allows me to enjoy dessert once a week. Luckily enough, BF got an ice cream maker for Christmas. 😀 Soooo many new toys to play with.
Today decided to be the day we needed dessert. Yesterday, BF’s flight for an interview got cancelled. As sad as we were about that, we decided to make the most of him being home this weekend. So, I was going to take my car to the mechanic… and it wouldn’t start.
The emergency brake was frozen on. Thank you, Rochester.
After calling AAA, I missed both of my classes. I did, however, get a job offer that needs me to be ready for a kick off event tomorrow. Yay, job. Boo, way too much to do this weekend.
On top of that, we had an appointment with an apartment complex, looking for housing next year. I feel like I need to wring out my brain.
So, that’s exactly what this is designed to do.
Trust me, if you don’t really love chocolate, back away slowly.
adapted from the Smitten Kitchen
Makes 1/2 a liter
- 1 Cup + 1 Tablespoon Water
- 1/2 Cup Sugar
- 6 Tablespoons Cocoa Powder
- Pinch of salt
- 6 Tablespoons of Chocolate Chips
- 1/2 Teaspoon Vanilla Extract
- 3 Tablespoons of Dark Rum (Not enough to taste, just enough to stop the sorbet from freezing solid)
In a large saucepan, create a simple syrup from the water and sugar. Mix in the cocoa powder and salt. Allow to boil for 45 seconds, and then remove from the heat. Mix in the chocolate chips and allow to melt. Mix in the vanilla and rum. Move this to the fridge and allow to cool.
Spray the pre-frozen bowl of an ice cream maker with nonstick spray. Wipe down with a paper towel. This allows a very small layer of oil to remain, allowing the sorbet to come out cleanly.
Fill the greased bowl with as much of the chilled sorbet mix as you can. Mine only holds half. Oh well, I’ll make the rest later and freeze it.
Freeze according to manufacturers instructions. Mine took almost twice the time it was supposed to, so be patient with it.
When the mixture thickens to the point of soft serve ice cream, it’s done. You can either move it into a container to freeze for a harder final product, or….
Eat soft serve sorbet. It’s good either way.
It definitely helped turn mine and BF’s day around!