Happy belated National Sundae Day! Don't believe me? There actually is such a food holiday and it was yesterday. And you can be sure I celebrated. Why is it that Sundays are such a great day to splurge on sweet treats? Is it a comfort food thing because you know you have another long, depressing work week ahead of you? Hmmm.....
Either way, I've always been a fan of the sundae. There's nothing tastier than cold ice cream topped with some melting hot fudge. And seeing as how my hometown of Evanston, Illinois is one of the cities claiming to be the birthplace of the sundae, I suppose I should be even more partial to it.
Here's a little more trivia for you factoid-junkies. According to Wikipedia, the most expensive sundae in the world is sold at Serendipity 3 in New York City. The $1,000 (!) dessert features five scoops of Tahitian vanilla bean ice cream infused with Madagascar vanilla, covered in 23-carat edible gold leaf, rare Amedei Porceleana and Chuao chocolate, American Golden caviar, passion fruit, orange, Armagnac, candied fruits from Paris, marzipan cherries, and decorated with real gold dragees. The sundae is served in a baccarat Harcourt crystal goblet with an 18-karat gold spoon. Um, wow? Sounds very pretty, but I'd much rather spend $3 to $4 for a waffle bowl sundae at the local DQ.
Or better yet, make it yourself. I made one yesterday that featured butterscotch brownies and let me tell ya...it was fabulous. Yeah, yeah, it's not the healthiest treat out there. But in my own defense, I whipped up the sugar-free variety to cut back on some of the calories.
Here's a Splenda-rific version of the vanilla butterscotch brownie sundae. Enjoy!
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon vanilla extract
2 large eggs
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Combine flour, baking powder and salt in medium bowl; set aside.
Combine butter, SPLENDA® Brown Sugar Blend and vanilla in a large mixer bowl; beat at medium speed until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the morsels and the nuts. Spread into an ungreased 13 x 9-inch baking pan. Sprinkle with remaining 2/3 cup morsels.
Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
Add a scoop or two of Breyers Double Churn No Sugar Added Vanilla Ice Cream
Add a little Smucker's Sugar-Free Hot Fudge Topping
Top off with a touch of Kraft Sugar-Free Cool Whip