Well, did I intrigue you with the title? I hope so, because this sauce is IT, dudes and dudettes.

What can you dip in chocolate coconut oil maple syrup sauce? Any and everything you can think of. Cookies, ice cream, cake, pie. I haven't tried it with a hamburger and fries yet but I'm pretty sure it would manage to improve that, too. Seriously--this stuff is just that good.

This recipe was included in a preview review copy of a coming-soon novel entitled Criminal Confections (A Chocolate Whisperer Mystery). The book is super cute, exactly the type of mystery-meets-chick lit-meets foodie fiction type of book I read when I am alone (if I'm in public, it's War and Peace or something that makes me look smart, of course). I haven't finished the book so I haven't come to the recipe within the story yet, but it was included on the marketing sheet that came with the book, and I thought it sounded interesting.

This sauce comes together in oh, about two minutes, and offers many delicious rewards. I have been enjoying it as a dipping sauce served alongside cornmeal pecan cookies (I'll post that recipe soon), but like I said, it really does make everything better.

"Hayden Mundy-Moore's Chocolate Butter"

Notes from the author: the keys to this recipe are the coconut oil and pinch of salt. The coconut oil gives the chocolate butter just the right luscious consistency. The salt (flaky sea salt is great if you've got it!) adds complexity. Natural cocoa powder and Dutch-processed cocoa powder both work well in ths recipe. Honey can be substituted for maple syrup, if you prefer.

from Criminal Confections (A Chocolate Whisperer Mystery)

1/4 cup refined coconut oil
1/4 cup pure maple syrup
1/4 teaspoon vanilla extract
1/2 cup unsweetened cocoa power
pinch of salt

Melt the coconut oil in the microwave or on the stovetop over low heat. Stir in the rest of the ingredients and whisk until smooth. It will become thicker as it cools. Enjoy!

What's your favorite dipping sauce for sweets?

I can happily co-exist with people who prefer a double crust on their apple pie.

But that doesn't mean I understand them.

For me, it's all about the crumb topping, and I've found what might be the perfect specimen: the apple pie by High 5 Pie. Proprietress and Pie Lady extraordinaire Dani Cone (also owner of Fuel Coffee...how cool can one person be?) brought me this baby as a sweet treat in honor of my gallery's grand opening the other day, and all I can say is that this is the sort of apple pie that will convert non-believers.

Let's start from the bottom up.

It all starts with a buttery crust which somehow manages to be buttery but not too flaky, sturdy but not too tough.

Moving up, it has a thick layer of apple chunks which would make Cook's Illustrated proud, because there is no shrinkage, and the apples retain a nice crispness around the edges, so that you can actually tell they are apples and not just apple mush.

And finally--the best part for this crumb devotee--is the topping. A generous smattering of fat, crunchy, brown sugary crumbs that might make you want to die with pleasure.

But as if all this wasn't enough, I also received all these samples of Sassy Sauces this week, and so decided to see how the pie might taste when topped with a drizzle of their rum caramel sauce--and I have to say, if this wasn't heaven, then it was definitely a suitable substitute.

What does all of this awesome add up to? My new favorite combination, that's what.

High 5 Pie can be found at Fuel Coffee locations and various other cafes and coffee shops in Seattle, and by special order; for those in other areas of the nation, I officially offer a vaguely sarcastic "sorry" and a suggestion that you book a ticket to Sea-town directly.

Sassy Sauces are readily available for shipment; visit sassysauces.us.