PEPPERMINT BARK BROWNIES: National Peppermint Bark Day!

December 1 is Peppermint Bark Day. Perfect choice to start your holiday preparations! 

Want to enhance your Peppermint Bark? The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make for gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale and Estate Sales.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli brownie mix. The first recipe below uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from-scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark Squares. Both are great! 

And, of course, you can use your own Peppermint Bark you made for Santa and Friends!

1. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

2. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1-1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

MISSISSIPPI MUD CAKE: 4 Recipes for National Mississippi Day!

Today is Mississippi Day! According to National Today, National Mississippi Day is celebrated on November 30 every year. It is a holiday dedicated to honoring the great state of Mississippi. Mississippi was the 20th state to join the union of the United States. It has had a great influence on the music industry. It also has historical relevance in the civil rights movement. It helped to influence the resolutions of interracial conflicts. The state is named after the Mississippi River which flows through its western boundary. The river is one of the most iconic U.S. landmarks. So in honor of the day, I'm posting 4 recipes for Mississippi Mud Cake, one of the best known "Mississippi" Cakes.

What's a Mud Cake?  Mud Cake is relative newcomer to the cake scene, seeming to have popped up somewhere in the 1970s when it was all the rage! The first mud cakes came from Brownies and Fudge, and originally contained marshmallow (or at least a marshmallow topping). Other derivatives of this cake are the Mississippi Mud Pie and Dirt Cake. 

 

Mississippi Mud Cake is a rich, dense Southern chocolate sheet cake, traditionally topped with a layer of gooey melted marshmallows (or Marshmallow Creme), and a warm, pudgy chocolate frosting. The name is said to come from the cake's dark brown appearance, which resembles the muddy banks of the Mississippi River.  Of course, like anything else, there are always variations. Following are four recipes!

MUD CAKE II
(from Epicurious)

Ingredients
4 ounces unsweetened chocolate, chopped
3 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 Tbsp bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 tsp vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 tsp baking soda
1/4 tsp salt

Directions
Preheat oven to 275°F.
Butter 2 (7-8 inch) springform pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips).
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes.
Beat in bourbon, eggs, and vanilla.
Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).
Divide batter between springform pans (about 3 cups batter in each).
Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes. Run a thin knife around edge of each pan, then remove sides. When cool, remove pan bottoms and wax paper.

MUD CAKE III
Sometimes a Mud Cake is made as a sheet cake.. sometimes just a small single cake.  Here's an easy recipe from Real Simple

Ingredients
7 Tbsp unsalted butter, cubed, plus more for the pan
6 Tbsp all-purpose flour, plus 
more for the pan
4 ounces bittersweet chocolate
1/4 tsp fine salt
3 large eggs, separated
2/3 cup granulated sugar, divided
Whipped cream, for serving

Directions 
Preheat oven to 350°F. Butter and line 8-inch round cake pan or springform pan with parchment. Butter parchment and dust lightly with flour.
Melt butter and chocolate in microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in salt and 
set aside.
Whisk together egg yolks and 4 tablespoons of sugar until thick and creamy.
Mix egg whites in separate, clean bowl with electric mixer on high until foamy. Gradually add  remaining sugar, tablespoon at time, whipping continuously until whites are thick and glossy and hold soft peak, 3 to 5 minutes. Fold egg yolk mixture into 
chocolate. Add 1/3 of chocolate mixture to egg whites and fold in gently, until marbled. Taking care to keep the batter light and airy, fold in flour in 2 parts, alternating with remaining chocolate, until evenly combined.
Spoon batter into pan and 
bake until crispy on top and  toothpick inserted in center comes out almost clean, 25 to 30 minutes.
Cut into 
wedges and serve slightly warm with whipped cream.

MISSISSIPPI MUD CAKE IV 
Here's a classic Mississippi Mud Cake from Paula Deen

Ingredients
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa 1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows

Icing
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Grease and flour 13 by 9-inch baking pan.
Combine sugar, salt, and flour in large mixing bowl.
Bring butter, oil, cocoa, and 1/4 cup water to boil in saucepan. Add to flour mixture.
Beat together eggs, baking soda, buttermilk, and vanilla. Add to chocolate mixture, mix well, and pour into prepared pan.
Bake for 25 minutes.
While  cake is baking, make ticing by melting butter in cocoa and milk over low heat. Bring mixture to boil, then remove from heat. Stir in confectioners' sugar. Slowly mix in  nuts and vanilla.
Take cake from oven, and when it cools a bit, cover with miniature marshmallows.
Pour warm icing over cake and  marshmallows.
Cool cake before serving.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust: Lemon Cream Pie Day

Today is National Lemon Creme Pie Day. This pie is not the same as Lemon Meringue Pie. Lemon Creme Pie has a smooth fresh lemon filling and dollops of whipped cream on top (not meringue). I'm lucky enough to have five Meyer Lemon trees in my garden, and they're all loaded with fruit, even in November! I make this pie from scratch. It's really easy. But, if you don't have time, you can buy a store bought crust and whipped cream in a can.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust 

Ingredients 

Chocolate Graham Cracker Crust
1-1/2 cups chocolate graham crackers
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar

Lemon Filling
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 1/2 cups whole milk
2/3 cup freshly squeezed lemon juice
4 large eggs yolks, lightly beaten
1/4 cup unsalted butter, cubed
1 -1/2 Tbsp grated lemon zest
1-1/4 cups sour cream

Whipped Cream
1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Directions

Crust
Preheat oven to 350°F.
Break up graham crackers and put them in food processor. Pulse until chocolate graham crackers are processed into fine crumbs. Pour crumbs into bowl and stir in melted butter and sugar. Once all graham cracker crumbs are moistened, press crumb mixture into bottom and halfway up sides of 9-inch pie plate. Bake the crust for about 8-10 minutes. Set aside to cool.

Lemon Filling
In heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Place over medium-high heat and cook, stirring frequently, until thickened and bubbling. Reduce heat to low and cook for 2 more minutes, stirring frequently. Remove from heat.
Put egg yolks in bowl. Slowly add cup of hot mixture into egg yolks, whisking as you pour (this will slowly bring up the temperature of the eggs).
Add egg mixture back to pan and bring to gentle boil for 2 minutes, whisking constantly.
Remove from heat.
Stir in butter and lemon zest, mixing until completely combined.
Transfer to bowl and cool to room temperature.
Once cooled, whisk in sour cream. Whisk vigorously to maintain creamy texture.
Pour lemon filling into the crust. Cover and refrigerate until chilled.

Assembly
Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top pie with whipped cream (pipe on in stars or spread using butter knife or spatula).
Garnish with finely grated lemon zest.

BLACK FRIDAY CHOCOLATE CAKE

Black Friday sales have already begun -- in the stores and online, but in honor of the 'real' day, I'm posting this recipe for Black Friday Cake. You'll be the first in line! It's easy to make and delicious to eat. Don't be put off by the thin batter.. it will work!

Black Friday is traditionally the Friday after Thanksgiving when millions of people in the U.S. start their holiday shopping. There are many stories about the origins of the term Black Friday. In the 1950s, some factory managers referred to the day after Thanksgiving as "Black Friday" because so many workers called in sick. The day, noted one industrial magazine, was "a disease second only to the bubonic plague" in its effects on employees. In the 1960s, police in Philadelphia complained about the congested streets, clogged with motorists and pedestrians out shopping, calling it “Black Friday.” By the mid 1970s, newspapers in and around Philadelphia used it to refer to the start of holiday shopping. But its usage also has negative associations. In the 1980s, some enterprising merchants turned it around. They pointed out that there was a "black ink" that showed up on balance sheets as a result of the day. “Black” refers to stores moving from the “red” to the “black,” back when accounting records were kept by hand, and red ink indicated a loss, and black a profit--a short hop to the idea that Black Friday was the day when retailers came out of the red and went into the black by beginning to turn a profit.

As retailers began to realize they could draw big crowds by discounting prices, Black Friday became the day to shop, with lots of bargains. Black Friday is a long day, with many stores opening at 5 p.m. the night before or 3 a.m. in the morning on the actual Friday. It's just amazing to me that hordes of people stand in line for items they may or may not need, just because it seems to be a bargain. For those of you who don't want to stand in an actual line, there are plenty of Black Friday sales online. Not to mention Small Store Saturday and CyberMonday. Or save your money and donate on Giving Tuesday.

But if you're planning to be in the stores today, bring some chocolate to give you energy to contend with the crowds. At home in your jammies shopping online? You'll have plenty of time to make and enjoy this delicious Black Friday Cake! This is an adaptation of the original Hershey's Black Magic Cake.

BLACK FRIDAY CHOCOLATE CAKE

Ingredients 
1 3/4 cups flour
2 cups sugar
3/4 cups DARK cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp pure vanilla extract

CHOCOLATE FROSTING
1/2 cup unsalted butter, softened
2 oz melted very dark or unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp milk
2 tsp vanilla

Directions
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in large mixing bowl or stand mixer.
Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter is thin.
Pour batter into greased and floured 9x13 pan or two 9 inch cake pans.
Bake at 350 degrees 35-40 minutes for 9x13, or 30 -35 minutes for layer pans.
Combine frosting ingredients and mix with hand or stand mixer.
Spread frosting on cooled cakes.