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Saturday, June 30, 2018

BEAT THE HEAT 7-UP CHOCOLATE CAKE: Retro Ad & Recipe

It's a scorcher out there this weekend. This Beat the Heat! "fresh up" with Seven-Up! Ad from July 5, 1948! family days at the Beach is perfect! Mom packs the picnic basket; Dad drives; and the kids fill the cooler with 7-Up. Seems like a lot of 7-Up from the photo. But they all look like they're having fun at the Beach--with 7-Up.

Another way of enjoying 7-Up, a very Retro carbonated beverage, is to use it as a leavening agent in a chocolate bundt cake. I posted 7-Up Chocolate Cake recipes for my Mad Men Marathon several years ago, but this is an easy 'from scratch" recipe. As I mentioned, the 7-Up is the leavening agent. Enjoy! Try to beat the heat this holiday weekend! This cake travels well!


7-Up Chocolate Cake

Ingredients
2 cups unsalted butter, softened
2 tsp Madagascar vanilla
3 cups sugar
5 eggs
1 tsp salt
1 1/2 cups flour
1/2 cup DARK cocoa
1 cup 7-Up
1 cup dark chocolate chips  (or a cup of dark chocolate broken into chunks)
 
Directions
Cream butter.
Add sugar and vanilla and beat until light and fluffy.
Add eggs, beating well after each one.
Stir in salt, flour and cocoa. Blend thoroughly.
Add 7-UP.
Fold in chocolate chips or chunks.
Bake in greased and floured Bundt pan for 60 minutes (or until tester comes clean).
Cool on wire rack. 

Optional: Glaze when cooled with dark chocolate Dobash Frosting. 

Dobash Frosting
1 1/2 cup water
1 cup sugar
1/4 cup butter
1/2 cup Ghirardelli cocoa
pinch of salt

Combine all in saucepan and bring to a boil.
Add 1/2 cup water to make a paste. Stir into cocoa mixture with whisk over heat until it thickens. Pour while hot over cake and spread.

Friday, June 29, 2018

PEEPS PATRIOTIC S'MORES for Fourth of July!

Photo: PEEPS®
I love S'MORES, and these seasonal  PEEPS® Patriotic Vanilla Creme Marshallow Chicks are so cute! This photo and recipe are from my friends at PEEPS®.  Here's something fun for everyone at the Fourth of July barbecue or campfire: PEEPS Patriotic S'mores!

PEEPS PATRIOTIC SMORES!

Ingredients
PEEPS Patriotic Vanilla Creme Marshmallow Chicks
Graham crackers
Chocolate bars
Sprinkles (Red, White and Blue)

Directions
Break graham crackers in half, so you have two squares.
Melt PEEP over fire or low heat.
Layer melted PEEP over square of chocolate, with graham cracker square on bottom
Top S’more with second graham cracker square and drizzle melted chocolate on top
Add patriotic sprinkles, and top off with PEEPS Patriotic Vanilla Creme Marshmallow Chick.

Thursday, June 28, 2018

STRAWBERRY MOON CHOCOLATE PIE

Last night was the June Full Moon. It's called the Strawberry Moon. Yes, all the full moons have names. This Full Moon got its name from the Algonquin tribes who used it as a signal to gather the ripening wild strawberries. To celebrate, make this easy Strawberry Moon Chocolate Pie! It will also be perfect for Fourth of July!

STRAWBERRY MOON CHOCOLATE PIE

Ingredients
1 box (9 oounces) thin chocolate wafer cookies, crushed
1/2 cup unsalted butter, melted
4 egg yolks
2/3 cup sugar
3 tablespoons cornstarch
2 cups milk
8 oz bittersweet chocolate, chopped
1 1/2 teaspoons vanilla
1/2 cup whipping cream
2 tablespoons sugar
Fresh strawberries

Directions
In medium bowl, mix cookie crumbs and butter. Press mixture firmly and evenly in bottom and up side of ungreased 9 1/2-inch glass deep-dish pie plate. Freeze 30 minutes.

In another medium bowl, beat egg yolks with fork; set aside. In 3-quart heavy saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in milk. Heat to simmering over medium-high heat. Reduce heat to medium. Slowly stir half of hot milk mixture into egg yolks; return mixture to pan. Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens and boils. Remove from heat. Immediately stir in chocolate and vanilla until chocolate is melted and mixture is smooth. Spoon filling into crust. Press plastic wrap on filling. Refrigerate at least 8 hours or until set.

In chilled small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Spread whipped cream over filling to within 1 inch of crust.

Top with ripe strawberries, point side up to fill whole whipping cream surface.

Wednesday, June 27, 2018

ICE CREAM CAKE ROLL: Ice Cream Cake Day

Today is Ice Cream Cake Day! I love ice cream cake. When I was growing up we didn't have Baskin & Robbins Ice Cream Cakes, but we did have Ice Cream Cake Rolls. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. Make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.

Tuesday, June 26, 2018

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES: National Pudding Day


Today is National Chocolate Pudding Day, and what could be better than Chocolate Pudding with Strawberry Roses. Here's a recipe from Driscoll's, my favorite berry people for Dark Chocolate Pudding with Strawberry Roses. Being a rose afficiando (I have over 100 rose bushes in my garden), I meant to re-post this earlier. The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

These Strawberry Roses are beautiful to put on top of Strawberry Short Cake, too. There are all kinds of uses. Here's the recipe and instructions for Dark Chocolate Pudding with Strawberry Roses.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

Photo: Driscoll's

Monday, June 25, 2018

CHOCOLATE STRAWBERRY PARFAITS: National Strawberry Parfait Day

Today is Strawberry Parfait Day. I always add chocolate to my parfaits, if I can. The following recipe can be made with ice cream, of course, but give it a try with some vanilla yogurt for a healthier alternative (or not!).

A parfait is a dessert that alternates layers of ice cream, fruit, sometimes gelatin, and/or liqueur, and is topped with whipped cream. It is usually served in a stemmed glass. Parfait in French means "perfect," and this is certainly a perfect dessert. The following recipe has a lot of baking and making from scratch, but if you're in a hurry substitute a store-bought chocolate pound cake and some strawberry sauce. The fact that it adds cake makes it a bit more of a trifle, but it still qualifies.

Chocolate Strawberry Parfaits
Use clear containers. Small mason jars are 'perfect' and look great!

Ingredients 
Chocolate Pound Cake  *this can be made in a rectangular pan rather than in a Bundt Pan
2 cups vanilla yogurt
1 cup fresh strawberries
optional: Whipped Cream

Strawberry Sauce 
1 pint strawberries, divided
1 1/2 Tbsp honey
1 tsp vanilla

Directions:

Strawberry Sauce 
Wash and chop strawberries. Add honey, vanilla, and 2/3 of the chopped strawberries to medium saucepan. Cook over medium heat until juices are released and slightly thickened (about 15 minutes). Sauce thickens more while cooling. Stir in remaining strawberries and remove from heat. Cool completely.

To Assemble:
Layer 1/4 cup fresh strawberries in bottom of each container.
Cut chocolate pound cake into cubes. Make a pound cake layer over the strawberries.
Top with 1/4 cup yogurt and 2 tablespoons strawberry sauce.
Repeat layers.
Optional: Top with whipped cream.

Sunday, June 24, 2018

CHOCOLATE PRALINES: National Praline Day!

Today is National Praline Day! I love Pralines, and I always buy them when I'm in New Orleans. Friends who know me bring them back from New Orleans, too. But I've also made them. They're fabulous!

There are so many variations of Pralines, so I'm posting several recipes, for you to make at home. Of course, if you're in the Big Easy, you'll want to sample, as I do, and buy a few different kinds. Each of the following recipes has its virtues, and none has any vices. I, of course, add Chocolate to my Pralines. No big surprise there! So all three recipes feature chocolate and nuts!
PRALINE:
1) a confection of nuts and sugar: as in almonds cooked in boiling sugar until brown and crisp
2) a patty of creamy brown sugar and pecan meats

If you associate Pralines with the South, you'd be right! The original praline was a sweet confection made of almonds and some sort of creamy sugary caramelized coating. Lots of stories about how the Praline came to New Orleans and the South. One is that Pralines were first concocted in the home of 17th century French diplomat Cesar du Plessis Praslin by one of his chefs. The name "Praslin" eventually evolved into "praline." I don't buy that story since they were already popular in Europe in a slightly different version. Another story is that pralines were brought over from France by the Ursuline nuns, who settled in New Orleans in 1727. This makes sense since Pralines were already in the French tradition. Almonds were in short supply, so cooks began substituting the nuts of the native Louisiana pecan trees, thus the modern pecan pralines were born. Praline pecans were known as individual pecans covered in the sugary coating. The new pecan pralines quickly spread throughout New Orleans and became a common confection in the area.

Pralinières were women who used to sell pralines on the streets of the French Quarter in New Orleans during the mid-to-late 19th century, providing a unique entrepreneurial opportunity to les gens de couleur libres (free people of color). Not only was being a pralinière a source of income, it was a means of providing for oneself without any strings attached. This was a rare situation for economically less-fortunate, but resourceful women of that time period, who were often employed as indentured servants or forced by need and without choice into plaçage, as kept-women of wealthy businessmen. (Read more about Praline Sellers of Old New Orleans here)

Because New Orleans was a thriving port, people from all over the world came through, and the praline spread with them. Many people are unaware of the candy’s historical origin, and the praline is thought of as a southern confection not necessarily specific to New Orleans. Some believe the pecan praline is a Texan candy, whereas others assume it came from Savannah. The pronunciation of the candy is a bit of a point of contention as well. In New Orleans and along the Gulf Coast, where there are many communities settled by the French, the pronunciation is prah-leen, with the long aaah sound, which is closer to that of the candy’s namesake du Plessis-Praslin. Other regions of the country, including parts of Texas, Georgia, and New England have anglicized the term and pronounce it pray-leen. Other terms for pralines include pecan pralines, pecan candy, plarines and pecan patties.

Whatever you call it, you're going to love these recipes for Chocolate Pralines. They're simple to make. The first recipe doesn't call for a candy thermometer, but get one ready for the next two recipes. Candy thermometers are easy to use, and if for some reason you don't have one, you can always use the water test.

This first recipe is adapted from Sunset Magazine.

1. CHOCOLATE PRALINES I

Ingredients
1/4 cup slivered almonds
1 tsp vegetable oil
1/4 cup sugar
2 Tbsp unsalted butter
1 Tbsp corn syrup
1 1/2 tsp milk
1 1/2 tsp unsweetened DARK cocoa

Directions
Place almonds in 9-inch pie pan. Bake in 300° regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).
In 8- to 10-inch frying pan over medium-high heat, combine sugar, butter, corn syrup, and milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.

2. CHOCOLATE PRALINES II

Ingredients
4 oz semi-sweet chocolate (50-65% cacao)
1 1/2 cup dark brown sugar, packed firmly
3/4 cup heavy cream
1/4 cup unsalted butter
1 cup pecan pieces

Directions
In heavy saucepan combine the sugar and cream.
Heat to 240 degrees (115 C) on candy thermometer (stirring constantly).
Remove from heat, stir in butter and chocolate.
Cool mixture to 110 degrees F (43 C).
Stir in pecans.
Drop by teaspoonfuls onto wax paper and allow to cool and harden.

Want a kick with your Chocolate Pralines?  Homesick Texan has a terrific recipe for Mexican Chocolate Pralines.  Here's her recipe, but be sure and read her post about her first attempts.. and to see her sensational photos. Yes, bacon can become an ingredient!

3. Mexican Chocolate Pralines 
(adapted from Aprovecho)

Ingredients:
1 disc of Mexican hot chocolate (Ibarra)
2 ounces unsweetened baking chocolate
2 cups pecans, 1 cup chopped and 1 cup whole
1 1/2 cups sugar
3/4 cup brown sugar
1/2 cup milk
6 Tbsp unsalted butter
1/2 tsp cinnamon
2 tsp fresh orange zest or 1 tsp dried orange zest
1/4 tsp Cayenne pepper
1/4 tsp sea salt
1 tsp vanilla extract

Directions
Set oven at 350 degrees, roast pecans for 10 minutes.
In large pot, melt together on medium heat - chocolates, sugars, pecans, milk, butter, cinnamon, orange zest, Cayenne, and sea salt, stirring occasionally. Place candy thermometer in pot to monitor heat. When it reaches 235 degrees, remove from fire and add vanilla and stir pot for two minutes. There should be bit of shine to the candy but candy will be a bit more thick.
Scoop pralines onto parchment paper. (If too stiff, add warm water to mixture.) Let cool for an hour and remove. They will still be a bit shiny but will lose that shine after a few hours. 

Note from Homesick Texan: If you want to add bacon to these, fry up four slices, crumble them and stir into praline when you add the vanilla.

These are unbelievably fabulous!!!!

Friday, June 22, 2018

MINI CHOCOLATE ECLAIRS: National Chocolate Eclair Day

Today is National Chocolate Eclair Day. My favorite eclairs are not the long thin "traditional" hotdog shaped eclairs (although I like them), but rather, the mini-eclairs. They're easy to make using a basic Pâte à choux.. puff pastry. I've been making them for years.

I've posted this recipe before, but it's always worthy of a re-post. These eclairs are so easy and yet look so beautiful and taste fabulous! Hope you enjoy making these as much as I do!

I've adapted this recipe for Mini Chocolate Eclairs from Paula Deen. This is one of my favorite recipes because it's simple and delicious! I never use margarine, so I've dropped that alternative from the original recipe. Real butter is always best. As always, I use the very best dark chocolate for the topping. I've changed a few measurements and directions in the recipe for the Novice Eclair Chef. If you're a purist, just click on Paula Deen's recipe above.

Because these eclairs are so small, feel free to have 3 or 4. :-) Yield depends on how small you make them, but I usually get about 40 small eclairs from this recipe. They're great for a crowd!

Want to make these even more chocolate-y? Add a handful of chocolate chips to the egg cream filling or fill with chocolate cream instead: just add 1/4 cup dark cocoa to the dry ingredients. To fill the eclairs, I use a pastry bag, but if you don't have one, you can always fill a Ziploc bag and cut the tip off to pipe the filling into the eclair.

You will probably have some extra icing. Half the recipe if you ice sparingly. I'm for more chocolate, so there's never much left.

MINI CHOCOLATE ECLAIRS

Pastry:
1 cup water
8 Tbsp unsalted butter
1 cup sifted flour
3 eggs

Filling:
3 cups whole milk
3/4 cup sugar
1/2 tsp salt
6 Tbsp flour
3 eggs, beaten
2 tsp vanilla

Icing:
3 ounces unsweetened dark chocolate, chopped
2 cups sugar
1 cup heavy whipping cream

Directions
Preheat oven to 400F.
Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 3 eggs, one at a time. Drop dough from teaspoon, elongate slightly to form small eclairs (or drop in 'puffs'), onto greased cookie sheet. Bake for approximately 30-35 minutes or until light brown. Set aside to cool.
Prepare filling by mixing all dry ingredients. Very slowly add milk over low heat and cook until mixture thickens (don't let heat get too high), so you don't have any lumps. Then pour this custard  into beaten eggs, stirring quickly (so eggs don't cook). Cool and add vanilla.
With serrated knife, slice pastry puffs lengthwise (or if you have puffs make a hole), but not all the way through. Pipe custard mixture into center.
Melt chocolate for icing, add sugar, and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of eclairs.

Thursday, June 21, 2018

KLADDKAKA: Swedish Sticky Chocolate Cake for MIDSUMMER


I love Midsummer aka the Summer Solstice! June 21 is the longest day of the year, and I love those extra hours of sunshine. I can only imagine what it's like in Sweden, Land of the Midnight Sun. Here is a traditional Swedish recipe to celebrate Midsummer (Midsommar). Chocolate may not be native to Sweden, but this chocolate treat is celebrated there. Chocolate is global!

Kladdkaka: Swedish Sticky Chocolate Cake

Kladdkaka is a gooey Swedish chocolate cake, and it's simple and quick to make. You'll love it. Add some whipped cream and raspberries or strawberries (wild strawberries? channeling Ingmar Bergman?) or other summer berries, and you're good to go! Be sure not to overbake the cake and cool before cutting. This recipe is adapted from several different recipes. Kladdkaka is similar to Mudcake or Lava Cake...do not overbake.

Ingredients 
14 Tbsp unsalted butter, cut into chunks
1 cup bittersweet chocolate
4 large eggs
1 cup caster sugar (if you don't have any, whirl some granulated sugar in the blender and remeasure)
2  cups all-purpose flour
1 tsp baking powder
Whipped cream
Fresh berries

Directions
Preheat oven to 425°F and grease 9-inch springform pan.
In small saucepan, melt butter. Once melted, remove from heat and whisk in chocolate until smooth. Set aside to cool.
In large bowl, whisk together eggs and sugar until foamy. Check that chocolate is cool, then whisk into egg mixture.
Fold in flour and baking powder until incorporated.
Pour batter into prepared pan and bake for 12 minutes (don't overbake).
Cool completely before serving.
Top with whipped cream and berries!

Photo: All Recipes

Wednesday, June 20, 2018

MIDSUMMER MAGIC CHOCOLATE COCA COLA ICE CREAM SODA

I love Midsummer, and how perfect is it that today is also Ice Cream Soda Day. Here's an easy way to celebrate Midsummer with this Mid-Century Midsummer recipe for Chocolate Coca Cola Ice Cream Soda.

MIDSUMMER MAGIC CHOCOLATE COCA COLA ICE CREAM SODA

For each Chocolate Coke Ice Cream Soda, you'll need a tall glass, 3 Tbsp chocolate syrup, 2 Tbsp half & half, coca cola, chocolate ice cream, whipped cream.

Chill glass in freezer.

Pour chocolate syrup into bottom of glass. Add half & half and blend together. Add coca cola to 3/4 of glass.

Add 2-3 scoops of chocolate ice cream. Stir.

Top Ice Cream Soda with whipped cream and maraschino cherry.

Tuesday, June 19, 2018

S'MORES MARTINI: National Martini Day

Today is National Martini Day, and since it's summer, it's the perfect time for a S'mores Martini. Three Olives makes a S'mores Vodka. You can drink it straight up, or here are two recipes for S'mores Martinis from Three Olives. What a great way to drink your S'mores!


Inspired by the classic vodka martini served with a garnish of olives, Three Olives launched as a non-flavored vodka brand in 1998 and became a pioneer of the flavored-vodka market when it introduced the first-ever cherry and grape varieties in 2001. The super-premium vodka brand now offers over 20 different flavors that have fueled a three-fold increase in sales to nearly 1.5 million cases from half a million. As implied by the brand’s popular flavors - Cake, Bubble, Dude and S’mores - Three Olives delivers one-of-a-kind drinks that appeal to polished individuals who revel in their uniqueness; they are clever, witty, and loath to take themselves too seriously. 

Thanks to Three Olives for the following recipes and photos!

Campfire Martini
3 parts Three Olives S'mores Vodka
Crushed graham crackers, chocolate syrup, marshmallows

Dip rim of martini glass in chocolate syrup and coat with crushed graham crackers.
Pour Three Olives S'mores into martini shaker filled with ice.
Shake and strain into martini glass.
Garnish with a skewer of three toasted marshmallows!

S'mores Sea Salt Martini
2 parts Three Olives S'mores Vodka
2 parts half & half
Sea salt
Chocolate syrup

Dip rim of martini glass in chocolate syrup and coat with sea salt.
Drizzle chocolate syrup inside martini glass.
Pour Three Olives S'mores and half & half into martini shaker filled with ice.
Shake and strain into martini glass!

Monday, June 18, 2018

CHOCOLATE CHERRY TART: National Cherry Tart Day

Fresh Cherries are everywhere right now, so National Cherry Tart Day couldn't have come at a better time!

One of the most useful gadgets in my kitchen is my cherry pitter, especially for doing anything with fresh cherries in a large batch. I've had a cherry pitter for over 30 years. I originally got my cherry pitter for pitting small plums for jam.

But back to the cherries. Since today is National Cherry Tart Day, I'm posting a recipe for Chocolate Cherry Tart that was "blended and adapted" from recipes from Desperationdinners.com and Dianasaurdishes.com. These two blogs have morphed, but I still had the recipe. DesperationDinners' tart uses a 'plain' tart dough, but I can never have enough Chocolate! Dianasaurdishes has a wonderful chocolate tart recipe that's pretty fool-proof. Have a look at Eating Richly (Dianasaurdishes') Raspberry Chocolate Tart Recipe. No time to make the tart shell? Feel free to substitute a prepared pie crust that's not chocolate. I often use Trader Joe's frozen pie crusts.

CHOCOLATE CHERRY TART

Chocolate Pie Crust:
 
Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Scrape down bowl and beat another minute so there are no lumps. Add egg yolk, beat well, and scrape downsides again.
Add flour and cocoa powder, beat on lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl and use spatula to incorporate anything that isn’t mixed in.
Put chocolate crust in 11- to 12-inch tart pan with removable bottom. Use heel of hand to press dough and spread along bottom of pan and up sides  if you’re having trouble, refrigerate dough 15 minutes before pressing)
Cut off any dough above top of tart pan. Save dough for repairs. Place dough filled pan in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees. Place pan on cookie sheet and bake in lower third of oven for 15 minutes. Remove from oven and use leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).

While the crust is baking, prepare filling!

Cherry Filling:

Ingredients
12 ounce 65-75% dark chocolate, chopped
1/2 cup heavy or whipping cream
1 1/2 pounds fresh sweet cherries, rinsed and dried (any cherries will work)
3 Tbsp Bonne Maman Cherry preserves (or strawberry jelly)

Directions
Put chocolate and cream in double boiler or saucepan on top of another saucepan with simmering water. Melt together, stirring, until smooth. Set aside.
Remove cherry stems, remove pits with cherry pitter. Set aside.
When crust is cool, pour chocolate into crust and smooth evenly with back of spoon. Place cherries into chocolate in concentric circles, stem side up, pressing into chocolate to hold in place.
Put jelly in small measuring cup and microwave on High until spreadable, about 15 seconds.
Using pastry brush, lightly brush tops of cherries with jelly just to glaze.
Place tart in refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
To serve, remove sides of  tart pan. (Love this trick for removing the tart from the outside ring of the pan: Place bottom of  pan over a small bowl that's smaller than tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.)
Slice into wedges, and serve cold.

Sunday, June 17, 2018

Chocolates for Men: The Whitman's Savory Sampler

From the amazing Hilary Price at RhymeswithOrange:


Father's Day Chocolate Gifts



What to give Dad for Father's Day? What a dilemma. There are so many cool chocolate items available that Dad will love. Of course, you can always get out the mixer and bake a chocolate cake!

Several different companies make molded novelty chocolate. Chocolate Vault offers a 6 piece tool set that is fun and creative! They also offer some nice looking chocolate ties. Does your father still wear ties? In addition there are Beer Mug chocolate lollies and lots of individual bars that say World's Greatest Dad, etc. If Dad has a hobby, you have more choices such as fishing, tools, computers, and money! Dad can't have enough money, can he, or enough chocolate?

Totally Chocolate has lots of fabulous molded chocolates. I've tasted their delicious Belgian milk and dark chocolate. Their chocolates are exquisitely engraved and molded and very reasonable. I love their package of chocolate golf balls--white chocolate, milk chocolate and dark chocolate. Located in Blaine, WA, they ship all over the U.S. I especially enjoyed their Bite Back at the IRS chocolate bars. They have ready to ship favorite designs, and they'll do custom designs, as well.

And, of course, you can always give Dad a great box of truffles! So many wonderful chocolatiers out there.

My father wasn't much of a chocolate lover, but I loved him all the same. He passed away 15 years ago, but it seems like only yesterday. He encouraged and supported me throughout my varying careers and educational pursuits, and he always told me I could accomplish anything and succeed in whatever I tried.

One thing we shared in common was our love of mysteries. I'm the Editor of the Mystery Readers Journal and I also blog at Mystery Fanfare. Over the years my taste in mysteries has changed. I read more hardboiled, dark mysteries now like my father always did. You can't imagine how many times I finish a book, and I say to myself, "I have to send this to Dad. He'll love it." My father engendered a love of mysteries in me through his collection of mystery novels and Ellery Queen Magazines.

So if Chocolate is not on Dad's Menu this Father's Day, how about giving him a mystery set during Father's Day--or a crime fiction novel about Fathers and Sons or Fathers and Daughters? Here's a list: 
Father's Day Mysteries.


Saturday, June 16, 2018

MARSHMALLOW FLUFF FUDGE: National Fudge Day

Today is National Fudge Day, and I can never have too many Fudge recipes. Yes, I have my favorites, but sometimes you just want to experiment. So, you can see why I really like these two Retro Ads & Recipes, both of which use Marshmallow Fluff as a major ingredient.

Marshmallow Fluff you ask? You may know this product as Marshmallow Creme. You can make it at home or you can buy a jar. Can't find it at your market? Try Amazon or another online store. I usually have a jar in the pantry. O.K. not the healthiest of ingredients, but it really adds to the flavor in these Fudge recipes!"P.S. It's so easy!"

So here are two Retro Ads and Recipes for Marshmallow Fluff Fudge!




Friday, June 15, 2018

FATHER'S DAY CHOCOLATE CAKE: Retro Ad & Recipe

Father's Day is this Sunday. What are you making? Here's another great Father's Day Retro Ad that recommends baking him a cake! I'm posting below an easy one bowl chocolate cake recipe -- better than a mix. Dad will love it, and you will, too! Recipe adapted from Baker's Chocolate One Bowl Chocolate Cake.


FATHER'S DAY CHOCOLATE CAKE

Ingredients
7 ounces Dark Chocolate, chopped
3/4 cup unsalted butter
1-1/2 cups sugar
3 eggs
2 tsp vanilla
2-1/2 cups flour, divided
1 tsp baking soda
1/4 tsp salt
1-1/2 cups water

Directions
Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted (I usually melt my chocolate in a double boiler or a saucepan over another saucepan over simmering water--if you do this--remove from heat before you add the rest of the ingredients). Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.

Add 1/2 cup of the flour, the baking soda, and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition.

Pour evenly into 2 greased and floured 9-inch round cake pans. Bake 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks.

For the Father's Day version of this cake as mentioned in the Ad:

Frosting: Use your favorite chocolate frosting. Add 1/4 cup chopped nuts to 1/2 cup of the frosting. Spread between layers. Frost top and sides with remaining frosting, sprinkle top with nuts. (I use chopped walnuts)

Thursday, June 14, 2018

Bourbon Bacon Chocolate Chunk Cookies

Bourbon Bacon Chocolate Chunk Cookies
Today is National Bourbon Day! Here's an easy recipe for Bourbon Bacon Chocolate Chunk Cookies to Celebrate! These cookies contain all the food groups! How can you go wrong with bourbon, bacon and chocolate? These would be perfect for Father's Day, too!

Maker’s Mark has a website that gives fans more of the content and information highlighting the culinary versatility of Maker’s Mark. The site features a section of recipes, selected by chef, Lee Anne Wong. She explains, “My goal in compiling this recipe collection for Maker's Mark was to show the versatility of their handcrafted whisky behind the bar and inspire people to incorporate bourbon into food in ways they may have never thought to. From soups and appetizers to entrees and desserts, I've included it all.” The collection includes appetizers, desserts, entrees, sides and soups, all created by a variety of world renowned chefs and restaurants. Contributors include David Mechlowicz, Director of Food and Beverage at Food Network; Daniel Holzman, Chef & Owner of The Meatball Shop; Antonia Lofaso, Executive Chef and Top Chef Masters Finalist and many more.

Bourbon Bacon Chocolate Chunk Cookies
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook

This is one of my signature recipes, with two of my favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate. The smoky, saltiness of the bacon pairs perfectly with the sweetness of the bourbon, chocolate and vanilla flavors. Honestly, these cookies will win you friends and admirers. No joke.

Ingredients
3 Tbsp Maker's Mark® Bourbon
3/4 pound bacon, 1/4-inch dice*
2-1/2 cups all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces**

Directions
In large sauté pan, cook out diced bacon until bacon pieces are golden and crisp. Remove bacon pieces from fat and drain on paper towel. Strain fat through fine sieve and measure out 1/2 cup of bacon fat and chill bacon fat until it congeals and sets.

Preheat oven to 375°F.

Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker's Mark® Bourbon in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in cooked bacon pieces and chopped chocolate bits.

Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.
Bake in oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Keep in dry, airtight container for up to 5 days.

* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe. ** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.

CHOCOLATE STRAWBERRY SHORTCAKE: History & Recipe for National Strawberry Shortcake Day

Today is National Strawberry Shortcake Day. There's something about strawberries and whipped cream with a little shortcake that says Summer and America!

There are several different types of shortcake, or pastries known as shortcake. First there are scones and biscuits -- perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

No one really knows  exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Several years ago on National Strawberry Shortcake Day I posted a recipe for Chocolate Strawberry Shortcake. This recipe is a combination of individual chocolate biscuits, fresh strawberries and sweet whipping cream. I also linked to Annmarie Kostyk's Double Chocolate Strawberry Shortcake. Fabulous!

Here's another recipe for Chocolate Strawberry Shortcake because you can't have enough of a good thing. Recipe adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup unalted butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.
In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder, and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.
Reserve five whole strawberries for garnish.
Wash, hull, and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

So there you have it: Three fabulous recipes for Chocolate Strawberry Shortcake!
***

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL


1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Wednesday, June 13, 2018

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

A special cake 
a special way 
To reach his heart 
on Father's Day...

Love this Retro Father's Day Ad for Buttercake. I don't think I've ever posted a Butter Cake recipe before. You've got to love a good Butter Cake, especially with chocolate butter frosting! As always use the very best butter and chocolate!

The following recipe for Butter Cake with Chocolate Frosting is from Betty Crocker, tweaked slightly. This cake is perfect for Father's Day!

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

Ingredients

Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream

Frosting 
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
2 tablespoons milk
1 teaspoon vanilla

Cake:
Heat oven to 350°F.
Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour.
In small bowl, mix flour, baking powder, and salt; set aside.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Frosting:
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.

Tuesday, June 12, 2018

TOFFEE PEANUT BUTTER COOKIES: National Peanut Butter Cookie Day

Today is National Peanut Butter Cookie Day! Here's a great recipe to celebrate: Toffee Peanut Butter Cookies! I love English Toffee, and I'm a Toffee Judge for TasteTV. I know, I know. Someone has to do it.

Having all this toffee around made me want to bake some cookies. Here's a great recipe that combines my love of Peanut Butter Cookies with English Toffee. I have a toffee hammer (well, I have three of them) for breaking up toffee. Clearly this is something I like to do! The small hammers used to come with the toffee tins. Very cool. As always, use the very best peanut butter and the very best toffee. Mix up a batch and take them to the ball game. These Toffee Peanut Butter Cookies are a grand slam!

Toffee Peanut Butter Cookies

Ingredients
1 1/2 cups peanut butter
1 cup unsalted butter
1 cup packed light brown sugar
2 eggs
2 1/2 cups all purpose flour
2 tsp baking
1/4 tsp baking powder
1/4 tsp salt
10 ounces Toffee Bits

Directions
Preheat oven to 350.
Whip butter with peanut butter until light and fluffy. Beat in sugars until smooth. Add eggs one at a time, beating well after each addition.
In another bowl, sift together dry dry ingredients, then mix into batter. Fold in Toffee bits.
Scoop cookies onto un-greased baking sheet.
Lightly flatten each cookie with fork or back of hand.
Bake for 10 minutes for chewy cookies or 13 minutes for crunchy ones.
These cookies will fast become favorites!

Monday, June 11, 2018

GERMAN CHOCOLATE CAKE: National German Chocolate Cake Day!

Today is National German Chocolate Cake Day. It may sound odd that's there's an American National Holiday for German Chocolate Cake, but German Chocolate Cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years- the following is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

For the Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup water, boiling
1 cup unsalted butter
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
Melt chocolate in water and cool.
Cream butter and Sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center.
Cool 15 minutes; remove and cool on rack.

For the Filling & Topping:
1--14 oz. can of condensed milk such as Eagle Brand
1/2 cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup pecans; chopped reserve
10 whole pecan halves for garnish.
1 3/4 cups angel flake coconut

Directions
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

CHOCOLATE FROSTING
1/2 cup butter, softened
9 squares Baker's German's chocolate, melted and cooled
1 1/2 cups powdered sugar
1 tsp vanilla
1 1/2 Tbsp milk
for a richer chocolate flavor, add cocoa powder- or use more German's chocolate

Directions
Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish, place pecan halves around top edge.

My late friend Iris used to make the best German Chocolate Cake. She said it was an African American traditional cake that was made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe. Some people keep family recipes within the family. The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

Sunday, June 10, 2018

CHOCOLATE ICE TEA: Recipes, Info, & Brands

I'm a tea drinker, and I love Ice Tea. Since it's National Ice Tea Day, and I'm always Dying for Chocolate, here are several recipes and brands and information about Chocolate Ice Tea.

Just an FYI: The following teas will not have the full bodied chocolate taste of an iced cocoa. They're more subtle, but definitely worth trying. They're essentially different types of teas infused with cacoa nibs or cocoa with some other ingredients. Some even use carob pods. You might prefer some of them more as hot teas. Experiment.

At the end of this post, I have a recipe for Chocolate Mint Ice Tea... that's the herb Chocolate Mint that grows in the garden (it is not a chocolate --cacao-- plant!). Chocolate mint makes a lovely ice tea.

History of Ice Tea: The story goes that at the St. Louis World's Fair, Englishman Richard Blechynden was introducing Americans to the new India and Ceylon black tea. There was a heat wave at the time and lines were not forming to try his steamy hot beverage. After a few days of frustration, he tried adding ice to the tea in order to entice people in. It was the hit of the fair and a new way of drinking tea had instantly taken hold!

How to Brew Ice Tea:
To brew a quart, place either 4 to 5 bags or teaspoons of loose tea in a pitcher. Bring 2 cups of cold, tap water or filtered water to a boil. Pour the boiling water directly over the tea and steep for 3 to 5 minutes. Remove tea bags or strain and then add 2 more cups of cold water. Serve over ice.

Sun Brewed Iced Tea
Fill a container with 4 cups of cold water, preferably filtered. Place 6 bags or 6 teaspoons of tea and cover or cap lightly. Place in direct sunlight for 2 to 4 hours (depending on desired strength). Remove bags or strain and serve over ice.

Cold Water Method
Fill a container with 4 cups of filtered cold water. Put 6 bags or 6 teaspoons of tea and cover or cap lightly. Place in refrigerator for 8 hours. Remove bags or strain and serve over ice.

There are so many Chocolate Teas available now, some with black tea, some with rooibos or other herbs. The following is a random list. Let me know your favorites, and, especially, if you like chocolate teas better hot or cold!

Republic of Tea
Peppermint Cuppa Chocolate Tea Bags:  peppermint, rich chocolate and smooth, caffeine-free rooibos
Cocoanut Cocoa Cuppa Chocolate Tea Bags:  coconut, chocolate and caramel malted barley
Double Dark Chocolate Mate: roasted Yerba Maté blended with organic dark cocoa powder
Red Velvet Cuppa Chocolate Tea Bags: Rooibos blended with chocolate and beet root bits
Strawberry Cuppa Chocolate Tea Bags: chocolate paired with a hint of strawberry. Rooibos (red tea) provides the base.

Mighty Leaf Tea
Mayan Chocolate Truffle
Masala Chocolate Truffle
Chocolate Chip Truffle
Chocolate Mint Truffle Rooibos
Chocolate Orange Truffle
Mocha Truffle Pu-erh

Kalahari: Choco Latte: Red Tea Raspberry Truffle

Stash Tea: Chocolate Mint Wuyi Oolong Tea

Teavana: Haute Chocolate Rooibos Tea, Cacao Mint Black Tea

TeaFrog: Chocolate and Cream

Harney & Sons:   (one of my favorite sources for black tea): Chocolate tea

Tea Forte:  Coco Truffle
  
American Tea Room: Choco Late, CocoLoco
  
Tea Guys:  Chocolate Delight

Here's a tea for the Spring & Summer, and yes, I do have Chocolate Mint growing in my "Chocolate Garden."

CHOCOLATE MINT ICE TEA

Ingredients
4 cups fresh chocolate mint, chopped
16 cups water
1 cup local honey

Directions
Boil water, add chopped mint leaves, and simmer in covered stockpot with tight-fitting lid for 10 mins.
Add honey or simple syrup, stirring until dissolved.
Remove from heat.
Cover and let steep 3-4 hours or longer.
Refrigerate overnight.
Strain before serving.


Saturday, June 9, 2018

STRAWBERRY RHUBARB PIE: National Strawberry Rhubarb Pie Day

Today is National Strawberry Rhubarb Pie Day. Strawberry and Rhubarb go together like Peanut Butter and Jelly. Here's my favorite Strawberry Rhubarb Pie recipe! Strawberry Fields Forever! Of course I make this pie with a Chocolate Cookie Crust.

A little info on rhubarb: In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts. Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. And, a warning: Do not eat or use the leaves.

The following recipe is easy and great. Most people do a two crust pie.. the top crust being a lattice; however, I don't think this works with a chocolate crust. You can always do a regular crumble on top! Or make a traditional pie crust and add a lattice crust on top. As always, it's your choice! Enjoy and celebrate the day!

STRAWBERRY RHUBARB PIE 
with CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients 
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined), melted

Directions 
Melt butter. Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size. Combine melted butter and ground chocolate wafers. Press ingredients into 9 inch buttered pie pan--bottom and up sides. Bake for 10 minutes at 325. Let cool.  

Filling
3-1/2 cups rhubarb stalks, in 1/2 inch slices
1/2 cup sugar
1/2 cup brown sugar
1-1/2 tsp orange zest
1/4 cup cornstarch
Dash of salt
3 1/2 cups strawberries, cleaned, hulled, quartered  (or thinly sliced)

Directions
Combine filling ingredients in bowl and toss well.
Spread into prepared crust and bake for 45-50 minutes at 350 degrees or until rhubarb is tender and filling is bubbly.

So easy! Make this today!

Friday, June 8, 2018

Thursday, June 7, 2018

TRIPLE CHOCOLATE ICE CREAM PIE: National Chocolate Ice Cream Day!

Today is National Chocolate Ice Cream Day, so I plan to make Triple Chocolate Ice Cream Pie! I have two recipes: One Retro and One Modern.

The first recipe is a Retro Jell-O Chocolate Ice Cream Pie Ad & Recipe from Good Housekeeping, 1959. O.K. this is not how I would make it. Why not just use some chocolate ice cream? Scroll down for an easy recipe for a more 'modern' Triple Chocolate Ice Cream Pie!



'Modern' Triple Chocolate Ice Cream Pie

Since I'm all about Chocolate, the pie shell can be made with chocolate wafers or oreos.. either works well.

To make the crust, crumb up the wafers or oreos either by putting them in a plastic bag and running a rolling pin over them or by whirling them in your food processor. Add 1/2 stick of melted butter (or a bit more) and press into a 9" pie plate, going up the side. Bake for 5-10 minutes at 350 -- or not. Since this is an ice-cream pie, it's not really going to matter if you bake it or not!

After the pie shell is cooled (if you bake it), spoon in the softened chocolate ice cream. Now here's where you can get creative--either a chocolate or a chocolate brownie ice cream such as Haagen Daz Chocolate or Ben & Jerry's Chocolate or Chocolate Fudge Brownie would be perfect! Then freeze!  
Helpful hint: make sure to position the pie flat in your freezer.

And finally, top with Hot Fudge Sauce!

Want to make your own Chocolate Ice Cream for this Chocolate Ice Cream Pie?

Epicurious has a wonderful recipe for Chocolate Truffle Ice Cream by Fergus and Margot Henderson that appeared in Bon Appetit. For the recipe, go HERE.

Or make Alton Brown's Chocolate Ice Cream.

What's your favorite chocolate ice cream? What's your favorite recipe? Add a comment and/or link below!