Wednesday, July 17, 2019

S'MORES BROWNIES

What's Summer without S'mores? Sometimes you're not around an open fire, but you have an overwhelming desire for S'mores. S'mores Brownies fit the bill! This is my favorite recipe for S'mores Brownies. You'll love these.

S'mores Brownies

Ingredients
3/4 cup unsalted butter
1 1/2 cups sugar
3 eggs
1 tsp pure vanilla extract
1/2 cup unsweetened DARK cocoa powder
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Graham Crackers  
4 Hershey bars
5 ounces marshmallows (regular or mini)

Directions
Preheat oven to 350 F°. Grease an 8 inch square pan.
In large saucepan, melt butter over medium heat. Remove from heat, and stir in vanilla, eggs, and sugar until combined. Mix in cocoa powder, flour, baking powder, and salt until well blended.
Pour half batter into pan.
Layer graham crackers side by side over the top of the brownie batter until completely covered.
Put layer of Hershey’s chocolate bars side by side over graham crackers.
Place marshmallows over chocolate bars.
Pour remaining batter evenly over marshmallows, spreading with a spatula if necessary.
Bake at 350 for 35-40 minutes.
Cool before cutting.


Tuesday, July 16, 2019

3 Easy Chocolate Ice Cream Recipes: NATIONAL ICE CREAM MONTH

I scream! You scream! We all scream for Ice Cream! Make it chocolate! To celebrate National Ice Cream Month, here are several 3 easy recipes for Chocolate Ice Cream. As always use the very best ingredients.

CHOCOLATE ICE CREAM RECIPE #1

Ingredients
1-1/2 cup whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp vanilla extract

Directions
Whisk together milk, cocoa powder, and sugar to combine.
Stir in heavy cream and vanilla extract.
Refrigerate chocolate ice cream base for at least 30 minutes before putting in your ice cream freezer, so it is completely cold. This will help freeze faster, improving texture, and allow cocoa powder to become fully hydrated by the milk and cream.

CHOCOLATE ICE CREAM RECIPE #2

Ingredients
1 cup Dutch process cocoa powder, unsweetened
1/2 cup brown sugar, firmly packed
2/3 cup white sugar
1-1/2 cups whole milk
31/4 cups heavy cream
2 Tbsp vanilla extract

Directions
In bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy.
Transfer to airtight container and freeze at least 2 hours.

CHOCOLATE ICE CREAM RECIPE  #3 (without ice cream maker)
This recipe is for Magic Chocolate Ice Cream -- recipe from Borden's Elsie the Cow

Ingredients
1 square unsweetened chocolate
2/3 cup Sweetened Condensed Milk
2/3 cup water
1/2 tsp vanilla
1/2 cup whipping cream

Directions
Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over rapidly boiling water 5 minutes until thick. Add water, mix well. Chill. Add vanilla. Whip cream to custard-like consistency. Fold into chilled mixture. Freeze until half-frozen. Take out of container and beat until smooth but not melted. Replace in freezer until frozen.

Monday, July 15, 2019

KICKED UP CHOCOLATE TAPIOCA PUDDING: National Tapioca Pudding Day

Today is National Tapioca Pudding Day... not to be confused with National Tapioca Day (June 28) when I posted two Chocolate Tapioca Recipes. This recipe is 'kicked up' with the addition of Rum! Now we're talking. Recipe from Emeril Lagasse. It's easy, fast, and delicious!

KICKED UP CHOCOLATE TAPIOCA PUDDING

Ingredients
1/2 cup sugar
3 Tbsp quick cooking tapioca
3 cups whole milk
1 large egg, beaten
1 tsp ground cinnamon
3 ounces DARK chocolate
1 tsp vanilla extract
2 tsp dark rum

Directions 
In medium saucepan, combine sugar, tapioca, milk, and egg. Let stand for 5 minutes.
Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to full boil, stirring continually to prevent burning.
Remove from heat and stir in vanilla and rum.
Cool for 20 minutes. Stir for creamy texture.
Serve warm or chilled.

Sunday, July 14, 2019

CHOCOLATE CHERRY CLAFOUTIS: Bastille Day!

Bastille Day aka la Fête Nationale aka 14 juillet is a French holiday on July 14 that commemorates the day the people of Paris stormed the Bastille prison in 1789. This violent overthrow of the monarchy made way for a republic, and the beginning of the modern nation.

Traditionally the celebration begins the night before, with big parties and balls. Then on the morning of Bastille Day the world’s largest and oldest military procession takes place in Paris, with the President of France at the head of the parade and jets flying overhead, often leaving trails of blue, white, and red. Most Parisians, and their countryside counterparts, settle in for an afternoon of outdoor parties, with lots of eating and drinking. Just as they took to the streets during the revolution, so the French take to the streets on Bastille Day, but in a much more festive way! The day ends in a spectacular fireworks display, with the Eiffel Tower serving as a backdrop. Colorful explosions are seen across the country in smaller towns and cities as well.

So Bastille Day is a day to celebrate French food, and for this blog, French Chocolate Dessert! In the past I've posted many "French" recipes for Bastille Day--from Soufflés to Beignets to Eclairs to Crepes. But this year, I wanted to post something different. What can be more French than a Clafoutis? A clafoutis is a simple French country dessert that's comprised of sliced stone fruit over which a pancake-like batter is poured and then baked. You'll be glad to learn that there is such a thing as Chocolate Clafoutis. Following is an easy, quick, and delicious recipe adapted from the French Chef herself, Julia Child, from her cookbook Mastering the Art of French Cooking, Volume 1.You can substitute other stone fruits, such as pears, peaches, apricots, nectarines, and plums, but cherries are in season..and I love chocolate and cherries.

CHOCOLATE CHERRY CLAFOUTIS

Directions:
Heat oven to 350˚F. Butter a heavy cast iron skillet.
3 cup cherries, pitted and halved
Arrange in dish cut-side facing upwards.
To make this even more chocolate, add chocolate chips in with the cherries.

Into a blender put the following, in any order:
1/2 cup of all-purpose flour, sifted
1/4 cup good quality cocoa powder, sifted
Dash of salt
2/3 cup superfine (castor sugar)* (and you can also use regular white sugar)
1 1/4 cups milk
1 tsp vanilla extract
3 large room temp eggs

Blend it all together and when thoroughly combined, pour carefully over pitted cherries.
Sprinkle a handful of superfine sugar on top and bake in oven for about 1 hour.
Clafoutis rise, but they also fall quickly, so plan to eat it warm with some whipped cream or ice cream on the side.

***
Superfine Sugar
* I usually have a box of superfine sugar in my pantry, but if you don't, you can make it quickly at home. 
For one cup: Grind one cup and two teaspoons of white granulated sugar in a blender or food processor for 30 seconds. Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated sugar. 

Saturday, July 13, 2019

GRAND MARNIER CHOCOLATE CAKE: Grand Marnier Day

Tomorrow is Grand Marnier Day, as well as Bastille Day. Here's a great Grand Marnier Chocolate Cake to celebrate! 

Grand Marnier is a remarkable combination of a premium blend of cognac and exotic oranges created in 1880 by Louis-Alexandre Marnier Lapostolle. Louis-Alexandre Marnier Lapostolle perfected the premium Grand Marnier blend in 1880 and at the time, his vision of combining the essence of wild tropical oranges from Haiti with premium cognac from France was seen as cutting edge and completely unexpected. The cognac found in Grand Marnier is made from Ugni Blanc grapes from five of the best crus within the Cognac region in France and is double-distilled in copper stills. The bitter, exotic orange called ‘Citrus Bigaradia’ sourced from the Caribbean, is a rare variety which offers an intense and unique flavor profile and aroma.

This recipe for Grand Marnier Chocolate Cake is adapted slightly from Bon Appetit! Of course, if you have no time to bake a cake, you can always drink a glass of Grand Marnier! Be sure and check out the great advertising video for Grand Marnier "La Vie Grand Marnier." Scroll down.

Grand Marnier Chocolate Cake

Ingredients

Cake
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup unsalted butter, room temperature
6 large eggs, separated
2 Tbsp Grand Marnier
1 Tbsp finely grated orange peel
2 tsp vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Icing 
7 ounces bittersweet chocolate, chopped
7 Tbsp unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

Cake Directions
Preheat oven to 350°F.
Butter 10-inch-diameter springform pan; line bottom with parchment paper round.
Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly.
Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend.
Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions.
Transfer batter to prepared springform pan.
Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes.
Cool cake in pan on rack (top will fall slightly).
Can be made 1 day ahead.
Cool completely; cover and let stand at room temperature.

Icing Directions
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
Run thin knife around inside of cake pan; remove pan sides.
Invert cake onto 10-inch removable tart pan bottom or cardboard round.
Place on rack set in rimmed baking sheet.
Remove cake pan bottom and parchment.
Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused).
Chill until glaze sets, about 30 minutes.
DO AHEAD Can be made 1 day ahead.
Cover with cake dome and chill.
Let stand at room temperature 1 hour before serving.
Cut into wedges and serve.

 

CHOCOLATE PEANUT CREAM CAKE: Retro Summer Cake Ad & Recipe

You know I just love these Baker's Chocolate Ads & Recipes. This Chocolate Peanut Cream Cake from July 10, 1939 was specifically marketed as a Summer Cake.

Love the beginning. "Here's a Pal to Summer Desserts! Was it you we heard wishing for a summer cake recipe? We know you'll like this one." The ad goes on to say "It's simply grand to take on picnics--because it keeps so nice and moist." So maybe I'll mix up this cake today."

Wish I could order the "Free Party Book of chocolate foods for every occasion" offered at the end of the  advertisement.





Friday, July 12, 2019

PECAN PIE BROWNIES: National Pecan Pie Day

I associate Pecan Pie with both Thanksgiving and the Kentucky Derby, but for some reason July 12 is National Pecan Pie Day. What to do? Make Pecan Pie Brownies! This recipe from Betty Crocker for Pecan Pie Brownies is easu and delicious. I'm posting a recipe using a Brownie Mix, but you can always make your own brownies and just use the recipe for the topping.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil and egg called for on brownie mix box

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 
In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.
Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

Thursday, July 11, 2019

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day

Today is Blueberry Muffin Day, so let's celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country', my Aunt Annie used to take us blueberry  picking in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries, I usually freeze my own, but in a pinch the wild blueberries from Maine at Trader Joe's are very tasty. Of course, I can get fresh blueberries all year round from other countries, but local is the way to go.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do. It comes from a very reputable source.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

Blueberry Chocolate Chip Muffins


Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
dark chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

Wednesday, July 10, 2019

Chocolate Caramel Monkey Bread

I love Monkey Bread. Monkey Bread is a pull-apart bread that's great to share for breakfast or with coffee or tea later in the morning. This recipe is adapted from Better Homes & Gardens, a great go-to source.

Monkey bread (also called monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake bubble loaf, bubble bread, pull-apart bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It's a pull-apart bread. 

CHOCOLATE CARAMEL MONKEY BREAD

Ingredients 
1/2 cup sliced almonds or chopped pecans, toasted
3/4 cup sugar
2 tsp unsweetened cocoa powder
1-1/2 tsp ground cinnamon
2 - 16.3 ounces pkg. refrigerated biscuits (16 total)
32 chocolate-covered caramels (such as Rolo)
1/2 cup unsalted butter, melted
1/4 cup caramel sauce
1 teaspoon vanilla

Directions

Preheat oven to 350°F. Generously grease 10-inch nonstick fluted tube pan. Sprinkle 1/4 cup almonds in bottom of pan. Combine sugar, cocoa powder, and cinnamon.

With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into  3-inch round of dough. Place chocolate covered caramel in center of each round. Bring edge of dough up and around caramel to form a ball. Pinch edges of dough together to seal firmly.

Dip each ball into melted butter, then roll in sugar mixture. Layer coated balls in prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.

Stir together caramel sauce and vanilla; drizzle over rolls. Sprinkle with remaining 1/4 cup almonds.

Bake 40 to 45 minutes or until toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run small rubber spatula around edge of bread to loosen. Invert pan onto platter; remove pan. Spoon any remaining caramel sauce and nuts on bread. Cool slightly. Serve warm.

Photo: Better Homes & Gardens

Tuesday, July 9, 2019

CHOCOLATE SUGAR COOKIES: 3 Recipes for National Sugar Cookie Day

For me there's nothing quite like a Sugar Cookie, and, if you add Chocolate it's even better! Of course, one can never have too many recipes for this perfect cookie. So today for National Sugar Cookie Day, here are three recipes for Chocolate Sugar Cookies.

1. CHOCOLATE SUGAR COOKIES

Ingredients
1/3 cup granulated sugar
1-1/2 cups plus 2 Tbsp flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 Tbsp unsalted butter
1-3/4 cups dark brown sugar (packed)
1 Tbsp vanilla extract
1/2 tsp salt
1 large egg plus 1 egg yolk

Directions
Preheat oven to 350 degrees F.
In shallow bowl, put granulated sugar on plate. Set aside.
In bowl, stir together flour, cocoa, baking soda, and baking powder.
In large bowl, melt 10 Tbsp butter in microwave. Do not overheat; microwave butter until just melted. Stir in remaining 4 Tbsp butter until melted. Allow butter to cool for 10-15 minutes.
Whisk brown sugar, vanilla and salt into melted butter until smooth. Whisk in egg and egg yolk until smooth. Stir in flour mixture until just combined.
Roll dough into balls -- 2 Tbsp for each cookie. Roll balls in white sugar and place on lightly greased or parchment-lined baking sheets.
Flatten cookies to 1/4-inch thick.
Sprinkle cookies with more white sugar.
Bake 12-14 minutes. Don't overbake.
Transfer to wire rack to cool.

2. CHOCOLATE SUGAR COOKIES

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
5 ounces unsweetened or very dark Chocolate, chopped
1 cup unsalted butter
1-1/2 cups sugar, divided
1 egg
1 tsp vanilla extract

Directions
Mix flour, baking soda, and salt; set aside. Melt chocolate and butter together in a stainless steel bowl over a saucepan of simmering water (or in a double boiler).
Add 1 cup sugar, egg, and vanilla; mix well.
Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in remaining sugar.
Place, 2 inches apart, on baking sheets.
Bake 8 to 10 min. or until centers are set.
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.

This third cookie recipe is for Chocolate Caramel Sugar Cookies! This easy recipe is adapted from Kraft. Use Kraft products such as their caramels and Planters Pecans-- or use your favorite caramels and nuts.

3. CHOCOLATE CARAMEL SUGAR COOKIES

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
4 ounces very dark chocolate, chopped
1 cup unsalted butter
3/4 cups sugar, divided
1 egg
1 tsp vanilla
1/2 cup chopped Planter Pecans
14 ounces KRAFT caramels
2 Tbsp milk

Directions
Mix flour, baking soda, and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg, and vanilla; mix well. Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle.
Heat oven to 375°F.
Shape dough into 1-inch balls; roll in 1/2 cup chopped Pecans.
Place, 2 inches apart, on baking sheets. Make indentation in each ball.
Bake 8 to 10 min. or until centers are set.
Microwave 1 package Kraft Caramels with 2 Tbsp milk in microwaveable bowl on High for 3 minutes or until caramels are melted..stirring after 2 minutes.
Spoon into centers of cookies.
(Drizzle with extra melted chocolate, if you feel inclined)
Cool on baking sheets 1 minute.
Remove to wire racks; cool completely.

Monday, July 8, 2019

TOASTED ALMOND TRUFFLES: National Chocolate with Almonds Day

Today is National Chocolate with Almonds Day, and what better way to celebrate than to make  Toasted Almond Truffles. I love this Retro 1985 Carnation/Nestle Recipe Advertisement. It's so easy. Of course, you can substitute any good chocolate in the recipe. Personally I prefer dark chocolate in these truffles.


TOASTED ALMOND TRUFFLES

Ingredients
1/2 cup undiluted CARNATION Evaporated Milk
1/4 cup sugar
One 11 1/2 oz. pkg. (2 cups) NESTLE Milk Chocolate Morsels (or your favorite chocolate)
1/2 to 1 teaspoon almond extract
1 cup finely chopped almonds, toasted

Directions
Combine evaporated milk and sugar in small heavy-gauge saucepan. Cook over medium heat until mixture comes to a full rolling boil. Boil 3 minutes; stir constantly. Remove from heat. Stir in morsels and almond extract until morsels melt and mixture is smooth. Chill 45 minutes. Shape into 1-inch balls. Roll in almonds. Chill until ready to serve. Makes about 2 1/2 dozen truffles.

Saturday, July 6, 2019

HERSHEY'S COCOA CREAM PIE: Retro Ad & Recipe

I love these old Retro Ads & Recipes. Here's a simple and delicious recipe from Hershey for Hershey's Cocoa Cream Pie! I believe this ad was on the back of the can.


Friday, July 5, 2019

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

Here's a great recipe for Beat the Heat 7 Up Chocolate Cake for the Holiday Weekend! This Beat the Heat! "fresh up" with Seven-Up! ad on 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. 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 pure vanilla extract
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.

Thursday, July 4, 2019

FOURTH OF JULY STRAWBERRY PIE

For me, Fourth of July is all about Strawberries and Whipped Cream.  Here's an easy Fourth of July Strawberry Pie, but of course I want chocolate with that, so I'm making a Chocolate Cookie Crust. Add blueberries to the whipped cream topping, and you'll have stars!

FOURTH OF JULY STRAWBERRY PIE

Chocolate Cookie Crust

25-30 chocolate cookie wafers (I use Nabisco Famous Chocolate Wafers), 4 Tbsp unsalted butter, melted and cooled. Heat oven to 350°F.  Whirl cookies in food processor until crumbs are fine. Put in medium bowl, add melted butter, and mix until combined. Press crumb mixture into a 9-inch pie plate evenly and firmly on bottom and up sides. Bake at 350 for 10 to 15 minutes. Cool (on wire rack) before filling.

Filling & Topping

Mash 2 cups of strawberries (chunky not macerated) (put aside a cup of sliced strawberries). Place strawberries in small saucepan. Add sugar (to taste-depends on strawberries-about 1/4-1/2 cup), 1/4 cup corn starch, dash of salt, 1 tsp vanilla or 1 Tbsp  lemon juice (or both). Bring to simmer until thickened. Cool completely. Add rest of strawberries (cut up or sliced) and put in baked cooled Chocolate Cookie Crust. Put in fridge for 2 hours to set. Top with whipped cream, big whole strawberries, and blueberries!

Happy Fourth of July!

Wednesday, July 3, 2019

PEEPS PATRIOTIC S'MORES: 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

Happy Fourth of July!

Tuesday, July 2, 2019

CHOCOLATE BABY BACK RIBS: Fourth of July!

So what are you making for your Fourth of July barbecue? Chicken? Hotdogs? Burgers? Ribs? Here's a great recipe for Chocolate Flavored Ribs for Fourth of July. Don't let this fool you. These ribs are savory with a kick! I found the original recipe on the Fox News Latino site in 2011. I've made a few adjustments, but not many!

CHOCOLATE BABY BACK RIBS

Ingredients
3 pounds baby back ribs
4 Tbsp olive oil
2 tsp paprika
2 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp ground black pepper
2 cloves garlic
1/2 cup apple juice

Chipotle Chocolate Sauce Ingredients
1 Tbsp sweet Butter
1/2 tsp Chipotle Chili Powder
1/2 cup Half and half
4 ounces bittersweet chocolate (65 % cacao or more), chopped
2 Tbsp apple cider vinegar

Directions
Heat cast iron skillet with 2 tablespoons of olive oil. Mix paprika, cumin, salt and pepper, and rub on all sides of baby back ribs.
Working in two batches, cut seasoned ribs in half.
Brown both sides until crispy.
Place each section in oversized piece of heavy duty aluminum foil. Place sliced garlic over ribs and divide apple juice and pour over.
Create airtight seal and place in preheated grill for 90 minutes.
Remove from foil and place directly on grill. Brush with chocolate chipotle sauce. Cover and cook for 5 minutes. Turn over and repeat, then EAT!

Chocolate Chipotle Sauce
To make sauce, sauté butter over low heat, add cumin and half and half. Continuously stir until hot but not boiled.
Add chopped chocolate and continue to stir until smooth. Mix in apple cider vinegar. Set aside until ready to brush over ribs.

Monday, July 1, 2019

CHOCOLATE COCA-COLA CAKE for Fourth of July!

July Fourth is coming up this week, and what could be more "American" than Coca-Cola? Here's a great Chocolate Coca-Cola Cake 'soda' cake for the Fourth of July.  I love this Retro Ad for Coke. So, get out your 'Pyrex' dish and bake a Retro Chocolate Coca Cola Cake for the holiday! I've also included a recipe for Chocolate Coca-Cola Icing.


CHOCOLATE COCA-COLA CAKE

Ingredients
2 cups unsifted cake flour
2 cups sugar
2 sticks unsalted butter
2 Tbsp cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla
1/4 tsp salt

Directions
Sift together flour and sugar. Heat to boiling point the butter, cocoam and Coca-Cola. Add to flour and sugar mixture. Stir to blend. Add buttermilk, soda, eggs, salt, and vanilla. Stir with spoon until well blended. Pour into greased and floured oblong pan (Pyrex dish). Bake at 350 degrees for 30-35 minutes. Batter will be thin. Ice while hot.

COCA-COLA ICING

1/2 cup butter
6 Tbsp Coca-Cola
1 box confectioners' sugar
1 tsp vanilla
2 Tbsp cocoa

Heat to boiling point--butter, cocoa and Cola-Cola. Add confectioners' sugar and vanilla; stir to blend. Using a fork, make holes in hot cake and pour hot icing over it.

Sunday, June 30, 2019

BROWN COW: National Ice Cream Soda Day

Today is National Ice Cream Soda Day, and, of course, I'm going to have a Brown Cow! See recipe below. Ice cream sodas, aka ice cream floats, are made by combining ice cream with soda or carbonated water and flavored syrup. Of course, mine always contain chocolate (ice cream and syrup). Many people consider root beer and vanilla ice cream to be the classic ingredients for an ice cream soda, but that's a Black Cow. I posted a recipe on National Black Cow Day. A Brown Cow is very similar, but it's made with chocolate ice cream. See below for an easy recipe for a Brown Cow to celebrate National Ice Cream Soda Day!  Serve in a "retro" glass or Mason jar for that 'out of the past' feeling. A Brown Cow is great for Fourth of July or any time!

According to Wisegeek.com, "although the recipe for an ice cream soda is quite simple, there is a trick to creating the perfect drink. Plain soda foams because it releases carbon dioxide gas, but ice cream is actually a foamy mixture of liquid, ice crystals, and air pockets. Therefore, if you want to make an ice cream soda with a lot of foam, put the ice cream in the glass before pouring the soda. If you want to make a treat with a minimal amount of foam, add the ice cream after the soda has been poured."

From The Nibble:

According to food historians, the first ice cream soda was created by accident at the Philadelphia Exposition in October 1874. It was there that pharmacist Robert M. Green invented the now-familiar ice cream soda. At that time, at soda fountains in pharmacies across America, the pharmacist or an employee known as a soda jerk (because he had to jerk back the tap of carbonated water to make a soda) would create a “cream soda” by adding a tablespoon of vanilla or other flavor of fountain syrup along with a tablespoonful of heavy cream to soda water. 

As with most stories, there are multiple variations. One version says that the fountain ran out of fresh cream. As there was no cream in the vicinity, Mr. Green got vanilla ice cream from a nearby vendor. He planned to let it melt and use it as cream, but was so busy that instead he added a frozen spoonful directly to the cream soda. In another version, he ran out of ice and used the ice cream to cool the drink. However, in his own published account, (in Soda Fountain magazine in 1910), he recounted that while operating a soda fountain at the Franklin Institute’s sesquicentennial celebration in Philadelphia in 1874, he wanted to create something that would attract customers away from another competitor. During some deliberate experimenting, he added ice cream to the soda water. 

Whatever the genesis, the ice cream soda was an instant hit and spread nationwide, where they were also called floats (for the scoop of ice cream floating at the top of the glass). 
Read more at: http://www.thenibble.com/reviews/main/ice-cream/ice-cream-float.asp

Brown Cow

Ingredients 
Chocolate syrup
Chocolate ice cream
Root beer  (or cola)
Whipped cream, for garnish
Chocolate sprinkles, for garnish
Optional: 1 ounce Godiva chocolate liqueur  (for an adult Brown Cow!)

Directions
Put approximately 2-1/2 scoops of chocolate ice cream in glass cup (depending on size of glass)
Pour optional liqueur over ice cream.
Fill glass with cola (or root beer).
Place spoon in glass and stir gently.
Top with chocolate syrup, whipped cream and sprinkles.
Add straw and serve.

Saturday, June 29, 2019

CHOCOLATE ALMOND BUTTERCRUNCH: National Almond Buttercrunch Day

Today is National Almond Buttercrunch Day. For me that means Chocolate Almond Buttercrunch Toffee. Food & Wine has the easiest recipe from Grace Parisi, and one you'll want to make. It does involve a candy thermometer, but it's worth it!

No time to cook? Grab a bar of Almond Roca or check out your local chocolatier for Almond Toffee.

CHOCOLATE ALMOND BUTTERCRUNCH TOFFEE

Ingredients
2 cups unsalted butter 
1 1/2 cups sugar  
2 Tbsp water 
1 cup salted roasted almonds—3/4 cup coarsely chopped, 1/4 cup finely chopped  
1 Tbsp pure vanilla extract 
1 1/2 tsp coarse sea salt, crumbled  
8 ounces bittersweet chocolate, chopped (Of course use the very best chocolate!)

Directions
Line 8-by-11-inch baking pan with foil. Spray foil with vegetable oil.

In heavy saucepan, melt butter. Stir in sugar and water and bring to boil. Wash down side of pan with moistened pastry brush. Cook over moderate heat, stirring with wooden spoon, until deeply golden caramel forms and temperature reaches 300° on candy thermometer, 15 minutes; if sugar and butter separate, stir vigorously to blend. Remove from heat and add coarsely chopped almonds, vanilla and salt. Scrape toffee into prepared pan; let cool for 10 minutes. 

Sprinkle half of chocolate over toffee and let stand until melted. Spread chocolate over toffee and sprinkle with half of finely chopped almonds. Freeze toffee for 10 minutes.  

Invert toffee onto foil-lined baking sheet and peel off foil backing. In microwave safe bowl, melt remaining chocolate. Spread melted chocolate over top of toffee and sprinkle with remaining finely chopped almonds. Let toffee cool, then break into shards. 

Friday, June 28, 2019

International Chocolate Salon 2019 Caramel Awards

I was a judge recently at the International Chocolate Salon Caramel Awards. Such a tough job, but someone has to do it. The caramels that were submitted were incredibly diverse and delicious. Some were traditional, some were chocolate enrobed, others a combination of different flavors within the caramel. The caramels were judged on taste, artistry, unique combinations, and and so much more. We had a diverse tasting panel as well. When it comes down to it, taste is up to the individual, but the chocolatiers really created some fabulous caramels.

2019 CARAMEL AWARDS Competition. The International Chocolate Salon Awards for the 2019 CARAMEL AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel. The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus. Here are the results.


 

Best Caramel Exterior Design

GOLD

  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)

SILVER

  • Banyan Tree Chocolate Hibiscus Liquid Caramel
  • Tandem Chocolates Caramels

BRONZE

  • Delysia Chocolatier Banoffee pie chocolate truffle
  • The Chocolate Fetish African Queen
  • The Secret Chocolatier Bananas Foster

HONORABLE MENTION

  • Delysia Chocolatier Salty dog chocolate truffle
  • Theo Chocolate Honey Saffron Caramel
  • Zocalisa Fine Chocolates Pecan Caramel

Best Ingredient Combinations

GOLD

  • Zocalisa Fine Chocolates Pecan Caramel

SILVER

  • Tandem Chocolates Caramels
  • Delysia Chocolatier Banoffee pie chocolate truffle
  • The Chocolate Fetish African Queen
  • The Chocolate Fetish Dark Pistachio Frog

BRONZE

  • Hot Tempered Chocolates Browned Butter Salted Caramel
  • Sweet Jules Gifts Dark Chocolate Pecan Caramels
  • Dallas Caramel Company Mocha Caramel
  • The Oakland Chocolate Company Jamaican Jerk Caramels
  • Theo Chocolate Ghost Chili Caramels

HONORABLE MENTION

  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)
  • The Secret Chocolatier Bananas Foster
  • Theo Chocolate Honey Saffron Caramel
  • Dallas Caramel Company Jalapeno Bacon Armadillo TxTurtle
  • echo chocolate Signature Sea-Salt Caramel
  • Wildflower Caramel Co. Smoked Jalapeno Caramel

Best Taste

GOLD

  • Zocalisa Fine Chocolates Pecan Caramel
  • The Chocolate Fetish Dark Pistachio Frog

SILVER

  • Delysia Chocolatier Banoffee pie chocolate truffle
  • Sweet Jules Gifts Dark Chocolate Pecan Caramels
  • Dallas Caramel Company Mocha Caramel
  • Theo Chocolate Ghost Chili Caramels
  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)

BRONZE

  • Tandem Chocolates Caramels
  • The Chocolate Fetish African Queen

HONORABLE MENTION

  • The Oakland Chocolate Company Jamaican Jerk Caramels
  • Theo Chocolate Honey Saffron Caramel
  • echo chocolate Signature Sea-Salt Caramel
  • Wildflower Caramel Co. Smoked Jalapeno Caramel
  • Mouth Party Caramel Maple Caramels
  • The Oakland Chocolate Company Strawberry Cardamom Caramels

Best Packaging (External)

GOLD

  • Sweet Jules Gifts Dark Chocolate Pecan Caramels

SILVER

  • echo chocolate Signature Sea-Salt Caramel

BRONZE

  • Banyan Tree Chocolate Hibiscus Liquid Caramel
  • Sweet Jules Gifts Scotch Ale and Pretzel Caramels

HONORABLE MENTION

  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)

Most Unique

GOLD

  • Banyan Tree Chocolate Hibiscus Liquid Caramel

SILVER

  • Delysia Chocolatier Banoffee pie chocolate truffle

BRONZE

  • Wildflower Caramel Co. Smoked Jalapeno Caramel
  • Dallas Caramel Company Jalapeno Bacon Armadillo TxTurtle

HONORABLE MENTION

  • Sweet Jules Gifts Dark Chocolate Pecan Caramels
  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)
  • Tandem Chocolates Caramels
  • The Oakland Chocolate Company Jamaican Jerk Caramels
  • Hot Tempered Chocolates Browned Butter Salted Caramel
  • Theo Chocolate Ghost Chili Caramels
  • Mouth Party Caramel Maple Caramels

Top Caramels


GOLD

  • Sweet Jules Gifts Dark Chocolate Pecan Caramels
  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)
  • Tandem Chocolates Caramels
  • Theo Chocolate Ghost Chili Caramels
  • Dallas Caramel Company Mocha Caramel

SILVER

  • The Chocolate Fetish Dark Pistachio Frog
  • The Chocolate Fetish African Queen

BRONZE

  • Delysia Chocolatier Banoffee pie chocolate truffle
  • Wildflower Caramel Co. Smoked Jalapeno Caramel
  • The Oakland Chocolate Company Jamaican Jerk Caramels
  • Mouth Party Caramel Maple Caramels
  • Zocalisa Fine Chocolates Pecan Caramel
  • Vande Walle's Candies Milk Sea Salt Caramel
  • echo chocolate Signature Sea-Salt Caramel
  • Coco Gusto Caramel Bar
  • Vande Walle's Candies Wrapped Vanilla Caramel
  • Delysia Chocolatier Butterscotch mocha chocolate truffle

STAR RATINGS

4.5 STARS

  • Sweet Jules Gifts Dark Chocolate Pecan Caramel

4 STARS

  • The Chocolate Fetish Dark Pistachio Frog
  • Tandem Chocolates Caramels
  • The Chocolate Fetish African Queen
  • Dallas Caramel Company Mocha Caramel
  • echo chocolate Signature Sea-Salt Caramel
  • Theo Chocolate Ghost Chili Caramels
  • Vande Walle's Candies Milk Sea Salt Caramel

3.5 STARS

  • Hot Tempered Chocolates Browned Butter Salted Caramel
  • St. Croix Chocolate Company Classic Sea Salt Caramel
  • St. Croix Chocolate Company Emperor's Garden (yuzu caramel and jasmine tea)
  • Zocalisa Fine Chocolates Pecan Caramel
  • Banyan Tree Chocolate Hibiscus Liquid Caramel
  • Wildflower Caramel Co. Smoked Jalapeno Caramel

3 STARS

  • The Oakland Chocolate Company Strawberry Cardamom Caramels
  • Vande Walle's Candies Wrapped Vanilla Caramel
  • Delysia Chocolatier Banoffee pie chocolate truffle
  • Mouth Party Caramel Maple Caramels
  • Theo Chocolate Honey Saffron Caramel
  • Delysia Chocolatier Butterscotch mocha chocolate truffle
  • The Oakland Chocolate Company Jamaican Jerk Caramels
  • The Secret Chocolatier Bananas Foster
  • Dallas Caramel Company Jalapeno Bacon Armadillo TxTurtle
  • Delysia Chocolatier Salty dog chocolate truffle
  • Sweet Jules Gifts Scotch Ale and Pretzel Caramels
  • Coco Gusto Caramel Bar

JUDGES' FAVORITES

  • Dallas Caramel Company's Mocha Caramel
  • Tandem
  • The Delysia Banoffee Pie Chocolate Truffle won my heart. The rich banana flavor was mouth watering and delicious. It brought back memories of some pies I had when I was a child.
  • St. Croix Emperor's Garden
  • Theo Ghost Chile
  • Sweet Jules Dark Chocolate Pecan Caramel
  • AFRICAN QUEEN

JUDGES' COMMENTS

  • The Oakland Chocolate Company's Jamaican Jerk Caramel not only had a great caramel texture, but its combination of jerk spices (allspice, thyme and hot pepper) was surprising. It had a savoriness that lingered. I thought it was unique and quite enjoyable. Sweet Jules Dark Chocolate Pecan Caramel was wonderful. It was not overly sweet, and the pecan really came through -- freshly nutty, and even meaty. Loved it. Delysia Chocolatier's Banoffee Pie Chocolate Truffle had a wonderfully creamy banana filling. Delicious!
  • Vande Walle's Vanilla Caramel was smooth, classic, traditional. Yum! Wildflower Smoked Jalapeno..rich caramel with a Kick; Dallas Mocha Caramel: good coffee combo; Delysia Banoffee Pie..multi-layered
  • I was worried about the heat level of the Theo Ghost Pepper, but it was quite delicious. the level of heat was just right for me. The Vande Walle Wrapped Vanilla caramel was both attractively striped and a delightful pleasure for the palate. The Zocaliza Pecan Caramel was rich in flavor with a good crunch

CHOCOLATE TAPIOCA: 2 Recipes for National Tapioca Day

Tapioca, along with junket and pudding, were standard desserts when I was growing up. I knew what pudding was, but never junket or tapioca. As a child that was fine, but as an adult interested in food and food derivations, this holiday--National Tapioca Day--got my attention.

According to Ask.Yahoo, tapioca is a root starch derived from the cassava, or yucca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a great pudding. The cassava plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding.

From Wikipedia: The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance. American children often call it fish eyes and glue.

And here's a reason not to make tapioca at home -- cassava roots have traces of cyanide in them! The ever-resourceful Mayans, the first known to use tapioca, figured out how to extract this poison for their blow darts, leaving the uncontaminated roots free for eating. Perhaps this information would be better served on my other blog, Mystery Fanfare.

So a processed tapioca should be used in the following recipes. The first recipe for Dark Chocolate Tapioca Pudding recipe is adapted from Kraft recipes and uses instant tapioca. The second recipe uses tapioca that needs to be soaked overnight. I think the flavor is much better, but really for me, it's all about the chocolate.

1. Easy Dark Chocolate Tapioca Pudding

Ingredients
1 egg
1/4 cup sugar
3 Tbsp MINUTE Tapioca
3-1/2 cups whole milk
3 ounces dark chocolate (60-75% cacao)
1 tsp pure vanilla extract

Directions
Beat egg lightly in medium saucepan with wire whisk.
Add sugar and tapioca; mix well.
Gradually add milk, beating well after each addition.
Let stand 5 minutes. Add chocolate.
Bring to boil on medium heat, stirring constantly.
Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.
Remove from heat.
Stir in vanilla.
Cool 20 minutes; stir. (Pudding thickens as it cools.)
Serve warm or chilled.

2. Longer to make but worth it -- Dark Chocolate Tapioca Pudding
adapted only slightly from JamHands (a great site)  

Ingredients
1/2 cup Tapioca Pearls
2-1/2 cups whole milk
Pinch of salt
2 eggs, separated
1/2 cup sugar
1 Tbsp pure vanilla extract
4-6 ounces dark chocolate, chopped

Directions
Soak tapioca in 2 cups of room temperature water overnight. Drain water in morning.
Heat milk over medium low heat in top of double boiler (for just a very short time, do not boil). Add salt and tapioca. Continue to heat until small bubbles appear. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.
Separate egg whites from yolks.
Beat egg yolks and sugar together until light yellow in color. Add a little of hot milk mixture to egg yolks and blend thoroughly.
Add egg yolk mixture into hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook until tapioca mixture is very thick, from 15 – 30 minutes.
Beat egg whites until stiff.
Slowly fold hot tapioca mixture into egg whites.
Stir in vanilla and chopped chocolate and combine thoroughly until smooth.
Serve warm or chilled.

HAPPY TAPIOCA DAY!

Thursday, June 27, 2019

ICE CREAM CAKE ROLL: National 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 store-bought Ice Cream Cake Rolls. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. You can 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.

Wednesday, June 26, 2019

P is for PUDDING: Retro Ads & Recipes for National Chocolate Pudding Day!

Today is National Chocolate Pudding Day, and yes, you can make your own pudding from scratch. I usually do. But it's amazing the revolution that powdered chocolate pudding made on the American food landscape. 

According to Jell-O history, chocolate was introduced into the Jell-O family early on but discontinued in 1927. In 1936, chocolate returned to the Jell-O lineup, this time as an instant pudding made with milk. Just an FYI, today there are several Jell-o chocolate pudding flavors including Devil's Food, Double Chocolate, Chocolate Fudge and Oreo Cookies 'n Creme.

Jell-O Pudding in the 30s, 40s, 50s and 60s jumped on the advertising bandwagon of this easy yet versatile dessert. I was especially taken by the Jell-O Chocolate Pudding Ad campaign in 1967-68. So for your pleasure on this yummy holiday, I give you the Jell-O "Now, pudding is..." Each advertisement includes a recipe, too. Advertisements appeared in Life Magazine.

Now, pudding is cheesecake: May 26, 1967


Now, pudding is pop: June 23, 1967


Now, pudding is napoleons: April 28, 1967
 

Now, pudding is torte: September 15, 1967


Now, pudding is eclairs: January 19, 1968


Now, pudding is fudge: March 8, 1968


Now, pudding is Boston Cream Pie: March 29, 1968


Now, pudding is brownies: October 11, 1968


Now, pudding is Bavarian: July 12, 1968


RAINBOW CHOCOLATE CHIP COOKIES: Pride

To celebrate Pride, I thought I'd post a great and easy recipe for Rainbow Chocolate Chip Cookies. Mix up a batch and take them to the Pride Parade or Party! These cookies are also great for Children's parties! Who doesn't love Rainbows?

RAINBOW CHOCOLATE CHIP COOKIES

Ingredients 
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
2 tsp pure vanilla
2 eggs
1 tsp kosher salt
1 tsp baking soda
3 cups flour
2 cups chocolate chips
4 different colors food coloring (Wilton's has natural food dyes)

Directions
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
In bowl of stand mixer fitted with paddle attachment, mix butter and both sugars together for 2 minutes on medium speed until light and fluffy. Add in egg, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping sides of bowl as necessary. Turn mixer to low and add in flour, mixing until just incorporated.  Fold in chocolate chips.
Divide cookie dough into 4 equal portions. Using food coloring (Wilton's has natural food dyes), color each dough. Roll each colored dough into approximately 15-inch rope.
Place each colored rope next to each other on large piece of non-stick (parchment or saran wrap). Wrap tightly, pressing doughs together forming a large log. Remove wrap and break off dough with your hands into 2 tablespoon portions or use cookie scoop. Roll dough into loose ball, add some more chocolate chip to the top of each ball, and place on prepared baking sheet. Bake for 9 minutes or until edges are done (they may look underdone, but they're not). Don’t overbake!
Cool on baking sheet for 3-4 minutes and then transfer to wire rack to cool.