NATIONAL DAIQUIRI DAY: 3 Chocolate Daiquiri Recipes

Today is National Daiquiri Day, and how better to celebrate than with a Chocolate Daquiri! And, instead of one recipe...here are three recipes with different fruits and flavors. Perfect for the summer.

FYI: A traditional Daiquiri is a cocktail that usually combines rum, citrus (usually lime), and sugar or another sweetener.

Chocolate Daiquiri 

4 parts Light Rum
2 Parts Dark Cacao Liqueur
2 parts lime juice
1 part simple syrup

Fill shaker with ice cubes. Add all ingredients. Shake and strain into chilled daiquiri glass.

Chocolate Covered Strawberry Daiquiri

3 ounces chocolate vodka
1 cup fresh strawberries

Combine ingredients in blender. Blend well. Pour into chilled daiquiri glass. Garnish with chocolate covered strawberry!

Chocolate Banana Daiquiri

2 cups ice
1 banana, chopped in pieces
2 ounces golden (or white) rum
2 ounces creme de banane (this should be on your bar shelf!)
juice of 2 limes
2 Tbsp chocolate syrup

Blend ice and banana and blend on high speed. Then add all other ingredients to blender. Pulse until everything evens out and then blend on high until smooth. Serve in daiquiri or high ball glasses.
OMG.. this is fabulous!!

Today's a perfect day for a Picnic! Chocolate Picnic Cake

Today is a perfect day for a Picnic! This Chocolate Picnic Cake is great any time, but especially on a picnic. As you know if you read this blog, I don't usually add icing to my cakes, and this recipe is no exception, especially for a picnic. Well, I always take the least messy foods. This recipe is slightly adapted from Epicurious, and it's so easy. It will become your go-to picnic cake!

CHOCOLATE PICNIC CAKE

Ingredients 

Dry ingredients
2 cups flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup cocoa
1 3/4 cups sugar

Moist ingredients
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp vanilla

Directions
Sift dry ingredients together. Add oil, coffee, and milk. Mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 minutes more.
Bake at 350 degrees in greased and floured Bundt pan for 45 minutes or a 9 x 13" pan for 40 minutes. Let sit 25 minutes before taking out of pan.

PEACH ICE CREAM BROWNIE MUD PIE

Today is Peach Ice Cream Day. To celebrate the day, you can pour chocolate sauce over peach ice cream topped with fresh peaches. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some wonderful recipes on food sites. I love this one!

PEACH ICE CREAM BROWNIE MUD PIE

Ingredients 

Brownie 

1/2 cup sugar 
1/4 cup Land O Lakes® Butter, softened 
1 (1-ounce) square unsweetened baking chocolate, melted 
1 large egg 
1/2 cup all-purpose flour 
1/4 teaspoon baking powder 

Filling

 
1 cup thick chocolate fudge sauce
1 quart peach ice cream, slightly softened 

Garnish 

Thick chocolate fudge sauce

Peach slices, if desired

DIRECTIONS

Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside. 

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour. 

Spread thick fudge sauce over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.  

Cut into wedges while frozen. Drizzle each serving with fudge sauce and garnish with sliced fresh peaches.

THREE EASY RECIPES FOR CHOCOLATE ICE CREAM: National Ice Cream Day

I scream! You scream! We all scream for Ice Cream! Make it chocolate! To celebrate National Ice Cream Day (and Ice Cream Month), here are 3 easy recipes for Chocolate Ice Cream. As always use the very best ingredients. Be sure and try all three and let me know which is your favorite!

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.