Sunday, August 31, 2014

5 Minute S'mores Cake in a Mug

O.K. I know this is Labor Day weekend, the 'last' weekend to enjoy S'mores on the Grill, but if for some reason you're not at an end of summer barbecue, you don't need to miss out on S'mores! Here's a fab recipe that is a bit of a twist on the 5 minute Mug cake. You will love this!!! It's adapted from a recipe on The Food Network and How Sweet It is. As always, the final product and taste will only be as good as your ingredients--but it's all about your personal palette, isn't it? This recipe is a bit more complicated than the traditional 5 Minute Mug Cake, but I think you'll enjoy the results so much more! This is sooo fudgy. This doesn't have to be reserved for the Labor Day holiday. This 5 Minute S'mores in a Mug is fabulous any time.

5 Minute S'mores Cake in a Mug

2-3 Tbsp graham cracker crumbs
3 1/2 Tbsp sweet butter, melted
2 Tbsp granulated sugar
1 large egg
1/2 tsp Madagascar vanilla extract
1/4 cup whole wheat pastry flour (you can substitute all purpose flour but not regular whole wheat flour--too heavy)
2 Tbsp unsweetened DARK cocoa powder (but any cocoa will work) 
1/8 tsp baking powder
pinch of salt
1-1/2 ounces chopped milk chocolate or chocolate chips
marshmallow fluff, marshmallow cream or marshmallows

Combine 3 Tbsp butter and 1 ounce of chocolate in small bowl, then melt in microwave for 20-30 seconds. Set aside.
In another bowl, combine remaining melted butter with 2-3 Tbsp graham cracker crumbs and stir until moistened. Press graham crumbs into bottom of mug.
In bowl. whisk egg, sugar, and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until thick batter forms. Pour in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chunks or chips.
Add half of mixture on top of graham crust, then add scoop of marshmallow fluff/cream or a few marshmallows.
Add remaining batter on top, then put in the microwave for 1 minute and 20 seconds to almost 2 minutes.
Remove and top with additional marshmallows (if you want).
You can pop it back in the microwave for 5-10 seconds to melt them, or torch with small flame, or pop them under the broiler for 10 seconds to toast. Sprinkle with graham crumbs! 

Saturday, August 30, 2014

Labor Day Blackberry Chocolate Chip Pie

Labor Day Weekend. When I was growing up that meant the last weekend before school started. We'd go down the shore or up to the mountains, or just kick back at a neighborhood barbecue. Sometimes we'd go to the country and pick blackberries for jam and pies. When I moved to California, I found blackberries everywhere at this time of year--by the roadside and later in my own backyard! They were a bit of a bramble. Prickly bushes, but the blackberries were oh so sweet and plentiful!

I used to make an awesome Blackberry Apple Pie, but since this is a Chocolate blog, and this is Labor Day Weekend, I'm recommending this easy and delicious Blackberry Chocolate Chip Pie. I adapted the recipe  I found at Allrecipes. com, and there was a caveat with the original: "Adjust the ratio of berries and chocolate chips to suit your preferences." Well, that's wise, so you might have to make it several times, just so get it right. LOL!


1 (15 ounce) package pastry for a 9 inch double crust pie (I use Trader Joe's pie crusts if I don't make my own)
1/2 cup granulated sugar
1/3 cup all-purpose flour 
1/2 teaspoon ground cinnamon
4 cups blackberries
1/2 cup dark chocolate chips or chopped chocolate
1/2 Tbsp lemon juice

Preheat oven to 425 degrees
Place one pie crust in bottom of 9 inch pie plate.
In bowl, mix sugar, flour, and cinnamon. Gently stir in blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to pie crust in pie plate.
Put second pie crust on top, and secure to bottom crust by pressing with fork, or fluting with fingers. Bake 35 minutes in preheated oven, until top is golden brown. Cool slightly before slicing.

Thursday, August 28, 2014


Who doesn't want to have a totally edible cake, complete with edible candles? I do!! That's why I was thrilled to hear about these scrumptious candles that Lorree Sandler has created! Thanks to my friend and mystery author Sharon Fiffer for the tip! Love when my mystery and chocolate worlds collide!

A Short Story About a Long Journey:
Bringing Let Them Eat Candles to Life

Making a wish and blowing out a candle seals the birthday deal. Even in a crowd, we get a teeny tiny spotlight, and the rest of the world disappears while we hold our breath, close our eyes, dream.

Of course, a killer dessert is a must as well. Maybe a cake covered in roses for grabby little hands, or a single cookie to be broken into bits by friends who are all on diets.

No matter the celebration, these elements are non-negotiable:

1. A candle

2. A sweet

With Let Them Eat Candles, the putrid wax middleman has been eliminated. So 21st century – save a step, cut to the chase. Slender sticks of premium chocolate, affixed with a wick, offer an additional treat for grabby little hands, or an elegant escape from the cookie conundrum.

Edible candles – so obvious, right? Why haven’t we seen them before? 

I can offer only my own experience, a journey of 2 1/2 + years from idea to market.

Loving chocolate is a far cry from working with it. At The French Pastry School and the Chocolate Academy (both in Chicago) I learned about tempering, moulding, packaging. I was introduced to enrobing machines, raplettes, guitars for cutting ganache. I learned about cocoa butter finishes, mouth feel, transfer sheets.

Without existing chocolate candle moulds on the market, I had to design mine and get them built. My finished product couldn’t be shoved into simple boxes like their waxy cousins, they needed to be separated and seen – custom packaging. There was patent research, filing a patent application. I needed food safety certification, rentable commercial kitchen space (where ovens weren’t a-blazing). I needed graphics, a website, supplies.

There was a lot of experimentation, tiny victories, major setbacks. There were chocolate varieties to be tasted and tested, trade shows to attend, contracts to sign.

“You should go on Shark Tank,” I hear again and again.

“Your candles should be taller, they should be numbers, they should be sold in boxes of 6.”

“They should be sparkly, they should be brighter colors, why don’t you sell them online?”

I’d love to, I know, I will!

Believing in chocolate candles, and in my ability to bring them to life, has been a lot of blind faith, some lucky breaks, and more than a few crying spells. Even though thousands of these beautiful babies will have to be sold before I begin to recoup my investment, I do believe I’m onto something.

Let Them Eat Candles belong in a bakery (or a restaurant, or a big box) near you! Visit and look for Let Them Eat Candles in the Sweets & Baked Goods subcategory of the FOOD section. If you vote between September 15 and October 13th, then at my (BIG) birthday, on October 15th, I could wish for more moulds, a dedicated production facility, and more hands on deck, and I might have a prayer of it coming true! Wouldn’t you like to wish on premium chocolate candles at your next celebration?

Thank you, Janet Rudolph, for giving me space to share my story. And thank you, Dying for Chocolate readers, for your desire for the delicious.

Wednesday, August 27, 2014


Today is National Banana Lovers' Day. My grandmother never ate a banana in her entire life. She was from Eastern Europe and never saw a banana until she set foot on American soil. She didn't like the looks or smell, so she never even tried one! That's pretty odd, especially since I love bananas. I like bananas in cereal, in breads and cakes, in ice cream sundaes--just about anywhere. So in celebration of the day, here's a fun two ingredient recipe for Chunky Monkey Ice Cream Bread!

Not familiar with ice cream bread? It's so easy and delicious. The ice cream replaces the fat and sugar. Only two steps and two ingredients. Be sure to use self-rising flour. Just add softened ice cream and bake!

You can use different flavors of ice cream, just be sure not to use sugar free or low fat. Go for the full fat ice cream. It's more flavorful, anyway! I've made this awesome loaf with Chocolate Ice Cream, Rocky Road, as well as Ben & Jerry's Cherry Garcia, but for today's Banana Lovers' Day holiday, I'm making it with Chunky Monkey. You can always use plain banana ice cream or chocolate ice cream recipe, too, and add extra bits. Chunky Monkey already has extra bits in it, but you can always add more. No need, if you're in a hurray! Experiment and have fun with this recipe!

Makes a large loaf or two smaller loafs


2 pints Ben & Jerry's Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 dark chocolate bar, chopped
Walnuts, chopped


Preheat oven to 350 degrees. Grease and flour large bread pan or two small bread pans, or line with parchment paper. 
Mix melted ice cream and flour until very well combined. 
Fold in chopped chocolate, banana and nuts. 
Pour into prepared bread pan. 
Bake 45 minutes per loaf or 60-90 minutes for big double loaf. If top starts to brown too much, cover it with aluminum foil and continue to bake. 

Photo: Junkfood Cinema

Monday, August 25, 2014

Quick-As-A-Wink Black Magic Icing

I just love these Retro ads. This frosting is still great and easy to try it Quick as a Wink!

Quick-As-A-Wink Black Magic Icing

Melt 1 pkg Nestle's Semi-Sweet Chocolate Chips over hot water.
Add alternatiely 1 cup sifted confectioners' sugar and 1/2 cup evaporated milk.
Beat after each addition until smooth.
YIELD: Ices tops of two 8" layers.

Sunday, August 24, 2014

Buttermilk Chocolate Chip Waffles with Chocolate Maple Syrup

Today is National Waffle Day. O.K. if you're following my food holidays, you'll know that there are actually two Waffle holidays, but since today is Sunday, I'm making waffles today to celebrate. My waffle maker doesn't come out as often as it should, but when it does, I wonder why I don't make waffles more often. It's so easy to clean up with the new waffle makers.

So for today's Waffle Holiday, I'm making Buttermilk Chocolate Chip Waffles with Chocolate Maple Syrup! 


2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
2 eggs, beaten
2 cups buttermilk
1 tsp Madagascar vanilla extract
4 Tbsp sweet butter, melted
3/4 cup mini dark chocolate chips
Chocolate Maple Syrup (see recipe below)

Preheat waffle maker.
In large mixing bowl, whisk together flour, baking powder, salt, sugar, and baking soda.
In smaller bowl, whisk together eggs, buttermilk, vanilla, and butter until well combined.
Pour wet mixture into dry mixture, fold in chocolate chips and stir with wooden spoon until just combined.
Grease waffle maker and pour batter into preheated prepared waffle iron.
Cook until steaming stops and waffles are crisp and golden, about 3 minutes (time depends on waffle maker).
Top with Chocolate Maple Syrup! 


1-1/2 cups pure maple syrup
4 Tbsp unsweetened DARK cocoa powder
1/4 cup sweet butter, chopped
Pinch of salt

Heat maple syrup in small sturdy saucepan over moderate heat until hot.
Whisk in cocoa powder, butter, and pinch of salt. Turn down to simmer and whisk for a minute.
Serve syrup warm.
Syrup keeps, covered and chilled, 1 week

Saturday, August 23, 2014

Chocolate Sponge Cake: Gluten-Free

Today is National Sponge Cake Day! I have several recipes for chocolate sponge cake that I post during Passover, but this specific Chocolate Sponge Cake is fabulous all year round. And it's gluten-free! It's made with almond flour.

Want to dress it up? Add some whipped cream and fresh berries, cut it in half and fill with a light chocolate buttercream, or cut it up and put it in a trifle. Easy to make and delicious.

A few hints. Fresh Almond flour is readily available where I live, but you can always grind your own. Use a hand grinder (a clean coffee grinder) or blender --not a  food processor which could result in oil rather than flour. I use a blender, and just do this in smaller increments, about 1/2 cup at a time. Almond and chocolate go very well together. Try using different types of chocolate to achieve the flavor you like best. Enjoy!

Because there are so many eggs to separate in this recipe, I use the 'egg trick'. Break all eggs into bowl (yes yolks and whites). Then take an empty water bottle and place the neck near a yolk and squeeze the water bottle. The yolk pops up into the bottle. Then place the water bottle over another bowl and release. So cool! Try with one egg first, just to master this simple task!


7 ounces dark chocolate (60-75% cacao), chopped
10 eggs, separated
3/4 cup white sugar
2 cups ground almonds
Almond Flour

1. Melt chocolate in top of double boiler or saucepan over another saucepan of simmering water. Set aside.
2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and ground almonds.
3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
4. Spoon batter into ungreased 10 inch Bundt pan or tall springform pan.
5. Bake at 350 for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Friday, August 22, 2014


If you're like me, you can never have too many recipes for Chocolate Chip Cookies. Sometimes I like them crispy, sometimes chewy, sometimes goey! That's why I like this recipe from George Duran for Gooey Chewy Chocolate Chip Cookies. Recipe and photo courtesy of COOKINA.


2 1/4  cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1 cup sweet butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 tsp vanilla extract
1 egg
1 cup mini chocolate chips

Preheat oven to 350 degrees F.
In small bowl, whisk together flour, corn starch and baking soda, set aside.
In bowl of electric mixer fitted with paddle attachment, combine butter with both sugars.
Beat on medium speed until light and fluffy. Add salt, vanilla and egg until just combined. Gently fold in dry ingredients and finally chocolate chips.
Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with COOKINA® Cuisine Reusable Cooking Sheet.
Bake 8-10 minutes until cookies just start to brown and place on wire rack to cook for at least 5 minutes before serving. Makes 3 dozen cookies.

The COOKINA Cuisine Reusable Cooking Sheet is an innovative product that creates a nonstick, easy-to-clean and healthy cooking & baking experience. Ideal for using as an alternative to aluminum foil, parchment and wax paper, users can place the cooking sheet on a baking tray or pan to bake recipes without having to use oil of needing to clean the tray and oven afterwards. $12.99 / for more information, visit

Thursday, August 21, 2014

Spumoni Cake: National Spumoni Day

Today is National Spumoni Day! Spumoni, not to be confused with zamboni, is a multicolored Italian ice cream. When I was growing up, it was usually a flavorless ice cream served in Italian restaurants at the end of a meal. It wasn't until I visited Italian friends that I had really good Spumoni.

By definition, Spumoni is a special Italian dessert made of layers of ice cream, whipped cream, candied fruit, and nuts. In spumoni, each layer contains different flavors and ingredients. In traditional dessert kitchens, spumoni is often made of three layers of flavor: chocolate, pistachio, and cherry. Each layer of Spumoni ice cream may include more than flavored ice cream. The chocolate layer, for example, may include chocolate shavings or chunks. Sometimes the chocolate layer has crushed hazelnuts inside. Not only does the hazelnut add a lovely flavor to the chocolate, but it also compliments the pistachio layer. The pistachio layer, of course, almost always includes crushed pistachio nuts. Finally, the fruit layer of spumoni is usually made with candied fruit. The cherry layer is the most traditional fruit component to the dessert.
Edy's and Dreyer's makes Spumoni ice-cream available all year round. Yum!

You can make your own spumoni ice cream today, but if you can't find any and you don't want to make your own, you can always make Spumoni Cake. 

The trick to making beautiful Spumoni Cake is to have layers! This can be done by baking different layers or just layering a bundt cake in the bundt pan (no swirling).

Because this is such a special holiday, I'm posting an easy Spumoni Cake recipe and linking several others for those of you who are more adventurous or have more time!

Easy Spumoni Cake
Recipe on the Duncan Hines Baker's Club Forum: Source: Our Favorite Recipes St. John Neumann Catholic Church-recipe: Emile Bernard

You can add chopped up maraschino cherries to the Red Layer, chocolate chips, or grated chocolate to the chocolate layer, and crushed or chopped pistachios to the green layer. Also, you can put pistachio pudding in the green layer for flavor!

1 (18.25 oz.) pkg. white or yellow cake mix
4 large eggs
3/4 cup vegetable oil
1 (8 oz.) container sour cream
1 (4 serving size) pkg. instant vanilla pudding mix

Combine cake mix, eggs, oil, sour cream and pudding mix; beat until well blended.
Divide batter into 3 bowls.
To bowl #1, add and mix in 1/2 cup chopped nuts, 5-6 drops green food coloring, 1/2 tsp. almond extract.
To bowl #2, add and mix in 1 (4 oz.) jar cut up and well drained maraschino cherries, 5-6 drops red food coloring.
To bowl #3, add and mix in 2 (1 oz. each) squares melted unsweetened chocolate.
To assemble cake, grease well a large tube pan or Bundt pan. Into this pan, pour all the green batter, then the red batter, and over this the chocolate batter. Be sure NOT to swirl or mix batters.
Bake at 350 degrees for 50-60 minutes until cake tests done. Cool in pan for 10 minutes; remove from pan and cool completely.
When cool, drizzle with chocolate icing, optional.

Here are three more recipes for very different Spumoni Cakes:

Margie Slivnske (San Jose Easy Meals Examiner)  Easy, and my personal favorite.

Bette Ubaldini's Spumoni Cake  This is another easy recipe, and it's delicious.

Celebration Generation  A little more complicated, but worth it.

Wednesday, August 20, 2014

Chocolate Pecan Pie Truffles: Chocolate Pecan Pie Day!

Today is National Chocolate Pecan Pie Day! Well, that's Derby Pie to me, because Pecan Pie is all about the chocolate, corn syrup, pecans--and bourbon! I posted a Recipe Round-up of Kentucky Derby Pie in May, just in time for the Kentucky Derby. I also posted great recipe for Frozen Chocolate Pecan Pie from my friend Emily Stashower. And, last November I posted a Recipe Round-up for Chocolate Pecan Pie. You see a pattern here. I love Pecan Pie!

So for today, I thought I'd post a recipe for Pecan Pie Truffles. The original recipe was from a 2012 issue of Southern Living for Kentucky Derby Truffles! I adapted the recipe slightly. This is such an easy recipe, and these are great! As always, use the very best ingredients for the best taste!


12 ounces dark chocolate (70-85% cacao), chopped
1 -1/2 Tbsp sweet cold butter, cubed
2 tsp Madagascar vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3-oz.) package pure butter shortbread cookies, crushed  (I use Walker's)
2 cups finely chopped roasted, salted pecans

 Combine first 3 ingredients in large glass bowl. Cook cream and bourbon in small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.

Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm.

Shape into 1-inch balls (about 2 tsp per ball). Roll in chopped pecans. Place on wax or parchment paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.

Tuesday, August 19, 2014

Olive Oil Chocolate Pound Cake

I recently posted a great easy one bowl recipe for Banana Cake with Chocolate Chunks. One of the variations is to use oil. Quick breads and pound cakes --terms I use interchangeably--are often made with oil, so for flavor, it will depend on the oil.

If the focus of your quick bread (pound cake) is the oil, then, I advise you buy fresh extra virgin olive oil. If you have some olive oil on hand that you want to try, give it the sniff test. If it smells at all rancid, dump it, and buy new. There's nothing worse than spending time making a lovely Olive Oil Chocolate Pound Cake only to find that it tastes 'off'.  I found this recipe in the local paper, and I've now tried it with different olive oils and adapted it a bit, but so far I'm partial to a more robust extra-virgin olive oil for the its nutty buttery taste, but it's up to you. Experiment! 

I love to sample olive oil at the local farmers markets before I make a purchase Add to that, one of my favorite places is just down the hill --Amphora Nueva: Berkeley Olive Oil Works.  This is a fabulous specialty store focusing on Premium Extra Virgin Olive Oils! The owners do produce their own olive oil, but they also feature other award winning Ultra Premium Extra Virgin olive oils. Patrons are welcome to try any and all of their oils. They post the harvest date on every oil in the shop, so you really know about the freshness. Amphora Nueva: Berkeley Olive Oil Works is located at 2928 Domingo Ave, Berkeley, CA. For the travelling foodie, it's worth a visit.

But back to the subject at hand.. Olive Oil Chocolate Pound Cake!


Extra-virgin olive oil for pan
1-1/3 cups + 1 Tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp sea salt  (I've tried different kinds sea salt, as well as Kosher salt)
1/2 cup unsweetened non-alkalized cocoa powder  (use the very best)
4 large eggs, room temperature
1-1/4 cups sugar
1/2 tsp pure Madagascar vanilla extract
3/4 cup + 2 Tbsp extra-virgin olive oil

Preheat oven to 350°.
Oil 8 1/2 x 4 1/2-inch loaf pan (or a similar size).
Sift flour, baking soda, salt and cocoa powder together, then sift again. Set aside.
In bowl of mixer fitted with paddle attachment, beat eggs on medium speed until combined. Add sugar slowly, increasing speed to medium-high, and beat until mixture increases in volume and becomes pale (2 minutes). Reduce speed to low. Add vanilla extract. With mixer running, add dry ingredients in 3 additions, alternating with olive oil in 2 additions, starting and ending with dry ingredients and mixing just until incorporated. Stop and scrape side of bowl as needed. Pour batter into prepared pan. Bake until skewer inserted in center comes out clean (45-55 minutes). Do not overbake.
Cool cake in pan on rack about 15 minutes. Turn cake out of pan, turn right side up and cool completely.

Monday, August 18, 2014

Easy Chocolate Ice Cream without a Machine

So it's summertime here in the Northern hemisphere, and what's summer without ice cream?  Today is Soft Ice Cream Day, so why not celebrate by making your own? Don't have an ice cream maker? No problem. Here are two recipes that are easy and delicious. As always, your final product will only be as good as your ingredients, so use the BEST! Think these are  new recipes? Check out the Elsie the Cow recipe for Magic Chocolate Ice Cream at the end of this post!

1. Easy Chocolate Ice Cream without a Machine!

2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup unsweetened DARK cocoa powder
1 teaspoon Madagascar vanilla extract

In medium bowl, stir together sweetened condensed milk, cocoa powder, and vanilla. Set aside.
In bowl of mixer, whip heavy cream until stiff peaks form (do not over beat)
Fold sweetened milk mixture into whipped cream.
Pour into 2 quart container, cover, and freeze for 6 hours or overnight.

2. Easy Rocky Road Ice Cream without a Machine!
You can use the recipe above and just add the nuts and marshmallows--it will have a softer consistency...or try this one.. To have Chocolate Ice cream using the following recipe, just omit the nuts and marshmallows.

4 oz dark (70-75% cacao) chocolate, chopped
1/2 cup sweetened condensed milk
1/2 teaspoon Madagascar vanilla
Pinch of Kosher Salt
1-1/2 cups heavy cream
1/2 cup chopped walnuts (or chopped roasted almonds)
1/2 cup mini-marshmallows

Combine chocolate and condensed milk in top of double boiler or saucepan over saucepan over simmering water. After chocolate has melted, take off stove and stir in vanilla and salt. Set aside to cool.
In large mixer bowl, add 1 1/2 cups of heavy cream and whip on high speed until stiff peaks form. When cream has stiffened, whip in 1/3 of chocolate mixture and fold in remaining chocolate. Then fold in nuts and mini-marshmallows.
Pour mixture into quart-sized plastic container with an air--tight lid. Freeze2 to 3 hours.
Eat the same day.

Sunday, August 17, 2014

Lavender Chocolate Truffles

I don't know about you, but I have a lot of lavender in my garden. Because this is California, my lavender blooms all year round. There are so many uses for lavender in baking and cooking. I often substitute lavender for rosemary in bread recipes. I make lavender sugar by adding the buds (you can use the stalk and leaves, too) to sugar and sealing in a jar for a few weeks. I substitute lavender sugar in cake and dessert recipes. Depending on the container, lavender sugar is a great gift, too. Just an FYI. Experiment. I find English lavender is best for cooking, but I have several different varieties of lavender, so I vary my 'recipes'.

In this recipe, you infuse the cream with lavender and the remove the buds. FYI: lavender has a very strong flavor. A little goes a long way.


2/3 cup heavy whipping cream
1-1/2 Tbsp lavender buds
2 Tbsp honey
1-1/3 cups DARK chocolate, chopped
Cocoa powder

Line rimmed baking sheet with wax paper or parchment. Set aside.
Bring whipping cream to gentle simmer in saucepan.
Remove pan from heat, stir in lavender buds and cover with lid. Steep for 12 minutes.
Using fine mesh sieve, strain whipping cream, discarding lavender buds. Whisk in honey.
Place chopped chocolate in a medium bowl. Pour hot infused honey-lavender cream over chocolate. Whisk chocolate completely into cream mixture.
Chill in refrigerator to firm, about 30–45 minutes.
Using small scoop or two spoons, form into balls.
Put cocoa powder in shallow bowl. Roll truffles in cocoa.
Transfer cocoa-dusted truffles to prepared baking sheet.

Saturday, August 16, 2014

Retro Rum Fudge: National Rum Day!

Today is National Rum Day. I love Chocolate and Rum, and I use rum in many recipes. Love this 1941 Ronrico Rum recipe pamphlet -- "The Rum Connoisseur"-- a giveaway, I'm sure, from Ronrico Rum. Love the graphics on the cover and title page.  So I'm renaming this Retro Rum Day!

Enjoy the Rum Fudge and Rum Marshmallow recipes!

Weird News: Chocolate Chip Cookie Crime!

It's been awhile since I've posted a 'chocolate story,' but here's a chocolate chip cookie crime. The real crime, though, is that this attempted murder was over three Chips Ahoy cookies..not  some fabulous home baked fabulous Chocolate Chip Cookies.

From The Huffington Post:

Man Faces Attempted Murder Charge After Fight with Roommate Over Cookies 

There may be no crying over spilled milk, but when it comes to cookies, it's a different story. 

After an Illinois woman ate three Chips Ahoy cookies for breakfast, her 23-year-old roommate allegedly tried to kill her for devouring his treat, police said. 

Allen Hall was arrested in Decatur following a dispute at the apartment he shares with a 49-year-old woman, according to The Associated Press. Hall now faces charges of attempted murder and aggravated domestic battery for the cookie incident. 

According to police, the 49-year-old victim apparently thought Hall was joking when he pounded on the bathroom door and threatened to kill her. After she opened the door, "Allen grabbed her around the throat with both of his hands and threw her down into the tub," the affidavit read, according to The Herald & Review. 

"She hit the back of her head on the tub and this caused a knot on her head." Hall then began to strangle her, the affidavit continued, until the victim's husband and landlord arrived and separated the two. 

A search of Macon County inmate records reveals Hall is being held on $7500 bail for the felony charge. He is due in court in early September.

Friday, August 15, 2014

Easy Chocolate Lemon Meringue Pie: Lemon Meringue Pie Day!

Today is National Meringue Pie Day and what could be better than a Chocolate Lemon Meringue Pie. I love lemon and chocolate!  (Photo: Vintage advertisement for "Jello" pie filling, but I use Meyer Lemon Curd for my filling--easy and tastier.)

There are so many recipes for Lemon Meringue Pie. You can make your own lemon filling and your own pie shell, but here's a simple and easy recipe that uses Chocolate Ganache (I always have some in the freezer, but you can make fresh), artisan Meyer Lemon Curd from a jar, and a pre-made pie shell (I use Trader Joe's pie dough). O.K. you'll be making the meringue, but that's o.k. it's fun and fast.


Use a pre-made 9" pie shell. Prick and bake as directed.
Let Pie Shell Cool.
Add a layer of Chocolate Ganache (see chocolate ganache recipe). Warm it up first, so you can spread evenly to the edges.
Refrigerate for 15 minutes.
Warm Lemon Curd (to allow it to spread easily) and then add it to make a layer on top of the chocolate ganache. Spread gently and evenly to the edges--don't mix the two, if possible.
Top with Meringue (see directions below)
Bake at 350 for 10-15 minutes.

Meringue Topping:
4 egg whites
Pinch of cream of tartar
2 tablespoons of sugar

1. Whisk together egg whites and cream of tartar in bowl of mixer. Beat whites until peaks form and then gradually add sugar. Keep beating mixture until stiff peaks form -- about one to two minutes.
2. Using spoon, place spoonfuls of meringue over surface of entire filling. Meringue should cover  filling completely to edge of crust.
3. Bake for 10 to 15 minutes --until meringue has golden tips.
4. Remove pie from oven and place on wire rack to cool before slicing.

Happy Lemon Meringue Pie Day!

Wednesday, August 13, 2014

Orange Creamsicle Truffles

Tomorrow is National Creamsicle Day. I must say I haven't had a Creamsicle in years, but I did occasionally buy one from the Good Humor Truck. Although, of course, Fudgsicles were my favorites!

And, what exactly is a Creamsicle? Well a Creamsicle is a frozen dessert with a vanilla ice cream core and a fruit sherbet coating. The classic Creamsicle flavor combination is orange and vanilla. Officially, the term “Creamsicle” is a registered brand name owned by Unilever, and similar products cannot be labeled as Creamsicles. However, the original Creamsicle® is such a perennial best-seller that the term is often used generically, and the branding rights may eventually be lost due to trademark dilution. 

So to honor the holiday--and to add chocolate-- make these Orange Creamsicle Truffles. Love this easy recipe.
FYI: You can substitute lemon juice and zest, and you have another winner--but it won't be a Creamsicle!


1/4 cup sweet butter
Zest of 1/2 orange
3 Tbsp heavy cream
1 cup white chocolate chopped (Guittard) or white chocolate chips
1/2 tsp orange extract
1/4 cup powdered sugar

Put white chocolate in mixing bowl, set aside.
Melt butter with orange zest in small saucepan. Stir in cream and scald mixture.
Pour hot cream mixture through mesh sieve over white chocolate and using rubber spatula press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, add orange extract to white chocolate mixture then stir until smooth.
Cover mixture and refrigerate 2 hours or until firm enough to handle.
Scoop mixture out with small cookie scoop or teaspoon and form into balls. Roll balls in powdered sugar.
Freeze truffles 20 minutes and eat.
Store truffles in refrigerator.

Tuesday, August 12, 2014

Chocolate Gravenstein Apple Pie: Topper's Apples

Topper retrieves Gravenstein Apples
I love Gravenstein apples. There really are no apples quite like Gravensteins. If you don't live in Northern California, you may not have tasted Gravensteins since they have a very short shelf life. They are tart and crunchy and sweet, all at the same time. Now's the perfect time to get some at the Farmer's Market or up in Sonoma county. They're great to eat, great for pies, and great for applesauce. Trader Joe's sells Gravenstein first press applesauce that's delicious.

Frank used to have a Gravenstein apple orchard in Sebastopol, so we planted 9 trees on our property here in the San Francisco Bay Area!

Many of the apples fall from the trees before we can pick them, and our golden retriever, Topper, loves Gravensteins as much as we do. He's always retrieving the ground apples and eating them. When there are no apples on the ground, he's learned a very smart trick to remedy the situation. He jumps up against the tree, shaking it, and causing the apples to fall. He's one intelligent dog. The photo above is of Topper with a Gravenstein Apple in his mouth. And Topper has taught our latest golden retriever rescue, Rosie. She dashes out in the morning foraging for apples.

So not a lot of apples left from our own trees, so last weekend we bought a flat of Gravensteins in Sebastopol. What am I making?  Chocolate Gravenstein Apple Pie.


Pastry for a double-crust 9-inch pie, unbaked
8-10 tart Gravenstein apples (peeled, cored and sliced thinly)
1/3 cup sugar
1 Tbsp ground cinnamon
1 cup 70-85% dark chocolate fair-trade organic, chopped

1. Apples: Peel, core, and slice thinly.
2. Combine cinnamon & sugar = cinnamon sugar. (you may need a tiny bit more).
3. Place 1 layer of apple slices on bottom crust. Sprinkle with 2 Tbsp cinnamon sugar.
4. Spread broken chocolate pieces over top.
4. Using remaining apples, make 3 more apple/cinnamon sugar layers.
5. Top with 2nd crust and seal edges. Make a cut on top--or prick with fork in a few places.
6. Bake in preheated 450 F oven for 15 minutes (until golden).
7. Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.

I tweaked this recipe a bit. I posted it on Apple Pie Day, but I like to use more chocolate and Gravenstein apples. It makes a difference. Adjust the number of apples in the recipe to the size of your apples. If you have any left over, eat them!

Monday, August 11, 2014

Chocolate Raspberry Tarte!

Today is Raspberry Tart Day, not to be confused with Raspberry Cream Pie Day! For that holiday I posted a recipe for Black Bottom Raspberry Cream Pie! Raspberries are in season, and they're delicious. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I also find great raspberries at the local farmers' markets. I love raspberries!

So in honor of the day, here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, it has a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallo fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely has an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, one of my favorites. Of course, if you have your own raspberry or strawberry, even, jam, use that!


4 ounces sweet butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Beat butter and sugar on medium speed for 3 minutes until smooth and creamy.  Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have).  Press dough evenly along bottom and up sides of pan. (as with any pie dough, if this isn't working, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any 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 (in fridge, if you have to).
Put aside Tbsp of jam in a small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top tart.
Mix reserved tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny). Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.

Sunday, August 10, 2014

National S'mores Day: Smores Recipe Round-Up

Photo: Sarah RH
Today is National S'mores Day, and I love S'mores. If you're not familiar with S'mores, they're an incredible summer (or any time) treat made by sandwiching a toasted marshmallow and a piece of chocolate between two graham crackers.

The name S'mores (alternatively Smores) comes from the two words "some more," because everyone always want s'more. This American treat was developed by the Girl Scouts in the early part of the 20th century, making use of the newly mass-produced marshmallow. Marshmallows were easy to transport, as were candy bars and graham crackers, and the marshmallows could be toasted over a fire to make a fabulous campfire treat in a situation where other types of sweets would have been difficult to come by. Of course, the quality of the chocolate and marshmallow, and even the graham crackers (if you make your own) will vary.  S'mores aren't about haute cuisine, at least not at my house, and, if truth be told, I love S'mores made with Hershey bars, regalar graham crackers and marshmallows out of the bag!

Here's a Round-Up of S'mores Recipes. Maybe you've already tried some of these on your own. Let's face it, S'mores are pretty versatile!

S'mores Recipes:

Original 1927 Girl Scout Recipe
Traditional S'mores on the Grill
PEEPS S'mores!
No Bake S'mores Brownies 
S'mores on a Stick: S'mores Pops 

S'mores Pops
S'mores Brownies using a Brownie Mix
Brownie S'mores from Scratch
S'mores Cupcakes
PEEPS Patriotic S'mores
Chocolate Chip Cookie S'mores (2 recipes)
Chewy S'mores Bar Cookies
S'mores Pie 
S'mores Ice Cream Sandwich
S'mores Ice Cream Pie
S'mores in the Microwave
Pumpkin S'mores
S'mores Panini 
Peanut Butter S'mores
S'mores Martini

Saturday, August 9, 2014

Dark Chocolate Rice Pudding: 2 Recipes

1899 Chocolate Ad
Today is National Rice Pudding Day, and of course, it's Chocolate Rice Pudding at my house. The following recipes are completely different, so try both and see which you flavor you favor! Remember the final results will only be as good as your ingredients. Use the best! Both can be topped with fresh whipped cream, but I think they're rich enough as is.


1-1/2 cups milk
1/2 cup half and half
1/3 cup sugar
dash of salt
1 cup uncooked rice
3/4 tsp Madagascar vanilla
3 ounces dark chocolate (75-85% cacao), finely chopped

Over low heat, bring milk, half and half, sugar and salt to nearly scalding temperature. Hint: Milk will not simmer, but it will steam when stirred at the near-scalding point.
Add rice to milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until rice is creamy and slightly soft.
Add vanilla and chopped dark chocolate to hot rice and stir until chocolate melts and becomes part of pudding.
Divide pudding into 4 ramikins or casserole dish and serve warm or chilled.


2 eggs
3/4 cup sugar
1/4 tsp salt
1/8 tsp cinnamon
1/2 cup DARK cocoa
1/4 cup cold milk
1- 1/2 cups hot milk
1 cup hot cooked rice
1 tsp Madagascar vanilla

Beat eggs slightly.
Combine sugar, salt, cinnamon & cocoa and slowly beat into eggs.
Stir in cold milk. Add hot milk and rice.
Cook until thickened, stirring constantly.
Stir in vanilla.
Pour into ramikins or put in casserole dish.
Serve warm or cold.

Friday, August 8, 2014

Double Chocolate Zucchini Muffins

Today is National Zucchini Day. Zucchini is such an abundant summer crop that you can plant one single plant and pick zucchini all summer long.

Zucchini is such an abundant summer crop. Plant a single plant, and you'll be picking zucchini all summer long. - See more at:

Zucchini seem to multiply overnight and take over the vegetable garden. I'm always surprised to find a zucchini  the size of a baby that I missed during my daily harvest. What to do? Luckily there are many recipes for zucchini, but I prefer mine with chocolate!

Depending on where you live, zucchini may be called courgettes or marrows (remember Hercule Poirot throwing the marrow over the fence in the opening of Agatha Christie's The Murder of Roger Acroyd?) and sometimes summer squash (although in my neck of the woods summer squash is a totally different color and squash).

So today, I decided to post an easy recipe for Double Chocolate Zucchini Muffins. You can also make this recipe as a quick bread.

Double Chocolate Zucchini Muffins
Makes 18 muffins

1/3 cup boiling water
2 cups shredded zucchini
1-1/2 cups flour
1/2 cup DARK cocoa
3/4 cup sugar
1-1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup canola oil
3 eggs
1 tsp Madagascar vanilla
1/2 cup dark chocolate (65-75% cacao), chopped into chunks

Preheat oven to 350.
In large bowl, pour boiling water over zucchini.
Add other ingredients (except chocolate chunks) and stir until just combined.
Fold in chocolate chunks.
Line muffin tins with paper muffin cups (or grease muffin tin)
Using 1/4 cup measure, pour batter into cups.
Bake for 30 minutes.

How easy is that?

Wednesday, August 6, 2014

Root Beer Float Bundt Cake

Today is National Root Beer Float Day. Just an FYI: A&W Root Beer is giving away small Root Beer Floats today, so you might want to get over to an A&W store this afternoon.

So what exactly is a Root Beer Float? Well, a root beer float is made from Root Beer and vanilla ice cream. To make a 'traditional' root beer float, add the root beer to a tall chilled glass, leaving a bit of room in top. Then slowly add a scoop of vanilla ice cream to the glass. Drizzle a small amount or root beer on top, and it will turn to foam. You might want to put a plate under the glass, because when the ice cream begins 'to float', it sometimes bubbles over! Sometimes people just mix the two together, but I like the very float-y way. A Root Beer Float is traditionally made with vanilla ice cream, but you can also make a Root Beer Float with Chocolate Ice Cream--it would be called either a brown cow or a black cow, depending on where you live. Each region in the U.S. has its own names. No surprise there!

But maybe you want to do something even more special than making an ice cream float to celebrate the day, but still maintain the root beer float flavor. And, you want to include lots of chocolate. I'm a huge fan of bundt cakes. They're easy and pretty! Well, then this recipe from the BrownEyedBaker is perfect. There's chocolate in both the Bundt Cake and the Frosting. Personally I rarely frost my bundt cakes, and I feel this cake has the flavor of the root beer float, but if you're all about frosting, make the frosting and ice the cake! Actually the frosting, itself, tastes like a root beer float! Lick the bowl!

Root Beer Float Bundt Cake

2 cups root beer (not diet root beer)
1 cup DARK unsweetened cocoa
1/2 cup sweet butter, cut into 1-inch pieces
1-1/4 cups granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 tsp salt
2 eggs

1. Preheat oven to 325 degrees F. Spray10-inch Bundt pan with nonstick cooking spray, or butter pan and dust with flour, shaking out excess flour; set aside.
2. In medium saucepan, heat root beer, cocoa powder, and butter over medium heat until butter melts. Add sugars and whisk until dissolved. Remove from heat and cool.
3. In medium bowl, whisk flour, baking soda, and salt together.
4. In small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mixture until just combined. Fold flour mixture into cocoa mixture. Do not overbeat. Lumpy is fine!
5. Pour batter into prepared pan and bake 35 to 40 minutes, rotating pan halfway through baking, until sharp knife inserted into cake comes out clean. Transfer pan to wire rack to cool. Loosen sides of cake from pan and turn onto rack.

Root Beer Float Fudge Frosting

2 ounces dark chocolate, melted and cooled slightly
½ cup sweet butter, softened
1 tsp salt
¼ cup root beer
2/3 cup DARK unsweetened cocoa powder
2 -1/2 cups powdered sugar

Put all ingredients in food processor. Pulse in short bursts until frosting is shiny and satiny, scraping sides of food processor a few times. (You can always use hand mixer or standing mixer)
Using spatula, spread frosting over cake in a thick layer. Let frosting set before serving.

Tuesday, August 5, 2014

Colonel Mustard in the Kitchen! Chocolate Merlot Mustard Brownies

Today is National Mustard Day. Not only is there a national holiday, but there's also a National Mustard Museum, the home of the world's largest collection of Mustards and Mustard Memorabilia.

According to the website, in 1992, Barry Levenson left his job as an Assistant Attorney General for the State of Wisconsin to open this museum. There are more than 5300 mustards from all 50 states and more than 60 countries. For the collector in me, there's the Gibbons Collection of mustard pots, antique tins & jars and vintage advertisements. Located on Hubbard Avenue in the heart of downtown Middleton, Wisconsin, the National Mustard Museum is open from 10 am to 5 pm, seven days a week — except New Years, Easter, Thanksgiving and Christmas. The online store never sleeps. Middleton neighbors Madison to the west, is only a 45-minute drive from Wisconsin Dells, just 2-1/2 hours from Chicago, and a mere 6,978 kilometers from Dijon, France.

But this is a Chocolate Blog, so why Mustard? Because Chocolate and Mustard go great together! I've posted a Spicy Chocolate Mustard Cookie recipe from Colman's Mustard. Add Merlot, and you're really speaking my language. What a wonderful blend of flavors.

The Napa Mustard Company has a wonderful Noyo Reserve Merlot 'n Chocolate Mustard.
It's great on pretzels and with sandwiches or just spread it on a piece of crunchy sourdough. It's sweet, salty and tangy!

Hop Kiln, one of my favorite wineries in Sonoma County, makes their own Merlot & Chocolate Mustard. It has a lovely smooth taste. Use as above.

And adapted from a recipe from the National Mustard Museum,  here's a recipe for Chocolate Mustard Brownies Created by Marliss Levin for  National Mustard Day celebration several years ago at The Mustard Museum. Mustard actually intensifies the taste of chocolate!


2 Tbsp  Chocolate Merlot Mustard
1 tsp fresh ground espresso
1/2 lb sweet butter
4 ounces unsweetened chocolate or very dark chocolate (85% or higher), chopped
2 cups brown sugar, packed
1 1/2 cup all purpose flour
4 eggs
2 Tbsp Madagascar Vanilla
1 cup chocolate chips or 1 cup of chunks of dark chocolate
Sifted powdered sugar

Preheat oven to 350 degrees.
Mix ground espresso in mustard and set aside.
Melt butter and chocolate together in top of double boiler or a pot on top of another with simmering water. Cool slightly.
Add brown sugar to chocolate mixture. Blend well.
Add flour and mix well.
Add eggs and mix until blended.
Stir in vanilla; add mustard/coffee mixture. Mix until well blended.
Fold in chocolate chips or chunks.

Spread in greased 13" x 9" pan.
Bake 30 minutes or until toothpick comes out clean.
Cool and cut into squares.

Monday, August 4, 2014

Chocolate Chip Cookie Day: Recipe Round-Up

Today is National Chocolate Chip Cookie Day, and if you read this blog, you know that I think you can't have enough recipes for Chocolate Chip Cookies. Here's a Round-Up of a few (so many more) Chocolate Chip Cookie recipes that have appeared on, mostly in the past year! For more chocolate chip recipes on this site, do a search.

What's your favorite Chocolate Chip Cookie Recipe? Post a link in the comments...or consider doing a guest post on


Vanishing Oatmeal Chocolate Chip Cookies

Bittersweet Chocolate Chip Cookies with Sea Salt

Gluten-Free Chocolate Chip Cookies: 2 Recipes

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Toll House Cookies: Vintage Ad & Original Recipe

Chocolate Chocolate Chip Cookies

Retro Chocolate Chip Cookies Ad & Recipe

Red & Green M&Ms "Chocolate Chip" Cookies

Oatmeal Chocolate Chunk/Chocolate Chip Cookies: National Oatmeal Day

Chocolate Cricket Chip Cookies

Honey Chocolate Chip Cookies: Baking with Honey Tips

Zucchini Chocolate Chip Cookies: National Zucchini Day

Double Tree Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Oatmeal Raisin Walnut Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies in a Jar

Chocolate Chip Cookies in a Jar

Toll House Stars and Stripes Cookies

Bacon Chocolate Chip Cookies

And, I saw this very odd Chocolate Chip Cookie Crime story this morning in the Huffington Post. "Man Faces Attempted Murder Charge After Fight with Roommate Over Chocolate Chip Cookies!"A Cookie to Die For?

Saturday, August 2, 2014

S'mores Ice Cream Sandwiches and more!

Today is National Ice Cream Sandwich Day. Every day can be a gourmet ice cream sandwich day as long as you have great cookies and great ice cream. One of my favorite ice cream sandwiches is made with Dark Chocolate Pepperidge Farm cookies and Ben & Jerry's Cherry Garcia ice-cream. How easy is that?  Try it with Chocolate Cookies and Chunky Monkey Ice Cream, too.

You can always make your own cookies and ice cream, but putting good quality cookies together with wonderful ice cream works well and is fast and easy. Hint: depends how big your cookies are, but you can cut a softened chunk of ice cream using a cookie cutter the approximate size of the cookie. Press lightly until ice cream matches or is just a bit bigger than the size of the cookies, bottoms facing in. Roll the sides of each sandwich in chocolate chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours

Here's a link to Two Ice Cream Sandwich recipes I've posted:

Chocolate Chip Ice Cream Sandwich 

Peppermint Patty Ice Cream Sandwiches

And here's another! Summertime is all about S'mores on the Grill, but these S'mores Ice Cream Sandwiches from AllYou July 2008 are frozen, easy and delicious! Graham Crackers work well in ice cream sandwiches because they're sturdy when you make the sandwiches, but then they soften up when you freeze them. I will admit that I usually have a jar of Marshmallow Fluff in the pantry for times like this. Using Rocky Road Ice Cream is perfect in these S'mores Ice Cream Sandwiches, but as always, use what you have. I always have high quality dark chocolate on hand, but if you want a more traditional S'mores, chop up a Hershey Bar!

S'mores Ice Cream Sandwiches
Makes 8 sandwiches (because 1 is not enough!)

8 graham crackers, broken in half
1/2 cup Marshmallow Fluff
1 1/2 ounces dark chocolate (65-75% cacao) chocolate, finely chopped
1 pint rocky road ice cream, softened

Spread 8 graham cracker halves with Marshmallow Fluff and set aside.
 Put dark chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth. With a spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.
Spoon 1/4 cup softened Rocky Road ice cream onto each marshmallow-topped cracker.
Top with chocolate-covered graham, chocolate side down, pressing gently.
Serve immediately, or wrap in plastic and return to freezer.
Sandwiches will keep, frozen, for 2 days.

Celebrate Ice Cream Sandwich Day!