BETTER BACON BROWNIES: National Bacon Day!

Today is National Bacon Day! I've posted several chocolate bacon recipes over the years for today's holiday and also for International Bacon Day in September. Bacon provides a great saltiness that complements chocolate. This recipe is adapted from AllRecipes.com.  Of course, you can add more bacon if you'd like. I love that you caramelize the bacon in this brownie recipe. No time to caramelize or cook the bacon? Costco has a great deal on Bacon Crumbles made from real bacon! Just throw them into your favorite Brownie recipe!

Better Bacon Brownies

Ingredients
1/4 pound bacon, cut into 1/4-inch dice
2 Tbsp honey
1/2 cup melted unsalted butter
1 cup brown sugar
1/4 cup white sugar
1 1/2 tsp vanilla extract
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup DARK cocoa powder
1/4 tsp salt
1/2 cup dark chocolate chips (or chopped chocolate)

Directions
Preheat oven to 350 degrees F.
Grease 8-inch square baking dish.
Fry bacon in skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until foaming subsides. Remove bacon with slotted spoon to plate to cool.
Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.
Sift flour, cocoa powder, and salt together in bowl; add to egg mixture.
Fold bacon and chocolate chips into mixture; pour into prepared baking dish.
Bake in preheated oven until toothpick inserted into center comes out clean, 25 to 35 minutes.
Allow brownies to cool for 20 minutes before cutting into squares.

CHAMPAGNE TRUFFLES: New Year's Eve

It should be no surprise that December 31 is National Champagne Day, since it's the Perfect Food Holiday for New Year's Eve. I've done many wine/champagne chocolate pairing events with my company TeamBuilding Unlimited, and we often begin with a trivia quizz. How many bubbles in a bottle of champagne? 49 million to 250 million! Now, that's a lot of bubbles.

You won't have any bubbles in these Champagne Truffles, but you will taste the Champagne.. and the Cognac. This is my favorite Champagne Truffle recipe. This recipe uses more champagne than most Champagne Truffle recipes, and the Cognac adds zip. If you're in a pinch, you can use a different type of sugar or cocoa to coat the truffles. The sanding sugar, though, gives it a festive New Year's Eve appearance!

No time to make these? Here's a link to Champagne Truffles you can buy to ring in the new year!

Martha Stewart's Champagne Truffles
Makes about 3 dozen

Ingredients
1/2 cup heavy cream
8 ounces dark chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 Tablespoon Cognac
Coarse sanding sugar, for rolling

Directions
Bring cream to boil in small saucepan over medium-high heat. Immediately pour hot cream over chocolate in medium bowl; stir until smooth. Stir in Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. (or more!!)
Using small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate truffles at least 30 minutes or up to 3 days before serving.

You can also use unsweetened cocoa or confectioner's sugar if you don't have sanding sugar. This recipe was in Martha Stewart's wedding section, so the sparkly white sugar looks great for weddings and holidays, but cocoa tastes just as good.. just different.

What Is Sanding Sugar?
Sanding sugar is large crystal sugar used as edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. You can order Sanding Sugar online or buy it in cake decorating departments.

CRUSHED PEPPERMINT CHEESECAKE WITH PEPPERMINT OREO CRUST

Here's a great dessert to make for New Year's Eve --or anytime. It's a Sunset Magazine recipe for Crushed Peppermint Cheesecake! Cheesecake is one of my favorite foods. You can leave off the Crushed Peppermint and peppermint oil for a traditional cheesecake, if you want. This recipe is quite versatile. But I love peppermint and chocolate, especially during the holidays, and when you add butter, cream cheese, and sour cream..well what's not to like? This is a wonderful holiday dessert!

CRUSHED PEPPERMINT CHEESECAKE

Ingredients
12 ounces creme-filled chocolate sandwich cookies, (Oreos or Trader Joe's Candy Cane Joe Joes) broken into pieces
3 Tbsp unsalted butter, melted
1- 1/2 pounds cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 Tbsp all-purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 cup coarsely crushed peppermint candy

Directions
Place cookies in heavy zip-lock plastic bag and crush with rolling pin. Pour into buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in bowl, with mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run knife around edge of pan rim. Place pan on wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with hands.

Cartoon of the Day: The Cup of Cheer

CHAMPAGNE BROWNIES: Happy New Year!

Here's a great recipe for Champagne Brownies for your New Year's Eve celebration! Make these today or wait until National Champagne Day, December 31! What better way to ring in the New Year and celebrate Champagne Day  -- Champagne and Chocolate! 

CHAMPAGNE BROWNIES

Ingredients 
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne

Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.

Want to be festive? Cut these brownies into stars or decorate with edible gold...

Serve with your favorite Champagne!

Cartoon of the Day: Crime Victim

CHAMPAGNE CHOCOLATE CAKE for your New Year's Eve Celebration!

I love champagne and chocolate! Here's the perfect addition to your New Year's Eve Celebration: Champagne Chocolate Cake! Such an easy recipe, too!

Champagne Chocolate Cake

Ingredients
2 cups sifted cake flour
1/4 cup DARK cocoa
1 1/2 cups sugar (superfine is best, regular is ok), divided
1 Tbsp baking powder
1/2 tsp salt
3/4 cup Champagne
5 Tbsp vegetable oil
1 1/2 tsp pure vanilla extract
7 large egg yolks
7 large egg whites, at room temperature

Directions
Preheat oven to 325F. Use an ungreased 10" Bundt Pan.
In large bowl, whisk together flour, cocoa, sugar (reserving 2 Tbsp), baking powder, and salt.
In medium bowl, whisk together champagne, vegetable oil, vanilla, and egg yolks, then pour into dry ingredients and whisk until just smooth.
In another large bowl, using electric mixer, beat egg whites to stiff peaks. Add remaining 2 Tbsp of sugar gradually, starting when whites begin to get foamy.
Once egg whites have reached stiff peaks (do not overheat), gently whisk 1/4 of egg whites into champagne batter. Gently, working in two additions, fold remaining beaten whites into champagne batter until no streaks of egg white foam remain visible and batter is uniform color. Be sure to scrape sides and bottom of bowl well.
Pour into ungreased bundt pan and bake for 50-60 minutes, until top of cake springs back when gently touched and toothpick inserted into center comes out clean.
Invert onto wire rack and let cool completely.
Once cooled, run knife around the edges and turn cake out onto a serving platter.
Dust with powdered sugar or cocoa.

Serve with vanilla ice cream or whipped cream.

Cartoon of the Day: The Entree

What to do with Leftover Candy Canes: National Candy Cane Day!

December 26 is Boxing Day, but it's also Candy Cane Day. Do you have a lot of candy canes left over? Are they still hanging on the tree? Grab a few and make one of these easy recipes! Chocolate and Candy Canes are a great post-holiday treat!

History of the Candy Cane: 

During the 17th century, Europeans adopted Christmas trees as part of Christmas celebrations, and they often made cookies and sugar stick candy as decorations. The first historical reference to the familiar cane shape goes back to 1670, when the choirmaster at the Cologne Cathedral in Germany, bent the sugar sticks into canes to represent a shepherd's staff. The all white candy canes were given out to children during the nativity services. This tradition of handing out candy canes during Christmas services spread throughout Europe and later to America.

The first historical reference to the candy cane in America goes back to 1847, when German immigrant August Imgard decorated the Christmas tree in his Wooster, Ohio home with candy canes.

About fifty years later the first red-and-white striped candy canes appeared. No one knows who exactly invented the stripes, but Christmas cards prior to the year 1900 showed only all white candy canes. Christmas cards after 1900 showed illustrations of striped candy canes. Around the same time, candy-makers added peppermint and wintergreen flavors to their candy canes and those flavors then became the traditional favorites.

1. Hot Chocolate with Candy Canes! Use the candy cane as a stirrer. It will eventually melt and flavor your hot chocolate, coffee, or tea. Of course, a chocolate dipped candy cane is even better!

2. Candy Cane Chocolate Marshmallows. Dip marshmallows in melted dark chocolate and roll in crushed Candy Canes.

3. Candy Cane Truffles

4. Candy Cane Fudge

5. Chocolate Candy Cane Cookies

6. Chocolate Candy Cane Bark

7. Chocolate Covered Candy Canes

8. Chocolate Candy Cane Cheesecake

9. Chocolate Candy Cane Trifle

10. Peppermint Stick Cake:

No Comment: Retro 1955 Ad with Recipe for Fruit Cocktail Eggnog Pie!

 No Comment: Retro Ad, December 1955. Happy Holidays!

CHRISTMAS SCONES

Scones are the perfect pastry for the holiday! There are so many varieties, but being that we're in the holiday season, I thought I'd post a great recipe for Christmas Scones.

A scone is the perfect accompaniment to a cup of tea, and I imagine you'll need lots of cuppas during the upcoming holidays. I serve my scones with clotted cream and jam, but then my grandmother spent many years in England, and we adopted some of the British ways of eating and drinking.

Scones like biscuits are made from flour, leavening, a little salt, some fat, milk, and a bit of sugar. As in making biscuits, you cut the fat into the dry ingredients, add liquid, roll, and bake.. But that's where the similarity ends. The texture of a scone is completely different from that of a biscuit. Scones are denser, drier, and more crumbly. They usually contain less butter, too. One other main difference is that in the making of scones, you use your hands to massage the butter into the dry ingredients. This will help create the proper texture.

This recipe for Scones is originally from Epicurious. You can change up the nuts and fruits for different seasons, but here's one especially for the Winter holidays.

CHRISTMAS SCONES

Ingredients
1 cup plus 2 Tbsp sugar
2 Tbsp fresh lemon juice, divided
3 cups all purpose flour
1 Tbsp baking powder
1 Tbsp finely grated lemon peel
1 tsp salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries (I use Trader Joe's unsweetened)
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

Directions
Position rack in top third of oven; preheat to 375°F.
Line baking sheet with parchment paper.
Whisk 2 Tbsp sugar and 1 Tbsp lemon juice in bowl for glaze.
In large bowl, whisk flour, baking powder, lemon peel, salt, and 1 cup sugar. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and 1 Tbsp lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges.
Transfer to baking sheet; brush with glaze.
Bake scones until golden and tester comes out clean, about 18 minutes.

CHOCOLATE EGGNOG: History and Recipes to Celebrate National Eggnog Day!

Today is National Eggnog Day. Perfect for Christmas Eve.  Eggnog evokes the holiday spirit, and Chocolate Eggnog... and how delicious can you get? There are so many variations. Following are three great recipes.  

FYI: this wonderful rich drink can be spelled as one word or two: egg nog or eggnog, so I'm going to change it up in the recipes below.

The History of Eggnog From Wikipedia:

The origins, etymology, and the ingredients used to make the original eggnog drink are debated. Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk.

The "nog" part of its name may come from the word noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. However, the British drink was also called an Egg Flip (from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it).

Another story is that the term derived from egg and grog, a common Colonial term used for the drink made with rum. Eventually, that term was shortened to egg'n'grog, then eggnog. One very early example: Isaac Weld, Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: "The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;..."

In Britain, the drink was popular mainly among the aristocracy. Those who could get milk and eggs mixed it with brandy, Madeira or sherry to make a drink similar to modern alcoholic egg nog. The drink is described in Cold Comfort Farm as a Hell's Angel, made with an egg, two ounces of brandy, a teaspoonful of cream, and some chips of ice, where it is served as breakfast.

Eggnog crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey, and eventually bourbon in particular, as a substitute.

The Eggnog Riot occurred at the United States Military Academy on 23–25 December 1826. Whiskey was smuggled into the barracks to make eggnog for a Christmas Day party. The incident resulted in the court-martialing of twenty cadets and one enlisted soldier.

Chocolate Eggnog
 from Woodhouse Chocolate via The Nibble

Ingredients
6 eggs
1/4 cup sugar
Dash of salt
3 cups whole milk
6 ounces of quality dark chocolate, chopped
2/3 cup cold heavy cream
2 tsp vanilla extract
1 Tbsp freshly-ground nutmeg
1/2 cup Bourbon
Whipped cream
Fresh-grated nutmeg for garnish

Directions
Place chopped chocolate in medium mixing bowl and set aside. Also have at the ready the heavy cream in measuring cup or pitcher.
In second medium-size bowl, whisk together eggs, sugar and salt. Whisk in milk, then pour mixture into saucepan.
Heat egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Be careful to heat gently and remove from heat as soon as the mixture reaches 160°, or eggs will curdle.
Pour about 1/2 cup of hot egg/milk mixture over chocolate and pour rest back into bowl in which you whisked it in. Immediately, stir cold cream into the egg/milk mixture in bowl (not chocolate bowl). With small whisk, start whisking in center of chocolate mixture, working in small, circular motions to emulsify chocolate.
When you have smooth, homogenous mixture, gradually add rest of egg/milk mixture.
Whisk in vanilla, nutmeg, and Bourbon.
Chill for several hours, preferably overnight, to mellow flavors.
Serve cold, with dollop of whipped cream and sprinkling of grated nutmeg.

Spicy Mexican Chocolate Eggnog 
from Martha Stewart

Ingredients
2 quarts whole milk, plus more if needed
1 3/4 cups sugar
1/2 tsp coarse salt
1 vanilla bean, seeds scraped and pod reserved
4 cinnamon sticks
12 egg yolks
5 ounces bittersweet chocolate, melted
3 ounces milk chocolate, melted
2 cups heavy cream
1 1/4 cups brandy
Whole nutmeg, for garnish
Cayenne pepper, for sprinkling

Directions
Heat 2 quarts milk, sugar, salt, vanilla seeds and pod, and cinnamon sticks inlarge pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
Prepare ice-water bath. Whisk yolks in medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks.
Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
Whisk cream until soft peaks form. Pour cooled eggnog into large serving bowl, and add brandy (Add more milk to eggnog if necessary to reach desired consistency.)
Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne.
Serve immediately

Easy White Chocolate Egg Nog 
from Sandra Lee, Food Network

Ingredients 
1 quart egg nog
1/2 cup white rum
1/2 cup white chocolate liqueur
1 cup whipped topping
Grated white chocolate, for garnish
Pumpkin pie spice, for garnish

Directions
In punch bowl, combine eggnog, rum, and white chocolate liqueur.
When ready to serve, whisk egg nog to make it frothy and pour mixture into cups.
Place 1 heaping tablespoon of whipped topping into each cup.
Garnish each with grated white chocolate and sprinkling of pumpkin pie spice.

Cartoon of the Day: Brownies for Santa

DARK CHOCOLATE EGGNOG TRUFFLES: National Eggnog Day

Tomorrow is National Eggnog Day! Eggnog is definitely the beverage of the season, so be sure to get some so you can make Dark Chocolate Eggnog Truffles! You can never have enough truffles during the holidays! Buy the best eggnog you can--or make your own! I love Dark Chocolate Eggnog Truffles! They make wonderful gifts, too!

Dark Chocolate Eggnog Truffles

Ingredients
3/4 cup eggnog
11 ounces dark chocolate - 65%+ cacao, chopped
3 Tbsp unsalted butter, chopped
2 Tbsp superfine sugar
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon

Directions
Heat eggnog over medium heat almost to boiling point, whisking constantly. Do not boil.
Immediately remove pan from heat, turn heat to low. Add chocolate and butter to eggnog. Stir until chocolate is completely melted, returning to low heat if necessary.
Pour mixture into mixing bowl and beat with electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until mixture is firm but pliable.
In small bowl, mix superfine sugar with nutmeg and cinnamon; set aside. (you can also add cocoa)
Take 1 teaspoon of chocolate mixture and roll into ball, then roll in sugar mixture.
Place truffle in foil cup or on waxed paper tray (I don't use cups but they look festive if you do). Repeat.
Store truffles in airtight container in refrigerator.

Don't have time to make Eggnog Truffles? 
Starbucks sells Eggnog Latte Truffles. 
Godiva has them in their 12 piece Truffle Holiday Box.
Check with your local chocolatier!

CHOCOLATE-BERRY SANDWICH COOKIES: National Cookie Exchange Day

Photo: Bonne Maman

It should come as no surprise that December is National Cookie Month. I would venture to say that more cookies are baked this month than any other. Today is National Cookie Exchange Day, and I'll bet a lot of you are doing that today or have been doing that this past week! Well, here's a great cookie for your exchange with friends and family: Chocolate-Berry Sandwich Cookies.

I love Bonne Maman preserves and jellies. There's nothing quite like Bonne Maman for flavor--and I love the jars. I use the jars for layering 'Brownies in a Jar' and other fun gifts, as well as presenting various 'foods' on a stick. I also used several jars this year for flavored sugars. And, on my desk, I have a few jars filled with office supplies and pencils and pens. The jar is such a great shape (see end of post), I always find a use for them. They never end up in the recycling bin because I "recycle" them 'in-house.'

But loving the jar doesn't take precedence over loving the taste of the Bonne Maman delicious preserves and jellies. They are truly fabulous. The Bonne Maman website has lots of great recipes using their products. You'll want to have a peek. One of my favorites is this recipe for Chocolate-Berry Sandwich Cookies. If you don't have time to make the cookies from scratch, just grab your favorite chocolate cookies, make the filling, and assemble. Perfect for the holidays! Very Festive.

CHOCOLATE-BERRY SANDWICH COOKIES

Ingredients

Cookies
3 cups all-purpose flour plus extra for shaping and rolling
2/3 cup natural cocoa powder, sifted
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
 1/2 teaspoon vanilla extract

Strawberry or Cherry Filling 
4 tablespoons unsalted butter, room temperature
1 tablespoon confectioners’ sugar
3/4 cup Bonne Maman Strawberry Preserves or Cherry Preserves 

Directions 

Make the cookies:
In medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In bowl of stand mixer fitted with paddle attachment, cream together butter and granulated sugar on medium speed until pale yellow and airy, about 5 minutes.
Add egg and vanilla and beat just until incorporated. Reduce mixer speed to low, add flour mixture and mix until evenly combined.
Turn dough onto lightly floured work surface and divide into two equal pieces. Shape each mound of dough into ball, flatten into disk, wrap in plastic wrap, and chill for at least 1 hour or overnight.

Preheat oven to 350° and line rimmed baking sheet with parchment paper.
Use rolling pin to roll one of chilled cookie dough discs into a 1/4 inch thick sheet.
Use 2 1/2 inch round cookie cutter to cut dough into circles and place them 2 inches apart on prepared baking sheet.
Bake cookies until their edges are firm and centers are slightly soft and puffed, 8 to 10 minutes.
Use metal spatula to transfer cookies to wire rack to cool completely.
Repeat with remaining cookie dough.
Cool cookies completely before filling.

Make filling: 
In bowl of stand mixer fitted with paddle attachment, beat butter and confectioners’ sugar together on medium speed until light and airy, about 5 minutes.
Turn off mixer, remove bowl from the mixer stand and stir in strawberry (or cherry) preserves.
Transfer filling to a piping bag fitted with small tube tip and pipe 1 to 2 tablespoons of the filling on the center of half of the cookies (or use spoon to scoop the filling).
Top each filling-topped half with another cookie and press down slightly to evenly distribute the filling.
Serve immediately. 

BUTTERSCOTCH YULE LOG: Retro Ad with Recipe for Winter Solstice

I posted a wonderful but more complicated recipe for a Yule Log aka Buche de Noel yesterday, but I love this easy and delicious Yule Log for the Winter Solstice. "Almost as easy as falling off a you-know-what." It's a great Retro Ad and recipe!

Ice Cream Yule Log aka Bûche de Noël for the Winter Solstice

The Winter Solstice is upon us, and what could be more fitting that a Yule Log aka Bûche de Noël. And yes, it can also be served for Christmas. We all know about these cross-over traditions of winter holidays.

The tradition of the Yule Log spans millennia and actually precedes Christianity. Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness at the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to a log-shaped Christmas cake or"Bûche de Noël."

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. Personally I think chocolate looks the best! How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Chocolate or Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 ounces) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Directions
Preheat oven to 350° Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
Prepare cake mix according to package; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
Run metal spatula around edges of cake to loosen; sift 1 Tbsp sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

***

Life, Love and Sugar has a different easy recipe for Yule Log Cake (Buche de Noel). Here's a link for step by step directions.

Don't have time to make your own? Baskin & Robbins usually has Ice Cream Buches de Noel for sale. You get to pick the ice cream flavor you like. They're ready for take-out or they'll customize it for you. Check with them, though, because 2021 is yet another 'special' year.

 

Cartoon of the Day: The Pantry

VINTAGE CHRISTMAS COOKIE ADVERTISEMENTS

I love Retro and Vintage Ads, so I thought I'd put together some Retro/Vintage Christmas Cookie Advertisements. Great ideas for your holiday cookie decorating! Enjoy!

CHRISTMAS M&M's MAGIC BARS

I love M&M's.They're always a great addition to cookies, bars, and brownies! Here's an easy holiday treat to make with the Christmas Red & Green M & M's: M & M Magic Bars! So festive. Recipe adapted from The Food Network.

Christmas M & M's MAGIC BARS

Ingredients 
8 Tablespoons unsalted butter, melted, plus more for buttering the dish
14 chocolate graham crackers
One 14-ounce can sweetened condensed milk
One 10-ounce bag mint chocolate chips
1 cup cocktail peanuts, coarsely chopped
 2 cups mini marshmallows
1/2 cup red and green M&M's
1/2 cup coarsely chopped candy canes
1/4 cup red and green sprinkles

Directions
Position oven rack in center of oven and preheat to 350 degrees F.
Line 9-by-13-inch baking dish with foil, leaving 2-inch overhang on both sides. Butter foil. Pulse graham crackers into fine crumbs in food processor. Add melted butter and pulse to combine (mixture should hold together when squeezed).
Transfer mixture to prepared baking dish and press it into bottom in even layer, using bottom of measuring cup to help. Pour sweetened condensed milk over crumbs. Sprinkle chocolate chips, peanuts, marshmallows, M&M's, candy canes and sprinkles over condensed milk.
Bake until  sides are golden brown and begin to pull away from baking dish, 30 to 35 minutes.
Let cool completely, about 1 hour. Using foil liner as handles, lift bars out of baking dish; remove foil.
Cut into 24 bars.

CHOCOLATE MAPLE SYRUP & CHOCOLATE MAPLE SYRUP TRUFFLES: National Maple Syrup Day!

Today is National Maple Syrup Day. When I was young, we traveled to Canada, Maine, and Vermont for fishing trips (my father was a fresh water fisherman). One of my fondest memories was seeing the taps in the maple trees in the woods. So magical to me.. a city kid. They were just like beer taps (or for me at that age, they probably looked like soda fountain taps). Tapping the trees for maple syrup was always the highlight of these trips. This experience broadened the school history lesson about the early settlers and Maple Syrup. Of course the indigenous people tapped the trees first, but that wasn't part of our lesson at that time. 

An individual maple tree can be tapped one to three times per year (depending on how big the diameter of its trunk is), producing up to 13 gallons of sap every one to two month harvesting season. Maple trees keep the starch inside their roots and trunk before winter sets in which is then later converted to sugar that appears in the tree's sap in winter and early spring.

It is the starchy sugar that makes maple syrup so characteristically sweet. In order to turn sap into sugar, it's heated and boiled to evaporate the excess water, with the concentrated syrup remaining. Sugar shacks were set up for this process, and those were also available for viewing in small Vermont and Canadian towns. I imagine they still are.

Want to know more about the history of Maple Syrup? Read "Tapping into the history of maple syrup" at Chronically Vintage.

What to do with maple syrup? Well, growing up, maple syrup at our house came in a little crock and was only used to pour over waffles and pancakes. But Maple Syrup is actually a great item to have in your pantry and can be used in lots of ways. Maple syrup is a healthy alternative to sugar in many baked goods and desserts.

Conversion tips:
Substitute an equal amount of maple syrup for sugar.
For each cup of syrup, reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about a quarter of a cup.
Maple syrup can also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.

And, with the holidays coming up, here are two great recipes to make and give or serve: Chocolate Maple Syrup and Chocolate Maple Truffles.

CHOCOLATE MAPLE SYRUP

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

Directions
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.

CHOCOLATE MAPLE SYRUP TRUFFLES
This recipe is from the Pure Canadian Maple Syrup site. 

Ingredients for Centers 
1/2 cup pecans, toasted
4 ounces bittersweet chocolate
2 cups dates, pitted and chopped
2 Tbsp pure maple syrup
1 Tbsp orange juice, just squeezed
1 Tbsp Grand Marnier or other liqueur optional

Ingredients for Coating
8 ounces premium quality bittersweet chocolate
1/4 cup unsweetened cocoa powder, sifted

Directions
To prepare the centers, melt 4 ounces of bittersweet chocolate in double boiler over gently simmering water until completely melted, stirring only once or twice. Set aside.
Chop dates by hand, so they're not sticky (can become sticky if you use a food processor) If you are using food processor, place pecans in with the dates and pulse.
Add melted chocolate, Maple syrup, orange juice and liqueur; pulse until mixture just comes together. Alternatively, you can mix the ingredients together by hand in a medium mixing bowl.
To form and coat truffles, prepare coating:
Melt remaining 8 ounces of bittersweet chocolate over double boiler of gently simmering water and cool to about 90°. While chocolate is cooling, form truffles. Line cookie sheet with parchment paper. Form truffles into small tiny bite sized balls. Place cookie sheet of truffles to left of you. Place melted chocolate in front of you and have sifted cocoa to right of you To far right have cookie sheet lined with parchment paper and or paper truffle cups ready to place coated truffles.

PEANUT BUTTER KISSES aka PEANUT BLOSSOM COOKIES for the Holidays!

There's still time to make these fabulous and easy Peanut Blossom Cookies (aka Peanut Butter Kisses) for the Holidays. Such a wonderful Retro Cookie!

PEANUT BLOSSOM COOKIES aka PEANUT BUTTER KISSES

Ingredients
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
3-1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 10-ounce packages Hershey's Kisses

Directions
Cream sugars, butter, and peanut butter. Beat in eggs, milk, and vanilla. Sift together flour, soda, and salt; stir into egg mixture. Shape into balls; roll in additional granulated sugar. Place on ungreased cookie sheet. Bake in 375 F oven for 10 to 12 minutes. Immediately press a chocolate candy into each.
Makes 7 dozen.

SNOWBALLS: National Cupcake Day!

This Retro Ad & Recipe for Snowballs (Most-praised Cupcakes) is great for National Cupcake Day, Christmas, and any Snow Dy! The Swift'ning Ad calls these cupcakes, but I grew up calling them Snowballs.

Swiftn'ing, by the way, was a lard-based product, developed by Swift & Company during the 1940s. It was marketed as an all purpose shortening and contained a mixture of both animal and vegetable fats.

 

MINCEMEAT PIE: History & Recipe for Chocolate Mincemeat Pie!

There's something very odd about the notion of mincemeat pie, but it's all in the name. For many, Mincemeat Pie is a holiday tradition. My sister's Mother-in-Law always made mincemeat pies for the holidays, so when I saw this Retro Advertisement with a tip from Elsie the Borden Cow,  I just had to post it. And, here's a little history on Mincemeat Pies -- and a recipe for individual Chocolate Mincemeat Pies!

What exactly is mince meat? Mincemeat (one word or two) is a mixture of currants, raisins, sugar, apples, candied citrus peel, spices, and suet, typically baked in a pie.

History of Mincemeat from: Whatscookingamerica.net

Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England, where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. This pie is a remnant of a medieval tradition of spiced meat dishes, usually minced mutton, that have survived because of its association with Christmas. These pies have also been known as Christmas Pies. Mince pie as part of the Christmas table had long been an English custom. Today, we are accustomed to eating mince pie as a dessert, but actually "minced" pie and its follow-up "mincemeat pie" began as a main course dish with with more meat than fruit (a mixture of meat, dried fruits, and spices). As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased accordingly. Read more HERE.

And what's a chocolate blog without chocolate? Here's a great recipe from the BBC for individual Chocolate Mincemeat Pies.

CHOCOLATE MINCEMEAT PIES

Ingredients
10 ounces plain flour, sifted
4½ ounces icing sugar, sifted (powdered/confectioners sugar)
2 oz cocoa powder, sifted
pinch salt
7 oz cold butter, diced
2 free-range egg yolks
1 lb 2 ounces ready-made mincemeat
2 clementines, zest and juice
2 Tbsp milk
1 free-range egg, beaten

Directions
Mix flour, icing sugar, cocoa powder and salt together in a bowl. Mix in butter with fingertips until mixture resembles breadcrumbs. Stir in egg until the mixture comes together in clumps (you may need to a little cold water).
Knead the dough briefly until smooth, wrap in plastic wrap and leave to chill in refrigerator for one hour.
Preheat oven to 400F.
Mix mincemeat, clementine zest, and juice together in bowl.
Remove pastry from fridge, and roll out to thickness of 1/4 inch.
Using a 3 inch fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin.
Fill each hole with two teaspoons of mincemeat mixture and brush edges with a little milk.
Using a 2 1/2 inch fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips.
Re-roll any remaining pastry and cut out snowflakes or star shapes to decorate top.
Brush top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg.
Bake in oven for 20-25 minutes, or until pastry is cooked through.

15 UNIQUE COCOA RECIPES for National Cocoa Day!

Today is National Cocoa Day,  and it's blustery outside. We're having what is now known as an atmospheric river! It's a great day for a good cup of Cocoa. I always post on National Cocoa Day. Cocoa or Hot Chocolate, whatever you call it, it's great--all year round!

Want to know the difference between Natural and Dutch Process Cocoa? Click HERE.

Following are variations on classic Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd. Some use cocoa powder, others use chocolate bars, some use both, but all are delicious. If you have a favorite cocoa recipe, comment below with a link!

Peppermint Hot Cocoa

Ingredients
1 cup milk
1/2 cup cream
1 Tbsp vanilla
3/4 cup granulated sugar
8 ounces 70-80% cacao chocolate, chopped
1 tsp salt
1/4 tsp peppermint oil

Directions: Add milk, cream, vanilla, and sugar to pot and place over medium heat. When milk mixture is hot, add chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.

Eggnog Hot Cocoa
What would the holidays be without eggnog? Try this and let me know what you think!

Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 Tbsp unsweetened Dark Cocoa powder
1/2 tsp ground nutmeg

Directions: In blender or processor,  combine egg, milk, water, cocoa, and nutmeg, blend until well mixed. Transfer mixture to top of  double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.

Argentinian Hot Cocoa

Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madagascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces

Directions: Heat milk, sugar, and vanilla in pan until almost boiled. Remove from heat and divide  into 4 mugs. Immediately, put piece of chocolate in each mug. It will melt and have a fabulous taste.

Mexican Hot Chocolate

Ingredients:
2 tsp good-quality ground DARK cocoa
1 tsp sugar, plus extra to taste
¼ tsp ground cinnamon
½ tsp ground almonds. You can add more if you want a thicker texture.
1 cup milk

Directions: Mix all ingredients, except milk, together in empty, clean glass jar. Shake until completely combined. Heat  milk in a pan and add chocolate mix. Bring to boil and reduce  heat. Simmer for about 2 minutes, stirring constantly; use small whisk to froth milk. Serve hot.

Mexican Hot Chocolate II

Ingredients
5  ounces dark Mexican Chocolate
2 Tbsp honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling

Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in milk and let sit over low heat until chocolate is too warm to touch. In bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.

Honey Hot Cocoa  

The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower.

Ingredients
4 Tbsp unsweetened cocoa powder
4 Tbsp honey
4 cups milk

Directions: Combine ingredients in medium-size sauce pan. Heat over low heat, stirring occasionally until hot.

Hot Cocoa with Brown Sugar

Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt

Preparation: In double boiler (or saucepan over a saucepan), melt chocolate and water together. Slowly mix in milk, sugar, and salt. Whisk until chocolate is smooth and blended.

Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!

Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao, chopped

Directions: Simmer milk, cream, and sugar together until just boiling. Stir in chocolate until melted. Don't let it boil. Serve warm in mugs.

Spicy White Hot Cocoa

Ingredients
4 cups milk
7 ounces good white chocolate (Guittard, Ghirardelli, Green & Black), chopped
1 egg, beaten
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of  simmering water, or in top part of double boiler. Melt chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in egg until smooth. Gradually whisk in one cup of milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.

Peppermint White Chocolate Cocoa

Ingredients:
8 ounces white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream

Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about 1 hour. Heat milk to simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.

Candy Cane Cocoa   
variation on recipe from Sean Paajanen at About.com

Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream

Directions: In sauce pan bring milk to simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with candy cane stirring stick.

Brandied Hot Cocoa

Ingredients 
4 cups milk
4 ounces dark chocolate, chopped
2 Tbsp sugar
1/2 tsp chili powder
5 Tbsp brandy
6 Tbsp whipped cream
4 tsp unsweetened DARK cocoa powder, sifted

Directions 
In saucepan, bring milk just to boil. Remove from heat.
Put chocolate in small saucepan and add 2 Tbsp hot milk. Stir over low heat until chocolate has melted, then stir chocolate mixture back into hot milk.
Add and stir in sugar. Stir in brandy and pour into four heatproof glasses.
Top each with whipped cream and sprinkle with sifted cocoa.

Kahlua Hot Cocoa

Ingredients
1/2 ounce semisweet chocolate
3/4 cup whole milk
1/2 cup coffee
2 Tbsp cocoa
1/2 tsp Madagascar vanilla
1/4 tsp salt
2 Tbsp Kahlua

Directions
Melt chocolate in saucepan over another saucepan over simmering water.
Once melted, add all other ingredients except Kahlua.
Raise heat to medium high, whisking constantly, until mixture is smooth and just starting to bubble (2-3 minutes).
Remove from heat, stir in Kahlua.
Pour into mug and serve.
Add marshmallows or whipped cream as you see fit.

English Toffee Cocoa

Ingredients
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces dark chocolate (70% cacao), chopped
1 tsp Madegascar vanilla extract
1/4 cup English toffee, crushed
Whipped cream
Unsweetened cocoa powder

Directions
Combine milk, water, and sugar in saucepan and sttir over medium heat until just boiling.
Remove from heat, and stir in chocolate and vanilla.
Beat with whisk until chocolate is melted and mixture is frothy.
Pour hot chocolate into 2 big mugs.
Top with whipped cream and crushed English toffee. Sprinkle with cocoa powder.

Salted Caramel Hot Chocolate

Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp Madagascar Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut Syrup from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)

Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup and Caramel Sauce Pour into coffee cup and top with whipped cream, caramel drizzle, and sea salt  

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. My sister, Judie Siddall, is the President of the Transferware Collectors Club and sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques. She also blogs at Dishy News.

GINGERBREAD TRUFFLES: National Gingerbread House Day!

Today is National Gingerbread House Day and building Gingerbread Houses is great fun. It's a terrific family activity. But if you want something fun and easy to do today to celebrate the holiday that's not so time consuming, I suggest making Gingerbread Truffles.

Following are three easy and terrific recipes for Gingerbread Truffles! As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you! Perfect for the upcoming holidays!

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com 
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

Do you have a family favorite? Post in comments.

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips (real white chocolate!!!)
3 Tbsp light corn syrup
1/2 cup evaporated milk
1 tsp pure vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Directions
Place white chocolate in large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all spices, salt, and chopped nuts. Place mixture in refrigerator until firm enough to shape, about 1 hour.
Using teaspoon or small scoop, make balls by rolling between palms.
Place granulated sugar in small bowl, and roll balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep them in refrigerator until you're ready to serve them, and then let them warm bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbsp mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Directions
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE & BITTERSWEET CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 Tbsp organic light molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Directions
In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate until melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use  knife to slide  truffle off fork and onto parchment. Repeat. Chill your truffles until chocolate sets.
Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place on parchment and press a bit of crystallized ginger into top. Repeat. Chill again, at least 30 minutes.

Holiday Fudge: Retro Recipes for Christmas

I have two of these "Holiday"Retro Cookbooks. One is for Cookies and one is for Candies. One of my readers said she always thought these cookbooks were Swedish because her family had them (she is of Swedish heritage) .. and because of the illustrations. Anyone know? These books and recipes are perfect for the Holidays. Today I'm posting Fudge Recipes from Holiday Candies, published by Peter Pauper Press (1954). Be sure and try all the Fudge recipes. Perfect to make, take, or mail!

CHOCOLATE PEPPERMINT PATTY SANDWICH COOKIES for the Holidays!

Holiday Cookie Time! There's nothing quite like Chocolate and Peppermint to evoke the holidays. Here are two wonderful recipes for totally different Chocolate Peppermint Patty Cookies. Make one or both recipes! You'll love these.

This first recipe is adapted from Sunset Magazine and uses their Chocolate Decadence Cookie recipe.

1. Chocolate Peppermint Patty Sandwich Cookies

COOKIES
Ingredients
10 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup sweet butter, cut into chunk
3 large eggs, room temperature
1 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp kosher salt

Directions
Put chocolates and butter in medium metal bowl set over pan filled with simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly.
Whisk in eggs and sugar, mixing until combined.
Whisk in flour, baking powder, and salt.
Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes.
Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper.
Scoop 1 Tbsp portions of dough, rolling each into a ball, flatten into 1/4 inch thick rounds with palm of hand and put on sheets 1 inch apart.
Bake cookies until they no longer look wet on top, about 8 minutes.
Let cool on baking sheets.

FILLING
In bowl, mix 3 cups powdered sugar, 4 tbsp. milk, and 3/4 tsp. peppermint extract.
Spread 1 heaping tsp. peppermint icing onto flat side of 1 cookie.
Top with flat side of second cookie to form sandwich, pressing together to squeeze filling to edge. Roll edge of cookie in crushed and sifted candy canes.

***

I've also made this amazing recipe for Peppermint Bark Chocolate Chip Cookie Recipe by Garrett McCord on Simply Recipes. To make these cookies, you can purchase peppermint bark or make your own.

2. CHOCOLATE PEPPERMINT PATTY COOKIES

Ingredients
1 cup of butter
3/4 cup brown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/2 tps baking powder
Pinch of salt
1 cup peppermint bark, broken into little chip size pieces

Directions
1 Preheat oven to 350°F.
2 Creambutter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3 Add egg and vanilla extract until well incorporated, about minute. Be sure to scrape down sides and bottom of bowl halfway through.
4 Sift together flour, baking soda, baking powder, salt, and cocoa powder. Add to butter mixture slowly, and beating at medium speed, stopping once all is incorporated (do not overmix).
5 Fold in peppermint bark chips.
6 Take small spoonfuls of dough and roll into one inch sized balls and place onto baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on pan for a few minutes, then transfer to wire rack to cool completely.

Pâtisserie, Chocolate Eclairs, and National Pastry Day

December 9 is National Pastry Day. I know that pastries covers a huge range of baked goods that include flour, butter, sugar, eggs and milk, but I thought today I'd mention the pâtisserie.  I can rarely pass a pâtisserie here or in France without going in and sampling the pastries. But the term pâtisserie has a very specific meaning in France and Belgium. It refers to a French or Belgian bakery that specializes in pastries and sweets. In those countries it is a legally controlled titles that can only be used by bakeries that employ a licensed master pastry chef.

I am not a maître pâtissier, and I imagine you're not either, but for National Pastry Day, I thought I'd post my go-to pastry recipe for Mini-Chocolate Eclairs.

My favorite eclairs are not the long thin "traditional" hotdog shaped eclairs (although I like those, too), but rather, the mini-eclairs. Pâte à choux.. little puff pastry.. that I've been making for years are simple to make and easy to fill. Well, I checked my blog, and I've already posted about these eclairs, but they're worthy of a re-post. They're so easy and yet look so beautiful and taste fabulous! Hope you enjoy making these as much as I do!

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

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

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

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

MINI CHOCOLATE ECLAIRS

Pastry:
1 cup water
8 tbsp unsalted butter
1 cup sifted all-purpose flour
3 eggs

Filling:
3 cups whole milk
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
3 eggs, beaten
2 teaspoons vanilla

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

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