Sunday, October 31, 2021
Happy Halloween! There are many recipes for Graveyard Ice Cream Pie and Graveyard Cake for Halloween, but I have my favorites. This first recipe for Graveyard Ice Cream Pie is adapted from Martha Stewart. She calls it "I Scream" Graveyard Pie. I use PEEPS' Marshmallow Tombstones, instead of the Milano Cookies and candy skulls Martha uses in the original recipe. Want to make this even more chocolatey? Make a Chocolate Cookie Crust instead of graham cracker crust. The second recipe is for Graveyard Cake, and the recipe is from Betty Crocker. It uses a cake mix, but if you're a purist, use your own favorite chocolate cake recipe. Once again, I use the PEEPS' Marshmallow Tombstones...and Ghosts. Gotta love PEEPS.
GRAVEYARD ICE CREAM PIE
16 graham crackers, broken into large pieces
1/2 cup unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger "fun size" (about 8)
1 pint chocolate ice cream, softened
1 cup roughly chopped chocolate-coconut candy bars, such as Mounds "snack size" (about 8)
2 tablespoons chocolate chips, melted and cooled
20 chocolate wafers, such as Famous Chocolate Wafers
Preheat oven to 325 degrees.
In food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
In medium bowl, stir vanilla ice cream with wooden spoon until smooth. Fold in flaky-crisp candy bars. With small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and insert PEEPS Marshmallow Tombstones.
1 box Betty Crocker SuperMoist devil’s food cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy chocolate frosting
4 PEEPS® brand marshmallow ghosts
4 PEEPS® brand marshmallow tombstones
1 cup chocolate cookie crumbs (10 cookies)
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 1 hour.
Spread chocolate frosting on top of cake; place marshmallows around edges of cake.
Sprinkle cake cookie crumbs to look like dirt.
Cut into 5 rows by 4 rows.
Saturday, October 30, 2021
I love putting M&Ms and other candy in brownies, so why not candy corn? This is a great recipe for White Chocolate Candy Corn Blondies. It's simple and delicious.
This recipe was sent to me by Davidson's Safest Choice Eggs. Their eggs feature a special pasteurization process that submerges the eggs in large warm water baths. Unfortunately their eggs are not available in my area. The recipe is from Laura of Pies and Plots. If the recipe is too sweet for you, adjust the sugar as needed (or wanted). And, of course, you can put Candy Corn in your 'regular" chocolate brownies.
White Chocolate Candy Corn Blondies
2 sticks unsalted butter
1 cup white chocolate, chopped (be sure it's 'real' white chocolate and not the disks that are made of vegetable oil)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp pure vanilla extract
2 cup flour
1/2 tsp kosher salt
3/4 cup candy corn
Preheat oven to 350° F. Butter 9x13 baking pan and line with parchment, going up sides of pan. Do not butter parchment.
In medium microwave-safe bowl, melt butter and white chocolate in microwave in 30-second increments, stirring in between to help with melting. Be sure mixture is fully melted. It will separate. That's okay. Set aside to cool for about 5 minutes.
In large bowl, mix together sugars, vanilla, and eggs with spoon or spatula. Add melted butter and white chip mixture, mixing until fully incorporated and mixture has lightened in color slightly. Add flour and salt and stir until just combined. Stir in candy corn.
Pour batter into prepared pan and bake for 35 minutes, until toothpick inserted in center of Blondies comes out with only a few moist crumbs. Cool completely in pan before cutting into bars and serving.
The National Confectioners Association estimates that 20 million pounds (9,000 tons) of candy corn are sold annually. The top branded retailer of candy corn, Brach's, sells enough candy corn each year to circle the earth 4.25 times if the kernels were laid end to end. Too much information?
Candy corn was created in the 1880s by the Philadelphia based Wunderlee Candy Company and, by 1900, was being produced by the Goelitz Candy Company (now Jelly Belly), which has continuously produced it for more than a century. Candy corn is shaped like a kernel of corn, a design that made it popular with farmers when it first came out, but it was the fact that it had three colors - a really innovative idea at the time - that made it popular.
Originally, candy corn was made of sugar, corn syrup, fondant and marshmallow, among other things, and the hot mixture was poured into cornstarch molds, where it set up. The recipe changed slightly over time and there are probably a few variations in recipes between candy companies, but the use of a mixture of sugar, corn syrup, gelatin and vanilla (as well as honey, in some brands) is the standard.
Candy makers use a process called corn starch molding. Corn starch is used to fill a tray, creating candy corn shaped indentations. Candy corns are built from the top to the bottom in three waves of color. First, the indentation is partially filled with white syrup. Next, when the white is partially set, they add the the orange syrup. The creation is then finished up by adding the yellow syrup and then cooled. The candy starts fusing together while it cools. After cooling the candies, the trays are dumped out, the corn starch is sifted away, and the candy corn is ready.
Here's a way to elevate Candy Corn for your discerning friends and family!
CANDY CORN TRUFFLES
18 ounces bittersweet chocolate, finely chopped
1 cup whipping cream
1 1/2 Tbsp Grand Marnier (orange juice if you don't do alcohol
1/4 cup Scottish or dark orange marmalade
1/4 cup unsweetened DARK cocoa powder (not Dutch-processed)
64 candy corns (about 3 ounces)
Line 8 x 8-inch baking pan with 12 x17-inch sheet of waxed or parchment paper.
In large heatproof bowl set over saucepan of hot water, use heatproof spatula or wooden spoon to stir together chocolate, cream, Grand Marnier, and marmalade, until chocolate is melted. Scrape chocolate mixture into prepared pan, smoothing top.
Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.
Put cocoa powder in shallow bowl. Remove chocolate mixture from pan. With long, sharp knife, cut chocolate mixture into 64 squares, each about 3/4 in. wide. Roll squares in cocoa powder to coat; place 1 square in each paper cup.
Gently press candy corn into top of each truffle.
Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.
Friday, October 29, 2021
Hills Pet Company has a very good article on Chocolate and Dogs that I want to share. I'm also reposting a Chocolate and Dogs Question &Answer about Halloween Candy. It's all good information for Dog Owners (Guardians) who also happen to be Chocoholics. Be safe!
Is Chocolate Bad for Dogs?
Chocolate is poisonous to dogs; however, the hazard of chocolate to your dog depends on the chocolate type, the amount consumed and the dog's size. In large enough amounts, chocolate and cocoa products can kill your dog.
Why not chocolate?
- The toxic component of chocolate is theobromine. Humans easily metabolize theobromine, but dogs process it much more slowly, allowing it to build up toxic levels in their system.
- A large dog can consume more chocolate than a small dog before it suffers ill effects.
- A small amount of chocolate will probably only give your dog an upset stomach with vomiting or diarrhea.
- With large amounts, theobromine can produce muscle tremors, seizures, an irregular heartbeat, internal bleeding or a heart attack. The onset of theobromine poisoning is usually marked by severe hyperactivity.
Different chocolate types have different theobromine levels. Cocoa, cooking chocolate and dark chocolate contain the highest levels, while milk chocolate and white chocolate have the lowest. If you’re dealing with any quantity of dark or bitter chocolate, err on the side of caution. The high level of theobromine in dark chocolate means it takes only a very small amount to poison a dog. Less than an ounce of dark chocolate may be enough to poison a 44-pound dog.
Of course, never consider chocolate as a reward.
And here's another article on Chocolate and Dogs and Halloween:
It's a Q &A between Neenda Pellegrini and Dr. Sheppard Thorpe, an emergency veterinarian at Puget Sound Veterinary Referral Center in Tacoma about Halloween and Pets that appeared in the Seattle Times. Read the entire article HERE.
Pet ingestion of Halloween treats can cause vomiting, diarrhea, hyperactivity, pancreatitis, heart arrhythmias, seizures, liver disease, kidney disease, gastrointestinal obstruction and even death.
Dangerous or even fatal chocolate toxicity is rare because knowledgeable owners usually get their chocolate-eating pets into the clinic within a few hours of ingestion. Once the pet arrives, we do what is called "decontamination" -- vomiting is induced and then activated charcoal is administered.
We also see pets with general vomiting and diarrhea from gastrointestinal upset after they've eaten candy, wrappers and holiday decorations. This can be very serious if the pet develops pancreatitis or if the pet becomes very dehydrated.
A quick and timely response makes the treatment much easier on your pet and your wallet.
Question: Why is chocolate dangerous? Is some chocolate -- dark or bittersweet chocolate -- worse than others, such as milk or white chocolate?
Answer: Chocolate contains an active ingredient called theobromine, which is toxic to pets. Theobromine is a stimulant that pets are more sensitive to than people and can cause hyperactivity, elevated heart rate, twitching and tremoring, vomiting and diarrhea and, worst of all, seizures.
Dark chocolate is more potent, having a higher concentration of theobromine, and, therefore, is more toxic. All chocolate (cakes or brownies, milk chocolate, white chocolate, chocolate syrup, cocoa powder) is considered "rich." Although not as serious as theobromine toxicity, foods with high sugar and fat contents can cause serious stomach and bowel problems. Decontamination and quick treatment is key.
Question: What harm can one little candy bar do?
Answer: It depends on the size of your pet, the presence of any underlying conditions and the amount of chocolate your pet has ingested.
A Hershey's Kiss is safe for a 70-pound Labrador retriever to eat but harmful to a 3-pound Chihuahua.
Another problem with "just one little treat" is that dogs can develop a liking to chocolate and soon may be climbing on the table to help themselves to that whole bowl of Halloween candy.
The power of the dog nose can also help them find that wrapped box of chocolates under the Christmas tree or hidden away for Valentine's Day. I know one Beagle who learned to open the pantry, and he loved to eat the brownie mix.
Question: What should I do if my pet accidentally eats chocolate? What symptoms should I watch for?
Answer: Call your regular veterinarian or local emergency/referral veterinary hospital for recommendations.
It helps to have the candy wrapper with the list of ingredients and percentage of cacao or cocoa in the product.
Monitor your pet for hyperactivity, elevated heart rate, vomiting/diarrhea, tremors, twitches and seizures although preventive treatment long before any of these symptoms is the best approach.
Check out www.veterinarypartner.com and look up chocolate toxicity. This website has an excellent chart comparing the number of ounces of chocolate a pet would need to ingest for toxicity. READ MORE HERE.
Thursday, October 28, 2021
Today is National Chocolate Day. To be honest there are several Chocolate Days throughout the year, and, of course, every day is Chocolate Day at DyingforChocolate.com. So to celebrate, you can take a spin back over the past 12 years of daily chocolate recipes on this site, or you can make this Triple Chocolate Cake from Tommy Bahama Restaurant & Bar. This is a cake to share!
Triple Chocolate Cake
6 oz E. Guittard Cocoa Rouge cocoa powder
24 fl oz water
1 lb and 12 oz all-purpose flour
1 Tbsp iodized salt
2 1/2 Tbsp baking soda
2 1/2 lbs sugar
24 fl oz buttermilk
18 fl oz vegetable oil
7 whole eggs
1 Tbsp and 1 1/2 tsp pure vanilla extract
Chocolate Ganache Frosting (see recipe below)
Chocolate Whipped Cream (see recipe below)
Bring water to boil, turn off heat, add cocoa powder, and stir until thick. Set aside to cool.
Mix dry ingredients in mixer with whip attachment on low-medium speed for 3 minutes. Mix all liquids at once, except the chocolate mixture, with the remaining dry ingredients for 2 minutes at medium speed. Scrape well. Add chocolate mixture and mix for about 1 minute on medium speed. Set the batter aside for 1 hour.
Preheat oven to 325°F. Grease two 10” cake pans. Cut two circles, approximately 10” in diameter, out of parchment paper. Place them into greased pans. Spray parchment circles evenly with cooking spray. Pour half batter into each of the two pans.
Bake for 1 hour. (Insert toothpick into each cake after 1 hour; if comes out clean, cakes are done.) Cool cakes on wire rack.
CHOCOLATE GANACHE FROSTING
4.8 oz E. Guittard 61% Lever du Soleil semisweet chocolate wafers
28.8 oz powdered sugar
19.2 oz sour cream
19.2 oz butter, cubed
9.6 oz E. Guittard Oban unsweetened chocolate wafers
In double boiler, melt chocolate at 110-112°F until there are no lumps.
Slowly add butter.
In small mixer with whip attachment, add all of powdered sugar and sour cream at once. Whip on high speed until incorporated for about 2 minutes.
Add chocolate mixture to sour cream mixture and whip until the color turns light brown (like the color of milk chocolate) for about 3-4 minutes.
Refrigerate frosting for 20-30 minutes while cutting layers of cake so it firms up.
The temperature of the frosting should remain around 60°F while building the cakes.
2 chocolate cakes, each sliced into two layers ¾” thick (for four total layers), top and sides trimmed
60 oz Chocolate Ganache frosting
3 cups chocolate cake crumbs
Take cooled cakes out of the pans. Invert them on cutting board, with the tops facing up.
With cake cutter, slice each cake into two layers, each 3/4” thick. Be very gentle when handling, as the cakes are very moist.
Trim all layers until they are same size.
Place all cake trimmings in food processor and pulse until coarse. Place the cake crumbs on a sheet pan and put into an oven to dry out. Reserve for later.
Evenly spread 12 oz of frosting across the top side of the bottom layer.
Repeat previous step with each remaining cake layers, stacking them as you go.
Evenly spread 12 oz of frosting over sides. Make sure frosting is smooth all over.
Remove dried-out cake crumbs from oven and sprinkle over top and sides.
Place entire cake in refrigerator.
CHOCOLATE WHIPPED CREAM
1 quart heavy cream
2 Tbsp E. Guittard Cocoa Rouge cocoa powder
8 oz Swiss Chalet white chocolate mousse powder
Whisk all ingredients in mixing bowl.
Transfer mixture to mixer with whip attachment and whip until cream has stiff peaks.
Instructions: Cut cake into 8 large pieces.
Thanks to Tommy Bahama for this recipe!
Wednesday, October 27, 2021
CHOCOLATE STOUT TRUFFLES
1/2 cup Chocolate Stout, reduced by half
12 oz. dark chocolate (65-75% cacao), chopped
2 Tbsp. unsalted butter
1 cup heavy cream
Cocoa powder (Dutch process) or ground espresso
Reduce stout (texture should be thick enough to lightly coat a spoon).
Stir in butter and heavy cream and bring to simmer. As soon as bubbles start forming, pour over chopped chocolate.
Whisk to blend and put in refrigerator (covered with plastic wrap) until ganache is set, at least 3 hours.
Remove ganache from refrigerator, and using melon baller or spoon, scoop out ganache and roll into balls. You can also finish off by hand.
Place each ganache ball on parchment paper and put back in refrigerator for about an hour to harden.
Roll ganache balls in cocoa powder or ground espresso.
Tuesday, October 26, 2021
I love scones, and they're so easy to make. These Pumpkin Chocolate Chip Scones are perfect for National Pumpkin Day! Mix up a batch today!
Do not overwork the dough! Use frozen butter!
PUMPKIN CHOCOLATE CHIP SCONES
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is the key to a good scone!)
1/2 cup canned pumpkin
1 cup mini chocolate chips
Line baking sheet with parchment paper and set aside.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!
Monday, October 25, 2021
Chocolate Anniversary Cake
1 cup unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces dark chocolate (use the best!)
1/2 cup water
2 cups granulated sugar
1 teaspoon pure vanilla
1 cup buttermilk or sour milk (see note)
Separate eggs. Allow egg whites, egg yolks, and butter to stand at room temperature for 30 minutes. Grease and flour three 8 x 1-1/2-inch or 9 x1-1/2-inch round cake pans and two 6 x 1-1/2-inch cake pans; set pans aside.
In medium bowl stir together flour, baking soda, and salt; set aside.
In small saucepan heat chocolate and water over medium-low heat until chocolate is melted, stirring frequently. Set aside to cool.
In very large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until well combined. Add egg yolks, one at time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
Thoroughly wash and dry beaters.
In medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of egg whites into cake batter to lighten. Fold in remaining whites.
Spoon 2 cups of batter into each of the 8- or 9-inch cake pans; spread batter evenly. Divide remaining batter between the two 6-inch cake pans, spreading batter evenly.
Bake in 350 degree F oven for 20 to 25 minutes or until toothpick inserted near centers comes out clean.
Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans. Cool thoroughly on wire racks.
Prepare Fudge Frosting
Place one 8 - or 9-inch cake layer on serving plate. Spread top with about 3/4 cup of Fudge Frosting. Top with second 8 - or 9-inch cake layer. Spread top with about 3/4 cup more frosting. Top with remaining 8 - or 9 - inch cake layer. Spread top and sides of cake with about 1-1/2 cups of remaining frosting. Place one 6-inch cake layer in center of stacked cake. Spread top with about 1/2 cup of frosting.
Top with remaining 6-inch cake layer. Spread top and sides of 6-inch cakes with remaining frosting. Prepare Ganache. Spoon over top of cake, letting it drip down sides. Top with chocolate curls, if you like.
Sunday, October 24, 2021
There are so many ways to incorporate Candy Corn with Chocolate. Here's an easy recipe for Candy Corn Brownies. In a rush? Use a brownie mix and just when pulling brownies out of the oven, pour candies over the top. Push down lightly so they sink into the soft brownies.
CANDY CORN BROWNIES
1/2 lb unsalted butter
2 cups sugar
1-1/2 cup Dark Cocoa
1/4 tsp salt
1 cup flour
1 tsp pure vanilla extract
1 cup dark chocolate, chopped into small chunks
Lots of Candy Corn
Preheat oven to 350.
Butter 9 x 9 pan.
Beat butter, sugar, eggs, and vanilla in bowl.
Stir in flour, cocoa, and salt.
Fold in chopped chocolate pieces.
Pour into prepared baking pan.
Sprinkle candy corn pieces evenly over top (alternatively, you can wait until brownies are baked and place candy corn pieces into top of baked brownies 2 minutes after taking out of oven).
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.
Saturday, October 23, 2021
According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.
The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston Cream Pie is the official dessert of the Commonwealth of Massachusetts.
I've posted traditional recipes for Boston Cream Pie--from scratch and from mixes--and I've posted Boston Cream Pie Cheesecake (a favorite!). So for today's holiday I thought I'd post a really easy recipe for Boston Cream Pie Poke Cake. What's a Poke Cake, you ask? A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? And Boston Cream Pie lends itself to this easy cake. Very Retro!
Boston Cream Pie Poke Cake
1 (18 ounce) box yellow cake mix
2 (5.1-oz) packs of instant French vanilla pudding
4 cups cold milk
2 cups dark chocolate, chopped
1 cup heavy cream
Preheat oven to 350 degrees F. Butter 9-x-13” pan and sprinkle with flour.
Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until toothpick inserted in middle of cake comes out clean, about 25 minutes. Cool cake.
When cake is cool-ish, poke big holes across entire surface of cake using rounded end of wooden spoon.
Combine pudding mix and milk in medium bowl and whisk until mixture just begins to thicken. Pour over cake and spread with spatula to make sure pudding pours into holes. Cover and refrigerate for 2 hours.
After cake has been refrigerated for 2 hours, make ganache. Put chopped chocolate in medium glass bowl and set aside. Meanwhile, bring heavy cream to simmer in small saucepan. When bubbles start to break surface, pour hot cream over chopped chocolate and whisk until mixture is smooth. Pour ganache over the pudding layer of the cake and serve.
Friday, October 22, 2021
Thursday, October 21, 2021
Great for Halloween and Thanksgiving!
The filling for this pumpkin cheesecake is adapted from a recipe from Hershey's Kitchens. I like this recipe because it has a Chocolate Cookie Crust and Mini-Chocolate Chips in the filling! I've posted the Hershey's chocolate crust recipe, but I also posted another simple Chocolate Cookie Crust using Chocolate Wafers. The second is my favorite.
PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST
1 Chocolate Cookie Crust (see two possible recipes below)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1-1/2 cups Mini Semi-Sweet Chocolate Chips
Prepare Chocolate Cookie Crust. Increase oven temperature to 400°F.
Beat cream cheese, sugar, flour, and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in mini-chocolate chips; pour batter into prepared crust. Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate about 5 hours before serving.
I. CHOCOLATE COOKIE CRUST
Stir together 1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup melted butter.
Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake at 350 F for 8 minutes; cool slightly.
II. CHOCOLATE COOKIE CRUST
30 chocolate wafers (Nabisco Famous Chocolate Wafers makes about 1 1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp vanilla extract
Put cookies in container of food processor; process until finely ground.
Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across the bottom of 9-inch springform pan and all the way up sides of pan; pack tightly so crust is even and compacted.
Bake at 350° for 6-8 minutes or until crisp.
Let cool completely before filling.
Wednesday, October 20, 2021
1 1/2 pounds dark, sweet cherries, pitted
1/4 cup sugar
1/4 cup water
1/2 ounce fresh lemon juice
1 small cinnamon stick
1/4 cup good brandy
Combine sugar, water, lemon juice, and cinnamon stick in medium saucepan. Bring to boil and reduce heat to medium. Add cherries and simmer for five minutes.
Remove from heat, remove cinnamon stick. Stir in brandy.
Cool completely before placing in jar.
BRANDIED CHERRIES CHOCOLATE CAKE
Tip: When processing nuts and chocolate, be careful not to make chocolate almond butter. Chill both ingredients -- and even the flour, if you want to be careful.
6 ounces chopped bittersweet chocolate, chilled (about 1-1/3 cups)
6 ounces (1-1/2 cups) chopped almonds, chilled
6 1/2 Tbsp flour
12 Tbsp unsalted butter, at room temperature
3/4 cup sugar
4 large eggs, separated into yolks and whites
1 tsp pure vanilla extract
1 tsp almond extract
16 ounces drained brandied cherries
Confectioners' sugar, for dusting
Preheat oven to 325 degrees. Spray 9-inch cake pan with nonstick oil-and-flour spray and line bottom with circle of parchment paper.
Pulse chocolate, almonds, and flour in a food processor to grind them into fine meal, being careful not to turn into paste.
Beat butter and sugar together at high speed in bowl of stand mixer or held-held electric mixer until mixture is light and fluffy, about 3 minutes. Add egg yolks, then vanilla and almond extracts, and beat well to combine. Add chocolate-nut mixture and beat until incorporated.
Beat egg whites in separate, clean bowl of stand mixer or hand-held electric mixer until they form soft peaks. Use flexible spatula to fold them into chocolate-sugar mixture.
Spread half of batter in bottom of prepared pan. Top with brandied cherries, which should fit evenly in 1 layer. Spread remaining batter over cherries, using flexible spatula to lightly level top.
Bake for 45 to 55 minutes, until cake is puffed and set.
Cool on rack and turn out of pan.
Dust top generously with confectioners' sugar.
Serve warm or cool.
Original recipe adapted from Peter Brett, pastry chef at Blue Duck Tavern, Washington, D.C.
Tuesday, October 19, 2021
Here's a great Blast from the Past: Ginger-Cream Devil's Food Cake. This Retro Magic Baking Powder Recipe is for a great and easy Devil's Cake (use butter not margarine) with a Ginger-Cream Frosting.
Monday, October 18, 2021
Country Living has 43 fabulous Cupcake Ideas with Recipes. You won't want to miss this.
AllRecipes has links to multiple Inspirations, Ideas, and Recipes
Good Housekeeping has 31 Seriously Cute Halloween Cupcake Ideas that link back to some of your favorite bloggers' cupcake ideas.
Taste of Home has 21 Recipes for Halloween Cupcakes
I love these easy Bat Cupcakes from Betty Crocker.
And this is just a start. Check out your favorite bloggers and dessert sites for other Halloween Chocolate Cupcake Ideas.
Have a favorite? Post a comment below with the link! Boo!
Sunday, October 17, 2021
1 3/4 cup Flour
1/4 cup Cocoa powder
4 Tbsp Water
Mix flour and cocoa well. Mound on work surface or in large bowl. Make deep well in center of mound and break the eggs into it. Beat eggs in with fork, adding about 2 Tbsp water. Using circular motion, draw flour and cocoa into center. Toss in another Tbsp of Water. Stir with fork until all flour is moistened. Add more water as needed. Finish mixing by hand. Pat dough into ball. Clean off work surface, and flour it. Knead dough for about 10 minutes, or until dough becomes silky and elastic. Cover dough and let rest for half hour. Roll out 1/4 of dough at time. A machine makes this easy. Allow pasta to dry a little before cooking. Makes 4 to 5 cups of cooked pasta---plenty for dessert.
You can always buy some great dark chocolate pasta. There are many brands. My market sells fresh chocolate pasta!
Here are two recipes from Pappardelle (Dark Chocolate Pasta)
Dark Chocolate Pasta with Chocolate Sauce
1 pound Pappardelle’s Dark Chocolate Pasta
1 cup semi-sweet chocolate chips (or chopped dark chocolate)
1/2 cup unsalted butter
2 cups powdered sugar, sifted
1 1/2 cups evaporated milk
1 teaspoon vanilla
Cook pasta in pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with cool water.
Melt chocolate chips and butter together in small saucepan. Add powdered sugar and milk. Stir constantly and bring to boil. Reduce heat to low simmer. Cook for 8 minutes, continuing to stir constantly. Add vanilla.
In serving dishes, add pasta, top with chocolate sauce. Garnish with favorite topping.
Chocolate Noodle Kugel
1 pound Pappardelle’s Dark Chocolate Noodles (these really are quite good)
1 stick butter, cut into pieces
1 cup whole milk
5 large eggs, lightly beaten
1/2 cup sugar
2 tsp vanilla
1 tsp salt
1 pound container of sour cream
1 pound container of small curd cottage cheese
2 cups cornflakes, coarsely crushed
2 Tbsp sugar
2 tsp cinnamon
2 Tbsp butter, cut into pieces
Preheat oven to 350 degrees. Butter a 13 x 9 inch baking dish (lasagna style pan).
Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain, then return to cooking pot and add butter. Toss until noodles are well coated and butter is completely melted.
Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and add to noodles. Spoon gently into baking dish.
For topping, stir together cornflakes, sugar, and cinnamon and sprinkle over noodles. Dot with butter and bake kugel until edges are golden brown, about 40-50 minutes. Let stand before serving.
Have some chocolate pasta recipes? Love to see them.
Saturday, October 16, 2021
As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!
How to Make Your Own Chocolate Liqueur
1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.
2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract
Combine cacao nibs and vodka in sealable glass jar. Shake and let steep for 8 days.
After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.
II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder.
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!
You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.
Have a wonderful National Liqueur Day. Make it Chocolate!
Friday, October 15, 2021
Thursday, October 14, 2021
Over the years, I've posted several examples of chocolate covered insects: Chocolate Scorpions and other chocolate covered bugs, but I always return to this recipe I found on Weird-Food.com for Chocolate Cricket Chip Cookies. They put the crunch in the cookie. O.K. they're slightly weird, but Frank Price, my partner in crime, spent 3 years in Cote d'Ivoire, and it doesn't seem weird to him at all. Dry-roasted Crickets add protein and crunch. I've seen a different version of these Chocolate Chip Cricket Cookies with whole crickets in them. Declaration: I've never made these, and I never will. I'm definitely not a bug person. But because it's National Chocolate Covered Insect Day, I thought I'd share the following recipe.
Chocolate Cricket Chip Cookies
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets
Preheat oven to 375.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
Beat in eggs.
Gradually add flour mixture and Crickets, mix well.
Fold in chocolate chips.
Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.