MACAROONS & MACARONS: History & Recipes for National Macaroon Day!

Today is National Macaroon Day. Now I know that macaroons are not really the same thing as the "French" macarons, but the word has the same root.

The words both come from the Italian maccarone or maccherone which is derived from ammaccare, meaning crush or beat -- referencing almond paste as the principle ingredient. Most macaroon recipes contain egg whites, almonds or nuts. Sometimes coconut -- and definitely sugar! I grew up with macaroons that were mainly coconut.

The 'French' macaron is a sweet meringue-based confection filled with ganache, buttercream or jam and is between two 'cookies'. It's smooth and domed. Lots of flavors, including, of course, chocolate! Although French, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

But for today's post, I thought I'd focus on MACAROONS, since it's National Macaroon Day!

First, you should know that there is an Almond & Macaroon Museum in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

And, a few recipes to help you celebrate the day! Stay posted for Macaron recipes another day!

CHOCOLATE MACAROONS

Ingredients
1 1/3 (8 ounces) cups dark (70%) chocolate, chopped, divided
2 large egg whites
pinch of salt
1/4-1/2 cup sugar
1/2 tsp pure vanilla extract
1 1/2 cups sweetened fresh flaked coconut

Directions
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally (or melt in a double boiler). Cool just to room temperature.

Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate (broken into small pieces the size of mini-chips).

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1-1/2 inches apart.
Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.

Cool cookies on sheets on racks.

Three More Chocolate Macaroon Recipes:

CLEO COYLE'S MOCHA DIPPED RUM MACAROONS

CHOCOLATE CHIP MACAROONS

SCOTTISH MACAROON BARS FROM CATRIONA MCPHERSON
And for those of you who like to drink your Chocolate Macaroons: 

Chocolate Macaroon Martini

6 ounces vodka
1 ounce chocolate-flavored liqueur
1 ounce Amaretto
orange twist

Combine liquid ingredients in cocktail shaker with cracked ice and shake well.
Strain into chilled martini glass and garnish with orange twist.

RED, WHITE, & BLUE STAR BROWNIES: Memorial Day!

I love this recipe from Betty Crocker for Red, White, & Blue Star Brownies! It's easy and perfect for Memorial Day. Too late to make these today? Bookmark this recipe and make these brownies for Fourth of July! You can always substitute your own brownie recipe or another brand of brownie mix, but here's the original easy recipe.

If you don't have Betty Crocker Decorating Decor stars or icing (or you think it would be too sweet), use Red, White, & Blue Holiday M&Ms. Just press them gently into the batter before baking.

Red White & Blue Star Brownies

Ingredients 
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil, and egg called for on brownie mix box
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
Betty Crocker™ Decorating Decors stars

Directions 
Heat oven to 350°F. Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
Make and bake brownies as directed on box. Cool completely, about 1-1/2 hours.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Using 2 1/2-inch star-shaped cookie cutter, cut brownies.
Squeeze frosting on star-shaped brownies.
Sprinkle with decors stars.

ROSEMARY CHOCOLATE CHIP COOKIES: ROSEMARY FOR REMEMBRANCE

"Rosemary is for Remembrance"-- so this recipe for Rosemary Chocolate Chip Cookies is perfect for Memorial Day. I grow a lot of rosemary in my garden, and I use it in baking and grilling. It's a very versatile herb. There are several varieties, and they flower, so it's also quite pretty -- and deer resistant. Rosemary is also very aromatic. And, a little goes a long way.

The phrase "Rosemary is for Remembrance" comes from Shakespeare's Hamlet. Ophelia says, “There’s rosemary, that’s for remembrance; pray, love, remember.” 

Even before Shakespeare's era, many cultures assigned meaning to Rosemary. It was often used in funerals or in the care of the dead. But also, at one time, it was the fashion for brides to wear wreaths of rosemary. Rosemary was also thought to repel evil spirits and cure thievery. 15th and early 16th century statesman and writer, Sir Thomas More, tied rosemary to memory in his writing. He wrote fondly of it “running” about his garden without cultivation because: “it is the herb sacred to remembrance, and therefore, to friendship…” And for my mystery friends, an Agatha Christie novel, published as both Remembered Death and Sparkling Cyanide, uses the Shakespeare quotation.

ROSEMARY CHOCOLATE CHIP COOKIES

Ingredients 
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup pecans, chopped
2 tsp fresh rosemary, finely chopped

Directions
Preheat oven to 375° F.
Combine flour, baking soda, and salt in small bowl.
Beat butter, both sugars, and vanilla in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips, chopped rosemary, and pecans.
Drop by rounded tablespoon onto un-greased cookie sheets.
Bake 9-10 minutes or until golden brown.
Cool on cookie sheets for 2 minutes; remove to wire racks to cool.

CHOCOLATE CHERRY COBBLER: 2 recipes for Memorial Day or any time!

Fresh cherries are just starting to hit the market, so today I'm posting a recipe for a fresh chocolate cherry cobbler and a second recipe that uses natural cherry pie filling in case you don't have fresh cherries available in your area. I love Chukar Cherries Sour Cherry Fruit Filling--whole and tangy Montmorency cherries. Red and delicious! Either of these Chocolate Cherry Cobbler recipes are perfect for Memorial Day!

So what exactly is a Cobbler? Cobblers traditionally have a biscuit topping on the fresh fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road and hence the name Cobbler.  


USING FRESH CHERRIES:

1. CHOCOLATE CHERRY COBBLER WITH FRESH CHERRIES

Ingredients
6 cups tart red cherries, pitted
1-1/4 cups sugar
1/4 cup water
4 tsp cornstarch
3/4 cup dark chocolate, chopped

Topping:
1 cup flour
1/4 cup sugar
2 Tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
3 Tbsp unsalted butter
1 egg, beaten
3 Tbsp milk 

Directions
Preheat oven to 400 degrees F.
In saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Cool. After cooled, sprinkle chopped chocolate.
In bowl, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until crumbly.
Mix together egg and milk. Add to flour mixture and stir with fork just until combined.
Drop topping by tablespoonfuls onto filling.
Bake for 25 minutes until browned and bubbly.

***

USING CHERRY PIE FILLING:

2. CHOCOLATE CHERRY COBBLER WITH CHERRY PIE FILLING

Ingredients
18 ounces Chukar's Sour Cherry Fruit Filling
1/2 cup sugar
1-1/2 Tbsp flour
1 cup dark chocolate (60-75% cacao), chopped

Topping
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup packed dark brown sugar
Pinch of salt
1/4 cup unsalted butter, softened (I use Kerrygold)

Directions
Preheat oven to 375 degrees
Mix cherries, sugar and flour. Spread evenly in 11 x 7 baking dish.
Sprinkle chocolate over top.

For topping
Mix together flour, sugars and pinch of salt.
Cut in butter until mixture is crumbly.
Sprinkle topping over cherry filling.
Bake cobbler until filling bubbles and topping is golden brown.
About 40 to 45 minutes.

THREE SAVORY CHOCOLATE BARBECUE SAUCES for Memorial Day!

When I was growing up barbecues were mostly on holidays: Memorial Day, Fourth of July, and Labor Day. My Dad would don his Westinghouse apron and hat (that he got with our new indoor range) and fire up the grill. I still have my Dad's apron, but not the chef's hat. Very nostalgic--and Retro. Wish he were still with us. I miss him every day. He'd love these barbecue sauces and this list of Barbecue Crime Fiction on my Mystery blog, MysteryFanfare.com.

If you're planning a Memorial Day barbecue this weekend, you'll want to check your stock of dark chocolate. I've posted several chocolate barbecue sauces and chocolate rubs before, but here are three more. Both use Hershey's products-- #1 Hershey's Special Dark Syrup and #2 Scharffen Berger Dark Chocolate, but you can use what you have and enjoy! Remember, these are savory sauces.

The first recipe is from The BBQ Report. I use a different Dark Chocolate Sauce from an artisan chocolate company, but you can always use Hershey's. The flavors will be different, but both would be good. Season your meat with some cocoa powder (unsweetened) for double chocolate goodness.

And, of course, book mark this post for other barbecue days!

#1 CHOCOLATE BARBECUE SAUCE

Ingredients
1 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Hershey’s Special Dark syrup (or another)
1/4 cup olive oil
1 small onion, diced
2 cloves garlic, chopped
1 tbsp lemon juice
1 tsp salt
1/2 tbsp cracked black pepper
1 tsp paprika
1 tbsp prepared mustard
1/2 tsp hot sauce

Directions
In sauce pan saute onions and garlic in olive oil, cooking until tender.
Stir in lemon juice, salt, pepper, paprika, and hot sauce.
Simmer for 5 to 6 minutes and reduce heat.
Stir in ketchup, vinegar, and Hershey’s Syrup.
Simmer for 15 to 20 minutes.

#2 CHOCOLATE BARBECUE SAUCE

From the Hershey's Website comes this amazing and more complex Chocolate Barbecue Sauce recipe, utilizing Scharffen Berger 82% dark chocolate (Scharffen Berger is owned by Hershey's). Recipe adapted from Chef Ken Gladysz at the Hotel Hershey.

Ingredients
1 tablespoon unsalted butter, soft
4 each garlic cloves, minced
1/2 Spanish onion, diced small
2 each Roma tomatoes, stem removed, diced small
1 1/2 ounces dark brown sugar
4 teaspoons ancho chili powder
4 ounces. apple cider vinegar
8 ounces barbeque sauce
14 ounces vegetable stock
1/4 teaspoon ground cumin
1/4 ground cinnamon
1/8 teaspoon ground cloves
3 oz. SCHARFFEN BERGER 82% dark chocolate
2 tablespoons cilantro, fresh, chopped
3/4 teaspoon salt
1/2 teaspoon pepper, freshly ground

Directions
Melt butter in small sauce pan over medium heat.
Add garlic and onion, sauté 5 minutes until golden brown.
Add tomatoes, stir, and sauté an additional 5 minutes.
Add sugar and chili powder, mix well, and cook for 5 minutes.
Add vinegar, reduce for 5 minutes, mixture should have a paste consistency.
Add sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well.
Bring to a boil and reduce to a slow simmer for 30 minutes.
Add SCHARFFEN BERGER chocolate and cilantro; allow to simmer for 5 minutes.
Remove sauce from heat and let stand for 10 minutes.
Puree sauce, transfer to a clean container and cool.
For best results, refrigerate for 12 hours before using.  

#3 CHOCOLATE CHIPOTLE CHILI BEER BARBECUE SAUCE

This is a quick and easy one pot recipe! Use whatever beer or ale you have, although the chocolate stouts will add a lot of flavor.

Ingredients 
1 Tbsp olive oil
2 large garlic cloves, minced
1/3 cup soy sauce
6 oz tomato paste
2 Tbsp Worcestershire sauce
1 tsp chipotle chili powder
2 tsp smoked paprika
1 cup Chocolate Ale (Rogue, Boulevard, Young's, Christopher Elbow)
1/3 cup brown sugar
2 ounces 75-85% dark chocolate, chopped

Directions 
In saucepan over medium heat, heat olive oil.
Add garlic and saute until fragrant, about 30 seconds.
Add remaining ingredients to pot.
Simmer until thickened, about 15-20 minutes.

RUSTIC CHERRY TART: National Cherry Dessert Day!

Photo: Chukar Cherries

Today is National Cherry Dessert Day! I love Chukar's Cherry Pie Filling  - both the sweet and the sour - and I use both a lot when I don't have fresh cherries. Here's a recipe from the Chukar Cherries site that is just fabulous! This recipe uses the Sweet Cherry Pie Filling.

RUSTIC CHERRY TART

Ingredients 
2 cups all-purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp cane sugar
12 Tbsp unsalted butter, cold and cut into small pieces
1/2 cup very cold water
1 egg beaten
2 Tbsp large sugar crystals (course sugar)
Sweet Cherry Pie Filling

Directions 
Combine dry ingredients and cut-in cold butter using pastry hand blender. Add a few tablespoons of icy water (just enough to bind dough) and refrigerate for several hours, covered.
Divide dough into 12 equal parts.
On floured surface, roll pastry dough into 7-inch diameter circles and spoon cherry filling into center. Gather the edges of the dough toward center and pinch edges.
Brush pastry edges with beaten egg and sprinkle with sugar crystals.
Bake at 400 degrees for 20-25 minutes until centers are bubbly and crusts are golden.

HINT: Pastry works best when all ingredients and utensils are very cold. Yields twelve 3-inch tarts.

HOW TO BUILD A 'CAMPFIRE' CAKE!

Not planning on camping this Memorial Day Weekend but want that outside feel? Here's a great "Campfire Cake" you can make ahead for your Memorial Day celebration. Serve this Chocolate Campfire Cake on a wooden plank/log for effect...but a wood cutting board or plate will also do.

I first saw this Campfire Cake in 2015 in  CountryLivingMagazine. Lots of variations of this cake on the Internet. Bring the great outdoors into your backyard.

Here's what to do: Make your favorite two layer Chocolate Cake and your favorite Chocolate Frosting. Buy some rolled wafer cookies (I like Pepperidge Farm Pirouette Rolled Wafers) and red and orange hard candy.

HARD CANDY RECIPE

Preheat oven to 375.
Put red and orange hard candies on parchment-lined cookie sheet; put in oven.
Once candies have melted (about 10 minutes), remove from oven.
While still liquid, use a skewer to marbelize the colors.
Set aside and let cool.
Once hardened, peel from liner and break into triangular shapes.

Decorate top of cake with rolled wafer cookies and candy flames when you're ready to serve.
Tip: Do not put the candy flames in the refrigerator of they will soften up and lose their shape.

CHOCOLATE RED WINE BUNDT CAKE: National Wine Day!

Today is National Wine Day. Here's a link to the American History Museum and an explanation of National Wine Day.

I've posted many Chocolate and Wine recipes, but this is a favorite. You're going to love this perfect Chocolate Red Wine Bundt Cake!

The taste will improve with good quality dry red wines and good quality of the cocoa!

Decorate this cake for the upcoming Memorial Day Holiday:  Fill the center with whipped cream and top with strawberries and blueberries.

CHOCOLATE RED WINE BUNDT CAKE

Ingredients
2 cups flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1-1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1-3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1-1/4 cup dry red wine
Powdered sugar, for dusting

Directions 
Preheat oven to 350°
Butter and flour 12-cup bundt pan.
In bowl, whisk flour, cocoa powder, baking soda, and salt. In large bowl, using hand-held electric mixer, beat butter and sugar together until fluffy, about 4 minutes.
Add eggs, one at time, and beat until incorporated. Add vanilla and beat about 2 more minutes.
Work in two batches, alternately fold in dry ingredients and wine, until just incorporated.
Scrape batter into prepared pan, and bake for 45 minutes, until toothpick inserted in center comes out clean.
Let cake cool in pan 10 minutes, then turn out onto rack; let cool completely.
Dust cake with confectioner's sugar.

Chocolate and Wine: A Great Pairing

CHOCOLATE CHIP ORANGE SCONES: National Tea Day!

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that. I love a cuppa and a scone around 4 p.m. I forgot to post on National Tea Day, but everyday is Tea Day in my home. So for today's post, I want to celebrate the Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptitiously, but after awhile she began to invite her friends, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is Not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Orange Scones with Chocolate Chips are yummy! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 Tbsp orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder, and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice, and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and orange marmalade.

FRALINGER'S MOLASSES PADDLE POPS: National Taffy Day

Today is National Taffy Day, and I must mention my favorite taffy: Fralinger's Molasses Paddle Pops! 

I grew up in Philadelphia, and every summer we went Down the Shore to Atlantic City, Margate, or Ventnor. I'm sure you recognize these names from Monopoly. One of the big attractions for me as a kid was salt water taffy. I loved it, and I remember thinking at the time that my friend Margie had the best and most glamorous job in the world: She sold salt water taffy at Fralinger's on the Boardwalk. In retrospect, it probably was not an easy job, but all I could think of was her access to all that salt water taffy and candy!

My favorite candy at Fralinger's was the Molasses Chocolate Covered Paddle Pop. Essentially it is Fralinger's fabulous molasses salt water taffy covered in delicious dark chocolate and shaped into a Paddle Pop! These Paddle Pops now come in other flavors, but Molasses was the original. I hadn't thought of this 'retro' treat in a long time, but I saw these Fralinger's Molasses Paddle Pops at the Fancy Food Show a few years ago. Not going down the Shore this summer? These candy treats are available online. 

 
One caveat: Hold on to your teeth.. this is like a hard taffy pull... the chocolate is easy, the taffy is challenging, but it's worth the effort. Of course you can lick it. It is a pop, after all, but then you wouldn't enjoy the chocolate with the molasses. Eating technique is up to you!

I couldn't find a recipe that replicated Molasses Paddle Pops. Let me know if you have one. Maybe sometimes, you just can't make it at home.

A little history from the Fralinger's website:

While the origins of Salt Water Taffy remain a mystery, one thing is for certain. No one did more to promote this popular confection than Joseph Fralinger.

A former glassblower and fish merchant, Joseph returned from Philadelphia to his Atlantic City roots in the mid 1880s. After taking a job with a bricklayer, he earned enough money to open a small concession on the Atlantic City Boardwalk from which he sold fruit, soda, and the latest summer sensation, "lemonade."

By 1884, Joseph was approached to take over a taffy stand on Applegate Pier. He agreed and began to perfect his own recipe for Salt Water Taffy, introducing his first batch of molasses taffy in 1885. Throughout the years he developed a number of new flavors, eventually offering Atlantic City's largest selection with 25.

As Fralinger's grew to six locations, he decided that Salt Water Taffy should return home with resort visitors. Using experiences from his fish merchant days, he packed one pound oyster boxes with Salt Water Taffy, making it the first "Atlantic City Souvenir." The one-pound box still remains the most popular souvenir 125+ years later. By 1899 Salt Water Taffy had become a household word across America!

S'MORES ICE CREAM CAKE: Memorial Day!

I love Ben & Jerry's Ice Cream, and I love S'mores. Here's the perfect dessert for your Memorial Day Barbecue or any day: Ben & Jerry's S'mores Ice Cream Cake. Following is the no-bake recipe, but be sure and watch the video. This S'mores Ice Cream Cake is a no-brainer and can be made at the drop of a hat. If you're like me, you probably have all the ingredients in your pantry and freezer! The finished cake looks and tastes amazing! I don't add the extra fudge sauce at the end because I think the S'mores Ice Cream Cake is rich enough as is. Enjoy! Thanks, Ben & Jerry's!

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

Directions
Prepare the crust (see below)
Prepare the filling (see below)
Top the crust with Ice Cream filling
Spread 2 cups of marshmallow fluff over the top of the ice cream (this can be done directly after filling with ice cream, or you can chill ice cream layer first)
Freeze cake for a minimum of two hours

To serve:
Remove cake from freezer, let cake sit for 10 minutes, top with mini marshmallows and torch to golden brown
Run a knife around the edge of pan and remove side of spring-form
Slice, serve, and enjoy!

Crust: 
16 (8 oz.) whole graham crackers, crushed
1/3 cup powdered sugar
1 stick unsalted butter, melted
Combine graham crackers and sugar, add melted butter and stir to sandy, buttery consistency. Press mixture into bottom and up sides of 9” spring-form pan, using fingers or  flat bottomed measuring cup. Chill for 10 minutes while you prepare ice cream.

Filling:
3 Pints Ben & Jerry’s S’mores Ice Cream (or any Ben & Jerry's Chocolate Ice Cream)
Remove Ice cream from containers and place in bowl to soften, about 10 minutes.
Stir to combine and top prepared and chilled graham crust with ice cream.

Follow directions above for marshmallow topping!

STRAWBERRIES & CREAM ICE CREAM PIE: National Stawberries & Cream Day

Today is Strawberries & Cream Day! One way to celebrate would be to stuff strawberries with whipped cream and dip in chocolate. Yum! But here's another way to celebrate the day -- Strawberries & Cream Ice Cream Pie with Chocolate Crust. This would be perfect for the upcoming Memorial Day dessert.

Strawberries & Cream Ice Cream Pie with Chocolate Cookie Crust

Ingredients
1 Chocolate Cookie Crust
3 cups Strawberry ice cream or Ben & Jerry's Strawberries & Cream ice cream, softened

Whipped Cream
1 cup Sliced fresh Strawberries

Chocolate Cookie Crust
Ingredients
30 Chocolate wafers
5 Tbsp unsalted butter, melted and cooled slightly
Pinch of salt

Directions for Cookie Crust
Whirl cookies in food processor until finely ground.
Put crumbs in mixing bowl and add butter and salt until crumbs are moistened.
Press mixture across bottom of 8-inch pie plate and up sides. Pack tightly.
Bake in 350 degree oven for 6 minutes.
Cool before filling.

Directions for Pie
Be sure and cool crust before adding ice cream
Spread ice cream evenly over crust.
Smooth top.
Put pie in freezer until solid (or until ready to serve - for up to 3 days)
Before serving, top with whipped cream and fresh sliced strawberries.

S'MORES BLONDIE PIE: Memorial Day

I always think of Memorial Day as the start of Summer, and nothing says Summer more to me than S'mores! So maybe you plan on making S'mores on the Grill for your Memorial Day Celebration.  But, just maybe, you want to make your Memorial Day S'mores ahead, so you can enjoy the party! This S'mores Blondie Pie tastes like Summer. It's an easy dessert recipe from Hershey's Kitchens. And, as much as I love high-end chocolate, when it comes to S'mores, I prefer good old fashioned Hershey's!

S'mores Blondie Pie

Ingredients
6 Hershey's Milk Chocolate Bars (1.55 oz. each), divided
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme or marshmallow fluff
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Directions
Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs, and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
Optional: torch some mini-marshmallows and put them on top of the pie!

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt.

DEVIL'S FOOD CAKE: History, Info, & Recipes for Devil's Food Cake Day!

Because today is National Devil's Food Cake Day, I thought I'd revisit the question: What's the difference between Devil's Food Cake and Chocolate Cake? It's a good question, and as with so many questions, there are many different answers. Some recipes for Devil's Food Cake use cocoa, some melted chocolate, some add coffee or hot liquid, and some increase the baking soda. So for National Devil's Food Cake Day, here are some answers.

According to Wikipedia:

Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil's food from the more standard chocolate cake. The traditional Devil's food cake is made with shredded beets much the way a carrot cake is made with carrots. The beets add moisture and sweetness to the cake, helping it to be very rich. The red of the beets slightly colors the cake red and due to the richness of the cake it became known as the Devil's food. 

O.k. That's a beet cake or a 'natural' red velvet cake, and I make a good one, but it's not a Devil's Food Cake in my opinion.  

Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference. 

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes. Devil's food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905. 

A similar cake, the red velvet cake, is closely linked to a Devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable. Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.

I'm partial to Devil's Food Cake.

Here are several mid-century recipes. Sorry about the light print on the first cookbook.

I've posted many Devil's Food Cake recipes in the past, but today I have four mid-century recipes.

The first recipe is for Cocoa Devil's Food Cake from How To Get the Most Out of Your Sunbeam Mixmaster (1950). I posted a "Mix-Easy" Devil's Food Cake for Mother's Day a few years ago, and you might want to look at that one, too. It's pretty much the same as the following recipe. The following page in the Sunbeam Mixmaster cookbook pamphlet is great for today's post since there's a Chocolate Cake recipe next to the Devil's Food Cake recipe.

This same cookbook has a recipe for Black Devil's Food Cake, so now we have Cocoa Devil's Food Cake, Black Devil's Food Cake, and a Red Devil's Food Cake. As you see, the following Black Devil's Food cake is made with cocoa and with the addition of strong hot coffee or boiling water.

The Red Devil's Food Cake is a variation on the Chocolate Fudge Cake on the same page, and to save space, they didn't reprint the entire recipe! It's a very small pamphlet. The baking soda is increased, but otherwise it's the same cake. This recipe is from the Recipes for your Hamilton Beach Mixer-17 Delicious New Cakes (1947). Don't you just love that someone wrote good next to the recipe? It's the same recipe I posted (but from a different pamphlet) on Devil's Food Cake Day for Mother's Day. 

And one more Red Devil's Food Cake from the same mid-century period. This one is from Kate Smith Chooses her 55 Favorite Ann Pillsbury CAKE RECIPES.

Enough Devil's Food Cake recipes? Never! Have a look at Martha Washington's Devil's Food Cake from Capitol Hill Cooks: Recipes from the White House by Linda Bauer. It's a great Buttermilk Devil's Food Cake!

So what's the difference between Devil's Food Cake and Chocolate Cake? You decide.

REESE'S PEANUT BUTTER CUP CHEESECAKE: I Love Reese's Day!

Don't you just love Reese's Peanut Butter Cups? Here's a great Retro 1950s Ad for Reese's Peanut Butter Cups for I Love Reese's Day. 

And here's a bit of history about Reese's Peanut Butter Cups from The Nibble:  Harry Burnett Reese, a former dairy employee of Milton S. Hershey, was so inspired by Mr. Hershey that he left to start his own candy business. The H.B. Reese Candy Company had some success with Johnny Bars and Lizzie Bars (caramel-like molasses and coconut candy) and also had its share of adversity. 

By the mid-1920s, it was manufacturing a product made with specially-processed peanut butter and chocolate from the local Hershey Chocolate Company. Introduced simply as peanut butter cups, as its popularity grew the candy became known as Reese’s Peanut Butter Cups. Fast-forward to 1963: Reese returns to Hershey’s when The H.B. Reese Candy Company, Inc. was sold for $23.5 million to the Hershey Chocolate Company (then known as Hershey Foods Corporation).

So for today's recipe for I Love Reese's Day is a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on one from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change for you in the directions). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition, too! I often leave off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.

Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!

Reese's Peanut Butter Cup Cheesecake

Ingredients

For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup unsalted butter, melted

For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)

(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar

Plan ahead--cheesecake needs to chill for at least 4 hours. 

To Make the Crust
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make the Filling
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours.

(Optional) For the Topping
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

CHOCOLATE BUNDT CAKE with SWEET WALNUT LAYER: National Walnut Day

Today is National Walnut Day, and you can't go wrong with this versatile nut! Here walnuts are used as the sweet layer in this Chocolate Bundt Cake. I first saw this recipe on Fine Cooking. I made a few changes, but the essence is there. I'm sure you'll make a few changes, too. The original recipe called for plain yogurt. I've made this bundt cake with Greek yogurt...a little tangy, but very tasty, but actually I prefer sour cream for richness. Try it both ways and see what you think!

Chocolate Bundt Cake with  Sweet Walnut Layer

Ingredients

Cake
1 1/4 cups all purpose four
3/4 cup dark cocoa
Dash of Salt
1 tsp baking soda
1 tsp baking powder
2 Tbsp unsalted butter, melted
2 Tbsp canola oil
2 eggs
2 egg whites
1 1/2 cups sour cream
2 tsp vanilla extract
3/4 cup sugar
3 ounces of dark chocolate (70-85% cacao) I like it really dark
1 Tbsp powdered sugar-optional

Walnut Layer
1/3 cup chopped walnuts
1/3 cup dark brown sugar
2 tbsp unsalted butter, melted

Directions
Preheat oven to 350.
Oil bundt pan.
Whisk in bowl flour, cocoa, salt, baking powder, and soda. Then sift into another bowl.
In a different bowl, whisk melted butter and oil, and then add eggs and egg whites. Fold in sour cream, vanilla extract, and sugar.
Melt chocolate in double boiler or saucepan over saucepan over simmering water.
Fold chocolate into batter.
Add dry ingredients and stir until combined. Do not overmix.
Mix melted butter, walnuts, and brown sugar together.
Pour half batter into pan and place walnut layer on top of batter.
Fill with remaining batter.
Bake 35-45 minutes, until toothpick comes out clean.
Cool on wire rack in pan for 15 minutes and then, flip over on rack.
Top with powder sugar (optional)

CHOCOLATE WACKY CAKE aka CHOCOLATE VINEGAR CAKE aka CRAZY CAKE aka Depression Cake

This moist Chocolate Vinegar Cake is simple to make and perfect for these crazy, wacky, depressing times. It is also known as Depression Cake, Crazy Cake, and Wacky Cake.

During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2022 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a potluck or for a last minute dessert.

CHOCOLATE VINEGAR CAKE aka Wacky Cake

Ingredients
2 cups sugar
3 cups flour 
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar  (I like Cider Vinegar, but white distilled is fine, too)
2 tsp pure vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water

Directions
Preheat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.

Optional: It doesn't need it, but you can sprinkle this cake with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!

CHOCOLATE CHIP CRANBERRY SCONES: National Chocolate Chip Day

Today is National Chocolate Chip Day. I always have a few bags of chocolate chips in the pantry - milk chocolate, semi-sweet, and dark. The obvious post for today's holiday would be Chocolate Chip Cookies, but since I'm a big fan of scones, I thought I'd post this recipe for Chocolate Chip Cranberry Scones. Scones are not biscuits, and they're not cupcakes... they're something in-between. It's all about the batter. And, American scones use more butter than British scones. Just an FYI. I tend to make my scones not as sweet as most. So for today's post here's a recipe for Chocolate Chip Cranberry Scones. I'm pretty sure I adapted this recipe from one on the Recchiuti blog, but can't seem to find a link. I've made these a few times, and they're easy and delicious. You can also substitute dried cherries in this recipe, just leave out the orange zest. I serve my scones with clotted cream or unsalted butter..and sometimes a little jam. Enjoy!

CHOCOLATE CHIP CRANBERRY SCONES

Ingredients
1 cup buttermilk
1 extra large egg
1Tbsp pure vanilla extract
3 1/2 Tbsp granulated cane sugar
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp orange zest, about 2 oranges
1 cup unsalted butter, very cold and cubed
1/3 cup dark chocolate chips
1/3 cup dried cranberries
3/4 cup heavy whipping cream (used for brushing tops of scones)

Directions
Preheat oven to 350 F. Line bottoms of two 12-by-18-inch sheet pans with parchment paper.
Combine buttermilk, egg, and vanilla extract in medium bowl and whisk by hand until well mixed.
Sift flour, baking powder, and baking soda into bowl of stand mixer fitted with paddle attachment. Add sugar, salt, and orange zest. Beat on low speed until combined.
Carefully add cold butter and beat on medium speed until mixture resembles coarse meal.
Switch mixer to low speed. Add liquid mixture and beat until just combined.
Turn mixer off. Add cranberries and chocolate chips. Pulse until just incorporated. Do not over-mix.
Turn out onto lightly floured work surface, and press into flat square about 1 inch thick. Cut into 2-inch squares and place on prepared pans, spacing about 2 inches apart.
Brush surface with heavy whipping cream. Bake on middle shelves of oven until tops are golden and have some spring when pressed with finger, about 20 minutes.
Serve warm or let cool on pans on wire racks.

CHOCOLATE BUTTERMILK BISCUITS: National Buttermilk Biscuit Day!

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier. Buttermilk Biscuits are great with breakfast or gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So light they almost fly!"

And, if you're so inclined, you can add chocolate. Following is a recipe for Chocolate Buttermilk Biscuits.

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar -- or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips to the dough.

Ingredients
2 cups of flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk?add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and consequently make for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.

CHOCOLATE APPLE PIE: National Apple Pie Day!

One of my favorite children's books by Alison Murray

Today is National Apple Pie Day, and it's only fitting that it comes a few days after Mother's Day. This Chocolate Apple Pie is "as American as Mom and Apple Pie." But what's the origin of this catch phrase?

 From Wikipedia: 
Although apple pies have been eaten since long before the European colonization of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.” The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war.

My Grandmother made an awesome apple pie. I've written about this pie before. It did not contain chocolate. She made it in a huge rectangular pan. She made it because it was "American," and when she came to these shores, she became an American! My grandmother was born in Ukraine (then part of Russia), married in London, and settled in Philadelphia, the Cradle of Liberty. She took her new citizenship to heart, and she baked apple pie for her family every Friday. She did it because she saw herself as a true American. 

CHOCOLATE APPLE PIE

Ingredients
Pastry for a double-crust 9-inch pie, unbaked
8-10 tart apples (peeled, cored and sliced thinly--number of apples depends on their size)--Gravensteins aren't available this time of year, but they're my favorite, especially for pies!
1/3 cup sugar
1 Tbsp ground cinnamon
1 cup 65-75% dark chocolate, chopped

Directions
Apples: peel, core, and slice thinly.
Combine cinnamon & sugar = cinnamon sugar. (you may need a tiny bit more). I've also used the chocolate cinnamon sugar from Trader Joe's
Place 1 layer apple slices on bottom crust. Sprinkle with 2 tablespoons cinnamon sugar. Repeat twice.
Spread chopped chocolate pieces over top.
Using remaining apples, make 3 more apple/cinnamon sugar layers.
Top with 2nd crust and seal edges. Make cut on top--or prick with fork in a few places.
Bake in preheated 450 F oven for 15 minutes (until golden).
Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.

ELSIE THE COW'S RECIPE FOR DOUBLE CHOCOLATE NUTTY FUDGE: National Nutty Fudge Day

Today is Nutty Fudge Day. Fudge is a 'traditional' home-made chocolate candy. Here's a great Retro Ad with Recipe from Elsie the Cow for Double Chocolate Nutty Fudge.

Double Chocolate Nutty Fudge

Ingredients
2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) package milk chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 Tbsp cream or milk
2 tsp vanilla extract
1 cup chopped walnuts

Directions
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand, 1 Tbsp cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.
In another saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand, 1 Tbsp cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
Chill 2 hours, or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.

BUTTER 'SCOTCH' BROWNIES: National Butterscotch Brownie Day!

Today is Butterscotch Brownie Day! Butterscotch Brownies, as good as they are, do not include chocolate (well sometimes chocolate chips). So I've changed it up a bit, while still keeping with the spirit of the day. Here's my take on Butterscotch Brownie Day: Butter "Scotch" Brownies. Add Scotch to the batter, and you're good to go.  

I've posted Bourbon Brownies, and I've posted recipes for St. Patrick's Day Irish Whiskey brownies, so it's only natural to make these brownies with Scotch for Butterscotch Brownie Day. Hey, there's butter in the recipe, too! 

The following recipe is adapted from DrinkoftheWeek's recipe for Whiskey Brownies. So get out your kilt and do a highland fling!

This recipe, of course, can be made without the Scotch — but why would you want to do that?

BUTTER 'SCOTCH' BROWNIES!

Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup unsalted butter
2 Tbsp water
2 eggs
6 ounces dark fair-trade 65-70% chocolate, chopped
1 tsp pure vanilla extract
1/2 cup Scotch (yeah, they're pretty boozy!)

Directions
Preheat oven to 350 and grease 9-inch pan. Sift together flour, baking soda, and salt in bowl and set aside. In saucepan, combine sugar, butter, and water. Cook on low heat until boiling gently. Stir in chopped chocolate, vanilla. Then beat in eggs, one at a time. Now add flour mixture and stir well. Pour mix into pan and bake for 30 minutes. After brownies have cooled, sprinkle Scotch on top and let it soak in.

The recipe at DrinkoftheWeek has an excellent chocolate icing, but for today's holiday, I thought I'd go all the way with the "Scotch" Brownie theme, so here's a recipe for a Scotch infused icing. 

Scotch infused Icing
 
Ingredients
1-1/2 ounces unsweetened or very dark chocolate 

1/4 cup unsalted butter
2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 teaspoon vanilla extract

Directions

In top of double boiler (or saucepan on top of saucepan with simmering water), melt chocolate with butter. Combine rest of ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth. Mixture will be runny, but stiffens as it cools. Frost cooled brownies.

How's that for Butter "Scotch" Brownies?

MOTHER'S DAY COCOA SPICED SALMON

My Mother circa 1942

Confession: My mother was not a chocoholic. So for Mother's Day that always precluded giving her Truffles or Chocolates or baking anything chocolate specifically for her. However, my mother would have eaten salmon every day if she had had the opportunity. So here is an easy recipe adapted from Peggy Trowbridge Filippone on about.com for Cocoa Spiced Salmon. This is a savory recipe. Here's to you, Mom!

I love cocoa/chocolate rubs, and this one helps seal in the flavor of the salmon. We do a lot of grilling at our house, and this is perfect for Mother's Day.. or any day! If you don't have a grill, you can broil. If you do, give it 10 minutes tops!

Here's a chocolate menu for you for Mother's Day: Cocoa Spiced Salmon with a green salad made with blueberries, cocoa nibs, blue cheese, and candied walnutswith a strawberry vinaigrette. You can also make a Flourless Chocolate Cake for dessert and maybe some Chocolate Dipped Strawberries.

Mother's Day Cocoa Spiced Salmon

Ingredients:

2 Tbsp Extra Virgin Olive oil
1 Tbsp dark brown sugar
1/4 tsp dry mustard
Dash of ground cinnamon
1 tsp sweet Hungarian paprika
1/2 tsp DARK cocoa powder
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
1-1/2 tsp kosher salt
1-1/2 pounds salmon filet

Mustard Sauce (optional)
1/4 cup dry mustard
1/4 cup sugar
2 Tbsp hot water

Directions:

We cook on a Weber, but if you have a gas grill, fire to medium-high heat.
Pour and distribute 1 teaspoon olive oil over bottom of shallow aluminum pan. (Alternatively, you can  form a tray out of a double layer of heavy foil. Be sure to put it on a cookie sheet for stability.)

Whisk together sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder, cumin, pepper, and salt.

Coat both sides of the salmon filet with remaining olive oil.
Place in grill pan skin-side down.
Sprinkle generously with cocoa spice mixture and pat down.
(You may have some spice mix left over. Store in a glass jar in a cool, dark place up to 6 months.)

The recipe says to grill salmon about 10 minutes per inch of thickness, until salmon flakes easily with a fork. Do not overcook or it will become dry. We cook our salmon for a much shorter period of time, but then we don't have the same control on the heat on the Weber.

Mustard Sauce: Optional
Whisk together dry mustard, sugar, and hot water until smooth. 
Serve as a condiment with Cocoa Spiced Salmon.

 

MOTHER'S DAY GOLDEN CREAM CHOCOLATE CAKE: Vintage Ad with Recipe

Here's a great Vintage Ad for Mother's Day. I love these Vintage Baker's Chocolate Ads with recipes that "Tell a Story." These Ads appeared in Life Magazine from 1937-1938. Some of them are so amusing, especially this advertisement from February 7, 1938 (and again on June 5, 1939) for Paula's Golden Cream Chocolate Cake. What a period piece! I mean really...just read the headline, "Paula Gives Mother-in-Law Her Come-Uppance." And don't you just love the word "Flibbertigibbet." Good thing Paula had a mind and talent of her own. And what a saint she was for not lauding her baking skills over her mother-in-law. Such modesty. Oh puh..lease. I feel like writing 'the rest of the story.'

At first meeting, Paula's mother-in-law thought Paula couldn't boil water.. She was proved wrong when Paula baked a lovely Golden Cream Chocolate Cake. These 'story ads' say a lot about the times! Of course Paula couldn't have done it without Baker's Chocolate and her own Mother's teachings!

This recipe really is delicious. The cake is a "cross between a Fudge Cake and Boston Cream Pie." A perfect posting (and baking!) for Mother's Day!

KENTUCKY DERBY PIE: 4 Recipes for your Kentucky Derby Party or Anytime!

Over the past few years, I've posted several chocolate recipes that are perfect for Kentucky Derby Parties. I have more than one recipe for Derby Pie, the traditional chocolate, nut, bourbon pie, so here's a re-post of the three most popular --plus a Pie in a Jar to take to your Kentucky Derby party!

Kentucky Bourbon Chocolate Walnut Pie has been served at the annual Derby Horse Race for over 60 years. It was a special recipe that was first made at the Melrose Inn in Prospect, Kentucky. * Note: You can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." DyingforChocolate.com is not a commercial site, but to be safe,  I'm calling it Kentucky Derby Pie. Similar Pies to the one above are sometimes called Brownie Pie or Tollhouse Pie, but it's really Derby Pie. There have been many modifications over the years, but the most important ingredient is Kentucky Bourbon.

I'd love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much Bourbon? What kind?

1. Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup unsalted butter, melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1-1/2 tsp vanilla
1/4 cup Kentucky Bourbon
3/4 cup chocolate chips
1-1/4 cup toasted pecans or walnuts, shelled and chopped in half

Directions
Preheat oven to 350 degrees F.
Roll crust out.
In large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla, and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

2. Kentucky Bourbon Chocolate Walnut Pie

Ingredients
1/2 cup flour
1 cup sugar (1/2 brown/1/2 white)
2 eggs, beaten
1/2 cup melted butter
2-4 Tbsp Kentucky bourbon (it's a matter of taste)
1 cup chopped English walnuts (you can vary this by using pecans)
1-1/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1 tsp pure vanilla extract
dash of salt
1 - 9 " deep-dish pie shell (pre-made crust or make your own)

Directions
Preheat oven to 350 degrees F.
Mix flour and sugar.
Add eggs and melted butter; mix to combine.
Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour mixture into unbaked piecrust.
Bake for 35-40 minutes.
Pie should be chewy but not runny. 

Another variation: don't add the chocolate chips to the mix: Arrange them on the bottom of the unbaked pie shell. Pour over chocolate chips and bake.

***
Several years ago my friend Janet Appel sent me this recipe. Leave it to someone from Kentucky to make the 'real' thing. I miss Janet. She was the quintessential Kentucky belle.

3. Bourbon Chocolate Pecan Pie
(Originally called Derby Pie)
FROM ENTERTAINING THE LOUISVILLE WAY-QUEEN’S DAUGHTERS 1969

Ingredients
1 stick melted butter
1 cup sugar
1 cup white corn syrup
4 eggs beaten
1 Tbsp Wild Turkey Bourbon
1 cup whole pecans
1/2 cup chocolate chips
1- 9 or 10 inch unbaked pie shell

Directions
Mix above ingredients and pour into pie shell.
Bake for 45 to 50 minutes until fairly firm at 350 degrees.
Let cool and set up before serving.
Garnish with sweetened whipped cream.

Note from Janet Appel: We soak the pecans in bourbon over night and use a jigger of bourbon. We still add the tablespoon of bourbon to the mixture. White corn syrup is Karo.

***
No time to bake? Going to a Kentucky Derby Party? You can assemble and take this Kentucky Derby Pie Mix in a Jar! 

For this recipe, I substitute Bourbon for the vanilla in the directions. You can always write vanilla (or Bourbon optional) on your recipe gift card.

4. Kentucky Derby Pie in a Jar!

Ingredients:
1 cup granulated sugar (or use half brown and half granulated)
1 cup semisweet chocolate chips
1 cup coursely chopped pecans or walnuts
1/2 cup all-purpose flour
Pinch of salt

Directions:
Pour sugar into lightweight food storage bag. Tie bag and cut off some of the excess and fit bag into bottom of a 1 quart wide-mouth canning jar.
Pour in half of nuts, then put in layer of chocolate chips, and then add remaining nuts.
Into food storage bag, add flour and pinch of salt.
Tie with twine or ribbon and cut off excess plastic bag end, if necessary.
Fit into the top of jar and screw on top.

Directions for gift tag or label:

Kentucky Derby Pie in a Jar!
Here's what to add:

Ingredients:
1 9-inch pastry shell, unbaked
4 ounces melted sweet butter
2 large eggs
1 tsp Bourbon

Directions:
Preheat oven to 325°.
Remove bag of flour from jar; set aside.
Pour nuts and chocolate chips into pie shell, spreading evenly.
In small mixing bowl, whisk 2 eggs.
Remove sugar bag and empty sugar and flour bags into bowl, stirring to blend well.
Whisk in 1 tsp Bourbon or splash more (or vanilla) and 4 ounces melted butter. Blend well.
Pour batter evenly over nuts and chocolate chips.
Bake for 35 to 40 minutes, until nicely browned.
Chill thoroughly before cutting.
Serve with whipped cream.

If you're a mystery fan, you'll want to read my list of Kentucky Derby Mysteries on my other blog, MysteryFanfare because we all know there's always murder and mayhem at the races.