OLIVE OIL CHOCOLATE MOUSSE: National Mousse Day

Today is National Mousse Day, and for me, that means Chocolate Mousse. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.

This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Use whatever liqueur you prefer. Remember that your olive oil must be fresh. There is nothing worse than making a terrific dessert ruined because of rancid olive oil.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Whipped Cream (optional)

Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then whisk in the sugar. Keep whisking until they are at medium peaks. Fold the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.

When serving, top with whipped cream and chocolate shavings

LEMON CREME PIE WITH CHOCOLATE GRAHAM CRACKER CRUST: National Lemon Creme Pie Day

Today is National Lemon Creme Pie Day. This is not the same as Lemon Meringue Pie. This pie has a smooth fresh lemon filling and dollops of whipped cream on top (not meringue). I'm lucky enough to have five Meyer Lemon trees in my garden, and they're all loaded with fruit right now. I make this pie from scratch. It's really easy. But, if you don't have time, you can buy a store bought crust and whipped cream in a can.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust 

Ingredients 

Chocolate Graham Cracker Crust
1-1/2 cups chocolate graham crackers
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar

Lemon Filling
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 1/2 cups whole milk
2/3 cup freshly squeezed lemon juice
4 large eggs yolks, lightly beaten
1/4 cup unsalted butter, cubed
1 -1/2 Tbsp grated lemon zest
1-1/4 cups sour cream

Whipped Cream
1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Directions

Crust
Preheat oven to 350°F.
Break up graham crackers and put them in food processor. Pulse until chocolate graham crackers are processed into fine crumbs. Pour crumbs into bowl and stir in melted butter and sugar. Once all graham cracker crumbs are moistened, press crumb mixture into bottom and halfway up sides of 9-inch pie plate. Bake the crust for about 8-10 minutes. Set aside to cool.

Lemon Filling
In heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Place over medium-high heat and cook, stirring frequently, until thickened and bubbling. Reduce heat to low and cook for 2 more minutes, stirring frequently. Remove from heat.
Put egg yolks in bowl. Slowly add cup of hot mixture into egg yolks, whisking as you pour (this will slowly bring up the temperature of the eggs).
Add egg mixture back to pan and bring to gentle boil for 2 minutes, whisking constantly.
Remove from heat.
Stir in butter and lemon zest, mixing until completely combined.
Transfer to bowl and cool to room temperature.
Once cooled, whisk in sour cream. Whisk vigorously to maintain creamy texture.
Pour lemon filling into the crust. Cover and refrigerate until chilled.

Assembly
Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top pie with whipped cream (pipe on in stars or spread using butter knife or spatula).
Garnish with finely grated lemon zest.

CHOCOLATE BANANA FRENCH TOAST: National French Toast Day

Today is French Toast Day. I love

French Toast: Pain Perdu ... This wonderful food used to be a way to use up stale bread by dipping it in eggs and milk and frying it. I usually make French Toast with Challah, Brioche, or Sourdough, but I've been known to try other breads. And my breads are usually fresh. We don't have a lot of 'leftover' bread at my house.

Today in honor of National French Toast Day, I thought I'd share an easy recipe for Baked Banana Chocolate French Toast! I love Chocolate and Bananas, and this is a great make-ahead French toast recipe! OK, this French Toast is not fried, and it's a bit like a bread pudding, but it's still fabulous! You could always fry it by following the directions and putting the chocolate between two pieces of the bread--stuffed French Toast.

CHOCOLATE BANANA FRENCH TOAST

Ingredients
4 ripe bananas
4 eggs
3/4 cups half and half
1/4 cup unsalted butter, melted
4 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1 loaf of Challah (or Brioche) cut in thick slices
1/2 cup dark chocolate, 65-85% cacao, chopped 

Instructions
Preheat oven to 400°F.
Butter a 9" x 13" baking dish.
In large bowl, mash bananas. Add eggs, half and half, melted butter, 3 tablespoons sugar, and vanilla; mix until well beaten. Add bread and turn to coat.
Layer bread in prepared baking dish. Pour remaining mixture over bread.
Sprinkle with chocolate chunks and remaining tablespoon of sugar.
Bake 18 minutes, or until set & golden.

S'MORES FRENCH TOAST: History of French Toast and Recipe for National French Toast Day!

Today is National French Toast Day. French toast is not actually French at all. It predates the founding of France. According to the Apicius, a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in milk (and sometimes also egg) mixture, then fry it in oil or butter.

In the 15th century English court of Henry V, a version of the French toast called "pain perdu" or "lost bread" was the culinary rage. Then, it was called "lost" bread because the recipe called for soaking hard or stale bread in a mixture of milk and egg, then frying it. Pain perdu is what the French call French toast today. So, if the French did not invent the modern French toast, who did? According to legend, it was an Albany, New York, innkeeper named Joseph French who created the dish in 1724, and advertised it as "French Toast." Maybe. Whatever, it's delicious.

Here's an easy recipe for S'mores French Toast. I love s'mores. The good news? You don't have to be in the woods to make S'mores French Toast. You can make this on the stovetop. It's a great brunch treat. There are many versions of this recipe, but I tend to like the marshmallows and chocolate within the bread. Some people like marshmallows on top. Some people use Marshmallow Fluff. Maybe you'll come up with your own version!

Bookmark this recipe for the holidays, too!

S'MORES FRENCH TOAST

Ingredients 
6 slices Brioche (or any good egg bread)
4 eggs lightly beaten
1 1/2 cup milk
1 tsp pure vanilla extract
1/2 tsp salt
2 cup graham cracker crumbs
unsalted butter
7 large marshmallows cut in half
4 full-size Hershey bars broken into rectangles
Fudge sauce

Directions
In shallow bowl, whisk together eggs, milk, vanilla, and salt.
Dip bread into egg mixture, coating each side.
Press both sides of bread into graham cracker crumbs.
Melt about 1/2 tablespoon of butter on griddle (or skillet) for each slice of bread.
Cook until brown and crispy, then turn over, adding more butter to pan first.
While still hot, for each serving, stack 3 slices of french toast, layering marshmallows, and chocolate in between.
Repeat with second stack.
Drizzle with chocolate sauce

CHOCOLATE BAVARIAN CREAM PIE: Bavarian Cream Pie Day

Today is National Bavarian Cream Pie Day. Here's a great Retro Ad from 1968 for Bavarian Pudding with Recipe.

But for today's Bavarian Cream Pie Day holiday, I'm posting a better recipe for Chocolate Bavarian Cream Pie with an Oreo Crust! Be sure and scroll down for the recipe!

***

CHOCOLATE BAVARIAN CREAM PIE WITH OREO COOKIE CRUST

 Ingredients
 2 ounces dark chocolate (65-85% cacao)
 2/3 cup sugar
1/2 cup hot whole milk
1 Tbsp gelatin
1/4 cup cold water
1 pint whipping cream
1 tsp pure vanilla
Pinch of salt

Oreo Pie Crust
24 Oreo Cookies
1/4 cup unsalted butter, melted

Put cookies in food processor and pulse until crumbs.
Add melted butter and blend until combined.
Put crumb mixture in 9" pie pan and press on bottom and up sides (evenly)
Refrigerate crust for an hour before adding filling.

Filling
Soak gelatin in cold water.
Melt chocolate in double boiler (or saucepan over saucepan) over simmering water.
Add sugar, salt, and hot milk. Stir.
Add gelatin to chocolate mixture.
Remove from heat and cool until mixture begins to thicken.
Beat with hand mixer until very light.
Fold in whipped cream.
Add vanilla.
Pour Chocolate Bavarian Cream mixture into Oreo Cookie Pie Crust.
Place in refrigerator to cool.

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE: National Cake Day

Today is National Cake Day, and what better cake to make than Hershey's "Perfectly Chocolate" Chocolate Cake? It always works, and it's rich and chocolatey!

This "Perfectly Chocolate" Chocolate Cake  lends itself to so many variations. See below!

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 

Ingredients
1/2 cup unsalted butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

Directions
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.  

***

VARIATIONS on HERSHEY'S 'PERFECTLY CHOCOLATE" CHOCOLATE CAKE 

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

BLACK FRIDAY CHOCOLATE CAKE: Black Friday

Black Friday sales have already begun--in the stores and online, but in honor of the 'real' day, I'm posting this recipe for Black Friday Cake. You'll be the first in line! It's easy to make and delicious to eat. Don't be put off by the thin batter.. it will work!

Black Friday is traditionally the Friday after Thanksgiving when millions of people in the U.S. start their holiday shopping. There are many stories about the origins of the term Black Friday. In the 1950s, some factory managers referred to the day after Thanksgiving as "Black Friday" because so many workers called in sick. The day, noted one industrial magazine, was "a disease second only to the bubonic plague" in its effects on employees. In the 1960s, police in Philadelphia complained about the congested streets, clogged with motorists and pedestrians out shopping, calling it “Black Friday.” By the mid 1970s, newspapers in and around Philadelphia used it to refer to the start of holiday shopping. But its usage also has negative associations. In the 1980s, some enterprising merchants turned it around. They pointed out that there was a "black ink" that showed up on balance sheets as a result of the day. “Black” refers to stores moving from the “red” to the “black,” back when accounting records were kept by hand, and red ink indicated a loss, and black a profit--a short hop to the idea that Black Friday was the day when retailers came out of the red and went into the black by beginning to turn a profit.

As retailers began to realize they could draw big crowds by discounting prices, Black Friday became the day to shop, with lots of bargains. Black Friday is a long day, with many stores opening at 5 p.m. the night before or 3 a.m. in the morning on the actual Friday. It's just amazing to me that hordes of people stand in line for items they may or may not need, just because it seems to be a bargain. For those of you who don't want to stand in an actual line, there are plenty of Black Friday sales online. Not to mention Small Store Saturday and CyberMonday.

Planning to be at the stores today? Bring some chocolate to give you energy throughout the day. At home in your jammies shopping online? You'll have plenty of time to make and enjoy this delicious Black Friday Cake! This is an adaptation of the original Hershey's Black Magic Cake.

BLACK FRIDAY CHOCOLATE CAKE

Ingredients 
1 3/4 cups flour
2 cups sugar
3/4 cups DARK cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp purevanilla extract

CHOCOLATE FROSTING
1/2 cup unsalted butter, softened
2 oz melted very dark or unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp milk
2 tsp vanilla

Directions
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in large mixing bowl or stand mixer.
Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter is thin.
Pour batter into greased and floured 9x13 pan or two 9 inch cake pans.
Bake at 350 degrees 35-40 minutes for 9x13, or 30 -35 minutes for layer pans.
Combine frosting ingredients and mix with hand or stand mixer.
Spread frosting on cooled cakes.

What to do with Leftover Turkey: 2 Recipes for Turkey Molé

If you have Turkey Leftovers from Thanksgiving dinner, make Turkey Mole! According to common legend molé was originally created for turkey. At the Convent of Santa Rosa in Puebla, the nuns had to rush to prepare a meal for a visiting archbishop so they killed an old turkey, cooked it, and mixed everything else they had in a sauce to top it. That sauce was the original mole.

So if you have leftover turkey -- or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.

Quick Turkey Molé

Ingredients
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Leftover Turkey
Toasted pepitas (pumpkin seeds), for garnish

Directions
Heat oil in heavy saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Take left over Turkey and either add to oven friendly sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.

***

This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!

Turkey con Mole Sauce

Ingredients
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed  (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
Salt
Pepper

Directions 
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on  baking sheet at 350 ° F for about 8 minutes. Set aside.  (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.

VINTAGE TURKEY CHOCOLATE MOLDS: Happy Thanksgiving!

I love Chocolate Molds, especially Vintage ones. Here are a few chocolate molds for your Thanksgiving viewing pleasure. Of course you can buy new ones, but I think the older ones have such character. As always, if you're making a chocolate turkey for a centerpiece or dessert, use the very best chocolate, especially if you plan to eat it for dessert!

And a Double Chocolate Turkey Mold

And a Triple Chocolate Turkey Mold

And some Turkey humor for you Thanksgiving Pleasure!

GOBBLE! GOBBLE!

Marshmallow Fluff Whipped Cream: The Ultimate Whipped Cream for your Thanksgiving Pie

I'm partial to Whipped Cream on my Thanksgiving pies. In the past I've made chocolate whipped cream, white chocolate whipped cream, and, of course, plain sweetened whipped cream. Well here's one more, and I hope you'll try it. I found this recipe for Marshmallow Fluff Whipped Cream on the Epicurious site. You're going to love it on your Thanksgiving pies! I always have a jar of Marshmallow Fluff in my pantry for use with fudge and other chocolate desserts.

Not familiar with Marshmallow Fluff? 

Marshmallow Creme is a sweet marshmallow-like spread that was invented in 1917 by Archibald Query in Somerville, Massachusetts. In 1913 during World War I, Emma and Amory Curtis of Melrose, Massachusetts invented Snowflake Marshmallow Creme. Query sold his recipe for Marshmallow Creme to Durkee-Mower, Inc in 1920, who renamed it Marshmallow Fluff. Over 100 years later they continue to sell it under that name today.

MARSHMALLOW FLUFF WHIPPED CREAM

Ingredients

1 cup heavy cream 

¼ cup Marshmallow Fluff 

1 Tbsp. powdered sugar 

Directions

Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Chill Marshmallow Fluff Whipped Cream until ready to serve. Marshmallow Fluff Whipped Cream can be made 8 hours ahead; keep chilled.

ESPRESSO TRUFFLES: National Espresso Day

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles? Following are two recipes. The first is a very easy recipe. The second comes from RealSimple.com. The results are different, so you might want to try both and compare.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

Cartoon of the Day: Thanksgiving

PUMPKIN PIE TRUFFLES: THANKSGIVING

If you read this blog, it shouldn't come as a surprise that I love Truffles. With Thanksgiving coming up, I was thinking about what to bring to the Feast. Pies are great, but Truffles can double as dessert as well as a hostess gift.

Luckily you have the choice of buying or making them. They're easy to make, but I am also quite fond of  See's Candies Pumpkin Pie Truffle. Other premium Pumpkin Truffles are delicate with a combination of burnt caramel (Socola Chocolates Pumpkin Burnt Caramel Chocolate Truffles) or smooth 'unrobed' Pumpkin Spice Milk Chocolate Truffles from Neo Cocoa. Check out your local chocolatier for seasonal Pumpkin Truffles or scroll down for some favorites at the end of this post. Get your order in quickly, though, before they run out.

***

I always have 'natural' pumpkin in the cupboard. Besides using it for pies, truffles and cakes, it's great for doggie upset stomachs. I also have Libby's pumpkin puree because I grew up with it, and sometimes it's just what I want. I'm not much for making my own pumpkin puree, but don't let me stop you.

Truffles are simple to make. The first recipe is from FoodNetwork for Easy Pumpkin Truffles. They are just that--easy and delicious. The second recipe for Pumpkin Cheesecake Truffles is adapted from a recipe from Kraft. And, in case you want to experiment, I've added links to other Pumpkin Truffle and Pumpkin Pie Truffle recipes.

1. Easy Pumpkin Truffles

Ingredients
1 cup pumpkin puree
1/4 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground gloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce unsalted butter, room temperature
1/4 cup Grand Marnier

See's Pumpkin Pie Truffles

6 ounces melted dark chocolate
3 ounces cocoa powder

Directions
In medium saucepan over low heat, combine pumpkin, brown sugar, and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
In medium saucepan over high heat, add cream. When cream boils, take off heat.
In heatproof medium bowl, add chocolate and hot cream. Let mixture sit for minute, then slowly begin to stir, starting in center of bowl and working outwards.
Once chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine.
Add butter (and liqueur, if using) and whisk.

Cover tightly with plastic wrap and refrigerate until chilled.
On parchment-lined cookie sheet, scoop mixture into small balls using melon baller.
Place in refrigerator for 1 hour, or until chilled.
Remove truffles from refrigerator and dip each in melted chocolate.
Roll in cocoa powder and serve. 

2. Pumpkin Cheesecake Truffles

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup graham cracker crumbs
1/4 cup powdered sugar
1 tsp pumpkin pie spice, divided
8 ounces Bittersweet Chocolate, chopped

Directions
Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, and 3/4 tsp. pumpkin pie spice; mix well.
Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 Tbsp cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
Melt chocolate. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining pumpkin pie spice.
Refrigerate 1 hour or until firm.

Other fun Pumpkin Truffle Recipes to check out:

Pumpkin Pie Truffles from Cake, Batter, and Bowl: Robed in orange white chocolate with insides of dark chocolate pumpkin ganache. Love the walnut half as a pumpkin stem.

Pumpkin Cream Cheese Truffles from The Yummy Mummy: White chocolate, gingersnaps, cream cheese and more. What's not to love?

Pumpkin Pie Truffles from Shugarysweets: Pumpkin-y centers robed in white chocolate.

Pumpkin Truffles from Cara's Cravings. Yum!

Pumpkin Spice Truffles from Elizabeth LaBau at about.com (these look like little pumpkins!)

Pumpkin Pie Oreo Truffles from WillBakefor Books

No time to make Truffles? Try these fabulous Pumpkin Truffles:

Socola: Pumpkin Burnt Caramel Chocolate Truffles: A rich blend of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy.

Neo Cocoa: Pumpkin Spice Milk Chocolate Truffles. Infused with classic blend of spices traditionally used in making pumpkin pie. I love these smooth ganache shell-less truffles.

Coco Delice Pumpkin Spice Chocolates: Made with a ganache of white chocolate, pumpkin puree, and seasonal spices, enrobed in dark chocolate.

Godiva: Pumpkin Patch Truffles filled with creamy pumpkin-spice ganache and enrobed in milk chocolate.

See's Pumpkin Pie Truffles: Sweet spicy flavors of cinnamon and allspice combine with the rich mellowness of real pumpkin in these one-of-a-kind Truffles. Enrobed in See's traditional milk chocolate.

Delysia Fall Truffle Collection.

What's your favorite?

CHEWY CHOCOLATE GINGERBREAD COOKIES: National Gingerbread Cookie Day

Today is National Gingerbread Cookie Day! I usually think of Gingerbread Cookies for Christmas, but since it's today's holiday, I'm making Chocolate Gingerbread Cookies. I guess they're great for Thanksgiving, too. My favorite recipe for these Gingerbread Cookies is Martha Stewart's Chewy Chocolate Gingerbread Cookies. What really makes this recipe and the final results so great is the use of fresh ground ginger! These cookies should bea staple on your Christmas cookie list.

CHEWY CHOCOLATE GINGERBREAD COOKIES

Ingredients

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses (the type you use will affect taste)
1 teaspoon baking soda (dissolve in  1 1/2 tsp boiling water)
1/4 cup granulated sugar

Directions

Line two baking sheets with parchment. Chop chocolate into 1/4-inch pieces; set aside. In medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours (3 hours to overnight is better)
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll balls in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

MARSHMALLOW FUDGE CAKE: Vintage Ad with Recipe "Just in time for Thanksgiving"

I love Vintage Ads with recipes. This Vintage advertisement is from Good Housekeeping November 1926. The recipe for Campfire Fudge Cake is still perfect for Thanksgiving in 2022. And who hasn't had Sweet Potatoes with Marshmallows for Thanksgiving? You might want to try this recipe, too. 

I've always loved the Campfire Brand! So here are three recipes  for your holiday! Marshmallow Fudge Cake, Campfire Apple Mallows, and Sweet Potatoes Southern. Of course the Marshmallow Fudge Cake is the one I'm making! 

Happy Thanksgiving!

Chocolate Turkey Cookie Treats! Thanksgiving

Here's a fun and simple recipe that will bring a smile to kids and adults at Thanksgiving.

I found this recipe for Turkey Cookie Treats on the Betty Crocker Website, a great resource for decorating tips and recipes. The recipe calls for using the Betty Crocker sugar cookie mix and decorating gels. You can substitute any of your own cookie recipes and frosting, but if you're in a hurry, mixes are easy and fast!

I've made these adorable Turkey Cookies with a chocolate cookie recipe because you can never have enough chocolate.

Turkey Cookie Treats

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
Candy corn
1 tube (4.25 oz) Betty Crocker® yellow decorating icing
Miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) Betty Crocker® black decorating gel

Directions

Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.

MICKEY MOUSE OREO AND CHOCOLATE COOKIES: Mickey Mouse Day

Happy Birthday, Mickey! Today Mickey Mouse is 93 years old. For Mickey's 90th birthday, Oreo released Limited-Edition Birthday Cake Flavor cookies. I'm pretty sure they've been discontinued, but I found a package for sale on eBay. What's the shelf-life of Oreos?

Mickey Mouse made his debut in the Disney cartoon Steamboat Willie on November 18, 1928. The Oreo Birthday Cake Flavor Cookies have cake-flavored creme filling with fun colored spriknles and the chocolate wafers have three different designs: one with the mouse wearing a party hat and the others are a party horn and the number 90. The packaging is also a retro-styled image of Mickie that harkens back to Steamboat Willie.

O.K. so this is probably not a cookie you can buy, but here's a recipe for Mickey and Minnie Chocolate Cookies you can make to celebrate! This recipe for Mickey Mouse Chocolate Cookies is from Disney Family Recipes. You'll need a Mickey Mouse Cookie Cutter (I have several different ones--full body, head, ears, etc). 

MICKEY MOUSE CHOCOLATE COOKIES

Ingredients
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt

1 ½ sticks of butter, softened

Parchment paper

Mickey Mouse Shaped Cookie Cutter 

For the Chocolate Icing: 
3 cups confectioners sugar
½ teaspoon pure vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder

Helpful Tip 
If your dough is too sticky even after you’ve chilled it, work more flour into the dough while your roll it out. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble white icing over the chocolate iced cookies. 

Directions 
Whip butter in mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add cocoa powder slowly until fully mixed into the dough. Halvedough and wrap each half in parchment paper. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Take first half of dough and roll out between parchment paper until ¼ – ½ inch thick. Use Mickey Mouse cookie cutter to cut out Mickey shapes. Place Mickey cookies on parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out dough until all dough has been cut and baked. Set cookies aside on parchment paper to cool.

Sift together confectioners sugar and Dutch-process cocoa powder into bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when icing is thick but spreadable. Fill sandwich bag with chocolate icing and cut off bottom corner. Pipe icing onto cookies, using knife to evenly spread icing over surface.

CHOCOLATE CHERRY SOURDOUGH BREAD: National Homemade Bread Day

Today is National Homemade Bread Day. Here's an updated post that includes a great recipe for Dark Chocolate Tart Cherry Levain as well as links to recipes for other Chocolate Bread!
 
One bread that is especially appropriate to this blog is Chocolate Cherry Sourdough. I can't locate my recipe, but I found several recipes on The Fresh Loaf, a great site for "News & Information for Amateur Bakers and Artisan Bread Enthusiasts."

JMonkey's Blog February 11, 2007 had a great recipe for Chocolate Cherry Sourdough Bread. Terrific photos and instructions.  There are a few comments I'm unclear on, so my recommendation is to do what you usually do. I bake in a gas oven. I have three ovens: convection, gas, and electric, but for baking, I like the gas oven. I have an old O'Keefe & Merritt that I've refurbished, and it's pretty accurate on temperature. Nevertheless, I hang an old oven thermometer inside.

The recipe for Chocolate Cherry Sourdough Bread elicited a lot of discussion on The Fresh Loaf, and I found another recipe, this time for a Dark Chocolate Tart Cherry Levain posted by unbreadman, December 2, 2007. These recipes complement each other, so have a look at both before you decide which to try.

Dark Chocolate Tart Cherry Levain

Ingredients 
1 1/2 lbs Bread Flour
1 lb 2 ounces water
1/2 ounce salt
Small amount of refreshed sourdough culture (adjust depending on taste/rising time preference)
8 ounces dark chocolate, broken into small bits
12 ounces dried tart cherries (I've used both Chukars and Trader Joe's)

Directions
Soak cherries for at least 30 minutes to remove any added sugar and prevent burning
Mix flour, salt, and water until fully hydrated, let sit for 30 minutes (can do while cherries soak)
Cut up levain, add to dough with cherries, mix until fully distributed, knead to develop gluten, but be gentle so as not to destroy cherry integrity.
Bulk ferment until approx 1.5 times volume increase, folding once* halfway through.
*During fold, add chocolate bits in between each fold over. JMonkey's blog illustrates this well.
Very gently shape loaf, trying not to puncture future crust. While it's not tragic if it does happen, if there's a leak, chocolate can leak out and burn, and it might make you a little sad. But you'll be fine! It's okay!
Bake on preheated stone with steam at 400-425F.
LET COOL BEFORE CUTTING. Molten Chocolate is very hot! It will burn, so resist the irresistible urge to eat this bread too soon. 

What Chocolate Bread have you made lately? Make a comment below.

CHOCOLATE PECAN PIE TRUFFLES: An Alternative to Pie for Thanksgiving!

Don't want to make a Pecan Pie for Thanksgiving? Make these instead -- Chocolate Pecan Pie Truffles. This recipe is adapted from a 2012 issue of Southern Living for Kentucky Derby Truffles! As always, use the very best ingredients for the best flavor!

CHOCOLATE PECAN PIE TRUFFLES

Ingredients
12 ounces dark chocolate (65-75% cacao), chopped
1 -1/2 Tbsp unsalted cold butter, cubed
2 tsp pure vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3 ounce) package pure butter shortbread cookies, crushed (I use Walker's)
2 cups finely chopped roasted, salted pecans

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

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

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

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE: National Bundt Day! Perfect for Thanksgiving!

Today is National Bundt Day. According to Nordic Ware, the original makers of the Bundt Pan, "if there is a kitchen in the home, there is a Bundt pan." Even if there's not one in your pantry, I think my kitchen makes up for it. I have all kinds of bundt pans. I find the shapes so versatile and fun. I'm always buying unique bundt pans at the Flea Market, Estate Sales, or the White Elephant Sale. Because of the popularity of the Bundt pan, Nordic Ware designated November 15 as National Bundt Day several years ago.

Want to make this for Thanksgiving? Here are some great Nordic Ware Pumpkin Bundt Pans!

For National Bundt Day, here's a recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb.) unsalted butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin without spices)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Directions
In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half of the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan