Tuesday, October 31, 2023


I love Vintage Chocolate Molds. Here are some great Halloween Chocolate Molds. After all, Halloween is all about chocolate! These are not all my molds (I only have six), but I love these vintage metal chocolate molds and wonder about the chocolatiers, the children, and everyone else who enjoyed the chocolate that was shaped in them.






Monday, October 30, 2023

CANDY CORN TRUFFLES: Recipe, History of Candy Corn, and More for National Candy Corn Day!

Today is Candy Corn Day! I love candy corn, but I understand why not everyone does. It's very very sweet. I only have it a few times a year, and, after all, Candy Corn is an American Halloween Tradition

Shaped like real pieces of corn, candy corn is as fun as it is tasty. In addition to the original candy corn of yellow, orange, and white, there are different varieties, including Indian candy corn which is brown where the original candy corn is yellow, adding a hint of chocolate (it's only a hint and a bit waxy, and it's not real chocolate, but I don't care at Halloween).

The National Confectioners Association estimates that 20 million pounds (9,000 tons) of candy corn are sold annually. The top branded retailer of candy corn, Brach's, sells enough candy corn each year to circle the earth 4.25 times if the kernels were laid end to end. Too much information?

Candy corn was created in the 1880s by the Philadelphia based Wunderlee Candy Company and, by 1900, was being produced by the Goelitz Candy Company (now Jelly Belly), which has continuously produced it for more than a century. Candy corn is shaped like a kernel of corn, a design that made it popular with farmers when it first came out, but it was the fact that it had three colors - a really innovative idea at the time - that made it popular.

Originally, candy corn was made of sugar, corn syrup, fondant and marshmallow, among other things, and the hot mixture was poured into cornstarch molds, where it set up. The recipe changed slightly over time and there are probably a few variations in recipes between candy companies, but the use of a mixture of sugar, corn syrup, gelatin and vanilla (as well as honey, in some brands) is the standard.

Candy makers use a process called corn starch molding. Corn starch is used to fill a tray, creating candy corn shaped indentations. Candy corns are built from the top to the bottom in three waves of color. First, the indentation is partially filled with white syrup. Next, when the white is partially set, they add the the orange syrup. The creation is then finished up by adding the yellow syrup and then cooled. The candy starts fusing together while it cools. After cooling the candies, the trays are dumped out, the corn starch is sifted away, and the candy corn is ready.

Here's a way to elevate Candy Corn for your discerning friends and family!


18 ounces bittersweet chocolate, finely chopped
1 cup whipping cream
1 1/2 Tbsp Grand Marnier (orange juice if you don't do alcohol
1/4 cup Scottish or dark orange marmalade
1/4 cup unsweetened DARK cocoa powder (not Dutch-processed)
64 candy corns (about 3 ounces)

Line 8 x 8-inch baking pan with 12 x17-inch sheet of waxed or parchment paper.
In large heatproof bowl set over saucepan of hot water, use heatproof spatula or wooden spoon to stir together chocolate, cream, Grand Marnier, and marmalade, until chocolate is melted. Scrape chocolate mixture into prepared pan, smoothing top.
Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.
Put cocoa powder in shallow bowl. Remove chocolate mixture from pan. With long, sharp knife, cut chocolate mixture into 64 squares, each about 3/4 in. wide. Roll squares in cocoa powder to coat; place 1 square in each paper cup.
Gently press candy corn into top of each truffle.
Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.

Saturday, October 28, 2023

TRIPLE CHOCOLATE CAKE: National Chocolate Day!

Today is National Chocolate Day. To be honest there are several National Chocolate Days throughout the year, and, of course, every day is Chocolate Day at So to celebrate, you can take a spin back over the past years of daily chocolate recipes on this site, or you can make this Triple Chocolate Cake from Tommy Bahama Restaurant & Bar

Triple Chocolate Cake

6 oz E. Guittard Cocoa Rouge cocoa powder
24 fl oz water
1 lb and 12 oz all-purpose flour
1 Tbsp iodized salt
2 1/2 Tbsp baking soda
2 1/2 lbs sugar
24 fl oz buttermilk
18 fl oz vegetable oil
7 whole eggs
1 Tbsp and 1-1/2 tsp pure vanilla extract
Chocolate Ganache Frosting (see recipe below)
Chocolate Whipped Cream (see recipe below)

Bring water to boil, turn off heat, add cocoa powder, and stir until thick. Set aside to cool.
Mix dry ingredients in mixer with whip attachment on low-medium speed for 3 minutes. Mix all liquids at once, except the chocolate mixture, with the remaining dry ingredients for 2 minutes at medium speed. Scrape well. Add chocolate mixture and mix for about 1 minute on medium speed. Set the batter aside for 1 hour.
Preheat oven to 325°F. Grease two 10” cake pans. Cut two circles, approximately 10” in diameter, out of parchment paper. Place them into greased pans. Spray parchment circles evenly with cooking spray. Pour half batter into each of the two pans.
Bake for 1 hour. (Insert toothpick into each cake after 1 hour; if comes out clean, cakes are done.) Cool cakes on wire rack.


4.8 oz E. Guittard 61% Lever du Soleil semisweet chocolate wafers
28.8 oz powdered sugar
19.2 oz sour cream
19.2 oz butter, cubed
9.6 oz E. Guittard Oban unsweetened chocolate wafers

In double boiler, melt chocolate at 110-112°F until there are no lumps.
Slowly add butter.
In small mixer with whip attachment, add all of powdered sugar and sour cream at once. Whip on high speed until incorporated for about 2 minutes.
Add chocolate mixture to sour cream mixture and whip until the color turns light brown (like the color of milk chocolate) for about 3-4 minutes.
Refrigerate frosting for 20-30 minutes while cutting layers of cake so it firms up.
The temperature of the frosting should remain around 60°F while building the cakes.


2 chocolate cakes, each sliced into two layers ¾” thick (for four total layers), top and sides trimmed 60 oz Chocolate Ganache frosting
3 cups chocolate cake crumbs

Take cooled cakes out of the pans. Invert them on cutting board, with the tops facing up.
With cake cutter, slice each cake into two layers, each 3/4” thick. Be very gentle when handling, as the cakes are very moist.
Trim all layers until they are same size.
Place all cake trimmings in food processor and pulse until coarse. Place the cake crumbs on a sheet pan and put into an oven to dry out. Reserve for later.
Evenly spread 12 oz of frosting across the top side of the bottom layer.
Repeat previous step with each remaining cake layers, stacking them as you go.
Evenly spread 12 oz of frosting over sides. Make sure frosting is smooth all over.
Remove dried-out cake crumbs from oven and sprinkle over top and sides.
Place entire cake in refrigerator.


1 quart heavy cream
2 Tbsp E. Guittard Cocoa Rouge cocoa powder
8 oz Swiss Chalet white chocolate mousse powder

Whisk all ingredients in mixing bowl.
Transfer mixture to mixer with whip attachment and whip until cream has stiff peaks.

Instructions: Cut cake into 8 large pieces.

Thanks to Tommy Bahama for this recipe!


Happy Halloween. I love Betty Crocker's Party Book from 1960. Lots of different Halloween recipes, games and centerpieces! There are many different holidays in the book, but the following pages are for Halloween, lots of sugar and chocolate! Cute illustrations, too! Enjoy!

Friday, October 27, 2023

Bewitching Perfectly Poisonous Parfaits for Halloween!

One of my favorite sites for Party Planning.. and other reasons.. is Frog Prince Paperie. If you haven't visited this site, you're in for a treat. Paula's mission at Frog Prince Paperie is "to bring inspiration for spectacular parties, DIY party projects and interesting party finds." Oh yes.

Here's a special Halloween post for Bewitching Perfectly Poisonous Parfaits (reprinted with permission several years ago). Be sure and visit HERE for some fabulous Halloween party ideas. And here's a link to her Twilight Bloody Good Vampire Milkshake Shots. 

Happy Halloween!


Vanilla Pudding
Non-pareils (in orange)
Crushed up Oreos
Tall shot glasses

Vanilla pudding can be made from scratch (time consuming) or  you buy the premade little snack pack cups (easy and no clean-up)

Drop a few tiny spoonfuls of pudding into the glass. Drop in some orange non-pareils. More pudding, then some crushed up oreo–then repeat till your glass is full! For those keeping track, she used 2 pudding snack packs to make three parfaits in these shot glasses.

That fun veined look comes from the non-pareils soaking into the pudding, so make them a bit ahead of time…that is, at least an hour! Put in a demitasse spoon and you’ll be ready to serve these perfectly poisonous little parfaits to your unsuspecting guests.

Want to make the Witch Hat Toppers? Here's a link to the Tutorial.


Thursday, October 26, 2023


Today is National Pumpkin Day. I've been posting a lot of pumpkin recipes for Halloween, mostly for baked goods. But since there are so many pumpkin liqueurs on the market at this time of year, I thought I'd post some Chocolate Pumpkin Cocktails.

It's my opinion that pumpkin needs chocolate, so I put together three recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all through the Fall, as well as today for National Pumpkin Day! The first two recipes call for Pumpkin Liqueur, but the last one uses other liqueurs and some pumpkin spice.


3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.


Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.


3/4 ounce Vanilla Vodka
1/2 ounce Bailey's
1/2 ounce Kahlua
1/2 ounce Crème de Cacao
1/4 teaspoon Pumpkin Pie Spice
Pinch cayenne pepper
Ice cubes

In cocktail shaker, combine Vanilla Vodka, Bailey's, Kahlua & Crème de Cacao, Pumpkin Pie Spice, and cayenne pepper. Add ice; cover and shake until very cold. Strain into chilled martini glass.

Tuesday, October 24, 2023

Much Ado About Cheesecake: Guest Post by Neil Plakcy

Neil Plakcy:

I was brought up to like cheesecake. When I was a child, we used to get New York style cheesecake at a little store called Mother’s, about an hour away from our home in the Trenton suburbs. There was always at least one Mother's cheesecake in the big, free-standing freezer in our basement. They came in square white boxes made of heavy-duty cardboard, with a little plastic window on the top so you could look in and see the tiny ice crystals forming on the top of the cheesecake. The available flavors and toppings were listed next to the window, with a box where the clerk made a check mark with a grease pencil.

New York cheesecake is heavy and rich and has the consistency of a solid block of cream cheese. It has a graham cracker crust, and Mother's put a light dusting of crumbs on top, too, on cakes that did not have cherries or pineapple or blueberries on top. When you took the cake out of the freezer, you had to allow at least two hours for it to defrost properly, but we rarely had the patience to wait that long. The semi-frozen slices we ate stood stiff and straight, and they were icy to the tongue. But if you let the cake rest on your tongue for an extra minute, all the creamy richness would literally melt into your mouth.

When I was a teenager we stopped having to drive to Mother’s, because Helen Wielninski came to work for us. Helen was a heavy-set, big-busted woman in her sixties who came to us once a week in a flowered smock to rearrange the dust. If she was in a good mood, or we were celebrating a special occasion, she brought us a cheesecake, made according to her own special recipe. The cakes were baked in a springform pan, one with a removable bottom and a spring on the side so the pan could be opened. They often had cracks in the middle. Eventually I learned that was because as cheesecake cools, it contracts. If the edges remained stuck to the pan, cracks resulted.

Helen's cakes were just as thick and rich as Mother's, but because they were homemade they had a special freshness that made them seem even better. Helen gave me her recipe when she re­tired, and I made the cake a few times before I left for college.

Once firmly ensconced in college in Philadelphia, I discov­ered the Cottman Diner, a twenty-four-hour haven in the North­east, about thirty minutes from campus. Whenever any of my friends had access to a car, six or eight of us would pile in around midnight for the adventure and the great cheesecake.

I first had chocolate cheesecake at the Cottman Diner. They swirled chocolate syrup into the rich sweet cream cheese, and I realized that there were worlds to explore that Helen had never dreamed of. During my junior year, I bought a springform pan and set up my cheesecake laboratory in the galley kitchen of my dormitory apartment.

There are two ways to make chocolate cheesecake. You can blend the syrup completely into the batter, making the whole cake the color of milk chocolate, or you can swirl a ribbon of the syrup into the cream-colored batter for a marbled effect. Another crowd-pleasing favorite is chocolate-chip cheesecake, but my first efforts, though delicious, were failures. My chips all sank into a chocolatey layer above the graham cracker crust. After several tries, I discovered mini-chips, which were tiny enough to hang suspended in the cake. Further experiments in­cluded the addition of liqueurs into the mix and the use of canned pie filling as topping.

My friend Iris insisted that there was money to be made in my cheesecake. During the spring of my junior year, we targeted two street festivals coming up on campus and started to bake. The play showing at the campus theater where we both worked was Shakespeare's Much Ado About Nothing, so we named our budding venture Much Ado About Cheesecake.

I borrowed a car and drove out to the Northeast, where I bought a twenty-pound log of cream cheese from a dairy. I had to borrow a scale from a drug dealer friend to measure the cheese out into forty-ounce portions. We bought dozens of eggs, pounds of sugar, and crushed hundreds of graham crackers for crumbs.

Every night, when I didn't have too much homework and I wasn't working at the theater, I mixed and baked. I stored the bounty of my oven in the freezers of friends, and bribed them to help with the mixing with the promise of free cake. I narrowed the varieties to plain, cherry, chocolate chip and pineapple, and Iris and I set up a booth at both festivals.

Though it was fun to sit outside and talk to friends, occa­sionally selling slices of cake, it was very time consuming, and so was all that baking. Buying all our ingredients at retail at the local Pantry Pride cut into our profit margin, and I figured out that it would take a lot of cheesecake before we were using enough ingredients to buy wholesale in bulk.

After we counted up the receipts and divided the profits, it turned out Iris and I could make more money at the theater, so I returned to being a recreational baker. The recipe is still great, though, and it is offered here with one warning: baking of massive numbers of these cheesecakes at one time can have grave consequences for your enthusiasm, not to mention your waistline.
Helen's Cheesecake with Chocolate Chips

1 cup graham cracker crumbs 
1/4 cup melted butter
5 eight-ounce packages of cream cheese 
8 eggs
3 tablespoons flour
dash salt
1 tsp vanilla
1 1/2 cups sugar
8 ounces chocolate mini-chips

Preheat your oven to 500 degrees. Spray the bottom and sides of a 9” springform pan with Pam or a similar spray to allow the crust to release from the sides of the pan, reducing the chance of cracking as the cake cools. I do this even if I’m using a non-stick pan, just to be sure.

Leave the cheese out to soften. Combine graham cracker crumbs and butter and press into the bottom of a 9" springform pan.

Cream the cheese with a wooden spoon, and then, using an electric beater, add in the eggs, one at a time. 

Then mix in the flour, sugar, salt and vanilla. Beat until there are no more lumps, then swirl in the chocolate mini-chips.

Pour into the springform pan, and bake at 500 degrees for 15 minutes. Turn the oven down to 250 degrees and bake for an additional 40 minutes. Then turn the oven off and let the cake cool in the oven for one hour.

I like this cake best after it has been refrigerated, but if you're too eager to wait it tastes just as good right out of the oven.

·       You can buy graham crackers and crush your own, as we used to do, or buy ready-cracked crumbs.

·       I use unsalted butter for all my baking nowadays, but in the past I’ve used salted. I don’t think it matters.

·       You can also top this cake with a chocolate ganache if you like, to make it extra chocolatey.

·       You can also experiment with smaller springform pans by reducing the size of the recipe, or simply making two different versions—one with chips and one without, or one with a chocolate swirl and one with chips. I’d stick with the 500 degree temperature to firm up the cakes, and then reduce the 250 degree time as necessary. But remember to leave the cake in the oven until it has completely cooled to minimize cracking.
Neil Plakcy is the author of the golden retriever mysteries, set in the Philadelphia suburbs
. Semi-reformed hacker Steve Levitan and his golden retriever Rochester nose out the clues to crimes to help Steve’s police detective buddy. The most recent in the series is In Dog’s Image; those who are series completists will want to start with the first, In Dog We Trust. Neil’s website is


Monday, October 23, 2023


Today is National Boston Cream Pie Day. Boston Cream Pie, isn't exactly a pie, and it's not exactly a cake. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not exactly your standard pie, but it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston Cream Pie is the official dessert of the Commonwealth of Massachusetts. 

I've posted traditional recipes for Boston Cream Pie--from scratch and from mixes--and I've posted Boston Cream Pie Cheesecake (a favorite!). So for today's holiday I thought I'd post a really easy recipe for Boston Cream Pie Poke Cake. What's a Poke Cake, you ask? A poke cake is usually made with a boxed cake mix and a pudding mix. You poke holes in the cake after it's been baked, but still warm, and you pour the pudding over it. How easy is that? And Boston Cream Pie lends itself to this easy cake. Very Retro!

Boston Cream Pie Poke Cake

1 (18 ounce) box yellow cake mix
2 (5.1-oz) packs of instant French vanilla pudding
4 cups cold milk
2 cups dark chocolate, chopped
1 cup heavy cream

Preheat oven to 350 degrees F. Butter 9-x-13” pan and sprinkle with flour.
Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until toothpick inserted in middle of cake comes out clean, about 25 minutes. Cool cake.
When cake is cool-ish, poke big holes across entire surface of cake using rounded end of wooden spoon.
Combine pudding mix and milk in medium bowl and whisk until mixture just begins to thicken. Pour over cake and spread with spatula to make sure pudding pours into holes. Cover and refrigerate for 2 hours.
After cake has been refrigerated for 2 hours, make ganache. Put chopped chocolate in medium glass bowl and set aside. Meanwhile, bring heavy cream to simmer in small saucepan. When bubbles start to break surface, pour hot cream over chopped chocolate and whisk until mixture is smooth. Pour ganache over the pudding layer of the cake and serve.

Sunday, October 22, 2023

FUDGY-NUT BUNDT CAKE: Retro Ad with Recipe - National Nut Day!

Today is National Nut Day and what could be better than this delicious Fudgy-Nut Bundt Cake: A Retro Ad & Recipe from Betty Crocker c. 1974.  

"Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake. Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around."

Saturday, October 21, 2023


Today is National Pumpkin Cheesecake Day: Add Chocolate...I love pumpkin and chocolate... and cheesecake is my thing, so here's a repost of an easy recipe for Pumpkin Chocolate Cheesecake! Celebrate.  

Great for Pumpkin Cheesecake Day, Halloween, and Thanksgiving!

The filling for this pumpkin cheesecake is adapted from a recipe from Hershey's Kitchens. I like this recipe because it has a Chocolate Cookie Crust and Mini-Chocolate Chips in the filling! I've posted the Hershey's chocolate crust recipe, but I also posted another simple Chocolate Cookie Crust using Chocolate Wafers. The second is my favorite.



1 Chocolate Cookie Crust (see two possible recipes below)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin (without spice)
4 eggs
1-1/2 cups Mini Semi-Sweet Chocolate Chips


Prepare Chocolate Cookie Crust. Bake at 400°F. Cool.
Beat cream cheese, sugar, flour, and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in mini-chocolate chips; pour batter into prepared crust. Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate about 5 hours before serving.


Stir together 1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup melted butter.

Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake  at 350 F for 8 minutes; cool slightly.


30 chocolate wafers (Nabisco Famous Chocolate Wafers makes about 1 1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp vanilla extract

Put cookies in container of food processor; process until finely ground.
Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across the bottom of 9-inch springform pan and all the way up sides of pan; pack tightly so crust is even and compacted.
Bake at 350° for 6-8 minutes or until crisp.
Let cool completely before filling.

Friday, October 20, 2023


Today is Brandied Fruit Day. To celebrate, I'm posting my favorite recipe for Brandied Cherries Chocolate Cake. This recipe appeared in the Washington Post several years ago. You can buy brandied cherries -- or you can make your own. It's so easy and so good!

Brandied Cherries

1 1/2 pounds dark, sweet cherries, pitted
1/4 cup sugar
1/4 cup water
1/2 ounce fresh lemon juice
1 small cinnamon stick
1/4 cup good brandy

Combine sugar, water, lemon juice, and cinnamon stick in medium saucepan. Bring to boil and reduce heat to medium. Add cherries and simmer for five minutes.
Remove from heat, remove cinnamon stick. Stir in brandy.
Cool completely before placing in jar.


Tip: When processing nuts and chocolate, be careful not to make chocolate almond butter. Chill both ingredients -- and even the flour, if you want to be careful.

6 ounces chopped bittersweet chocolate, chilled (about 1-1/3 cups)
6 ounces (1-1/2 cups) chopped almonds, chilled
6 1/2 Tbsp flour
12 Tbsp unsalted butter, at room temperature
3/4 cup sugar
4 large eggs, separated into yolks and whites
1 tsp pure vanilla extract
1 tsp almond extract
16 ounces drained brandied cherries
Confectioners' sugar, for dusting

Preheat oven to 325 degrees. Spray 9-inch cake pan with nonstick oil-and-flour spray and line bottom with circle of parchment paper.
Pulse chocolate, almonds, and flour in a food processor to grind them into fine meal, being careful not to turn into paste.
Beat butter and sugar together at high speed in bowl of stand mixer or held-held electric mixer until mixture is light and fluffy, about 3 minutes. Add egg yolks, then vanilla and almond extracts, and beat well to combine. Add chocolate-nut mixture and beat until incorporated.
Beat egg whites in separate, clean bowl of stand mixer or hand-held electric mixer until they form soft peaks. Use flexible spatula to fold them into chocolate-sugar mixture.
Spread half of batter in bottom of prepared pan. Top with brandied cherries, which should fit evenly in 1 layer. Spread remaining batter over cherries, using flexible spatula to lightly level top.
Bake for 45 to 55 minutes, until cake is puffed and set.
Cool on rack and turn out of pan.
Dust top generously with confectioners' sugar.
Serve warm or cool.

Original recipe adapted from Peter Brett, pastry chef at Blue Duck Tavern, Washington, D.C.

Thursday, October 19, 2023


I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!


1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin
1 egg
1 cup mini chocolate chips
Coarse sugar

Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

Wednesday, October 18, 2023


Today is National Chocolate Cupcake Day, and with Halloween right around the corner, what's more fun than spooky Chocolate Halloween Cupcakes?

Country Living has 43 fabulous Cupcake Ideas with Recipes. You won't want to miss this. 


Good Housekeeping has 61 Seriously Cute Halloween Cupcake Ideas that link back to some of your favorite bloggers' cupcake ideas.


Taste of Home has 21 Recipes for Halloween Cupcakes

I love these easy Bat Cupcakes from Betty Crocker

The Food Network has 24 Halloween Cupcakes that are Too Cute to Eat.

The Pioneer Woman has a round-up of 35 Easy Halloween Cupcake Ideas that are Both Sweet and Spooky. 

And this is just a start. Check out your favorite bloggers and dessert sites for other Halloween Chocolate Cupcake Ideas.


Have a favorite? Post a comment below with the link! Boo!

Tuesday, October 17, 2023


I love Candy Corn. It just screams Halloween! According to the National Confectioners Association, 20 million pounds (9000 tons) of candy corn is sold annually. Want to try making your own Candy Corn? Jessie Oleson (aka Cakespy) has a great recipe for Homemade Candy Corn

There are so many ways to incorporate Candy Corn with Chocolate. Here's an easy recipe for Candy Corn Brownies. In a rush? Use a brownie mix and just when pulling brownies out of the oven, pour candies over the top. Push down lightly so they sink into the soft brownies.


1/2 lb unsalted butter
2 cups sugar
4 eggs
1-1/2 cup Dark Cocoa
1/4 tsp salt
1 cup flour
1 tsp pure vanilla extract
1 cup dark chocolate, chopped into small chunks
Lots of Candy Corn

Preheat oven to 350.
Butter 9 x 9 pan.
Beat butter, sugar, eggs, and vanilla in bowl.
Stir in flour, cocoa, and salt.
Fold in chopped chocolate pieces.
Pour into prepared baking pan.
Sprinkle candy corn pieces evenly over top (alternatively, you can wait until brownies are baked and put candy corn pieces into top of baked brownies 2 minutes after taking out of oven and push down gently).
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

Monday, October 16, 2023


Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the flavor of the liqueurs whenever you'd like. 

Sometimes, though, I like to make my own chocolate liqueur. You can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome Dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate Liqueur. But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.

 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract

Combine cacao nibs and vodka in sealable glass jar. Shake and let steep for 8 days.
After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Sunday, October 15, 2023

I LOVE LUCY DAY: Lucy & Ethel in the Candy Factory

Today is I Love Lucy Day. And really, who doesn't love Lucy? I Love Lucy was one of the most watched television series of its time. Today's unofficial holiday commemorates the day in 1951, when the show, starring real-life couple at that time, Lucille Ball and Desi Arnaz, debuted on CBS.

Being that it's all about chocolate for me, here's my favorite scene from the Queen of Comedy: Lucy and Ethel in the Candy Factory.

And, in case you're curious about where this episode was filmed: Filming actually took place at the See's Candies factory in Los Angeles, on May 30, 1952.  Lucille Ball and Vivian Vance spent half a day learning the ropes, dipping chocolates and packing candy on the production line before filming began. The uniforms the two wore were actually borrowed from See's workers.

Watch the Lucy & Ethel in the Candy Factory clip below. 

And, if you're swept up in Barbie mania, the Lucy & Ethel in the Candy factory collectible is available on eBay. 

Saturday, October 14, 2023

DESSERT CUPS: The Perfect Dessert for Dessert Day!

Today is National Dessert Day! Every day is Chocolate Dessert Day here on, but for today's holiday, I'm reposting a post from the Queen of Chocolate Decoration and Innovation, The Chocolate Addict, Katreece Montgomery, for Chocolate Dessert Cups, dishes you can eat. Katreece makes chocolate decorating videos for the home chef. Visit her at:

Chocolate Dessert Cups, dishes you can eat.

Every dessert deserves to be embellished, and presented in an elegant fashion, and most alluring is the chocolate dessert cup.

There are many ways to make chocolate dessert cups. These delightful edible containers are sure to spruce up your favorite mousse recipe, or perhaps filled with your favorite sorbet, fruit or confections. These can be in the form of cups,bowls, cylinders, boxes or any type of vessel to hold something delicious. Chocolate dessert cups are a stunning addition to a table setting for a festive dinner party, or a romantic dessert accessory for two.  Fill a chocolate container with confections and wrap in cellophane paper for a delightful chocolate lovers gift.

The easiest way to make a dessert cup is to find a food safe plastic container to use as a mold. Fill with tempered chocolate*, remove excess, refrigerate for several minutes and carefully release chocolate cup from mold. Shazam!

Your guests will be tickled pink when they find out they can eat the dishes!

*To make chocolate decorations you'll need to perform a series of steps called tempering, this will ensure your decoration with harden and look it's best. For kids projects or if you find the tempering process too time consuming, you can whip up a decoration in a jiffy with something called confectionary coating, which is chocolate flavored candy. It does not need to be tempered and is very inexpensive and convenient to use. Check out Tempering HERE.

If you love to spend time in the kitchen being creative, give chocolate decorating a try. You'll be amazed at what you can dream up with the most sensational "food of the Gods", we call chocolate.

Friday, October 13, 2023

M&M's Graveyard Cups: M&M's Day!

Happy M&M's Day! With Halloween coming up, I'm posting this fun recipe from M&M's for M&M's Graveyard Cups! Delicious and spooky! 

Thursday, October 12, 2023


It's no surprise that October is Pumpkin Month.  There are so many ways to use pumpkin in your baking! Add chocolate, and you're calling my name. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your jack-o-lantern. Just make sure it's pumpkin puree and not pumpkin pie mix since you will be adding your own spices.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day!

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

Tuesday, October 10, 2023

CHOCOLATE ANGEL FOOD CAKE: National Angel Food Cake Day!

Today is National Angel Food Cake Day.  In case you were worried that there would be no chocolate, I make a go-to recipe for Chocolate Angel Food Cake, recipe from Martha Stewart! This cake is light and airy and delicious... truly angelic!

Angel food cake is a cake made with a lot of egg whites and usually no shortening or leavening agent. It has the consistency of a sponge cake.

From comes this piece of information about Angel Food Cake

Angel Food Cake is also known as ice cream cake (a Pennsylvania Dutch wedding cake). And, because there are an abundance of cake molds in southeastern PA, one of the major producer of cake molds, angel food cake may have originated there in the 1800s. Some other historians think that the first angel food cakes were baked by African slaves in the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites (pre-egg-beaters 1865). Angel Food cakes are also a traditional African-American favorite at funerals. You decide, but whatever the origin, you'll love this cake!


1 1/2 cups sugar
Scant 1 cup cake flour (not self-rising)
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 ounce dark chocolate, grated (about 1/2 cup)
12 large egg whites
1 tsp cream of tartar
1 tsp pure vanilla extract
1/4 tsp pure almond extract

Preheat oven to 350 degrees. Place oven rack in center.
Sift together onto piece of parchment paper: 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.

In bowl of electric mixer fitted with whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add remaining 3/4 cup sugar in slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.

Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into nonstick angel food cake pan. Tap pan on counter to remove air bubbles. Bake until cake springs back when depressed with finger, 30 to 35 minutes.
Cool, inverted, 1 hour before removing pan.