CHOCOLATE MACAROONS: 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! 

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.

TRIPLE CHOCOLATE SCONES: National Scone Day!

Today is National Scone Day. Everyday is scone day here! Here's an easy recipe to celebrate: Triple Chocolate Scones. These go very well with a heaping helping of Clotted Cream or Lemond Curd. Whip up a batch today.

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolate chips or chocolate).

Cut butter into dry ingredients and cut into dry mixture until the size of peas.
Add chocolate chips and dark chocolate.

Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (you can get this from King Arthur Flour or find it in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

Illustration: Beryl Cook. She's one of my favorite artists!

CHOCOLATE CHIP BISCUITS: National Biscuit Day!

Today is National Biscuit Day. Here's a fabulous Retro Ad for Bisquick. There are '6 things you and Bisquick can do with biscuits.' What's missing? Chocolate Chip Biscuits! 

The recipe below does not require Bisquick. You'll be making everything from scratch. Easy and fun! But, if you're using Bisquick, just throw in some chocolate chips!

CHOCOLATE CHIP BISCUITS

Ingredients
3 Tbsp sugar
2 cups self-rising flour  (*see below for easy substitute)
pinch of salt
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup good quality dark mini-chocolate chips
1/4 cup unsalted butter, melted

Directions
Preheat oven to 425.
Combine flour and 1 Tbsp sugar in large bowl.
Cut butter into flour mixture with pastry blender until crumbly.
Add buttermilk and fold in chocolate chips. Stir just until dry ingredients are moistened (do not overstir). Turn dough out onto lightly floured surface. Knead 3 times.
Pat dough to 1/2-inch thickness
Cut with 2-1/4-inch round cutter.
Place biscuits on baking sheet.
Bake 15 minutes or until golden.
Take out and while still warm, quickly brush biscuits with 1/4 cup melted butter and sprinkle with sugar.

*Self Rising Flour Substitute:
In a separate container:
For each cup of all-purpose flour (level measure), add 1- 1/4 tsp baking powder and a 1/4 tsp salt. Then re-measure what you need (2 cups for this recipe)*

TUESDAY TIPS: Baking with Honey

My roses are blooming, and I've seen a lot of bees! So, I thought I'd post some honey tips, particularly when substituting honey for sugar. Of course, you can just find a recipe that uses honey, so you don't need to think about it, but, sometimes, you just want to try a recipe and you prefer using honey. I know I do.

Baking with Honey

1. Generally you can substitute 2/3 cup honey for each cup of sugar in a recipe, but you'll probably want to reduce the amount of liquid by 1/4 cup for each cup of honey.

2. If you're baking, you'll want to reduce the heat by about 25 degrees to prevent burning.

3. And, here's one you might not know. If you're substituting honey in baking, add 1/2 tsp baking soda for each cup honey used.

From the Empire State Honey Producers comes this recipe (slightly adapted) for Honey Chocolate Chip Cookies

Honey Chocolate Chip Cookies 

Ingredients
1/2 cup local honey
1/2 cup unsalted butter
1 egg
1/2 tsp pure vanilla
1-1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Salt
1 cup chocolate chips
1/2 cup chopped or ground walnuts (optional)

Directions
Cream honey and butter together. Add egg and vanilla.
In bowl, sift flour, baking soda, baking powder, and salt together. Add to wet honey mixture. Mix.
Fold in nuts and chocolate chips. Stir slightly.
Drop onto cookie sheet and bake at 350 for 10-12 minutes.

Cooking with Mickey & Friends: King Louie's Banana Boats

The weather here is warm and beautiful for Memorial Day, so I thought I'd post this fun recipe for King Louie's Banana Boats from one of my 'Theme" Cookbooks: Cooking with Mickey and Friends by Pat Baird. You'll "go ape" over these. Perfect for the Barbecue -- or oven. They're fun to make with the kids.

Since we barbecue all year round, I often make these on the grill, but you can just as easily follow the directions and make them in the toaster oven.

And, as Mickey reminds us, Bananas are a good source of potassium and carbohydrates. Use a good dark chocolate (broken up) or high quality dark chocolate chips, and you're adding antioxidants. You can make your own marshmallows, too, or not :-) You'll love King Louie's Banana Boats. You'll want to make more than one!

RUSTIC CHERRY TART: National Cherry Dessert Day

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 Chukar Cherries that is just fabulous! This recipe uses the Sweet Cherry Pie Filling. This is perfect for Memorial Day, too!

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.

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!

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. You can also 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.

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.

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 biggest attractions for me (besides Lucy the Elephant) 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? 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. 

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!

How to Build a "Campfire' Cake: Memorial Day Weekend

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.

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

Today is Strawberries & Cream Day! One way to celebrate would be to stuff strawberries with whipped cream and dip in chocolate, 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 holiday.

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 FUDGE: 2 Recipes for Memorial Day!

I just love S'mores! Memorial Day heralds in Summer, and nothing says Summer more than S'mores. Maybe you won't be camping this weekend..or barbecuing, but you can still have S'mores. There are so many great ways to eat --and drink S'mores, and S'mores Fudge is perfect for the holiday. It's also easy to make ahead.

The first printed S’mores recipe appeared in 1927 in the Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Folklore tells us the name “S’mores” came about because everyone who tasted one asked for “some more.”

The first recipe below has three distinct layers...and it really tastes like fudge. One caveat: This fudge is sweet, but then we're talking S'mores, aren't we? The second recipe is quicker to make (and eat) and the ingredients are all mixed together. Whichever you make, you won't be disappointed!

Have a great Memorial Day Weekend!

1. S'MORES FUDGE

Ingredients

Graham Cracker Crust
4 sheets of graham crackers
1/4 cup of sugar
1 1/2 Tbsp melted butter

Chocolate Fudge Layer
1-1/2 cups milk chocolate, chopped (or milk chocolate chips)
1/2 tsp pure vanilla extract
1/2 can of sweetened condensed milk

Marshmallow Layer
1 cup 'real' white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

Directions
Preheat oven to 375 degrees
Line 8 by 8 square pan with aluminum foil, with extra foil hanging over (to help lift out later).
Crush graham crackers and mix in melted butter and sugar.
Pour into aluminum foil lined pan and push down with glass cup to make even layer.
Bake for 15 minutes or until edges are golden brown.
Melt chocolate in small saucepan over medium low heat.
Remove from heat and add half can of sweetened condensed milk and vanilla.
When smooth, pour immediately over graham cracker crust.
Melt white chocolate in small saucepan over medium low heat and add in marshmallow fluff and rest of sweetened condensed milk. Stir until smooth and consistent. Pour over chocolate layer.
Refrigerate overnight.
Next day, lift fudge out of pan using aluminum foil.
Carefully remove foil and carefully cut into squares.

2. EASY S'MORES FUDGE

Ingredients
1-12 ounce bag milk chocolate chips or 12 ounces milk chocolate, chopped
5 regular sized graham crackers, broken into small pieces
1 can sweetened condensed milk
2 Tbsp butter
1 cup mini-marshmallows

Directions
In small saucepan, melt chocolate, butter and sweetened condensed milk. Remove from heat. Cool slightly.
Add graham crackers until combined.
Fold in marshmallows.
Pour into greased 8x8 inch baking pan.
Cover and refrigerate for 2 hours.
Cut into squares.

DEVIL'S FOOD CAKE DAY: What's the Difference between Devil's Food Cake and Chocolate Cake?

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 I Love Reese's Day, here's a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on a recipe 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 WALNUT CLUSTERS: Retro Ad with Recipe for National Walnut Day!

Today is National Walnut Day! You know I love retro ads, and this 1950 Retro Ad & Recipe from Diamond Walnuts fits the bill to celebrate this holiday. Love the graphics--and the recipes. I would substitute good quality very dark chocolate for the unsweetened chocolate (cutting down on the sugar)  and butter instead of margarine, but it's up to you! Celebrate National Walnut Day. 

Sometimes you feel like a Nut!

Cacao Nib Rub for Tri Tip: National Barbecue Day!

Today is National Barbecue Day! I love cacoa nibs (or cocoa nibs) in my salads for crunch, and I throw them into cookie dough sometimes, too. Dry rubs are great for Tri Tip, and I've posted a few recipes before, usually using cocoa, but this recipe from Scharffen Berger for Cacoa Nib Rub is easy and terrific, and you have that added crunch. This Dry Rub for Tri Tip is perfect for Barbecue Day.

Cacao Nibs are roasted cocoa beans separated from their husks and broken into small bits. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness.

This DRY RUB adds an unexpected, sophisticated flavor to your favorite grilled items. The nibs offer a slightly nutty, earthy flavor with slight chocolate overtones. Recipe is for a Tri-Tip, but skirt steak and flank steak work just as well. The rub can stay on the meat overnight, or can be patted on a few hours before grilling.

Scharffen Berger Cacao Nib Rub for Tri Tip

Ingredients
2 tablespoons Scharffen Berger Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground (dry) mustard
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 tablespoons brown sugar, packed
2 tablespoons Kosher salt
1 2.5 pound tri tip roast (fat cap left on)

Directions
To make the rub, combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles about the size of coarse cornmeal. Use immediately or store in a tightly covered jar for up to one month.
Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or saran wrap. The roast can marinate overnight in the refrigerator.
Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the temperature with an instant read thermometer. For medium rare meat, remove from grill when the thermometer reads 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.

LEMON CHOCOLATE CHIP POUND CAKE: National Chocolate Chip Day!

Lemon Chocolate Chip Pound Cake is perfect to celebrate National Chocolate Chip Day. I use chocolate chips in just about every bake. I always have them in my pantry!

I have an abundance of Meyer lemons in my garden all year round, and I'm always looking for new recipes. Here's a great recipe that combines citrus and chocolate, a favorite taste combo. And, if you want to make this 'look' fancy, you can make these pound cakes in one of these three NordicWare pans. The pans will create a luscious loaf (loaves) with 3-D citrus or citrus fruit blossoms. Amazing! If you want to decorate, just add a simple glaze or sprinkling of confectioners sugar to define the design. Pans are made of cast-aluminum. Great for baking! Available at Williams Sonoma, Amazon, and other baking supply places.

NordicWare Mini Citrus Cakelet Pan

 Nordic Ware Citrus Loaf Pan

Nordic Ware Citrus Blossom Loaf Pan

Lemon Chocolate Chip Pound Cake

Ingredients
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1 tsp pure vanilla extract
2 large eggs
2 Tbsp grated lemon peel (lemon zest)
1/2 cups buttermilk
1 cup dark chocolate chips (use mini-chips if you're using the small pans)
1 1/2 Tbsp fresh lemon juice

Directions
Preheat oven to 350° F.  Butter and flour any of above pans (or regular 9 x 5 x 3 loaf pan).
Sift dry ingredients (not including chocolate chips).
In large bowl, cream butter, sugar, and lemon zest in mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice mix until blended. Gradually (on low) beat in flour mixture alternately with buttermilk.
Stir in chocolate chips.
Pour into prepared pan.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 10 minutes.
Let stand for 5 minutes. Invert onto plate.

Glaze or sprinkle with powder sugar, if desired.

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, 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.

Cartoon of the Day: Cocoa Crime

 

VINTAGE & RETRO MOTHER'S DAY WHITMAN SAMPLER CHOCOLATE ADVERTISEMENTS

I love old magazine chocolate advertisements--Retro and Vintage. Life is Like a Box of Chocolates, and Whitman's Samplers has known that for decades. Here are several Whitman's Chocolates Mother's Day Ads.  Enjoy the tour through the decades. Happy Mother's Day!

 

 

MOM & APPLE PIE: Mother's Day & Apple Pie

Chocolate Apple Pie is perfect for Mother's Day! You know the expression -- as American as Mom and Apple Pie, and here where it originated:

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 it before. It did not contain chocolate, and she made it in a huge rectangular pan that was big enough to feed a crowd since there were always lots of family at our house. She lived with us, and all of her children and their children lived within walking distance. She made Apple Pie because it was American, and when she came to these shores, she became an American! My Bubbe was born in Ukraine, married in London, and settled in Philadelphia, the cradle of liberty. She took her new citizenship to heart, and she baked her special apple pie for every Friday night dinner. She did it because she saw herself as a true American. So Celebrate Mom (and Grandmom) and Apple Pie with this easy Chocolate Apple Pie Recipe!

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 fair-trade organic, chopped into smallish pieces

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 the 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.

VINTAGE MOTHER'S DAY ADVERTISEMENT FOR GOLDEN CREAM CHOCOLATE CAKE

I love Baker's Chocolate Vintage Ads with recipes that "Tell a Story." These Ads appeared in Life Magazine, and some of them are so amusing, especially this Ad from February 7, 1938 (and again on June 5, 1939) for Paula's Golden Cream Chocolate Cake. What a period piece! And, perfect for Mother's Day! 

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!