COOKING TO KILL: Chocolate Noose Recipe

With Halloween just a few weeks away, I thought I'd post another "Chocolate Recipe" from one of my favorite "Tie-in" Cookbooks, Cooking to Kill! The Poison Cook-book. This recipe is for Chocolate Noose --not Chocolate Mousse !!!

This is one of my favorite books in my Killer Cookbooks: Mystery-related cookbooks. Published in 1951, Cooking to Kill! has Recipes by Ebenezer Murgatroyd with Comic Drawings by Herb Roth (Peter Pauper Press, 1951).  Cooking to Kill! has been called "not only a cook-book to end all cook-books, but also a cook-book to end all cooks." 

 

CHOCOLATE PUMPKIN COCKTAILS: National Liqueur Day!

Happy Liqueur Day! Since Halloween is right around the corner, I thought I'd post a few drinks recipes using Pumpkin Liqueur. It's my opinion that pumpkin needs chocolate, so I put together two recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all throughout the Fall. 

CHOCOLATE PUMPKIN COCKTAIL

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.

WHITE CHOCOLATE PUMPKIN MARTINI

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.

Cats & Bats, Witches & Brooms: Chocolate Halloween Cookies

A few years ago, I found these Retro 1960s Halloween Cookie (Cooky) Cutters at the Alameda Flea Market. I love the box and the shapes. These are perfect for Chocolate Halloween Cookies!

I've posted some great chocolate cookie recipes, but here's one more. This one is adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these Retro Cookie Cutters. These chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste, too.

Chocolate Cats & Bats, Witches & Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.

In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). 

Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

DESSERT CHARCUTERIE BOARD: National Dessert Day

Today is National Dessert Day. Isn't every day Dessert Day? With this mind, I'm particularly fond of a good charcuterie board. Well here's a twist on that! This Desert Charcuterie Board is one of the best ways to satisfy your guests and introduce them to some of your favorite treats! Whether you prefer a traditional mix of flavors or bits based on a certain theme, build your board with a variety of sweets. Opt for candy such as chocolates or gummy bears or go big with brownie bites and cupcakes.

If you’re looking for a few fun ideas to put together a sweet surprise for your next party, check out this guide from Shari’s Berries on Dessert Charcuterie Board ideas.

Shari's Berries:

Before you create your dessert charcuterie board, you need to choose a theme! Your favorite flavor combinations or a certain ingredient like a specific candy or fruit can help inspire your board’s theme. Once you’ve chosen a theme, consider what ingredients will add visual interest and texture to your dessert platter. If you’re not sure what to include, these dessert charcuterie board recipes will give you a place to start!

Fruit Lover 
Enjoy fresh fruit paired with creamy melted chocolate for a sweet surprise! An assortment of dried fruits and berry kabobs are perfect to dip into a melted mound of chocolate. A side of brie and fruit crackers are perfect for pairing with tangy and bold fruit flavors. Add in a handful of hand-dipped cherries to top off this candied board.

Sweet and Salty 
Satisfy both of your cravings at the same time with this dessert charcuterie board. Compile savory snacks like crunchy bacon and salted nuts to pair with a mixed hazelnut and chocolate spread. Dark chocolate with sea salt and chocolate potato chips are also great options to wake up your tastebuds!

Charcuterie Board Styling Tips 
Using the right size boards and utensils will make assembling and serving that much easier! Before you begin, choose the right size board to display your treats on. Place the necessary bowls and utensils on before adding food to assess how much space is left over and then add in your other ingredients around this. If space allows, place extra ingredients such as sauces and dips on the outside of the board. Last but not least, make sure to add in some color! A mix of bright shades will attract the eyes of your guests, but it will be the fun flavor combinations that keep them coming back!

Experiment! Enjoy!

CHRISTOPHER COLUMBUS: RECIPE FOR SUPER RICH SPANISH HOT CHOCOLATE: Columbus Day

Today is Columbus Day. In terms of chocolate, though, Christopher Columbus was the first European to come in contact with cacao. On August 15, 1502, on his fourth and last voyage to the Americas, Columbus and his crew encountered a large dugout canoe near an island off the coast of what is now Honduras. The canoe was the largest native vessel the Spaniards had seen. It was "as long as a galley," and was filled with local goods for trade -- including cacao beans. Columbus's crew seized the vessel and its goods, and retained its captain as his guide.

Later, Columbus' son Ferdinand wrote about the encounter. He was struck by how much value the Native Americans placed on cacao beans, saying: "They seemed to hold these almonds [referring to the cacao beans] at a great price; for when they were brought on board ship together with their goods, I observed that when any of these almonds fell, they all stooped to pick them up, as if an eye had fallen."

At first, however, the cocoa beans were neglected. Despite the bitterness of the drink produced, Columbus claimed the resulting concoction was a "divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food". 

What Ferdinand and the other members of Columbus' crew didn't know at the time was that cocoa beans were the local currency. In fact, in some parts of Central America, cacao beans were used as currency as recently as the last century.

While it is likely that Columbus brought the cacao beans he seized back to Europe, their potential value was initially overlooked by the Spanish King and his court. Far more exciting treasures on board his galleons meant the cocoa beans were ignored. It was his fellow explorer, the Spanish Conquistador Don Hernán Cortés, who first realized their commercial value. He brought back three chests full of cocoa beans to Spain in 1528 and very gradually, the custom of drinking the chocolate spread across Europe.

It was still served as a beverage when the Spanish first brought chocolate back to Europe. Cortez, described chocolatl as "the divine drink ... which builds up resistance and fights fatigue," and his countrymen, conceived the idea of sweetening the bitter drink with cane sugar.

The recipe for the sweetened frothy beverage underwent several more changes in Spain, where newly discovered spices such as cinnamon and vanilla were added as flavorings. The original chili pepper that made the spicy drink was replaced by sugar to make a sweet beverage. The sweetened chocolate beverage was a luxury that only a few could afford.

By the 17th century, the drink became common among European nobility. In London, chocolate was more widely available, and those who could afford it could enjoy the drink in coffee and chocolate houses.

Super Rich Spanish Hot Chocolate 
Makes two mugs!

Ingredients 
5 Tbsp good quality unsweetened DARK cocoa powder
4 Tbsp sugar
1/2 Tbsp corn starch
1 tsp Mexican vanilla extract
1 cup water

Directions 
Combine cocoa powder, sugar, and corn starch in small bowl.
Pour COLD water into small sauce pan, add vanilla extract and cocoa mixture, and cook at medium low heat, stirring constantly.
Cook until it thickens and serve immediately.

ULTIMATE M&Ms COOKIES: National M&M Day

Today is National M&M Day! Celebrate with Red's Ultimate M&M Cookies or just eat a bunch of M&Ms. 

M&Ms originated in the United States in 1941, and are now sold in as many as 100 countries. They are produced in different colors, some of which have changed over the years. The candy-coated chocolate concept was inspired by a method used to allow soldiers to carry chocolate without having it melt.

Red's Ultimate M&M Cookies

Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 12-ounce package M&M® MINIS®

Directions
Preheat oven to 350°F.
In large bowl, cream butter and sugars until light and fluffy
Beat in egg and vanilla.
In medium bowl combine flour, baking soda, and salt; blend into butter/sugar mixture.
Stir in M&M® MINIS® Milk Chocolate Candies.
Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks.
Store in tightly covered container.

MAKES ABOUT 50 COOKIES.

NANAIMO BARS: CANADIAN THANKSGIVING

Canadian Thanksgiving, held on the second Monday in October, will be celebrated this Monday. It commemorates the first Thanksgiving in North America that was held by Sir Martin Frobisher and his crew in the Eastern Arctic in 1578. They ate a meal of salted beef, biscuits, and mushy peas to celebrate and give thanks for their safe arrival in what is now Nunavut.

I've posted various pumpkin/chocolate pies and puddings for Canadian Thanksgiving in the past. Some of the foods are very similar to the U.S. Thanksgiving. But for today's Canadian Thanksgiving, I have a great recipe for Nanaimo Bars, one of my favorite no bake chocolate treats from British Columbia. You will absolutely love these!

The late Bill Critchfield, a member of my mystery book group, used to make these on special occasions. Unfortunately his safely guarded recipe passed on with him. Since then, I've tried to create his version of Nanaimo Bars (there are so many variations). This has involved trying different recipes and really exploring the whole Canadian Nanaimo history.  Months of Edible Celebrations had a special post devoted to Nanaimo Bars in conjunction with Pecans several years ago. Interesting that the recipe for Nanaimo Bars in The Pecan Cookbook calls for baking. I don't think Bill used pecans, and I'm sure he didn't bake.

Interestingly, The New York Times had a great article on the History, Culture, and Craving for the Nanaimo Bar! Here's a link. 

The City of Nanaimo website says: "According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry not "Daphne's Delights" or "Mary's Munchies", but "Nanaimo Bars." The entry won a prize, thereby promoting the town as much as her cooking. Some American tourists claim sovereignty over the dessert, referred to as "New York Slice" which is sold in many other places in the world. Nanaimo residents refuse to accept this theory, however, believing that once you set foot on Vancouver Island, there are no other places in the world. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs."

Here's a recipe for Namaimo Bars from the Official City of Nanaimo Website:
  
Nanaimo Bars

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 Tbsp cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp and 2 Tsp cream
2 Tbsp vanilla custard powder  (I use Bird's)
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

The really nice thing about this 'refrigerator bar' is that you can adapt it in so many ways by adding different ingredients or substituting different nuts. Very fun! and always good!

Links to other Nanaimo Bar Recipes:

Cookie Madness 
My Baking Addiction (Valentine's Day Nanaimo Bars)
Barbara Bakes
Life's Ambrosia
Playing House (Peanut Butter Nanaimo Bars)
New York Times

MEXICAN HOT CHOCOLATE: Yom Kippur, Crypto-Jews, & Mexico

Yom Kippur, the Jewish Day of Atonement, starts tonight. It's a fasting holiday that concludes at sundown tomorrow with the "Breaking of the Fast." Just so you know, chocolate can be part of the Break-Fast. 

The drinking or eating of Mexican Chocolate on Yom Kippur (at the pre-fast meal and at the breaking of the fast) has its roots in the Inquisition in 17th century New World Mexico. According to Rabbi Deborah R. Prinz, Crypto-Jews lived in Mexico in the 17th century, under the surveillance of the Inquisition. They developed subterfuges to avoid being discovered for their undercover Jewish practices, including those related to chocolate eating and drinking. They also took an active role in the cacao trade.

Read More Here.

Rabbi Deborah R. Prinz lectures about chocolate and Jews around the world. Her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, was published in 2013 by Jewish Lights and is in its second printing.

Mexican Hot Chocolate 
(a pareve version would have been used in the seventeenth-century)
Serves 8

Ingredients
4 ounces unsweetened chocolate
4 cups milk
2 cups heavy cream
3⁄4 cup sugar
1 teaspoon ancho chile powder (or to taste)
1 teaspoon chipotle chile powder (or to taste)
1 tablespoon ground cinnamon
1⁄2 teaspoon ground cloves
1 tablespoon Mexican vanilla extract

Directions
Melt chocolate in large bowl over simmering pan of water.
In separate heavy saucepan, heat milk and cream on low until hot, but not boiling.
Add 3 tablespoons of hot milk to chocolate in bowl and mix well.
Stir rest of  milk mixture, sugar, chile powders, cinnamon, cloves, and vanilla into chocolate.
Whisk chocolate briskly for 3 minutes, over double boiler to thicken.

CHOCOLATE ANGEL FOOD CAKE: Angel Food Cake Day!

Today is National Angel Food Cake Day. In case you were worried that there would be no chocolate, I have 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 WhatsCookingAmerica.net 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!

CHOCOLATE ANGEL FOOD CAKE

Ingredients
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

Directions
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.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST: Moldy Cheese Day

Today is Moldy Cheese Day! Blue Cheese is about as moldy as I care to get, so to celebrate today's food holiday and fit it into the "Chocolate" theme of this blog, here's a recipe for Blue Cheese Cheesecake with a Chocolate Cookie Crust. It's really delicious!

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers 
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch springform pan and up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake

Ingredients
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 Tbsp honey
Pinch kosher salt
Pinch cracked black pepper

Directions
In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined.
Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

FLUFFERNUTTER DAY: Fluffernutter Sandwiches

I post about Fluffernutter Sandwiches every year, mostly because I meet people who don't know what a Fluffernutter Sandwich is, and I feel I should enlighten them. LOL. The Fluffernutter sandwich—a classic New England treat-- is made with white bread, peanut butter, and Marshmallow Fluff. 

Today is National Fluffernutter Day. Fluffernutter sandwiches must contain Marshmallow Fluff. I always have a jar in my pantry. 

Marshmallow Fluff is not just any marshmallow crème. Fluff has been manufactured by Durkee-Mower of Lynn, Massachusetts since 1920, and is the preferred brand of the northeast. This gooey, spreadable, marshmallow-infused confection is used in countless recipes and found in a variety of baked goods—from Whoopie Pies and Rice Krispies Treats to chocolate fudge and beyond.

And beyond that lies the best concoction of all: the Fluffernutter sandwich—a classic New England treat made with white bread, peanut butter, and Fluff.

History of Marshmallow Fluff:

A sweet marshmallow-like spread called Marshmallow Creme 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 and published a recipe for a peanut butter and marshmallow creme sandwich, which is the earliest known example of a Fluffernutter. 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.

It was in 1960 that the term Fluffernutter was created by an advertising agency for Durkee-Mower in an attempt to effectively market the peanut butter and marshmallow sandwich. See the 1960s ad and jingle explaining the recipe below. How Retro!

So if the Fluffernutter sandwich is a classic New England treat made with white bread, peanut butter, and Marshmallow Fluff, it can only be better if you add chocolate. And, for me, press the sandwich in a panini press! 

Want to make your own Marshmallow Fluff? https://livforcake.com/homemade-marshmallow-fluff/

Chocolate Fluffernutter Sandwich:

Chopped dark chocolate, Marshmallow Fluff, Chunky peanut butter, soft good white bread - pressed hot in a panini press!

Have a Chocolate Fluffernutter Sandwich today!  

STARBUCKS COPY-CAT OREO FRAPPUCCINO: National Frappé Day

Today is Frappé Day. Most of us have a frappé of one kind or another in our lifetime.

A frappé is an iced beverage that has been shaken, blended, or beaten to produce a foamy cold blended drink, often with whipped cream and toppings. Ice can be added before or after beating the coffee and adding other ingredients such as sugar, milk, vanilla, and sweet sauces. It really depends on what you are shaking or blending it in - a shaker, frappe maker, or blender. According to one source, an ice-crushing blender is better than a shaker for blending a frappe. Traditionally frappés are made with coffee, but you can make other frappé drinks with tea, juice, or hot chocolate.

The word Frappé comes from the French word Frapper - which means to slap, knock, or beat. Cold coffee drinks named "café frappé" go back to the 19th century.

Which leads me to the Italian term: Frappuccino. In the last few years, I've had numerous types of Frappuccinos at Starbucks, most with chocolate. Here's a recipe for Starbucks' Oreo Frappuccino I found on StarbucksSecretMenu.net There are several 'Starbucks" secret menu recipes that you can order at Starbucks (you may need to know the recipe), but you can also make this at home. As always use the very best chocolate.

Starbucks CopyCat Oreo Frappucino

Ingredients
8 ounces whole milk
1 cup ice
2 scoops vanilla bean ice cream
2 Tbsp semisweet chocolate chips
1 Tbsp mocha syrup or chocolate syrup
1 Oreo
Whipped cream, for garnish
Crushed Oreos, for garnish

Directions
In a blender add milk, ice, vanilla bean ice cream, chocolate chips, mocha syrup, and an Oreo.
Blend until smooth. Pour into a glass, and garnish with whipped cream and crushed Oreos.

CHOCOLATE CHIP NOODLE KUGEL aka Noodle Pudding: National Noodle Day

Today National Noodle Day,so I'm posting this easy recipe for Chocolate Chip Noodle Kugel aka Noodle Pudding. With Yom Kippur coming at the end of the week, you might want to save this recipe and make it for the Breaking of the Fast!

A bit of  history about Kugel. Kugel is a traditional Ashkenazic Jewish dessert or side dish. Kugel is Yiddish for ball, but it is sometimes translated as pudding or casserole, and related to the German Gugelhupf. The first Kugel were plain -- made from bread and flour, and salty rather than sweet. About 800 years ago, the flavor and popularity changed when cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency which is common for today's dishes. In the 17th century, sugar was introduced, which gave the option of serving kugel as a side dish or dessert. In Poland, Jewish women sprinkled raisins and cinnamon into recipes. Hungarians took the dessert concept further with a hefty helping of sugar and sour cream.

Today many people add corn flakes, graham cracker crumbs, ground gingersnaps, or caramelized sugar on top. Some people layer the dish with sliced pineapples or apricot jam, but since this is a chocolate blog, here's a recipe that includes chocolate chips! Enjoy this for the Breaking of the Fast or any time!

Chocolate Chip Noodle Kugel

Ingredients:
12 oz pkg medium wide noodles boiled & drained
4 Tbsp unsalted butter, melted
8 eggs
3/4 cup sugar
1 pint (16 oz) cottage cheese (large curd)
2 cups sour cream
1 tsp pure vanilla
3/4 cup chocolate chips

Directions:
Preheat oven to 350.
Butter sides and bottom of 9 x 13 Pyrex or another Pan.
Beat together eggs and sugar. Add cottage cheese, sour cream, melted butter, and vanilla, and mix with wooden spoon.
Fold in noodles and chocolate chips.
Pour mixture into buttered pan.
Bake at 350°F for 40-60 minutes until just set.

CHOCOLATE PUMPKIN CAKE with CHOCOLATE PUMPKIN GANACHE: Perfect for Fall!

I love chocolate sites: to buy chocolate, to learn about chocolate, and for recipes. Chuao Chocolatier is one of my favorite chocolate companies. I particularly like their specialty bars, so I was pleased to see this recipe on their site for Chocolate Pumpkin Cake with Chocolate Pumpkin Ganache. This cake really spices up the fall dessert table! The best part: There are pumpkin spice s'mores bars in the pumpkin spice cake. Yum. The original recipe calls for a salty-sweet, spiced pumpkin milk chocolate drizzle. That does take it over the top, but you can leave it off, as I have. Still, I'm including the recipe in case you want to take this cake up a notch. What's great about this recipe is that it's so easy! Except for the Pumpkin Spice S'mores bars, you probably have everything in your pantry. This recipe on Chuao is by Ashley Schuering at www.confessionsofagroceryaddict.com

CHOCOLATE PUMPKIN CAKE WITH CHOCOLATE PUMPKIN GANACHE

Ingredients

4 Chuao Chocolatier Pumpkin Spice S’mores Bars, divided - peel the pumpkin spice marshmallows off the bars to mix into the chocolate pumpkin cake batter. the remaining bars should be divided and chopped into small, chocolate chip-sized pieces. you’ll need 2 each for the cake and the pumpkin ganache.

3 Cups all-purpose flour - basic white flour is perfect for bundt cakes. feel free to replace up to one cup with whole wheat flour or graham flour for a nuttier flavor.

4.5 Teaspoons pumpkin pie spices.

1.5 Teaspoons baking soda + 0.5 teaspoon baking powder - for leavening.

1 Teaspoon kosher salt - a touch of salt helps awaken the chocolate and pumpkin flavors. Sustitute fine sea salt, if that's what you have.

1 Cup neutral oil - heart-healthy avocado oil or canola oil?

2.5 Cups granulated sugar - white sugar’s neutral sweetness is best for the full flavors of this pumpkin spice chocolate.  You can also use an equal amount of granulated cane sugar, caster sugar, or superfine sugar.

3 Llarge eggs, room temperature - for binding the cake batter and adding moisture.

1 teaspoon vanilla extract - for aromatic warmth. you can use an equal amount of vanilla paste or powder instead.

1 15-oz Can pumpkin purée - make sure you’re grabbing 100% real pumpkin, not canned pumpkin pie mix.

2/3 Cup heavy cream - at a minimum 36% milk fat, heavy cream offers the best mouthfeel for ganache. you’re welcome to use slightly lighter whipping cream, full-fat canned coconut milk, or vegan whipping cream if you prefer.

Cake Directions

1. Prep: Preheat the oven to 350ºf. spray a 10-12-cup bundt cake pan with floured nonstick spray.
step 

2. Dry ingredients: Add 3 cups flour, 4.5 teaspoons pumpkin spice, 1.5 teaspoons baking soda, 1 teaspoon kosher salt, and 0.5 teaspoon baking powder to a medium mixing bowl and whisk to combine. 

3. Wet Ingredients: Add 1 cup oil and 2.5 cups sugar to a large mixing bowl, using an electric mixer to combine. add 3 eggs (one at a time) beating well after each addition. Add 1 teaspoon of vanilla and 1 15-oz can of pumpkin purée to the bowl and beat to combine.

4. Incorporate: Slowly add the dry ingredients to the wet ingredients, working in about 3 additions. Beat until the batter is free from any pockets of the dry mixture, but be careful not to over-mix. 

5. Fold in the pumpkin spice marshmallows from all 4 chocolate bars, as well as the chopped pieces of 2 chocolate bars.

6. Bake: Pour the pumpkin chocolate chip cake batter into the prepared pan. rap the pan firmly against the countertop to remove any air bubbles. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean of any batter. (you may get some gooey marshmallow or melty chocolate depending where you poke.)

7. Make ganache. While the chocolate chip pumpkin bundt cake bakes, heat ⅔ cup cream in a small saucepan over medium heat. as soon as it reaches a soft boil, remove the pan from heat and pour it over the pieces from the remaining two chocolate bars in a small mixing bowl. Let stand for 5 minutes to melt, then whisk together until mostly smooth. (the graham pieces will give it some texture.) Set aside to cool.

8. Cool the cake in the bundt pan for about 10 minutes, then invert onto a wire rack to finish cooling. 

Drizzle Directions 

1. Once the cake is cooled and the ganache has thickened but is still pourable, spoon the ganache over the top, gently coaxing it to drizzle down the sides. work slowly. You may need to apply the ganache in a few coats, as it will drip off if you work too quickly.

2. Chill. Allow the ganache to cool off and set up at room temperature for about an hour or two before serving. Once firm, slice, serve, and enjoy!

Tips (these are great tips for lots of cakes!) Thanks, Ashley & Chuao

Grease your bundt pan well, making sure to get into every nook and cranny. if you don’t have baking spray with flour, use butter or oil to grease the pan, then sprinkle in a few spoonfuls of flour. Rotate the pan around, ensuring you can see every spot is covered—you don’t want the chocolate pumpkin bundt cake to break apart when you flip the pan!

Room-temperature eggs will mix into your batter more easily. Let them set out for about 30 minutes before you start baking

Don’t overmix the batter. as soon as the dry ingredients are incorporated, stop. Use a wooden spoon or silicone spatula to fold in the chocolate to prevent overmixing, which can cause the cake to become tough.

Let the cake and ganache cool till they’re barely warm before adding the chocolate glaze. You can also freeze the cake for about 20 minutes before starting the process. The cold will help the ganache to solidify without so much dripping off!

Place the wire rack over a parchment-lined surface to collect the ganache as it drips off the cake. As each layer sets, scrape the drippings into a bowl, warm slightly as needed to reach a spoonable consistency, and add another layer. any extra ganache leftover at the end will be delicious over ice cream or as an added drizzle during serving!

RASPBERRY VODKA TRUFFLES from The Russian Tea Room Cookbook for National Vodka Day!

I lament the demise of the magical Russian Tea Room in New York City. I've posted before about this fun spot and their wonderful cookbook, but I thought I would revisit it for National Vodka Day!

I grew up in Philadelphia, and one of our favorite family outings was to take the train to New York. We'd visit the Metropolitan Museum of Art or MOMA or take in a matinee. Whatever we did, The Russian Tea Room was a 'must stop.' My memory: two little girls in white gloves in their Spring 'toppers' dining in the elegant tea room. Even then it was a bit of a throwback. The Russian Tea Room had the most wonderful exotic food, well at least to me as an inexperienced diner at that time. And the celebrities! You could always spot a famous actor or writer.

If you follow my blog, you know I collect cookbooks, many of which are theme cookbooks, but also cookbooks of famous places and restaurants. So here's a chocolate recipe from The Russian Tea Room Cookbook (by Faith Stewart-Gordon with Starla Smith; illustrations by Paul Cox) for Raspberry Vodka Truffles. Since there's vodka in the recipe, a disclaimer -- my sister and I never had them at the Russian Tea Room. We were too young. We usually had blinis... my favorites! But, since this is a Chocolate Blog, I thought I'd share this recipe. I've made them, and they're really fabulous.. and easy!

 

CHOCOLATE CARAMEL CUSTARD: Caramel Custard Day!

Who says Caramel Custard can't be chocolate? Here's a great recipe from Williams Sonona for Chocolate Caramel Custard to celebrate Caramel Custard Day! Everything's better with Chocolate!

CHOCOLATE CARAMEL CUSTARD

Ingredients

• 2 cups sugar 
• 1/4 cup water
• 3 cups milk 
• 4 eggs 
• 1 cup Dutch process cocoa powder 
• 12 amaretti, finely crushed (about 3/4 cup) 
• 1 Tbsp rum 
• 1 tsp vanilla extract 
• 
  

• Directions

  Have ready an 8-inch round ceramic or glass baking dish. In a small saucepan over medium heat, combine 1 cup of the sugar and the water and cook, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. As soon as the sugar dissolves, stop stirring and wash down any sugar crystals from the sides of the pan with a pastry brush dipped in water. Continue to cook until the mixture boils and begins to turn brown around the edges, then gently swirl the pan over the heat until the syrup is an even golden brown. This will take about 5 minutes. Immediately pour the caramel into the reserved dish and swirl to coat the bottom evenly. Set aside; the caramel will cool and harden. 
  
  Position a rack in the middle of an oven and preheat the oven to 325°F. 
  
  In a large saucepan over medium heat, heat the milk, stirring occasionally, until small bubbles appear around the edges of the pan. Remove from the heat. 
  
  In a large bowl, whisk the eggs with the remaining 1 cup sugar until blended. Stir in the cocoa, crushed amaretti, rum and vanilla until combined. Gradually pour in the hot milk while whisking constantly. 
  
  Strain the mixture through a fine-mesh sieve into the caramel-lined dish. Place the dish in the center of a large shallow baking pan, and carefully pour very hot water into the pan to reach about halfway up the sides of the dish. 
  
  Bake the custard until the top is set but the center is still soft and jiggly when the dish is shaken, about 50 minutes. Carefully transfer the dish to a rack and let cool slightly. Cover and refrigerate until chilled, at least 4 hours or up to overnight. 
  
  To serve, run a small knife around the inside edge of the dish. Invert a flat serving plate on top of the dish, and then invert them together. Lift off the dish and serve the custard immediately, cut into wedges. Serves 8. 
  
  Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

 

CHOCOLATE RUGELACH: Rosh Hashana

Rosh Hashana starts tonight, so I'm posting this recipe for Chocolate Rugelach to usher in the Jewish New Year. I adore Rugelach, and I must admit, I usually buy them at the bakery, but sometimes you just want to make your own. Rugelach are made with a cream-cheese dough that is wrapped around a filling. Sometimes the filling is nuts or jam, but of course for me it's always chocolate!

This recipe for Chocolate Rugelach is adapted from Giora Shimoni on Kosherfood.com. She calls them Israeli Chocolate Rugelach, because she says Americans tend to fill their chocolate rugelach with mini-chocolate chips, while Israelis make their own filling. Since I always have chocolate around, I make my own filling. This is a go-to recipe. It's easy -- 25 minutes to make and 25 minutes to bake! Be sure to scroll down for Giora's tips on rugelach making. Even if you're not celebrating Rosh Hashana, you'll love these pastries for breakfast or brunch or with morning coffee. Yum!

CHOCOLATE RUGELACH 

DOUGH
7 ounces unsalted butter
8 ounces cream cheese
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour

CHOCOLATE FILLING
1 tablespoon DARK cocoa
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup grated bittersweet chocolate  (65-75% cacoa)
butter, melted

TOPPING
1 egg
1/8 cup sugar  (if you don't add cinnamon, use 1/4 cup sugar)
1/8 cup cinnamon (optional)

PREPARATION
In mixing bowl, cream butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
Preheat oven to 350 degrees
Divide  dough into four balls. On floured surface, using floured rolling pin, roll one ball out into circle until about 1/8 inch thick.
In small bowl, mix first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
Cut pastry into pie-shaped wedges. For bite-size and nice looking rugelach, thick end of wedge should be about 1 to 1 1/2 inch wide.
Start at wide edge of wedge and roll dough up toward point.
Line cookie sheet with parchment paper. Place each pastry, seam side down, on  paper.
Brush each pastry with the egg and sugar/cinnamon.
Bake for 20-25 minutes or until golden.
  
And here are some great tips from Gloria for making perfect rugelach

TIPS
1. Using too much filling leads to messy looking rugelach.
2. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
3. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
4. After rolling dough up and placing on parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.

DIY PUMPKIN SPICE: National Pumpkin Spice Day

Today is Pumpkin Spice Day. Unless you've had your head in a basket for the past 10+ years, you'll have seen the proliferation of pumpkin spice in just about every food product! Since the Fall Baking Season seems to mean Pumpkin Spice,  we have a holiday to celebrate. Over the next month, I'll be posting several Pumpkin Spice baking recipes, but I thought I would post a recipe for DIY Pumpkin Spice. Here's an easy recipe from BuzzFeed. Remember to use fresh ground spices for the best results. If your spices have been in the pantry for over a year, it's time to toss them and buy new. FYI: Pumpkin Spice is sometimes called Pumpkin Pie Spice in recipes.

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

PUMPKIN SPICE CHOCOLATE CHIP QUICK BREAD

PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST