FUDGE TRUFFLE CHEESECAKE: Retro Ad with Recipe

I just love Retro Ads with Recipes. Here's one from Hershey's with an especially delicious recipe for Fudge Truffle Cheesecake. Let me know what you think when you make it. As always, you can always use your favorite chocolate and other ingredients. 

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CHOCOLATE PECAN PIE TRUFFLES: Thanksgiving

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

CHOCOLATE PECAN PIE TRUFFLES

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

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

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

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

PEANUT BUTTER FUDGE DAY: Extra Nutty Peanut Butter Fudge Brownies!

Today is National Peanut Butter Fudge Day! Here's recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from Pillsbury. I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and the layer of 1/2 cup chopped peanuts. I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe. I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have too much chocolate!

Have a great Peanut Butter Fudge Day!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!

Ingredients
2 (15.8 oz) pkg. fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
 2 eggs
1 (14 oz) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13x9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter. Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE. 
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.

PUMPKIN PATCH CAKE ROLL: Buche de Thanksgiving!

Here's a great Retro 1970s Thanksgiving dessert recipe from Libby's for Pumpkin Patch Cake Roll. It's a pumpkin spice cake roll with cream cheese filling and frosted with chocolate! This would look  great on your Thanksgiving table. I like to think of it as a Buche de Thanksgiving!

PUMPKIN PATCH CAKE ROLL: Buche de Thanksgiving! 

Ingredients
3 eggs, separated
3/4 cup firmly-packed brown sugar
1/2 cup Libby's canned pumpkin (or another canned pumpkin--but not with any pumpkin spice)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 package (8 oz.) cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups chocolate buttercream frosting
Candied leaves or candied pumpkins for decoration

Directions

FOR THE CAKE
Preheat oven to 350 F. In small mixing bowl, beat egg yolks until thick, about 5 minutes. Gradually add sugar; beat well. Stir in pumpkin.
Sift together dry ingredients; fold into egg mixture. Beat egg whites until stiff peaks form. Fold into batter.
Spread evenly into greased and floured waxed paper-lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake 14 to 18 minutes.
Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered sugar. Remove waxed paper.
Starting from narrow end, roll cake in towel. Cool on wire rack.
Unroll cake; spread with cream cheese filling.

FOR THE CAKE ROLL FILLING & FROSTING
Combine cream cheese and butter. Cream until fluffy.
Gradually add sugar and vanilla; beat until well-blended. Spread over cool, unrolled cake.
Roll; frost with your favorite chocolate frosting.
Decorate cake roll with large or small orange gumdrops or leaf candies. Use your imagination. 

Treat this like a Thanksgiving Buche!

***

You can always save this recipe for your Buche de Noel...just decorated with holly, berries, and mushrooms.

MICKEY MOUSE DAY: Cookies & Cream Mickey Mouse Cupcakes

Happy Birthday, Mickey! Mickey Mouse's birthday is celebrated on November 18 because he made his first appearance in the Walt Disney classic 'Steamboat Willie' on November 18, 1928. FYI, Minnie was in this cartoon, too, running along the banks of the river, so it's officially Mickey & Minnie Mouse Day. 

From the National Day Archives (a great resource):

From a whistling boat captain in black and white to the full color Sorcerer’s Apprentice in Fantasia, Mickey has captivated the world with his charm and his antics. Mickey Mouse Day celebrates this classic cartoon character’s birthday.

Mickey Mouse took to the screen on November 18, 1928 with slapstick, plot twists, and a full lineup of comedy gold. Walt Disney left Universal Studios with a cartoon rabbit named Oswald, who became a mouse named Mortimer, who eventually became the Mickey we know and love.

Who could have guessed a rodent would become the most well-known character in the world? Mickey may be more globally recognizable than Santa. The first Mickey Mouse Club appeared in 1929, and now kids attend these clubs across the nation. 

Mickey inhabits a world with Minnie, Pluto, Goofy, his nemesis, Pete, and many other memorable characters. It’s a world we can go back to time and time again for a good laugh.

So to celebrate National Mickey Mouse Day, here's a great recipe for Mickey Mouse Cupcakes from The Unofficial Disney Parks Cookbook. This Cookbook will bring a bit of the Walt Disney magic into your own kitchen. The cookbook features 100 Disney-inspired recipes ranging from the classic Dole Whip and Mickey Pretzels to new favorites like blue milk from Star Wars land and Jack Jack’s Cookie Num Nums from Pixar Pier. 

The cookbook is organized by park — from Disneyland to Epcot, Hollywood Studios to Disney’s Animal Kingdom — and showcases recipes for some of the amazing foods you can find from Main Street USA to Galaxy’s Edge. With The Unofficial Disney Parks Cookbook, you can explore every delicious nook and cranny the parks have to offer, all without leaving the comfort of your own home. 

And, since this is a Chocolate blog, here's one of my favorites from the cookbook:

Cookies & Cream Mickey Mouse Cupcakes

Main Street, U.S.A., Disneyland

Candy Palace on Main Street, U.S.A., was renovated in 2012 and given a very sweet interior. Many of the features are meant to look edible, such as the chandelier that seems to be dripping ice cream, and the exit sign shaped as a wrapped candy. And among its actually edible creations are delectable, supersweet Cookies and Cream Mickey Cupcakes. Topped with the iconic mouse ears, these popular treats are easy to whip up and sure to please.

 

YIELDS 24 CUPCAKES

For Cupcakes

3 tablespoons salted butter, softened
1 1⁄2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1⁄3 cups all-purpose flour
1⁄4 teaspoon baking soda
2 teaspoons baking powder
3⁄4 cup cocoa powder

1⁄4 teaspoon salt

1 cup whole milk

To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside.

In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly.

‌Scoop batter into prepared muffin tins, filling cups just above halfway.

Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

For Frosting

1⁄2 cup salted butter, softened
4 cups confectioners’ sugar
8 ounces cream cheese, softened
2 tablespoons heavy cream
10 chocolate sandwich cookies, crushed
48 mini chocolate sandwich cookies, whole

 

To make Frosting: 

In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined.

Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

MIX IT UP

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

***

Excerpted from The Unofficial Disney Parks Cookbook by Ashley Craft. Copyright @2020 by Simon & Schuster, Inc. Photography by Harper Point Photography. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

DARK CHOCOLATE TART CHERRY LEVAIN: National Homemade Bread Day!

Everyone loves homemade bread. The aroma fills the house with heavenly smells--a treat in itself. To celebrate National Homemade Bread Day, here's an updated post that includes a great recipe for Dark Chocolate Tart Cherry Levain.
 
One bread that I used to bake that is especially appropriate to this blog is Chocolate Cherry Sourdough. I still haven't been able to locate my recipe, but I have found several recipes on The Fresh Loaf, a great site for "News & Information for Amateur Bakers and Artisan Bread Enthusiasts."

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

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

Dark Chocolate Tart Cherry Levain

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

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

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

PECAN PIE BROWNIES: Thanksgiving

Thinking about Pecan Pie for Thanksgiving? How about Pecan Pie Brownies instead? This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to an amazing recipe from The Food Network below.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

CHOCOLATE APPLE BUNDT CAKE: National Bundt Day!

I love Bundt Cakes, probably because there are so many  molds. Bundt Cake molds always elevate the presentation of the cakes. For National Bundt Day, here's an easy recipe for Chocolate Apple Cake recipe that I found on the Piedmont Grocery site. Piedmont Grocery is a local market. As always use the very best cocoa, chocolate, and apples in this bundt cake recipe. The apples make this cake moist. You can never have too many apple cake recipes, especially in the Fall. This is a great cake for Thanksgiving, too. And, you can make it ahead and serve it for breakfast over the Thanksgiving weekend. It's especially good toasted with cream cheese.

Chocolate Apple Bundt Cake

Ingredients
2 cups sugar
3 eggs
1 cup butter, softened
1/2 cup water
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 cup nuts, chopped
1/2 cup semisweet chocolate pieces (3 ounces), chopped (or dark Chocolate Chips)
2 cups apples, raw grated 
1 tablespoon pure vanilla

Powdered sugar for dusting

Directions
Preheat oven to 325°F. Grease and flour a 10-inch tube pan.

In large bowl, beat sugar, eggs, butter, and water until fluffy. Combine flour, cocoa powder, baking soda, cinnamon, and allspice in separate bowl and beat dry mixture into sugar mixture. Stir in nuts, chocolate, apples, and vanilla.

Carefully spoon batter into prepared tube pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean.

Cool for 10 minutes on a rack. Then, with long spatula, gently loosen cake from pan and turn out onto serving plate to cool completely. Optional: Sift powdered sugar over the cake.

CHOCOLATE PUMPKIN BREAD PUDDING: Thanksgiving or Any Time!

Yesterday was Bread Pudding Day, and I posted a recipe for Chocolate Persimmon Bread Pudding. I found out that persimmons are harder to find elsewhere than in my area, so I thought I'd post my recipe for Chocolate Pumpkin Bread Pudding. It's perfect for Thanksgiving or any time! As an extra bonus this recipe is dairy and egg free, so you'll feel you've indulged, but you won't have...at least not all that much. Recipe is from Chloe Coscarelli and appeared in the NYT in 2010. I have posted other Chocolate Pumpkin Bread Pudding recipes, all of which include a thick sauce. This recipe is much lighter.

Chocolate Pumpkin Bread Pudding

Ingredients 
1 cup coconut milk
1 15-ounce can organic pumpkin (plain-no spices)
1/2 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are nondairy)
2 Tbsp brown sugar
Powdered sugar for dusting (optional)

Directions
Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
In blender, process coconut milk, pumpkin, brown sugar, salt, and spices until smooth.
In large bowl, toss bread cubes with pumpkin mixture and chocolate chips until each bread cube is coated.

If using ramekins:
Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.

If using 9-by-13 baking dish:
Fill baking dish with mixture and lightly press down with back of spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges.
(Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
Bake for 25 to 30 minutes, until top is lightly browned.

If using ramekins:
Let pudding cool a few minutes, then carve around edges with knife to loosen and unmold.
Garnish with powdered sugar if desired and serve warm.

If using  9-by-13 baking dish:
Let pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm.

The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

 

CHOCOLATE PERSIMMON BREAD PUDDING: Bread Pudding Day!

National Bread Pudding Day! This recipe for Chocolate Persimmon Bread Pudding is the perfect Autumn dessert to celebrate today's Food Holiday. There are lots of persimmons at the farmers market (and on my neighbors' trees) right now. My favorites are Fuyu Persimmons.

Because I love Persimmon Bread Pudding, I thought I'd post this delicious and easy recipe adapted from Whole Foods for Chocolate Persimmon Bread Pudding. Be sure to use Fuyu Persimmons (not Hachiya).

CHOCOLATE PERSIMMON BREAD PUDDING

Ingredients
4 cups half-and-half
3/4 cup sugar
1/4 cup unsweetened DARK cocoa powder
4 eggs
1 Tbsp pure vanilla extract
1 loaf challah, cut into 1-inch cubes (this also works well with a Brioche loaf)
1 cup chocolate chips  (dark or milk chocolate)
2 ripe Fuyu persimmons, quartered and cut into 1/4-inch slices

Directions
Preheat oven to 350°F.
Combine half-and-half with sugar, cocoa powder, eggs, and vanilla in large mixing bowl, whisking until smooth.
Add challah, toss to coat, and set aside to let soak for 15 minutes.
Pour two-thirds of challah mixture into buttered 9 x 13 inch baking dish and sprinkle with 1/2 cup of chocolate chips (or chocolate chunks) and all of the persimmons.
Top with remaining challah mixture and remaining 1/2 cup chocolate chips.
Place dish into water bath (large roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the sides of the dish).
Bake for 40 minutes, then set aside to let cool, leaving dish in water bath.
Once cool, remove dish from water bath then cut pudding into squares and serve.

FUDGY CHOCOLATE COOKIE BARS: Retro Ad with Recipe

Here's another great Retro Ad & Recipe. You've probably made something like this before, but this Retro magazine Ad has the recipe. You can always substitute other chocolate chips and different cocoa--and I always use butter (original recipe uses margarine or butter). These are delicious.

FUDGY CHOCOLATE COOKIE BARS

Ingredients
1 3/4 cups unsifted flour
3/4 cup confectioners’ sugar
1/4 cup HERSHEY’S Cocoa
1 cup cold butter
1 (12-ounce) package HERSHEY’S Semi-Sweet Chocolate Chips
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 cup chopped nuts

Directions
Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13×9-inch baking pan. Bake 15 minutes. Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered.

WWII Chocolate Advertisements: Veterans Day

VETERANS DAY: WWII Chocolate Ads

 

Toll House Cake: Retro Ad with Recipe

I love Retro Ads with Recipes. Sometimes they have stories, but this one doesn't. No problem. The recipe is still easy and fun. Nestle's was the most popular chocolate chip company in the U.S. when this Ad came out. Toll House was the name of the original chocolate chip cookie, too. If you make this recipe, you can always use the chocolate chips of your choice. Enjoy!

VETERANS DAY TOLLHOUSE COOKIES: Vintage Ad with Recipe!

This Vintage Nestle Ad for Toll House Cookies from Good Housekeeping 1943 seems appropriate for Veterans Day. Toll House Cookies: "Make up a batch of those golden-brown, crunchy Toll House Cookie and send to that soldier boy of yours.' These are still terrific cookies for the Veteran in your life, as well as our men and women still in in service. Recipe below.

CAPPUCCINO CHOCOLATE TRUFFLE PIE: National Cappuccino Day!

Today is National Cappuccino Day, and here's an awesome Cappuccino Creme Chocolate Truffle Pie to celebrate. This is great for today and this holiday weekend-- or save the recipe for Thanksgiving! Recipe adapted from the Hershey's Kitchens.

CAPPUCCINO CHOCOLATE TRUFFLE PIE

Ingredients
1/2 cup DARK Cocoa
1/3 cup unsalted butter
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk
1 cup Chopped Dark Chocolate (65-75% cacao)
2 eggs, slightly beaten
9-inch baked pastry crust (prepared or make your own)

CAPPUCCINO CREME (wait until ready to serve): In mixer, combine 1 cup (1/2 pint) whipping cream, 1-1/2 teaspoons powdered espresso, 2 teaspoons DARK Cocoa, and 3 tablespoons powdered sugar; beat until stiff. About 2 cups.

Directions
Heat oven to 350°F.
Melt butter over low heat. Stir in cocoa and sugar. Add sweetened condensed milk, chocolate, and eggs; stir until smooth. Remove from heat. Pour into crust.
Bake 25 to 30 minutes - until center is almost set. Cool completely.
Refrigerate until ready to serve.
Just before serving, prepare and top with Cappuccino Creme.

GUINNESS STOUT BROWNIES: International Stout Day

International Stout Day falls on the first Thursday in November. Here's an easy and delicious recipe for Guinness Stout Brownies adapted from About.com. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it makes these brownies moist), so have a pitcher or mug on hand to drink.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x 13 - inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand alone mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test for desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

Pour yourself a big mug of Guinness and drink while making ... or drink with Brownies!

CHOCOLATE CINNAMON NACHOS: National Nachos Day

Today is National Nachos Day. Nachos are usually comprised of tortilla chips covered with melted cheese and jalapeno peppers and served as a snack. Nachos originally hail from Northern Mexico, but are considered a Tex-Mex dish. Sometimes Nachos are served with salsa or guacamole. Not these, of course.

Since this is a Chocolate Blog, let's make Chocolate Cinnamon Nachos! This recipe is very slightly adapted from Taste of Home. So easy, too. Be still my heart. You'll love this! Be sure and bookmark this recipe for Cinco de Mayo, too!

Chocolate Cinnamon Nachos

Ingredients
6 flour tortillas (8 inches)
7 Tbsp unsalted butter, melted, divided
6 Tbsp sugar, divided
1/2 tsp ground cinnamon
1/2 cup heavy whipping cream
1/2 cup packed brown sugar
1 ounce unsweetened chocolate (or very dark chocolate), chopped
1/2 tsp Mexican vanilla extract
(Optional)1/2 cup chopped pecans

Directions
Brush both sides of tortillas with 4 Tbsp butter. Combine 2 Tbsp sugar and cinnamon; sprinkle over one side of each tortilla.
Stack tortillas, sugared side up; cut into 12 wedges.
Arrange in single layer on baking sheets.
Bake at 350° for 12-14 minutes or until crisp.
Meanwhile, in heavy saucepan, combine cream, brown sugar, and remaining butter and sugar. Bring to boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened.
Remove from heat; stir in chocolate and vanilla. Cool slightly.
Arrange half of tortilla wedges on large serving platter.
Drizzle with half of chocolate sauce.

Repeat layers.

PAIN AU CHOCOLAT (aka: Chocolate Croissant): Guest Post by Sarah Husmann

The weather has finally cooled, and I decided to try making Pain Au Chocolat again, otherwise known as Chocolate Croissant. The reason for making these when it’s colder is that the kitchen temp is cooler which helps keep the dough and butter cold when laminating. Lamination is the process of folding and rolling butter into dough over and over again to create super-thin layers. I ALWAYS have issues with this step, and my butter always leaks or bakes out leaving my Pain Au Chocolat flat with little to no flaky layers that one expects. I also previously made the mistake of making them when the kitchen was too warm.

I finally conquered the laminating process (for now.  LOL) and this batch of Pain Au Chocolat came out PERFECT! No leaking butter. Beautiful puffy, layers of flaky pastry. I also tried a different recipe. I’ve previously tried several others, but this one seems to be the winner. The only change to the recipe was I did an extra fold before rolling, cutting, and forming them.

https://bakingwithbutter.com/pain-au-chocolat-recipe-step-by-step/

***

FYI: I got to taste these, and I have to say they were the best Pain au Chocolat that I have ever tasted. Thanks, Sarah!  - Janet

Homemade Tootsie Rolls: National Candy Day

Today is National Candy Day. O.K., I know every day is Candy Day, but to celebrate, have a truffle, candy bar, or your favorite 'penny' candy. Tootsie Rolls are my all-time favorite candies. They've changed their shape and cost over the years, but the taste remains the same. I've tried several different recipes for Home Made Tootsie Rolls, but this recipe is my favorite.

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. 

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 Tbsp softened butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp pure vanilla extract
2-3 cups powdered sugar (sifted)

Preparation:
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar and stir to mix. Dough will be getting stiff and might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces.
Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. 
Bring Tootsie Rolls to room temperature before serving.

CHOCOLATE MAYO BLT SANDWICH: World Sandwich Day!

Today is World Sandwich Day, as opposed to National Sandwich Month which takes place throughout the Month of August and on other dates. A sandwich is defined as a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition sometimes of vegetables or salad. Sometimes mustard, mayonnaise, or butter is used.

I've posted may recipes for Chocolate Panini and Chocolate Grilled Cheese Sandwiches and the like, but I love this recipe that appeared in 2009 in the Recchiuti Chocolate newsletter. Michael has a dynamite Recipe for Brioche and Chocolate Mayo BLT. I love bacon and chocolate, and this is a subtle pairing. There's a Recipe for brioche that looks fairly easy, but if you can't wait, go out and buy a nice artisan brioche to use in this special BLT.

At the Cheese & Chocolate Taste Project, Recchiuti assembled his BLTs with his homemade brioche, applewood smoked bacon, sharp cheddar cheese, fresh butter lettuce, a thick slice of heirloom tomato and this great Chocolat-y mayonnaise.

CHOCOLATE MAYONNAISE

Ingredients
6 extra-large egg yolks
1/4 pound unsweetened chocolate, coarsely chopped (I love Recchiuti chocolate!)
3 tablespoons olive oil
pinch of salt and pepper

Directions
Place yolks in a stainless steel mixing bowl.
Combine unsweetened chocolate and olive oil in double boiler and heat mixture to 115°F.
Begin beating egg yolks on medium speed for 1 minute, then increase speed to high and whip until doubled in volume.

Reduce speed to medium and add chocolate mixture to the yolks carefully, in fine stream. The yolks will start to emulsify and thicken. If mixture becomes too thick you may add a small amount of oil to loosen the mixture. Season to taste.

Note: This mayonnaise is meant for immediate use and will not keep well in the refrigerator.

Celebrate the day with this fabulous BLT!

DAY OF THE DEAD: History & Recipes for Hot Chocolate & Pasilla Chile Chocolate Cake

Day of the Dead is the perfect time to create some sensation sweet treats. 

Day of the Dead focuses on gatherings of family and friends who pray for and remember friends and family members who have died. The celebration takes place on November 1st and 2nd in connection with the Catholic holiday of All Saints Day which occurs on November 1st and All Souls Day which occurs on November 2nd. Traditions include building private altars honoring the deceased, making sugar and chocolate skulls, marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts.

Many cultures and countries celebrate Day of the Dead, but in Mexico and parts of the U.S and Canada it's tied to an historic Meso-American holiday that originated with the Aztecs 3000 years ago or earlier. When the Spanish Conquistadors landed in what is now Mexico 500 years ago, they found the natives practicing this ritual that seemed to mock death. It was a ritual the Spaniards tried unsuccessfully to eradicate. Although the ceremony has since merged with Catholic theology, it still maintains the basic principles the Aztecs intended, a view that death is the continuation of life. Life was a dream and only in death does one become truly awake.

Many people believe that during the Day of the Dead, it's easier for the souls of the departed to visit the living. People go to cemeteries to communicate with the souls of the departed, and build private altars, containing the favorite foods and beverages, as well as photos and memorabilia, of the departed. The intent is to encourage visits by the souls, so that the souls will hear the prayers and the comments of the living directed to them. Celebrations can take a humorous tone, as celebrants remember funny events and anecdotes about the departed.

Skulls are a major symbol of the cycle of death and rebirth. The Aztecs and other Meso-American civilizations kept skulls as trophies and displayed them during the ritual to honor the dead and exalt the sphere of death and rebirth.

Although sugar skulls are more common, chocolate skulls and coffins have become de rigueur. Celebrate Dia de los Muertos with three solid chocolate skulls sparkling with black salt eyes, in 3 chocolate flavors: Barcelona, Red Fire & Blanca. Day of the Dead Chocolate Skulls from Vosges.

Want to make your own? Mexican Chocolate Skulls sells skull molds. Their chocolate molds can be made with tempered chocolate, candy coating wafers, or melted chocolate chips. Their mold designs were inspired by the Mexican woodcut artist, Jose Guadalupe Posada (1852 -1913). Here's a link to recipes using candy coating wafers, chocolate chips, or tempered chocolate with these molds.

Last year I posted a recipe for Haunted Chocolate Skull Cakes. Love the Wilton Skull Cakelette pan.

Mexican hot chocolate is one of my favorite ways to celebrate. In Oaxaca during the Day of the Dead (and other times), the many chocolate shops serve hot chocolate that is a mix of cocoa beans, cinnamon sticks, almond and sugar ground together into a paste, then grated down and mixed with steaming milk. You can make a similar version easily at home. As always use the very best chocolate.

Day of the Dead Mexican Hot Chocolate

Ingredients
2 tsp good-quality ground cocoa
1 tsp sugar, plus extra to taste
1/4 tsp ground cinnamon
1/2 tsp ground almonds. You can add more if you want a thicker texture
1 cup whole milk

Directions
Mix all ingredients, except milk, together in an empty, clean glass jar. Shake until completely combined.
Heat milk in pan and add chocolate mix. Bring to boil and reduce heat.
Simmer for about 2 minutes, stirring constantly; use small whisk to froth milk. Serve hot.

And, for the Bakers out there, Sunset Magazine has this wonderful Pasilla Chile Chocolate Cake recipe for The Day of the Dead.

Day of the Dead Pasilla Chile Chocolate Cake

Ingredients
2 1/2 ounces dried pasilla chiles (chile negro) or 2 1/2 ounces dried ancho chiles plus 1/4 teaspoon cayenne (see notes)
1 pound bittersweet or semisweet chocolate, chopped
3/4 cup unsalted butter, room temperature, cut into 1/2-inch chunks
5 large eggs, separated
2 tsp vanilla
1-1/2 Tbsp all-purpose flour
1/2 cup firmly packed dark brown sugar or finely crushed piloncillo sugar (see notes)
1/4 tsp cream of tartar
Powdered sugar
1 cup whipping cream
1 tsp Mexican vanilla or 1 Tbsp coffee-flavored liqueur such as Kahlúa

Directions
Lay chiles in single layer on 12- by 15-inch baking sheet. Bake in 400° oven just until pliable, about 2 minutes. Wearing rubber gloves, break off stems, shake out seeds, and break chiles into small pieces, dropping into small bowl; discard stems and seeds. Cover chiles with warm water and let soak until soft, 5 to 7 minutes. Drain chiles and put inblender with 1/3 cup water; whirl until smooth, adding 1 more tablespoon water as needed to make thick paste. Push purée through a fine strainer; discard residue. You need 1/3 cup chile purée. If using ancho chiles, stir cayenne into the chile purée.

Line bottom of 9-inch cake pan (sides at least 1-1/2 inches tall) with parchment.

In large bowl over saucepan of simmering water (water shouldn't touch bottom of bowl), combine chocolate and butter. Stir occasionally just until chocolate is melted and mixture is smooth, about 8 minutes. Remove from over water and whisk in 1/3 cup chile purée, the egg yolks, vanilla, and flour until mixture is blended.

Pour brown sugar into small bowl and stir or whisk to break up lumps and loosen. In large bowl, with electric mixer on high speed, beat egg whites and cream of tartar until very frothy and foamy. Gradually add brown sugar to whites, beating until stiff, moist peaks form. With whisk, fold third of beaten whites into chocolate mixture until well incorporated. Then fold in remaining whites just until blended. Scrape batter into prepared pan.

Bake cake in 425° regular or 400° convection oven until set and center barely jiggles when pan is gently shaken, about 15 minutes. Let cool in pan on a rack for about 15 minutes. Run a knife between cake and pan rim, then invert onto  serving platter. Lift off pan and peel off parchment. Let cake cool about 30 minutes, then chill until firm and cold, at least 4 hours; cover cake once completely chilled.

For best texture, let cake come to room temperature before serving, 45 minutes to 1 hour. Sift powdered sugar lightly over cake (for pattern, lay stencil on cake before sifting sugar, then carefully lift off).

In bowl, beat whipping cream until soft peaks form. Stir in vanilla. Cut cake into wedges and serve each with dollop of whipped cream.


NOTES: Dried long, dark, skinny chiles labeled pasilla or chile negro give this dark chocolate cake a subtle fruit flavor with a hot finish. If these are not available, use dark, blocky chiles labeled ancho, which are sweet and fruity with little heat, and add cayenne to boost spiciness. Both pasilla and ancho chiles are available in Hispanic markets. To use piloncillo sugar (also available in Hispanic markets), put it in a heavy zip-lock plastic bag, cover it with a towel, and pound it with a mallet or hammer until finely crushed. You can make this cake up to 2 days ahead; chill airtight.

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