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Tuesday, November 12, 2024

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.

Sunday, November 10, 2024

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!




Saturday, November 9, 2024

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.


Friday, November 8, 2024

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.

Thursday, November 7, 2024

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!

Wednesday, November 6, 2024

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.

Tuesday, November 5, 2024

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.



***
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

Monday, November 4, 2024

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.




Sunday, November 3, 2024

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!

Friday, November 1, 2024

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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