CHOCOLATE BUTTERMILK BISCUITS: National Buttermilk Biscuit Day

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier. Buttermilk Biscuits are great with breakfast or gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So light they almost fly!"

And, if you're so inclined, add chocolate. Following is a recipe for Chocolate Buttermilk Biscuits.

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar -- or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips to the dough.

Ingredients
2 cups of flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk?add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and consequently make for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.

Cartoon of the Day: Cocoa Crime

 

VINTAGE & RETRO MOTHER'S DAY WHITMAN SAMPLER CHOCOLATE ADVERTISEMENTS

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

 

 

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

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

From Wikipedia: 
Although apple pies have been eaten since long before the European colonization of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.” The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war.

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

CHOCOLATE APPLE PIE

Ingredients
Pastry for a double-crust 9-inch pie, unbaked
8-10 tart apples (peeled, cored and sliced thinly--number of apples depends on their size)--Gravensteins aren't available this time of year, but they're my favorite, especially for pies!
1/3 cup sugar
1 tbsp ground cinnamon
1 cup 65-75% dark chocolate fair-trade organic, chopped into smallish pieces

Directions
Apples: peel, core, and slice thinly.
Combine cinnamon & sugar = cinnamon sugar. (you may need a tiny bit more). I've also used the chocolate cinnamon sugar from Trader Joe's
Place 1 layer apple slices on bottom crust. Sprinkle with 2 tablespoons cinnamon sugar. Repeat twice.
Spread chopped chocolate pieces over top.
Using remaining apples, make 3 more apple/cinnamon sugar layers.
Top with 2nd crust and seal edges. Make cut on the top--or prick with fork in a few places.
Bake in preheated 450 F oven for 15 minutes (until golden).
Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.

VINTAGE MOTHER'S DAY ADVERTISEMENT FOR GOLDEN CREAM CHOCOLATE CAKE

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

I mean really...just read the headline, "Paula Gives Mother-in-Law Her Come-Uppance." And don't you just love the word "Flibbertigibbet." Good thing Paula had a mind and talent of her own. And what a saint she was for not lauding her baking skills over her mother-in-law. Such modesty. Oh puh..lease. I feel like writing 'the rest of the story.'

At first meeting, Paula's mother-in-law thought Paula couldn't boil water. She was proved wrong when Paula baked a lovely Golden Cream Chocolate Cake. These 'story ads' say a lot about the times! Of course Paula couldn't have done it without Baker's Chocolate and her own Mother's teachings!

This recipe really is delicious. The cake is a "cross between a Fudge Cake and Boston Cream Pie." A perfect posting (and baking!) for Mother's Day!

BUTTER 'SCOTCH' BROWNIES: Butterscotch Brownie Day!

Today is Butterscotch Brownie Day! Butterscotch Brownies, as good as they are, do not include chocolate (well sometimes chocolate chips). So I've changed it up a bit, while still keeping with the spirit of the day. Here's my take on Butterscotch Brownie Day: Butter "Scotch" Brownies. Add Scotch to the batter, and you're good to go.  

I've posted Bourbon Brownies, and I've posted recipes for St. Patrick's Day Irish Whiskey brownies, so it's only natural to make these brownies with Scotch for Butterscotch Brownie Day. Hey, there's butter in the recipe, too! 

The following recipe is adapted from DrinkoftheWeek's recipe for Whiskey Brownies. So get out your kilt and do a highland fling!

This recipe, of course, can be made without the Scotch — but why would you want to do that?

BUTTER 'SCOTCH' BROWNIES!

Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup unsalted butter
2 Tbsp water
2 eggs
6 ounces dark fair-trade 65-70% chocolate, chopped
1 tsp pure vanilla extract
1/2 cup Scotch (yeah, they're pretty boozy!)

Directions
Preheat oven to 350 and grease 9-inch pan. Sift together flour, baking soda, and salt in bowl and set aside. In saucepan, combine sugar, butter, and water. Cook on low heat until boiling gently. Stir in chopped chocolate, vanilla. Then beat in eggs, one at a time. Now add flour mixture and stir well. Pour mix into pan and bake for 30 minutes. After brownies have cooled, sprinkle Scotch on top and let it soak in.

The recipe at DrinkoftheWeek has an excellent chocolate icing, but for today's holiday, I thought I'd go all the way with the "Scotch" Brownie theme, so here's a recipe for a Scotch infused icing. 

Scotch infused Icing
 
Ingredients
1-1/2 ounces unsweetened or very dark chocolate 

1/4 cup unsalted butter
2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 teaspoon vanilla extract

Directions

In top of double boiler (or saucepan on top of saucepan with simmering water), melt chocolate with butter. Combine rest of ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth. Mixture will be runny, but stiffens as it cools. Frost cooled brownies.

How's that for Butter "Scotch" Brownies?

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 this. I love it! This would be great for Mother's Day!!

MOTHER'S DAY COCOA SPICED SALMON

My Mother circa 1942

Confession: My mother was not a chocoholic. So for Mother's Day that always precluded giving her Truffles or Chocolates or baking anything chocolate specifically for her. However, my mother would have eaten salmon every day if she had had the opportunity. So here is an easy recipe adapted from Peggy Trowbridge Filippone on about.com for Cocoa Spiced Salmon. This is a savory recipe. Here's to you, Mom!

I love cocoa/chocolate rubs, and this one helps seal in the flavor of the salmon. We do a lot of grilling at our house, and this is perfect for Mother's Day.. or any day! If you don't have a grill, you can broil. If you do, give it 10 minutes tops!

Here's a chocolate menu for you for Mother's Day: Cocoa Spiced Salmon with a green salad made with blueberries, cocoa nibs, blue cheese, and candied walnutswith a strawberry vinaigrette. You can also make a Flourless Chocolate Cake for dessert and maybe some Chocolate Dipped Strawberries.

Mother's Day Cocoa Spiced Salmon

Ingredients:

2 Tbsp Extra Virgin Olive oil
1 Tbsp dark brown sugar
1/4 tsp dry mustard
Dash of ground cinnamon
1 tsp sweet Hungarian paprika
1/2 tsp DARK cocoa powder
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
1-1/2 tsp kosher salt
1-1/2 pounds salmon filet

Mustard Sauce (optional)
1/4 cup dry mustard
1/4 cup sugar
2 Tbsp hot water

Directions:

We cook on a Weber, but if you have a gas grill, fire to medium-high heat.
Pour and distribute 1 teaspoon olive oil over bottom of shallow aluminum pan. (Alternatively, you can  form a tray out of a double layer of heavy foil. Be sure to put it on a cookie sheet for stability.)

Whisk together sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder, cumin, pepper, and salt.

Coat both sides of the salmon filet with remaining olive oil.
Place in grill pan skin-side down.
Sprinkle generously with cocoa spice mixture and pat down.
(You may have some spice mix left over. Store in a glass jar in a cool, dark place up to 6 months.)

The recipe says to grill salmon about 10 minutes per inch of thickness, until salmon flakes easily with a fork. Do not overcook or it will become dry. We cook our salmon for a much shorter period of time, but then we don't have the same control on the heat on the Weber.

Mustard Sauce: Optional
Whisk together dry mustard, sugar, and hot water until smooth. 
Serve as a condiment with Cocoa Spiced Salmon.

CHOCOLATE CREPES SUZETTE: Crepes Suzette Day -- Ooh-la-la!

Today is National Crepes Suzette Day. To add a chocolate element to your crepes, add chocolate sauce to your traditional crepes suzette, and even better, make Chocolate Crepes!

History of Crepes Suzette from What's Cooking America?

Probably the most famous crepe dish in the world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit. The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. 

According to Henri Charpentier, in own words from Life A La Henri – Being The Memories of Henri Charpentier:

“It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had every tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.”

CHOCOLATE CREPES SUZETTE

For the Crepes: 

Ingredients
2 cups milk
2 eggs
2 1/2 Tbsp melted unsalted butter
2 ounces dark chocolate, melted
1-1/2 cups flour
1/3 cup DARK cocoa
1/3 cup sugar
1/2 teaspoon salt

Directions
Melt butter and chocolate together, mixing to combine and smooth out  chocolate. 
In large bowl, combine milk and eggs. 
In separate, smaller bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking as you incorporate butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. Be sure to re-whisk batter before you cook  crepes.

To Cook Crepes:
Butter hot skillet (small or medium, not large) or crepe pan, then wipe out excess butter with paper towel so it's dry-ish. Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with a spatula for few seconds to cook other side.

SAUCE & FINAL PREPARATION

Ingredients
4 Tbsp unsalted butter
1/4 cup sugar
Juice of 6 oranges (with zest from one)
3 Tbsp Cointreau
3 Tbsp Cognac
12 dark chocolate crepes
Grated chocolate for garnish

Directions
Melt butter in large skillet over medium heat. Stir in sugar, zest, juice, and liqueur. Stirring constantly, reduce sauce to 2/3 cup. Carefully add each cooked crepe to  pan—one at a time—and coat with sauce.
Fold each crepe into quarters, and arrange on plate (3 per plate if you're serving four)
Sprinkle crepes with orange zest and grated chocolate chocolate.

Only if you're really careful: Flambé sauce: reserve two tablespoons and add three more tablespoons of Cognac. Stir together and remove the pan from heat. Ignite with match and pour flaming sauce over crepes.

Mexican Chocolate Cheesecake: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.

Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.

Cool in pan on cooling rack 30 minutes.

Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

KENTUCKY DERBY BOURBON TRUFFLES: Kentucky Derby Day!

Today is the 150th Kentucky Derby. I know you're going to have a Mint Julep with your Derby Pie, but add to that some  Kentucky Derby Bourbon Truffles. Who doesn't love chocolate and bourbon?

This recipe for DERBY TRUFFLES is adapted from  Southern Living. How appropriate!

KENTUCKY DERBY BOURBON TRUFFLES

Ingredients
12 ounces dark chocolate 65-70% cacao), chopped
1 -1/2 Tbsp cold unsalted butter, cubed
2 tsp pure vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3-oz.) package pure butter shortbread cookies, crushed (I use Walker's)
2 cups finely chopped roasted, salted pecans
Wax paper

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. (Mixture can be prepared and chilled up to 2 days ahead.)
Shape mixture into 1-inch balls (about 2 tsp per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets.
Chill 1 hour.

Buttermilk Mexican Chocolate Chile Bundt Cake: Cinco de Mayo

Here's one of my favorite Chocolate Cake recipes: Buttermilk Mexican Chocolate Cake. It's perfect for Cinco de Mayo or any time. I adapted this from a recipe in Southern Living a few years ago. I add ground chiles and use Taza Mexican Chocolate with Chiles for a little more kick. I bake this pound cake in a bundt pan. It's quick, easy, and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao)chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Directions
Melt chocolate in saucepan over saucepan of simmering water.
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

MEXICAN CHOCOLATE TRUFFLES: 3 Recipes for National Chocolate Truffles Day & Cinco de Mayo

Today is National Chocolate Truffles Day! It's a great day to celebrate, and since Cinco de Mayo is just a few days away, I'm posting three recipes for "Mexican" Truffles.

I've posted the first recipe for Tequila Truffles before. I love this one because you really can taste the Tequila. I sometimes roll Tequila Truffles (the ganache part) in cocoa....or dip them in dark chocolate and sprinkle with course sea salt. Either way works. The second recipe is for Mexican Chocolate Truffles, and the third is for Spicy Mexican Truffles. Try all three!

1. Tequila Truffles 
This recipe is adapted from Divine Chocolate. I probably didn't need 100 or more truffles as in the original recipe :-) I must admit that I'm a bit haphazard in measurements when I make these. I adhere to my grandmothers's method of "a pinch of this, a pinch of that." I must say, though, that my grandmother would never have made Tequila Truffles, or any truffles, for that matter.

Ingredients:
14 oz white chocolate, chopped into small chunks
1/2 cup heavy cream
3 tsp white tequila
1 tsp grated lime zest
Drop of fresh lemon juice and drop of fresh lime juice or 1/4 tsp each of lime and lemon oil (natural) 

Coating
1 to 1-1/4 lbs. dark chocolate (70% cacao) for dipping, chopped into small chunks
Coarse sea salt

Ganache Directions
Line shallow baking pan with plastic wrap, overlapping 2 or more sheets as needed, leaving generous overhang on two sides (enough to cover the ganache once it is in the pan).
Place white chocolate in food processor and process to crumb consistency. Add tequila, zest, and juice or oils.
Bring cream to boil in small pan. With food processor on, pour cream through feed tube, processing fortotal of 20-30 seconds, until mixture is perfectly smooth. Scrape ganache into plastic wrap-lined pan and let cool at room temperature, without stirring.
Once ganache is cool, fold plastic wrap over it and let sit at room temperature for several hours, preferably overnight, until firm enough to scoop. You can always refrigerate, but the texture of the truffles won’t be quite as silky. Once ganache has set, chilling won’t hurt it.
To shape  truffles, use melon baller to form balls with hands from the ganache. If needed, smooth the surface with hands. (I do both)
Place centers (ganache balls) slightly apart on tray lined with parchment or wax paper. Let stand at room temperature, uncovered, until surface is dry and slightly crusted, at least 2 hours, preferably longer.

Coating Directions
Temper dark chocolate by melting about 75% of chocolate either in double boiler or in microwave until it reaches about 100°F. Add remaining 25% of solid chocolate to bowl and mix until all melts and temperature reaches about 90°F. Dip truffles one at time (I use the two fork method I've posted before) in melted chocolate, let excess drip off, and place on tray lined with parchment or wax paper.
Sprinkle with a little bit of sea salt before chocolate begins to harden. Continue with remaining truffles, but if dark chocolate becomes to cool, reheat a bit until it gets back up to about 90°F.
Let sit at room temperature.
Store truffles in a covered container at cool room temperature for up to 10 days.

2. Mexican Chocolate Truffles 
 recipe adapted from Elizabeth LaBau on About.com

Although it doesn’t use actual Mexican chocolate (although you could), this easy chocolate truffle recipe has cinnamon, almonds, and coffee for a sweet spiced Mexican chocolate taste. Unlike most truffle recipes, the chocolate is not melted but remains in small chunks. For this reason, it’s important to chop the chocolate very fine so that it’s evenly incorporated throughout the truffles.

Ingredients:
4 ounces dark chocolate (60-75% cacao, very finely chopped
1/3 cup powdered sugar
1/3 cup almond paste
1 Tbsp strong coffee
1/2 Tbsp unsalted butter, melted
1/4 cup DARK cocoa powder
 tsp cinnamon

Directions:
In large bowl, combine chopped chocolate, sugar, almond paste, coffee, and melted butter. Stir with wooden spoon until comes together and forms smooth paste.
Combine cocoa powder and cinnamon in shallow bowl or pie tin.
Using teaspoon, scoop up small balls of the truffle mixture and roll into ball in between your hands. Roll truffle in cocoa-cinnamon mixture, and place on baking sheet or plate.
Repeat with remaining truffle mixture and cocoa powder.
Refrigerate truffles for 2 hours before serving.
If you are making these ahead of time, transfer chilled truffles to airtight container in the refrigerator so they don’t get too dry or absorb other odors. Take out and leave at room temperature for 10 minutes before serving.

3. Spicy Mexican Truffles

Ingredients
1/3 cup heavy cream
6 Tbsp sweet butter, chopped
2 cups Dark Chocolate (60-75% cacao), chopped
1/3 cup unsweetened cocoa
1 tsp cayenne pepper
1/2 Tbsp ground cardamom
1/2 Tbsp orange peels
Pinch of Salt

Directions
In saucepan bring cream to simmer.
Add butter and stir until melted.
Add chocolate.
Stir until completely melted and smooth.
Stir in cayenne, cardamom, orange peels and salt.
Remove from heat and pour into shallow bowl.
Cool, cover and refrigerate until firm, at least 2 hours.
Using melon baller or hands, roll mixture into small balls.
Roll each ball in cocoa.

EASY MAY DAY MAYPOLE CHOCOLATE CAKE

I love May Day with its Maypole, Morris Dancing, and floral traditions. My school always celebrated May Day with a brightly colored Maypole and dancing. Here I am many many years later, and I still love everything about May Day.

I've posted Retro Recipes for Queen of the May Chocolate Cake and Maypole Sundaes, but this year I thought I'd add an easy recipe for a chocolate maypole cake that was posted by the Cedarwood Waldorf School. So happy to see that May Day celebrations are still going strong with maypole dances and crowning of the Queen of the May. 

So to mark the celebration in honor of Flora, the goddess of Flowers, here's an easy recipe for May Day Maypole Chocolate Cake. FYI: The maypole is a tall wooden pole erected with long colored ribbons hanging from the top and decorated with greenery and flowers. Dancers skip around the pole, weaving the ribbons into a spiral or elaborate pattern that is briefly seen before disappearing as the dance is reversed. 

This is a very quick and simple chocolate cake! If you want a layered cake, make two and double the amount of frosting. To decorate, you will need a chopstick (or a similar length of a thin twig) and thin ribbons or yarn (in rainbow colors, or whatever you have on hand). You can also decorate with fresh flowers (daisies, dandelions, violets, violas, etc). 

EASY MAYDAY MAYPOLE CHOCOLATE CAKE

Preheat oven to 350 degrees F. 

Grease and flour an 8 x 8 inch cake pan (round, if you have one). 

Sift and whisk together dry ingredients into a large bowl: 

1 1/2 cup all purpose flour 

1 cup sugar 

6 Tbsp unsweetened cocoa 

1 tsp baking soda 

1/8  tsp sea salt 

Combine and add: 

1 cup cold water 

¼ cup vegetable oil 

1 Tbsp white vinegar 

2 tsp vanilla extract 

Stir ingredients until smooth. Scrape batter into the greased pan and spread evenly. Bake until a toothpick inserted in the middle comes out clean, about 25-30 minutes. Set the cake aside to cool completely. 

 

Once your cake is cooled, frost the top. If you are making a double layer cake, also frost between layers. Make your favorite frosting or try one of these: 

Whipped Cream Frosting: 

Whisk together until desired thickness: 

1 cup of heavy whipping cream 

2 tbsp powdered sugar 

1/2 tsp vanilla extract 

Butter Frosting: 

Whisk together until thick and smooth. 

6 Tbsp butter, room temperature 

1 cup powdered sugar optional: 6 tbsp. cocoa 

If frosting is too thick: 2 to 3 tbsp heavy cream 

To make your May Pole decoration: 

Measure the distance from the center of the cake to the edge. 

Using the measurement and adding a bit extra for tying on both ends, cut 6-8 strands of yarn or ribbons. Tie the ribbons one at a time to the top of the pole, or use a tack to secure them at the top. Tie a toothpick to the end of each ribbon. 

Place the chopstick firmly into the center of the cake and evenly place the toothpicks around the edge of the cake. 

Decorate with fresh flowers.

VANISHING OATMEAL CHOCOLATE CHIP COOKIES: National Oatmeal Cookie Day

Today is National Oatmeal Cookie Day. Traditional Oatmeal Cookies are made with raisins, but really? What's a cookie without chocolate? So, here's an adapted recipe from Quaker Oats for Vanishing Oatmeal Raisin Cookies but I've switched out the raisins with Chocolate Chips. The original recipe is found on most Quaker Oats boxes...and on the Quaker Oats website.

VANISHING OATMEAL CHOCOLATE CHIP COOKIES

Ingredients
1/2 Cup plus 6 Tbsp unsalted butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 tsp vanilla
1-1/2 Cup all-purpose flour
1 Tbsp Baking Soda
1/4 tsp salt
3 Cup Quaker® Oats (quick or old fashioned, uncooked)
1 Cup Chocolate Chips 
 (optional) 3/4 cup chopped walnuts 

Directions
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Add oats and Chocolate Chips and chopped walnuts (optional); mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Alternative: Bar Cookies
Press dough onto bottom of ungreased 13 x 9-inch baking pan.
Bake 30 to 35 minutes or until light golden brown.
Cool completely in pan on wire rack.
Cut into bars.

Cartoon of the Day: Dogs

 

BABY RUTH COOKIES: National Babe Ruth Day!

Everyone loves a Baby Ruth. I do! I also love Retro Ads, and this Retro WWII Ad for Baby Ruth Candy Bars and Cookies  sent me in search of the Baby Ruth cookies recipe. It was fairly easy to find.

Since today is National Babe Ruth Day, I thought I'd post some more history of this special candy bar. The Curtiss Candy Company claimed that the Baby Ruth candy bar was named after President Grover Cleveland's daughter, Ruth Cleveland. However, Ruth Cleveland died 16 years before the introduction of the Baby Ruth bar. The Curtiss Candy Company had originally negotiated a failed endorsement deal with baseball player Babe Ruth. People have suggested that secretly naming the candy bar after Ruth was a way to tie him to their product without paying any royalties. Talk about shrewd advertising, company founder Otto Schnering chartered a plane in 1923 to drop thousands of Baby Ruth bars over the city of Pittsburgh -- each with its own mini parachute. His marketing plan must have worked -- Baby Ruth went on to become a top brand. Today, the Baby Ruth bar is owned by Nestlé.

BABY RUTH COOKIES

Ingredients
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Baby Ruth candy bars (2.1 ounces each), chopped into smallish pieces

Directions
In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars.
Chill 30 minutes.
Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.

CHOCOLATE PIE WITH PRETZEL CRUST: National Pretzel Day!

Today is National Pretzel Day. You can celebrate in so many ways. Dip pretzels or pretzel sticks in chocolate, or you can make this Chocolate Pie with Pretzel Crust! No time to make the chocolate filling from scratch? Use a Pudding Box Mix.

CHOCOLATE PIE WITH PRETZEL CRUST

Pretzel Crust

Ingredients
12+ ounces pretzels, crushed
3 Tbsp light brown sugar
1/3 cup unsalted butter, melted

Directions
Whirl pretzels in blender, so they're very fine. Add sugar and butter. Mix. Press half of mixture into 9-inch pie plate. Bake at 350 for 8 minutes. Cool.

Pour in chocolate filling. Top with remaining pretzel mixture. Chill.

Chocolate Pie Filling

Ingredients
1/2 cup sugar
4 Tbsp cornstarch
2 1⁄2 cups milk
3 ounces dark chocolate (70-75% cacoa), chopped
3 egg yolks, slightly beaten
1 tsp pure vanilla extract

Directions
Combine sugar, cornstarch, milk, and chocolate in top of double boiler. Cook over boiling water until mixture thickens, stirring constantly. Cover and cook for 15 minutes. Stir a bit of hot chocolate mixture into egg yolks in order to temper eggs and keep them from curdling. Add tempered yolks to chocolate mixture, stirring constantly and thoroughly. Cool mixture. Add vanilla extract to chocolate and mix thoroughly. Pour chocolate filling into cooled pretzel crust. Top with remaining pretzel mixture. Chill before serving.

KAHLUA CHOCOLATE CHIP ZUCCHINI BREAD: National Zucchini Bread Day

Zucchini is one of those vegetables that seems to proliferate when you're not looking. If you don't check under the leaves every day, you'll find yourself with a gigantic marrow! And that not withstanding, even the small ones seem to multiply overnight. Oddly today's holiday, National Zucchini Bread Day, is not during the growing season, but there's lots of zucchini in the market, so you can still make this to celebrate. I love this recipe for Kahlua Zucchini Chocolate Chip Bread.

Because of the addition of Kahlua, this is a treat for adults. And, if you're so inclined, you can make your own Kahlua. It will have to sit for a month, so if you want to make this Kahlua Chocolate Chip Zucchini Bread today, use store bought Kahlua. Scroll down for the Homemade Kahlua recipe.

Kahlua Chocolate Chip Zucchini Bread
This recipe makes one loaf, but it can easily be doubled. You can also substitute oil for the butter.  I love quick breads. They're fast and easy, and you only use one bowl!

Ingredients
2 cups flour (all-purpose, but you can use 1 cup whole wheat and 1 cup all purpose)
2 tsp baking soda
1/2 tsp salt
1/2 cup (8 Tbsp) unsalted butter, room temperature
1/2 cup sugar
2 eggs
1/2 cup Kahlua
1 cup shredded zucchini
3 ounces chocolate chips (or more)

Directions
In medium bowl, sift flour with soda and salt. Set aside.
In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then Kahlua. (Don't worry if it seems curdled). Add dry ingredients and mix on low speed until blended. Stir in zucchini and chocolate chips to distribute evenly.
Pour into greased and floured 8-1/2 × 4 inch loaf pan.
Bake at 350 degrees F, about 1 hour and 15 minutes, or until wood pick inserted in center comes out clean.
Cool in pan 10 minutes.
Turn out onto wire rack and cool completely.

***

Homemade Kahlua

Ingredients
4 cups water
4 cups sugar
2 ounces instant coffee
1 vanilla bean
Fifth of vodka or bourbon

Directions
Bring 4 cups water to a boil. Add the 4 cups sugar and cook until dissolved. Add the instant coffee. Simmer slowly - do not boil!
Add vanilla bean and 1/5 vodka or bourbon.
Bottle and cap. Leave for a month or more!

FLORA'S FUDGE: Sleeping Beauty!

Love this Flora's Fudge from Sleeping Beauty!

TOLL HOUSE LAYERCAKE: Retro Ad with Recipe

Who doesn't love a Toll House aka Chocolate Chip Cookie? Well here's a great variation: Toll House Layer Cake! I love this Retro Nestle Ad with recipe from 1986. This cake is easy to make and delicious. Nestle Toll House Little Bits that are called for in the recipe are the same as mini-morsels, their miniature chocolate chips.  

"All it takes is a morsel of perfection."


TOLL HOUSE LAYERCAKE

Cake
1 cup butter, softened
1 cup of firmly-packed brown sugar
2/3 cup of sugar
2 teaspoons of vanilla extract
1/2 teaspoons of salt
4 eggs
2 cups of all-purpose
One 12-ounce package (2 cups) of Nestle Toll House Little Bits (Mini-Morsels) semi-sweet chocolate, divided

Frosting
3/4 cup butter, softened
1-1/2 cup of sifted confectioners’ sugar
2 teaspoons of vanilla extract

Instructions

Cake: Preheat oven to 350 F. Grease a 15-1/2″ x 10-1/2″ x 1″ baking pan. Line with waxed paper.
In a bowl, cream butter, brown sugar, sugar, vanilla extract, and salt. Add the eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup of Little Bits’ (Mini-morsels) semi-sweet chocolate.
Spread into prepared pan. Bake at 350 F for 20-25 minutes. Cool completely.
Loosen sides of cake. Invert onto lightly-floured cloth. Peel off waxed paper. Cut cake crosswise into four 3-3/4″ x 10″ sections. Spread 3 slightly rounded tablespoons of frosting on one cake layer. Top with second layer. Repeat layers and frost with remaining frosting.

Frosting: Melt over 1 cup of hot (not boiling) water 1 cup of Little Bits (Mini-Morsels) semi-sweet chocolate; stir until smooth. (In microwave: melt on high for 1 minute, stir; repeat.) Set aside.
In a bowl, cream butter and confectioners’ sugar. Add melted chocolate and vanilla extract; blend until smooth.

Makes: One 10″ cake.

CHERRY CHEESECAKE BROWNIES: National Cherry Cheesecake Day!

Today is National Cherry Cheesecake Day. You can make a Cherry Cheesecake with a Chocolate Cookie Crust. But I thought I'd post a terrific recipe for Cherry Cheesecake Brownies adapted from Deb Wise's recipe in Cooking Light, September 2011.

The matzo cake meal in the cheesecake thickens the batter and allows for a creamy texture to the cheesecake, but you can substitute regular all-purpose flour for the cake meal.

CHERRY CHEESCAKE BROWNIES

Cheesecake: 
1/2 cup chopped dried tart cherries  (I use Trader Joe's or Chukar's)
1 Tbsp Kirsch or another cherry liqueur
1/4 cup sugar
6 ounces cream cheese (low fat or not)
1 Tbsp matzo cake meal
1/4 tsp pure vanilla extract
1 large egg, lightly beaten

Brownies:
Cooking spray
1 1/2 tsp unsweetened DARK cocoa
4 ounces dark chocolate (70-85% cacao, fair trade), finely chopped
6 Tbsp unsalted butter, cut into small pieces
1/2 tsp pure vanilla extract
2 large egg whites
1 large egg
3/4 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
1/8 tsp salt

Directions
Preheat oven to 325°.

For cheesecake: Place cherries and Kirsch in microwave-safe bowl. Microwave on HIGH 45 seconds or until boiling; let stand 20 minutes.
Place 1/4 cup sugar and cream cheese in large bowl; beat with mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg; beat just until blended. Stir in cherry mixture.

For brownies: Coat 9-inch square metal baking pan with cooking spray; dust with cocoa.
Combine chocolate and butter in microwave-safe dish; microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes--or combine in double boiler over simmering water, then let stand for 5 minutes.
Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg.
Lightly spoon flour into dry measuring cups; level with knife. Combine flour, 3/4 cup sugar, baking powder, and salt in large bowl. Stir chocolate mixture into flour mixture.

Scrape half brownie batter into prepared pan.
Dot half of cheesecake batter on top.
Top with remaining brownie batter.
Dot with remaining cheesecake batter.
Swirl batters using tip ofknife.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool completely in pan on a wire rack.
Cut into squares.

CARTOON OF THE DAY: Coffee Cake

Coffee Cake!

POTTED CHOCOLATE DIRT PUDDING: Earth Day

Earth Day! Celebrate with this simple and fun recipe. Make some home-made chocolate pudding or pudding from a box, crush some oreos on top, dust with a little cocoa, and stick in a sprig of mint! I use either clay pots (make sure they're clean) or glass mason jars. Use paper cups if that's all you have (be sure to recycle or compost!). Talk about easy! And cute, too! You can swap out mint extract for vanilla if you want chocolate mint pudding! Very versatile.

Celebrate Earth Day! It's the only Earth we have!

Want to make your own chocolate pudding?

Potted Chocolate Dirt Pudding

Ingredients
2/3 cup sugar
1/4 cup cocoa
3 Tbsp cornstarch
1/4 teaspoon salt
2-1/4 cups whole milk
2 Tbsp unsalted butter
1 tsp pure vanilla extract  (or mint extract)
Oreos
Mint sprigs

Directions
Stir together sugar, cocoa, cornstarch, and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Pour into individual pots or jars.
Let cool or refrigerate.
Top with crushed Oreos. Dust with cocoa (optional)
Stick spring of mint into each individual pot.

CHOCOLATE PECAN BROWNIE FUDGE CAKE: Passover

Here's a great recipe that's perfect for Passover. Recipe first appeared in the L.A. Times on April 14, 2011 and again in August 2012.

Instead of flour, the recipe calls for ground blanched almonds. Almond and chocolate go very well together. The almond flour gives the following cake a nutty flavor that is complemented by the Pecans! This cake is simple to make and easy to enjoy! Just an FYI, it doesn't rise very high. Add some fresh whipped cream if you need to. I particularly like the crunchy top of this cake and the fudge-y insides.

Notes on special ingredients:

Almond Flour: Almond flour is readily available where I live, as well as online, but you can grind your own. Use a hand grinder (a clean coffee grinder) or blender. Don't use a food processor or you might end up making oil. If you use a blender, do it in small increments, about 1/2 cup at a time.

Turbinado Sugar: Turbinado sugar is a sugar cane-based, minimally refined sugar. It's medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. It contains more moisture than regular white or brown sugar, so get some for your pantry. If you don't have it, and you want to make this cake today, you can substitute granulated sugar.

Potato Starch: No you don't have to make your own! Potato starch is available from Bob's Red Mill, King Arthur Flour, and many other sources. FYI: It is not the same product as potato flour.

CHOCOLATE PECAN BROWNIE FUDGE CAKE

Ingredients
1/3 cup potato starch (see my note above)
1/2 cup finely ground blanched almonds (almond flour-see note above)
1 cup turbinado sugar (in a pinch you can use granulated sugar)
Pinch salt
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
3 1/2 ounces good-quality bittersweet chocolate (the very best quality!), melted
1 cup chopped pecans

Directions
Heat oven to 325 degrees. Grease 9-inch round or square baking pan and line with parchment paper so paper extends 2 inches beyond the pan. (Always good to ease the cake out of the pan)
In medium bowl, whisk together potato starch, ground almonds, sugar, and salt.
In small bowl, whisk together oil, eggs, and vanilla. Pour oil mixture over dry ingredients and stir together with wooden spoon until thoroughly combined and smooth. Stir in melted chocolate and chopped pecans. Pour batter into prepared baking pan. Level with frosting spatula dipped in cold water, if necessary.
Bake 25 to 30 minutes until toothpick inserted in center comes out slightly moist but without crumbs.
While still warm, cut into 8 equal pieces, leaving cake in pan. Set aside cake to cool completely, then chill.
Bring cake back to room temperature before lifting out of pan (using parchment 'handles'), and gently separate into portions.
Top with fresh whipped cream and serve!!

KEY LIME PIE WITH CHOCOLATE MACAROON CRUST: Passover

There are so many creative Passover dessert recipes that include Chocolate, and I've been posting a few. Here's a recipe for Key Lime Pie with Chocolate Macaroon Crust. You can either buy a Manischewitz chocolate macaroon pie shell or make your own. Easy recipe follows. Of course this Key Lime Pie is great any time!

KEY LIME PIE WITH CHOCOLATE MACAROON CRUST

Ingredients
Chocolate Macaroon Pie Shell
1/2 cup crumbled chocolate macaroons
1/4 stick unsalted butter, softened

Key Lime Filling
3/4 cup fresh Key Lime Juice (rather than in a bottle!)
6 egg yolks
14 ounces sweetened condensed milk (see directions below for Kosher for Passover condensed milk to make yourself)

Directions

Preheat oven to 350

For Pie Shell:
Crush macaroons in food processor. Remove to medium size bowl. Add softened butter (or margarine) and mix well.
Press mixture into bottom and up sides of 9 inch tart or pie pan.
Bake at 350 degrees for 7 minutes until set.
Cool on rack.

For Filling:
In stainless steel bowl, whisk egg yolks with condensed milk and add in lime juice a few teaspoons at a time stirring constantly.
Pour mixture into pre-baked pie shell and bake in 325 oven for 10 minutes.**
Chill for one hour.

Looking for the meringue? Cream of tartar which would be used in the meringue is not Kosher for Passover, so I've skipped it. If I'm wrong, let me know. It's about the rising thing.

**NOTE** some people think you have to cook key lime pie because of the raw eggs. That's why I went back and added a 10 minute bake; however, if you're not worried about the egg thing, there's no need to bake this custard.

If you want to ensure that this is Kosher, here's a recipe for Kosher for Passover Condensed Milk:  
1 1/4 cup sweetened condensed milk =1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.

CHOCOLATE MOUSSE PIE WITH PECAN CRUST: Passover

Passover starts Monday night, and Chocolate Mousse Pie with Pecan Crust would be great for the seder--or any other night. I found it several years ago on About.com. You can make this any time, not just for Passover. And, it's gluten-free.

CHOCOLATE MOUSSE PIE WITH PECAN CRUST

Ingredients
2 cups chopped pecans
1/4 cup unsalted butter, melted
1/4 cup brown sugar
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar
3/4 cup dark chocolate, melted
2 tsp pure vanilla
1-1/2 cups heavy cream
2 Tbsp superfine sugar

Directions
Preheat oven to 375 degrees F.
In medium bowl, combine pecans, brown sugar, and melted butter. Mix well. Press into 9" pie pan. Bake at 375 degrees F for 8-9 minutes until just set. Cool on wire rack until completely cooled.
In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar. Beat until smooth and fluffy. Add melted chocolate and vanilla. Beat until smooth.
In medium bowl, combine heavy cream and 2 Tbsp superfine sugar until stiff peaks form. Beat spoonful of mixture into chocolate mixture to lighten. Fold remaining whipped cream into chocolate mixture to combine.
Pour into cooled pie shell.
Cover and chill until firm, about 4-6 hours.
Serve plain or with whipped cream.

How easy is this? 

FLOURLESS CHOCOLATE WALNUT COOKIES FOR PASSOVER

Here's a recipe I posted a few years ago. Perfect for Passover -- or for anyone who's looking for a great Gluten-Free cookie.

This is a great recipe from pastry chef Francois Payard for Passover Flourless Chocolate Walnut Cookies -- or for any time -- and these cookies are Gluten-free. As always the quality depends on the cocoa! 

Flourless Chocolate Walnut Cookies

Makes about twelve 4-inch cookies

Ingredients
1/2 cup plus 3 Tbsp Dutch-process cocoa powder
3 cups confectioners’ sugar
Pinch of salt
2-3/4 cups walnuts, toasted, and roughly chopped
4 large egg whites, at room temperature
1 tsp pure vanilla extract

Directions
Place racks in upper and bottom thirds of oven and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Combine cocoa powder, confectioners’ sugar, salt, and walnuts in bowl of electric mixer fitted with paddle attachment. Mix on low speed for 1 minute.

With mixer running, slowly add egg whites and vanilla. Mix on medium speed for 3 minutes, until mixture has slightly thickened. Do not overmix or egg whites will thicken too much.

With 2-ounce cookie or ice cream scoop or generous tablespoon, scoop batter onto prepared baking sheet, to make cookies that are 4 inches in diameter. Scoop 5 cookies on each pan, about 3 inches apart so they don’t stick when they spread. If you have extra batter, wait until first batch of cookies is baked before scooping next batch.

Put cookies in oven, and immediately lower temperature to 320°F. Bake for 14 to 16 minutes, or until small thin cracks appear on surface of cookies. Switch pans halfway through baking. Pull  parchment paper with cookies onto wire cooling rack, and let cool completely before removing cookies from paper. Store in airtight container up to 2 days.

****

François Payard is a third generation pastry chef, who, after honing his skills by his family’s side and in the finest pastry kitchens in France, moved to New York where he was named “Pastry Chef of the Year” by the James Beard Foundation. Francois Payard has won numerous awards, such as the “Ordre du Mérite Agricole” by the French Government in 2004, he became a member of Relais Desserts International in 2006, an association of the 85 best pastry chefs in the world and in 2010 received the Dom Perignon Award of Excellence. 

Not just a chef, François is also the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone and PAYARD DESSERTS.

BANANA DAY: Banana Bread, Chiquita Banana, Carmen Miranda, and More!

Today is National Banana Day! I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun! Lots of memorabilia.

So in honor of Carmen Miranda and to celebrate National Banana Day, I'm reposting two recipes for Banana Bread from Chiquita Bananas. I added chocolate chips to both of the following recipes because I love chocolate and bananas. You can also add nuts. And, the second recipe is gluten free! Be sure to scroll down to see the video of Carmen Miranda in the "Tutti Frutti Hat." Here's the 1940s "Chiquita Banana" song!

THE CHIQUITA BANANA SONG

Best Chiquita Banana Bread

adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Chocolate chips
1 cup unsalted Butter, soft
2 whole Eggs
1 tsp pure Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Instructions
Preheat oven to 350 degrees F. Grease large 9 x 5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chocolate Chips.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 

with Chocolate Chips

adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup chocolate chips

Instructions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chocolate chips.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island