TRIPLE CHOCOLATE MINT STAR BROWNIES

I love Trader Joe's! Not only do they have lots of fun chocolate holiday stocking stuffers, but there are some fabulous easy holiday recipes on their website. Here's a Trader Joe's simple last minute brownie recipe that utilizes their Mini Dark Chocolate Mint Stars! How festive and delicious! Triple chocolate! Perfect for the holidays!

TRIPLE CHOCOLATE MINT STAR BROWNIES 

Ingredients 
1 package TJ’s Mini Dark Chocolate Mint Stars (seasonal), divided in half
1 package TJ’s Brownie Truffle Baking Mix
2 large Eggs
4 ounces Unsalted Butter
¼ cup TJ’s Fudge Sauce

Directions 
Preheat oven to 350°F. Grease an 8 x 8 x 2 baking pan with butter or cooking spray and set aside. Chop roughly 1/2 package of cookies into pieces and set aside. Melt butter until creamy-looking (approx. 1 minute in microwave or 5 minutes in saucepan over medium heat).
Whisk eggs into melted butter until blended.
Add brownie mix and stir until moistened. Mix in chopped cookies.
Spread batter in pan, filling corners and leveling top.
Bake for 25 – 30 minutes, or until a toothpick comes out clean.
Allow to cool for 30 minutes before removing from pan.
Once cooled, cut brownies into squares.
Using a butter knife, spread an even layer of fudge sauce on top of each brownie.
Place remaining cookies on top of each brownie to decorate. 

Photo: Trader Joe's

HOT COCOA DAY: 15 Unique Recipes!

Today is National Cocoa Day. It's really cold, so it's a great day for a good cup of Cocoa. I always post on National Cocoa Day. Cocoa or Hot Chocolate, whatever you call it, it's great--all year round! Be sure and bookmark this page for the holidays.

Want to know the difference between Natural and Dutch Process Cocoa? Click HERE.

Following are variations on classic Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd. Some use cocoa powder, others use chocolate bars, some use both, but all are delicious. 

If you have a favorite cocoa recipe, comment below with a link! Be sure to skim back through the blog for many, many other Cocoa recipes.

Peppermint Hot Cocoa

Ingredients
1 cup milk
1/2 cup cream
1 Tbsp vanilla
3/4 cup granulated sugar
8 ounces 70-80% cacao chocolate, chopped
1 tsp salt
1/4 tsp peppermint oil

Directions: Add milk, cream, vanilla, and sugar to pot and place over medium heat. When milk mixture is hot, add chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.

Eggnog Hot Cocoa
What would the holidays be without eggnog? Try this and let me know what you think!

Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 Tbsp unsweetened Dark Cocoa powder
1/2 tsp ground nutmeg

Directions: In blender or processor,  combine egg, milk, water, cocoa, and nutmeg, blend until well mixed. Transfer mixture to top of  double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.

Argentinian Hot Cocoa

Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madagascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces

Directions: Heat milk, sugar, and vanilla in pan until almost boiled. Remove from heat and divide  into 4 mugs. Immediately, put piece of chocolate in each mug. It will melt and have a fabulous taste.

Mexican Hot Chocolate

Ingredients:
2 tsp good-quality ground DARK cocoa
1 tsp sugar, plus extra to taste
¼ tsp ground cinnamon
½ tsp ground almonds. You can add more if you want a thicker texture.
1 cup milk

Directions: Mix all ingredients, except milk, together in empty, clean glass jar. Shake until completely combined. Heat  milk in a 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.

Mexican Hot Chocolate II

Ingredients
5  ounces dark Mexican Chocolate
2 Tbsp honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling

Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in milk and let sit over low heat until chocolate is too warm to touch. In bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.

Honey Hot Cocoa  

The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower.

Ingredients
4 Tbsp unsweetened cocoa powder
4 Tbsp honey
4 cups milk

Directions: Combine ingredients in medium-size sauce pan. Heat over low heat, stirring occasionally until hot.

Hot Cocoa with Brown Sugar

Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt

Preparation: In double boiler (or saucepan over a saucepan), melt chocolate and water together. Slowly mix in milk, sugar, and salt. Whisk until chocolate is smooth and blended.

Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!

Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao, chopped

Directions: Simmer milk, cream, and sugar together until just boiling. Stir in chocolate until melted. Don't let it boil. Serve warm in mugs.

Spicy White Hot Cocoa

Ingredients
4 cups milk
7 ounces good white chocolate (Guittard, Ghirardelli, Green & Black), chopped
1 egg, beaten
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of  simmering water, or in top part of double boiler. Melt chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in egg until smooth. Gradually whisk in one cup of milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.

Peppermint White Chocolate Cocoa

Ingredients:
8 ounces white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream

Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about 1 hour. Heat milk to simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.

Candy Cane Cocoa   
variation on recipe from Sean Paajanen at About.com

Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream

Directions: In sauce pan bring milk to simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with candy cane stirring stick.

Brandied Hot Cocoa

Ingredients 
4 cups milk
4 ounces dark chocolate, chopped
2 Tbsp sugar
1/2 tsp chili powder
5 Tbsp brandy
6 Tbsp whipped cream
4 tsp unsweetened DARK cocoa powder, sifted

Directions 
In saucepan, bring milk just to boil. Remove from heat.
Put chocolate in small saucepan and add 2 Tbsp hot milk. Stir over low heat until chocolate has melted, then stir chocolate mixture back into hot milk.
Add and stir in sugar. Stir in brandy and pour into four heatproof glasses.
Top each with whipped cream and sprinkle with sifted cocoa.

Kahlua Hot Cocoa

Ingredients
1/2 ounce semisweet chocolate
3/4 cup whole milk
1/2 cup coffee
2 Tbsp cocoa
1/2 tsp Madagascar vanilla
1/4 tsp salt
2 Tbsp Kahlua

Directions
Melt chocolate in saucepan over another saucepan over simmering water.
Once melted, add all other ingredients except Kahlua.
Raise heat to medium high, whisking constantly, until mixture is smooth and just starting to bubble (2-3 minutes).
Remove from heat, stir in Kahlua.
Pour into mug and serve.
Add marshmallows or whipped cream as you see fit.

English Toffee Cocoa

Ingredients
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces dark chocolate (70% cacao), chopped
1 tsp Madegascar vanilla extract
1/4 cup English toffee, crushed
Whipped cream
Unsweetened cocoa powder

Directions
Combine milk, water, and sugar in saucepan and sttir over medium heat until just boiling.
Remove from heat, and stir in chocolate and vanilla.
Beat with whisk until chocolate is melted and mixture is frothy.
Pour hot chocolate into 2 big mugs.
Top with whipped cream and crushed English toffee. Sprinkle with cocoa powder.

Salted Caramel Hot Chocolate

Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp Madagascar Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut Syrup from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)

Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup and Caramel Sauce Pour into coffee cup and top with whipped cream, caramel drizzle, and sea salt  

And, here's a Cocoa Tip: How to Bake with Cocoa

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. My sister, Judie Siddall, sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques. She also blogs at Dishy News.

DOUBLE CHOCOLATE COCA COLA CHRISTMAS CAKE

Happy Holidays! I love this recipe for Double Chocolate Coca Cola Christmas Cake. It's really good and easy. So Retro to use Coca Cola, but obviously Santa likes it! Honestly, it tastes great! Santa and I love it.

CHOCOLATE CHANUKAH LATKES: Hanukah Cookies!

The Jewish Holiday of Chanukah (Hanukkah) begins next Sunday night. This is a great food holiday! The holiday lasts 8 days, so you'll have plenty of time to make these Chocolate Chanukah Latkes. Hanukkah usually includes the traditional feast of Latkes (potato pancakes), served with applesauce and sour cream. These Chocolate Latkes are not what you think. When you read the recipe, you'll pretty quickly realize that you're really making cookies, but they do look a lot like latkes. Enjoy!

This recipe for "Chocolate Latkes" is from Chocolate Holidays by Alice Medrich. Alice Medrich is one of my chocolate heroes. You'll want to add this cookbook to your collection! 

CHOCOLATE CHANUKAH LATKES

Ingredients

4 large egg whites
3 cups sweetened shredded coconut
3 1/2 ounces dark (65-85% cacao) chocolate, finely chopped
6 tablespoons sugar
2 teaspoons pure vanilla
Dash 1/4 teaspoon salt

Directions

Position racks in upper and lower thirds of oven. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Put some water in skillet and bring to low simmer.

Combine all ingredients in large heatproof mixing bowl, preferably stainless steel (ingredients heat up faster in stainless steel than in glass). Set bowl in skillet of barely simmering water and stir mixture, scraping bottom to prevent burning, until sticky and hot to touch.

Scoop rounded tablespoons of mixture about 2 inches apart on cookie sheets. Flatten each cookie slightly with fingers to resemble miniature potato pancakes.

Bake until cookies feel dry on surface and edges and protruding coconut shreds are dark golden brown (despite chocolate color) and interior still looks like melted chocolate, 13 to 15 minutes. Rotate sheets from front to bake and upper to lower about halfway through. Slide parchment paper onto cooling rack. Cool cookies completely before removing from parchment.

***

You'll love these. So much fun and delicious!!!

CHOCOLATE MARSHMALLOW DREIDELS: Hanukah

Hanukkah (aka Chanukah) starts Sunday night, and these fabulous Chocolate Marshmallow Dreidels are perfect for the holiday. They are easy to make and delicious to eat!

A Dreidel is a four-sided spinning top with a Hebrew letter on each side. During Chanukah (Hanukah, Hanukkah), children play a game that involves spinning the dreidel and betting on which Hebrew letter will show when the dreidel stops spinning. Children usually play for a pot of 'gelt' -- chocolate coins covered in gold colored foil.

You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.

This recipe is adapted from Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients like those from Recchiuti. I usually use whatever dark chocolate I have, but you can use any good dark chocolate. For the white chocolate I use Green & Black's White Chocolate that's made with Madagascar vanilla. I also use Paul Newman's Own Organic pretzel sticks. They are a little long, so I snap them in half. Or, you can use a short lollipop stick.

Apologies for the poor calligraphy. Practice makes perfect, and I'm very out of practice. :-)

CHOCOLATE MARSHMALLOW DREIDELS

Ingredients
12 chocolate kisses (I use Hershey's Kisses)
8 ounces melted dark chocolate
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I use Newman's Own)
2 ounces melted white chocolate (I use Green & Black)

Directions 
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.

Cut small slit in bottom of each marshmallow or just one thin pretzel stick into the marshmallow. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.

Fill plastic bag (or pastry bag) with melted white chocolate; cut a tiny opening in corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.

Refrigerate at least 5 minutes or up to 8 hours before serving. 

 

NATIONAL PASTRY DAY!

Today is National Pastry Day. I know that the term pastry covers a huge range of baked goods that includes flour, butter, sugar, eggs and milk, but I thought today I'd mention the pâtisserie.  

I can rarely pass a Pâtisserie here or in France without going in and sampling the pastries. But the term pâtisserie has a very specific meaning in France and Belgium. It refers to a French or Belgian bakery that specializes in pastries and sweets. In those countries it is a legally controlled title that can only be used by bakeries that employ a licensed master pastry chef.

I am not a maître pâtissier, and I imagine you're not either, but for National Pastry Day, I thought I'd post my go-to pastry recipe for Mini-Chocolate Eclairs.

My favorite eclairs are not the long thin "traditional" hotdog shaped eclairs (although I like those, too), but rather, the mini-eclairs. Pâte à choux.. little puff pastry. I've been making for years. They are simple to make and easy to fill. They're so easy and yet look so beautiful and taste fabulous! Hope you enjoy making these as much as I do!

I've adapted this recipe for Mini Chocolate Eclairs from Paula Deen. It is one of my favorites because it's easy and fabulous! I never use margarine, so I've dropped that alternative from the recipe. Real butter is always best. As always, I use the very best dark chocolate for the topping. I've changed a few measurements and directions in the recipe for the novice Eclair Chef. If you're a purist, just click on Paula Deen's recipe above.

Because these eclairs are so small, feel free to have 3 or 4. Yield depends on how small you make them, but I can get about 40 small eclairs from this recipe. They're great for a crowd!

Want to make these even more chocolate? Add a handful of chocolate chips or chocolate chunks to the egg cream filling or fill with chocolate cream instead: just add 1/4 dark cocoa to the dry ingredients. To fill the eclairs, I use a pastry bag, but if you don't have one, you can always fill a Ziploc bag and cut the tip off to pipe the filling into the eclair.

You will probably have some extra icing. Half the recipe if you ice sparingly. I'm all about chocolate, so there's never much left.

MINI CHOCOLATE ECLAIRS

Pastry:
1 cup water
8 tbsp unsalted butter
1 cup sifted all-purpose flour
3 eggs

Filling:
3 cups whole milk
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
3 eggs, beaten
2 teaspoons vanilla

Icing:
3 ounces unsweetened dark chocolate
2 cups sugar
1 cup heavy whipping cream

Directions:
Preheat oven to 400F.
Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 3 eggs, one at a time. Drop dough from teaspoon, elongate slightly to form small eclairs (or drop in 'puffs'), onto greased cookie sheet. Bake for approximately 30-35 minutes or until light brown. Set aside to cool.
Prepare filling by mixing all dry ingredients. Very slowly add milk over low heat and cook until mixture thickens (don't let heat get too high), so you don't have any lumps. Then pour this custard into the beaten eggs, stirring quickly (so eggs don't cook). Cool and add vanilla.
With serrated knife, slice pastry puffs lengthwise (or if you have puffs make a hole), but not all the way through. Pipe custard mixture into the center.
Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage.
Let cool and beat until smooth.
Ice tops of eclairs.

National Brownie Day: How Temperature, Butter, & Sugar Affect Your Brownies

Today is National Brownie Day! Be sure to search on DyingforChocolate.com for 150+ Brownie recipes. as I always say, you can never have enough recipes! 

A few years ago I came across this handy dandy chart at Delish on How Temperature, Butter, and Sugar Affect Your Brownies. All you need to know in one place. So helpful! Thanks, Delish! Be sure and check out lots of Brownie Recipes here on DyingforChocolate.com, as well as at Delish.com.

COTTON CANDY HOT CHOCOLATE: Cotton Candy Day

Today is Cotton Candy Day which seems odd since I always associate Cotton Candy with summer. Growing up we bought Cotton Candy fresh from the spinner at the Fair, the Carnival, on the Pier, or at the Amusement Park, all summer activities in my hemisphere. Now, you can buy Cotton Candy already made and packaged at the candy store or supermarket. You can also make your own using a Cotton Candy home machine available on Amazon and elsewhere. Cotton Candy used to be pink only, but now Cotton Candy comes in all kinds of bright colors -- pink, blue, yellow and more. It even comes in a chocolate flavor.

So because it's winter, I'm posting a recipe for Cotton Candy Hot Chocolate. The cotton candy is used as you would use marshmallows--on top of the cocoa. The cotton candy also acts as the sugar for your cocoa, so you can reduce the sugar in your hot chocolate recipe. This would be a great recipe for Valentine's Day, too. Just add some sugar heart candy! Bookmark the recipe. Of course you can always just make your own cocoa your own way and top with Cotton Candy, but I always like to have an alternate cocoa recipe.

Where did Cotton Candy originate?

Most people think the origin of cotton candy (also known as spun sugar" "fairy floss" or "candy floss") is a simple documented fact. It's not. There are several stories recounting the invention of cotton candy. All are interesting. None are definitive. Most accounts credit the invention of cotton candy to enterprising American businessmen at the turn of the 20th century. The Cotton Candy machine was patented in 1899 by William Morrison and John C. Wharton. The 1904 Louisiana Exposition in St. Louis is often cited as the place where cotton candy was introduction to the American people. The truth? Spun sugar was known long before this time. Mid-18th century master confectioners in Europe and America hand crafted spun sugar nests as Easter decorations and webs of silver and gold spun sugar for elaborate dessert presentations. At that time, spun sugar was an expensive, labor-intensive endeavor and was not generally available to the average person. The invention of modern machines changed all that.

COTTON CANDY HOT CHOCOLATE

Ingredients 
1-1/2 ounces dark chocolate, chopped
1-1/2 ounces unsweetened cocoa
3/4 Tbsp cornstarch (or flour)
1 Tbsp sugar
1-1/2 cups milk
Cotton candy

Directions
In saucepan over low-medium heat, combine cocoa powder, chocolate, cornstarch, and sugar with small whisk. With a little bit of milk, whisk chocolate to avoid lumps. Add milk gradually while whisking continuously. Turn off heat when hot chocolate thickens and reaches consistency you like. If it's too thick, add more milk. Serve hot with cotton candy on top. The cotton candy serves as the sugar, so adjust the sugar amount to your taste.

COOKIE TIPS FOR THE HOLIDAYS OR ANY TIME!

It's Cookie Time! So many cookies to make; so many cookies to bake; so many cookies to eat! 

I've seen some wonderful new recipes and decorating techniques this holiday season. Be sure and do a few searches to expand your Cookie Repertoire! Scroll back over DyingforChocolate.com. I've posted over 500 cookie recipes over the years! You can never have too many cookie recipes!

Here are a few Cookie Making Tips. Love to hear any tips you have. Make a comment below.

COOKIE TIPS 

1. For me the most important 'tip'is to make sure you Chill the Dough. DO NOT SKIP THIS STEP, if your recipe calls for it. Put the dough in the refrigerator for a few hours or put it in the freezer for 10 minutes. While you're working, if the dough becomes soft, just pop it back in the freezer for a few minutes.  (Drop cookies may be an exception - and don't need chilling--check your recipe)

2. Use the Correct Ingredients. If you haven't made the recipe before, follow it exactly and measure the ingredients carefully. You can experiment on your next attempts.

3. Up for debate: Some say that you should always roll out your dough between sheets of Wax Paper, not Parchment, because wax paper peels easily off the top of the dough. If you do this, you can then cut out the cookies, and they'll peel right off the bottom sheet. And, yet, some people swear by parchment. Give them both a try and see what you think.

4. Add Salt and Leavening to Butter and Sugar Mixture. If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar.

5. Butter is major to the spread of a cookie. (You can use other fats, but I don't. I love butter!). Generally speaking, more butter equals flat, crispy cookies while less butter equals higher, cake-like cookies. Speaking of butter: Whipped spreads are not good for baking. Use real butter. I mostly use unsalted butter, and I add salt as an ingredient so I can control the amount of salt. Also, French butters will have a higher fat content that may mess with your recipe, so I usually use U.S. butter for baking. 

6. Sugars: White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar absorb moisture after baking, so they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars.  Not sure about which sugar is right for your cookie? Consult a cookbook or go on line. I have over 10 types of sugar in my pantry.

How to keep brown sugar soft? Put a marshmallow or a piece of white bread in the container. The white bread won’t get moldy nor will the marshmallow, and you’ll always have soft brown sugar. I like marshmallow better .. maybe it's just aesthetics.

7. Mixing: Proper mixing is important. Some recipes have a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions.

8. Temperature (also check out Tip #1): Unless specified, ingredients should be at room temperature before mixing. 

Softened butter means room temperature (do not put it in the microwave to achieve that temp-you probably won't). Yes, Virginia, take the butter out the night before. 

For cut cookies, chill the cookie dough before baking. The cookies will hold their shape better. For drop cookies, you can keep them at room temperature before baking; the spoonfuls of dough will spread and flatten out.

9. Eggs: Make sure you're using the right size and bring eggs to room temperature.

10. Salt. Don't skip the salt. It balances out the sugar and brings out the flavor. And, yes, you can bake with Kosher salt.

11. Chocolate: Use the best chocolate chips or chocolate baking discs. I also use chopped high-end chocolate. My favorite chocolate for baking: Guittard.

12. Equipment and Baking: Not surprising to anyone who bakes, different baking sheets and ovens produce different results. I use rimmed baking sheets (jellyroll pans) for cookies rather than thin flat sheet pans, although some people swear by flat unrimmed cookie sheets. Instead of greasing each baking sheet, I use parchment for easy cookie removal and clean-up. Some of my friends use a silipat liner, but I don't. It's your choice.

13. Use fresh ingredients. I always replace baking soda, flour, spices, flour and baking powder at the beginning of the cookie making holiday season. This goes for chocolate, too, of course! You're working hard on these cookies, and you want the very best ingredients.

14. Making a big batch of cookies? Be sure and cool the cookie sheet before baking another batch. Otherwise your dough might melt, and you'll have weird looking cookies.

15. Be sure and cool cookies on a wire rack. Don't skip this step or the bottoms might become soggy. And, definitely cool completely before storing them. However, my friend Patti swears by using brown paper grocery bags instead of wire racks. She says the cookies come out well, and the paper absorbs any greasiness.

Love to hear other tips! Please comment!

SACHERTORTE: Sachertorte Day!

Today is Sachertorte Day (aka Sacher-torte or Sacher Torte). Sacher Torte is a dense chocolate cake with a layer (s) of apricot jam and coated in chocolate icing, served with unsweetened whipped cream. It's one of the most famous cakes in the world.

According to Hotel Sacher in Vienna, "The original Sacher-Torte has been the most famous cake in the world since 1832 and the original recipe remains a well-kept secret of our hotel. Only the Original Sacher-Torte is produced according to this original recipe. The basis of the entire confection is a chocolate cake, thinly coated by hand with best-quality apricot jam. The chocolate icing on top of it is the crowning glory. It tastes best with a portion of unsweetened whipped cream.

Like many historic stories, the Sacher-Torte was conceived through serendipity when renowned statesman Prince Metternich was hosting a dinner party in 1832. The story goes that he wanted a fabulous dessert for his guests but that his chef was ill. Instead, the 16-year-old chef’s apprentice was given the task. His name was Franz Sacher and that evening he served up his Sacher Torte – a soft, fluffy chocolate cake with apricot jam beneath the icing – to the approval of Metternich’s guests.

After Franz completed his apprenticeship and became a fully qualified cook, he offered his successful experiment to the public once again, this time on a larger scale. He was successful and soon the "cake by this man Sacher" was in great demand, and the victorious career of the most famous of all chocolate cakes truly began. Franz’s son Eduard opened the Sacher Hotel in Vienna in 1876, but that’s another story.

You can still get the 'original' sachertorte at the Hotel Sacher in Vienna or Salzburg, at the Sacher branches in Innsbruck and Graz, the Sacher Shop in Bolzano, and the Duty Free area of the Vienna airport. The cake is also available online with delivery worldwide. It's really quite exquisite.

The recipe for the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available information, the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and from Belgium.

Daunting, but as with everything there are many recipes available on the Internet and in cookbooks. As a home baker, I love this easy recipe from Wolfgang Puck. You can always experiment with different chocolate with different amounts of cacao and from different chocolate makers to perfect the flavor. You won't be disappointed, though, in the ease and results of this recipe.

This is Wolfgang Puck's recipe for Sachertorte from the episode: Secrets of Viennese Pastry. Love the addition of apricot brandy. 

SACHERTORTE

Ingredients 

Cake:
6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
4 egg yolks
1 ounce sugar, plus 3 ounces
5 egg whites
1/4 tsp salt
1/3 cup flour, sifted

Apricot Filling:
1-1/2 cups apricot preserves
1 Tbsp apricot brandy

Glaze: 
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream or whipped cream

Directions

Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.

In a bowl, combine chocolate and butter and melt over double boiler. Set aside to cool. In mixer, using wire attachment, whip egg yolks with 1 ounce sugar until light and ribbony. Beat in chocolate mixture.

In another bowl, beat egg whites and salt until soft peaks. Slowly add remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in flour and then fold in 1/3 of egg whites into  chocolate mixture to lighten it. Fold in remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert paring knife in center of cake. It should come out dry. Remove from oven and cool on rack.

To make apricot filling: 
Puree the apricot preserves. Stir in brandy. Slice cake into 3 equal layers. Spread half of apricot filling on bottom layer. Top with second layer of cake. Spread remaining apricot filling and top with last layer of cake. Chill for 30 minutes or more.

To make glaze:
In bowl, combine chocolate and butter. Melt over double-boiler. Bring cream to boil. Stir into melted chocolate. Cool until reaches glazing consistency. Spread over and around cake. Chill for another 30 minutes before serving.

Serve a slice with thick unsweetened cream or whipped cream.

RICH CHOCOLATE REINDEER COOKIES: Cookie Day!

Today is Cookie Day, but the cookie making continues throughout this week which is National Cookie Week! Well, really, the baking continues throughout the month! Let's face it. It's Cookie Month!

If you're like me, you can never have enough cookies -- or cookie recipes. As much as I love Chocolate Chip cookies, Rich Dark Chocolate Cookies are my favorite. I love a good crisp chocolate cookie with a rich chocolate-y taste. As always that is achieved by using an excellent quality chocolate or cocoa and a perfect recipe.

I saw this recipe in the New York Times a few years ago as the cover story of The Holiday Issue, and I realized I'd made this recipe in the past. And, since the holidays are coming up, I advise you to get out your holiday cookie cutters for this cookie. Reindeer Cookie Cutters are my favorite, and I have several because my last name is Rudolph! For the red noses on chocolate cookies, use a bit of red icing. You can make it, or buy a can or mix at the store. These cookies can be decorated, but why mess with a good thing? I like my cookies unadulterated. If you do decorate these cookies, use royal icing. Of course, you can use other shaped cookie cutters, such as Santa, Stars, Christmas Trees. Get creative with your cutters!

This recipe was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by Carole Walter. The cookies have the great flavors of cocoa powder, unsweetened chocolate, and espresso powder.

RICH CHOCOLATE REINDEER COOKIES

Ingredients
1 1/2 cups all-purpose flour
2 Tbsp sifted Dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 ounces unsweetened chocolate, melted in double boiler (I use 90% cacao from Guittard and cut back a bit on sugar)

Optional: Royal icing, for decorating

Directions
Sift together flour, cocoa powder, baking powder, baking soda, and salt. In large bowl of standing mixer, beat butter on medium speed until creamy and light in color, about 3 minutes. Add sugar in steady stream, continuing to beat for 2 minutes. Add egg, vanilla, and espresso mixture. Continue beating, scraping down sides of bowl as needed, then mix in melted chocolate.

Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out chilled dough between 2 sheets of parchment or wax paper until it's 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

Bake for 9 to 11 minutes, rotating sheets once to ensure even baking, or until cookies look set on top and have slight sheen. Remove from oven and wait 2 minutes before transferring cookies to wire racks to cool.  

Frost with royal icing, if desired.

TOLL HOUSE KOOKIE BRITTLE: Cookie Week!

It's Cookie Week on the Food Calendar, but let's face it, every week in December is Cookie Week! So to start the month off, here's a Retro Recipe you're going to love: Toll House Kookie Brittle. Recipe is from a Retro Nestle and Diamond Nuts holiday advertisement. I love food ads with recipes, don't you? 

As always you can substitute your favorite chocolate chips and nuts. 

CHOCOLATE FRITTERS: National Fritter Day!

I'm a huge fan of Fritters, savory or sweet. Well, I'm happy with just about anything that's fried. Years ago I heard a chef on Chopped say, "I'm from Kentucky. If I don't know what an ingredient is, I fry it." Love that motto!

So today is National Fritter Day. According to Wikipedia, a fritter is "any kind of food coated in batter and deep fried. Although very similar to a doughnut, a fritter differs in the fact that it requires some base ingredient beyond the dough it is cooked with." Want to know more? Read about Fritters from Renee Shelton at The Pastry Sampler.

Here's a very easy Chocolate Fritter Recipe from Brookelynne26 on Food.com. There are many chocolate fritter recipes out there, but I'm all about fast and easy. The quality of your fritters will differ according to the chocolate you use. But you knew that, right?

Helpful Tip from Brookelynne26: Make sure the chocolate pieces are completely covered with the dough so none of the chocolate leaks into the oil.

About oil. If you're not using oil all the time, be sure and check it before using it in this or any recipe. Some oils become rancid quickly, and you certainly don't want to spoil your delicious fritters. My theory is to replace oil regularly if you're not using it. If it's not opened, it will last longer, but still be sure and check!

Happy Fritter Day! What kind are you making?

EASY CHOCOLATE FRITTERS

Ingredients:
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon granulated sugar
1 egg, lightly beaten
1 tablespoon sweet butter, melted
2/3 cup milk
fresh oil (for deep frying)
4 ounces semisweet chocolate, cut into 1/2 inch chunks and refrigerated
confectioners' sugar, for sprinkling

Directions:
1 Sift flour, salt, baking powder, and sugar together into mixing bowl. Add egg, butter, and milk, and mix until smooth.
2 Slowly heat 3 inches oil to 340°F.
3 Dip chocolate into batter, coating each piece completely. Fry fritters, a few at a time in the hot oil until golden brown, about 1- 2 minutes. Drain each batch on paper towels, then transfer to a warm serving platter and dust with confectioner's sugar.

And, as always, I love Retro Advertisements--Fritters with a Future:

PEPPERMINT BARK BROWNIES: National Peppermint Bark Day!

December 1 is Peppermint Bark Day. Perfect choice to start your holiday preparations! 

Want to enhance your Peppermint Bark? The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make for gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale and Estate Sales.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli brownie mix. The first recipe below uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from-scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark Squares. Both are great! 

And, of course, you can use your own Peppermint Bark you made for Santa and Friends!

1. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

2. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1-1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

MISSISSIPPI MUD CAKE: 4 Recipes for National Mississippi Day!

Today is Mississippi Day! According to National Today, National Mississippi Day is celebrated on November 30 every year. It is a holiday dedicated to honoring the great state of Mississippi. Mississippi was the 20th state to join the union of the United States. It has had a great influence on the music industry. It also has historical relevance in the civil rights movement. It helped to influence the resolutions of interracial conflicts. The state is named after the Mississippi River which flows through its western boundary. The river is one of the most iconic U.S. landmarks. So in honor of the day, I'm posting 4 recipes for Mississippi Mud Cake, one of the best known "Mississippi" Cakes.

What's a Mud Cake?  Mud Cake is relative newcomer to the cake scene, seeming to have popped up somewhere in the 1970s when it was all the rage! The first mud cakes came from Brownies and Fudge, and originally contained marshmallow (or at least a marshmallow topping). Other derivatives of this cake are the Mississippi Mud Pie and Dirt Cake. 

 

Mississippi Mud Cake is a rich, dense Southern chocolate sheet cake, traditionally topped with a layer of gooey melted marshmallows (or Marshmallow Creme), and a warm, pudgy chocolate frosting. The name is said to come from the cake's dark brown appearance, which resembles the muddy banks of the Mississippi River.  Of course, like anything else, there are always variations. Following are four recipes!

MUD CAKE II
(from Epicurious)

Ingredients
4 ounces unsweetened chocolate, chopped
3 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 Tbsp bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 tsp vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 tsp baking soda
1/4 tsp salt

Directions
Preheat oven to 275°F.
Butter 2 (7-8 inch) springform pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips).
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes.
Beat in bourbon, eggs, and vanilla.
Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).
Divide batter between springform pans (about 3 cups batter in each).
Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes. Run a thin knife around edge of each pan, then remove sides. When cool, remove pan bottoms and wax paper.

MUD CAKE III
Sometimes a Mud Cake is made as a sheet cake.. sometimes just a small single cake.  Here's an easy recipe from Real Simple

Ingredients
7 Tbsp unsalted butter, cubed, plus more for the pan
6 Tbsp all-purpose flour, plus 
more for the pan
4 ounces bittersweet chocolate
1/4 tsp fine salt
3 large eggs, separated
2/3 cup granulated sugar, divided
Whipped cream, for serving

Directions 
Preheat oven to 350°F. Butter and line 8-inch round cake pan or springform pan with parchment. Butter parchment and dust lightly with flour.
Melt butter and chocolate in microwave in 1-minute increments, on half power, stirring every minute, until shiny and smooth. Stir in salt and 
set aside.
Whisk together egg yolks and 4 tablespoons of sugar until thick and creamy.
Mix egg whites in separate, clean bowl with electric mixer on high until foamy. Gradually add  remaining sugar, tablespoon at time, whipping continuously until whites are thick and glossy and hold soft peak, 3 to 5 minutes. Fold egg yolk mixture into 
chocolate. Add 1/3 of chocolate mixture to egg whites and fold in gently, until marbled. Taking care to keep the batter light and airy, fold in flour in 2 parts, alternating with remaining chocolate, until evenly combined.
Spoon batter into pan and 
bake until crispy on top and  toothpick inserted in center comes out almost clean, 25 to 30 minutes.
Cut into 
wedges and serve slightly warm with whipped cream.

MISSISSIPPI MUD CAKE IV 
Here's a classic Mississippi Mud Cake from Paula Deen

Ingredients
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa 1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows

Icing
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Grease and flour 13 by 9-inch baking pan.
Combine sugar, salt, and flour in large mixing bowl.
Bring butter, oil, cocoa, and 1/4 cup water to boil in saucepan. Add to flour mixture.
Beat together eggs, baking soda, buttermilk, and vanilla. Add to chocolate mixture, mix well, and pour into prepared pan.
Bake for 25 minutes.
While  cake is baking, make ticing by melting butter in cocoa and milk over low heat. Bring mixture to boil, then remove from heat. Stir in confectioners' sugar. Slowly mix in  nuts and vanilla.
Take cake from oven, and when it cools a bit, cover with miniature marshmallows.
Pour warm icing over cake and  marshmallows.
Cool cake before serving.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust: Lemon Cream Pie Day

Today is National Lemon Creme Pie Day. This pie is not the same as Lemon Meringue Pie. Lemon Creme Pie has a smooth fresh lemon filling and dollops of whipped cream on top (not meringue). I'm lucky enough to have five Meyer Lemon trees in my garden, and they're all loaded with fruit, even in November! I make this pie from scratch. It's really easy. But, if you don't have time, you can buy a store bought crust and whipped cream in a can.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust 

Ingredients 

Chocolate Graham Cracker Crust
1-1/2 cups chocolate graham crackers
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar

Lemon Filling
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 1/2 cups whole milk
2/3 cup freshly squeezed lemon juice
4 large eggs yolks, lightly beaten
1/4 cup unsalted butter, cubed
1 -1/2 Tbsp grated lemon zest
1-1/4 cups sour cream

Whipped Cream
1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Directions

Crust
Preheat oven to 350°F.
Break up graham crackers and put them in food processor. Pulse until chocolate graham crackers are processed into fine crumbs. Pour crumbs into bowl and stir in melted butter and sugar. Once all graham cracker crumbs are moistened, press crumb mixture into bottom and halfway up sides of 9-inch pie plate. Bake the crust for about 8-10 minutes. Set aside to cool.

Lemon Filling
In heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Place over medium-high heat and cook, stirring frequently, until thickened and bubbling. Reduce heat to low and cook for 2 more minutes, stirring frequently. Remove from heat.
Put egg yolks in bowl. Slowly add cup of hot mixture into egg yolks, whisking as you pour (this will slowly bring up the temperature of the eggs).
Add egg mixture back to pan and bring to gentle boil for 2 minutes, whisking constantly.
Remove from heat.
Stir in butter and lemon zest, mixing until completely combined.
Transfer to bowl and cool to room temperature.
Once cooled, whisk in sour cream. Whisk vigorously to maintain creamy texture.
Pour lemon filling into the crust. Cover and refrigerate until chilled.

Assembly
Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top pie with whipped cream (pipe on in stars or spread using butter knife or spatula).
Garnish with finely grated lemon zest.

BLACK FRIDAY CHOCOLATE CAKE

Black Friday sales have already begun -- in the stores and online, but in honor of the 'real' day, I'm posting this recipe for Black Friday Cake. You'll be the first in line! It's easy to make and delicious to eat. Don't be put off by the thin batter.. it will work!

Black Friday is traditionally the Friday after Thanksgiving when millions of people in the U.S. start their holiday shopping. There are many stories about the origins of the term Black Friday. In the 1950s, some factory managers referred to the day after Thanksgiving as "Black Friday" because so many workers called in sick. The day, noted one industrial magazine, was "a disease second only to the bubonic plague" in its effects on employees. In the 1960s, police in Philadelphia complained about the congested streets, clogged with motorists and pedestrians out shopping, calling it “Black Friday.” By the mid 1970s, newspapers in and around Philadelphia used it to refer to the start of holiday shopping. But its usage also has negative associations. In the 1980s, some enterprising merchants turned it around. They pointed out that there was a "black ink" that showed up on balance sheets as a result of the day. “Black” refers to stores moving from the “red” to the “black,” back when accounting records were kept by hand, and red ink indicated a loss, and black a profit--a short hop to the idea that Black Friday was the day when retailers came out of the red and went into the black by beginning to turn a profit.

As retailers began to realize they could draw big crowds by discounting prices, Black Friday became the day to shop, with lots of bargains. Black Friday is a long day, with many stores opening at 5 p.m. the night before or 3 a.m. in the morning on the actual Friday. It's just amazing to me that hordes of people stand in line for items they may or may not need, just because it seems to be a bargain. For those of you who don't want to stand in an actual line, there are plenty of Black Friday sales online. Not to mention Small Store Saturday and CyberMonday. Or save your money and donate on Giving Tuesday.

But if you're planning to be in the stores today, bring some chocolate to give you energy to contend with the crowds. At home in your jammies shopping online? You'll have plenty of time to make and enjoy this delicious Black Friday Cake! This is an adaptation of the original Hershey's Black Magic Cake.

BLACK FRIDAY CHOCOLATE CAKE

Ingredients 
1 3/4 cups flour
2 cups sugar
3/4 cups DARK cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp pure vanilla extract

CHOCOLATE FROSTING
1/2 cup unsalted butter, softened
2 oz melted very dark or unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp milk
2 tsp vanilla

Directions
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in large mixing bowl or stand mixer.
Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter is thin.
Pour batter into greased and floured 9x13 pan or two 9 inch cake pans.
Bake at 350 degrees 35-40 minutes for 9x13, or 30 -35 minutes for layer pans.
Combine frosting ingredients and mix with hand or stand mixer.
Spread frosting on cooled cakes.

WHAT TO DO WITH LEFT-OVER TURKEY: Two Quick Turkey Molé Recipes

If you have Turkey Leftovers from Thanksgiving dinner, make TurkeyMolé! According to common legend molé was originally created for turkey. At the Convent of Santa Rosa in Puebla, the nuns had to rush to prepare a meal for a visiting archbishop so they killed an old turkey, cooked it, and mixed everything else they had in a sauce to top it. That sauce was the original mole.

So if you have leftover turkey -- or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.

Quick Turkey Molé

Ingredients
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Leftover Turkey
Toasted pepitas (pumpkin seeds), for garnish

Directions
Heat oil in heavy saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Take left over Turkey and either add to oven friendly sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.

***

This second recipe is from the Grand Velas Riviera Maya Hotel. I finally made this one, and it was delicious, and not complicated, at all! FYI, you can leave out the cactus if you don't have any.

Turkey con Molé Sauce

Ingredients
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed  (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
Salt
Pepper

Directions 
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on  baking sheet at 350 ° F for about 8 minutes. Set aside.  (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.

Marshmallow Fluff Whipped Cream: The Ultimate Whipped Cream for your Thanksgiving Pie

I'm partial to Whipped Cream on my Thanksgiving pies. In the past I've made chocolate whipped cream, white chocolate whipped cream, and, of course, plain sweetened whipped cream. Well here's one more. 

I found this recipe for Marshmallow Fluff Whipped Cream on the Epicurious site. You're going to love it on your Thanksgiving pies! I always have a jar of Marshmallow Fluff in my pantry for use with fudge and other chocolate desserts.

Not familiar with Marshmallow Fluff? 

Marshmallow Creme is a sweet marshmallow-like spread that was invented in 1917 by Archibald Query in Somerville, Massachusetts. In 1913 during World War I, Emma and Amory Curtis of Melrose, Massachusetts invented Snowflake Marshmallow Creme. Query sold his recipe for Marshmallow Creme to Durkee-Mower, Inc in 1920, who renamed it Marshmallow Fluff. Over 100 years later they continue to sell it under that name today.

MARSHMALLOW FLUFF WHIPPED CREAM

Ingredients

1 cup heavy cream 

¼ cup Marshmallow Fluff 

1 Tbsp powdered sugar 

Directions

Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Chill Marshmallow Fluff Whipped Cream until ready to serve. Marshmallow Fluff Whipped Cream can be made 8 hours ahead; keep chilled.

TURKEY COOKIE TREATS: Thanksgiving

Here's a fun and simple recipe that will bring a smile to kids and adults at Thanksgiving.

I found this recipe for Turkey Cookie Treats on the Betty Crocker Website, a great resource for decorating tips and recipes. The recipe calls for using the Betty Crocker sugar cookie mix and decorating gels. You can substitute any of your own cookie recipes and frosting, but if you're in a hurry, mixes are easy and fast!

I've made these adorable Turkey Cookies with a chocolate cookie recipe because you can never have enough chocolate.

Turkey Cookie Treats

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
Candy corn
1 tube (4.25 oz) Betty Crocker® yellow decorating icing
Miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) Betty Crocker® black decorating gel

Directions

Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.

Bûche de Thanksgiving: Pumpkin Patch Cake Roll

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 Bûche de Thanksgiving!

PUMPKIN PATCH CAKE ROLL: Bûche 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 Bûche!

***

You can always save this recipe for your Bûche De Noel...just decorate with holly, berries, and mushrooms.

ESPRESSO TRUFFLES: 2 Recipes for National Espresso Day!

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles? Following are two recipes. The first is a very easy recipe. The second comes from RealSimple.com. The results are different, so you might want to try both and compare.  Enjoy!!

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.