CANDY CORN BROWNIES: Candy Corn Day!

I love Candy Corn. It just screams Halloween! Not surprising then that today is National Candy Corn Day! According to the National Confectioners Association, 20 million pounds (9000 tons) of candy corn is sold annually. Want to try making your own Candy Corn? Jessie Oleson (aka Cakespy) has a great recipe for Homemade Candy Corn. 

There are so many ways to incorporate Candy Corn with Chocolate. Here's an easy recipe for Candy Corn Brownies. In a rush? Use a brownie mix and just when pulling brownies out of the oven, pour candies over the top. Push down lightly so they sink into the soft brownies.

CANDY CORN BROWNIES

Ingredients
1/2 lb unsalted butter
2 cups sugar
4 eggs
1-1/2 cup Dark Cocoa
1/4 tsp salt
1 cup flour
1 tsp pure vanilla extract
1 cup dark chocolate, chopped into small chunks
Lots of Candy Corn

Directions 
Preheat oven to 350.
Butter 9 x 9 pan.
Beat butter, sugar, eggs, and vanilla in bowl.
Stir in flour, cocoa, and salt.
Fold in chopped chocolate pieces.
Pour into prepared baking pan.
Sprinkle candy corn pieces evenly over top (alternatively, you can wait until brownies are baked and put candy corn pieces into top of baked brownies 2 minutes after taking out of oven and push down gently).
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

HAUNTED SKULL DARK CHOCOLATE CAKES: Halloween & Day of the Dead

I love Nordicware pans. So creative in shapes and sizes. Not surprisingly the Skull Cakepans are my favorites. I particularly like the Skull Cakelette Pan...and Nordicware has a great recipe for Haunted Skull Dark Chocolate Cakes on its website that works well with this pan! You can never have too many chocolate cake recipes!  

Dark Chocolate Skull Cakes are perfect for Halloween and Day of the Dead!

HAUNTED SKULL DARK CHOCOLATE CAKES

Ingredients 

For cakeletes: 
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup extra-dark cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon orange extract
1/2 teaspoon Fiori di Sicila (available at King Arthur's)
1 cup buttermilk
1/2 teaspoon black food color, if desired

Chocolate Glaze:
3.5 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

Directions
Preheat oven to 325°F. 

Prepare Skull Cakelet pan with baking spray or brush with butter and dust with cocoa.
Whisk flours, cocoa powder, baking powder, and salt together.
In separate bowl of stand mixer fitted with paddle attachment, mix butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add extracts. Put mixer on low speed and add buttermilk alternately with  dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using.

Fill pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with heavy kitchen towel to evenly distribute batter and eliminate air bubbles from batter.

Bake for 30-35 minutes.

Allow cakelets to cool in pan 5-8 minutes before inverting onto cooling rack. Repeat with remaining batter.

***

Prepare glaze by adding chocolate to heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes.

Garnish as desired with candy decorations or decorating sprinkles. Makes 12 cakes.

Chocolate Day: Batman!!!

 Happy Chocolate Day! Bam!

HERSHEY BAR CHOCOLATE CAKE: National Chocolate Day!

Every day is Chocolate Day here on DyingforChocolate.com, but for National Chocolate Day, I thought I'd repost one of my favorite chocolate cake recipes. Remember, you can never have too many chocolate cake recipes!

Growing up in Philadelphia, my family often visited the Hershey Factory in near-by Hershey, PA. What an amazing family outing. It truly was a Willy Wonka experience. At the end of the factory tour, each child was given a Hershey Bar! I'm not talking mini, either, these were the 'regular' sized bars. Since I was used to buying penny candy (remember that?), this was a huge treat. Visiting the Hershey Factory was an experience I'll never forget, and even though I might now opt for more refined single origin organic dark chocolate, I'll never turn down a Hershey's Milk Chocolate Bar.

So here's a Classic Chocolate Cake recipe that's perfect for National Chocolate Day. You'll find this in many of the older Hershey Cookbooks. And, yes, you can make the recipe using high end dark chocolate and syrup, but try it first with Hershey chocolate bars and Hershey's syrup. This easy to make cake will satisfy any chocoholic!

HERSHEY BAR CHOCOLATE CAKE

Ingredients

1 cup buttermilk
2-1/2 cups flour
Pinch of salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
2/3 cup Hershey's chocolate syrup
1-1/2 cups sugar
4 eggs
2 teaspoons vanilla
6 Hershey's Milk Chocolate bars (1.55 ounces), melted and cooled

Directions

Heat oven to 350. Butter either 12 cup Bundt Pan or 10" tube pan. 

In medium bowl, whisk together flour, salt, and baking soda. Set aside. 

Cream butter, sugar, eggs, and vanilla with electric mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. 

Pour into prepared pans.
Bake in Tube or Bundt pan for 45 minutes to an hour -- or until done.
Cover with foil immediately to steam and make cake moister.
Keep covered until cake is completely cool.

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK: Pumpkin Month

It will come as know surprise to many of you that October is Pumpkin Month! Here's a simple recipe for Dark Chocolate Pumpkin Seed Sea Salt Bark. This bark recipe treats pumpkin seeds in a sweet way--chocolate with a sea salt finish.

Pumpkin seeds like chocolate are heart healthy, immune boosters, and great for brain power, among other health benefits!

This easy recipe is great for your Halloween Party!

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

Ingredients 
Canola oil cooking spray
1-2 cups dark chocolate, chopped
1/4 cup pumpkin seeds  (raw or toasted-I prefer toasted)
1 tsp sea salt

Directions
Coat 9 x12 inch rimmed baking sheet with cooking spray, and line with parchment, leaving overhang on ends.
Melt chocolate in double boiler or heatproof bowl over saucepan of simmering water, stirring.
If chocolate is too thick, add canola oil as needed to thin.
Pour melted chocolate onto baking sheet, and spread in even layer with spatula.
Immediately sprinkle pumpkin seeds then sea salt over chocolate.
Refrigerate until firm, about 1 hour.
Peel off parchment and break bark into pieces.

GRAVEYARD ICE CREAM PIE & GRAVEYARD CAKE: HALLOWEEN

Happy Halloween! There are many recipes for Graveyard Ice Cream Pie and Graveyard Cake for Halloween, but I have my favorites. 

This first recipe for Graveyard Ice Cream Pie is adapted from Martha Stewart. She calls it "I Scream" Graveyard Pie.  I use PEEPS' Marshmallow Tombstones instead of the Milano Cookies and candy skulls Martha uses in the original recipe. Want to make this even more chocolatey? Make a Chocolate Cookie Crust instead of graham cracker crust. 

The second recipe is for Graveyard Cake, and the recipe is from Betty Crocker. It uses a cake mix, but if you're a purist, use your own favorite chocolate cake recipe. Once again, I use the PEEPS' Marshmallow Tombstones...and Ghosts. Gotta love PEEPS.

GRAVEYARD ICE CREAM PIE

Ingredients
16 graham crackers, broken into large pieces
1/2 cup unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger "fun size" (about 8)
1 pint chocolate ice cream, softened
1 cup roughly chopped chocolate-coconut candy bars, such as Mounds "snack size" (about 8)
2 tablespoons chocolate chips, melted and cooled
20 chocolate wafers

Directions 
Preheat oven to 325 degrees.

In food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.

In medium bowl, stir vanilla ice cream with wooden spoon until smooth. Fold in flaky-crisp candy bars. With small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.

Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.

In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and insert PEEPS Marshmallow Tombstones. 

GRAVEYARD CAKE

Ingredients
1 box Betty Crocker SuperMoist devil’s food cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy chocolate frosting
4 PEEPS® brand marshmallow ghosts
4 PEEPS® brand marshmallow tombstones
1 cup chocolate cookie crumbs (10 cookies)

Directions
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 1 hour.
Spread chocolate frosting on top of cake; place marshmallows around edges of cake.
Sprinkle cake cookie crumbs to look like dirt.
Cut into 5 rows by 4 rows. 

 

BOSTON CREAM PIE: History and Recipes: National Boston Cream Pie Day!

Today is National Boston Cream Pie Day. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not really a pie--actually a cake, it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake was topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston cream pie is the official desert of the Commonwealth of Massachusetts. 

This Retro Ad (3/29/68) from Jello-O Pudding has a quick and easy recipe for Boston Cream Pie. I really prefer making the cake, filling, and ganache from scratch. You know I'm a sucker for good chocolate which for me will make or break the taste of a good Boston Cream Pie. However, if you don't have time, I've posted the Jell-O Pudding Boston Cream Pie recipe below.

I. BOSTON CREAM PIE FROM SCRATCH

Ingredients
1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 tsp vanilla
2 egg whites
1/4 tsp cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling
2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 Tbsp unsalted butter

Ganache
8 ounces good quality semisweet chocolate
1 cup heavy cream, boiling

Directions

Cake
Preheat oven to 350 degrees. In medium mixing bowl combine flour, sugar, baking powder, and salt. Make well in center of flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with electric mixer on low to medium speed until combined. Beat additional 3 minutes on high speed and set aside.

In large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour egg yolk mixture over egg white mixture and fold in. Gently pour batter into 9-inch greased pie pan. Bake for 25 to 30 minutes or until top springs back when lightly touched. Invert pan onto wire rack. Cool completely.

Pastry Cream Filling
In medium saucepan, heat milk and vanilla bean to boil over medium heat. Immediately turn off heat and set aside to infuse for 10 to 15 minutes. In bowl, whisk egg yolks and granulated sugar until light and fluffy. Add cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in remaining hot milk mixture, reserving empty saucepan.

Pour mixture through strainer back into saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and stir in  butter. Let cool slightly. Cover with plastic wrap, lightly pressing  plastic against surface to prevent skin from forming. Chill at least 2 hours or until ready to serve. (Custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache
In medium bowl, pour boiling cream over chopped chocolate and stir until melted.

To assemble pie
Remove cake from pan. Cut cake in half horizontally. Place bottom layer on serving plate or board, and spread with pastry cream. Top with second cake layer. Pour chocolate ganache over and down sides of cake. Store in refrigerator.

II. Jell-O Pudding Boston Cream Pie

FUDGY-NUT BUNDT CAKE: Retro Ad with Recipe for National Nut Day!

Today is National Nut Day and what could be better than this delicious Fudgy-Nut Bundt Cake: A Retro Ad & Recipe from Betty Crocker c. 1974.  

"Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake. Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around."

CHOCOLATE CARAMEL APPLES: National Apple Day!

Today is National Apple Day, and since it's so close to Halloween, I was thinking about Caramel Apples. Not just any caramel apple, though, but Chocolate Caramel Apples. You can buy Chocolate Caramel Apples from many different purveyors, but it's really easy to make your own. 

And, there are so many ways to dress up your Chocolate Caramel Apples  -- drizzle techniques or rolling in nuts or chopped candy bars or sea salt, sprinkles, mini-marshmallows, candy corn. Have a look at this Retro advertisement from Kraft for inspiration. For your chocolate, you can use milk, dark, or white chocolate or a mixture of all three. Experiment! Chocolate Caramel Apples are great to serve for Halloween!

Be sure and choose a firm round tart apple to go with your sweet toppings.

CHOCOLATE CARAMEL APPLES

Ingredients:
4 ripe firm apples
4 wooden skewers
14 ounces soft caramel candy
2 tbsp water
10 ounces dark chocolate, chopped
2 tbsp shortening
2 cups chopped candy bars, nuts, coconut, sea salt, M&Ms, or ??

Preparation:
1. Line baking sheet with waxed paper and and spray with nonstick cooking spray.
2. Wash and dry the apples carefully or dip in boiling water for under a minute to remove any wax. Cool. Remove stems, and stick the skewers firmly in stem ends.
3. Place unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for additional minute until completely melted and smooth (and liquidy)
4. Hold apple by skewer and dip in caramel, tilting bowl at an angle and rotating  apple to cover  completely with smooth, even layer. Set on wax paper. Repeat with remaining apples.
5. Refrigerate caramel-covered apples for 30 minutes to set.
6. Heat chocolate and shortening in  microwave-safe bowl and microwave until melted and smooth.
7. Dip caramel-covered apple in chocolate. Spoon  chocolate over top to cover apple completely.
8. While chocolate is still wet, dip bottom half in chopped candy bars, nuts, sprinkles, mini-marshmallows, or seasalt (or whatever!) and roll until bottom half is covered. Place back on baking sheet and repeat with remaining apples.
9. Chill apples in refrigerator until completely set-45 minutes.

PEEPS Pumpkin Patch Brownies

I love PEEPS! I know not everyone does, but even if you don't, PEEPS make great Halloween decorations for your cakes, cupcakes, pies, and pudding cups! Here's a recipe for PEEPS Pumpkin Patch Brownies. And, yes, of course, you can use your own Brownies and Frosting! 

INGREDIENTS 

PAM® Original No-Stick Cooking Spray 

2 Packages (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix 

1-1/3 cups vegetable oil 

4 Eggs 

6 Tablespoons water 

8 Chocolate sandwich cookies 

1 Container (16 oz each) Duncan Hines®Creamy Chocolate Frosting 

3 Cups pretzel sticks 

2 PEEPS® Brand Marshmallow Ghosts 

6 PEEPS® Brand Marshmallow Pumpkins 

Fresh mint sprigs 

DIRECTIONS

Preheat oven 325°F. 

Spray 9×13-inch pan with cooking spray. 

Stir both brownie mixes, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. 

Pour into pan. 

Bake 42 to 47 minutes, until toothpick inserted 1-inch from edge of pan comes out clean.

Cool in pan on wire rack 15 minutes. 

Remove from pan and cool completely. 

Place chocolate sandwich cookies in a resealable bag, seal, and crush into fine crumbs. 

Place cooled brownies on serving tray. 

Frost top and sides with frosting. 

Place pretzel sticks around the edge of brownies to make fence. 

Top brownie with cookie crumbs to look like dirt. 

Place toothpicks in PEEPS® Marshmallow Pumpkins and Ghosts and stick them into the top of the brownies. 

Use mint sprigs to create vines between the pumpkins. Slice and serve

Gravestone Recipes: Recipes Etched on Tombstones

 

This article with interview appears in The Mercury News! Scroll down for complete article link.

Archivist and TikTok creator Rosie Grant traveled the U.S. collecting the details and stories behind over 40 gravestone recipes. Interview to follow. 

Who’d have guessed that the place to find a killer spritz cookie recipe would be inside a cemetery?
But that’s just where Naomi Odessa Miller-Dawson’s cookie recipe lives, etched in stone at her final resting place at Brooklyn’s Green-Wood Cemetery.

When archivist Rosie Grant, who was was completing an internship at Congressional Cemetery in Washington, D.C., learned about this recipe on a gravestone back in 2021, she decided to bake the cookies and share a video of the experience on her TikTok account, @ghostlyarchives. Comments poured in, and she learned that there were gravestone recipes scattered across the U.S.

So began her quest to cook the recipes and learn the stories of the people behind them — a project that eventually yielded an entire 40-recipe cookbook. Grant’s book is more than a cookbook copying over these recipes etched in stone, however. It also explores the intersections of food, legacy and memory, while providing background information and missing details to enable anyone to cook these recipes at home.

Read more here. 

https://www.mercurynews.com/2025/10/13/cooking-with-the-dead-to-die-for-tries-out-recipes-etched-on-tombstones/?share=iwaeuttdoor0odtchauw

250+ HALLOWEEN CHOCOLATE CUPCAKE RECIPES & IDEAS: National Chocolate Cupcake Day!

Today is National Chocolate Cupcake Day, and with Halloween right around the corner, what's more fun than spooky Chocolate Halloween Cupcakes?

Country Living has 43 fabulous Cupcake Ideas with Recipes. You won't want to miss this. 

And here are 28 more Fun Chocolate Halloween Cupcakes from Country Living. 

AllRecipes has links to multiple Inspirations, Ideas, and Recipes

Good Housekeeping has 61 Seriously Cute Halloween Cupcake Ideas that link back to some of your favorite bloggers' cupcake ideas.

 

Taste of Home has 21 Recipes for Halloween Cupcakes

I love these easy Bat Cupcakes from Betty Crocker. 

The Food Network has 24 Halloween Cupcakes that are Too Cute to Eat.

The Pioneer Woman has a round-up of 35 Easy Halloween Cupcake Ideas that are Both Sweet and Spooky. 

And this is just a start. Check out your favorite bloggers and dessert sites for other Halloween Chocolate Cupcake Ideas.

Have a favorite? Post a comment below with the link! Boo!

CHOCOLATE PASTA WITH WHIPPED CREAM, STRAWBERRIES, & CHOCOLATE NIBS: National Pasta Day

Today is National Pasta Day, and what can be better than Chocolate Pasta? Great flavor, great texture, and oh so versatile. 

For today's National Pasta Day, I have two different chocolate pasta recipes. You can buy chocolate Pasta online from several chocolatiers and pasta makers. My local Pasta Shop has fresh chocolate Pasta that freezes well.

The first recipe for Chocolate Pasta is from Emeril Lagasse. It's slightly more complicated than the second recipe, but has a completely different taste and is worth the effort.

Chocolate Pasta with Whipped Cream, Sliced Strawberries, and Chocolate Nibs 
from Emeril Lagasse (Food Network)

Ingredients
2-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 Tablespoons confectioners' sugar plus 3 tablespoons confectioners' sugar
Pinch salt
4 large eggs
2 teaspoons pure vanilla extract (Madagascar)
2 teaspoons walnut oil or vegetable oil (go with the Walnut Oil)
1-1/2 cups cold heavy cream
1 Tablespoon Nocello or brandy
1/2 cup thinly sliced fresh strawberries
1/2 cup chocolate nibs or finely chopped semisweet chocolate

Directions
In large bowl or on work surface, sift together flour, cocoa, 3 Tbsp sugar, and salt. Make a well in center and add eggs a bit at time, working them into dry ingredients using circular motion with hands. Continue working in eggs, and add vanilla and oil, until sticky dough is formed. Knead on lightly floured surface until dough is smooth and elastic, and is no longer sticky. (Alternatively, place dry ingredients in bowl of  food processor, add eggs, vanilla and oil and pulse to form ball of dough. Turn out onto work surface and work to smooth dough.) Cover with plastic wrap and let rest for 20 minutes.

Divide dough into 4 fist-sized pieces and flatten into disks. One at time, roll out each dough piece through widest setting of a pasta machine, according to manufacturer's instructions. Remove, fold into thirds and repeat. Continue rolling through machine on 4 times, dusting lightly with flour to keep from sticking. Decrease roller size down 1 notch, and roll through once, passing dough through each setting twice until desired thickness is reached. Let dry briefly while assembling "sauce."

In medium bowl, beat cream with electric mixer at medium speed until it becomes thick and frothy. Beating, add sugar and Nocello, and beat until soft peaks form, being careful not to overbeat. Set aside until ready to serve.

Bring pot of salted water to boil and cook pasta until just al dente, about 2 minutes. Drain in colander. Place  drained pasta in large pasta bowl and toss with whipped cream, strawberries and nibs. Serve immediately.

And a second easier recipe.

Chocolate Pasta with White Chocolate "Cream" Sauce
 
Spaghetti
2 ounces dark chocolate (60%+ cacao), melted, cooled
2 eggs
1 3/4 cups flour

White Chocolate Cream Sauce
2 ounces white chocolate (Guittard or another 'real' white chocolate)
2/3 cup whipping cream

Directions for Pasta
Add melted chocolate to eggs. Make pasta using chocolate-egg mixture and flour. (follow any easy pasta recipe). Let rest for 30 minutes.

Roll out pasta. Roll pasta sheets through preferred setting on the cutter. Let spaghetti dry for 30 minutes.
In large pan of boiling water, cook pasta until al dente.
Drain pasta.
Make sauce.
Serve pasta with sauce.

Directions for Cream Sauce
Blend white chocolate and cream in a saucepan over low heat. Cook, stirring constantly, until chocolate is melted and smooth.

National Liqueur Day: Pumpkin Chocolate Cocktails!

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

PUMPKIN CHOCOLATE COCKTAIL

3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.

WHITE CHOCOLATE PUMPKIN MARTINI

Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.

GRAVEYARD CUPS: Halloween

With Halloween coming up, I thought I'd post this fun recipe from M&M's for M&M's Graveyard Cups! Video shows the easy step by step recipe! Delicious and spooky! 

NATIONAL DESSERT DAY: Chocolate Charcuterie Board

Every day is dessert day at my house-- chocolate dessert. So for National Dessert Day, if you’re looking for a few fun ideas to put together a sweet surprise for your next party, check out this guide from Shari’s Berries on Dessert Charcuterie Boards. One of the best ways to satisfy your guests and introduce them to some of your favorite treats is with a dessert charcuterie board! Whether you prefer a traditional mix of flavors or bits based on a certain theme, build your board with a variety of sweets. Opt for candy such as chocolates or gummy bears or go big with brownie bites and cupcakes.

Shari's Berries:

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

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

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

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

Experiment! Enjoy!

Chocolate Cherry Biscotti: Italian-Heritage Day, formerly known as Columbus Day!

Columbus Day is still a big deal in San Francisco, even though it's celebrated as Italian-American Heritage Day, and yes, it's now held the Sunday before "Columbus/Indigenous Peoples Day. It was first held in San Francisco on October 12, 1869. There's a big parade today. In 1892 President Benjamin Harrison, 400 years after Columbus' first journey, gave a public statement in memory of the 'New World' being 'discovered.' In 1905 Colorado was the first State to recognize an official 'Columbus Day'. From 1921 Columbus Day was observed each year. President Franklin Roosevelt in 1937 declared October 12 as 'Columbus Day', but in 1971, Congress proclaimed Columbus Day a national holiday the 2nd Monday of October. Former President Joe Biden recognized both Indigenous Peoples Day and Columbus Day in 2021 amid widespread concerns that honoring the explorer glorifies the exploitation and genocide of native peoples. Biden was the first president to recognize Indigenous Peoples Day. Biden was the first president to recognize Indigenous Peoples Day into law. However, last Thursday, President Trump said, "We're calling it Columbus Day." As you know, the Trump administration has taken a keen interest in how U.S. history is presented, targeting alleged "woke" policies and institutions. Trump 'pronounced' yesterday that it is only Columbus Day. It's a federal holiday.

The political stuff aside (I'm not one for changing history, we should all be reminded of the past), there's a Columbus Chocolate Connection. Although people tend to associate chocolate with European culture, the confection’s roots are actually a whole lot deeper in the Americas. The trees that grow the cacao beans actually originated in the tropical regions of the Americas. Chocolate didn’t find its way to Europe until Christopher Columbus brought the cacao bean back to Spain from his “New World” adventure.  So let's celebrate both holidays: Indigenous Peoples Day and Columbus Day!

So today for Columbus Day, an Italian-American celebration, honoring immigrants, too, I'm posting one of my favorite recipes for Chocolate Cherry Biscotti.
 
CHOCOLATE CHERRY BISCOTTI

I originally found this recipe on the Internet in several places, but I've adapted it a bit. I don't like candied cherries, so I use dried cherries. My favorite are from Chukar Cherries. You can't go wrong with Biscotti on Columbus Day or any day. No time to cook? Pick up some Biscotti at your local Italian Bakery.

INGREDIENTS
1/2 cup unsalted butter, softened
3/4 cup sugar
3 eggs
2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder
1/2 cup chopped dried cherries (original recipe uses candied cherries, but I prefer Chukar Cherries)
1/2 cup mini semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F. Grease large cookie sheet.
In large bowl, cream together butter and sugar until smooth.
Beat in eggs one at a time, then stir in almond extract.
Combine flour and baking powder; stir into creamed mixture until just blended.
Fold in dried cherries and mini chocolate chips.
With lightly floured hands, shape dough into two 10 inch long loaves.
Place rolls 5 inches apart on prepared cookie sheet; flatten each to 3 inch width.
Bake for 20-25 minutes, or until set and light golden brown.
Cool 10 minutes.
Using serrated knife, cut loaves diagonally into 1/2 inch slices.
Arrange slices cut side down on un-greased cookie sheets.
Bake for 8 to 10 minutes, or until bottoms begin to brown.
Turn, and bake additional 5 minutes, or until browned and crisp.
Cool completely. Store in tightly covered container. 

 

FUDGY CHOCOLATE COOKIE BARS: Retro Ad & Recipe

I love Retro Recipe Ads. You've probably made something like this before, but this Retro magazine Ad has the recipe. You can always substitute other chocolate chips and different cocoa--and I always use butter (original recipe uses margarine or butter). These are delicious. The original recipe is for Hershey's chocolate chips and Eagle Brand Sweet Condensed Milk.

FUDGY CHOCOLATE COOKIE BARS

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

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

WHITE CHOCOLATE ANGEL FOOD CAKE: National Angel Food Cake Day!

Today is National Angel Food Cake Day! Make it Chocolate--White Chocolate, that is. Here's a great recipe from Godiva Chocolate for White Chocolate Angel Food Cake. If you don't use Godiva chocolate, make sure you use 'real' white chocolate and not a substitute. Guittard makes excellent white chocolate.

White Chocolate Angel Food Cake with Whipped Cream and Fresh Berries

Cake:
1 1/2 cups sifted confectioners’ sugar
1 cup sifted cake flour
1/4 teaspoon salt
1 1/2 cups egg whites, at room temperature (about 11 to 12 large eggs)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
4 bars (1.5 ounces each) Godiva Ivory Chocolate, grated or finely chopped

Whipped Cream:
2 cups heavy cream, chilled
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract

Berries:
1 cup fresh red raspberries
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1/2 cup fresh blackberries
White chocolate curls 

Make The Cake:
Position oven rack in lower third of oven. Heat oven to 350°F.
Sift together confectioners sugar, cake flour, and salt onto a sheet of waxed paper.
Place egg whites in clean, dry bowl of electric mixer. Beat egg whites at medium-low speed until frothy. Add cream of tartar and beat at medium speed until soft peaks form. Gradually add granulated sugar in steady stream, beating just until whites are thick and form slightly stiff peaks. (Do not over-beat)
Gently fold in 1/3 of sifted dry ingredients over whites just until dry ingredients are moistened. Fold in remaining dry ingredients with vanilla and grated white chocolate in two additional batches.
Gently pour batter into ungreased 10" angel food or tube pan, spreading evenly. Tap gently on counter to remove any air bubbles. Bake 35 minutes or until top is firm and springs back when lightly touched. Invert pan on a large bottle (such as wine bottle or olive oil bottle) and cool completely.
To remove cake from pan, run long knife or thin metal spatula around outside edge of cake and gently remove side portion of pan. Then, run knife around inside of center tube, loosen bottom of cake with long knife or thin metal spatula and remove cake from remaining portion of pan. Place on cake plate; cover with plastic wrap if not serving immediately.

Make Whipped Cream:
Combine heavy cream and granulated sugar in a medium, chilled bowl. Beat at medium speed with electric mixer until soft peaks form; whisk in vanilla.
Place sweetened whipping cream in refrigerator until ready to serve cake, up to 2 hours.
Combine berries in a medium bowl and toss lightly.

Assembly:
Cut cake with serrated knife using a sawing motion. Serve with sweetened whipped cream and berry mixture. Garnish with white chocolate curls.

MOLDY CHEESE DAY: Blue Cheese Cheesecake with Chocolate Cookie Crust

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

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

BLUE CHEESE CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (about 1-1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

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

For the Cheesecake

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

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

Cartoon of the Day: Binge Watching

 

SNOW GHOST COCOA CREAM PIE: Retro Ad with Recipe for Halloween!

Here's a Retro Hershey's Ad with Recipe for a Snow Ghost Pie aka Snow Ghost Cocoa Cream Pie. This is perfect for Halloween!! 

This Retro Ad from Hershey says "Snow Ghost Pie tastes as good today as it did when Granma baked in back in '33." I wasn't around in '33, and I doubt my grandmother would have baked this, but I've made it since. This recipe appeared in the original 1934 Hershey's Cookbook (and the facsimile). There's a story in the Advertisement that you'll want to read.  Not sure if Hershey was doing this as a take-off of the Baker's Chocolate Story Ads with Recipes or not.

So celebrate Halloween with Snow Ghost Pie!

Snow Ghost Cocoa Cream Pie 

Ingredients
1 9-inch baked pastry shell or crumb crust
1/2 cup Hershey’s Cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla
Sweetened whipped cream

Directions
Combine cocoa, sugar, salt, and cornstarch in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils; boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours.
Garnish with whipped cream.

CHOCOLATE TACOS: National Taco Day!

October 4 is National Taco Day, and it's Taco Tuesday! Celebrate. You may seem that's odd to mention on a Chocolate Blog, but you'd be mistaken. As I've said before, you can make practically anything with chocolate.

I have two different types of chocolate tacos to share with you. The first is more like a traditional taco and very healthy, too. Great chocolate and fresh fruit with a hint of heat from the cayenne. The first taco reminds me of 'real' tacos. Anything with chocolate, cinnamon and cayenne works for me. The second taco is a frozen ice-cream: Choco Taco.You can buy this ready made at various locations--or I've added a link to a Choco Taco blog at Serious Eats, so you can make it yourself.

1. Chocolate Tacos 
Adapted from Breakfast by Barbara Passino ((The Gerald & Marc Hoberman Collection) February 2009

Ingredients

1/2 cup flour
1/2 cup sugar
3 tablespoons unsweetened high quality cocoa
2 egg whites
1/4 cup vegetable oil
1/3 cup skim milk
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon

Instructions

To make the batter:

Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover batter and place in the refrigerator to chill for at least 2 hours or overnight.

To cook and shape the tortilla:

Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes. Heat a small non-stick skillet or crepe pan over medium heat. Pour in a little less than 1/4 cup of batter and tilt the pan quickly to spread the batter into a 6-inch circle. Once the edges look dry (2 or 3 minutes), loosen the edges with a knife and turn over the tortilla. Cook another minute or two.

Lift the soft hot chocolate tortilla out of the pan with a knife and quickly drape it over a rolling pin. It will become firm and crisp as it cools. Alternatively, if you have a taco rack, put the soft tortilla in that to firm up, teasing the middle open so that you'll have lots of room for fruit.

Hint from the Chef: *** (this is very important)***
If the tortilla doesn't firm up, it means it isn't thoroughly cooked, so cook it a bit longer. It should be dry when you remove it from the skillet.

Fresh Fruit Filling (you can choose all of the below or just what you'd like)

2 pints strawberries, hulled and sliced (grind a tiny amount of fresh black pepper on top)
1 cup raspberries
1 cup blackberries
1/2 cup blueberries
1 mango, peeled and cut into 1/2-inch cubes or sliced into 1/2-inch thick strips
2 kiwi, peeled and sliced into rounds
1 banana, peeled and sliced into rounds just before serving to prevent browning

Gently mix berries together in a bowl. Keep the remaining fruit separate until assembling or they'll pick up the colors from the berries.

To serve:
1/2 pint sorbet (Use a flavor of one of the fruits)
8 mint sprigs

Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango, kiwi and bananas. Add a scoop of sorbet and garnish with mint.

***

2. CHOCO TACO 

This is another variation on a Chocolate Taco: A Waffle Cone folded like a taco with ice cream inside and frozen chocolate all over. This is marketed under both the Good Humor and Klondike Brands. You can find this in the freezer case at grocers, gas stations, and sometimes at Taco Bell.

Want to make your own Choco Taco? Erin Zimmer at Serious Eats has a recipe for just that. I love that she molds her tacos on Kafka's The Trial. Great recipe and step-by-step photos.

So now you have several options for today's National Taco Day

FRUIT & NUT CHOCOLATE SQUARES: Sukkoth

Sukkoth (Sukkot), the Jewish harvest festival, starts tonight. I love this holiday where families gather and eat meals in a sukkoh. 

The word Sukkot means 'booths'--and refers to temporary dwellings. The sukkah (variations on the spelling) is great fun for children, as it is reminiscent of forts with an open top usually covered with vines or loose branches, cornstalks, or reeds--something that grew from the earth but was cut off. These are laid sparsely, so you can see the sky and stars. A sukkah has at least 2 1/2 walls covered with a material that will not blow away.Sukkoth begins on the 15th day of the month of Tishri and is celebrated for 9 days (8 if you're in Israel). 

When I was very young, our neighbor "Uncle Clyde" and his family always had a sukkoh in their small backyard. I would watch from our back porch...they were across the alley (a very wide alley through which horses and cars could pass--garages were on the alley), as he constructed the sukkah. Then we'd go there for food and drink and songs and fun. The sukkah was there for a full week. What an exciting time for a child. It was as close to camping as I came as a kid. My family was not into camping. And FYI, all the children on our two blocks were invited to Uncle Clyde's sukkah, Jewish or not. I have such fond memories of that time.

Sukkoth is a Jewish harvest festival--the Feast of Booths (Tabernacles) that begins on the 15th day of the month of Tishri and is celebrated for 9 days (8 if you're in Israel). The Jewish calendar is lunar, so the 'date' is always changing.

Since Sukkoth is primarily a harvest festival, I thought today's post would reflect fruits and nuts - and, of course, chocolate. Here's a great recipe adapted slightly from Epicurious. I've substituted a few different fruits and nuts, and you may want to experiment with some others. These Fruit and Nut Chocolate Squares are perfect to eat in a Sukkoh.

Fruit & Nut Chocolate Squares

Ingredients
1 1/4 lb fine-quality bittersweet chocolate (not unsweetened), chopped
Vegetable oil for greasing pan
2/3 cup dried cherries (or cranberries)
2/3 cup raisins
2/3 cup salted roasted shelled pistachios (3 oz)
2/3 cup salted roasted cashews or walnuts (3 oz)

Directions
Melt chocolate in top of double boiler or metal bowl set over saucepan of barely simmering water, stirring occasionally until smooth.
While chocolate is melting, line bottom and sides of 8-inch square baking pan with foil, leaving  2-inch overhang, then lightly oil foil.
Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to cutting board. Peel off foil and cut candy with long heavy knife into 36 pieces (or whatever you want).
Tip: If you have more time, chill candy in refrigerator (instead of freezer) until firm, about 1 hour. 

CHOCOLATE APPLE BROWN BETTY: National Brown Betty Day

Now that it's Fall, it's time for Apple Brown Betty, one of my favorite classic desserts. A Brown Betty is a traditional American dessert made from fruit and sweetened crumbs. Similar to a cobbler or apple crisp, the fruit is baked, and, in this case, the sweetened crumbs are placed in layers between the fruit. Since this is a chocolate blog, I'm adding chocolate, of course. So celebrate National Apple Brown Betty Day today with this Chocolate Apple Brown Betty!

CHOCOLATE APPLE BROWN BETTY

Ingredients
2 pounds apples, peeled, cored and chopped (roughly)
3/4 cups packed brown sugar
3/4 cups fresh breadcrumbs
3 1/2 ounces dark chocolate, roughly chopped
1/2 cup unsalted butter, melted
2 Tbsp golden syrup
1/2 tsp salt

Directions
Preheat oven to 350 F.
Mix apples, 1/4 cup sugar, and 2 Tbsp water in buttered 8 x 8 ovenproof serving dish. Bake for 40 minutes, or until apples have started to soften, then mash roughly with fork. Mix remaining sugar with breadcrumbs, chocolate, butter, golden syrup and 1/2 tsp salt. Spoon on top of the mashed apples. Return to oven for 15 minutes, or until golden brown.

Serve with whipped cream or ice cream.

HALLOWEEN OREO BROWNIES: 2 Recipes

I love seasonal Oreos, and Halloween Oreos are so much fun! You can use them in lots of ways including as a cookie crust for your favorite Pumpkin Cheesecake or in the following two recipes for Halloween Oreo Brownies...or just eat them straight from the bag! Orange and black, the colors of Halloween! 

1. Easy Halloween Oreo Brownies
I use the Ghirardelli Double Chocolate Brownie Mix and crumble about 15 cookies into the mix.

2. Halloween Oreo Brownies
This recipe is no-fail and delicious. It's a double recipe, so be sure you have a lot of goblins around to eat these up! As always use the very best ingredients.

Ingredients
1 lb unsaalted butter
1 lb semisweet chocolate chips
6 ounces unsweetened chocolate -- chopped
6 eggs
3 Tbsp instant coffee granules
2 Tbsp pure vanilla
2-1/4 cups sugar
1-1/4 cup flour -- divided
1 Tbsp baking powder
1 tsp salt
50 Halloween Oreos  (4 cups chopped)

Directions
Arrange rack in middle of oven and preheat to 350.
Butter and flour 11 1/2" x 17 1/4" x 1" baking pan. (or make in two 9x9 pans)
In heatproof medium bowl set over saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until toothpick comes out clean; do not overbake.
Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Adapted from Cooking Light and "O" Magazine recipe by Ina Garten

CHOCOLATE CARAMEL CUSTARD: National Caramel Custard Day!

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

CHOCOLATE CARAMEL CUSTARD

Ingredients

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

• Directions

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