CHOCOLATE MARTINI RECIPE ROUND-UP: National Martini Day!

Today is National Martini Day! There are so many different ways of making Chocolate Martinis--so many different flavors to add... and Shaken or Stirred? So to celebrate, I'm dipping in to our archives for a Chocolate Martini Recipe Round-Up. Let me know which one you prefer.

Chocolate Martini Recipe Round-Up

Chocolate Chocolate Martini

Murder on the Orient Expresso Martini

S'mores Martini

Thin Mint Martini

DoubleTree Chocolate Chip Martini

Chocolate Raspberry Martini

Starry Night Martini

Mexican Chocolate Martini

Kentucky Derby Pie Martini

White Chocolate Candy Corn Martini

White Chocolate Pumpkin Martini

Chocolate Pumpkin Martini

Bourbon Ball Martini

Peppermintini

Bacon Chocolate Martini

QUEEN OF HEARTS CHOCOLATE CHERRY TART: National Cherry Tart Day

Today is National Cherry Tart Day, and it's the perfect time to make a Chocolate Cherry Tart since there are fresh cherries for sale on every corner! If that's not the case in your town, be sure and save this recipe for when they're available.

One of the most useful gadgets in my kitchen is my cherry pitter, especially for pitting fresh cherries in large batches. I originally got my cherry pitter over 40 years ago for pitting small plums for jam.

Since today is National Cherry Tart Day, I'm posting a recipe for Chocolate Cherry Tart that was "blended and adapted" from recipes from Desperationdinners.com and Dianasaurdishes.com. These two blogs have morphed, but I still had the original recipes. DesperationDinners' tart uses a 'plain' tart dough, but I can never have enough Chocolate! Dianasaurdishes has a wonderful chocolate tart recipe that's pretty fool-proof. Have a look at Eating Richly (Dianasaurdishes') Raspberry Chocolate Tart Recipe. Just substitute cherries. No time to make the tart shell? Use a prepared pie crust that's not chocolate. I often use Trader Joe's frozen pie crusts.

QUEEN OF HEARTS CHOCOLATE CHERRY TART

Chocolate Pie Crust:
 
Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Scrape down bowl and beat another minute so there are no lumps. Add egg yolk, beat well, and scrape downsides again.
Add flour and cocoa powder, beat on lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl and use spatula to incorporate anything that isn’t mixed in.
Put chocolate crust in 11- to 12-inch tart pan with removable bottom. Use heel of hand to press dough and spread along bottom of pan and up sides  if you’re having trouble, refrigerate dough 15 minutes before pressing)
Cut off any dough above top of tart pan. Save dough for repairs. Place dough filled pan in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees. Place pan on cookie sheet and bake in lower third of oven for 15 minutes. Remove from oven and use leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).

While the crust is baking, prepare filling!

Cherry Filling:

Ingredients
12 ounce 65-75% dark chocolate, chopped
1/2 cup heavy or whipping cream
1 1/2 pounds fresh sweet cherries, rinsed and dried (any cherries will work)
3 Tbsp Bonne Maman Cherry preserves (or strawberry jelly)

Directions
Put chocolate and cream in double boiler or saucepan on top of another saucepan with simmering water. Melt together, stirring, until smooth. Set aside.
Remove cherry stems, remove pits with cherry pitter. Set aside.
When crust is cool, pour chocolate into crust and smooth evenly with back of spoon. Place cherries into chocolate in concentric circles, stem side up, pressing into chocolate to hold in place.
Put jelly in small measuring cup and microwave on High until spreadable, about 15 seconds.
Using pastry brush, lightly brush tops of cherries with jelly just to glaze.
Place tart in refrigerator, uncovered, to cool until chocolate is set, about 25 to 30 minutes.
To serve, remove sides of  tart pan.
Here's a trick for removing the tart from the outside ring of the pan: 
Place bottom of  pan over a small bowl that's smaller than tart pan. The pan ring will fall away if sides have shrunk enough, or you can jiggle gently and pull down on the pan ring to remove.
Slice into wedges, and serve cold.

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE: National Fudge Day!

Today is National Fudge Day! Over the years, I have posted many Fudge recipes, but if you're hankering for a quick and easy fudge recipe to celebrate today's Food holiday, look no further than this Five Minute Dark Chocolate Coffee Fudge recipe.

This Fudge truly takes only 5 minutes to make and includes only three ingredients that are probably already in your pantry. Coffee really brings out the chocolate in this old fashioned silky smooth fudge. Soooo rich. 

FIVE MINUTE DARK CHOCOLATE COFFEE FUDGE

Ingredients
1-14-oz can Sweetened Condensed Milk
2 Tbsp espresso granules (or instant coffee)
1/2 Tbsp water
12 ounces dark chocolate (65-70% cacao), chopped

Directions
Heat condensed milk in saucepan over medium heat.
Dissolve espresso granules in water. Stir into condensed milk.
Add chopped dark chocolate, lower heat to simmer (be careful not to burn). Stir just until until melted and smooth.
Pour into oiled 8x8 inch pan. Chill in fridge until set (about 2 hours).
Cut into squares.

Cartoon of the Day: Father's Day Chocolates

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

A special cake 
a special way 
To reach his heart 
on Father's Day...

I love this Retro Father's Day Ad for Buttercake. A good Butter Cake should be in every baker's repertoire, especially with chocolate butter frosting! As always use the very best butter and chocolate!

The following recipe for Butter Cake with Chocolate Frosting is from Betty Crocker, tweaked slightly. This cake is perfect for Father's Day!

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

Ingredients

Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream

Frosting 
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
2 tablespoons milk
1 teaspoon vanilla

Cake:
Heat oven to 350°F.
Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour.
In small bowl, mix flour, baking powder, and salt; set aside.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Frosting:
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.

Cachaça Chocolate Brigadeiros: International Cachaça Day

Today is International Cachaça Day! Cachaca is a liquor made from fermented sugarcane, and is the most popular distilled alcoholic beverage in Brazil. Caipirinha, the traditional Brazilian drink, is made with cachaça. So to celebrate today's holiday, I'm definitely having a Caipirinha, and if you want to have something chocolate, you can make the traditional Brazilian candy -- Brigadeiros and add cachaça for a kick!

I first tasted cachaça in Brazil when I was there on a Fulbright. What a great liquor.. a bit like rum.. but not. And day, in my search for the very best pinga, as it's colloquially called, I found myself in the back country at a large still. I felt I had wandered into the back hills of Kentucky. The men operating the still, probably not a legal endeavor, had the wild look of way too much alcohol of way too high a percentage. Their acacia was amazing but not very smooth. Nevertheless, the many memorable cachaça drinks I enjoyed in Brazil stayed with me. You can find cachaça at bars and liquor stores all over the U.S.

For the recipe today, I decided not to post a cocktail recipe, although there are many chocolate cachaça drink recipes. Instead I'm posting a Brazilian treat--Brigadeiros (link to the non-alcoholic ones from Jane Vana Bishop). But here is a great chocolate 'adult' version of this fudgy truffle candy. This recipe is from Luxury Experience using Leblon Cachaca. The Leblon distillery is in Patos de Minas in Minas Gerais, Brazil. The area has a great microclimate and high altitude and produces taller and juicier sugar cane. What makes Leblon Cachaca different from other cachacas is that Leblon uses XO Cognac casks to 'rest' the liquor for up to six months to smooth and round out the flavors. Leblon Cachaca is 40% alcohol.

The following recipe is easy--and delicious. Of course you can use any brand of cachaça you have!

CACHACA CHOCOLATE BRIGADEIROS

Ingredients 
1 14 ounce can Sweetened Condensed Milk
2/3 can Milk (use Sweetened Condensed Milk can as measure)
1/3 can Leblon Cachaça (use Sweetened Condensed Milk can as measure)
2 Tbsp Dark Cocoa
1 Tbsp unsalted Butter
1 Jar Chocolate Sprinkles (Jimmies)

Directions 
In medium pan, add sweetened condensed milk, butter, cocoa, and milk, and stir well to combine. Cook over medium heat stirring with long handled wooden spoon until mixture starts to thicken approximately 10 minutes, and then add Leblon Cachaça.
Continue stirring while cooking until chocolate mixture comes away from sides of pan and starts to look dry-- approximately 13 minutes.
Pour into bowl and let cool.
When completely cool, butter your hands, use teaspoon amount of chocolate and roll into ball, and then roll ball in chocolate sprinkles.
Complete process until all chocolate is used.
Put candy in paper cups (or on parchment paper), and set in refrigerator until ready to eat.

GERMAN CHOCOLATE CAKE: History & Recipe for National German Chocolate Cake Day!

Today is National German Chocolate Cake Day. It may sound odd that's there's an American National Holiday for German Chocolate Cake, but German Chocolate Cake is not German. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

The story goes that the first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate. In one year, there was a 73% sales jump in German's Baker Sweet Chocolate sales (then owned by General Mills). 

However, the cake most likely didn't originate from the Dallas housewife. Buttermilk chocolate cakes were popular in the South for over 70 years, and pecans were plentiful, also, to make the frosting. Point of fact: German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate.

Here's the "Original Recipe." I found this specific recipe in many places on the Internet, and I daresay no one can claim it as their own. So even if you think you're making Grandmom's recipe--and it might be with a few changes over the years, the following recipe is a basic one that millions use. That's not to say I didn't find several unique recipes for German Chocolate Cake that peaked my interest. But those are for another time.

GERMAN CHOCOLATE CAKE

For the Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup water, boiling
1 cup unsalted butter
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp Salt
1 cup buttermilk
Coconut-pecan frosting

Directions
Approx. Cook Time: 30 min
Melt chocolate in water and cool.
Cream butter and Sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in
center.
Cool 15 minutes; remove and cool on rack.

For the Filling & Topping:
1--14 oz. can of condensed milk such as Eagle Brand
1/2 cup water
3 egg yolks
1 tsp vanilla
1/2 cup butte
1 1/3 cup pecans; chopped reserve
10 whole pecan halves for garnish.
1 3/4 cups angel flake coconut

Directions
Cook milk, eggs, and water over double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add vanilla and butter and whisk in until melted and smooth.
Add chopped pecans and coconut.

Assembly:
Divide filling evenly between 3 cakes putting 1st layer down, then spread filling evenly. Repeat with  other layer.
Frost side or top of the cake only. (Maybe--but make more, and you can frost everything)
For garnish, place pecan halves around top edge.

My late friend Iris used to make the best German Chocolate Cake. She said it was an African American traditional cake that was made and served at New Year's. I can't find any information on that tradition in the African American community, so I think it was only a tradition in her family. Sadly, Iris never shared her recipe before her passing. Some people keep family recipes within the family. Maybe her daughter has it? The photo in this post is Iris's German Chocolate Cake. It was always fabulous!

BLACK COW DAY: History & Recipe

Today is Black Cow Day. You can go out and give Bossy a pat, but really this holiday is about a different type of black cow. A black cow aka a root beer float is made with root beer, chocolate syrup, and vanilla ice cream. Have one at your favorite Ice Cream Fountain or make one today. So easy!

The history of the Black Cow From Leites Culinaria: The first true black cow day seems to have occurred on August 19, 1893. That’s when the notion of combining root beer and ice cream into a frothy concoction is rumored to have occurred to Frank Wisner, owner of a soda fountain as well as a mining company in Cripple Creek, CO. Although soda fountains were rampant at this point in our country’s culinary evolution, iced cream sodas didn’t yet contain ice cream. Instead, they were commonly made from either syrups combined with cream and cold soda water or cream mixed with flavored syrup. As the story goes, on that particular moonlit night, Wisner was gazing at the dark Cow Mountain when its snow-capped peak inspired him to float a scoop of vanilla ice cream on top of his Myers Avenue Red root beer. Sure enough, he swapped root bear for cola, and ice cream for cream, and called the sweet creation “Black Cow Mountain.” It proved immensely popular, not just with the town’s children, but their mothers and the miners whom one might expect to find elsewhere—say, in a saloon or worse. Regulars promptly shortened the title to “Black Cow,” and since then, the term has been used interchangeably to describe root beer floats both with and without a dose of chocolate sauce. Consider trying it both ways before passing judgment.

BLACK COW

Ingredients
10 ounces root beer
2 scoops vanilla ice cream
1 Tbsp chocolate syrup
1 1⁄2 ounces whipped cream
 maraschino cherry

Directions
Pour root beer over ice cream and chocolate syrup in a large glass.
Top with whipped cream and maraschino cherry.

STRAWBERRY FIELDS FOREVER: Strawberry Rhubarb Pie Day!

Today is National Strawberry Rhubarb Pie Day. Strawberries and Rhubarb go together like Peanut Butter and Jelly. Here's one of my favorite Strawberry Rhubarb Pie recipes! Strawberry Fields Forever! Of course I make this pie with a Chocolate Cookie Crust.

A little info on rhubarb: In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts. Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. And, a warning: Do not eat or use the leaves. They are deadly.

The following recipe is easy and delicious. Most people do a two crust pie.. the top crust being a lattice; however, I don't think this works with a chocolate crust. You can always do a regular crumble on top! Or make a traditional pie crust and add a lattice crust on top. As always, it's your choice! Enjoy and celebrate the day or save this recipe for the weekend--and Father's Day!

STRAWBERRY RHUBARB PIE 
with CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients 
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined), melted

Directions 
Melt butter. Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size. Combine melted butter and ground chocolate wafers. Press ingredients into 9 inch buttered pie pan--bottom and up sides. Bake for 10 minutes at 325. Let cool.  

Filling
3-1/2 cups rhubarb stalks, in 1/2 inch slices
1/2 cup sugar
1/2 cup brown sugar
1-1/2 tsp orange zest
1/4 cup cornstarch
Dash of salt
3 1/2 cups strawberries, cleaned, hulled, quartered (or thinly sliced)

Directions
Combine filling ingredients in bowl and toss well.
Spread into prepared crust and bake for 45-50 minutes at 350 degrees or until rhubarb is tender and filling is bubbly.

So easy! Make this today!

Cartoon of the Day: The Picnic

 

MAGIC CHOCOLATE ICE CREAM: Vintage 1941 Recipe still works today!

Today is National Chocolate Ice Cream Day. Chocolate Ice Cream is the # flavor in the U.S. No surprise to me! Want to make your own Chocolate Ice Cream, but don't have an ice cream maker? No Problem! Here's a Vintage Advertisement with recipe from Borden's Eagle Brand from August 8, 1941 for Magic Chocolate Ice Cream. I love Elsie the Cow, and luckily, I have an automatic refrigerator! Gotta love these 'story' ads. "If it's Borden's, it's got to be good."

NATIONAL DOUGHNUT DAY //NATIONAL DONUT DAY: History and Salvation Army original donut recipe!

National Doughnut (Donut) Day is the first Friday in June. This year it falls on Friday, June 6. Doughnut Day was created by The Salvation Army in 1938 to honor the women who served doughnuts to soldiers during World War I.

Many American doughnut shops offer free doughnuts on National Doughnut Day. In 2009, both independent doughnut shops and large national franchises offered free doughnuts in the United States. National Doughnut Day started as a fund raiser for Chicago's The Salvation Army. Their goal was to help the needy during the Great Depression, and to honor The Salvation Army "Lassies" of World War I, who served doughnuts to soldiers.

National Doughnut Day celebrates the doughnut, an edible, ring shaped piece of dough which is deep-fried and sweetened. This holiday event began in 1938 as a Chicago Salvation Army fundraiser for much needed funds during the depression. The day also recognized special women known as "Doughnut Lassies" who made and served doughnuts to homesick WWI soldiers in France, since doughnuts were thought to be the quintessential American food. Here's a song from a 1918 songbook celebrating doughnuts in WWI.

A doughnut’s just a doughnut, boys, ’til you are “over there,”
And day and night you’re in a trench away in France somewhere;
You get a fresh-made doughnut, seems it comes from heaven above,
That doughnut, boys, reminds you of a slice of mother’s love.”

Doughnuts are popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of batters can also be used, and various toppings and flavorings are used for different types.

And, there are a lot of free doughnuts today! Check your local. Things change. My donut shop was not giving out free donuts, but I bought several anyway!

Krispie Kreme is giving out one free doughnut of any kind, no purchase necessary. (at participating stores)

LaMar's Donuts in Colorado and the Midwest is offering one free doughnut per customer (at participating stores)

Dunkin' Donuts: Buy any beverage and they'll throw in a complimentary doughnut (while supplies last) 

Tim Horton's has a coupon on their Facebook page for a free doughnut with any purchase in U.S. lcoations. Like Tim Horton's and print coupon.

Entenmann's Bakery is donating $1 to the Salvation Army for each person who "likes" the Entemann's Facebook page (up to $30,000). And right now, in celebration of the day, Entenmann's is rewarding lucky winners with 'Free Donuts for a Year' in a sweepstakes on their Facebook Page.

Look for other free donuts and celebrations in your town!

Here's the original  SALVATION ARMY LASSIES’ DOUGHNUT RECIPE . Not sure about the lard, but it's the original recipe, after all, so historical.


SALVATION ARMY LASSIES' DOUGHNUT RECIPE
Yield: 4 doz. doughnuts

Ingredients
5 cups flour
2 cups sugar
5 tsp baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 cup milk
1 Tub lard (!!)

DIRECTIONS
Combine all ingredients (except for lard) to make dough.
Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When finding items to cut out doughnut circles, be creative! Salvation Army doughnut girls used whatever they could find, from baking powder cans to coffee percolator tubes.)
Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually.
Turn the doughnuts slowly several times.
When browned, remove doughnuts and allow excess fat to drip off.
Dust with powdered sugar. Let cool and enjoy.

CHOCOLATE CHIP APPLESAUCE BUNDT CAKE: National Applesauce Cake Day

Today is National Applesauce Cake Day, and my favorite recipe for Chocolate Applesauce Cake comes from Kristin Donnelly in Food and Wine (2007). I love it because it's a one bowl cake, and when it's made in a bundt pan, it's pretty, as well as easy. Applesauce cakes are usually spice cakes, so this recipe may remind you of the holidays. Nevertheless, it's great all year round, but especially today on National Applesauce Cake Day!

I used to make my own applesauce from my Gravenstein apple trees, but my golden retrievers 'retrieve' the apples before they get ripe. Some years, I've picked up a flat or bushel along the road in Sebastopol in Sonoma county, famous for its Gravenstein Apples. Lately I've been buying my applesauce from Trader Joe's. They sell First Press Gravenstein applesauce. How great is that?

CHOCOLATE CHIP APPLESAUCE BUNDT CAKE

Ingredients
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cardamom
1 tsp salt
1/2 tsp ground cloves
1/2 tsp freshly ground pepper
2 cups unsweetened applesauce  
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 stick unsalted butter, melted
12-ounces semisweet chocolate chips
Powdered sugar, for dusting
Optional: Crème fraîche or whipped cream, for serving

Directions
Preheat oven to 350°. Butter and flour 12-cup Bundt pan.
In large bowl, whisk flour with granulated sugar, baking soda, cinnamon, cardamom, salt, cloves, and pepper. Whisk in applesauce, eggs, oil, and melted butter. Fold in chocolate chunks or chips.
Scrape batter into prepared pan. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out with a few crumbs attached.
Transfer pan to a rack and let cool for 10 minutes, then invert onto rack and cool completely, about 20 minutes. Sift powdered sugar over cake, slice and serve with crème fraîche or whipped cream--or plain.
This cake also tastes great toasted for breakfast with unsalted butter or cream cheese!

Hurricane Cake: Hurricane Season

June 1 marked the start of Hurricane Season in the U.S. Most people in the U.S. know that, especially those who live in hurricane affected states. Unfortunately the new head of FEMA did not know there was a hurricane season. A very sad state of affairs on so many levels. Hurricanes seem to be getting worse, both in number and strength. Global warming? My heart goes out to all who are affected by these disastrous storms. Sending positive thoughts that the only hurricane in your future is this Retro Hurricane Cake! 

This recipe for Retro Hurricane Cake has been around for ages. It gets its name from its appearance. It's not a pretty cake, but it's very flavorful and super moist. You can make it with a German Chocolate Cake Mix or a Devil's Food Cake Mix. 

Hurricane Cake

Ingredients
1/2 cup unsalted butter
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German Chocolate Cake Mix or Devil's Food Cake Mix
1 (8 ounce) package cream cheese
1/2 cup unsalted butter
3 3/4 cups confectioners sugar

Directions
Preheat oven to 350 degrees F.
Melt and spread 1/2 cup butter in bottom of 9x13 inch pan.
Sprinkle coconut and pecans evenly over bottom of pan; set aside.
Prepare cake mix as directed on package.
Pour batter over coconut and pecans in pan.
In saucepan over low heat, melt cream cheese and 1/2 cup butter. Stir in confectioners sugar until mixture is smooth.
Spoon cream cheese mixture randomly over top of cake batter.
Pour batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted into center comes out clean.
Cool and serve from pan.

Tip: For extra flavor, substitute strong brewed coffee for water in the cake mix directions.

CHEESE & CHOCOLATE PAIRINGS & Recipe for Cream Cheese Chocolate Truffles: National Cheese Day!

Today is National Cheese Day. Chocolate and Cheese go perfectly together. You just have to have the right pairing.

Here are a few guidelines for the perfect CHEESE and CHOCOLATE pairing. Foods with similar flavor profiles work best together. For Darker Chocolates, choose a more complex, aged cheese. For Milk Chocolates choose a buttery cheese such as a Triple Brie. For Fruity Chocolates pair with a sharper cheese. For Nuttier chocolates pair with cheese high in butterfat. Spicy chocolates pair with sharp cheeses,

A few examples of Savory-Sweet Pairings:
Dark chocolate (80% or more cocoa) with a delicious true Blue cheese.
Burnt caramel chocolates with a beer-washed Cheese.
Bordeaux-style chocolate with a creamy triple crème Brie.
Citrus-y chocolate with a semi-hard, buttery table cheese (feta or havarti).

Here's an easy recipe for Cream Cheese Chocolate Truffles. You might also want to try my recipes for Goat Cheese Truffles or Blue Cheese Truffles, too.

Cream Cheese Chocolate Truffles

Ingredients
3 1/2 cups powdered sugar
8 ounces softened cream cheese
4 ounces unsweetened or bittersweet chocolate, chopped
1/2 cup DARK cocoa powder, for rolling (or ground/chopped walnuts)

Directions
Pour cocoa powder or nuts into a shallow pie pan and set aside.
Chop chocolate into small pieces and melt in top of doubleboiler (or a pot over a pot of simmering water), stirring after every 45 seconds to prevent overheating. Set chocolate aside.
In large bowl of electric mixer, beat softened cream cheese. Gradually add powdered sugar. Beat mixture on medium speed for a few minutes, until well-blended.
Stop mixer and stir in melted chocolate. Beat until well combined.
Remove bowl from mixer, cover it with plastic wrap, and refrigerate until firm enough to scoop, about 20-30 minutes.
Once candy is firm but not hard, scoop into 1 inch balls using teaspoon or candy/cookie scoop.
Roll truffles in cocoa powder or ground/chopped walnuts.
Serve truffles at room temperature, but if you're not eating right away, put in airtight container and keep in refrigerator.

CHOCOLATE MACAROON DAY: History, Recipes, Museums, and Martinis!

Today is National Macaroon Day. Now I know that macaroons are not the same as the "French" macarons, but the word has the same root.

The words both come from the Italian maccarone or maccherone which is derived from ammaccare, meaning crush or beat -- referencing almond paste as the principle ingredient. Most macaroon recipes contain egg whites, almonds or nuts. Sometimes coconut -- and definitely sugar! I grew up with macaroons that were mainly coconut.

The 'French' macaron is a sweet meringue-based confection filled with ganache, buttercream or jam and is between two 'cookies'. It's smooth and domed. Lots of flavors, including, of course, chocolate! Although French, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

But for today's post, I thought I'd focus on MACAROONS, since it's National Macaroon Day!

First, you should know that there is an Almond & Macaroon Museum in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

And, a few recipes to help you celebrate the day! 

CHOCOLATE MACAROONS

Ingredients
1 1/3 (8 ounces) cups dark (70%) chocolate, chopped, divided
2 large egg whites
pinch of salt
1/4-1/2 cup sugar
1/2 tsp pure vanilla extract
1 1/2 cups sweetened fresh flaked coconut

Directions
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally (or melt in a double boiler). Cool just to room temperature.

Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate (broken into small pieces the size of mini-chips).

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1-1/2 inches apart.
Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.

Cool cookies on sheets on racks.

Three More Chocolate Macaroon Recipes:

CLEO COYLE'S MOCHA DIPPED RUM MACAROONS

CHOCOLATE CHIP MACAROONS

SCOTTISH MACAROON BARS FROM CATRIONA MCPHERSON
And for those of you who like to drink your Chocolate Macaroons: 

Chocolate Macaroon Martini

6 ounces vodka
1 ounce chocolate-flavored liqueur
1 ounce Amaretto
orange twist

Combine liquid ingredients in cocktail shaker with cracked ice and shake well.
Strain into chilled martini glass and garnish with orange twist.

ROCKY ROAD ICE CREAM PIE: National Rocky Road Ice Cream Pie Day!

Happy Rocky Road Ice Cream Day! I love Rocky Road Ice Cream, don't you? 

Rocky Road Ice Cream was 'invented' in Oakland,  CA. One story goes that the Rocky Road ice cream flavor was created in March 1929 by William Dreyer in Oakland, CA. He cut up walnuts and marshmallows with his wife's sewing scissors and added them to his chocolate ice cream that reflected his partner Joseph Edy's chocolate candy that used walnuts and marshmallow pieces. Later the walnuts were replaced by toasted almonds. Fenton's Creamery in Oakland claims that William Dreyer based his recipe on a Rocky-Road style ice cream flavor invented by his friend, Fentons' George Farren, who blended his own Rocky Road-style candy bar into ice cream. However it came into existence, have a scoop of Rocky Road Ice Cream today... or make a Rocky Road Ice Cream Pie!

ROCKY ROAD ICE CREAM PIE

Ingredients
2 cups vanilla fudge swirl ice cream, softened
2 cups chocolate ice cream, softened
2/3 cup miniature marshmallows
3/4 cup semi-sweet chocolate, chopped and divided
1/2 cup toasted almonds, chopped (or lightly salted peanuts)

*Chocolate Pie Crust (see recipe below) Prepare first**

Directions
In large bowl stir together ice cream, marshmallows, 1/2 cup chopped chocolate, and toasted almonds or peanuts. Spoon into crust. Sprinkle with remaining 1/4 cup chopped chocolate.
Cover and freeze at least 2 hours or until firm.
Let stand at room temperature for 10 minutes before cutting.

*Chocolate Pie Crust (good for lots of pies)
2 cups chocolate wafers (in a pinch use Oreos)
6 Tbsp butter

Directions
Melt butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits. Or just whirl the cookies in a blender.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up the sides.
Bake 10 minutes at 325°F.
Cool completely before adding ice-cream.

How easy is this? O.K. even easier: Soften a gallon of Rocky Road Ice Cream and add to your Chocolate Pie Crust. Refreeze for two hours.

Flourless Chocolate Hazelnut Cake: Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods, and this Flourless Chocolate Hazelnut Cake is divine. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake, adapted slightly from Epicurious, is fabulous. Both Hazelnuts and Chocolate are heart-healthy, too. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Black Cats in Vintage Food Ads: Caturday

Happy Caturday! I love Vintage and Retro Advertisements, and I'm always looking for vintage ads at fleamarkets and on the Internet. Thought I'd share these Black Cats in Vintage Food Ads. Enjoy!

And here's a Black Cat Chocolates Ad for Mother's Day

TRIPLE CHOCOLATE SCONES: A Cream Tea in the Garden for Scones Day!

It's so beautiful right now in my Spring Garden. I'm a major gardener with over 150 rose bushes, multiple fruit trees, and lots of other trees and flowers. It's warm and sunny today--the perfect day for a cream tea in the garden, and it just happens to be Scones Day! No one will be having tea and scones in the garden in the nude as in this fabulous painting by Beryl Cook, one of my favorite artists. To celebrate National Scones Day, here's a great recipe for Triple Chocolate Scones. Be sure and add a heaping helping of Clotted Cream. 

Triple Chocolate Scones 

Ingredients
1-3/4 cup flour
1/3 cup sugar
1 Tbsp baking powder
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla
6 Tbsp unsalted butter  (cold)
7-8 Tbsp whole milk  (cold)
1/2 cup chocolate chips
3 Tbsp chopped dark chocolate
Sugar Crystals 

Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients in large bowl (not the chocolatae chips or chocolate).
Add chocolate chips and chopped dark chocolate.
Cut butter into dry ingredients until size of peas.
Put vanilla into small bowl and add milk. Pour most of milk mixture into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk can be added 1-2 teaspoons at time.
Turn dough onto lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. (makes 10-12 scones or 8-12 wedges)
Do not over-knead dough. Use as little flour as possible to keep dough from sticking to  board.
Cut into desired shapes and place on lightly greased baking sheet.
Lightly brush tops with milk (or not).
Sprinkle with sugar crystals (

you can order this at King Arthur Flour or find it in the market in the baking section).
(If using a biscuit cutter or glass, dip the cutting edge in flour first)
Bake for 10-15 minutes depending on size. Start checking at 9 minutes. Do not overbake!
Sprinkle again with large sugar crystals while scones are still hot for visual appeal.

Scones are like biscuits. To get a tender, flaky scone, dough should be handled as little as possible, and you should always use cold butter and cold milk.

***

PAINTING: Beryl Cook  (one of my favorite artists)

CHOCOLATE CHIP BISCUITS: Biscuit Day!

Today is Biscuit Day. Now Biscuits in the U.S. are not cookies, as in the U.K.  Nor are they dog biscuits. That said, there are several kinds. Here's a list of biscuits and how to use them The Nibble, one of my favorite websites. Scroll down for my recipe for Chocolate Chip Biscuits.  And, I love this Vintage ad from Bisquick for Biscuits and what you can do with them. 

TYPES OF BISCUITS 

Angel Biscuits. These lighter, fluffier biscuits are made with yeast. They rise before being baked. Drop Biscuits. A wet dough is dropped from a spoon onto a baking sheet. They’re not shapely like cut-out rounds, but just as delicious. 

Dumplings. The dumplings in the chicken and dumplings recipe are actually smaller drop biscuits. The biscuits are steamed in a pot rather than baked, and are served atop a hearty chicken stew. 

Rolled Biscuits. Also called baking powder biscuits, the dough is rolled out, then cut into rounds, and baked. 

Scones. Yes, scones are biscuits, even the versions that add cream and butter. Shortcake. The same biscuits used for shortcake—sliced in half and topped with whipped cream and berries added—are also popular in the bread basket. Scones can be used as well. 

Southern Buttermilk Biscuits. Loaded with butter and buttermilk, the result is rich and flaky. Baking soda is also often added to make the biscuit fluffier. 

There are numerous variations on the above. Some of them: 

Self-rising biscuits are made with self-rising flour. 

Cream biscuits are made with heavy cream. 

Sourdough biscuits are made with sourdough starter.

And see the Vintage Ad above for Bisquick. There are '6 things you and Bisquick can do with biscuits.' What's missing? Chocolate Chip Biscuits! 

This recipe below does not require Bisquick. You'll be making everything from scratch. Easy and fun! But, if you're using Bisquick, just throw in some chocolate chips!

CHOCOLATE CHIP BISCUITS

Ingredients
3 Tbsp sugar
2 cups self-rising flour  (*see below for easy substitute)
pinch of salt
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup good quality dark mini-chocolate chips
1/4 cup unsalted butter, melted

Directions
Preheat oven to 425.
Combine flour and 1 Tbsp sugar in large bowl.
Cut butter into flour mixture with pastry blender until crumbly.
Add buttermilk and fold in chocolate chips. Stir just until dry ingredients are moistened (do not overstir). Turn dough out onto lightly floured surface. Knead 3 times.
Pat dough to 1/2-inch thickness
Cut with 2-1/4-inch round cutter.
Place biscuits on baking sheet.
Bake 15 minutes or until golden.
Take out and while still warm, quickly brush biscuits with 1/4 cup melted butter and sprinkle with sugar.

*Self Rising Flour Substitute:
In a separate container:
For each cup of all-purpose flour (level measure), add 1- 1/4 tsp baking powder and a 1/4 tsp salt. Then re-measure what you need (2 cups for this recipe)*

Chocolate Bundt Cake with Sweet Walnut Layer

Walnuts and Chocolate go so well together! In this Chocolate Bundt Cake, walnuts are used as the sweet layer. I first saw this recipe on Fine Cooking. I made a few changes, but the essence is there. I'm sure you'll make a few changes, too. The original recipe called for plain yogurt. I've made this bundt cake with Greek yogurt ... a little tangy, but very tasty, but actually I prefer sour cream for richness. Try it both ways and see what you think!

Chocolate Bundt Cake with Sweet Walnut Layer

Ingredients

Cake
1 1/4 cups all purpose four
3/4 cup dark cocoa
Dash of Salt
1 tsp baking soda
1 tsp baking powder
2 Tbsp unsalted butter, melted
2 Tbsp canola oil
2 eggs
2 egg whites
1 1/2 cups sour cream (or Greek yogurt if you want more tang)
2 tsp vanilla extract
3/4 cup sugar
3 ounces of dark chocolate (60-70% cacao) I like it really dark
1 Tbsp powdered sugar-optional

Walnut Layer
1/3 cup chopped walnuts
1/3 cup dark brown sugar
2 tbsp unsalted butter, melted

Directions
Preheat oven to 350.
Oil bundt pan.
Whisk in bowl flour, cocoa, salt, baking powder, and soda. Then sift into another bowl.
In a different bowl, whisk melted butter and oil, and then add eggs and egg whites. Fold in sour cream, vanilla extract, and sugar.
Melt chocolate in double boiler or saucepan over saucepan over simmering water.
Fold chocolate into batter.
Add dry ingredients and stir until combined. Do not overmix.
Mix melted butter, walnuts, and brown sugar together.
Pour half batter into pan and place walnut layer on top of batter.
Fill with remaining batter.
Bake 35-45 minutes, until toothpick comes out clean.
Cool on wire rack in pan for 15 minutes and then, flip over on rack.
Top with powder sugar (optional)

TYPES OF BUTTER, Part 2

So a few weeks ago I posted a short chart on Types of Butter. One of my readers misread the chart and said [they] use American Butter and are happy with it. And well, they should be. However, the chart itself contained different 'types' of butter, and except for two of the types of butter were American in origin. The rest were just different categories of butter.

So I thought that the list could be expanded. Recipes call for different kinds of butter. When I first started posting recipes, I used to write 'sweet' butter. That's what I grew up with. We rarely had salted butter in the house. I eventually changed my recipes to read unsalted butter because that's what most of the local creamery butter I purchase says on their packaging. Sweet cream butter is available, though, just check the label. 

So I found two other charts for your butter pleasure. What I like about these charts is that in addition to key attributes, there are "Best For" annotations. Enjoy! Anything you'd like to add?

This first one is from WebrestaurantStore:

And this one from The Kitchn (one of my favorite sites): 

RUSTIC CHERRY TART: National Cherry Dessert Day

Photo: Chukar Cherries

Today is National Cherry Dessert Day! I love Chukar's Cherry Pie Filling  - both the sweet and the sour - and I use both a lot when I don't have fresh cherries. Here's a recipe from the Chukar Cherries site that is just fabulous! This recipe uses the Sweet Cherry Pie Filling.

RUSTIC CHERRY TART

Ingredients 
2 cups all-purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp cane sugar
12 Tbsp unsalted butter, cold and cut into small pieces
1/2 cup very cold water
1 egg beaten
2 Tbsp large sugar crystals (course sugar)
Sweet Cherry Pie Filling

Directions 
Combine dry ingredients and cut-in cold butter using pastry hand blender. Add a few tablespoons of icy water (just enough to bind dough) and refrigerate for several hours, covered.
Divide dough into 12 equal parts.
On floured surface, roll pastry dough into 7-inch diameter circles and spoon cherry filling into center. Gather the edges of the dough toward center and pinch edges.
Brush pastry edges with beaten egg and sprinkle with sugar crystals.
Bake at 400 degrees for 20-25 minutes until centers are bubbly and crusts are golden.

HINT: Pastry works best when all ingredients and utensils are very cold. Yields twelve 3-inch tarts.

DOUBLE CHOCOLATE CHERRY WINE COOKIES: National Wine Day & National Cherry Dessert Day!

Today is National Wine Day and tomorrow is National Cherry Dessert Day. Celebrate both holidays by making these easy Double Chocolate Wine Cherry Cookies? I always have dried cherries on hand (they keep well in the refrigerator). What could be better than chocolate, cherries, and wine! This is a recipe adapted from Foodnetwork.com. 

These cookies will also be a big hit at your Memorial Day BBQ, so bookmark this page. As always, use the very best chocolate!

Double Chocolate Cherry Wine Cookies
 
Ingredients
1 1/2 cups all-purpose flour
3/4 cup good quality dark cocoa powder
1 tsp salt
1 tsp baking soda
1 stick unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup dry red wine, Zinfandel (I've used Pinot and Merlot)
10 ounces dark chocolate (65-75% cacao--the best you can find), chopped in small chunks or dark chocolate chips (I use Guittard)
1 - 1/4 cup dried tart cherries (unsweetened are more tart but use what you have)

Directions
Preheat oven to 375 degrees F.
Combine flour, cocoa powder, salt, and baking soda in bowl.
In bowl of electric mixer, or with a handheld mixer, combine butter and sugars until fluffy.
Add egg, vanilla, and wine, and combine.
Slowly in batches, add flour mixture until just combined.
Fold in chocolate and cherries.
On nonstick cookie sheet, place heaping tablespoon of dough for each cookie about 2 inches apart.
Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
Cool on sheet for 5-8 minutes.

BEN & JERRY'S S'MORES ICE CREAM CAKE

I love Ben & Jerry's Ice Cream, and I love S'mores. Here's the perfect dessert for your Memorial Day Barbecue or any day: Ben & Jerry's S'mores Ice Cream Cake. Following is the no-bake recipe, but be sure and watch the video. This S'mores Ice Cream Cake is a no-brainer and can be made at the drop of a hat. If you're like me, you probably have all the ingredients in your pantry and freezer! The finished cake looks and tastes amazing! I don't add the extra fudge sauce at the end because I think the S'mores Ice Cream Cake is rich enough as is. Enjoy! Thanks, Ben & Jerry's!

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

Directions
Prepare the crust (see below)
Prepare the filling (see below)
Top the crust with Ice Cream filling
Spread 2 cups of marshmallow fluff over the top of the ice cream (this can be done directly after filling with ice cream, or you can chill ice cream layer first)
Freeze cake for a minimum of two hours

To serve:
Remove cake from freezer, let cake sit for 10 minutes, top with mini marshmallows and torch to golden brown
Run a knife around the edge of pan and remove side of spring-form
Slice, serve, and enjoy!

Crust: 
16 (8 oz.) whole graham crackers, crushed
1/3 cup powdered sugar
1 stick unsalted butter, melted
Combine graham crackers and sugar, add melted butter and stir to sandy, buttery consistency. Press mixture into bottom and up sides of 9” spring-form pan, using fingers or flat bottomed measuring cup. Chill for 10 minutes while you prepare ice cream.

Filling:
3 Pints Ben & Jerry’s S’mores Ice Cream (or any Ben & Jerry's Chocolate Ice Cream)
Remove Ice cream from containers and place in bowl to soften, about 10 minutes.
Stir to combine and top prepared and chilled graham crust with ice cream.

Follow directions above for marshmallow topping!

S'MORES FUDGE: 2 Recipes for Memorial Day!

I just love S'mores! Memorial Day heralds in Summer, and nothing says Summer more than S'mores. Maybe you won't be camping this Memorial Day weekend..or barbecuing, but you can still have S'mores. There are so many great ways to prepare S'mores. S'mores Fudge is perfect for the holiday. It's also easy to make ahead.

The first printed S’mores recipe appeared in 1927 in the Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Folklore tells us the name “S’mores” came about because everyone who tasted one asked for “some more.”

The first recipe below has three distinct layers...and it really tastes like fudge. One caveat: This fudge is sweet, but then we're talking S'mores, aren't we? The second recipe is quicker to make (and eat) and the ingredients are all mixed together. Whichever you make, you won't be disappointed!

Have a great Memorial Day Weekend!

1. S'MORES FUDGE

Ingredients

Graham Cracker Crust
4 sheets of graham crackers
1/4 cup of sugar
1 1/2 Tbsp melted butter

Chocolate Fudge Layer
1-1/2 cups milk chocolate, chopped (or milk chocolate chips)
1/2 tsp pure vanilla extract
1/2 can of sweetened condensed milk

Marshmallow Layer
1 cup 'real' white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

Directions
Preheat oven to 375 degrees
Line 8 by 8 square pan with aluminum foil, with extra foil hanging over (to help lift out later).
Crush graham crackers and mix in melted butter and sugar.
Pour into aluminum foil lined pan and push down with glass cup to make even layer.
Bake for 15 minutes or until edges are golden brown.
Melt chocolate in small saucepan over medium low heat.
Remove from heat and add half can of sweetened condensed milk and vanilla.
When smooth, pour immediately over graham cracker crust.
Melt white chocolate in small saucepan over medium low heat and add in marshmallow fluff and rest of sweetened condensed milk. Stir until smooth and consistent. Pour over chocolate layer.
Refrigerate overnight.
Next day, lift fudge out of pan using aluminum foil.
Carefully remove foil and carefully cut into squares.

2. EASY S'MORES FUDGE

Ingredients
1-12 ounce bag milk chocolate chips or 12 ounces milk chocolate, chopped
5 regular sized graham crackers, broken into small pieces
1 can sweetened condensed milk
2 Tbsp butter
1 cup mini-marshmallows

Directions
In small saucepan, melt chocolate, butter and sweetened condensed milk. Remove from heat. Cool slightly.
Add graham crackers until combined.
Fold in marshmallows.
Pour into greased 8x8 inch baking pan.
Cover and refrigerate for 2 hours.
Cut into squares.

Red, White, & Blue Star Brownies: Memorial Day!

I love this recipe from Betty Crocker for Red, White, & Blue Star Brownies! It's easy and perfect for Memorial Day. You can also bookmark this recipe and make these brownies for Fourth of July! As always, you can substitute your own brownie recipe or another brand of brownie mix, but here's the original easy recipe.

If you don't have Betty Crocker Decorating Decor stars or icing (or you think it might be too sweet), use Red, White, & Blue Holiday M&Ms. Just press them gently into the batter before baking.

Red White & Blue Star Brownies

Ingredients 
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil, and egg called for on brownie mix box
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
Betty Crocker™ Decorating Decors stars

Directions 
Heat oven to 350°F. Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
Make and bake brownies as directed on box. Cool completely, about 1-1/2 hours.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Using 2 1/2-inch star-shaped cookie cutter, cut brownies.
Squeeze frosting on star-shaped brownies.
Sprinkle with decors stars.