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).

 

SCORE A TOUCHDOWN EVERY TIME! Home-made Tootsie Rolls

It's officially October and that means a change in the Weather..When I was growing up back East, October was all about Football Games, new clothes, new classes, and Halloween.

This Vintage Tootsie Roll Advertisement reminded me of those days, so for today's post I thought I'd add a recipe for Home-made Tootsie Rolls. I've tried several different recipes, and you might want to search the web for others. Paula Deen has one that has orange extract in it, but the following recipe is my favorite. Home-made Tootsie Rolls are perfect for Halloween! You can wrap them individually in orange wrappers!

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 ounces unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened unsalted butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp vanilla extract
2-3 cups powdered sugar (sifted)

Directions
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar, and stir to mix. Dough will be getting stiff and it might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple in texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces. Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in an airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. Bring Tootsie Rolls to room temperature before serving.

Pumpkin Spice Chocolate Chip Quick Bread: Pumpkin Spice Day!

October 1 is National Pumpkin Spice Day. Pumpkin Spice is definitely a flavor associated with Fall, and sometimes overused, but this Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the day--and the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do make your own, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Pumpkin Spice Quick Bread Chocolate Chip is from the Land O Lakes website. Want to 'spice' up the look of this pumpkin quick bread? Use a NordicWare Pumpkin Loaf Pan.

Pumpkin Spice Chocolate Chip Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Chocolate Chip Noodle Kugel: Breaking the Fast

The Jewish holiday of Yom Kippur, the Day of Atonement, starts tomorrow night. This is a fasting holiday. The day, and the fast, is over at Sundown Thursday. This is a great dessert to make in advance for the Breaking the Fast at the end of the day.  Note: If you're taking this to a kosher household for the Break Fast, check with your host if they are having a dariy meal. I love this Chocolate Chip Noodle Kugel (aka Noodle Pudding). FYI: It's great any time!

A bit of  history about Kugel. Kugel is a traditional Ashkenazic Jewish dessert or side dish. Kugel is Yiddish for ball, but it is sometimes translated as pudding or casserole, and related to the German Gugelhupf. The first Kugel were plain -- made from bread and flour, and salty rather than sweet. About 800 years ago, the flavor and popularity changed when cooks in Germany replaced bread mixtures with noodles or farfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency which is common for today's dishes. In the 17th century, sugar was introduced, which gave the option of serving kugel as a side dish or dessert. In Poland, Jewish women sprinkled raisins and cinnamon into recipes. Hungarians took the dessert concept further with a hefty helping of sugar and sour cream.

Today many people add corn flakes, graham cracker crumbs, ground gingersnaps, or caramelized sugar on top. Some people layer the dish with sliced pineapples or apricot jam, but since this is a chocolate blog, here's a recipe that includes chocolate chips! Enjoy this for the Break Fast or any time!

Chocolate Chip Noodle Kugel

Ingredients:
12 oz pkg medium wide egg noodles, boiled & drained (I use Manischewitz)
4 Tbsp unsalted butter, melted
8 eggs
3/4 cup sugar
1 pint (16 oz) cottage cheese (large curd)
2 cups sour cream
1 tsp pure vanilla
3/4 cup chocolate chips

Directions:
Preheat oven to 350.
Butter sides and bottom of 9 x 13 Pyrex or another Pan.
Beat together eggs and sugar. Add cottage cheese, sour cream, melted butter, and vanilla, and mix with wooden spoon.
Fold in noodles and chocolate chips.
Pour mixture into buttered pan.
Bake at 350°F for 40-60 minutes until just set.

COFFEE CHOCOLATE CHIP COOKIES: National Coffee Day!

Today is National Coffee Day. So many ways to celebrate, especially if you add Chocolate. You can always have a Cafe Mocha, Chocolate Coffee Fudge, Chocolate Clouds in your Coffee, Irish Coffee Chocolate Cake, Irish Coffee Truffles, or pick up some Chocolate Covered Coffee Beans.

In honor of the day, I thought I'd re-post one of my favorite recipes for Coffee Chocolate Chip Cookies. What I love about Chocolate Chip Cookies are the infinite varieties.

As I've mentioned before, your final product is only as good as your ingredients. Use the very best Chocolate, Espresso (or Coffee) Beans, Vanilla, Flour, Butter and other ingredients! This recipe calls for a baking stone. You can use a pizza stone. If you don't have one, you can make these Coffee Chocolate Chip Cookies the traditional way on a cookie sheet. The stone helps makes them gooey on the inside and crispy on the outside, though. I've adapted this recipe from ehow.com.

COFFEE CHOCOLATE CHIP COOKIES 

Ingredients
1 cup unsalted butter, softened
2 fresh large eggs (room temperature)
2 cups brown sugar
6 Tbsp granulated sugar
5 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 - 1/2 cups flour
4 tsp ground espresso beans (or finely ground coffee beans). Try this recipe with ground chocolate covered Coffee beans. Gives it just a bit more chocolate!
16 oz dark chocolate (65-75% cacao) chopped into small pieces (or dark chocolate chips)
Baking Stone

Directions
Toss butter in microwave for 20 seconds to SOFTEN not melt the butter. (or leave out in advance, so it's already softened)
Cream butter and sugars together until fluffy. Mixture should be well blended but firm.
Add 2 eggs. Beat. Add vanilla. Mix well. Set aside.
Sift flour, baking soda, baking powder, and salt into another bowl. Add ground coffee or ground espresso beans.
Add dry ingredients to wet mixture, beating in a little at a time. Fold in chocolate pieces (or chips).
Put cookie dough in refrigerator for 2 hours to firm up. Put wax paper on top to prevent drying.
Preheat oven to 350. Put hot stone in Oven.
Take hot stone out of oven. Drop cookie balls (use a small scoop or form balls) onto stone, smashing with fork after dropping. Put back in oven on stone.
Bake for about 8 minutes. Depends on your oven, of course.
Transfer with spatula to wire rack.

Hint: Check the first one. If the cookies fall apart or aren't cooked all the way, give them another minute.

Strawberry Cream Pie with Oreo Cookie Crust

Today is Strawberry Cream Pie Day. Strawberries are still fresh in the market, and this Strawberry Cream Pie with Oreo Cookie Crust is easy and delicious. There are lots of recipes out there, but I really recommend this one. I've adapted the recipe from allrecipes.com, and of course, I added a Chocolate Crust--and for this pie an Oreo Cookie Crust.

Strawberry Cream Pie with Oreo Cookie Crust

Crust
25 Oreo cookies
5 Tbsp unsalted butter, melted

Directions
Crush cookies or whirl in food processor. Stir cookie crumbs and melted butter together.
Press crumbs into bottom and upsides of 9" pie plate. Bake for 8 minutes at 350. Cool before filling.

Filling
1 quart strawberries, sliced
1 (13.5 ounce) container strawberry glaze  (or you can make your own by boiling down strawberry jam with a little water and straining)
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup heavy whipping cream

Directions
Stir strawberries with glaze in bowl and place in refrigerator to chill.
Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in bowl.
Beat cream in separate bowl with electric mixer until it just begins to thicken. Add cream cheese mixture and continue beating until thick.
Pour cream mixture into baked pie crust. Top with strawberry mixture.
Chill for 1 hour before serving.

Chocolate Milk: The Ultimate Post-Workout Drink

Today is National Chocolate Milk Day, so I thought I'd post this  article from NPR on excerise and fitness. If you're reading this post, you're probably sitting too much at your computer. The headline of this article is Stand Up, Walk Around, Even Just for Twenty Minutes.

O.K. I know you'll want to read the entire article, but here's the final paragraph. So pertinent to this blog.

The Ultimate Post-Workout Beverage: Use chocolate milk to replenish sugars after an intense workout. Reynolds calls it an "ideal recovery beverage" because it has the right ratio of carbs and proteins to aid your body's recovery process.

Fitness Magazine also has an article on Chocolate Milk as a Post-Workout Drink. The article explains that chocolate milk after a tough workout can help replenish exhausted muscles and significantly aid exercise recovery. Note, though, that the article goes on to say that it works best for high intensity workouts (and probably not the 20 minute stroll as noted above).

Drinking plain water after exercise replaces sweat losses — and that's it. "Chocolate milk provides carbohydrate replenishment to your muscles — something they can metabolize," said Jason Karp, MS, another researcher for this study. "There's nothing to metabolize in water." 
Stager's assessment of chocolate milk is even simpler. "It's water plus a whole lot more," he said.

So get out there, walk around, stretch (or not!) and drink chocolate milk when you're finished exercising...that's real chocolate milk and not chocolate 'drink'...


Chocolate Milk

Ingredients
11 ounces cold milk
1-1/2 teaspoons Dutch-process cocoa
1/2 tsp sugar or 3/4 tsp honey

Directions
Heat 1/4 cup milk in microwave until steaming (15 seconds)
Add cocoa powder and sugar (or honey) to hot milk. Stir until lumps are gone,
Put mixture into glass and fill with remaining cold milk and stir.

KEY LIME PIE WITH CHOCOLATE GRAHAM CRACKER CRUST: Key Lime Pie Day

Key Lime Pie is one of my favorite pies. There seem to be several different Key Lime Pie Days (September 23, 26, and June 15). You pick... or have this easy delicious pie whenever you want. I'm going with September 26 for the purposes of this blog!

Several years ago during a trip to the Florida Keys, my sister and I tasted over 25 different key lime pies. We judged them on tartness, firmness, sweetness (too sweet is unacceptable), whipped cream vs. meringue, and crust. It was a hard job, but we had to do it. 

FYI: Key Lime Pie is the official pie of the Florida Keys.

I've made different variations of key lime pies, and, as I always say, you can never have too many recipes. Variety is what it's all about. One ingredient that is essential is using real key limes.

I buy key limes at my market. Key Limes are definitely different from 'regular' limes. Key limes are smaller, about the size of a ping-pong ball. They are round, think-skinned, and contain very few seeds. They're juicier than other limes, too. Green key limes are actually immature fruits. They ripen to yellow as they mature. That being said, I buy them green, probably because that's they way they sell them at my market. Just an FYI: bottled Key Lime juice is sometimes used in Key Lime Pies. This juice is not always made from key limes. Find fresh key limes, if you can. It will make a huge difference.

Key limes are also known as Mexican limes and West Indies limes. Cultivated for thousands of years in the Indo-Malayan region, this variety made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the Key lime to Hispaniola (Haiti), where it was carried on by Spanish settlers to Florida. Key Limes are found in in South Florida, particularly the Florida Keys, hence the current common name of Key Lime. Due to hurricane-depleted soils, locals switched from pineapple commercial crops to limes in 1906, and business boomed until a hurricane once again reared and wiped out the lime groves, never to be restored. Sadly, even if they had been, they would be gone again after several other hurricanes. Most Key limes now come from Mexico.

Key Lime Pies are yellow, not green (unless you add food coloring--ugh!). And, some people top Key Lime Pie with Meringue.. some with whipped cream!

Key Lime Pie with Chocolate Graham Cracker Crust

Ingredients

Crust
1 1/2 cups crushed chocolate graham crackers
3 Tbsp sugar
1/3 cup butter, melted
Spray pan with non stick spray.

Filling
1 can (14 ounces) sweetened condensed milk
3 egg yolks
2/3 cup fresh squeezed Key Lime juice
1 Tbsp grated Key Lime zest

Directions

Crust
Mix together crumbs and sugar in bowl, add butter, and mix well. Press into bottom and up sides of  9-inch pie pan. Make it tight.
Bake 350 F for 8 minutes.
Allow to cool on a wire rack.

Filling
Beat egg yolks and grated Key Lime zest for about 5 minutes until fluffy.
Add sweetened condensed milk and beat for 4 more minutes.
Reduce speed and beat in lime juice until combined.
Pour into prepared chocolate graham cracker crust.
Bake at 350 for 15 minutes (until firm in center)
Remove from oven and cool on wire rack.
Cover and chill for 2 hours.
Top with Whipped Cream or Meringue (whichever you prefer)

PUMPKIN CHOCOLATE BROWNIES

Libby's Pumpkin Ad, November 14, 1949

Fall is Pumpkin Time! Add chocolate! 

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from Libby's Pumpkin. My mother's name was Libby, so I always use Libby Pumpkin in recipes."Libby, Libby, Libby, on the Label, Label, Label." You can always substitute home-made' pumpkin puree that you make yourself. 
FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!

PUMPKIN CHOCOLATE BROWNIES

Ingredients
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup light brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon DARK unsweetened Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chocolate chips

Directions
PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE - pumpkin, sugar, egg, egg whites, and oil in large mixer bowl. Beat with electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt, and nutmeg.
BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Do you have a favorite Pumpkin Chocolate Brownie recipe? Leave a comment and link!

CHOCOLATE CHERRIES JUBILEE & CHOCOLATE CHERRIES JUBILEE CAKE! National Cherries Jubilee Day!

Today is National Cherries Jubilee Day! Cherries Jubilee was created by Chef August Escoffier in honor of Queen Victoria's Jubilee celebration. Cherries were her favorite fruit. The original recipe featured cherries poached in syrup and warmed with brandy that was set afire just prior to serving.

But this is a chocolate blog, so here are two recipes - one for Chocolate Cherries Jubilee Cake and one for Chocolate Cherries Jubilee. The cake is moist and scrumptious. You can also pour the Cherries Jubilee sauce over your own favorite chocolate cake!

CHOCOLATE CHERRIES JUBILEE CAKE!

Cake:
3/4 tsp baking soda
1 cup buttermilk
1- 1/2 cups cake flour or 1-1/4 cups all-purpose flour
1- 1/2 cups granulated sugar, divided use
1/2 cup unsweetened DARK cocoa powder
1/2 tsp salt
1/2 cup Canola oil
2 large eggs, separated
1/2 tsp purevanilla extract

Cherry Sauce:
1 (16 or 17-ounces) can pitted dark sweet cherries, drained (reserve 3/4 cup liquid)
1 Tbsp granulated sugar
1 Tbsp Kirsch or Cherry Brandy
1 Tbsp cornstarch
Dash salt

Vanilla ice cream

Directions
Heat oven to 350°F. Grease and flour 13 x 9 x 2-inch baking pan.

For Cake:
Stir baking soda into buttermilk in medium bowl until dissolved; set aside.
In large bowl, stir together flour, 1 cup sugar, cocoa, and salt. Add oil, buttermilk mixture, egg yolks, and vanilla and beat until smooth.
In small bowl, beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
Gently fold egg whites into chocolate batter. Pour batter into prepared pan.
Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan.

For Cherry Sauce:
In medium saucepan, stir together reserved cherry liquid, cherry liqueur, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Remove from heat and add cherries and orange peel.

Serve cake with a scoop of ice cream and Cherry Sauce spooned over the top.

CHOCOLATE CHERRIES JUBILEE

Ingredients
1/2 cup dark cherry preserves (I love Bonne Maman)
1/8 teaspoon cinnamon
3 Tbsp Cognac or Kirsh

1 pint chocolate chocolate chip ice cream

Directions
Melt preserves in heavy small saucepan over low heat, stirring frequently. Mix in cinnamon and Cognac.
Scoop ice cream into bowls. Spoon sauce over (you can ignite it for special effects and then pour :-).

Cartoon of the Day: Baker's Day

Happy Baker's Day!

 

ICE CREAM CONE DAY: History & Recipe

Today is National Ice Cream Cone Day. I love a good ice cream cone, and as this Retro Ad shows, so does EVERYBODY. So in honor of the day, here's a bit of history about ice cream cones from the International Dairy Foods Association. As I've mentioned many times on this blog, you can find all kinds of food history and recipes at Food Association sites.

HISTORY OF THE ICE CREAM CONE

The first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903.

Although Marchiony is credited with the invention of the cone, a similar creation was independently introduced at the 1904 St. Louis World's Fair by Ernest A. Hamwi, a Syrian concessionaire. Hamwi was selling a crisp, waffle-like pastry -- zalabis -- in a booth right next to an ice cream vendor. Because of ice cream's popularity, the vendor ran out of dishes. Hamwi saw an easy solution to the ice cream vendor's problem: he quickly rolled one of his wafer-like waffles in the shape of a cone, or cornucopia, and gave it to the ice cream vendor. The cone cooled in a few seconds, the vendor put some ice cream in it, the customers were happy and the cone was on its way to becoming the great American institution that it is today.

St. Louis, a foundry town, quickly capitalized on the cone's success. Enterprising people invented special baking equipment for making the World's Fair cornucopia cones.

Stephen Sullivan of Sullivan, Missouri, was one of the first known independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones (or cornucopias, as they were still called) at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Missouri.

At the same time, Hamwi was busy with the Cornucopia Waffle Company. In 1910, he founded the Missouri Cone Company, later known as the Western Cone Company.

As the modern ice cream cone developed, two distinct types of cones emerged. The rolled cone was a waffle, baked in a round shape and rolled (first by hand, later mechanically) as soon as it came off the griddle. In a few seconds, it hardened in the form of a crisp cone. The second type of cone was molded either by pouring batter into a shell, inserting a core on which the cone was baked, and then removing the core; or pouring the batter into a mold, baking it and then splitting the mold so the cone could be removed with little difficulty.

In the 1920s, the cone business expanded. Cone production in 1924 reached a record 245 million. Slight changes in automatic machinery have led to the ice cream cone we know today. Now, millions of rolled cones are turned out on machines that are capable of producing about 150,000 cones every 24 hours.

ICE CREAM CONE RECIPE 

Ingredients
2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed

Directions
Whisk together eggs and sugar in a large bowl until frothy. Whisk in butter, milk, and vanilla. Gradually whisk in flour and salt until smooth. Batter should be thin; you can stir in more milk if needed.
Heat small skillet or griddle over medium heat. Brush pan lightly with oil. Pour about 1/4 cup of batter onto skillet and turn to spread out batter into thin circle. When underside is golden brown, flip over and cook until golden on other side. Remove from pan and form into cone while it's hot, squeezing end to seal. Place on wire rack to cool and harden completely.
Repeat with remaining batter.

Want to add chocolate? Dip the cone in melted dark chocolate and let it set before filling. 

Tip: Want to make sure your ice cream doesn't drip through the bottom of your cone? Put some melted dark chocolate in the bottom, let harden, and then fill!

POMEGRANATE FUDGE: Rosh Hashanah or any time!

Here's another chocolate recipe for Rosh Hashana, the Jewish New Year. Even if you don't celebrate this holiday, you'll want to bookmark this easy recipe. I use dark chocolate, but milk chocolate works well, too. I buy my pomegranate seeds at Trader Joe's, but you may want to buy a whole pomegranate and de-seed it. As I've said before, use the very best ingredients for the best flavor!

On the second day of Rosh Hashana, it's traditional to eat a fruit you haven't had this season. Pomegranates are often the 'preferred' fruit, because they also symbolize fruitfulness. The pomegranate is also said to have 613 seeds which corresponds with the 613 commandments of the Torah.

Pomegranate Fudge

Ingredients
23 ounces Chocolate, chopped  (65-70% cacao) or dark chocolate chips (or milk chocolate, if you prefer)
14 ounces Sweetened Condensed Milk
1/4 cup Pomegranate Molasses
1/2 tsp Sea Salt (fleur de sel)
Seeds of 1 Pomegranate (about a cup or 5 1/3 ounces if you're buying them loose)

Directions
Line pan that is at least 7 x 7 and 2 inches high with parchment paper.
In saucepan over saucepan over simmering water, combine chocolate and condensed milk. Stirring constantly.
Remove from stove and mix in pomegranate molasses. Mix in 1/4 teaspoon sea salt.
Pour fudge into parchment-lined pan, smoothing with spatula.
Spread pomegranate seeds over top of fudge and gently pat into fudge so they stick to fudge as it cools.
Add another 1/4 teaspoon of sea salt over top of fudge.
Put in refrigerator to set.
Remove from refrigerator.
Cut and eat.

SAN FRANCISCO CHOCOLATE WEEK HAS ARRIVED!!! September 20-28

San Francisco’s most delicious week is here!   SF Chocolate Week has arrived from September 20–28, 2025, uniting over 20 of the Bay Area’s top chocolate shops, bakeries, cafés, and bars in a week-long celebration of cocoa, craft, and creativity. From handmade truffles and gourmet brownies to chocolate cocktails and dessert pairings, this sweet citywide event offers something for every chocolate lover. Participants can purchase a digital Chocolate Passport (starting at $10) that unlocks access to exclusive offers, treats, and discounts at participating businesses. To redeem perks, passport holders simply visit a location, scan a custom QR code, and sign in with their email — a fun and easy way to explore new favorites across the city. SF Chocolate Week also highlights the talent and innovation of local chocolate artisans and independent businesses, driving foot traffic, discovery, and community support. SF Chocolate Week is produced by TasteTV, the creators of the acclaimed International Chocolate Salon and pioneers in artisan food and luxury lifestyle experiences. With years of experience celebrating chocolate, wine, and culinary innovation, TasteTV brings together some of the most celebrated names in gourmet and artisan treats — making Chocolate Week a uniquely curated journey for taste explorers. Passports are available www.SFChocolateWeek.com CHOCOLATE WEEK   San Francisco Bay Area Sept. 20-28, 2025 www.SFChocolateWeek.com FOR MORE INFORMATION

HONEY CHOCOLATE BROWNIES: Honey Month & Rosh Hashana

September is National Honey Month. I'm a huge fan of HONEY. Here's a great and easy recipe for Honey Chocolate Brownies to celebrate Honey Month. Honey Chocolate Brownies are also a sweet way to start the New Year. L'Shana Tova!

This Honey Chocolate Brownie recipe won the 2000 Huron County Fair Blue Ribbon. I've adapted it slightly. Just as different cocoa will change the taste of these brownies, so will the honey. Try these brownies with different kinds of honey and cocoa.

HONEY CHOCOLATE BROWNIES

Ingredients
1 cup softened unsalted butter
1/2 tsp salt
1 1/2 cups honey
1 cup flour
3 eggs beaten
1 cup chopped walnuts
1 tsp pure vanilla extract
1/3 cup DARK cocoa

Directions
In mixer, beat butter until creamy.
Slowly add honey, mixing constantly.
Add eggs, vanilla, and salt.
Add cocoa.
Add flour.
Fold in nuts.
Make sure the batter is mixed completely.
Pour batter into greased 9x13x2 inch. deep pan and bake at 350 for 30 to 35 minutes.

CHOCOLATE HONEY CAKE: Rosh Hashana

Here's a wonderful recipe for Chocolate Honey Cake to celebrate Rosh Hashana, the Jewish New Year, that begins Monday night. Honey is a traditional food that symbolizes a Sweet New Year. Add Chocolate, and the year is bound to be even sweeter! Heaven knows, we need it to be!

This recipe is adapted from Nigella Lawson's Chocolate Honey Cake aka Honey Bee Cake. She decorates her Chocolate Honey Cake with the most adorable marzipan bees, but I never get quite that involved.

FYI: Honey cake doesn't have to be dry and heavy. This cake is incredibly moist! As I've mentioned many times, as with most cakes, your final product will be different depending on the type and brand of chocolate and the type of honey you use.

Chocolate Honey Cake

Ingredients

Cake:
4 ounces dark chocolate (60-75% cacao), chopped
1 1/3 cups soft light brown sugar
8 ounces unsalted butter, softened
1/2 cup local honey
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 Tbsp DARK cocoa
1 cup boiling water

Sticky Honey Glaze:
1/4 cup water
1/2 cup honey
6 ounces dark chocolate (60-75% cacao), finely chopped
1/2 cup plus 2 Tbsp confectioners sugar

Directions:
Have all ingredients at room temperature.
Melt chocolate from cake part of ingredients list in large bowl, either in microwave or bowl over pan of simmering water. Set aside to cool slightly.
Preheat oven to 350 degrees F. Butter and line 9-inch springform pan.
Beat together sugar and softened butter until airy and creamy, and then add honey.
Add 1 of eggs, beating in with tablespoon of flour, and then second egg with another tablespoon of flour.
Fold in melted chocolate, and then remaining flour and baking soda.
Add cocoa pushed through tea strainer to ensure no lumps, and last of all, beat in the boiling water.
Mix everything together well to make smooth batter and pour into prepared springform pan.
Bake for up to 1 -1/2 hours, checking cake after 45 minutes. If it's getting too dark, cover top lightly with aluminum foil and keep checking every 15 minutes.
Let cake cool completely in pan on rack.

Glaze: 
To make glaze, bring water and honey to boil in pot, then turn off the heat and add finely chopped chocolate, swirling around to melt in hot liquid.
Leave for few minutes, then whisk together.
Add sugar through sieve and whisk again until smooth.

Putting it together:
Choose plate or stand, and cut 4 strips of parchment paper and form square outline on plate. Reason: So when you put cake on it and ice it, icing won't run all over the plate (you can always cut the excess off later).
Unclip springform pan and set thoroughly cooled cake on prepared plate.

Pour glaze over cold chocolate honey cake. It might dribble a bit down the edges, but don't worry too much about it. Glaze stays tacky for some time (which is what gives it its melting goeyness) so ice in time for glaze to harden a little, at least an hour before you want to serve it.

Nigella Lawson decorates this great cake with marzipan bees. For the recipe for the bees, and for her exact recipe, go HERE.

RED VELVET CUPCAKES: Red Velvet Cake Day!

Today is Red Velvet Cake Day. Red Velvet Cake for the most part combines a deep red color with Chocolate. 

I've posted Natural Red Velvet Cake Recipes that don't use red food dye, but real Red Velvet Cake cries out for the artificial red dye! One of my favorite no fail recipes (make it in a bundt pan or mini-bundt pans) is Marge's Red Velvet Cake which does use red food coloring.

Some people don't think of Red Velvet Cake as a chocolate cake that uses cocoa, so it's a cake deserving of this blog. Red Velvet Cake is made with cocoa, white vinegar, baking soda, and buttermilk, and it gets its deep color from red food dye. For some very 'Southern' tips and things about Red Velvet Cake that will surprise you, read Adrian Velez's post for CafeMom at The Stir.

For another recipe, because variety is the spice of life, here's a slightly adapted Paula Deen recipe for Red Velvet Cupcakes with Cream Cheese Frosting! I added more cocoa, because I do like them to taste a bit more chocolate-y. Be sure and scroll down for a link to a very special Red Velvet Cake Surprise from CakeSpy!

RED VELVET CUPCAKES

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 Tbsp DARK cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp pure vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar

Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers (or use mini-cupcake pans and double).
In medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with handheld electric mixer. Add sifted dry ingredients to wet and mix until smooth and thoroughly combined.
Divide batter evenly among cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning pans once, half way through. Test cupcakes with  toothpick for doneness. Remove from oven and cool completely before frosting.

For Cream Cheese Frosting:
In large mixing bowl, beat cream cheese, butter, and vanilla together until smooth. Add sugar and on low speed, beat until incorporated. Increase speed to high and mix until very light and fluffy.

Paula Deen tops her cupcakes with nuts, but I suggest sprinkling with Red Velvet Cake Crumbs!

Want to try something really wacky and delicious? CakeSpy has a fabulous recipe for a Red Velvet Shake! Forget about your arteries. Ice-cream, milk, and a big piece of red velvet cake! Heaven. Now you know what to do with that last cupcake or piece of cake!

HONEY CHOCOLATE TRUFFLES: Honey Month!

September is Honey Month, and there are still lots of bees buzzing around my roses. If you follow my blog, you know I love honey! So here's a recipe for Chocolate Honey Truffles. And, if you plan to celebrate the Jewish holiday of Rosh Hashanah, these Chocolate Honey Truffles are the perfect way to welcome a sweet new year! 

These Chocolate Honey Truffles will change their flavor depending on the type of honey you use, as well as the brand of chocolate and amount of cacoa. Here's what I used the last time I made these.

Chocolate Honey Truffles

Ingredients:
4 ounces 70% dark chocolate, chopped
1 teaspoon Queen of Sheba Honey (a local honey gathered in my canyon)
1/3 cup of heavy whipping cream
Some unsweetened Dark cocoa powder
A pinch of salt

Directions
Melt the chopped dark chocolate with whipping cream in top of a double-boiler or a saucepan on top of saucepan of simmering water.
Continue to whisk mixture until chocolate is fully blended with cream.
Continue stirring as you add honey and salt.
Either transfer the chocolate mixture to a bowl or put pot you're using in the refrigerator for a few hours (or the freezer for a shorter time if you're in a hurry). Be sure and cover with aluminum foil.
Take out when chocolate hardens but is still soft enough to shape into balls.
Have shallow bowl or plate ready with the cocoa.
Using melon baller, shape chocolate into small balls.
Drop chocolate balls into powder and roll around until well coated.

Now make them again with a different type of honey and a different type of chocolate!

Chocolate Chip Apple Cake for a Sweet New Year!

I love Fall with its infinite variety of apples. Here's a great way to make the most of your Autumn Apple Harvest. This fabulous Chocolate Chip Apple Cake (recipe originally from Sunset Magazine) is also a great cake to make to celebrate the Jewish New Year Rosh Hashana which begins next week. Here's to a Sweet New Year!

I use tart apples in this recipe because I like the combination of tart and sweet. Try different apple varieties. Also, you can use your favorite dark chocolate instead of chocolate chips. Chop into chunks. This cake also tastes great toasted for breakfast.

Chocolate Chip Apple Cake

Ingredients 
1 cup unsalted butter, softened
1 1/2 cups white sugar
3 eggs
1/2 cup water
1 Tbsp pure vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups apples - peeled, cored and diced
1 cup semisweet chocolate chips (or chocolate chunks)

Directions
Preheat oven to 325 degrees F.
Grease and flour one 9 or 10 inch Bundt Pan.
In large bowl, cream butter with sugar. Beat in eggs. Add water and vanilla.
Stir flour, cocoa, baking soda, ground cinnamon, and ground nutmeg together. Beat this mixture into creamed mixture.
Fold in chopped apples and semisweet chocolate chips (or chocolate chunks).
Pour batter into prepared pan.
Bake at 325 degrees F for 1 hour and 15 minutes or until cake tests done when toothpick is inserted near center. Do not overbake. Start checking at one hour.
Transfer to a rack to cool.

GRASSHOPPER PIE: Creme de Menthe Day!

Today is National Creme de Menthe Day! Celebrate by making

Grasshopper Pie! Following are four very different recipes.

Grasshopper Pie is named because for its green color, although modern recipes may omit coloring the pie green. That would be a shame, though, since it's what makes it a classic. (You can always use a Wilton natural green food coloring). This pie was most likely invented in the 1950s in the U.S, and may have been inspired by the "Grasshopper Cocktail" invented at about the same time. Grasshopper Pie is a chiffon pie usually made with a Chocolate Cookie Crust, so you see why it's perfect for DyingforChocolate.com.

Chiffon pies in the 1950s were often a combination of whipping cream, gelatin, sugar, eggs, and flavoring (see vintage recipe at the end of this post). In the case of the Grasshopper Pie, common flavoring used was alcohol in the form of crème de menthe, and sometimes other alcohol like crème de cacao. For non-alcoholic pie, mint flavoring was achieved by using mint extracts instead, though these might still contain a tiny amount of alcohol. Green food coloring gave the pie a light green color.

There are huge differences between classic recipes for Grasshopper Pie and modern ones. Since gelatin can be annoying to work with, many people now prepare the pie by melting marshmallows and blending them with milk or whipping cream, and sometimes cream cheese. Several recipes advocate the use of specific cookies like Oreos in the crust, but I use chocolate wafers.

In the US, Grasshopper Pie tends to be most popular in the South, but other parts of the country enjoy it too. The pie rose in popularity until the 1970s. Many ice cream stores capitalized on the flavor of this pie by producing their own version with mint or mint chocolate chip ice cream and a cookie crust. Some ice cream stores are particularly known for their grasshopper ice-cream pies.

Following are several different recipes for Grasshopper Pie. As I said, this is perfect for Creme de Menthe Day! Let me know if you have a special family recipe. Grasshopper Pie is so Retro!

Simple Grasshopper Mallow Pie  
 from Kraft


Ingredients
1/4 cup green creme de menthe
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 pt. (2 cups) whipping cream, whipped
1 OREO Pie Crust (6 oz.)

Add creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
Pour into crust.
Refrigerate 4 to 6 hours or until chilled. Store leftover pie in refrigerator.

Frozen Grasshopper Pie
from cooks.com

Ingredients
1/4 cup butter, melted
2 rows Oreo cookies (lg. pkg.) crushed (you can also use chocolate wafers)

1 (14 oz.) can sweetened condensed milk
1/3 cup creme de menthe
1/4 cup white creme de cacao
2 cup (1 pt.) whipping cream, whipped

Directions
Combine crushed Oreos and butter and press in bottom of 9 x 13 inch pan.
In large bowl combine sweetened milk, creme de menthe and creme de cacao.
Fold in whipped cream.
Pour over crust. Cover.
Freeze 6 hours or until firm. Garnish with chocolate curls. Return leftovers to freezer.

Expert Grasshopper Pie  
From Bon Appétit

Ingredients
Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 Tbsp sugar
1/4 cup unsalted butter, melted

Filling:
1 cup whole milk
Pinch of salt
3 large egg yolks
2 Tbsp cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 Tbsp unsalted butter
2 Tbsp green crème de menthe
2 Tbsp light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

Directions 
For crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze. 

For filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Garnish with shaved chocolates.

And one more,  
Vintage Cookbook Recipe for Grasshopper Pie that includes gelatin!