HOT FUDGE SUNDAE CAKE: National Hot Fudge Sundae Day!

Today is National Hot Fudge Sundae Day! The classic Hot Fudge Sundae is a creation of vanilla ice cream, hot chocolate sauce ("hot fudge"), whipped cream, nuts, and a single maraschino cherry on top. A Hot Fudge Sundae can be made with any flavor of ice cream, but vanilla is preferred!

There are many variations about the origins of the Hot Fudge Sundae. According to Wikipedia, a frequent theme is that the dish arose in contravention to so-called blue laws against Sunday consumption of either ice cream or ice cream soda (the latter invented by Robert M. Green in Philadelphia, Pennsylvania, in 1874). The religious laws are said to have led druggists to produce a substitute for these popular treats for consumption on Sunday. According to this theory of the name's origin, the spelling was changed to sundae to avoid offending religious conventions. Since I grew up in Philadelphia, I remember the Blue Laws, although at that time they pertained mostly to alcohol and not ice cream, although the food markets were closed.

In support of this idea, Peter Bird wrote in The First Food Empire: A History of J. Lyons and Co. (2000) that the name 'sundae' was adopted as a result of Illinois state's early prohibition of ice cream consumption on Sundays, because ice cream with a topping that obscured the main product was not deemed to be ice cream. However, according to documentation published by the Evanston, Illinois Public Library, it was the drinking of soda, not the eating of ice cream, that was outlawed on Sundays in Illinois.

Other origin stories for the sundae focus on the novelty or inventiveness of the treat or the name of the originator, and make no mention of legal pressures.

You don't really need a recipe for a hot fudge sundae. I gave the ingredients above. However, like anything else, it's all about the quality of the ingredients. 

Hot Fudge Sundae Cake is a great variation on this traditional treat, and it can be made in a pan in the oven or in a Slow Cooker. See recipe HERE.

Following is a recipe adapted from Betty Crocker for Hot Fudge Sundae Cake in a pan. It's an easy one bowl/pan recipe. What's especially delicious about this cake is that as the cake bakes it separates into a chocolate cake and a dark fudgy sauce. Now that's what Hot Fudge Sundaes are all about! Add the ice cream and you're all set.

Hot Fudge Sundae Cake

Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons DARK unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon pure vanilla
1 cup chopped walnuts (optional)
1 cup packed brown sugar
1/4 cup unsweetened DARK cocoa
1 3/4 cups very hot water

Vanilla Ice cream

Directions
Heat oven to 350ºF.
Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread in pan.
Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
Bake about 40 minutes or until top is dry.
Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Rather have Hot Fudge Sundae Cupcakes? Check out Joy the Baker's recipe and photos.

Want Hot Fudge Sundae Macarons? Barbara Bakes has the perfect recipe!

CHOCOLATE TEQUILA COCKTAILS: Recipes for National Tequila Day!

Tequila is a versatile liquor that goes well in lots of beverages. It even goes well in chocolate truffles. See my recipe for Tequila Truffles HERE.

Since today is National Tequila Day, I thought I'd post some recipes using Tanteo Cocoa Tequila. Yes, you can make drinks with tequila and your own chocolate liqueur, but Tanteo Cocoa Tequila is a chocolate-infused Tequila that's delicious. It's made with 100% agave blanco tequila and infused with cocoa beans and jalapeño. I love the extra kick of the jalapeño, and the chocolate blends well with the natural agave. Tanteo Cocoa Tequila isn't overly sweet, either, so it's quite the grown-up chocolate drink! These Chocolate Tequila Cocktail recipes are from the Tanteo website.

COCOA ROSALITA
1-1⁄4 oz Tanteo Cocoa Tequila
3/4 oz Sweet Vermouth
3/4 oz Campari
1 Drop Mole Bitters

Add ingredients into an ice filled mixing glass
Stir and strain into a Champagne coupe glass
Garnish with a flamed orange zest

BLACK SOMBRERO
1-1/2 oz Tanteo Cocoa Tequila
1/2 oz Kahlua
2 oz Club Soda
lime wedge for garnish

Combine the tequila and Kahlua in a cocktail shaker filled with ice
Shake well
Pour everything into a rocks glass
Top with club soda
Garnish with a lime wedge

Have a Great Tequila Day!

THE DIFFERENCE BETWEEN VANILLA & FRENCH VANILLA ICE CREAM: National Vanilla Ice Cream Day

Today is Vanilla Ice Cream Day. I often serve vanilla ice cream with brownies and chocolate cake, and I often wondered "What's the Difference between Vanilla Ice Cream and French Vanilla Ice Cream?"

French Vanilla Ice Cream is a different color than Vanilla Ice Cream, and that's due to the process rather than the vanilla bean varieties, named for where they’re grown, like Madagascar, Tahiti, and Mexico. French Vanilla refers not to a vanilla variety but to the classic French way of making ice cream using an egg-custard base. The eggs give French Vanilla ice cream a smoother consistency and subtle yellow color. I definitely think that French vanilla ice cream is richer.

Vanilla Ice Cream that is made with just milk and cream, without eggs, is called Philadelphia-style vanilla ice-cream. Having grown up in Philadelphia, this was news to me.

The French Connection: Actually French Vanilla ice cream dates back to colonial times. Both Thomas Jefferson and George Washington used ice cream recipes that include egg yolks. Jefferson's family's ice cream recipe which calls for six egg yolks per quart of cream may have originated with his French butler.

Jefferson's recipe for French Vanilla Ice Cream: Handwritten recipe below is from the Library of Congress collection. Recipe from www.monticello.org

Thomas Jefferson's Vanilla Ice Cream Recipe

Ingredients:
2 Bottles of Good Cream
6 Yolks of eggs
1/2 pound sugar

Stick of Vanilla

Directions
Mix the yolks and sugar put the cream on a fire in a casserole, first putting in a stick of vanilla.

When near boiling, take it off and pour it gently into the mixture of eggs and sugar. Stir it well.

Put it on the fire again, stirring it thoroughly with a spoon to prevent it from sticking to the casserole.

When near boiling, take it off and strain it through a towel. Put it in the Sabottiere [the inner canister in an ice bucket], then set it in ice an hour before it is to be served.

Put into the ice a handful of salt, put salt on the coverlid of the Sabotiere, and cover the whole [thing] with ice. Leave it still half a quarter of an hour. Then turn the Sabottiere in the ice [for] 10 minutes.

Open it ... with a spatula [and remove] the ice from the inner sides of the Sabotiere.

Shut it and replace it in the ice. Open it from time to time to detach the ice from the sides.

When well taken, stir it well with the spatula.

Put it in moulds, justling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it.

To withdraw it, immerse the mould in warm water, turning it well [until] it will come out and turn it into a plate.

Visiting Mt. Rushmore? The Memorial Team Ice Cream shop serves up the original recipe.

Which is your favorite? Vanilla Ice Cream or French Vanilla Ice Cream

RIBBON FANTASY FUDGE: Retro Ad with Recipe for National Peanut Butter & Chocolate Day!

Tomorrow is National Peanut Butter & Chocolate Day, and you're going to love this recipe for Ribbon Fantasy Fudge. Here's a great Retro Ad & Recipe from Kraft for Ribbon Fantasy Fudge using Marshmallow Creme. I usually use Marshmallow Fluff which I think has a better flavor, but whatever works for you. What I like most about this Fudge recipe is that there are two distinct layers. Easy to make, and oh so pretty! And, you can always throw in some walnuts for more texture, if you want.

Ribbon Fantasy Fudge

Ingredients
3 cups sugar
3/4 cup butter (original retro recipe calls for Parkay margarine)
2/3 cup (5-1/3 fl oz can) evaporated milk
6 ounce pkg semi-sweet chocolate pieces (I substitute chopped good dark chocolate)
7 ounce jar Kraft marshmallow creme (I prefer marshmallow Fluff)
1 tsp pure vanilla
1/2 cup peanut butter (crunchy or creamy style)

Directions
Combine 1-1/2 cups sugar, 6 Tbsp butter, and 1/3 cup milk in heavy 1-1/2 quart sauce pan; bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat; stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup (1/2 jar) marshmallow creme and 1/2 tsp vanilla; beat until well blended. Pour into 13 x 9 inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares.

Chocolate Olive Oil: Uses & Recipes

I often cook with olive oil, but did you know there's Chocolate Olive Oil?  Several artisan olive oil companies make it. It's great to substitute in chocolate recipes that call for olive oil or in salad dressing or pour over ice-cream, quick breads, pound cake, pancakes, fruit, or waffles. 

In baking, it can replace butter and other oils (check measurements) as in chocolate chip cookies, brownies, cupcakes, and bread. It's even good with BBQ to add depth and nuance. I like to dip a good baquette in chocolate olive oil. So many possibilities. 

Be sure to scroll down for the Double Chocolate Chip Cookie Recipe made with Chocolate Olive Oil.

Chocolate Olive Oils

Wild Groves
https://wildgroves.com

Chocolate Infused Certified Extra Virgin Olive Oil
http://www.lucerooliveoil.com/flavor-infused-olive-oil/chocolate-infused-olive-oil.html

Queen Creek Olive Mill
http://queencreekolivemill.com/store/oils/chocolate-olive-oil.html

Nudo Extra Virgin Chocolate Olive Oil 
https://www.nudoadopt.com/

(great story from Jason Gibb on Fathom)

http://fathomaway.com/jason-gibb-searches-for-chocolate-olive-oil/

And, you can make Chocolate Olive Oil yourself. Here's how! 

Chocolate Olive Oil
Recipe from Colavita Olive Oil

Ingredients 
3/4 cup Colavita Extra Virgin Olive Oil
6 squares Perugina 85% Cocoa Extra Dark Chocolate, coarsely chopped  (but use the extra dark chocolate you like)
1 tsp vanilla extract
1/4 tsp espresso powder

Directions
Position rack in middle position in oven; preheat to 275 degrees F.
Place chopped Perugina chocolate, vanilla extract, and espresso powder in heatproof measuring cup or bowl. Pour olive oil on top. Give everything gentle stir to combine.
Place heatproof bowl on baking sheet, and place in preheated oven.
Leave bowl in oven for 1 hour, stirring mixture every 15 minutes to prevent chocolate sticking to  bottom of vessel.
Remove baking sheet with chocolate olive oil mixture, and place on top of wire rack. It will bubble for a few minutes. Let cool to room temperature. Once cooled, pour mixture into serving bowl (if using immediately) or airtight container (if storing).
Note: There will be some small chocolate bits in bottom of mixture; if these bother you, pour mixture through strainer.
Store mixture in airtight container at room temperature. Some separation may occur after it sits a while, sort of like how natural peanut butter will have oil resting on top. Stir mixture to re-incorporate.

Double Chocolate Chip Cookies made with Chocolate Olive Oil
Recipe from Wild Groves

Ingredients
1 Cup White Flour
1 1/4 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 Stick Butter Softened
1/2 Cup Chocolate Olive Oil
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts Chopped (optional)

Directions:
Bake at 375 Degrees F ( 9-11 min, or until golden brown)
Mix flour, baking soda and salt in bowl.
Beat chocolate olive oil, butter, sugar, brown sugar and vanilla extract in larger bowl or mixer until creamy.
Add eggs (one at a time) beating well.
Slowly add in flour mixture.
Stir in chocolate chips, and nuts.
Scoop and put on baking tin.

One-Ingredient Banana Ice Cream: National Ice Cream Day!

Today is National Ice Cream Day! My favorite ice cream when I was little was Banana Ice Cream. We used to stop at the Howard Johnson's on the Highway, and I was always thrilled that they had 28 flavors! As amazed as I was by all the flavors, I usually picked banana. Here's an unbelievably easy One Ingredient Banana Ice Cream recipe. It's healthier, too, since there's no cream, no sugar ... just bananas. And, since this is a chocolate blog, just pour some chocolate sauce over it when you're ready to eat! This pure banana 'ice cream' is really creamy, too, because bananas are high in pectin.

One-Ingredient Banana Ice Cream 

Large ripe bananas.
Peel bananas and chop into evenly sized small pieces.
(Optional but good step) Put bananas in airtight container: freezer bag. Freeze banana pieces for at least 2 hours to overnight.
In small food processor, blend frozen banana pieces. Keep blending —  banana will look crumbly. Scrape down food processor. Keep blending —  banana will look gooey: like banana mush. Scrape down food processor. Keep blending — banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down food processor. Suddenly, as the last bits of banana smooth out, you'll see mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate ice cream.
Transfer to airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into airtight container and freeze until solid, like traditional ice cream.

Food processor vs. blender: Food processor works best since it has enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas. 

Making a bigger batch? Make sure your food processor is big enough (and powerful enough)--or make in batches.

SWEETHEART CHOCOLATE LOLLIPOPS: National Lollipop Day

Today is National Lollipop Day! Lollipops are usually made of hardened, flavored sucrose and corn syrup on a stick, but lollipops come in all kinds of sizes, flavors and textures. The story goes that the first lollipops were invented during the Civil War, but others believe they were already around in the early 1800s. George Smith claimed to be he first to invent the modern style lollipop in 1909, and he trademarked the name in 1931. He named them after a racing horse: Lolly Pop! But actually the name was around since 1794 and referred to soft, rather than hard candy. That's great because that's the recipe I have for you today!

My favorite lollipop? Tootsie Roll Pops! I posted about Tootsie Roll Pops, including recipes for Tootsie Roll Pop Cocktails in the past.This year I'm posting about a less traditional lollipop--a Chocolate Lollipop that you can either lick or bite into!

This is an easy recipe to make with the kids, too! Adapted from Kraft Recipes, these are actually called Sweetheart Chocolate Lollipops! As always feel free to substitute the very best chocolate and other ingredients.

SWEETHEART CHOCOLATE LOLLIPOPS

Ingredients
4 ounces very dark chocolate
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs
1 tsp pure vanilla
2 cups flour
4 ounces white chocolate
Assorted sprinkles

Directions
1. PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted (or melt in a double boiler). Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

2. SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.

3. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with white chocolate; decorate with sprinkles (if you feel like it). Let stand until chocolate is firm.

Makes about 30 Lollipops!

A Tip from Kraft: How to Melt and Drizzle Chocolate

Coarsely chop white chocolate; place in microwaveable bowl. Microwave on MEDIUM (50%) 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Dip fork into chocolate, then use to drizzle chocolate over pops. Let stand until chocolate is firm.

Cartoon of the Day: Biscuits

 Happy Caturday! 

BLT with Chocolate Mayonnaise: National BLT Day!

Today is National BLT Day (Bacon, Lettuce, and Tomato Sandwich Day). A sandwich is defined as a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition sometimes of vegetables or salad. Sometimes mustard, mayonnaise, or butter is used. You're going to love this BLT with Chocolate Mayonnaise!

I've posted may recipes for Chocolate Panini and Chocolate Grilled Cheese Sandwiches and the like, but I love this recipe that appeared in 2009 in the Recchiuti Chocolate newsletter. Michael has a dynamite Recipe for Brioche and Chocolate Mayo BLT. I love bacon and chocolate, and this is a subtle pairing. There's a Recipe for brioche that looks fairly easy, but if you can't wait, go out and buy a nice artisan brioche to use in this special BLT.

At the Cheese & Chocolate Taste Project, Recchiuti assembled his BLTs with his homemade brioche, applewood smoked bacon, sharp cheddar cheese, fresh butter lettuce, a thick slice of heirloom tomato and this great Chocolat-y mayonnaise.

CHOCOLATE MAYONNAISE

Ingredients
6 extra-large egg yolks
1/4 pound unsweetened chocolate, coarsely chopped (I love Recchiuti chocolate--but use what you like)
3 tablespoons olive oil
pinch of salt and pepper

Directions
Place yolks in a stainless steel mixing bowl.
Combine unsweetened chocolate and olive oil in double boiler and heat mixture to 115°F.
Begin beating egg yolks on medium speed for 1 minute, then increase speed to high and whip until doubled in volume.

Reduce speed to medium and add chocolate mixture to the yolks carefully, in fine stream. The yolks will start to emulsify and thicken. If mixture becomes too thick you may add a small amount of oil to loosen the mixture. Season to taste.

Note: This mayonnaise is meant for immediate use and will not keep well in the refrigerator.

Celebrate the day with this fabulous BLT!

S'MORES ICE CREAM SANDWICHES for a Hot Summer Day!

Ice Cream sandwiches are perfect for summer. Here's an easy recipe from Betty Crocker that's a twist on S'mores: S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors!

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy Chocolate Frosting (or your own chocolate frosting)
1/2 cup Marshmallow creme (or Marshmallow Fluff)
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate frosting on top of each graham cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

CHOCOLATE CHERRY CLAFOUTIS: NATIONAL CHERRY DAY

I meant to post this Cherry Clafoutis recipe on Monday for Bastille Day. What could be more French than a Clafoutis? Perfect for today's Cherry Day holiday! Fresh cherries are everywhere!

A clafoutis is a simple French country dessert that's comprised of sliced stone fruit over which a pancake-like batter is poured and then baked. You'll be glad to learn that there is such a thing as Chocolate Clafoutis. Following is an easy, quick, and delicious recipe adapted from the French Chef herself, Julia Child, from her cookbook Mastering the Art of French Cooking, Volume 1.You can substitute other stone fruits, such as pears, peaches, apricots, nectarines, and plums, but cherries are in season, and it's Cherry Day! Chocolate and Cherries!

CHOCOLATE CHERRY CLAFOUTIS

Directions:

Heat oven to 350˚F. Butter a heavy cast iron skillet.

3 cup cherries, pitted and halved.

Arrange in dish cut-side facing upwards.
To make this even more chocolate, add chocolate chips in with the cherries.

Into a blender put the following, in any order:

1/2 cup of all-purpose flour, sifted
1/4 cup good quality cocoa powder, sifted
Dash of salt
2/3 cup superfine (castor sugar)* (and you can also use regular white sugar)
1 1/4 cups milk
1 tsp pure vanilla extract
3 large room temp eggs

Blend it all together and when thoroughly combined, pour carefully over pitted cherries.
Sprinkle a handful of superfine sugar on top and bake in oven for about 1 hour.
Clafoutis rise, but they also fall quickly, so plan to eat it warm with some whipped cream or ice cream on the side.

***
Superfine Sugar
* I usually have a box of superfine sugar in my pantry, but if you don't, you can make it quickly at home. 
For one cup: Grind one cup and two teaspoons of white granulated sugar in a blender or food processor for 30 seconds. Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated sugar. 

Chocolate Tapioca Pudding: 2 Recipes for Tapioca Pudding Day!

Tapioca, along with junket and pudding, were standard desserts when I was growing up. I knew what pudding was, but never junket or tapioca. As a child that was fine, but as an adult interested in food and food derivations, this holiday--National Tapioca Pudding Day--got my attention.

According to Ask.Yahoo, tapioca is a root starch derived from the cassava, or yucca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a great pudding. The cassava plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding.

From Wikipedia: The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance. American children often call it fish eyes and glue.

And here's a reason not to make tapioca at home -- cassava roots have traces of cyanide in them! The ever-resourceful Mayans, the first known to use tapioca, figured out how to extract this poison for their blow darts, leaving the uncontaminated roots free for eating. Perhaps this information would be better served on my other blog, Mystery Fanfare.

So a processed tapioca should be used in the following recipes. The first recipe for Dark Chocolate Tapioca Pudding recipe is adapted from Kraft recipes and uses instant tapioca. The second recipe uses tapioca that needs to be soaked overnight. I think the flavor is much better, but really for me, it's all about the chocolate.

1. Easy Dark Chocolate Tapioca Pudding

Ingredients
1 egg
1/4 cup sugar
3 Tbsp MINUTE Tapioca
3-1/2 cups whole milk
3 ounces dark chocolate (60-75% cacao)
1 tsp pure vanilla extract

Directions
Beat egg lightly in medium saucepan with wire whisk.
Add sugar and tapioca; mix well.
Gradually add milk, beating well after each addition.
Let stand 5 minutes. Add chocolate.
Bring to boil on medium heat, stirring constantly.
Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.
Remove from heat.
Stir in vanilla.
Cool 20 minutes; stir. (Pudding thickens as it cools.)
Serve warm or chilled.

2. Longer to make but worth it -- Dark Chocolate Tapioca Pudding
adapted only slightly from JamHands (a great site)  

Ingredients
1/2 cup Tapioca Pearls
2-1/2 cups whole milk
Pinch of salt
2 eggs, separated
1/2 cup sugar
1 Tbsp pure vanilla extract
4-6 ounces dark chocolate, chopped

Directions
Soak tapioca in 2 cups of room temperature water overnight. Drain water in morning.
Heat milk over medium low heat in top of double boiler (for just a very short time, do not boil). Add salt and tapioca. Continue to heat until small bubbles appear. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.
Separate egg whites from yolks.
Beat egg yolks and sugar together until light yellow in color. Add a little of hot milk mixture to egg yolks and blend thoroughly.
Add egg yolk mixture into hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook until tapioca mixture is very thick, from 15 – 30 minutes.
Beat egg whites until stiff.
Slowly fold hot tapioca mixture into egg whites.
Stir in vanilla and chopped chocolate and combine thoroughly until smooth.
Serve warm or chilled.

HAPPY TAPIOCA PUDDING DAY!

TRIPLE CHOCOLATE CREPES A LA BASTILLE

It's Bastille Day, so you'll want to make something "French." I have lots of 'French' recipes, but what could be more French than Crepes for Bastille Day? Just as the bricks came tumbling down when the French stormed the Bastille, ice cream and chocolate will tumble from your fork when you cut into these fabulous Triple Chocolate Crepes for the Bastille Day Holiday. Triple Chocolate Crepes a la Bastille!

TRIPLE CHOCOLATE CREPES A LA BASTILLE

Crepes

Ingredients

2 cups whole milk
2 eggs
2-1/2 Tbsp unsalted butter, melted
1 ounce dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa 
1/3 cup sugar
pinch of salt

Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate. 
In large bowl, combine milk and eggs. 
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. 
Be sure to re-whisk batter before cooking the crepes.

Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry. 
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.

Chocolate Sauce

Ingredients
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped

Directions
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.

Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.

Viva La France!

GRAND MARNIER CHOCOLATE CAKE: Bastille Day!

Tomorrow is Bastille Day, and it's also Grand Marnier Day, so I thought you might want to celebrate by baking this Grand Marnier Chocolate Cake. 

Grand Marnier is a combination of a premium blend of cognac and exotic oranges created in 1880 by Louis-Alexandre Marnier Lapostolle. Louis-Alexandre Marnier Lapostolle perfected the premium Grand Marnier blend in 1880 and at the time, his vision of combining the essence of wild tropical oranges from Haiti with premium cognac from France was seen as cutting edge and completely unexpected. The cognac found in Grand Marnier is made from Ugni Blanc grapes from five of the best crus within the Cognac region in France and is double-distilled in copper stills. The bitter, exotic orange called ‘Citrus Bigaradia’ sourced from the Caribbean, is a rare variety which offers an intense and unique flavor profile and aroma.

This recipe for Grand Marnier Chocolate Cake is adapted from a recipe in Bon Appetit! Of course, if you don't have time to bake a cake, you can always drink a glass of Grand Marnier! Be sure and check out the great advertising video for Grand Marnier "La Vie Grand Marnier." Scroll down.

Grand Marnier Chocolate Cake

Ingredients

Cake
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup unsalted butter, room temperature
6 large eggs, separated
2 Tbsp Grand Marnier
1 Tbsp finely grated orange peel
2 tsp pure vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Icing 
7 ounces bittersweet chocolate, chopped
7 Tbsp unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

Cake Directions
Preheat oven to 350°F.
Butter 10-inch-diameter springform pan; line bottom with parchment paper round.
Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly.
Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend.
Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions.
Transfer batter to prepared springform pan.
Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes.
Cool cake in pan on rack (top will fall slightly).
Can be made 1 day ahead.
Cool completely; cover and let stand at room temperature.

Icing Directions
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
Run thin knife around inside of cake pan; remove pan sides.
Invert cake onto 10-inch removable tart pan bottom or cardboard round.
Place on rack set in rimmed baking sheet.
Remove cake pan bottom and parchment.
Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused).
Chill until glaze sets, about 30 minutes.

DO AHEAD: 

This cake can be made 1 day ahead.
Cover with cake dome and chill.
Let stand at room temperature 1 hour before serving.
Cut into wedges and serve.

 

Cartoon of the Day: Campfire Horror Story

SUMMER OF LOVE BROWNIES

Summer is all about S'mores, and this summer is the 57th Anniversary of the Summer of Love! Can it be that long? These Summer of Love S'mores Brownies are perfect for a summer picnic in the park (Golden Gate Park?) or any time. Let's face it, we all need some Peace, Love, and S'mores now.

Summer of Love S'mores Brownies

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 Tbsp sugar
  
• Pinch fine salt

Brownies:

• 8 Tbsp unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 tsp pure vanilla extract 
• 1/2 tsp fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position rack in lower third of oven and heat oven to 325 degrees F.
Line 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For crust:
Lightly butter foil with some of melted butter. Stir rest of butter together with crumbs, sugar, and salt in medium bowl. Press crumb mixture evenly over bottom of pan. Bake until golden brown, about 20 minutes.

Brownies:
Put butter and chocolate in medium microwave safe bowl. Melt in microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put butter and chocolate in heatproof bowl. Bring saucepan filled with 1 inch or so of water to very slow simmer; set bowl on pan without touching water. Stir occasionally until melted.
Stir light brown and white sugars, vanilla, and salt into melted chocolate. Add eggs and beat vigorously to make thick and glossy batter. Add flour and stir until just incorporated.
Pour batter into prepared pan.
Bake until top is crispy and toothpick inserted into middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from oven and carefully position rack about 6 inches from broiler and preheat on low.
Layer marshmallows across the top and toast under broiler until golden, (keep an eye on it, it can burn quickly), about 2 minutes. Or, use a small torch to brown the marshmallows.
Cool on rack, gently removing brownies from pan using aluminum flaps. Carefully separate any marshmallow from foil and fold away.
Cut into 12 (2-inch) squares.

Teddy Bears Picnic Triple Chocolate Scones: Teddy Bear Picnic Day!

Today is National Teddy Bear Picnic Day. You may not think that's a food holiday, but when I was little I always had teddy bear tea parties, and I always served them scones. My grandparents were married in London, and I got my love of tea with milk and sugar -- and tea with scones and clotted cream -- from them. So for today's Teddy Bear Picnic Day, here's a recipe for Teddy Bear Picnic Triple Chocolate Scones. Of course you might want to add some honey on your scones. Bears love honey!

Be sure and scroll down to the 1932 recording of The Teddy Bears' Picnic. 

Teddy Bear Picnic 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 extract
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 chocolate chips or chocolate). Add chocolate chips and 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 find this at King Arthur Flour or in the baking section of the market). (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.

Tip: 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.

Snowballs in July: Retro Ad with Recipe

Hot summer? Then take a gander at this advertisement from July 11, 1949 featuring that popular New York Night Spot, the Stork Club. Perfect for National Ice Cream Month!

Stork Club Snowballs!

Recipe: Top a scoop of vanilla ice cream with chocolate sauce, then 'snow it' under with coconut flakes!
Snowballs in July! "The Stork Club knows how to serve ice cream."

Homemade Almond Joy: National Chocolate with Almonds Day

Happy Chocolate with Almonds Day.  For me, Almonds and Chocolate are all about Almond Joy.

Today, Almond Joy candy bars are manufactured by Hershey's. Almond Joy has a coconut-based center topped with two toasted almonds and covered in a layer of milk chocolate. Almond Joy is the sister product of Mounds, which is the same confection but without the almonds and coated with dark chocolate. I'm actually partial to Mounds, but for the purposes of today's holiday, I'm posting about Chocolate with Almonds and Almond Joy. One concession, in the recipe below for Homemade Almond Joy Bars, I use dark chocolate! Almond Joy bars have milk chocolate.

According to Wikipedia, Peter Paul Halajian, a candy retailer in Connecticut in 1919, along with other Armenian investors, including Dutch candy manufacturer Jett Schaefer, formed the Schaefer Candy Manufacturing Company in 1919. The company first sold various brands of candies, but following sugar and coconut shortages in World War II, they dropped most brands and concentrated their efforts on the Mounds bar. The Almond Joy Bar was introduced in 1946 as a replacement for the Dream Bar (created in 1936) that contained diced almonds with the coconut. In 1978, Peter Paul merged with the Cadbury company. Hershey’s then purchased the United States portion of the combined company in 1988.

During the 1970s, the Peter Paul company used the jingle,"Sometimes you feel like a nut / Sometimes you don't / Almond Joy's got nuts / Mounds don't," to advertise Almond Joy and Mounds together. In a play on words, the "feel like a nut" portion of the jingle was typically played over a clip of someone acting like a "nut,"engaged in some funny-looking activity. Scroll down to watch the Retro Commercial below.

Did you ever try either of these originals? In the 2000s, Hershey began producing variations of the product, including a limited edition Piña Colada and Double Chocolate Almond Joy in 2004, a limited edition White Chocolate Key Lime and Milk Chocolate Passion Fruit Almond Joy in 2005, and a limited edition Toasted Coconut Almond Joy in 2006. Although Peter Paul as a company no longer exists, the name still appears on the wrapper as part of the bars' brand names.

Want to make your own Almond Joy Bars? Simple and delicious. I know that Almond Joy uses milk chocolate, but I'm partial to dark which is why I probably always liked the Mounds Bar better. You can use either type of chocolate in the recipe below. As always use the very best chocolate for the very best candy!

Homemade Almond Joy Recipe

Ingredients
7 ounces sweetened condensed milk
1/2 cup sweet butter, softened
Pinch of Salt
1 teaspoon pure vanilla extract
2 cups powdered sugar
14 ounces sweetened flaked or shredded coconut
24 ounces dark chocolate, chopped  (milk chocolate if you're a traditionalist)
3/4 cup whole almonds (that you'll toast-see recipe)

Directions
Preheat oven to 350F
Spread raw almonds on baking sheet and toast for about 10 minutes. Remove from oven and cool.
In big mixing bowl, blend milk, butter, and vanilla. Add powdered sugar a little at a time. Add coconut a little at a time and mix until combined. The mixture will be thick. Place mixture in refrigerator for 30 minutes. (You can use your Kitchen Aid flat beater, but I prefer the texture that comes from hand mixing.)
3. Line baking sheet with parchment paper. Remove coconut mixture from refrigerator. With hands, shape one tablespoon of coconut into small log - 2 inches long and 3/4-inch thick. Press coconut mixture tightly together. Place logs on lined baking sheet and continue until all coconut mixture is finished.
Press an almond on top of each coconut log.
Place baking sheet in freezer to chill while you melt chocolate.
In medium microwave safe bowl, melt chocolate in microwave 2-4 minutes at 30 SECOND intervals until chocolate is melted (or melt in top of double boiler or pan over saucepan of simmering water).
Remove coconut logs from freezer.
Dip in Chocolate: See next step

How to Dip in Chocolate:  Two Ways

1. Place one coconut almond log on fork. Use spoon to scoop a bit of chocolate over almond. This helps almond stick to coconut log during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape bottom of fork along the side of bowl and place on lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, return to microwave or heat for a tiny bit more.
Let dipped candy harden for 45 minutes. Store in airtight container at room temperature.

2. Using Two Fork method (or a special dipping tool-I find this handy), dunk coconut logs in chocolate, bring up and tap on lip of bowl to remove excess chocolate. Place on parchment lined baking sheet and repeat.

Do You Remember this Almond Joy Commercial?

WORLD CHOCOLATE DAY: Best Brownies Ever!

Today is World Chocolate Day! There is great chocolate made all over the world, but my favorite baking chocolate is Guittard, a company close to home.

The Guittard Chocolate Company, a San Francisco company now based in Burlingame, CA, has been in business for over 150 years, so it's not surprising that they have developed some fabulous chocolate. They've been crafting chocolate for five generations, using a combination of time-tested craft, innovative techniques, long-standing relationships, and a complete obsession with making a premium chocolate that delivers a spectrum of flavors for a variety of applications.

I often use their cocoa, bars, chips, and wafers in my baked goods. I really love their Collection Etienne Chocolate. Their 100 percent cacao bars are amazing, but they also make 64 and 70% bars--all fair trade-certified, non-GMO, kosher, and whatever else you want from your chocolate. Their baking chocolate is also available as wafers. Did I say I love this company? Did I say it enough? Here are two recipes from Guittard for their incredible Collection Etienne Brownies. You will marvel at the intense chocolate flavor in both. The first recipe is my favorite, since it's fudgy. The second recipe is more cake-like, but equally fabulous-just different. Let me know which you prefer.

Incredible Collection Etienne Best Brownies Ever!

Ingredients
6 ounces Guittard Collection Etienne unsweetened chocolate (100-percent cacao), broken into pieces
1 cup plus 2 tablespoons unsalted butter
4 large eggs
2 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour

Directions
Heat oven to 350 degrees. Line 9-by-9-inch pan with foil, covering bottom and extending up sides.
In double boiler set over hot, not boiling water, melt chocolate and butter, stirring occasionally until smooth. Set aside.
Using electric mixer, beat eggs, sugar, vanilla and salt at high speed for 2 to 3 minutes, until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread batter into prepared pan. Bake for 40 to 50 minutes or until top is puffed and cracked, and toothpick inserted in center test moist. Brownies will set as they cool. Cool before cutting.

Best Cake-Like Collection Etienne Brownies

Ingredients
1 1/2 cups (8 oz) Collection Etienne 74% Cacoa Organic Bittersweet Chocolate Wafers
1/2 cup unsalted butter
1 1/4 cups evaporated cane sugar
1/4 tsp vanilla extract
4 large eggs, room temp
1 cup unbleached all-purpose flour.

Directions
Preheat oven to 350. Line 8-inch square pan with foil
Melt chocolate and butter in double boiler until smooth and melted.
Transfer to large bowl of electric mixer. Mix in sugar, salt, and vanilla. Add eggs, one at a time, blending until smooth and glossy, stopping to scrape sides as needed. Add flour until just incorporated.
Spread into prepared pan. Bake 25-30 minutes or until puffed around edges and cater tests most. Do not overtake. Cool before cutting.

FROZEN REESE'S BANANA POPS

If you're like me, you love Reese's Peanut Butter Cups. The combination of milk chocolate and rich sweet peanut butter can't be beat! I consider Reese's Peanut Butter Cups a comfort food.

I love this Vintage Ad for Frozen Reese's. I always keep my Reese's in the freezer. Want to take it a step further? Following is a great recipe for Frozen Reese's Banana Pops from Melissa Roberts on Real Simple. Frozen Reese's is a treat in itself!

Frozen Reese's Banana Pops

Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.

Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.

OMG! You'll love these!

FUDGY CHOCOLATE NUT ICE CREAM- no churn! Retro 1985 ad with Recipe

With heat waves all over the Northern Hemisphere, this would be a good day to make this "Easy, Nutty Ice Cream, A Chocolate Lover's Dream!" And, you won't need an ice cream maker! Fudgy Chocolate Nut Ice Cream! Perfect for the summer! Love these Retro Recipe Ads.

CHOCOLATE SANDWICH COOKIES with RED, WHITE, & BLUE SPRINKLES: Fourth of July!

I sometimes find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those places. The Farmer's Almanac is no longer just about when to plant and harvest your crops.The site is filled with weather, astronomy, gardening, advice, food tips, and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and re-rolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.

Red White and Blue Trifle: 2 Recipes for Fourth of July

I'm a big fan of Trifle. It's easy and pretty. You can add alcohol or not, but traditional trifles include it. I love a tipsy trifle! I always use a clear bowl.. It's great to see the layers. Here are two Trifle recipes that are delicious and great Fourth of July show stoppers.

The first recipe is and old one (tried and true) from Taste of Home, one of my go-to recipe sites. I love the flavors in this one. Interestingly, it doesn't include cake, but you can always add a layer of pound cake or angel cake if you want to be more traditional. Trifles are so flexible.

You can decorate the top of either trifle with a flag pattern made of strawberries and blueberries and whipped cream.

The second recipe for Red White and Blue Trifle is adapted from All Recipes. It has the added flavor of white chocolate pudding. For the second recipe, you can make your own pound cake or buy prepared. The original recipe called for a small amount of coconut liqueur in the whipped cream/pudding. If you want to add alcohol, I would add a Tbsp of White Chocolate Liqueur to the whipping cream, instead.

1. RED WHITE AND BLUE TRIFLE 

Ingredients
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract  (or white chocolate liqueur)
1/2 teaspoon almond extract  (or almond liqueur)
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Directions
In large bowl, beat cream cheese, sugar, and extracts until fluffy. Fold in whipped cream.
Place third of  mixture in a 4-qt. bowl.
Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of remaining strawberries and blueberries over cream mixture.
Top with another third of the cream mixture and the remaining berries.
Spread remaining cream mixture on top. Use reserved strawberries and blueberries to make a "flag" on top.

2. Red White and Blue Trifle

Ingredients
3 pounds fresh strawberries, hulled and sliced
1/4 cup white sugar
1 quart heavy cream
1 (3.3 ounce) package instant white chocolate pudding mix
1 (6 ounce) container lemon yogurt
2 (16 ounce) prepared pound cakes, cubed
2 pints fresh blueberries,

Directions 
In bowl, sprinkle strawberries with sugar; stir to distribute sugar. Set aside.
Chill large metal mixing bowl and beaters from electric mixer. Pour cream into chilled mixing bowl, and add white chocolate pudding mix and lemon yogurt. Beat until fluffy with electric mixer set on Medium speed.
Spread layer of pound cake cubes into bottom of a glass 10x15-inch baking dish.
Cover pound cake with layer of strawberries; sprinkle blueberries over strawberries.
Spread thick layer of whipped cream over berries.
Repeat layers several times, ending with layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream
Top trifle with dollops of whipped cream to serve.

CHOCOLATE COCA COLA CAKE for a Retro Fourth of July!

Celebrate July 4 with a Chocolate Cake. Get out your 'Pyrex' dish and bake a Retro Chocolate Coca Cola Cake for the holiday! I've also included a recipe for Chocolate Coca-Cola Icing.

CHOCOLATE COCA-COLA CAKE

Ingredients
2 cups unsifted cake flour
2 cups sugar
2 sticks unsalted butter
2 Tbsp cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla
1/4 tsp salt

Directions
Sift together flour and sugar. Heat to boiling point the butter, cocoa, and Coca-Cola. Add to flour and sugar mixture. Stir to blend. Add buttermilk, soda, eggs, salt, and vanilla. Stir with spoon until well blended. Pour into greased and floured oblong pan (Pyrex dish). Bake at 350 degrees for 30-35 minutes. Batter will be thin. Ice while hot.

COCA-COLA ICING

1/2 cup butter
6 Tbsp Coca-Cola
1 box confectioners' sugar
1 tsp vanilla
2 Tbsp cocoa

Heat to boiling point -- butter, cocoa and Cola-Cola. Add confectioners' sugar and vanilla; stir to blend. Using a fork, make holes in hot cake and pour hot icing over it.

STAR SPANGLED COCOA BUNDT CAKE: Fourth of July!

Happy Fourth of July! We have a lot to celebrate this year! 

I always say you should check out recipes on food product sites that you like, and for me, the Hershey's Kitchens site is a regular stop.

I grew up in Philadelphia. Since my Aunt lived in Harrisburg, Hershey's, being on the way, was a frequent stop. I remember the Hershey Factory tour that took us on catwalks over rooms filled with chocolate vats--without barriers. I always thought you could fall into the vats. Very pre-Willy Wonka. I'm sure my memory is impaired, but it was a child's paradise and fantasy. I know Hershey Park had lots of amusement rides, a roller coaster, possibly a pool or two, but our family never availed ourselves of those 'amusements.' We always went on the educational tour. We did have chocolate, though, at the end, so I'm grateful.

Hershey's always seems so American to me! Patriotic, even. So I'm not surprised that this Hershey's Kitchens' Cocoa Bundt Cake has become of my favorite recipes, and here it is, all dressed up for the Fourth of July. I've adapted the recipe slightly.

Star Spangled Cocoa Bundt Cake

Ingredients

3/4 cup unsalted butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
2 tsp baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup DARK Cocoa

1/2 tsp salt

Powdered sugar

Fresh blueberries and strawberries

Sweetened whipped cream

Directions
Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 

Place cake on serving plate. Sift powdered sugar on top and sides of cake. Top with blueberries, strawberries. Serve with whipped cream.

Chocolate Gingersnaps: Gingersnap Day

Today is National Gingersnap Day! I love Gingersnaps--or Ginger Snaps, as some spell it! Although they're usually associated with the holidays, they're fabulous all year round. They're also a very versatile cookie, and I often crush them up, add a bit of melted butter, and use them as a crust for various pies, especially chocolate silk pie. If you end up making these gingersnaps bigger, you can also use them for the cookies in a Chocolate Ice Cream Sandwich! And, since Fourth of July is this weekend, you might want to do just that!

So here's a great easy Chocolate Gingersnap Cookie Recipe (adapted from Taste of Home Comfort Food Diet Cookbook via About.com Home Cooking) that uses both fresh and ground ginger and cocoa and chopped dark chocolate! How can you go wrong?

Tip: If you haven't used these dried spices since the holidays, you might want to check their freshness. They do have a shelf-life, and it would be sad to ruin these delicious cookies with 'stale' ingredients.

CHOCOLATE GINGERSNAPS

Ingredients
1/2 cup packed dark brown sugar
1/2 cup sweet butter
1/4 cup molasses
1 Tbsp water
2 tsp minced fresh ginger
1-1/2 cups flour
1 Tbsp Dark cocoa
1-1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
7 ounces high quality dark chocolate, chopped
1/4 cup sugar

Directions
In large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, water and minced fresh ginger.
Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves. Gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on greased (or parchment-lined) baking sheets.
Bake cookies at 350 F. for 10 to 12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.

Tollhouse Stars & Stripes Cookies: Fourth of July

From the Nestle Toll House Kitchens comes this recipe and photo for Toll House Stars and Stripes Cookies. How can you go wrong with a Chocolate Chip Cookie, America's Favorite Cookie? Perfect for the Fourth of July!

These cookies are great to make with kids. The fact that this recipe uses refrigerated cookie bar dough makes these cookies quick and easy. You can always make your own chocolate chip cookie dough. I have star cookie cutters.. well... I have a lot of cookie cutters. This recipe decorating technique should give you lots of 'food for thought' for other celebrations.

TOLLHOUSE STARS & STRIPES COOKIES

Ingredients
1 pkg (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 pkg (8 oz.) light cream cheese (Neufchâtel), at room temperature
1/3 cup granulated sugar
24 fresh, medium strawberries, sliced
3/4 cup fresh blueberries
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions
1. PREHEAT oven to 350º F.
2. ROLL cookie dough to 1/4-inch thickness between two pieces of wax paper. Remove top piece of paper. Cut cookie dough into stars with 3-inch star cookie cutter. Transfer cookies to ungreased baking sheet(s). (If stars are too hard to remove from wax paper, refrigerate rolled dough for 10 minutes.) Roll remaining dough to 1/4-inch thickness; cut out additional stars.
3. BAKE for 10 to 12 minutes or until light golden brown. While hot, reshape and pat edges of each star back into shape with knife. Cool on baking sheet(s) for 2 minutes; remove to wire rack(s) to cool completely.
4. BEAT cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward. Place 5 to 6 blueberries in center of each cookie. Top each cookie with morsels.

Photo: Nestle Kitchens

CHOCOLATE CHIP BUTTERMILK WAFFLES: National Waffle Iron Day!

Today is National Waffle Iron Day. I have several older waffle irons gleaned from my mother, my mother-in-law, and ones from the Flea Market. My waffle irons (makers) don't come out as often as they should, but when they do, I always wonder why I don't make waffles more often. Maybe time for a new one? The new waffle makers are so much easier to clean.

For today's Waffle Iron Holiday, I'm making Chocolate Chip Buttermilk Waffles with Chocolate Maple Syrup! 

CHOCOLATE CHIP BUTTERMILK WAFFLES

Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
2 eggs, beaten
2 cups buttermilk
1 tsp pure vanilla extract
4 Tbsp unsalted butter, melted
3/4 cup mini dark chocolate chips
Chocolate Maple Syrup (see recipe below)

Directions
Preheat waffle maker.
In large mixing bowl, whisk together flour, baking powder, salt, sugar, and baking soda.
In smaller bowl, whisk together eggs, buttermilk, vanilla, and butter until well combined.
Pour wet mixture into dry mixture, fold in chocolate chips and stir with wooden spoon until just combined.
Grease waffle maker and pour batter into preheated prepared waffle iron.
Cook until steaming stops and waffles are crisp and golden, about 3 minutes (time depends on waffle maker).
Top with Chocolate Maple Syrup! 

CHOCOLATE MAPLE SYRUP

Ingredients
1-1/2 cups pure maple syrup
4 Tbsp unsweetened DARK cocoa powder
1/4 cup sweet butter, chopped
Pinch of salt

Directions
Heat maple syrup in small sturdy saucepan over moderate heat until hot.
Whisk in cocoa powder, butter, and pinch of salt. Turn down to simmer and whisk for a minute.
Serve syrup warm.
Syrup keeps, covered and chilled, 1 week