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!

TRIPLE CHOCOLATE CAKE: International Chocolate Day

Today is International Chocolate Day. There are actually many Chocolate Days throughout the year, and, of course, every day is Chocolate Day at DyingforChocolate.com. So to celebrate, you can take a spin back over the past years of daily chocolate recipes on this site, or you can make this Triple Chocolate Cake recipe from Tommy Bahama Restaurant & Bar. 

Triple Chocolate Cake

Ingredients
6 oz E. Guittard Cocoa Rouge cocoa powder
24 fl oz water
1 lb and 12 oz all-purpose flour
1 Tbsp iodized salt
2 1/2 Tbsp baking soda
2 1/2 lbs sugar
24 fl oz buttermilk
18 fl oz vegetable oil
7 whole eggs
1 Tbsp and 1-1/2 tsp pure vanilla extract
Chocolate Ganache Frosting (see recipe below)
Chocolate Whipped Cream (see recipe below)

Directions: 
Bring water to boil, turn off heat, add cocoa powder, and stir until thick. Set aside to cool.
Mix dry ingredients in mixer with whip attachment on low-medium speed for 3 minutes. Mix all liquids at once, except the chocolate mixture, with the remaining dry ingredients for 2 minutes at medium speed. Scrape well. Add chocolate mixture and mix for about 1 minute on medium speed. Set the batter aside for 1 hour.
Preheat oven to 325°F. Grease two 10” cake pans. Cut two circles, approximately 10” in diameter, out of parchment paper. Place them into greased pans. Spray parchment circles evenly with cooking spray. Pour half batter into each of the two pans.
Bake for 1 hour. (Insert toothpick into each cake after 1 hour; if comes out clean, cakes are done.) Cool cakes on wire rack.

CHOCOLATE GANACHE FROSTING

Ingredients: 
4.8 oz E. Guittard 61% Lever du Soleil semisweet chocolate wafers
28.8 oz powdered sugar
19.2 oz sour cream
19.2 oz butter, cubed
9.6 oz E. Guittard Oban unsweetened chocolate wafers

Directions: 
In double boiler, melt chocolate at 110-112°F until there are no lumps.
Slowly add butter.
In small mixer with whip attachment, add all of powdered sugar and sour cream at once. Whip on high speed until incorporated for about 2 minutes.
Add chocolate mixture to sour cream mixture and whip until the color turns light brown (like the color of milk chocolate) for about 3-4 minutes.
Refrigerate frosting for 20-30 minutes while cutting layers of cake so it firms up.
The temperature of the frosting should remain around 60°F while building the cakes.

CAKE ASSEMBLY 

Ingredients:
2 chocolate cakes, each sliced into two layers ¾” thick (for four total layers), top and sides trimmed 60 oz Chocolate Ganache frosting
3 cups chocolate cake crumbs

Directions: 
Take cooled cakes out of the pans. Invert them on cutting board, with the tops facing up.
With cake cutter, slice each cake into two layers, each 3/4” thick. Be very gentle when handling, as the cakes are very moist.
Trim all layers until they are same size.
Place all cake trimmings in food processor and pulse until coarse. Place the cake crumbs on a sheet pan and put into an oven to dry out. Reserve for later.
Evenly spread 12 oz of frosting across the top side of the bottom layer.
Repeat previous step with each remaining cake layers, stacking them as you go.
Evenly spread 12 oz of frosting over sides. Make sure frosting is smooth all over.
Remove dried-out cake crumbs from oven and sprinkle over top and sides.
Place entire cake in refrigerator.

CHOCOLATE WHIPPED CREAM

Ingredients
1 quart heavy cream
2 Tbsp E. Guittard Cocoa Rouge cocoa powder
8 oz Swiss Chalet white chocolate mousse powder

Directions
Whisk all ingredients in mixing bowl.
Transfer mixture to mixer with whip attachment and whip until cream has stiff peaks.

PLATING
Instructions: Cut cake into 8 large pieces.

***

Thanks to Tommy Bahama for this recipe!

QUIRKY CHOCOLATE MILKSHAKES: National Chocolate Milkshake Day!

Today is National Chocolate Milkshake Day. Here are several quirky chocolate milkshake recipes.

The easiest way to celebrate Chocolate Milkshake Day is to mix a little Milk with Chocolate Ice Cream and Chocolate Syrup and put it in the blender. Or you can mix Milk with Vanilla Ice cream and Chocolate syrup and blend. Measurements are up to you, but I have a few quasi-measurements below for Special Chocolate Milkshakes. 

If you're absolutely Dying for Chocolate, use 1 cup chocolate ice cream, 1/4 cup chocolate syrup, and 1/2 cup chocolate milk. Mix in Blender.

A Chocolate Malted Milkshake is a variation on your traditional chocolate milkshake. Add a Tbsp of malted milk powder to milk, chocolate syrup, and chocolate ice cream, and blend.

Like bananas? Make a Chocolate Banana Milk Shake: 1 cup milk, 1 scoop banana ice-cream, 1 scoop chocolate ice cream, 1/2 ripened banana, and some chocolate syrup, and blend.

It's still summer, kind of, where I live, so try this S'mores Chocolate Milkshake:. marshmallows, dark chocolate ice cream, milk, marshmallow flour, milk chocolate squares, chocolate chip cookies. Blend. 

If you really want to be daring, celebrate with a Chocolate Peanut Butter Milkshake. Blend 1 cup creamy peanut butter, 1/2 cup chocolate syrup, 1/4 cup milk, 12 cubes ice. Blend until smooth. (Ice cubes instead of ice-cream).

And, something for the adults: 

Boozy Chocolate Milkshake: 2 vanilla beans, 1 cup bourbon, 3 cups vanilla ice cream, 1 Tbsp cocoa, 3 Tbsp Malted milk powder, 1 ounce Kahlua. Blend.

Bailey's Milkshake: Chocolate ice Cream, Bailey's Irish cream, chocolate liqueur. Add a cup of ice. Add 3-4 cups chocolate ice cream, along with cup of ice, chocolate liqueur, and Bailey's Irish cream. Blend on high. Top with whipped cream..(but only if you want to)

Hot Cross Bun Day: Chocolate Orange Hot Cross Buns

Who says Hot Cross Buns are only for Easter? Why wait? Well, today is National Hot Cross Bun Day, but I'll probably wait until the weekend to make these. These Chocolate Orange Hot Cross Buns are a great addition to any brunch! 

A few years ago Jo Pratt posted this recipe for Chocolate Orange Hot Cross Buns on  Mailonline.  I've converted the measurements from the U.K. to the U.S. If you want to check out the original recipe with UK measurements, go HERE. Makes 12 buns. If you want to make hot cross buns and add chocolate without making a chocolate bun, you can make regular hot cross buns and add chocolate chips instead of raisins. But give this one a try.

CHOCOLATE ORANGE HOT CROSS BUNS

Ingredients
1/2 cup milk
4 Tbsp superfine sugar (castor sugar)
5 Tbsp unsalted butter
3 1/2 cups white flour
4 tsp dark cocoa powder
1 tsp mixed spice  (combo of allspice, cinnamon, clove, coriander, ginger and nutmeg)
1 tsp salt
2 1/2 Tbsp chopped mixed peel (candied citrus peel)*
Finely grated zest of 1 orange
1 3/4 fast action dried yeast
1/2 cup or 4 ounces dark chocolate, chopped, or chocolate chips
1 egg, beaten
Flour for dusting

For the Crosses and Glaze
1/4 cup white flour
1 Tbsp sunflower oil
2-3 Tbsp water
2 Tbsp orange juice
2 Tbsp caster sugar

Directions
Place milk in saucepan over low heat. Just before it boils, remove from heat and stir in sugar and butter, until dissolved. Add 1/4 cold water and leave to cool down until you can comfortably hold your finger in it for a few seconds.

Sift together flour, cocoa, mixed spice (if you're using it), and salt in large bowl and stir in mixed peel, orange zest, and yeast. Make a well in center and pour in warm milk mixture and beaten egg. Mix together until you have a sticky dough. Add chocolate chips or chopped chocolate, and knead on a floured surface for 8-10 minutes until smooth and elastic.

Place dough in large, lightly oiled bowl, cover with damp tea towel and leave to rise in  warm place for about 1 hour, or until doubled in volume. Punch dough and knead for a couple of minutes. Divide into 12 pieces and shape into buns.

Place on greased baking sheets, leaving enough space between each for rising. Cover with tea towel and leave to rise again until doubled in size – about 30 minutes. Preheat oven to 400 F.

For glaze, mix flour and oil with 2-3 Tbsp water until smooth.

Lightly cut cross in center of each of buns with knife to mark out your crosses. Using piping bag (or  plastic bag with corner snipped off), pipe on crosses. Cook buns for 15-18 minutes until golden and sound hollow when tapped underneath.

Place orange juice and sugar in small pan, and gently heat until sugar dissolves. As soon as  buns are out of oven, brush with glaze and leave to cool slightly on wire rack before serving warm.

Cartoon of the Day: The Pantry

Oh yes! 

 

TV DINNER BUTTERMILK BROWNIES: National TV Dinner Day!

Today is National TV Dinner Day. When I was growing up, the idea of eating in front of a TV was a totally foreign concept for my family. We weren't allowed to have TV dinners for so many reasons.  I saw them advertised on TV and in the magazines, but dinner was a sacred time for our family. We ate promptly at 5:30. (I learned later that that was really early for dinner.) From 5:30-6:00 no one answered the phone (landline!); everyone was at the table. My mother insisted that my father, a pediatrician, call his 'exchange' and sign out for the half hour. It was 'family' time, a time to discuss the day, to relate to each other. 

Also, the concept of using frozen ingredients was alien to my Mother. My mother shopped daily for fresh meat, fish, and bread. I know we had a freezer in the utility room when I was little and in the garage later, but that was for meat or fish she might need in an emergency. So there were absolutely no TV Dinners at our house.

Even if TV dinners had been allowed at our home, I would have been the only one who wanted to eat dinner off a tray in front of the TV. My father might have wanted to watch Westerns or Cop shows, but they weren't on at 5:30. My sister would have loved to bring a book to the table, but that, too, was banned. It was family time -- time to talk about the highlights and problems of the day.

But today is National TV Dinner Day, so I thought I'd post a bit of history. Swanson TV Dinners were introduced in the U.S. in 1953. Seven years later, the company stopped calling them TV dinners because they didn't want to discourage people from eating their meals anytime. The generic title TV Dinners, though, did not disappear.

The original TV dinners were on foil trays with foil wrapping and little sections delineated in the tray for different foods. You just heated the entire tray in the oven. O.K. you're saying why not the microwave? Because there weren't any microwaves at that time. The TV dinner --heat and serve-- was new and innovative.

According to Wikipedia, the first Swanson-brand TV Dinner produced in the United States was a Thanksgiving meal of turkey, cornbread dressing, frozen peas and sweet potatoes packaged in a tray like those used at the time for airline food service. The trays proved to be useful: the entire dinner could be removed from the outer packaging as a unit; the aluminum tray could be heated directly in the oven without any extra dishes; and one could eat the meal directly from the same tray. The product was cooked for 25 minutes at 425°F and fit nicely on a TV tray table. The original TV Dinner sold for 98 cents, and had a production estimate of 5,000 dinners for the first year. Swanson far exceeded its expectations, and ended up selling more than 10 million of these dinners in the first year of production. 

FYI: The early TV dinners did not have dessert, but that changed in 1960 and sometimes there was an Apple Brown Betty, chocolate pudding, or a brownie.

Other brands followed suit, but not for awhile. There were Swanson TV Dinners and Bird's Eye TV Dinners. Now, of course, we have lots of prepared meals that can be nuked in the microwave or baked in the oven. It's all about convenience. On the commercial side, Marie Callendar, Claim Jumpers, Banquet, Stouffers, Heatlhy Choice, Lean Cuisine and Hungry Man (Swansons) sell full dinners, but I've never tried them. It's just not the same. There was something so futuristic about the TV Dinner in the tiny foil tray that intrigued me.

This recipe for TV Dinner Buttermilk Brownies is reminiscent of the TV Dinner Brownie on the tray. These Brownies are cake-like with icing, so they might not be my brownie of choice, but they're tasty. Here's a Blast from the Past!

TV DINNER BUTTERMILK BROWNIES

 Ingredients
1 cup unsalted butter
1/4 cup unsweetened DARK cocoa
1 cup water
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract

Frosting
1/2 cup butter or margarine
1/4 cup unsweetened DARK cocoa
1/4 cup buttermilk
1 pound confectioners' sugar
1 teaspoon vanilla extract
Pinch of salt

Directions
In saucepan, bring butter, cocoa, and water to a boil. Cool.
In large mixing bowl, combine sugar, flour, and salt.
Pour cocoa mixture over dry ingredients; mix well.
Combine buttermilk and baking soda; add to batter along with eggs, vanilla.
Mix until well combined.
Pour into greased 15 x 10 x1 greased and floured baking pan.
Bake at 350 for 20 minutes.
Frosting: Melt butter, cocoa and buttermilk in a saucepan. Stir in sugar, vanilla and salt. Spread over warm brownies.

TEDDY BEAR COOKIES: National Teddy Bear Day!

I love Teddy Bear Day - a holiday not to be confused with Teddy Bear's Picnic Day, another special day I celebrate, usually with scones. But for Teddy Bear Day, here's a wonderful recipe for Teddy Bear Cookies from Land O Lakes. I always check out food product sites for great recipes. I especially like Butter recipes, and this recipe features Land O Lakes Butter. The original recipe also mentions Land O Lakes Eggs, but they're not available in my area. So any good egg will do. Substitute other things as you see fit. I've made a few suggestions. Aren't these Teddy Bear Cookies adorable? And so easy.

Teddy Bear Cookies

Ingredients

1 cup sugar  (see below under chocolate)
3/4 cup Land O Lakes® Butter, softened (I use unsalted butter)
1  large Land O Lakes® Egg
2 teaspoons pures vanilla 
2 1/4 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 (1-ounce) squares unsweetened baking chocolate, melted (I use good dark chocolate and reduce the sugar)

Directions 

Heat oven to 375°F. S

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed. 

Divide dough in half. Place half of dough into another bowl; stir in chocolate until well mixed. 

Shape each teddy bear using either vanilla or chocolate dough or a combination for two-toned teddy bears. Shape 1 large (1-inch) ball for body. Place onto ungreased cookie sheet; flatten slightly. Shape 1 medium (3/4-inch) ball for head, 4 small (1/2-inch) balls for arms and legs, 2 smaller balls for ears. Attach head, arms, legs and ears by overlapping slightly onto body. Add small balls for eyes, nose, and mouth. Use fork to make claws on paws. 

Bake 7-8 minutes or until body is set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

DARK CHOCOLATE CHERRY GANACHE BARS

Here's one of my favorite recipes that combines Chocolate and Cherries! These Dark Chocolate Cherry Ganache Bars are perfect anytime. This easy recipe is adapted slightly from Melissa Clark at the New York Times. Her recipes are always perfect! I use Bonne Maman Cherry Preserves. I like the slightly tangy flavor.

DARK CHOCOLATE CHERRY GANACHE BARS

Ingredients
1 1/2 cups all-purpose flour
3/4  cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 tsp fine sea salt
12 Tbsp cold unsalted butter
1 tsp pure vanilla extract
2 Tbsp cherry jam (whichever you like--I prefer Bonne Maman Dark Cherry Preserves)
12 ounces dark chocolate (60 percent or higher), chopped
2/3 cup heavy cream
3 Tbsp Kirsch
1/2 tsp fleur de sel, for sprinkling

Directions
In food processor, pulse together the flour, sugar, cocoa powder, and fine sea salt. Pulse in butter and vanilla until mixture just comes together into a smooth mass.
Line 8-inch square baking pan with parchment or wax paper. Press dough into pan. Prick all over with fork. Chill for at least 20 minutes and up to 3 days.
Heat oven to 325 degrees. Bake shortbread until firm to  touch and just beginning to pull away from sides, 35 to 40 minutes. Cool in  pan for 20 minutes on wire rack.
Brush jam over shortbread’s surface and let cool thoroughly.
Place chocolate in heatproof bowl. In saucepan, bring the cream to a simmer. Pour over chocolate and whisk until smooth. Whisk in Kirsch. Spread over shortbread. Sprinkle fleur de sel on top.
Cool to room temperature; cover and chill until firm. Slice and serve.

COFFEE ICE CREAM PIE: National Ice Cream Pie Day!

Warm where you are today? Here's an easy (20 minutes to make - and then freeze) no-bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. This recipe is adapted  slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!

COFFEE ICE CREAM PIE

Ingredients
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut  (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)

Filling 
1 quart coffee ice cream, slightly softened

Topping 
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired

Directions
In medium bowl, mix crushed chocolate wafers, butter, coconut, and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving. 

Vanilla Macadamia Nutty Fudge: National Macadamia Day!

Yesterday was National Macadamia Day, and it's not too late to post this! If you like fudge, you'll want to make this great Vanilla Macadamia Nutty Fudge to celebrate! 

This recipe comes from the Nestle Toll House site, but I've adapted it using Guittard White Chocolate. If you don't have Guittard, make sure your chocolate is 'real' white chocolate and not the fake stuff!

Vanilla Macadamia Nutty Fudge

Ingredients
Unsalted Butter
2 1/2 cups sugar
2/3 cup unsweetened coconut milk
1/2 cup unsalted butter
2 cups White Chocolate chips or 2 cups chopped white chocolate
1 jar (7 oz) marshmallow crème
3/4 cup macadamia nuts, chopped (must be fresh)*
1 tsp pure vanilla
1/4 tsp coconut extract

Directions

LINE 9-inch-square baking pan with foil, extending foil over edges of pan. Grease foil with butter. Butter sides of 3-quart heavy-duty saucepan.

COMBINE sugar, coconut milk and 1/2 cup butter in prepared saucepan. Cook over medium heat, stirring frequently, until mixture boils. Clip candy thermometer to side of pan, making sure bottom of thermometer doesn't touch bottom of pan. Reduce heat to medium-low. Continue boiling at moderate, steady rate without stirring, until thermometer registers 238° F, softball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Remove from heat.

STIR in white chocolate until melted and smooth. Stir in marshmallow crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.

LIFT from pan; remove foil. Cut into 48 pieces. Store tightly covered.

CHEWY CHOCOLATE COOKIES: Retro Ad with Recipe

I always say you can never have too many cookie recipes, so here's one more for your file: Hershey's Easy-Does-It Recipe #6 for Chewy Chocolate Cookies (1983). This recipe calls for either butter or margarine, but please use butter. The cookies will taste so much better! 

Chocolate Coconut Snowballs: International Coconut Day!

Snowballs in Summer? Yes, if they're made with chocolate and coconut. These No Bake Chocolate Coconut Snowballs are perfect for International  Coconut Day! They are actually wonderful, easy to make truffles. The flavor of your Chocolate Coconut Snowballs will depend on the quality of your ingredients. Use the best!

Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil in food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt, and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

NO-LABOR LABOR DAY CHOCOLATE PUDDING CAKE

I saw this Labor Day recipe in the Portland Monthly a few years ago. I've posted variations on Chocolate Pudding Cake before, but this is a slightly different recipe, and, as you know from reading this blog, I can never have too many chocolate recipes. 

This is a great No-Labor Labor Day Dessert. Decadent and delicious. It's also a great chemistry lesson for the kids -- dry ingredients, water, oven .. and a molten treat! You probably have all the ingredients in your pantry and frig. Serve with whipped cream, ice cream, and/or fruit and nuts.

NO-LABOR LABOR DAY CHOCOLATE PUDDING CAKE

Ingredients
1 cup flour (sifting optional)
3/4 cup sugar
2 Tbsp unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 egg
2 Tbsp oil (vegetable or corn oil are fine)
1 tsp vanilla
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp unsweetened cocoa
1 1/4 - 1 1/2 cups boiling water

Directions
Sift dry ingredients together. Mix milk, egg, and oil together in a large bowl. Add dry ingredients to wet ingredients in big bowl. Stir until smooth. Add vanilla to bowl. Pour mixture into baking dish (1 1/2 - 2 quart casserole dish). Mix together additional dry ingredients (brown and white sugars and cocoa) and pour on top of everything already in baking dish. Pour boiling water on top of whole concoction. (No stirring!) Bake at 350 degrees F. for about 45-50 minutes.

EASY S'MORES TRAIL MIX: National Trail Mix Day!

Going on a hike today? Tomorrow for the Labor Day Holiday! Well, today is National Trail Mix Day, and you'll want to whip up a batch of S'mores Trail Mix to celebrate. S'mores Trail Mix is great for the Trail, an Afterschool Snack, or a Lunch Box Treat.

You can get Teddy Grahams, bear shaped graham cracker snacks, come in chocolate flavor, but the regular honey grahams cereal work best for a contrast of tastes and will make your trail mix more 'S'mores' tasting. Of course, use what you have, and there are several natural graham cereals that are the perfect size. 

S'mores Trail Mix

Ingredients
15 ounces Golden Grahams cereal (Teddy Graham cereal or a natural Graham Cereal)
16 ounces miniature marshmallows
12 ounces chocolate chips

Directions:
Empty all ingredients into a LARGE bowl or bag and mix.

Happy Trail Mix Day! Enjoy!

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Perfect for Labor Day Weekend! Even if you're not out camping and toasting marshmallows by the fire or making s'mores,  you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  As always, use the ingredients (chocolate!) you like best. 

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

RED WINE BROWNIES: National Red Wine Day!

You can drink a glass of red wine today to celebrate National Red Wine Day, but why not accompany that Merlot or Cabernet with these fabulous Red Wine Brownies? 

I've posted lots of wine and port and liqueur brownies, but here's another. You can never have too many Brownie Recipes! And, you can always make Brownies from Scratch and add the red wine. Here's a link to a recipe for Merlot Brownies from scratch, but if you don't have the time or the ingredients, here's a great easy recipe using a brownie mix:

Red Wine Brownies

Ingredients
1 box Ghirardelli dark chocolate Brownie Mix
1/4 cup bold Red Wine
1/3 cup vegetable oil
1 egg

Directions
Preheat oven to 325 degrees.
Grease 8″ x 8″ baking dish.
In large bowl, combine wine, oil, and egg. Mix well. Stir in brownie mix.
Spread batter in prepared pan.
Bake for 45 minutes. Cool completely.
Serve with red wine.

King Louie's Banana Boat: Banana Lovers Day

Today is National Banana Lovers Day, and who doesn't love bananas? Well, my grandmother, but that's another story. She never saw one before coming to this country, and she never ate one in her life. 

Anyway, The weather here looks like it will be warm and beautiful for Labor Day, so I thought I'd post this fun recipe for King Louie's Banana Boats from one of my 'Theme" Cookbooks: Cooking with Mickey and Friends by Pat Baird. You'll "go ape" over these. Perfect for the Barbecue -- or oven. They're fun to make with the kids.

Since we barbecue all year round, I often make these on the grill, but you can just as easily follow the directions and make them in the toaster oven.

And, as Mickey reminds us, Bananas are a good source of potassium and carbohydrates. Use a good dark chocolate (broken up) or high quality dark chocolate chips, and you're adding antioxidants. You can make your own marshmallows, too, or not :-) You'll love King Louie's Banana Boats. You'll want to make more than one!

Homemade Dog Biscuits: National Dog Day!

Today is National Dog Day, so in celebration I'm posting a recipe for Homemade Dog Biscuits. This particular recipe is also good for fighting plaque build up. And, needless to say there is no chocolate in these biscuits. Chocolate is dangerous for dogs, often life-threatening.

HOMEMADE DOG BISCUITS

Ingredients
3/4 cup powdered skim milk
1/2 cup stone ground cornmeal
1/4 cup bulghur wheat
1-1/4 cups whole wheat flour
1 chicken bouillon cube
1-12/ cups boiling water
1 cup quick cooking rolled oats
1 egg, beaten

Directions
In mixing bowl, combine powdered skim milk, cornmeal, bulghur wheat, and flour. Set aside
In large mixing bowl, dissolve bouillon cube in boiling water. Add rolled oats and let stad about 5 minutes. Stir in beaten egg.
Slowly stir in dry ingredients, half cup at a time, until well blended. Blend last few cups with hands.
Divide dough into 2 balls.
Knead each dough ball on floured surface (5 minutes)
With rolling pin, roll dough between 1/4" to 1/2" thickness
Cut with Bone shaped Biscuit Cutter (or another cookie cutter) and put on baking sheet lined with foil.
Bake 50 minutes at 325.
Turn of oven and let biscuits cool for several hours or overnight, in the oven.
Store at room temperature in container with lose-fitting lid. 

BANANA SPLIT DAY: Banana Split with Dark Chocolate Sauce

Today is National Banana Split Day, and everyone knows a good banana split needs a great Hot Dark Chocolate Sauce. Following is a delicious recipe for an easy Dark Chocolate Sauce.

The Birth of the Banana Split like so many food creations does not have a clear invention history. Latrobe, PA claims that the banana split was invented by Dr. David Strickler, who in 1904 was a 23 year-old working at Tassell Pharmacy. This sundae originally cost 10 cents, twice the cost of other sundaes. Dave Strickler became a pharmacist and optician, and purchased the pharmacy which was renamed "Stricklers." His Banana Splits were a big hit with the students from nearby Saint Vincent College and the word spread. According to his daughter, her dad "was always the great experimenter" and he even originated the first banana split dish: "There were no dishes for such a concoction, so he drew up his own" and a company in nearby Grapeville produced it.

The Banana Split was also showcased at the Boston convention of the National Association of Retail Druggists in 1905. Stinson Thomas, chief dispenser at Butler's Department Store in Boston promoted the banana split there. According to an article about the convention in The Soda Fountain magazine, "among all the beverages dispensed here, none was more novel with the ladies than the banana split." The magazine also quotes Mr. Thomas: "My trade here is always looking for something new and so, one day it occurred to me that I might prepare a popular fountain beverage with a banana. I sent my boy out to buy half a dozen bananas, and when he returned I cut off the ends of a banana, split it open, put a portion of ice cream on top and a spoonful of crushed strawberries. It certainly looked swell and I believed that the public would like it." As with most new creations though, there was some trial and error. "At first we left the peel on the banana in the plate, but some time ago we began removing it altogether. We found that the ladies preferred to have the peel removed."

So you decide which of the stories is true! In the meantime, be sure and make or eat a Banana Split today!

Banana Split

"Split" Bananas (with peel on) lengthwise.
Mix sugar and cinnamon and sprinkle on the cut sides of bananas. Let sit for several minutes.
Grill bananas cut side down on direct heat for 2 minutes. Turn (with tongs) and cook 5 more minutes. Remove skins.
Put bananas in bowl.
Add vanilla ice cream.  
Pour Hot Dark Chocolate Sauce over.
Sprinkle with nuts and add whipped cream--with a cherry on top?

Hot Dark Chocolate Sauce

Ingredients
1/3 cup heavy whipping cream
2 Tbsp unsalted butter at room temperature
8 ounces Dark chocolate -65-75% cacao, chopped
2 Tbsp superfine sugar
1/8 cup Kahlua
1/2 tsp vanilla extract

Directions
Heat cream in small saucepan until almost boiling.
Add butter and sugar. Stir to combine.
Remove from heat and pour over chocolate.
Whisk until melted and combined.
Add Kahlua and vanilla. Stir until cool to touch.
Cover with plastic wrap and set aside or refrigerate.

CHOCOLATE PEACH PIE: National Peach Pie Day

The other day was National Eat a Peach Day, this month is Peach Month, but today is National Peach Pie Day. Lucky for me there are all kinds of fresh peaches at the Farmers Market.

So today in honor of the holiday, I'm making a Chocolate Peach Pie. I've found that adding chocolate to the peach filling is way too sweet and gooey, so I'm keeping it simple. The chocolate in the following recipe is a traditional chocolate cookie crust made with chocolate wafers. The peach filling is also simple, but feel free to substitute your favorite peach pie filling.

Since peaches are in season, and there are so many different varieties to choose from, I'll be able to make a fabulous pie! This peach pie is best served chilled, but there are plenty of other recipes out there for a warm peach pie, if you prefer.

CHOCOLATE PEACH PIE

CHOCOLATE CRUST

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

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

FRESH PEACH FILLING

Ingredients
1 cup sugar
3 Tbsp cornstarch
Peeled Fresh Peach halves (pitted)
1/2 pint heavy cream

Directions
Mix sugar and cornstarch.
Cover inside of chocolate cookie crust with 3/4 of mixture. Go out to sides
Arrange peeled peach halves around outside edge (insides of peaches up).
Fill in with other peaches until full.
Sprinkle rest of mixture over peaches.
Put cream inside each peach center.
Bake at 325 for about 30-40 minutes.
Chill and serve.

CHOCOLATE ALMOND SPONGE CAKE: Gluten free for National Sponge Cake Day

Today is National Sponge Cake Day, and you know what that means -- Chocolate Sponge Cake. I have several recipes for Chocolate Sponge Cake that I post for Passover, but this Chocolate Sponge Cake is fabulous all year round. It's made with almond flour.

Want to dress it up? Add some whipped cream and fresh berries, cut it in half and fill with a light chocolate buttercream, or cut it up and put it in a trifle. Easy to make and delicious.

A few hints. Fresh Almond flour is readily available where I live and online, but you can always grind your own. Use a hand grinder (a clean coffee grinder) or blender --not a food processor which could result in oil rather than flour. I've used a blender, and just did this in smaller increments, about 1/2 cup at a time. Almond and chocolate go very well together. Try using different types of chocolate to achieve the flavor you like best. Enjoy!

Because there are so many eggs to separate in this recipe, I use the 'egg trick.' Break all eggs into bowl (yes yolks and whites). Then take an empty water bottle and place the neck near a yolk and squeeze the water bottle. The yolk pops up into the bottle. Then place the water bottle over another bowl and release. So cool! Try with one egg first, just to master this simple task!

CHOCOLATE ALMOND SPONGE CAKE

Ingredients
7 ounces dark chocolate (60-75% cacao), chopped
10 eggs, separated
3/4 cup white sugar
2 cups ground almonds

Almond Flour

Directions
Melt chocolate in top of double boiler or saucepan over another saucepan of simmering water. Set aside.
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and ground almonds.
Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
Spoon batter into ungreased 10 inch Bundt pan or tall springform pan.
Bake at 350 for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

CHOCOLATE PECAN TORTE: National Pecan Torte Day

Today is National Pecan Torte Day.  I've posted many chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp pure vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

SPUMONI DAY: Spumoni Ice Cream Cake

Today is National Spumoni Day! Spumoni, not to be confused with zamboni, is a multicolored Italian ice cream. When I was growing up, it was usually a flavorless ice cream served in Italian restaurants at the end of a meal. It wasn't until I visited Italian friends that I tasted really good Spumoni.

By definition, Spumoni is a special Italian dessert made of layers of ice cream, whipped cream, candied fruit, and nuts. Each layer contains different flavors and ingredients. In traditional dessert kitchens, spumoni is often made of three layers of flavor: chocolate, pistachio, and cherry. Each layer of Spumoni ice cream may include more than flavored ice cream. The chocolate layer, for example, may include chocolate shavings or chunks. Sometimes the chocolate layer has crushed hazelnuts inside. Not only does the hazelnut add a lovely flavor to the chocolate, but it also compliments the pistachio layer. The pistachio layer, of course, almost always includes crushed pistachio nuts. Finally, the fruit layer of spumoni is usually made with candied fruit. The cherry layer is the most traditional fruit component to the dessert.

 

Not surprisingly Ben & Jerry's has a recipe for Spumoni Ice Cream Cake. It's so easy and delicious. I've added cherries and hazelnuts.

SPUMONI ICE CREAM CAKE

Ingredients
1 pint Ben & Jerry’s Cherry Garcia
1 pint Ben & Jerry’s Pistachio Pistachio
1 pint Ben & Jerry’s Chocolate Fudge Brownie
4 large brownies (homemade or store bought)

Toppings: Chocolate *Ganache
1 cup (8 oz) chocolate chips and 1 cup heavy cream
Cookie Crumbs – 4 chocolate sandwich cookies, crushed
Maraschino Cherries
Chopped Hazelnuts

Directions
In a silicone or metal baking pan/pie plate place a layer of brownies and push down firmly to make a thin layer of crust. Soften 1 pint of ice cream so it is soft enough to spread. Spread over crust and place in the freezer for 10-15 minutes, or until it's firm.
While that’s in the freezer, pull out another pint of ice cream to soften. Repeat step 2 for the remaining flavors until you have all three layers spread in the pan. Add either cookie crumbs or ganache as a topping, and return the cake to the freezer for at least 15 minutes.
Remove cake from freezer and cut into individual slices to serve. You may need to remove the cake and let it soften before slicing if left in the freezer for 30 minutes or longer. Add chopped hazelnuts and maraschino cherries.

*Chocolate Ganache: Place heat proof (glass or stainless steel) bowl over boiling water. Add 1 cup of cream to heat the cream to a low boil and remove from heat. Slowly add cream to chocolate pieces. Let the ganache cool, but while it’s still liquid use a spoon to drizzle the ganache over the cake. Top with Maraschino Cherries.

Maple Bacon Chocolate Chip Scones: Bacon Lovers Day

Photo: Bacon Today

There are several Bacon Days on the holiday food calendar. Today is Bacon Lovers Day! Here's a tasty way to celebrate. 

This recipe for Maple Bacon Chocolate Chip Scones is adapted from the Bacon Today website. If you're into bacon, you'll want to check out their site for Bacon Recipes, Bacon Shop, Bacon News, and more.

MAPLE BACON CHOCOLATE CHIP SCONES

3 cups flour (plus extra for work area)
1/3 cup white sugar
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter, softened
1 Tbsp maple syrup
3/4 cup chocolate chips (semi-sweet, milk, or dark--or a mix of all)
1/2 cup bacon bits (you can also use candied bacon bits)
1 cup buttermilk or sour milk
*to make sour milk, simply combine 1 Tbsp white vinegar for every cup of milk, then let sit for 15 minutes

Directions
Preheat oven to 425° F.
Combine flour, sugar, cream of tartar, baking soda, and baking power in medium bowl. Add soft butter and cut with pastry blade or by crossing 2 knives. When mixture resembles fine crumbs, add in chocolate chips and bacon bits. Combine until chips and bits are coated in flour mixture.
Add sour milk and maple syrup. Mix well.
Turn mixture onto  floured working surface. Knead dough, adding enough extra flour to make slightly stiff dough. Shape into rectangle, about 3/4 inch thick. Cut dough into squares, then cut each square into triangles.
Place triangles on parchment paper-lined baking sheet and bake for 12-15 minutes, until lightly browned.

CHOCOLATE WALNUT POTATO CAKE: National Potato Day! Retro Ad with Recipe

Today is National Potato Day! You might be asking yourself, "What do potatoes have to do with chocolate?" Well, check out this Retro Advertisement with a recipe for Choco-Walnut Potato Cake. 

Chocolate Potato Cakes are always good. Mashed potatoes make the cake moist. This ad is from Diamond Walnuts, and Diamond Walnuts is still around! Of course, you'll want to have lots of butter and milk (or cream cheese) in your mashed potatoes--no savory mashed potatoes, please! 

Check out another recipe for a Chocolate Mashed Potato Bundt Cake HERE.

CHOCO-WALNUT POTATO CAKE

Ingredients 
1 1/2 cups all-purpose flour
1/2 cup unsweetened DARK cocoa powder
1 tsp baking powder
1/2 tsp salt
4 ounces dark chocolate, chopped
1/2 cup sweet butter
1 1/2 cups sugar
2 eggs, room temperature
3/4 cup mashed potatoes
1/3 cup milk, room temperature
3/4 cup walnuts, chopped

Directions 
Preheat oven to 350 degrees F.
Grease and flour two 8-inch round cake pans.
Sift together flour, cocoa powder, baking powder, and salt; set aside.
Melt dark chocolate in microwave, stirring every 15 seconds, until smooth (or melt in top of double boiler)
Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
Beat butter and sugar with electric mixer in large bowl until light and fluffy.
Add room temperature eggs one at a time, allowing each egg to blend into butter mixture before adding next.
Mix in mashed potatoes and melted chocolate.
Pour in flour mixture alternately with milk, mixing until just incorporated.
Fold in walnuts, disperse evenly.
Pour batter into buttered and floured pans, smoothing surface if needed.
Bake in preheated oven until knife or toothpick inserted into center of cake comes out clean, 25 to 30 minutes.
Cool cakes in pans on a wire rack.

Frost with cream cheese icing! Garnish with whole walnuts.

Cherry Garcia Ice Cream Pie with Chocolate-Coconut Crust: ICE CREAM PIE DAY

Today is National Ice Cream Pie Day, and the following no-bake recipe is great to make today since it's a real scorcher out there! I love this retro 1953 Baker's Ad with recipe. "It's a dream with cherry vanilla ice cream!" Today I make this ice cream pie with Ben & Jerry's Cherry Garcia -- love the extra chocolate chunks! This ice cream pie is also good with Chunky Monkey.. bananas, coconut and chocolate.. what could be bad?

MOCHA RUM CAKE: National Rum Cake!

Today is National Rum Day! Celebrate with your favorite Rum Drink or have a piece of classic Bacardi Rum Cake (recipe on Retro Ad to the right). But, since this is a Chocolate Blog, you can also make this easy and terrific Mocha Rum Cake. Arrgh, Matey!

Mocha Rum Cake!

Ingredients
3 cups all-purpose flour
1 1⁄2 tsp baking soda
1/2 tsp salt
3⁄4 lb bittersweet chocolate, chopped
1 1⁄2 cups unsalted butter, cut into pieces
1⁄3 cup dark rum
2 cups strong brewed full-bodied coffee
2 cups granulated sugar
3 large eggs, beaten lightly
1 1⁄2 tsp pure vanilla extract
Confectioners' sugar, for dusting
Sweetened whipped cream
Cocoa powder, for dusting 

Directions 
Preheat oven to 300°F
Butter 12-cup bundt pan. Dust with cocoa powder, knocking out excess.
In bowl, whisk together flour, baking soda, and salt.
In large metal bowl set over saucepan of simmering water, melt chocolate and butter, stirring until smooth.
Remove chocolate from heat and stir in rum, coffee, and granulated sugar.
With electric mixer, beat in flour, 1/2 cup at a time, scraping down sides, and beat in eggs and vanilla until batter is combined well.
Pour batter into the prepared pan.
Bake cake in middle of oven until tester comes out clean, about 1 hour and 40 minutes.
Let cake cool completely in pan on rack, then turn out onto rack.
Dust cake with confectioners' sugar and serve with whipped cream.