Tuesday, February 11, 2025
RED VELVET CHEESECAKE BROWNIES: Valentine's Day!
RED VELVET CHEESECAKE BROWNIES
Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper
Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)
Brownie layer:
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.
Cream cheese layer:
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.
Monday, February 10, 2025
DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day
Double Chocolate Cream Cheese Brownies
Brownies
1/2 cup unsalted butter
4 ounces 65-70% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or dark chocolate chips
Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg
Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.
Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons
Sunday, February 9, 2025
EASY NUTELLA PIZZA: National Pizza Day!
EASY NUTELLA PIZZA
Ingredients
Pizza Dough (I use Trader Joe's)
1/2 cup Nutella
1/3 cup toasted chopped hazelnuts
1/3 cup grated (or chopped) white chocolate
Directions
Preheat oven to 425.
Spray baking sheet. Set aside.
Prepare dough.
Flatten dough on baking sheet. Make it thin. This is a 'thin crust' pizza. Bake dough for 10 minutes.
Spread NUTELLA over pizza dough.
Top with toasted chopped hazelnuts and grated chocolate (to look like cheese) or chopped white chocolate (or both).
Put pizza back into the oven for 3-5 minutes, until chocolate just starts to melt.
Cool before cutting.
How easy is this?
Saturday, February 8, 2025
SWEET STORY CAKE FOR VALENTINE'S DAY: Vintage Ad with Recipe
Here's the original recipe on the Ad
- For Cake:
- 2½ cups sifted cake flour
- 1½ cups of sugar
- 3½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup shortening
- ¾ cup milk
- ¼ cup maraschino cherry juice
- 1 teaspoon vanilla
- 2 teaspoons almond extract
- 4 egg whites, unbeaten
- 18 maraschino cherries, well drained and finely chopped
- ½ cup walnuts or pecans, finely chopped
- For Frosting: (I doubled this)
- 2 Tablespoons shortening
- 2 Tablespoons butter
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ teaspoon salt
- 4 cups sifted confectioner's sugar
- 9 Tablespoons scalded cream
- Red or pink food coloring
- Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and maraschino cherry juice and add ¾ cup of this liquid. Add flavoring extracts and mix with mixer on low for 2 minutes (100 strokes by hand).
- Add remaining liquid and egg whites and beat for another 2 minutes. Fold in cherries and nuts. Bake in two 9-inch pans or two heart-shaped pans at 375 degrees for 20 to 25 minutes. (If you pour all the batter in one pan, bake at 350 degrees for 45-50 minutes)
- When cool, cut layers with heart shaped pattern, if you didn't use a heart-shaped pan. Spread with frosting, and outline a short Valentine's message with a toothpick and fill in letters and outline of cake with sugar pearls.
- For Frosting:
- Combine shortening, butter, flavorings and salt and blend well. Beat in ½ cup sugar. Add hot cream alternating with remaining sugar, beating well after each addition. Add only enough cream to make a nice spreading consistency. Add a few drops of red or pink food coloring to tint frosting a delicate pink before spreading on cake.
Friday, February 7, 2025
CHOCOLATE BEER PRETZEL TRUFFLES: Super Bowl Sunday!
CHOCOLATE BEER PRETZEL TRUFFLES
Ingredients
3/4 cup Beer (Guinness or another Beer you favor)
1 pound dark chocolate (65-75% cacao)--I really like to use Guittard Chocolate in my truffles
3/4 cup heavy whipping cream
Crushed salted pretzels
Directions
Melt chocolate in top of double boiler or saucepan over saucepan with simmering water.
Stir in cream.
Slowly add Guinness, stirring to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls using small scoop or melon baller or your hands - using about tablespoon of ganache for each.
Roll in crushed Salted Pretzels (or crushed peanuts or beer nuts).
Thursday, February 6, 2025
Wednesday, February 5, 2025
NUTELLA BANANA CAKE: World Nutella Day
Nutella is an amazing chocolate hazelnut spread. It's great on just about anything. You should have it in your pantry.
NUTELLA BANANA CAKE
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
4 medium (or 3 large) over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup pecans (optional)
1 cup Nutella, divided
powdered sugar for dusting
Directions
Preheat oven to 350°F.
Spray bundt cake pan with cooking spray. In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil, and vanilla extract. Slowly whisk in the flour, baking soda, and baking powder, until there are no lumps. Fold in pecans.
Fill pan with half batter. Add 2/3 of the Nutella, trying not to let it come in contact with pan. Add rest of batter on top, covering all the Nutella.
Bake 40-50 minutes, or until toothpick inserted in center comes out clean. Cool and flip onto dish.
Dust with powdered sugar.
Tuesday, February 4, 2025
CHERRY PORT HEART-SHAPED BROWNIES: Valentine's Day
Want to make these special? Use a 3" heart-shaped cookie cutter to make Brownie Hearts. The photo is from Betty Crocker, and their recipe uses the Betty Crocker Brownie Mix. That's a big shortcut. It's up to you. You can always use the mix and add some dried cherries soaked in port. Another festive touch is to sprinkle with powdered cocoa or red crystallized sugar or drizzle with red icing after the brownies have cooled.
CHERRY PORT HEART-SHAPED BROWNIES
Ingredients
2 Tbsp port
1/2 cup dried cherries
5 Tbsp unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, cold
1/4 tsp salt
1/3 cup all-purpose flour
4 1/2 ounces dark chocolate, chopped (about 3/4 cup)
Directions
Position oven rack in center of oven; preheat to 325 degrees F.
Line 8x8x2-inch pan with foil. Butter foil; set aside.
In small saucepan, bring port and water to boiling. Add dried cherries; cook and stir over low heat until fruit is soft and plump and liquid evaporates. Using spatula, scrape cherries into bowl; set aside to cool.
Set heatproof bowl over saucepan of barely simmering water (be sure water doesn't touch bottom of bowl). Place butter in bowl; scatter 6 ounces chocolate over butter. Heat until chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from heat. Stir until butter and chocolate are smooth. Whisk in sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in flour, stirring only until it disappears into the batter.
Using spatula, stir in port-soaked cherries (and any liquid that accumulated) and remaining 4 1/2 oz. chopped chocolate.
Scrape batter into prepared pan and smooth top as much as possible.
Bake 35 minutes.
Transfer pan to wire rack; cool to room temperature.
Invert brownies onto cutting board; gently peel away foil
Turn brownies over. Cut into squares or use 3" heart shaped cookie cutter.
Monday, February 3, 2025
Sunday, February 2, 2025
HEAVENLY HASH CAKE: Heavenly Hash Day!
Since I'm into Chocolate, I'm posting a Heavenly Hash Cake recipe to celebrate the day. Warning: this is very sweet, but it's really good since it has three layers. It's also simple to make!
HEAVENLY HASH CAKE
Ingredients:
2 sticks butter
4 Tbsp cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1 1/2 cups nuts, chopped
1 tsp pure Vanilla
1 bag mini marshmallows
Dash of salt
Directions
Melt butter and cocoa together.
Beat eggs and sugar.
Add flour, salt and vanilla.
Fold in butter and cocoa mixture. Mix well.
Fold in nuts.
Pour into a 13 x 9 inch greased pan and bake at 350 degrees for 35 minutes.
Remove from oven.
Distribute marshmallows evenly over warm cake top.
Return to oven for 5 minutes (just until marshmallows puff a bit)
Let cool.
Top with chocolate icing layer (this can be thick-take one pass over the cake and add rather than swirling)
ICING:
1/4 cup milk
3 Tbsp butter, melted
1 lb confectioners sugar
1/2 cup cocoa
1 tsp vanilla
Heat milk and butter together. Beat in confectioners sugar, cocoa and vanilla.
Groundhog Day Chocolate Cupcakes
Here's an adorable decorating suggestion for "Cupcakes for Young and Old" to enjoy. This is from Food.com (not my photo, but Marg's on Food.com). She did a great job, don't you think? For this holiday, you can make your own cupcakes or buy rich chocolate-y ones at your favorite bakery!
Groundhog Day Chocolate Cupcakes (decorating)
Ingredients:
12 baked chocolate cupcakes
6 Almond Joy candy bars
10 white jelly beans
3 watermelon slice candy
48 brown miniature M&Ms
4 chocolate cookies
white frosting
black decorating gel
Directions:
Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake.
Set candy bar upright in hole, then spread a layer of white frosting on the cupcake.
For groundhog's eyes, trim ends from a white jelly bean, stick them in place with frosting, then dot them with black decorators' gel.
Add a tiny triangle cut from a watermelon slice candy for a nose, brown M&Ms Minis for ears and cheeks, and a tiny rectangular piece of white jelly bean for teeth.
Sprinkle chocolate cookie crumbs around the partially emerged groundhog, for dirt!
Saturday, February 1, 2025
BAKED ALASKA BROWNIES! It's the Bombe!
Following is an easy and delicious recipe from Betty Crocker. This version consists of an ice cream dome on a brownie base, topped with meringue.
Baked Alaska Brownies!
Ingredients
Ice Cream Dome
2 cups (1 pint) peppermint ice cream, softened
6 cups (1.5 quarts) mint chocolate chip ice cream, softened
6 cups (1.5 quarts) vanilla ice cream, softened
Brownie Base
1 cup butter

4 eggs
2 cups sugar
2 tsp vanilla
1-1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
Merinque
8 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
Directions
Line 3 (or 4) quart bowl (with 9 inch circumference) with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray, line bottom of pan with parchment paper and spray parchment paper with nonstick cooking spray.
Friday, January 31, 2025
GRAND MARNIER HOT CHOCOLATE: National Hot Chocolate Day!
Grand Marnier, an orange flavored brandy, has been an icon of authentic French "joie de vivre" for over 150 years. Still owned by the Marnier Lapostolle Family, this acclaimed liqueur has a luxurious taste and still uses the same secret recipe. Grand Marnier is a blend of Cognac, distilled essence of bitter orange, and sugar.
One of the most important ingredients in Grand Marnier is Citrus Bigaradia Oranges. This variety of tropical orange is different from the sweet oranges we usually eat. It's bitter and has an intense aroma. Though the Citrus bigaradia is not a particularly rare orange, it's the way the oranges are harvested and distilled to obtain the orange essence that makes Grand Marnier® liqueur unique. The oranges are handpicked while they are still green-- when they are at their most aromatic. In order to preserve optimal concentration of the aroma of the peels, they are left to dry naturally in the Caribbean sun for several weeks on the Marnier Lapostolle family plantation. Their slow distillation extracts an orange essence that is particularly aromatic.
Oranges and Chocolate go so well together that Grand Marnier Hot Chocolate is a perfect match! Here's a recipe I've posted before. It's a favorite, and so easy.
Some additions or alternatives: To spice this up, add 1/4 tsp of cayenne pepper to each mug. You can also make your hot chocolate from scratch using your choice of dark chocolate. Mix some Grand Marnier into the whipped cream for a double treat on this fun holiday!
GRAND MARNIER HOT CHOCOLATE
Ingredients
2 ounces Grand Marnier
3 Cups Hot Chocolate (I like Scharffen Berger)
1/2 Cup whipping cream, lightly whipped
Orange Peel (or zest) for garnish
Directions
1. Make hot chocolate according to package directions (or follow your favorite recipe-- I use whole milk when making hot chocolate).
2. Pour one ounce of Grand Marnier into each mug and fill mug with hot chocolate.
3. In a bowl whip fresh cream and spoon on top of hot chocolate.
4. Grate some orange zest over the top or add a curled orange peel.
BRANDY ALEXANDER CHEESECAKE: Brandy Alexander Day!
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Brideshead Revisited: Brandy Alexander |
I've posted many recipes for Brandy Alexanders - - cocktails, brownies and Brandy Alexander Pie, but today I'm posting a recipe for Brandy Alexander Cheesecake. Be sure to scroll down. And for the TV addicts out there, here's a list of the Brandy Alexander as it appeared on different TV series. This list is a bit dated, so I'd appreciate any updates!
The Brandy Alexander on Television
The character Raj Koothrappali orders a brandy Alexander in "The Hofstadter Isotope" episode of The Big Bang Theory, after being mocked for ordering first a grasshopper and then a chocolate Martini.
In season one episode nine of Cheers, while Carla is in charge of the bar, she is asked to make a brandy Alexander.
In the Fantasy Island episode entitled "Anniversary," Cap Truman (Jim Backus) rushes outside with his butler to greet Tom (Ronny Cox) and Toni Elgin (Lucie Arnaz) with brandy Alexanders, just as he had done eight years before, the day before their wedding.
In season one episode eleven of Mad Men, Peggy Olson expresses disappointment with her Brandy Alexander while on a blind date.
The drink was included as the Cocktail Moment on the 29 March 2013 episode of The Rachel Maddow Show.
Lance White's hypnotist friend in "Nice Guys Finish Dead", an episode of The Rockford Files, is named after the drink.
In the pilot episode of The Mary Tyler Moore Show, Mary Richards asks for a Brandy Alexander at her first job interview.
In season four episode twenty-three of Chuck, "Big Mike" orders a Brandy Alexander at a wedding rehearsal dinner.
In episode one of Brideshead Revisited, Anthony Blanche orders four Brandy Alexanders in a bar: two for himself and two for Charles Ryder.
In season one episode three of Dilbert, Lena Olsen asks Dilbert to make a "Triple Brandy Alexander with an Easter Island sunset chaser" as a way of keeping him occupied while she searches his house.
In season three, episode 16 of Three's Company, a woman orders a brandy Alexander from Mr Roper. He responds, "You don't want to drink that junk. Try some bourbon. It's fresh."
In season four, episode five of American Horror Story, the Strongman Del (Michael Chiklis) orders two Brandy Alexanders at a gay bar for his paramour Andy (played by Matt Bomer).
In the Season 2 episode of Lou Grant, called "Schools," Lou asks the bartender for a "malt." When the bartender admits to not knowing how to make a malt, Lou asks, "Do you know how to make a brandy Alexander? Just leave out the brandy and give us the Alexander!"
In the TV movies "A Town Without Christmas" and "When Angels Come to Town," the Brandy Alexander is the preferred drink of the angel Max (Peter Falk).
Brandy Alexander Cheesecake
recipe adapted from Southern Living
Ingredients
1 (10-ounce) box chocolate graham crackers, crushed (about 2 1/4 cups)
6 Tbsp unsalted butter, melted
2 Tbsp sugar, divided
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
3 Tbsp cornstarch
4 large eggs, at room temperature
4 Tbsp Brandy, divided 4 tablespoons Kahlua, divided (you can use Creme de Cacao instead)
1 (16 ounces) container sour cream
Directions
Preheat oven to 325°. Stir together crushed graham crackers, butter, and 1 Tbsp sugar. Press mixture on bottom and halfway up sides of 9-inch springform pan. Freeze 10 minutes.
Beat cream cheese, 1- 1/4 cups sugar, and cornstarch at medium speed with electric mixer 2 to 3 minutes or until smooth. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 Tbsp brandy and 3 Tbsp Kahlua, and beat just until blended. Pour into prepared crust.
Bake at 325° for 1 hour or just until center is almost set.
During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp sugar, 1 Tbsp brandy, and 1 Tbsp Kahlua (or crème de cacao).
Spread sour cream mixture over cheesecake. Bake at 325° for 8 more minutes.
Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours).
Cover and chill 8 to 24 hours.
Remove sides of springform pan, and place cheesecake on serving plate.
Garnish, if desired.
Wednesday, January 29, 2025
CHINESE FIVE-SPICE TRUFFLES: Lunar New Year!
CHINESE FIVE-SPICE TRUFFLES
Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)
Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream with spices over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.
Chinese Five Spice
Recipe from Food.com
Ingredients
3 Tbsp cinnamon (I use Vietnamese cinnamon)
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves
Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.
Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn. If they do, the spice will be bitter.
Tuesday, January 28, 2025
Snow White Dairy Recipes: Sneezy's Orange Butter Spread & Sleepy's Honey Butter
Fairies at the Bottom of my Garden? More like Dwarfs!
Some of you know that I'm a big Snow White and the Seven Dwarfs fan! I have been since I first saw the Disney movie in the theatre as a child. I have two sets--and a few extra--cement Disney dwarfs and Snow Whites in my garden. One set is painted (but peeling), the other is paint-free. I like to think of the dwarfs as working in my garden, tending the plants, complaining, and sleeping. The statues were made in the 1950s. I found them at various estate sales and flea markets.
Here's a page from the Snow White Dairy Recipes booklet. I love the recipes for Orange Butter Spread and Honey Butter. Sneezy's Orange Butter Spread is great on toast. I use Sleepy's Honey Butter on lots of things from waffles to Dutch Babies to bagels. Yum!
The Booklet came out in 1955 as an advertising premium for the American Dairy Association. The name and logo of the local dairy sponsor was printed or stamped on the back cover, but some books have no markings. It's a slight booklet--5 x 7 with 14 pages. Lots of fun recipes! I see the booklet's at the Flea Market, and, of course, they're for sale online.
Monday, January 27, 2025
CHOCOLATE DEPRESSION CAKE aka Wacky Cake, Crazy Cake, Vinegar Cake: National Chocolate Cake Day!
During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2025 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a pot-luck or for a last minute dessert or for your family.
CHOCOLATE DEPRESSION CAKE aka Wacky Cake, Crazy Cake, Vinegar Cake
Ingredients
2 cups sugar
3 cups flour
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar (I like Cider Vinegar, but white distilled is fine, too)
2 tsp pure vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water
Directions
Pre-heat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.
Optional: It doesn't need it, but you can sprinkle with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!
Sunday, January 26, 2025
CHOCOLATE PEANUT BRITTLE: National Peanut Brittle Day!

CHOCOLATE PEANUT BRITTLE
Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar
Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!
SOCOLA CHOCOLATIER: Year of the Snake - Tết - Lunar New Year Collection
Chúc mừng năm mới!
- Jujube Caramel // Dried jujube fruit caramel, encased in a dark chocolate shell.
- Lapsang Souchong // Dartealing Lounge’s lapsang souchong tea-infused ganache, in dark chocolate
- Candied Ginger Peanut // Ginger pâte de fruit with milk chocolate and peanut butter, in dark chocolate
- Pandan Coconut // Pandan-infused coconut white chocolate ganache, in a dark chocolate shell
- Preserved Kumquat // Dark chocolate ganache of savory preserved kumquats, in dark chocolate
- Tamarind Sesame // Tamarind milk chocolate ganache, rolled in toasted sesame seeds
Saturday, January 25, 2025
IRISH COFFEE CHOCOLATE BUNDT CAKE: Irish Coffee Day
Irish Coffee is a very San Francisco drink invented in 1952 at The Buena Vista Cafe. The recipe was a collaborative effort between Jack Koeppler, the Buena Vista’s owner, and Stanton Delaplane, a well-known international travel writer and San Francisco Chronicle columnist. Here's the original recipe. Irish Coffee at the Buena Vista is still made the same way.
The official story of Irish Coffee tells of the perseverance and repeated attempts of Koeppler & Delaplane and even a trip to Shannon Airport, where a forerunner of Koeppler’s vision was served. The whipped cream posed a problem, but the input of a prominent dairy farmer turned Mayor of San Francisco, solved the problem: Age the cream for 48 hours and froth it to a precise consistency so it would float on top of the hot coffee, to Koeppler’s specifications.
So if you're in San Francisco today, it's a big day at the Buena Vista. Stop by and raise a glass!
IRISH COFFEE CHOCOLATE BUNDT CAKE
Ingredients
1 box chocolate cake mix (Duncan Hines Devil's Food Cake)
1/2 cup oil
4 eggs
3 tablespoons instant coffee
3/4 cup Irish whiskey
1/2 cup water
1 small package instant chocolate pudding
1/2 cup dark chocolate chips or chopped dark chocolate
Whipped cream
Directions
Combine cake mix, oil, eggs, instant coffee, whiskey, water, and pudding mix. Blend well. Fold in chocolate chips/chopped chocolate. Pour into greased and floured bundt pan.
Bake at 350 degrees F for about 50 minutes or until toothpick inserted into the middle comes out clean. Remove from pan and cool completely.
Friday, January 24, 2025
EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES: National Peanut Butter Day!
Have a Peanut Buttery Day!
EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!
Ingredients
2 (15.8 oz) package fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped
Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13x9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips, and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan. DO NOT OVERBAKE.
Cool 2 hours.
Cut into bars.
Thursday, January 23, 2025
15 MINUTE CHOCOLATE BANANA CREAM PIE: Retro Ad with Recipe for National Pie Day!
Keebler 15-minute Chocolate-Banana Cream Pie recipe
Ingredients1 Keebler Ready-Crust Chocolate Pie Crust
1 package (4-serving size) instant vanilla pudding and pie filling
1 envelope (1-1/2 ounces) whipped topping mix
1-1/2 cups cold milk
1/2 teaspoon vanilla
2 medium bananas
Directions
In mixing bowl, combine pie filling mix, whipped topping mix, milk, and vanilla. Use an electric blender on low-speed until blended. Increase speed and beat until very thick, about 3 minutes.
Pour one-third of mixture into crust. Layer slices of banana on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
Garnish with sliced banana and additional whipped topping (or whipped cream!), if desired.
Wednesday, January 22, 2025
DAGWOOD'S BLONDIE BROWNIES: National Blonde Brownies Day!
This year I'd like to celebrate National Blonde Brownies Day with a recipe that features Blondie, that wonderful comic strip woman known for her baking and sandwich making! Created in 1930 by Chic Young, Blondie and Dagwood appear together in blissful love and happiness in over 2300 newspapers all around the world and translated into 35 different languages in 55 countries and read by an estimated 280 million people every day.
This recipe isn't from the Blondie Cookbook (I have posted a recipe from the cookbook for a Chocolate Sandwich, of course). This recipe for Dagwood's Blondies is from the Lurpak Butter Company. Enjoy!
Dagwood’s Blondies
Ingredients
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 oz (1 cup or 16 Tablespoons) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla
3/4 cup chopped walnuts
2 cups semisweet chocolate chips or chopped dark chocolate
Directions
Preheat oven to 350°F.
Combine flour, baking soda and salt; set aside. On medium speed, beat butter and both sugars until pale and fluffy.
Add eggs, one at a time and then vanilla.
Lower speed and stir in flour mixture
Fold in nuts and chocolate chips or pieces.
Transfer batter to 9 x 13" non-stick or sprayed baking pan.
Bake for 45 minutes.
Cool completely in pan before cutting into 2-inch squares.
Tuesday, January 21, 2025
CHOCOLATE COCONUT GRANOLA BARS: National Granola Bar Day!
CHOCOLATE COCONUT GRANOLA BARS
Ingredients
Bars
1 cup whole almonds, divided
1 cup walnuts, divided
1 1/2 cup old fashion oats, divided
1/4 cup ground flax
2 Tbsp chia seeds
1/2 cup coconut flakes
1/4 cup honey
1/4 cup coconut oil
1 tsp vanilla bean paste
1/2 tsp cinnamon
2 Tbsp almond butter
Chocolate Glaze
1 Tbsp coconut oil
10 ounces dark chocolate (about 1 1/2 cups chopped)
1/4 cup chopped walnuts
1/4 cup chopped coconut flakes
Directions
In food processor, add 1/2 cup of almonds, 1/2cup of walnuts, and 3/4 cup of oats. Process until turns into fine powder, about 1 minute. (Do not over process)
Chop remaining almonds and walnuts. Add to large bowl along with remaining 3/4 cup oats and processed powder. Add to bowl: ground flax, chia seeds, and coconut flakes. Toss together.
Heat small pan on stove over medium heat. Add honey, coconut oil, vanilla bean paste, cinnamon, and almond butter. Stir constantly until fully melted and begins to foam. Allow to foam and bubble for about a minute before immediately pouring over nuts and oats mixture.
Using rubber spatula, stir everything together until evenly distributed.
Preheat oven to 350 degrees and line 13 x 6’’ pan with parchment paper, enough to hang over two of the sides.
Pour granola mixture into pan and spread evenly. Using metal spatula, begin pressing down really hard all along edges and through middle. (Tip: If you don’t press down tightly, they will fall apart when cut)
Bake in oven for 10-15 minutes, until firm. Remove and allow to cool completely.
Chocolate glaze:
Melt 1 Tbsp coconut oil in small saucepan over medium-low heat.
Add chopped chocolate. Stir until you have smooth glaze.
Pour over Baked mixture and using spatula, spread to edges and even out.
Sprinkle top with additional walnuts and coconut flakes.
Allow top to set (several hours)
Once totally set, pick up both sides of overhanging parchment paper and remove from pan.
Cut into small rectangles.
Monday, January 20, 2025
CHOCOLATE ALMOND BUTTERCRUNCH TOFFEE: National Buttercrunch Day
No time to cook? Grab a bar of Almond Roca or check out your local chocolatier for Almond Toffee.
Ingredients
Directions
In heavy saucepan, melt butter. Stir in sugar and water and bring to boil. Wash down side of pan with moistened pastry brush. Cook over moderate heat, stirring with wooden spoon, until deeply golden caramel forms and temperature reaches 300° on candy thermometer, 15 minutes; if sugar and butter separate, stir vigorously to blend. Remove from heat and add coarsely chopped almonds, vanilla and salt. Scrape toffee into prepared pan; let cool for 10 minutes.
Sprinkle half of chocolate over toffee and let stand until melted. Spread chocolate over toffee and sprinkle with half of finely chopped almonds. Freeze toffee for 10 minutes.
Invert toffee onto foil-lined baking sheet and peel off foil backing. In microwave safe bowl, melt remaining chocolate. Spread melted chocolate over top of toffee and sprinkle with remaining finely chopped almonds.
Sunday, January 19, 2025
COCOA BREAD: Vintage Recipe from Fleischmann's Yeast
There were several good recipes in this small cookbook, but I decided to post the recipe for Cocoa Bread. FYI: this recipe does not have a temperature for baking the Cocoa Bread. I guess it was 350. Who doesn't love Cocoa Bread?
Saturday, January 18, 2025
HONEY CHOCOLATE PIE: Winnie the Pooh Day
From the Introduction to The Pooh Cook Book:
As a cook you should know that honey is almost twice as sweet as sugar, and yet when you eat it, it doesn't make you want to go on eating sweets. Honey is also healthful, and very good for active people. When used in cooking it keeps food moist and adds a flavor all its won, as you will see when you've made some of the dishes in The Pooh Cook Book. Clover honey is the best all-purpose honey but there are as many flavors, or kinds of honey as there are blossoms on flowers and bushes and trees."
Friday, January 17, 2025
Chocolate Hot Buttered Rum Bundt Cake: National Hot Buttered Rum Day
CHOCOLATE HOT BUTTERED RUM BUNDT CAKE
Ingredients
Cake
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 sticks unsalted butter
1 1/2 cups buttermilk
1 cup strong coffee
1/2 cup rum
1 1/2 cups plus
3 Tablespoons cocoa powder, divided
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 3/4 cups brown sugar
1/2 cup granulated sugar
3 eggs, room temperature
2 teaspoons pure vanilla extract
Buttered Rum Glaze
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup rum
2 Tablespoons unsalted butter
Directions
Cake
Preheat oven to 326 degrees F. Spray a 15-cup bundt pan with baking spray, then dust with 3 Tablespoons cocoa powder; set aside
Whisk flour, baking soda and powder, and salt together in medium bowl; set aside.
In large saucepan set over medium heat, combine butter, buttermilk, coffee, rum, cocoa powder, and spices and stir. Heat until butter melts and all ingredients come together, then whisk in sugars, stirring until dissolved. Cool mixture for 5 minutes, then transfer to large mixing bowl.
In small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.
Add flour mixture and stir until just combined – batter will be rather thin but slightly lumpy/bubbly.
Pour batter into prepared bundt pan. Bake for 50-60 minutes, or until a skewer inserted to the bottom comes out clean. Remove from oven and cool for 20-30 minutes while you make glaze.
Buttered Rum Glaze
In small saucepan, dissolve brown sugar into cream over medium-low heat. When combined, add rum and set heat to low. Allow to simmer until liquid is reduced and thickens. Add butter and stir to melt, then remove from heat.
Using skewer, poke multiple holes across bottom of cake. Spoon or brush buttered rum glaze on cake, and allow to soak 5-10 minutes, then repeat with more glaze two more times. Let cake soak & cool 20-30 minutes.
When cake cools, turnonto cake plate. Brush top and sides of cake with remaining glaze until all used up.
Top with whipped cream or ice cream.
Thursday, January 16, 2025
MIDWINTER CARNIVAL MARBLE CAKE: Vintage Ad with Recipe
Midwinter Carnival! Here's a cake that's perfect for this time of year, and it's so Retro. Not many people celebrate Midwinter Carnival any more, but they did when this advertisement was created.
This Retro Ad & Recipe is from Betty Crocker with a nod to Gold Medal Flour (General Mills). This Midwinter Carnival Marble Cake uses Betty Crocker's "Double-Quick new method!"
"Betty Crocker celebrates her Silver Anniversary and the return of Gold Medal Flour with this country-wide Midwinter Carnival"
Wednesday, January 15, 2025
STRAWBERRY ICE CREAM CHOCOLATE HEART SANDWICHES: National Strawberry Ice Cream Day
I chose a recipe for today's holiday that will also be great for Valentine's Day, so be sure and bookmark it. Recipe is from Martha Stewart. Her recipe calls for homemade vanilla, which is really lovely, but if you don't have time for that, you can always use whatever vanilla you have. I have lots of heart shaped cookie cutters, but you can use any cookie-cutter shape you'd like for these ice cream sandwiches. I especially like strawberry ice cream that has bits of strawberry in it. Much richer and luscious.
STRAWBERRY ICE CREAM CHOCOLATE HEART SANDWICHES
Ingredients
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter, room temperature
1 -1/2 tsp pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 Tbsp milk
Directions
In medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside.
In bowl of electric mixer fitted with paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping sides of bowl at least once.
Divide dough in half, and shape each half into flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat oven to 350 degrees. Roll dough out on floured surface, sliding offset spatula under the dough to release every few turns of rolling pin. Roll dough to 1/8 inch thick.
Cut dough using variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich.
Place hearts on parchment-lined baking sheet; chill until firm, about 30 minutes.
Remove from refrigerator; use fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
With underside of half cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from freezer.
Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
Tuesday, January 14, 2025
SLOW COOKER TURTLE MONKEY BREAD: National Monkey Bread Day
Monkey Bread, also called monkey puzzle bread, is a sticky coffee cake that consists of pieces of soft bread that pull apart. Often sprinkled with caramel and cinnamon, the recipe below features chocolate, so I'm all about it! According to Wikipedia, recipes for the first Monkey Bread appeared in American women's magazines and community cookbooks int he 1950s. The bread is made with pieces of sweet yeast dough and usually baked in a cake pan at high heat after being individually coverd in melted butter, cinnamon, sugar, and chopped pecans.
SLOW COOKER TURTLE MONKEY BREAD
Ingredients
2/3 cup packed brown sugar
1/2 cup sweet butter
1/4 cup granulated sugar
1 can (16.3 oz) Pillsbury™ Grands!™Homestyle refrigerated buttermilk biscuits
3/4 cup pecan halves
For final topping: (I use ready-made high quality chocolate sauce, instead of making my own)
2 Tbsp whipping cream
1/3 cup milk chocolate chips
Directions
Spray 4 1/2- to 5-quart slow cooker with cooking spray.
In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.
In large resealable food-storage plastic bag, place granulated sugar.
Separate dough into 8 biscuits; cut each into fourths.
Add a few of the biscuit pieces a few at a time to bag; shake to coat.
Sprinkle 1/4 cup of pecans in slow cooker; top with half of biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker.
Repeat with 1/4 cup pecans and remaining biscuit mixture.
Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.
Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.
Carefully remove cover so condensation does not drip onto bread.
Cover opening with paper towels; return cover to cooker.
Let stand 10 minutes.
Run knife around edge of cooker; turn bread upside down onto heatproof serving plate.
(I use high quality chocolate sauce instead of making my own): In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread.
Serve warm.