Black Cats in Vintage Food Ads: Caturday

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

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

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

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

Triple Chocolate Scones 

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

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

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

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

***

PAINTING: Beryl Cook  (one of my favorite artists)

CHOCOLATE CHIP BISCUITS: Biscuit Day!

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

TYPES OF BISCUITS 

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

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

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

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

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

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

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

Cream biscuits are made with heavy cream. 

Sourdough biscuits are made with sourdough starter.

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

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

CHOCOLATE CHIP BISCUITS

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

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

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

Chocolate Bundt Cake with Sweet Walnut Layer

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

Chocolate Bundt Cake with Sweet Walnut Layer

Ingredients

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

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

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

TYPES OF BUTTER, Part 2

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

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

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

This first one is from WebrestaurantStore:

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

RUSTIC CHERRY TART: National Cherry Dessert Day

Photo: Chukar Cherries

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

RUSTIC CHERRY TART

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

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

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

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

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

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

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

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

BEN & JERRY'S S'MORES ICE CREAM CAKE

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

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

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

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

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

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

Follow directions above for marshmallow topping!

S'MORES FUDGE: 2 Recipes for Memorial Day!

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

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

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

Have a great Memorial Day Weekend!

1. S'MORES FUDGE

Ingredients

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

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

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

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

2. EASY S'MORES FUDGE

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

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

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

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

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

Red White & Blue Star Brownies

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

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

Strawberries & Cream Ice Cream Pie with Chocolate Cookie Crust: National Strawberries and Cream Day!

Today is Strawberries & Cream Day! One way to celebrate would be to stuff strawberries with whipped cream and dip in chocolate, but here's another way to celebrate the day -- Strawberries & Cream Ice Cream Pie with Chocolate Crust. This would be perfect for the upcoming Memorial Day holiday.

Strawberries & Cream Ice Cream Pie with Chocolate Cookie Crust

Ingredients
1 Chocolate Cookie Crust
3 cups Strawberry ice cream or Ben & Jerry's Strawberries & Cream ice cream, softened

Whipped Cream
1 cup Sliced fresh Strawberries

Chocolate Cookie Crust

Ingredients
30 Chocolate wafers
5 Tbsp unsalted butter, melted and cooled slightly
Pinch of salt

Directions for Cookie Crust
Whirl cookies in food processor until finely ground.
Put crumbs in mixing bowl and add butter and salt until crumbs are moistened.
Press mixture across bottom of 8-inch pie plate and up sides. Pack tightly.
Bake in 350 degree oven for 6 minutes.
Cool before filling.

Directions for Pie
Be sure and cool crust before adding ice cream.
Spread ice cream evenly over crust.
Smooth top.
Put pie in freezer until solid (or until ready to serve - for up to 3 days)
Before serving, top with whipped cream and fresh sliced strawberries.

Rosemary for Remembrance: ROSEMARY CHOCOLATE CHIP COOKIES for Memorial Day!

"Rosemary is for Remembrance"-- this recipe for Rosemary Chocolate Chip Cookies is perfect for Memorial Day. I grow a lot of rosemary in my garden, and I use it in baking and grilling. It's a very versatile herb. There are several varieties, and they flower, so it's also quite pretty -- and deer resistant. Rosemary is also very aromatic. And, a little goes a long way.

The phrase "Rosemary is for Remembrance" comes from Shakespeare's Hamlet. Ophelia says, “There’s rosemary, that’s for remembrance; pray, love, remember.” 

Even before Shakespeare's era, many cultures assigned meaning to Rosemary. It was often used in funerals or in the care of the dead. But also, at one time, it was the fashion for brides to wear wreaths of rosemary. Rosemary was also thought to repel evil spirits and cure thievery. 15th and early 16th century statesman and writer, Sir Thomas More, tied rosemary to memory in his writing. He wrote fondly of it “running” about his garden without cultivation because: “it is the herb sacred to remembrance, and therefore, to friendship…” And for my mystery friends, an Agatha Christie novel, published as both Remembered Death and Sparkling Cyanide, uses the Shakespeare quotation.

ROSEMARY CHOCOLATE CHIP COOKIES

Ingredients 
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup pecans, chopped
2 tsp fresh rosemary, finely chopped

Directions
Preheat oven to 375° F.
Combine flour, baking soda, and salt in small bowl.
Beat butter, both sugars, and vanilla in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips, chopped rosemary, and pecans.
Drop by rounded tablespoon onto un-greased cookie sheets.
Bake 9-10 minutes or until golden brown.
Cool on cookie sheets for 2 minutes; remove to wire racks to cool.

CHOCOLATE DEVIL'S FOOD CAKE: Vintage Ad with Recipe for National Devil's Food Cake Day!

Today is National Devil's Food Cake Day! Celebrate by making this Baker's Chocolate 1940 Devil's Food Cake! It's still terrific!

Vintage 1940s Baker's Chocolate Ad for Devil's Food Cake

Reese's Peanut Butter Cup Cheesecake: I Love Reese's Day!

Don't you just love Reese's Peanut Butter Cups? Here's a great Retro 1950s Ad for Reese's Peanut Butter Cups for I Love Reese's Day. 

And here's a bit of history about Reese's Peanut Butter Cups from The Nibble:  Harry Burnett Reese, a former dairy employee of Milton S. Hershey, was so inspired by Mr. Hershey that he left to start his own candy business. The H.B. Reese Candy Company had some success with Johnny Bars and Lizzie Bars (caramel-like molasses and coconut candy) and also had its share of adversity. 

By the mid-1920s, it was manufacturing a product made with specially-processed peanut butter and chocolate from the local Hershey Chocolate Company. Introduced simply as peanut butter cups, as its popularity grew the candy became known as Reese’s Peanut Butter Cups. Fast-forward to 1963: Reese returns to Hershey’s when The H.B. Reese Candy Company, Inc. was sold for $23.5 million to the Hershey Chocolate Company (then known as Hershey Foods Corporation).

So for today's recipe for I Love Reese's Day is a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on one from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change for you in the directions). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition, too! I usually leave off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.

Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!

Reese's Peanut Butter Cup Cheesecake

Ingredients

For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup unsalted butter, melted

For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)

(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar

Plan ahead--cheesecake needs to chill for at least 4 hours. 

To Make the Crust
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make the Filling
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours.

(Optional) For the Topping
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

CHOCOLATE CHERRY COBBLER: National Cherry Cobbler Day

Today is National Cherry Cobbler Day and fresh cherries are just starting to hit the market, so today I'm posting a recipe for a fresh cherry cobbler and a second recipe that uses natural cherry pie filling in case you don't have fresh cherries available in your area yet. I love Chukar Cherries Sour Cherry Fruit Filling -- whole and tangy Montmorency cherries for the cherry pie filling. But as always, you can use what you have. Red and delicious!

So what exactly is a Cobbler? Cobblers traditionally have a biscuit topping on top of fresh fruit. The biscuits are dropped onto the fruit in small rounds, giving it the appearance of a cobbled road and hence the name Cobbler.  The other day I posted a recipe for Chocolate Buttermilk Biscuits. Try making these to use with any of the following cobbler recipes.

Happy National Cherry Cobbler Day... and as I always say, everything tastes better with Chocolate!

USING FRESH CHERRIES:

1. CHOCOLATE CHERRY COBBLER WITH FRESH CHERRIES

Ingredients
6 cups tart red cherries, pitted
1-1/4 cups sugar
1/4 cup water
4 tsp cornstarch
3/4 cup dark chocolate, chopped

Topping:
1 cup flour
1/4 cup sugar
2 Tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
3 Tbsp unsalted butter
1 egg, beaten
3 Tbsp milk 

Directions
Preheat oven to 400 degrees F.
In saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Cool. After cooled, sprinkle chopped chocolate.
In bowl, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until crumbly.
Mix together egg and milk. Add to flour mixture and stir with fork just until combined.
Drop topping by tablespoonfuls onto filling.
Bake for 25 minutes until browned and bubbly.

USING PIE FILLING:

2. CHOCOLATE CHERRY COBBLER WITH CHERRY PIE FILLING

Ingredients
18 ounces Chukar's Sour Cherry Fruit Filling
1/2 cup sugar
1-1/2 Tbsp flour
1 cup dark chocolate (60-75% cacao), chopped

Topping
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup packed dark brown sugar
Pinch of salt
1/4 cup unsalted butter, softened

Directions
Preheat oven to 375 degrees
Mix cherries, sugar and flour. Spread evenly in 11 x 7 baking dish.
Sprinkle chocolate over top.

For topping
Mix together flour, sugars and pinch of salt.
Cut in butter until mixture is crumbly.
Sprinkle topping over cherry filling.
Bake cobbler until filling bubbles and topping is golden brown.
About 40 to 45 minutes. 

ANCHO CHILE CHOCOLATE RUB: National Barbecue Day!

Today is National Barbecue Day. This Ancho Chile Chocolate Rub is great on Brisket or Flank Steak--or whatever! And, with Memorial Day coming up, you'll want to Bookmark this recipe. It's so easy and so delicious!

ANCHO CHILE CHOCOLATE RUB

Ingredients
1 Cup Cocoa Powder
1/2 Cup Ancho Chile, ground
1/2 Cup Sugar
1/2 Cup Kosher Salt
1/4 Cup Black Pepper, freshly ground
1/4 Cup Cumin, ground

Directions
In medium size bowl, add all ingredients and mix with whisk, until you have uniform mixture.
Put in quart size jar and seal until ready to use on brisket (or other meats). Or take the jar to the barbecue as a gift for the chef!

CHOCOLATE CHIP BUNDT CAKE: National Chocolate Chips Day

I love a good Chocolate Chip Bundt Cake This cake, adapted from Southern Living, May 2010, is delicious and easy -- two of the most important components of any recipe for me. It's also the perfect cake for National Chocolate Chip Day. BTW, my favorite chocolate chips are from Guittard. They're so rich that they elevate any recipe. 

The original recipe has a nut crumble 'crust', but I don't think it needs it--and it sometimes sticks to the pan. Have a look, though, and decide for yourself. I rarely garnish Bundt Cakes. I don't think they need anything more. This cake is great toasted with morning coffee or tea.

CHOCOLATE CHIP BUNDT CAKE

Ingredients
2 + 3/4 cups all-purpose flour

1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp pure vanilla extract
4 large eggs
1 cup buttermilk
12 ounce semisweet chocolate chips (I do a mix of milk and bittersweet chocolate chips)

Directions
Preheat oven to 350°. Grease and flour 12-cup Bundt pan.
Whisk together flour, baking soda, and salt.
Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
Fold in chocolate chips. (Mixture will be thick.)
Spoon batter into prepared pan.
Bake at 350° for 50 to 55 minutes or until long wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

CHOCOLATE BUTTERMILK BISCUITS: National Buttermilk Biscuit Day!

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier. Buttermilk Biscuits are great with breakfast or gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So light they almost fly!"

And, if you're so inclined, add chocolate. Following is a recipe for Chocolate Buttermilk Biscuits. 

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with an upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar -- or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips to the dough.

Ingredients
2 cups of flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk?add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and consequently make for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.

CHOCOLATE APPLE PIE: Apple Pie Day!

One of my favorite children's books by Alison Murray

Today is National Apple Pie Day, and it's only fitting that it comes a few days after Mother's Day. "As American as Apple Pie" and "for Mom and Apple Pie" are two American catch phrases, but what's the origin? 

 From Wikipedia: 
Although apple pies have been eaten since long before the European colonization of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.” The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war.

My Grandmother made an awesome apple pie. I've written about this pie before. My grandmother's apple pie did not contain chocolate. She baked her pie in a huge rectangular pan (she was feeding a lot of family). For our weekly big family dinner, she made apple pie because it was "American" and when she came to these shores, she became an American! It was a symbol of freedom. My grandmother was born in Ukraine (then part of Russia), married in London, and settled in Philadelphia, the Cradle of Liberty. She took her new citizenship to heart, and she baked apple pie for her family every Friday night. She did it because she saw herself as a true American. 

CHOCOLATE APPLE PIE

Ingredients
Pastry for a double-crust 9-inch pie, unbaked
8-10 tart apples (peeled, cored and sliced thinly--number of apples depends on their size)--Gravensteins aren't available this time of year, but they're my favorite, especially for pies!
1/3 cup sugar
1 Tbsp ground cinnamon
1 cup 65-70% dark chocolate, chopped

Directions
Apples: peel, core, and slice thinly.
Combine cinnamon & sugar = cinnamon sugar. (you may need a tiny bit more). I've also used the chocolate cinnamon sugar from Trader Joe's
Place 1 layer apple slices on bottom crust. Sprinkle with 2 tablespoons cinnamon sugar. Repeat twice.
Spread chopped chocolate pieces over top.
Using remaining apples, make 3 more apple/cinnamon sugar layers.
Top with 2nd crust and seal edges. Make cut on top--or prick with fork in a few places.
Bake in preheated 450 F oven for 15 minutes (until golden).
Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.

FULL MOON COCKTAIL: International Cocktail Day!

 It must be in the stars, and I'm over the moon about it. Tomorrow is International Cocktail Day, and tonight is the Full Moon. To celebrate, here's a recipe for a Chocolate Full Moon Cocktail. Tequila and Chocolate (Creme de Cacao, both dark and clear) go so well in this easy cocktail. Don't let it fool you, though. You'll be howling at the moon, if you drink too many. :-)

Chocolate Full Moon Cocktail

Ingredients
1 oz Cream
1/2 oz Creme de Cacao
2 oz Tequila
1/2 oz Dark Creme de Cacao

Directions
Pour all ingredients into cocktail shaker with ice and shake.
Strain into cocktail glass.
Garnish with chocolate curls.

NUTTY FUDGE: Memories, History, and 3 Recipes to celebrate National Nutty Fudge Day

Another holiday, another recipe. Today is National Nutty Fudge Day. My Aunt Annie made the best fudge in the world, but now that I know more about candy nomenclature, I think she actually made truffles. They were dark chocolate balls rolled in cocoa. She called it fudge, and I'll always remember it that way.

But I had my first taste of 'real' fudge down the shore in Atlantic City. Fudge was sold along with Salt Water Taffy at many of the Boardwalk candy shops. I loved trying fudge from all the candy shops.

History of Fudge: Fudge was supposedly invented in the U.S.in the late 1880s. Historians believe the first batch of fudge resulted from a bungled batch of caramels, as in "Oh, Fudge" I don't think so...

According to Wikipedia, the main component of Fudge was similar to the traditional recipe for Scots Tablet found in The Household Book of the Lady Grisell Baillie (1692-1733). The term 'fudge' is often used in the UK for a soft variant of the tablet recipe.

One of the first documented examples of American fudge (containing chocolate!) was found in a letter written by Emelyn Batersby Hartridge, a Vassar College student, who wrote that a friend's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Hartridge asked for the fudge recipe, and in 1888 she made 30 pounds of the fudge for the Vassar Senior Auction. In The Candy Book (Alice Bradley, 1929) an entire chapter is devoted to fudge.

Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is the key to making great fudge. Tiny microcrystals of sugar in fudge give fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. When the crystals are small enough, they don’t feel grainy on your tongue, but smooth.

While you ultimately want crystals to form, it's important that they don't form too early. Now it gets tricky! The key to successful, nongrainy fudge is in the cooling, not the cooking. If you disturb the cooling fudge during this cooling phase you increase the potential for larger crystals (seed crystals) of sugar to form too early and thus a grainy fudge results.

So how to make fudge easily? Here are three recipes.

1. Easy Million Dollar Fudge 
Adapted from Stephanie in All Recipes

Ingredients
4 - 1/2 cups white sugar
1 pinch salt
2 Tbsp unsalted butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips (or good quality dark chocolate, chopped)
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme

Directions
Butter two 9 x 9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until sugar dissolves. Bring to boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

2. Foolproof Dark Chocolate Fudge Recipe

Ingredients
3 cups semisweet chocolate chips (or dark chocolate, chopped)
1 can (14 oz.) sweetened condensed milk
Pinch of salt
1 cup chopped walnuts
1-1/2 tsp vanilla

Directions
In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla.
Spread evenly into aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.

3. Nutty Chocolate Fudge
Alton Brown had a great show on the Food Network on making fudge, so I thought I should include one of his recipes for nutty chocolate fudge (slightly adapted)

Ingredients
2- 3/4 cups sugar
4 ounces unsweetened chocolate
3 Tbsp unsalted butter, plus more for greasing pan
1 cup half-and-half
1 Tbsp corn syrup
1 Tbsp Madagascar vanilla extract
1 cup chopped, roasted nuts

Directions
Grease 8 by 8-inch pan with butter.
In heavy-bottomed saucepan, combine sugar, chocolate, 1-1/2 Tbsp  butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
Remove cover and attach candy thermometer to pot. Cook until thermometer reads 234 degrees F.
Remove from heat and add remaining butter. Do not stir.
Let mixture cool for 10 minutes or until it drops to 130 degrees F.
Add vanilla and nuts and mix until well-blended and shiny texture becomes matte.
Pour into prepared pan.
Let sit in cool dry area until firm.
Cut into 1-inch pieces.

And, there are websites that are just devoted to fudge. Fudge-Recipes.net,  Fudge-Recipes.com, and Fudge Recipe Collection. In addition there are many, many other nutty chocolate fudge recipes on various food blogs, including this one!

Have a Nutty Fudge Day!

MILK CHOCOLATE QUEEN'S CAKE for Mother's Day!: Retro Ad with Recipe

I love Retro Ads with Recipes, and here's a really good one for Milk Chocolate Queen's Cake from Pillsbury's Best Flour. I'm a dark chocolate afficiando, but for those who love milk chocolate (or love both), this is a great cake! The recipe was a Grand National Pillsbury Bake-Off Favorite. Perfect for Mother on her special day--Queen for a Day!

Mother's Day Fudgy Brownies

Who doesn't love Brownies? Mom does, for sure. Here's a great recipe from Scharffen Berger for Mother's Day Fudgy Brownies!

One hint: Stir hard until the batter is smooth and glossy and pulls away from the sides of the bowl. Great advice!

Mother's Day Fudgy Brownies!

Ingredients 
6 Tbsp unsalted butter, cut into cubes, plus more for the pan
8 ounces SCHARFFEN BERGER 62% Cacao Chocolate, coarsely chopped
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 cup toasted walnut halves
1/2 cup 62% Scharffen Berger Chocolate, chopped into chunks

Directions
Position rack in lower third of oven and preheat to 325 degrees F.
Cut an 8 by 16-inch piece of parchment paper.
Lightly butter 8 by 8 by 2-inch pan and line  with the parchment, allowing to extend evenly over the opposite sides.
Butter parchment including paper on sides of pan.
Put chocolate and butter in large heatproof bowl set over pot of simmering water and stir occasionally until melted and smooth. Remove from heat.
With large rubber spatula or wooden spoon, beat sugar and salt into chocolate mixture. Beat in eggs one at a time. Add flour and mix vigorously until batter is very glossy and pulls away from the sides of bowl.
Break nuts into large pieces over batter and fold in.
Fold in extra chocolate chunks.
Pour batter into prepared pan and tap pan bottom on countertop to level batter.
Bake for 30 to 35 minutes, or until skewer in center comes out moist but clean.
Cool in pan oncooling rack for 10 minutes.
Remove brownies from pan using parchment “handles,” and cool completely on rack before cutting into 2-inch squares.

Five D-I-Y Chocolate Face Masks: The Perfect Mother's Day Gift!

Here's a personal and unique Mother's Day Gift! A Chocolate Facial for Mom! Mix up one of these recipes for Mom! Be sure to make a second batch for yourself!

We all know Chocolate is good for the heart, blood pressure, and a lot more. When I was growing up, we were told that chocolate was bad for the skin. That it actually caused acne. This is not true. Chocolate is full of antioxidants that actually give the skin extra protection against free radicals and can nourish the skin. The following masks can increase hydration, support skin's defense against UV damage, decrease roughness, and actually improve blood flow. Give one or all of them a try.

Pros of Chocolate Face Mask: The skin becomes glowing and soft,  firm, and smooth. Even if the mask goes into your mouth, no problem; it tastes yummy. The final Chocolate Face Mask even has an alternative fudge recipe.

So here are 5 D-I-Y Chocolate Face Mask Recipes! They're all simple to make. Let me know which one you like best.

1. Chocolate Mask from Household Magic: Daily Tips

Mix together a heaping Tbsp of unsweetened cocoa powder with heavy cream to form a paste.
Apply to clean, dry skin and leave paste on for 15 minutes.
Wipe off mask with washcloth.
Rinse face with lukewarm water and pat dry.

2. Chocolate Yogurt Honey Mask from Flavor Fiesta

Ingredients
1 tsp cocoa powder
1 tsp yogurt
1 tsp honey

Directions
Blend cocoa powder with honey and yogurt. Cocoa powder can be difficult to blend, so be patient with this step. Keep mixing until mixture looks like melted chocolate.
Clean your face with lukewarm water. Dab dry and then apply the mask evenly all over your face except the eye and lip areas. Relax for 15-20 minutes and let the mask do it’s magic.
Wash off with lukewarm water and dab dry.
Apply moisturizer.

3. Chocolate Brown Sugar Sea Salt Mask from WikiHow

Ingredients
2 bars of dark chocolate, chopped
2/3 cup of milk
Sea salt
3 Tbsp Brown Sugar

Directions
Heat dark chocolate in double boiler for about 3 minutes.
Mix sea salt, brown sugar, and 2/3 of a cup milk in a bowl.
Remove melted chocolate from heat.
Mix melted chocolate with salt/milk mixture.
Allow to cool.
Apply to face while cool but not hardened.
Leave on until it hardens.
Wash or chip off with mild cleanser and warm water.
Add moisturizer when done.

4. Chocolate Oatmeal Honey Mask from Skin Care and Remedies

Ingredients
1/3 cup cocoa powder
1/4 cup organic honey
2 Tbsp of heavy cream (or sour cream)
3 tsp oatmeal powder

Directions
Mix all ingredients until mass in consistent.
Apply to face, gently massaging so oatmeal can start exfoliating the dead skin cell layer.
Leave on for about 15-20 minutes
Rinse off with lukewarm water.

The following recipe is one of my favorites because it's so versatile.. with a tiny bit of tweaking, you can make fudge! How cool is that?

5. Chocolate Avocado, Honey, Oatmeal Face Mask (or Fudge)  

 from Meghan Telpner-Making Love in the Kitchen

Ingredients
1/3 cup cocoa powder
1/4 cup organic honey
2 Tbsp smashed avocado
3 tsp oatmeal powder (leave this out if making soft fudge, leave in if you want a harder texture)

Directions: Face Mask
Mix all ingredients until mass is consistent.
Apply on face, gently massaging so oatmeal can start exfoliating the dead skin cell layer.
Leave on for 15-20 minutes.
Rinse off with lukewarm water.

Instructions: Fudge
Mix all ingredients (except oatmeal) until mass is consistent.
Spread in small pyrex dish or into individual ramikens.
Allow to set in refrigerator for at least two hours.

CHOCOLATE COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day!

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Crust and now you're talking! The advertisement on the right is from 1953 for "Coconut Cream Dreams -- in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

The recipe below is from Southern Living and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 teaspoons vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers (in a pinch use Oreos)
6 tbsp butter

Melt the butter.
Put the chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn.

BUTTER!!!!

I love Butter!!! I could just eat it as is, but I try to reign in that urge and at least put it on toast. There are so many kinds of butter, and I've written about that before, but today I'm posting Taste of Home's Butter chart.  

I'm a big fan of French Butter. My market carries at least 6 different French butters, as well as many other European butters. I think I need to do a post on just French Butter! 

What's your favorite butter? Comment below. 

CREPES SUZETTE DAY: Add Chocolate

Today is National Crepes Suzette Day. To add a chocolate element to your crepes, add chocolate sauce to your traditional crepes suzette, and even better, make Chocolate Crepes!

History of Crepes Suzette from What's Cooking America?

Probably the most famous crepe dish in the world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit. The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. 

According to Henri Charpentier, in own words from Life A La Henri – Being The Memories of Henri Charpentier:

“It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had every tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.”

CHOCOLATE CREPES SUZETTE

For the Crepes: 

Ingredients
2 cups milk
2 eggs
2 1/2 Tbsp melted unsalted butter
2 ounces dark chocolate, melted
1-1/2 cups flour
1/3 cup DARK cocoa
1/3 cup sugar
1/2 teaspoon salt

Directions
Melt butter and chocolate together, mixing to combine and smooth out  chocolate. 
In large bowl, combine milk and eggs. 
In separate, smaller bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking as you incorporate butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. Be sure to re-whisk batter before you cook  crepes.

To Cook Crepes:
Butter hot skillet (small or medium, not large) or crepe pan, then wipe out excess butter with paper towel so it's dry-ish. Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with a spatula for few seconds to cook other side.

SAUCE & FINAL PREPARATION

Ingredients
4 Tbsp unsalted butter
1/4 cup sugar
Juice of 6 oranges (with zest from one)
3 Tbsp Cointreau
3 Tbsp Cognac
12 dark chocolate crepes
Grated chocolate for garnish

Directions
Melt butter in large skillet over medium heat. Stir in sugar, zest, juice, and liqueur. Stirring constantly, reduce sauce to 2/3 cup. Carefully add each cooked crepe to  pan—one at a time—and coat with sauce.
Fold each crepe into quarters, and arrange on plate (3 per plate if you're serving four)
Sprinkle crepes with orange zest and grated chocolate chocolate.

Only if you're really careful: Flambé sauce: reserve two tablespoons and add three more tablespoons of Cognac. Stir together and remove the pan from heat. Ignite with match and pour flaming sauce over crepes.