COCOA SPICED RUM COOKIES: Sailor Jerry Ad with Recipe

The Sailor Jerry Ads for Spiced Rum may be a bit racy for some people's tastes, but their rum and recipes are great. Here's one for Cocoa Spiced Rum Cookies!

BLUEBERRY CHOCOLATE CHIP PANCAKES: 2 Recipes for National Blueberry Pancake Day!

Today is National Blueberry Pancake Day, so here are two recipes for Chocolate Chip Blueberry Pancakes.

This first recipe is from Cooking Light for Perfect Buttermilk pancakes. I've added blueberries and chocolate chips to enrich the recipe! I usually have fresh blueberries around, but if you don't, you can always use frozen blueberries. Trader Joe's has wild blueberries that are great in this recipe. Tip: Don't thaw frozen blueberries before adding to your pancake batter. 

The second recipe is for Blueberry Chocolate Chip Pancakes in a Jar.

1. BUTTERMILK BLUEBERRY CHOCOLATE CHIP PANCAKES

Ingredients
1 cup all purpose flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vegetable oil
1 large egg, lightly beaten
Cooking spray
1 cup Blueberries (less if frozen.. I like the frozen Wild Blueberries from Trader Joe's. Don't thaw, if frozen)
1/2 cup Dark Chocolate chips

Directions
Spoon flour into dry measuring cup; level with knife.
Combine flour and next 4 ingredients (flour through salt) in large bowl, and make well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth. Fold in Blueberries and Chocolate Chips.
Spoon about 1/4 cup batter onto hot nonstick griddle or nonstick skillet coated with cooking spray.
Turn pancakes when tops are covered with bubbles and edges seem cooked.

***

So that's what you'll make fresh today, but I'm also fond of Mixes in a Jar. Following is a quick and delicious recipe for Chocolate Blueberry Pancakes in a Jar. You can have this on hand or to give as a gift. One helpful hint, when making mixes in a jar, really pack the ingredients in. Use a tamper, if you have one...except for the dried blueberries and chocolate chips that you'll put on top.

2. BLUEBERRY CHOCOLATE CHIP PANCAKES IN A JAR

Ingredients:
2 cups all purpose flour
1/3 cup granulated sugar
4 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried Blueberries
2/3 cup mini dark chocolate chips

Directions

Layer flour, then sugar, then baking powder mixed with baking soda and salt in 1-quart wide-mouth jar. Tamp Down.
Add blueberries, then chocolate chips.
Seal Jar.
Cover jar with burlap or other fabric and tie with raffia or a bow.

Attach gift tag with the following instructions:

Chocolate Blueberry Pancakes 
Makes 25 pancakes
2 eggs, beaten
1/4 cup unsalted butter, melted
1-1/2 to 2 cups whole milk (or buttermilk)

Mix eggs and melted butter in large bowl. Add contents of jar. Stir until well blended.
Add 1-1/2 cups milk. Stir until dry ingredients are moistened.
Heat griddle or skillet.
Pour batter onto hot griddle 1/4 cup at a time.
Cook pancakes until golden on both sides.

CHOCOLATE MAYONNAISE CAKE: Three Recipes for National Chocolate Cake Day!

Today is National Chocolate Cake Day! To celebrate the holiday I thought I'd post three great recipes for Chocolate Mayonnaise Cake. I've posted about chocolate mayonnaise cake before. You'd be surprised how many recipes there are. Seems like everyone's Aunt Sadie had a recipe. But it shouldn't be a surprise to you that mayonnaise was used so often in past generations. Do you remember mayonnaise in Jell-o molds? That used to be a staple at special occasions all over the U.S. If you don't remember, be glad! But in cake, it really works!

As I said there are many recipes for Chocolate Mayonnaise Cake. Here are two Retro recipes for Hellmann's Chocolate Mayo Cake and a newer recipe for a Chocolate Mayonnaise Bundt Cake. I have found several of these ads over the years--some recipes use eggs and some don't. I think the earlier recipes must be from the 30s and early 40s. 

Mayonnaise Cakes are really moist, so it's hard to go wrong on any of these recipes.

Word to the wise: Don't taste the batter before it's baked. It will taste a bit odd, but the final results will be delicious.

Want to try a variation of the recipes above? Use Miracle Whip instead of Mayonnaise. Totally different flavor. Most people are particular when it comes to the choice between Mayonnaise and Miracle Whip. I still think it's worth trying Miracle Whip in this chocolate cake recipe... or for that matter, in the bundt cake recipe below. 

And, just for good measure, here's a third recipe for Chocolate Mayonnaise Cake!

Chocolate Mayonnaise Bundt Cake

Ingredients
1 cup sugar
2 cups flour
6 Tbsp dark cocoa
2 tsp baking soda
1 tsp vanilla (or whatever you have)
1 cup mayonnaise (or Miracle Whip)
1 egg, whipped
1 cup lukewarm water
1 cup chocolate chips or chopped dark chocolate 70% or higher cacao
powdered sugar

Directions
Blend dry ingredients.
Mix in vanilla, mayonnaise, egg, and water-- just enough to get all ingredients blended.
Fold in chocolate chips (broken up chocolate)
Pour into greased Bundt pan.
Bake at 375 degrees for about 35 minutes or until toothpick comes out clean.
Cool cake.
Dust with powdered sugar.

$1000 Peanut Brittle Cookies: National Peanut Brittle Day!

Happy Peanut Brittle Day! Here's a 1953 ad from French's for the $1,000 Peanut Brittle Cookies Recipe. 

"Fill your cookie jar today with these really different, prize-winning cookies made with French’s pure vanilla and fresh-ground cinnamon. Best of Class Winner in Pillsbury’s Bake-Off!

$1000 PEANUT BRITTLE COOKIES

Ingredients:

1 cup sifted flour 
1/2 teaspoon baking soda 
1/2 teaspoon cinnamon 
1/2 cup butter or other shortening 
1/2 cup brown sugar, firmly-packed 
3 tablespoons beaten egg 
1 teaspoon vanilla extract 
1 cup salted peanuts 

Directions:

Sift together flour, soda, cinnamon. 
Cream butter, add sugar gradually, creaming well. 
Add 2 tablespoons of egg and vanilla. 
Beat well.
Blend in dry ingredients and 1/2 cup peanuts, finely-chopped. 
Mix thoroughly. 
Spread or pat dough on a greased baking sheet to a 14- by 10-inch rectangle. 
Brush with remaining egg. 
Sprinkle on 1/2 cup peanuts. 
Bake in slow oven (325 F) for 20 to 25 minutes. Do not overbake. 
Cut or break into pieces while warm.

Irish Coffee Day: History of Irish Coffee & Recipe for Irish Coffee Truffles

Today is National Irish Coffee Day. An Irish Coffee is perfect for these freezing days. It's chilly here in the Bay Area, but nothing like the Ice Storm that's spread all over the U.S. Safe safe and warm, folks!

Many years ago, on my first day in California, I was lucky to hitch a ride with a visiting dignitary. Don't ask. Things happen! The day's tour of San Francisco included the hills of San Francisco, Sonoma County, the Renaissance Fair, Sausalito, Fisherman's Wharf, the Palace of Fine Arts, Cliff House, the Golden Gate Bridge and a stop at the Buena Vista Cafe for an Irish Coffee. I saw more of the San Francisco Bay Area on that one day than I did over the next ten years.

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!

Since I love alcohol infused truffles, I'm posting a recipe for Irish Coffee Truffles. You'll love this easy recipe from Martha Stewart Weddings. I use darker chocolate than in the original recipe, but otherwise, it's just about the same. I also often roll the truffles in ground chocolate espresso beans! This recipe is pretty much no fail, and that's what I like!

IRISH COFFEE TRUFFLES

Ingredients
Vegetable-oil cooking spray
1 pound plus 14 ounces bittersweet chocolate, (65-72%), finely chopped
1/2 cup unsalted butter, cut into small pieces
3/4 cup heavy cream
1/4 cup light corn syrup
1/4 cup plus1Tbsp packed dark-brown sugar
4 large egg yolks
3/4 cup Irish whiskey
2 Tbsp coffee extract
1/4 tsp coarse salt
Good-quality unsweetened cocoa powder, for rolling  (or ground chocolate covered espresso beans!)

Directions
Coat 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside.
Put chocolate and butter into medium heatproof bowl set over pan of simmering water; stir until chocolate and butter have melted. Remove from heat.
In separate saucepan, bring cream, corn syrup, and brown sugar to boil over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth.
Whisk in yolks, whiskey, coffee extract, and salt.
Pour into prepared pan.
Cover with plastic wrap, pressing directly on surface to prevent a skin from forming.
Refrigerate until firm enough to roll into balls, about 4 hours (or more).
Using a1-inch ice cream scoop or medium melon baller, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes.

Coeur d'Alene Irish Coffee Truffles

Put cocoa powder into shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder (or crushed chocolate covered espresso beans) to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).

No time or ingredients to make your own? You can buy Irish Coffee Truffles. I'm very fond of the Coeur d'Alene Irish Coffee Truffle. Maybe easier to find if you have to celebrate today would be the Lindt Irish Coffee Bar. Both are great and use real Irish whisky. Or, you can check with your local chocolatier. They might make a great Irish Coffee Truffle. If you find one you like, let me know! 

THE ICE STORM COMETH: Be prepared

The Ice Storm Cometh. It's getting really cold, and the prediction is an epic ice storm across the U.S., so be prepared. Warm up with a good cup of Hot Chocolate.

Following are variations on classic Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd. Some use cocoa powder, others use chocolate bars, some use both, but all are delicious and will definitely warm you up. As always, use the best chocolate or cocoa.

Peppermint Hot Chocolate

Ingredients
1 cup milk
1/2 cup cream
1 Tbsp vanilla
3/4 cup granulated sugar
8 ounces 70-80% cacao chocolate, chopped
1 tsp salt
1/4 tsp peppermint oil

Directions: Add milk, cream, vanilla, and sugar to pot and place over medium heat. When milk mixture is hot, add chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.

Eggnog Hot Cocoa
What would the holidays be without eggnog? Try this and let me know what you think!

Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 Tbsp unsweetened Dark Cocoa powder
1/2 tsp ground nutmeg

Directions: In blender or processor,  combine egg, milk, water, cocoa, and nutmeg, blend until well mixed. Transfer mixture to top of  double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.

Argentinian Hot Cocoa

Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madagascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces

Directions: Heat milk, sugar, and vanilla in pan until almost boiled. Remove from heat and divide  into 4 mugs. Immediately, put piece of chocolate in each mug. It will melt and have a fabulous taste.

Mexican Hot Chocolate

Ingredients:
2 tsp good-quality ground DARK cocoa
1 tsp sugar, plus extra to taste
¼ tsp ground cinnamon
½ tsp ground almonds. You can add more if you want a thicker texture.
1 cup milk

Directions: Mix all ingredients, except milk, together in empty, clean glass jar. Shake until completely combined. Heat  milk in a pan and add chocolate mix. Bring to boil and reduce  heat. Simmer for about 2 minutes, stirring constantly; use small whisk to froth milk. Serve hot.

Mexican Hot Chocolate II

Ingredients
5  ounces dark Mexican Chocolate
2 Tbsp honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling

Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in milk and let sit over low heat until chocolate is too warm to touch. In bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.

Honey Hot Cocoa  

The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower.

Ingredients
4 Tbsp unsweetened cocoa powder
4 Tbsp honey
4 cups milk

Directions: Combine ingredients in medium-size sauce pan. Heat over low heat, stirring occasionally until hot.

Hot Cocoa with Brown Sugar

Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt

Preparation: In double boiler (or saucepan over a saucepan), melt chocolate and water together. Slowly mix in milk, sugar, and salt. Whisk until chocolate is smooth and blended.

Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!

Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao, chopped

Directions: Simmer milk, cream, and sugar together until just boiling. Stir in chocolate until melted. Don't let it boil. Serve warm in mugs.

Spicy White Hot Cocoa

Ingredients
4 cups milk
7 ounces good white chocolate (Guittard, Ghirardelli, Green & Black), chopped
1 egg, beaten
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of  simmering water, or in top part of double boiler. Melt chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in egg until smooth. Gradually whisk in one cup of milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.

Peppermint White Chocolate Cocoa

Ingredients:
8 ounces white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream

Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about 1 hour. Heat milk to simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.

Candy Cane Cocoa   
variation on recipe from Sean Paajanen at About.com

Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream

Directions: In sauce pan bring milk to simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with candy cane stirring stick.

Brandied Hot Cocoa

Ingredients 
4 cups milk
4 ounces dark chocolate, chopped
2 Tbsp sugar
1/2 tsp chili powder
5 Tbsp brandy
6 Tbsp whipped cream
4 tsp unsweetened DARK cocoa powder, sifted

Directions 
In saucepan, bring milk just to boil. Remove from heat.
Put chocolate in small saucepan and add 2 Tbsp hot milk. Stir over low heat until chocolate has melted, then stir chocolate mixture back into hot milk.
Add and stir in sugar. Stir in brandy and pour into four heatproof glasses.
Top each with whipped cream and sprinkle with sifted cocoa.

Kahlua Hot Cocoa

Ingredients
1/2 ounce semisweet chocolate
3/4 cup whole milk
1/2 cup coffee
2 Tbsp cocoa
1/2 tsp pure vanilla
1/4 tsp salt
2 Tbsp Kahlua

Directions
Melt chocolate in saucepan over another saucepan over simmering water.
Once melted, add all other ingredients except Kahlua.
Raise heat to medium high, whisking constantly, until mixture is smooth and just starting to bubble (2-3 minutes).
Remove from heat, stir in Kahlua.
Pour into mug and serve.
Add marshmallows or whipped cream as you see fit.

English Toffee Cocoa

Ingredients
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces dark chocolate (70% cacao), chopped
1 tsp pure vanilla extract
1/4 cup English toffee, crushed
Whipped cream
Unsweetened cocoa powder

Directions
Combine milk, water, and sugar in saucepan and sttir over medium heat until just boiling.
Remove from heat, and stir in chocolate and vanilla.
Beat with whisk until chocolate is melted and mixture is frothy.
Pour hot chocolate into 2 big mugs.
Top with whipped cream and crushed English toffee. Sprinkle with cocoa powder.

Salted Caramel Hot Chocolate

Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp pure Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut Syrup from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)

Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup and Caramel Sauce Pour into coffee cup and top with whipped cream, caramel drizzle, and sea salt  

REESE'S PEANUT BUTTER NO-BAKE PIE: National Pie Day

Today is National Pie Day! I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup unsalted butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

CONGO SQUARES: Retro Ad with Recipe for Blond Brownie Day!

Today is National Blonde Brownies Day. Blond (yes, two spellings) Brownies is a misnomer. Blondies are not Brownies! They get their flavor from brown sugar and not cocoa or chocolate, but they're wonderful for exactly what they are--a great butterscotch 'brownie.' Over the years, I've added macadamia nuts, white chocolate chips, butterscotch chips, chocolate chips, or a combination of these ingredients to the following basic recipe. The variety of additions is huge, and the basic batter is a delicious brown sugar concoction. Blondies are simple to make, and I highly recommend them. I use dark brown sugar because I think it adds more flavor. As in any recipe, the quality of the ingredients makes a difference in your final product.

I love this Retro Ad & Recipe for Congo Squares aka Blondies or Blond Brownies. As always, you can never have too many recipes!

Congo Squares or Bars, by the way, have nothing to do with Africa. There's nothing like these sweets in any African country that I know of...and you can't even grow wheat in Central Africa. So why are they called Congo Squares? Who knows.. maybe because of the exotic ingredients (chocolate, coconut, nuts) which might come from Africa? I also read somewhere that these Congo Squares originated in the Southeast (US). There was a plaza in New Orleans called Congo Square which in the early 19th century was a gathering place for both free and enslaved African-Americans who met for marketing, music-making and dancing... probably not the connection, but a possibility. Whatever the origin, this is a great treat for the weekend! This Nestle ad is from 1949 and doesn't include the cocoanut, but throw some toasted coconut in.

Homemade Almond Roca: National Buttercrunch Day!

Today is National Buttercrunch Day. So for today's holidays, here's a recipe for Almond Roca aka Almond Buttercrunch. And, yes, Buttercrunch is sometimes considered Toffee.

I first tasted Almond Roca as a young girl. A neighbor who drove us to school always had Almond Roca on the coffee table in his recreation room. This neighbor didn't have the same rules as in my household (No Candy until after dinner--no need to mention BEFORE school! Certainly not!). Needless to say, I always enjoyed Almond Roca when this neighbor was driving. So for today's Buttercrunch Day holiday, I suggest you make the following recipe for Homemade Almond Roca. This recipe for Home-made Almond Roca is adapted from Elizabeth LaBau on AboutFood.com

No time to cook? Pick up a bar of Almond Roca to celebrate!

Home-Made Almond Roca

Ingredients 
4 ounces unsalted butter
3/4 cup packed brown sugar
1 tsp light corn syrup
1/4 tsp salt
1 1/2 cups toasted whole almonds, coarsely chopped
8 ounces semi-sweet chocolate

Directions
Prepare 8 x 4 loaf pan by lining with aluminum foil and spraying foil with nonstick cooking spray.
In small saucepan over medium-high heat, melt butter. Add brown sugar, corn syrup, and salt, and stir until brown sugar dissolves.
Once brown sugar melts, start timer and cook candy for exactly 6 minutes, stirring constantly with wooden spoon. If you use candy thermometer, stir and boil toffee until it reaches 290 degrees.
After six minutes, take toffee (buttercrunch) pan off heat and stir in 1/2 cup chopped toasted almonds. Scrape toffee into prepared loaf pan—it should be in layer about 1/2-inch thick.
Let toffee set for about 3 minutes, then use pizza cutter or paring knife to cut toffee into thin bars about 1/2-inch by 2 -1/2 inches. They will look small, but once they're dipped in chocolate and rolled in nuts, they'll be bigger. After another 2 minutes, go over your cuts again as toffee continues to harden.
As you wait for toffee to set, chop remaining 1 cup of toasted almonds very finely, or put in food processor and pulse for several seconds until becomes very small pieces. Pour finely chopped almonds into shallow bowl.
Once toffee is completely cool and set, break into pieces along lines you made, and trim off any jagged edges with knife.
Melt chocolate. Dip each piece of Almond Buttercrunch in melted chocolate, then place in bowl of nuts. Roll it around until coated with nuts on all sides, then take it out of nuts with fork and place on baking sheet. Repeat until all toffee pieces are coated with chocolate and nuts.
Optional: To make it 'really' look like Almond Roca, wrap individual pieces in gold foil.
Refrigerate tray to set chocolate (about 10 minutes).
Store in airtight container in refrigerator for up to two weeks.
Bring to room temperature before serving.

Pecan Pie Brownies: Martin Luther King Jr. Day!

Martin Luther King Jr's favorite dessert was pecan pie, and pecan pie was scheduled on the menu for the "meal that never was: on the day of his assassination, April 4, 1968. He was an amazing man who stood for equality and peace. He was powerful and inspirational. He upheld the constitution. Honor his legacy today (and every day). 

Make Pecan Pie Brownies as a symbol of comfort and connection. 

This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to a recipe from The Food Network.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

WINNE THE POOH CHOCOLATE CHIP HONEY SCONES: Winnie the Pooh Day

Today is Winnie the Pooh Day. We all know that Winnie the Pooh loves Honey (Hunny) Well, most bears love honey, don't they? And, Winnie the Pooh loves a good tea party, so here's a great recipe for Chocolate Chip Honey Scones to celebrate Winnie the Pooh Day!

“I don’t feel very much like Pooh today," said Pooh.
"There there," said Piglet. "I’ll bring you tea and honey until you do.”
― A.A. Milne, Winnie-the-Pooh 

Winnie the Pooh Chocolate Chip Honey Scones 

Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons cold, unsalted butter, cut into cubes
1/2 cup chocolate chips
1 tablespoon honey
3/4 cup ricotta cheese
2/3 cup milk or cream

Directions
Preheat oven to 425 degrees.
Line baking sheet with parchment paper. In large mixing bowl, add flour, sugar, baking powder, salt, and cinnamon. Stir to combine.
Cut in cold butter with pastry cutter (or fork), and mix with pastry cutter or fork until mixture has the texture of coarse sand.
Add chocolate chips, honey, ricotta cheese, and milk. Stir with wooden spoon until batter forms and all ingredients are combined. DO NOT OVERMIX.
Lightly flour board and place ball of dough on floured surface. Gently pat dough down into disk, about 1 inch thick. With knife, cut disk into 8 approximately equal pieces. Place pieces on prepared baking sheet.
Bake at 425 for about 15-17 minutes, or until scones are lightly golden and baked through.
Cool. 

HOT BUTTERED RUM COCOA: Hot Buttered Rum Day!

Today is National Hot Buttered Rum Day. It's cold and crisp today, and I know some areas of the U.S. are blanketed with snow, so this is the perfect drink to celebrate Hot Buttered Rum!

This recipe for Hot Buttered Rum Cocoa is from the Wisconsin Cheese Board. As I've mentioned before, Food associations have great recipes. Be sure and check them out.

If you don't have time to make Hot Buttered Rum Cocoa, you can always celebrate this food holiday with Seattle Chocolates' Hot Buttered Rum Milk Chocolate Truffle Bar. Fabulous! This bar is buttery, smooth with a light hint of rum and toffee crunch in milk chocolate.

Hot Buttered Rum Cocoa

Ingredients
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup dark rum
1/2 cup granulated sugar
1/3 cup cocoa
4 cups milk

Directions
Combine butter, brown sugar, and seasonings in small bowl, mixing until well-blended. Drop six spoonfuls onto plasticwrap-lined plate; chill while preparing beverage, then form into balls.
Combine rum, sugar, and cocoa in 2 quart saucepan. Cook over medium heat until mixture boils, stirring constantly. Simmer 1 minute; add milk. Cook until heated through; do not boil.
Pour into six mugs; place one butter ball in each cup.

CHOCOLATE COVERED FIGS: FIG NEWTONS DAY!

Today is Fig Newtons Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Of course if you're really after a Fig Newton with chocolate, you can just dip one in dark chocolate. 

But this is the way I like to eat my figs: Chocolate Covered Dried Figs (not Fig Newtons!). Following are two recipes. The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol (this actually tastes more like a Fig Newton). You can also mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-80% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

Chocolate Caramel Monkey Bread

Although there isn't a specific Monkey Bread Day, some people like to celebrate on January 15. Why not? 

I have a love/hate relationship with monkeys. I loved them as a child at the zoo and when they appeared in  books. I loved my sock monkey and all the sock monkeys I collected over the years. But then I met some 'bad monkeys' in India. They stole shoes and belongings at the temples...Bad Monkeys! 

But really I love Monkeys which leads me to this chocolate/monkey connection. 

Monkey bread (also called monkey puzzle bread, monkey brains, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, pull-apart bread, pluck-it cake bubble loaf, bubble bread, pull-apart bread, and/or funky bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It's a pull-apart bread. 

CHOCOLATE CARAMEL MONKEY BREAD

Ingredients 
1/2 cup sliced almonds or chopped pecans, toasted
3/4 cup sugar
2 tsp unsweetened cocoa powder
1-1/2 tsp ground cinnamon
2 - 16.3 ounces pkg. refrigerated biscuits (16 total)
32 chocolate-covered caramels (such as Rolo)
1/2 cup unsalted butter, melted
1/4 cup caramel sauce
1 teaspoon vanilla

Directions

Preheat oven to 350°F. Generously grease 10-inch nonstick fluted tube pan. Sprinkle 1/4 cup almonds in bottom of pan. Combine sugar, cocoa powder, and cinnamon.

With kitchen scissors, cut each biscuit into 2 pieces. Using your hands, flatten each piece into  3-inch round of dough. Place chocolate covered caramel in center of each round. Bring edge of dough up and around caramel to form a ball. Pinch edges of dough together to seal firmly.

Dip each ball into melted butter, then roll in sugar mixture. Layer coated balls in prepared pan. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.

Stir together caramel sauce and vanilla; drizzle over rolls. Sprinkle with remaining 1/4 cup almonds.

Bake 40 to 45 minutes or until toothpick comes out clean (If needed, cover bread with foil the last 15 minutes of baking to prevent overbrowning.) Cool bread in pan for 5 minutes. Run small rubber spatula around edge of bread to loosen. Invert pan onto platter; remove pan. Spoon any remaining caramel sauce and nuts on bread. Cool slightly. Serve warm.

CHOCOLATE BAGELS: National Bagel Day!

Tomorrow is National Bagel Day. I grew up with traditional bagels served with lox and cream cheese. The bagels were onion, poppy seed, and occasionally sesame seed, but that was about it. Boiled bagels only. But when bagels really caught on nationally, we saw an explosion of flavored bagels. 

So for today's Bagel Holiday, here's a recipe for Chocolate Bagels from Red Star Yeast. Red Star Yeast has a recipe for serving with Cookies and Cream Whipped Cream (see below), but I serve my chocolate bagels with marscapone. However you serve these chocolate bagels, I can assure you they will be a big hit! 

CHOCOLATE BAGELS

Ingredients 

BAGELS 

1 1/2 cups warm water (110-115°F) 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast 
3 1/4 cups bread flour 

1/4 cup cocoa powder 

1 1/2 teaspoons kosher salt 

1 teaspoon instant espresso powder 

1/2 teaspoon vanilla extract 

1/2 teaspoon chocolate extract (optional) 

Coarse sugar, for topping 

COOKIES & CREAM WHIPPED CREAM CHEESE 

1 (8oz) package cream cheese, softened 

1/3 cup powdered sugar 

1/2 teaspoon vanilla bean paste 

5 chocolate sandwich cookies, crushed

WATER BATH 

8 cups water

 

DIRECTIONS

Gently whisk warm water and yeast together in a measuring cup. Set aside for 5-10 minutes to allow the yeast to bloom. (Optional: stir in 1 teaspoon sugar to give the yeast a good start.) 

In a stand mixer attached with the dough hook attachment, add flour, cocoa powder, salt and espresso powder. Mix on low speed until combined. With the mixer on low, slowly add the yeast mixture to the flour mixture. Add the vanilla. Add the chocolate extract (optional). Continue to mix on low speed for 8 minutes. 

Transfer the dough to a lightly floured surface. Knead the dough, adding flour as needed, for an additional 1 minute. Shape the dough into a smooth ball and place the dough in a lightly oiled bowl. Cover with a clean, dry dish towel and place the bowl in a warm, undisturbed area of your kitchen. 

Allow the dough to rise until it is doubled in size, about 1-2 hours. Punch down dough and transfer to a lightly floured surface. Shape dough into a log. Using a pastry scraper or floured knife, cut the log into 8 even pieces. Gently roll each piece into a ball. Place your thumb in the center of each ball and push down to create a hole. Gently tug on the dough to create a slightly larger whole. Cover the dough with a clean, dry kitchen towel and allow the dough to rest for 15 minutes. 

While the dough is resting, heat 8 cups of water to a gentle boil and preheat the oven to 400°F. Line a baking sheet with parchment paper. 

Boil the bagels for 40 seconds on each side. Remove bagels from the water with a slotted spoon and transfer onto your prepared baking sheet. Sprinkle each bagel with a generous pinch of coarse sugar. Bake for 25-30 minutes, or until the tops of the bagels are golden brown.

TO MAKE THE WHIPPED CREAM: 

Add the softened cream cheese and powdered sugar to a stand mixer fitted with the paddle attachment. Beat until smooth and creamy. Add the vanilla bean paste and mix until combined. Fold in the crushed chocolate sandwich cookies (Oreos). 

To serve, cut the bagels in half and lightly toast in a toaster (optional). 

Spread a thick layer of the whipped cream cheese on each half. 

Store the cooled bagels in an airtight container or bag for up to 5 days. Or, freeze the bagels for up to 3 months. 

Tips!

1. Bread flour will yield the best results, but if you don’t have bread flour in stock, you can use all-purpose flour. You may need to adjust the amount of water in the dough. 

2. Make the whipped cream cheese right before serving so the cookies remain crunchy.

FROZEN MOCHA CHEESECAKE: Retro Ad with Recipe

I love Retro Ads with recipes, especially when they include chocolate. 

Here's an easy and delicious recipe for Marvelous Mocha Cheesecake from Borden's Eagle Brand, 1983!

MARVELOUS MOCHA CHEESECAKE

Ingredients

• 1-1/4 cups chocolate wafer cookie crumbs
• 1/4 cup sugar 
• 1/4 cup margarine or butter, melted 
• 8 ounces package cream cheese, softened
• 14 ounces Eagle Brand sweetened condensed milk (NOT evaporated milk)
• 2/3 cup chocolate flavored syrup
• 2 tablespoons instant coffee
• 1 teaspoon hot water
• 1 cup whipping cream, whipped

Directions

1. In small bowl, combine crumbs, sugar and margarine. 
2. In buttered 9-inch springform pan or 13- by 9-inch baking dish, pat crumbs firmly on bottom and up sides of pan. 
3. Chill. 
4. In large mixer bowl, beat cheese until fluffy; add Eagle Brand and chocolate syrup. 
5. In small bowl, dissolve coffee in water; add to Eagle Brand mixture. 
6. Mix well. 
7. Fold in whipped cream. 
8. Pour into prepared pan. 
9. Cover. 
10. Freeze 6 hours or until firm. 
11. Garnish with additional chocolate crumbs if desired. Return leftovers to freezer.

CHOCOLATE MARZIPAN COOKIES: History & Recipe for National Marzipan Day!

Today is National Marzipan Day. I love marzipan, and I usually have some around, but for today's holiday, here's an easy recipe from Santa Barbara Chocolate for Chocolate Marzipan Cookies (or truffles, if you don't squash them down and bake them). 

What exactly is marzipan? 

Marzipan is an elastic paste made with almonds and powdered sugar. It's like an edible dough, and you can make shapes with it, and, of course, enrobe it in chocolate.

History of Marzipan from Serious Eats:

The invention of marzipan is usually attributed to Lübeck, Germany. Legend has it that during a 15th century famine when flour for making bread became scarce, the senate of Lübeck ordered bakers to create a replacement. Using eggs, sugar, and stores of almonds, the clever bakers came up with marzipan. But cities like Venice, Florence, Konigsberg and more all lay claim to inventing marzipan and put forth similar stories with different dates, making it hard to determine where the sweet actually came from.

Although the origin of marzipan is fuzzy, it has clearly been embraced by many different cultures and is enjoyed worldwide. Marzipan is a traditional food to eat on weddings and religious feast days in Italy, Greece, and Cyprus. 

In Latin America, a popular marzipan-like treat which replaces the almonds with peanuts is called "mazapan." In Mexico, pine nuts and pistachios are other substitutes for almonds in marzipan. You can find marzipan in the Middle East, too, usually flavored with orange-flower water. In Germany and throughout much of northern Europe it is considered good luck to receive a marzipan pig on Christmas or New Year's Day. The Spanish and Portuguese are big consumers of marzipan too. But perhaps the form of marzipan that Americans are most familiar with are the cute little miniature fruit shapes that pop up all over.

Whatever the origins, there is nothing quite like chocolate and marzipan! So for today's holiday here's an easy and original recipe for Chocolate Marzipan Cookies from Santa Barbara Chocolate Company.

CHOCOLATE MARZIPAN COOKIES

Ingredients
1 cup of almonds, peeled
1 cup of powdered sugar
1/4 cup Rainforest Bulk Cocoa Powder
1 egg or 2 Tbsp honey - egg is used in the traditional marzipan recipe (but use honey if you don't want to use raw eggs)
Chocolate sprinkles

Directions
Chop peeled almonds and put them in blender or food processor. Blend until you get almond flour texture. Be careful to blend really well to avoid big chunks.
In saucepan add almond flour, Cocoa Powder, and powdered sugar, mix together. Incorporate egg in middle and place over low heat. Stir continuously until all ingredients are combined. Keep stirring for 5 minutes and then take off heat. Place in refrigerator and let chill for 15 minutes before decorating. This way the marzipan is going to hold its shape. 
When chilled, roll dough into a tube shape. Pull off pieces and make into balls. Cover balls with chocolate sprinkles to decorate. Place on baking sheet and slightly press down with back of spoon. Let set in refrigerator for 5 minutes more and serve.

CHOCOLATE HOT TODDY: National Hot Toddy Day

Today is the perfect day for a Chocolate Hot Toddy. Northern California's weather has been a rollercoaster of Atmospheric Rivers, Bomb Cyclones, Thunder, Lightning, Rain, High Winds, and Freezing Temps. It's the perfect time to stay in and have a Hot Toddy, and lucky for us, it's National Hot Toddy Day. And one mustn't forget the medicinal value of a Hot Toddy. Although there's no real cure for the flu or cold, a Hot Toddy will do the trick to make you feel better, even if only temporarily--a traditional Hot Toddy, that is. See the Retro Ad on this page. So because today is Hot Toddy Day, I'm offering up a recipe with a chocolate spin.

Hot Toddy might be an old fashioned name, but the Hot Toddy has served for centuries as a therapeutic drink. If you add chocolate, you get all those chocolate benefits, too. Alcohol and chocolate: a great combination.

What exactly is a Hot Toddy?
A toddy is a drink made typically with a spirit base, water, some type of sugar, and spices. A hot toddy is usually a mixture of whiskey, cinnamon, hot water, honey, and lemon. A Hot Toddy may have tea as the spice (or in addition to the spice). 

Where did it come from?
The word “toddy” itself stretches back to the British colonial era and is taken from the Hindi word tārī, which was a drink made from the fermented sap of toddy palm, hence the name. The British Toddy was served cool and, for awhile this was the tradition. The toddy eventually made its way across the ocean to the American South where plantation owners would drink their own version of a toddy with rum, spices, and locally-available sugar. This mixture was cooked, then cooled and consumed. While derived from the British colonial toddy, this drink was called a bombo or bimbo. That’s great and all, but you said you’d be talking about hot toddies. 

The hot toddy that we know now found its roots in Scottish tradition. No surprise there. The Hot Toddy might be made with whisky, hot water, honey, and spices such as nutmeg or clove, and was touted as a cold cure. The Scots claim that the name toddy came from the origin of the water used for the drink: Tod’s Well in Edinburgh. Legend states that during the Revolutionary War, colonists would use toddies as liquid courage, drinking round after round to get up the nerve to fight. The biggest difference in the American toddy from the Scottish was the use of rum or brandy in comparison to whiskey. The colonists were working with what they had — which was more often the brandy they were making at home or the rum that was being imported from the Caribbean. The presentation of the toddy was also different. The drink was typically made in a punch bowl in large amounts to accommodate the crowds that would gather at local taverns and then served in a specific type of stemmed glassware, which was itself at some point named a toddy. So there you have it, the hot toddy, which wasn’t all that hot at first.

But this is a Chocolate Blog, so here's a recipe from Sunset for Brandied Hot Chocolate, a great Hot Toddy to drink today!

Chocolate Hot Toddy!

Ingredients
1- 1/2 cups grated dark chocolate (65-75% organic, your favorite)
1/2 cup dry milk powder (not something I have on hand except for this)
4 cups whole milk
4 Tbsp Armagnac
Whipped cream or marshmallows, for garnish

Directions
In medium bowl, mix grated chocolate and dry milk powder.
In medium saucepan, heat whole milk over medium heat. Once heated, stir in chocolate mixture and whisk until chocolate has melted and the mixture is smooth and hot.
Pour 1 Tbsp Armagnac into each mug (four mugs total), then fill each mug with smooth, hot chocolate mixture.
Serve hot, garnished with fresh whipped cream or fresh marshmallows.

BITTERSWEET CHOCOLATE COOKIES: National Bittersweet Chocolate Day

Today is National Bittersweet Chocolate Day. Since I review, eat, and bake with chocolate, the word bittersweet isn't really part of my lexicon. Although I have purchased chocolate that is labeled bittersweet, I buy chocolate based on its origins, maker, taste, and amount of cacao. Bittersweet is just too vague a term for me.

According to Wikipedia, Bittersweet chocolate is chocolate liquor (unsweetened chocolate not liqueur) to which some sugar (typically a third), more cocoa butter, vanilla, and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture' (chocolate that contains at least 32 percent cocoa butter); many brands (the ones I like) print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be. The American FDA classifies chocolate as either "bittersweet" or "semisweet" that contain at least 35% cacao (either cacao solids or butter from the cacao beans).

So using this definition, almost any of my recipes will work since I use mostly very dark chocolate.

As in any of my recipes, the quality of the ingredients will make a difference in the flavor of your final product. I often have left-over chocolate (I know, who has left-over chocolate? I do), and I like to combine different brands of chocolate and amounts of cacao in this recipe--both in the melted chocolate part of the recipe and in the chunks that are folded in later. Very fun and yummy! Also you can also substitute brown sugar for white, but you'll have a different cookie!

Happy Bittersweet Chocolate Day!

Bittersweet Chocolate Cookies

Ingredients
1/4 cups all purpose flour
1/4 tsp baking powder
Pinch of salt
8 oz dark (bittersweet) chocolate (65-85% cacao, organic, fair trade), chopped into chunks
2 tbsp unsalted butter, room temperature
2 large eggs
1/2 cup sugar (this can be brown sugar or white-it will change the cookie)
1 tsp pure vanilla
6-7 oz dark (bittersweet) chocolate into small chunks (65-85% cacao)
1.5 cups chopped nuts (walnuts, almonds, or hazelnuts)

Directions
Preheat oven to 350F.
Whisk together the flour baking powder & salt. Set aside.
Melt together butter & bittersweet chocolate.
Meanwhile, whisk eggs, sugar & vanilla together.
When chocolate has melted, whisk in small amount of chocolate into egg mixture and slowly add in remaining chocolate, continuing to whisk. Stir in flour mixture
Fold in chocolate chunks & nuts.
Drop cookies 2 inches apart in heaping teaspoon onto prepared baking sheet.
Bake for 12-14 minutes.
Cool on wire rack.

WHITE CHOCOLATE APRICOT SCONES: National Apricot Day!

Brr.. It's cold outside-- a perfect day for scones right out of the oven! I've posted many scone recipes over the years, but since today is National Apricot Day, here's a great recipe for White Chocolate Apricot Scones. There are no fresh apricots this time of year, at least not growing in my local area, so this recipe is perfect since it calls for dried apricots. I always have dried apricots in the refrigerator. I serve these scones with clotted cream (or unsalted butter if I don't have clotted cream) and a nice pot of tea!

WHITE CHOCOLATE APRICOT SCONES 

Ingredients
2/3 cup unsalted butter
3 1⁄2 cups flour
1⁄4 cup sugar
4 teaspoons baking powder
1⁄2 teaspoon salt
2⁄3 cup finely chopped dried apricots
1 cup white chocolate chips (make sure it's 'real' white chocolate!)
2 eggs
2⁄3 cup half-and-half
1 teaspoon vanilla
Optional (sugar for sprinkling)

Directions 
Preheat oven to 400 degrees.
In large bowl cut together butter, flour, sugar, baking powder, and salt using pastry blender (or use 2 table knives crisscrossing ingredients in opposite directions) until mixture is crumbly.
Stir in apricots and white chocolate chips.
Add eggs, half & half, and vanilla so dough separates from side of bowl and forms a ball.
Turn dough onto lightly floured surface and knead lightly 10 times (don't overwork).
Divide dough into two equal portions.
On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
Optional: Sprinkle with sugar
Bake about 15 minutes, until golden. Serve warm.

Happy Birthday, ELVIS! Peanut Butter, Banana, Bacon, Chocolate Chip Cookies

Happy Birthday, Elvis!

We all know that Elvis loved his peanut butter and banana sandwiches, but add some bacon and chocolate chips and make these cookies to celebrate his birthday!.Elvis Cookies recipe from the CookingChannel.  Some interesting ingredients and preparation--in muffin tins!

ELVIS PEANUT BUTTER, BANANA, BACON CHOCOLATE CHIP COOKIES!

Ingredients 
10 slices bacon
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces unsweetened butter, softened
1/4 cup mayonnaise
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chunks
1/2 cup chopped salted peanuts
1/2 cup sweet dried banana chips, roughly chopped

Directions 
Cook bacon in skillet until crisp, then drain on paper towels. Once bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine flour, baking soda and salt in medium bowl.
In large bowl, beat butter, mayonnaise and sugars with mixer at medium speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until well blended. Add peanut butter and vanilla and beat until combined. At low speed, add  flour mixture in batches, beating until just combined.
Using wooden spoon, stir in  chocolate chunks, bacon, peanuts and banana chips.
Cover bowl with plastic wrap and chill at least 30 minutes or overnight.
Position racks in upper and lower thirds of the oven and preheat the oven to 325 degrees F.
Line 2 muffin tins with paper liners. Fill muffin tins about halfway full with batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until tops are slightly golden and toothpick inserted into center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.)
Let cool in muffin tins on wire racks for about 10 minutes, then unmold cookie cups and transfer to racks to cool completely.
Cook's Notes: The mayonnaise in this recipe makes these cookies especially tender. 

Elvis has left the building, and he took these cookies with him!

ENGLISH TOFFEE RECIPE: English Toffee Day!

Tomorrow, January 8, is a world-wide holiday: English Toffee Day, so I thought I'd make some to celebrate! I absolutely adore English Toffee. I'm a Toffee Judge at the International and San Francisco Chocolate Salons, so I've tried many kinds. I've also made many varieties.

I first had English Toffee on the Boardwalk in Atlantic City. Don't ask! Yes, there was salt water taffy, but I was drawn to the English Toffee and White Chocolate. Both were rarities in our household, so they were special treats -- easily accessible on the Boardwalk candy shops.

English Toffee has several definitions, but for me it's any confection made by boiling sugar with butter or milk, surrounded by chocolate and nuts. What's your definition? Some people call this brittle. Whatever it is, you have the hard, soft, and chewy all in one.

The preparation for making English Toffee is much like that for making candy barks. English Toffee can be made with dark chocolate of varying amounts or even milk chocolate or a mixture of both. Nuts can range from almonds to peanuts to filberts to hazelnuts. Every time you make English Toffee, you can vary the ingredients to come up with a completely different taste. Have fun! One thing, though, be sure and use real butter!!!

I've adapted this easy recipe from Epicurean. You will need a candy thermometer.

ENGLISH TOFFEE

Ingredients:
1 cup unsalted butter (best quality)
1 cup granulated sugar
1/4 cup water
1/4 tsp salt
1 tsp pure vanilla
6 oz semisweet or bittersweet chocolate (60% cacao or higher)
2 oz milk chocolate (40-55% cacao)
1/2 cup finely chopped pecans,walnuts, filberts, or hazelnuts (you choose)

Directions:
Combine butter, sugar, water, and salt in a heavy 2- 1/2 qt pan. Cook over medium-high to high heat, stirring often, until candy thermometer reads 305 degrees. Remove from heat and stir in vanilla. Immediately pour into heavily buttered 9-inch square pan, spreading to fill pan. Cool completely.

Melt semisweet and milk chocolate in top of double boiler stirring until smooth. Spread half of chocolate over 1 side of toffee and sprinkle with half of nuts Refrigerate until chocolate is firm.

Reheat remaining chocolate until flowing. Turn toffee over and spread other side with chocolate and sprinkle with remaining nuts. Refrigerate until firm. When chocolate is set, break toffee into pieces. Store in airtight container in a cool place.

Cooking for Engineers has another great and similar recipe with photos.