WALNUT DAY: Rocky Road Brownie Bars

Today is National Walnut Day, and I thought I'd focus today on one of the ways to incorporate walnuts in baked goods, specifically Brownies. Now, I often add chopped walnuts to Brownies, but here's a 1971 Diamond Walnuts Retro Ad & Recipe for Rocky Road Brownies. The recipe really transforms your favorite brownies into Rocky Road Bars with a thick Rocky Road frosting. So make a batch of brownies either from a box or from scratch and follow these directions. Be sure to add walnuts to the brownies, too!

ROCKY ROAD BROWNIE BARS

Ingredients
9-inch square pan of brownies
1 ounce square unsweetened chocolate
2 tablespoons soft butter
1-1/2 cups powdered sugar
4 tablespoons milk
1/2 cup miniature marshmallows
1/2 cup coarsely-chopped walnuts

Directions
Prepare brownies from your own recipe or a mix. Melt chocolate. Combine with soft butter, powdered sugar and milk; beat smooth. Spread over top of cooled brownies. Sprinkle with marshmallows and walnuts. With small spatula, swirl frosting around marshmallows and walnuts. Let frosting set before cutting.

Cacao Nib Dry Rub for Tri Tip: National Barbecue Day!

Today is National Barbecue Day! I love cacoa nibs (or cocoa nibs) in my salads for crunch, and I throw them into cookie dough sometimes, too. Dry rubs are great for Tri Tip, and I've posted a few recipes before, usually using cocoa, but this recipe from Scharffen Berger for Cacoa Nib Rub is easy and terrific, and you have that added crunch. This Dry Rub for Tri Tip is perfect for Barbecue Day. You can always save this recipe for your Memorial Day Barbecue next week!

Cacao Nibs are roasted cocoa beans separated from their husks and broken into small bits. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness.

This DRY RUB adds an unexpected, sophisticated flavor to your favorite grilled items. The nibs offer a slightly nutty, earthy flavor with slight chocolate overtones. Recipe is for a Tri-Tip, but skirt steak and flank steak work just as well. The rub can stay on the meat overnight, or can be patted on a few hours before grilling.

Scharffen Berger Cacao Nib Rub for Tri Tip

Ingredients
2 tablespoons Scharffen Berger Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground (dry) mustard
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 tablespoons brown sugar, packed
2 tablespoons Kosher salt
1 2.5 pound tri tip roast (fat cap left on)

Directions
To make the rub, combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles about the size of coarse cornmeal. Use immediately or store in a tightly covered jar for up to one month.
Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or saran wrap. The roast can marinate overnight in the refrigerator.
Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the temperature with an instant read thermometer. For medium rare meat, remove from grill when the thermometer reads 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.

GLUTEN-FREE CHOCOLATE CHIP COOKIES: 2 Recipes for Chocolate Chip Day!

Today is National Chocolate Chip Day! So many of my readers are gluten-free, so I thought I'd post two of my favorite Gluten-Free Chocolate Chip Cookies recipes. Do you have a favorite? Post a link below.

Just a note, but be sure to use the very best chocolate chips. Or course, you should use the ones you like best. It's up to you!

The first recipe for Gluten-free Chocolate Chip Cookies is from King Arthur Flour. This is my favorite. I definitely want vanilla in my chocolate chip cookies! If you're not following King Arthur Flour on Instagram or Facebook, it's time. I get their emails, too. Their photos are enticing, but even more, their products and recipes are fantastic! Just a heads up, I usually bake with unsalted butter, especially when I'm adding salt to the recipe, so I've designated that in both the following recipes. The original recipes use salted butter. 

1. Gluten-free Chocolate Chip Cookies

Ingredients
1 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional

Directions
Beat butter, sugars, vanilla and salt till fluffy.
Beat in eggs one at a time, being sure to scrape down sides and bottom of bowl midway through to make sure everything is well combined.
Whisk together flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat dry ingredients into butter mixture, then blend in chocolate chips and nuts. Again, scrape bottom and sides of bowl to be sure everything is well blended.
Cover bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto prepared baking sheets; a tablespoon cookie scoop works well here. Leave space betweencookies so they can spread.
Bake cookies for 9 to 11 minutes, until golden brown. Remove from oven and let rest on baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow to cool right on baking sheets.

This second Gluten-free Chocolate Chip Cookie Recipe is from Rachael Ray. It's quick and easy. As I've said before, you can never have enough recipes for Chocolate Chip Cookies, especially Gluten-Free. Try both recipes and see which you like better. 

2. Rachael Ray's Easy Gluten-free Chocolate Chip Cookies

Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups brown sugar
1 egg
2 1/4 cups of gluten-free baking flour
1 tsp baking soda 

1 tsp baking powder
1 tsp salt
1 cup chocolate chips
3/4 cup of crushed pecans

Directions
Pre-heat oven to 375°F. Grease baking sheet.
In medium sized bowl, cream butter and sugar. Add egg and stir until blended. Slowly add gluten-free flour, baking soda, baking powder and salt. Stir in chocolate chips and nuts.
Drop teaspoon sized cookies onto prepared baking sheet and bake in preheated oven for about 8 minutes or until slightly brown and not wet.
Let cookies cool for 5 minutes before taking them off sheet.

CHOCOLATE BUTTERMILK BISCUITS: 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, chicken and gravy, and 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 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.

Cartoon of the Day: Death by Chocolate

 

ELSIE THE COW'S DOUBLE CHOCOLATE NUTTY FUDGE: Retro Ad with Recipe for Nutty Fudge Day!

Today is Nutty Fudge Day. Fudge is a 'traditional' home-made chocolate candy. Here's a great Retro Ad with Recipe from Elsie the Cow for Double Chocolate Nutty Fudge.

Double Chocolate Nutty Fudge

Ingredients
2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) package milk chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 Tbsp cream or milk
2 tsp vanilla extract
1 cup chopped walnuts

Directions
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand, 1 Tbsp cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.
In another saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand, 1 Tbsp cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
Chill 2 hours, or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.

HOME-MADE HOSTESS CUPCAKES: Hostess Cupcake Day!

Today is National Hostess Cupcake Day, so I thought I'd post a homemade recipe for this nostalgic  chocolate cupcake: Hostess CupCakes. FYI: Hostess CupCakes are back on the shelves after a short hiatus, so you can also buy them today. But-- they'll taste so much better if you make your own.   

Hostess CupCakes were produced and distributed by Hostess Brands. The basic Hostess CupCake is a chocolate cupcake with chocolate icing and vanilla creme filling (Marshmallow Fluff flavor), with distinctive squiggles across the top. Hostess claims that it was the first commercially produced cupcake. Maybe. I grew up with TastyCake cakes and pies, and the Chocolate Cupcakes were my favorites. TastyCake makes the same claim about first produced.

From Wikipedia:
The Hostess CupCake was first sold on May 11, 1919. According to author Andrew F. Smith, it was the first commercially produced cupcake, originally produced by the Taggart Bakery as the Chocolate Cup Cake. Hostess has also claimed that it was "the first snack cake ever introduced to the market. In 2004, rival Tastykake disputed this claim, claiming that Tastykake introduced the first snack cake.
Originally, two cupcakes were sold for five cents. Until 1950, the Hostess CupCake did not have any filling or the white squiggly line across the top.
 
In 1947, D.R. "Doc" Rice, who started his career at Hostess in 1938 with a job that entailed dumping baked cakes on a table, was given the task of developing the Hostess CupCake further. These developments culminated in an updated cupcake in 1950. A white line consisting of squiggles was added to the top in order to distinguish the Hostess CupCake from other brands. The vanilla creme filling was also added. Rice got the idea for using a creme filling when a new machine for injecting filling into Hostess Twinkies became available. Improvements were also made to the cake mix and the chocolate icing in 1950.

HOME-MADE HOSTESS CUPCAKES

Ingredients

2 sticks salted butter, softened  (8 Tbsp in a stick)
2 cups granulated sugar
2 large eggs
1 cup natural cocoa powder, (Hershey's Baking Cocoa )
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1 cup Marshmallow Fluff
1/3 cup salted butter, softened
1/2 cup powdered sugar

For Frosting and Decoration 
1/3 cup heavy cream
1 cup dark chocolate, chopped
1 1/2 Tbsp salted butter, softened
1/2 stick unsalted butter, softened
1/2 cup powdered sugar

Directions
Preheat oven to 350°F.
Line a 6- and 12-muffin tin with paper liners.

Cupcake Batter:
In bowl of heavy-duty stand mixer, cream 2 sticks of butter and granulated sugar together at medium speed, just until light and fluffy, about 1 minute. Add eggs, one at time, and mix just until combined. In measuring cup, stir 1/2 the cup of hot water and cocoa together until smooth. Add cocoa mixture to butter mixture and mix on low speed for additional 10 seconds.
In medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture in batches alternating with milk, beginning and ending with flour and beating after each addition until ingredients are just blended.
Fill each prepared muffin cup half full with chocolate batter.
Bake for 22 to 25 minutes, or until toothpick inserted in middle comes out clean. Let cool completely on wire rack.

Filling: 
Using clean bowl and stand mixer or electric hand mixer, beat marshmallow fluff, 1/3 cup butter, and 1/3 cup powdered sugar together until combined and fluffy, about 1 minute. Using handle of small fork or spoon, make hole in the top center of each cake. Gently rotate the utensil in each hole to create a small cavity at each opening. Transfer the filling to a piping bag and pipe in just enough marshmallow mixture to fill each hole.
Make sure it doesn't explode; once you feel it growing in size, stop infusing. Use wet fingertip or  back of spoon to tamp down marshmallow peaks, ensuring filling is even with top of cupcake.

Frosting:
In small saucepan, heat cream over medium heat until bubbles form at edges. Add chocolate and remove pan from heat, stirring until chocolate melts. Add 1 1/2 tablespoons butter and continue to stir until smooth. Let cool for three minutes.
Transfer chocolate to large deep glass bowl. Dip top of each cupcake into chocolate to coat, letting the excess chocolate drip back into the bowl.
Let the cupcakes rest on a wire rack set over paper until chocolate is set, about 30 minutes.

Frosting decoration:
In small bowl, beat 1/4 cup butter and 1/2 cup of powdered sugar together until smooth, about two minutes. Transfer frosting to piping bag and decorate top of each cupcake with squiggles. Serve immediately. Store in an airtight container for up to 2 days.

WHITMAN'S SAMPLERS VINTAGE MOTHER'S DAY CHOCOLATE ADS

I love old magazine chocolate advertisements--Retro and Vintage. Life is Like a Box of Chocolates, and Whitman's Samplers has known that for decades. Here are several Whitman's Chocolates Mother's Day Ads.  Enjoy the tour through the decades. Happy Mother's Day!

 

 

Butter "Scotch" Brownies: Butterscotch Brownie Day!

Today is Butterscotch Brownie Day! Butterscotch Brownies, as good as they are, do not include chocolate (well sometimes chocolate chips). So I've changed it up a bit, while still keeping with the spirit of the day. Here's my take on Butterscotch Brownie Day: Butter "Scotch" Brownies. Add Scotch to the batter, and you're good to go.  

I've posted Bourbon Brownies, and I've posted recipes for St. Patrick's Day Irish Whiskey brownies, so it's only natural to make these brownies with Scotch for Butterscotch Brownie Day. Hey, there's butter in the recipe, too! 

The following recipe is adapted from DrinkoftheWeek's recipe for Whiskey Brownies. So get out your kilt and do a highland fling!

This recipe, of course, can be made without the Scotch.

BUTTER 'SCOTCH' BROWNIES!

Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup unsalted butter
2 Tbsp water
2 eggs
6 ounces dark fair-trade 65-70% chocolate, chopped
1 tsp pure vanilla extract
1/2 cup Scotch (yeah, they're pretty boozy!)

Directions
Preheat oven to 350 and grease 9-inch pan. Sift together flour, baking soda, and salt in bowl and set aside. In saucepan, combine sugar, butter, and water. Cook on low heat until boiling gently. Stir in chopped chocolate, vanilla. Then beat in eggs, one at a time. Now add flour mixture and stir well. Pour mix into pan and bake for 30 minutes. After brownies have cooled, sprinkle Scotch on top and let it soak in.

The recipe at DrinkoftheWeek has an excellent chocolate icing, but for today's holiday, I thought I'd go all the way with the "Scotch" Brownie theme, so here's a recipe for a Scotch infused icing. 

Scotch infused Icing
 
Ingredients
1-1/2 ounces unsweetened or very dark chocolate 

1/4 cup unsalted butter
2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 teaspoon vanilla extract

Directions

In top of double boiler (or saucepan on top of saucepan with simmering water), melt chocolate with butter. Combine rest of ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth. Mixture will be runny, but stiffens as it cools. Frost cooled brownies.

How's that for Butter "Scotch" Brownies?

MOTHER'S DAY SUNBEAM MIXMASTER Retro Ad & Recipe for CHOCOLATE CAKE!

I adore Retro Advertisements, and this one is particularly close to my heart. My mother had a Sunbeam Mixmaster. So many cookies, cakes and brownies were made with that Mixmaster. I don't have my mother's Sunbeam Mixmaster, but I have my Mother-in-Law's -- the same model with all the attachments. Although I use my own Kitchenaid Mixer, I love the functionality of that old Mixmaster work horse. It still works, and I'll bet my mother-in-law got it in the early 1950s.

So, for Mother's Day, here's a Sunbeam Mixmaster Mother's Day Advertisement from Life Magazine, May 1, 1950, complete with Chocolate Cake recipe. What are you making for Mother's Day?

CHOCOLATE APPLE PIE: Mom & Apple Pie - Mother's Day!

Chocolate Apple Pie is perfect for Mother's Day! You know the expression -- as American as Mom and Apple Pie, and here's where it originated:

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 it before. It did not contain chocolate, and she made it in a huge rectangular pan that was big enough to feed a crowd since there were always lots of family members at our house. My Bubbe lived with us, and all of her children and their children lived within walking distance. She made Apple Pie because it was American, and when she came to these shores, she became an American! My Bubbe was born in Ukraine, married in London, and settled in Philadelphia, the cradle of liberty. She took her new citizenship to heart, and she baked her special apple pie for every Friday night dinner. She did it because she saw herself as a true American. So Celebrate Mom (and Grandmom) and Apple Pie with this easy Chocolate Apple Pie Recipe!

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 65-75% dark chocolate fair-trade organic, chopped into smallish pieces

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 the 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.

CHOCOLATE CREPES SUZETTE: History & Recipe for Crepes Suzette Day!

Today is National Crepes Suzette Day. To add a chocolate element to your crepes, add chocolate sauce to your traditional crepes suzette or 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.

Mexican Chocolate Cheesecake: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best ingredients. To make this extra chocolate-y, you can add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.

Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.

Cool in pan on cooling rack 30 minutes.

Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Buttermilk Mexican Chocolate Chile Bundt Cake: Cinco de Mayo

With Cinco de Mayo coming up tomorrow, I thought I'd post one of my favorite Chocolate Cake recipes: Buttermilk Mexican Chocolate Cake. It's perfect for Cinco de Mayo or any time. I adapted this from a recipe in Southern Living a few years ago. I add ground chiles and use Taza Mexican Chocolate with Chiles for a little more kick. I bake this pound cake in a bundt pan. It's quick, easy, and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao)chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Directions
Melt chocolate in saucepan over saucepan of simmering water.
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

MEXICAN CHOCOLATE BREAD PUDDING: National Chocolate Custard Day & Cinco de Mayo

Today is National Chocolate Custard Day, and since Cinco de Mayo is in two days, I thought I'd post a two-for recipe for Mexican Chocolate Bread Pudding to celebrate. 

I'm a huge Bread Pudding fan. This recipe from Erika Kerekes serves 20, so it's a great treat to take to a party. You can always make less, but be sure to figure out the right measurements before you do.  Baking is rarely about halving. I thought it might be fun to use this recipe for muffins.

Mexican Chocolate Bread Pudding

Ingredients
1 large loaf challah, cut into 1-inch cubes (no need to remove crust)
1 lb dark chocolate, broken into pieces
12 eggs
3 cups heavy cream
4 cups milk
2 cups sugar
2 Tbsp cinnamon
2 Tbsp ground pure chile (not chili powder - New Mexico chile or ancho chile or California Chile)
1 tsp cayenne
1/2 tsp salt

Directions
Preheat oven to 350 degrees.

Pile bread cubes on baking sheet and toast in oven for about 15 minutes. You want them to dry out a bit before mixing them with the custard so that they absorb as much of the liquid as possible. Remove from oven cool a bit. Raise oven temperature to 375.

While bread is toasting, put chocolate pieces in  microwave-safe bowl. Microwave chocolate on high for 1 minute, let rest, then zap for 1 minute more. Remove chocolate and stir with spatula or spoon until smooth and melted.

In very large bowl, mix togethereggs, cream, milk, sugar and spices. Add melted chocolate and whisk until mixture is smooth. Put bread in bowl, toss well, and let bread soak in custard mixture at least half an hour and up to two hours, tossing occasionally to make sure all bread cubes are well coated.

Spray large baking pan (or two medium baking pans) with cooking spray (I don't use spray, so you can always butter the pans). Turn bread-custard mixture into   pan(s) and smooth out top. Bake at 375 for 45 minutes to an hour, until pudding is set. Remove pudding from oven and let sit at least 15 minutes before serving.

KENTUCKY DERBY PIE: Recipes, History, Bourbon, Nuts, and More!

The Kentucky Derby will run today! For the past several years, I've posted chocolate recipes that are perfect for Kentucky Derby Parties. I have more than one recipe for Derby Pie, the traditional chocolate, nut, bourbon pie, so here's a re-post of the three most popular --plus a Pie in a Jar to take to your Kentucky Derby party!

Kentucky Bourbon Chocolate Walnut Pie has been served at the annual Derby Horse Race for over 60 years. It was a special recipe that was first made at the Melrose Inn in Prospect, Kentucky. * Note: You can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." DyingforChocolate.com is not a commercial site, but to be safe,  I'm calling it Kentucky Derby Pie. Similar Pies to the one above are sometimes called Brownie Pie or Tollhouse Pie, but it's really Derby Pie. There have been many modifications over the years, but the most important ingredient is Kentucky Bourbon.

I'd love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much Bourbon? What kind?

1. Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup unsalted butter, melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1-1/2 tsp vanilla
1/4 cup Kentucky Bourbon
3/4 cup chocolate chips
1-1/4 cup toasted pecans or walnuts, shelled and chopped in half

Directions
Preheat oven to 350 degrees F.
Roll crust out.
In large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla, and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

2. Kentucky Bourbon Chocolate Walnut Pie

Ingredients
1/2 cup flour
1 cup sugar (1/2 brown/1/2 white)
2 eggs, beaten
1/2 cup melted butter
2-4 Tbsp Kentucky bourbon (it's a matter of taste)
1 cup chopped English walnuts (you can vary this by using pecans)
1-1/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1 tsp pure vanilla extract
dash of salt
1 - 9 " deep-dish pie shell (pre-made crust or make your own)

Directions
Preheat oven to 350 degrees F.
Mix flour and sugar.
Add eggs and melted butter; mix to combine.
Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour mixture into unbaked piecrust.
Bake for 35-40 minutes.
Pie should be chewy but not runny. 

Another variation: don't add the chocolate chips to the mix: Arrange them on the bottom of the unbaked pie shell. Pour over chocolate chips and bake.

***
Several years ago my friend Janet Appel sent me this recipe. Leave it to someone from Kentucky to make the 'real' thing. I miss Janet. She was the quintessential Kentucky belle.

3. Bourbon Chocolate Pecan Pie
(Originally called Derby Pie)
FROM ENTERTAINING THE LOUISVILLE WAY-QUEEN’S DAUGHTERS 1969

Ingredients
1 stick melted butter
1 cup sugar
1 cup white corn syrup
4 eggs beaten
1 Tbsp Wild Turkey Bourbon
1 cup whole pecans
1/2 cup chocolate chips
1- 9 or 10 inch unbaked pie shell

Directions
Mix above ingredients and pour into pie shell.
Bake for 45 to 50 minutes until fairly firm at 350 degrees.
Let cool and set up before serving.
Garnish with sweetened whipped cream.

Note from Janet Appel: We soak the pecans in bourbon over night and use a jigger of bourbon. We still add the tablespoon of bourbon to the mixture. White corn syrup is Karo.

***
No time to bake? Going to a Kentucky Derby Party? You can assemble and take this Kentucky Derby Pie Mix in a Jar! 

For this recipe, I substitute Bourbon for the vanilla in the directions. You can always write vanilla (or Bourbon optional) on your recipe gift card.

4. Kentucky Derby Pie in a Jar!

Ingredients:
1 cup granulated sugar (or use half brown and half granulated)
1 cup semisweet chocolate chips
1 cup coursely chopped pecans or walnuts
1/2 cup all-purpose flour
Pinch of salt

Directions:
Pour sugar into lightweight food storage bag. Tie bag and cut off some of the excess and fit bag into bottom of a 1 quart wide-mouth canning jar.
Pour in half of nuts, then put in layer of chocolate chips, and then add remaining nuts.
Into food storage bag, add flour and pinch of salt.
Tie with twine or ribbon and cut off excess plastic bag end, if necessary.
Fit into the top of jar and screw on top.

Directions for gift tag or label:

Kentucky Derby Pie in a Jar!
Here's what to add:

Ingredients:
1 9-inch pastry shell, unbaked
4 ounces melted sweet butter
2 large eggs
1 tsp Bourbon

Directions:
Preheat oven to 325°.
Remove bag of flour from jar; set aside.
Pour nuts and chocolate chips into pie shell, spreading evenly.
In small mixing bowl, whisk 2 eggs.
Remove sugar bag and empty sugar and flour bags into bowl, stirring to blend well.
Whisk in 1 tsp Bourbon or splash more (or vanilla) and 4 ounces melted butter. Blend well.
Pour batter evenly over nuts and chocolate chips.
Bake for 35 to 40 minutes, until nicely browned.
Chill thoroughly before cutting.
Serve with whipped cream.

If you're a mystery fan, you'll want to read my list of Kentucky Derby Mysteries on my other blog, MysteryFanfare because we all know there's always murder and mayhem at the races.

EASY MAYDAY MAYPOLE CHOCOLATE CAKE: May Day!

I love May Day with its Maypole, Morris Dancing, and floral traditions. My school always celebrated May Day with a brightly colored Maypole and dancing. Here I am many many years later, and I still love everything about May Day.

I've posted Retro Recipes for Queen of the May Chocolate Cake and Maypole Sundaes, but this year I thought I'd add an easy recipe for a chocolate maypole cake that was posted by the Cedarwood Waldorf School. So happy to see that May Day celebrations are still going strong with maypole dances and crowning of the Queen of the May. 

So to mark the celebration in honor of Flora, the goddess of Flowers, here's an easy recipe for May Day Maypole Chocolate Cake. FYI: The maypole is a tall wooden pole erected with long colored ribbons hanging from the top and decorated with greenery and flowers. Dancers skip around the pole, weaving the ribbons into a spiral or elaborate pattern that is briefly seen before disappearing as the dance is reversed. 

This recipe is for a very quick and simple chocolate cake! If you want a layered cake, make two and double the amount of frosting. To decorate, you will need a chopstick (or a similar length of a thin twig) and thin ribbons or yarn (in rainbow colors, or whatever you have on hand). You can also decorate with fresh flowers (daisies, dandelions, violets, violas, etc). 

EASY MAYDAY MAYPOLE CHOCOLATE CAKE

Preheat oven to 350 degrees F. 

Grease and flour an 8 x 8 inch cake pan (round, if you have one). 

Sift and whisk together dry ingredients into a large bowl: 

1 1/2 cup all purpose flour 

1 cup sugar 

6 Tbsp unsweetened cocoa 

1 tsp baking soda 

1/8  tsp sea salt 

Combine and add: 

1 cup cold water 

¼ cup vegetable oil 

1 Tbsp white vinegar 

2 tsp pure vanilla extract 

Stir ingredients until smooth. Scrape batter into the greased pan and spread evenly. Bake until a toothpick inserted in the middle comes out clean, about 25-30 minutes. Set the cake aside to cool completely. 

 

Once your cake is cooled, frost the top. If you are making a double layer cake, also frost between layers. Make your favorite frosting or try one of these: 

Whipped Cream Frosting: 

Whisk together until desired thickness: 

1 cup of heavy whipping cream 

2 tbsp powdered sugar 

1/2 tsp vanilla extract 

Butter Frosting: 

Whisk together until thick and smooth. 

6 Tbsp butter, room temperature 

1 cup powdered sugar optional: 6 tbsp. cocoa 

If frosting is too thick, add 2 to 3 tbsp heavy cream 

To make your May Pole decoration: 

Measure the distance from the center of the cake to the edge. 

Using the measurement and adding a bit extra for tying on both ends, cut 6-8 strands of yarn or ribbons. Tie the ribbons one at a time to the top of the pole, or use a tack to secure them at the top. Tie a toothpick to the end of each ribbon. 

Place the chopstick firmly into the center of the cake and evenly place the toothpicks around the edge of the cake. 

Decorate with fresh flowers.

Tollhouse Oatmeal Cookies: Oatmeal Cookie Day!

Today is Oatmeal Cookie Day. Yes, I've posted many oatmeal cookie recipes with raisins, with chocolate chips, and recipes with both raisins and chocolate chips, but here's one more! Oatmeal Tollhouse Cookies. As I always say, you can never have too many cookie recipes. Here's a great Retro advertisement with recipe from Quaker Oats to celebrate the day! 

OATMEAL TOLLHOUSE COOKIES

CHOCOLATE RUGELACH: Rugelach Day!

Today is National Rugelach Day. I adore Rugelach, and I must admit, I usually buy them at the bakery, but sometimes I just want to make my own. Rugelach are made with a cream-cheese dough that is wrapped around a filling. Sometimes the filling is nuts or jam, but of course for me it's always chocolate!

This recipe for Chocolate Rugelach is adapted from Giora Shimoni on Kosherfood.com. She calls them Israeli Chocolate Rugelach because she says Americans tend to fill their chocolate rugelach with mini-chocolate chips, while Israelis make their own filling. Since I always have chocolate around, I make my own filling. This is a go-to recipe. It's easy -- 25 minutes to make and 25 minutes to bake! Be sure to scroll down for Giora's tips on rugelach making. You'll love these pastries for breakfast or brunch or with your morning coffee.Yum!

CHOCOLATE RUGELACH 

DOUGH:
7 ounces unsalted butter
8 ounces cream cheese
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour

CHOCOLATE FILLING:
1 tablespoon DARK cocoa
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup grated bittersweet chocolate  (65-70% cacoa)
butter, melted

TOPPING:
1 egg
1/8 cup sugar  (if you don't add cinnamon, use 1/4 cup sugar)
1/8 cup cinnamon (optional)


PREPARATION
In mixing bowl, cream butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
Preheat oven to 350 degrees
Divide  dough into four balls. On floured surface, using floured rolling pin, roll one ball out into circle until about 1/8 inch thick.
In small bowl, mix first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
Cut pastry into pie-shaped wedges. For bite-size and nice looking rugelach, thick end of wedge should be about 1 to 1 1/2 inch wide.
Start at wide edge of wedge and roll dough up toward point.
Line cookie sheet with parchment paper. Place each pastry, seam side down, on  paper.
Brush each pastry with the egg and sugar/cinnamon.
Bake for 20-25 minutes or until golden.
  
And here are some great tips from Giora for making perfect rugelach

TIPS:
1. Using too much filling leads to messy looking rugelach.
2. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
3. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
4. After rolling dough up and placing on parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.

BLUEBERRY CHOCOLATE PIE: National Blueberry Pie Day

I absolutely adore blueberries. When I was young, my Aunt Annie used to take us blueberry picking in the woods. It was such a treat. We'd return to the farm covered in blueberry juice, our mouths and teeth stained with dark blue liquid. I remember those blueberries as the sweetest I've ever tasted.

Since today is Blueberry Pie Day, I thought I'd post a recipe for Blueberry Chocolate Pie. I've posted other Blueberry Chocolate Pie recipes, but this recipe from Better Homes & Gardens is special because it also features a Cookie Dough Crust. Of course, you can substitute a chocolate cookie crust if you'd like more chocolate. This is a great recipe for Memorial Day and Fourth of July, so be sure to bookmark it!

BLUEBERRY CHOCOLATE PIE

Ingredients
1 Recipe Sour Cream Cookie Dough (see below)
1 cup semisweet chocolate pieces
1 egg
1/2 cup granulated sugar
3 Tbsp all-purpose Flour
1 lemon, juiced
6 cups fresh blueberries

Directions 
Preheat oven to 450°F. Prepare Sour Cream Cookie Dough. Roll half of dough to a 12-inch circle on a well-floured surface. Line 9-inch pie plate with dough. Trim and flute edge. Line with double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; Sprinkle with chocolate pieces and set aside.

Reduce oven to 375°F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.

For filling, in large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust. Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.

Sour Cream Cookie Dough: 
In large mixing bowl beat 1/2 cup butter, softened, with mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

DEVIL DOGS: History & Recipe for National Devil Dog Day

Today is National Devil Dog Day! This food holiday has nothing to do with devils or dogs. A Devil Dog is similar to a hot-dog shaped whoopie pie. It has a smooth fluffy filling between two devil's food cake fingers. The Devil Dog is produced by Drake's Bakeries, originally known as Drake's Cakes, and they've been making them since 1926. National Devil Dog Day was started by Sean Alexander Sobel, who as a child ate Devil Dogs with his grandfather, Howard Leslie Sobel, and wanted to share the history of the snack. In 2017, the same year Sobel created the day, Drake's introduced Fudge Dipped Devil Dogs. The holiday began being celebrated the following year.
 
The term "Devil Dogs" dates to 1917 or 1918—it is believed the name was coined by Germans to describe American soldiers during World War I and alluded to their tenacity. The term was picked up on the homefront: the German word for it, Teufel Hunden was used on Marines recruiting posters in 1918, and newspaper stories also mentioned the phrase that year. The name became firmly associated with the Marines at that time but began being used for the snack eight years later.

Want to make your own Devil Dogs? Here's a recipe for Home-Made Devil Dogs.  Use a Devil Food Cake mix, but be sure and follow this filling recipe.

HOME-MADE DEVIL DOGS

Ingredients

Cake
1 egg
1/2 cup unsalted butter, softened
1 1/4 cup sugar
1 cup milk
1 tsp vanilla extract
2 -1/3 cups all-purpose flour
1/2 cup Dutch process cocoa
1/2 tsp salt
1/2 tsp baking powder

Filling
6 Tbsp unsalted butter, softened
1 cup confectioners' sugar
1 7-ounce jar marshmallow creme (1-1/2 cups)
1 tsp pure vanilla extract

Directions

Cake
Preheat oven to 400
In medium bowl, blend together egg, shortening, sugar with electric mixer. Continue to beat while adding milk and vanilla.
In anotehr  bowl sift together remaining cake ingredients -- flour, cocoa, salt, and baking powder.
Spoon Tbsp of batter into strips about 4 inches long and 1 inch wide on lightly greased cookie sheet. Bake 5-6 minutes until done. Cool.

Filling:
Put butter in bowl of stand mixer fitted with the whisk attachment and cream until fluffy (about 4 minutes). Add confectioners sugar, marshmallow cream, and vanilla and continue mixing on low speed until combined, fluffy and smooth (about 2 minutes). But cream in pastry bag with large tip (or ziploc bag with corner cut in wide way). Pipe onto cakes as below.

Pipe marshmallow cream over surface to cover, chill 10 minutes so cream stiffens, then place second cake on top to make sandwich. Repeat with remaining cakes and filling. Cover and chill for at least 1 hour before serving. Will keep in refrigerator (covered) for up to 5 days. Can freeze for 2 months.

Makes a lot of Devil Dogs!

Want another recipe for Devil Dogs? Serious Eats has a more 'serious' recipe. I haven't tried this one yet. If you do, let me know what you think. Thanks!

The Cat Who ... Cookbook: Vonda's Chocolate Whoppers - Independent Bookstore Day

Today is Independent Bookstore Day. What a great day to celebrate! Many independent bookstores have 'used' book sections, and I often find out-of-print cookbooks there. 

So for today's Independent Bookstore holiday, I chose a Chocolate Recipe from one of my "Tie-in" Cookbook collection. This recipe is for Chocolate Whoppers from The Cat Who ...  Cookbook: Delicious Meals and Menus Inspired by Lilian Jackson Braun by Julie Murphy and Sally Abney Stempinski (2000).

'The Cat Who ...  series' of mysteries was created by Lilian Jackson Braun starting in 1966 with The Cat Who Could Read Backwards. Two more followed in 1967 and 1968, but it was 18 years before the next book was published in the series. But after that,  Braun wrote another 27 novels. All and all, she wrote 29 "Cat Who.." books.

The main characters in the books are James Mackintosh Qwilleran and his Siamese cats Koko and Yum-Yum. These books are what I would call 'palette cleansers': light reading in the world of mystery fiction. However they include three things I enjoy: Good Food, Siamese Cats, and a Mystery.

The recipe I chose for today's Tie-in Cookbook post is for Vonda's Chocolate Whoppers. The Chocolate Whoppers appear in The Cat Who Moved a Mountain. These are fabulous cookies with chocolate and walnuts chunks... and, yes, 'they're a trifle excessive...', as Vonda says.

Chocolate Coffee Zucchini Bread: Zucchini Bread Day

Tomorrow is National Zucchini Bread Day, but I have no zucchini in my garden. Luckily for me, it's available at my market. If you don't find any, save this recipe for the summer when your garden is filled with zucchini!

The 'secret' ingredient in this particular Chocolate Zucchini Bread is 'Coffee.' If you've been following my daily posts, you know that coffee enhances the flavor of chocolate, and you'll find that happens in this recipe! As always, your final results will only be as good as your ingredients. Use the very best cocoa, fresh oil, and good coffee.

Chocolate Coffee Zucchini Bread 

ingredients
1-1/2 cups shredded fresh zucchini (approximately 1 zucchini)
1/4 cup vegetable oil
1/4 cup brewed coffee, cold
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg + 1 egg white
1 tsp pure vanilla extract
1 1/4 cup flour
1/2 cup unsweetened DARK cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup walnuts,  chopped (optional)

Directions
Preheat oven to 350° F.
Lightly oil 9 × 5 bread pan.
Shred zucchini using fine shredding disc on food processor or hand shredder. I usually wrap the shredded zucchini in a paper towel and squeeze after shredding to get out excess moisture. Do this before measuring.
Measure 1-1/2 cups and set aside.
Beat together oil, brewed coffee, sugar, egg, and vanilla. Stir in dry ingredients until incorporated, then beat together until smooth. Fold in shredded zucchini and walnuts (optional). Once zucchini is incorporated, pour into prepared pan and bake 55 minutes, or until toothpick inserted into center comes out dry. Remove from oven and cool on wire rack. Remove from pan after cooling for 15 minutes.

CHOCOLATE CHERRY CHEESECAKE: Cherry Cheesecake Day!

In celebration of National Cherry Cheesecake Day, I am reposting an easy delicious recipe for Chocolate Cherry Cheesecake adapted from Pillsbury.

I make my own tried and true Chocolate Cookie Crust! About the crust. Sometimes I bake it first, and sometimes I don't. It won't matter in this recipe, but I like it to be a bit more crunchy for texture, so I usually bake it before adding filling.

CHOCOLATE CHERRY CHEESECAKE

Chocolate Cookie Crust
About 40 chocolate wafers (2 cups crumbs)
6 Tbsp unsalted butter, melted and slightly cooled
Pinch of salt

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt. Stir until crumbs are moistened.
Press mixture evenly across bottom of 10-inch springform pan and all the way up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

Filling 
4 packages (8 oz each) cream cheese, softened
3 eggs
3/4 cup sugar
1/2 tsp pure vanilla extract
1/2 cup whipping cream
20 ounces cherry pie filling  (I use Chukars Sour Cherry Pie Filling but use what you like)

(Optional) Glaze 
1/2 cup whipping cream
1 cup (or about 6 ounces) dark chocolate, chopped

Directions
Make crust as above.
In large bowl, beat cream cheese with electric mixer on medium until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and vanilla extract until smooth. Add 1/2 cup whipping cream; blend well.
Spoon 3 -1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
Serve topped with remaining cherry pie filling.

Optional: I don't think you need to add this, but if you want more chocolate!
In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chopped chocolate until melted.
Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Before adding the extra cherry pie filling -- Spread chocolate glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight.