PASSOVER CHOCOLATE BROWNIES: 4 Recipes

If you observe Passover, you won't be eating any leavened food products during the holiday which lasts 8 days. So in terms of chocolate baking you need to tweak some things, starting with not using flour. This doesn't mean you can't have Chocolate Cake, Brownies, or Cookies .. . it's just an adjustment. Baking without flour shouldn't be a problem (there's always matzo meal or almond flour meal, and these recipes are great any time, not just for Passover.

So for Passover week, here are 4 different recipes for Passover Brownies. Try all the recipes and let me know which you like best. Do you have your own favorite recipe for Passover Brownies? Be sure and share in comments.

These first two recipes I adapted from recipes I found on Chowhound in 2008.

Passover Chocolate Brownies #1

Ingredients
8 Tbsp unsalted butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8 ounces finely chopped or ground almonds (or almond flour)
Pinch of salt

Directions
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.

Passover Chocolate Brownies #2

Ingredients
1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts

Directions
Mix oil and sugar.
Add eggs and mix again.
Sift matzo cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8 x 8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.

This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's delicious. Nothing quite like Chocolate and Manischewitz!

Passover Chocolate Brownies #3

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine (if keeping brownies pareve) or butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 tsp finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped

Directions
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine (or butter) in metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.

Passover Chocolate Brownies #4

Ingredients
2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter or margarine
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup matzoh cake meal
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp potato starch
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350. Grease 8-inch square baking dish.
Melt chocolate and butter in double boiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In mixing bowl, stir together cake meal, cocoa powder, and potato starch.
Combine eggs, granulated sugar, and vanilla in large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in chocolate mixture until smooth, then add cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until entire surface has puffed slightly. Brownies will still be moist in center.
Remove from oven and cool before cutting into squares.

I especially love Passover Brownies #4--very, very fudgy!!! Of course, always use high quality chocolate! It really makes a difference!!!

Strawberry Chocolate Dutch Baby: California Strawberry Day

Today is California Strawberry Day. I love California Strawberries. They're always sweet and full of flavor. Celebrate today's food holiday by making this easy Strawberry Dutch Baby. A Dutch Baby is a cross between a souffle and an omelet. You make it in an iron skillet that you bake in the oven. So easy and so versatile.

Strawberry Chocolate Dutch Baby

Ingredients:
1/4 cup unsalted butter
4 eggs
1 cup milk
1 cup flour
1 cup (6 ounces) dark chocolate (65-70%), chopped
1 pint basket fresh California strawberries, stemmed and sliced
Powdered sugar

Directions
Preheat oven to 425 degrees.
Melt butter in 10-inch ovenproof iron skillet.
In container of electric blender measure eggs, milk, and flour. Blend until smooth.
Pour into hot skillet.
Bake in oven for 2 minutes.
Remove from oven; sprinkle chocolate pieces over pancake and return to oven.
Bake 15 to 20 minutes until puffed and golden brown.
Top with strawberries and dust with sugar.
Serve immediately, cut into wedges.

Welcome Spring: Retro Springtime Fancy Cake!

Welcome, Spring! Here's a "Springtime Fancy Cake" Advertisement from 1953. It's not chocolate, but it's so fun! Made with Dexo! Dexo was similar to Crisco.

"In the Spring, a young (5 to 95!) man's fancy really turns to thoughts of 'what's cookin?'

Chocolate Caramel Cookie Bars: Chocolate Caramel Day

Photo: Martha Stewart Living

Today is National Chocolate Caramel Day. My favorite Chocolate Caramels are from Recchiuti Confections,  EHChocolatier, and Delysia. But really, I've never met a chocolate caramel that I didn't like. But in case you want to make something to celebrate the day, here's and easy delicious recipe from Martha Stewart for Chocolate Caramel Cookie Bars. I've posted several chocolate caramel recipes, so I thought I'd do a Mini-Round-Up of a few other Chocolate Caramel recipes! Be sure to scroll down.

If you don't want to bake, pick up a Chocolate Caramel at your local chocolate shop... or in a pinch have some Milk Duds.

Chocolate Caramel Cookie Bars
adapted from Martha Stewart Living, November 2009

Ingredients
For the Crust
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

For the Chocolate Caramel
10 1/2 ounces dark chocolate, chopped
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Directions
Preheat oven to 350 degrees. Make crust: Line 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make chocolate caramel: Place chocolate in medium bowl. Heat granulated sugar and water in small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Chocolate Caramel Recipe Round-Up

Chocolate Caramel Popcorn Balls
Sea Salt Caramel Brownies
Salted Caramel Hot Chocolate
Chocolate Caramel Trifle with Raspberries
Hazelnut Caramel Toffee Bon Bon
Warm Chocolate Caramel Cakes
Caramel Filled Chocolate Cookies
Chocolate Caramel Apples
Nutty Chocolate Chip Caramel Squares 
Salted Caramel Chocolate Strawberry Shortcake in a Jar 
 

BAILEY'S IRISH CREAM CHOCOLATE TRIFLE: St Patrick's Day!

Happy St. Patrick's Day! Here's a great treat to celebrate: Bailey's Chocolate Trifle.

As an aside, Bailey's has produced fun promotional collectibles over the years. I love these Winking "yum" cups, creamers, sugar, cookie jars, egg cups and teapots. You can still find them on eBay and etsy, as well as flea markets and estate sales.

Back to recipes: I often clip recipes from newspapers and magazines, only to find them years later, yellowed by age but not necessarily by taste. With the Internet, we're so lucky that these 'one of a kind' recipes are posted. No paper, no fuss. No forgetting where they are.. well, maybe if you're like me and you don't bookmark them right away.  Here's winner Marlene Moore's top recipe from the Mercury (Pottstown, PA) EATS contest. This is perfect for St. Patrick's Day. Bailey's Irish Cream comes in several flavors: Original Irish Cream, Mint Bailey's Irish Cream; Coffee Irish Cream; or Creme Caramel Irish Cream. You can make this trifle using different flavors for completely different tastes! Just an FYI: I usually make trifle in a clear bowl. The layers look beautiful.

Bailey’s Irish Cream Chocolate Trifle
By Marlene Moore

1 (18.25 pk.) Devil’s Food cake mix
1 cup Bailey's Irish Cream
2 (3.4 oz.) instant chocolate pudding mix
3 1/2 cups cold whole milk
3 cups frozen whipped topping, thawed  (possible substitute: fresh whipped cream)

Preheat oven to 350 degrees. Prepare the cake according to package directions. Bake in a greased 13 x 9 inch pan. Cool 1 hour on a wire rack. Poke holes in the cake about 2 inches apart with a meat fork. Carefully pour the Irish cream over the cake. Refrigerate 1 hour.

In a medium bowl whisk the pudding mix and milk together until smooth. Let stand 2 to 3 minutes, or until soft set. Cut the cake into 1-1/2-inch cubes. Place one-third of the cubes in a trifle bowl. Top with one-third of the pudding and one-third of the whipped topping. Repeat the layers two times. Store in the refrigerator until ready to serve. Makes 14-16 servings

**
Since it's St. Patrick's Day, you might want to read some Crime Fiction set during St. Patrick's Day. Here's a link to a list on my other blog, Mystery Fanfare.

CHOCOLATE MINT SUNDAE CAKE: Vintage Ad with Recipe for St. Patrick's Day!

Here's a great Vintage Ad with Cake Recipe for St Patrick's Day: Chocolate Mint Sundae Cake, "a Luscious St. Patrick's Day Special!"I haven't made this cake, but wanted to share. I love Vintage Ads. BTW, Spry is similar to Crisco.

BAILEY'S IRISH CREAM FUDGE: St. Patrick's Day!

St. Patrick's Day is right around the corner, so here's an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-75% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

Pi(e) Day: Grasshopper Pie Recipes for Today & St. Patrick's Day!

Today is National Pi Day. Since St. Patrick's Day is March 17, I thought I'd post a 'Green Pie' to celebrate both holidays.

Pi Day is an annual celebration commemorating the mathematical constant Pi. Pi has been calculated to over one trillion digits beyond its decimal point. As an irrational and transcendental number, it will continue infinitely without repetition or pattern. Pi Day is observed on March 14 (or 3/14), since 3, 1 and 4 are the three most significant digits of Pi in the decimal form. In 2009, the U.S. House of Representatives supported the designation of Pi Day.

Grasshopper Pie is named because for its green color, although modern recipes may omit coloring the pie green. That would be a shame, though, since it's what makes it a classic. This pie was most likely invented in the 1950s in the U.S, and may have been inspired by the "Grasshopper Cocktail" invented at about the same time. Grasshopper Pie is a chiffon pie usually made with a Chocolate Cookie Crust, so you see why it's perfect for DyingforChocolate.com.

Chiffon pies in the 1950s were often a combination of whipping cream, gelatin, sugar, eggs, and flavoring (see vintage recipe at the end of this post). In the case of the Grasshopper Pie, common flavoring used was alcohol in the form of crème de menthe, and sometimes other alcohol like crème de cacao. For non-alcoholic pie, mint flavoring was achieved by using mint extracts instead, though these might still contain a tiny amount of alcohol. Green food coloring gave the pie a light green color.

There are huge differences between classic recipes for Grasshopper Pie and modern ones. Since gelatin can be  annoying to work with, many people now prepare the pie by melting marshmallows and blending them with milk or whipping cream, and sometimes cream cheese. Several recipes advocate the use of specific cookies like Oreos in the crust, but I use chocolate wafers.

In the US, Grasshopper Pie tends to be most popular in the South, but other parts of the country enjoy it too. The pie rose in popularity especially up until the 1970s. Many ice cream stores capitalized on the flavor of this pie by producing their own version with mint or mint chocolate chip ice cream and a cookie crust. Some ice cream stores are particularly known for their grasshopper ice-cream pies.

Following are several different recipes for Grasshopper Pie. As I said, this is perfect for Pi Day and St. Patrick's Day! Let me know if you have a special family recipe. Grasshopper Pie is so Retro!


Simple Grasshopper Mallow Pie  
 from Kraft

Ingredients
1/4 cup green creme de menthe
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 pt. (2 cups) whipping cream, whipped
1 OREO Pie Crust (6 oz.)

ADD creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
POUR into crust.
REFRIGERATE 4 to 6 hours or until chilled. Store leftover pie in refrigerator.

Frozen Grasshopper Pie
from cooks.com

Ingredients
1/4 cup butter, melted
2 rows Oreo cookies (lg. pkg.) crushed (you can also use chocolate wafers)

1 (14 oz.) can sweetened condensed milk
1/3 cup creme de menthe
1/4 cup white creme de cacao
2 cup (1 pt.) whipping cream, whipped

Directions
Combine crushed Oreos and butter and press in bottom of 9 x 13 inch pan.
In large bowl combine sweetened milk, creme de menthe and creme de cacao.
Fold in whipped cream.
Pour over crust. Cover.
Freeze 6 hours or until firm. Garnish with chocolate curls. Return leftovers to freezer.

Expert Grasshopper Pie  
From Bon Appétit

Ingredients
Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 Tbsp sugar
1/4 cup unsalted butter, melted

Filling:
1 cup whole milk
Pinch of salt
3 large egg yolks
2 Tbsp cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 Tbsp sweet butter
2 Tbsp green crème de menthe
2 Tbsp light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

Directions 
For crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze. 

For filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Garnish with shaved chocolates.

And one more,  
Vintage Cookbook Recipe for Grasshopper Pie that includes gelatin!

GUINNESS CHOCOLATE TRUFFLES : St. Patrick's Day

St. Patrick's Day is coming up! Time to bring out the Guinness.  Here's a great and easy recipe for Guinness Chocolate Truffles. You can really taste the Guinness in these truffles. Hoist a few of these on St. Patrick's Day!

GUINNESS CHOCOLATE TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa
Optional: chopped nuts

Directions
Melt chocolate in top of a double boiler or saucepan over another saucepan over simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about a tablespoon for each.
Roll in cocoa (optional: then roll in nuts)

THIN MINTS GIRL SCOUT COOKIES BROWNIES: Girl Scout Day

Today is Girl Scout Day! 

 

I enjoy seeing the girls in their green uniforms and/or mothers and fathers hawking the taste of the season: Girl Scout Cookies. I was a Brownie and a Girl Scout, and I used to pound the pavement selling and then delivering Girl Scout Cookies door to door. 

I have seen them out and about, but not as plentiful as they used to be. Times change. But don't fear, you can still order Girl Scout Cookies online. Even if the actual selling of the cookies has changed, the cookies are still good. And, there are a few new ones this year. Scroll down for the 2026 Cookies. Be sure to check them out and let me know.

Anyway, by this time of year, I have a cupboard filled with Samoas, Tagalongs, and Thin Mints.. well, not the cupboard for the Thin Mints. I put them in the freezer. I've been freezing my Thin Mints for more years than I want to remember. Not that they're being frozen for future times. I just like the taste best that way. It's no secret that my favorite cookies are Thin Mints. Several years ago on the 100th Anniversary of the Girl Scouts, I posted a recipe for Thin Mint Truffles. So easy and delicious.

So this year, I'm posting a recipe for Thin Mints Girl Scout Cookies Brownies. Plenty of other ways to incorporate Girl Scout Cookies. Be sure and scroll down for more tips!

Thin Mints Girl Scout Cookies Brownies

Ingredients
3/4 cup unsalted butter
3/4 cup dark chocolate, chopped
2/3 cup unsweetened DARK cocoa powder
1-1/2 cups sugar
1 cup flour
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon pure vanilla extract
4 eggs
1/2 Box Thin Mints Girl Scout Cookies, crushed into small chunks

Directions
Preheat oven to 350 degrees.
Butter 9”x9” square baking pan.
In double boiler over low heat, melt butter and chocolate together and remove from heat.
In separate bowl, combine dry ingredients.
When chocolate/butter mixture has cooled a little, whisk in eggs and vanilla. Note: it is important to cool chocolate/butter mixture or eggs will cook.
Add rest of dry ingredients and whisk to combine.
Pour batter into prepared baking pan.
Bake 40-45 minutes or until knife inserted into center comes out clean.

Other things to do with Girl Scout Cookies:
Crush them up and use them as ice cream toppings, in cakes and cookies, truffles and brownies.
Girl Scout Cookies are also great to use as pie crusts, in the same way you'd make a chocolate wafer cookie crust or graham cracker crust. Yum.

So which cookies will you buy? 

2026 Girl Scout Cookies (Check out the New Ones)

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day!

Every year for St. Patrick's Day, I post several Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

Guinness Stout was founded in 1759 when Arthur Guinness signed a 9000 (!) year lease on a brewery in Dublin. That brewery is still the center of Guinness operations, and all the Guinness sold in the UK, Ireland, and North America is brewed there! FYI for those of you in the U.K., Guinness is served chilled in Ireland and the bottles read "Serve Extra Cold."

St. Patrick's Day calls for a Chocolate Guinness Cake! I've put together three recipes. One of my favorite Chocolate Guinness Cake Recipes is from the New York Times (12/8/04). There are several other recipes I like, including an "Easy" Chocolate Guinness Cake made from a cake mix and a whole bottle of Guinness. The final one on today's post is from Chef Brian Leth of Vinegar Hill House and appeared in People Magazine in 2012 (see below). It's pretty similar to the one from the NYT, but I'll bet it all comes down to the cocoa .. and a bit of technique. Being Irish helps, too!

1. CHOCOLATE GUINNESS CAKE

Recipe from NYT (see above)

Ingredients

Butter for pan
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.

The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate!

***

Don't have the time or inclination to make a cake from scratch? This Chocolate Guinness Cake is even easier and calls for more Guinness!!! This recipe is from Canela and Comino.  Don't worry about the taste or smell of the Guinness because you're using the whole bottle. You'll only have a tang from the Guinness and no yeasty smell, just great chocolate aroma!

2. EASY CHOCOLATE GUINNESS CAKE

Ingredients

1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
3 eggs
4 ounces Bittersweet chocolate, chopped

Directions

Preheat oven to 350F.

Combine cake mix, Stout, oil, and eggs in mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until toothpick comes out clean when stuck in middle.
Remove from oven and cool in pans for about 15 minutes, then transfer to  cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting.  (see recipe above or use canned)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

BARBIE DAY: I Left My Heart in San Francisco

Yesterday was Barbie Day. National Barbie Day is celebrated annually on March 9, marking the official debut of the Barbie doll at the American International Toy Fair in New York City on March 9, 1959. Created by Ruth Handler, this day celebrates the iconic fashion doll's history, impact on pop culture, and evolution as a symbol of imagination and, more recently, diversity. So for this year's Barbie Day, here's some 'chocolate' and San Francisco Barbie information.

If truth be told, I fancied myself 'too old' for Barbie Dolls, so I never had any or played with anyone else's dolls. Nevertheless, I secretly admired the dolls for their clothes. I had designed clothes for my paperdolls, and I could easily have seen myself designing for Barbie. Alas, that was another career not fulfilled. (If you're looking for some really outstanding Barbie outfits with impeccable tailoring, design, and details, don't miss my friend Kathleen Taylor's Etsy shop - KathleenTaylorsStuff)

And, in case you don't know, Barbie is a chocolaholic. She is very partial to See's Candies, as am I. I finally got my first Barbie doll, the "I Left my Heart in San Francisco" Barbie, when I did a special event for the San Francisco Convention and Visitors Bureau (now known as San Francisco Travel). I love this Barbie--so San Francisco! She's dressed in an early 60s outfit, with hat and gloves, out for a day of lunch and shopping, with a wonderful See's Candies shop in the background. I like to think she's a lady who lunches, probably in Union Square. 

The following See's Candies dolls use to sell at See's. No longer, but you can find them on eBay, and other sites.

Extra Nutty Peanut Butter Fudge Brownies: National Peanut Lovers Day!

Here's a great  recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from Pillsbury using their box Brownie Mix.  I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and 1/2 cup chopped peanuts.

I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe.

I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES

Ingredients
2 (15.8 oz) pkg. fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
 2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13 x 9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE. 
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.

SAN FRANCISCO CHOCOLATE SALON: March 28

 

MARCH 28, 2026
ADVANCE TICKETS AVAILABLE 

When: March 28, 2026
11:00am - 5:00pm 
 

Where: San Francisco County Fair Building
Hall of Flowers
Golden Gate Park
1199 9th Ave at Lincoln Way
San Francisco, CA 94122
 

Adults Tickets:
$25 Advance Tickets 
$30 Tickets at Door 
For more information, go to www.SFChocolateSalon.com

OREOS: America's Favorite Cookie -- History, Truffles, and More! National Oreo Day!

Oreo Ad: 1960

Happy Birthday, Oreo! Today is National Oreo Day! The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 produced by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich.' In 1948 it was called the 'Oreo Creme Sandwich,' and today it's marketed as the Oreo Chocolate Sandwich Cookie. Over the years there have been many variations -- Mini Oreos, Double Delight, Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos--even Oreo O's Cereal made by Post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? Or do you just bite and chew?

I've posted scads of Oreo-based tasty treats here on DyingforChocolate.com. But here's an easy recipe for Oreo Truffles -- recipe from Kraft. You'll find similar recipes all over the Internet. This is so easy, and you'll only need Three Ingredients: Oreos, Cream Cheese, and Chocolate. Yum! I substitute fair trade organic dark chocolate for the Baker's, but if you don't have any, Baker's is fine.

OREO TRUFFLES

Ingredients
1 pkg. (8 ounces) Philadelphia Cream Cheese, softened
1 pkg. (15.5 ounces) Oreo Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, melted

Directions
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

Hint: for Dipping, use two forks to make it easier (and less messy) or a special dipping utensil you can find online or at a kitchen store. I melt chocolate in a double boiler, but if you're careful, you can melt it in the microwave.

And what are Oreos without a cold glass of milk?

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CHOCOLATE ABSINTHE BUNDT CAKE: Absinthe Day!

Today is National Absinthe Day. Absinthe is a strong herbal liqueur distilled with a large number of herbs like anise, licorice, hyssop, veronica, fennel, lemon balm, angelica, and wormwood (the flavor of anise and/or licorice, at least in contemporary forms of the liquor, tends to predominate).  

Wormwood, the one that's gained the most notoriety, is Artemisia absinthum, an herb that grows wild in Europe and has been cultivated in the United States as well. Much of the liquor's legendary effect is due to its extremely high alcohol content, ranging from 50% to 75% (usually around 60%), plus the contribution of the various herbs. It has been assumed by  that the so-called "active ingredient"in absinthe is wormwood, although that is apparently not really the case.

The drink was referred to in France as "La Fée Verte" or The Green Fairy which is a reference to its green color (depending on the brand). The color usually came from the chlorophyll content of the herbs used in the distillation process; however, some disreputable manufacturers added toxic chemicals to produce both the green color and the louche (or clouding) effect that in reputable brands was caused by the precipitation of the essential oils of the herbs. It is quite probable that the bad reputation absinthe developed was due to these low-grade and perhaps quite poisonous version of the real thing.

Absinthe was very popular in fin-de-siècle Paris, with Vincent Van Gogh, Paul Verlaine, Alfred Jarry and Oscar Wilde among its most famous imbibers. And, of course, there was Edgar Allan Poe.

Two good websites about Absinthe: La Fee Verte  & The Wormwood Society.

For this year's Absinthe Food Holiday, I'm posting an easy Chocolate Absinthe Bundt cake recipe. You have to like Absinthe to really enjoy this cake. Always use a name brand absinthe. Just an FYI: Absinthe is an acquired taste. What I like about this recipe is that the absinthe flavor is enhanced by the anise and fennel seed (you can actually use 1/8 tsp each for more flavor). Original recipe from Epicurious.

CHOCOLATE ABSINTHE BUNDT CAKE

Ingredients
1 cup unsalted butter, room temp
2 cups sugar
4 large eggs
1/2 cup Absinthe
2 cups flour
1 cup unsweetened Dark cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground anise or fennel seed
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract

Directions
Beat butter at medium speed with electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add absinthe; beat until blended.
Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.
Pour batter into greased and floured 9-inch bundt cakepan.
Bake at 300° for 60 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan, and cool completely on wire rack.

Blood Moon Eclipse Brownies

Last night there was a total eclipse of the Blood Moon. We were totally fogged in, so didn't get to see it..and I woke up especially. Oh well.  But, the Blood Moon Eclipse remind me that we had a Blood Moon Eclipse before, and I did photograph it. 

I've posted a recipe for Full Moon Brownies, but what about Beet Brownies for the Blood Moon Eclipse? Many chocolate cakes such as Red Velvet Cakes can be made with beets. So in honor of the Blood Moon Eclipse, here's a great recipe for Blood Moon Eclipse Brownies.

BLOOD MOON ECLIPSE BROWNIES

Ingredients 
1/2 pound fresh beets, scrubbed
1 cup unsalted butter, plus more for buttering parchment paper
8 ounces dark chocolate, chopped
1 1/4 cups white whole wheat flour  (I buy this from King Arthur Flour)
1-1/2 tsp baking powder
Pinch of salt
3 eggs, room temperature
1 tsp pure vanilla extract
1 cup packed light brown sugar

Directions
Put beets in saucepan and add water to cover by ½ inch. Set over medium heat and bring to boil. Reduce heat and simmer 25-35 minutes, until tender. Drain and transfer to ice bath until cool. Transfer cool beets to food processor and pulse until minced.
Preheat oven to 350°
Line 9-inch by 9-inch brownie pan with parchment paper; lightly coat with butter.
Cut sticks of butter into chunks and put in heavy saucepan. Add chopped chocolate and cook over simmering water, stirring constantly until chocolate begins to melt.
Remove pan from heat and stir until smooth. Set aside to cool.
In medium bowl, whisk together flour, baking powder, and salt. Set aside.
In bowl of stand mixer with whisk attachment, gently mix eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets then slowly add chocolate mixture and mix just until combined.
Slowly add flour mixture and amix just until combined.
Pour batter into prepared pan and smooth top with rubber spatula.
Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Cool brownies in pan for 5-10 minutes then transfer to cooling rack.
Cut and serve.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE: Banana Cream Pie Day

Today is National Banana Cream Pie Day and yesterday was Peanut Butter Lovers Day, so here's a two-fer recipe to celebrate: Peanut Butter Chocolate Banana Cream Pie. It doesn't get much better than that. This recipe is from Kraft Foods. You can always substitute your own home-made ingredients.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE

Ingredients
35 Nilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 squares Baker's Semi-Sweet Chocolate, divided  (or a high quality dark chocolate)
1/2 cup smooth Peanut Butter
2 Bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold Milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped

Directions
HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 minutes; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Want to make your Peanut Butter Chocolate Banana Cream Pie from scratch? 

Try these recipes from Joy the Baker or EzraPoundCake's Hunk-a Hunk-a Peanut Butter and Banana Cream Pie.