SHROVE TUESDAY AKA PANCAKE DAY AKA FAT TUESDAY: History & Recipe for Chocolate Chip Pancakes

Today is Shrove Tuesday aka Pancake Day aka Fat Tuesday! Shrove Tuesday marks the last day before Lent which is traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats, and eggs. The day is commonly known as Pancake Day because it represents a good opportunity to use these ingredients ahead of the fasting period.  

Pancake Day takes place 47 days before Easter Sunday. Because the date of Easter Sunday is tied to the lunar calendar, Pancake Day can occur anytime between February 3 and March 9. Easter is Sunday, April 20, this year. 

In many countries, Shove Tuesday is celebrated with pancake throwing contests and races. Not so in the U.S.

From Wikipedia: 
Like many other European holidays, the pancake day was originally a pagan holiday. Before the Christian era, the Slavs believed that the change of seasons was a struggle between Jarilo, the god of vegetation, fertility and springtime, and the evil spirits of cold and darkness. People believed that they had to help Jarilo fight against winter and bring in the spring. The most important part of Shrovetide week (the whole celebration of the arrival of spring lasted one week) was making and eating pancakes. The hot, round pancakes symbolized the sun.   

So to celebrate Shrove Tuesday, Fat Tuesday, and Pancake Day, you'll want to make pancakes, and I suggest one or both of the following recipes for Chocolate Chip Pancakes. I've listed two easy recipes for Chocolate Chip Pancakes, but you can also make Chocolate Chocolate Chip Pancakes and add chocolate syrup or a dollop of chocolate ice cream...if you're in a really chocolate mood. And, if you're giving up Chocolate for Lent, this will be your last chocolate treat until Easter!

1. Chocolate Chip Pancakes

Pancake batter
Chocolate chips

Make a batch of your favorite pancake batter. For every cup of dry pancake mix, add 1/4 cup chocolate chips. Mix batter. Stir in chips. Lightly grease and heat griddle or skillet. Pour a little less than 2 tablespoons of batter for each pancake. When bubbles appear all over uncooked side of the pancake, it's time to turn over. Cook the second side until light brown.

Or, if you don't have your own pancake recipe:

2. Chocolate Chip Pancakes

Ingredients
1 1/2 cups sifted flour

1/2 tsp salt
1 Tbsp sugar
3 eggs, separated
4 Tbsp melted unsalted butter
1 tsp baking powder
1 tsp baking soda
1 2/3 cup buttermilk
1 1/3 cup dark chocolate chips

Directions
Put dry ingredients in bowl. Combine well-beaten egg yolks with buttermilk and stir lightly into dry ingredients. Add chocolate chips. Stir in melted butter. Beat in stiffly beaten egg whites.
Cook on griddle or in skillet.
Makes 10-12 pancakes.

Martha Washington's Devil's Food Cake: Presidents Day

Presidents Day: Martha Washington was known for entertaining, and who better than to put forth a recipe for Devil's Food Cake than the First First Lady. Her Devil's Food Cake is a classic chocolate-buttermilk cake that has been handed down through the generations, republished (with variations) by baking chocolate companies, and appearing on thousands of websites. Presidents Day is a celebration of Presidential Birthdays, and this is the perfect Birthday Cake.

This recipe is from Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents by Linda Bauer (Taylor). The collection of appetizers, entrees, sides and desserts, from two centuries worth of politicos, is a benefit for Homes for Our Troops, which helps injured veterans build or adapt their homes for handicapped accessibility.

Martha Washington's Devil's Food Cake

Ingredients
4 ounces unsweetened chocolate
1 3/4 cups sugar, divided
1 1/2 cups buttermilk, divided
2 -1/2 cup cake flour, sifted
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
3 eggs, well beaten
1 teaspoon vanilla

Directions
Preheat oven to 350 degrees. Grease 9-by-15-inch pan or two 9-inch cake pans.
Melt chocolate in double boiler. Add 1 cup sugar and 1/2 cup buttermilk, and stir until sugar is dissolved. Cool.
Sift flour once, measure, add baking powder, baking soda, and salt and sift together three times.
Cream butter thoroughly. Add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about quarter of the flour mixture, mix thoroughly. Add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time, beating thoroughly after each addition. Add vanilla.
Pour batter into greased pan and bake for 30 minutes, or until done. Let cool. When completely cooled, trim edges and cut rectangular cake in half crosswise to make a two-layer cake. Fill and frost with icing of your choice.

CHOCOLATE FILLED KING CAKE: Mardi Gras!

Who doesn't love a good King Cake? The season for King Cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day -January 6), up until the end of Shrovetide: Mardi Gras, "Fat Tuesday," or Shrove Tuesday; the day before the start of Lent.  This year Fat Tuesday is February 17. 

Epiphany comes from a Greek word that means "to show." Jesus first showed himself to the three wisemen and to the world on this day. As a symbol of this Day, a tiny plastic baby is placed inside each King Cake. Whoever gets the baby is considered lucky and has to keep the tradition going by bringing a king cake to the next party. The King Cake tradition is thought to have been brought to New Orleans from France in 1870.

Each cake is decorated in the traditional Mardi Gras colors - purple representing justice, green representing faith, and gold representing power.  The varieties of King Cake range from cinnamon to cream cheese to guava, and I've heard there's event a cricket-based king cake made by a New Orleans insectarium. That might not be for you, but a King Cake filled with Chocolate. Yes!

Here's a really easy recipe for Chocolate-Filled King Cake. Don't forget the Baby!

Chocolate Filled King Cake

INGREDIENTS

CAKE
1 cup whole milk
1/4 cup unsalted butter, melted
2 (.25 ounce) packets active dry yeast
2/3 cup warm water
1/2 cup white sugar
2 large eggs
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour

CHOCOLATE FILLING
1/3 cup granulated sugar
1/2 teaspoon salt
3 tablespoons flour
3/4 cup half & half
5 egg yolks
2 teaspoons pure vanilla extract
1/4 cup chocolate chips

FROSTING
4 cups confectioners' sugar
2/3 cup melted butter
2 teaspoons pure vanilla extract
3-6 Tbsp hot water
Purple, Green, and Yellow sugar crystals for decoration 

Plastic Baby

DIRECTIONS

CAKE

Heat milk until steaming, not boiling. Immediately remove from heat and stir in 1/4 cup of melted butter. Allow mixture to cool to room temperature. In large bowl, dissolve 2 packets of yeast in warm water with 1 tablespoon white sugar. Let stand about 10 minutes. Mixture will look slightly creamy and begin bubbling.

When yeast mixture starts bubbling, add cooled milk mixture. Whisk in eggs. Stir in remaining white sugar, nutmeg, and salt. Beat flour into milk/egg mixture about one cup at a time. When dough pulls together, turn out onto lightly floured surface and knead until elastic and smooth. (about 10 minutes)

Lightly oil large bowl, place dough in tbowl and turn to coat with oil. Cover with damp cloth or plastic wrap and let rise in  warm place until doubled in volume. (about 2-3 hours) When dough has doubled in size, turn out on lightly floured surface, and punch dough down to remove air. Divide dough in half.

CHOCOLATE FILLING

Whisk sugar, salt, flour, half and half, and egg yolks together in small saucepan on medium heat. Stir constantly for about 5 minutes, or until mixture thickens. Remove from heat. Stir in vanilla extract and chocolate until chocolate melts. Let chocolate filling cool for 5 minutes.

On floured surface, roll dough halves out into large rectangles (about 10x15 inches). Brush dough with melted butter. Spread chocolate filling evenly over dough and roll up each half tightly, beginning atwide side. Bring ends of each roll together to form 2 oval shaped rings. Place each ring on prepared cookie sheet.

With scissors, make cuts about 1/3 of way through rings at 1 inch intervals. Let cakes sit and rise in warm spot until double in size. (about 30-45 minutes)

Preheat oven to 375 degrees F.

Bake cakes in preheated oven for about 25-30 minutes.

FROSTING

While king cake is baking, mix powdered sugar, melted butter, and vanilla extract. Add hot water, one tablespoon at time, until desired consistency.

When you take king cake out of oven, push small plastic 'baby into bottom of cake.

Frost while warm.

Finish with sprinkles of purple, green, and yellow sugar crystals.

Molten Chocolate Mug Cake: Valentine's Day for One

Are you spending Valentine's Day by yourself? Treat yourself! Here's a great chocolate Valentine's Day Dessert for One: MOLTEN CHOCOLATE MUG CAKE. This is so easy to make and Perfect for One! And, you're special, so celebrate!  FYI: This is a big Mug Cake for One..

Molten Chocolate Mug Cake: Valentine's Day for One

Ingredients
1/4 cup all purpose flour
1/4 cup sugar
2 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
Pinch of salt
3 Tbsp unsalted butter, melted
3 Tbsp whole milk
1 egg
1/4 tsp pure vanilla extract
1 ounce chopped chocolate  (whatever you have--truffles, chocolate bars, etc..and dark or milk chocolate--your preference)
1 Tbsp water

Directions
In 2-cup capacity microwave-safe mug or bowl, whisk together with fork, flour, sugar, cocoa powder, baking powder, and salt until well combined. Add in melted butter, milk, egg, and vanilla. Whisk well to combine, making sure to mix in flour mixture in bottom. Put chopped chocolate in center of mug. Do not push down; it sinks as it bakes. Drizzle tablespoon of water on top of batter.

Cook in microwave on full power for 1 minute and 15 seconds until cake rises to top, edges look set but surface of center is a little wet and shiny and sticks to finger when touched. It will set up as it sits. Do NOT overbake. If the center still looks raw then give it another 5 to 10 seconds. Cake will fall after it comes out of microwave (like a soufflé). Let cool for 5 minutes to help thicken sauce in bottom.

Optional: Sprinkle with powdered sugar or add ice cream or whipped cream! 

TIP: Short mug with wide mouth works best. If not available, use a small bowl instead. I use a vintage Pyrex Bowl. To know if your mug/or bowl is the right size, pour 2 cups of water into it and this should fill it to the top.

"CATCH-A-VALENTINE" CAKE: Retro Ad with Recipe for Valentine's Day!

I love this Retro Ad & Recipe for Valentine's Day -- Catch-a-Valentine Cake! So pretty and yummy. But it's not chocolate, so I decided to post the photo and original recipe (scroll down), but I've also added a link to a wonderful recipe for Chocolate Cherry Layer Cake for Valentine's Day from Serious Eats. So plan your Valentine's Day celebration and make one or both of these delicious Valentine's Day Cakes.

Catch a Valentine Cake! 

Chocolate Cherry Layer Cake

I love this recipe for Chocolate Cherry Layer Cake from Serious Eats. Tart Cherry Juice is a great ingredient in chocolate cake. The tart cherries bring out the earthy chocolate. I drink tart cherry juice, so it's a staple in my fridge. You won't really taste the cherry in the cake, but it's there, and it does subtly change the chocolate flavor. This recipe also calls for natural cocoa powder. Serious Eats suggests Valrhona Cocoa or Cacao Barry Extra Brute, but you can use Guittard or Ghirardelli...or whatever you have. Of course, the better your ingredients, the better the cake.

For the Serious Eats recipe, tips, and step by step directions, go HERE.

YOUR OWN WINE & CHOCOLATE PAIRING: Valentine's Day

Maybe you're going to a chocolate/wine pairing at your favorite winery or chocolate shop for Valentine's Day? If you're not, it's still not too late to set up one of your own for your sweetie. This would make a great Valentine's Day gift. 

I came across this fabulous guide to wine and chocolate pairing from ProFlowers several years ago. Taylor Poppmeier pairs 14 popular chocolates like peanut butter cups and chocolate covered espresso beans with complimentary wines. Enjoy! 

Taylor Poppmeier

As a self-admitted chocoholic, it's obvious that I enjoy my fair share of my favorite treat. I have always enjoyed a glass of red with a square (or bar) of dark chocolate but was hesitant to enjoy anything more adventurous out of fear that the taste of both would clash. Some connoisseurs argue that the bold flavors make pairing difficult so I am sharing a handy guide with you. ProFlowers created an easy cheat sheet for wine and chocolate pairings. They included everything from high end lavender truffles to the classic favorites like peanut butter cups. So peel open that candy bar and pour yourself a glass of wine. Cheers!

Basic Wine and Chocolate Pairing Rules:

1. The wine should be as sweet as the chocolate.
2. Begin pairing by color. The darker the chocolate, the darker the wine.
3. When possible, opt for a high quality chocolate bar.
4. Consider texture as well as taste.

VALENTINE'S DAY CHOCOLATE CHERRY SCONES

Want to start your Valentine's Day celebration at breakfast? Here's a great recipe for Valentine's Day Chocolate Cherry Scones! Or have these great scones with your Valentine's Day afternoon tea!

VALENTINE'S DAY CHOCOLATE CHERRY SCONES

Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
1/4 cup dried cherries, coarsely chopped
3 ounces dark chocolate, chopped

Directions

Preheat oven to 450°.

Stir together first 4 ingredients in large bowl. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, dried cherries, and chocolate, stirring just until dry ingredients are moistened. (Do not overwork!)

Turn dough out onto wax paper; gently press or pat dough into 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened.

Bake at 450° for 13 to 15 minutes or until golden. Keep your eye on them.

   

CHERRY PORT HEART-SHAPED BROWNIES for Valentine's Day!

Here's a great recipe for Valentine's Day: Cherry Port Brownies.

Want to make these special? Use a 3" heart-shaped cookie cutter to make Brownie Hearts. The photo is from Betty Crocker, and their recipe uses the Betty Crocker Brownie Mix. That's a big shortcut. It's up to you. You can always use the mix and add some dried cherries soaked in port. Another festive touch is to sprinkle with powdered cocoa or red crystallized sugar or drizzle with red icing after the brownies have cooled.

CHERRY PORT HEART-SHAPED BROWNIES

Ingredients
2 Tbsp port

2 Tbsp water  
1/2 cup dried cherries
5 Tbsp unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, cold
1/4 tsp salt
1/3 cup all-purpose flour
4 1/2 ounces dark chocolate, chopped (about 3/4 cup)

Directions 
Position oven rack in center of oven; preheat to 325 degrees F.
Line 8x8x2-inch pan with foil. Butter foil; set aside.
In small saucepan, bring port and water to boiling. Add dried cherries; cook and stir over low heat until fruit is soft and plump and liquid evaporates. Using spatula, scrape cherries into bowl; set aside to cool.
Set heatproof bowl over saucepan of barely simmering water (be sure water doesn't touch bottom of bowl). Place butter in bowl; scatter 6 ounces chocolate over butter. Heat until chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from heat. Stir until butter and chocolate are smooth. Whisk in sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in flour, stirring only until it disappears into the batter.
Using spatula, stir in port-soaked cherries (and any liquid that accumulated) and remaining 4 1/2 oz. chopped chocolate.
Scrape batter into prepared pan and smooth top as much as possible.
Bake 35 minutes.
Transfer pan to wire rack; cool to room temperature.
Invert brownies onto cutting board; gently peel away foil
Turn brownies over. Cut into squares or use 3" heart shaped cookie cutter. 

RED VELVET CHEESECAKE BROWNIES for Valentine's Day!

Here's a great recipe for Red Velvet Cheesecake Brownies. Perfect for Valentine's Day! Anything red and chocolate works for me! And who doesn't need another brownie recipe? This recipe is an adaptation of Sunny Anderson's recipefrom the Foodnetwork, and it's delicious. The recipe contains red food coloring, but there are some nice Wilton natural red colorings you can use. It's an easy recipe -- and delicious! 

RED VELVET CHEESECAKE BROWNIES

Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper

Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)

Brownie layer: 
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.

Cream cheese layer: 
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.

Valentine's Day Chocolate Truffle Recipe and Vintage Heart-Shaped Chocolate Molds!

Valentine's Day is all about Chocolate. I love heart-shaped truffles, and they're easy to make if you have the right molds. There are silicon heart shaped molds to make these chocolates, but I'm lucky enough to have a few Vintage heart-shaped chocolate molds I've found over the years. Scroll down for photos of Vintage Heart-Shaped Chocolate Molds.

So here's yet another recipe for Truffles--this time for Valentine Heart-shaped Chocolate Truffles. Of course, you can use any basic truffle recipe and just press into the mold. I usually melt my chocolate and butter in a double boiler, but the microwave works, too.

And, if you don't have time to make your own heart shaped truffles, buy Coeurs de truffes from Guyaux! Guyaux was founded in 1931. They produce traditional French-style truffles-in heart shape this time of year--covered with cocoa powder. Guyaux is a family run company, headed by second and third generation chocolate makers in Paris. It's now run by the grand-daughter of the founder. And, if you want to give a really special gift, buy Guyaux truffles in the traditional French Truffle Box! The basket is a replica of the one used historically to store Perigord truffles… which explains the open-weave lid. Ooo-la-la! So rich and decadent!

Valentine Chocolate Truffle Recipe
Makes 24 chocolate truffles

Ingredients
2 Tbsp unsalted butter, chopped coarsely
9 oz dark chocolate, chopped
1/3 cup whipping cream
1 tsp corn syrup
1/2 cup cocoa powder, sifted for dusting the finished chocolate truffles
You are only limited by your imagination or heart on decorating ideas!

Directions
Melt chocolate and butter in double boiler or in saucepan on top of saucepan over simmering water.
Remove from heat and add cream and corn syrup. Mix until combined and smooth. If you are adding flavorings add them with the cream (kirsch, bourbon, kahlua, etc???).
Pour chocolate truffle filling into heart shaped chocolate mold. Level top with scraper. Put in refrigerator to set.
Once firm, place in freezer for 5 minutes then push out of mold. Dust with sifted cocoa powder.
Store in cool dry place until ready to eat or give as a Valentine's Day gift.

Vintage Valentine Chocolate Molds

EASY NUTELLA PIZZA: National Pizza Day!

I think of Nutella as goodness in a jar! I always have a jar in the pantry, but you can make your own. There are also some other great chocolate hazelnut spreads. Check them out.

Nutella is more than just a “chocolaty hazelnut spread,” it is a way of life.

You're probably having a pizza today to celebrate National Pizza Day. Great! But why not add an easy and delicious "Nutella Pizza" for dessert. 

EASY NUTELLA PIZZA

Ingredients
Pizza Dough (I use Trader Joe's)
1/2 cup Nutella
1/3 cup toasted chopped hazelnuts
1/3 cup grated (or chopped) white chocolate

Directions
Preheat oven to 425.
Spray baking sheet. Set aside.
Prepare dough.
Flatten dough on baking sheet. Make it thin. This is a 'thin crust' pizza. Bake dough for 10 minutes.
Spread NUTELLA over pizza dough.
Top with toasted chopped hazelnuts and grated chocolate (to look like cheese) or  chopped white chocolate (or both).
Put pizza back into the oven for 3-5 minutes, until chocolate just starts to melt.
Cool before cutting.

How easy is this? 

CHOCOLATE GAZPACHO for Super Bowl Sunday

So many great foods to serve today for Super Bowl Sunday, but here's one that's right up my alley: Chocolate Gazpacho. I love Chocolate Soup! FYI: This is savory! 

This Chocolate Gazpacho recipe is from Chef Mat Schuster of San Francisco’s Canela Bistro & Wine Bar I posted years ago, but thought it deserved a repost. Thank You, Mat, for permission to post! And, of course, this Chocolate Gazpacho would be great to serve on Valentine's Day! It's quite versatile! Bookmark it!

Chocolate Gazpacho

Ingredients
3 Tbsp unsweetened dark Cocoa Powder
2 cloves garlic
1 small shallot, diced
1 Tbsp Spanish Sherry Vinegar
1/2 cup Spanish Extra Virgin Olive Oil
1 cup cucumber
1/4 cup bell pepper, diced
1/2 cup to 1 cup cold water
Sea salt and freshly ground pepper to taste

Directions
Place all ingredients into pitcher of blender and blend until smooth. Add enough water to make consistency of choice, but make sure you don’t dilute the flavor.
Season with salt and pepper and refrigerate to chill the soup.
Before serving, garnish with chocolate shavings. You can also add croutons for a crunch.

CHOCOLATE FONDUE with a TWIST: 2 Recipes for Fondue Day. Save for Valentine's Day!

Today is National Fondue Day! How perfect, especially Chocolate Fondue, for Valentine's Day, so bookmark this post. Fondue is so retro and romantic! Who doesn't like to dip things in chocolate? So pull up two chairs at the mid-century table you found at the Flea Market, and enjoy!

A few tips: You can make everything ahead of time: cut up the fruit, put out the marshmallows, and other dippers. Be sure and have lots of napkins on hand, it can get messy. Fondue pots are readily available at most kitchen stores and many hardware stores, and online, of course. Or.. search the attic or ask your mother. You're bound to find one -- maybe even one that's never been used!

Here are two easy Chocolate Fondue Recipes--with a Twist!

CHOCOLATE CARAMEL FONDUE

Ingredients
1 can (14 ounces) sweetened condensed milk
1 jar Recchiuti burnt caramel sauce (I'm partial to this sauce)*
3 ounces extra dark chocolate (75% cacao), chopped
Assorted fresh fruit

Directions
Combine condensed milk, caramel sauce, and chocolate in saucepan. Cook over low heat until chocolate is melted.
Put in fondue pot and keep warm.

Serve fresh fruit--strawberries, bananas, pineapple, oranges for dipping!

More suggested dippers: marshmallows, pound cake, pretzels, biscotti

EASY CHOCOLATE BOOZY FONDUE
Adapted from Rachael Ray

Ingredients
3/4 cup heavy whipping cream
12-15 ounces dark chocolate bars, chopped
2 Tbsp Amaretto or Kirsch
1/2 cup chopped hazelnuts

Directions
Heat 1/2 cup cream in heavy saucepan over moderate heat until cream comes to low boil.
Remove pan from heat and add chocolate.
Let chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with cream. Stir in liqueur and chopped nuts and transfer to fondue pot.

Dip fruit and other goodies as above. Use fondue forks, skewers, or seafood forks

SUPER BOWL CHOCOLATE COVERED FOOTBALL STRAWBERRIES

Are your ready for the Super Bowl? These Chocolate Covered Strawberries, with the addition of some white chocolate icing, make fun footballs, so they're perfect for Super Bowl Sunday!

Chocolate Covered Football Strawberries are easy to make. Not a lot of fuss, and it's fun. Great project to do with kids, too! The strawberries on the right are dipped in milk chocolate (more football colored), but I prefer dark chocolate. It's up to you. Just remember to use the very best chocolate, and the freshest strawberries. 

(With apologies to the originator of this recipe. I saw this years ago, and can't remember where--Thank you.)

CHOCOLATE COVERED FOOTBALL STRAWBERRIES

Ingredients
1 quart fresh large fresh strawberries, with tops
1 1/2 cup Dark Chocolate (or Milk, if you're a purist), chopped
3 Tbsp heavy cream
White chocolate, melted

Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or stainless steel bowl over a pot of simmering water, combine chocolate and heavy cream. Stir until chocolate is melted and mixture is smooth.
Dip strawberries 1/2-3/4 way up in chocolate mixture and place on waxpaper or parchment lined cookie sheet to allow chocolate to harden.
When hardened, decorate with melted white chocolate (see below).

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure strawberries are completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the entire mixture into a mess. How to smooth out the chocolate: add a tiny bit of honey and stir.

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate. Give strawberry a small shake as you pull it out of the chocolate. When strawberry is completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off. Place on cookie sheet lined with waxed paper or parchment. Repeat with rest of strawberries.

For White Chocolate Football Decoration: 
Melt white chocolate in Microwave on high for 20 seconds or so. Stir and repeat if necessary. Put white chocolate in piping bag (or ziplock bag-and cut off a tiny corner). Pipe stripe on top and bottom of strawberries. Pipe line down middle and then do about 5 short cross lines.

Tip: Go back over the cross lines to avoid drips

CHOCOLATE CHIP COCONUT CARROT CAKE: National Carrot Cake Day

Today is National Carrot Cake Day! Here's a great 1928 Vintage advertisement with recipe from the Ladies' Home Journal for a Coconut Carrot Cake. Of course, for my recipe I had to add chocolate: Cocoa and Chocolate Chips. All the great food groups in this one, especially with the cream cheese frosting! I also baked this in one pan. "Men-folks certainly like Coconut," and so do women!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup unsalted butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 Tbsp DARK cocoa
1/2 cup water
1 tsp pure vanilla
2 cups shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup unsalted butter, room temperature
1 tsp pure vanilla extract
1 1/2 cups powdered sugar

Directions
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time; beating well after each addition.
Sift dry ingredients together; add to creamed mixture alternately with water and vanilla.
Fold in carrots, nuts, coconut, and chocolate chips.
Pour into 9"x13" baking pan. Bake for 45 minutes. 
Cool and frost with cream cheese frosting.

For Frosting
Combine cream cheese, butter, and vanilla and mix until blended.
Scrape down bowl and add sifted powdered sugar.
Mix until smooth.

GROUND HOG DAY CUPCAKES!

I love to decorate cupcakes and cakes for special occasions. February 2 is the day when Punxsutawney Phil peaks his head out, and, if he sees his shadow and returns to his hole, it means there will be another 6 weeks of winter. If he doesn't see his shadow and comes out, there will be 6 more weeks of winter.  This holiday was brought to international attention by the film Groundhog Day with Bill Murray.

Here's an adorable decorating suggestion for "Cupcakes for Young and Old" to enjoy. This is from Food.com (not my photo, alas, but Marg on Food.com). She did a great job, don't you think? For this holiday, you can make your own cupcakes or buy rich chocolate-y ones at your favorite bakery!

Groundhog Day Chocolate Cupcakes (decorating)

Ingredients:
12 baked chocolate cupcakes
6 Almond Joy candy bars
10 white jelly beans
3 watermelon slice candy
48 brown miniature M&Ms
4 chocolate cookies
white frosting
black decorating gel

Directions:
Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake.
Set candy bar upright in hole, then spread a layer of white frosting on the cupcake.
For groundhog's eyes, trim ends from a white jelly bean, stick them in place with frosting, then dot them with black decorators' gel.
Add a tiny triangle cut from a watermelon slice candy for a nose, brown M&Ms Minis for ears and cheeks, and a tiny rectangular piece of white jelly bean for teeth.
Sprinkle chocolate cookie crumbs around the partially emerged groundhog, for dirt!

Family-style Baked Alaska: Retro Ad with Recipe for Baked Alaska Day

This Retro Ad & Recipe for Family-Style Baked Alaska is perfect for today's food holiday--National Baked Alaska Day. For ingredients, you can always update the recipe by making your own chocolate cake and your own ice cream, but take a look at this Betty Crocker Ad with recipe. It's easy to make and still delicious!

BRANDY ALEXANDER BROWNIES & COCKTAIL: National Brandy Alexander Day

Today is National Brandy Alexander Day. A Brandy Alexander is a sweet, brandy-based cocktail that became popular during the early 20th century. It was supposedly created for the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922. The Brandy Alexander is based on an earlier, gin-based cocktail called simply an “Alexander.”

From the Brandyalexander website comes the history that Movie Stars have consumed Brandy Alexanders on sets of movies and TV shows and during celebratory events over the last century.  Among the famous calls are by Jack Lemon in Days of Wine and Roses. In one scene Lee Remick receives a Brandy Alexander and is impressed with the chocolate flavor, yet smooth taste of the drink. In the pilot of the Mary Tyler Moore show, Mary calls for a Brandy Alexander when asked if she would like a drink at her job interview and Peggy on a blind date in an episode of Mad Men, Indian Summer orders for a Brandy Alexander. Over time other movies made reference to Brandy Alexanders.

So with this exciting alcoholic Food Holiday, break out the Brandy and Creme de Cacao!

Brandy Alexander

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg

In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a chilled cocktail glass and garnish with the nutmeg

I'm not sure where I found the original recipe for Brandy Alexander Brownies, but I found a similar recipe at The Pioneer Woman that includes a recipe for Brandy Alexander Icing. My original recipe below includes optional walnuts, and I don't usually frost brownies. They're plenty rich the way they are, but I do use more chocolate, but then I'm always Dying for Chocolate.

Brandy Alexander Brownies

Ingredients
6 Tbsp unsalted butter, softened
3/4 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted and cooled
2 Tbsp creme de cacao
2 Tbsp brandy
2/3 cup all purpose flour
1/2 tsp baking powder
Dark chocolate chips (optional)
1/3 cup chopped walnuts (optional)

Directions
In mixing bowl, cream together the butter and sugar till fluffy.
Add eggs; beat well.
Blend in cooled chocolate, creme de cacao, and brandy.
Stir together flour, baking powder, and 1/4 teaspoon salt.
Stir into creamed mixture.
Stir in chocolate chips and chopped nuts (optional)
Spread in a greased 9x9x2 inch baking pan.
Bake at 350° for 20 to 25 minutes.
Cool. Cut into bars.

Optional: Frost with Brandy Alexander Frosting before cutting into bars!

Brandy Alexander Frosting
2 Tbsp Unsalted Butter, Softened
1 cup Powdered Sugar
1 tsp Creme De Cacao
1 Tbsp Brandy

Mix all together!

TRADER JOE'S CHOCOLATE CROISSANTS: National Croissant Day

Today is National Croissant Day. There's nothing quite like waking up to a flaky buttery croissant. I have my favorite bakeries for croissants. I love croissants at La Fournee Bakery in Berkeley (close to my home), and, of course, the many cafes and bakeries in Paris. San Francisco, though, has many great croissant bakeries, so I'm quite lucky.

But maybe you just want to wake up to fresh croissants without leaving home. I've posted this before, but it definitely bears reposting! Trader Joe's Chocolate Croissants to the rescue. These are some of the best frozen croissants you'll ever taste. The 'proof' is in the pudding, as they say, and these croissants are proofed (allowed to rise) overnight before they're baked for 20 minutes the following morning. The heavenly smell will take over your kitchen. This is perfect for the weekend and National Croissant Day. Just an FYI, the Trader Joe's plain croissants don't need rising. Yay! Even better. 

And, the price can't be beat--$5.99 for 4! In the San Francisco Bay Area, Chef Jean-Yves Charon from Galaxy Bakery is the genius behind Trader Joe's Chocolate Croissants. Rumor has it that Williams Sonoma gets their frozen croissants from the same source. So, Trader Joe's represents a huge cost savings.

O.K., these "Croissants" are really Pain au Chocolat, as anyone can see by the shape. Nevertheless, feel free to imagine yourself at a sidewalk cafe in Paris when eating these! These croissants are incredibly flaky and buttery, so light and airy, and the Callebaut chocolate is rich and delicious. Since there are four to a box, and each croissant contains 18 grams of fat, you might want to offer a few to family or friends. If you don't care what they'll do to your waistline or thighs, indulge and eat them all. They're terrific!

This is one product that outshines most home baked croissants. Yes, you can make your own Chocolate Croissants, but these are so good, why bother?

You'll find TJ's Chocolate Croissants in the freezer section.

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