MILK CHOCOLATE PECAN POUND CAKE: National Milk Chocolate Day

Today is National Milk Chocolate Day, and even though Milk Chocolate is not my favorite, I love this recipe for Milk Chocolate Pecan Pound Cake. I left the recipe pretty much as is since I originally found it on the Hershey's Kitchens website, but, of course, feel free to substitute your favorite chocolate. This pound cake is actually quite awesome with dark chocolate chips, dark cocoa, and rich dark chocolate syrup. Oops, reminder to self, this is MILK Chocolate Day.

Milk Chocolate Pecan Pound Cake from the Hershey's Kitchens

Ingredients
 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
1 cup (2 sticks) butter, softened (Margarine in original recipe as an option. I never use margarine)
1-1/4 cups granulated sugar
3 eggs
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking soda
Dash salt
1 cup buttermilk or sour milk*
3/4 cup HERSHEY'S Syrup
2 teaspoons vanilla extract
1 cup chopped pecans
 Powdered sugar(optional)

Directions
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (bundt pan). Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.
Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.
Stir together flour, cocoa, baking soda, and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.
Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings. (Who are they kidding? It's so good, it will be gone by 4-8 people in no time!)

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Confused about what Milk Chocolate actually is?  Take a look at a former Post on Milk Chocolate Day.

Chocolate Creme Brûlée: Creme Brûlée Day

Celebrate National Creme Brulee´ Day with Chocolate Creme Brûlée Day.  My favorite no fail Recipe for Chocolate Creme Brulee comes from Paula Deen. I love her recipe because it's easy, contains alcohol (Chocolate Liqueur), and tastes fantastic. Because this recipe calls for egg yolks only, use the extra egg whites to make Chocolate Meringues.

Chocolate Creme Brûlée

Ingredients
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 Tbsp vanilla extract
2 ounces dark cocoa powder
1 ounce unsweetened chocolate (remember the best quality makes a difference)
11 large egg yolks

Directions
Preheat oven to 350 degrees F.
In medium sized saucepan over medium-high heat, add heavy cream, sugar, liqueur, and vanilla. When mixture is warm add cocoa powder and chocolate and whisk until blended.
Place egg yolks in large stainless steel bowl.
Slowly add warm chocolate mixture to eggs a little at time while whisking.
Strain and pour into individual porcelain ramekins.
Place ramekins in a large baking pan.
Pour enough hot water into pan to come half way up sides of ramekins.
Bake until firm in center, about 30 minutes.
Remove ramekins from water bath and let cool completely.
Place in refrigerator for 2 hours.
Dust with sugar and caramelize with propane torch. Serve immediately.

If you've never carmelized sugar with a torch, read about it at The Kitchn on Apartment Therapy. I use a small torch from the hardware store, but you can find torches at kitchen shops and online. It's a great little tool to have on hand. You can also use the torch to finish your s'mores!

Read 5 facts about Creme Brulee at Foodimentary.

Irish Coffee Chocolate Milkshake: Coffee Milkshake Day

Today is National Coffee Milkshake Day, and, of course, I would make it a Chocolate Coffee Milkshake, but I decided to take it one step further and add some Irish Whiskey, making this a very special way of celebrating this food holiday. Love this adult version. Don't want alcohol in your drink? Scroll down for an easy non-alcoholic Coffee Chocolate Milkshake.

Irish Coffee Chocolate Milkshake

Ingredients
4 ounces dark chocolate, chopped
6 scoops coffee ice cream
2 Tbsp milk
1 ounce Irish Whisky

Directions
Peel chocolate to have some shavings to garnish milkshake.
Combine ice cream, milk, and whisky in blender. Process until smooth
Stir in chopped chocolate.
Garnish with chocolate curls.

Non-Alcoholic Chocolate Coffee Milkshake

Ingredients
1-1/2 cup chocolate ice cream
1/4 cup strong coffee or espresso (already made)
1/4 cup milk
Pinch cocoa powder

Directions
Put all ingredients except cocoa in blender. Blend on high until smooth and frothy. Pour into glasses. Sprinkle with cocoa.

1-2-3 FUDGE SAUCE: Hot Fudge Sundae Day!

Today is National Hot Fudge Sundae Day! I really like Hot Fudge Sauce on cold ice cream.

This Retro Ad & Recipe for 1-2-3 Fudge Sauce is from Carnation Evaporated Milk, September 7, 1953. You can follow the recipe, or you can make your own. I just love these vintage ads, don't you? So here's a way to beat the heat! I would use 4 squares, of course.. and probably substitute some excellent artisan chocolate!