$1000 Peanut Brittle Cookies: National Peanut Brittle Day!

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

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

$1000 PEANUT BRITTLE COOKIES

Ingredients:

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

Directions:

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

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

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

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

Irish Coffee is a very San Francisco drink invented in 1952 at The Buena Vista Cafe. The recipe was a collaborative effort between Jack Koeppler, the Buena Vista’s owner, and Stanton Delaplane, a well-known international travel writer and San Francisco Chronicle columnist. Here's the original recipe. Irish Coffee at the Buena Vista is still made the same way.

The official story of Irish Coffee tells of the perseverance and repeated attempts of Koeppler & Delaplane and even a trip to Shannon Airport, where a forerunner of Koeppler’s vision was served. The whipped cream posed a problem, but the input of a prominent dairy farmer turned Mayor of San Francisco, solved the problem: Age the cream for 48 hours and froth it to a precise consistency so it would float on top of the hot coffee, to Koeppler’s specifications.

So if you're in San Francisco today, it's a big day at the Buena Vista. Stop by and raise a glass!

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

IRISH COFFEE TRUFFLES

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

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

Coeur d'Alene Irish Coffee Truffles

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

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

THE ICE STORM COMETH: Be prepared

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

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

Peppermint Hot Chocolate

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

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

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

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

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

Argentinian Hot Cocoa

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

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

Mexican Hot Chocolate

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

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

Mexican Hot Chocolate II

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

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

Honey Hot Cocoa  

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

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

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

Hot Cocoa with Brown Sugar

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

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

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

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

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

Spicy White Hot Cocoa

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

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

Peppermint White Chocolate Cocoa

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

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

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

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

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

Brandied Hot Cocoa

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

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

Kahlua Hot Cocoa

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

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

English Toffee Cocoa

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

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

Salted Caramel Hot Chocolate

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

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

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

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

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

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

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

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

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