SPICED RUM BITTERSWEET CHOCOLATE SAUCE

Here's an easy recipe from Sailor Jerry for Spiced Rum Bittersweet Chocolate Sauce. You can use it on so many things! 

 

BANANA SPLIT: History & Recipe (with Hot Dark Chocolate Sauce) for Banana Split Day

Today is National Banana Split Day, and everyone knows a good banana split needs a good Hot Dark Chocolate Sauce. Following is a great recipe for an easy Dark Chocolate Sauce.

The Birth of the Banana Split like so many food creations does not have a clear invention history. Latrobe, PA claims that the banana split was invented by Dr. David Strickler, who in 1904 was a 23 year-old working at Tassell Pharmacy. This sundae originally cost 10 cents, twice the cost of other sundaes. Dave Strickler, a pharmacist and optician, purchased the pharmacy which was renamed "Stricklers." His banana splits were a big hit with the students from nearby Saint Vincent College and the word spread. According to his daughter, her dad "was always the great experimenter," and he even originated the first banana split dish: "There were no dishes for such a concoction, so he drew up his own," and a company in nearby Grapeville produced it.

The banana split was also showcased at the Boston convention of the National Association of Retail Druggists in 1905. Stinson Thomas, chief dispenser at Butler's Department Store in Boston promoted the banana split there. According to an article about the convention in The Soda Fountain magazine, "among all the beverages dispensed here, none was more novel with the ladies than the banana split." The magazine also quotes Mr. Thomas: "My trade here is always looking for something new and so, one day it occurred to me that I might prepare a popular fountain beverage with a banana. I sent my boy out to buy half a dozen bananas, and when he returned I cut off the ends of a banana, split it open, put a portion of ice cream on top and a spoonful of crushed strawberries. It certainly looked swell, and I believed that the public would like it. As with most new creations though, there was some trial and error. At first we left the peel on the banana in the plate, but some time ago we began removing it altogether. We found that the ladies preferred to have the peel removed."

Banana Split

"Split" Bananas (with peel on) lengthwise. Mix sugar and cinnamon and sprinkle on the cut sides of bananas. Let sit for several minutes. Grill bananas cut side down on direct heat for 2 minutes. Turn (with tongs) and cook 5 more minutes. Remove skins. Put bananas in bowl. Add vanilla ice cream (or other flavors, if your prefer). Pour Hot Dark Chocolate Sauce over. Sprinkle with nuts and add whipped cream--with a cherry on top!

Hot Dark Chocolate Sauce

Ingredients
1/3 cup heavy whipping cream
2 tablespoons unsalted butter at room temperature
8 ounces Dark chocolate - 65-75% cacao, chopped
2 Tbsp superfine sugar
1/8 cup Kahlua
1/2 tsp pure vanilla

Directions
Heat cream in small saucepan until almost boiling.
Add butter and sugar. Stir to combine.
Remove from heat and pour over chocolate.
Whisk until melted and combined.
Add Kahlua and vanilla. Stir until cool to touch.
Cover with plastic wrap and set aside or refrigerate.

Illustration: Triple Banana Split Boy, written by my friend Lucha Corpi. Illustrated by Lisa Fields. (Arte Publico Press)

PEACH ICE CREAM BROWNIE MUD PIE: Peach Ice Cream Day

Today is Peach Ice Cream Day. To celebrate the day, you can pour chocolate sauce over peach ice cream topped with fresh peaches. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some wonderful recipes on food sites. I love this one!

PEACH ICE CREAM BROWNIE MUD PIE

Ingredients 

Brownie 

1/2 cup sugar 
1/4 cup Land O Lakes® Butter, softened 
1 (1-ounce) square unsweetened baking chocolate, melted 
1 large egg 
1/2 cup all-purpose flour 
1/4 teaspoon baking powder 

Filling

 
1 cup thick chocolate fudge sauce
1 quart peach ice cream, slightly softened 

Garnish 

Thick chocolate fudge sauce

Peach slices, if desired

DIRECTIONS

Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside. 

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour. 

Spread thick fudge sauce over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.  

Cut into wedges while frozen. Drizzle each serving with fudge sauce and garnish with sliced fresh peaches.

CHOCOLATE WAFFLES: National Waffle Day

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being held outside at Ghirardelli Square in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing really. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe for chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli Chocolate started? Frank Price, native San Franciscan, came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook! A girl can dream...

Top Chef Casey also made Chocolate Sauce. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 Tbsp baking powder
2 Tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 Tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips

Preheat waffle iron according to the manufacturer's directions.

Directions
Sift flour, cocoa, and baking powder into bowl. Add sugar and salt and whisk to thoroughly mix. In another bowl, whisk together milk, egg yolks, and oil. Add to flour and whisk gently until just combined.
In clean, dry bowl, beat egg whites with  electric beater at medium speed until they form soft peaks. Fold into batter and mix in chocolate chips.
Ladle one-third of batter onto center of waffle iron. Close top and cook until waffle is crispy on both sides. Follow manufacturer's instructions for cooling time. Serve immediately.
Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine chocolate and cream in double boiler or in heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.

NO CHURN PEACH ICE CREAM: National Peach Ice Cream Day

Today is National Peach Ice Cream Day. This recipe is so easy, and you won't need an ice cream maker! Also no eggs and no cooking! How easy is that? Add your favorite dark chocolate sauce, and you have an elegant dessert! So here's the recipe for a hot summer day! Enjoy!

NO CHURN PEACH ICE CREAM

• Ingredients
• 5 extra ripe peaches (before you ask--you don't have to peel them unless you want to)
• ▢ 2 cups chilled heavy whipping cream
• ▢ 2 tsp pure vanilla extract
• ▢ pinch of salt
• ▢ 1 can sweetened condensed milk (chilled)

Directions

Wash peaches, quarter, and remove pits. Puree in food processor until smooth. Set aside.

Whip chilled whipping cream, vanilla, and salt until stiff peaks form. 

Add sweetened condensed milk and mix well to combine.

Add peach puree and mix well to combine. 

Pour into a chilled freezer safe container (a metal loaf pan works well) and freeze 3-6 hours.  

Tip, if it's too hard, leave out for a few minutes to soften. 

Drizzle your favorite dark chocolate sauce on the dished up peach ice cream.

CREPES A LA BASTILLE: Bastille Day!

Tomorrow is Bastille Day, so you'll want to make something "French." I have lots of 'French' recipes, but what could be more French than Crepes for Bastille Day? Just as the bricks came tumbling down when the French stormed the Bastille, ice cream and chocolate will tumble from your fork when you cut into these fabulous Triple Chocolate Crepes for the Bastille Day Holiday. Triple Chocolate Crepes a la Bastille!

CREPES A LA BASTILLE

Crepes

Ingredients

2 cups whole milk
2 eggs
2-1/2 Tbsp unsalted butter, melted
1 ounce dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa 
1/3 cup sugar
pinch of salt

Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate. 
In large bowl, combine milk and eggs. 
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. 
Be sure to re-whisk batter before cooking the crepes.

Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry. 
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.

Chocolate Sauce

Ingredients
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped

Directions
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.

Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.

Viva La France!

Banana Split Day: Dark Chocolate Sauce

Today is National Banana Split Day, and everyone knows a good banana split needs a great Hot Dark Chocolate Sauce. Following is a delicious recipe for an easy Dark Chocolate Sauce.

The Birth of the Banana Split like so many food creations does not have a clear invention history. Latrobe, PA claims that the banana split was invented by Dr. David Strickler, who in 1904 was a 23 year-old working at Tassell Pharmacy. This sundae originally cost 10 cents, twice the cost of other sundaes. Dave Strickler became a pharmacist and optician, and purchased the pharmacy which was renamed "Stricklers." His Banana Splits were a big hit with the students from nearby Saint Vincent College and the word spread. According to his daughter, her dad "was always the great experimenter" and he even originated the first banana split dish: "There were no dishes for such a concoction, so he drew up his own" and a company in nearby Grapeville produced it.

The Banana Split was also showcased at the Boston convention of the National Association of Retail Druggists in 1905. Stinson Thomas, chief dispenser at Butler's Department Store in Boston promoted the banana split there. According to an article about the convention in The Soda Fountain magazine, "among all the beverages dispensed here, none was more novel with the ladies than the banana split." The magazine also quotes Mr. Thomas: "My trade here is always looking for something new and so, one day it occurred to me that I might prepare a popular fountain beverage with a banana. I sent my boy out to buy half a dozen bananas, and when he returned I cut off the ends of a banana, split it open, put a portion of ice cream on top and a spoonful of crushed strawberries. It certainly looked swell and I believed that the public would like it." As with most new creations though, there was some trial and error. "At first we left the peel on the banana in the plate, but some time ago we began removing it altogether. We found that the ladies preferred to have the peel removed."

So you decide which of the stories is true! In the meantime, be sure and make or eat a Banana Split today!

Banana Split

"Split" Bananas (with peel on) lengthwise.
Mix sugar and cinnamon and sprinkle on the cut sides of bananas. Let sit for several minutes.
Grill bananas cut side down on direct heat for 2 minutes. Turn (with tongs) and cook 5 more minutes. Remove skins.
Put bananas in bowl.
Add vanilla ice cream.  
Pour Hot Dark Chocolate Sauce over.
Sprinkle with nuts and add whipped cream--with a cherry on top?

Hot Dark Chocolate Sauce

Ingredients
1/3 cup heavy whipping cream
2 Tbsp unsalted butter at room temperature
8 ounces Dark chocolate -65-75% cacao, chopped
2 Tbsp superfine sugar
1/8 cup Kahlua
1/2 tsp vanilla extract

Directions
Heat cream in small saucepan until almost boiling.
Add butter and sugar. Stir to combine.
Remove from heat and pour over chocolate.
Whisk until melted and combined.
Add Kahlua and vanilla. Stir until cool to touch.
Cover with plastic wrap and set aside or refrigerate.

Easy Chocolate Hot Fudge Sauce

Who doesn't love Chocolate Fudge Sauce? I've posted several different recipes, and with all the new chocolatiers there are many great Chocolate Fudge Sauces to buy, but if you want to make your own, here's an easy recipe that takes a few minutes and will reward you with great taste for days to come. Recipe adapted from Simply-Gourmet.com  This hot fudge sauce (I like it hot) can be poured over ice cream or stirred into milk or used as a fondue. You can also just eat it from the jar. It can also be used with the Turtle Monkey Bread I posted yesterday. And, with the holidays coming up, you can give a jar to your host on Thanksgiving or make Chocolate Hot Fudge Sauce for holiday gifts for friends and family.

Easy Chocolate Hot Fudge Sauce

Ingredients
1/2 cup sweet butter
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips or chopped chocolate

Directions
In medium sized saucepan, melt butter over medium-low heat.
Once butter is melted, add sweetened condensed milk. Use whisk to combine.
Add chocolate, and stir continuously with whisk until melted and smooth.
Immediately remove from heat.
Store in glass jar for up to 2 weeks in refrigerator. I use wide-mouth ball jars.

Ghirardelli Chocolate Waffles with Top Chef Casey Thompson

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being held outside at Ghirardelli Square in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing really. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe for chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli Chocolate started? Frank Price, native San Franciscan, who leads our TeamBuilding Unlimited Chocolate Teambuilding and Tastings came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook! A guy can dream...

Top Chef Casey also made the Chocolate Sauce, too. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 Tbsp baking powder
2 Tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 Tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips

Preheat waffle iron according to the manufacturer's directions.

Directions
1. Sift flour, cocoa, and baking powder into bowl. Add sugar and salt and whisk to thoroughly mix. In another bowl, whisk together milk, egg yolks, and oil. Add to flour and whisk gently until just combined.
2. In clean, dry bowl, beat egg whites with  electric beater at medium speed until they form soft peaks. Fold into batter and mix in chocolate chips.
3. Ladle one-third of batter onto center of waffle iron. Close top and cook until waffle is crispy on both sides. Follow manufacturer's instructions for cooling time. Serve immediately.
4. Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine chocolate and cream in double boiler or in heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.

Ghirardelli Chocolate Waffles: National Waffle Day!

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being set in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing after that. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe (below) for the chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli chocolate started? Frank Price, native San Franciscan, who leads our TeamBuilding Unlimited Chocolate Tours and Tastings came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook!  A guy can dream...

Top Chef Casey also made the Chocolate Sauce. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 Tbsp baking powder
2 Tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 Tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips

Preheat waffle iron according to the manufacturer's directions.

Directions
1. Sift flour, cocoa, and baking powder into bowl. Add sugar and salt and whisk to thoroughly mix. In another bowl, whisk together milk, egg yolks, and oil. Add to tflour and whisk gently until just combined.
2. In clean, dry bowl, beat tegg whites with electric beater at medium speed until they form soft peaks. Fold into batter and mix in chocolate chips.
3. Ladle one-third of the batter onto center of waffle iron. Close top and cook until waffle is crispy on both sides. Follow manufacturer's instructions for cooling time. Serve immediately.
4. Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine chocolate and cream in double boiler or in heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm, or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.

Snowballs in July! Retro Ad & Recipe

Sweltering in New York City? Then take a gander at this advertisement from July 11, 1949 featuring that popular New York Night Spot, the Stork Club. Stork Club Snowballs!

Recipe: Top a scoop of vanilla ice cream with chocolate sauce, then 'snow it' under with coconut flakes! Snowballs in July! "The Stork Club knows how to serve ice cream."