SCORE A TOUCHDOWN EVERY TIME! Home-made Tootsie Rolls

It's officially October and that means a change in the Weather..When I was growing up back East, October was all about Football Games, new clothes, new classes, and Halloween.

This Vintage Tootsie Roll Advertisement reminded me of those days, so for today's post I thought I'd add a recipe for Home-made Tootsie Rolls. I've tried several different recipes, and you might want to search the web for others. Paula Deen has one that has orange extract in it, but the following recipe is my favorite. Home-made Tootsie Rolls are perfect for Halloween! You can wrap them individually in orange wrappers!

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 ounces unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened unsalted butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp vanilla extract
2-3 cups powdered sugar (sifted)

Directions
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar, and stir to mix. Dough will be getting stiff and it might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple in texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces. Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in an airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. Bring Tootsie Rolls to room temperature before serving.

PUMPKIN CHOCOLATE BROWNIES

Libby's Pumpkin Ad, November 14, 1949

Fall is Pumpkin Time! Add chocolate! 

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from Libby's Pumpkin. My mother's name was Libby, so I always use Libby Pumpkin in recipes."Libby, Libby, Libby, on the Label, Label, Label." You can always substitute home-made' pumpkin puree that you make yourself. 
FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!

PUMPKIN CHOCOLATE BROWNIES

Ingredients
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup light brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon DARK unsweetened Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chocolate chips

Directions
PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE - pumpkin, sugar, egg, egg whites, and oil in large mixer bowl. Beat with electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt, and nutmeg.
BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Do you have a favorite Pumpkin Chocolate Brownie recipe? Leave a comment and link!

CHOCOLATE PUMPKIN CAKE with CHOCOLATE PUMPKIN GANACHE: Perfect for Fall!

I love chocolate sites: to buy chocolate, to learn about chocolate, and for recipes. Chuao Chocolatier is one of my favorite chocolate companies. I particularly like their specialty bars, so I was pleased to see this recipe on their site for Chocolate Pumpkin Cake with Chocolate Pumpkin Ganache. This cake really spices up the fall dessert table! The best part: There are pumpkin spice s'mores bars in the pumpkin spice cake. Yum. The original recipe calls for a salty-sweet, spiced pumpkin milk chocolate drizzle. That does take it over the top, but you can leave it off, as I have. Still, I'm including the recipe in case you want to take this cake up a notch. What's great about this recipe is that it's so easy! Except for the Pumpkin Spice S'mores bars, you probably have everything in your pantry. This recipe on Chuao is by Ashley Schuering at www.confessionsofagroceryaddict.com

CHOCOLATE PUMPKIN CAKE WITH CHOCOLATE PUMPKIN GANACHE

Ingredients

4 Chuao Chocolatier Pumpkin Spice S’mores Bars, divided - peel the pumpkin spice marshmallows off the bars to mix into the chocolate pumpkin cake batter. the remaining bars should be divided and chopped into small, chocolate chip-sized pieces. you’ll need 2 each for the cake and the pumpkin ganache.

3 Cups all-purpose flour - basic white flour is perfect for bundt cakes. feel free to replace up to one cup with whole wheat flour or graham flour for a nuttier flavor.

4.5 Teaspoons pumpkin pie spices.

1.5 Teaspoons baking soda + 0.5 teaspoon baking powder - for leavening.

1 Teaspoon kosher salt - a touch of salt helps awaken the chocolate and pumpkin flavors. Sustitute fine sea salt, if that's what you have.

1 Cup neutral oil - heart-healthy avocado oil or canola oil?

2.5 Cups granulated sugar - white sugar’s neutral sweetness is best for the full flavors of this pumpkin spice chocolate.  You can also use an equal amount of granulated cane sugar, caster sugar, or superfine sugar.

3 Llarge eggs, room temperature - for binding the cake batter and adding moisture.

1 teaspoon vanilla extract - for aromatic warmth. you can use an equal amount of vanilla paste or powder instead.

1 15-oz Can pumpkin purée - make sure you’re grabbing 100% real pumpkin, not canned pumpkin pie mix.

2/3 Cup heavy cream - at a minimum 36% milk fat, heavy cream offers the best mouthfeel for ganache. you’re welcome to use slightly lighter whipping cream, full-fat canned coconut milk, or vegan whipping cream if you prefer.

Cake Directions

1. Prep: Preheat the oven to 350ºf. spray a 10-12-cup bundt cake pan with floured nonstick spray.
step 

2. Dry ingredients: Add 3 cups flour, 4.5 teaspoons pumpkin spice, 1.5 teaspoons baking soda, 1 teaspoon kosher salt, and 0.5 teaspoon baking powder to a medium mixing bowl and whisk to combine. 

3. Wet Ingredients: Add 1 cup oil and 2.5 cups sugar to a large mixing bowl, using an electric mixer to combine. add 3 eggs (one at a time) beating well after each addition. Add 1 teaspoon of vanilla and 1 15-oz can of pumpkin purée to the bowl and beat to combine.

4. Incorporate: Slowly add the dry ingredients to the wet ingredients, working in about 3 additions. Beat until the batter is free from any pockets of the dry mixture, but be careful not to over-mix. 

5. Fold in the pumpkin spice marshmallows from all 4 chocolate bars, as well as the chopped pieces of 2 chocolate bars.

6. Bake: Pour the pumpkin chocolate chip cake batter into the prepared pan. rap the pan firmly against the countertop to remove any air bubbles. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean of any batter. (you may get some gooey marshmallow or melty chocolate depending where you poke.)

7. Make ganache. While the chocolate chip pumpkin bundt cake bakes, heat ⅔ cup cream in a small saucepan over medium heat. as soon as it reaches a soft boil, remove the pan from heat and pour it over the pieces from the remaining two chocolate bars in a small mixing bowl. Let stand for 5 minutes to melt, then whisk together until mostly smooth. (the graham pieces will give it some texture.) Set aside to cool.

8. Cool the cake in the bundt pan for about 10 minutes, then invert onto a wire rack to finish cooling. 

Drizzle Directions 

1. Once the cake is cooled and the ganache has thickened but is still pourable, spoon the ganache over the top, gently coaxing it to drizzle down the sides. work slowly. You may need to apply the ganache in a few coats, as it will drip off if you work too quickly.

2. Chill. Allow the ganache to cool off and set up at room temperature for about an hour or two before serving. Once firm, slice, serve, and enjoy!

Tips (these are great tips for lots of cakes!) Thanks, Ashley & Chuao

Grease your bundt pan well, making sure to get into every nook and cranny. if you don’t have baking spray with flour, use butter or oil to grease the pan, then sprinkle in a few spoonfuls of flour. Rotate the pan around, ensuring you can see every spot is covered—you don’t want the chocolate pumpkin bundt cake to break apart when you flip the pan!

Room-temperature eggs will mix into your batter more easily. Let them set out for about 30 minutes before you start baking

Don’t overmix the batter. as soon as the dry ingredients are incorporated, stop. Use a wooden spoon or silicone spatula to fold in the chocolate to prevent overmixing, which can cause the cake to become tough.

Let the cake and ganache cool till they’re barely warm before adding the chocolate glaze. You can also freeze the cake for about 20 minutes before starting the process. The cold will help the ganache to solidify without so much dripping off!

Place the wire rack over a parchment-lined surface to collect the ganache as it drips off the cake. As each layer sets, scrape the drippings into a bowl, warm slightly as needed to reach a spoonable consistency, and add another layer. any extra ganache leftover at the end will be delicious over ice cream or as an added drizzle during serving!

PUMPKIN CHOCOLATE BROWNIES: Autumn Equinox

Libby's Pumpkin Ad, November 14, 1949

Yesterday was the Autumn Equinox, so it's time to bring out the pumpkin! Add chocolate, and I'm ready! 

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from a recipe from Libby's Pumpkin. My mother's name was Libby, so I always love using Libby Pumpkin in recipes."Libby, Libby, Libby, on the Label, Label, Label." You can always substitute home-made' pumpkin puree that you make yourself. 

FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!

PUMPKIN CHOCOLATE BROWNIES

Ingredients
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup light brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon DARK unsweetened Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chocolate chips

Directions
PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE - pumpkin, sugar, egg, egg whites, and oil in large mixer bowl. Beat with electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt, and nutmeg.
BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Do you have a favorite Chocolate Pumpkin Brownie recipe? Leave a comment and link!

PUMPKIN CHOCOLATE CHIP SCONES

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

CHOCOLATE COVERED APPLES FOR SUKKOT

Today is the beginning of Sukkot, one of the most joyful holidays in the Jewish calendar. Sukkot is the Fall harvest festival, a time of giving thanks for abundance. The Hebrew word Sukkot means 'booths' or 'huts.' People erect sukkoth, small, temporary booths or huts (open to the sky) in which one entertains, eats, and sometimes sleeps. The holiday lasts 8 days. 

One of the fall fruits that might be in your sukkah would be apples.  And, since this is a chocolate blog, how about Chocolate Covered Apples? What could be better? Tart apples enrobed in a covering of sweet dark chocolate, and maybe an extra coating of crunchy chopped nuts! Oh yes!

So in celebration of Sukkot (you can also bookmark this recipe for Halloween), here is a recipe for Chocolate Covered Apples. Enjoy!

Chocolate Covered Apples

Ingredients
6 firm Gravenstein Apples (or medium sized Fuji or Granny Smith)
6 sturdy lollipop/popsicle sticks
10 ounces Dark chocolate, chopped
1/2 cup nuts, chopped coursely (optional.. but great for additional crunch and texture)*
Waxed paper

Directions
Twist off stems of apples, and insert sticks into apple cores.
Place apples in refrigerator while preparing chocolate.
Melt chocolate in double boiler or saucepan over saucepan (I use a metal bowl over simmering water for this recipe, so it's easy to dip and roll the apple in the same bowl)
Dip apple into melted chocolate, allowing excess to drip back into bowl. Roll around in chocolate, turning with stick, until entire apple (or 3/4 way up) is coated.
Optional: Put Nuts into separate bowl and roll apple until completely covered in nuts.
Place chocolate/nut coated apples on cookie sheet lined with wax paper, standing upright.
Refrigerate 25 minutes or until chocolate is set.

CHOCOLATE APPLESAUCE BUNDT CAKE: Fall Equinox

Photo: Judie Siddall

It's the Fall Equinox, and Fall is all about harvest, and, for me, apples.  And to celebrate, here is my favorite Applesauce Cake. It's a Chocolate Applesauce Cake, of course. This recipe is adapted from Kristin Donnelly and was in Food and Wine in 2007. I love that it's a one bowl cake, and when you bake it in a bundt pan, it's pretty, as well as easy. Applesauce cakes are usually spice cakes, so this recipe may remind you of the holidays. Nevertheless, it's great all year round! It's also great toasted with cream cheese in the morning!

I usually make my own applesauce from my Gravenstein apple trees. It's nothing but apples--no sugar added. I had a great harvest this year, so lots of applesauce. Gravenstein apples have a wonderful tartness. Some years, I pick up a flat or bushel along the road in Sebastopol in Sonoma county, famous for its Gravenstein Apples. Sometimes, I also buy my applesauce from Trader Joe's. They sell First Press Gravenstein applesauce. How great is that? Of course, you can always use your favorite applesauce in this recipe.

I add chocolate chunks instead of chocolate chips, but use what you have and what you like. I always have good chocolate around, so I tend to chop it up and use it in cakes and cookies. It changes things up in terms of taste! Also, always make sure your spices are fresh.

CHOCOLATE APPLESAUCE BUNDT CAKE

Ingredients
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cardamom
1 tsp salt
1/2 tsp ground cloves
1/2 tsp freshly ground pepper
2 cups unsweetened applesauce  (applesauce from Gravenstein apples- my favorite!)
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 stick unsalted butter, melted
10 ounces dark chocolate, chopped, or a 12-ounce bag semisweet-chocolate chips
Powdered sugar, for dusting
Optional: Crème fraîche or whipped cream, for serving

Directions
Preheat oven to 350°. Butter and flour 12-cup Bundt pan.
In large bowl, whisk flour with granulated sugar, baking soda, cinnamon, cardamom, salt, cloves, and pepper. Whisk in applesauce, eggs, oil and melted butter. Fold in chocolate chunks or chips.
Scrape batter into prepared pan. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out with a few crumbs attached.
Transfer pan to a rack and let cool for 10 minutes, then invert onto rack and cool completely, about 20 minutes. Sift powdered sugar over cake, slice and serve with crème fraîche or whipped cream--or plain.
This cake also tastes great toasted for breakfast with unsalted butter or cream cheese!

PUMPKIN CHOCOLATE BROWNIES: Autumn Brownies

Libby's Pumpkin Ad, November 14, 1949

Autumn for me is always all about pumpkins. Add chocolate and I'm there! 

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from a recipe from Libby's Pumpkin. My mother's name was Libby, so I always love using Libby Pumpkin in recipes. "Libby, Libby, Libby, on the Label, Label, Label." You can always substitute 'real' pumpkin puree that you make yourself. 

FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!

PUMPKIN CHOCOLATE BROWNIES

Ingredients
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup light brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon DARK unsweetened Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup broken dark chocolate chunks (or chocolate chips)

Directions
PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE pumpkin, sugar, egg, egg whites, and oil in large mixer bowl. Beat with electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt, and nutmeg.
BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Do you have a favorite Chocolate Pumpkin Brownie recipe? Leave a comment and link!

CHOCOLATE CHIP APPLE CAKE: Fall Harvest

I love Fall with its infinite variety of apples.  Here's a great way to make the most of the Apple Harvest. This fabulous Chocolate Chip Apple Cake (recipe originally from Sunset Magazine) is also a great way to celebrate  Rosh Hashana. We all need a sweet new year!

I use tart apples in this recipe because I like the combination of tart and sweet. Try different apple varieties. Also, you can use your favorite dark chocolate instead of chocolate chips. Chop into chunks.

Chocolate Chip Apple Cake

Ingredients 
1 cup unsalted butter, softened
1 1/2 cups white sugar
3 eggs
1/2 cup water
1 Tbsp pure vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups apples - peeled, cored and diced
1 cup semisweet chocolate chips (or chocolate chunks)

Directions
Preheat oven to 325 degrees F.
Grease and flour one 9 or 10 inch Bundt Pan.
In large bowl, cream butter with sugar. Beat in eggs. Add water and vanilla.
Stir flour, cocoa, baking soda, ground cinnamon, and ground nutmeg together. Beat this mixture into creamed mixture.
Fold in chopped apples and semisweet chocolate chips (or chocolate chunks).
Pour batter into prepared pan.
Bake at 325 degrees F for 1 hour and 15 minutes or until cake tests done when toothpick is inserted near center. Do not overbake. Start checking at one hour.
Transfer to a rack to cool.

VINTAGE APPLE DUMPLING ADS: National Apple Dumpling Day

Today is Apple Dumpling Day. "Now is the Season for this All-American Dessert!" Anything Apple is great for Fall. So for today's holiday, here are two Vintage Apple Dumpling Ads from Betty Crocker and the recipe from her flour sack (or her cookbook). No chocolate? You can always add dark chocolate sauce on top instead of whipped cream!

APPLE DUMPLINGS

Ingredients

2 cups all-purpose flour or whole wheat flour 

1 teaspoon salt 

2/3 cup plus 2 tablespoons cold butter or margarine 

4 to 5 tablespoons cold water 6 baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome) 

3 tablespoons raisins 

3 tablespoons chopped nuts 

2 1/2 cups packed brown sugar 

1 1/3 cups water 

Directions

Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle. 

Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough. 

Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife. 

Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish. 

In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings. 

Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork. 

Serve warm or cooled with syrup from pan.

CHOCOLATE APPLE CRISP: New and Retro Recipes

For me, Fall is all about apples, so I thought this recipe for Chocolate Apple Crisp would be perfect! What could be better than dark chocolate, great apples, caramel, and nuts! This recipe is from Betty Crocker! I always say, go to the Brands for great recipes. You can always substitute your own topping or the topping in the Retro Ad to the right for that for the Betty Crocker Oatmeal Cookie Mix.. Both recipes are from Betty Crocker. Be sure and add the caramel and chocolate chips!

CHOCOLATE APPLE CRISP

Apple Filling 
8 large Granny Smith apples (or Fuji or Gala, whatever you like best), peeled, cored, and chopped into 1 inch chunks
1 tablespoon flour
1 teaspoon ground cinnamon
12 caramels, unwrapped, chopped

Topping 
1 pouch (1 lb 1.5 oz) Betty Crocker™ Oatmeal Cookie Mix
1/2 cup butter, melted
1/2 cup chopped pecans or walnuts
1/3 cup dark chocolate chips

Directions
Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
Place apples in baking dish and sprinkle with flour and cinnamon. Mix well, making sure all apples are coated. Sprinkle the chopped caramels evenly over the apples.
In large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and chocolate chips. Sprinkle over apple mixture.
Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.

Here's the other recipe (the ad at top) from Betty Crocker for Apple Crisp. Add the chocolate chips and caramels, if you'd like.

SCORE A TOUCHDOWN: HOME-MADE TOOTSIE ROLLS

It's officially October here in Northern California.. hot and breezy. This is very different from where I grew up when October meant a sharp change in the weather to cool and even cold. October back East was all about Football Games, new clothes, new classes, and Halloween.

This Vintage Tootsie Roll Advertisement reminded me of those days, so for today's post I thought I'd add a recipe for Home-made Tootsie Rolls. I've tried several different recipes, and you might want to search the web for others. Paula Deen has one that has orange extract in it, but the following recipe is my favorite. Home-made Tootsie Rolls are perfect for Halloween! You can wrap them individually in orange wrappers!

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 ounces unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened unsalted butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp vanilla extract
2-3 cups powdered sugar (sifted)

Directions
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar, and stir to mix. Dough will be getting stiff and it might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple in texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces. Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in an airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. Bring Tootsie Rolls to room temperature before serving.

CHOCOLATE PERSIMMON BREAD PUDDING: Fall Equinox

Fall Equinox. This recipe for Chocolate Persimmon Bread Pudding is the perfect Autumn dessert, and there are lots of persimmons at the farmer's market (and on my neighbors' trees) right now. My favorites are Fuyu Persimmons.

Because I love Persimmon Bread Pudding, I thought I'd post this delicious and easy recipe adapted from Whole Foods for Chocolate Persimmon Bread Pudding. Be sure to use Fuyu Persimmons (not Hachiya).

CHOCOLATE PERSIMMON BREAD PUDDING

Ingredients
4 cups half-and-half
3/4 cup sugar
1/4 cup unsweetened DARK cocoa powder
4 eggs
1 Tbsp pure vanilla extract
1 loaf challah, cut into 1-inch cubes (this also works well with a Brioche loaf)
1 cup chocolate chips  (dark or milk chocolate)
2 ripe fuyu persimmons, quartered and cut into 1/4-inch slices

Directions
Preheat oven to 350°F.
Combine half-and-half with sugar, cocoa powder, eggs, and vanilla in large mixing bowl, whisking until smooth.
Add challah, toss to coat, and set aside to let soak for 15 minutes.
Pour two-thirds of challah mixture into buttered 9 x 13 inch baking dish and sprinkle with 1/2 cup of chocolate chips (or chocolate chunks) and all of the persimmons.
Top with remaining challah mixture and remaining 1/2 cup chocolate chips.
Place dish into water bath (large roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the sides of the dish).
Bake for 40 minutes, then set aside to let cool, leaving dish in water bath.
Once cool, remove dish from water bath then cut pudding into squares and serve.

PUMPKIN CHOCOLATE CHIP SCONES for Fall

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for this Fall Weekend. Mix up a batch today! 

Tips: 

Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

FALL EQUINOX APPLE CHOCOLATE CHIP BUNDT CAKE

I love Autumn with its infinite variety of apples.  Here's a great way to make the most of the apple harvest. This fabulous Chocolate Chip Apple Bundt Cake (recipe originally from Sunset Magazine) is a great way to celebrate the Fall Equinox. I use tart apples in this recipe because I like the combination of tart and sweet. Try different apple varieties. You can use your favorite dark chocolate instead of chocolate chips. Chop into chips.

Apple Chocolate Chip Bundt Cake

Ingredients 
1 cup unsalted butter, softened
1 1/2 cups white sugar
3 eggs
1/2 cup water
1 Tbsp vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups apples - peeled, cored and diced
1 cup semisweet chocolate chips (or chocolate chunks)

Directions
Preheat oven to 325 degrees F.
Grease and flour one 9 or 10 inch Bundt Pan.
In large bowl, cream butter with sugar. Beat in eggs. Add water and vanilla.
Stir flour, cocoa, baking soda, ground cinnamon, and ground nutmeg together. Beat this mixture into creamed mixture.
Fold in chopped apples and semisweet chocolate chips (or chocolate chocolate chunks).
Pour batter into prepared pan.
Bake at 325 degrees F for 1 hour and 15 minutes or until cake tests done when toothpick is inserted near center. Do not overbake. Start checking at one hour.
Transfer to a rack to cool.

Score a Touchdown! Home-Made Tootsie Rolls!

It's officially Fall here.. hot and breezy. This is very different from where I grew up when Fall meant a sharp change in the weather to cool and even cold. Autumn back East was all about Football Games, new clothes, new classes, and Halloween.

This Vintage Tootsie Roll Advertisement reminded me of those days, so for today's post I thought I'd post a recipe for Home-made Tootsie Rolls. I've tried several different recipes, and you might want to search the web for others. Paula Deen has one that has orange extract in it, but the following recipe is my favorite. Home-made  are perfect for Halloween! You can wrap them individually in orange wrappers!

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 ounces unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened unsalted butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp vanilla extract
2-3 cups powdered sugar (sifted)

Directions
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar, and stir to mix. Dough will be getting stiff and it might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple in texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces. Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in an airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. Bring Tootsie Rolls to room temperature before serving.

Chocolate Apple Crisp: New & Retro Recipes

Since this is Apple Month, I thought this recipe for Chocolate Apple Crisp would be perfect! What could be better than dark chocolate, great apples, caramel, and nuts! This recipe is from Betty Crocker! I always say, go to the Brands for great recipes. You can always substitute your own topping or the topping in the Retro Ad to the right for that of the Betty Crocker Oatmeal Cookie Mix.. Both recipes are from Betty Crocker. Be sure and add the caramel and chocolate chips!

CHOCOLATE APPLE CRISP

Apple Filling 
8 large Granny Smith apples (or Fuji or Gala, whatever you like best), peeled, cored, and chopped into 1 inch chunks
1 tablespoon flour
1 teaspoon ground cinnamon
12 caramels, unwrapped, chopped

Topping 
1 pouch (1 lb 1.5 oz) Betty Crocker™ Oatmeal Cookie Mix
1/2 cup butter, melted
1/2 cup chopped pecans or walnuts
1/3 cup dark chocolate chips

Directions
Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
Place apples in baking dish and sprinkle with flour and cinnamon. Mix well, making sure all apples are coated. Sprinkle the chopped caramels evenly over the apples.
In large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and chocolate chips. Sprinkle over apple mixture.
Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.

Here's the other recipe (the ad at top) from Betty Crocker for Apple Crisp. Add the chocolate chips and caramels, if you'd like.

Chocolate Persimmon Bread Pudding

I 've been thinking about Fall Chocolate recipes, and I remembered a recipe I posted a few years ago for Chocolate Persimmon recipe. There are lots of persimmons at the farmer's market (and on my neighbors' trees) right now. My favorites are Fuyu Persimmons.

Because I love Persimmon Bread Pudding, I thought I'd post this delicious and easy recipe adapted from Whole Foods for Chocolate Persimmon Bread Pudding. It's the perfect Autumn dessert!  Be sure to use Fuyu Persimmons (not Hachiya).

CHOCOLATE PERSIMMON BREAD PUDDING

Ingredients
4 cups half-and-half
3/4 cup sugar
1/4 cup unsweetened DARK cocoa powder
4 eggs
1 Tbsp Madagascar vanilla extract
1 loaf challah, cut into 1-inch cubes (this also works well with a Brioche loaf)
1 cup chocolate chips (or a cup of chopped chocolate--65-70% cacao)
2 ripe fuyu persimmons, quartered and cut into 1/4-inch slices

Directions
Preheat oven to 350°F.
Combine half-and-half with sugar, cocoa powder, eggs and vanilla in large mixing bowl, whisking until smooth.
Add challah, toss to coat, and set aside to let soak for 15 minutes.
Pour two-thirds of challah mixture into buttered 9 x 13 inch baking dish and sprinkle with 1/2 cup of chocolate chips (or chocolate chunks) and all of the persimmons.
Top with remaining challah mixture and remaining 1/2 cup chocolate chips (or chopped chocolate).
Place dish into water bath (large roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the sides of the dish).
Bake for 40 minutes, then set aside to let cool, leaving dish in water bath.
Once cool, remove dish from water bath then cut pudding into squares and serve.