HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Perfect for Labor Day Weekend! Even if you're not out camping and toasting marshmallows by the fire or making s'mores,  you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  As always, use the ingredients (chocolate!) you like best. 

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

GLUTEN FREE BROWNIES: National Gluten-Free Day!

Today is Gluten-Free Day. Because so many of my friends are Gluten Free, I try to post several chocolate recipes a year that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte on their site. Be sure to check out all the recipes.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips (or chunks)
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp unsalted butter, chopped
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of parchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces. And, of course, you can use the Chocolate you have at home!

You will love this recipe--even if you're not gluten-free. 

FIGGY PUDDING: History & Recipe for Chocolate Figgy Pudding!

"Now! Bring us some figgy pudding and bring some out here!"

How long have you been singing this Christmas Carol? Have you ever had Figgy Pudding aka Christmas Pudding? And what, exactly is it?

One other question you might ask, can you add chocolate? Yes! Scroll down for Ghirardelli's recipe for Chocolate Figgy Pudding.

Figgy Pudding is pretty much exactly what it sounds like -- a pudding/cake with figs in it. The reason that it's in such high demand, though, has more to do with its inedible ingredients. Coins, rings and other trinkets were often hidden in the Christmas pudding and each supposedly predicted the recipient's fortune for the coming year. For example, if you found a coin, you would become wealthy. If you found a ring, you'd get married ... and so on. Think of it as an Old English fortune cookie.

From WiseGeek.com:

It's amazing what a brief mention in one Victorian-era Christmas carol can do for an obscure little dessert called figgy pudding. Every year, thousands of people around the world become curious about the dessert mentioned in the secular English carol "We Wish You a Merry Christmas." Apparently, the party-goers mentioned in the lyrics refuse to leave until they get some of this pudding from their host. This must be some seriously good pudding.

In actuality, figgy pudding is more of a cake than a pudding. There have been recipes for it since the 15th century, although its popularity as a Christmas dessert probably reached its peak during the late 19th century. Several factors have significantly hampered the wholesale expansion of the figgy pudding industry, including an interminably long cooking time, an exotic ingredients list and a cringe-inducing dependency on saturated fats for texture.

There are numerous recipes for this pudding, from a traditional steamed version similar to modern bread pudding to a pastry-covered blend of figs, dates, fruits and spices. Nearly all recipes call for three or four hours of steaming. This is accomplished by placing a metal bowl with the pudding mixture into a larger bowl partially filled with boiling water. The indirect heat generated by the boiling water cooks the dessert evenly and slowly. This is equivalent to using a bain marie water bath for individual ramekins filled with batter.

Ghirardelli Chocolate Figgy Pudding


Ingredients
3 eggs
1-1/2 cups brown sugar
4 cups soft bread crumbs
1 cup finely chopped suet (I use unsalted butter)
2 Tbsp flour
1-1/2 cups chopped dried figs
3/4 cup Ghirardelli's Ground Chocolate
1/2 cup hot milk
3/4 tsp salt

Directions:
Beat eggs, add sugar, bread crumbs, suet, figs (dredged with flour), chocolate mixed with hot milk, and salt, stir thoroughly.
Steam three hours in a greased mold.
Serve hot with a hard sauce.

Hard sauce: Great recipe at The Pioneer Woman

Merry Christmas!

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: National Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Perfect for Labor Day Weekend! Even if you're not out camping and toasting marshmallows by the fire, you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

MILK CHOCOLATE TRUFFLES: National Milk Chocolate Day!

Today is National Milk Chocolate Day. If you've been reading my blog, you know I'm more of a dark chocolate fan, but I have to be fair to those lovers of Milk Chocolate, especially today!

I love this easy truffle recipe from Ghirardelli Chocolate. Ghirardelli makes a great Luxe Milk Chocolate bar. As always, use what you have or like!

MILK CHOCOLATE TRUFFLES

Ingredients
1 pound Milk Chocolate, chopped (I use Ghirardelli Luxe Milk Chocolate)
3/4 cup heavy cream
1 Tbsp unsalted butter
1/2 cup unsweetened cocoa powder -Ghirardelli - or chopped nuts

Directions
Melt milk chocolate, heavy cream and butter in top of double boiler or in saucepan over another saucepan over simmering water. As soon as mixture is smooth, remove from heat and transfer into bowl or baking dish. Cover chocolate mixture with plastic wrap. Chill in refrigerator up to 2 hours.
Spread cocoa powder (or chopped nuts) in shallow plate.
Using melonballer, scoop chocolate and roll into balls between your hands. Then roll ball of chocolate in cocoa (or chopped nuts) until well coated. Place truffles on cookie sheet lined with parchment paper. Repeat until you finish making all truffles. Allow truffles to set for about an hour.
Store in airtight container in refrigerator. Truffles are best served at room temperature.

FLOURLESS CHOCOLATE TORTE WITH PUMPKIN SPICE CARAMEL SAUCE: Thanksgiving

Still looking for the perfect dessert for Thanksgiving. This recipe from Ghirardelli is perfect. It's delicious and easy. 

Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 

3/4 cup Sugar, granulated 

1/4 teaspoon Espresso powder 

1/4 teaspoon Salt 

1/2 cup Butter, unsalted 

1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened 

3 Eggs, large, beaten 

1/2 teaspoon Vanilla extract 

1 Bottle Ghirardelli Caramel Sauce 

1/2 teaspoon Pumpkin pie spice 

DIRECTIONS 

TORTE: 

Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks. 

In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder. Whisk in sugar and salt until combined. Add vanilla and eggs, whisk until thoroughly combined. Fold in sifted cocoa powder until mixture is homogeneous. 

Pour batter into prepared pan. 

Bake 25 minutes until crust starts to form. 

Remove from oven, let sit for 10 minutes. 

Loosen the edges gently, then unclip the pan to remove the sides. 

Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes. 

Can be served warm, room temperature, or prepared the day before. Store covered at room temperature. 

CARAMEL: 

In a microwave safe bowl, heat Ghirardelli caramel. Whisk in spice. Drizzle generously over each torte slice.

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: National Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Even if you're not out camping and toasting marshmallows by the fire, you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

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.

PEPPERMINT BARK BROWNIES: National Peppermint Bark Day!

December 1 is Peppermint Bark Day. Make some Peppermint Bark today or buy a box for the holidays! But maybe you want to do more with your Peppermint Bark? The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make as gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale and Estate Sales.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli Chocolate. The first recipe uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from-scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark Squares. Both are great! 

And, of course, you can use your own Peppermint Bark you made for Santa and Friends!

I. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

II. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1-1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

GLUTEN-FREE BROWNIES: National Gluten Free Day!

Today is Gluten-Free Day. Because so many of my friends are Gluten Free, I try to post several chocolate recipes a year that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte. Be sure to check out all the recipes.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips (or chunks)
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp unsalted butter, chopped
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of parchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

You will love this recipe--even if you're not gluten-free. 

PEPPERMINT BARK BROWNIES!

Still looking for special treats for the Holidays? The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make as gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli Chocolate, and the first recipe uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark Squares. Both are great!

I. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

II. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1-1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT: National Homemade Cookie Day

Today is Homemade Cookie Day. Here's an easy recipe for Chocolate Truffle Cookies with Sea Salt that you can make to celebrate! This recipe is from local San Francisco chocolate company Ghirardelli. Ghirardelli has some great recipes online and in their new Cookbook.

Ghirardelli: In 1849, during the California Gold Rush, Italian-born Domingo Ghirardelli moved to America and opened a store in a mining camp. After discovering the miners were starved for luxuries and needed something to spend their gold dust on, he starting stocking chocolate delicacies. In 1852, the enterprising immigrant founded a confectionery shop in San Francisco, which eventually became the modern-day Ghirardelli Chocolate Company.

Today, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 tablespoon unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder, and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.
Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Preheat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger, or 1/3 cup sweetened coconut

RED WINE BROWNIES: National Red Wine Day

Of course you can drink a glass of red wine today to celebrate National Red Wine Day, but why not accompany that Merlot or Cabernet with chocolate as in these fabulous Red Wine Brownies. I've posted lots of wine and port and liqueur brownies, but here's another. You can never have too many brownie recipes! And, you can always make Brownies from Scratch and add the red wine. Here's a recipe for Merlot Brownies from scratch, but if you don't have the time or the ingredients, here's a great easy recipe:

Red Wine Brownies

Ingredients
1 box Ghirardelli dark chocolate brownie Mix
1/4 cup bold Red Wine
1/3 cup vegetable oil
1 egg

Directions
Preheat oven to 325 degrees.
Grease 8″ x 8″ baking dish.
In large bowl, combine wine, oil, and egg. Mix well. Stir in brownie mix.
Spread batter in prepared pan.
Bake for 45 minutes. Cool completely.
Serve with red wine.

GLUTEN-FREE BROWNIES: National Gluten Free Day!

Today is Gluten-Free Day. Because so many of my friends are Gluten-Free, I try to post several chocolate recipes a year that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte. Be sure to check out all the recipes.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips (or chunks)
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp unsalted butter, chopped
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of parchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

You will love this recipe--even if you're not gluten-free. 

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT: Homemade Cookie Day

Today is Homemade Cookie Day. Here's an easy delicious recipe for Chocolate Truffle Cookies with Sea Salt that you can make to celebrate! This recipe is from local San Francisco chocolate company Ghirardelli. They have some great recipes online and in their new Cookbook.

Ghirardelli: In 1849, during the California Gold Rush, Italian-born Domingo Ghirardelli moved to America and opened a store in a mining camp. After discovering the miners were starved for luxuries and needed something to spend their gold dust on, he starting stocking chocolate delicacies. In 1852, the enterprising immigrant founded a confectionery shop in San Francisco, which eventually became the modern-day Ghirardelli Chocolate Company.

Today, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 tablespoon unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder, and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.
Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Preheat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger, or 1/3 cup sweetened coconut

ROCKY ROAD FUDGE: Retro Recipe for National Rocky Road Day!

I found this Retro Advertising Card for Ghirardelli Milk Chocolate at the Flea Market a few years ago. I'm not sure if it was included in a packet of Chocolate or just an advertising piece. The quantity says 14 ounce net wt., so I'm thinking with a large Baking Bar? I love that the card says "Gear-Ar-Delly"... always good to pronounce this San Francisco landmark correctly. No indication of date, but 'table cream' is a clue. I would think 1930s, based on other recipes from that period. Recipes include Rocky Road Fudge, although it just says Rocky Road. This is perfect for Rocky Road Day!

PEPPERMINT BARK BROWNIES: 2 Recipes

The Ghirardelli Chocolate site has two great recipes for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or make as gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli chocolate, and the first recipe uses their packaged Double Chocolate Brownie mix. Of course, you can always use your own brownie recipe and different white chocolate and follow the same steps. The second recipe is a from scratch brownie-mix and uses Ghirardelli Peppermint Bark or Peppermint Bark squares. Both are great!

I. Peppermint Bark Brownies

Brownies:
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping:
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Directions
Preheat oven to 350°F.

For Brownie: 
In medium bowl, blend together oil, water, and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping: 
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy. Let topping set before cutting.

II. Peppermint Bark Brownies

Ingredients 
Cooking spray
10 tablespoons unsalted butter, cut into pieces
1/4 cup Ghirardelli 100% Unsweetened Ground Cocoa
1 2/3 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 (3.5-ounce) Ghirardelli Peppermint Bark with Dark Chocolate bar, coarsely chopped, divided (or 16 Peppermint Bark Squares, coarsely chopped, divided)
1/4 cup heavy cream

Directions
Preheat oven to 350ºF.
Line bottom and sides of 8-inch square pan with parchment paper, allowing about inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
In microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds , until melted and combined, about 2 minutes total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In separate bowl whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark.
Pour mixture into prepared pan; smooth top.
Bake, rotating pan halfway through, until toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes.
Let cool on a wire rack for 30 minutes.
Lift brownies from pan using parchment as handles and transfer brownies to rack to cool completely.
Place brownies on cooling rack set over rimmed baking sheet.
Place remaining 1/3 cup chocolate baking chips in medium glass bowl. Warm cream in small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate baking chips. Let stand for 2 minutes; whisk until smooth. Pour over brownies and spread to edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark.
Before serving, let stand, or refrigerate, until glaze sets.

Ghirardelli Gluten-Free Brownies

Photo: Ghirardelli Chocolate

Today is Gluten-Free Day. So many of my friends are Gluten-Free, so I try to post several chocolate recipes that are Gluten Free. It's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Ghirardelli Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte. Be sure to check them all out.

GHIRARDELLI GLUTEN-FREE BROWNIES

Ingredients
1 cup 60% Cacao Bittersweet Chocolate Chips (or chunks)
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 Tbsp sweet butter, cut into chunks
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
2 eggs

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter, and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.
Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.
Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of tparchment paper to remove brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

You will love this recipe--even if you're not gluten-free. 

Easy Peppermint Bark Brownies

The Ghirardelli Chocolate site has a great recipe for one of my favorite holiday treats: Peppermint Bark Brownies. These are great to serve or give away as gifts. I like to give gifts in unique containers, and old tins are my gift giving choice. I collect tins all year at the Flea Market, the White Elephant Sale.. and my own garage. You never know what you'll find where.

I'm not adverse to using mixes, and I like Ghirardelli Brownie Mix. Of course, you can always use your own brownie recipe and follow the same steps. Want to make these brownies even more chocolate-y? Add chocolate chunks to the batter.

Peppermint Bark Brownies

Ingredients

Brownies
1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

Peppermint Topping
2 cups (12 oz) Ghirardelli Classic White Chips
1 teaspoon vegetable oil
1/3 cup crushed peppermint candy (about 16 hard, round candies)

Instructions
Preheat oven to 350°F.

For Brownies
In medium bowl, blend together oil, water and egg.
Add brownie mix and stir until moistened.
Spoon batter into lightly greased 13x9x2-inch pan.
Bake 24-26 minutes.
Let brownies cool completely.

For Peppermint Topping
Place white chips and vegetable oil in small bowl.
Microwave at 50% power for approximately 2-3 minutes, stirring every 30 seconds.
Spread melted white chocolate over cooled brownie.
Sprinkle with crushed peppermint candy.
Let topping set before cutting.

Ghirardelli Vintage Advertising Card for Rocky Road, Milk Chocolate Sundae Sauce, & Milk Chocolate Icing

I was at the Flea Market a few weeks ago and came across this Vintage Advertising Card for Ghirardelli Milk Chocolate. I'm not sure if it was included in a packet of Chocolate or just an advertising piece. The quantity says 14 ounce net wt., so I'm thinking with a large Baking Bar? I love that the card says "Gear-Ar-Delly"... always good to pronounce this San Francisco landmark correctly. No indication of date, but 'table cream' is a clue. I would think 1930s, based on other recipes from that period.