Snowballs in July: Retro Ad with Recipe

Hot summer? Then take a gander at this advertisement from July 11, 1949 featuring that popular New York Night Spot, the Stork Club. Perfect for National Ice Cream Month!

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."

CHOCOLATE SANDWICH COOKIES with RED, WHITE, & BLUE SPRINKLES: Fourth of July!

I sometimes find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those places. The Farmer's Almanac is no longer just about when to plant and harvest your crops.The site is filled with weather, astronomy, gardening, advice, food tips, and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and re-rolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.

STAR SPANGLED COCOA BUNDT CAKE: Fourth of July!

Happy Fourth of July! We have a lot to celebrate this year! 

I always say you should check out recipes on food product sites that you like, and for me, the Hershey's Kitchens site is a regular stop.

I grew up in Philadelphia. Since my Aunt lived in Harrisburg, Hershey's, being on the way, was a frequent stop. I remember the Hershey Factory tour that took us on catwalks over rooms filled with chocolate vats--without barriers. I always thought you could fall into the vats. Very pre-Willy Wonka. I'm sure my memory is impaired, but it was a child's paradise and fantasy. I know Hershey Park had lots of amusement rides, a roller coaster, possibly a pool or two, but our family never availed ourselves of those 'amusements.' We always went on the educational tour. We did have chocolate, though, at the end, so I'm grateful.

Hershey's always seems so American to me! Patriotic, even. So I'm not surprised that this Hershey's Kitchens' Cocoa Bundt Cake has become of my favorite recipes, and here it is, all dressed up for the Fourth of July. I've adapted the recipe slightly.

Star Spangled Cocoa Bundt Cake

Ingredients

3/4 cup unsalted butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
2 tsp baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup DARK Cocoa

1/2 tsp salt

Powdered sugar

Fresh blueberries and strawberries

Sweetened whipped cream

Directions
Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 

Place cake on serving plate. Sift powdered sugar on top and sides of cake. Top with blueberries, strawberries. Serve with whipped cream.

CHOCOLATE SANDWICH COOKIES with RED, WHITE, & BLUE SPRINKLES: Fourth of July!

I always say you find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those sites. The Farmer's Almanac is no longer just about when to plant and harvest your crops. The site is filled with weather, astronomy, gardening, advice, food tips, and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and re-rolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.

CHOCOLATE SANDWICH COOKIES with RED, WHITE & BLUE SPRINKLES: Fourth of July!

I always say you find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those sites. The Farmer's Almanac is no longer just about when to plant and harvest your crops. The site is filled with weather, astronomy, gardening, advice, food tips, and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and re-rolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.

Photo: Farmer's Almanac

STAR SPANGLED COCOA BUNDT CAKE: Fourth of July!

Happy Fourth of July! We have a lot to celebrate this year! 

I always say you should check out recipes on food product sites that you like, and for me, the Hershey's Kitchens site is a regular stop.

I grew up in Philadelphia. Since my Aunt lived in Harrisburg, Hershey's, being on the way, was a frequent stop. I remember the Hershey Factory tour that took us on catwalks over rooms filled with chocolate vats--without barriers. I always thought you could fall into the vats. Very pre-Willy Wonka. I'm sure my memory is impaired, but it was a child's paradise and fantasy. I know Hershey Park had lots of amusement rides, a roller coaster, possibly a pool or two, but our family never availed ourselves of those 'amusements.' We always went on the educational tour. We did have chocolate, though, at the end, so I'm grateful.

Hershey's always seems so American to me! Patriotic, even. So I'm not surprised that this Hershey's Kitchens' Cocoa Bundt Cake has become of my favorite recipes, and here it is, all dressed up for the Fourth of July. I've adapted the recipe slightly.

Star Spangled Cocoa Bundt Cake

Ingredients

3/4 cup unsalted butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
2 tsp baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup DARK Cocoa

1/2 tsp salt

Powdered sugar

Fresh blueberries and strawberries

Sweetened whipped cream

Directions
Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 

Place cake on serving plate. Sift powdered sugar on top and sides of cake. Top with blueberries, strawberries. Serve with whipped cream.

Tip: If you don't have buttermilk, here's how to sour milk: Mix 1 Tbsp white vinegar plus milk to equal 1 cup.

Cake Photo: Hershey's Kitchens

CHOCOLATE BABY BACK RIBS: Fourth of July

So what are you making for your Fourth of July barbecue? Chicken? Hotdogs? Burgers? Ribs? Here's a great recipe for Chocolate Flavored Ribs for Fourth of July. Don't let this fool you. These ribs are savory with a kick! I found the original recipe on the Fox News Latino site in 2011. I've made a few adjustments, but not many!

CHOCOLATE BABY BACK RIBS

Ingredients
3 pounds baby back ribs
4 Tbsp olive oil
2 tsp paprika
2 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp ground black pepper
2 cloves garlic
1/2 cup apple juice

Chipotle Chocolate Sauce Ingredients
1 Tbsp sweet Butter
1/2 tsp Chipotle Chili Powder
1/2 cup Half and half
4 ounces bittersweet chocolate (65 % cacao or more), chopped
2 Tbsp apple cider vinegar

Directions
Heat cast iron skillet with 2 tablespoons of olive oil. Mix paprika, cumin, salt and pepper, and rub on all sides of baby back ribs.
Working in two batches, cut seasoned ribs in half.
Brown both sides until crispy.
Place each section in oversized piece of heavy duty aluminum foil. Place sliced garlic over ribs and divide apple juice and pour over.
Create airtight seal and place in preheated grill for 90 minutes.
Remove from foil and place directly on grill. Brush with chocolate chipotle sauce. Cover and cook for 5 minutes. Turn over and repeat, then EAT!

Chocolate Chipotle Sauce
To make sauce, sauté butter over low heat, add cumin and half and half. Continuously stir until hot but not boiled.
Add chopped chocolate and continue to stir until smooth. Mix in apple cider vinegar. Set aside until ready to brush over ribs.

STAR SPANGLED COCOA BUNDT CAKE: Fourth of July!

I always say you should check out recipes on food product sites that you like, and for me, the Hershey's Kitchens site is a regular stop.

I grew up in Philadelphia. My Aunt lived in Harrisburg, so Hershey's, being on the way, was a frequent stop. I remember the Hershey Factory tour that took us on catwalks over rooms filled with chocolate vats--without barriers. I always thought you could fall into the vats. This was pre-Willy Wonka. I'm sure my memory is impaired, but it was a child's paradise and fantasy. I know Hershey Park had lots of amusement rides, a roller coaster, possibly a pool, but our family never availed ourselves of those 'amusements.' We always went on the educational tour. We did have chocolate, though, at the end, so I'm grateful.

Hershey, PA is a very different place now with an enormous hotel, amusement park, spa, first class restaurants, kitchens and more. Hershey's always seems so American to me! Patriotic, even. So I'm not surprised that this Hershey's Kitchens' Cocoa Bundt Cake has become of my favorite recipes, and here it is, all dressed up for the Fourth of July. I've adapted the recipe slightly.

Star Spangled Cocoa Bundt Cake

Ingredients

3/4 cup sweet butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon Madagascar vanilla extract
3/4 cup sour cream
2 tsp baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup DARK Cocoa

1/2 tsp salt

Powdered sugar

Fresh blueberries and strawberries

Sweetened whipped cream

Directions
1 Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
2 Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
3 Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Top with blueberries, strawberries. Serve with whipped cream.

Tip: If you don't have buttermilk, here's how to sour milk: Mix 1 Tbsp white vinegar plus milk to equal 1 cup.

Cake Photo: Hershey's Kitchens

FOURTH OF JULY COCA-COLA CAKE

July Fourth is coming up this weekend, and what could be more "American" than Coca-Cola? Here's a great Chocolate Coca-Cola  'Soda' cake for the Fourth of July.  I love this Retro Ad for Coke. So, get out your 'Pyrex' dish and bake a Retro Chocolate Coca Cola Cake for the holiday! I've also included a recipe for Chocolate Coca-Cola Icing.


CHOCOLATE COCA-COLA CAKE

Ingredients
2 cups unsifted cake flour
2 cups sugar
2 sticks unsalted butter
2 Tbsp cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1 tsp vanilla
1/4 tsp salt

Directions
Sift together flour and sugar. Heat to boiling point the butter, cocoa, and Coca-Cola. Add to flour and sugar mixture. Stir to blend. Add buttermilk, soda, eggs, salt, and vanilla. Stir with spoon until well blended. Pour into greased and floured oblong pan (Pyrex dish). Bake at 350 degrees for 30-35 minutes. Batter will be thin. Ice while hot.

COCA-COLA ICING

1/2 cup butter
6 Tbsp Coca-Cola
1 box confectioners' sugar
1 tsp vanilla
2 Tbsp cocoa

Heat to boiling point -- butter, cocoa and Cola-Cola. Add confectioners' sugar and vanilla; stir to blend. Using a fork, make holes in hot cake and pour hot icing over it.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES for Fourth of July!

I always say you find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those sites. The Farmer's Almanac is no longer just about when to plant and harvest your crops. The site is filled with weather, astronomy, gardening, advice and food tips and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and rerolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.

Photo: Farmer's Almanac