CHAMPAGNE TRUFFLES: Ring in the New Year!

New Year's Eve is National Champagne Day, and I thought I'd post this recipe in advance, so you'll be able to make sure you have all the ingredients. Champagne Truffles are perfect for New Year's Eve. 

 

I've done lots of champagne chocolate pairing events with my company TeamBuilding Unlimited, and we often begin with a trivia quiz. First question: How many bubbles in a bottle of champagne?  (Answer at the end of this post)

You won't have any bubbles in these Champagne Truffles for New Year's Eve, but you will taste the Champagne --and the Cognac. This is my favorite Champagne Truffle recipe. This recipe uses more champagne than most Champagne Truffle recipes, and the Cognac adds zip. If you're in a pinch, you can use a different type of sugar or cocoa to coat the truffles. The sanding sugar, though, gives the Truffles a festive New Year's Eve appearance!

No time to make these? Here's a link to Champagne Truffles you can buy to ring in the new year!

Martha Stewart's Champagne Truffles
Makes about 3 dozen

Ingredients
1/2 cup heavy cream
8 ounces dark chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 Tablespoon Cognac
Coarse sanding sugar, for rolling

Directions
Bring cream to boil in small saucepan over medium-high heat. Immediately pour hot cream over chocolate in medium bowl; stir until smooth. Stir in Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. (or more!!)
Using small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate truffles at least 30 minutes or up to 3 days before serving.

You can also use unsweetened cocoa or confectioner's sugar if you don't have sanding sugar. This recipe was in Martha Stewart's wedding section, so the sparkly white sugar looks great for weddings and holidays, but cocoa tastes just as good.. just different.

What Is Sanding Sugar?
Sanding sugar is large crystal sugar used as edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. You can order Sanding Sugar online or buy it in cake decorating departments.

How many bubbles in a bottle of champagne? 49 million to 250 million! 

CHAMPAGNE CHOCOLATE CAKE: New Year's Eve!

I love champagne and chocolate! Here's the perfect addition to your New Year's Eve Celebration: Champagne Chocolate Cake! Such an easy recipe, too!

Champagne Chocolate Cake

Ingredients
2 cups sifted cake flour
1/4 cup DARK cocoa
1 1/2 cups sugar (superfine is best, regular is ok), divided
1 Tbsp baking powder
1/2 tsp salt
3/4 cup Champagne
5 Tbsp vegetable oil
1 1/2 tsp pure vanilla extract
7 large egg yolks
7 large egg whites, at room temperature

Directions
Preheat oven to 325F. Use an ungreased 10" Bundt Pan.
In large bowl, whisk together flour, cocoa, sugar (reserving 2 Tbsp), baking powder, and salt.
In medium bowl, whisk together champagne, vegetable oil, vanilla, and egg yolks, then pour into dry ingredients and whisk until just smooth.
In another large bowl, using electric mixer, beat egg whites to stiff peaks. Add remaining 2 Tbsp of sugar gradually, starting when whites begin to get foamy.
Once egg whites have reached stiff peaks (do not overheat), gently whisk 1/4 of egg whites into champagne batter. Gently, working in two additions, fold remaining beaten whites into champagne batter until no streaks of egg white foam remain visible and batter is uniform color. Be sure to scrape sides and bottom of bowl well.
Pour into ungreased bundt pan and bake for 50-60 minutes, until top of cake springs back when gently touched and toothpick inserted into center comes out clean.
Invert onto wire rack and let cool completely.
Once cooled, run knife around the edges and turn cake out onto a serving platter.
Dust with powdered sugar or cocoa.

Serve with vanilla ice cream or whipped cream.

CRUSHED PEPPERMINT CHEESECAKE with PEPPERMINT OREO CRUST

Here's a great dessert to make for New Year's Eve -- or any time during the holidays. It's an older recipe from Sunset Magazine for Crushed Peppermint Cheesecake! Cheesecake is one of my favorite desserts. I love peppermint and chocolate, especially during the holidays, and when you add butter, cream cheese, and sour cream..well what's not to like? This is a wonderful holiday dessert!

CRUSHED PEPPERMINT CHEESECAKE

Ingredients
12 ounces creme-filled chocolate sandwich cookies, (Oreos or Trader Joe's Candy Cane Joe Joes) broken into pieces
3 Tbsp unsalted butter, melted
1- 1/2 pounds cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 Tbsp all-purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 cup coarsely crushed peppermint candy

Directions
Place cookies in heavy zip-lock plastic bag and crush with rolling pin. Pour into buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

Meanwhile, in bowl, with mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run knife around edge of pan rim. Place pan on wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with paper towel.

Decorate top of cake with crushed peppermint candy, pressing it in gently with hands.

CHAMPAGNE BROWNIES: New Year's Eve!

Time to plan ahead. Here's a great recipe for Champagne Brownies for your New Year's Eve party! What better way to ring in the New Year  -- Champagne and Chocolate! 

CHAMPAGNE BROWNIES

Ingredients 
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne

Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.

Want to be festive? Cut these brownies into stars or decorate with edible gold...

Serve with your favorite Champagne!

BOXING DAY PEAR AND CHOCOLATE TRIFLE

Today is Boxing Day! Without any 'real' Boxing Day experience, when I was younger, I thought it was the day after Christmas when you boxed up all your ornaments and returned them to the attic. I also thought Boxing Day was the day that you boxed up your presents and returned them to the stores where they were purchased. I was so wrong.

According to Wikipedia, Boxing Day is traditionally the day following Christmas when wealthy people and homeowners in the United Kingdom would give a box containing a gift to their servants. It's now a National Bank Holiday. Read more on my other blog: Mystery Fanfare, where I also have a list of Boxing Day mysteries.

Here's a lovely British recipe to celebrate Boxing Day: Pear and Chocolate Trifle. What could be better for Boxing Day than a trifle? This recipe is from John Torode in BBC Good Food Magazine. I've adjusted the measurements for American Cooking. If you're just too tired to bake another thing after the holidays, a shortcut would be to use leftover Chocolate Cake in the trifle. Too late for today? Serve this great trifle on New Year's Eve! It goes so well with champagne.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

INGREDIENTS

FOR THE CHOCOLATE CAKE LAYER
7 ounces dark chocolate, broken into chunks
1 cup unsalted butter
2 cups superfine (if you don't have golden caster) sugar
5 large eggs, separated

FOR THE POACHED PEARS
6 firm pears, peeled
1 vanilla pod, split

FOR THE MASCARPONE LAYER
2 large egg yolks
4 tbsp golden caster sugar
5 ounces marsala
2 - 9 ounce tubs mascarpone

TO FINISH
3.5 ounces dark chocolate, grated
5 tbsp very strong coffee (or espresso)

DIRECTIONS

1. For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 300F  and butter and line the base and sides of a 9" springform tin with parchment paper.

2. Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.

3. While the cake cooks, put the pears, vanilla pod and 4 cups water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.

4. For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.

5. You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

CHOCOLATE FRUITCAKE: Christmas Dessert!

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe, so I thought I'd post now. 

If you're like me, you're saying Fruitcake? Why bother? It's just an over-inebriated rock hard cake with artificial fruits that gets passed around the family kind of like a white elephant gift? Well, it doesn't have to be. There are actually some wonderful recipes for Chocolate Fruitcake. Aha, your eyes and tastebuds have already picked up.

Of course, I'm all about easy, so here's an easy recipe for Chocolate Fruitcake. One caveat, you won't be able to eat this today. Fruitcake really does need to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is quite a versatile recipe. The original recipe didn't use booze, but what's a fruitcake without alcohol? Another recipe for Chocolate Fruitcake that I really like is David Lebovitz's Chocolate-Cherry Fruitcake.

Either way, if you like chocolate, you'll find this chocolate twist on an old holiday standard quite to your liking! You can make this today for serving on Christmas or on New Year's Eve!

Chocolate Fruitcake

Ingredients:
1 cup unsalted butter
6 ounces dark chocolate (65-75% cacao, fair-trade), chopped
1-1/2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup dried cherries, chopped
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
1-1/2 cups combination of walnuts and pecans, chopped
1/2 cup rum, whiskey, or amaretto.. (or whatever you like)

Directions:
A day ahead, plump the dried fruits by tossing them in 1/2 cup of amaretto,  rum or whiskey (or whatever alcohol you like!), cover for later use in the cake.

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in chopped boozy fruits and chopped nuts. Spoon mixture into 4 greased and floured 5 x 3 x 2-inch loaf pans.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes
Poke lots of small holes in cakes with skewer. Pour 3 Tbsp liquor (see above) onto each cake. Let cool for another 10-15 minutes or so.
Remove from pans, and cool on wire racks.
Wrap in plastic and store for up to 7 days.

If you're making these Fruitcakes ahead, you can brush with more liquor every day. Don't freeze if you're adding alcohol.

CHOCOLATE NEW YEAR'S RESOLUTION CAKE

Have you made your New Year's Resolutions? This Retro advertisement from 1952 begins, "Here's a resolution you can make from this minute on... to turn out nothing but the fluffiest, lightest, tastiest cakes the whole year around!" This Ad is 70+ years old.. but the recipe, if not the Dexo, is still fun and easy. This Chocolate Clock Cake is perfect to celebrate the New Year!

Dexo was a brand of hydrogenated vegetable shortening similar to Crisco: "Blendable, dependable and thrifty."

CHOCOLATE RESOLUTION CAKE

 

New Year's Eve Chocolate Covered Ice Cream Cone Hats

From Disney's Family Fun Magazine comes a really adorable chocolate covered ice cream cone idea that you can do with kids. Use these to hold your favorite ice-cream on New Year's Eve, but first they can decorate your table! This was from a 2011 magazine, but it's perfect for 2024! Just change the date!

New Year's Eve Chocolate Covered Ice Cream Cone Hats

Ingredients
Sugar cones
Ice cream
Chocolate chips (12-ounce bag for 10 to 12 cones) or any high quality dark chocolate, broken up
Icing: Make this easy. Buy the Wilton's icing writers. They come in multiple colors and are easy to use
Shoestring licorice
Mini-nonpareils

Instructions
Spread melted chocolate chips over each sugar cone with a small spatula. Let the chocolate harden for about 1 hour (or 20 minutes in the refrigerator).
For chinstraps, use icing to attach the ends of a fruit strip or a length of shoestring licorice to the inside of each cone (or skip it!).
Use icing to decorate the hats and attach nonpareils. 

Get creative and use your Gingerbread cookie decorating techniques

Photo: Disney Family Fun

CHAMPAGNE TRUFFLES FOR NEW YEAR'S EVE!

New Year's Eve (December 31) is National Champagne Day, and I thought I'd post this recipe a day in advance, so you'll be able to make sure you have all the ingredients. Champagne Truffles are perfect for New Year's Eve. 

I've done lots of champagne chocolate pairing events with my company TeamBuilding Unlimited, and we often begin with a trivia quiz. First question: How many bubbles in a bottle of champagne?  (Answer at the end of this post)

You won't have any bubbles in these Champagne Truffles for New Year's Eve, but you will taste the Champagne --and the Cognac. This is my favorite Champagne Truffle recipe. This recipe uses more champagne than most Champagne Truffle recipes, and the Cognac adds zip. If you're in a pinch, you can use a different type of sugar or cocoa to coat the truffles. The sanding sugar, though, gives the Truffles a festive New Year's Eve appearance!

No time to make these? Here's a link to Champagne Truffles you can buy to ring in the new year!

Martha Stewart's Champagne Truffles
Makes about 3 dozen

Ingredients
1/2 cup heavy cream
8 ounces dark chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 Tablespoon Cognac
Coarse sanding sugar, for rolling

Directions
Bring cream to boil in small saucepan over medium-high heat. Immediately pour hot cream over chocolate in medium bowl; stir until smooth. Stir in Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. (or more!!)
Using small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate truffles at least 30 minutes or up to 3 days before serving.

You can also use unsweetened cocoa or confectioner's sugar if you don't have sanding sugar. This recipe was in Martha Stewart's wedding section, so the sparkly white sugar looks great for weddings and holidays, but cocoa tastes just as good.. just different.

What Is Sanding Sugar?
Sanding sugar is large crystal sugar used as edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. You can order Sanding Sugar online or buy it in cake decorating departments.

How many bubbles in a bottle of champagne? 49 million to 250 million! 

CHAMPAGNE BROWNIES for New Year's Eve!

Here's a great recipe for Champagne Brownies for your New Year's Eve party! What better way to ring in the New Year  -- Champagne and Chocolate! 

CHAMPAGNE BROWNIES

Ingredients 
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne

Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.

Want to be festive? Cut these brownies into stars or decorate with edible gold...

Serve with your favorite Champagne!

National Box of Chocolates Day!

Today is National Box of Chocolates Day, and who doesn't love a Whitman's Sampler, the ultimate chocolate box? Here's a great Whitman's Sampler Ad for New Year's Eve 1936. Definitely my idea of a great way to spend New Year's Eve: Chocolates and a good book! Love her lounge outfit and silver slippers! Happy 2024!

CHAMPAGNE CHOCOLATE CAKE for New Year's Eve!

I love champagne and chocolate! Here's the perfect addition to your New Year's Eve Celebration: Champagne Chocolate Cake! Such an easy recipe, too!

Champagne Chocolate Cake

Ingredients
2 cups sifted cake flour
1/4 cup DARK cocoa
1 1/2 cups sugar (superfine is best, regular is ok), divided
1 Tbsp baking powder
1/2 tsp salt
3/4 cup Champagne
5 Tbsp vegetable oil
1 1/2 tsp pure vanilla extract
7 large egg yolks
7 large egg whites, at room temperature

Directions
Preheat oven to 325F. Use an ungreased 10" Bundt Pan.
In large bowl, whisk together flour, cocoa, sugar (reserving 2 Tbsp), baking powder, and salt.
In medium bowl, whisk together champagne, vegetable oil, vanilla, and egg yolks, then pour into dry ingredients and whisk until just smooth.
In another large bowl, using electric mixer, beat egg whites to stiff peaks. Add remaining 2 Tbsp of sugar gradually, starting when whites begin to get foamy.
Once egg whites have reached stiff peaks (do not overheat), gently whisk 1/4 of egg whites into champagne batter. Gently, working in two additions, fold remaining beaten whites into champagne batter until no streaks of egg white foam remain visible and batter is uniform color. Be sure to scrape sides and bottom of bowl well.
Pour into ungreased bundt pan and bake for 50-60 minutes, until top of cake springs back when gently touched and toothpick inserted into center comes out clean.
Invert onto wire rack and let cool completely.
Once cooled, run knife around the edges and turn cake out onto a serving platter.
Dust with powdered sugar or cocoa.

Serve with vanilla ice cream or whipped cream.

CHAMPAGNE TRUFFLES FOR NEW YEAR'S EVE!

It should be no surprise that December 31 is National Champagne Day. It's the perfect Food Holiday for New Year's Eve. I've done many wine/champagne chocolate pairing events with my company TeamBuilding Unlimited, and we often begin with a trivia quizz. How many bubbles in a bottle of champagne? 49 million to 250 million! Now, that's a lot of bubbles.

You won't have any bubbles in these Champagne Truffles for New Year's Eve, but you will taste the Champagne.. and the Cognac. This is my favorite Champagne Truffle recipe. This recipe uses more champagne than most Champagne Truffle recipes, and the Cognac adds zip. If you're in a pinch, you can use a different type of sugar or cocoa to coat the truffles. The sanding sugar, though, gives it a festive New Year's Eve appearance!

No time to make these? Here's a link to Champagne Truffles you can buy to ring in the new year!

Martha Stewart's Champagne Truffles
Makes about 3 dozen

Ingredients
1/2 cup heavy cream
8 ounces dark chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 Tablespoon Cognac
Coarse sanding sugar, for rolling

Directions
Bring cream to boil in small saucepan over medium-high heat. Immediately pour hot cream over chocolate in medium bowl; stir until smooth. Stir in Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. (or more!!)
Using small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate truffles at least 30 minutes or up to 3 days before serving.

You can also use unsweetened cocoa or confectioner's sugar if you don't have sanding sugar. This recipe was in Martha Stewart's wedding section, so the sparkly white sugar looks great for weddings and holidays, but cocoa tastes just as good.. just different.

What Is Sanding Sugar?
Sanding sugar is large crystal sugar used as edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. You can order Sanding Sugar online or buy it in cake decorating departments.

CHAMPAGNE BROWNIES for New Year's Eve

Here's a great recipe for Champagne Brownies for your New Year's Eve party! What better way to ring in the New Year  -- Champagne and Chocolate! 

CHAMPAGNE BROWNIES

Ingredients 
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne

Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.

Want to be festive? Cut these brownies into stars or decorate with edible gold...

Serve with your favorite Champagne!

CHAMPAGNE CHOCOLATE CAKE: New Year's Eve

I love champagne and chocolate! Here's the perfect addition to your New Year's Eve Celebration: Champagne Chocolate Cake! Such an easy recipe, too!

Champagne Chocolate Cake

Ingredients
2 cups sifted cake flour
1/4 cup DARK cocoa
1 1/2 cups sugar (superfine is best, regular is ok), divided
1 Tbsp baking powder
1/2 tsp salt
3/4 cup Champagne
5 Tbsp vegetable oil
1 1/2 tsp pure vanilla extract
7 large egg yolks
7 large egg whites, at room temperature

Directions
Preheat oven to 325F. Use an ungreased 10" Bundt Pan.
In large bowl, whisk together flour, cocoa, sugar (reserving 2 Tbsp), baking powder, and salt.
In medium bowl, whisk together champagne, vegetable oil, vanilla, and egg yolks, then pour into dry ingredients and whisk until just smooth.
In another large bowl, using electric mixer, beat egg whites to stiff peaks. Add remaining 2 Tbsp of sugar gradually, starting when whites begin to get foamy.
Once egg whites have reached stiff peaks (do not overheat), gently whisk 1/4 of egg whites into champagne batter. Gently, working in two additions, fold remaining beaten whites into champagne batter until no streaks of egg white foam remain visible and batter is uniform color. Be sure to scrape sides and bottom of bowl well.
Pour into ungreased bundt pan and bake for 50-60 minutes, until top of cake springs back when gently touched and toothpick inserted into center comes out clean.
Invert onto wire rack and let cool completely.
Once cooled, run knife around the edges and turn cake out onto a serving platter.
Dust with powdered sugar or cocoa.

Serve with vanilla ice cream or whipped cream.

CHOCOLATE FRUITCAKE: National Fruitcake Day!

December 27 is National Fruitcake Day, but it seems a bit late for a Fruitcake recipe. I suggest you bookmark this recipe for next year...or make this Chocolate Fruitcake for another holiday?

If you're like me, you're saying Fruitcake? Why bother? It's just an over-inebriated rock hard cake with artificial fruits that gets passed around the family kind of like a white elephant gift? Well, it doesn't have to be. There are actually some wonderful recipes for Chocolate Fruitcake. Aha, your eyes and tastebuds have already picked up.

Of course, I'm all about easy, so here's an easy recipe for Chocolate Fruitcake. One caveat, you won't be able to eat this today. Fruitcake really does need to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted from Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. I use dried cranberries or dried cherries or dried apricots (or a mix), lots of nuts, and different alcohol. This is quite a versatile recipe. The original recipe didn't use booze, but what's a fruitcake without alcohol? Another recipe for Chocolate Fruitcake that I really like is David Lebovitz's Chocolate-Cherry Fruitcake.

Either way, if you like chocolate, you'll find this chocolate twist on an old holiday standard quite to your liking! And, you can make this today for serving New Year's Eve!

Chocolate Fruitcake

Ingredients:
1 cup unsalted butter
6 ounces dark chocolate (65-75% cacao, fair-trade), chopped
1-1/2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup dried cherries, chopped
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
1-1/2 cups combination of walnuts and pecans, chopped
1/2 cup rum, whiskey, or amaretto.. (or whatever you like)

Directions:
A day ahead, plump the dried fruits by tossing them in 1/2 cup of amaretto,  rum or whiskey (or whatever alcohol you like!), cover for later use in the cake.

To Make Cake:
Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in chopped boozy fruits and chopped nuts. Spoon mixture into 4 greased and floured 5 x 3 x 2-inch loaf pans.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes
Poke lots of small holes in cakes with skewer. Pour 3 Tbsp liquor (see above) onto each cake. Let cool for another 10-15 minutes or so.
Remove from pans, and cool on wire racks.
Wrap in plastic and store for up to 7 days.

If you're making these Fruitcakes ahead, you can brush with more liquor every day. Don't freeze if you're adding alcohol.

DEEP SOUTH PEANUT PIE: Retro New Year's Ad with Recipe

O.K. this is a very creepy Retro 1940s Karo Syrup Advertisement, but since it features the Karo Kid as a New Year's baby, I thought I'd post it. I love Peanut Pies. Add a Chocolate Cookie Crust, and I'm in heaven. Peanuts and Chocolate -- great way to start the New Year.

DEEP SOUTH PEANUT PIE

Ingredients
2 eggs beaten
1 cup Karo Syrup, Blue Label (dark syrup)
1/8 tsp salt
1 tsp vanilla
1 cup sugar
2 Tbsp melted butter
1 cup shelled, roasted peanuts

Directions
Roll pastry 1/8-inch thick. Line 9-inch pie pan. Mix remaining ingredients together, adding peanuts last. Pour into pastry shell. Bake in hot oven (400˚F) 40 minutes or until a silver knife inserted in center of filling comes out clean.

To make Peanut Tarts:
Follow above recipe for De Luxe Peanut Pie using 1 recipe pastry. Line 6 to 8 individual tart shells. Pour in filling. Bake in hot oven (400˚F) 20 to 25 minutes.

CHAMPAGNE TRUFFLES: New Year's Eve

It should be no surprise that December 31 is National Champagne Day, since it's the Perfect Food Holiday for New Year's Eve. I've done many wine/champagne chocolate pairing events with my company TeamBuilding Unlimited, and we often begin with a trivia quizz. How many bubbles in a bottle of champagne? 49 million to 250 million! Now, that's a lot of bubbles.

You won't have any bubbles in these Champagne Truffles, but you will taste the Champagne.. and the Cognac. This is my favorite Champagne Truffle recipe. This recipe uses more champagne than most Champagne Truffle recipes, and the Cognac adds zip. If you're in a pinch, you can use a different type of sugar or cocoa to coat the truffles. The sanding sugar, though, gives it a festive New Year's Eve appearance!

No time to make these? Here's a link to Champagne Truffles you can buy to ring in the new year!

Martha Stewart's Champagne Truffles
Makes about 3 dozen

Ingredients
1/2 cup heavy cream
8 ounces dark chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 Tablespoon Cognac
Coarse sanding sugar, for rolling

Directions
Bring cream to boil in small saucepan over medium-high heat. Immediately pour hot cream over chocolate in medium bowl; stir until smooth. Stir in Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. (or more!!)
Using small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate truffles at least 30 minutes or up to 3 days before serving.

You can also use unsweetened cocoa or confectioner's sugar if you don't have sanding sugar. This recipe was in Martha Stewart's wedding section, so the sparkly white sugar looks great for weddings and holidays, but cocoa tastes just as good.. just different.

What Is Sanding Sugar?
Sanding sugar is large crystal sugar used as edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. You can order Sanding Sugar online or buy it in cake decorating departments.

CHAMPAGNE BROWNIES: Happy New Year!

Here's a great recipe for Champagne Brownies for your New Year's Eve celebration! Make these today or wait until National Champagne Day, December 31! What better way to ring in the New Year and celebrate Champagne Day  -- Champagne and Chocolate! 

CHAMPAGNE BROWNIES

Ingredients 
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne

Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.

Want to be festive? Cut these brownies into stars or decorate with edible gold...

Serve with your favorite Champagne!

CHAMPAGNE CHOCOLATE CAKE for your New Year's Eve Celebration!

I love champagne and chocolate! Here's the perfect addition to your New Year's Eve Celebration: Champagne Chocolate Cake! Such an easy recipe, too!

Champagne Chocolate Cake

Ingredients
2 cups sifted cake flour
1/4 cup DARK cocoa
1 1/2 cups sugar (superfine is best, regular is ok), divided
1 Tbsp baking powder
1/2 tsp salt
3/4 cup Champagne
5 Tbsp vegetable oil
1 1/2 tsp pure vanilla extract
7 large egg yolks
7 large egg whites, at room temperature

Directions
Preheat oven to 325F. Use an ungreased 10" Bundt Pan.
In large bowl, whisk together flour, cocoa, sugar (reserving 2 Tbsp), baking powder, and salt.
In medium bowl, whisk together champagne, vegetable oil, vanilla, and egg yolks, then pour into dry ingredients and whisk until just smooth.
In another large bowl, using electric mixer, beat egg whites to stiff peaks. Add remaining 2 Tbsp of sugar gradually, starting when whites begin to get foamy.
Once egg whites have reached stiff peaks (do not overheat), gently whisk 1/4 of egg whites into champagne batter. Gently, working in two additions, fold remaining beaten whites into champagne batter until no streaks of egg white foam remain visible and batter is uniform color. Be sure to scrape sides and bottom of bowl well.
Pour into ungreased bundt pan and bake for 50-60 minutes, until top of cake springs back when gently touched and toothpick inserted into center comes out clean.
Invert onto wire rack and let cool completely.
Once cooled, run knife around the edges and turn cake out onto a serving platter.
Dust with powdered sugar or cocoa.

Serve with vanilla ice cream or whipped cream.