RESOLUTION CAKE: Happy New Year!

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

 

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! And it's National Champagne Day, too! 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 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!

 

CHOCOLATE HONEY CAKE: Rosh Hashana

Here's a wonderful recipe for Chocolate Honey Cake to celebrate Rosh Hashana, the Jewish New Year, that begins Monday night. Honey is a traditional food that symbolizes a Sweet New Year. Add Chocolate, and the year is bound to be even sweeter! Heaven knows, we need it to be!

This recipe is adapted from Nigella Lawson's Chocolate Honey Cake aka Honey Bee Cake. She decorates her Chocolate Honey Cake with the most adorable marzipan bees, but I never get quite that involved.

FYI: Honey cake doesn't have to be dry and heavy. This cake is incredibly moist! As I've mentioned many times, as with most cakes, your final product will be different depending on the type and brand of chocolate and the type of honey you use.

Chocolate Honey Cake

Ingredients

Cake:
4 ounces dark chocolate (60-75% cacao), chopped
1 1/3 cups soft light brown sugar
8 ounces unsalted butter, softened
1/2 cup local honey
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 Tbsp DARK cocoa
1 cup boiling water

Sticky Honey Glaze:
1/4 cup water
1/2 cup honey
6 ounces dark chocolate (60-75% cacao), finely chopped
1/2 cup plus 2 Tbsp confectioners sugar

Directions:
Have all ingredients at room temperature.
Melt chocolate from cake part of ingredients list in large bowl, either in microwave or bowl over pan of simmering water. Set aside to cool slightly.
Preheat oven to 350 degrees F. Butter and line 9-inch springform pan.
Beat together sugar and softened butter until airy and creamy, and then add honey.
Add 1 of eggs, beating in with tablespoon of flour, and then second egg with another tablespoon of flour.
Fold in melted chocolate, and then remaining flour and baking soda.
Add cocoa pushed through tea strainer to ensure no lumps, and last of all, beat in the boiling water.
Mix everything together well to make smooth batter and pour into prepared springform pan.
Bake for up to 1 -1/2 hours, checking cake after 45 minutes. If it's getting too dark, cover top lightly with aluminum foil and keep checking every 15 minutes.
Let cake cool completely in pan on rack.

Glaze: 
To make glaze, bring water and honey to boil in pot, then turn off the heat and add finely chopped chocolate, swirling around to melt in hot liquid.
Leave for few minutes, then whisk together.
Add sugar through sieve and whisk again until smooth.

Putting it together:
Choose plate or stand, and cut 4 strips of parchment paper and form square outline on plate. Reason: So when you put cake on it and ice it, icing won't run all over the plate (you can always cut the excess off later).
Unclip springform pan and set thoroughly cooled cake on prepared plate.

Pour glaze over cold chocolate honey cake. It might dribble a bit down the edges, but don't worry too much about it. Glaze stays tacky for some time (which is what gives it its melting goeyness) so ice in time for glaze to harden a little, at least an hour before you want to serve it.

Nigella Lawson decorates this great cake with marzipan bees. For the recipe for the bees, and for her exact recipe, go HERE.

HONEY CHOCOLATE TRUFFLES: Honey Month!

September is Honey Month, and there are still lots of bees buzzing around my roses. If you follow my blog, you know I love honey! So here's a recipe for Chocolate Honey Truffles. And, if you plan to celebrate the Jewish holiday of Rosh Hashanah, these Chocolate Honey Truffles are the perfect way to welcome a sweet new year! 

These Chocolate Honey Truffles will change their flavor depending on the type of honey you use, as well as the brand of chocolate and amount of cacoa. Here's what I used the last time I made these.

Chocolate Honey Truffles

Ingredients:
4 ounces 70% dark chocolate, chopped
1 teaspoon Queen of Sheba Honey (a local honey gathered in my canyon)
1/3 cup of heavy whipping cream
Some unsweetened Dark cocoa powder
A pinch of salt

Directions
Melt the chopped dark chocolate with whipping cream in top of a double-boiler or a saucepan on top of saucepan of simmering water.
Continue to whisk mixture until chocolate is fully blended with cream.
Continue stirring as you add honey and salt.
Either transfer the chocolate mixture to a bowl or put pot you're using in the refrigerator for a few hours (or the freezer for a shorter time if you're in a hurry). Be sure and cover with aluminum foil.
Take out when chocolate hardens but is still soft enough to shape into balls.
Have shallow bowl or plate ready with the cocoa.
Using melon baller, shape chocolate into small balls.
Drop chocolate balls into powder and roll around until well coated.

Now make them again with a different type of honey and a different type of chocolate!

Chocolate Chip Apple Cake for a Sweet New Year!

I love Fall with its infinite variety of apples. Here's a great way to make the most of your Autumn Apple Harvest. This fabulous Chocolate Chip Apple Cake (recipe originally from Sunset Magazine) is also a great cake to make to celebrate the Jewish New Year Rosh Hashana which begins next week. Here's to a Sweet New Year!

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

Chocolate Chip Apple Cake

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

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

SOCOLA CHOCOLATIER: Year of the Snake - Tết - Lunar New Year Collection

I love Socola Chocolatier, an award winning woman-owned chocolate company that creates chocolates inspired by the diverse flavors of Vietnam. They have the most unique flavors.

Socola was co-founded by Wendy Lieu and her sister, Susan Lieu. Wendy always had a passion for chocolate and was dreaming up (and cooking up) her own truffle recipes when she was a teenager. Susan is a perfect counterpart to Wendy, because her talent and acumen was in business and marketing. Susan was always finding and creating ways for more and more people to learn about and experience Socola! 

Today, Socola is a vibrant business with an amazing team of staff members who work together to create the most stunning chocolates.

You can order on-line, at their store, or pick up a box at SFO. 

Read more here. https://www.socolachocolates.com/pages/about-us

In Vietnamese culture, the Lunar New Year is called Tết Nguyên Đán, often shortened to "Tết." This holiday signals the arrival of spring and thus new beginnings. It's celebrated by everyone — between family members, friends, colleagues, and more. During this time of year, sweet treats and other symbols of good luck and fortune are exchanged, to welcome in an auspicious year. 

Socola's Year of the Snake Collection is inspired by the inviting aromas of Lunar New Year celebrations — from pandan and coconut-scented warm sticky rice, to spicy and sticky ginger peanut candies, to the fragrant steam wafting off of a hot cup of tea ... and so much more.
Chúc mừng năm mới! 

Happy New Year! 

  

Year of the Snake Chocolate Box

Flavors:

• Jujube Caramel // Dried jujube fruit caramel, encased in a dark chocolate shell.
• Lapsang Souchong // Dartealing Lounge’s lapsang souchong tea-infused ganache, in dark chocolate
• Candied Ginger Peanut // Ginger pâte de fruit with milk chocolate and peanut butter, in dark chocolate
• Pandan Coconut // Pandan-infused coconut white chocolate ganache, in a dark chocolate shell
• Preserved Kumquat // Dark chocolate ganache of savory preserved kumquats, in dark chocolate
• Tamarind Sesame // Tamarind milk chocolate ganache, rolled in toasted sesame seeds

Cartoon of the Day: The New Leaf

NEW YEAR'S DAY: DEEP SOUTH PEANUT PIE: Retro 1940s Karo Syrup Ad

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 -- a 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.

A NEW YEAR WISH: VINTAGE 1950 NEW YEAR'S CAKE RECIPES!

"A New Year's Wish You Can Make Come True!!"

I love Vintage and Retro advertisements with recipes. Here's "A New Year's Wish" from 1950 for Dexo, a Crisco-like product no longer being made. 

Happy New Year!

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.

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.

HONEY CHOCOLATE TRUFFLES: Honey Month

September is Honey Month, and there are still lots of bees buzzing around my roses. If you follow my blog, you know I love honey! So here's a recipe for Chocolate Honey Truffles. And, if you plan to celebrate the Jewish holiday of Rosh Hashanah, these Chocolate Honey Truffles are the perfect way to welcome a sweet new year! 

Want to make Chocolate Honey Truffles yourself? Follow the easy recipe below. You can always add other 'flavors' including liqueurs, coconut, nuts, etc. These Chocolate Honey Truffles will also change their flavor depending on the type of honey you use, as well as the brand of chocolate and amount of cacoa. Here's what I used the last time I made these.

Chocolate Honey Truffles

Ingredients:
4 ounces 70% dark chocolate, chopped
1 teaspoon Sonoma County Spring Wildflower Honey
1/3 cup of heavy whipping cream
Some unsweetened Dark cocoa powder
A pinch of salt

Directions
Melt the chopped dark chocolate with whipping cream in top of a double-boiler or a saucepan on top of saucepan of simmering water.
Continue to whisk mixture until chocolate is fully blended with cream.
Continue stirring as you add honey and salt.
Either transfer the chocolate mixture to a bowl or put pot you're using in the refrigerator for a few hours (or the freezer for a shorter time if you're in a hurry). Be sure and cover with aluminum foil.
Take out when chocolate hardens but is still soft enough to shape into balls.
Have shallow bowl or plate ready with the cocoa.
Using melon baller, shape chocolate into small balls.
Drop chocolate balls into powder and roll around until well coated.

Now make them again with a different type of honey and a different type of chocolate!

CHINESE FIVE-SPICE TRUFFLES: Chinese New Year!

恭賀發財 Gung Hay Fat Choy! Chinese New Year! A few years ago I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet and experimented. As always the final outcome depends on the quality of chocolate, and, additionally in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at most local markets. Five-Spice encompasses all five flavors: sweet, sour, bitter, pungent, and salty. In case you want to make your own Chinese 5 Spice, scroll down for a recipe for Chinese Five Spice. It's easy to make, and you get to control the quality and freshness (and you can experiment to please your taste).

CHINESE FIVE-SPICE TRUFFLES

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream with spices over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon (I use Vietnamese cinnamon)
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn. If they do, the spice will be bitter.

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.

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

 

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!