THREE EASY CHOCOLATE ICE CREAM RECIPES: Summertime

I scream! You scream! We all scream for Ice Cream! Make it chocolate! It's officially summer, and time for Ice Cream. Here are 3 easy recipes for Chocolate Ice Cream. As always use the very best ingredients. Be sure and try all three and let me know which is your favorite!

CHOCOLATE ICE CREAM RECIPE #1

Ingredients
1-1/2 cup whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp vanilla extract

Directions
Whisk together milk, cocoa powder, and sugar to combine.
Stir in heavy cream and vanilla extract.
Refrigerate chocolate ice cream base for at least 30 minutes before putting in your ice cream freezer, so it is completely cold. This will help freeze faster, improving texture, and allow cocoa powder to become fully hydrated by the milk and cream.

CHOCOLATE ICE CREAM RECIPE #2

Ingredients
1 cup Dutch process cocoa powder, unsweetened
1/2 cup brown sugar, firmly packed
2/3 cup white sugar
1-1/2 cups whole milk
31/4 cups heavy cream
2 Tbsp vanilla extract

Directions
In bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy.
Transfer to airtight container and freeze at least 2 hours.

CHOCOLATE ICE CREAM RECIPE  #3 (without ice cream maker)

This recipe is for Magic Chocolate Ice Cream -- recipe from Borden's Elsie the Cow

Ingredients
1 square unsweetened chocolate
2/3 cup Sweetened Condensed Milk
2/3 cup water
1/2 tsp vanilla
1/2 cup whipping cream

Directions
Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over rapidly boiling water 5 minutes until thick. Add water, mix well. Chill. Add vanilla. Whip cream to custard-like consistency. Fold into chilled mixture. Freeze until half-frozen. Take out of container and beat until smooth but not melted. Replace in freezer until frozen.

CHOCOLATE BUTTERMILK BISCUITS: National Buttermilk Biscuit Day!

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier. Buttermilk Biscuits are great with breakfast or gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So light they almost fly!"

And, if you're so inclined, add chocolate. Following is a recipe for Chocolate Buttermilk Biscuits. 

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with an upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar -- or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips to the dough.

Ingredients
2 cups of flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk?add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and consequently make for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.

CHOCOLATE CARAMEL POKE CAKE: Retro Recipe for National Chocolate Caramel Day!

I love Chocolate and Caramel and since today is National Caramel Day, here's an easy recipe for Chocolate Caramel Poke Cake adapted from my good friend Elsie the Cow!

There are all kinds of Poke Cake recipes, but basically a Poke Cake is a cake that's been poked with the bottom of a wooden spoon as soon as it's hot out of the oven. Then liquid--in this case caramel sauce--is poured over it, and the cake absorbs it in varying areas. Yum! This is a great Retro Recipe that you're going to love it!

Chocolate Caramel Poke Cake

Ingredients 
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (I use Rechiutti Caramel sauce)
Container of Cool Whip  (or update this recipe with real whipped cream)
Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand sweetened condensed milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or real Whipped Cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.

TRIPLE CHOCOLATE PEANUT CLUSTERS: National Peanut Cluster Day

Happy Peanut Cluster Day! Seems like we just had another Chocolate Covered Nut Day, but I don't mind celebrating again--this time with Peanuts. This recipe is so easy, and you make it in a Slow Cooker! The recipe is from from the Southern Living Slow Cooker Cookbook (2006). Of course, you can substitute any higher quality chocolate in this recipe! I love that there are three types of chocolate!

TRIPLE CHOCOLATE PEANUT CLUSTERS

Ingredients
1 (16-ounce) jar dry-roasted peanuts
1 (16-ounce) jar unsalted dry-roasted peanuts
18 (2-ounce) chocolate bark coating squares, cut in half
2 cups (12-ounce package) semisweet chocolate morsels
1 (4-ounce) package German chocolate baking squares, broken into pieces
1 (9.75-ounce) can salted whole cashews
1 tsp vanilla extract

Directions
Combine first 5 ingredients in a 3 1/2- or 4-quart slow cooker.
Cover and cook on LOW 2 hours or until melted.
Stir chocolate mixture.
Add cashews and vanilla, stirring well to coat cashews.
Drop nut mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in airtight container.

OREO RICE KRISPIES TREATS: National Cereal Day!

Today is National Cereal Day, so why not combine the two and make the ultimate cereal treat -- Rice Krispies Treats? Snap! Crackle! and Pop! They were very special at my house when I was growing up. We didn't have them a lot, but I loved them. I like this recipe because it takes it up a notch and adds chopped Oreos (you can use other cookies, too, but this is a chocolate blog!) Perfect, too, because yesterday was Oreo Day, so it's another two-for. 

This quick and easy recipe for Oreo Rice Krispies Treats is from Kraft, the maker of Rice Krispies, and it only takes 10 minutes. O.K., this may not be the healthiest of treats, but its certainly delicious! You can always substitute your own puffed rice cereal, sandwich cookies, and homemade marshmallows. Happy National Cereal Day!

As I've mentioned many time, food companies often have fun recipes on their sites! Enjoy!

OREO RICE KRISPIES TREATS

Ingredients
3 Tbsp unsalted butter
1 pkg (10 oz.) JET-PUFFED Marshmallows
5 cups KELLOGG’S® RICE KRISPIES® cereal
16 OREO Cookies, coarsely chopped, divided

Directions
Microwave butter in large microwaveable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
Add cereal and 1 cup chopped cookies; mix well.
Press onto bottom of 13 x 9 inch pan sprayed with cooking spray. Sprinkle with remaining chopped cookies; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

Chocolate Peanut Butter Truffles: Peanut Butter Lover's Day

Today is National Peanut Butter Lover's Day. I'm also paying homage today to Mr. Peanut. I grew up with Planter's Peanuts. Mr. Peanut, shaking hands with everyone, would walk the boardwalk in Atlantic City! What a treat. I also loved those hot salty peanuts, roasted right onsite. The original company was called Planters Nut and Chocolate Company, so what's not to love? Planters did make peanut butter, but for a short time. We always had Skippy at our house. 

I've posted lots of recipes for Chocolate and Peanut Butter, but here's an easy Peanut Butter Truffle recipe to celebrate today's holiday!

Chocolate Peanut Butter Truffles

This is a simple recipe for a peanut butter ganache truffle rolled in chopped peanuts adapted from a recipe in  CountryLiving.

Ingredients
8 ounces 60-75% dark chocolate, chopped
1 cup heavy cream
1/2 cup smooth Peanut Butter
1/2 tsp pure vanilla extract
1/4 tsp salt
3/4 cup finely chopped peanuts

Directions
Place chopped chocolate in medium heat-safe bowl. Set aside.
In medium saucepan over low heat, cook heavy cream until it just begins to boil; then immediately pour over chocolate. Let sit for 1 minute. Stir until chocolate is melted and mixture is thick and smooth. Stir in smooth peanut butter, vanilla extract, and salt. 

Pour into shallow baking pan and refrigerate until set, 4 to 6 hours.
Spoon chocolate–peanut butter mixture, by tablespoon, into your hand and roll into balls. Place on parchment-lined baking pan and return to refrigerator for 20 to 30 minutes.
Place finely chopped peanuts in shallow dish. Roll truffles in peanuts,  shaping each ball as you work. Keep refrigerated until serving.

What's your favorite Peanut Butter and Chocolate recipe?

GOOBERS: National Chocolate Covered Nuts Day

Today is National Chocolate Covered Nuts Day. I don't think I've ever met a chocolate covered nut I haven't liked, especially chocolate covered macadamia nuts. However, I got to thinking about the whole chocolate covered nut thing, and I realized that my love of chocolate covered nuts goes back to Goobers at the Movies! I always bought Goobers or Raisinets from the concession stand. My favorites. Goobers, though, were the best: fresh roasted peanuts covered in milk chocolate. Goobers are still made, but I miss the original box, the smell of the box, as much as the product. I just love the crunch of these small covered peanuts. The candy used to be made of just peanuts and chocolate. 

Goobers were introduced in the United States in 1925 by the Blumenthal Chocolate Company. Nestlé acquired the brand in 1984. A large number of other chocolate covered peanut brands exist, but Goobers was the original, at least for me. Peanut M&M's, came much later, and when they were introduced, I liked them, too, but not at the movies. I was a traditionalist. Peanut M&M's are nothing like Goobers. Peanut M&M's have larger peanuts, and a hardy candy shell covers the chocolate and the peanut. Goobers are inconsistent in size which I consider part of their charm and enjoyment. Often you'll just get chocolate without the nut. Occasionally you'll even get a raisinet. Whether or not that's a quality control issue, I don't care. It was always a surprise and a good one.

I'd like to say I've moved on from Goobers, but I really haven't. Oh yes, I love dark chocolate more than milk, and, especially with chocolate covered nuts. Also, the quality of the chocolate as well as the freshness of the nut is very important. As a Judge at this year's San Francisco International Chocolate Salon, I'll be taking all this into consideration when I judge the toffees and chocolate covered nut truffles, but I'll always have a place in my heart for Goobers.

NUTELLA BANANA CAKE: World Nutella Day

Today is World Nutella Day, and Nutella Banana Bundt Cake is the perfect cake to use up any black bananas and celebrate the day! 

Nutella is an amazing chocolate hazelnut spread. It's great on just about anything. You should have it in your pantry.

NUTELLA BANANA CAKE

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
4 medium (or 3 large) over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup pecans (optional)
1 cup Nutella, divided
powdered sugar for dusting

Directions
Preheat oven to 350°F.
Spray bundt cake pan with cooking spray. In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil, and vanilla extract. Slowly whisk in the flour, baking soda, and baking powder, until there are no lumps. Fold in pecans.
Fill pan with half batter. Add 2/3 of the Nutella, trying not to let it come in contact with pan. Add rest of batter on top, covering all the Nutella.
Bake 40-50 minutes, or until toothpick inserted in center comes out clean. Cool and flip onto dish. 
Dust with powdered sugar.

CHOCOLATE PEANUT BRITTLE: National Peanut Brittle Day!

Today is National Peanut Brittle Day. Peanut Brittle is delicious, and it's that's much better if you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey's!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!

15 MINUTE CHOCOLATE BANANA CREAM PIE: Retro Ad with Recipe for National Pie Day!

Today is National Pie Day. To be fair, there are multiple Pie Days, but that makes for so many more pie celebrations. Here's a retro Keebler Ad for 15 Minute Banana Cream Pie. As always, you can make your own ingredients from scratch, but it will take more than 15 minutes! This recipe uses a Chocolate "Ready Crust" from Keebler, but you can make your own chocolate crust. 

Keebler 15-minute Chocolate-Banana Cream Pie recipe

Ingredients
1 Keebler Ready-Crust Chocolate Pie Crust
1 package (4-serving size) instant vanilla pudding and pie filling
1 envelope (1-1/2 ounces) whipped topping mix
1-1/2 cups cold milk
1/2 teaspoon vanilla
2 medium bananas

Directions
In mixing bowl, combine pie filling mix, whipped topping mix, milk, and vanilla. Use an electric blender on low-speed until blended. Increase speed and beat until very thick, about 3 minutes.
Pour one-third of mixture into crust. Layer slices of banana on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
Garnish with sliced banana and additional whipped topping (or whipped cream!), if desired.

SNOW GHOST PIE: 2025 Snow Storm!

Lots of Snow in the U.S. If you're stuck inside this would be a fun pie to make! The recipe is from a Vintage Hershey's Ad for Snow Ghost Pie aka Snow Ghost Cocoa Cream Pie. 

The Ad from Hershey says "Snow Ghost Pie tastes as good today as it did when Granma baked in back in '33." I wasn't around in 33, and I doubt my grandmother would have baked this, but I've made it since. This recipe appeared in the original 1934 Hershey's Cookbook (and the facsimile). There's a story in the Advertisement that you'll want to read.  Not sure if Hershey was doing this as a take-off of the Baker's Chocolate Story Ads with Recipes..

So celebrate the big snow storm of '25 (that's 2025!) with Snow Ghost Pie!

Snow Ghost Cocoa Cream Pie 

Ingredients
1 9-inch baked pastry shell or crumb crust
1/2 cup Hershey’s Cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla
Sweetened whipped cream

Directions
Combine cocoa, sugar, salt, and cornstarch in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils; boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours.
Garnish with whipped cream.

CHOCOLATE GUINNESS CHRISTMAS CAKE

Who says Guinness is just for St Patrick's Day? Guinness has a long history as a Christmas baking ingredient -- from truffles to cupcakes to brownies to cakes! I've posted several Guinness Cake recipes, but here's special Christmas Cake. As always use the very best ingredients. Decorate this fabulous chocolate cake with holiday designs or mistletoe (don't eat the mistletoe). This cake could easily become your holiday tradition! Be sure and save this recipe for St. Patrick's Day, too!

CHOCOLATE GUINNESS CHRISTMAS CAKE

Ingredients 

Cake 
3 cups flour
2 tsp baking soda
1 1/4 cups unsalted butter
1 1/4 cups Guinness
1 cup cocoa powder
1 1/2 cups lightly packed brown sugar
1/2 cup sugar
1/2 tsp salt
3 eggs, lightly beaten
3/4 cup sour cream

Ganache 
16 oz dark chocolate, chopped
1/2 cup Guinness
2/3 cup heavy cream
1/4 cup light corn syrup
1/2 cup cold unsalted butter, diced

Directions

Cake 
With rack in middle position, preheat oven to 350°F. Line two 8-inch springform pans with parchment paper. Butter and flour sides.
In  bowl, combine flour and baking soda. Set aside.
In saucepan over medium heat, melt butter with beer and cocoa powder, stirring with whisk. Let cool. In large bowl, combine brown sugar, sugar and salt. With whisk, add lukewarm butter mixture alternately with dry ingredients and eggs. Add sour cream and stir until mixture is smooth.
Divide batter between pans and bake for about 50 minutes or until toothpick inserted into center of each cake comes out clean. Turn out cakes and let cool.

Ganache 
Place chocolate in bowl. Set aside. In saucepan, bring beer, cream and syrup to a boil. Remove from heat and pour over chocolate. Let stand for 1 minute. With whisk, gently stir mixture until chocolate has completely melted. Add butter and stir until smooth. Refrigerate for 1 hour or until ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
Cut and discard rounded tops of each cake.
Spread one-quarter of ganache onto one layer. Top with second cake layer and frost with remaining ganache.
Decorate with holiday designs or mistletoe (don't eat the mistletoe-it's poisonous--so maybe don't use it!).

ESPRESSO CHOCOLATE CHIP COOKIES: National Espresso Day!

Today is National Espresso Day!You can always have an espresso at your favorite cafe or in your own kitchen, but I love this recipe for Espresso Chocolate Chip Cookies! That's how I celebrate!

This recipe calls for a baking stone. You can use a pizza stone. If you don't have one, you can make these Espresso Chocolate Chip Cookies the traditional way. The stone helps make them soft on the inside and crispy on the outside. I've adapted this recipe from ehow.com.

ESPRESSO CHOCOLATE CHIP COOKIES 

Ingredients
1 cup unsalted butter, softened
2 fresh large eggs (room temperature)
2 cups brown sugar
6 Tbsp granulated sugar
5 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 - 1/2 cups flour
4 tsp ground espresso beans (or finely ground coffee beans). Try this recipe with ground chocolate covered Coffee beans. You'll have a bit more chocolate!
16 oz dark chocolate (65-70% cacao), chopped (or dark chocolate chips)
Baking Stone

Directions
Toss butter in microwave for 20 seconds to SOFTEN not melt the butter. (or leave out in advance, so it's already softened)
Cream butter and sugars together until fluffy. Mixture should be well blended but firm.
Add 2 eggs. Beat. Add Vanilla. Mix well. Set aside.
Sift flour, baking soda, baking powder, and salt into another bowl. Add ground coffee or ground espresso beans.
Add dry ingredients to wet mixture, beating in a little at a time. Fold in chocolate pieces (or chips). Possible to add walnuts, if you want them. I didn't put them in the ingredients above, but I always like chopped walnuts in my chocolate chip cookies.
Put Cookie Dough in refrigerator for 2 hours to firm up. Put wax paper on top to prevent drying.
Pre-heat oven to 350. Put hot stone in Oven.
Take hot stone out of oven. Drop cookie balls (use a small scoop or form balls) onto stone, smashing with fork after dropping. Put back in oven on stone.
Cook for about 8 minutes. Depends on your oven, of course.
Transfer with spatula to Wire Rack.
Hint: Check the first one. If the cookies fall apart or aren't cooked all the way, give them another minute.

CHOCOLATE MILK AND CHOCOLATE MILK COCKTAILS: National Chocolate Milk Day

Today is National Milk Day. Everyone knows that chocolate milk is a sweetened, cocoa-flavored milk drink that can be purchased pre-mixed or made at home, but there are lots of ways to make chocolate milk, and lots of different ingredients can be added to give it a special flavor. As always, remember it's the quality of the chocolate that will make a big difference. That goes for the milk, too: 2%, whole, skim, soy, almond milk, etc.

So to celebrate the day, I have Three Chocolate Milk recipes and two Chocolate Milk Cocktail Recipes! Take your choice!

***
Basically you make a chocolate syrup first, then add the milk.

1. Chocolate Milk

11 ounces milk
1 ounce water
1-1/2 teaspoons cocoa
2 tablespoons sugar

Put sugar, cocoa, and water in microwavable 12 oz glass.
Microwave for 30 seconds or until sugar and cocoa dissolve.
Add cold milk and stir.

***
Want something a little more unusual? Sunset (1994) had a wonderful Ultimate Chocolate Milk Recipe (Nicaraguan Chocolate Milk). This is not a classic, but it might soon be for you. Preparation takes some time, so you won't be drinking this today.

2. Nicaraguan Chocolate Milk (Orchata de cacao)

1-1/2 cups long-grain white rice
2 cups (about 2/3 lb) cocoa beans
4 cups water
3 cinnamon sticks (each about 3 in.), broken into 1-inch pieces
8 cups whole, low-fat, or nonfat milk
1 1/2 tablespoons vanilla
1 cup sugar
Ice (optional)

Place rice in bowl, cover with cool water, and let stand to soften somewhat, up to 24 hours; drain.
Place cocoa beans in 9-inch metal baking dish. Bake in 500 degree oven 5 minutes. Shake beans. Continue to bake until beans smoke and some skins have split, 5 to 8 minutes longer.
In blender, place half rice, cocoa beans, water, and cinnamon. Whirl until ingredients are very finely pureed. Place large, fine strainer over a bowl; pour cocoa mixture into strainer and stir to extract liquid. Discard residue. Repeat with remaining rice, cocoa, water, and cinnamon.

Rinse strainer, then line with a double thickness of damp cheesecloth. Pour cocoa liquid through strainer into bowl, stirring to extract all liquid; discard residue.

To cocoa liquid, add milk, vanilla, and sugar; stir until sugar dissolves. Serve plain or over ice. If making ahead, chill, covered, up to 3 days. Stir to serve Makes about 10 1/2 cups, 10 servings.

3. Salted Chocolate Milk

A few years ago, I paid homage to one of my favorite TV sitcoms, Modern Family. In the premier episode Manny is studying with a girl he has a crush on. She comes to his house where Manny's doting Columbian Mama Gloria (Sofia Vergara) makes the kids chocolate milk. The young girl with whom Manny is smitten says that they always add salt to chocolate milk at her home. Gloria, threatened by another 'woman' in Manny's life, says she doesn't like it that way. Of course, when Gloria tries it without the two in the room, she really loves it.

I've posted lots of reviews and recipes that call for salt and chocolate. Salt gives chocolate a certain pop, and I think you'll find it very refreshing in chocolate milk. Just don't add too much. A pinch will do.

The Modern Family Chocolate Milk with Salt Showdown:
Gloria: So how is it going?
Manny: Great, Kelly's moving her stuff into my notebook.
Gloria: This is sudden.
Kelly: It just felt right. Oh, you know what you should do, put a pinch of salt in the chocolate milk, it really brings out the flavor.
Gloria: Salt is for the popcorn.
Manny: Sounds good.
Gloria: You wouldn't like it.
Kelly: Maybe we should let Manny decide.
Gloria: Okay, here's the salt. We'll see what he likes.
Manny tries both:
Manny: Wow! It's great! Try it, Mom.
Gloria: I don't care for it.

Her best line of the episode, defeated and with her accent, she tells the camera and the viewers, "It was delicious."

So moving from the youngsters to the oldsters, here are two very easy cocktail recipes for Adult Chocolate Milk Cocktails!

1. Chocolate Milk Cocktail

Glass of Chocolate Milk
Couple Splashes Kahlua
2 or 3 ice cubes

Add Kahlua to chocolate milk and add ice

2. Chocolate Milk Cocktail

1/2 shot Kahlua
1/2 shot milk
Dash of Amaretto

Put milk in bottom, pour liqueur on top and add dash of amaretto. Do not mix.
Serve in tumbler. 

 

PUMPKIN CHOCOLATE BROWNIES: Autumn Equinox

Libby's Pumpkin Ad, November 14, 1949

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

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

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

PUMPKIN CHOCOLATE BROWNIES

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

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

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

KAHLUA DATE NUT CHOCOLATE CHIP BREAD: National Date Nut Bread Day!

Today is National Date Nut Bread Day. I love nut breads of all kinds, and I think you'll enjoy this spin on a traditional Date Nut Bread. For today's holiday, here's a recipe for Kahlua Date Nut Chocolate Chip Bread. How can you go wrong with Kahlua and Chocolate and Dates and Nuts? And, this is so easy and quick! It's a Quick Bread! I love this bread toasted in the morning with my tea.

Kahlua Date Nut Chocolate Chip Bread 

Ingredients
1 cup chopped, pitted dates
1/2 cup Kahlua
2/3 cup firmly packed brown sugar
2 Tbsp unsalted butter, softened
1 large egg
2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp salt
2/3 cup chopped walnuts or pecans
1/2 cup dark chocolate chips

Directions

Preheat oven to 350°
Combine Dates and Kahlua. Set aside and let the dates absorb the Kahlua. Yum!
Beat sugar, butter, and egg together until creamy.
In separate bowl, combine flour, baking soda, and salt.
Alternate adding flour mixture and date mixture to sugar mixture.
Stir in pecans (or walnuts) and dark chocolate chips.
Put batter in sprayed/greased loaf pan (s).
Let batter stand in pan(s) for about 5 minutes.
Bake until done.
For a regular loaf pan, bake 60 to 70 minutes.
For medium loaf pans, bake 50 to 60 minutes.
For small loaf pans, bake 45 to 50 minutes.

HOT FUDGE SAUCE: Retro Recipe for National Hot Fudge Sundae Day!

It's another scorcher out there today, so it's a perfect day to celebrate National Hot Fudge Sundae Day! I really like Hot Fudge Sauce on cold ice cream.

This Retro Ad & Recipe for 1-2-3 Fudge Sauce is from Carnation Evaporated Milk, September 7, 1953. You can follow the recipe, or you can make your own. I just love these vintage ads, don't you? So here's a way to beat the heat! I would use 4 squares, of course.. and probably substitute some excellent artisan chocolate!

TUESDAY TIPS: How to Make Cake Flour

I often come across recipes that require cake flour rather than all purpose flour. I don't always have it in the pantry, so today I'm posting a simple recipe for Cake Flour below.

Love this wonderful retro advertisement that offers up the recipe (without the sifting). I always sift.

How to Make Cake Flour at Home

In a cup measure, add 2 Tbsp cornstarch, then fill cup up with flour. So basically for every cup of flour, you take out two Tbsp of the flour and add 2 Tbsp cornstarch. Sift before adding to your other ingredients. I actually sift several times for better aeration. Or measure out a cup of all purpose flour and take out 2 Tbsp, then add 2 Tbsp cornstarch. And, you thought math wasn't important? LOL!

Want to use the best cake flour? I buy King Arthur Flour's cake flour. It's unbleached flour.

ICE CREAM CAKE ROLL: National Ice Cream Day

Today is Ice Cream Day! Be sure and grab an ice cream cone, an ice cream sandwich, or --an ice cream cake. That's what I'm doing! 

When I was growing up we didn't have local ice cream shops making specialty ice cream cakes, but we did have store-bought Ice Cream Cake Rolls at the supermarket. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. You can make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" -- is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.

BEAT THE HEAT! FRESH UP WITH 7-UP (Chocolate Cake!)

We're on our 6th day of a Heat Wave aka Heat Dome here in the San Francisco Bay Area. Triple digits in my location. 

Here's an advertisement from July 5, 1948! "Beat the Heat! "fresh up" with Seven-Up! Family days at the Beach. Mom packs the picnic basket" Dad drives; and the kids fill the cooler with 7-Up. Seems like a lot of 7-Up from the photo. But they all look like they're having fun at the Beach -- with 7-Up.

Another way of enjoying 7-Up, a very Retro carbonated beverage, is to use it as the leavening agent in a chocolate bundt cake. I've posted 7-Up Chocolate Cake recipes, but this is an easy 'from scratch" recipe. As I mentioned, the 7-Up is the leavening agent. Enjoy! 

I'm headed to the Beach. This cake travels well! Try to beat the heat this holiday weekend! 

7-Up Chocolate Cake

Ingredients
2 cups unsalted butter, softened
2 tsp pure vanilla
3 cups sugar
5 eggs
1 tsp salt
1 1/2 cups flour
1/2 cup DARK cocoa
1 cup 7-Up
1 cup dark chocolate chips  (or a cup of dark chocolate broken into chunks)
 
Directions
Cream butter.
Add sugar and vanilla and beat until light and fluffy.
Add eggs, beating well after each one.
Stir in salt, flour and cocoa. Blend thoroughly.
Add 7-UP.
Fold in chocolate chips or chunks.
Bake in greased and floured Bundt pan for 60 minutes (or until tester comes clean).
Cool on wire rack. 

Optional: Glaze when cooled with dark chocolate Dobash Frosting. 

Dobash Frosting
1 1/2 cup water
1 cup sugar
1/4 cup butter
1/2 cup Ghirardelli cocoa
pinch of salt

Combine all in saucepan and bring to a boil.
Add 1/2 cup water to make a paste. Stir into cocoa mixture with whisk over heat until it thickens. Pour while hot over cake and spread.