BARBIE DAY: I Left My Heart in San Francisco

Yesterday was Barbie Day. National Barbie Day is celebrated annually on March 9, marking the official debut of the Barbie doll at the American International Toy Fair in New York City on March 9, 1959. Created by Ruth Handler, this day celebrates the iconic fashion doll's history, impact on pop culture, and evolution as a symbol of imagination and, more recently, diversity. So for this year's Barbie Day, here's some 'chocolate' and San Francisco Barbie information.

If truth be told, I fancied myself 'too old' for Barbie Dolls, so I never had any or played with anyone else's dolls. Nevertheless, I secretly admired the dolls for their clothes. I had designed clothes for my paperdolls, and I could easily have seen myself designing for Barbie. Alas, that was another career not fulfilled. (If you're looking for some really outstanding Barbie outfits with impeccable tailoring, design, and details, don't miss my friend Kathleen Taylor's Etsy shop - KathleenTaylorsStuff)

And, in case you don't know, Barbie is a chocolaholic. She is very partial to See's Candies, as am I. I finally got my first Barbie doll, the "I Left my Heart in San Francisco" Barbie, when I did a special event for the San Francisco Convention and Visitors Bureau (now known as San Francisco Travel). I love this Barbie--so San Francisco! She's dressed in an early 60s outfit, with hat and gloves, out for a day of lunch and shopping, with a wonderful See's Candies shop in the background. I like to think she's a lady who lunches, probably in Union Square. 

The following See's Candies dolls use to sell at See's. No longer, but you can find them on eBay, and other sites.

DECADENT CHOCOLATE BIRTHDAY CAKE

Happy Birthday to Me! That means Chocolate Cake! So today I'm posting a really chocolate-y recipe from See's Candies for Scotchmallow & Bordeaux Decadent Chocolate Cake! I love See's, not only because it's a local company, but because See's really makes fabulous candy. One of the main ingredients in their chocolate candies is Guittard Chocolate, another local company. I'm on See's email list, and See's sent me a birthday email a few years ago for Scotchmallow & Bordeaux Decadent Chocolate Cake. OMG.. This is one rich and outstanding Birthday Cake. 

Here's the recipe and See's photo! 

Scotchmallow® & Bordeaux™ Decadent Chocolate Cake
Makes 1 Cake (8–10 Servings)

Chocolate Cake Ingredients
• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ¼ cups white sugar
• 4 eggs (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 lb See's Custom Mix filled with
See's Dark Scotchmallows/Milk Bordeaux™ (1/2 pound of each)

Chocolate Ganache Ingredients   

• 8 oz See’s Semi Sweet Chocolate Chips
• 1 cup heavy whipping cream

Chocolate Cake Instructions

1. Preheat oven to 350°. Grease three 4–6 in. round cake pans. Line with parchment.

2. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.

3. In a large bowl, mix butter and sugar together until light and fluffy. Beat in room temperature
eggs one at time, then stir in vanilla.

4. Add the flour mixture alternately with the cocoa mixture into prepared pans. Spread batter
evenly between them.

5. Bake in preheated oven for 18-24 minutes. Allow cake to cool in pans for 10 minutes.

6. Remove onto cooling rack until it reaches room temperature.

Chocolate Ganache Instructions
1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you
see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure
all chips are covered.

2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5
minutes.

3. Remove lid and swirl the chocolate chips with a whisk starting in the center and working
outward until smooth.

4. Let ganache come to room temperature. The longer ganache sits, the thicker and more of a
frosting it becomes.

Assembly
1. Assemble cooled cake with a thin layer of chocolate ganache between each layer and 2
chopped Dark Scotchmallows®/Milk Bordeaux™ pieces (or as many as you’d like).

2. Apply a thin “naked” frosting coat over entire assembled cake. (Optional: Slightly heat the
cooled ganache in 10-second intervals at half power in a microwave. A slightly warmed ganache
makes for a smooth frosting finish.)

3. Use whole, halved and quartered candy pieces to embellish top of cake. Candies can be
stacked on wooden bamboo skewers and placed into cake for added height and drama.

BARBIE: I Left My Heart in San Francisco!

So much press about Barbie now with the premiere of the new Barbie movie! Everywhere you look, it's all about Barbie. So it's time for another Barbie post!

If truth be told, I fancied myself 'too old' for Barbie Dolls, so I never had any or played with anyone else's dolls. Nevertheless, I secretly admired the dolls for their clothes. I often designed clothes for my paperdolls, and I could easily have seen myself designing for Barbie. Alas, that was another career not fulfilled. (If you're looking for some really outstanding Barbie outfits with impeccable tailoring, design, and details, don't miss my friend Kathleen Taylor's Etsy shop - KathleenTaylorsStuff)

And, in case you don't know, Barbie is a chocolaholic. She is very partial to See's Candies, as am I. I finally got my first Barbie doll, the "I Left my Heart in San Francisco" Barbie, when I did a special event for the San Francisco Convention and Visitors Bureau (now known as San Francisco Travel). I love this Barbie--so San Francisco! She's dressed in an early 60s outfit, with hat and gloves, out for a day of lunch and shopping, with a wonderful See's Candies shop in the background. I like to think she's a lady who lunches, probably in Union Square. 

The following See's Candies dolls use to sell at See's. No longer, but you can find them on eBay, and other sites.

IRISH POTATO CANDY: St. Patrick's Day!

Irish Potato Candy is one of my favorite St Patrick's Day Chocolate Candies! Not sure how many people associate St Patrick's Day and Ireland with the Great Potato Famine anymore, but some must because See's Candies always makes Irish Potatoes for the holiday! This candy might not look great --well it looks like potatoes and that's part of the charm-- but it tastes fantastic! These potato candies are hand-shaped and robed in milk chocolate. The filling is the same fluffy nougat that's inside See's Divinity Truffle. Yum!! They're only available for a short time, so be sure and buy some before they run out.

Want to make your own Irish Potato Candy for St Patrick's Day? This Potato Candy is made with 'real' potatoes! It's a Philadelphia tradition. I've adapted this recipe from Food52. I use cocoa for rolling, but the cinnamon will work too.. or better yet, what about a blend? I also add toasted pine nuts for eyes!

IRISH POTATO Candy

Ingredients
1 potato (medium)
4 cups confectioners sugar
2 -1/2 cups shredded coconut
2 Tbsp coconut oil
1 tsp pure vanilla extract
cinnamon or cocoa powder for rolling (or both)
Optional: Toasted pine nuts for eyes

Directions
Bring medium pot of water to boil and add potato. Lower heat and cook for 30-45 minutes or until potato is fork tender. When cool enough to handle (but still warm), peel potato and mash along with coconut oil, making sure to get it as smooth as possible. Stir in sugar, coconut, and vanilla extract until everything is evenly distributed and well combined. Mixture will be soft, but at this point it should be able to hold it's shape, if not add a bit more coconut and/or sugar.
Using small scoop or teaspoon, portion mixture into balls and let them chill for about an hour.
Once candies are firm, pour about 1/4 cup of cinnamon and/or cocoa into medium bowl.
Form chilled balls into potato-like shapes and roll each in cinnamon and/or cocoa, adding more cinnamon or cocoa to the bowl if necessary.
Want to have some 'eyes' on your potatoes? Add some toasted pine nuts
Serve immediately or store well wrapped at room temperature or in the fridge.

Makes about 24-30 'potatoes'.

SEE'S DECADENT CHOCOLATE BIRTHDAY CAKE

Today's my Birthday, and I just had to post this decadent recipe from See's Candies! I love See's, not only because it's a local company, but because See's really makes fabulous candy. One of the main ingredients in their chocolate candies is Guittard Chocolate, another local company. I'm on See's email list, and See's sent me a birthday email this month for Scotchmallow & Bordeaux Decadent Chocolate Cake. OMG.. This is one rich and outstanding Birthday Cake. 

Here's the recipe and See's photo! I know what chocolate cake I'm making for my birthday!

Scotchmallow® & Bordeaux™ Decadent Chocolate Cake
Makes 1 Cake (8–10 Servings)

Chocolate Cake Ingredients
• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ¼ cups white sugar
• 4 eggs (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 lb See's Custom Mix filled with
See's Dark Scotchmallows/Milk Bordeaux™ (1/2 pound of each)

Chocolate Ganache Ingredients   

• 8 oz See’s Semi Sweet Chocolate Chips
• 1 cup heavy whipping cream

Chocolate Cake Instructions

1. Preheat oven to 350°. Grease three 4–6 in. round cake pans. Line with parchment.

2. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.

3. In a large bowl, mix butter and sugar together until light and fluffy. Beat in room temperature
eggs one at time, then stir in vanilla.

4. Add the flour mixture alternately with the cocoa mixture into prepared pans. Spread batter
evenly between them.

5. Bake in preheated oven for 18-24 minutes. Allow cake to cool in pans for 10 minutes.

6. Remove onto cooling rack until it reaches room temperature.

Chocolate Ganache Instructions

1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you
see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure
all chips are covered.

2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5
minutes.

3. Remove lid and swirl the chocolate chips with a whisk starting in the center and working
outward until smooth.

4. Let ganache come to room temperature. The longer ganache sits, the thicker and more of a
frosting it becomes.

Assembly

1. Assemble cooled cake with a thin layer of chocolate ganache between each layer and 2
chopped Dark Scotchmallows®/Milk Bordeaux™ pieces (or as many as you’d like).

2. Apply a thin “naked” frosting coat over entire assembled cake. (Optional: Slightly heat the
cooled ganache in 10-second intervals at half power in a microwave. A slightly warmed ganache
makes for a smooth frosting finish.)

3. Use whole, halved and quartered candy pieces to embellish top of cake. Candies can be
stacked on wooden bamboo skewers and placed into cake for added height and drama.

National Barbie Day: Cookbooks, Barbie, History, and Recipes

Today is National Barbie Day. If the truth be told, I fancied myself too old for Barbie Dolls, so I never had any or played with them. Nevertheless, I secretly admired the dolls for their clothes. I often designed clothes for my paperdolls, and I could easily have seen myself designing for Barbie. Alas, that was another career not fulfilled.(If you're looking for some really outstanding Barbie outfits with impeccable tailoring, design, and details, don't miss my friend Kathleen Taylor's Etsy shop - KathleenTaylorsStuff)

However, since I collect 'theme' cookbooks, and I love to cook and bake, I have several Barbie CookBooks in my collection. My favorite is the first one (1964) Barbie's Easy-As-Pie Cookbook. There have been many more since, but this is the gold standard in my opinion.  Scroll down to see a few of the Cookbooks. I've also posted a recipe from one of the cookbooks for a 'healthier' choice of snack: Granola Bars with White Chocolate Drizzle.

Want to know more about Barbie? From the History Channel: 

On March 9, 1959, the first Barbie doll goes on display at the American Toy Fair in New York City.

Eleven inches tall, with a waterfall of blond hair, Barbie was the first mass-produced toy doll in the United States with adult features. The woman behind Barbie was Ruth Handler, who co-founded Mattel, Inc. with her husband in 1945. After seeing her young daughter ignore her baby dolls to play make-believe with paper dolls of adult women, Handler realized there was an important niche in the market for a toy that allowed little girls to imagine the future.

Barbie’s appearance was modeled on a doll named Lilli, based on a German comic strip character. Originally marketed as a racy gag gift to adult men in tobacco shops, the Lilli doll later became extremely popular with children. Mattel bought the rights to Lilli and made its own version, which Handler named after her daughter, Barbara. With its sponsorship of the “Mickey Mouse Club” TV program in 1955, Mattel became one of the first toy companies to broadcast commercials to children. They used this medium to promote their new toy, and by 1961, the enormous consumer demand for the doll led Mattel to release a boyfriend for Barbie. Handler named him Ken, after her son. Barbie’s best friend, Midge, came out in 1963; her little sister, Skipper, debuted the following year.

Over the years, Barbie generated huge sales—and a lot of controversy. On the positive side, many women saw Barbie as providing an alternative to traditional 1950s gender roles. She has had a series of different jobs, from airline stewardess, doctor, pilot and astronaut to Olympic athlete and even U.S. presidential candidate. Others thought Barbie’s never-ending supply of designer outfits, cars and “Dream Houses” encouraged kids to be materialistic. It was Barbie’s appearance that caused the most controversy, however. Her tiny waist and enormous breasts–it was estimated that if she were a real woman, her measurements would be 36-18-38–led many to claim that Barbie provided little girls with an unrealistic and harmful example and fostered negative body image.

Despite the criticism, sales of Barbie-related merchandise continued to soar, topping 1 billion dollars annually by 1993. Since 1959, over one billion dolls in the Barbie family have been sold around the world and Barbie is now a bona fide global icon.

Read Barbie Through the Ages Here. 

And, you know Barbie is a chocolaholic. She is very partial to See's Candies, as am I. So I finally got my first Barbie doll when I did a special event for the San Francisco Convention and Visitors Bureau. The "I Left my Heart in San Francisco" Barbie.  The other See's Candies dolls are dolls that sell at See's. See photos below.

IRISH POTATO CANDY: St Patrick's Day!

Irish Potato Candy is one of my favorite St Patrick's Day Chocolate Candy! Not sure how many people associate St Patrick's Day and Ireland with the Great Potato Famine anymore, but some must because See's Candies always makes Irish Potatoes for the holiday! This candy might not look great --well it looks like potatoes and that's part of the charm-- but it tastes great! These potato candies are hand-shaped and robed in milk chocolate. The filling is the same fluffy nougat that's inside See's Divinity Truffle. Yum!! They're only available for a short time, so be sure and buy some before they run out.

Want to make your own Irish Potato Candy for St Patrick's Day? This Potato Candy is made with 'real' potatoes! It's a Philadelphia tradition. I've adapted this recipe from Food52. I use cocoa for rolling, but the cinnamon will work too.. or better yet, what about a blend? I also add toasted pine nuts for eyes!

IRISH POTATO Candy

Ingredients
1 potato (medium)
4 cups confectioners sugar
2 -1/2 cups shredded coconut
2 Tbsp coconut oil
1 tsp pure vanilla extract
cinnamon or cocoa powder for rolling (or both)
Optional: Toasted pine nuts for eyes

Directions
Bring medium pot of water to boil and add potato. Lower heat and cook for 30-45 minutes or until potato is fork tender. When cool enough to handle (but still warm), peel potato and mash along with coconut oil, making sure to get it as smooth as possible. Stir in sugar, coconut, and vanilla extract until everything is evenly distributed and well combined. Mixture will be soft, but at this point it should be able to hold it's shape, if not add a bit more coconut and/or sugar.
Using small scoop or teaspoon, portion mixture into balls and let them chill for about an hour.
Once candies are firm, pour about 1/4 cup of cinnamon and/or cocoa into medium bowl.
Form chilled balls into potato-like shapes and roll each in cinnamon and/or cocoa, adding more cinnamon or cocoa to the bowl if necessary.
Want to have some 'eyes' on your potatoes? Add some toasted pine nuts
Serve immediately or store well wrapped at room temperature or in the fridge.

Makes about 24-30 'potatoes'.

National Barbie Day: Make it a See's Candies San Francisco Barbie

Barbie is such an American institution. So much so, that there is a National Barbie Day on March 9. So many fascinating stories connected with this doll, as well as so many variations. I'm a collector, but not of Barbies. However, several years ago, I was given this San Francisco Barbie in a See's Candies shop. How iconic is that? I just love her retro San Francisco outfit. And how perfect is a Barbie at a See's Candies shop for my chocolate blog? I really love See's.

So for your viewing pleasure, here's my See's San Francisco Barbie, complete in the box and mint condition. Look closely to see my photobomber!

See's Candies: Easter Message in the time of the Coronavirus

From See's Candies

We are grateful for your continued support and loyalty during these challenging times. Quality Without Compromise and providing unparalleled customer service has been our North Star for the past 99 years.
We know that you expect the very best from us, and we realize how disappointing it is that we are not able to deliver some of your favorite candies during a time that we all need comfort from a familiar friend. We sincerely apologize for this inconvenience and understand that for many of you See’s is an Easter tradition that will be missed this year.
We are committed to the health and safety of our employees, and respect the direction from California authorities, where we make and ship all of our product, to focus on staying home, staying healthy and ensuring we are all taking care of one another.
We feel it is critical to honor and prioritize those values even above what we love most, delighting you with the best candy you can find anywhere. Even during Easter (a very consequential time for our business) and even though we had already made all of our holiday product, we’ve chosen the health of our employees and supporting safe communities first.
I am particularly saddened that the hard work from our talented artisans who decorate our eggs, and the many wonderful treats that our See’s team delights in providing to you, won’t make it to your tables and baskets this year. That means that we know we are letting many of you down. When we do resume operations, we will be even more committed than ever to providing you with the freshest and best candy on the planet, paired with our exceptional service.
As a part of our core values, we feel strongly that it is important to support workers on the front line and those in need. We are finding ways to give back to our communities by donating candy to local organizations like the YMCA and Meals on Wheels here at our headquarters as well as other communities with a See’s store. In addition, we continue to contribute candy to food banks, hospital staff and first responder organizations. We encourage everyone to find a way to reach out and support those in need and those who are helping all of us.
We are honored to be part of your sweet traditions, and our entire See’s family is working hard to make sure our employees are safe and focused on the best path forward. Please make no mistake—See’s isn’t going anywhere. We’ve been around for nearly a century, and we can’t wait to serve you for another 100 years. Like you, we recognize that this situation requires our serious attention, and in our case that means taking a pause to review and make changes to our daily business, and in turn depriving you of your favorite candies. We truly appreciate your continued patience and understanding throughout this time.
Wishing you a Sweet and Happy Easter

IRISH POTATO CANDY: St Patrick's Day!

Here's one of my favorite St Patrick's Day Chocolate Candies! Not sure how many people associate St Patrick's Day and Ireland with the Great Potato Famine anymore, but some must because See's Candies always makes Irish Potatoes for the holiday! This candy might not look great --well it looks like potatoes and that's part of the charm-- but it tastes great! These potato candies are hand-shaped and robed in milk chocolate. The filling is the same fluffy nougat that is inside See's Divinity Truffle. Yum!! They're only available for a short time, so be sure and buy some early this week.

Want to make your own Irish Potato Candy for St Patrick's Day? This Potato Candy is made with 'real' potatoes! It's a Philadelphia tradition. I've adapted this recipe from Food52. I use cocoa for rolling, but the cinnamon will work too.. or better yet, what about a blend? I also add toasted pine nuts for eyes!

IRISH POTATO Candy

Ingredients
1 potato (medium)
4 cups confectioners sugar
2 -1/2 cups shredded coconut
2 Tbsp coconut oil
1 tsp Madagascar vanilla extract
cinnamon or cocoa powder for rolling
Optional: Toasted pine nuts for eyes

Directions
Bring medium pot of water to boil and add potato. Lower heat and cook for 30-45 minutes or until potato is fork tender. When cool enough to handle (but still warm), peel potato and mash along with coconut oil, making sure to get it as smooth as possible. Stir in sugar, coconut and vanilla extract until everything is evenly distributed and well combined. Mixture will be soft, but at this point it should be able to hold it's shape, if not add a bit more coconut and/or sugar.
Using small scoop or teaspoon, portion mixture into balls and let them chill for about an hour.
Once candies are firm, pour about 1/4 cup of cinnamon and/or cocoa into medium bowl.
Form chilled balls into potato-like shapes and roll each in cinnamon and/or cocoa, adding more cinnamon or cocoa to the bowl if necessary.
Want to have some 'eyes' on your potatoes? Add some toasted pine nuts
Serve immediately or store well wrapped at room temperature or in the fridge.

Makes about 24-30 'potatoes'.