Chocolate Coconut Snowballs: International Coconut Day!

Snowballs in Summer? Yes, if they're made with chocolate and coconut. These No Bake Chocolate Coconut Snowballs are perfect for International  Coconut Day! They are actually wonderful, easy to make truffles. The flavor of your Chocolate Coconut Snowballs will depend on the quality of your ingredients. Use the best!

Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil in food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt, and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

S'MORES ICE CREAM SANDWICHES for a Hot Summer Day!

Ice Cream sandwiches are perfect for summer. Here's an easy recipe from Betty Crocker that's a twist on S'mores: S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors!

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy Chocolate Frosting (or your own chocolate frosting)
1/2 cup Marshmallow creme (or Marshmallow Fluff)
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate frosting on top of each graham cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

HOW TO USE UP YOUR ZUCCHINI HARVEST: Zucchini Brownies

If you planted zucchini in your garden, you're now probably wondering what to do with your harvest. Zucchini has a reputation for multiplying beyond one's plan, often hiding underneath the leaves. Yes, you can wrap your zucchini in blankets, put them in a basket, and leave them on the church steps, as I heard Erica Jong and Marge Piercy suggest many years ago, but you'll still have a lot to dispose of. Zucchini and Chocolate.. now there's a great and healthy combination.

I've posted zucchini muffin, bread, and cake recipes, but here's a recipe for Zucchini Brownies. You can never go wrong with brownies. I like my brownies, fudgy, so I really like this recipe. You can add frosting on top, too, for more chocolate, but I don't. These brownies are moist and delicious without. This recipe is adapted from www.crazyforcrust.com. You'll want to have a look at her video and definitely read her tip below, especially if you don't want cake-like brownies. And, you might want to make her frosting recipe.

ZUCCHINI BROWNIES

Ingredients
2 cups all-purpose flour
1/2 cup DARK cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons pure vanilla extract
2 cups shredded zucchini
3-4 tablespoons water
1/2 cup chopped walnuts (optional-but I usually add them)

*Note There are no eggs, and this will seem more like cookie-dough when you're preparing it, but it will work!

Directions
Preheat oven to 350°F.
Line 9×13″ baking pan with foil and spray with cooking spray. Set aside.
In medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using electric mixer fitted with paddle attachment, mix together oil, sugar, and vanilla until well combined. Add dry ingredients and stir. Fold in zucchini. Let sit forfew minutes so batter can absorb the moisture from the zucchini. If your mixture is still powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). Batter will be very thick but shouldn’t be powdery. (depends on how wet your zucchini is!) Add walnuts. Use your hands to work water in instead of  spoon. Dough is super thick. Do not add too much water! 
Spread in prepared pan.
Bake 25-30 minutes until brownies spring back when gently touched.

*Note Don't add too much water or your brownies will be cake-like (unless that's what you want)! The batter is thick and needs help spreading in the pan. If batter is liquidy or thin, you will have a more cake-like brownie.

Chocolate Peanut Cream Cake: "Here's a Pal to Summer Desserts"

You know I just love these Baker's Chocolate Ads & Recipes. This Baker's Chocolate Peanut Cream Cake from July 10, 1939 was specifically marketed as a Summer Cake.

I love the beginning. "Here's a Pal to Summer Desserts! Was it you we heard wishing for a summer cake recipe? We know you'll like this one." The ad goes on to say "It's simply grand to take on picnics--because it keeps so nice and moist. So maybe I'll mix up this cake today."

Wish I could order the "Free Party Book of chocolate foods for every occasion" offered at the end of the  advertisement.  In any case, you can still make and enjoy this great Summertime Peanut Cream Cake. 

FROZEN S'MORES BARS FOR A HOT SUMMER DAY!

What a brutal hot summer this has been, and it's only July 1. I'm usually posting a lot of S'mores recipes to make around the campfire, but because of the extreme heat, I think S'mores can no longer be relegated to summer campfires. Instead, make this Frozen treat at home! 

This is a variation on traditional S'mores, and it's so easy: FROZEN S'MORES BARS. You can glam these up by making your own graham crackers and using fabulous chocolate and making your own Marshmallow Fluff (recipe below). But, if you're in a hurry and just want a yummy treat, use store bought grahams, Marshmallow Fluff, and dark chocolate.

How to make these: 
Basically you're freezing marshmallow cream between two graham crackers, dipping the 'sandwiches' in melted dark chocolate and then freezing! How easy is that?

Want to be more precise?

FROZEN S'MORES BARS

Put graham crackers bottom side up on parchment lined cookie sheet. Pipe (use a ziplock with a corner cut out or piping bag) marshmallow cream onto graham crackers and top with graham crackers. Put in freezer to harden (30 minutes).
Melt chocolate in double boiler or microwave. Let cool a bit (can't be too hot or will start to melt the cream).
Keep cookies in freezer until ready to use. Take a few out and dip halfway in chocolate. Put back in freezer. Continue to dip. Freeze until hard.

Want to make your own Marshmallow Fluff?

Ingredients
3 egg whites, room temp
2 cups lite corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp Madagascar vanilla

Directions
In bowl of stand mixer with whisk attachment, add egg whites, corn syrup, and salt.
On high speed whisk for 5 minutes, until thick and doubled.
On low speed, add powdered sugar. Mix until blended. Add vanilla and blend.

Want to make Chocolate Graham Crackers for triple the chocolate?

Here's a link to a recipe for Chocolate Graham Crackers!

FROZEN S'MORES BARS on a Hot Summer Day!

What a brutal hot summer this has been. By the end of July I'm usually posting a lot of S'mores recipes to make around the campfire, but because of the heat, I think S'mores can no longer be relegated to summer campfires. Try making this Frozen treat at home! 

This is a variation ontraditional S'mores, and it's so easy and great on a hot day: FROZEN S'MORES BARS. You can glam these up by making your own graham crackers and using fabulous chocolate and making your own Marshmallow Fluff (recipe below). But, if you're in a hurry and just want a yummy treat, use store bought grahams, Marshmallow Fluff, and dark chocolate.

How to make these: 
Basically you're freezing marshmallow cream between two graham crackers, dipping the'sandwiches'  in melted dark chocolate and then freezing! How easy is that?

Want to be more precise?

FROZEN S'MORES BARS

Put graham crackers bottom side up on parchment lined cookie sheet. Pipe (use a ziplock with a corner cut out or piping bag) marshmallow cream onto graham crackers and top with graham crackers. Put in freezer to harden (30 minutes).
Melt chocolate in double boiler or microwave. Let cool a bit (can't be too hot or will start to melt the cream).
Keep cookies in freezer until ready to use. Take a few out and dip halfway in chocolate. Put back in freezer. Continue to dip. Freeze until hard.

Want to make your own Marshmallow Fluff?

Ingredients
3 egg whites, room temp
2 cups lite corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp Madagascar vanilla

Directions
In bowl of stand mixer with whisk attachment, add egg whites, corn syrup, and salt.
On high speed whisk for 5 minutes, until thick and doubled.
On low speed, add powdered sugar. Mix until blended. Add vanilla and blend.

Want to make Chocolate Graham Crackers for triple the chocolate?
Here's a link to my recipe for Chocolate Graham Crackers!

CHOCOLATE CHIP COOKIE S'MORES: Summer Treat

Summer is all about S'mores, so I've put together a few 'different' recipes for the ultimate Chocolate Chip Cookie S'mores. I welcome comments and more recipes.

Start with your favorite chocolate chip dough--or if you're baking-challenged, grab your favorite pre-made cookie dough at the grocery store. (My favorite is Nestle Toll House, the 'original' toll house cookie dough.).

Bake the cookies per instructions and remove half-way through the baking process. Note: the key to a great Tollhouse cookie is baking them at a low heat. 225-250?)

Remove the cookies from the oven and top with 3 mini-marshmallows (Depends on size of cookie, you can always add more)

Place back in the oven for the duration of the baking time (Note: do not over-bake cookie or caramelize marshmallows)

Remove from oven and sprinkle with crushed cinnamon graham crackers over the melted marshmallows.

Drizzle cookies with Hershey's Chocolate Syrup. Best served warm out of the oven.

Picky Palate had a really cool recipe for Chocolate Chip Cookie S'mores.. She calls them Oozing Chocolate Chip Cookie S'more Sandwiches. Everyone in the food community is so gracious, and Jenny gave me permission several years ago to reprint her recipe here--and use her fantastic photo!

She found one of the most interesting additions to her recipe at Target -- Kraft makes chocolate covered mini marshmallows. She mixed them into the cookie dough. How cool is that? Of course, you can make the dough with or without them.

Oozing Chocolate Chip Cookie S'more Sandwiches

Ingredients

2 sticks softened butter
3/4 Cups sugar
3/4 Cup brown sugar, packed
2 eggs
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 oz package Kraft Chocolate Covered Mini Marshmallows, if you can find them --otherwise use the regular ones
1/2 Cup chocolate chips
1 1/2 Cups mini baking M&M's

Mini Marshmallows (less than 1 bag full)
Mini Hersey bars

Directions

Preheat oven to 350 degrees F. Beat butter and sugars in stand or electric mixer until well combined. 

Beat in eggs and vanilla until well combined as well. In a large bowl, whisk the flour, soda, and salt. 

Add to wet ingredients as well as marshmallows, chips, and M&M's until just combined. 

Spread onto a large rimmed baking sheet that's been lined with parchment paper and sprayed with cooking spray. 

Bake for 20-22 minutes or until edges are just turning golden brown. Remove and let cool completely.

Use your favorite cookie cutters to cut out shapes. Top bottom shapes with a layer of mini marshmallows and place under broiler until puffed. Top with Hershey bars to melt. Top with another cookie to close sandwich. Serve warm.

You'll love these!!

S'MORES FUDGE for MEMORIAL DAY!

I just love S'mores! Memorial Day heralds in Summer, and nothing says Summer more than S'mores. Maybe you won't be camping this weekend..or barbecuing, but you can still have S'mores. There are so many great ways to eat --and drink--your S'mores, and S'mores Fudge is perfect for the holiday. Easy to make ahead.

The first printed S’mores recipe appeared in 1927 in the Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Folklore tells us the name “S’mores” came about because everyone who tasted one asked for “some more.”

The first recipe below actually has three distinct layers...and it sure tastes like fudge. One caveat: This fudge is sweet, but then we're talking S'mores, aren't we? The second recipe is quicker to make (and eat) and the ingredients are all mixed together. Whichever you make, you won't be disappointed!

Have a great Memorial Day Weekend!

1. S'MORES FUDGE

Ingredients

Graham Cracker Crust
4 sheets of graham crackers
1/4 cup of sugar
1 1/2 Tbsp melted butter

Chocolate Fudge Layer
1-1/2 cups milk chocolate, chopped (or milk chocolate chips)
1/2 tsp pure vanilla extract
1/2 can of sweetened condensed milk

Marshmallow Layer
1 cup 'real' white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

Directions
Preheat oven to 375 degrees
Line 8 by 8 square pan with aluminum foil, with extra foil hanging over (to help lift out later).
Crush graham crackers and mix in melted butter and sugar.
Pour into aluminum foil lined pan and push down with glass cup to make even layer.
Bake for 15 minutes or until edges are golden brown.
Melt chocolate in small saucepan over medium low heat.
Remove from heat and add half can of sweetened condensed milk and vanilla.
When smooth, pour immediately over graham cracker crust.
Melt white chocolate in small saucepan over medium low heat and add in marshmallow fluff and rest of sweetened condensed milk. Stir until smooth and consistent. Pour over chocolate layer.
Refrigerate overnight.
Next day, lift fudge out of pan using aluminum foil.
Carefully remove foil and carefully cut into squares.

2. EASY S'MORES FUDGE

Ingredients
1-12 ounce bag milk chocolate chips or 12 ounces milk chocolate, chopped
5 regular sized graham crackers, broken into small pieces
1 can sweetened condensed milk
2 Tbsp butter
1 cup mini-marshmallows

Directions
In small saucepan, melt chocolate, butter and sweetened condensed milk. Remove from heat. Cool slightly.
Add graham crackers until combined.
Fold in marshmallows.
Pour into greased 8x8 inch baking pan.
Cover and refrigerate for 2 hours.
Cut into squares.

7-Up CHOCOLATE CAKE: "Fresh up with Seven-Up!" Retro Ad and Recipe

This Beat the Heat! "fresh up"with Seven-Up!" Ad from July 5, 1948! family days at the Beach is perfect for Summer! 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 a leavening agent in a chocolate bundt cake. I posted 'soda' Chocolate Cake recipes for my Mad Men Marathon several years ago, but this is an easy 'from scratch" recipe. The 7-Up is the leavening agent.Camping or going to the Beach? This cake travels well!

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, chopped)
 
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 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.

FROZEN S'MORES BARS for a hot summer day!

Summer S'mores! Here's a variation on traditional S'mores that's so easy and perfect for a hot day at home this summer: FROZEN S'MORES BARS. You can glam these up by making your own graham crackers and using fabulous chocolate and making your own Marshmallow Fluff (recipe below). But, if you're in a hurry and just want a yummy treat, use store bought grahams, Marshmallow Fluff, and your favorite chocolate.

How to make these: 
Basically you're freezing marshmallow cream between two graham crackers, dipping the'sandwiches'  in melted dark chocolate and then freezing! How easy is that?

Want to be more precise?

FROZEN S'MORES BARS

Put graham crackers bottom side up on parchment lined cookie sheet. Pipe (use a ziplock with a corner cut out or piping bag) marshmallow cream onto graham crackers and top with graham crackers. Put in freezer to harden (30 minutes).
Melt chocolate in double boiler or microwave. Let cool a bit (can't be too hot or will start to melt the cream).
Keep cookies in freezer until ready to use. Take a few out and dip halfway in chocolate. Put back in freezer. Continue to dip. Freeze until hard.

Want to make your own Marshmallow Fluff?

Ingredients
3 egg whites, room temp
2 cups lite corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp Madagascar vanilla

Directions
In bowl of stand mixer with whisk attachment, add egg whites, corn syrup, and salt.
On high speed whisk for 5 minutes, until thick and doubled.
On low speed, add powdered sugar. Mix until blended. Add vanilla and blend.

Want to make Chocolate Graham Crackers for triple the chocolate?
Here's a link to my recipe for Chocolate Graham Crackers!

CHOCOLATE PEANUT BUTTER SUMMER CAKE: Retro Advertisement with Recipe

You know I just love these Baker's Chocolate Ads & Recipes. This Chocolate Peanut Cream Cake from July 1939 was specifically marketed as a Summer Cake.

Love the beginning. "Here's a Pal to Summer Desserts! Was it you we heard wishing for a summer cake recipe? We know you'll like this one." The ad goes on to say "It's simply grand to take on picnics--because it keeps so nice and moist." So maybe I'll mix up this cake today."

Wish I could order the "Free Party Book of chocolate foods for every occasion" offered at the end of the  advertisement.

DAISY CAKE: Retro Ad with Recipe

My high school had a graduation custom: The Daisy Chain. In Sophomore year, a group of girls (yes, not the boys) would go into the surrounding countryside and pick wild daisies and make a daisy chain. In Junior year, the girls, wearing white dresses, would carry the chain at the commencement procession. I'm not sure exactly how 'daisy chain' girls were chosen, probably based on leadership, grades, and activities. I don't think we thought about it, but it was an honor.

Since it's June, and there are a lot of graduations, this Retro Ad with Recipe for Daisy Cake reminded me of the Daisy Chain tradition. This recipe is for a Crisco Daisy Cake. Crisco was a staple in our household. Not so much in mine now, but I do have it in the pantry. I would replace the almond/gumdrop daisies with real daisies (at the last minute when you're serving) or make sugar daisies. The cake is really good, so I wouldn't downgrade it with the daisies in the recipe, unless you want to go retro! Of course, you can always use your favorite recipe for thick chocolate icing!

DAISY CAKE

FAMILY-STYLE BAKED ALASKA: Retro Ad with Recipe

This Retro dessert is perfect for hot days of summer. You can always update the recipe by making your own chocolate cake and your own ice cream, but take a look at this Retro Ad & Recipe from Betty Crocker for Family Style Baked Alaska.

ELSIE AT THE COUNTY FAIR: Magic Chocolate Ice Cream

Today is National Ice Cream Day, and Elsie the Cow has the perfect recipe to celebrate. A few days ago I posted a fun Borden's Elsie the Cow Ad from July 1941. Here's another of the Retro 'Story' Advertisements from the same summer (August 1941). This time Elsie's Magic Chocolate Ice Cream wins at the County Fair--judged the Smoothest and Creamiest Home-made Ice Cream. Happy Ice Cream Day and Ice Cream Month! Who doesn't love a no-churn ice cream?

CHOCOLATE ALMOND CREAM ROLL: 'Recipe for getting yourself talked about this summer'- Retro Recipe/Story Ad!

Summer is here, so I thought I'd take you back to another summertime with a Retro Baker's Chocolate Ad. My parents bought a new house in suburbia in the late 50s. Since neither of my parents grew up with air conditioning, they didn't choose that option from the builder upgrades. What were they thinking? Philadelphia? In the summer? My grandmother lived with us, so there was always a hot oven going since she loved to bake. Needless to say, a few years down the road, my parents added air conditioning. Thank goodness. O.K. I know it's a #firstworldproblem, but still.

So here's a great "Recipe for Getting Yourself Talked About this Summer." Gotta love the Baker's Chocolate Story/Recipe Ads. This really is a great recipe for Chocolate Almond Cream Roll (with a variation for Chocolate Tier Cake). Want to bring it into 2021? Just substitute your favorite dark chocolate and cut down a bit on the sugar.

CHOCOLATE ALMOND CREAM ROLL

KLADDKAKA: Swedish Sticky Chocolate Cake for MIDSUMMER

I love Midsummer aka the Summer Solstice! June 21 is the longest day of the year, and I love those extra hours of sunshine. I can only imagine what it's like in Sweden, Land of the Midnight Sun. Here is a traditional Swedish recipe to celebrate Midsummer (Midsommar). Chocolate may not be native to Sweden, but this chocolate treat is celebrated there. Chocolate is global!

Kladdkaka: Swedish Sticky Chocolate Cake

Kladdkaka is a gooey Swedish chocolate cake, and it's simple and quick to make. You'll love it. Add some whipped cream and raspberries or strawberries (wild strawberries? channeling Ingmar Bergman?) or other summer berries, and you're good to go! Be sure not to overbake the cake and cool before cutting. This recipe is adapted from several different recipes. Kladdkaka is similar to Mudcake or Lava Cake...do not overbake.

Ingredients 
14 Tbsp unsalted butter, cut into chunks
1 cup bittersweet chocolate
4 large eggs
1 cup caster sugar (if you don't have any, whirl some granulated sugar in the blender and remeasure)
2  cups all-purpose flour
1 tsp baking powder
Whipped cream
Fresh berries

Directions
Preheat oven to 425°F and grease 9-inch springform pan.
In small saucepan, melt butter. Once melted, remove from heat and whisk in chocolate until smooth. Set aside to cool.
In large bowl, whisk together eggs and sugar until foamy. Check that chocolate is cool, then whisk into egg mixture.
Fold in flour and baking powder until incorporated.
Pour batter into prepared pan and bake for 12 minutes (don't overbake).
Cool completely before serving.
Top with whipped cream and berries!

Photo: All Recipes

"Recipe for Getting Yourself Talked About this Summer" - Retro Ad for Chocolate Almond Roll

Summer is here, so I thought I'd take you back to another summertime with a Retro Baker's Chocolate Ad. My parents bought a new house in suburbia in the late 50s. Since neither of my parents grew up with air conditioning, they didn't choose that option from the builder upgrades. What were they thinking? Philadelphia? In the summer? My grandmother lived with us, so there was always a hot oven since she loved to bake. Needless to say, a few years down the road, my parents added air conditioning. Thank goodness. O.K. I know it's a #firstworldproblem, but still.

So here's a great "Recipe for Getting Yourself Talked About this Summer." Gotta love the Baker's Chocolate Story/Recipe Ads. This really is a great recipe for Chocolate Almond Cream Roll (with a variation for Chocolate Tier Cake). Want to bring it into 2017? Just substitute your favorite dark chocolate and cut down a bit on the sugar.

CHOCOLATE ALMOND CREAM ROLL

Bombe Alaska: Retro Ad & Recipe

I love Retro Ads & Recipe. This 1950s recipe for Bombe Alaska is still great. It's "A direct hit on summer appetites!" You can always substitute your favorite ice cream. I suggest you be very careful with the fire. The woman in the ad is pretty close to the flames.

S'mores Bread Pudding

It's summer, and I can't have too many recipes for S'mores. So here's a new one--S'mores Bread Pudding--easy and fabulous! Recipe from AllRecipes, a great source for all recipes. Natch! This is a great ooey-gooey taste treat for breakfast or dessert. It's a great Bread Pudding that you can make in your oven at home and taste like you made it over the campfire.

S'mores Bread Pudding

Ingredients
4 hot dog buns, cut into 1-inch pieces
1 (14 ounce) can sweetened condensed milk
3/4 cup milk
4 eggs, beaten
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup miniature marshmallows
3/4 cup miniature semisweet chocolate chips
5 graham cracker squares, crushed Honey Maid Graham Crackers
2 Tbsp miniature marshmallows, or more to taste
2 Tbsp miniature semisweet chocolate chips, or more to taste

Directions 
Preheat oven to 325 degrees F (165 degrees C).
Grease 2-quart square baking dish. Spread hot dog bun pieces on baking sheet. Bake hot dog buns in preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
Spread hot dog bun pieces out in the bottom of the prepared baking dish.
Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes.
Sprinkle graham cracker crumbs over top.
Bake in preheated oven until  knife inserted into center of bread pudding comes out clean, about 35 minutes.
Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated.
Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

CHOCOLATE ALMOND CREAM ROLL: Summer Retro Ad & Recipe

Summer is here, and it's going to be a scorcher today. Thought I'd take you back to another time with a Retro Baker's Chocolate Ad. My parents bought a new house in suburbia in the late 50s. Since neither of my parents grew up with air conditioning, they didn't choose that option from the builder add-ons. What were they thinking? Philadelphia? In the summer? My grandmother lived with us, so there was always a hot oven since she loved to bake. Needless to say, a few years down the road, my parents added air conditioning. Thank goodness. O.K. I know it's a #firstworldproblem, but still.

So here's a great "Recipe for Getting Yourself Talked About this Summer." Gotta love the Baker's Chocolate Story/Recipe Ads. This really is a great recipe for Chocolate Almond Cream Roll (with a variation for Chocolate Tier Cake). Want to bring it inot 2013? Just substitute your favorite dark chocolate and cut down a bit on the sugar.

CHOCOLATE ALMOND CREAM ROLL