1-2-3 FUDGE SAUCE: Hot Fudge Sundae Day!

Today is 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!

THE ICE STORM COMETH: Be prepared

The Ice Storm Cometh. It's getting really cold, and the prediction is an epic ice storm across the U.S., so be prepared. Warm up with a good cup of Hot Chocolate.

Following are variations on classic Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd. Some use cocoa powder, others use chocolate bars, some use both, but all are delicious and will definitely warm you up. As always, use the best chocolate or cocoa.

Peppermint Hot Chocolate

Ingredients
1 cup milk
1/2 cup cream
1 Tbsp vanilla
3/4 cup granulated sugar
8 ounces 70-80% cacao chocolate, chopped
1 tsp salt
1/4 tsp peppermint oil

Directions: Add milk, cream, vanilla, and sugar to pot and place over medium heat. When milk mixture is hot, add chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.

Eggnog Hot Cocoa
What would the holidays be without eggnog? Try this and let me know what you think!

Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 Tbsp unsweetened Dark Cocoa powder
1/2 tsp ground nutmeg

Directions: In blender or processor,  combine egg, milk, water, cocoa, and nutmeg, blend until well mixed. Transfer mixture to top of  double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.

Argentinian Hot Cocoa

Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madagascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces

Directions: Heat milk, sugar, and vanilla in pan until almost boiled. Remove from heat and divide  into 4 mugs. Immediately, put piece of chocolate in each mug. It will melt and have a fabulous taste.

Mexican Hot Chocolate

Ingredients:
2 tsp good-quality ground DARK cocoa
1 tsp sugar, plus extra to taste
¼ tsp ground cinnamon
½ tsp ground almonds. You can add more if you want a thicker texture.
1 cup milk

Directions: Mix all ingredients, except milk, together in empty, clean glass jar. Shake until completely combined. Heat  milk in a pan and add chocolate mix. Bring to boil and reduce  heat. Simmer for about 2 minutes, stirring constantly; use small whisk to froth milk. Serve hot.

Mexican Hot Chocolate II

Ingredients
5  ounces dark Mexican Chocolate
2 Tbsp honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling

Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in milk and let sit over low heat until chocolate is too warm to touch. In bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.

Honey Hot Cocoa  

The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower.

Ingredients
4 Tbsp unsweetened cocoa powder
4 Tbsp honey
4 cups milk

Directions: Combine ingredients in medium-size sauce pan. Heat over low heat, stirring occasionally until hot.

Hot Cocoa with Brown Sugar

Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt

Preparation: In double boiler (or saucepan over a saucepan), melt chocolate and water together. Slowly mix in milk, sugar, and salt. Whisk until chocolate is smooth and blended.

Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!

Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao, chopped

Directions: Simmer milk, cream, and sugar together until just boiling. Stir in chocolate until melted. Don't let it boil. Serve warm in mugs.

Spicy White Hot Cocoa

Ingredients
4 cups milk
7 ounces good white chocolate (Guittard, Ghirardelli, Green & Black), chopped
1 egg, beaten
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of  simmering water, or in top part of double boiler. Melt chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in egg until smooth. Gradually whisk in one cup of milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.

Peppermint White Chocolate Cocoa

Ingredients:
8 ounces white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream

Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about 1 hour. Heat milk to simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.

Candy Cane Cocoa   
variation on recipe from Sean Paajanen at About.com

Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream

Directions: In sauce pan bring milk to simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with candy cane stirring stick.

Brandied Hot Cocoa

Ingredients 
4 cups milk
4 ounces dark chocolate, chopped
2 Tbsp sugar
1/2 tsp chili powder
5 Tbsp brandy
6 Tbsp whipped cream
4 tsp unsweetened DARK cocoa powder, sifted

Directions 
In saucepan, bring milk just to boil. Remove from heat.
Put chocolate in small saucepan and add 2 Tbsp hot milk. Stir over low heat until chocolate has melted, then stir chocolate mixture back into hot milk.
Add and stir in sugar. Stir in brandy and pour into four heatproof glasses.
Top each with whipped cream and sprinkle with sifted cocoa.

Kahlua Hot Cocoa

Ingredients
1/2 ounce semisweet chocolate
3/4 cup whole milk
1/2 cup coffee
2 Tbsp cocoa
1/2 tsp pure vanilla
1/4 tsp salt
2 Tbsp Kahlua

Directions
Melt chocolate in saucepan over another saucepan over simmering water.
Once melted, add all other ingredients except Kahlua.
Raise heat to medium high, whisking constantly, until mixture is smooth and just starting to bubble (2-3 minutes).
Remove from heat, stir in Kahlua.
Pour into mug and serve.
Add marshmallows or whipped cream as you see fit.

English Toffee Cocoa

Ingredients
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces dark chocolate (70% cacao), chopped
1 tsp pure vanilla extract
1/4 cup English toffee, crushed
Whipped cream
Unsweetened cocoa powder

Directions
Combine milk, water, and sugar in saucepan and sttir over medium heat until just boiling.
Remove from heat, and stir in chocolate and vanilla.
Beat with whisk until chocolate is melted and mixture is frothy.
Pour hot chocolate into 2 big mugs.
Top with whipped cream and crushed English toffee. Sprinkle with cocoa powder.

Salted Caramel Hot Chocolate

Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp pure Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut Syrup from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)

Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup and Caramel Sauce Pour into coffee cup and top with whipped cream, caramel drizzle, and sea salt  

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

 

FROZEN REESE'S BANANA POPS

If you're like me, you love Reese's Peanut Butter Cups. The combination of milk chocolate and rich sweet peanut butter can't be beat! I consider Reese's Peanut Butter Cups a comfort food.

I love this Vintage Ad for Frozen Reese's. I always keep my Reese's in the freezer. Want to take it a step further? Following is a great recipe for Frozen Reese's Banana Pops from Melissa Roberts on Real Simple. Frozen Reese's is a treat in itself!

Frozen Reese's Banana Pops

Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.

Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.

OMG! You'll love these!

CHOCOLATE CHIP BUTTERMILK WAFFLES: National Waffle Iron Day!

Today is National Waffle Iron Day. I have several older waffle irons gleaned from my mother, my mother-in-law, and ones from the Flea Market. My waffle irons (makers) don't come out as often as they should, but when they do, I always wonder why I don't make waffles more often. Maybe time for a new one? The new waffle makers are so much easier to clean.

For today's Waffle Iron Holiday, I'm making Chocolate Chip Buttermilk Waffles with Chocolate Maple Syrup! 

CHOCOLATE CHIP BUTTERMILK WAFFLES

Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
2 eggs, beaten
2 cups buttermilk
1 tsp pure vanilla extract
4 Tbsp unsalted butter, melted
3/4 cup mini dark chocolate chips
Chocolate Maple Syrup (see recipe below)

Directions
Preheat waffle maker.
In large mixing bowl, whisk together flour, baking powder, salt, sugar, and baking soda.
In smaller bowl, whisk together eggs, buttermilk, vanilla, and butter until well combined.
Pour wet mixture into dry mixture, fold in chocolate chips and stir with wooden spoon until just combined.
Grease waffle maker and pour batter into preheated prepared waffle iron.
Cook until steaming stops and waffles are crisp and golden, about 3 minutes (time depends on waffle maker).
Top with Chocolate Maple Syrup! 

CHOCOLATE MAPLE SYRUP

Ingredients
1-1/2 cups pure maple syrup
4 Tbsp unsweetened DARK cocoa powder
1/4 cup sweet butter, chopped
Pinch of salt

Directions
Heat maple syrup in small sturdy saucepan over moderate heat until hot.
Whisk in cocoa powder, butter, and pinch of salt. Turn down to simmer and whisk for a minute.
Serve syrup warm.
Syrup keeps, covered and chilled, 1 week

MAGIC CHOCOLATE ICE CREAM: Vintage 1941 Recipe still works today!

Today is National Chocolate Ice Cream Day. Chocolate Ice Cream is the # flavor in the U.S. No surprise to me! Want to make your own Chocolate Ice Cream, but don't have an ice cream maker? No Problem! Here's a Vintage Advertisement with recipe from Borden's Eagle Brand from August 8, 1941 for Magic Chocolate Ice Cream. I love Elsie the Cow, and luckily, I have an automatic refrigerator! Gotta love these 'story' ads. "If it's Borden's, it's got to be good."

HEAVENLY HASH CAKE: Heavenly Hash Day!

Today is Heavenly Hash Day. Of course, I'm not talking about the Hash in the Vintage Advertisement. Heavenly Hash can be lots of things: a fruit salad held together with sour cream or whipped cream, or it might be a chocolate candy or chocolate cake filled with marshmallows and nuts. Some ice cream makers have a variety of chocolate ice cream called Heavenly Hash (kind of like Rocky Road).

Since I'm into Chocolate, I'm posting a Heavenly Hash Cake recipe to celebrate the day. Warning: this is very sweet, but it's really good since it has three layers. It's also simple to make!

HEAVENLY HASH CAKE

Ingredients:
2 sticks butter
4 Tbsp cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1 1/2 cups nuts, chopped
1 tsp pure Vanilla
1 bag mini marshmallows
Dash of salt

Directions
Melt butter and cocoa together.
Beat eggs and sugar.
Add flour, salt and vanilla.
Fold in butter and cocoa mixture. Mix well.
Fold in nuts.
Pour into a 13 x 9 inch greased pan and bake at 350 degrees for 35 minutes.
Remove from oven.
Distribute marshmallows evenly over warm cake top.
Return to oven for 5 minutes (just until marshmallows puff a bit)
Let cool.
Top with chocolate icing layer (this can be thick-take one pass over the cake and add rather than swirling)

ICING:
1/4 cup milk
3 Tbsp butter, melted
1 lb confectioners sugar
1/2 cup cocoa
1 tsp vanilla

Heat milk and butter together. Beat in confectioners sugar, cocoa and vanilla.

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.

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.

Chocolate Chip Cookies aka Toll House Cookies: Vintage Ad and Recipe for National Chocolate Chip Cookie Day!

Who doesn't love chocolate chip cookies? Today is National Chocolate Chip Cookie Day. Here's the recipe for the original Chocolate Chip Cookie aka Toll House Cookies. And, here's a link to a post about Ruth Graves Wakefield, the originator of the Tollhouse Cookie (synonymous with chocolate chip cookie!)

These are the Chocolate Chip Cookies I grew up with. I thought I'd post this Vintage Ad for Toll House Cookies, along with the Toll House Chocolate Chip Cookies recipe on the back of the bag of Chocolate Chips!

Nestle Chocolate Chips Bag with Toll House Cookie recipe

Original Toll House Cookie Recipe

Ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened (sweet)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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.

CHOCOLATE GRAHAM CRACKERS: National Graham Cracker Day!

Today is National Graham Cracker Day, and since it's only one day past the Fourth, here's a great WWII Ad with Uncle Sam that features all the 'recommended' National Biscuit Company (Nabisco) crackers, cookies, and biscuits.

I've made chocolate graham cracker crusts for pies, and I've used graham crackers in most of my S'mores recipes, so this recipe for Chocolate Graham Crackers is perfect. These are easy to make and delicious. I've seen lots of recipes, but this one from King Arthur Flour is one of the best.

CHOCOLATE GRAHAM CRACKERS

Ingredients
1/2 cup Unbleached All-Purpose Flour
3/4 cup Whole Wheat Flour, Traditional or White Whole Wheat
1/2 teaspoon salt
1/2 cup Dutch-process cocoa
1 1/4 cups confectioners' sugar or glazing sugar
1 teaspoon baking powder
1/2 cup (8 tablespoons) unsalted butter
2 tablespoons honey
2 tablespoons cold milk

Directions
Preheat your oven to 325°F. Have two baking sheets and parchment paper to line them at the ready.
In medium-sized bowl, whisk together flours, salt, cocoa, sugar, and baking powder. With pastry blender, two knives, or your fingertips, cut the butter into flour mixture until evenly crumbly.
In separate bowl, combine honey and milk, stirring until honey dissolves. Add liquid to dry ingredients and toss lightly with fork until dough comes together. Add additional milk, if necessary.
Turn dough out onto well-floured surface and fold over gently 10 to 12 times, until smooth.
Divide dough in half.
Work half the dough at a time, keeping remaining dough covered. Transfer one piece of dough to  piece of parchment. Roll into a rectangle a bit larger than 10" x 14"; dough will be about 1/16" thick. Trim edges and prick dough evenly with a dough docker or fork.
Repeat with  remaining dough and parchment. Place rolled-out dough pieces, on their parchment, onto baking sheets. Bake crackers for 15 minutes, or until you begin to smell chocolate. Remove them from the oven, and immediately cut them into rectangles with pizza wheel knife.
Transfer to rack to cool.
Store cooled crackers tightly wrapped for up to a week, or freeze for up to one month.

FROZEN REESE'S BANANA POPS: Frozen Reese's Peanut Butter Cups

If you're like me, you love Reese's Peanut Butter Cups. The combination of milk chocolate and rich sweet peanut butter can't be beat! I consider Reese's Peanut Butter Cups a comfort food.

I love this Vintage Ad for Frozen Reese's. Want to take it a step further? Following is a great recipe for Frozen Reese's Banana Pops from Melissa Roberts in Real Simple. Frozen Reese's is a treat in itself!

Frozen Reese's Banana Pops

Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.
Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.

OMG! You'll love these!

CHOCOLATE APPLE BROWN BETTY: Apple Brown Betty Day!

Now that it's Fall, it's time for Apple Brown Betty, one of my favorite classic desserts. A Brown Betty is a traditional American dessert made from fruit and sweetened crumbs. Similar to a cobbler or apple crisp, the fruit is baked, and, in this case, the sweetened crumbs are placed in layers between the fruit. Since this is a chocolate blog, I'm adding chocolate, of course. So celebrate National Apple Brown Betty Day today with this Chocolate Apple Brown Betty!

CHOCOLATE APPLE BROWN BETTY

Ingredients
2 pounds apples, peeled, cored and chopped (roughly)
3/4 cups packed brown sugar
3/4 cups fresh breadcrumbs
3 1/2 ounces dark chocolate, roughly chopped
1/2 cup unsalted butter, melted
2 Tbsp golden syrup (if you don't have this, you can substitute light molasses-but I found it at Whole Foods and Wal-Mart-you can also make your own)
1/2 tsp salt

Directions
Preheat oven to 350 F.
Mix apples, 1/4 cup sugar, and 2 Tbsp water in buttered 8 x 8 ovenproof serving dish. Bake for 40 minutes, or until apples have started to soften, then mash roughly with fork. Mix remaining sugar with breadcrumbs, chocolate, butter, golden syrup and 1/2 tsp salt. Spoon on top of the mashed apples. Return to oven for 15 minutes, or until golden brown.

Serve with whipped cream or ice cream.

1-2-3 Fudge Sauce: Hot Fudge Sundae Day!

Today is National Hot Fudge Sundae Day! I really like Hot Fudge Sauce on cold vanilla ice cream.

This Retro Ad with 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. If you decide to substitute some excellent artisan chocolate with a lower cacao, be sure and cut down on the sugar!

MILKY WAY BROWNIES: National Milky Way Day!

Tomorrow is Milky Way Day. Although I've posted Milky Way recipes in the past, I didn't know there was a Milky Way Day until a few years ago. Milky Way Bars have been around for almost a 100 years, so I shouldn't be surprised. Lots of Milky Way Ads from WWII, but I chose to post this ad for Milky Way Bars from 1930 because the woman is reading a book and eating a Milky Way. Very cool!

My friend Donna always had Milky Way bars in her freezer, and I'd stop by her house on the way to school and have one. BTW, it wasn't really on the way, but worth the walk in the wrong direction through the park. I love frozen Milky Way Bars. When we were older, Donna and I got a ride to high school with a neighbor. While we waited for him, we availed ourselves of the Milky Way bars on his family's coffee table! Maybe this wasn't particularly healthy, but it was a delicious way to start the day. And, I must admit, my parents didn't know about candy in the morning. They would have been horrified.

Now, I buy miniature Milky Way bars to give out at Halloween. We don't get many kids where I live, so I put the 'extras' (that would be all of them) in the freezer. How to use them up? In Brownies, of course. And, these two recipes for Milky Way Brownies are great! One's for home, and the other's for a crowd!

1. EASY MILKY WAY BROWNIES!

Make your favorite Brownie Mix (I like Ghirardelli), following directions by adding the 1/3 cup vegetable oil, 1 egg, and 1/3 cup water. At 20 minutes into baking (350F), put about 7 ounces of chopped up miniature Milky Way Bars or Milky Way Bites on top. Bake another 20 minutes. Oh yum!

2. MILKY WAY BROWNIES FOR A CROWD!

Have a crowd coming over? Want to make a batch of Milky Way Brownies from scratch? This recipe is the Bees Knees!

Ingredients: 
1 pound unsalted butter, cut into pieces
1 pound dark chocolate (70% cacao), chopped
6 ounces unsweetened chocolate (or very dark - 90%), chopped
2 Tbsp instant espresso powder
7 large eggs
2 Tbsp pure vanilla
2 1/4 cups granulated white sugar
1-1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
12 ounces miniature Milky Way bars, chopped
2 Milky Way Bars, sliced

Directions: 
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil that hangs over sides (butter the parchment). This makes it easier to get brownies out.
In metal bowl or saucepan over saucepan of simmering water, heat butter and chocolate until melted and smooth; cool slightly.
In large bowl, whisk together eggs, espresso powder, vanilla, and sugar. Stir egg mixture into slightly cooled chocolate mixture. Cool to room temperature.
In medium bowl, sift together flour, baking powder, and salt, then add to batter. Stir chopped mini Milky Way bars into chocolate mixture. Then pour into prepared baking pan and smooth top with rubber spatula.
Place slices of full-size Milky Way Bar on top of brownie batter.
Bake 25 to 35 minutes, or until toothpick inserted in center comes out clean. Do not overbake!
Let cool completely, then cover tightly and chill overnight. These are very gooey, so be sure to chill if you want to cut them!

SWEET STORY CAKE for Valentine's Day: Vintage Recipe and Ad

Here's a great 1948 Vintage Spry Ad for a "Sweet Story Cake" It's perfect for Valentine's Day! "Every Cake Rates a Kiss"   FYI: Spry was similar to Crisco.

SWEET STORY CAKE

Ingredients

• For Cake:
• 2½ cups sifted cake flour
• 1½ cups of sugar
• 3½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup shortening
• ¾ cup milk
• ¼ cup maraschino cherry juice
• 1 teaspoon vanilla
• 2 teaspoons almond extract
• 4 egg whites, unbeaten
• 18 maraschino cherries, well drained and finely chopped
• ½ cup walnuts or pecans, finely chopped
• For Frosting: (I doubled this)
• 2 Tablespoons shortening
• 2 Tablespoons butter
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• ½ teaspoon salt
• 4 cups sifted confectioner's sugar
• 9 Tablespoons scalded cream
• Red or pink food coloring

Directions

1. For Cake:
2. Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and maraschino cherry juice and add ¾ cup of this liquid. Add flavoring extracts and mix with mixer on low for 2 minutes (100 strokes by hand).
3. Add remaining liquid and egg whites and beat for another 2 minutes. Fold in cherries and nuts. Bake in two 9-inch pans or two heart-shaped pans at 375 degrees for 20 to 25 minutes. (If you pour all the batter in one pan, bake at 350 degrees for 45-50 minutes)
4. When cool, cut layers with heart shaped pattern, if you didn't use a heart-shaped pan. Spread with frosting, and outline a short Valentine's message with a toothpick and fill in letters and outline of cake with sugar pearls.
5. For Frosting:
6. Combine shortening, butter, flavorings and salt and blend well. Beat in ½ cup sugar. Add hot cream alternating with remaining sugar, beating well after each addition. Add only enough cream to make a nice spreading consistency. Add a few drops of red or pink food coloring to tint frosting a delicate pink before spreading on cake.

CHOCOLATE CHIP COCONUT CARROT CAKE: National Carrot Cake Day!

TODAY is National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. Following is a great 1928 Vintage ad with recipe from the Ladies' Home Journal,  for a Coconut Carrot Cake. Of course, for my recipe I had to add chocolate: Cocoa and Chocolate Chips. All the great food groups in this one, especially with the cream cheese frosting! I also baked this in one pan. "Men-folks certainly like Coconut," and so do women!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup unsalted butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 Tbsp DARK cocoa
1/2 cup water
1 tsp Madagascar vanilla
2 cups shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup unsalted butter, room temperature
1 tsp pure vanilla extract
1 1/2 cups powdered sugar

Directions
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time; beating well after each addition.
Sift dry ingredients together; add to creamed mixture alternately with water and vanilla.
Fold in carrots, nuts, coconut, and chocolate chips.
Pour into 9"x13" baking pan. Bake for 45 minutes. 
Cool and frost with cream cheese frosting.

For Frosting
Combine cream cheese, butter, and vanilla and mix until blended.
Scrape down bowl and add sifted powdered sugar.
Mix until smooth.

VINTAGE WWII TOLL HOUSE COOKIES AD & RECIPE: Veterans Day

This Vintage Nestle Ad for Toll House Cookies in Good Housekeeping 1943 seems appropriate for Veterans Day. Toll House Cookies: "Make up a batch of those golden-brown, crunchy Toll House Cookie and send to that soldier boy of yours.' These are still terrific cookies for the Veteran in your life, as well as our men and women still in in service. Recipe below.