CHOCOLATE CHIP COCOA MERINGUES: Passover

Here's a great treat to make for Passover (or any time!) These Chocolate Chip Meringues are easy and tasty. I always think of Meringues as a little bit of heaven--Light, Airy, and Sweet. You can serve them on a bed of chocolate chips to dress them up for dessert--or just stack them on a platter. Recipe from Allrecipes.com with a few tweaks.

Chocolate Chip Cocoa Meringues

Ingredients
1/2 cup sugar
1/4 cup unsweetened DARK premium cocoa powder
Pinch of salt
3 egg whites
1/4 cup mini chocolate chips

Directions
Preheat oven to 300. Line 2 baking sheets with parchment paper.
Sift 1/4 cup sugar, cocoa, and salt into small bowl.
In large bowl, beat egg whites with electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in mini-chocolate chips.
Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

Tip: The parchment paper reduces risk of burning bottoms.

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  

HOT BUTTERED RUM COCOA: Hot Buttered Rum Day!

Today is National Hot Buttered Rum Day. It's cold and crisp today, and I know some areas of the U.S. are blanketed with snow, so this is the perfect drink to celebrate Hot Buttered Rum!

This recipe for Hot Buttered Rum Cocoa is from the Wisconsin Cheese Board. As I've mentioned before, Food associations have great recipes. Be sure and check them out.

If you don't have time to make Hot Buttered Rum Cocoa, you can always celebrate this food holiday with Seattle Chocolates' Hot Buttered Rum Milk Chocolate Truffle Bar. Fabulous! This bar is buttery, smooth with a light hint of rum and toffee crunch in milk chocolate.

Hot Buttered Rum Cocoa

Ingredients
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup dark rum
1/2 cup granulated sugar
1/3 cup cocoa
4 cups milk

Directions
Combine butter, brown sugar, and seasonings in small bowl, mixing until well-blended. Drop six spoonfuls onto plasticwrap-lined plate; chill while preparing beverage, then form into balls.
Combine rum, sugar, and cocoa in 2 quart saucepan. Cook over medium heat until mixture boils, stirring constantly. Simmer 1 minute; add milk. Cook until heated through; do not boil.
Pour into six mugs; place one butter ball in each cup.

HOT COCOA DAY: 15 Unique Recipes!

Today is National Cocoa Day. It's really cold, so it's a great day for a good cup of Cocoa. I always post on National Cocoa Day. Cocoa or Hot Chocolate, whatever you call it, it's great--all year round! Be sure and bookmark this page for the holidays.

Want to know the difference between Natural and Dutch Process Cocoa? Click HERE.

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. 

If you have a favorite cocoa recipe, comment below with a link! Be sure to skim back through the blog for many, many other Cocoa recipes.

Peppermint Hot Cocoa

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 Madagascar 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 Madegascar 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 Madagascar 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  

And, here's a Cocoa Tip: How to Bake with Cocoa

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. My sister, Judie Siddall, sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques. She also blogs at Dishy News.

COTTON CANDY HOT CHOCOLATE: Cotton Candy Day

Today is Cotton Candy Day which seems odd since I always associate Cotton Candy with summer. Growing up we bought Cotton Candy fresh from the spinner at the Fair, the Carnival, on the Pier, or at the Amusement Park, all summer activities in my hemisphere. Now, you can buy Cotton Candy already made and packaged at the candy store or supermarket. You can also make your own using a Cotton Candy home machine available on Amazon and elsewhere. Cotton Candy used to be pink only, but now Cotton Candy comes in all kinds of bright colors -- pink, blue, yellow and more. It even comes in a chocolate flavor.

So because it's winter, I'm posting a recipe for Cotton Candy Hot Chocolate. The cotton candy is used as you would use marshmallows--on top of the cocoa. The cotton candy also acts as the sugar for your cocoa, so you can reduce the sugar in your hot chocolate recipe. This would be a great recipe for Valentine's Day, too. Just add some sugar heart candy! Bookmark the recipe. Of course you can always just make your own cocoa your own way and top with Cotton Candy, but I always like to have an alternate cocoa recipe.

Where did Cotton Candy originate?

Most people think the origin of cotton candy (also known as spun sugar" "fairy floss" or "candy floss") is a simple documented fact. It's not. There are several stories recounting the invention of cotton candy. All are interesting. None are definitive. Most accounts credit the invention of cotton candy to enterprising American businessmen at the turn of the 20th century. The Cotton Candy machine was patented in 1899 by William Morrison and John C. Wharton. The 1904 Louisiana Exposition in St. Louis is often cited as the place where cotton candy was introduction to the American people. The truth? Spun sugar was known long before this time. Mid-18th century master confectioners in Europe and America hand crafted spun sugar nests as Easter decorations and webs of silver and gold spun sugar for elaborate dessert presentations. At that time, spun sugar was an expensive, labor-intensive endeavor and was not generally available to the average person. The invention of modern machines changed all that.

COTTON CANDY HOT CHOCOLATE

Ingredients 
1-1/2 ounces dark chocolate, chopped
1-1/2 ounces unsweetened cocoa
3/4 Tbsp cornstarch (or flour)
1 Tbsp sugar
1-1/2 cups milk
Cotton candy

Directions
In saucepan over low-medium heat, combine cocoa powder, chocolate, cornstarch, and sugar with small whisk. With a little bit of milk, whisk chocolate to avoid lumps. Add milk gradually while whisking continuously. Turn off heat when hot chocolate thickens and reaches consistency you like. If it's too thick, add more milk. Serve hot with cotton candy on top. The cotton candy serves as the sugar, so adjust the sugar amount to your taste.

PAN DE MUERTO DE CHOCOLATE: Day of the Dead!

Here's a great recipe for Day of the Dead. This recipe for Pan de Muerto de Chocolate comes from the Hershey's Kitchens. It's a great twist on the traditional Day of the Dead sweet yeast bread, as it adds Cocoa for a rich flavor and a bright orange glaze for an extra shiny boost and flavor. This recipe makes two loaves!

PAN DE MUERTO DE CHOCOLATE

Ingredients 

1/2 cup unsalted butter
1/2 cup milk 
1/2 cup water 
1 tsp anise extract 
5 cups all-purpose flour plus flour for dusting work surface, divided 
3/4 cup granulated sugar 
2 packages active dry yeast 
1 tsp salt 
4 eggs 
1/2 cup HERSHEY'S Cocoa (or a cocoa of your choice)

Directions

Line two cookie sheets or baking pans with parchment paper; set aside. 

Combine butter, milk and water in small saucepan. Heat on medium heat, stirring occasionally, until mixture is very warm (do NOT boil) and butter is melted. Remove from heat; stir in anise extract. 

Stir together 1/2 cup flour, 3/4 cup granulated sugar, yeast and salt. Gradually add butter mixture, beating until well blended. Add eggs, one at a time, mixing thoroughly. Stir together remaining 4-1/2 cups flour and cocoa; gradually add to butter mixture, mixing well until soft dough begins to form.

Place dough on lightly floured surface. Knead 10 minutes (dough will be smooth and elastic). Form dough into large ball. Place dough into a lightly greased bowl; flip the dough so that all sides are greased. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 2 hours). 

Heat oven to 350 F. Heat oven to 350°F. Punch dough down. Cut away about 1/4 of the dough; set aside. Divide remaining dough in half; shape into two round loaves. Place one loaf on each prepared baking sheet. Divide reserved dough into 14 equal balls. Roll 12 balls into stips ("bones") and place 6 across top of each loaf. Place remaining balls in center top of each loaf. Cover loosely with plastic wrap; let rise in warm place until doubled. 

Bake 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly. Make ORANGE GLAZE; brush over tops. Cool completely. Just before serving, dust tops with powdered sugar, if desired. 

ORANGE GLAZE 

Ingredients

1/2 cup granulated sugar 
2 tablespoons freshly grated orange peel 
1/3 cup fresh squeezed orange juice 

Directions

Combine sugar, orange peel and orange juice in small saucepan. Heat over medium heat, stirring constantly, until mixture just comes to a boil and sugar is dissolved. Remove from heat.

COCOA-RAISIN CUFFINS: National Muffin Day - Retro Ad and Recipe~

Here's a funny Retro baked good that never quite got off the ground. Still, this Advertisement from 1978 for Cocoa-Raisin cake-muffins "cuffins' shows that Hershey's and Sun-Maid Raisins were trying to establish something new! "A little bit cupcake. A little bit muffin. A whole lot delicious."

"CUFFINS are a great new way to please your family. These delicious single-serving cakes can be baked in any standard cupcake or muffin pan. Or you can be creatoive and bake them in the special Bundt pan offered below. They're perfect for breakfast, snack, in lunch boxes and for dessert"

Actually these Chocolate Raisin Muffins are quite tasty. Perfect for National Muffin Day!

COCOA-RAISIN CUFFINS aka Cocoa-Raisin Cake Muffins

Ingredients
1/4 cup butter, melted
1/4 cup cocoa
3/4 cup apple sauce
1-1/4 cups flour
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 egg, slightly beaten
1/2 cup raisins

Directions
Preheat oven to 375 degrees F. In large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, blend together butter and cocoa. Add applesauce and pour into flour mixture. Add egg, stirring just until moistened and blended.

Fold in raisins. Spoon batter into greased or Pam-sprayed medium-size muffin cups, filling each about half-full.

Bake at 350 F for 20 minutes.

COCOA BREAD: Vintage Recipe from Fleischmann's Yeast

I grew up baking with Fleischmann's Yeast, so I was thrilled when my husband found this tiny pamphlet in his mother's papers. His mother may not have been a good cook, but she was a terrific baker. I love Vintage and Retro recipes and pamphlets. On this one, you could write for the pamphlet to be sent to friends. This is pre-zipcode. I think the illustrations are adorable, too. This little book was actually printed askew with the city of publication cut off. When I say little, the book is 3 1/2 x 6 1/2.

There were several good recipes in this small cookbook, but I decided to post the recipe for Cocoa Bread. FYI: this recipe does not have a temperature for baking the Cocoa Bread. I guess it was 350. Who doesn't love Cocoa Bread? 

 

Cartoon of the Day: Cocoa Crime

HAPPY COCOA DAY!

 

COCOA IN A JAR: A GREAT HOLIDAY GIFT - National Cocoa Day!

Today is National Cocoa Day. Cocoa in a Jar is an easy and delicious gift for the holidays! Here are 4 easy combinations for Cocoa in a Jar.

From Sunset Magazine comes these four recipes and fabulous photos for Cocoa in a Jar. What better gift to give now and throughout the winter season?

Mixes will fill 1 - quart jars (12 servings), but if you have different containers, keep the ratio of the ingredients constant. Layer the ingredients for homemade Cocoa in a Jar, add a ribbon and a tag, and you have great gift. For most of my 'In a Jar' gifts, I tie with raffia, but ribbon is very festive. I especially love a cinnamon stick tied into the ribbon on the Mexican Cocoa. On the back of the tag, write "Mix contents in a large bowl. For each serving, put 1/3 cup cocoa mix in a mug and stir with one cup boiling water. Store remaining mix in airtight container."

Possible containers: 1-liter French canning jars, 1-quart cracker jars. Mason jars.

Want to create your own unique Cocoa in a Jar? Use these recipes from the Cocoa Round-Up as a starting point.

CLASSIC COCOA

Layer 1 cup granulated sugar, 1 cup unsweetened cocoa powder, 1 cup powdered milk, 1/2 teaspoon salt, 1/2 cup miniature chocolate chips, and 1/2 cup miniature marshmallows. Makes 1 quart mix or 12 servings hot cocoa.

MEXICAN COCOA

Layer 1 cup unsweetened cocoa powder, 1 cup powdered milk, 1 cup firmly packed brown sugar, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, and 3/4 cup chopped Mexican chocolate (such as Ibarra). Add a few cinnamon sticks to top of jar. Makes 1 quart mix or 12 servings hot cocoa.

PEPPERMINT STICK COCOA

Layer 1 cup powdered milk, 1 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 teaspoon salt, 1/2 cup miniature chocolate chips, and 1/2 cup crushed peppermint candy. Makes 1 quart mix or 12 servings hot cocoa.

MOCHA COCOA

Layer 1 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 cup espresso powder, 1 cup powdered milk, 1/2 teaspoon salt, and 1/2 cup chopped bittersweet chocolate or miniature chocolate chips. Makes 1 quart mix or 12 servings hot cocoa.


Photos by David Prince

TUESDAY TIPS: GREAT WAYS TO USE COCOA NIBS!

One part of the cocoa bean that often gets short shrift is the Cocoa Nib. I've posted cocoa nib recipes, of course, but today my Tuesday Tip is Great Ways to Use Cocoa Nibs. 

Cocoa Nibs are bits of fermented, dried, roasted and crushed cacao beans. Cocoa nibs are not chocolate pieces. They are roasted beans separated from their husks. But, since I'm all about chocolate, I see cocoa nibs as just chocolate in a different form--not sweet--since sugar isn't added. Nevertheless, they have a very unique chocolate taste and interesting texture. There are both raw and roasted cocoa nibs. I prefer roasted cocoa nibs. If you're going to buy cocoa nibs, go for organic, and definitely buy them from a chocolatier you like.

I use cocoa nibs in lots of ways, but my best advice is to use them sparingly until you get the hang of them. They're a bit bitter, and you won't want to overwhelm your dish. You'll soon figure out how many to put into your favorite foods. That being said, I use cocoa nibs in both savory and sweet dishes.

SAVORY

Add them to salads for some special crunch.

For an hors d'oeuvre, roll a log of goat cheese in crushed cacoa nibs.

Use as a crust on chicken.

Add them to chili.

Grind them up and use in your barbecue rub.

Add them to mole´.

SWEET

Roll chocolate ganache truffles in chopped nibs in place of cocoa or nuts.

Add them to pancake batter.

Add them to granola or bake them into granola bars.

Mix into Greek yogurt (I add a little honey, too)

Throw them on your oatmeal.

Add them to smoothies.

Use them as sprinkles on cupcakes

Use them as sprinkles on ice cream.

Add them to brittle instead of nuts.

Use them instead of nuts or chocolate chips in Chocolate Chip Cookies. (see recipe below)

Add them instead of nuts in brownies.

Candy them with a caramel glaze.

Dip them in chocolate for another great snack.

OTHER

Add some to your coffee grinder for a special blend.

Eat some plain.

And here's a surprising use: Chew some as a Breath Freshener.

And, if all else fails, have some around and just smell them. The aroma is quite heady!

Chocolate Chip Cocoa Nib Cookies  
a variation on the traditional Toll House Cookie recipe

Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips (or chopped chocolate chunks)
3/4 cup chopped cocoa nibs

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 chocolate chips and cocoa nibs. 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.

MOTHER'S DAY COCOA SPICED SALMON

My Mother circa 1942

Confession: My mother was not a chocoholic. So for Mother's Day that always precluded giving her Truffles or Chocolates or baking anything chocolate specifically for her. However, my mother would have eaten salmon every day if she had had the opportunity. So here is an easy recipe adapted from Peggy Trowbridge Filippone on about.com for Cocoa Spiced Salmon. This is a savory recipe. Here's to you, Mom!

I love cocoa/chocolate rubs, and this one helps seal in the flavor of the salmon. We do a lot of grilling at our house, and this is perfect for Mother's Day.. or any day! If you don't have a grill, you can broil. If you do, give it 10 minutes tops!

Here's a chocolate menu for you for Mother's Day: Cocoa Spiced Salmon with a green salad made with blueberries, cocoa nibs, blue cheese, and candied walnutswith a strawberry vinaigrette. You can also make a Flourless Chocolate Cake for dessert and maybe some Chocolate Dipped Strawberries.

Mother's Day Cocoa Spiced Salmon

Ingredients:

2 Tbsp Extra Virgin Olive oil
1 Tbsp dark brown sugar
1/4 tsp dry mustard
Dash of ground cinnamon
1 tsp sweet Hungarian paprika
1/2 tsp DARK cocoa powder
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
1-1/2 tsp kosher salt
1-1/2 pounds salmon filet

Mustard Sauce (optional)
1/4 cup dry mustard
1/4 cup sugar
2 Tbsp hot water

Directions:

We cook on a Weber, but if you have a gas grill, fire to medium-high heat.
Pour and distribute 1 teaspoon olive oil over bottom of shallow aluminum pan. (Alternatively, you can  form a tray out of a double layer of heavy foil. Be sure to put it on a cookie sheet for stability.)

Whisk together sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder, cumin, pepper, and salt.

Coat both sides of the salmon filet with remaining olive oil.
Place in grill pan skin-side down.
Sprinkle generously with cocoa spice mixture and pat down.
(You may have some spice mix left over. Store in a glass jar in a cool, dark place up to 6 months.)

The recipe says to grill salmon about 10 minutes per inch of thickness, until salmon flakes easily with a fork. Do not overcook or it will become dry. We cook our salmon for a much shorter period of time, but then we don't have the same control on the heat on the Weber.

Mustard Sauce: Optional
Whisk together dry mustard, sugar, and hot water until smooth. 
Serve as a condiment with Cocoa Spiced Salmon.

Hot Buttered Rum Cocoa: Hot Buttered Rum Day!

Today is National Hot Buttered Rum Day. It's cold and crisp today, and I know some areas of the U.S. are blanketed with snow, so this is the perfect drink to celebrate the day!

This recipe for Hot Buttered Rum Cocoa is from the Wisconsin Cheese Board. As I've mentioned before, Food associations have great recipes. Be sure and check them out.

If you don't have time to make Hot Buttered Rum Cocoa, you can always celebrate this food holiday with Seattle Chocolates' Hot Buttered Rum Milk Chocolate Truffle Bar. Fabulous! This bar is buttery, smooth with a light hint of rum and toffee crunch in milk chocolate.

Hot Buttered Rum Cocoa

Ingredients
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup dark rum
1/2 cup granulated sugar
1/3 cup cocoa
4 cups milk

Directions
Combine butter, brown sugar, and seasonings in small bowl, mixing until well-blended. Drop six spoonfuls onto plasticwrap-lined plate; chill while preparing beverage, then form into balls.
Combine rum, sugar, and cocoa in 2 quart saucepan. Cook over medium heat until mixture boils, stirring constantly. Simmer 1 minute; add milk. Cook until heated through; do not boil.
Pour into six mugs; place one butter ball in each cup.

15 UNIQUE COCOA RECIPES for National Cocoa Day!

Today is National Cocoa Day. It's really cold, so it's a great day for a good cup of Cocoa. I always post on National Cocoa Day. Cocoa or Hot Chocolate, whatever you call it, it's great--all year round! Be sure and bookmark this page for the holidays.

Want to know the difference between Natural and Dutch Process Cocoa? Click HERE.

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. If you have a favorite cocoa recipe, comment below with a link! Be sure to skim back through the blog for many, many other Cocoa recipes.

Peppermint Hot Cocoa

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 Madagascar 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 Madegascar 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 Madagascar 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  

And, here's a Cocoa Tip: How to Bake with Cocoa

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. My sister, Judie Siddall, is the President of the Transferware Collectors Club and sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques. She also blogs at Dishy News.

PAN DE MUERTO DE CHOCOLATE: Day of the Dead!

Here's a great Day of the Dead recipe. This recipe for Pan de Muerto de Chocolate comes from the Hershey's Kitchens. It's a great twist on the traditional Day of the Dead sweet yeast bread, as it adds Cocoa for a rich flavor and a bright orange glaze for an extra shiny boost and flavor. This recipe makes two loaves!

PAN DE MUERTO DE CHOCOLATE

Ingredients 

1/2 cup unsalted butter
1/2 cup milk 
1/2 cup water 
1 tsp anise extract 
5 cups all-purpose flour plus flour for dusting work surface, divided 
3/4 cup granulated sugar 
2 packages active dry yeast 
1 tsp salt 
4 eggs 
1/2 cup HERSHEY'S Cocoa (or a cocoa of your choice)

Directions

Line two cookie sheets or baking pans with parchment paper; set aside. 

Combine butter, milk and water in small saucepan. Heat on medium heat, stirring occasionally, until mixture is very warm (do NOT boil) and butter is melted. Remove from heat; stir in anise extract. 

Stir together 1/2 cup flour, 3/4 cup granulated sugar, yeast and salt. Gradually add butter mixture, beating until well blended. Add eggs, one at a time, mixing thoroughly. Stir together remaining 4-1/2 cups flour and cocoa; gradually add to butter mixture, mixing well until soft dough begins to form.

Place dough on lightly floured surface. Knead 10 minutes (dough will be smooth and elastic). Form dough into large ball. Place dough into a lightly greased bowl; flip the dough so that all sides are greased. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 2 hours). 

Heat oven to 350 F. Heat oven to 350°F. Punch dough down. Cut away about 1/4 of the dough; set aside. Divide remaining dough in half; shape into two round loaves. Place one loaf on each prepared baking sheet. Divide reserved dough into 14 equal balls. Roll 12 balls into stips ("bones") and place 6 across top of each loaf. Place remaining balls in center top of each loaf. Cover loosely with plastic wrap; let rise in warm place until doubled. 

Bake 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly. Make ORANGE GLAZE; brush over tops. Cool completely. Just before serving, dust tops with powdered sugar, if desired. 

ORANGE GLAZE 

Ingredients

1/2 cup granulated sugar 
2 tablespoons freshly grated orange peel 
1/3 cup fresh squeezed orange juice 

Directions

Combine sugar, orange peel and orange juice in small saucepan. Heat over medium heat, stirring constantly, until mixture just comes to a boil and sugar is dissolved. Remove from heat.

CANDY CORN BROWNIES for Halloween!

I love Candy Corn. It just screams Halloween! According to the National Confectioners Association, 20 million pounds (9000 tons) of candy corn is sold annually. Want to try making your own Candy Corn? Jessie Oleson (aka Cakespy) has a great recipe for Homemade Candy Corn. 

There are so many ways to incorporate Candy Corn with Chocolate. Here's an easy recipe for Candy Corn Brownies. In a rush? Use a brownie mix and just when pulling brownies out of the oven, pour candies over the top. Push down lightly so they sink into the soft brownies.

CANDY CORN BROWNIES

Ingredients
1/2 lb unsalted butter
2 cups sugar
4 eggs
1-1/2 cup Dark Cocoa
1/4 tsp salt
1 cup flour
1 tsp pure vanilla extract
1 cup dark chocolate, chopped into small chunks
Lots of Candy Corn

Directions 
Preheat oven to 350.
Butter 9 x 9 pan.
Beat butter, sugar, eggs, and vanilla in bowl.
Stir in flour, cocoa, and salt.
Fold in chopped chocolate pieces.
Pour into prepared baking pan.
Sprinkle candy corn pieces evenly over top (alternatively, you can wait until brownies are baked and put candy corn pieces into top of baked brownies 2 minutes after taking out of oven and push down gently).
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

CHOCOLATE RED WINE BUNDT CAKE: Red Wine Day!

Today is National Red Wine Day. I've posted many Chocolate and Wine recipes, but this is a favorite. You're going to love this perfect Chocolate Red Wine Bundt Cake! The taste will improve with good quality dry red wines and good quality cocoa.

Decorate this cake for the upcoming Labor Day Holiday:  Fill the center with whipped cream and top with strawberries and blueberries.

CHOCOLATE RED WINE BUNDT CAKE

Ingredients
2 cups flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1-1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1-3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1-1/4 cup dry red wine
Powdered sugar, for dusting

Directions 
Preheat oven to 350°
Butter and flour 12-cup bundt pan.
In bowl, whisk flour, cocoa powder, baking soda, and salt. In large bowl, using hand-held electric mixer, beat butter and sugar together until fluffy, about 4 minutes.
Add eggs, one at time, and beat until incorporated. Add vanilla and beat about 2 more minutes.
Work in two batches, alternately fold in dry ingredients and wine, until just incorporated.
Scrape batter into prepared pan, and bake for 45 minutes, until toothpick inserted in center comes out clean.
Let cake cool in pan 10 minutes, then turn out onto rack; let cool completely.
Dust cake with confectioner's sugar.

Chocolate and Red Wine: A Great Pairing

THURSDAY CHOCOLATE TIP: How to Bake with Cocoa

Thursday is a great day for a Chocolate Tip. This Retro Tip comes from Hershey's! 

HOW TO BAKE WITH COCOA

 

ANCHO CHILE CHOCOLATE RUB: National Barbecue Day!

Today is National Barbecue Day. This Ancho Chile Chocolate Rub is great on Brisket or Flank Steak--or whatever! And, with Memorial Day coming up, you'll want to Bookmark this recipe. It's so easy and so delicious!

ANCHO CHILE CHOCOLATE RUB

Ingredients
1 Cup Cocoa Powder
1/2 Cup Ancho Chile, ground
1/2 Cup Sugar
1/2 Cup Kosher Salt
1/4 Cup Black Pepper, freshly ground
1/4 Cup Cumin, ground

Directions
In medium size bowl, add all ingredients and mix with whisk, until you have uniform mixture.
Put in quart size jar and seal until ready to use on brisket (or other meats). Or take the jar to the barbecue as a gift for the chef!

FLOURLESS CHOCOLATE WALNUT COOKIES for Passover or Any time!

Here's a recipe I posted a few years ago. Perfect for Passover -- or for anyone who's looking for a great Gluten-Free cookie.

Top pastry chef Francois Payard makes keeping kosher for Passover look easy, offering a range of non-leavened, grain-free desserts for the holiday. This is a fabulous and simple recipe for Passover or any time, and these cookies are Gluten-free. As always the quality depends on the cocoa! Thanks, Chef Francois, for the recipe and photo!

Flourless Chocolate Walnut Cookies

Makes about twelve 4-inch cookies

Ingredients
1/2 cup plus 3 Tbsp Dutch-process cocoa powder
3 cups confectioners’ sugar
Pinch of salt
2-3/4 cups walnuts, toasted, and roughly chopped
4 large egg whites, at room temperature
1 tsp pure vanilla extract

Directions
Place racks in upper and bottom thirds of oven and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Combine cocoa powder, confectioners’ sugar, salt, and walnuts in bowl of electric mixer fitted with paddle attachment. Mix on low speed for 1 minute.

With mixer running, slowly add egg whites and vanilla. Mix on medium speed for 3 minutes, until mixture has slightly thickened. Do not overmix or egg whites will thicken too much.

With 2-ounce cookie or ice cream scoop or generous tablespoon, scoop batter onto prepared baking sheet, to make cookies that are 4 inches in diameter. Scoop 5 cookies on each pan, about 3 inches apart so they don’t stick when they spread. If you have extra batter, wait until first batch of cookies is baked before scooping next batch.

Put cookies in oven, and immediately lower temperature to 320°F. Bake for 14 to 16 minutes, or until small thin cracks appear on surface of cookies. Switch pans halfway through baking. Pull  parchment paper with cookies onto wire cooling rack, and let cool completely before removing cookies from paper. Store in airtight container up to 2 days.

****

François Payard is a third generation pastry chef, who, after honing his skills by his family’s side and in the finest pastry kitchens in France, moved to New York where he was named “Pastry Chef of the Year” by the James Beard Foundation. Francois Payard has won numerous awards, such as the “Ordre du Mérite Agricole” by the French Government in 2004, he became a member of Relais Desserts International in 2006, an association of the 85 best pastry chefs in the world and in 2010 received the Dom Perignon Award of Excellence. 

Not just a chef, François is also the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone and PAYARD DESSERTS.