FAMOUS CHOCOLATE REFRIGERATOR ROLL aka ICEBOX CAKE: National Chocolate Wafer Day

Today is National Chocolate Wafer Day! I love chocolate wafers, and I usually have a few boxes in the pantry. One, because they're not always easy to find and Two, because I use them in pie crusts.

Nabisco Famous Chocolate Wafers, are the most famous, for sure. They are thin and round, crisp, and dark. I did a little digging into the history of these Wafers (not called cookies) and this Famous Chocolate Icebox Cake. According to a Washington Post article in the Nabisco archives there is a 1929 ad for the chocolate wafers. The copy in the ad suggests layering the wafers with whipped cream and refrigerating them overnight for an easy, elegant dessert. By 1930, the recipe for Famous Chocolate Refrigerator Roll was printed on every tin of the chocolate wafers. Don't you wish the Famous Chocolate Wafers still came in a tin? How cool is that? The original tin had 10 ounces. The contemporary packages have 9 ounces.

Famous Chocolate Refrigerator Roll aka Icebox Cake!
Recipe from Nabisco

Don't be afraid to experiment with flavor in the Whipped Cream such as Kahlua or Chocolate Liqueur or add just a bit of sugar when you're whipping the cream. Here's the "original" recipe. The whipping cream actually softens the wafers, so this is absolutely delicious, and, as always, easy!

Ingredients:
1 tsp vanilla
1 pint (2 cups) whipping cream, whipped
1 package (9 oz.) FAMOUS Chocolate Wafers

Preparation:
ADD vanilla to whipped cream; stir gently until well blended.
SPREAD 1-1/2 tsp of the whipped cream mixture onto each wafer. Stack wafers together, then stand on edge on serving platter to make a log.
Frost with the remaining whipped cream mixture. 
REFRIGERATE at least 4 hours or overnight. Cut dessert diagonally into 14 slices to serve.
Store leftover dessert in refrigerator.

I like to add chocolate curls or grated chocolate to the top. 

For the Fourth of July, add raspberries and blueberries! It's a great Independence Day dessert.
 

CHOCOLATE-BERRY MERINGUE for Fourth of July

Love this Chocolate-Berry Meringue from Better Homes & Gardens for Fourth of July. It's light and healthy, and all Red, White, & Blue! Choose your favorite berries or have a medley. The chocolate curls are the finishing touch and look like fireworks!

Chocolate-Berry Meringue 

Ingredients
1 recipe Chocolate Meringue
1 recipe Raspberry Puree
1 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
6 cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries
Bittersweet chocolate curls

Directions 
Prepare Meringue and Raspberry Puree.
In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry puree onto plates. Serve meringue wedges atop puree.

Chocolate Meringue 

Ingredients 
6 egg whites
1 cup sugar
3 ounces bittersweet chocolate, finely shredded
3 tablespoons unsweetened cocoa powder
1 teaspoon balsamic vinegar

Directions
Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside.
In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in bittersweet chocolate, unsweetened cocoa powder, and balsamic vinegar. Spread meringue on circle on prepared baking sheet.
Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour.
Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.

Raspberry Puree 

Ingredients
1 1/2 cups fresh raspberries
1 tablespoon sugar

Directions 
In blender place fresh raspberries. Cover and blend until pureed; sieve, if desired. Transfer to a small bowl. Stir in sugar.

Photo: Better Homes and Gardens

CHOCOLATE MAPLE CASHEW PIE: Canada Day!

Today is Canada Day, so as a toast to my friends to the North, here's a recipe for Chocolate Maple Pie. 

Canada Day is the anniversary of Canada's confederation. Canadians commemorate the day with parades, fireworks, cookouts, and concerts. Formerly known as "Dominion Day," Canada Day marks the anniversary of the Constitution Act of 1867, joining Nova Scotia, New Brunswick, and the Canada province (now Ontario and Quebec) into a single country. The Constitution Act granted Canada a substantial amount of independence from England, although complete independence was not given until 1982. 

The first official celebration was held in 1917 to honor Canada's 50th birthday. It was not until 1946 that Phileas Cote, a member of the Quebec House of Commons, sent a private member's bill to rename Dominion Day as Canada Day. The Senate responded by recommending the holiday be named the "National Holiday of Canada." Since no one could agree on the name, the bill was defeated. The government first recognized Canada Day in 1958 by holding a trooping of the color on Parliament Hill in Ottawa. Canada's centennial marked the first widespread celebration in 1967. The event promoted nationalism and Canadian pride. In the 1980s, the government began funding Canada Day activities in smaller communities. The holiday was finally made official by a unanimous vote on October 27, 1982; the same year that the Canada Act was passed, removing any remaining dependence of Canada on the United Kingdom.

This recipe for Chocolate Maple Cashew Pie is a great twist on Pecan Pie since it's made with cashews instead of pecans, brandy instead of bourbon, and creme fraiche instead of whipped cream! The recipe is from Melissa Clark- Epicurious, November 2007. I've changed it ever so slightly. If you're celebrating Canada Day, be sure and make this with Canadian Maple Syrup.

Check out Epicurious's recipe for a 9" pie crust or make your favorite--or you could even use a frozen pie crust from Trader Joe's! Bake pie crust before filling!

CHOCOLATE MAPLE CASHEW PIE

For filling:
1 1/4 cups pure maple syrup
6 Tbsp unsalted butter, melted
1 cup (packed) dark brown sugar
1/4 tsp kosher salt
3 large eggs
2 Tbsp brandy (riff on bourbon in pecan pie)
3 ounces DARK (62%+ cacao) chocolate, finely chopped
1-1/4 cups unsalted roasted cashews (a riff on pecan pie)
Creme fraiche for topping (another riff on the traditional Pecan Pie which uses whipped cream)
 
Directions
Make pie shell, bake, and let cool.
In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust.
Sprinkle nuts in second even layer, then pour filling over nuts.
Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack.

PATRIOTIC STRAWBERRY, BLUEBERRY, & CHOCOLATE SALAD for Fourth of July!

Here's a Patriotic Salad for the Fourth of July. Simple and easy. The Fourth be with You!

Strawberry, Blueberry, and Chocolate Salad

Combine a basket of strawberries with a basket of blueberries.
Chop dark chocolate into chunks.
Combine chocolate and fruit and toss in a raspberry vinaigrette.
One of my favorites is Brianna's Blush Wine Vinaigrette... or make your own. Keep it slightly fruity.