Dying for Chocolate

Martha Washington's Devil's Food Cake: Presidents Day

2012-02-18T07:27:00.000-08:00

Martha Washington was known for entertaining, and who better than to put forth a recipe for Devil's Food Cake than the First First Lady. Her Devil's Food Cake is a classic chocolate-buttermilk cake that has been handed down through the generations, republished (with variations) by baking chocolate companies and appearing on thousands of websites. Presidents Day is a celebration of Presidential Birthdays, and this is the perfect Birthday Cake.

This recipe is from Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents by Linda Bauer (Taylor). The collection of appetizers, entrees, sides and desserts, from two centuries worth of politicos, is a benefit for Homes for Our Troops, which helps injured veterans build or adapt their homes for handicapped accessibility.

Martha Washington's Devil's Food Cake

Ingredients
4 ounces unsweetened chocolate
1 3/4 cups sugar, divided
1 1/2 cups buttermilk, divided
1/2 cup cake flour, sifted
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
3 eggs, well beaten
1 teaspoon vanilla

Directions
1. Preheat oven to 350 degrees. Grease a 9-by-15-inch pan or two 9-inch cake pans.
2. Melt chocolate in a double boiler. Add 1 cup sugar and 1/2 cup buttermilk, and stir until sugar is dissolved. Cool.
3. Sift flour once, measure, add baking powder, baking soda and salt and sift together three times.
4. Cream butter thoroughly. Add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about a quarter of the flour mixture, mix thoroughly. Add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time, beating thoroughly after each addition. Add vanilla.
5. Pour batter into greased pan and bake for 30 minutes, or until done. Let cool. When completely cooled, trim edges and cut rectangular cake in half crosswise to make a two-layer cake. Fill and frost with icing of your choice.

Illustration: San Jose Mercury News Staff

George Washington's Favorite Drink: Chocolate

2012-02-17T07:27:00.000-08:00

Chocolate Pot & Caudle Cup

President's Weekend and what better way to celebrate than with the George Washington's Favorite Drink: Warm Chocolate Cream.

George Washington definitely liked his chocolate. A favorite breakfast for him was cornmeal hoe cakes with honey and butter, washed them down with Warm Chocolate Cream, according to a new cookbook, Dining with the Washingtons, by the staff at George Washington's Mount Vernon Estate. The cookbook offers updated versions of typical recipes from the period and a glimpse into the first president's favorite foods.

Dining with the Washingtons, Historic Recipes, Entertaining, and Hospitality from Mount Vernon, edited By Stephen A. McLeod

Chocolate was a favorite drink at Mount Vernon in George Washington's lifetime. Washington's first recorded order for chocolate was for 20 pounds of the product, which arrived from England in 1758. He continued to buy chocolate throughout his life, in quantities as small as one pound and as large as the 50 pounds purchased three months before his death in 1799. (Source: Pleasant Living Magazine)

Chocolate was a typical breakfast beverage, not only at Mount Vernon but throughout British North America. It was made by grating a small amount of chocolate into boiling water, milk and water, or wine and water, and later adding sugar (See recipe below from Dining with the Washingtons).

In a letter to his wife in Scotland, tutor John Harrower at Belvidera Plantation wrote that breakfast with his employer usually consisted of warm bread and either coffee or chocolate. In 1794, a friend wrote to George Washington requesting two or three bushels of chocolate shells "such as we've frequently drank Chocolate of at Mt. Vernon, as my Wife thinks it agreed with her better than any other Breakfast....". Martha Washington's daughter-in-law admitted to one of her daughters that "the more simple food I have is best" and went on to say that "I breakfast on Chocolate....".

Special ceramic forms were used to serve this beverage. Among the 309 pieces of white and gold French china acquired in 1790 for the presidential mansion were 12 chocolate cups and saucers, which were brought to Mount Vernon upon Washington's retirement. The Washingtons purchased three sets of tea china and six chocolate cups in 1793, further evidence that chocolate, although popular, was not served as often as tea. A covered, two-handled chocolate or caudle cup, probably intended as a display piece, survives from the "States" service given to Martha Washington in 1796 and is exhibited in the museum at Mount Vernon.

In addition to enjoying cocoa, the Washingtons often made a healthful tea from the shells (hulls), which they served to guests.

Recipe from Dining with the Washingtons:

Sometimes You Feel Like A Nut: Homemade Almond Joy

2012-02-16T07:33:00.000-08:00

Today is National Almond Day, and for me, Almonds are all about Almond Joy. Today, Almond Joy candy bars are manufactured by Hershey's. Almond Joy has a coconut-based center topped with two toasted almonds and covered in a layer of milk chocolate. Almond Joy is the sister product of Mounds, which is the same confection but without the almond and coated with dark chocolate. I'm actually partial to Mounds, but for the purposes of today's holiday, I'm posting about almonds and Almond Joy. One concession, in the recipe for Homemade Almond Joy Bars, I use dark chocolate!

According to Wikipedia, Peter Paul Halajian, a candy retailer in Connecticut in the 1919, along with other Armenian investors, including Dutch candy manufacturer Jett Schaefer, formed the Schaefer Candy Manufacturing Company in 1919. The company first sold various brands of candies, but following sugar and coconut shortages in World War II, they dropped most brands and concentrated their efforts on the Mounds bar. The Almond Joy Bar was introduced in 1946 as a replacement for the Dream Bar (created in 1936) that contained diced almonds with the coconut. In 1978, Peter Paul merged with the Cadbury company. Hershey’s then purchased the United States portion of the combined company in 1988.

During the 1970s, the Peter Paul company used the jingle, "Sometimes you feel like a nut / Sometimes you don't / Almond Joy's got nuts / Mounds don't," to advertise Almond Joy and Mounds together. In a play on words, the "feel like a nut" portion of the jingle was typically played over a clip of someone acting like a "nut", engaged in some funny-looking activity. See the Vintage Commercial Video below.

Did you ever try any of these? In the 2000s, Hershey began producing variations of the product, including a limited edition Piña Colada and Double Chocolate Almond Joy in 2004, a limited edition White Chocolate Key Lime and Milk Chocolate Passion Fruit Almond Joy in 2005, and a limited edition Toasted Coconut Almond Joy in 2006. Although Peter Paul as a company no longer exists, the name still appears on the wrapper as part of the bars' brand names.

Want to make your own Almond Joy Bars? Simple and delicious. I know that Almond Joy uses milk chocolate, but I'm partial to dark which is why I probably always liked the Mounds Bar better. You can use either type of chocolate in the recipe below. As always use the very best chocolate for the very best candy!

Homemade Almond Joy Recipe

Ingredients

7 ounces sweetened condensed milk
1/2 cup sweet butter, softened
Pinch of Salt
1 teaspoon Madagascar vanilla
2 cups powdered sugar
14 ounces sweetened flaked or shredded coconut
24 ounces dark chocolate, chopped (milk chocolate if you're a traditionalist)
3/4 cup whole almonds (that you'll toast-see recipe)

Directions
Preheat oven to 350F
1. Spread raw almonds on baking sheet and toast for about 10 minutes. Remove from oven and cool.
2. In big mixing bowl, blend milk, butter and vanilla. Add powdered sugar a little at a time. Add coconut a little at a time and mix until combined. The mixture will be thick. Place mixture in refrigerator for 30 minutes. (Use can use your Kitchen Aid flat beater, but I prefer the texture that comes from hand mixing.)
3. Line baking sheet with parchment paper. Remove coconut mixture from refrigerator. With hands, shape one tablespoon of coconut into small log - 2 inches long and 3/4-inch thick. Press coconut mixture tightly together. Place logs on lined baking sheet and continue until all coconut mixture is finished.
4. Press an almond on top of each coconut log.
5. Place baking sheet in freezer to chill while you melt chocolate.
6. In medium microwave safe bowl, melt chocolate in tmicrowave 2-4 minutes at 30 SECOND intervals until chocolate is melted (or melt in top of double boiler or pan over saucepan of simmering water).
7. Remove coconut logs from freezer.
8. Dip in Chocolate: See next step

How to Dip in Chocolate: Two Ways

1. Place one coconut almond log on fork. Use spoon to scoop a bit of chocolate over almond. This helps almond stick to coconut log during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape bottom of fork along the side of bowl and place on lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, return to microwave or heat for a tiny bit more.
Let dipped candy harden for 45 minutes. Store in airtight container at room temperature.

2. Using Two Fork method (or a special dipping tool-I find this handy), dunk coconut logs in chocolate, bring up and tap on lip of bowl to remove excess chocolate. Place on parchment lined baking sheet and repeat.

Do You Remember this Almond Joy Commercial?

Valentine's Day Chocolate Gifts

2012-02-14T07:21:00.000-08:00


Galaxy Desserts: Chocolate Satisfaction Mousse Cake

I think Chocolate is the most appropriate gift to give on Valentine's Day. You can make homemade chocolate gifts such as:

Chocolate Cherry Truffles
Valentine's Day Chocolate Heart Shaped Truffles
Chocolate Covered Strawberries
Chocolate Souffles
Chocolate Marshmallow Hearts

Or you can Buy:
Truffles and Candy: Check out your local chocolatier.
Heart Shaped Chocolate Cakes, Cookies, Brownies: Check out your local Bakery or Specialty Supermarket

I'm lucky I live in the San Francisco Bay Area because there are so many wonderful chocolate shops and bakeries.

Williams Sonoma, besides having lots of choices for Valentine's Day gifts such as heart shaped cookie cutters, molds, pans, and more, has some great chocolate products. Here are two of my favorites.

S'mores Hugs and Kisses from Williams Sonoma
Created by hand at Two Hearts Bakery in San Francisco, S’mores are made by hand. Graham crackers are baked with a touch of wildflower honey and Saigon cinnamon. Hand-cut marshmallow is made with Nielsen-Massey Madagascar Bourbon vanilla. Dipped in Guittard milk or dark couverture chocolate. Packaged in a gift box tied with red ribbon. A Williams-Sonoma exclusive.

Red Velvet Cake from Williams Sonoma
Heart-shaped version of the classic red velvet cake combines two layers of rich, fudgy devil’s food cake with fluffy vanilla buttercream frosting. From the Perfect Endings vintage cake collection, it is made using premium ingredients, following an old family recipe. 8" diam., 2" high. A Williams Sonoma exclusive. (might be too late since you can't buy this at the store, but if it's still available, it's really yummy)

Have a wonderful Valentine's Day! What chocolate treats are you giving or having?

Chocolate Cherry Truffles for Valentine's Day

2012-02-13T12:47:00.000-08:00

Valentine's Day is all about Chocolate and for me anything red, and that includes cherries. Remember your first Valentine's Day card? I bet it had a red heart on it. I used to love Chocolate Covered Cherries on Valentine's Day. I've posted a recipe for those before: Chocolate Covered Cherries.

This year I thought I'd do two recipes for Chocolate Cherry Truffles. One has alcohol (Kirsch-cherry liqueur) and one is non-alcoholic. They're both easy to make which is what this blog is all about.

Chocolate Kirsch Truffles
adapted from Martha Stewart

Ingredients
1 pound DARK chocolate (65-75% cacao), chopped
3/4 cup heavy cream
1 cup sweet butter, cut into small pieces, room temperature
4 tablespoons KIRSCH (cherry liqueur)
3 cups unsweetened Dutch-process cocoa powder

Directions
Melt chocolate with cream in a heatproof bowl or a saucepan set over another saucepan of simmering water, stirring until smooth. Remove from heat. Add butter and Kirsch; stir until smooth.
Transfer to 8-inch square baking dish. Cover with plastic wrap; refrigerate until firm but still maleable (about 2 hours)
Using melon baller, drop balls of chocolate mixture onto a rimmed baking sheet lined with parchment paper. Refrigerate 10 minutes.
Put cocoa powder into a large bowl. Using cocoa-dusted hands and working one at a time, roll balls between your palms until smooth.
Roll in cocoa to coat. Refrigerate until firm, about 30 minutes.

Easy Chocolate Cherry Truffles

Ingredients
13 ounces dark chocolate, chopped into pieces
3/4 cup heavy cream
1/2 cup dried cherries, chopped (Trader Joe's has different kinds)
2 tablespoons balsamic vinegar
Dash of salt
1/2 cup DARK cocoa powder

Directions
In saucepan over another saucepan with simmering water, combine chocolate and cream. Stir until the chocolate is melted and smooth.
Stir in chopped dried cherries, balsamic vinegar and salt.
Pour into small baking pan (8 x 8) and refrigerate until set (about 2 hours).
Put cocoa in a bowl.
Using melon baller, scoop out about a small ball of chocolate mixture.
Place each ganache ball on silpat mat or parchment lined cookie sheet until all chocolate is used up. Refrigerate for 10 minutes.
Take out of refrigerator and roll into balls with your hands.
Roll balls in cocoa powder until coated.
Refrigerate until ready to serve.

Chocolate & Cheese Pairings

2012-02-12T09:13:00.000-08:00

With Valentine's Day right around the corner, I've been posting information about Wine & Chocolate and Wine & Beer. Either would be great for a romantic Valentine's Day 'event'. A Third pairing for the special day is Chocolate and Cheese. They go together like--well like chocolate and cheese (not chalk & cheese!). Thanks to the California Milk Advisory Board for this post on Chocolate and Real California Cheese Pairings. Use this post as a guide. Love to hear which chocolate and cheeses you pair. I had Cowgirl Creamery Triple Brie & Taza 70% Stoneground Chocolate the other night (photo). I think the Brie would have gone well with the 80-87%, but I didn't have any on hand. Happy Valentine's Day!

***

Rich, bold, decadent – this pair is a savory-sweet love connection is sure to make your foodie heart race. Creating the perfect pair is easy with these dating guidelines. Foods with similar flavor profiles go together best. For darker chocolates, choose a more complex, aged cheese while sweet milk chocolates work best with buttery cheeses, like Brie. Bright, fruity chocolates are perfect with sharper cheeses and nuttier chocolates find a perfect pair in high butterfat cheeses. Want to spice things up a bit? Try pairing spicy chocolates with sharp cheeses – the intensities play off each other beautifully!

· Pair a dark chocolate with more the 80% cocoa with a delicious true Blue cheese
· Indulge in burnt caramel chocolates with a beer-soaked table cheese
· Pair a Bordeaux-style chocolate with a creamy triple crème Brie
· Treat yourself to candied orange peel and an aged Cheddar

Take the pairing up a notch with help from “Pair Savvy” a smart phone app that helps you pair the myriad of delicious California cheese varieties with the wine and beers you enjoy. The user-friendly application is free for download on most smart phones, including iPhone and Android devices, available at pairsavvy.realcaliforniamilk.com.

Peppermint Patty Cake: National Peppermint Patty Day

2012-02-11T07:42:00.000-08:00

I love Peppermint Patties. February 11 is Peppermint Patty Day (however you spell it-- Patty/Pattie). Here's a great Vintage Advertisement from March 31, 1941 for Chocolate Peppermint Patty Cake to welcome Spring. Spring may not have arrived where you are, but February 11 is Peppermint Patty Day!

Want to make Peppermint Patties instead of cake? Check out this guest post from Pattie Tierney.

Bourbon Cream Cheese Brownies

2012-02-10T09:10:00.000-08:00

February 10 is National Cream Cheese Brownies Day, and I've posted several different recipes for Cream Cheese Brownies including ones from scratch, ones using box box brownie mixes, and a one-bowl recipe.

This recipe, adapted from Southern Living, December 2011, for Bourbon Cream Cheese Brownies. Delicious and easy! I've changed some of the measurements, and I've added pecans, but feel free to adapt what you'd like!

Bourbon Cream Cheese Brownies

Ingredients
5 ounces dark chocolate (85% cacao or higher)
3/4 cup sweet butter
1/4 cup firmly packed light brown sugar
1 - 1/2 cups granulated sugar, divided
4 large eggs, divided
1 teaspoon Madegascar vanilla extract
Pinch of salt
1 cup all purpose flour
1 (8 ounce) package cream cheese, softened
2 tablespoons all purpose flour
1/4 cup bourbon
1 cup chopped pecans

Preparation
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Melt chocolate and butter in top of double boiler or saucepan on top of a saucepan with simmering water. Whisk in brown sugar and 1 cup granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Fold in pecans. Spread half of batter in prepared pan.
3. Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
4. Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. Once through-- don't overswirl.
5. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Remove foil; cut into squares.

Wine and Chocolate: Northern California Valentine's Celebrations

2012-02-09T08:32:00.000-08:00

My company TeamBuilding Unlimited has long been known for its Chocolate Team Building, as well as its Winning Wine Team Events. TeamBuilding Unlimited also produces a combination event-- Team Wine: The Noir of Wine and Chocolate Tasting. Wine and Chocolate are the Perfect Pairing.

I plan to do an in-depth article on Wine and Chocolate Pairing, but in the meantime, here are several different Wine and Chocolate Events (not necessarily pairings) in Northern California that will jumpstart your Valentine's Celebration. Wine and chocolate is what it's all about.

February 10: "Food From the Heart"at the 1898 Ferry Building Marketplace, San Francisco. Kick off Friday night, February 10th, in the candlelit Grand Nave. Merchants and restaurateurs at the Marketplace will offer chocolate tastings and seasonal hors d'oeuvres, and local Napa Valley Vintners will pour wine. The event is free with nominal charges for food and wine samples.
Marketplace shops will all be open from 5 to 8 PM for Valentine shopping on Friday night. Proceeds from purchases of wine and hors d'oeuvres will benefit Slow Food San Francisco's programs such as the School Garden Projects.

February 10: 6-9 p.m. Rock Wall Wine Company, Alameda. Via Amore! Viva Wine! Rock Wall Wines, treats and chocolate. www.rockwallwines.com

February 11: 12- 5:00 pm. Domenico Winery, San Carlos. Winter Wine Festival & Chocolate Festival. 6 wineries pouring their wines at Domenico Winery....Jazz Cellars, Muccigrosso Vineyards, Naumann Vineyards, Pinder Winery & Travieso Winery! Each winery will pair their wines with chocolate in celebration of Valentine's Day. For more info.

Feb 11-12, 10am-5pm: B.R. Cohn Winery, Glen Ellen Wine and chocolate lover celebration for Valentine’s Day. Mention the phrase “my special Valentine” to receive a complimentary tasting. There will be a chocolate fountain with dipping delights paired with a heavenly Cabernet Sauvignon. B.R. Cohn Winery, 15140 Sonoma Hwy, Glen Ellen www.brcohn.com

Feb 11-12, 10am-4:30pm: Kenwood Vineyards, Kenwood. Cabernet & Chocolate
Kenwood Vineyards is offering a sweetheart of a deal on their Artist Series Cabernet Sauvignon. Taste their current vintages paired with dark chocolate. Kenwood Vineyards, 9592 Sonoma Hwy, Kenwood. www.kenwoodvineyards.com

February 11, 1-4pm: DeLoach Vineyards, Santa Rosa, A Zin Affair to Remember. A Zin-extravaganza that includes Vertical Zin tastings, gourmet chocolate, local artisan cheeses, raffle prizes, case specials, and music. DeLoach Vineyards, 1791 Olivet Rd, Santa Rosa www.deloachvineyards.com

February 11 & 12, 12-5 p.m.: Mountain Winery, Saratoga. The Wine & Chocolate Event. WINE & CHOCOLATE TASTINGS: Empanadas with Spicy Chocolate Dipping Sauce ~ Paired with The Mountain Winery Zinfandel, Chocolate dipped Cured Peppered Bacon ~ Paired with the Mountain Winery Merlot, Chocolate Pizza Nutella, Dried Fruits and Nuts ~ Paired with the Mountain Winery Syrah, Chef Sidoti’s famous brownie – Paired with the Mountain Winery Cabernet Sauvignon. Go here for more info.

February 11, 11-5 p.m: "In Love with Redwood Valley, A Day of Wine, Spirits and Chocolate. Mendocino. Third annual chocolate and wine extravaganza. Professional chocolatiers will present tastings of exquisite dark and milk chocolates, truffles, dipped strawberries, heart-shaped cakes and more, paired with Redwood Valley's dark, rich ports, cabernet sauvignon, petite sirah, muscat canelli and world-class liquers and brandies. Click here for more info.

February 11-12, 11 am -4 pm: Lodi Wine & Chocolate Weekend. Travel from winery to winery while taking in each of the winery’s hosted activities such as wine and chocolate pairings, live music, barrel tasting and cellar tours. Go here for more info.

February 11: 1-3 pm: Silverado Vineyards, Napa, Wine & Chocolate. Anette's Truffles paired with Silverado Vineyards wines. A true wine/chocolate pairing. For more info, click here.

Chocolate and Beer

2012-02-08T12:38:00.000-08:00

This is Beer Week, and Beer and Chocolate are a great match. Lots of ways to celebrate this duo.

There are Chocolate Ales to drink:

Boulevard's Chocolate Ale
Rogue's Chocolate Stout
Bailey's Chocolate Ale
Bison Organic Chocolate Stout
Kelso's Chocolate Lager
Young's Double Chocolate Stout
Steelhead Brewing's Chocolate Kiss
Imperial's Choklat Stout
Harpoon's Chocolate Stout
Lips of Faith's Series Cocoa Mole
New Glarus's Chocolate Abbey
Lagunitas's Bourbon Barrel Cappuccino Stout (not exactly a chocolate stout but tastes like it)
Samuel Adams' Chocolate Bock

Or you could attend the Third Annual Chocolate and Beer Festival (info below).

Want to do your OWN Chocolate and Beer Tasting? Do a beer tasting with a few of the stouts above.

Want to do a Chocolate/Beer pairing? Pair a malty beer with a fruity truffle or tea truffle. Switch it up and take notes. Decide what you like or don't like.

Chocolate/Beer Truffles to Buy:
Socola makes an awesome All Shakespeare Stout Truffle (using Rogue Brewery's Shakespeare Stout)

Or make your own Beer/Ale Truffles: Chocolate Guinness Truffles

**
The Third Annual Chocolate and Beer Festival brings together local Chocolatiers, breweries and bands to raise money for a good cause: The Children's Learning Center.
Saturday, February 11, 2012, 2:00 PM - 6:00 PM
Craneway Pavilion, Richmond, CA

This sweet spot in SF Beer Week pairs suds (including the debut of Rosie the Riveter Ale and selections from Drake's Brewing, Anchor Steam, Moylan's Brewing Company, Lost Coast, Trumer, Marin Brewing Company, Triple Rock, Linden Street, and more) with cacao and confections (provided by Coco Delice, Galaxy Desserts, and Bittersweet Cafe) and live jazz music (The Emperors's Jazz, Beam and several other local musicians).

Tickets $30 in advance online, $40 at the door.
"The Works!" Entrance ticket include four (4) sample sized chocolates and four (4) sample sized beers. Additional beer and chocolate available for purchase inside event.
Chocolate Only Tickets $15
Ticket includes Entry, four (4) sample sized chocolates. Great for kids 10 years or older, guests not of drinking age, designated drivers, guests who do not like beer.

Walker's Shortbread Scottie Dogs with Muddy Boots

2012-02-07T11:30:00.000-08:00

Walkers introduced its new Shortbread Scottie Dogs at the Fancy Food Show in San Francisco. I love Walker's pure butter Shortbread, and I'm a sucker for dog shapes. These scotties are definitely BEST IN SHOW!

As it's raining today, and my own pup came in with 'muddy boots', I thought it would be fun to dip these Scottie dogs in Chocolate. I decided on milk chocolate to be more 'mud-like'. Apologies for the photo.. I didn't shake the cookies off after I dipped them. That would have shown the shape better, but they still taste wonderful! And, these Scottie Dogs don't need to be walked in the rain!

Walkers Shortbread Scottie Dogs with Muddy Boots

Ingredients
4 squares of Guittard baking milk chocolate
a bit of sweet butter

Directions
Melt chocolate and butter together in the top of a double boiler or saucepan over saucepan with simmering water. Stir so it doesn't seize.
Dip Shortbread Scottie dogs in 'mud'. Remember that Scotties are low to the ground, so dip as low as you like. Be more professional than I was, and shake the excess chocolate from the shortbread cookie.
Put chocolate covered Scotties on parchment and place in refrigerator for 30 minutes to harden.

You can also dip in chocolate and roll in chopped nuts. You know dogs-- they pick up 'debris.'

Chocolate & Raspberries: Amanda Whitworth Guest Post

2012-02-06T10:14:00.000-08:00

Today I welcome Amanda Whitworth from Homemade Chocolate Treats. If you haven't visited her website, you must! Incredible chocolate recipes. As it says on her opening page: If you are looking for the world's finest chocolate recipes you have come to the right place!

Both of these Chocolate Treats would be wonderful for Valentine's Day--or any time! In the following recipes, Amanda gives both UK & US measurements. FYI: Castor Sugar is Superfine Sugar in the U.S. I need to find the proper US equivalent of Golden Castor Sugar--it's not brown sugar. Update to come.

Amanda Whitworth:
Chocolate And Raspberries, A Divine Combination

Good morning chocoholics!

My name is Amanda and I have my own choccy website called Homemade Chocolate Treats. I have the best job in the world as I get to test chocolate recipes every day in my kitchen in a little village in Norfolk in the UK.

When Janet asked me to guest post on her fabulous blog, I didn't take long to decide I would like to share a couple of choccy/raspberry recipes with you all. Mainly because they are my favourites! The combination of dark chocolate and delicious sweet raspberries is just too gorgeous to keep to myself.

You just have to try these muffins, so simple, you cannot go wrong, just make sure you bake plenty as they will disappear fast!

Raspberry And Chocolate Chunk Muffins

INGREDIENTS
250g/8oz self raising flour
125g/4oz caster sugar
125g/4oz dark chocolate
150ml/5fl oz full fat milk
125g/4oz butter
2 eggs
200g/7oz fresh raspberries

METHOD
Preheat the oven to 190C, 375F, Gas 5.
Line a muffin tin with 12 paper muffin cases.
Sieve the flour into a large mixing bowl.
Stir in the sugar.
Break the chocolate up into small chunks and add this to the bowl.
Melt the butter in a heatproof bowl over a pan of simmering water.
Beat the eggs and add to the butter.
Add the milk to the egg/butter mix.
Make a well in the middle of the dry ingredients and pour in the liquid ingredients.
Carefully combine into a batter but do not overmix.
Wash and cut each raspberry into 4.
Carefully fold in the raspberries.
Divide the mixture between the 12 muffin cases.
Bake in the centre of the oven for 30 minutes until risen and firm to the touch.
Transfer to a wire rack.
Serve your raspberry chocolate muffins while they are still warm from the oven if you can.
When completely cool store in an airtight container.

And now for something a little more decadent.....

Raspberry Chocolate Cake

INGREDIENTS
4oz/125g unsalted butter, cubed
7oz/200g plain chocolate, chopped
8 medium eggs, separated
7oz/200g golden caster sugar

Chocolate Sauce
4oz/125g golden syrup
6oz/175g dark chocolate 70% cocoa solids
7fl oz/200mls water

To Decorate
6oz/175g fresh raspberries or 10oz/300g frozen raspberries
Milk chocolate curls

METHOD
Preheat the oven to 180C, Gas 4.
Grease and line an 8" deep baking tin, preferably springform.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring until smooth.
Remove from the heat and allow to cool.
Separate the eggs and put the yolks in a large mixing bowl.
Add the sugar and whisk until thick and creamy.
Whisk in the chocolate mixture until smooth and well combined.
Using a clean whisk thoroughly whisk up the egg whites until stiff peaks form.
Carefully add the egg white to the chocolate mixture bit by bit and folding in with a large metal spoon.
Do not over mix.
Pour the mixture into the prepared tin and level the surface.
Bake in the centre of the preheated oven for one hour and fifteen minutes.
Turn off the oven and allow the cake to cool in the oven, it will sink a little in the middle.

To make the chocolate sauce:
Put the water and golden syrup in a pan and heat gently.
Add the chocolate and stir until it is melted and smooth.
Bring to the boil and simmer for at least five minutes.
Remove from the heat and allow to cool completely.
When the cake is cooled, arrange the raspberries on the surface.
If you are using frozen berries make sure they are thoroughly drained.
Drizzle the sauce all over the cake.
Decorate with chocolate curls.
Enjoy your raspberry chocolate cake!
If not eaten the same day cover and store in the fridge.

Unless raspberries are in season you might prefer to use frozen berries otherwise these recipes may prove to be rather expensive. Fresh are best though if you can get hold of them.
Try to use the best quality chocolate you can afford too as it generally tastes better.
For many more tasty choccy recipes pop on over to www.homemade-chocolate-treats.com where you will find a warm welcome.

Thank you Janet for giving me a spot on your blog.
**
My pleasure--Janet

Easy Nutella Pizza: World Nutella Day

2012-02-05T08:15:00.000-08:00

I think of nutella as goodness in a jar! You can buy it or make your own, but whatever you decide, celebrate World Nutella Day: February 5, 2012!

World Nutella Day Fan Page on Facebook!
Twitter stream @nutelladay for updates Use the Twitter hashtag #nutelladay to participate!
700 Nutella recipes
Nutella food p*rn in the World Nutella Day Flickr Pool
New to Nutella? Learn what the fuss is about

Nutella is more than just a “chocolaty hazelnut spread,” it is a way of life.

EASY NUTELLA PIZZA

Ingredients
Pizza Dough (I use Trader Joe's)
1/2 cup Nutella
1/3 cup toasted chopped hazelnuts
1/3 cup grated white chocolate or chopped white chocolate

Directions
Preheat oven to 425.
Spray baking sheet. Set aside.
Prepare dough.
Flatten dough on baking sheet. Make it thin. This is a 'thin crust' pizza. Bake dough for 10 minutes.
Spread NUTELLA over pizza dough.
Top with toasted chopped hazelnuts and grated chocolate (to look like cheese) or chopped white chocolate.
Put pizza back into the oven for 5 minutes.
Cool before cutting.

How easy is this? What Nutella treat are you making?

Cocoa Soup: National Homemade Soup Day

2012-02-04T12:05:00.000-08:00

Today is National Homemade Soup Day. Last year for National Soup Month (January), my friend Louise over at Months of Edible Celebrations sent me a link to Cocoa Soup. The thickening agent is what makes this a soup and not a steaming hot cup of cocoa. I was amazed to find so many cocoa soup recipes including Black Bean Cocoa Soup. So here are a few recipes to warm you up today.

Icelandic Cocoa Soup, although it uses potato or cornstarch, is not all that thick. Nevertheless, it has a different texture and taste from regular drinking cocoa. Give it a try. The savory Cocoa Black Bean Soup definitely has a different flavor with the addition of the cocoa.

According to the website Gestgjafinn, Sweet Dessert Soups are common in Iceland and Northern Europe. This unusual dessert soup often surprises visitors to Iceland, who will not encounter it at restaurants but may be served it in private homes.

Icelandic Cocoa Soup

Ingredients
3 tablespoons cocoa powder
3 tablespoons sugar
1/2 teaspoon cinnamon
2 cups water
3 cups milk
1 tablespoon potato starch or 1 tablespoon cornstarch
Pinch of Salt

Directions:
1 Mix the cocoa powder, sugar and cinnamon in a saucepan.
2 Add the water gradually and stir until smooth.
3 Bring to boil and simmer for 5 minutes.
4 Add the milk, reheat to boiling point and simmer for 2-3 minutes.
5 Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
6 Salt to taste and serve.
7. Serve with crushed zwiebacks.

For a fancier version, use 3 ounces dark chocolate (55-75% cacao) instead of cocoa powder and serve soup with whipped cream instead of zwiebacks.

Want something savory?

Black Bean Cocoa Soup with Lime Zest

Ingredients
2 tablespoons extra virgin olive oil
1 small red onion, chopped
3 cloves garlic, pressed
1 large carrot, chopped
1 stalk celery, chopped
3 cups low-sodium organic vegetable broth
2 tablespoons DARK cocoa powder
1 teaspoon ground cumin
2 cups canned black beans
grated zest of 1 lime

Directions
1. Place olive oil in medium saucepan and add onion.
2. Saute on low heat until onions are caramelized, about 15 minutes.
3. Add garlic, carrots, and celery and cook for 5 minutes.
4. Add vegetable broth, cocoa powder, and cumin. Stir well.
5. Simmer for 10 minutes.
6. Stir in the black beans.
7. Add lime zest.
8. Cook for aabout 20 minutes over low heat.

Chocolate Chip Coconut Carrot Cake

2012-02-03T15:33:00.000-08:00

Today is National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. This is a great 1928 vintage ad from the Ladies' Home Journal, but not the recipe for this carrot cake. I had to add chocolate: cocoa and chocolate chips. All the great food groups in this one, especially with the cream cheese frosting!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup sweet 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 c. shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chopped dark chocolate or dark chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup sweet butter, room temperature
1 tsp Madagascar 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 (or chopped chocolate pieces)
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.

Heavenly Hash Cake

2012-02-02T15:17:00.000-08:00

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 c. flour
1 1/2 cups nuts, chopped
1 tsp Madagascar 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.

Super Bowl Chocolate Guinness Pretzel Truffles

2012-02-01T14:22:00.000-08:00

Here's a great recipe for Super Bowl Sunday. I've posted this recipe before, but it deserves a repost because it's perfect for Super Bowl Sunday. It contains all the football food groups: Chocolate, Beer & Pretzels (or nuts). These Chocolate Beer Truffles are rolled in Crushed Pretzels, but you can use crushed peanuts or crushed beer nuts. If you're a purist, you can always roll them in cocoa!

I know this Guinness Ad isn't for the Super Bowl or even for U.S. Football, but I love it!

CHOCOLATE GUINNESS PRETZEL TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate (65-75% cacao)
3/4 cup heavy whipping cream
Crushed salted pretzels

Directions
Melt chocolate in top of a double boiler or a saucepan over a saucepan with simmering water.
Stir in cream.
Slowly add Guinness, stirring to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls using small scoop or melon baller or your hands- using about a tablespoon of ganache for each.
Roll in crushed Salted Pretzels (or crushed peanuts or beer nuts).

Brandy Alexander Pie: National Brandy Alexander Day

2012-01-31T10:22:00.000-08:00

Today is National Brandy Alexander Day. A Brandy Alexander is a sweet, brandy-based cocktail that became very popular in the early 20th cntury. It was supposedly created for the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922. The Brandy Alexander is based on an earlier, gin-based cocktail called simply an “Alexander”.

From the Brandyalexander website comes the history that Movie Stars have consumed Brandy Alexanders on sets of movies and TV shows and during celebratory events throughout the last century. Among the famous drink calls are by Jack Lemon in Days of Wine and Roses. In one scene Lee Remick receives a Brandy Alexander and is impressed with the chocolate flavor, yet smooth taste of the drink. In the pilot of the Mary Tyler Moore show, Mary calls for a Brandy Alexander when asked if she would like a drink at her job interview, and Peggy on a blind date in an episode of Mad Men, Indian Summer orders a Brandy Alexander.

So for this exciting alcoholic Food Holiday today, break out the Brandy and Creme de Cacao!

Check out last year's post for a recipe for the Brandy Alexander and for Brandy Alexander Brownies.

Brandy Alexander Pie
from the New York Times Magazine, January 18, 1970

Ingredients
1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/8 teaspoon salt
3 eggs, separated
1/4 cup cognac
1/4 cup creme de cacao
2 cups heavy cream, whipped
I substitute a 10 inch chocolate wafer crumb crust for the graham cracker crust in the original recipe
Chocolate curls for garnish

Directions
1. Sprinkle the gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, the salt and egg yolks. Stir to blend.
2. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil.
3. Remove from the heat, and stir in the cognac and creme de cacao. Chill until mixture starts to mound slightly.
4. Beat the whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust. Chill several hours or over night.
5. Garnish with remaining cream and chocolate curls.

National Croissant Day: Chocolate Croissants

2012-01-30T13:45:00.000-08:00

I was going to skip posting today since I just did a review of Trader Joe's Chocolate Croissants, but since I had some this morning, I thought I'd put up some links. As I mentioned in the TJ Chocolate Croissant post, they're simple to make and delicious to eat! Keep them in the freezer, but take them out the night before so they can rise. You'll love them! I've added some other links to Croissant recipes I've posted or noted.

And, I've added a recipe from RealSimple for Croissant and Chocolate Bread Pudding. Heavenly!

Trader Joe's Chocolate Croissants review

Julia Child's Croissant Episode from The French Chef

Make Your Own Chocolate Croissants

Croissant and Chocolate Bread Pudding
from RealSimple, January 2009

Ingredients
Sweet Butter (for the baking dish)
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon Madegascar vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces dark chocolate (65-85 % cacoa/fair play), cut into chunks

Directions
Heat oven to 375° F.
Butter 8-inch square or other shallow 2-quart baking dish.
In large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt, & nutmeg. Add the croissants and chocolate and mix to combine.
Transfer mixture to tprepared baking dish and bake until set and knife inserted in the center comes out clean, 30 to 40 minutes.
Serve warm or at room temperature.

How to Make Cake Pops Video

2012-01-29T07:54:00.000-08:00

I love Cake Pops, and I plan to write a post about Cake Pops in the near future. In the meantime, here's a really cool How to Make Cake Pops Video from Cakeb0t. Cool step by step instructions.

Be sure and check out Cakeb0t.com for more Cake Decorating Techniques and Tutorials for the Cake Artist! Great Video from Binky!

Hat Tip: Julie Hyzy, author of the White House Chef Mystery Series

Chocolate Blueberry Pancakes: Two Ways

2012-01-28T08:04:00.000-08:00

I posted these recipes last year on Blueberry Pancake Day, but since it's Saturday morning, I thought I'd repost, so you can get a jump on the weekend's brunch. Add some chocolate to Blueberry Pancakes, and you can celebrate this fun food holiday in two ways.

This first recipe is from Cooking Light for Perfect Buttermilk pancakes. I've added blueberries and chocolate to tweak the recipe to fit this blog and the 'holiday'! I usually have fresh blueberries around, but if you don't, you can use frozen blueberries. Trader Joe's has great wild blueberries that go great in this recipe.

BUTTERMILK BLUEBERRY CHOCOLATE PANCAKES

Ingredients
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray
1 cup Blueberries (less if frozen.. I like the frozen Wild Blueberries from Trader Joe's)
1/2 cup Dark Chocolate chips or Dark Chocolate, broken up (alternatively, you can use white chocolate!)

Directions
1. Spoon flour into dry measuring cup; level with knife. Combine flour and next 4 ingredients (flour through salt) in large bowl, and make well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto hot nonstick griddle or nonstick skillet coated with cooking spray. 3. Add Blueberries and Chocolate pieces (or Chocolate Chips). Turn pancakes when tops are covered with bubbles and edges seem cooked.
***

So that's what you'll make fresh today! I'm also fond of Mixes in a Jar. Here's a quick and delicious recipe for Chocolate Blueberry Pancakes in a Jar. You can have this on hand or to give as a gift. One helpful hint when making mixes in a jar is to really pack the ingredients in. Use a tamper, if you have one...except for the dried blueberries and chocolate.

CHOCOLATE BLUEBERRY PANCAKES IN A JAR

Ingredients:
2 cups all purpose flour
1/3 cup granulated sugar
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried Blueberries
2/3 cup dark chocolate chopped into chip size (or dark chocolate chips)

Layer flour, then sugar, then baking powder mixed with baking soda and salt in a 1-quart wide-mouth jar.
Add blueberries, then chocolate. Seal Jar.
Cover jar with burlap or other fabric and tie with raffia or a bow.
Attach gift tag with the following instructions:

Chocolate Blueberry Pancakes
Makes 25 pancakes
2 eggs, beaten
1/4 cup sweet butter, melted
Contents of Jar of "Chocolate Blueberry Pancakes"
1-1/2 to 2 cups whole milk (or buttermilk)

Mix eggs and melted butter in large bowl. Add contents of jar. Stir until well blended. Add 1-1/2 cups milk. Stir until dry ingredients are moistened.

Heat griddle or skillet. Pour batter onto hot griddle 1/4 cup at a time. Cook pancakes until golden on both sides.

And, just saw this on TwoPeasandPod's blog for Lemon Ricotta Blueberry Pancakes. No chocolate, but they look yummy!

Paula's Golden Cream Chocolate Cake: National Chocolate Cake Day, Vintage Ad & Recipe

2012-01-27T08:25:00.000-08:00

I've been waiting awhile to post this Baker's Chocolate Cake Ad. In the 1930s and 40s, the Baker's Chocolate Advertisements told a story, and this one that appeared in Life Magazine on February 7, 1938 (and again June 5, 1939) is of my favorites. What a period piece! I mean really...just read the headline, "Paula Gives Mother-in-Law Her Come-Uppance". And don't you just love the word "Flibbertigibbet." Good thing Paula had a mind and talent of her own. And what a saint she was not lauding her baking skills over her mother-in-law. Such modesty. Oh puh..lease. I feel like writing 'the rest of the story.'

This recipe really is delicious. The cake is a "cross between a Fudge Cake and Boston Cream Pie." A perfect posting for National Chocolate Cake Day!

Double Chocolate Zucchini Bread with Pistachios: National Pistachio Day

2012-01-26T09:18:00.000-08:00

Today is National Pistachio Day! I posted this recipe for Double Chocolate Zucchini Bread with Pistachios last summer when my zucchini plants were taking over the garden. I can get zucchini at the market (not the farmers' market), so I can make this Zucchini Bread to Celebrate the day. This bread is tasty hot out of the oven or toasted the next day with fresh sweet butter, cream cheese or mascarpone.

The Secret Ingredient: Pistachios! Pistachios add taste and texture to this wonderful moist zucchini bread.

A bit of information from ferrebeekeeper (a wonderful blog about art, nature and gardening anecdotes):

Pistachios' clam-like seeds pop open when they are ripe and the exposed seed has a brownish pink skin–which in turn reveals a pale creamy green flesh inside. Pistachios are members of the Anacardiaceae family, which includes sumacs and poison ivy. (this makes it perfect for my other blog: www.mysteryfanfare.com) Like these scary relatives, pistachio plants (and seeds) can contain the oily irritant urushiol—so pistachios sometimes trigger allergies and rashes, however, dieticians assert that the seed is one of the healthier sources of protein and oils. Traditionally pistachio nuts were dyed red to hide the blemishes made by handpicking, however this false color is no longer necessary.

Please use natural pistachios in the following recipe. No red dye #3!

Double Chocolate Zucchini Bread with Pistachios!

Ingredients
3 large eggs
1 3/4 cups sugar
1 cup vegetable oil
1 tsp Madagascar Vanilla
2 Tbsp sweet butter
6 Tbsp DARK Cocoa
2 cups zucchini, grated
2 cups flour
1 tsp baking soda
Pinch of salt
1-1/2 tsp cinnamon
2/3 cup chopped chocolate chunks or dark chocolate chips
3/4 cup coarsely chopped pistachios
2 tsp flour

Directions
Preheat oven to 350°.
In large bowl, combine eggs, sugar, oil, and vanilla. Mix until well blended.
In small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa and blend tuntil smooth. Set aside to cool.
Peel and grate zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well.
In separate bowl, mix together flour, baking soda, salt, and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients.
In another bowl, coat broken up chocolate chunks (or chips) with 2 tsp flour.
Fold in flour-coated chocolate chunks and chopped pistachios to batter.
Spoon batter into two greased and floured 9x5x3 loaf pans or into a greased bundt pan.
Bake 60-70 minutes or until a toothpick inserted in middle comes out clean.
Cool in pans for 5-10 minutes.
Remove from pans and continue to cool on a wire rack.

US Pistachios: How they're Harvested.

Hat Tip @FriendsEatNYC for YouTube Pistachio Harvesting Video

Irish Coffee Day: Irish Coffee Truffles: Irish Coffee Day

2012-01-25T08:05:00.000-08:00

Today is National Irish Coffee Day, and it's a beautiful day in the neighborhood! I'll be stopping by the Buena Vista Cafe for a glass of Irish Coffee. Irish Coffee was invented at the Buena Vista Cafe, right here in San Francisco.

On my first day in California I was lucky to hitch a ride with a visiting dignitary. The day's tour of San Francisco included the hills of San Francisco, Sonoma County, the Renaissance Fair, Sausalito, Fisherman's Wharf, the Palace of Fine Arts, Cliff House, the Golden Gate Bridge and a stop at the Buena Vista Cafe for an Irish Coffee. I saw more of the San Francisco Bay Area on that one day than I did over the next ten years.

Irish Coffee at the Buena Vista is a very San Francisco drink invented in 1952 at The Buena Vista Cafe. The recipe was a collaborative effort between Jack Koeppler, the Buena Vista’s owner, and Stanton Delaplane, a well-known international travel writer and Chronicle columnist. Here's the original recipe. Irish Coffee at the Buena Vista is still made the same way.

The official story of Irish Coffee tells of the perseverance and repeated attempts of Koeppler & Delaplane and even a trip to Shannon Airport, where a forerunner of Koeppler’s vision was served. The whipped cream posed a problem, but the input of a prominent dairy farmer turned Mayor of San Francisco, solved the problem: Age the cream for 48 hours and froth it to a precise consistency so it would float on top of the hot coffee, to Koeppler’s specifications.

So if you're in San Francisco today, it's a big day at the Buena Vista. Stop by and raise a glass!

But this is a Chocolate Blog, so once again I wanted to post a recipe that includes Chocolate and the day's 'food' holiday. Since I love alcohol infused truffles, I decided to post a recipe for Irish Coffee Truffles. You'll love this easy recipe from Martha Stewart Weddings. I use darker chocolate than in the recipe, but otherwise, it's just about the same. It's pretty much no fail, and that's what I like.

IRISH COFFEE TRUFFLES

Ingredients
Vegetable-oil cooking spray
1 pound plus 14 ounces bittersweet chocolate, (60-72%), finely chopped
1/2 cup sweet butter, cut into small pieces
3/4 cup heavy cream
1/4 cup light corn syrup
1/4 cup plus 1 tablespoon packed dark-brown sugar
4 large egg yolks
3/4 cup Irish whiskey
2 tablespoons coffee extract
1/4 teaspoon coarse salt
Good-quality unsweetened cocoa powder, for rolling

Directions
1. Coat a 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside.
2. Put chocolate and butter into a medium heatproof bowl set over a pan of simmering water; stir until chocolate and butter have melted. Remove from heat.
3. In a separate saucepan, bring cream, corn syrup, and brown sugar to a boil over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth.
4. Whisk in yolks, whiskey, coffee extract, and salt.
5. Pour into prepared pan.
6. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming.
7. Refrigerate until firm enough to roll into balls, about 4 hours (or more).
8. Using a 1-inch ice cream scoop or a medium melon baller, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to a rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes.

Coeur d'Alene Irish Coffee Truffles

9. Put cocoa powder into a shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).

No time or ingredients to make your own? You can buy Irish Coffee Truffles. I'm very fond of the Coeur d'Alene Irish Coffee Truffle. Maybe easier to find if you have to celebrate today would be the Lindt Irish Coffee Bar. They're both great and use real Irish whisky.

Peanut Butter Chocolate Banana Sandwich

2012-01-24T08:49:00.000-08:00

Today is National Peanut Butter Day. To celebrate, you can eat some out of the jar--chunky, smooth, organic. Or you can make this scrumptious Peanut Butter Chocolate Banana Sandwich.

Peanut butter and Banana sandwiches are great but adding chocolate makes this sandwich even better. Follow the adapted recipe below from the Vosges website for a Peanut Butter Chocolate Banana Sandwich. It's easy and one of my favorites--maybe because I love the Vosges Organic Peanut Butter Bonbon Bar. To make this great sandwich, use a panini press, a skillet, a waffle iron or your clothing iron. Whatever you have. Who doesn't love a grilled sandwich?

Some alternatives if you don't have the Vosges Peanut Butter Bonbon Bar would be to use a few Reese's Peanut butter cups. Not the same quality, but delicious all the same! Or you can use Peanut Butter & Co's Dark Chocolate Dreams. It's a wonderful organic product and has a place in your pantry or fridge.

Peanut Butter Chocolate Banana Sandwich

Ingredients
2 white bread slices (soft sweet sourdough or Italian white bread) about 4-5 inches wide and 1/2 inch thick
2 tbsp Sea salted butter (or make your own by mixing 1/2 tsp sea salt and 2 tbsp of a fabulous sweet butter-or leave the salt off since there's salt in the Vosges Peanut Butter Bonbon Bar)
2 squares Vosges Organic Peanut Butter Bonbon Bar
1/2 banana, sliced

Directions
Spread butter on all sides of the bread.
Place peanut butter bar squares on one piece of bread, followed by sliced banana and a sprinkle of salt.
Place other piece of buttered bread on top/
Press with Panini press until golden brown.

In the Kitchen with Miss Piggy: Ben & Jerry's Chocolate Fudge Brownies

2012-01-23T09:41:00.000-08:00

The Challenge on Project Runway All Stars this past week was to design a "flamboyant cocktail dress" for "one of the most famous fashionistas in the world." That fashionista came with a very unique figure and large ears (to be considered in hats or headpieces): Miss Piggy. Now unless you've been living under a barrel for the last 20 or 30 years, you'll know who Miss Piggy is and that she has a great sense of style. Fashion houses such as Burberry and Prada have created fabulous outfits for the divine Miss P, the fairest muppet of them all. Some of the contestants on Project Runway did her proud, but she had comments for those whose dresses didn't please her. Yes, Miss Piggy was a Guest Judge!

As many of you know, I collect celebrity, literary, mystery, and tie-in cookbooks. Of course, I went directly to my bookshelf and pulled off In the Kitchen with Miss Piggy: by Moi. This would have been a valuable book for the designers on Project Runway All Stars because besides cooking advice, there is a section on Miss Piggy's Guide to Food and Fashion. Lest you think that Miss Piggy spends all her time in the kitchen--well how could she? She's busy making movies and TV shows--Miss Piggy asked her dearest and closest celebrity friends to send recipes. When the cookbook came out in 1996, a portion of the proceeds was donated to Citymeals-on-Wheels. The book was dedicated, "To Kermit, who has always been the hottish dish in moi's life."

In the section on Miss Piggy's Perfect Pantry #1 is Chocolate! I love her Chocolate Bar Graph.

Here's a chocolate recipe from In the Kitchen with Miss Piggy for Ben and Jerry's Superfudge Brownies with A Tip from Miss Piggy! Enjoy!

Dagwood's Blondies: National Blondie Brownies Day

2012-01-22T07:49:00.000-08:00

Today is National Blondie Brownies Day. Now this is a misnomer because Blondies aren't really brownies. I addressed this last year on National Blondie Brownies Day with a different recipe. Blondies are all about the butter and brown sugar, and as with their versatile cousin, chocolate brownies, you can add other ingredients such as macadamia nuts, cocounut, white chocolate chips, pecans, or other goodies.

This year I'd like to celebrate National Blondie Brownies Day with a recipe that features Blondie, that wonderful comic strip woman known for her baking and sandwich making! Created in 1930 by Chic Young, Blondie and Dagwood appear together in blissful love and happiness in over 2300 newspapers all around the world and translated into 35 different languages in 55 countries and read by an estimated 280 million people every day.

This recipe isn't from the Blondie Cookbook (I posted a recipe from the cookbook for a Chocolate Sandwich, of course). This recipe for Dagwood's Blondies is from the Lurpak Butter Company. Enjoy!

Dagwood’s Blondies

Ingredients
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 oz (1 cup or 16 Tablespoons) Sweet Butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon Madagascar vanilla
3/4 cup chopped walnuts
2 cups semisweet chocolate chips or chopped dark chocolate

Directions
Preheat oven to 350°F.
1. Combine flour, baking soda and salt; set aside. On medium speed, beat butter and both sugars until pale and fluffy.
3. Add eggs, one at a time and then vanilla.
4. Lower speed and stir in flour mixture
5. Fold in nuts and chocolate chips or pieces.
6. Transfer batter to 9 x 13" non-stick or sprayed baking pan.
7. Bake for 45 minutes.
8. Cool completely in pan before cutting into 2-inch squares.

Chocolate Cranberry Granola Bars: National Granola Day

2012-01-20T08:41:00.000-08:00

Today is National Granola Day. Granola isn't just for hippies anymore. Granola Bars are great for a healthy snack after school or on the trail. Yes, you can buy a lot of wonderful Granola Bars with Chocolate at the Market, but you can also make them very easily.

Last year on National Granola Day I posted recipes for Chocolate Cherry Granola Bars and Chocolate Granola. Since I'm all about easy, here's a simple recipe that you can adapt to your own needs or wants. There's no right or wrong here. You can add different nuts and cereals, different dried fruits, different chocolate chips or chopped chocolate with different amounts of cacao. You can add flavorings, too, such as Vanilla or Almond.

HEALTHY CHOCOLATE CRANBERRY GRANOLA BARS

Ingredients
1/4 cup local honey
1/4 cup dark molasses
1/2 cup brown sugar
1/2 cup natural peanut butter (smooth or chunky)
1 & 3/4 cups oats
1 cup rice cereal (or another type of cereal you like)
4 tbsp DARK chocolate chips or 4 ounces chopped chocolate (65-85% cacao)
1/4 cup chopped peanuts (or almonds)
1/2 cup dried cranberries (or dried cherries)

Directions
1. Heat honey, molasses, and brown sugar (do not boil). Take off stove.
2. Immediately add peanut butter and stir until smooth.
3. Stir in oats, cereal, nuts, and dried cranberries.
4. Fold in chocolate chips or chopped chocolate.
5. Spread mixture into a pan coated with cooking spray.
6. Bake at 325 for 15 minutes.
7. Cool and cut into bars or squares.

Laura Chenel's Chèvre Chocolate Truffles

2012-01-19T09:17:00.000-08:00

I'm a huge fan of goat cheese, and I've posted several goat cheese truffles recipes on DyingforChocolate.com. Laura Chenel's Chèvre Fresh Log took 1st place in the 2011 American Cheese Society competition, and it's a favorite of mine. I was so excited to meet Chef Jacquelyn Buchanan from Laura Chenel at the Fancy Food Show this week. We chatted about chocolate and cheese, and I picked up her recipe for Laura Chenel's 'Award-Winning' Chèvre Chocolate Truffles. You can never have too many truffle recipes or too many truffles. In this recipe you can use either Log or Chabis (creamy, not flavored).

LAURA CHENEL'S 'AWARD WINNING' CHEVRE CHOCOLATE TRUFFLES

Ingredients
4 ounces Laura Chenel's Chèvre (Log or Chef’s Chèvre-not flavored)
6 ounces fine quality semi-sweet chocolate (72% cacao)
¼ cup agave nectar or mild-flavored honey
1 tablespoon Frangelico (hazelnut liqueur)
1 tablespoon grated orange zest
1 teaspoon pure almond extract
Unsweetened cocoa powder for coating
Optional Special equipment: 1-inch paper candy cups

Directions
1. In the top of a double boiler or a bowl set over a saucepan of gently simmering water, melt the chocolate, stirring gently until it is smooth. Be sure the bottom of the bowl of chocolate is not touching the simmering water. Take care not to get water into the chocolate. (Tip: To melt the chocolate in a microwave use a low power setting, microwave for 30 seconds, then stir. Repeat until the chocolate is smooth.)
2. Add the Laura Chenel's Chèvre and agave nectar or honey to the melted chocolate and stir until smooth. Stir in the Frangelico, orange zest and almond extract. (If using the microwave, the mixture: may need to be re-warmed). Transfer the mixture to a glass baking dish and refrigerate for 2 hours or place in the freezer for 30 minutes.
3. Using a small ice cream scoop, melon baller or spoon, shape the mixture into ¾-inch rough rounds. Place truffles on a plastic wrap-lined plate or platter. Cover and refrigerate for 30 minutes.
4. Working quickly while truffles are cold, shape each round into a smooth ball by rolling it in the palms of your hands. Drop into cocoa powder and roll to coat. Place each finished truffle in a paper cup. Cover and refrigerate until serving.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre

Happy Anniversary: 3 Year Blogiversary Chocolate Cake

2012-01-18T07:57:00.000-08:00

It's been three years since I started blogging at DyingforChocolate.com. Over these past three years I've had 1180 Chocolate Recipes, Reviews and News posts. You know I love Vintage Ads, so here's a Baker's Chocolate Cake to Celebrate! OK. it's a 175th Anniversary Cake, but it works for me! If I knew you were coming, I would bake a cake!

Thanks to all who have contributed and commented--and to all the chocoholics out there.

Happy Third Blogiversary to DyingforChocolate.com

Taza Chocolate: How to Make Mexican Hot Chocolate

2012-01-17T11:09:00.000-08:00

It's really chilly today, so it's a perfect day to post this recipe for Mexican Hot Chocolate from one of my favorite chocolate companies: Taza Chocolate. I got to meet Alex Whitmore, one of the founders of the company, at the San Francisco Fancy Food Show yesterday, and for me it was like meeting a rock star. I always have Taza Chocolate in my desk. Love that aroma when I reach for a pen. Taza Chocolate is a bean to bar company with a stone ground process. They're also serious about sustainable agriculture and fair trade.

Taza Chocolate was founded in 2006 and combines the Meso-American tradition of chocolate with a modern, high-quality product manufactured in a socially responsible way. In 2005, Taza cofounder Alex Whitmore traveled to Oaxaca to steep himself in the history and culture of Mexico. He learned about the pre-Columbian ritual of “xocolātl” in Latin America, and the customs that surrounded the transformation of cacao into a drink. The Oaxacan treatment of chocolate, compelled by the minimal processing and traditional method of stone grinding the beans, influenced him to start a business dedicated to crafting artisan, Mexican-style chocolate in the United States.

Alex Whitmore, Co-Founder, Taza Chocolate

Taza Chocolate produces 100% stone ground, organic chocolate using only the best ingredients while compensating growers fairly for their work. Taza found its initial sources in Chiapas, Mexico; in Talamanca, Costa Rica; and in Nagua, Dominican Republic. Today, Taza produces thousands of chocolate bars each month, which are sold in almost every state. Taza Chocolate has had a positive effect on their community, the industry, and livelihood and welfare of their growers.

This recipe is from the Taza website. As I've mentioned before, there are some wonderful recipes to be found on food product websites. I've made this Mexican Hot Chocolate with both the 'regular' Mexican Chocolate disc, the Chipotle Chili Chocolate Mexicano and the Guajillo Chili Chocolate Mexicano. There are lots of choices, and you can always add other flavors to your hot chocolate blend. See the recipe for ideas. Let me know what you make!

MEXICAN HOT CHOCOLATE

Step 1: Grate a disc of Chocolate Mexicano, and set aside:
To make a traditional taza de chocolate, start by grating one disc (approx. 1.3 oz) of Chocolate Mexicano for every cup (6 to 8 oz) of hot chocolate you'll be making. Use a rasp, microplane, or cheese grater. If you're using an unflavored Mexican chocolate, add any extra spices now. Vanilla, almond, cinnamon, and chili are common additions. Keep in mind that while it's not strictly necessary to grate the chocolate before melting it into your liquid, grated chocolate melts faster and is less prone to burning to the bottom of the pan.

Step 2: Heat water or milk until just below boiling:
In Mexico, hot chocolate is typically made with water, not milk. For a thinner, more refreshing taza, use water. If you prefer a thicker, richer version, use milk. Start by heating the milk or water in a high-walled saucepan until just under boiling.

Step 3: Remove Liquid from heat and mix in chocolate:
Take the saucepan with either milk or water off heat and add in grated chocolate. Continue to mix to prevent the chocolate from sticking to the bottom. Any liquid additions (rum, bourbon, tequila, vanilla) should be mixed in now.

Step 4: Pour chocolate mixture into pitcher; whisk:
Taza de chocolate is typically served frothy, with a thick head of foam on top. This is achieved by vigorously whisking the mixture using a molinillo (wooden Mexican whisk) or a standard whisk. Pour the liquid into an earthenware pitcher or narrow high-walled vessel (or leave it in your saucepan and risk a mess). Whip until airy and frothed up, about two minutes.

Step 5: Pour mixture into warm mugs. serve :
Pour your hot chocolate mixture into pre-warmed mugs. Garnish with a cinnamon stick for stirring, grated chocolate on top, or everyone's favorite: marshmallows and whipped cream. Serve immediately.

You can find Taza Chocolate in Stores or order online

San Francisco Fancy Food Show: Chocolate

2012-01-16T06:46:00.000-08:00

So many Chocolate Products at the San Francisco Fancy Food Show. I'll be doing some reviews in the next week or so, but in the meantime, thought I'd post a few snapshots from yesterday's foray! Chocolate and more Chocolate! Going back today for more!

Napa Cakes Panforte

Chewy's Chocolate Raspberry Rugelach

Seapoint Farms Dark Chocolate Edamame

Dutch Chocolate Sweet Sticks

Blue Cheese Cheesecake with Chocolate Cookie Crust

2012-01-15T09:11:00.000-08:00

I love chocolate and cheese, and I'm looking forward to the Fancy Food Show in San Francisco, where the entire Moscone Convention Center will be filled with chocolate and cheese from all over the world. Yes, there will be other fancy foods and beverages, but I have my priorities. I will be writing about the show over the next few days, but in the meantime I want to share this great recipe for Blue Cheese Cheesecake. I use a Chocolate Cookie Crust, of course.

Chocolate and Blue Cheese go well together. I've made Blue Cheese Truffles on numerous occasions, and I love them. If this is your first foray into the combination, choose a mild creamy blue cheese. If you're not sure, ask your cheese specialist.

BLUE CHEESE CHEESECAKE WITH CHOCOLATE CRUST

Chocolate Cookie Crust:

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers-1 1/2 cups crumbs)
5 tablespoons sweet butter, melted and slightly cooled
1/8 teaspoon salt
1/2 teaspoon Madagascar vanilla extract

Directions
1. Process cookies in food processor until finely ground.
2. Transfer crumbs to mixing bowl & combine crumbs, butter, salt, and vanilla. Stir until crumbs are moistened.
3. Press mixture evenly across bottom of 9-inch springform pan and all the way up sides of pan. Pack tightly so crust is even.
4. Bake in 350° oven for 6-8 minutes or until crisp.
5. Let cool completely before filling. You can put it in the refrigerator while you make the filling.

For the Cheesecake:
1 pound cream cheese, room temperature
10 ounces Blue Cheese, room temperature (I've used Humboldt Fog)
3 eggs, room temperature
1/4 cup sour cream
2 tablespoons honey
Pinch kosher salt
Pinch cracked black pepper

Directions
1. In large bowl, beat cream cheese until smooth. Add blue cheese; beat until creamy. Add eggs one at a time, beating after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined.
2. Pour into cooled prepared Chocolate Cookie Crust. Bake 40 to 45 minutes in a 325° oven or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

Julie Child Croissant Episode

2012-01-14T10:42:00.000-08:00

The other day I reviewed Trader Joe's Chocolate Croissants. They're great and they're easy, but if you want to make them yourself, take a lesson from Julia Child. This is a classic! She's making croissants not pain au chocolat, but it's a wonderful episode.

"If you're afraid of butter, just use cream."--Julia Child

Gold Rush Brownies: Vintage Ad & Recipe

2012-01-13T13:26:00.000-08:00

Got to love Elsie the Cow, the Borden's Mascot. Elsie made her debut in 1939, and after 70 years, Elsie is still going strong.

This recipe uses sweetened condensed milk. Gail Bordon patented his invention for making condensed milk in 1856 and that his company was the first manufacturer of condensed milk. Follow this link to an article from Smithsonian Magazine to learn more about this miraculous food product.

Here's a vintage Ad & Recipe for Gold Rush Brownies that are made with Borden's Eagle Brand Sweetened Condensed Milk, but the brownies are made without Eggs or Butter. I love my butter, but this is such a great ad reflecting the time period of "modern" baking short-cuts. This Advertisement appeared in Life Magazine, April 23, 1951.

Chocolate Hot Toddy: Whiskey & Pacari Chocolate

2012-01-12T17:06:00.000-08:00

Today is National Hot Toddy Day, and it couldn't come at a better time. Last night I attended a Chocolate & Whiskey Pairing in San Francisco, sponsored by Pacari Chocolate.

I hadn't tasted Pacari Chocolate before, and I am pleased to say it hit the mark on several levels. There were 9+ fabulous Ecuadorian Pacari Chocolates to taste including the Raw Line, Lemongrass bar, Salt&Nib bar, Raw Maca bar, Merken Chili bar, and their Single-Origin line. My favorite was the Raw Nib Bar with Pink Sea Salt from Cuzco.

Pacari Chocolate is a great organic chocolate. Their first single-origin organic chocolate is made in small batches entirely in Ecuador. All of their ingredients are 100% organic and produced according to fair and equitable standards. Each of their single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. Pacari partners with small-scale cacao growers to preserve their traditional way of farming.

The pairing of chocolate with whiskey made a big impact on me. I wasn't a big whiskey drinker before last night, but this Whiskey & Chocolate Pairing made me a convert--both to whiskey, particularly Scotch, and to pairing with chocolate. I've used whiskey in truffles and bourbon balls and cakes, so I knew chocolate and whiskey went together--just hadn't tasted them together--a bite of chocolate-a swig of whiskey! They totally go together and each brings out the flavors in the other. The whiskeys on deck last night: High West Double Rye, Basil Hayden's Kentucky Straight Bourbon, Buffalo Trace Kentucky Straight Bourbon and Laphroaig Single Malt.

Knowing that today was National Hot Toddy Day, I asked the mixologist for his favorite whiskey to pair with a specific Pacari chocolate to make a Hot Toddy. Of course, this quickly became a 'heated' discussion with the Pacari Chocolate expert and everyone else at the tasting table. Since Hot Toddys are often consumed when one is a bit under the weather, the first Hot Toddy suggested might pair one of the whiskeys with Pacari Lemon Grass Chocolate since lemon grass has several healthy properties.

But I think the Raw Maca Bar would be even better as an ingredient in a hot toddy. Maca, an important traditional Andean food and medicinal plant, is regarded as a highly nutritious, energy-food, and as a medicine that enhances strength and endurance. O.K, it also has been known to act as an aphrodisiac, so if you're under the weather in need of a chocolate hot toddy, this is the chocolate to pick. You're bound to get healthier. Here are a few combinations: The Pacari Raw Maca Bar and the High West Double Rye which is a bit spicy-- or the Basil Hayden's Kentucky or Buffalo Trace Kentucky Straight Bourbon which are both smoother.

Want a little heat in your Hot Toddy? Try Pacari's Chile Bar. This Bar combines dark organic chocolate with Merkén, a spice traditionally used by the indigenous Mapuche people of Chile. It gives the heat of chili but with a spicy, smoky flavor. I'd pair this with the Laphroaig.

You don't have to heat up the whiskey and chocolate to enjoy them at a pairing, but since it's National Hot Toddy Day, you might want to give it a go. You don't have to be sick to have a Chocolate Hot Toddy!

CHOCOLATE HOT TODDY RECIPE (makes 4 cups)

Ingredients
1- 1/2 cups grated dark chocolate (see Pacari chocolate choices above)
1/2 cup dry milk powder
4 cups whole milk
8 tablespoons your favorite Whiskey

Preparation
1. In medium bowl, mix grated chocolate and dry milk powder.
2. In medium saucepan, heat whole milk over medium heat. Once heated, stir in chocolate mixture and whisk until chocolate has melted and mixture is smooth and hot.
3. Pour 2 Tbsp. Whiskey into each mug (four mugs total), then fill each mug with the hot chocolate mixture. Serve hot. Add whipped cream if you want!

Pacari is hosting an open to the public Whiskey and Chocolate Pairing in San Francisco, January 16 at PhotoBooth, 1193 Valencia St @ 23rd, San Francisco, CA. If you go, be sure to comment below. Love to hear about your favorites!

Thank you, Sarah from Pacari, for a fabulous evening of Chocolate and Whiskey!

Chocolate Banana Peanut Butter Smoothie

2012-01-11T09:18:00.000-08:00

Today is National Milk Day, and according to "Anonymous" who comments frequently on this blog, there's nothing quite like a tall glass of milk with chocolate brownies, cookies or cakes!

In honor of National Milk Day, I thought I'd post a very simple recipe that includes a cup of milk: Chocolate Banana Peanut Butter Smoothie. Great combination of healthy foods to give you a boost in the morning or mid afternoon!

CHOCOLATE BANANA PEANUT BUTTER SMOOTHIE

1 cup Milk
1 ripe Banana (or frozen banana)
1 cup Ice
2 Tbsp Vanilla Greek Style Yogurt
3 Tbsp Chocolate Syrup
2 Tbsp Creamy Peanut Butter

In a blender, combine milk, banana, yogurt, ice, chocolate syrup, peanut butter and blend until smooth.
Pour into glass and drink.

How are you celebrating National Milk Day?

Bittersweet Chocolate Cookies: Bittersweet Chocolate Day

2012-01-10T10:54:00.000-08:00

Today is National Bittersweet Chocolate Day. Two years ago on this fabulous chocolate holiday, I posted information on just what Bittersweet Chocolate is. Be sure and go back and have a look. There's also a recipe there for Bittersweet Chocolate Bundt Cake.

As in any of the recipes I post, the quality of the ingredients will make a difference in the taste. I often have left-over chocolate (I know, who has left-over chocolate, but I do), and I like to combine different brands of chocolate and amounts of cacao in this recipe--both in the melted chocolate part of the recipe and in the chunks that are folded in later. Very fun and yummy! You can also substitute brown sugar for white, but you'll have a different cookie!

Happy Bittersweet Chocolate Day!

Bittersweet Chocolate Cookies

Ingredients
1/4 cups all purpose flour
1/4 tsp baking powder
Pinch of salt
8 oz dark (bittersweet) chocolate (65-85% cacao, organic, fair trade), chopped into chunks
2 tbsp sweet butter, room temperature
2 large eggs
1/2 cup sugar (this can be brown sugar or white-it will change the cookie)
1 tsp Madagascar vanilla
6-7 oz dark (bittersweet) chocolate chunks (65-85% cacao, organic, fair trade)
1.5 cups chopped nuts (walnuts, almonds, or hazelnuts)

Directions
Preheat oven to 350F.
Whisk together the flour baking powder & salt. Set aside.
Melt together butter & bittersweet chocolate.
Meanwhile, whisk eggs, sugar & vanilla together.
When chocolate has melted, whisk in small amount of chocolate into egg mixture and slowly add in remaining chocolate, continuing to whisk. Stir in flour mixture
Fold in chocolate chunks & nuts.
Drop cookies 2 inches apart in heaping teaspoon onto prepared baking sheet.
Bake for 12-14 minutes.
Cool on wire rack.

Apricot Chocolate Chunk Cookies: National Apricot Day

2012-01-09T13:01:00.000-08:00

Today is National Apricot Day! I love Apricots, but this isn't the season for fresh ones. No problem, dried apricots are wonderful and can be used in lots of way. You can just dip them in dark chocolate or you can dip them in dark chocolate and roll them in pistachios. You can chop them up and add them to a nice chocolate nut loaf. So many choices.

Here's an easy recipe for Apricot Chocolate Chunk Cookies. I use dark chocolate with a 65-72% cacao, but use what you have available or what you like. Milk chocolate? White chocolate? You can always add some dried cherries, too! This is a very versatile recipe.

APRICOT CHOCOLATE CHUNK COOKIES

Ingredients
1/2 cup sweet butter, at room temperature (refer to cookie tips)
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon Madagascar vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried apricots, chopped into quarters or 1/2" pieces
1/2 cup pecans or walnuts, chopped
4 ounces dark chocolate, chopped into biggish chunks (1/2")

Directions
Preheat oven to 350°.
Cream butter & brown sugar in medium-size mixing bowl until blended.
Beat in egg and vanilla.
Add flour, baking soda, and salt, stirring mixture into smooth dough.
Fold in apricots, nuts and chopped dark chocolate, making sure to distribute evenly.
Drop batter by tablespoonfuls onto ungreased cookie sheets, spacing about 2 inches apart.
Bake for 10 minutes, until edges are lightly browned.
Cool cookies on sheet for 2 minutes before transferring with spatula to wire racks to cool.

Chocolate Full Moon Cake

2012-01-08T07:54:00.000-08:00

1/8/12, 5:05 am: Berkeley, CA

Another fabulous Full Moon this morning. I know the moon comes out at night, but I'm an early riser, and there's nothing quite like seeing the Full Moon and its shimmering reflection on San Francisco Bay. I truly live in one of the most beautiful places in the world.

Having posted recipes for Full Moon Brownies and Full Moon Cocktails, I thought I'd post a recipe for a simple Chocolate Full Moon Cake. This is a round cake with a thin spreadable icing that actually makes 'craters' as you pour it on top.

Perfect for the Full Moon!

CHOCOLATE FULL MOON CAKE

Ingredients
2/3 cup Sugar
2 eggs, beaten
1/2 cup sweet butter, melted
1 cup hot water
1/2 cup unsweetened DARK cocoa powder
1 1/2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp Magagascar vanilla extract

Lemon Icing:
1 1/2 cups confectioners sugar (powdered sugar)
2 ounces lemon juice
1 tsp lemon zest

Directions
Preheat oven to 350 degrees F.
Grease and line with parchment paper one 8 inch round cake pan.
Mix together sugar and eggs until dissolved. Stir in melted butter.
In separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
In third bowl, sift together flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into 8 inch round pan.
Bake at 350 degrees F for 30 minutes or until cake tester comes out clean.
Let cake cool then ice with Lemon Moon Icing.

Icing:
Combine confectioner's sugar with enough lemon juice to make icing spreadable without being runny or stiff (about 1/4 cup). Stir in grated zest.
Spread (or pour if you want lots of lunar irregularities!) icing thinly over top of cake.

Get out there and Howl at the Full Moon!

Trader Joe's Chocolate Croissants

2012-01-07T08:10:00.000-08:00

I've mentioned Trader Joe's Chocolate Croissants before, but I've never dedicated a post to them. These are some of the best frozen croissants you'll ever taste. The 'proof' is in the pudding, as they say, and these croissants are proofed (allowed to rise) overnight before they're baked for 20 minutes the next morning. The heavenly smell will take over your kitchen. Perfect for the weekend or that special day.

And, the price can't be beat--just $3.99 for 4! Chef Jean-Yves Charon from Galaxy Bakery is the genius behind Trader Joe's Chocolate Croissants.

O.K. these "Croissants" are really Pain au Chocolat, as anyone can see by the shape, so feel free to imagine yourself at a sidewalk cafe in Paris when eating these! The croissants are incredibly flaky and buttery, so light and airy, and the Callebaut chocolate is rich and delicious. Since there are four to a box, and each croissant contains 18 grams of fat, you might want to offer a few to family or friends. If you don't care what they'll do to your waistline or thighs, indulge. They're terrific!

This is one product that I think outshines most home baked croissants. Yes, you can make your own Chocolate Croissants, but these are so good, why bother?

You'll find TJ's Chocolate Croissants in the freezer section. This product was voted by Trader Joe's Fans as one of the top 10 of 2011. I totally agree.

Chocolate Shortbread Fingers: National Shortbread Day

2012-01-06T07:38:00.000-08:00

Who doesn't like butter? One thing about shortbread is that it contains a lot of butter! Last year for National Shortbread Day I posted Michael Recchiuti's recipe for Chocolate Shortbread Cookies. They're absolutely delicious and worth the time and effort. This year for National Shortbread Day, I'm more about easy and quick, so here's my favorite recipe for Chocolate Shortbread. The following recipe is adapted from Martha Stewart’s Baking Handbook. You can also make cookies using this recipe, but that's for another day. I use sweet butter in this recipe, but then I use sweet butter in just about every recipe!

CHOCOLATE SHORTBREAD FINGERS

Ingredients
1-1/2 cups plus two tablespoons all-purpose flour
4-1/2 tablespoons dutch processed cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1-1/2 cups sweet butter, softened (this is really key.. butter should be room temperature)
1 cup superfine sugar (ok, I have this on hand, but if you don't, put granulated sugar in the blender. Be sure and measure again)
Granulated sugar (for sprinkling)

Directions
Preheat oven to 325F.
1. Butter 12 by 8 inch pan. Line with parchment paper.
2. In bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined
3. Place butter and superfine sugar in mixing bowl and beat until light and fluffy – three to four minutes (use the paddle attachment). Scrape down sides of bowl and add flour mixture. Beat on medium until just combined.
4. Spread dough in pan, using spatula or your fingers to even out the surface. Freeze dough until firm – approximately 15 minutes. Prick dough all over with tines of a fork, and place in oven. Bake 20 (to 30) minutes. Dough should be just firm to the touch.
5. Place pan on wire rack to cool. While still hot, cut dough into strips, and sprinkle with granulated sugar. Dough should cool completely in pan.

For a twist: Sprinkle sea salt on top instead of sugar--or a mixture of both.

Chocolate Bytes: Krispie Kreme New Chocolate Doughnuts

2012-01-05T17:53:00.000-08:00

Krispy Kreme Doughnuts has launched a limited time special chocolate offering. The dark chocolate Kreme filling, glazed chocolate cake and new dark chocolate iced glazed doughnuts are available now through March 11 at Krispy Kreme Doughnuts in the U.S. and Canada.

The Dark chocolate Kreme filling doughnut is topped with dark chocolate icing and a milk chocolate drizzle and is filled with a smooth dark chocolate Kreme filling.

The Glazed chocolate cake is a chocolate old-fashioned cake doughnut covered in Krispy Kreme's Original Glaze.

The new Dark Chocolate Iced glazed tops Krispy Kreme's Original Glazed doughnut topped off with a ring of rich dark chocolate icing.

Want to Make your own Krispy Kreme Chocolate Glaze? Here's an easy recipe that's pretty close to the 'original'. Of course, you need to make the donuts.

"Krispie Kreme" Chocolate Glaze

Ingredients
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoon vanilla
4-6 tablespoons hot water
4 oz milk chocolate or semisweet chips

Directions:
Melt butter and chocolate together in top of double boiler (or saucepan over another saucepan with water simmering) until chocolate is melted. Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.

America's 3 Favorite Chocolate Foods: Baker's Chocolate Vintage Ad & Recipes

2012-01-04T09:36:00.000-08:00

There certainly are a lot of favorite Chocolate Foods, but this Baker's Chocolate Vintage Ad from Life Magazine, January 6, 1941, gives three chocolate recipes that are still a great way to start the New Year-- 71 years later! Rich Chocolate Frosting. Yes! Chocolate Fudge. Yes! Devil's Food Cake. Yes! Enjoy!

Chocolate Covered Cherry Day

2012-01-03T11:04:00.000-08:00

Life is just a Bowl of Chocolate Covered Cherries! Because there's nothing quite like a chocolate covered cherry, I thought I'd repost a few recipes from last year's Chocolate Covered Cherry Day blog in celebration of National Chocolate Covered Cherry Day. I've added another recipe, too, for Chocolate Covered Dry Cherries. That's 4 recipes for Chocolate Covered Cherries. Still don't have any time to make these? Buy your favorite chocolate covered cherries to celebrate!

When I was growing up, I always wanted the chocolate covered cherry in the Whitman Sampler Box. As I remember they were usually covered with milk chocolate, but I'm a dark chocolate fan. Here are several simple and easy recipes for Chocolate Covered Cherries to celebrate the day. I can get cherries at Berkeley Bowl, but if you're a locavore, you may not want to buy Chilean Cherries today. I've also provided recipes for dried or maraschino cherries. If you decide to use maraschino cherries, be sure and dry them thoroughly or your chocolate will sieze. And, if you're using maraschino cherries, save the juice from the jar to make the Chocolate Covered Cherry Cocktail in this post! Any of these recipes would be great for Valentine's Day, so bookmark this page!

Chocolate Covered Fresh Cherries

Personally I like dark chocolate with cherries, but if you're a milk chocolate fan, go for it! As always, use the very best quality, organic, fair trade chocolate! Hint: If the melted chocolate starts to harden before you’re done dipping, put it into the microwave for a few seconds and then give it a good stir.

8 ounces of fair-trade chocolate (I use Guittard 72%)
1/2 pound of fresh, sweet cherries

Wash and dry cherries.
Line baking sheet with parchment paper.
Melt chocolate in top of a doubleboiler or in a saucepan over a saucepan that has simmering water.
Stir chocolate until completely melted and smooth.
Remove chocolate from heat.
Grab each cherry by stem and dip into chocolate. Swirl cherry clockwise, coating bottom 3/4. It's always nice to see the cherry showing at the top.
Place cherry on parchment paper covered baking sheet.
Repeat with remaining cherries.
Place in refrigerator until chocolate hardens.
If not eating right away, put chocolate covered cherries in covered container and keep in the refrigerator for a few days.

Chocolate Covered Marschino Cherries

Use the above recipe with maraschino cherries. Just be sure and dry cherries thoroughly before dipping.

Chocolate Covered Dried Cherries

8 ounces Dark or Milk Chocolate
1 cup dried Cherries

Line baking sheet with parchment paper.
Melt chocolate in double boiler as above or glass bowl in microwave. Once melted, remove from heat.
Add cherries to chocolate. Stir until coated.
Remove clumps of coated dried cherries with two forks or slotted spoon (this works very well), shaking off excess chocolate on side of bowl. Transfer to lined baking sheet.
Put baking sheet in refrigerator until chocolate hardens, about 20 minutes.
Store in refrigerator.

Feel like something alcoholic to celebrate National Chocolate Covered Cherry Day? Want to drink your Chocolate Covered Cherries?

Chocolate Covered Cherry Cocktail

Fill a tall glass with ice.
Add 1/2 ounce Bailey's, 1/2 ounce Kahlua.
Add a few drops maraschino cherry juice.
Shake.
Strain into another glass with ice.
Add a Chocolate Covered Maraschino Cherry for garnish!

And for your listening enjoyment! Life is Just a Bowl of Cherries 1931.

Chocolate Cream Puffs: National Cream Puff Day

2012-01-02T07:36:00.000-08:00

Today is National Cream Puff Day. Cream puffs are actually one of the easiest pastries to make, and incredibly versatile. You can stuff them, top them, add flavoring to the choux and really change them up! For example, during the holidays, you can make a Croquembuche, a pyramid of cream puffs drizzled with chocolate or spun sugar. You can stuff Cream Puffs with all manner of sweet and savory fillings.

The Cream Puff is a baked puffed shell of choux pastry. In spite of the Betty Crocker Vintage Ads from the 1950s for Cream Puff mixes displayed on this page, they're really simple to make from scratch. Following is an easy basic recipe for Cream Puffs and Chocolate Cream, as well as a non-traditional recipe for Chocolate Cream Puffs. I posted a different Chocolate Cream Puff recipe on the Croquembuche post last year, and you might want to try that recipe, too.

CREAM PUFFS

Ingredients
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour (some people use bread flour and that will really give these a different taste and texture, give it a try)
4 eggs

Instructions
Preheat Oven to 425.
1. In large pot, bring water and butter to rolling boil.
2. Stir in flour and salt until mixture forms a ball. Transfer dough to large mixing bowl.
3. Using a wooden spoon or mixer, beat in the eggs one at time, mixing well after each.
4. Drop by tablespoonfuls onto an ungreased baking sheet.
5. Bake for 20 to 25 minutes in preheated oven, until golden brown. Centers should be dry.
6. When the shells are cool, split and fill.
How easy is that!

Chocolate Cream Filling

Ingredients 14 ounces chocolate (65-85% cacao), finely chopped
2 cups heavy cream
1/4 cup sugar Instructions

1. Place chocolate in ttop pot of a double boiler over simmering water in lower pot (or in double boiler). Stir just until chocolate melts, then remove from heat.
2. Pour cream into bowl. Using electric mixer set on high speed, beat until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
3. Pour all of melted chocolate into the whipped cream quickly, and continue to mix on high speed until evenly combined, about 1 minute.
4. Place chocolate cream in a clean pastry bag fitted with 1/2-inch plain tip. Pipe into bottoms of cooled cream puffs. Replace tops on the filled bottoms and serve immediately. Alternatively, spoon cream onto the bottoms being careful not to put too much. Of course, it looks pretty when it's piped!
***

Or you can make Chocolate Cream Puffs. The following recipe adds cocoa to a traditional cream puff recipe. Stuff with sweetened whipped cream. You don't need to add the sugar in the cream puff recipe, but I find the chocolate cream puffs taste a little better since there's no sugar in the cocoa. Of course, you could try this recipe with sweetened cocoa. Let me know what you think if you do that.

CHOCOLATE CREAM PUFFS

Ingredients
1 cup water
1/2 cup sweet butter
1/4 teaspoon salt
1 cup all-purpose flour
3 tablespoons cocoa
2 tablespoons sugar
4 eggs

Instructions
Preheat Oven to 400
1. Combine flour, cocoa and sugar in small bowl.
2. In heavy saucepan over medium heat, bring water, butter and salt to a boil.
3. Stir in flour, cocoa, sugar mixture, until smooth ball forms. Remove from heat and let stand for 5 minutes.
4. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
5. Drop by heaping tablespoonfuls (golf ball size) 3 inches apart onto greased (or parchment lined) baking sheets.
6. Bake (in middle of oven) at 400 degrees F for 30-35 minutes or until set and browned.
7. Remove to wire racks. Let cool before splitting. Cool puffs completely before filling with whipped Cream, Ice Cream, or whatever!

Champagne Truffles for New Year's Eve

2011-12-31T09:26:00.000-08:00

Ring in the New Year with Champagne Truffles. Don't have time to make them (recipe here)? Several great Chocolate Companies make Champagne Truffles. The following list is not definitive, but will get you started. Comment below with your favorites. Love to add to the list.

Recchiuti Chocolate Champagne Truffles
Indulge in this version of a classic favorite. Dark chocolate truffle with 2001 Schramsberg Blanc de Noirs from Napa Valley and confectioner's sugar.

Seattle Chocolate Company Champagne Truffles. A bubbly truffle featuring a blended milk and dark chocolate center with natural popping candy and a bit of bite. Enrobed in dark chocolate.

Choclatique Bubbly Champagne Truffles. I love these. Have tried them several time. They're light and cream and bubbly!

Teuscher Chocolate of Switzerland
House specialty, the famous Champagne Truffle, a blend of cream, butter and chocolate: champagne cream center surrounded by a dark chocolate ganache, covered in milk chocolate and dusted with confectioner’s sugar. Originally created by Adolf Teuscher, Sr. in 1947. Available also in an all dark version which I like even more!

Jacques Torres
Jacques' Taittinger Champagne Truffles are a combination of milk chocolate, fresh cream and Taittinger Brut La Francaise. I love the cork shape of these truffles.

Vosges Champagne Truffle Collection
Artisanal dark chocolate truffles combined with Krug® Champagne. 85% dark chocolate with Grande Cuvee Champagne and shaped like a truffle mushroom.

Williams-Sonoma
La Maison du Chocolat selects and roasts its own cacao beans, and all of the chocolate is made from special house blends. Their collection of chocolate truffles are hand made at the La Maison du Chocolat workshop in Paris. Other truffles but includes Champagne truffles: dark chocolate truffles infused with Fine Champagne Cognac, covered with dark chocolate and dusted with cocoa powder.

Payard Truffles
Champagne Truffles

Neuhaus Champagne Truffles
Dark chocolate dusted with a frosting of powdered sugar with soft centers of champagne butter. Not for the superstitious. Neuhaus Champagne Truffles are sold in boxes of 13.

Godiva makes a champagne truffle, but I haven't had one in awhile. I remember it was beautiful and very smooth, but there was more chocolate taste than champagne. Still Godiva truffles are great.

Charbonnel & Walker Milk Chocolate Marc de Champagne Truffles. Milk Chocolate with Marc de Champagne center. Also try Charbonnel & Walker Chocolate Pink Champagne Truffles. Tangy & Sweet with a strawberry dusting and Marc de Champagne truffle center. Tangy & sweet.

Paul A. Young Champagne Truffles. Made with real Champagne.

Demarquette Champagne Truffles. These are made with vintage Dom Perignon Champagne. U.K. Brut Champagne (Dom Perignon) blended with our very own recipe of single estate and single origin cocoas from around the world and Cornish and Hampshire creams for the ultimate in pure taste. Each truffle is hand dipped in 71.1% couverture chocolate before being dusted with pure cocoa powder.

Champagne Truffles: National Champagne Day

2011-12-30T08:13:00.000-08:00

December 31 is National Champagne Day. A Perfect Food Holiday for New Year's Eve. I do a lot of wine/champagne chocolate pairing events with my company TeamBuilding Unlimited, and we often have trivia quizzes. How many bubbles in a bottle of champagne? 49 million to 250 million! Now, that's a lot of bubbles.

You won't have any bubbles in these truffles for New Year's Eve, but you will taste the champagne.. and the Cognac. I posted this recipe last year for New Year's Eve, but I still find it's my favorite for easy Champagne Truffles. This recipe uses more champagne than most Champagne Truffle recipes, and the Cognac also adds some zip. If you're in a pinch you can use a different type of sugar or even cocoa to coat the truffles. The sanding sugar, though, gives it a festive New Year's Eve look!

Martha Stewart's Champagne Truffles
Makes about 3 dozen

Ingredients
1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Directions
1. Bring cream to a boil in small saucepan over medium-high heat. Immediately pour hot cream over chocolate in a medium bowl; stir until smooth. Stir in Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. (or more!!)
2. Using small melonballer or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate truffles at least 30 minutes or up to 3 days before serving.

You can also use unsweetened cocoa or confectioner's sugar if you don't have sanding sugar. This recipe was in Martha Stewart's wedding section, so the sparkly white sugar looks great for weddings and holidays, but cocoa tastes just as good.. just different.

What Is Sanding Sugar?
Sanding sugar is a large crystal sugar used as edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. You can order Sanding Sugar online or buy it in cake decorating departments.

Photo: Martha Stewart website

Ruth Jordan's Busy Lady Fudge

2011-12-29T08:28:00.000-08:00

Yesterday may have been National Chocolate Candy Day, but every day is Chocolate Candy Day for me. One can never have enough Chocolate Candy, and that includes Fudge.

I just love when my mystery and chocolate worlds collide, so today I welcome Ruth Jordan with a guest post for Busy Lady Fudge. Ruth Jordan is the co-publisher of Crimespree Magazine. She believes in life, reading and the power of chocolate in equal measures. A perfect motto to live by!

RUTH JORDAN:
I think I picked up this recipe on the side of a jar of Fluff, but it works like a charm and you can add 1/4 teaspoon of any flavored extract if you want to go crazy. I add 1 teaspoon of orange zest on occasion, too. This is a 20 year tradition.

BUSY LADY FUDGE

Ingredients:
3 cups sugar
3/4 cup butter
2/3 cups evaporated milk
12 oz chocolate chips (Toll House semi sweet, of course)
1 cup Jet Puff Marshmallow Crème from Kraft (yup, that’s right, this Vermonter is sad to report the Jet Puff is superior to Fluff)
1 teaspoon vanilla
1 cup chopped nuts

Instructions:
Microwave butter for one minute.
Add sugar and milk; Mix
Microwave on high for 3 minutes give a quick stir.
Microwave for 2 more minutes.
Mix well and scrape the bowl.
Return to microwave on high for 3 minutes; quick stir
Back in one last time, on high for 2 and 1/2 minutes
Stir in chocolate.
Add the Fluff/vanilla /and optional nuts.
Stir until blended.
Pour into a greased 9x9 or 13x9 baking dish.
Chill in a cool place.
Cut and eat.
May be stored in cookie tin lined with wax or parchment paper for up to 3 weeks.

Use the deepest microwave safe bowl you have that will fit into your microwave, there is bubbling. I use my trusty college hand mixer for the stirring, but a whisk is fine.

Homemade Oh Henry! Bars: National Chocolate Candy Day

2011-12-28T08:28:00.000-08:00

Today is National Chocolate Candy Day, and one of my all time favorite candy bars was an Oh Henry! Bar. Can't really say I've had one recently. Maybe that's because there are so many fabulous chocolate candy companies now, but that's another story.

So what exactly is an Oh Henry! Bar?

From Wikipedia:

Oh Henry! is a chocolate bar containing peanuts, caramel, and fudge coated in chocolate. It was first introduced in 1920, by the Williamson Candy Company of Chicago, Illinois. According to legend, Oh Henry! was originally named after a boy who frequented the Williamson company, flirting with the girls who made the candy. The name is also said to be a homage to American writer, O. Henry. However, there is no definitive explanation as to the exact origin of the name.

Another theory is that the candy bar was invented by a man named Tom Henry of Arkansas City, Kansas. Tom Henry ran a candy company called the Peerless candy factory, and in 1919 he started making the Tom Henry candy bar. He sold the candy bar to Williamson Candy Company in 1920 where they later changed the name to "Oh Henry!". Henry's family now runs a candy factory in Dexter, Kansas that sells "momma henry" bars, which are nearly identical to the original candy bar.

In 1923, an employee of Williamson, John Glossinger, announced that he was going to make the Oh Henry! bar a national best seller. Company officials said it was impossible and denied him the funds for an advertising campaign. Glossinger went into the streets and pasted stickers saying merely "Oh Henry!" on automobile bumpers. People became curious as to what an Oh Henry! was and sales for the bar rose quickly.

1926 Oh Henry! Advertisement

Nestlé acquired the United States rights to the brand in 1984, and continues to produce the bar. In Canada, the bar is currently sold by The Hershey Company and manufactured at their Smiths Falls, Ontario facilities. Because of Canada's different chocolate standards, the Canadian "Oh Henry!" is not considered a "chocolate bar" and is labelled instead as a "candy bar." In fact, unlike the American version, which labels the bar as "milk chocolate," the Canadian version makes no mention of chocolate on the front of the wrapper. Hershey sells Oh Henry! bars made in Canada on a very limited basis in the United States as Rally bars, using the trademark of a Hershey product introduced in the 1970s and later discontinued.

Want to make your own Oh Henry! Bars? Here are three different recipes. Funny, but several of them include oats. I'm partial to #III because it doesn't include oatmeal, but that's just me. The first two recipes do seem to really capture the flavor.

I. Oh Henry! Candy Bars

Ingredients
4 cups oatmeal
1 cup brown sugar
1/2 cup white sugar
1 cup butter (melted)
1 cup chocolate chips
3/4 cup peanut butter

Directions
Mix together oatmeal, brown sugar, white sugar and melted butter.
Press into greased 9x13 pan.
Bake at 350 degrees for 15-20 minutes. Melt chocolate chips and peanut butter.
Spread over baked bars.
Put in fridge so frosting hardens completely.

II. Oh Henry! Candy Bars

Ingredients
1 cup brown sugar
1 cup butter
1/2 cup white Karo syrup
2 cups oatmeal

Directions
Melt butter, sugar and syrup.
Add oatmeal.
Press in well buttered 9 x 13 inch pan. Bake 12 minutes at 350 degrees.

Melt:
1 c. crunchy peanut butter
1 (6 oz.) chocolate chips

Cool bottom layer and spread mixture over the top.
Refrigerate.
Cut in squares.

III. Oh Henry! Candy Bars (my favorite recipe)

Part One
2 cups granulated sugar
1 cup light corn syrup
1 cup water
3/4 cup peanut butter

Directions:
Combine over heat, stirring until sugar is dissolved.
Cook until it reaches the hard boil stage (265 degrees).
Let cool
Add peanut butter.
Stir, then shape into rolls 3/4 inch thick and 1 inch long.
Set aside.

Part Two
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. dark chocolate, chopped

Directions:
Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees).
Dip candy from first mixture into second mixture, then roll in peanuts while still hot.

Melt dark chocolate and dip rolls into melted chocolate
Place on parchment paper.

Chocolate Fruitcake: National Fruitcake Day

2011-12-27T10:15:00.000-08:00

December 27 might seem a little late for National Fruitcake Day, but as they say, better late than never. If you're like me, you're saying Fruitcake? That over-inebriated rock hard cake with artificial fruits that gets passed around the family kind of like a white elephant gift? Well, it doesn't have to be. There are actually some wonderful recipes for Chocolate Fruitcake. Aha, your eyes and tastebuds are already picking up.

Of course, I'm all about easy, so here's an easy recipe for Chocolate Fruitcake. One caveat, you won't be able to eat this today. Fruitcake really does need to ferment a bit. Following is a recipe for Chocolate Fruitcake adapted froom Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. Try using dried cranberries or dried cherries or dried apricots, lots of nuts and your choice of alcohol. It's quite a versatile recipe. The original recipe didn't use booze, but what's a fruitcake without alcohol? Another recipe for Chocolate Fruitcake that I really like is David Lebovitz's Chocolate-Cherry Fruitcake.

Either way, if you like chocolate, you'll find this chocolate twist on an old holiday standard quite to your liking!

Chocolate Fruitcake

Ingredients:
1 cup sweet butter
6 ounces dark chocolate (65-75% cacao, fair-trade), chopped
1 1/2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup dried cherries, chopped
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
1 1/2 cups combination of walnuts and pecans, chopped
1/2 cup rum, whiskey, or amaretto.. (or whatever you like)

Preparation:
1. A day ahead, plump of the dried fruits by tossing in 1/2 cup of amaretto, rum or whiskey (or whatever alcohol you like!), cover for later use in the cake.

To Make Cake:
1. Melt butter and chocolate in a large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
2. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in chopped boozy fruits and chopped nuts. Spoon mixture into 4 greased and floured 5 x 3 x 2-inch loaf pans.
3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes
4. Poke lots of small holes in cakes with skewer. Pour 3 Tbsp liquor (see above) onto each cake. Let cool for another 10-15 minutes or so.
5. Remove from pans, and cool on wire racks.
6. Wrap in plastic and store for up to 7 days.

If you're making these Fruitcakes ahead, you can brush with more liquor every day. Don't freeze if you're adding alcohol.

Chocolate Lovers' Oatmeal

2011-12-27T06:27:00.000-08:00

Brr... it's cold outside, and you need to be fortified before you face the crowds or the workplace. What's better to fortify you than Chocolate Oatmeal? I've posted chocolate oatmeal recipes before, but when I saw this one, I had to try it. As with most recipes, you can vary the ingredients to match your own taste.

I'm a big fan of Coach's Oats. If you haven't tried these yet, you're in for a treat. Coach’s Oats are prepared in a totally different way. The groats are toasted to bring the natural sugars to the surface of the oat, then cracked into small pieces. This patented Cracked n' Toasted™ process means that Coach’s Oats are always firm, never mushy. This recipe is from Coach's Oats (reprinted with permission). Always use the best ingredients. So I know that the Oats are great, and I use premium DARK cocoa. I'll be posting about various cocoas in the near future. I'm a big honey fan, so I use honey rather than sugar, maple syrup or agave, but be sure and experiment.

CHOCOLATE LOVERS' OATMEAL

INGREDIENTS
1 1/4 cups water
1/4 cup Coach Oats ® (for thicker oatmeal, add 2-3 Tbsp. more oats)
2 Tbsp. unsweetened cocoa powder
Your choice of sweetener: Raw sugar, maple syrup or agave nectar. (I use honey)*
2% milk or almond milk (I use whole milk)*

PREPARATION
1. Bring water to a boil in saucepan. Once water is boiling, add Coach Oats® and lower heat to a simmer. Let simmer for 5 minutes (stirring occasionally). Add cocoa powder and mix well until lumps are gone. Stir in sweetener.
2. Top chocolate oatmeal with fresh fruits such as bananas, blueberries, strawberries or raisins. For an additional treat, sprinkle with chopped almonds and/or toasted grated coconut.
Optional: Stir in peanut butter and/or quick dissolving whey protein for extra protein.
3. To finish up, pour desired amount of 2% milk or almond milk over oatmeal.

Photo: Coach's Oats, reprinted with permission

Boxing Day Pear and Chocolate Trifle

2011-12-26T07:10:00.000-08:00

Photo: BBC GoodFood

Being an Anglophile, I often came across references to Boxing Day in books I was reading. What exactly was Boxing Day? Without any 'real' boxing day experience, I took it to mean the day after Christmas when you boxed up all your ornaments and returned them to the attic. I also thought Boxing Day was the day that you boxed up your presents and returned them to the stores where they were purchased. I was so wrong.

According to Wikipedia, Boxing Day is traditionally the day following Christmas when wealthy people and homeowners in the United Kingdom would give a box containing a gift to their servants. It's now a National Bank Holiday.

Here's a lovely British recipe to celebrate Boxing Day: Pear and Chocolate Trifle. What could be better for Boxing Day than a trifle? This recipe is from John Torode in BBC Good Food Magazine. I've adjusted the measurements for American Cooking. If you're just too tired to bake another thing after the holidays, a shortcut would be to use leftover Chocolate Cake in the trifle.

BOXING DAY PEAR AND CHOCOLATE TRIFLE

FOR THE CHOCOLATE CAKE LAYER
7 ounces dark chocolate, broken into chunks
1 cup sweet butter
2 cups superfine (if you don't have golden caster) sugar
5 large eggs, separated

FOR THE POACHED PEARS
6 firm pears, peeled
1 vanilla pod, split

FOR THE MASCARPONE LAYER
2 large egg yolks
4 tbsp golden caster sugar
5 ounces marsala
2 - 9 ounce tubs mascarpone

TO FINISH
3.5 ounces dark chocolate, grated
5 tbsp very strong coffee (or espresso)

1. For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 300F and butter and line the base and sides of a 9" springform tin with parchment paper.

2. Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.

3. While the cake cooks, put the pears, vanilla pod and 4 cups water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.

4. For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.

5. You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

Joyeux Noel

2011-12-25T07:56:00.000-08:00

Gingerbread Truffles: Happy Holidays

2011-12-24T07:31:00.000-08:00

With the holidays upon us, I thought I'd post three very different recipes for Gingerbread Truffles. All three are terrific. As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you! Perfect for the Holidays.

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips (or Green & Black White Chocolate Bar broken up)
3 tbsp light corn syrup
1/2 cup evaporated milk
1 tsp Madagascar vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Preparation:
1. Place white chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
2. Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all the spices, salt, and chopped nuts. Place mixture in the refrigerator until firm enough to shape, about 1 hour.
3. Using teaspoon or small scoop, make balls by rolling between palms.
4. Place granulated sugar in a small bowl, and roll the balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep them in the refrigerator until you're ready to serve them, and then let them warm a bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 tablespoon mild-flavored (light) molasses
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
Pinch of salt

7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Preparation
1. Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
2. Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
3. Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
4. Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
5. Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 tablespoon organic light molasses
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Preparation:
1. In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
2. Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate unti melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
3. Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
4. Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift it out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use a knife to slide the truffle off the fork and onto parchment. Repeat. Chill your truffles until chocolate sets.
5. Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place it on the parchment and press a bit of crystallized ginger into the top. Repeat. Chill again, at least 30 minutes.

Christmas Vintage Ad & Recipes: Steamed Chocolate Pudding, Tutti-Frutti Fudge:

2011-12-23T09:37:00.000-08:00

If you're following this blog, you know I love Vintage Ads & Recipes. This Christmas dinner Advertisement from Baker's Chocolate appeared in Life Magazine December 6, 1937. Anyone still make Steam Chocolate Pudding? Tutti-Frutti Fudge? Happy Holidays!

Chocolate Marshmallow Dreidels

2011-12-22T11:42:00.000-08:00

You don't have to be Jewish to make these fabulous Chocolate Marshmallow Dreidels. A Dreidel is a four-sided spinning tops with a Hebrew letter on each side. During Chanukah, children play a game that involves spinning the dreidel and betting on which Hebrew letter will show when the dreidel stops spinning. Children usually play for a pot of 'gelt'--chocolate coins covered in gold colored tin foil.

You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a very fun activity to do with children. This recipe is based on Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients such as those from Recchiuti. This time I used Guittard 70% dark chocolate, but you can use any great organic fair-trade chocolate. For the white chocolate I used Green & Black's White Chocolate that's made with Madagascan vanilla. I also used Paul Newman's Own Organic pretzel sticks. They were a bit long, so I snapped them.

Apologies for the poor caligraphy. Practice makes perfect, and I'm a bit out of practice. :-)

CHOCOLATE MARSHMALLOW DREIDELS

Ingredients
12 chocolate kisses (I used Hershey's Kisses)
8 ounces melted dark semisweet chocolate (I used Guittard 70% cacao)
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I used Newman's Own)
2 ounces melted white chocolate (I used Green & Black)

Directions
1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
2. Cut a small slit in bottom of each marshmallow (spray your scissors with PAM); insert 1 thin pretzel stick. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
3. Fill a plastic bag or pastry bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.
4. Refrigerate at least 5 minutes or up to 8 hours before serving.

Chocolate Cheese Truffles: Avery Aames Guest Post

2011-12-21T07:55:00.000-08:00

As part of the continuing series of Mystery Author Guest Holiday Chocolate Recipe Posts here on DyingforChocolate.com, I welcome back Avery Aames.

** Book Giveaway: Three commenters today (12/21/12) will win signed copies of CLOBBERED BY CAMEMBERT *** For details, read to the end of the post.

Avery Aames pens the Agatha Award winning, nationally bestselling A Cheese Shop Mystery Series. Avery is the pseudonym for Daryl Wood Gerber. Prior to her career as a novelist, Daryl (aka Avery) created the format for the TV sitcom Out of this World. She was also an actress and co-starred on “Murder, She Wrote” as well as other TV shows. She loves to cook, read, golf, and garden. Visit her website http://www.averyaames.com. And visit her blog where she shares recipes Mystery Lovers Kitchen http://www.mysteryloverskitchen.com

AVERY AAMES: SWEETS FOR YOUR SWEETS

I’m not a gourmet cook, but I do like to experiment, and I adore sweets. During the holidays, I enjoy trying out new recipes for cookies and candy. My family is thankful that I do.

Last year, I discovered an unusual truffle that asked for goat cheese. Now, being what some people call “The Cheese Lady,” I had to test them out. At first, I was a little wary. Chocolate and cheese? But then I thought about it and realized that I adored chocolate cheesecake, and I had made brownies with goat cheese and espresso coffee, which were marvelous. And for Valentine’s Day last year, I made a chocolate and cheese platter. Scrumptious!

Well, these truffles went about as fast as any dessert I’ve ever made.

So, I thought, I would make them again this year but, as an experiment, I would use a different cheese – Monterey Jack (a cow’s milk cheese). The candies turned out looking the same but tasting entirely different. My husband prefers the goat cheese version. I enjoy both.

So from my kitchen to yours, here is an easy recipe with very few ingredients that is a real crowd pleaser.

CHOCOLATE CHEESE TRUFFLES

Ingredients:
¾ cup semi-sweet chocolate chips (I used Ghirardelli 60% cocoa)
1 cup shredded Monterey Jack cheese, at room temperature (or 4 ounces of goat cheese) {Note: I think 4 oz. of ricotta would be a good substitution, as well}
3 tablespoons brown sugar
2 teaspoons Triple Sec
1/3 cup cocoa powder, for dusting 

Directions:
1. Melt the chocolate in a microwave-safe bowl on medium-low heat for about 1-2 minutes. Stir. Heat again at medium-low for another 1-2 minutes. Stir. Remove from microwave. It should be smooth when melted.
2. Blend the cheese and brown sugar in a medium-sized bowl. Stir in the melted chocolate and mix until smooth. Add Triple Sec to the mix.
3. Refrigerate the mixture for about 30 minutes to an hour (if it gets too hard, it won’t be easy to form into balls).  
4. When you are ready to make the truffles, roll mixture into walnut-sized balls, between the palms of your hands and set on waxed paper. When all the balls are formed, spread the cocoa powder in a flat container (like a pie tin). Roll the balls in the cocoa powder.
5. They are ready to eat. If you prefer to save them, put in an airtight container and store in the refrigerator. They will keep for 4-5 days in the refrigerator. (The cheese is perishable.)

Makes 1 ½ to 2 dozen (depending on the size of your “walnuts”) .

So, what’s your favorite holiday candy or cookie?

Three commenters today will win signed copies of CLOBBERED BY CAMEMBERT.

***
Avery Aames pens the Agatha Award winning, nationally bestselling A Cheese Shop Mystery Series. Avery is the pseudonym for Daryl Wood Gerber. Prior to her career as a novelist, Daryl (aka Avery) created the format for the TV sitcom Out of this World. She was also an actress and co-starred on “Murder, She Wrote” as well as other TV shows. She loves to cook, read, golf, and garden. Visit her website http://www.averyaames.com. And visit her blog where she shares recipes Mystery Lovers Kitchen http://www.mysteryloverskitchen.com

The third in the series, CLOBBERED BY CAMEMBERT, comes out February, 2012. You can pre-order here. BOOKSELLERS LINK: http://www.averyaames.com/book_sellers.htm

Also, if you’re interested, sign up for Avery’s mailing list so you’ll receive the latest news on releases and contests.
LINK: http://www.averyaames.com/mailinglist_signup.html

Lastly, the Goat Cheese Brownies recipe can be found under desserts on my group blog: Mystery Lovers Kitchen: LINK: http://www.mysteryloverskitchen.com/p/recipe-index.html

Happy Hannukah: Chocolate Sufganiyot

2011-12-20T09:26:00.000-08:00

Tonight marks the first night of Chanukkah (Hannukah, Hanukah). Since the word is transliterated, you can spell it anyway you want. Chanukkah is the Jewish Holiday of Lights that celebrates the rededication of the Temple after the Maccabees defeated the Syrian army in 165 BC and forced them out of Jerusalem. There was only enough oil for one day to rededicate the eternal flame, but the oil burned for eight days and nights. A miracle! So Hanukkah is celebrated for 8 days.

One of the special foods at Chanukah time is Sufganiyot (singular: sufganiyah): deep fried donut balls stuffed with jelly, or custard (for this blog that would be chocolate custard) and topped with sugar. Of course, you can also stuff them with dark chocolate! I didn't grow up with this tradition, but any food that's fried and stuffed is good in my book. Sufganiyot are really an Israeli tradition, but they're gaining popularity in the U.S.

There are many recipes for Sufganiyot. Go here for a yeasted Sufganiyot Dough recipe or here on Epicurious (remember to stuff with chocolate) or this recipe from Amanda Gold in the Chronicle.

I'm a huge fan of Katrina's Vosges Haut-chocolate blog, and she posted a fabulous recipe for Sufganiyot, chocolate filling, of course, in 2009. Be sure and visit the blog for her insights. She, like I, thinks that Sufganiyot are a lot like Beignets. So you might want to check out this simple no frying, no yeast dough recipe I posted for Chocolate Beignets. Make them ahead and pop them in the oven when your guests get there.

Chocolate Sufganiyot from Vosges Haut-chocolat

Ingredients
3/4 cup warm water (about 100 degrees)
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar, plus 1/2 cup for coating
1/2 tsp salt
2 large eggs, separated
2 tablespoons sweet butter, room temperature
peanut oil, for frying plus more for bowl
1/4 cup Vosges Haut-Chocolat Candy Bar

Directions
In large metal bowl, stir together warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.

Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.

About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to let come to room temperature. On a lightly floured work surface, roll out dough into an 11 inch square about 1/8 inch thick. Using a 2 inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.

Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount 1/2 teaspoon chocolate bar pieces in center, or both. Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.

Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.

Place remaining 1/2 cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.

Sufganiyot Photo: Vosge Haut Chocolat

Terry Odell's Apricot Brandy Balls

2011-12-19T11:08:00.000-08:00

I just love when my Mystery and Chocolate worlds collide. This holiday season I've invited several mystery writers to send a guest post with their Chocolate Holiday Recipes. Be sure and go back to check out some other great chocolate treats. Today I welcome Terry Odell.

Terry Odell writes mystery and romantic suspense (although she prefers to call the latter "Mysteries With Relationships.") Her romantic suspense series include the covert ops team of Blackthorne, Inc., and the Pine Hills Police series, set in a small Oregon town. Her newest book, Deadly Secrets, is her first non-romance mystery. Somehow, cooking sneaks into all her books. Her current project is another Pine Hills Police romantic suspense featuring a heroine who is struggling to open her own bakery, featuring...of course...chocolate. You can find more about her at her website: http://www.terryodell.com or her blog, Terry's Place: http://www.terryodell.blogspot.com

Terry Odell's Apricot Brandy Balls

6 squares semi-sweet chocolate
½ c. brandy
3 T. light corn syrup
2 ½ c crushed Wheat Chex cereal
1 c. finely chopped dried apricots
½ c powdered sugar

Cocoa powder and/or powdered sugar

Melt chocolate; stir in brandy and corn syrup. Combine cereal, apricots, and ½ c sugar in large bowl. Add chocolate mixture; stir until well blended. Let stand about 30 minutes. Form into ½ inch balls. Roll in cocoa powder or powdered sugar (or a mixture of both, depending on your taste.) Place in candy cups in a covered container. Let mellow several days.

A few notes. I use the microwave to melt the chocolate. Took about 2 minutes. It might not look melted, but stir it, and it'll come together.

I used some of the cereal and a little of the powdered sugar and chopped the apricots in my food processor. They're sticky little critters, and the cereal & sugar provided a little extra friction so it wasn't just a gloppy mass. I also used my hands to make sure the cereal, sugar & apricots were well distributed before adding the chocolate.

Forming the mixture into balls can be messy. It's more of a 'squeeze' than a 'roll'.

Chocolate Mint Bars

2011-12-18T08:36:00.000-08:00

Today I welcome back Bobbi Mumm, just in time for some fabulous holiday treats!

Bobbi Mumm is a mystery and thriller writer in Saskatoon, Canada where she works half-time as an event planner at the University of Saskatchewan. Married to a nuclear physicist, she has four children. A year ago, Bobbi completed her first novel, Cream with Your Coffin, and through her U.S. agent, is seeking a publishing home for the novel. Cream with Your Coffin was a quarter-finalist in the 2011 Amazon Breakthrough Novel Award. Almost finished her second novel, thriller De Rigueur Mortis, Bobbi spends much of her day immersed in 1954 Paris.

Bobbi Mumm: Chocolate Mint Bars

I tested this new recipe last week and my family gave it rave reviews. Because we’ll have lots of guests over the holidays I made two pans. Chocolate and mint are always a wonderful Christmas combination.

The bar is rich and one of those treats that is best served in small pieces. A true dainty. Thanks to my friend, Sarah Bird, for sharing her recipe. Sarah is a lawyer as well as an outstanding baker.

Thank you, Janet, for the opportunity to appear on Dying for Chocolate. I always enjoy visiting with your friends here. Question to everyone: What is your favourite flavour to pair with chocolate?

Sarah’s Chocolate Mint Bars

Base:
2 squares Baker's unsweetened chocolate
1 cup sugar
½ c butter
½ c flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla
2 eggs

Filling:
1 c icing sugar
¼ c butter
1 TBSP milk
1½ tsp peppermint extract

Topping:
2 squares Baker's semisweet chocolate (I used 2 oz of semisweet choc chips)
2 TBSP butter

DIRECTIONS:
Base:
Melt unsweetened choc, sugar and butter in saucepan. Let cool slightly. Stir in remaining ingredients and mix well. Spread in greased 13x9 pan. Bake at 350F for 20min. Cool completely.

Filling:
Beat icing sugar, butter and milk until smooth. Stir in peppermint. Spread onto cooled base.

Topping:
Melt choc and butter. Mix well. Cool slightly and then drizzle over filling.

Cut into squares.
Makes approx. 40-50 squares.

Chocolate Bytes: Chocolate Wonderland Opens in Shanghai

2011-12-17T09:56:00.000-08:00

Shanghai's World Chocolate Wonderland opened yesterday, Friday (December 16), into a theme park of lifelike chocolate exhibits. The pre-opening included a chocolate fashion show. See video below.

According to Reuters, everything on display was made from chocolate, including a replica of ancient China's famous Terracotta Warriors and the traditional Chinese symbol of the dragon.

Organizers say that the choice of items on display was made based on an effort to unite the East and the West. “We generated the idea of the World Chocolate Wonderland, and it is the first chocolate theme park in the world,” said Paul Chao, the event’s organizer.

Last year's “World Chocolate Wonderland” chocolate theme park held in Beijing drew over a half a million chocolate fans. This year’s exhibit is expected to exceed those numbers as it tries to top last year’s World Chocolate Wonderland sculptures; there will be a Great Wall of China, as well as the army of 500 detailed terracotta warriors. There's also a chocolate BMW that was created out of 80 tons of Belgian chocolate. Some of the most celebrated chocolate makers will be there ready to wow visitors with handmade chocolate truffles and chocolate wine. Tutorials on how to make your own chocolate will also allow visitors to indulge by creating personally designed chocolate creations.

The World Chocolate Wonderland will be open until February 19th, 2012.

SHANGHAI CHOCOLATE WONDERLAND:

Chocolate Fashion Show:

Chocolate Covered Strawberries: Chocolate Covered Anything Day

2011-12-16T09:06:00.000-08:00

Yes, Virginia, just about anything can be Covered in Chocolate. Although December 16 is National Chocolate Covered Anything Day, I think this holiday can easily be celebrated all year round. One of my favorites is Chocolate Covered Strawberries. Simple to make, and they always look fabulous. You can stuff them or drizzle them, but fresh strawberries dunked in good quality chocolate is the key.

CHOCOLATE COVERED STRAWBERRIES TO DIE FOR!

INGREDIENTS:
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, broken or chopped
1/2 cup Dark Chocolate 72-85% cacao, broken or chopped
3 Tbsp. heavy cream
White chocolate, melted for Drizzle

DIRECTIONS:
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or a stainless steel bowl atop a pot of simmering water, combine chocolate and heavy cream. Stir until chocolate is melted and mixture is smooth.
Dip strawberries 1/2-3/4 way up in chocolate mixture and place on waxpaper or parchment lined cookie sheet to allow chocolate to harden.
When hardened, drizzle with melted white chocolate.

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure the strawberries are completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the entire mixture into a mess. How to smooth out the chocolate: I just saw a chef add a tiny bit of honey and stirred. It worked!

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate. Give the strawberry a small shake as you pull it out of the chocolate. When strawberry is completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off. Place on cookie sheet lined with waxed paper or parchment. Repeat withrest of the strawberries.

Want to get a bit fancier? Here are links to Chocolate Covered Stuffed Strawberries.

Chocolate Covered Stuffed Strawberries: Cookie Dough, Cheesecake, Marscapone

Strawberrries Stuffed with Chocolate Cream

Bourbon Balls, Part II

2011-12-15T13:39:00.000-08:00

Last week my friend Janet Appel had a guest post on her family's Holiday Bourbon Balls. Great back story to these Boozy Bourbon Balls. Because Bourbon Balls are a multi-step process, here's Part II. Enjoy! I know I will. Hope Janet A saves a few for me!

JANET APPEL: Bourbon Balls, Part II

As promised this post shows the completion of the making of our holiday Bourbon balls. For those who did not read Part 1, go here. Now I will tell you how Marty and I made his Mother’s recipe our own.

Dolly was not much on drinking. Every now and then she had a cocktail and sometimes a little wine. Being from Kentucky, Marty and I love Kentucky Bourbons, so we soak the pecans longer than her recipe calls for. Ours soaked nearly a week.

What little Bourbon that was left over Marty pours into the filling. Marty does not use water to soften the mixture, just Bourbon. Do not eat these and then drive.

Marty mixes the ingredients up, spreads them on wax paper, and uses a small cookie scooper to make the balls. He then drops the balls onto a wax paper lined cookie sheet. The cookie sheet then goes into the freezer.

Chocolate dippers: Dolly used fingers, toothpicks, spoons.

Melting Chocolate: Deluxe Chocolate Melter. Dolly used a double boiler.

Just a little paraffin is added to help the chocolate not melt in your hands. It still will. We don’t add that much.

Dipping Bourbon Balls in chocolate: Marty dips in small batches. The filling thaws if out too long.

After dipped, into the refrigerator they go. When good and cold again, the Bourbon Balls are placed in sealed containers and kept in the refrigerator.

Now we are ready for the Christmas Eve Bourbon Ball contest. We are so going to win!

For the Recipe, go HERE.

Cookie Making Tips

2011-12-14T15:48:00.000-08:00

Lyle, Lyle, Crocodile by Bernard Waber

The Holidays are about Cookie Making, and I've seen some wonderful new recipes and decorating on the Internet this season. Be sure and do a few searches to expand your Cookie Repertoire! You can never have too many cookie recipes!

Today, I thought I'd post a few Cookie Tips I've gleaned from Gourmet Magazine, Sunset, All Recipes and making cookies for so many years! Love to hear any tips you have.

COOKIE MAKING TIPS

1. For me the most important 'rule' (this is not a tip) is to make sure you Chill the Dough. DO NOT SKIP THIS STEP. Put the dough in the refrigerator for a few hours or put it in the freezer for 10 minutes. While you're working, if the dough becomes soft, just pop it back in the freezer for a few minutes.

2. Use the Correct Ingredients. If you haven't made the recipe before, follow it exactly and measure the ingredients carefully.

3. Up for debate: Some say that you should always roll out your dough between sheets of Wax Paper, not Parchment because wax paper peels easily off the top of the dough. If you do this, you can then cut out the cookies and they'll peel right off the bottom sheet. And, yet, some people swear by parchment. Give them both a try and see what you think.

3. Add Salt and Leavening to Butter and Sugar Mixture. If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar.

4. Fats are major to the spread of a cookie. Generally speaking, fat equals flat, crispy cookies while less fat equals higher, cake-like cookies. Speaking of fats: Whipped spreads are not suitable for baking. Use butter, margarine or shortening (Crisco).

5. Sugars: White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar absorb moisture after baking, so they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars.
How to keep brown sugar soft? Put a piece of white bread in the container. The white bread won’t get moldy (trust me), and you’ll always have soft brown sugar. I put the brown sugar in its own plastic container with the bread.

6. Mixing: Proper mixing is important. Some recipes have a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions.

7. Temperature: Unless specified, ingredients should be at room temperature before mixing. Yes, Virginia, take the butter out the night before. For cut cookies, chill the cookie dough before baking. The cookies will hold their shape better. For drop cookies, you can keep them at room temperature before baking; the spoonfuls of dough will spread and flatten out.

8. Equipment and Baking: Not surprising to anyone who bakes, different baking sheets and ovens produce different results. I use rimmed baking sheets (jellyroll pans) for cookies rather than thin flat sheet pans. Instead of greasing each baking sheet, I use parchment for easy cookie removal and clean-up. Some of my friends use a silipat liner, but I haven't yet. After a holiday cookie discussion on Twitter (#fnichat) this week, I'm going to get one.

Love to hear other tips! Please comment!

Unusual Gingerbread Cookie Cutters & Chocolate Gingerbread Cookie Recipe

2011-12-14T08:09:00.000-08:00

I love unusual Cookie Cutters. Here are some favorites that are perfect for Chocolate Gingerbread Men. Be sure and scroll down for a recipe for an awesome Chocolate Gingerbread Cookies Recipe.
Yoga Cookie Cutters Set i: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

Chocolate Gingerbread Cookie Recipe
This awesome recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine

Cookies
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons sweet butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

1. In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of a standing electric mixer fitted with the paddle, beat softened butter with the shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
2. Add egg tocookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
3. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
4. Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

ICING:
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in the bottles.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.

Cleo Coyle's Mocha Dipped Rum Macaroons

2011-12-13T12:01:00.000-08:00

Photo: (c) Alice Alfonsi

Today I welcome back Cleo Coyle. My mystery and chocolate worlds collide again. You're going to love this recipe! Think Chocolate, Coconut & Rum! Let the holidays begin!

A former journalist, Cleo Coyle is the pseudonym for a multi-published author and New York Times bestselling media tie-in writer. In collaboration with her husband, Cleo pens two popular series for Penguin. The Coffeehouse Mysteries are light, amateur sleuth culinary mysteries set in a Greenwich Village coffeehouse, the first of which, On What Grounds, is now in its sixteenth printing. The tenth and newest entry, Murder by Mocha, includes an appendix of chocolate recipes and is now a national bestseller. Under the name Alice Kimberly, Cleo also writes the Haunted Bookshop Mysteries. You can learn more at Cleo’s virtual coffeehouse: www.CoffeehouseMystery.com

CLEO COYLE:

Italians love to soak things in rum, especially during the holidays. My big, Italian family was no exception. If it wasn’t soaked in rum, it had rum as a flavoring ingredient. (Anisette and amaretto were very close seconds.)

In this recipe, I attempt to elevate the humble coconut macaroon to gourmet dessert tray worthiness with the use of dark rum (or, in a pinch, rum extract). Dressing it up in a shiny mocha jacket lets the cookie shimmer in the evening candlelight while offering a flavor pairing that has delighted candy bar buyers for decades. If you’re a fan of Almond Joy and Mounds, this cookie should be right up your chocolate-coconut alley.

Happy holidays, everyone. May you eat and drink with joy! ~ Cleo

To download a free PDF of this recipe that you can print, save, or share, click here.
http://coffeehousemystery.com/userfiles/file/CleoCoyle_MochaMacaroons.pdf

Cleo Coyle’s Mocha Dipped
Rum Macaroons
Text and photos (c) 2011 by Alice Alfonsi who writes The Coffeehouse Mysteries as Cleo Coyle with her husband, Marc Cerasini

Servings: Makes about 20 cookies

Photo: (c) Alice Alfonsi

Ingredients:

For cookies:
2-3/4 cups sweetened flaked coconut
1/3 cup sugar
3 Tablespoons flour
¼ teaspoon salt
2 extra large egg whites
1 teaspoon vanilla extract
2 teaspoons rum extract or 1 Tablespoon dark rum

For mocha glaze:
1/2 cup brewed coffee
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1 teaspoon rum extract

(1) Mix dough: Measure out dry ingredients. In a separate bowl, fork-whip egg whites with vanilla and rum extract (or dark rum). Combine wet and dry ingredients, stirring until dry ingredients are completely moistened. If you are using the extract, you can bake the cookies right away. For a more amazing cookie, use real rum. Note: if you are using real rum, then you must transfer the mixture to a covered plastic container and allow it to rest in the refrigerator overnight. Macerating like this will allow the flavors to fully develop; otherwise, the rum flavor will be very weak. While the rum extract version of this cookie is quite good, the real rum macaroons will give you a more powerful flavor and the cookie centers will stay moister longer (as long as you store finished macaroons in an airtight container).

(2) Form & bake: Preheat oven to 350º F. To prevent cookies from sticking, line baking sheet with parchment paper or coat with cooking spray. The forming of the macaroon is the most important step. You want the coconut mixture to be really packed together. Some bakers use scoops. I simply use the rounded tablespoon from my measuring set (see photo). If you have no such utensil, then drop dough by spoonfuls onto the prepared baking sheet and use clean fingers to form tight little pyramids. Bake for about 20 minutes. You are watching for edges and tops to lightly brown (see photo). This will give you the perfect, slightly crunchy outside and soft, chewy inside that is the perfect macaroon.

(3) Mocha dipping: In a microwave safe bowl, mix brewed coffee, chocolate chips, vanilla, and rum. Heat in microwave for 15 seconds. Remove and stir. Repeat until chocolate is melted. Whisk until smooth. Dip tops of macaroons in mocha glaze. Cleo’s Note: There’s really no need to wait for this mocha glaze to dry. I serve the cookies with the chocolate still moist and glistening—delicious!

To download more of Cleo’s recipes, sign up to win free coffee, or learn about Cleo’s national bestselling Coffeehouse Mysteries, visit her online coffeehouse at: http://www.CoffeehouseMystery.com

Cocoa/Hot Chocolate Recipes & Variations: National Cocoa Day

2011-12-12T08:26:00.000-08:00

Vintage Cadbury Chocolate Ad

Today is National Cocoa Day, and it's blustery out there, so be sure and try one of these recipes to warm you up! I always post on National Cocoa Day, and this is an updated post with some new recipes. Cocoa or Hot Chocolate, whatever you call it, it's great!

In 2009, I posted several brands of cocoa that I enjoy, plus links and recipes. You'll definitely want to take a look. And, remember, using the best ingredients will result in the best cocoa/hot chocolate!

Following are some variations on classic Hot Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd. Some use cocoa powder, some use chocolate bars, but all are delicious. If you have a favorite cocoa recipe, comment below with a link!

Peppermint Hot Chocolate

Ingredients
1 cup milk
1/2 cup cream
1 tablespoon Madegascar vanilla
3/4 cup granulated sugar
8 ounces 75-85% cacao chocolate, chopped
1 teaspoon salt
1/4 teaspoon peppermint oil

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

Eggnog Hot Chocolate
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 tablespoons Unsweetened Dark Cocoa powder
1/2 teaspoon ground nutmeg

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

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

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

Mexican Hot Chocolate

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

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

Mexican Hot Chocolate II

Ingredients
5 ounces dark Mexican Chocolate
2 tablespoons 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 the milk and let sit over low heat until chocolate is too warm to touch. In a bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour the 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 Chocolate
The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower. I get my honey from Beekind that has so many local varieties, but also has international honeys. Available in Sebastopol and the Ferry Building in San Francisco, plus internet.

Ingredients
4 tablespoons cocoa powder
4 tablespoons honey
4 cups milk

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

Hot Chocolate 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 a double boiler (or saucepan over a saucepan), melt the 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 chocolate, chopped

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

Spicy White Hot Chocolate

Ingredients
4 cups milk
7 oz. good white chocolate (Guittard, Ghirardelli), chopped
1 egg, beaten
¼ tsp cayenne pepper
½ tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of simmering water, or in the top half of a double boiler. Melt the chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth. Gradually whisk in one cup of the 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 (is that redundant?)

Ingredients:
8 oz 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 an hour. Heat milk to a 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 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 a sauce pan bring milk to a simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with a candy candy stirring stick.
Pumpkin Pie Cocoa from Pattie Tierney

Cocoa in a Jar: Great for gifts or just to have on hand.

Elena Santangelo's Hot Cocoa Mix:
5 parts nonfat dry milk, 2 parts sugar, 1 part cocoa, 1 part vanilla or hazelnut flavored creamer.
To that you can add all sorts of flavorings, cinnamon, etc.
3 Tbsps. per mug and no saucepans to clean.

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. First, my niece-in-law is a descendent of the founders of Cadbury Chocolate company. Second, 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. And, we all like chocolate, so it's all in the Family!

Lunar Eclipse Cookies

2011-12-10T08:04:00.000-08:00

I live in the San Francisco Bay Area, so I don't usually get a chance to see an eclipse. It's usually foggy or cloudy, but not this morning. I got to experience the full Lunar Eclipse. Pretty spectacular. So here's a recipe for Chocolate Lunar Eclipse Cookies.

This is a great recipe for Chocolate Cookies. Dip half--or however complete you want your eclipse to be-- in melted white chocolate when the cookies have cooled. Lunar Eclipse Cookies!

CHOCOLATE LUNAR ECLIPSE COOKIES

3/4 cups sweet butter, room temperature
1 cup sugar
2/3 cup DARK cocoa powder
1 large egg, beaten
1 tsp Madagascar vanilla extract
1 1/4 cup all purpose flour

Directions (lots of refrigerator/freezer steps, but that makes for great cookies)
Preheat oven to 350 degrees
1. Cream butter until smooth. Add sugar and mix until light and fluffy. Add cocoa powder and mix until combined. Add egg and vanilla extract. Mix until combined. Add flour. Mix until combined.
2. Wrap dough in plastic wrap in 2 batches and refrigerate for at least 4 hours.
3. Roll dough between two pieces of wax paper, sprinkled with cocoa powder (not flour), to keep from sticking. Freeze dough for 10 minutes.
4. Dip round cookie cutters in a mixture of equal parts flour + cocoa powder (continue for each cookie) before cutting out circles for the moon.
5. Arrange cookies on parchment lined baking sheet. Freeze baking sheet with cookies until firm -about 15 minutes.
6. Bake in pre-heated oven for 10 mins, 12-15 for larger ones. Cool on racks.
8. When cookies are cooled, dip half (or as much as you'd like) in melted white chocolate. Place on parchment paper to harden.

Lunar Eclipse Cookies!

Crisco Christmas Cookies: Vintage Ad & Recipes

2011-12-09T13:44:00.000-08:00

I've mentioned before the virtues and history of Crisco with a recipe for Retro Crisco Chocolate Chip Cookies. This unique product had a real impact on baking. Here's a link to a 1919 recipe and advertisement for Chocolate Gingerbread. Being that it's the holiday season, I'm posting this fun Vintage Ad with recipes from December 1952 for several different holiday treats that use Crisco. Get Baking!

Brownies Recipe Round-up

2011-12-08T08:55:00.000-08:00

Photo: Ghirardelli: Gluten-Free Brownies

Today is National Brownie Day, a favorite chocolate holiday. I've posted so many recipes for Brownies over the years on Dying for Chocolate. Here's a round-up of most of the Brownie Recipes. I'm sure I didn't catch them all, but it's a start. Hope you enjoy all the recipes. Feel free to add links to your own favorites in the comments.

Round-up of Brownie Recipes

Aunt Sylvia's Brownies

Peppermint Bark Brownies

Guy Fawkes Night: Bonfire Brownies

Peanut Butter Toffee Cheesecake Brownies

White Chocolate Brownies with Macadamia Nuts

Full Moon Brownies

Fudgy Mocha Brownies

Cream Cheese Brownies

Chocolate Cream Cheese Brownies

Kahlua Brownies

Pumpkin Chocolate Brownies

Strawberry Extra-Chocolately Brownies

Ghirardelli Gluten-Free Brownies

S'mores Brownies (from a mix)

S'mores Brownies from Scratch

Gravenstein Apple Chocolate Brownies

Halloween Oreo Brownies (although you can use regular ones at other times)

Cocoanut Golden-Brownies

Chocolate Walnut Brownies

Chocolate Raspberry Beer Brownies

Bacon Brownies

Brandy Alexander Brownies

Double Chocolate Fresh Cherry Brownies

Brownies in a Jar

Janet Appel's Bourbon Balls

2011-12-07T11:40:00.000-08:00

Pecans Soaking in Bourbon

Continuing Guest Chocolate Holiday Blogs, I asked Janet Appel, the Queen of Southern Cooking, if I could repost one of her favorite recipes for Bourbon Balls. Although I've posted this recipe before, this is the first time Janet has given the 'backstory' to these Boozy Balls with several helpful hints and modifications.

Janet Appel: Bourbon Balls

Bourbon Balls are a Southern taste treat. Chocolate and Bourbon, what’s not to love? In Kentucky you always serve them during Kentucky Derby parties and during the Christmas holidays. The Bourbon is not cooked out, so you have to warn children and alcoholics these are not for just anyone.

My mother in law made wonderful Bourbon Balls and shared the recipe with my husband, Marty. He makes them every year. But last year he was challenged as the maker of the best Bourbon Balls.
My nephew, Tres, and his wife, Casey, have a different recipe, that is mighty tasty. Last Christmas Eve we had a taste test. Marty lost. But we knew the contest was rigged. The judges were Tres’ parents. How fair is that?

This year we will have another taste test. Tres’ mother mailed all of us chocolate to make Bourbon Balls. She said for another contest. I said for her to have a large supply of Bourbon Balls for the holidays.

I am going to share the recipe from the Appel side of the family. The Tripletts have not shared their secret recipe.

DOLLY APPEL’S BOURBON BALLS

1 ½ pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.

Store bourbon balls in refrigerator.

Notes: This recipe from Marty's mother is at least 70 years old. She loved to make chocolate candies. Fingers were used for a lot of mixing, holding, stirring. Today there are fine chocolate tools to dip with, and electric pots to melt the chocolate. Paraffin is needed no matter how good your chocolate.

The recipe tells you to break pecans and then soak in Bourbon. We fill the container half way up with pecans and then cover them with Bourbon. Use good Bourbon, if you won’t drink it, don’t cook with it. We were out of Maker’s Mark and used Woodford Reserve, a mighty fine Bourbon.

The pecans have been soaking for 48 hours. You can see the line of the Bourbon. About half has soaked in. I stir the pecans regularly to make sure they all are full of the Bourbon. We will make the filling and dip them this weekend. I know the recipe says soak 4 hours. We like to really let the Bourbon soak in. That is why small children should not eat these candies.

To be Continued Next Week with Photos of the Bourbon Balls!

Layered Mint Chocolate Fudge Recipe: Lesa Holstine

2011-12-06T07:57:00.000-08:00

Several of my friends have Chocolate Holiday traditions, so I thought I'd ask if they'd like to share on Dying for Chocolate. First up is Lesa Holstine with a recipe for Layered Mint Chocolate Fudge.

If you follow this blog, you might remember that Lesa has been a guest before with her fabulous Buckeyes. Although she lives in Arizona now, she hasn't forgotten her Ohio roots. This past week, she's been visiting with her family in Ohio, an early Christmas visit, where among other family traditions, her mother, Elizabeth Growel, made Layered Mint Chocolate Fudge. Her Mom uses mint instead of peppermint because that's the flavor the family likes best. As Lesa says, "It's the Perfect Christmas Fudge."

Lesa Holstine writes an awesome blog, Lesa's Book Critiques. She has been a library manager/administrator for over 30 years, in Ohio, Florida, and Arizona. She is the Winner of the 2011 Arizona Library Association Outstanding Library Service Award. She is a contributing Book Reviewer for Library Journal, Mystery Readers Journal, The Strand Magazine, and various websites. And, she loves Chocolate!

Layered Mint Chocolate Fudge

Ingredients
2 cups (12 oz pkg) semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Condensed Milk, divided
2 tsps. vanilla extract
6 oz white confectioners coating or 1 cup (6 oz) premium white chocolate chips
1 tbsp peppermint extract (Mom uses mint)
Green or red food coloring (optional)

Directions

Line 8- or 9-inch square pan with wax paper or foil
Melt chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

Melt white confectioners' coating/white chocolate chips with remaining sweetended condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint or mint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Inside the Jewish Bakery: Stanley Ginsberg Guest Post

2011-12-05T08:56:00.000-08:00

Today I welcome Stanley Ginsberg, co-author of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking (Camino Books, 2011).

I love this cookbook not just for the great chocolate and bread recipes, but for the historical and cultural insights into Jewish life in America and Europe. I highly recommend Inside the Jewish Bakery to bakers of all levels, as well as historians. You don't have to be Jewish to love it!

Be sure and go to the website for "The Unpublished Chapters." Thanks, Stanley, for stopping by and sharing your CHOCOLATE memories and insights.

STANLEY GINSBERG: Me and Chocolate

When I was a kid, back in the 40s and 50s, chocolate was for special occasions and taken in small doses – a square of Hershey's milk chocolate from the bar my grandma kept squirreled away in her purse, a candy bar at the Saturday matinee (double feature, assorted shorts and 5 color cartoons 5) at the Benson, and the crowning moments when I got to choose one or two pieces (usually the cherry cordials or butter toffees) from the oblong black box of Barton's kosher chocolates that was put out at holiday meals or when company was coming.

As I got older and my family moved up the economic and social ladder, chocolate became less of a novelty. It was always around, and as a teenager I was one of those kids who could work his way through an entire box of Mallomars, carefully picking the chocolate coating off of each one and savoring it flake by flake before chomping down on the now-naked marshmallow and vanilla wafer in anticipation of the next cookie in the box.

Sandwich cookies with Apricot Jam & Chocolate

The bakeries raised chocolate to a whole new existential plane. Chocolate-enrobed rainbow cookies, chocolate filled lace cookies, almond-fragrant french cookies which a thick dot of chocolate in the center in place of the usual glacé cherry – not to mention Ebinger's blackout cake, a double chocolate high-ratio layer cake filled with chocolate pudding and frosted with chocolate fondant and covered in chocolate cake crumbs. It was to die for – at least until I discovered overdose vehicles like Death by Chocolate, chocolate mousse cake and chocolate lava cake.

Funny thing is, I never thought of myself as a chocoholic, since my cravings are infrequent and no longer excessive – thinking back to the time I finished almost 2 pounds of extra dark block chocolate in the space of an hour and paid for it with severe shakes and tachycardia for the rest of the day. That was 25 years ago, and it was my last true binge.

But of course, having written a baking book it was impossible to stay away from chocolate for very long, especially since the stuff figures so prominently in so many of our recipes. During the testing, I reacquainted myself with goodies I hadn't tasted in years – wonder cake, made with almond paste and marbled with thick veins of pure dark chocolate; chocolate-dipped sandwich cookies and almond horns; and checkerboard cake made with both yellow and chocolate high-ratio cakes, plus lots of chocolate buttercream and dark chocolate enrobing. It was a tough job, but somebody had to do it.

One of the added pleasures of having written the book was learning more about chocolate's history and idiosyncrasies.

I was amazed to learn that the connection between Jews and chocolate goes back to at least the mid-1600s, when Sephardic Jewish merchants from Holland came to the New World to engage in the sugar trade – which in itself is an interesting counterpoint to the pivotal role Jews played in the Eastern European beet sugar industry. But more interestingly, those same Sephardi also were instrumental in laying the foundations of the Dutch chocolate industry when they imported Venezuelan cacao into Holland – and then spread the chocolate gospel into northern France, and, a century later, into England. Fascinating stuff.

I also learned a lot about the chemical and physical mysteries of chocolate, and why it exerts such a powerful hold on those who work with it. I have to confess, the idea of tempering chocolate intimidated me – and I'm not someone who intimidates easily – but the idea of controlling temperatures that carefully was really pretty daunting.

It didn't get any easier – although it did get much more interesting – when I discovered that chocolate forms six different kinds of structures, depending on its temperature at the time of application, and that only one of them – Type 5 – produces the smooth, shiny finish we associate with the highest-quality baked goods. But Type 5 molecules only predominate between 93°F and 97.7° F – equating to 27.3°C to 33.8°C – which is a very narrow band, especially if, like me, you melt your chocolate in a double boiler and not one of those classy, expensive tempering pots they use on the cooking shows.

So I figured it out: Bring the chocolate up above 125° F (52°C), and then drop in chunks of unmelted chocolate and stir it in until the mixture gets to within that Type 5 band – then apply it as quickly as possible, putting it back onto the double boiler as soon as the temp reaches the lower limit. Annoying? Tedious? Yes. Worth the effort? Absolutely.

So that, in a nutshell, is all about me and chocolate, and in closing I'd just leave you with this paragraph that, sadly, never found its way into Inside the Jewish Bakery:

During the Golden Age of Jewish baking, chocolate was – and remains, in the handful of surviving Jewish bakeries – everywhere. Melted and tempered, it enrobed rainbow cookies, seven-layer cakes and checkerboard cakes. Swirls of it marbled wonder cakes. Drops of it decorated the centers of French cookies. Coatings of it graced the ends of sandwich cookies and almond horns. Melted and unsweetened, it is the focal point of chocolate cakes. Shaved, it forms the filling for chocolate babka, schnecken and rugelach. Dried into powder, it performs its magic on butter creams and simple icings.

So what's not to like?

Photo: Sandwich Cookies: Kendra Wise

Kriss Kringle Cookies: Vintage Ad & Recipe for National Cookie Day

2011-12-04T07:01:00.000-08:00

I just love these Vintage "Story" Ads and Recipes from Baker's Chocolate. This Ad appeared in Life Magazine in December 5, 1938. The recipe for Kriss Kringle Cookies is still great today! I've enlarged the 'story' portion for easier reading and laughing! Happy National Cookie Day!