Joy Of Chocolate Roundup

Joy Of Chocolate Roundup

Chocolate! Chocolate! Chocolate!

It makes us happy, there are plenty of health benefits and most of us can't get enough, so enjoy these marvelous recipes. Be sure to visit the other participants -- it's only polite and you'll get chocolate! :-)

To be added to the roundup, add a comment with your links to your recipes.

BONUS
Everyone participating with at least one chocolate recipe gets an extra entry in my foodie book giveaway, so go leave an extra comment on the giveaway post (not here!). It's a great book! You'll want to be one of the 5 winners!

• Chocolate Bavarian Cream
• Triple Layer Brownie Cake, Mint Hot Chocolate, Best-Ever Chocolate Chip Cookies, Chocolate Chip Cookie Pie
• Brownies, baked fudge, chocolate crinkles, chocolate chip zucchini cake and more!
• Chocolate Oatmeal Logs, Brown Velvet Cake
• Church Cookies, Hot Fudge Sauce, Chocolate Balls, Chocolate Velvet and Coffee Cream Frosting
• Chocolate Definitions, Chocolate Handling Tips, Common Chocolate Measurements, Chocolate Substitutions, Storing Chocolate
• Old Fashioned Hot Chocolate, Mexican Hot Chocolate, Cocoa Fudge Sauce, Milky Way Fudge Topping, Decadent Hot Fudge Sauce
• Rocky Road Cookies, Fudgy Peanut Butter Sauce
• Chocolate Truffles
• Creme Au Chocolat (Chocolate Cream)
• Mrs. C.'s First Grade Hot Fudge Upside Down Cake
• Hawaiian Chocolate Haupia Pie
• Decadent Chocolate Cream
• Interview with Jacques Torres, and tour of Chocolate Haven factory and shop in Manhattan
• Prize Winning Chocolate Pudding and Chocolate Fruit Pudding
• 10 Minute Scrumptious Chocolate Cake Surprise
• Chocolate Icing, Fudge Icing, Mocha Icing, Fudge Icing with Raisins, Mahogany Icing, Chocolate Nut Filling
• Chocolate Quotes, and Health Benefits of Chocolate
• Chocolate Cake
• Easy Chocolate Fudgey No Bake Cookies
• Caramel Brownie Pumpkin Trifle
• Morton's of Chicago Godiva Hot Chocolate Cake
• Easy Chocolate Bread
• Mars Chocolate Bar Brownies
• Paul Newman's Favorite Orange Chocolate Angel Food Cake and The Paul Newman Chocolate cake
• Chocolate Covered Pomegranate Arils
• Berry Chocolate Burritos
• Chocolate History Facts
• Oatmeal Raisin Chocolate Chip Cookie
  
• You are next!
  

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• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Looking for a new weekly carnival?

Check out the details for
Vintage Recipe Thursday

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Chocolate Is A Vegetable!

• If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage? ~Marquise de Sévigné

• Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. ~Judith Olney

• 'Twill make old women young and fresh,
  Create new motions of the flesh,
  And cause them long for you know what,
  If they but taste of chocolate. ~James Wadworth

• If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate ... and marvels will be performed. ~Jean Anthelme Brillat-Savarin

• My favorite thing in the world is a box of fine European chocolates which is, for sure, better than sex. ~Alicia Silverstone

• Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate! Elaine Sherman, Book of Divine Indulgences

• I never met a chocolate I didn't like. -Deanna Troi in Star Trek: The Next Generation
• Chocolate is a serious thing! - Counselor Deanna Troi, Start Trek: The Next Generation

• Chemically speaking, chocolate really is the world's perfect food. - Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

• ... The taste of chocolate is a sensual pleasure in itself, existing in the same world as sex. ... For myself, I can enjoy the wicked pleasure of chocolate ... entirely by myself. Furtiveness makes it better. - Dr. Ruth Westheimer

• It's strengthening, restorative, and apt to repair decayed strength and make people strong. - Louis Lemery, 1702

• The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food. - Hernando Cortés, 1519

• Fruit of all the kinds that the country produced were laid before him; he ate very little, but from time to time a liquor prepared from cocoa, and of an aphrodisiac nature, as we were told, was presented to him in golden cups. ... I observed a number of jars, above fifty, brought in, filled with foaming chocolate of which he took some. ... - Bernal Diaz del Castillo, member of Cortés' force, describing a meal of emperor Montezuma, 1519

• Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits. - Baron Justus von Liebig (1803-1873), German chemist

• The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain. - Thomas Jefferson

• Chocolate is a Vegetable: chocolate is derived from cocoa beans. Bean = vegetable. Sugar is derived from either sugar cane or sugar beets. Both are plants, which places them in the vegetable category. Thus, chocolate is a vegetable. To go one step further, chocolate candy bars also contain milk, which is dairy. So candy bars are a health food. - Unknown
  

• I do recommend a piece of good-quality dark chocolate as a healthy snack. ... It is a source of polyphenols, the same type of antioxidants found in red wine, and the fat it contains is stearic acid, which doesn't affect cholesterol levels. The latest good news for chocolate lovers comes from a study indicating that flavanoids in chocolate are good for your heart. These compounds reduce the stickiness of platelets, cells that play an important role in blood clotting. By eating a 1.5-ounce milk chocolate bar, you get the same amount of these protective compounds as in a 5-ounce glass of Cabernet Sauvignon. - Andrew Weil, M.D.

• Nitric oxide plays such an important role in the maintenance of healthy blood pressure and, in turn, cardiovascular health. If our research results continue to support a link between consumption of flavanol-rich cocoa and nitric oxide synthesis, there could be significant implications for public health. - Norman Hollenberg, M.D., Ph.D., Harvard Medical School

• Chocolate contains large amounts of the same beneficial plant chemicals that now have burnished the reputation of tea. In fact, just one ounce of chocolate has about as much of these plant chemicals as a cup of brewed black tea. One large, ongoing study of the benefits of exercise found that men who eat chocolate in moderation live longer than those who eat none. - University of California-Berkeley Wellness Letter

• We already know that increased consumption of fruits and vegetables results in an increase of antioxidants in our blood. We believe chocolate consumption may have the same effect. We forget that chocolate is derived from cocoa beans - the fruit of the cacao tree - a fruit that is a rich source of these potentially beneficial substances. - Penny Kris-Etherton, Ph.D., Pennsylvania State University

• Chocolate just stands out [for antioxidant content]. It's much higher than anything else. - Joe Vinson, Ph.D., University of Scranton

• What you see before you, my friend, is the result of a lifetime of chocolate. A pound a day often. - Katharine Hepburn

And above all... Think Chocolate! 'Betty Crocker'

*************************

• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Looking for a new weekly carnival?

Check out the details for
Vintage Recipe Thursday

• Does CHOCOLATE make you happy??!!

Join my next recipe roundup
Joy Of Chocolate Roundup
Click the link for details.

*************************

Clinton St. Baking Co.'s Flourless Chocolate Cake Recipe

I have special permission from Hachette Book Group to republish the Flourless Chocolate Cake Recipe from Clinton St. Baking Company's brand new cookbook.  This recipe is a real hit.  Not only is it chocolate, which most people love, but there are benefits to having a good flourless cake recipe on hand for your guests.

With the increasing number of people with wheat or gluten sensitivities, allergies or diagnosed with Celiac disease,  and with Passover requiring abstinence from all leaven, you are bound to come across someone who will be thankful for a flourless cake.  This one is sure to please.

Also please note the special details in this recipe which many do not bother with, such as: using sugar to line the pan instead of flour (particularly necessary with this recipe), using fresh coffee to enhance the chocolate flavor, or specifying the percentage of the cacao.

Click this link for my review of the Clinton St. Baking Company Cookbook.



Flourless Chocolate Cake Recipe
Makes one 10-inch cake

This cake is rich, dense and a true chocolate lover's dream.  It's also a great flourless dessert for Passover.  The secret is the freshly brewed coffee, which makes it really intense, moist and, well, caffeinated.

1 tablespoon unsalted butter, room temperature
1/4 cup plus 1 cup sugar
1 1/4 cups strong, freshly brewed or cold coffee
3 3/4 cups semisweet chocolate chunks (52-62% cacao; see the note*)
7 large eggs
1 3/4 cups heavy cream, chilled
1/2 cup unsweetened cocoa powder, sifted (we recommend Valrhona or Ghirardelli)
Raspberry Caramel Sauce (page 178)
Real Whipped Cream (optional; page 178)

1. Preheat the oven to 325 F.  Lightly grease a 10-inch springform cake pan.  Add 1/4 cup of the sugar to the pan.  Shake the sugar along the buttered sides and bottom so that the pan is coated.  Tap the pan with your fingers to release any excess sugar and discard.
2. If the coffee is hot, pour it over the chocolate chunks in a bowl and whisk quickly to melt the chocolate.  If the coffee is not hot, place the chunks and coffee together in a microwave-safe container and heat together for 1 to 2 minutes on high, until the chocolate is melted.
3. Bring a pot of water to a simmer.  In a metal or glass bowl, whisk together the eggs with the remaining cup of sugar.  Place the bowl over the simmering water and whisk continuously until the eggs become light and fluffy.
4. In a separate bowl, whip the cream to medium peaks either by hand or with a handheld mixer.
5. Add the coffee-and-chocolate mixture to the eggs in two stages, folding between each stage.  Gently fold in the cocoa powder and then the whipped cream, using the same method.
6. Pour the batter into the prepared pan.  Wrap the bottom of the springform in heavy-duty foil.  Place the pan in a shallow baking dish and fill the dish with hot tap water until the water comes up 1 to 2 inches along the sides of the pan.
7. Bake for 1 hour and 20 minutes.  Turn off the oven, prop open the oven door, and allow the cake to cool in the oven for 30 minutes.  Remove the cake from the oven and cool for 2 hours in the fridge or at room temperature.
8. To serve, remove the outer ring of the pan.  Cut the cake into clean slices using a knife dipped in warm water and wiped in between slices.  Serve with Raspberry Caramel Sauce and Real Whipped Cream.

*Note:  The best way to cut chunks from a bar of chocolate is to use a heavy chef's knife and chop the chocolate as if you were chopping an onion.  Cut it one way in strips, and then across the other way, to make chunks.  This method is good for chocolate chunks that will be folded into a batter ... or for a recipe in which you want to bite a piece of chocolate (like a chocolate chunk cookie).  For recipes that call for melted chocolate, the smaller you cut the chocolate, the faster it will melt in a double boiler.  Bittersweet chocolate and new gourmet chocolates that list their percentages of cacao are best for eating and baking recipes.  They have less sugar and more pronounced flavors that are best for recipes like a flourless chocolate cake or a chocolate sauce.

Title: Clinton St. Baking Company Cookbook

Authors: DeDe Lahman & Neil Kleinberg

Restaurant Website: Clinton St. Baking Company

Category: COOKING

Format: HARDCOVER BOOK

Publish Date: 11/8/2010

Publisher: Hachette Book Group

Price: $29.99/$35.99

ISBN: 9780316083379

Pages: 224

Size: 8" x 10"

Morton's Godiva Hot Chocolate Cake Recipe

Today is one of many National Chocolate Days in the calendar. There are also National Chocolate days in February, March, July, December and maybe even others because who doesn't love chocolate? And we will use any excuse to eat this exquisite "food for the gods."

I have been searching for a really good chocolate lava cake recipe. There are lots of these recipes on the Internet, but the trick is to find a really light one since chocolate has the tendency to make a cake heavier than the norm. Here's one recipe I found on the Internet because of National Chocolate Day. Apparently the recipe's restaurant has a custom of giving out chocolate petits fours to passers-by and inviting them in for free tastings of chocolate desserts each October 28, in celebration of National Chocolate Day. This is their signature chocolate cake. We can try it out together.

Morton's of Chicago Godiva Hot Chocolate Cake
Source: Morton's of Chicago, Phoenix, Arizona

Seek out chocolate liqueur in the small, 3-ounce bottle, it'll be all you need.

Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
1 cup all-purpose flour

Vanilla ice cream

Preheat oven to 350 degrees F, and generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.

Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.

In a medium bowl, sift the confectioner's sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with ice cream .

Vintage Recipe Thursday -- 4th Weekly Edition Chocolate Pudding Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

Welcome back to Vintage Recipe Thursday!

I have more chocolate recipes for you. This time I am sharing two chocolate pudding recipes, and one of them is a prize winner.

YOU are next!
I'll put your link below if you want to participate.

Remember to visit the other participants of Vintage Recipe Thursday.

Love chocolate? Join us for the Joy Of Chocolate Roundup on April 20th.


Prize Winning Chocolate Pudding Recipe
2 1/2 Squares Chocolate
3 Tablespoons Butter
2/3 Cup Sugar
1 Egg, Well Beaten
2 1/4 Cups Flour
4 Teaspoons Baking Powder
1/8 Teaspoon Salt
1 Cup Milk

Melt chocolate over hot water. Cream butter with sugar. Add egg. Beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add chocolate. Pour into well-buttered mold. Cover. Steam 30 minutes. Serve with any desired sauce.
Submitted to Household Searchlight Magazine by M.G. Maley, Sewickley, Pa.


Chocolate Fruit Pudding
3 Squares Chocolate
2 Cups Milk
1 1/2 Tablespoons Gelatin
1/2 Cup Cold Water
1 Cup Sugar
1/8 Teaspoon Salt
1/2 Cup Chopped Dates
1/2 Cup Seedless Raisins
1/4 Cup Chopped Nuts
1 Teaspoon Vanilla (or Vanilla Flavoring)

Combine chocolate and milk. Heat in double boiler until chocolate is melted. Beat until blended. Soften gelatin in water. Add sugar and salt. Mix well. Add to chocolate mixture. Stir until gelatin is thoroughly dissolved. Chill until slightly thickened. Add fruits, nuts, and flavoring. Stir until well blended. Pour into molds. Chill until firm. Unmold. Garnish with sweetened whipped cream. 6 Servings.

YOU are next!
I'll put your link right here if you want to participate.

Tamy @ 3 Sides of Crazy: Scalloped Carrots

Marcia @ Frugal Homekeeping: "Clean Out The Kitchen" Cookies

Bean @ Coyote Craft: Hurry Up Cake (with Quick Spice variation, Quick Chocolate variation, Chocolate Butter Icing and Lemon Icing too!!)

• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Does CHOCOLATE make you happy??!!

Join my next recipe roundup
Joy Of Chocolate Roundup
Click the link for details.

Vintage Recipe Thursday Homepage

From Joy of Desserts

Vintage Recipe Thursday (VRT) is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards.

1. Use the Vintage Recipe Thursday button;
2. Link each recipe to the weekly VRT edition on Joy of Desserts;
3. Leave a comment on the weekly edition with a link to your post.

IF YOU WANT TO LINK TO RECIPES ALREADY PUBLISHED IN YOUR BLOG ARCHIVES:
1. Create a NEW post to direct readers to your archived post, and to Vintage Recipe Thursday;
2. Use the VRT button;
3. Link to your own archived vintage recipe;
4. Link to Joy of Desserts' weekly VRT edition;
5. Leave a comment on the weekly edition with a link to your post (and I'll also link your recipe post to the list of recipes).


Click on the links for archived recipes:

Announcing Vintage Recipe Thursday

First Weekly Edition -- March 25, 2009
Prize-Winning Date Macaroons, Carrots & Apricots, Baked Beets.

2nd Weekly Edition -- April 2, 2009
One Egg Cake, Tea Cakes, Short Cake, Cream Cake, Chocolate Cake, Spice Cake, Raisin Cake, Upside-Down Cake, Quick Coffee Cake, Washington Pie, Marshmallow Caramel Balls, Garlic Au Gratin Potatoes, DeLuxe Chocolate Pie, Stuffed Ham Slices, Silva's Pancakes.

3rd Weekly Edition -- April 9, 2009
Chocolate Icing, Fudge Icing, Mocha Icing, Fudge Icing with Raisins, Mahogany Icing, Chocolate Nut Filling, Cream Filling, Almond Filling, Fig Filling, Fruit and Nut Filling, Eggs a la Roosevelt aka Depression Eggs, Lazy Daisy Cake, Pennies From Heaven Crackers.

4th Weekly Edition -- April 16, 2009
Prize-Winning Chocolate Pudding, Chocolate Fruit Pudding, Scalloped Carrots, "Clean Out The Kitchen" Cookies, Hurry Up Cake, Hurry Up Quick Spice Cake, Hurry up Quick Chocolate Cake, Chocolate Butter Icing, Lemon Icing.

5th Weekly Edition -- April 23, 2009
Macaroon Cream Pie, Marshmallow Meringue, Chocolate Bavarian Cream, Cream of Mushroom Soup, Sand Tarts (cookies).

6th Weekly Edition -- April 30, 2009
Bread Pudding, Pineapple Fudge, Hot Broccoli Dip, Baked Potato Cheese Sauce, and can number conversions, Fried Biscuits, Hillbilly Frosting, Hornet's Nest Cake, Fast Chicken Broccoli Alfredo, and Cheese Souffle.

7th Weekly Edition -- May 7, 2009
Strawberry Parfait, Ricotta Herbed Manicotti with Homemade Bolognese Sauce, Jiffy Lemon Pie, Theresa's Cheddar Biscuits, Mississippi Corn Bread Salad, Pineapple Right Side Up Cake, Béchamel Sauce.

8th Weekly Edition -- May 14, 2009
Honey Fudge, Raisin Fudge, Victoria Fudge, Kahlua Cake, Maple Syrup Cakes, Date Nut Bars.

9th Weekly Edition -- May 20, 2009
Sour Cream Cookies, Chocolate Oatmeal Raisin Bars, Fruit Jams, Spice Cookies, Boston Cookies.

10th Weekly Edition -- May 28, 2009
Rhubarb Pie, Chocolate Cream Pie, Garlic and Herb Burgers, Sweet Red Onion Hamburger Relish, Blueberry Breakfast Bread, Grandmother's Tea Cookies (raisins, dates, nuts or coconut).

11th Weekly Edition -- June 4, 2009
Fresh Cherry Pie, Canned Cherry Pie, Honey Cocoa Cake with Fudge Frosting, Family Recipe Nanaimo Bars, Cheese Sauce.

12th Weekly Edition -- June 11, 2009
Cream Pie, Macaroon Cream Pie, Banana Cream Pie, Pineapple Cream Pie, Pineapple Casserole, Vidalia Onions Casserole with Parmesan Cheese and Pesto, Twinkie Pie

13th Lucky Weekly Edition -- June 18, 2009
Peach Cobbler, Baked Onions with Brown Gravy, Easy Chocolate Brownies, Pecan Drops Cookies, 1234 Cake.

14th Weekly Edition -- July 1, 2009
Chocolate Whipped Cream Cupcakes, Chocolate Chiffon Pie, Sliced Peach Turnovers, Butter Crunch, BLT Pasta Salad, Raspberry Strawberry Pound Cake, Chicken & Dumplings, Peach Torte, Chocolate Cupcakes.

15th Weekly Edition -- July 9, 2009
Maple Coffee Ice Cream, Wine and Vinegar Chicken, Herb Rice, Apple Bundles, City Chicken (veal and pork), Caramel Ice Cream.

16th Weekly Edition -- July 16, 2009
Strawberry Ice Cream, Vintage Chocolate Ice Cream, Grandma's Old Fashioned Brownies, Zucchini Pickles.

17th Weekly Edition -- July 23, 2009
Pineapple Sherbet, Blackberry Pineapple Jam.

18th Weekly Edition -- July 30th, 2009
Peach Ice Cream, Great-Aunt's Chocolate Cookies.

19th Weekly Edition -- August 6, 2009
Prize-Winning Baked Caramel Custard, Banana Cake/Bread, Pineapple Cream Cheese Icing, Zucchini and Tomato Bake.

20th Weekly Edition -- August 13, 2009
Honey Bars, Pickled Figs, Chocolate Potato Cake, Pickled Figs.

21st. Weekly Edition -- August 20, 2009
Gold Cake, White House Cookbook 1887 Apple Puff Pudding, Cream Shortcake, Strawberry Shortcake, Complete summer coffee party menu with recipes (grapes and cherries, Miniature Cream Puffs with Chicken Salad, Surprise Muffins, Nutty Bread Sticks, Coffee), Easy beef goulash, Spinach Casserole, Meatball Stew, Crab apple jelly, Almost Vintage Gluten-free Coconut Lime Cupcakes and Coconut Cream Frosting, Fruit Canning.

22nd. Weekly Edition -- August 27, 2009
Sponge Cake, Anise Cookies, Fruit and Nut Cookies, Cinnamon Waffles (Zimmet Waffles), Moravian Christmas Cookies, Dutch Almond Cookies, Sand Tarts, Walnut Kisses, Walnut Rocks, Lebkuchen, Christmas Butter Cookies, Almond Macaroons, Sugar Cakes, Hickory Nut Kisses, "Belsnickel" Christmas Cookies, Ginger Cookies - Gingerbread Men, Pfeffernusse, Moravian Dark Cookies, Bright Eyes Cream Cheese, Weeknight Chicken Enchiladas, Baked Fudge Delicious (Fudge-Like Brownies).


Weekly Editions -- September 2009 through Present
More than 400 recipes in all!!

Please join all of us on the weekly post each Thursday.

This post is for guidelines and archived recipes only.
Do not add your links here.

Enjoy!!

Add to Christmas gift list: Chocolate, A Love Story

Chocolate, A Love Story: 65 Chocolate dessert recipes from Max Brenner's Private Collection is the latest toy to consummate your love affair.

There's even a 66th bonus recipe, and don't expect this cookbook to follow trends with visual "food porn" or other cookbook conventions.

Brenner has taken the lead. He shuns food styling and photography for original work by his friend, Israeli artist Yonatan Factor. He shuns the index found at the end of other cookbooks, too.

Brenner takes readers into his imagination with fictional writing prompts to introduce the culinary adventures of each chocolate creation.

The cast of characters in this romantic play:

• Himself, Max: "At the age of twenty, I thought that in order to find inspiration for my first novel I needed to be alone. I needed to walk in narrow streets, sit in a dark room with a candle, feel the longing, and write. I went to live and work in the Seventh Arrondissement in Paris with a French chef who looked like Gepetto. I was an apprentice for six years. He taught me how to make toffee, marzipan and nougat. He told me stories that are only passed on from teacher to pupil. I was lonely and did not write."
• The artist, Yonathan: He has "a huge tattoo running up his leg that had been covered with a tattoo of a blue rectangle, because he was sick of what he'd loved the day before....The body of the most muscular Irish boxer you can imagine, ... spiky blond hair of a newborn chick. And even though you couldn't see it, stuffed inside was the romantic soul of a starving Russian poet."
  
• The inspiration, Chocolate: A romantic commodity, precious and addictive, the sexy, nostalgic, "fantasy object for children and grown-up children."

Each act or chapter has its creative title like Serious Stuff: Some Fun Chocolate Games, and Sugar Rush: Straightforward Chocolate Drinks.

Each scene or recipe has fun names like Innocent Meringue Kisses, Kinky Pavlova, and the Jealous Almond and Pistachio Marzipan Balls.

There are creations for every taste like Spy-Thriller Chocolate Black Forrest Cake, or Soap Opera Chocolate Cappuccino, and for every lifestyle too -- Politically Correct Sacher Torte, Eco-Friendly Chocolate Bread Pudding, or Revolutionary Rice Pudding.

Add this chocolate cookbook to your Christmas list for all your chocolate lovers, and for yourself, too.

Every good home library needs at least one chocolate cookbook, and this Chocolate, A Love Story will develop into a lasting relationship with its sense of humor; taste of culture; rugged tall, dark looks; and decadent lifestyle.

Category: COOKING

Format: HARDCOVER BOOK

Title: Chocolate, A Love Story: 65 Chocolate dessert recipes from Max Brenner's Private Collection

Author: Max Brenner

Publisher: Little Brown

Publish Date: 11/2/2009

Price: $29.99/$35.99

ISBN: 9780316056625

Pages: 144

Size: 9" x 12"

Vintage Recipe Thursday -- 3rd Weekly Edition Cake Icings And Fillings -- 10 Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. Want to participate? Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943.

Welcome back to Vintage Recipe Thursday!

First off, I have two announcements. Tamy at 3 Sides of Crazy alerted me to another carnival somewhat similar to this one, which some of you might be interested in joining. It is called Magazine Mondays hosted by Cream Puffs in Venice, so if some of your recipes come from magazines, new or vintage, you can also post there. But don't desert me! You can do like Tamy does and post the same recipe for both carnivals if you need or want to. :-)

Second announcement is about "Grandma" at Grandma's Vintage Recipes. She will be joining us each Thursday as soon as she recuperates from surgery. Get well soon wishes are sent your way, "Grandma". In the meantime, she will appreciate all of our prayers or good thoughts. Since all of you participating like vintage recipes, I'm sure you will like her blog, so you can take a look at her archived vintage recipes. She also has another blog called Sweet Treats.

On a much happier note, I'm sharing some cake icings and fillings to go with those 10 cake recipes I posted last Thursday. Since the Joy Of Chocolate Roundup is coming up, I'm giving you 5 chocolate icings and one chocolate filling today. There are also 4 other fillings for a total of 10 recipes. Combined with the 10 cakes, that's a lot of variations!

Chocolate Icing
2 Cups Powdered Sugar
1 Square Chocolate, Melted
1 Tablespoon Melted Butter (or Butter Substitute)
1 Tablespoon Cream
Few Grains of Salt
1/2 Teaspoon Vanilla (or Vanilla Flavoring)
Sift sugar. Add chocolate, butter or butter substitute, cream, salt, and flavoring. Beat until smooth.

Fudge Icing
2 Squares Chocolate
2 Cups Sugar
2/3 Cup Milk
1 Tablespoon Butter
Few Grains Salt
1 Teaspoon Vanilla (or Vanilla Flavoring)
Melt chocolate over hot water. Add sugar, milk, butter, and salt. Boil to soft ball stage (236F.). Cool to room temperature. Add vanilla. Beat until creamy and thick.

Mocha Icing
1 1/2 Cups Powdered Sugar
1/4 Cup Butter
1 Egg Yolk, Well Beaten
4 Teaspoons Cocoa
1 Tablespoon Coffee
1/8 Teaspoon Salt
1 Teaspoon Vanilla (or Vanilla Flavoring)
Sift sugar. Cream butter. Add sugar. Beat until smooth. Add remaining ingredients. Beat until well blended.

Fudge Icing With Raisins
2 Squares chocolate
2 Cups Sugar
2/3 Cup Milk
1 Tablespoon Butter
Few Grains Salt
1 Teaspoon Vanilla (or Vanilla Flavoring)
1/2 Cup Chopped Raisins
Melt chocolate over hot water. Add sugar, milk, butter, and salt. Boil to soft ball stage (236F.). Cool to room temperature. Add flavoring. Beat until thick and creamy. Add raisins.

Mahogany Icing
2 Cups Powdered Sugar
2 Tablespoons Melted Butter
1 Teaspoon Vanilla (or Vanilla Flavoring)
4 Teaspoons Cocoa
2 Tablespoons Strong Coffee
Sift sugar. Combine with butter, vanilla, cocoa, and coffee. Beat until smooth.
Submitted to Household Searchlight by Mrs. R. B. Bumgartner, Adona, Ark.

Chocolate Nut Filling
1 Square Chocolate
2 Cups Powdered Sugar
2 Tablespoons Melted Butter
1 Tablespoon Cream
Few Grains Salt
1 Teaspoon Vanilla or Vanilla Flavoring
Melt Chocolate over hot water. Sift sugar. Add butter and cream. Beat until smooth. Add chocolate, salt, vanilla, and nuts.

Cream Filling
2 Tablespoons Butter or Butter Substitute
3/4 Cup Sugar
1/8 Teaspoon Salt
1/3 Cup flour
2 Eggs, Well Beaten
2 Cups Milk, Scalded
1/2 Teaspoon Vanilla (or Vanilla Flavoring)
Combine butter, sugar, salt, flour, and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add vanilla.

Almond Filling
2 Cups Powdered Sugar
1/2 Cup Sour Cream
3/4 Cup Almonds, Chopped
1 Tablespoon Vanilla (or Vanilla Flavoring)
Sift Sugar. Combine ingredients. Beat until smooth.
Submitted to Household Searchlight by Grace Viall Gray, Glen Ellyn, Ill.

Fig Filling
1 Cup Chopped Dried Figs
1 Cup Water
4 Tablespoons Lemon Juice
2 Tablespoons Butter
1/8 Teaspoon Salt
3/4 Cup Sugar
Combine all ingredients except sugar. Simmer slowly until figs are tender. Add sugar. Simmer slowly 10 minutes.

Fruit and Nut Filling
3 Cups Sugar
1 Cup Water
1/8 Teaspoon Salt
1/4 Teaspoon Cream of Tartar
3 Egg Whites, Stiffly Beaten
1 Teaspoon Orange Extract (or Orange Flavoring)
1 Teaspoon Vanilla Extract (or Vanilla Flavoring)
1/4 Cup Chopped Dried Figs
1/4 Cup Dried Apricots
1/2 Cup Chopped Raisins
1/4 Cup Maraschino Cherries
1/2 Cup Chopped Pecans
Combine sugar, water, salt, and cream of tartar. Boil to sof ball stage (236F.). Pour slowly, beating constantly, onto egg whites. Add flavorings. Continue beating until mixture will spread. Pour 1/2 into a bowl. Add fruits and nuts. Spread between layers of cake. Cover top and sides with remainder of icing.

YOU are next!
I'll put your link right here if you want to participate.

Tamy @ 3 Sides Of Crazy: Eggs a la Roosevelt aka Depression Eggs

Joie de Vivre @ An Amateur Gourmet's Guide: Lazy Daisy Cake

Gudrun @ Kitchen Gadget Girl: Pennies From Heaven Crackers

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• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Does CHOCOLATE make you happy??!!

Join my next recipe roundup
Joy Of Chocolate Roundup
Click the link for details.

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Thanksgiving desserts: Joy of Desserts' 70+ recipe bonanza

Thanksgiving will be here all too quickly, so it's time to start planning your menus.  Of course there will be the tried and true favorites which we all have and cannot have Thanksgiving dinner without.  But in our family we also always try a few new dishes each year, just so that the holiday doesn't get boring and stale with the same old, same old.

Here is a list of more than 70 recipes full of fall flavors, and just perfect for gracing your Thanksgiving dining tables.  Just click on the links.

Have fun planning,

Pumpkin Pie - Home Shopper/Flickr

Pumpkins

Pumpkin Custard
Pumpkin Pie
Pumpkin Jam
Caramel Pumpkin Brownie Trifle



Spices
Shoo-fly Pie
Prize-winning Ginger Cheese Muffins
Spice Muffins
Sour Cream Cookies
Spice Cake

Apples

Apple Breakfast Bread
Apple Fluff Pie
Easy Apple Brown Betty
Makes Its Own Crust Apple Pie
Fast, Easy Brie En Croute Apple Compote Dessert
French Apple Tart
Tartes Tatin (2 recipes -- French Caramelized Upside-Down Apple Pies)
Applesauce Kugel

Pears

Pear Banana Compote
Pears with Crackling Caramel Sauce (easy microwave recipe)
Quick and Easy Stuffed Pears

Poire Belle Helene - yuichi.sakuraba/Flickr

Tasty, Fast, Easy Pears Belle Helene
Warm Caramelized Pears With Clove Zabaglione

Caramel, Maple and Molasses

Caramel Apple Dip (also great with pears)
Molasses Cookies
Nectar Cake
Crackling Caramel Sauce (easy microwave recipe)
Warm Caramelized Pears With Clove Zabaglione Recipe
Prize-Winning Baked Caramel Custard
Caramel Pumpkin Brownie Trifle
Maple Coffee Ice Cream
Maple Parfait


Chocolate
Chocolate Whipped Cream Cupcakes
Chocolate Chiffon Pie
Chocolate Cupcakes
Julia Child's Chocolate Mousse
Honey Fudge and Raisin Fudge
Morton's Godiva Hot Chocolate Cake
Mars Chocolate Bars Brownies
Paul Newman's Favorite Orange Chocolate Angel Food Cake
Chocolate Brownies
Prize-Winning Chocolate Pudding
Chocolate Fruit Pudding
10-Minute Scrumptious Chocolate Cake Surprise

Nuts and Dried Fruits

Mocha Cake - All about craft/Flickr

Pecan Date Raisin Bread
Rolled Figs
Nectar Cake
Mocha Cake with Coffee Butter Icing
Sour Cream Cookies
Raisin Cake
Raisin Fudge
Prize-Winning Date Macaroons
Oatmeal Raisin Cookies

More Tasty Desserts

First American Pound Cake
Mocha Cake with Coffee Butter Icing
Quick Coffee Cake
Upside-Down Cake
Julia Child's Cream Cheese and Lemon Flan
Honey Fudge
Victoria Fudge
Custard Sauce or Creme Anglaise
Graham Cracker Cake
Cream Pie, Macaroon Cream Pie, Banana Cream Pie and Pineapple Cream Pie
Brown Sugar Cookies
Cake Icings and Fillings
Gold Cake

Yummy Chocolate Through The Years

• 1765: Dr. James Baker and chocolate maker John Hannon founded the Walter Baker Chocolate Company in a mill on Neponset River, Massachusetts;

• 1849: The Italian Dominbro Ghirardelli began making chocolate in San Francisco during the Gold Rush;

• 1868: Parisian Etienne Guittard comes to California to start the Guittard Chocolate Company;

• 1871: American Milton Hershey founded his company in Pennsylvania when he was nineteen years old;

• 1875: After eight years of research and experiments, Daniel Peter of Switzerland created milk chocolate and sold his culinary invention to his neighbor, Henri Nestle.

• 1879: Rodolphe Lindt invented a refining process for chocolate called conching;

• 1896: The Fannie Farmer Cookbook introduced the recipe for chocolate brownies;

• 1907: Hershey's Kisses were introduced. So popular, they now produce more than 25 million Kisses per day.

• 1938: Nestle introduced the Crunch Bar, the first chocolate bar with crunchy crisps.

• 1939: Another first for Nestle when they created chocolate chips;

• WWII: Hershey created the Hershey's Milk Chocolate Bar to be included in soldiers' rations as commissioned by the United States government;

• 1960: Alfred Hitchcock uses chocolate syrup to simulate blood in the infamous Psycho shower scene with actress Janet Leigh;

• Today: Hershey was commissioned by the U.S. government to create another soldiers' ration that can withstand high temperatures for consumption in the Persian Gulf. These "Desert Bars" are also sold for consumer survival kits.

Are you craving chocolate now?

Visit Thursday Thirteen for more participants.

Dessert Trivia: German chocolate cake is NOT German

German chocolate cake is NOT German.  German chocolate cake is American, and was created by Mrs. George Clay, a Texas housewife who sent in her recipe to the Dallas Morning News in 1957.

Mrs. Clay's recipe was published in Food Editor Julie Benell's "Recipe of the Day" feature on June 3, 1957, according to The Dallas Daily News, formerly Dallas Morning News.  The food editor ran a correction two days later, noting to use half the amount of chocolate.

So where is the German connection?  Mrs. Clay's cake used Baker's German's Sweet Chocolate Bars.  According to Kraft Foods which currently owns Baker's, the bars were first developed in 1852 and named in honor of the inventor, Sam German.  They report that the recipe's popularity in 1957 even caused a spike in sales.

Mrs. Clay named her original recipe German's Sweet Chocolate Cake, but over the years the name was popularized as German Chocolate Cake.

So now you know,


Below are links to Baker's three versions of the recipe with the coconut-pecan filling and frosting.

Baker's German's Sweet Chocolate Bar/Kraft Foods

BAKER'S® GERMAN'S® Sweet Chocolate Cake

GERMAN'S® Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake

Paul Newman, Food Lover, Philanthropist, Dies Chocolate Cake Recipes Named After Famed Actor

In Memoriam

Paul Leonard Newman
1925-2008
83 Years Young

From Flickr's public files uploaded by TUKKA

Paul Newman passed away on Friday after a battle with cancer. For the last 25 years, Newman and co-founder A.E. Hotchner, brought the American public natural and organic foods long before they were popular and donated 100% of after-tax profits to education and charities worldwide through the Newman's Own label and foundation. He also opened a restaurant, Dressing Room, in 2006 with co-owner Chef Michel Nischan in Westport, Conn.

Today's first recipe was created by Paul Newman's daughter, Nell, and she says it is her dad's favorite cake. The second recipe isn't gourmet, using boxes, cans and jars, but someone long ago named it The Paul Newman Chocolate Cake and people around the Internet keep confirming it is delicious. If you would rather have a homemade version, it is easy to see where the substitutions should be made. Both recipes are reproduced widely throughout the Internet.

Paul Newman's Favorite Orange Chocolate Angel Food Cake

Nell Newman created this recipe for her father, Paul. "I use organic ingredients whenever possible, but this cake is great with regular ingredients," says Nell. "It's light as air, low in fat, and very easy to make."

Yield: 8 to 10 servings

1 1/4 cups sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
12 egg whites, room temperature*
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract**
1 tablespoon grated orange rind
1 1/2 (3-ounce) bars of Newman's Own Organics Sweet Dark Orange Dark Chocolate, finely grated***

Preparation

Sift thoroughly 1/4 cup sugar, flour, and salt; set aside.

Beat egg whites until foamy. Add lemon juice, and beat until soft peaks form. Gradually sprinkle remaining 1 cup sugar onto whites, beating at medium speed.

Sift 1/4 cup flour mixture over whites, and gently fold in by hand, with fingers spread. Add vanilla and orange rind. Fold in remaining flour mixture, alternating with grated chocolate.

Pour into clean, dry tube pan. (Do not grease pan or use a nonstick pan, as the batter will not rise.) Cut through batter with knife to remove air bubbles.

Bake at 350° for 40 to 45 minutes or until cake springs back when lightly touched.

Invert pan and cool 30 to 45 minutes. Gently loosen cake from sides of pan, using a narrow metal spatula; remove cake from pan.

Serve with strawberries and lightly sweetened whipped cream flavored with small amount of vanilla, to taste.

*Leave eggs out of refrigerator for about 15 minutes.

**Nell recommends Madagascar Bourbon Pur Vanilla Extract by Nielsen-Massey Vanillas.

***You can use 3 (1.2-ounce) Newman's Own Organics Sweet Dark Orange Dark Chocolate bars; the slightly lower amount of chocolate is negligible. You also may substitute other brands of orange-dark chocolate bars, if desired.

Coastal Living, MARCH 2002

The Paul Newman Chocolate Cake

1 box German Chocolate Cake Mix (or use your favorite recipe)
1 can (14 oz) sweetened and condensed Milk
1 jar (16 oz) Mrs. Richardson's Butterscotch Caramel (or make your own)
1 container Cool Whip (or whipped cream)
4 (1.5 oz) Heath Candy Bar, crushed (or your favorite topping)

Bake cake according to box directions, using a 9" x 13" pan. While cake is still hot, poke holes from top through to the bottom using the handle of a wooden spoon. Pour condensed milk over the top and let soak in. Pour caramel over the top. Let cool completely. Spread whipped topping over the entire cake. Sprinkle crushed candy over the top.

2nd Annual We All Scream For Ice Cream Roundup

The second annual
We All Scream
for Ice Cream
Roundup!

So glad you are joining us. Leave a comment with your link(s) to your ice cream and frozen dessert recipes, and I will add your recipes below. If you need the complete details on how to participate, just click the link.

If you are participating with one or more recipe, you get one extra chance to win a copy of "Julie & Julia" by Julie Powell, so don't forget to enter the giveaway!

Please remember to visit the other participants.
Comment, and comment often!
ENJOY!

Here's what we have so far:

• Creamy Cranberry Freeze
  
• Blackberry Flan Ice Cream
  
• Tres Leches Peanut Butter Ice Cream
  
• Spiced Apple Frozen Yogurt
  
• Caramel Mocha Cappuchino Chocolate Chip Ice Cream
  
• Chocolate Cherry Chunk
  
• French Vanilla
  
• Heath Bar Candy Crunch
  
• Heath Bar Candy Coffee Crunch
  
• Heath Bar Candy Mocha Crunch
  
• Milky Way Fudge Pillows Ice Cream
  
• Orange Dreamsicle
• Peaches and Cream
• Peanut Butter Banana Fudge Ice Cream
• Reeses Chunk French Vanilla
• Strawberry Banana Ice Cream
• Strawberry Lemon Daquiri Ice Cream
• Butterscotch Sauce
• Blueberry Sauce
• Caramel Sauce
• Chocolate Caramel Toffee Nut Fudge
• Watermelon Sorbet
  
• Cocoa Fudge Sauce
• Decadent Hot Fudge Sauce
• Fudgy Peanut Butter Sauce
• Hot Fudge Sauce
• Milky Way Fudge Sauce
• Mocha Hot Fudge Sauce
  
• Peach ice cream
• Peach ice w/ regal raspberry sauce
• Banana ice cream
  
• Chocolate ice cream
• Strawberry ice cream
• Maple coffee ice cream
• Cool ice cream trivia
  
• Lemon Ice Cream w/Blueberry Sauce
• Vanilla (Basic Recipe)
• Strawberry
• Chocolate Chocolate Chip
• Chocolate Banana
• Apricot Pineapple
• Blueberry Rum Ice Cream
• Apricot Ice Cream
• Coffee Granita
• Banana Split
• Vanilla
• Strawberry
• Chocolate Ice Cream
• Basic Cream Recipe
• Nougat
• Chocolate
• Honey
• Coffee
• Dulce De Leche Ice Cream
• Coconut Milk Ice Cream
• Peach Sorbet
• Raspberry Ice Cream
• Lavender Honey Ice Cream
• Espresso and Vanilla Ice Cream
• Rum Raisin Ice Cream
• Copa "Mil Postres" ~ "1000 Desserts" Cup
• Coffee Can Ice Cream
• Sunburst & Orange Pineapple Ice cream
• Ben & Jerry's Homemade Cherry Garcia Ice Cream
• Egg Nog Ice Cream
• Cinnamon Roll Milkshake
• Banana Ice Cream with a mixer
• Vanilla Ice Cream
• Mint Chocolate Chip Ice Cream
• Coffee Kahlua Ice Cream Cake
• 
  
• You're Next! :-)