Here's a fun Retro Ad & Recipe from Pillsbury for Chocolate Candy Cane Cake. Of course, you can always make your own cake and frosting from scratch. Love these Retro Ads. The Snowman Layer Cake isn't chocolate, but it's so Retro cute with its marshmallow snowmen.
Monday, December 11, 2017
Sunday, December 10, 2017
PEELABANANA: CHOCOLATE CHUNK BANANA BREAD
2 eggs lightly beaten
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4-5 ounces dark chocolate (70-85% cacoa) very coarsely chopped (you can always substitute chocolate chips)
Heat oven to 350ºF. Stir eggs, bananas, oil, and milk until blended. Add flour, sugar, baking powder, and salt; stir until just moistened. Stir in chocolate chunks.
Pour into greased 9x5 inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cook in pan 10 minutes. Remove from pan to cool on wire rack.
Saturday, December 9, 2017
I am not a maître pâtissier, and I imagine you're not either, but for National Pastry Day, I thought I'd post my go-to pastry recipe for Mini-Chocolate Eclairs.
My favorite eclairs are not the long thin "traditional" hotdog shaped eclairs (although I like those, too), but rather, the mini-eclairs. Pâte à choux.. little puff pastry.. that I've been making for years are simple to make and easy to fill. Well, I checked my blog, and I've already posted about these eclairs, but they're worthy of a re-post. They're so easy and yet look so beautiful and taste fabulous! Hope you enjoy making these as much as I do!
I've adapted this recipe for Mini Chocolate Eclairs from Paula Deen. It is one of my favorites because it's easy and fabulous! I never use margarine, so I've dropped that alternative from the recipe. Real butter is always best. As always, I use the very best dark chocolate for the topping. I've changed a few measurements and directions in the recipe for the novice Eclair Chef. If you're a purist, just click on Paula Deen's recipe above.
Because these eclairs are so small, feel free to have 3 or 4. :-) Yield depends on how small you make them, but I can get about 40 small eclairs from this recipe. They're great for a crowd!
Want to make these even more chocolate? Add a handful of chocolate chips or chocolate chunks to the egg cream filling or fill with chocolate cream instead: just add 1/4 dark cocoa to the dry ingredients. To fill the eclairs, I use a pastry bag, but if you don't have one, you can always fill a Ziploc bag and cut the tip off to pipe the filling into the eclair.
You will probably have some extra icing. Half the recipe if you ice sparingly. I'm all about chocolate, so there's never much left.
MINI CHOCOLATE ECLAIRS
1 cup water
8 tbsp unsalted butter
1 cup sifted all-purpose flour
3 cups whole milk
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
3 eggs, beaten
2 teaspoons vanilla
3 ounces unsweetened dark chocolate
2 cups sugar
1 cup heavy whipping cream
Preheat oven to 400F.
Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 3 eggs, one at a time. Drop dough from teaspoon, elongate slightly to form small eclairs (or drop in 'puffs'), onto greased cookie sheet. Bake for approximately 30-35 minutes or until light brown. Set aside to cool.
Prepare filling by mixing all dry ingredients. Very slowly add milk over low heat and cook until mixture thickens (don't let heat get too high), so you don't have any lumps. Then pour this custard into the beaten eggs, stirring quickly (so eggs don't cook). Cool and add vanilla.
With serrated knife, slice pastry puffs lengthwise (or if you have puffs make a hole), but not all the way through. Pipe custard mixture into the center.
Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage.
Let cool and beat until smooth.
Ice tops of eclairs.
A Dreidel is a four-sided spinning top with a Hebrew letter on each side. During Chanukah (Hanukah, Hanukkah), 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 foil.
You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.
This recipe is adapted from 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. I usually use whatever dark chocolate I have, but you can use any great dark chocolate. For the white chocolate I use Green & Black's White Chocolate that's made with Madagascar vanilla. I also use Paul Newman's Own Organic pretzel sticks. They are a little long, so I snap them in half. Or, you can just use a short lollipop stick.
Apologies for the poor calligraphy. Practice makes perfect, and I'm very out of practice. :-)
CHOCOLATE COVERED MARSHMALLOW DREIDELS
12 chocolate kisses (I use Hershey's Kisses)
8 ounces melted dark chocolate
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I use Newman's Own)
2 ounces melted white chocolate (I use Green & Black)
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
Cut small slit in bottom of each marshmallow or just one thin pretzel stick into the marshmallow. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
Fill plastic bag (or pastry bag) with melted white chocolate; cut a tiny opening in 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.
Refrigerate at least 5 minutes or up to 8 hours before serving.