Wednesday, May 31, 2017

Chocolate Macaroons: Chocolate Chip, Mocha Dipped, and Martinis!

Today is National Macaroon Day. Now I know that macaroons are not really the same thing as the "French" macarons, but the word has the same root.

The words both come from the Italian maccarone or maccherone which is derived from ammaccare, meaning crush or beat -- referencing almond paste as the principle ingredient. Most macaroon recipes contain egg whites, almonds or nuts. Sometimes coconut--and definitely sugar! I grew up with macaroons that were mainly coconut.

The 'French' macaron is a sweet meringue-based confection filled with ganache, buttercream or jam and is between two 'cookies'. It's smooth and domed. Lots of flavors, including, of course, chocolate! Although French, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

But for today's post, I thought I'd focus on MACAROONS, since it's National Macaroon Day!

First, you should know that there is an Almond & Macaroon Museum in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

And, a few recipes to help you celebrate the day! Stay posted for Macaron recipes another day!

CHOCOLATE MACAROONS

Ingredients
1 1/3 (8 ounces) cups dark (70%) chocolate, chopped, divided
2 large egg whites
pinch of salt
1/4-1/2 cup sugar
1/2 tsp vanilla extract
1 1/2 cups sweetened fresh flaked coconut

Directions
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally (or melt in a double boiler). Cool just to room temperature.

Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate (broken into small pieces the size of mini-chips).

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1-1/2 inches apart.
Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.

Cool cookies on sheets on racks.

Three More Chocolate Macaroon Recipes:

CLEO COYLE'S MOCHA DIPPED RUM MACAROONS

CHOCOLATE CHIP MACAROONS

SCOTTISH MACAROON BARS FROM CATRIONA MCPHERSON
And for those of you who like to drink your Chocolate Macaroons, here's a great: 

Chocolate Macaroon Martini

6 ounces vodka
1 ounce chocolate-flavored liqueur
1 ounce Amaretto
orange twist

Combine liquid ingredients in cocktail shaker with cracked ice and shake well.
Strain into chilled martini glass and garnish with orange twist.

Tuesday, May 30, 2017

Merlot Brownies: Chocolate & Wine

We celebrated National Wine Day last week, but I have one more recipe to post. It's never too late to celebrate wine and chocolate! Here's one of my favorite recipes -- Red Wine Brownies aka Merlot Brownies. You can use Merlot or Cabernet...or a good Pinot Noir. I think Merlot is bolder, so that's what I suggest, but try them all. See what you think.

Merlot Brownies

Ingredients
1 cup Merlot
3/4 cup unsalted butter
4 ounces dark chocolate (70-75% cacao, if you have it), chopped
1 1/2 cup sugar
3 eggs
1 tsp good quality vanilla extract
1 cup all-purpose flour
1 cup toasted chopped nuts (pecans or walnuts)
1/2 cup dark chocolate chopped into chunks

Directions
Preheat oven to 350 degrees.
Butter 13x9-inch baking pan.
In small saucepan, simmer wine over medium heat until reduced to about 1/4 cup. Pour into large bowl and set aside.
In top of double boiler (or saucepan over another saucepan of simmering water), melt butter and chocolate. Pour into wine and whisk until smooth.
In top of double boiler, whisk together eggs, sugar, and vanilla until very light and thick. Pour into chocolate mixture and whisk until smooth. Stir in flour and 1/2 cup nuts and 1/2 cup chopped chocolate.
Pour into pan.
Bake 40-45 minutes (give it the toothpick test)

***

I don't usually frost my brownies, but here's a terrific chocolate red wine ganache that makes a great icing. Be sure and cool the brownies before frosting.

Chocolate Wine Ganache 
adapted from Brownies Chocolate-Wine Ganaches in Diana's Recipe Book

Ingredients
6 ounces dark chocolate (65-75% cacao), chopped
3 Tbsp unsalted butter, room temperature
2 Tbsp whipping cream
1 Tbsp sweet red wine (or any sweet red wine/try a late harvest dessert Zin)

Directions
Whisk all ingredients in small saucepan over medium-low heat until melted and smooth.

Red wine and chocolate: Always a great pairing!

Monday, May 29, 2017

Memorial Day: Chocolate is a Fighting Food: Vintage Chocolate Ads

I find a lot of Chocolate Advertisements in Life Magazine, and during WWII there were many. I've posted some before, but thought that today, being Memorial Day, I would repost these two from Nestle's."Chocolate is a Fighting Food."

Nestle's produced the D-ration chocolate that was sent to our infantry during WWII. "Chocolate supplies the greatest amount of nourishment in the smallest possible bulk. So wherever America fights, the Army uses chocolate in the form of emergency rations, selected because it contains so much quick energy."

Be sure and take time today to remember those who defended our country. 





Saturday, May 27, 2017

Ancho Chile Chocolate Rub: Perfect for your Memorial Day Barbecue

Hope you have a wonderful Memorial Day Weekend. Planning a Barbecue? Here's an easy recipe for Chocolate Ancho Chile Rub. Use this on Brisket or Flank Steak--or whatever! Fabulous.

ANCHO  CHILE CHOCOLATE RUB

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

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

Friday, May 26, 2017

Double Chocolate Wine Cherry Cookies

Today is Cherry Dessert Day and yesterday was Wine Day. Why not celebrate both of these food holidays this weekend by making these fabulous Double Chocolate Wine Cherry Cookies. I always have dried cherries on hand (they keep well in the refrigerator). What could be better than chocolate, cherries, and wine! This is a recipe adapted from one I found on the Foodnetwork.com. It will be a huge hit at your Memorial Day BBQ or any time. As always, use the very best chocolate!

Double Chocolate Wine Cherry Cookies
 
Ingredients
1 1/2 cups all-purpose flour
3/4 cup good quality dark cocoa powder
1 tsp salt
1 tsp baking soda
1 stick unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup dry red wine, Zinfandel (I've used Cabernet and Merlot)
10 ounces dark chocolate (65-75% cacao--the best you can find), chopped in small chunks or chocolate chips
1- 1/4 cup dried tart cherries (unsweetened are more tart but use what you have)

Directions
Preheat oven to 375 degrees F.

Combine flour, cocoa powder, salt, and baking soda in bowl.
In bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy.
Add egg, vanilla, and wine, and combine.
Slowly in batches, add flour mixture until just combined.
Fold in chocolate and cherries.
On nonstick cookie sheet, place heaping tablespoon of dough for each cookie about 2 inches apart.
Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
Cool on sheet for 5-8 minutes.

Thursday, May 25, 2017

Chocolate Red Wine Bundt Cake

Today is National Wine Day. Thought you needed a special day for wine? Here's a link to the American History Museum and an explanation of National Wine Day. Today is the 41st Anniversary of National Wine Day, and it all started with a Paris Tasting. 

I've posted many Chocolate and Wine recipes, but this is a favorite. You're going to love this perfect Chocolate Red Wine Bundt Cake!

The taste will improve with good quality dry red wines (I like Zinfandel but Merlot works well, too) and the quality of the cocoa!

Want to decorate this cake for the upcoming Memorial Day Holiday? Fill the center with whipped cream and top with strawberries and blueberries.

CHOCOLATE RED WINE BUNDT CAKE

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

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

Chocolate and Wine: A Great Pairing

Wednesday, May 24, 2017

Red White & Blue Star Brownies for Memorial Day!

Photo: Betty Crocker
Love this recipe from Betty Crocker. I've made it a bunch of times. You can always substitute your own brownie recipe or another brand of brownie mix, but here's the original easy recipe.

If you don't have Betty Crocker Decorating Decors stars or icing (or you think it would be too sweet), use Red, White, & Blue Holiday M&Ms. Just press them gently into the batter before baking. These Brownies are perfect for Memorial Day!

Red White & Blue Star Brownies

Ingredients 
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
Betty Crocker™ Decorating Decors stars

Directions 
Heat oven to 350°F. Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Using 2 1/2-inch star-shaped cookie cutter, cut brownies.
Squeeze frosting on star-shaped brownies.
Sprinkle with decors.

Tuesday, May 23, 2017

Fralinger's Paddle Pops: National Taffy Day

Today is National Taffy Day, and I just want to mention my favorite taffy: Fralinger's Molasses Paddle Pops! 

I grew up in Philadelphia, and every summer we went down the Shore to Atlantic City, Margate, or Ventnor. These are names you'll recognize if you've ever played Monopoly. One of the big attractions for me as a kid was salt water taffy. I loved it, and I remember thinking at the time that my friend Margie had the best and most glamorous job in the world--she sold salt water taffy at Fralinger's on the Boardwalk. In retrospect, it probably was not an easy job, but all I could think of was access to all that salt water taffy and candy!

My favorite candy at Fralinger's was the Molasses Chocolate Covered Paddle Pop. Essentially it is Fralinger's fabulous molasses salt water taffy covered in delicious dark chocolate and shaped into a Paddle Pop! These Paddle Pops now come in other flavors, but Molasses was the original. I hadn't thought of this 'retro' treat in a long time, but I saw these Fralinger's Molasses Paddle Pops at the Fancy Food Show a few years ago. Not going down the Shore this summer? These candy treats are available online. Yum!

One caveat: Hold on to your teeth.. this is like a hard taffy pull... the chocolate is easy.. the taffy is challenging, but it's worth the effort. Of course you can lick it. It is a pop, after all, but then you wouldn't enjoy the chocolate with the molasses. Technique is up to you!

I couldn't find a recipe that replicated Molasses Paddle Pops. Let me know if you have one. Maybe sometimes, you just can't make it at home.


A little history from the Fralinger's website:

While the origins of Salt Water Taffy remain a mystery, one thing is for certain. No one did more to promote this popular confection than Joseph Fralinger.

A former glassblower and fish merchant, Joseph returned from Philadelphia to his Atlantic City roots in the mid 1880s. After taking a job with a bricklayer, he earned enough money to open a small concession on the Atlantic City Boardwalk from which he sold fruit, soda, and the latest summer sensation, "lemonade."

By 1884, Joseph was approached to take over a taffy stand on Applegate Pier. He agreed and began to perfect his own recipe for Salt Water Taffy, introducing his first batch of molasses taffy in 1885. Throughout the years he developed a number of new flavors, eventually offering Atlantic City's largest selection with 25.

As Fralinger's grew to six locations, he decided that Salt Water Taffy should return home with resort visitors. Using experiences from his fish merchant days, he packed one pound oyster boxes with Salt Water Taffy, making it the first "Atlantic City Souvenir." The one-pound box still remains the most popular souvenir over 125 years later. And by 1899 Salt Water Taffy had become a household word across America!



Monday, May 22, 2017

Rosemary Chocolate Chip Cookies: Perfect for Memorial Day

"Rosemary is for Remembrance"-- so this recipe for Rosemary Chocolate Chip Cookies is perfect for Memorial Day. I grow a lot of rosemary in my garden that I use it in baking and grilling. It's a very versatile herb. There are several varieties, and they flower, so it's also quite pretty -- and deer resistant. Rosemary is also very aromatic. And, a little goes a long way.

The phrase "Rosemary is for Remembrance" comes from Shakespeare's Hamlet. Ophelia says, “There’s rosemary, that’s for remembrance; pray, love, remember.” 

Even before Shakespeare's era, many cultures assigned meaning to this herb. It was often used in funerals or in the care of the dead. But also, at one time, it was the fashion for brides to wear wreaths of rosemary. Rosemary was also thought to repel evil spirits and cure thievery. 15th and early 16th century statesman and writer, Sir Thomas More, tied rosemary to memory in his writing. He wrote fondly of it “running” about his garden without cultivation because: “it is the herb sacred to remembrance, and therefore, to friendship…” And for my mystery friends, an Agatha Christie novel, published as both Remembered Death and Sparkling Cyanide, uses the Shakespeare quotation.

ROSEMARY CHOCOLATE CHIP COOKIES

Ingredients 
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
2 cups Chocolate Chips
1 cup pecans, chopped
2 tsp fresh rosemary, finely chopped

Directions
Preheat oven to 375° F.
Combine flour, baking soda, and salt in small bowl.
Beat butter, both sugars, and vanilla in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in Chocolate Chips, chopped Rosemary, and pecans.
Drop by rounded tablespoon onto un-greased cookie sheets.
Bake 9-10 minutes or until golden brown.
Cool on cookie sheets for 2 minutes; remove to wire racks to cool.

Sunday, May 21, 2017

Build a Chocolate "Campfire Cake"!

Here's a great "Campfire Cake" you can make ahead for a picnic, barbecue, or camping trip. Serve this Chocolate Campfire Cake on a wooden plank/log for effect...but a wood cutting board or plate will do, too. I first saw this Campfire Cake in 2015 in  CountryLivingMagazine, but now it's all over the Internet. Lots of variations. Such fun! This would be great for Memorial Day. Bring the great outdoors into your backyard.

Here's what to do: Make your favorite two layer Chocolate Cake and your favorite Chocolate Frosting. Buy some rolled wafer cookies (I like Pepperidge Farm Pirouette Rolled Wafers) and red and orange hard candy.

HARD CANDY RECIPE

Preheat oven to 375.
Put red and orange hard candies on parchment-lined cookie sheet; put in oven.
Once candies have melted (about 10 minutes), remove from oven.
While still liquid, use a skewer to marbelize the colors.
Set aside and let cool.
Once hardened, peel from liner and break into triangular shapes.

Decorate top of cake with rolled wafer cookies and candy flames when you're ready to serve.
Tip: Do not put the candy flames in the refrigerator of they will soften up and lose their shape.

Saturday, May 20, 2017

Strawberries Stuffed with Chocolate Cream: Strawberry & Cream Day

Tomorrow is National Strawberries and Cream Day! I knew I had to find a way to add "chocolate" cream. Strawberries can be stuffed with all kinds of things that make them even more wonderful. I posted a recipe for Strawberries stuffed with Chocolate Chip Cookie Dough, Cheesecake, Tiramasu or Marscapone all of which also included dipping the strawberries in chocolate first. So for Strawberries and Cream Day, I thought Strawberries with Chocolate Cream Stuffing would be perfect. I've made these many times, and there are lots of variations, of course, depending on the chocolate you choose and if you use Kahlua or Cream (or another liqueur). This recipe is adapted from both  RecipeZaar and Yummly,  two great sites for you to check out!

STRAWBERRIES STUFFED WITH CHOCOLATE CREAM

Ingredients
24-36 strawberries
1 cup dark chocolate (65-75%), chopped
2 Tbsp heavy whipping cream or kahlua
4 oz cream cheese (room temperature)
14 cup powdered sugar

Directions
Wash berries, cut off stems and hollow out a bit to resemble a small cup.
Place chopped chocolate (or chocolate chips, if that's what you have) and Cream or Kahlua in a small bowl and microwave for 30 seconds on high. If not melted continue for 10 seconds each time until melted.
Set aside until cooled just a bit.
In separate bowl, beat cream cheese and powdered sugar until fluffy.
Add chocolate mixture to cream cheese mixture and beat until combined.
Put finished mixture into a Ziploc or pastry bag and fill strawberries. Heap chocolate onto top a bit and finish with a swirl :-).
Put strawberries in refrigerator for at least an hour.

Photo: Yummly

Friday, May 19, 2017

Camp Sunset: Dutch Oven Double Chocolate Cake

I love Sunset Celebration Weekend! This year it will be held once more at Cornerstone in Sonoma, May 20-21. There is so much planned to make your weekend exciting, educational, and fun, including Camp Sunset: DIY interactive Retro crafts activities with a modern twist, food demos showing off the ins and outs of backcountry cooking, and Western Spirit: Exploring locally influenced whiskies! Of course, there's much more at Sunset Celebration: Food and Wine with celebrity Chefs, Live Fire Cooking Stage, and Wine & Spirit Seminars. Don't forget to stop by the Sunset Smart Cottage. I loved it. High-tech meets high-style at the Sunset Smart Cottage. There's also a Smart Trailer (special-edition Tommy Bahama Airstream). Be still my heart!

Here's a great recipe for a Dutch Oven Double Chocolate Cake that you can make on your next camping trip. Everyone will love you and this cake! Recipe from Sunset, of course.

Dutch Oven Double Chocolate Cake
Tip: use charcoal briquets instead of wood to better control the heat.

Ingredients 
1 1/2 cups flour
1 cup sugar
1/4 cup dried buttermilk
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips, divided
About 1/3 cup vegetable oil
2 teaspoons vanilla extract
Sweetened whipped cream (whisk whipping cream in a bowl with a little sugar or use canned)

AT HOME 
Combine flour, sugar, dried buttermilk, cocoa, baking soda, salt, and 1/2 cup chocolate chips in lidded container or resealable plastic bag.
Pour 1/3 cup oil and the vanilla into second container with snug lid.
Cut circle of parchment paper to fit bottom of 4-qt. camp dutch oven.

IN CAMP
Fill charcoal chimney starter one-third with briquets, set in irepit, ignite, and let burn until briquets are spotted gray, about 20 minutes.
Meanwhile, generously oil dutch oven, line with parchment paper circle, and oil paper.
Pour flour mixture into medium bowl.
When fire is ready, add oil mixture and 1 cup water to flour mixture and stir until blended.
Scrape into dutch oven and sprinkle with remaining 1/2 cup chocolate chips.
Using tongs, space 8 coals in firepit in circle a little smaller than dutch oven.
Set dutch oven on coals, checking that it's level. Set lid on top, then arrange 14 coals on lid around the lip and 2 coals in center of lid. Set any extra coals aside.
Bake cake until skewer inserted into center comes out clean, 25 to 30 minutes; to check, lift lid by sliding tongs through lid's center handle and bracing them against side of lid closest to you, then tilting lid up.
Remove lid and let cake cool at least 15 minutes before cutting into wedges.

Thursday, May 18, 2017

Devil's Food Cake vs Chocolate Cake: What are the Differences?

People always ask what's the difference between Devil's Food Cake and Chocolate Cake. It's a good question, and there are many different interpretations. Some recipes use cocoa, some melted chocolate, some add coffee or hot liquid, and some increase the baking soda. And, since it's National Devil's Food Cake Day, here are some answers.


According to Wikipedia:

Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil's food from the more standard chocolate cake. The traditional Devil's food cake is made with shredded beets much the way a carrot cake is made with carrots. The beets add moisture and sweetness to the cake, helping it to be very rich. The red of the beets slightly colors the cake red and due to the richness of the cake it became known as the Devil's food. 

O.k. That's a beet cake or a 'natural' red velvet cake, and I make a good one, but it's not a Devil's Food Cake in my opinion.  

Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference. 

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes. Devil's food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905. 

A similar cake, the red velvet cake, is closely linked to a Devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable. Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.

I'm partial to Devil's Food Cake.

Here are several mid-century recipes. Sorry about the light print on the first cookbook.

I've posted many Devil's Food Cake recipes in the past, but today I have four mid-century recipes.

The first recipe is for Cocoa Devil's Food Cake from How To Get the Most Out of Your Sunbeam Mixmaster (1950). I posted a "Mix-Easy" Devil's Food Cake for Mother's Day a few years ago, and you might want to look at that one, too. It's pretty much the same as the following recipe. The following page in the Sunbeam Mixmaster cookbook pamphlet is great for today's post since there's a Chocolate Cake recipe next to the Devil's Food Cake recipe.


This same cookbook has a recipe for Black Devil's Food Cake, so now we have Cocoa Devil's Food Cake, Black Devil's Food Cake, and a Red Devil's Food Cake. As you see, the following Black Devil's Food cake is made with cocoa and with the addition of strong hot coffee or boiling water.


The Red Devil's Food Cake is a variation on the Chocolate Fudge Cake on the same page, and to save space, they didn't reprint the entire recipe! It's a very small pamphlet. The baking soda is increased, but otherwise it's the same cake. This recipe is from the Recipes for your Hamilton Beach Mixer-17 Delicious New Cakes (1947). Don't you just love that someone wrote good next to the recipe? It's the same recipe I posted (but from a different pamphlet) on Devil's Food Cake Day for Mother's Day. 


And one more Red Devil's Food Cake from the same mid-century period. This one is from Kate Smith Chooses her 55 Favorite Ann Pillsbury CAKE RECIPES.


Enough Devil's Food Cake recipes? Never! Have a look at Martha Washington's Devil's Food Cake from Capitol Hill Cooks: Recipes from the White House by Linda Bauer. It's a great Buttermilk Devil's Food Cake!

So what's the difference between Devil's Food Cake and Chocolate Cake? You decide.

Tuesday, May 16, 2017

One Bowl Chocolate Cake: Retro Ads & Recipes

I've posted this recipe for One Bowl Chocolate Cake before but in a totally different Advertisement. I found both of these ads for the same product--two different brands, same product: Crown Brand Corn Syrup (Canada) and Karo Corn Syrup (U.S.). Thought you'd like the comparison. The First Advertisement emphasizes the Cake -- "A Delicious One Bowl Chocolate Cake." The Second is all about the Marshmallow Frosting--"At last...an easy "No-Cook" Marshmallow Frosting!" Same Cake photo, although the first frosting recipe is for Chiffon Frosting, while the second is for Marshmallow Frosting. Both recipes below!







Monday, May 15, 2017

CHOCOLATE CHIP COOKIES: RECIPE ROUND-UP

Today is Chocolate Chip Cookie Day. Here's an updated Chocolate Chip Cookie Recipe Round-up from DyingforChocolate.com! Perfect for Chocolate Chip Cookie Day! Do you have a favorite recipe? Post a comment and link!

CHOCOLATE CHIP COOKIE RECIPE ROUND-UP!

Vanishing Oatmeal Chocolate Chip Cookies

Sesame Chocolate Chip Cookies 

M&M Chocolate Chip Party Cookies

Rainy Day Salted Chocolate Chip Cookies

Gluten-Free Chocolate Chip Peanut Butter Cookies

Bittersweet Chocolate Chip Cookies with Sea Salt

Shortbread Chocolate Chip Cookies

Crisco Ultimate Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies: 2 Recipes

Chocolate Chip Cookies Secret Ingredient: Lemon Juice

Sea Salt and Thyme Chocolate Chunk Cookies

Toll House Cookies: Vintage Ad & Original Recipe

Chocolate Chocolate Chip Cookies

Chocolate Chip Macadamia Cookies

Gooey Chewy Chocolate Chip Cookies

Retro Chocolate Chip Cookies Ad & Recipe

Coffee Chocolate Chip Cookies

Red & Green M&Ms "Chocolate Chip" Cookies

Oatmeal Chocolate Chunk/Chocolate Chip Cookies: National Oatmeal Day

Chocolate Cricket Chip Cookies

Honey Chocolate Chip Cookies: Baking with Honey Tips

Zucchini Chocolate Chip Cookies: National Zucchini Day

Double Tree Chocolate Chip Cookies

Sea Salt & Thyme Chocolate Chip Cookies

Hilary Clinton's Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Oatmeal Raisin Walnut Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies in a Jar

Chocolate Chip Cookies in a Jar

Rosemary Chocolate Chip Cookies

Toll House Stars and Stripes Cookies

Bacon Chocolate Chip Cookies

Michelle Obama: Mama Kay's White & Dark Chocolate Chip Cookies

Sunday, May 14, 2017

Retro Whitman's Sampler Mother's Day Chocolate Ads

Happy Mother's Day!  I grew up in Philadelphia, home of Whitman's Samplers. Here are a few Retro Whitman's Sampler Mother's Day Chocolate Ads. You can never miss with a box of Whitman's Samplers. Read more about Whitman's Chocolates HERE.







Happy Mother's Day, Mom!

My Mother: 1942 & 2014





Saturday, May 13, 2017

Chocolate Apple Pie: National Apple Pie Day

Today is National Apple Pie Day, and this is the perfect post for Mother's Day tomorrow, too. It's all about "Mom and Apple Pie," and this Chocolate Apple Pie is "as American as Mom and Apple Pie." But what's the origin of these catch phrases? What's the meaning of as American as Mom and Apple Pie

From Wikipedia: 
Although apple pies have been eaten since long before the European colonization of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.” The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war.

My grandmother made an awesome Apple Pie. I've written about it before. It did not contain chocolate, and she made it in a huge rectangular pan that was big enough to feed a crowd since there were always lots of family at our house. She made Apple Pie because it was American, and when she came to these shores, she became an American!  My Bubbe was born in Ukraine, married in London, and settled in Philadelphia, the cradle of liberty. She took her new citizenship to heart, and she baked her special apple pie for every Friday night dinner. She did it because she saw herself as a true American. So Celebrate Mom (and Grandmom) and Apple Pie with this easy Chocolate Apple Pie Recipe!

CHOCOLATE APPLE PIE

Ingredients
Pastry for a double-crust 9-inch pie, unbaked
8-10 tart apples (peeled, cored and sliced thinly--number of apples depends on their size)--Gravensteins aren't available this time of year, but they're my favorite, especially for pies!
1/3 cup sugar
1 tbsp ground cinnamon
1 cup 65-75% dark chocolate fair-trade organic, chopped into smallish pieces

Directions
Apples: peel, core, and slice thinly.
Combine cinnamon & sugar = cinnamon sugar. (you may need a tiny bit more). I've also used the chocolate cinnamon sugar from Trader Joe's
Place 1 layer apple slices on bottom crust. Sprinkle with 2 tablespoons cinnamon sugar. Repeat twice.
Spread chopped chocolate pieces over top.
Using remaining apples, make 3 more apple/cinnamon sugar layers.
Top with 2nd crust and seal edges. Make cut on the top--or prick with fork in a few places.
Bake in preheated 450 F oven for 15 minutes (until golden).
Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.

Friday, May 12, 2017

Mother's Day Vintage Ad & Recipe for Golden Cream Chocolate Cake

For Mother's Day I'm posting a Vintage Ad that references mothers. I love these Vintage Ads and recipes from Baker's Chocolate that "Tell a Story." These Ads appeared in Life Magazine from 1937-1938. Some of them are so amusing, especially this Ad from February 7, 1938 (and again on June 5, 1939) for Paula's Golden Cream Chocolate Cake. 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 for not lauding her baking skills over her mother-in-law. Such modesty. Oh puh..lease. I feel like writing 'the rest of the story.'

At first meeting, Paula's mother-in-law thought Paula couldn't boil water.. She was proved wrong when Paula baked a lovely Golden Cream Chocolate Cake. These 'story ads' say a lot about the times! Of course Paula couldn't have done it without Baker's Chocolate and her own Mother's teachings!

This recipe really is delicious. The cake is a "cross between a Fudge Cake and Boston Cream Pie." A perfect posting (and baking!) for Mother's Day!




Thursday, May 11, 2017

MOTHER'S DAY COCOA SPICED SALMON

My Mother circa 1942
Confession: My mother was not a chocoholic. So for Mother's Day that always precluded giving her Truffles or Chocolates or baking anything chocolate specifically for her. However, my mother would have eaten salmon every day if she had the opportunity. So here is an easy recipe adapted from Peggy Trowbridge Filippone on about.com for Cocoa Spiced Salmon.

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

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

Mother's Day Cocoa Spiced Salmon

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

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

Directions:

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

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

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

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

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

Tuesday, May 9, 2017

DIY CHOCOLATE FACIALS: THE PERFECT MOTHER'S DAY GIFT

Here's a personal and unique Mother's Day Gift! A Chocolate Facial for Mom! Mix up one of these recipes -- the Perfect Mother's Day gift. Be sure to make a second batch for yourself!

We all know Chocolate is good for the heart, blood pressure, and a lot more. When I was growing up, we were told that chocolate was bad for the skin. That it actually caused acne. This is not true. Chocolate is full of antioxidants that actually gives the skin extra protection against free radicals and can nourish the skin. The following masks can increase hydration, support skin's defense against UV damage, decrease roughness, and actually improve blood flow. Give one or all of them a try.

Pros of Chocolate Face Mask: The skin becomes glowing and soft. The skin becomes firm and smooth. Even if the mask goes into your mouth, no problem; it tastes yummy. The final Chocolate Face Mask even has an alternative fudge recipe.

So here are 5 D-I-Y Chocolate Face Mask Recipes! They're all simple to make. Let me know which is your favorite.

1. Chocolate Mask from Household Magic: Daily Tips

Mix together a heaping Tbsp of unsweetened cocoa powder with heavy cream to form a paste.
Apply to clean, dry skin and leave paste on for 15 minutes.
Wipe off mask with washcloth.
Rinse face with lukewarm water and pat dry.

2. Chocolate Yogurt Honey Mask from Flavor Fiesta

Ingredients:
1 tsp cocoa powder
1 tsp yogurt
1 tsp honey

Directions:
Blend cocoa powder with honey and yogurt. Cocoa powder can be difficult to blend, so be patient with this step. Keep mixing until mixture looks like melted chocolate.
Clean your face with lukewarm water. Dab dry and then apply the mask evenly all over your face except the eye and lip areas. Relax for 15-20 minutes and let the mask do it’s magic.
Wash off with lukewarm water and dab dry.
Apply moisturizer.

3. Chocolate Brown Sugar Sea Salt Mask from WikiHow

Ingredients
2 bars of dark chocolate, chopped
2/3 cup of milk
Sea salt
3 Tbsp Brown Sugar

Directions
Heat dark chocolate in double boiler for about 3 minutes.
Mix sea salt, brown sugar, and 2/3 of a cup milk in a bowl.
Remove melted chocolate from heat.
Mix melted chocolate with salt/milk mixture.
Allow to cool.
Apply to face while cool but not hardened.
Leave on until it hardens.
Wash or chip off with mild cleanser and warm water.
Add moisturizer when done.

4. Chocolate Oatmeal Honey Mask from Skin Care and Remedies

Ingredients
1/3 cup cocoa powder
1/4 cup organic honey
2 Tbsp of heavy cream (or sour cream)
3 tsp oatmeal powder

Directions
Mix all ingredients until mass in consistent.
Apply to face, gently massaging so oatmeal can start exfoliating the dead skin cell layer.
Leave on for about 15-20 minutes
Rinse off with lukewarm water.

The following recipe is one of my favorites because it's so versatile.. with a tiny bit of tweaking, you can make fudge! How cool is that?

Chocolate Avocado, Honey, Oatmeal Face Mask (or Fudge)  
 from Meghan Telpner-Making Love in the Kitchen

Ingredients
1/3 cup cocoa powder
1/4 cup organic honey
2 Tbsp smashed avocado
3 tsp oatmeal powder (leave this out if making soft fudge, leave in if you want a harder texture)

Directions: Face Mask
Mix all ingredients until mass is consistent.
Apply on face, gently massaging so oatmeal can start exfoliating the dead skin cell layer.
Leave on for 15-20 minutes.
Rinse off with lukewarm water.

Instructions: Fudge
Mix all ingredients (except oatmeal) until mass is consistent.
Spread in small pyrex dish or into individual ramikens.
Allow to set in refrigerator for at least two hours.



Monday, May 8, 2017

Coconut Cream Pie: Make it from Scratch!

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Cookie Crust, and you're calling my name! The advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes," but believe me, take a few more minutes to make your own. It will be 100% better!

The following recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp unsalted butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust
2 cups chocolate wafers
6 Tbsp sweet butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT CREAM PIE DAY!

Sunday, May 7, 2017

Mint Julep Truffles: 2 Recipes

Yesterday was the Kentucky Derby, and I didn't get to post this. But it's never too late to make these Mint Julep Truffles, and let's face it, they go well with the Triple Crown, too! The Mint Julep has been the official drink of the Kentucky Derby, since 1938. Why not step it up a notch and make these fabulous Mint Julep Truffles? I'm all about easy, and the two recipes below are just that!

Mint juleps are traditionally served in pewter or silver julep cups. I always love an opportunity to buy unique tableware. You can serve the truffles in mint julep cups!

Read more about the history of the Mint Julep at whatscooking america.

1. MINT JULEP TRUFFLES

Ingredients
7 ounces DARK (60-75% cacao) chocolate, chopped
1/3 cup heavy whipping cream
1 Tbsp minced fresh mint leaves
2 Tbsp unsalted butter, softened
1 Tbsp good quality bourbon
Cocoa

Directions
Put chopped chocolate in bowl and set aside.
Heat heavy cream and mint leaves in small saucepan. Bring to a simmer. Remove from heat and pour over chocolate. Stir in butter and bourbon; whisk until chocolate is melted and smooth.
Cover chocolate mixture with plastic wrap (press wrap onto surface of chocolate) and chill for two hours, or until firm.

To Form Truffles:
Put cocoa in shallow bowl.
Using a melon baller or teaspoon, scoop out balls of chilled chocolate. Form into balls quickly between your palms.
Roll balls in cocoa to coat.

II. Mint Julep Truffles 
(recipe from Food Network)

Ingredients 
6 ounces good-quality semisweet chocolate (not chocolate chips), coarsely chopped
2 ounces good-quality milk chocolate (not chocolate chips), coarsely chopped
1/2 cup heavy cream
2 Tbsp unsalted butter
3 to 4 tsp bourbon
1/2 tsp pure peppermint extract
1/3 cup sugar
2 packed Tbsp fresh mint leaves

Directions 
Put chopped semisweet and milk chocolate in medium bowl. Bring heavy cream and butter to  simmer in small saucepan. Pour cream mixture over chocolate, completely covering it, and let sit for 5 minutes. Stir with spatula until chocolate is completely melted, smooth and glossy. (If chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.)
Fold in bourbon and peppermint extract until incorporated. Mixture will look separated at first, but keep stirring until uniform.
Set bowl over larger bowl of ice water, and let mixture chill for 3 minutes, stirring occasionally, until  thickened a bit and it's become homogeneous. Pour mixture into shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours.
Meanwhile, process sugar mint in food processor for 1 minute until mint is finely chopped and dispersed, scraping down bowl with spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.)
Scoop tablespoon-sized balls of chocolate mixture, and roll them between hands to shape them, working quickly-- balls melt fast.
Put them on plate or rimmed baking sheet, and refrigerate for 10 minutes.
Put mint sugar in shallow dish, and drop balls in few at time, shaking dish to coat on all sides; transfer truffles to platter, shaking off excess, and refrigerate until ready to serve them.

(Once truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in refrigerator in airtight container or covered with plastic wrap, then coated the day they're served.)

Cartoon of the Day: Genetic Engineering


Saturday, May 6, 2017

Dark Chocolate Crepes Suzette: National Crepes Suzette Day!

Crepes Suzette. Ooh-la-la! What could be more French? Today is National Crepes Suzette Day.

To add a chocolate element, you can always add chocolate sauce to your traditional crepes suzette, but why not make Dark Chocolate Crepes?

History of Crepes Suzette from What's Cooking America?

Probably the most famous crepe dish in the world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit. The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. 

 
According to Henri Charpentier, in own words from Life A La Henri – Being The Memories of Henri Charpentier:


“It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had every tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.”

DARK CHOCOLATE CREPES SUZETTE


For the Crepes: 

Ingredients
2 cups milk
2 eggs
2 1/2 Tbsp melted sweet butter
2 ounces dark chocolate, melted
1-1/2 cups flour
1/3 cup DARK cocoa
1/3 cup sugar
1/2 teaspoon salt

Directions

Melt butter and chocolate together, mixing to combine and smooth out  chocolate. 
In large bowl, combine milk and eggs. 
In separate, smaller bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking as you incorporate butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. Be sure to re-whisk batter before you cook  crepes.

To Cook Crepes:
Butter hot skillet (small or medium, not large) or crepe pan, then wipe out excess butter with paper towel so it's dry-ish. Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with a spatula for few seconds to cook other side.


SAUCE & FINAL PREPARATION

Ingredients
4 Tbsp sweet butter
1/4 cup sugar
Juice of 6 oranges (with zest from one)
3 Tbsp Cointreau
3 Tbsp Cognac
12 dark chocolate crepes
Grated chocolate for garnish

Directions
Melt butter in large skillet over medium heat. Stir in sugar, zest, juice, and liqueur. Stirring constantly, reduce sauce to 2/3 cup. Carefully add each cooked crepe to  pan—one at a time—and coat with sauce.
Fold each crepe into quarters, and arrange on plate (3 per plate if you're serving four)
Sprinkle crepes with orange zest and grated chocolate chocolate.

Only if you're really careful: flambé sauce: reserve two tablespoons and add three more of Cognac. Stir together and remove the pan from heat. Ignite with match and pour flaming sauce over crepes.

Friday, May 5, 2017

Cartoon of the Day: Pinata!


Mexican Chocolate Cheesecake

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker, only slightly adapted. As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, make a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Photo: Betty Crocker