Chocolate Wonders: Kentucky Derby Pie, Make-ahead Chocolate Soufflé

Here's a version of the pie I found over at flickr and it was so beautiful and creative I just had to share it with you! Chocolate pecan derby pie with caramel bourbon sauce, berry-ginger coulis by Greencolander @ flickr


From Denny: With the Kentucky Derby season upon us with the running of the horses the food displays and competitions are also out in full force. Here are a couple of yummy chocolate recipes to get you in the mood for the horse races.

I still have fond memories of when we lived in Atlanta, Georgia, of The Dessert Place bakery. They sure had an awesome version of the famous Kentucky Derby Pie! Did you know the origin of the Kentucky Derby Pie? The recipe can be traced back to a lunch restaurant in Prospect, Kentucky, which is in the Louisville area. This pie was created in 1950 by the restaurant owners of The Melrose Inn, Walter and Leaudra Kern. The family sold the inn in 1960 but retained the copyright to the Derby Pie and to this day the famous recipe is "still under lock and key."

When you Google Kentucky Derby Pie recipe over 104,000 recipes show up in the search with over 221,000 recipes showing up for Derby Pie! There are a lot of admirers and imitators out there.

A Derby Pie can be frozen - after it has thoroughly cooled. This particular recipe is from our local newspaper writer, Camile Cassidy, who received it from a friend.

The second recipe here really caught my eye when I realized a chocolate souffle could actually be made a day ahead and refrigerated! Talk about being able to sit back and enjoy your guests without having to jump up half way through the dinner to pop the souffles into the oven to be in perfect timing when people are ready for dessert! These individual serving souffles can be partially made a day ahead and then you finish baking them when you are ready to serve. We are a big fan of anything special we can make ahead and it still tastes wonderful when you serve it.

This dessert presents beautifully and you might want to consider it for a special celebration like Mothers Day, birthday or other celebration. Placing a scoop of ice cream on top finishes the look, not to mention your tastebuds!

This recipe produces a light and airy souffle with that desired intense chocolate flavor with all love, enjoy! Make sure as soon as you bake them to top with your favorite ice cream immediately to serve. For me it would a French Vanilla ice cream to complement this rich wonderful chocolate flavor.








Derby Pie by stu_spivack @ flickr



Kentucky Derby Pie

From: Camille Cassidy and her friend Dianne Collins.

Serves: Makes 1 (9-inch) pie. Recipe is shared by Camille Cassidy, who said, “My friend Dianne Collins gave this recipe to me. She would make it for me on my birthday. It has become a family favorite.”

Ingredients:

1 Pillsbury refrigerated pie crust pastry
1 stick butter or margarine
1 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs
1 cup chopped pecans
1 (6-oz.) pkg. semisweet chocolate chips
1/2 tsp. vanilla

Directions:

1. Preheat oven to 350 degrees.

2. Fit pie crust into pie plate.

3. Melt butter in small microwave-safe bowl or measuring cup, but don’t let it get so hot that you “cook” the eggs.

4. Mix sugar and flour in mixing bowl.

5. Beat the eggs in a small bowl and add eggs and melted butter to sugar-flour mixture. Stir to mix well.

6. Stir in chopped pecans, chocolate chips and vanilla.

7. Pour filling into pie crust and bake for about 40-45 minutes.


Camille Cassidy’s testing note: The original recipe said bake at 325 degrees for 1 hour. We like it a little undercooked so that it tastes more like chocolate chip cookie dough.







Photo by NESTLÉ AND FAMILY FEATURES EDITORIAL SYNDICATE


Make-Ahead Chocolate Soufflés

From: Nestlé and Family Features Editorial Syndicate Inc.

Makes: 8 servings

Ingredients:

Nonstick cooking spray
Granulated sugar
2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup (1 stick) butter
1/4 cup baking cocoa
4 large eggs, separated
2 tsps. vanilla extract
1/3 cup sugar
Vanilla ice cream for topping dessert

Directions:

1. Spray eight (6-ounce) ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.

2. Microwave morsels, butter and baking cocoa in large, microwave-safe bowl on High power for 1 minute; stir well. Microwave at additional 10-second intervals, stirring until smooth. Do not overheat.

3. Stir in egg yolks and vanilla extract.

4. Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup sugar until stiff peaks form.

5. Stir one-fourth of the beaten egg white mixture into the chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into ramekins, filling 3/4 full. Cover individually with plastic wrap and refrigerate for up to 1 day.

6. Preheat oven to 400 degrees. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Top with scoop of ice cream. Serve immediately.

Note: To bake immediately, reduce baking time by a couple of minutes.


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Easy Rich Yellow Loaf Cake with Chocolate Ganache

From Denny: Remember those dense rich flavorful pound cakes your great grandmother used to make in her time? Wonderful rich cakes full of butter - and calories. Well, we don't work on the farm anymore, unable to justify those calories since most of us are desk jockeys these days. How wonderful those cakes must have tasted with fresh homemade creamery butter! I have to go down to the Farmer's Market on weekends to find that "fresh from the farm taste" and quality product.

Well, the good news is the pound cake recipe idea has been streamlined calorie wise and is far lighter in texture. I paired this recipe with simple chocolate ganache. There is a video from Southern Living demonstrating how easy it is to make. There are also two ganache recipes, one with butter and the other uses light corn syrup. Take your pick.

Breakfast for the Diva Queen: Loaf Cake French Toast

Use leftover slices of Rich Yellow Loaf Cake to make a decadent breakfast treat. For four (1/2-inch) slices of cake, whisk together an egg and 1/2 cup of milk. Dip each slice in the mixture, turning to coat. Melt a tablespoon or so of butter in a nonstick skillet and cook the slices, turning once, until golden and crisp. Rich Yellow Loaf Cake, cooked this way, is great with strawberries and whipped cream.

Option: Make two smaller loaf cakes rather than the one (9x5-inch) loaf. Enjoy one and freeze the other one for later. Defrost the cake at room temperature before serving.







This new cookbook is available from Amazon and already discounted for sale! Check it out: “Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-to-the-Last-Crumb Treats”






Rich Yellow Loaf Cake

From: “Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-to-the-Last Crumb Treats” by Lauren Chattman

Serves: 8 to 10

Lighter in texture than traditional pound cake, this golden loaf is still wonderfully rich tasting because it is made with egg yolks.

Ingredients:

4 large egg yolks
2/3 cup milk
2 tsps. pure vanilla extract
2 cups cake flour
1 tbl. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1-1/4 cups sugar


Directions:

1. Preheat the oven to 325 degrees. Grease a 9x5-inch loaf pan and dust with flour. Combine the egg yolks, milk and vanilla in a large glass measuring cup and lightly beat. Combine the flour, baking powder and salt in a medium mixing bowl.

2. Combine butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down sides of bowl once or twice as necessary.

3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 1 minute on medium speed.

5. Scrape batter into prepared pan and smooth the top with a rubber spatula. Bake cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cake cool in pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.






Make a simple chocolate ganache to "enrobe" this luscious simple cake:









Chocolate Ganache Icing

From: Southern Living Magazine

Ingredients:

Yield: Makes about 2 cups

Ingredients:

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter


Directions:

Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.

Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.





Chocolate Ganache

From: Gina Marie Miraglia Eriquez

Makes: enough for 24 cupcakes
Active time: 15 min
Start to finish: 15 min

Ingredients:

6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
2/3 cup heavy cream
1 1/2 tablespoons light corn syrup


Directions:

Put chocolate in a large bowl. Heat cream in a medium saucepan over moderate heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Whisk until smooth, then stir in corn syrup.





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Gorgeous Whiskey Chocolate Brownies

Whiskey Chocolate Brownies Photo by FotoosVanRobin @ flickr

From Denny: While preparing a post for my photography blog I stumbled across this awesome chocolate photo. Well, guess what, a double bonus: it had a recipe! How great is that! :) If you require a measurements exchange link, there is one at the top of this blog. I went ahead and recorded the conversions for your convenience. But if you ever need the links, remember they are here on this blog.

Since Saint Patrick's Day is tomorrow, how about using some of that whiskey in the house for some delightful brownies? Enjoy!


Whiskey Chocolate Brownies

Ingredients:

For the cake:

250 g/9 oz butter, chopped
200 g/ chopped dark chocolate
375 g/13 oz caster (superfine) sugar
125 ml/1/2 cup whiskey
1 tablespoon instant coffee granules
185 g/6.5 oz plain flour
60 g/2.1 self-raising flour
40 g/1.4 oz unsweetened cocoa powder
2 eggs, lightly beaten
3 tablespoons whiskey, extra

For the chocolate glaze:

80 ml/1/3 cup cream
90 g/3.3 oz dark chocolate

Directions:

Preheat the oven to 160ºC./320 degree F. Grease a 20 cm/8-inch square tin and line the base and sides with baking paper.

Dissolve the instant coffee powder in 125 ml/1/2 cup hot water and put with the butter, chocolate, sugar and whiskey in a saucepan that you can hang in another pan with boiling water to heat au bain marie. Just be patient for everything to melt. It will melt by itself and it will become a beautifully consistent, thick sauce.

Sieve the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined. Whisk in the eggs. Pour into the prepared tin.

Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the center of the cake. Pour the extra whiskey over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.

For the chocolate glaze, put the cream and the chocolate in the small saucepan and heat over another pan with boiling water au-bain-marie. Again, just be patient it will melt by itself. Stir until a nice, consistent chocolate sauce. Then set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.

Or do what I did, I sliced the cake it cubes and dipped those into the glaze.

From: "Tempted" by Murdoch books / "Zalig Zoet" by Terra Lannoo.

Photographer's notes: it really was a lot, half the recipe would have been enough. I added a little bit of lavender to the glazing which was almost undetectable but nice. Next time I'll sprinkle it with salted thyme or what is it that you sometimes find in pralines these days?


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5 Super Easy Chocolate Desserts: Only 5 Ingredients

From Denny: OMG! All 5 of these recipes were calling my name today! :) As soon as I finish this post, I'm pulling that leftover puff pastry out of the freezer to make the chocolate breadsticks.

And while the pastry is thawing out that chocolate bark is going to get to know me shortly since there is some Ghiradelli - double chocolate - chocolate chips hanging out in the pantry - not for long! That bag of natural almonds in the pantry is about to get roasted to provide neighborly company in the chocolate bark - might make a little cashew bark too as my husband loves cashews.

This chef really gets it on the taste and speed factor for busy cooks. Try out some of these easy recipes this weekend and let me know what you think! You might have to knock twice on my email head. I plan to be in a chocolate food coma this weekend after sampling these recipes! :)

Of course, if you really want to be decadent, make one of these recipes for each night of the work week. I hear chocolate alleviates stress...

Chef Catherine DeOrio is the executive chef of the famed sweets company Sara Lee. What she suggests is to keep on hand in your pantry these five ingredients for quick desserts on a moment's notice. I do like the way this chef rolls - in chocolate style!

What's also cool about these recipes is their stylish presentation is fine enough for guests. No one said they had to find out they are simple easy recipes! That will be our secret... Shhhh... they didn't hear it from me... all's quiet at this chocolate blog. :)

Pantry item staples:

raw sugar
frozen puff pastry sheets
heavy cream
chocolate
nuts like almonds, cashews, walnuts, hazelnuts

Visit msnbc.com for Breaking News, World News, and News about the Economy

Sweet Breadsticks

From: Chef Catherine DeOrio

Makes: 12 breadsticks

INGREDIENTS

• 1 sheet frozen puff pastry, thawed
• 1/2 cup salted cashews, toasted and finely chopped
• 1/3 cup raw sugar
• 4 ounces milk or dark chocolate, melted
• Butter, melted

DIRECTIONS

Preheat oven to 400 degrees. In a small bowl mix the sugar and nuts together.

Unfold pastry puff dough on a lightly floured surface. Using a rolling pin, thin dough to ¼-inch thick. Cut in half. Lightly brush one side with melted butter.

Sprinkle entire surface with sugar-nut mixture, pressing it into dough.

Lightly brush other half of dough with melted butter and place over other side, butter side down. Using rolling pin, seal pieces together.

Brush the top of pastry with melted butter and lightly sprinkle with sugar if desired. Cut into 12 strips

Take a strip and twist. Transfer to a silpat mat or parchment paper-lined baking sheet. Press ends into baking sheet to prevent breadsticks from untwisting during baking. Chill for 15 minutes before baking.

Bake for 15-20 minutes until puffed and golden brown. Let cool.

Drizzle melted chocolate across breadsticks.





Flaky Chocolate Nut Turnovers

From: Chef Catherine DeOrio

Makes: 12-14 mini turnovers

INGREDIENTS

• 1 sheet frozen puff pastry, thawed
• 1/2 cup almonds, toasted, and a little extra for garnish
• 1/2 (2 ounces) cup dark chocolate, finely chopped

DIRECTIONS

Preheat oven to 400 degrees.

Place almonds in food processor and run until it turns into a smooth paste, approximately 3-5 minutes.

Transfer almond paste to a small bowl. Add chocolate and work ingredients together with your fingers until well combined.

On a lightly floured surface, unfold puff pastry dough.

Using biscuit cutter, cut out 12-14 circles. Using a rolling pin, roll into an oval shape.

Place 1 teaspoon of mixture on one side of each dough oval. Fold the dough over it and seal the edges using the tines of a fork. An egg wash can be used here to seal if desired.

Pierce top with fork. Brush with egg wash if a glossy finish is desired.

Bake for 12-15 minutes until golden brown, transfer to wire rack to cool.

Melt chocolate and drizzle over top of each turnover. Sprinkle with chopped, toasted almonds.





Creamy Chocolate-Praline Filled Vol-Au-Vents

From: Chef Catherine DeOrio

Makes: 2 dozen

INGREDIENTS

Vol-au-vents

• 1 sheet frozen puff pastry dough, thawed
• 6 ounces dark chocolate (53-65% cacao), finely chopped
• 2 cups whipped cream

Hazelnut praline

• 1/2 cup hazelnuts, skinned and toasted
• 1/2 cup sugar
• 2 tablespoons water

DIRECTIONS

For hazelnut praline:

Place all ingredients in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring occasionally.

Boil until amber in color. Do not stir once it comes to a boil.

Pour out onto a silpat mat-lined baking sheet.

Let cool completely before handling.

To assemble:

Preheat oven to 400 degrees.

Unfold puff pastry onto a lightly floured surface and lightly smooth puff pastry dough with a rolling pin.

Cut out 24 circles with biscuit cutter and place on a baking sheet lined with a silpat baking mat or parchment paper.

Using a paring knife, score a smaller circle within it to create a border (be careful not to cut through the dough). Prick center of circle with fork.

Refrigerate for 20 minutes.

Make praline. While the praline cools, bake shells until golden brown, approximately 12-15 minutes. Let cool.

Press down centers if they puffed during baking.

Melt chocolate, reserve 2 tablespoons for drizzling.

Add chopped praline to melted chocolate and stir to combine.

Spoon a small amount of chocolate praline in pastry shell, top with whipped cream, drizzle with chocolate and sprinkle with crushed praline.





Chocolate Almond Bark

From: Chef Catherine DeOrio

Makes: 3/4 pounds

INGREDIENTS

• 8 ounces milk chocolate, finely chopped
• 1 cup slivered almonds, toasted

DIRECTIONS

In a double boiler set-up, melt one-third of the chocolate. Add in 1/3 increments until chocolate is smooth and evenly melted.

Stir in almonds, being sure that all are thoroughly covered in chocolate.

Pour onto a Silpat (brand of a rubber mat to which nothing sticks) or wax paper-lined baking sheet.

Spread and smooth until about 1/4-inch thick.

Chill until set, approximately 20-30 minutes.

Break into pieces.





Nutty Napoleons

From: Chef Catherine DeOrio

Makes: 12 servings

INGREDIENTS

Nutty napoleons

• 1 package frozen puff pastry, thawed
• 1/4 cup hazelnuts, skinned, toasted and chopped
• 2 ounces bittersweet chocolate, finely chopped
• 2 ounces milk chocolate, finely chopped

Sweetened cream filling

• 2 cups heavy whipping cream
• 4 Tablespoons sugar

Hazelnut chocolate spread

• 3/4 cup hazelnuts, toasted and skinned
• 4 ounces bittersweet chocolate, finely chopped.
• 2 ounces milk chocolate, finely chopped

DIRECTIONS

For sweetened cream filling:

Chill metal bowl, whisk attachment in freezer.

Mix sugar into cream and let sit in refrigerator to allow it to dissolve. Stir again before transferring to mixing bowl.

Whisk cream until soft peaks form. Transfer to pastry bag.

For hazelnut chocolate spread:

Place hazelnuts in the bowl of food processor and run until a creamy paste forms.

In a double boiler, melt the chocolates and mix until smooth.

Remove from heat and stir in hazelnut paste until combined.

Cover bowl with plastic wrap and place in refrigerator until thickened but spreadable, approximately 25 minutes.

To assemble pastry:

Preheat oven to 400 degrees.

Make chocolate hazelnut spread.

While chocolate hazelnut spread cools, unfold puff pastry on a lightly floured surface. Cut into 12 equal rectangles and transfer to a parchment paper or silpat-lined baking sheet. Bake for 12-15 minutes until puffed and golden brown. Let cool. Cut each in half crosswise, creating a top and bottom.

Take bottom of pastry and spread with chocolate hazelnut mixture.

Create the next layer by piping on a generous amount of cream filling.

Top with pastry. Melt chocolate and drizzle both milk and dark chocolate over the top.

Sprinkle chopped hazelnuts over top.


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48 Post Roundup: Dennys Blogs 7 Mar 2010

From Denny: Here are the best links from the blogs this past week to help get you caught up, enjoy. OK, get ready... start grinning! :) By the way, have revamped the look of most of the blogs. Spring is in the air and change is good.


From The Social Poets:

Strike Outs: Bunning, Health Care, Chile, Toyota: 44 Funny Political Cartoons, 6 Feb 2010

Honoring Ourselves poem - Libations Friday 5 Mar 2010

Students Now Stand 4 Famous Math Teacher in Stand and Deliver Movie

Funny Psychic Groundhog Phil Blessed Us With More Winter - Cheeky Quote Day 3 Mar 2010

Republican Senator Flips Off Middle Finger to Families: Takes Food Off Kids Plates

Dick Cheney Fakes Heart Attacks, Glenn Beck Lies on Stage, CPAC Hate Mongering, Colorado Gunslingers - Funny Roundup of Late Night Comedy 1 March 2010



From Dennys Global Politics:

Hissy Fit Over Controversial Armenian Genocide Vote

Speaker Pelosi Grades the Republicans on Lack of Governing

Update: Republican Senator Flips Off Middle Finger to Families: Takes Food Off Kids Plates



From The Soul Calendar:

Chilean Earthquake Shortened Earths Day

8.8 Chilean Earthquake 500 Times More Powerful than Haiti



From the food blogs:

From Comfort Food From Louisiana:

Enjoy Louisiana Culture: Love Those Eggplant Recipes

Chef Jamie Oliver Discovers American Kids Dont Know Veggies

Cold Weather: Real Deal Hearty Beef Stroganoff, Beef Ribs, Pineapple Cake


From Romancing The Chocolate:

7 Easy Recipes for Relaxed Weekend Food

Tasty Creative Oyster Stew Recipes

Warm Soups 4 Cold Rainy or Snowy Days

Stop That Cold in Its Tracks: Illness Fighting Foods

Does it Get Any Better? Funny Curtis Stones Healthy Pasta, Chocolate Recipes



From Unusual 2 Tasty:

Ming Tsai’s Chinese New Year Feast: Year of the Tiger

Olympics Seafood Dish: Pan Roasted Black Cod, Sunchokes, Lentils and Mushrooms

Vancouver Olympics Indian Veggies Recipe, Coconut and Curry

Try Vancouver Olympics Food at Home



From Beautiful Illustrated Quotations:

Uplifting Soul Quote: What is Your Power in the World?

Spiritual Energy: Can Simple Words Add to Our Quality of Life?

Where is the Best Place to Rivet Our Focus?

What Are Your Impediments to Success?

Do You Know Your Failures as Your Best Successes?

Do You Treat Your Ideas Like Beautiful Magic?

How is Your Dream Vision Impacted by Life Challenges

What One Attitude is the Pivotal Point of Achieving Success?

Evidence of the Afterlife: New Book Offers Proof

7 Greatest Peace Quotes Ever

What Was Your Epiphany Moment?



From The Healing Waters:

7 Quick Tips to Happiness: Banish Late Winter Blues

90 Second Health Boost Tips

8 Funny Advice Quotes About Sleeping

Are You Sleep Deprived? Smart Tips 4 Sound Sleep

Unlocking Foods Healing Powers

6 Good Friends You Need to Live a Long Life

Cinderella Makeup Artist Lauren Luke Goes Viral

Springs New Ruffle Loose and Sophisticated: 4 Ways to Wear It



From the humor and photo blogs:

Outrageous Funny Video: Procrastination

30 Funny Creative Animal Ads

Funny Talented Dancing Traffic Cop

16 Funny Blissful Sleepers Photos

10 Make You Think Fantasy Photos

Check Out Funny Fat Tuesday Afterglow Photos and Quotes


And a couple more that published while I was putting together this post that took two hours. Read that as I forgot... :)

Check Out Statistics 4 Real Cost of Fast Food vs. Whole


Funny Tutorial Video: The Busy Desk of the Animator


Photo by d u y q u @ flickr

*** THANKS for visiting the blogs this year and for your support, come back often, feel welcome to drop a comment or opinon, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!

Valentines Day, Mardi Gras: 7 Yummy Snack Recipes

From Denny: During any holiday we can get rushed and need recipes that are easy to do and soul satisfying, especially during winter holidays like Valentine's Day and Mardi Gras season. What I like about these recipes is that you could plate them as small meals when you are on the go or as appetizers for a large gathering.



Carol Poche and her husband Gerry owned and managed Mamacita’s Restaurant and Cantina for 16 years, closing in 2001. Carol is now a real estate agent, mailing out her newly tested recipes every month to friends and business associates. She was featured in our local newspaper food section this week at 2theadvocate.com.

The Advocate archives the recipes and food articles within a week and they are no longer available unless purchased. So, I try to park the best ones over here on this blog. It's still a delight to visit their food section as many times it's a wonderful selection, everything from busy moms on the go, kid friendly recipes and lots of comfort food and slow cooker recipes.

There are three savory recipes from Carol and four chocolate recipes from cake to fudge to enjoy during the holidays.

Recipes Featured:

Artichoke Cheesecake
Braised Sirloin Tips
Corn and Crab Bisque
Starlight Double-Delight Cake
Hershey's Mocha Glazed Brownie Cups
Chocolate Sweetheart Cakes for Two
Here's my Heart Fudge

Photos from 2theadvocate.com and Hersheys.com.



Artichoke Cheesecake

From: Carol Poché

Makes: 20 squares

Ingredients:

1/4 cup Italian-style bread crumbs
2 tbls. Italian seasoning
1/4 cup grated Parmesan cheese
2 (8-oz.) pkgs. cream cheese
1 cup feta, crumbled
3 large eggs
1 (8-oz.) carton sour cream
1 (14-oz.) can artichoke hearts, drained and chopped
3/4 cup chopped red pepper
3/4 cup chopped green pepper
3/4 cup chopped green onions
1 garlic clove, pressed
1 tsp. dried tarragon
1 tsp. dried basil

Directions:

1. Generously grease a (9x11-inch) baking dish.
2. Mix bread crumbs, Italian seasoning and Parmesan. Coat bottom of pan with mixture.
3. Process cream cheese in food processor until smooth. Add feta, eggs, and sour cream. Process until smooth.
4. Add chopped artichoke hearts, peppers, onions, garlic, tarragon and basil. Stir well and pour into pan.
5. Bake in preheated 375-degree oven for 45 to 50 minutes. Cool completely, then chill for 2 hours. Slice and serve.







Braised Sirloin Tips

From: Carol Poché, adapted from a recipe from her mother, the late Hazel Walters

Serves: 6 to 8

Ingredients:

1 lb. fresh mushrooms (my mother used canned)
1/4 cup butter, divided
Meat tenderizer
1 tbl. vegetable oil
1 (3-lb.) sirloin tip, cut in 1-inch cubes (my mother used stew meat)
3/4 cup plus 1/3 cup beef broth, divided
3/4 cup red wine
2 tbls. soy sauce
2 cloves garlic, minced (my mother used garlic powder)
1 onion, chopped
2 tbls. cornstarch
1/2 (10-1/2-oz.) can cream of mushroom soup (my mother used the whole can)
Salt, to taste

Directions:

1. Sauté mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.
2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.
3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.
4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.
5. Cover and bake at 275 degrees for 1 hour.
6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.






Corn and Crab Bisque

From: Carol Poché

Serves: about 8. This is a family favorite requested each Thanksgiving and Christmas!

Ingredients:

1 stick butter
2 tbls. flour
1/2 cup chopped onions
1 lb. white crabmeat (I use lump)
1 qt. whole milk
1 (15-oz.) can cream-style corn (white or golden)
1 (15-oz.) can white corn
1 (10-1/2–oz.) can cream of potato soup
1/2 tsp. Accent
1/2 tsp. Worcestershire sauce
Pinch mace
Tabasco sauce, to taste
Tony Chachere’s Original Seasoning, to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped green onions

Directions:

1. Melt butter. Add flour and blend thoroughly. Add onions and cook slowly for 10 minutes until onions soften.
2. Add crabmeat, milk, corn, soup, Accent, Worcestershire, mace and Tabasco. Cook slowly for 15-20 minutes.
3. Add Tony’s. Just before serving, garnish with cheese, parsley and green onions.






Starlight Double-Delight Cake

From: Mrs. Samuel P. Weston

Ingredients:

Makes 1 (9-inch) layer cake. Recipe by Mrs. Samuel P. Weston, of La Jolla, Calif., is from “Pillsbury’s Best 1,000 Recipes Best of the Bake-Off Collection.” The recipe was the grand prize winner in the Third Grand National Bake-Off, 1951. A bit of mint flavor is carried into this beautifully moist, fine chocolate cake from the frosting mixture. There are those recipes that stand the test of time - like the chocolate chip cookie recipe!

For Chocolate Frosting:

2 (3-oz.) pkgs. cream cheese
1/2 cup shortening
1/2 tsp. vanilla extract
1/2 tsp. mint flavoring
6 cups (1-1/2 lbs.) confectioners’ sugar, sifted
1/4 cup hot water
4 (1-oz.) squares unsweetened chocolate, melted

For Chocolate Cake:

2-1/4 cups sifted Pillsbury’s Best All Purpose Flour
1-1/2 tsps. baking soda
1 tsp. salt
1/4 cup shortening
2 cups Chocolate Frosting
3 eggs
3/4 cup milk

Directions:

1. To make frosting, cream 6 ounces cream cheese with 1/2 cup shortening, vanilla and mint flavoring; blend well.

2. Add sifted confectioners’ sugar alternately with hot water to cream cheese mixture. Blend in melted unsweetened chocolate.

3. To make cake, sift together all-purpose flour, soda and salt. Set aside.

4. Combine 1/4 cup shortening and 2 cups of Chocolate Frosting; cream well. Blend in eggs one at a time, beating well after each.

5. Add the dry ingredients alternately with milk. Blend well after each addition.

6. Turn into two (9-inch) round layer cake pans, well on the bottoms. Bake at 350 degrees for 30 to 40 minutes. Cool; frost with remaining Chocolate Frosting (thin with a few drops cream if necessary.

Note: If using self-rising flour, omit soda and salt.







Hershey's Mocha Glazed Brownie Cups

Makes: 24 brownie cups

Ingredients:

1/4 c. butter or margarine
2 egg whites or 1/3 c. liquid eggs
1 egg
3/4 c. sugar
2/3 c. flour
1/3 c. Hershey's cocoa
1/2 t. baking powder
1/4 t. salt

MOCHA GLAZE

Directions:

Heat oven to 350 degrees F. Line small muffin cups (1 3/4" diameter) with paper bake cups or spray with oil.

Melt butter in small saucepan over low heat; cool slightly.

Beat egg whites and egg in a small bowl on medium speed of mixer until foamy. Gradually add sugar until slightly thickened and light in color. Stir together cocoa, sugar, salt and baking powder gradually adding to egg mixture, beating until blended. Gradually add melted butter, beating just til blended. Fill muffin cups 2/3 full.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Mocha Glaze; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

Mocha Glaze

Ingredients:

1/4 c. powdered sugar
3/4 t. Hershey's cocoa
1/4 t. powdered instant coffee
2 t. hot water
1/4 t. vanilla extract

Directions:

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.

70 calories each with 2.5 g of fat.






Chocolate Sweetheart Cakes for Two

From: Hershey's Cocoa

Prep Time: 17 min
Cook Time: 20 min
Skill Level: Beginner

Ingredients:

3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Directions:

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.





Here's my Heart Fudge

Skill Level: Intermediate

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1-1/2 cups (12-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
Few drops red food color(optional)

Directions:

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer.

5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

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