Romancing The Chocolate: Flourless Chocolate Cake and Mocha Buttercream Icing

Romancing The Chocolate: Flourless Chocolate Cake and Mocha Buttercream Icing: From Denny: Check out this all time favorite - the flourless chocolate cake. This time it's paired with another favorite flavor - the all important coffee! Somehow, I just have to figure out how to grow coffee beans in my back yard. Can you imagine how sweet that would be to pick your own beans and then roast them? While we are dreaming we might as well include our own cocoa plants, right? Hey, "Go BIG or go home!" :)

Happy Holidays and thank you for all your support this year!

Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies

Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies: From Denny: Who doesn't love raspberries for the holidays? This cookie is dripping with butter, chocolate goodness, black raspberry liqueur and chock full of macadamia nuts. Not a lot of sugar and flour either to make them.

It's a rich cookie - but easy to make - to impress your family and friends. Of course, that's if they ever get a chance to taste them! Beware of the kitchen cookie gremlins. They lurk in the most unexpected places. :)

Easy Dessert: Blueberry Yum Yum Cake

From Denny: What could better describe a trip to Heaven than fresh blueberries, sugar, real butter and a creamy whipped filling for this delectable cake? A simple recipe that is as easy to make as it is to eat!

We love pecans at our house so you might enjoy sprinkling a few more chopped pecans on top of the blueberries for more crunch. There is nothing like the flavor of a toasted pecan.

After you put this cake together it goes into the fridge for chilling time, about an hour. Make it before you start dinner and it should be properly cool by the time everyone finishes dinner. Try not to cheat and choose the dessert as the first course!

Romancing The Chocolate: Blueberry Pound Cake

Blueberries Image via Wikipedia

Romancing The Chocolate: Blueberry Pound Cake: "rom Denny: Talk about an easy recipe! It comes from a cake mix as its base. And, with the summer heat two months early here in south Louisiana all we can think about are refreshing cold drinks and berry desserts. :)

Even though the Mississippi River is above flood stage, and not expected to go down until sometime in late July or August, we are in a drought. Guess that's a good thing because the levees are earthen levees. So, the good news is we don't have to worry about more rain on the way to weaken those levees."

5 Easy Game Day Recipes For A Barbecue

Simple crowd pleasing recipes, easy to make, for your successful tailgating on game day weekends.

From Denny: Our local newspaper, 2TheAdvocate, runs a stellar food section. After all, Louisiana people love to eat and live to eat. I guess it's that leftover "joy of life" French culture that has never waned over the centuries. Good food, comfort food, innovative food and lots of sweets are all part of the Louisiana culture.

And like any sports fan knows, LSU's Death Valley Stadium is the place to be for a crazy night of watching football. LSU Tiger fans are the most rabid in the nation. ESPN commentators love to come here as there is always plenty of action from the fans who are not shy, willing to mug for the TV cameras.

You should see some of the cooking rigs people bring to the games. It's amazing. They look like well equipped professional chefs' food trucks! Check out this simple menu of recipes to try for your next tailgating fun. The pasta shapes are new from this local pasta company, in honor of the New Orleans Saints. You can substitute another pasta shape for your recipe if you located in another part of the country. Hmmm... I wonder if the Green Bay Packers have their own "Cheese Heads" pasta shape...? :)


Recipes Featured:

Lou’s Barbecue Sandwiches
Cajun Crackers
Fleur de lis Pasta Salad
Fresina’s New Orleans Black & Gold Pasta
Toffee Bars




Lou’s Barbecue Sandwiches

From: Lou Staples

Serves: 12

Ingredients:

1-1/2 lbs. stew meat, trimmed of fat
1-1/2 lbs. lean pork, cubed (she uses a tenderloin or loin), trimmed of fat
2 cups chopped onion
3 medium bell peppers, chopped
1 (6-oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
1-1/2 to 2 tsps. salt or to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 cup water
12-14 buns or rolls, sliced in half
Condiments optional:
Sliced red onions
Spicy mustard
Pickle slices


Directions:

Place all ingredients in heavy pot and cook, covered on medium heat for about 3 hours. Stir vigorously every now and then to partially shred meat. If mixture gets too thick or begins sticking, add more water

Serve on buns or rolls of your choice. You can offer sliced purple onions, pickle slices or mustard if desired.






Cajun Crackers

From: Dale Mouton

One box of saltines is about 160 crackers. Dale Mouton received this recipe from Dot Eleazar: “These are nice to serve if you’re having a glass of wine or beer.”

Ingredients:

1 (16-oz. box) premium saltine crackers
2 gallon size plastic zip lock bag OR 2 (1-gallon) size bags if necessary
1 (1.0-oz.) pkg. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 1/2 cups canola oil
1 tsp. cayenne pepper

Directions:

Remove crackers from their sleeve and place in large (2-gallon size) plastic bag OR 2 (1 gallon size). Set aside.

In small bowl, combine the dry Ranch Salad Dressing & Seasoning Mix, oil and cayenne pepper. Stir until well blended.

Drizzle over crackers, stopping to turn bag of crackers over a couple of times while pouring. After adding all the oil, carefully turn the bag over several times and then several times during the day. Allow to sit overnight.

Fleur de lis Pasta Salad

From: Linda Fresina

Serves 6 to 8. This is a cold pasta dish.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta, cooked al dente and drained
1 lb. boneless grilled chicken strips (or 1 lb. boiled and peeled shrimp)
1 jar marinated artichoke hearts, drained and chopped
1/2 to 2/3 cup black olives, pitted and sliced
1/3 jar spiced herb garlic cut in large pieces, found at Fresina’s
1 yellow bell pepper, chopped or julienned OR roasted yellow bell peppers to taste
1/4 cup onion, finely chopped
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste
Yellow bell pepper ring, for garnish
Whole black pitted olives, for garnish
Yellow grape tomatoes, for garnish
Additional Romano cheese for garnish

Dressing:

3/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbl. Dijon mustard.


Directions:

Place salad ingredients in large salad bowl.

Whisk dressing ingredients together and toss with pasta.

Garnish top of salad with yellow bell pepper rings with whole black olives in the center. If available, place yellow grape tomato halves around outside rim of serving bowl. Add additional Romano cheese on top.

Fresina’s New Orleans Black & Gold Pasta

From: Fresina’s Pasta Co.

Serves: 6 to 8. The pasta can be served warm or cold.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta
1 lb. Italian sausage
1/4 cup extra virgin olive oil
1 large onion, cut in 1/2-inch dice
1 yellow bell pepper, cut in 1/2-inch dice
2 yellow squash, very thinly sliced
3 cloves garlic, minced
4 ozs. pitted black olives, sliced
1/3 to 1/2 jar Fresina’s White Bianco Pasta Dressing
Pecorino Romano Cheese, grated


Directions:

Boil pasta in salted water until al dente (firm to the tooth). Drain and set aside.

Cook sausage in skillet starting with 1/4-inch water in the skillet, over medium heat. When all the water in skillet has evaporated, add the 1/4 cup extra virgin olive oil and continue cooking until sausage is cooked through and browned. Remove sausage when done and cut into thin slices.

Add garlic, onion and yellow bell pepper to same skillet and continue sautéing until crisp-tender. If necessary add a little more olive oil.

Add the sliced squash and cook slightly.

Gently toss in the sausage, olives, and fleur de lis pasta. Carefully, mix in the White Pasta Dressing, adding more if desired.
You can add black pepper or crushed red pepper for a little more “kick” — no pun(t) intended. Taste for seasoning, adding salt if needed.

Top with Pecorino Romano Cheese and serve warm.

Note: If you have to reheat, do not cook for a long time. You want to have it warm but not bubbly. The dressing will separate if you cook for an extended time at high heat. Reheating in the microwave for a short time is fine.




Toffee Bars

From: Heather Schaefer, “Notably Nashville” published by Junior League of Nashville, Tenn.

Serves: 12

Ingredients:

15 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped walnuts (Schaefer uses pecans)
12 ozs. (2 cups) milk chocolate chips

Directions:

Preheat oven to 350 degrees. Arrange the graham crackers in a single layer on a greased cookie sheet.

Melt the butter in small saucepan and add the brown sugar and nuts. Bring to a boil and boil for 1 minute, stirring constantly.

Pour the hot mixture evenly over the graham crackers.

Bake at 350 degrees for 12 minutes. Sprinkle the chocolate chips over the top and let melt. Spread the soft chocolate over the toffee carefully.

Cool completely on a wire rack. Break into pieces.


*** All photos from 2theadvocate


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Cake Tuesday: Red, White and Blueberry Shortcakes

*** Patriotic AND tasty fresh berry shortcake dessert good any time in the summer heat!




From Denny: What a beautiful dessert! It's tasty, bursting with fresh berries and so easy to make. Shortcake is just a huge sweetened biscuit. Make sure to read through to the end of the recipe before you begin making this dessert as it will give you a great tip for making the perfect shortcake biscuit.

Shortcake is easy to portion for single servings so you can give your guests the amounts of whipped cream or berries they prefer. These shortcakes are light and fluffy and sure to be a bit hit with family and friends. Fresh berries, whipped cream and that perfect bite of cake will explode a fireworks of taste in your mouth! :)

Have a great Fourth of July weekend!






Red, White and Blueberry Shortcakes


From: Driscoll’s

Serves: 8

Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tbl. grated lemon zest
2 tsps. baking powder
1/2 tsp. baking soda
6 tbls. cold butter, cut into small pieces
1/2 cup buttermilk
4 tsps. coarse sugar crystals
1 (16-oz.) pkg. strawberries, hulled, sliced
1/2 cup powdered sugar, divided
1 tbl. lemon juice
1 cup cold whipping cream
1 (6-oz.) pkg. blackberries
1 (6-oz.) pkg. blueberries
1 (6-oz.) pkg. raspberries


Directions:

Preheat oven to 400 degrees. Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl.

2. Cut in butter, using a pastry blender or two knives until mixture resembles coarse crumbs.

3. Stir in buttermilk just until dry ingredients are moistened.

4. Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to 1/2-inch thickness.

5. Cut out 8 stars, using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with 1/2 teaspoon sugar crystals.

6. Bake 12 minutes or until golden brown. Cool on wire rack.

To make strawberry sauce: In a blender or food processor, puree 1 cup strawberries, 1/4 cup powdered sugar and lemon juice until smooth.

To make whipped cream: Beat with an electric mixer whipping cream and remaining 1/4 cup powdered sugar until thickened and soft peaks form.

To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates.

Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about 1/2 cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.


Nutritional analysis per serving: 408 calories, 20.3 grams fat, 64.82 milligrams cholesterol, 601.12 milligrams sodium and 3.56 grams fiber.

To lighten: Instead of using whipped cream, dollop with frozen thawed fat-free prepared whipped topping.

Helpful tip: Cutting cold butter into the flour makes little crumbs of fat that produce light, flaky shortcakes. A light stirring and kneading of the dough makes the flakiest shortcakes.


*** Check out more recipe posts: Recipes: Muffin Monday and Cake Tuesday

*** For more Fourth of July posts see also:

63 Quotes About Freedom and Liberty: Happy Birthday, America!

How Do We Live Freedom and Liberty? Libations Friday - 2 July 2010

Fourth of July When Life is Simple poem - Libations Friday 25 June 2010

Dennys Photo Gallery: Fourth of July Watermelon

Cake Tuesday: Red, White and Blue Independence Day Cake



*** Photo from Driscoll


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The Social Poets
Dennys Global Politics
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Art Sanctuary
Romancing The Chocolate
Comfort Food From Louisiana
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Ouch Outrageous Obnoxious And Odd

Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

From Denny: It's still April so I suppose I can sneak in this cute photo of fudge in an Easter basket. :) I've been wondering what to do with this "orphan" recipe until I came across another delightfully simple recipe that is also kid friendly for when you want to work in the kitchen teaching your kids how to bake.

What's also fun is the second recipe is from a local Louisiana nine year old boy who is trying his hand at blogging. He catalogs his new food experiences and talks about his food choices at the restaurants he thinks are kid friendly. A food critic is born! And since I like to encourage budding writers, well, here I am promoting the kid. I do enjoy precocious kids! :)






Very Best Fudge

From: Family Features - Nestlé Test Kitchens

Makes: about 4 pounds

Ingredients:

3 cups granulated sugar
1 can (12 fluid ozs.) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 tsp. salt
4 cups miniature marshmallows
4 cups (24 ozs.) or 2 (12-oz.) pkgs. Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans or walnuts, optional
2 tsps. vanilla extract


Directions:

1. Line 13x9-inch or two 8-inch-square baking pan(s) with foil.

2. Combine sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan.

3. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.






Chocolate Quesadillas

From: Catherine Prados. Her 9 year old son, Michael, writes Junior Food Critic, a blog where he writes of his food discoveries and kid friendly restaurants.


Serves: 2

Ingredients:

2 flour tortillas
2 squares Baker’s chocolate (German chocolate works well), melted
Confectioners’ sugar


Directions:

1. Place one flour tortilla in a quesadilla maker or skillet that has been sprayed with cooking spray.

2. Spread melted chocolate over the tortilla.

3. Place the second flour tortilla on top and close the quesadilla maker or put a top on the skillet. If you are using the quesadilla appliance, cook for 1 minute or until desired crispness and slight browning are achieved. If using a conventional skillet, cook for 1 minute and then carefully flip the quesadilla to brown and crisp the second side.

4. Remove from quesadilla appliance or skillet and place on large cutting board. Cut into six pizzalike triangles and dust with confectioners’ sugar. Serve warm.


*** A funny post today: Roundup of Late Night Comedy 13 Apr 2010


*** ALSO for more fun over at Dennys Funny Quotes:


More Funny Tax Cartoons to Keep You Laughing




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, 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!

Daisys Never Fail Divinity Fudge

From Denny: For all you sugar junkies eager for your next holiday high download check out this white divinity fudge recipe to enjoy! This one came from a lady in Louisiana where we love to make sweets during the holidays.



Photo by plain_jane53177 @ flickr

Daisy's Never Fail Divinity Fudge

From: Daisy Gardiner

Makes: about 48 pieces

Ingredients:

3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp. vanilla
1 cup chopped nuts (or as many as you like)

Directions:

1. In a heavy, 2-quart saucepan, stir sugar, corn syrup and water together until mixture comes to a boil and sugar is dissolved. At that point clip the candy thermometer to the side of the saucepan, making sure the bulb does not rest on the bottom of the pan. Continue cooking, without stirring, until mixture reaches 235 degrees on candy thermometer or until the mixture forms a soft ball when a bit of it is dropped into a cup of water.

2. Meanwhile, using a free-standing, heavy-duty mixer, begin beating egg whites until stiff peaks form. When syrup reaches desired temperature (235 degrees Fahrenheit), continue beating while slowly pouring HALF of the syrup into the beaten egg whites. Pour only a thin stream at a time. Syrup will not blend if you add the syrup too fast.

3. Place remaining half of the syrup mixture back on the heat and cook until it gets to 275 degrees. At this point, Daisy said, the syrup, when dropped in a glass of cold water forms a hard ball and will make a cracking sound, not a thud, when it hits the side of the glass. Gradually add remainder of syrup to egg mixture while continuing to beat.

4. Add vanilla and beat until mixture is thickened and just begins to lose its gloss. At that point, stop beating and quickly add nuts. Drop by spoonfuls onto waxed paper or parchment paper.

5. If mixture gets too thick before you finish spooning it out, you can add a few drops of hot water to thin it.

*** THANKS for visiting!

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• Chocolate Thumbprints (gothamgal.com)

Recipe: Simple Easy Chocolate Coconut Krispies, Plus Vegan Recipe

This is a S'Mores version, cool! Image by e.marie via Flickr

From Denny: People are always searching for a recipe of a food they fondly remember from childhood - and Rice Krispie bar cookie recipes are often a favorite! When this was featured in our local newspaper recently (no photo) I just had to include it here. What's perfect about this simple easy recipe is that it's perfect for this holiday weekend of Labor Day. You can make and take it any where easily, enjoy!

From: Susan Filopowicz

Yield: 12 muffin-size or 24 minimuffin-size servings.

Ingredients:

4 Tablespoons butter

4 ounces unsweetened chocolate

1 (10-ounce) bag marshmallows

6 cups Rice Krispies cereal

2-1/2 cups shredded coconut

1 can sweetened condensed milk

1-1/2 teaspoons water

1/2 teaspoon vanilla extract

1/4 cup toasted slivered almonds

Directions:

1. Melt butter, 2 ounces unsweetened chocolate and marshmallows. Combine and add Rice Krispies and cool.

2. Spray palms of hands with cooking spray and while mixture is still warm press the mixture up to 1/2 full of the minimuffin cups or regular cupcake tins.

3. In a medium glass bowl, stir coconut with 2/3 cup sweetened condensed milk. Microwave 1 minute on high. Stir and cook 1 to 2 minutes longer. Remove and let stand for 5 to 10 minutes to cool slightly. While warm, pour over the crispy mixture to the top.

4. In a small bowl, combine the remaining 2 ounces of chocolate and 1/3 cup sweetened condensed milk and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add water and vanilla and drizzle over each crispy cup and top with several slivered almonds.

***

Vegan version of Rice Krispie treats Image by Jocelyn | McAuliflower via Flickr

Now here's another version of a Rice Krispie treat, vegan style from Jocely McAuliflower @ Brownie Points Blog.

Chocolate GORP Rice Crispy Treats

GORP: Good Old Raisins and Peanuts

Lightly oil an 8″ x 8″ baking pan and set aside.

Combine in a sauce pan:

light corn syrup, 1/2 cup

light brown sugar, 1/4 cup packed

1/4 teaspoon salt

Bring to a full boil and remove from the heat.

Stir in:

peanut butter butter (or any favorite nut butter), 1 cup
(Warming the peanut butter jar in the microwave makes the 1 cup easier to scoop out.)

vanilla, 1 teaspoon

crisp puffed rice cereal, 3 cups

With oiled hands, press the mixture firmly into the buttered 8″ x 8″ pan.

Directions:

Sprinkle the top with chopped raisins and enough grated or finely chopped semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate and free-form with the raisins, I don’t quite remember the quantities required. A four ounce chocolate bar and 1/2 cup of raisins are a good place to start.

Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer to help adhere the raisins.

This cuts best before the chocolate has completely hardened.


Thanks for visiting this blog and subscribing! Have a great weekend, everyone!

Recipe: Chocolate Revel Bars

Our regular chocolate chip cookie recipe made into a bar cookie version - Image by rachel is coconut&lime via Flickr

From Denny: This week is dedicated to brownie recipes! Yay!

Looking through one of my "elderly" cookbook finds from a book fair I was struck by how much cooking and baking has changed in the past 30 years or so. As we learn more about nutrition the recipes change. As new products, good or bad for us, come onto the market, the recipes of that time period reflect it. Usually, I look for timeless recipes where the ingredients will be easy to acquire and simple.

During the 1960's and 1970's making "bar" cookies (a type of brownie in our minds today) was most popular mainly because it saved time from forming the cookie dough, just bake and cut into serving sizes was faster. Women were entering the work force then and needed to speed up their recipes as they only had so much time in a day. (Sound familiar?)

I chose this recipe for today as I'm always thinking of how to use up something out of the pantry, like sweetened condensed milk, that I bought for last Thanksgiving holiday and never got around to using it for anything. Do you suffer from those pantry extras too? Well, this recipe looked like a tasty idea to meet my needs. It might even end up on this Thanksgiving's table! :)

Note: You can substitute half of the butter here for canola oil. If you make it all canola oil it will lose that buttery flavor. Well, at least the oats are a healthy addition! :)

There wasn't a good enough photo provided for this recipe - that's the only thing about older cookbooks, it was before quality digital photography that gives clear photos. Just imagine a triple layer brownie with the oatmeal crust, a layer of dark chocolate goodness and then dots of oatmeal crust on the top, almost like a miniature chocolate pie idea cut into bars!

Chocolate Revel Bars

From: Better Homes and Gardens All-Time Favorite Cake & Cookie Recipes, published 1980

Yield: 48 (2-inch) squares

Ingredients:

3 cups quick-cooking rolled oats

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter (can substitute margarine)

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups semi-sweet chocolate chips

1 (14 ounce) can (1 1/4 cups) sweetened condensed milk

2 Tablespoons butter (can substitute margarine)

1/2 cup chopped walnuts or pecans

2 teaspoons vanilla


Directions:

Stir together oats, flour, baking soda, and 1 teaspoon salt. In mixer bowl beat 1 cup butter or margarine on medium speed of electric mixer for 30 seconds.

Add brown sugar and beat till fluffy. Add eggs and 2 teaspoons vanilla; beat well. Add dry ingredients to to beaten mixture and beat till well blended.

In heavy saucepan heat together chocolate pieces, sweetened condensed milk, 2 Tablespoon butter or margarine and 1/2 teaspoon salt over low heat, stirring till smooth. Remove from heat. Stir in nuts and 2 more teaspoons vanilla.

Pat 2/3 of the oat mixture into bottom of an ungreased 15"x10"x1" baking pan, saving enough to spread on top too. Spread with chocolate mixture. Dot with remaining oat mixture.

Bake in 350 degree F. oven for 25 to 30 minutes or till done when toothpick inserted in center comes out clean, no dough sticking to it. Cool on wire rack. Cut into bars.


Thanks for visiting! Happy Baking today!



Cookie, Cooking, Chocolate chip, chocolate bars, brownies, Brown sugar, Butter, baking, Home, dessert, baking and confections, chocolate brownie

Recipe: Hot Fudge Coconut Pudding

From Denny: We all know and love the folks over at the Hershey's Chocolate kitchens! As a child I learned to bake from their simple recipes and have been loving chocolate ever since. Are you as big a fan of chocolate and coconut as I am? Usually, when coconut is in a recipe I reduce the sugar level - here I would only use 1/3 cup as opposed to what the recipe calls for: 2/3 cup. Your sweetness level is your choice; some folks like things really sweet.



Hershey's Chocolate Cookbook

(Featured in the Romancing The Chocolate Amazon store, just click on the title. Found dozens of various Hershey chocolate cookbooks. These guys have been busy over the years! I have several of their books on my shelves.)

Hot Fudge Coconut Pudding

From: “Hershey’s Chocolate Treasury: A Special Collection From America’s Chocolate Authority”

Serves: 8 to 10

Ingredients:

1 cup unsifted all-purpose flour

2/3 cup granulated sugar

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 (3-1/8-oz.) pkg. vanilla pudding and pie filling mix, not the instant mix variety

3/4 cup flaked coconut

1-1/2 cups boiling water

Vanilla ice cream

Directions:

1. Combine flour, 2/3 cup sugar, cocoa, baking powder and salt in large mixing bowl.

2. Blend in milk, oil and vanilla. Stir in nuts.

3. Spread in greased 8-inch square pan or 1-1/2-quart shallow baking dish.

4. Combine brown sugar, 1/4 cup sugar, dry pudding and pie filling mix and coconut; sprinkle over batter.

5. Carefully pour boiling water over mixture; do not stir. Bake at 350 degrees for 45 minutes. Cool 10 minutes; serve warm with vanilla ice cream.

Recipe: Easy 7 Layer Cookie Bars

From Denny: The kids can help you make these easy cookie bars! Great for the weekend; make ahead, freeze, then pull out when you need them. Nothing could be easier!

Some folks call these “hello dollies.” For a change, substitute peanut butter chips and peanuts for the butterscotch chips and pecans. - Meridith Ford Goldman


Hands on time: 15 minutes
Total time: 45 minutes
Serves: Makes 40 bars


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups graham cracker crumbs

1 (12-ounce) package semisweet chocolate chips

1 (12-ounce) package milk chocolate chips

1 (12-ounce) package butterscotch chips

1 1/2 cups flaked coconut

1 cup chopped pecans

2 (14-ounce) cans sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of 9-by-13-inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.

Nutrition:

Per serving: 263 calories (percent of calories from fat, 46), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 19 milligrams cholesterol, 70 milligrams sodium.

Video: Paul Deen Shows Us Sweet Treats

From Denny: Paul Deen is always as entertaining as she is useful showing us how to make easy tasty recipes! Here she is demonstrating some of her desserts from her new cookbook. She tends to do a lot of versatile recipes, some of which I'm sure we could substitute chocolate if we desired - maybe white chocolate and lemon combinations would be interesting too! Take a look!

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

Recipe: Polenta Pudding With Warm Caramel Sauce

From Denny: I'm a huge fan of cornmeal dishes because of the high amount of calcium you can derive. Why not get your calcium AND great taste? This is an unusual recipe I ran across at The Atlanta-Journal Consitution recipe archives for a dessert pudding made with cornmeal by a chef. Sounds awesome and I have to try it this weekend! It can be served warm or cool - definitely serve it with the caramel sauce! Make sure you share this caloric mini-monster with a friend... :)

Polenta Pudding with Warm Caramel Sauce

From: Chef Meredith Ford Goldman in Rhode Island

Hands on time: 15 minutes
Total time: 25 minutes
Serves: 6

Ingredients:

FOR PUDDING:

2 cups whole milk

2 cups half-and-half

1 cup granulated sugar

1 cup yellow cornmeal, preferably stone ground

1/4 cup unsalted butter

1 cup grated coconut

1/2 cup dried cherries

1/2 cup golden raisins

1/2 cup chopped pecans

1/4 teaspoon salt


FOR CARAMEL SAUCE:

Makes: 6 servings
Hands on time: 10 minutes
Total time: 20 minutes


1/2 cup (1 stick) butter

1 cup granulated sugar

1/2 cup heavy cream

2 tablespoons light corn syrup


Instructions:

For pudding:

In a 2-quart saucepan over high heat, bring the milk, half-and-half and sugar to a boil without stirring. Reduce heat to low, and whisk the cornmeal into the liquid, stirring constantly to prevent lumping.

Stir in the butter, coconut, cherries, raisins, pecans and salt until well combined. The mixture will be thick.
To serve the pudding hot, scoop immediately into dessert bowls and drizzle with caramel sauce, if desired.

To create a cold pudding, spoon the mixture into silicone muffin baking molds. Press the mixture firmly into the molds to release air and ensure that when inverted, the pudding does not have holes or gaps on the surface. Chill for 1 hour. Release from molds and place on a dessert plate for serving.

For sauce:

Cut butter into pieces and place in a small saucepan. Add sugar, cream and corn syrup. Stir to combine. Cook over medium heat until the sugar dissolves and begins to boil. Increase the heat to high and boil, stirring very little, until the mixture begins to turn light brown (between 200 degrees Farenheit and 220 degrees on a candy thermometer). Remove and use immediately, or let cool to room temperature. Mixture can be kept covered in the refrigerator for up to 6 months.

Nutrition:

Per serving (without sauce): 631 calories (percent of calories from fat, 43), 9 grams protein, 83 grams carbohydrates, 5 grams fiber, 31 grams fat (17 grams saturated), 62 milligrams cholesterol, 170 milligrams sodium.

Sauce, per serving: 352 calories (percent of calories from fat, 56), 1 gram protein, 39 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 69 milligrams cholesterol, 172 milligrams sodium

Recipe: Chocolate Cornbread Pudding with Whiskey Sauce

Image by RIPizzo via Flickr

From Denny: Here is an unusual recipe using chocolate in a pudding! What a delightful site: best-chocolate-recipes.

It's well known often the best cooks for centuries have been the African-Americans of the American Deep South. Sadly, this wonderful tradition of soul cooking was born out of slavery. The best of those tragic times endures, coming down to us through history. What endures is their sense of innovation, trying unusual combinations and perfecting those recipes for home cooking, becoming family favorites.

Part of what Louisiana is known for is the French tradition of using up leftovers as good ingredients for the next dish. Leftover cornbread is usually just reheated or pan-fried in a little butter (clarified butter at our house for cholesterol reasons). But this is certainly a new and wonderful twist! And with chocolate! Does life get any better? :) Enjoy!

This Chocolate Cornbread Pudding is served with Whiskey Sauce.

Tip: For a healthier, and lighter pudding, use two cups of milk instead of half and half.

Ingredients:

4 beaten eggs

1 cup of brown sugar

1 cup milk

1 cup cream

1 tablespoon vanilla

6 pieces day-old cornbread cut into cubes

1 cup mini chocolate chips

Directions:

Preheat oven to 325 F.

Mix all ingredients together, but save 2/3 cup of chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder of the chocolate chips on top. Bake until firm. Check after about 40 minutes.

Whiskey Sauce

½ cup melted butter

1 cup sugar

1 well beaten egg

1 ½ cups heavy cream

¼ cup whisky, or more as desired

Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.

Serve chocolate cornbread pudding recipe soul food warm or cold, with sauce. Enjoy.

Recipe: Chocolate Cornbread Pudding

Image by RIPizzo via Flickr

From Denny: Here is an unusual recipe using chocolate in a pudding! What a delightful site: best-chocolate-recipes.

It's well known often the best cooks for centuries have been the African-Americans of the American Deep South. Sadly, this wonderful tradition of soul cooking was born out of slavery. The best of those tragic times endures, coming down to us through history. What endures is their sense of innovation, trying unusual combinations and perfecting those recipes for home cooking, becoming family favorites.

This Chocolate Cornbread Pudding is served with Whiskey Sauce.

Tip: For a healthier, and lighter pudding, use two cups of milk instead of half and half.

Ingredients:

4 beaten eggs

1 cup of brown sugar

1 cup milk

1 cup cream

1 tablespoon vanilla

6 pieces day-old cornbread cut into cubes

1 cup mini chocolate chips

Directions:

Preheat oven to 325 F.

Mix all ingredients together, but save 2/3 cup of chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder of the chocolate chips on top. Bake until firm. Check after about 40 minutes.

Whiskey Sauce

½ cup melted butter

1 cup sugar

1 well beaten egg

1 ½ cups heavy cream

¼ cup whisky, or more as desired

Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.

Serve chocolate cornbread pudding recipe soul food warm or cold, with sauce. Enjoy.

Recipe: Low-Fat Lemon Bundt Cake

From Denny: Looks like I will be exploring and downright plundering this wonderful recipe database over at PastryWiz.com! Wonderful array of recipes over here at this extensive database.

Repeat after me: Louisiana LOVES lemon! Louisiana people LOVE lemon recipes! We even planted a lemon tree in our back yard a couple of years ago. Of course, we named "him": Lemoncello (how original)

This lower fat version of a Lemon Bundt Cake sounded really good. OK, I'll probably not go for the margarine which I find a revolting taste but at least those with special diets who adjusted their tastebuds could enjoy this recipe. I'll just use clarified butter (or ghee when I can find it on the grocery shelves).

Cooking spray: substitute your own like placing canola oil in a spray bottle to get the same "less is more" effect. Canola oil is a thinner oil than most and can be sprayed.

By using egg whites they eliminate the extra fat and calories, same with using skim milk over low fat or whole milk.

And icing, well, I'd probably use half to none at all as I've never been a huge fan of sugar icing (now chocolate ganache is another matter...).

Better yet I would prefer to serve the icing as a puddle on the side of the sliced cake so you could dip a piece of cake in it or take your fork and lightly drizzle the icing over your slice of cake.

Louisiana people LOVE their sugar icings and call them "Cream Cakes" when used like the one below.

Lemon Cream Cheese Streusel Bundt Cake Image by pirate johnny via Flickr - why couldn't they put a recipe with this yummy photo? :)Of course, this is the fattening version. That's why it looks so appealing, right?! All right, everyone, get your eyes peeled back on to the prize goal: low calorie for today! ;)

***

Low Fat Lemon Bundt Cake

From: PastryWiz.com

Yield: Serves 14

Ingredients for the Cake:

Butter flavored cooking spray

8 oz. plain nonfat yogurt

1/2 cup light corn syrup

3 cups sugar

1 tsp. vanilla extract

8 egg whites

2 Tbs. fresh lemon juice

rind from 1/2 lemon, grated

3 cups flour

1/3 cup powdered sugar

1/2 tsp. baking powder

1 tsp. salt


Ingredients for the Icing:

1 Tbs. fat-free margarine

2 Tbs. fresh lemon juice

rind from 1/2 lemon, grated

1/2 tsp. vanilla extract

1/8 tsp. salt

2 cups powdered sugar

1 Tbs. skim milk


Directions: Preheat oven to 300 degrees F. Spray a bundt pan with cooking spray.

In a large bowl, combine yogurt, corn syrup, sugar, vanilla, egg whites, lemon juice, and lemon rind and mix well. In a medium bowl, combine flour, powdered sugar, baking powder, and salt. Mix well.

Add a the dry mixture to the wet mixture and mix well. Pour batter into pan. Bake for about 1 hour and 20 minutes.

Let cake cool for about 10 minutes before removing from pan. Remove cake from pan and cool in the refrigerator for about 15 minutes before icing.

Combine icing ingredients and mix well. Pour or spread icing over cake until it's completely covered. Cool completely before serving.

Nutritional Info:
Cal: 386
Fat: less than 1 gram

Following are some more lemon cake recipes to enjoy!

Related articles by Zemanta

• Lemon Pound Cake Recipe (craftzine.com)
• Recipe Review: Ina Garten's Lemon Cake (thekitchn.com)
• How to Bake an Easy Lemon Drizzle Cake (recipes.suite101.com)

Recipe: Chocolate Charlotte

From Denny: When we used to live in Atlanta we often dined our way across the metro area and still didn't get to sample all the goodies - so many great choices! The local newspaper now carries a lot of these wonderful and sometimes classic recipes from the famous local restaurants as the one for today.

From the recipe page: The Chocolate Charlotte “has been on the menu since the day we opened in 1981, and it’s always in our top five desserts,” said owner Karen Bremer. “It’s truly decadent.”

As good as the restaurant version is, the home version may be even better. At the restaurant, the mousse filling requires some gelatin to withstand the rigors of a dessert case, but at home, where the charlotte will rest quietly in your fridge, no gelatin is necessary. The result: “It’s actually a little bit lighter and fluffier,” Bremer said. - Deborah Geering, The Journal-Constitution

NOTE: If you are worried about the uncooked eggs in this dessert, you can use pasteurized, though you will have to beat the egg whites a long time to make them stiff.

Chocolate Charlotte

From: Dailey's Restaurant
17 Andrew Young International Blvd.
Atlanta, Georgia
Phone: 404-681-3303

Hands on time: 30 minutes

Total time: 5 hours

Serves: 16

Ingredients:

1 family-size (about 18 ounces) package brownie mix, plus the ingredients listed in the instructions

2 (12-ounce) packages semisweet chocolate chips

1/2 cup strong coffee

4 eggs, separated

4 tablespoons granulated sugar, divided

2 cups whipping cream, divided

Directions: Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.

Prepare the brownie mix according to the package directions. Divide the batter between the two prepared pans. Bake 10 to 15 minutes, until the brownies are done but not crispy. Remove from the oven and cool about 15 minutes. Invert the square pan of brownies onto a cutting surface. Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide). Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring. Use a piece of the 1-inch wide strip to fill in the gap. Using kitchen shears, trim the top edge of brownies flush with the top of the pan.

In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute. Stir, then repeat in 30-second intervals until the chocolate is melted and smooth. Beat the yolks and stir in the chocolate mixture.

With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form. Fold into the chocolate mixture. In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape. Fold into the chocolate mixture. Spoon the chocolate mousse filling into the brownie shell and smooth the top. Chill until firm, at least 4 hours.

Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form. Remove the sides from the springform pan. Serve the charlotte with the whipped cream.

Notes: Total time includes at least 4 hours of chilling time.

Nutrition:

Per serving: 525 calories (percent of calories from fat, 56), 6 grams protein, 56 grams carbohydrates, 3 grams fiber, 35 grams fat (17 grams saturated), 120 milligrams cholesterol, 139 milligrams sodium.

Recipes: Culinary Salute To Spring

From Denny: More comfort food on a $35 budget from a famous chef! Does life get any better? This is the first I've heard of a hanger steak as explained below in the food facts. It's no wonder most of us have never heard of it; turns out most butchers kept this intensely flavorful cut all to themselves. Now it's become quite popular in upscale restaurants. I guess butchers and chefs decided to "share" with the public finally - for a hefty price. :)

Rhubarb is a wonderful Spring tonic as it is a diuretic. Make sure you DO NOT cook or eat raw the leaves as they are toxic! The stalks are perfectly fine to eat and cook up nicely with a lot of brown sugar, some clarified butter, a little salt as a morning porridge or to slather on your toast. That's how we used to eat it at our house when we lived in Maine for a time. We grew our own rhubarb just outside the kitchen door like a little kitchen garden. As a kid I used to love to go pick the long stalks and the huge prehistoric leaves waved at me. It was like they knew they were going to be breakfast without regret. The mind of a child...

Featured here are the recipes of executive chef Kerry Heffernan of the South Gate Restaurant at New York's Essex House Hotel which overlooks Central Park.

Note: If for any reason this video does not display properly or CBS disables it you can click on the title link to take you to the page where the article and video are both located.




FOOD FACTS from CBS:

Gemelli: A type of pasta. The name derives from the Italian word for twins. Gemelli aren't twin tubes twisted around one another, as they may appear to be, but rather are a single, "S"-shaped strand twisted into a spiral. It's similar to fusilli.

Hanger Steak: Hanger steak is so-named because it's part of the diaphragm muscle that hangs between the loin and the ribs. Like skirt steak, hanger steak is a grainy, fatty cut that turns out beautifully if it's well-marinated before cooking. But it can be tough if it's prepared incorrectly. Hanger steak is nicknamed "butcher's tenderloin" because butchers traditionally kept this full-flavored, odd-shaped cut for themselves. It's become very popular now at both high-end and lower-priced restaurants. If you can't find hanger steak, you may use skirt steak or even flank steak.

Rhubarb: Rhubarb can be eaten raw with a little sugar sprinkled over it, but is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. Rhubarb stalks vary from red to pink and may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish-free.

Cardamom: Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in ovalshaped fruit pods that are between 1/4 and one-inch long. Cardamom has an intense, pungent, sweet flavor. In India, Cardamom is traditionally used in curry blends, and in Scandinavian countries, it's commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.


Gemelli Pasta with Spring Peas

INGREDIENTS:

12 ounces pasta (gemelli or fusilli)

1 pound fresh or 8 ounces frozen peas

1 bunch fresh tarragon, picked and coarsely chopped

1 half pint heavy cream

3 ounces grapeseed or canola oil if for salad

2 ounces dried mushrooms

1 shallot, minced

2 gloves garlic, minced


METHOD:

Bring 4 quarts water to the boil in a large pot.

Shuck, blanch and shock peas if fresh; allow peas to defrost if frozen.

In a broad 4 quart saucepan, bring cream to a boil, season with salt and pepper add dried mushrooms and allow to infuse for 7 minutes. Add Pasta to salted boiling water.

Bring cream back to a boil, and add peas, check seasoning, add ½ tarragon, shallots and garlic and bring to a boil. Once it reaches a boil remove from heat and reserve.

Check pasta and cook to desired stage. Drain Pasta and toss in cream mixture, serve with remaining chopped tarragon.

Grilled Hanger Steak with Fresh Asparagus and Sweet Onions

INGREDIENTS:

1 pound cleaned Hanger steak

1 pound pencil asparagus, trimmed 2 inches from bottom

1 pound spring onions, peeled and sliced horizontally into ½ inch rounds

1 bunch scallions trimmed of roots and washed

1 bunch parsley, stems removed

1 bunch Sage, stems removed

2 ounces canola oil

Zest of ¼ of an orange

2 cloves garlic, finely minced

1 teaspoon chili flakes


METHOD:

Heat grill to medium/high.

Make a quick herb puree, by blending first garlic, orange rind parsley and canola oil in blender (not food processor) with salt and pepper and blending at progressively higher speeds until bright green but still slightly rough. Taste, correct seasoning and add sage and blend further at high speed until well chopped and combined. Reserve.

Season onions, scallions and asparagus well with salt pepper and canola oil
Cook vegetables on grill, in this order, onions first then asparagus and scallions, until well marked and just about cooked (they will continue to cook off the grill). Reserve on an attractive platter.

Turn grill up to high, clean off any remaining bits of vegetables. Season steak very will on each side and grill steak to desired doneness, remove from grill and allow to "rest" at least 7 minutes so that the juices can recede back into the flesh.

Slice meat and arrange over and around vegetables and serve sauce on the side.


Vanilla Ice Cream with Homemade Rhubarb Syrup and Crumbled Butter Cookies

INGREDIENTS:

1 pound fresh rhubarb

1 tablespoon vanilla extract

4 pods green cardamom

1/2 cup Sugar

1/4 cup water

Pinch salt

1 pint ice cream

4 butter cookies (such as Pepperidge farms Bordeaux) roughly crumbled


METHOD:

Wash and trim rhubarb into 3 inch lengths in a sauce pan large enough to accommodate rhubarb in one layer. Bring sugar, water, salt, and cardamom pods to a boil, simmer one minute then add Rhubarb, and vanilla (if you prefer you can do it in 2 batches but it should not exceed one even layer on the bottom surface area).

Cook over medium heat until just before rhubarb is tender (it will go to mush very quickly!), remove from heat and set aside to cool.

Scoop Ice Cream into glasses and layer in poached rhubarb and some of its syrup and crumbled butter cookies over top.

So, how did Heffernan do with our $35 budget?

Gemelli Pasta

pasta $1.19
peas $1.99
tarragon $1.49
heavy cream $1.19
grapeseed oil $3.99
mushrooms $1.99
garlic $.39
shallot $.16
total $12.39

Hanger Steak

hanger steak $4.29
asparagus $1.69
spring onions $1.49
scallions $.69
parsley $.99
sage $1.49
orange zest $.39
chilies $.16
total $11.19

Rhubarb Ice Cream

rhubarb $2.99
Cardamom $4.69
butter cookies $2.00
ice cream $.99
total $10.67

Total: $34.25

Top Three so far in our "How Low Can You Go" competition:

1. Scott Peacock $32.60
Watershed Restaurant

2. Patrick Connolly $33.32
Bobo Restaurant

3. Bill Poirier $33.35
Sonsie Restaurant

Recipe: Hot and Spicy Flaming Chocolate Mousse

Image via Wikipedia

From Denny: If you are coming for a visit to New Orleans this April you might want to sign up and take these cooking lessons from some renowned New Orleans chefs!

Photo of Royal Street in New Orleans, Louisiana.

From Country Roads Magazine: Each week renowned New Orleans chefs including Maras, Poppy Tooker, Frank Brigtsen, and Boo Macomber come to The House on Bayou Road to teach their delicious lessons, at 5:30 pm each Thursday through Saturday in April. 2275 Bayou Road, twelve blocks from the French Quarter on Esplanade Ridge. All classes are $150 per person, all inclusive. (504) 430-5274.

Hot and Spicy Flaming Chocolate Mousse

From: House on Bayou Road, Chef Poppy Tooker

Yield: Serves 6 - 8

Ingredients:

1 ½ pounds semisweet chocolate morsels

½ tsp cayenne pepper

4 egg yolks

2 cups heavy cream

¼ cup sugar

8 eggs whites

¼ tsp coarse salt

8 sugar cubes

¼ cup 151 proof rum

Directions: Place the chocolate in a Pyrex bowl and melt in the microwave. Stir in cayenne pepper. Cool to room temperature.

Using an electric mixer, beat in egg yolks one at a time. Whip 1 cup of heavy cream until thickened. Gradually, add the sugar, beating until the cream is stiff.

Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the whipped cream. Stir about one third of the cream mixture into the chocolate. Gently fold in the remainder, sprinkling pinches of salt into the mixture as you fold. Pour into individual serving dishes or a serving bowl and refrigerate, allowing it to set for at least 2 hours.

Before serving, whip the remaining cup of heavy cream. Soak the sugar cubes in the dark rum. Top each serving with a dollop of whipped cream, then carefully place the rum soaked sugar cube on top. Light the sugar cube and serve.