Recipe: Italian Chocolate Soda

Another chocolate soda version, looks yummy! - Image by rho.doras via Flickr

From Denny: Whew! It's so hot here it's 101 degrees F. in the shade! Sitting in front of the fan while I blog - and, oh, yeah, the air conditioning is on full blast too. :) Enjoy this quick chocolate fix on a hot day! Now everyone say after me, "Ah, chocolate comfort food!"

From: About.com

A sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer.

Ingredients:

•3 Tablespoons chocolate syrup

•3 Tablespoons heavy cream (I use low fat milk as a substitute)

•Crushed ice

•Club soda or other sparkling water

Preparation:

Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

Video: Nutritious Chocolate, the New Super Food?

From Denny: Looks like the news industry is just now catching on to what you and I know about our beloved chocolate: it's a superfood! What took them so long? :) Check out this informative chocolate video about a new chocolate product packed with antioxidants. Beats taking vitamin pills hands down for weight loss especially!

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

Funny Photos: Chilling in Bed with a Couple of Cheetahs

From Denny: Talking about chilling with your cat peeps! :) This South African lady, Riana Van Nieuwenhuizen, took in 4 orphaned cheetahs, 5 lions and 2 tigers. Cool lady!



OK, I double dare you to tell these cats to get off the kitchen counters! So much for learning "house manners..."



Who says cats and dogs can't get along? :)

Just click on the title link to take you to the UK's dailymail online page where it was featured a few days ago.

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.

Recipes: Fresh Summer Tomatoes!

Heirloom Tomatoes, click on the image to take you directly to the photo to better read the names of the varieties Image via Wikipedia

From Denny: We love tomatoes at our house! They are so versatile, and, right about now for the rest of the summer, they are also affordable. Tomatoes are a healthy food, full of vitamins A and C as well as the antioxidant lycopene.

Some people who find red tomatoes too strong a taste would enjoy the more mellow yellow version. Another alternative is to buy the red tomatoes before they ripen - as green tomatoes! Here in the South we have a long tradition of fried green tomatoes. All you do is slice the green unripened tomatoes into thick slices. Then dredge them in an egg wash and yellow cornmeal, seasoned with your favorite spices - we like lots of garlic powder and Cajun seasonings at our house - and saute in a bit of oil in a cast iron skillet and out comes an awesome dish! Easy!

Today I'm featuring a couple of tomato recipes: Tomato Basil Pie and Heirloom Tomato Salsa, enjoy!



Tomato Basil Pie

From: “Cooking & Gardening with Dianne” by Dianne Cage (featured in the Comfort Food From Louisiana Amazon store, just click on the title)

Makes: one (9-inch) pie


Ingredients:

1 prepared pie crust

3 or 4 medium tomatoes, sliced fairly thick

Salt

2 Tablespoons fresh basil, chopped

1 cup grated mozzarella cheese

1 cup grated sharp Cheddar (suggestion: use only 1/2 cup Cheddar plus 1/2 cup Parmesan)

1/2 - 1 cup mayonnaise (suggestion: if you are not a huge fan of mayonnaise or the calories try using only 1/2 cup as that is just enough to bind everything without excess)

1/2 teaspoon red pepper, or to taste

Freshly ground black pepper

Directions:

1. Brush bottom of pie crust lightly with butter and bake in preheated 400-degree oven for 5-6 minutes. Remove from oven, cool 5 to 10 minutes.

2. Place tomato slices in bottom of crust and sprinkle chopped basil over tomatoes.

3. In separate bowl, blend cheeses, mayonnaise, red pepper and a sprinkle of black pepper. Pat on top of tomato-basil and with the back of a spoon, lightly spread over top.

4. Put back into preheated 400-degree oven for about 20 minutes and top is lightly browned. Tomatoes will just be heated through. Serve warm.

*****



Heirloom Tomato Salsa

From: “Fresh Every Day — More Great Recipes From Foster’s Market” by Sara Foster with Carolynn Carreno (featured in the Comfort Food From Louisiana Amazon book store - just click on the title)

Makes: 3 to 4 cups.

From the author: “I make this salsa in big batches because it’s good on so many things: scrambled eggs, chicken sandwiches, in wraps with leftover meat and, of course, with chips. I make it with many kinds of heirloom tomatoes because I love all the shapes and colors together. If you can’t find heirlooms, don’t worry. The point is just to have good, garden-ripe tomatoes.”

Ingredients:

2 pounds mixed tomatoes (4 to 5 medium), cored and diced

1 small red onion, minced

2 jalapeño peppers, cored, seeded and minced

2 garlic cloves, minced

1 teaspoon crushed red pepper flakes

Grated zest and juice of 1 lime

2 Tablespoons olive oil

2 Tablespoons white vinegar

1 Tablespoon sugar

1/4 cup chopped fresh cilantro or parsley

Sea salt and freshly ground black pepper

Directions:

1. Place the tomatoes, onion, jalapeño peppers, garlic, red pepper, lime zest and juice in a large bowl as you prepare them. Drizzle with olive oil and vinegar. Sprinkle with the sugar, cilantro, salt and pepper and toss gently to combine. Taste and adjust seasoning.

2. Cover and refrigerate for at least 2 hours to marry the flavors before serving the salsa. It will keep for up to 1 week; the tomatoes will release some juices, but the flavor is just delicious.