Wednesday, July 26, 2017

Hot Fudge Sundae Cake and Hot Fudge Sundae Sauce

Yesterday was National Hot Fudge Sundae Day, but it's never too late to enjoy this chocolate treat!


The classic Hot Fudge Sundae is a creation of vanilla ice cream, hot chocolate sauce ("hot fudge"), whipped cream, nuts, and a single maraschino cherry on top. A Hot Fudge Sundae can be made with any flavor of ice cream, but vanilla is preferred!

There are lots of theories about the origins of the Hot Fudge Sundae. According to Wikipedia, a frequent theme is that the dish arose in contravention to so-called blue laws against Sunday consumption of either ice cream or ice cream soda (the latter invented by Robert M. Green in Philadelphia, Pennsylvania, in 1874). The religious laws are said to have led druggists to produce a substitute for these popular treats for consumption on Sunday. According to this theory of the name's origin, the spelling was changed to sundae to avoid offending religious conventions. Since I grew up in Philadelphia, I remember the Blue Laws, although at that time they pertained to alcohol and not ice cream.

In support of this idea, Peter Bird wrote in The First Food Empire: A History of J. Lyons and Co. (2000) that the name 'sundae' was adopted as a result of Illinois state's early prohibition of ice cream consumption on Sundays, because ice cream with a topping that obscured the main product was not deemed to be ice cream. However, according to documentation published by the Evanston, Illinois Public Library, it was the drinking of soda, not the eating of ice cream, that was outlawed on Sundays in Illinois.

There are lots of fabulous Fudge Sauces out there from great chocolatiers, but if you want to make your own, here's a delicious recipe for Hot Fudge Sauce! As in most recipes, it's the quality of the ingredients that makes all the difference!

HOT FUDGE SUNDAE SAUCE 

Ingredients
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 oz dark chocolate (65-75% cacao), chopped
2 Tbsp unsalted butter  (room temperature)
1 tsp Madagascar vanilla

Directions
Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to boil in saucepan over moderate heat, stirring, until chocolate is melted.
Reduce heat and cook at low boil, stirring occasionally, 5 minutes, then remove from heat.
Add butter, vanilla, and remaining chocolate and stir until smooth.
Cool sauce to warm before serving.

Hot Fudge Sundae Cake is a great variation on this traditional treat, and it can be made in a pan in the oven or in a Slow Cooker. See recipe HERE.

Check out the recipe adapted from Betty Crocker for Hot Fudge Sundae Cake in a pan. It's an easy one bowl/pan recipe. What's especially delicious about this cake is that as the cake bakes it separates into a chocolate cake and a dark fudgy sauce. Now that's what Hot Fudge Sundaes are all about! Add the ice cream and you're all set.

HOT FUDGE SUNDAE CAKE

Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
2 Tbsp DARK unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp vegetable oil
1 tsp Madagascar vanilla
1 cup chopped walnuts (optional)
1 cup packed brown sugar
1/4 cup unsweetened DARK cocoa
1 3/4 cups very hot water

Vanilla Ice cream

Directions
Set oven to 350ºF.
Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder,  and salt in ungreased square pan, 9 x 9 x 2 inches. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread in pan.
Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
Bake about 40 minutes or until top is dry.
Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Tuesday, July 25, 2017

Tuesday Tips: Baking with Honey (& Honey Chocolate Chip Cookie Recipe)

Hope you're enjoying Tuesday Tips here on DyingforChocolate.com. I've posted several chocolate honey recipes, but I thought it might be good to post some honey tips, particularly when substituting honey for sugar. Of course, you can just find a recipe that uses honey, so you don't need to think about it. But, sometimes, you just want to try a recipe and you prefer using honey. I know I do.

Tuesday Tips:
Baking with Honey

1. Generally you can substitute 2/3 cup honey for each cup of sugar in a recipe, but you'll probably want to reduce the amount of liquid by 1/4 cup for each cup of honey.

2. If you're baking, you'll want to reduce the heat by about 25 degrees to prevent burning.

3. And, here's one you might not know. If you're substituting honey in baking, add 1/2 tsp baking soda for each cup honey used.

From the Empire State Honey Producers comes this recipe (slightly adapted) for Honey Chocolate Chip Cookies

Honey Chocolate Chip Cookies 

Ingredients
1/2 cup local honey
1/2 cup unsalted butter
1 egg
1/2 tsp Madagascar vanilla
1-1/2 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Salt
1 cup chocolate chips
1/2 cup chopped or ground walnuts (optional)

Directions
Cream honey and butter together. Add egg and vanilla.
In bowl, sift flour, baking soda, baking powder, and salt together. Add to wet honey mixture. Mix.
Fold in nuts and chocolate chips. Stir slightly.
Drop onto cookie sheet and bake at 350 for 10-12 minutes.

Monday, July 24, 2017

Tequila Brownies: National Tequila Day

Today is National Tequila Day! Have a shot of Tequila, or, better still, make these fabulous rich Tequila Brownies.


I use Reposado Tequila in this recipe. Reposado, or "rested," Tequila is aged in wood tanks or casks for a minimum of 2 months. The higher-quality Reposados are aged from 3-9 months. Reposado tequila has a robust flavor and is the best-selling in Mexico and can be either 100% agave or mixto. Of course, you can use whatever type of Tequila you have on hand in the following recipe.

TEQUILA BROWNIES

Ingredients
1/2 cup unsalted butter
12 ounces dark chocolate, chopped
1/4 cup unsweetened cocoa powder
1 - 1/4 cups sugar
1 cup flour
2 Tbsp Reposado tequila
1/2 tsp baking powder
1/2 teaspoon sea salt
3 eggs, lightly beaten
1 cup walnuts, chopped

Directions
Preheat oven to 350 degrees.
Grease 8x8x2" square pan. 
Heat butter and chocolate in saucepan over saucepan over simmering flame. Stir until melted.
In bowl, combine cocoa, sugar, flour, tequila, baking powder, salt, and eggs.
Pour in chocolate/butter mixture, mixing just until combined.
Stir in walnuts.
Spread mixture in pan.
Bake 30 minutes or until toothpick inserted into center comes out clean.
Cool before cutting.

Saturday, July 22, 2017

Oreo S'mores aka S'moreos

Nabisco has been adding different flavors to their Oreo line-up for years, usually seasonal, around the holidays--Halloween Oreos, Christmas Oreos, Valentine's Day (Red Velvet Oreos), etc. Of course there are Vanilla Oreos, but that seems to defeat the purpose. Some of the flavors work and some don't, but I think you'll find these do!

To the delight of S'mores and Oreo Lovers every where, Nabisco has produced Oreo S'mores. These Oreos are like camping in the woods without the bugs. You can eat them straight out of the bag. The cookie is not chocolate! It's a graham cracker cookie, and instead of the usual creme filling, there's chocolate-marshmallow creme. These cookies are not too sweet, either. They're just right. If you like S'mores, you'll want to try these!

Want to make your own S'moreos? These are a real variation on Traditional S'mores.

S'MOREOS

Ingredients
Double-Stuffed Oreos
Large marshmallows, cut in half
Hershey bar

Directions
Twist Oreo apart so top and bottom are separated. Put filling side up and put 1 Hershey's rectangle on top. Add 1/2 large marshmallow. Top with remaining Oreo half.
Put on microwave safe plate and microwave on high for 15-20 seconds.
If top half of Oreo falls off, just put it back on top after removing from microwave.