Ghirardelli Chocolate Waffles with Top Chef Casey

Today is National Waffle Day, and I must admit my Waffle Maker doesn't come out as often as it should. I love waffles. There's something about all those edges that increases the flavor for me.

A few years ago I went to the The Ghirardelli Chocolate Festival. It was a lot of fun with great chocolate treats, but the highlight for me was watching Top Chef Casey Thompson prepare Chocolate Waffles.

I always love chef demos and this was even better since it had the added elements of being set in San Francisco: crowds, wind and noise. Top Chef Casey did a great job interacting with the audience while working with what looked like a temperamental waffle maker. She shared lots of good tips like giving the waffle maker a quick spritz of non-stick organic canola oil. The first batch did stick a little but that was o.k. Smooth sailing really. All this took place while overlooking San Francisco Bay. Beautiful.

I found a wonderful spot to stand... oh yes, all the seats were taken early, but I was right up front on the side. Great for photos, easy to hear and see. The recipe for chocolate waffles was from The Ghirardelli Chocolate Cookbook. Surprisingly I didn't have this one in my collection. That was remedied when Casey started asking questions about Chocolate and Ghirardelli. First question: When was Ghirardelli chocolate started? Frank Price, native San Franciscan, who leads our TeamBuilding Unlimited Chocolate Tours and Tastings came closest to the correct answer, and he won a copy of the cookbook! (the right answer was 1852) Of course, he gave it to me for my collection, perhaps hoping I would make something for him from the cookbook!  A guy can dream...

Top Chef Casey also made the Chocolate Sauce. Delicious!

Chocolate Waffles (makes 6 servings)

Ingredients
2 cups all-purpose flour
1 cup Ghirardelli Unsweetened Cocoa
1 tbsp baking powder
2 tbsp granulated white sugar
1/2 tsp salt
2 cups whole milk
4 large eggs, separated
4 tbsp canola oil
1 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
Preheat waffle iron according to the manufacturer's directions.

Directions
1. Sift the flour, cocoa, and baking powder into a bowl. Add the sugar and salt and whisk to thoroughly mix. In another bowl, whisk together the milk, egg yolks, and oil. Add to the flour and whisk gently until just combined.
2. In a clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks. Fold into the batter and mix in the chocolate chips.
3. Ladle one-third of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides. Follow the manufacturer's instructions for cooling time. Serve immediately.
4. Drizzle with chocolate sauce.

Chocolate Sauce (make this first)*

4 oz Ghirardelli 70% Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 cup heavy cream

Combine the chocolate and cream in a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until very smooth. Keep warm, or reheat before using.

What a great way to start the day!

Read an interview with Top Chef Casey Thompson on Serious Eats.

Chocolate Covered Raisins: Raisinets, Dancing Raisins & More

Today is National Chocolate Covered Raisins Day. If you read this blog, you'll know that I've posted about Chocolate Covered Raisins before because I love them. Throw some in your oatmeal or use in cookies, bread, muffins or coffee cake--or just eat them as a snack!

Raisinets are one of my favorite 'movie' treats. Raisinets were first made in 1927 by the Blumenthal Chocolate Company. Nestlé acquired the brand in 1984 and added the motto "Taste the Sunshine". Raisinets are made with California Raisins and milk chocolate. There is now a dark chocolate version, as well.  Many confectioners make chocolate covered raisins, so check them out, along with your favorite chocolatier.

Raisinets are nostalgia foods for me. The real cook in me says make your own if you want to get a higher end chocolate covered raisin. Here's a simple recipe, and you can change it up by using different types of chocolate.

Chocolate Covered Raisins

6 ounces Chocolate --60%-75% cacao fair trade organic chocolate, broken up
1/4 cup dark corn syrup
2 Tbsp powdered sugar
1 1/2 tsp Madagascar vanilla
2 cup organic raisins

Combine chocolate and corn syrup in saucepan on top of another saucepan (or double boiler). Bring water to boil. Reduce heat to low. Cook until chocolate melts, stirring constantly.
Remove from heat and stir in powdered sugar, vanilla and raisins.
Drop by half teaspoons onto waxed paper; chill. Store in refrigerator.

Celebrate Chocolate Covered Raisins Day! 

Love the California Raisins ads.. Enjoy.

World's Most Expensive Chocolate Easter Egg

The record for the most expensive non-jewelled chocolate egg sold was cracked March 20 when a chocolate egg weighing 50 kilos was bought for an incredible £7,000 in London.

The 50 kilo egg designed by British chocolatier William Curley was bought by technology investor Cyrus Vandrevala at the Fabergé Big Egg Hunt charity auction event.

The hand-made egg took three days to make by seven artisan chocolatiers at Curley's Twickenham production kitchen. Its shell is made from Amadei chocolate sourced from the Chuao region of Venezuela, which is often heralded as being the best chocolate in the world by food experts. The filling includes muscovado caramel, Japanese black vinegar, rosemary and olive oil, toasted sesame,  juniper berry, cassis and a hint of edible gold leaf.

The auction formed part of World Record London, a calendar of record-breaking events taking place in the run-up to the London 2012 Olympic and Paralympic Games.

Mad Men Retro Chocolate Cakes

Yes, Mad Men, one of my favorite shows, returns to the small screen Sunday night for the two hour premiere of Season 5. Over the last few seasons of the show, I've posted 'retro' recipes that Betty or any number of the 'women' on the show might have used. Here are two of my favorite chocolate cakes from the 60s.

The first recipe is for a Coca Cola Chocolate Cake. If you'll remember, Betty was a former model, and she returned to her 'career' to shoot a Coca Cola ad (see below). There are many versions of this Coca Cola Chocolate Cake, and if you're a Pepsi fan, you can always substitute Pepsi in the recipe. See the Retro Pepsi Ad below. Is that Don Draper in the Ad? Was it his account?

The second recipe is for 7-Up Chocolate Cake that's made from a mix. Mixes were new and 'time-saving' in the 50s and 60s. You'll love the instructions. They're pretty retro, too. I couldn't resist, though, posting three different icing recipes (and techniques). Take your pick.

So, get out your 'Pyrex' dish and bake a Retro Chocolate Cake!

COCA-COLA CHOCOLATE CAKE

Ingredients
2 cups unsifted cake flour
2 cups sugar
2 sticks butter
2 Tbsp. cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/4 tsp. salt

Directions
Sift together the flour and sugar. Heat to boiling point the butter, cocoa and Coca-Cola. Add to flour and sugar mixture. Stir to blend. Add buttermilk, soda, eggs, salt and vanilla. Stir with spoon until well blended. Pour into greased and floured oblong pan (Pyrex dish). Bake at 350 degrees for 30-35 minutes. Batter will be thin. Ice while hot.

COCA-COLA ICING

1/2 cup butter
6 tbsp. Coca-Cola
1 box confectioners' sugar
1 tsp. vanilla
2 tbsp. cocoa

Heat to boiling point--butter, cocoa and Cola-Cola. Add confectioners' sugar and vanilla; stir to blend. Using a fork, make holes in hot cake and pour hot icing over it.

BROILED PEANUT BUTTER ICING

6 Tbsp Butter
1 cup Brown Sugar; Dark, Packed
2/3 cup Peanut Butter
1/4 cup Milk
2/3 cup Peanuts; Chopped

Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place iced cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

***

Chocolate 7-Up Cake would have been perfect for that party!  This Chocolate 7-Up Cake recipe uses Duncan Hines Devil's Food Cake Mix and 7-Up, and the Dobash Frosting uses Ghirardelli cocoa, one of my favorites. 7-Up Cakes are light and airy.

CHOCOLATE 7-UP CAKE

Cake Ingredients
1 box Duncan Hines Devil Food cake mix
3 large eggs
1/2 cup oil
1 can 7-Up

Directions
Combine above and beat for 4 minutes with electric mixer.
Grease and flour a bundt pan.
Pour in batter.
Bake at 350 for 30-35 minutes.

Dobash Frosting
1 1/2 cup water
1 cup sugar
1/4 cup butter
1/2 cup Ghirardelli cocoa
pinch of salt

Combine all in saucepan and bring to a boil.
Add 1/2 cup water to make a paste. Stir into cocoa mixture with whisk over heat until it thickens. Pour while hot over cake and spread.

Are you a Dr. Pepper Fan? Read this post on Dr. Pepper and a Dr. Pepper Chocolate Cake.

Ben & Jerry's Mad Men Themed Ice Cream

Vulture reported that Ben & Jerry's is releasing a new "Mad Men"-themed ice cream flavor, and it's called Sterling Scooper (a riff on the show's agency Sterling Cooper). The flavor includes top shelf vodka, flakes of gold and chocolate cigars. :-)

OK, this is not real.. but wouldn't it be fun?

"Mad Men" returns Sunday for its season five premier this Sunday, March 25.

Chocolate Dipped Strawberries for California Strawberry Day

Tomorrow is California Strawberry Day, and it's a great way to celebrate the start of Spring. I love strawberries, and they go so well with chocolate. I've posted lots of strawberry recipes, but here's an old favorite: Chocolate Dipped Strawberries. So easy. Want to get fancier? You can always stuff strawberries with chocolate cream, marscapone, chocolate chip cookie dough, cheesecake or tiramasu before dipping--and you can drizzle some white chocolate over the finished dipped strawberries.

The Chef pictured in the photo is by Sonoma artist Cynthia Hipkiss. I love her oddball humor, and I have several of her sculptures. I love this Chef, in particular, and he holds a coveted space by my stove (the blue O'Keefe Merritt), and I've had him forever. What's particularly fun about him is what he's holding can be changed. I have a strawberry shortcake, a birthday cake, and a plate of hot dogs with all the trimmings.  The smaller food sculptures are attached with velcro. Very clever! Hipkiss Gallery is located in Sonoma, CA, and her work is carried in several art galleries. Many of her sculptures of women remind me of my aunts from whom I learned many baking tips. Luckily I'm not quite as full-bodied as they were, but then they were great bakers and ate a lot of what they baked!

CHOCOLATE DIPPED STRAWBERRIES

Ingredients
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, broken or chopped
1/2 cup Dark Chocolate 72-85% cacao, broken or chopped
3 Tbsp. heavy cream

Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or a stainless
steel bowl on top of a pot of simmering water, combine chocolate and heavy cream. Stir until
chocolate is melted and mixture is smooth.
Dip strawberries 1/2 to 3/4 way up in chocolate mixture and place on parchment-
lined cookie sheet to allow chocolate to harden.

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure strawberries are
completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the
entire mixture into a mess.
How to Fix Seized Chocolate

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate.
Give the strawberry a small shake as you pull it out of chocolate. When strawberry is
completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off.
Place on cookie sheet lined with parchment paper.
Repeat with rest of strawberries.

Chocolate Bytes: How to 'Fix' Seized Chocolate

How many times have you been melting chocolate waiting for that wonderful smooth satiny mixture when all of a sudden it turns into a grainy clump? Overheated chocolate or chocolate that has come in contact with water often 'seizes'. This has happened to me more than once, and I've seen it happen to the best chefs. So today I thought I'd mention a few hints to prevent or to fix the problem.

As in most processes, it's best to avoid the problem by taking proper steps from the beginning.

Before melting chocolate, make sure ALL your utensils and equipment are totally dry.
Avoid using wooden spoons or bowls or other wooden tools that are porous and can retain moisture.
Eliminate any chance of the chocolate coming into contact with water. 
If you're using a double boiler to melt chocolate, keep the water simmering not boiling or turn off heat before the chocolate is placed on top. Boiling water can splash above rim of saucepan and cause water to fall in the chocolate. Boiling water also gives off a lot of steam that can cause chocolate to seize.
When taking off container holding the chocolate, always remember to wipe off the moisture underneath it using a cloth. If you don't do this, there's a risk of water getting into your chocolate.
Never cover warm chocolate with a lid--condensation could form.

Usng a microwave instead of a doubleboiler? 
Choose a container that does not retain a lot of heat after a few minutes of microwaving.
Set the heating level on your microwave to low, and occasionally stop to stir in between.

How to Fix Seized Chocolate!

Seized chocolate, as I mentioned, is a clumpy, grainy mess. 
To fix it:
Take your chocolate off the heat.
To bring back seized chocolate, you'll need some fat -- vegetable oil or shortening, cocoa butter, or clarified butter. I use olive oil.
Add fat in small amounts (about 1 tbsp to 6 ounces chocolate) and keep stirring gently until chocolate returns to normal.. or almost normal. You won't want to use it for dipping, but you can use it for other baking such as brownies, cakes or cookies.

Overheated Chocolate

Overheated chocolate: Chocolate cooked on too high a heat is not the same as seized chocolate.  It's thick and muddy and harder to 'save'.
Once again an ounce of prevention--or chocolate--is worth a pound of cure.
Because chocolate is sensitive to high temperatures, don't heat it above 110-120 degrees (depending on the type of chocolate). I have to admit, I don't always remember to use a thermometer, but it's good to have one, especially if you plan to work with chocolate.  It is very easy to overheat chocolate using  a double boiler if you boil the water on the lower part or if you microwave on full power.
Overheated chocolate is thick and muddy

How to Fix Overheated Chocolate!

Cool the chocolate: remove the bowl from heat source, transfer chocolate to dry, cool bowl, and stir in a handful of solid chocolate chunks. Stir constantly and allow solid chocolate to bring down the temperature of the melted chocolate.
If this doesn't work, try straining it through a sieve.
Not working? Add a spoon of vegetable oil or melted vegetable shortening and stir thoroughly. 
If nothing works, save it for baking and make a fresh batch of chocolate.

Good luck! Love to hear your chocolate tips for seized or overheated chocolate!

Guinness Chocolate Cherry Bread & Guinness Brown Breads

Happy St. Patrick's Day. Today's post is about bread! I posted several recipes for St. Patrick's Day yesterday, and a few more are always welcome. If you want to make your own Irish Soda Bread, try this recipe. But if you want to try something new, try one of these dark breads.

The first recipe is for Stout Chocolate Cherry Bread is a yeast bread, so because it has several rises, you'll want to get started early. Maybe you'll serve it with tomorrow's breakfast?

Then I move into classic Irish Brown Breads. You can use a Guinness Bread Mix or make your own from scratch. With the Brown Bread Guinness Mix, you usually would add raisins, but I think it works well with chopped dark chocolate (or dark chocolate chips). You add treacle (yes, you can substitute molasses, but you can find treacle online or at specialty food stores).

The Guinness Brown Bread from scratch recipe doesn't use chocolate chips, and I would spread Nutella on the bread to keep with the theme of this chocolate blog. Your choice. It's a lovely brown bread.

GUINNESS CHOCOLATE CHERRY BREAD

This recipe first appeared in CookingLight in January 2003. Thanks to the Internet, it's still available to all. I've made it once, and it's really delicious. The Guinness adds a special flavor. Chocolate and dried cherries are staples here at my house!

Ingredients
4 1/4 cups bread flour, divided
1 (12-ounce) bottle Guinness Stout
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup dried tart cherries
4 ounces bittersweet chocolate, coarsely chopped
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten

Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
Remove mixture from refrigerator; let stand 1 hour.
Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough.  Make a 1/4-inch-deep cut down the center of dough using a sharp knife.
Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

GUINNESS BROWN BREAD MIX 

Thanks to The Nibble, I was alerted to Guinness Bread Mix. You have to add a few delicious ingredients, but it's worth it. I first became aware of this mix thanks to The Nibble, a great food site! As I mentioned above, I add chopped chocolate instead of raisins, but that's up to you. Since I add chocolate chunks to the bread, I suggest serving it with mascapone or goat cheese or plain. This mix is available in specialty food stores and online. There are 3 packets in each Bag which is a good value. The ingredients in the mix include Whole Meal Flour, Plain Flour, Oatmeal, Baking Soda, Brown Sugar and Salt. You need to add Butter, Black Treacle (dark molasses), Chopped Dark Chocolate (instead of raisins), milk, and a 1/2 cup of Guinness.

No time to get the mix, try this recipe from Jump into Ireland (Discover Ireland) for Guinness Brown Bread. It's not as sweet as the recipe above, so instead of adding chocolate chips or chunks, serve it with a Hazelnut (Nutella) spread.. just to keep it in the chocolate family! I've changed a few thingss in the recipe, but I know you'll like it.

GUINNESS BROWN BREAD from Scratch

Ingredients
4.5 cups Bread Flour
1.1 cups Steel Cut Oats
A pinch of salt
A pinch of sugar
3.5 ounces sweet butter
34 ounces buttermilk
12.3 ounces treacle (molasses)
5 ounces Guinness Stout
1 level teaspoon of baking soda

Directions
Combine all of the dry ingredients in a large bowl and mix together well and set aside.
Melt the butter in a small saucepan, add the buttermilk and heat until tepid.
Now add the treacle to the saucepan and stir slowly until well combined through the buttermilk.
Remove the pot from the heat.
Add Guinness and stir.
Make a well in the middle of  dry ingredients, add the liquid and stir gently to make a moist paste.
Preheat your oven to 350°F and prepare baking pan by brushing inside with butter and dusting with flour.
Pour mixture into pan and place in preheated oven for ten minutes, then reduce heat to 275°F and bake for 40 more minutes.
After removing bread from oven, allow to cool on a bread rack for 10 minutes.
Serve with Nutella.
  
Happy St. Patrick's Day!

Guinness Chocolate Truffles: Happy St. Patrick's Day

St. Patrick's Day! Time to bring out the Guinness.

I've posted this easy recipe before. It really does taste like Guinness, and Guinness goes well with Chocolate! Hoist a few of these:

CHOCOLATE GUINNESS TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa
Optional: chopped nuts

Directions
Melt chocolate in top of a double boiler or saucepan over another saucepan with simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about a tablespoon for each.
Roll in cocoa (optional: then roll in nuts)

Need some more St. Patrick's Day Chocolate Recipes?

Guinness Chocolate Silk Pie
Chocolate Guinness Cupcakes
Chocolate Irish Soda Bread with Guinness Ice Cream
Bailey's Irish Cream Truffles (made with Kerry Gold Pure Irish Butter)
Bailey's Chocolate Trifle
You Make Me Want to Stout Cupcakes (Scharffen Berger)
Bailey's Irish Cream Fudge

Tardis Chocolate Box

This hand-made Tardis Chocolate Box by Michelle Quinn is making the rounds on the Internet. It's posted on the Facebook page of Doctor Who and the Tardis by Craig Hurle. It's a hand made box, but it's filled with yummy chocolates. It must be bigger on the inside! Wish it were for sale.
 (Hat Tip to Jon Jordan of CrimeSpree)

There are chocolate Tardis molds out there, but too complicated for me.  Someone is working on a good chocolate mold, and I'll keep you posted.

So in the meantime, if you're a Dr. Who Fan, I think you'll find it easier to make this Tardis Chocolate Box and add chocolates!

Chocolate Covered Potato Chips: National Potato Chip Day

Today is National Potato Chip Day. If you like your chocolate caramel truffles with sea salt, you'll love Chocolate Covered Potato Chips. It's all about the sweet and salty. And, with St. Patrick's Day coming up, this will be the perfect treat! Following are two recipes for Chocolate Covered Potato Chips--and a recipe for Double Chip Cookies: Potato Chip Chocolate Chip Cookies.

I love Potato Chips. No wonder. It's America's #1 Snack Food. I grew up with Wise Potato Chips, probably because they were locally made. Here's a bit of Potato Chip history from Food History. If you haven't visited this website, it's a must. So much information.

As a world food, potatoes are second in human consumption only to rice. And as thin, salted, crisp chips, they are America's favorite snack food. Potato chips originated in New England as one man's variation on the French-fried potato, and their production was the result not of a sudden stroke of culinary invention but of a fit of pique.

In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. On Moon Lake Lodge's restaurant menu were French-fried potatoes, prepared by Crum in the standard, thick-cut French style that was popularized in 1700s France and enjoyed by Thomas Jefferson as ambassador to that country. Ever since Jefferson brought the recipe to America and served French fries to guests at Monticello, the dish was popular and serious dinner fare.

At Moon Lake Lodge, one dinner guest found chef Crum's French fries too thick for his liking and rejected the order. Crum cut and fried a thinner batch, but these, too, met with disapproval. Exasperated, Crum decided to rile the guest by producing French fries too thin and crisp to skewer with a fork. The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners requested Crum's potato chips, which began to appear on the menu as Saratoga Chips, a house specialty.

In 1860 George opened his own restaurant in a building on Malta Avenue near Saratoga Lake, and within a few years was catering to wealthy clients including William Vanderbilt, Cornelius Vanderbilt, Jay Gould, and Henry Hilton. His restaurant closed around 1890 and he died in 1914 at the age of 92.

The idea of making them as a food item for sale in grocery stores came to many people at around the same time, but perhaps the first was William Tappendon of Cleveland, OH, in 1895. He began making chips in his kitchen and delivering to neighborhood stores but later converted a barn in the rear of his house into "one of the first potato chip factories" in the country.

At that time, potatoes were tediously peeled and sliced by hand. It was the invention of the mechanical potato peeler in the 1920s that paved the way for potato chips to soar from a small specialty item to a top-selling snack food. For several decades after their creation, potato chips were largely a Northern dinner dish.

In 1921, Bill and Sallie Utz started the Hanover Home Brand Potato Chips in Hanover, Pennsylvania. Salie Utz used her knowledge of good Pennsylvania Dutch cooking to make the chips in a small summer house behind their home. The hand-operated equipment made about fifty pounds of potato chips per hour. While Salie stayed home making chips, Bill delivered them to "mom and pop" grocery stores and farmer's markets in the Hanover, PA and Baltimore, MD area.

In Monterey Park, California the Scudders company started making potato chips in 1926. Laura Scudder is credited with developing the wax paper bag for potato chips which made a wider distribution possible because of its preserving properties. Prior to this bag potato chips were dispensed in bulk from barrels or glass display cases.

In 1932, Herman Lay founded Lay's in Nashville, Tenn., which distributed potato chips from a factory in Atlanta, Ga. Herman Lay, a traveling salesman in the South, helped popularize the food from Atlanta to Tennessee. Lay peddled potato chips to Southern grocers out of the trunk of his car, building a business and a name that would become synonymous with the thin, salty snack. Lay's potato chips became the first successfully marketed national brand.

The industry that George Crum launched in 1853 continues to grow and prosper. Potato chips are America's favorite snack.

What are you favorite Potato Chips?

You can now buy Chocolate Covered Potato Chips, but you might want to make your own to celebrate National Potato Chip Day--or to celebrate St. Patrick's Day! To make either of the two Chocolate Dipped Potato Chips, be sure and choose a ridged potato chip. They're stronger and will work better. As always, use the very best chocolate for the very best results and taste! Depending on how you feel, you can dip or paint half or all of the chip. Here are two ways to do this. Lovely to have the salt and sweet.

Chocolate Covered Potato Chips I

24 ounces dark (65-75% cacao) chopped chocolate
16-ounce bag ridged potato chips


Line a baking sheet with aluminum foil. Set aside.
Melt chocolate in adouble boiler over simmering water or put chocolate in large microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
Dip bristles of large pastry brush in melted chocolate and paint one side of potato chip with thin layer of chocolate. Place potato chip chocolate-side up on prepared baking sheet.
Repeat painting with remaining chocolate and chips.
Let chocolate covered chips set up.
Chips are best eaten soon right after made, to keep crunchiness of the chips.

Chocolate Covered Potato Chips II

1 pound dark chocolate, chopped
8 cups ridged potato chips

Prepare a cookie sheet with waxed paper.
Melt 3/4 of the chocolate in top of double boiler over simmering water (or saucepan on top of saucepan)--or melt in microwave as above. Stir until chocolate melts. Add rest of chocolate and stir until melted.
Using tongs, dip potato chips one at a time into chocolate. Place on waxed paper starting at point farthest from you and working way in so you don't drip on finished chips.
Cool until set.

And here's a recipe for Double Chip Cookies from the 
Wise Potato Chip Cookbook: Recipes that Pep Up Meals

Double Chip Cookies

Eating Key West & Chocolate Lava Cake Recipe: Lucy Burdette

Once again my worlds of mystery and chocolate collide. Today I welcome mystery author Lucy Burdette, aka Roberta Isleib.

Lucy Burdette is the author of the Key West food critic mysteries, including AN APPETITE FOR MURDER and DEATH IN FOUR COURSES (coming in September.) Her short story, “The Itinerary” (written as Roberta Isleib), has been nominated for an Agatha award.

Eating Key West by Lucy Burdette:

While researching the Key West food critic mystery series (AKA procrastinating,) I came across this fascinating tidbit of information: The state of Massachusetts has a state bean (navy), a state dessert (Boston cream pie), a state cookie (chocolate chip), and a state donut (Boston cream.) My own home state—Connecticut—turned out to be a great disappointment, with no state foods whatsoever. No state fruit, no state vegetable, no state dessert. Nothing. Luckily Florida, the setting for my new series, came through with an official state pie. Key lime, of course.

As I’ve gone about eating my way through Key West (also in the name of research), I’ve tried any number of Key lime pies, cheesecakes, ice creams, and yogurts. Here’s one of my favorites, the fabulous pie served with a little raspberry sauce at Louie’s Backyard. (The view from the dining area is terrific too!)

But I’ve also come across some other amazing desserts. One of my favorites bears no relationship to the official state pie—the bread pudding at Santiago’s Bodega—served with blueberries and a dollop of vanilla ice cream. (I don’t even like bread pudding and I’m crazy for this dish.)

On special days, I satisfy my hankerings with one of the sweet crepes at La Creperie on Petronia Street. There, French pastry chefs Yolande and Sylvie dish up desserts like this red velvet crepe, made with raspberry chocolate ganache, English custard ice cream, and raspberry coulis.

But if I develop a yearning for sheer chocolate madness, I make my way through the streets of Old Town Key West to Michael’s Restaurant. There, as the waiter takes down your dinner preferences, he will warn you that if you’d like a chocolate lava cake for dessert, you’d best put your order in now. And we always do.

Chocolate Lava Cake (adapted from Epicurious)

6 oz. bitter or semi-sweet chocolate, chopped
3/4 cup unsalted butter, diced
3 large eggs and 3 egg yolks
6 TBSP sugar
1/8 tsp salt
6 TBSP all purpose flour

Preheat the oven to 350. Butter six 3/4 cup custard or soufflé cups. Stir chocolate and butter together in heavy saucepan over medium-low heat until melted and smooth. Cool to lukewarm. With a mixer, beat the eggs, the yolks, the sugar, and salt until pale yellow and thick (about 5 minutes.) Fold the cooled chocolate into this mixture and sift the flour over the top. Fold in. Divide the batter into the prepared cups and place them on a baking sheet. Bake until set but the centers are still soft. Serve warm with whipped cream or vanilla ice cream.

Girl Scouts 100th Anniversary: Thin Mint Truffles

Today is the is the 100th Anniversary of the founding of the Girl Scouts. The original registration book shows 102 girls enlisted within just a few weeks. By 1914 there were 1000 Girl Scouts, then 5000 just a year later. By 1917, enrollment had swelled to 13,000, and today the girls number 3.3 million nationwide.

I was both a Brownie and a Girl Scout, and I'm a huge fan of Thin Mints (it's Girl Scout Cookie Time), so I had to do a post on this important Anniversary. As a Brownie and Girl Scout, I trudged around selling cookies door to door by myself. There were no cookies being sold on street corners, nor were there any fathers (or mothers) coercing colleagues or employees to buy multiple boxes, although as a pediatrician, my father could have sold a lot of boxes for me. No, we were responsible for the sale--and the delivery- of those boxes. Since I wanted to sell a lot in order to be the 'highest' seller in my area (I never was), I remember going very far afield one year. My mother actually had to help me deliver that year, and she was astounded by how far I had gone. We lived in the city, where neighborhoods changed block by block. No matter, it never occurred to me not to knock on any doors. Good thing I didn't read adult mysteries or watch the news then. I must have been a Brownie, because I was only a girl scout after we moved to the suburbs. So I was under 10. Times were different. I wore my uniform, and I had no fear. Kind of like superwoman only my costume was more modest. Still it protected me! In those times, it was all about selling the most cookies, not worrying about the deviant at the door. I got through my sales unscathed except for the development of my fondness for Chocolate Mints, now known as Thin Mints. Yum! Thin Mints make up over 24% of Girl Scout Cookies sales. No surprise to me. 

A little history of the Girl Scouts. Juliette Gordon Low rounded up her first troop on March 12, 1912, a time when few women held jobs and only six states allowed them to vote. "Girl Scouting from its inception was forward-looking. Although it was  rooted in domesticity, it always opened further paths to women."
The first Girl Scout handbook, published in 1913, encouraged girls to shoot rifles and gave instructions for tying up intruders. My kind of group! The original Scouts took camping trips and played basketball on outdoor courts shrouded from public view by curtains hung so that men couldn't glimpse the girls in their bloomers. O.K., I'm not much for group sports, but luckily by my time that wasn't necessary since we had gym in school. Outdoor activity also included gardening, and learning the difference between poisonous and non-poisonous mushrooms was in the first handbook. Good to know.

Lest you think that the first Girl Guides in the US (later changed to the Girl Scouts) were not also being trained to be wives and mothers, Juliette Gordon Low had the Girls learn about cooking and preserving food. She wanted them to know how to run a sterile kitchen. She taught about nursing—taking care of invalids and sick children—and sewing. Anything that a wife and mother should do she thought she could train her girls to do better.

Low understood how it was possible that any woman might find herself in the situation of needing to take care of herself. So, she emphasized career training for girls. Some of the early badges were about flying, typing, telegraph skills and farming.

Hillary Rodham Clinton was a Girl Scout, as was Laura Bush. Barbara Walters, Peggy Fleming, Venus Williams and Mariah Carey all wore Girl Scout uniforms, as did at least seven astronauts, 13 current and former members of Congress and numerous executives and CEOs.

I'm proud to count myself within the ranks!

Girl Scout Cookies

The first cookie sales by an individual Scout unit was by the Mistletoe Troop in Muskogee, Oklahoma in December 1912. In 1922, the Girl Scout magazine The American Girl suggested cookie sales as a fund-raiser and provided recipes. The first Girl Scout cookie recipe was a sugar cookie. 

Early Girl Scout Sugar Cookie® Recipe

1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder


Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.


In 1934, Girl Scout Cookies went commercial when the Girl Scouts of Greater Philadelphia Council (my council, but not my time) became the first council to sell commercially baked cookies in the city's gas and electric company windows. By 1937, over 125 councils nationwide held cookie sales, with the trefoil-shaped Shortbread as the first official Girl Scout Cookie. Cookie Sales taught girls leadership and life skills such as entrepreneurship, money management and goal setting.

Despite flour, butter and sugar shortages caused by World War II, the Girl Scout Cookie program prevailed. In 1942 there were 48 cookies per box, available in either vanilla or chocolate. Customers were limited to two boxes during some war years.

In 1951, two other Girl Scout Cookies were introduced to the world—in addition to Shortbreads, the public could also purchase cream-filled Sandwiches and in 1954 Chocolate Mints (now called Thin Mints) were introduced. Some bakeries even offered optional flavors to their respective councils.

Read more about Girl Scout Cookies.

I stopped by the bank the other day, and there were Girl Scouts selling cookies. I resisted this time, as I already have a supply of Thin Mints purchased from neighborhood children. However, if you don't run into any Girl Scouts (how can you avoid them?), you can make this home-made version of Thin Mints that Pattie Tierney posted on Dying for Chocolate last year.

And I found this great sign on etsy that I must have.

Of course, I just to post at least one new recipe here. You must try Thin Mint Truffles from The Hungry Housewife. This recipe calls for a final coating of cookie crumbs, but you can also dip the truffles in dark chocolate with chocolate sprinkles or roll them in cocoa.

Thin Mint Truffles

1/2 box of Thin Mint Girl Scout Cookies (1 sleeve) + 3 cookies
4 oz Cream Cheese, softened

In a food processor, process 1 sleeve of Thin Mints Girl Scout Cookies until they resemble course sand.
Transfer the mixture to a large bowl and add the cream cheese. Mix together by hand until fully incorporated. Scoop out by the tablespoon (or use a small scoop) and roll into a nice ball in your hands to form truffles.
Pulse the extra 3 cookies in the food processor until it resembles course sand and place in a small bowl. Roll the truffles in the processed cookie crumbs to coat.
Chill coated truffles for at least an hour to set up.... or overnight for flavors to really develop with the cream cheese.

Chocolate Revelations: Mounds of Brownies

Today I welcome Cece Brune, cookbook author and mystery reader. Always love when my worlds of mystery and chocolate collide. Cece shares Baking and Chocolate tips and a recipe for Mounds of Brownies.

Cece Brune: 
Chocolate Revelations 

I was delighted that Janet asked me to submit a guest post. I love CHOCOLATE and I am a mystery reader…a wonderful intersection of her blogging. I also maintain two blogs; www.texasjot.blogspot.com and www.yourfashionplate.blogspot.com. Texas Jot is about my life in Texas (and my reading list) and Fashion Plate has recipes and retro Barbie fashions that I have been designing for my grand-daughter. I am the author of Texas Manners: A Guide to Gracious Living, an avid quilter and have an Etsy store. I hope you enjoy my baking tips and recipe for Mounds of Brownies. My cookbooks are available on the blogs or at www.chocolatecrimes.com

Mystery of the 9x13-inch Pan

As the author of two cookbooks, Chocolate Crimes and Chocolate Rehab, I spend an inordinate amount of time in my kitchen. While researching for my first cookbook, I stumbled upon the mystery of the 9x13-inch pan. If you started baking in the 1960’s, you probably have a Pyrex pan that measures 7 ¼ x11 inches. Maybe you have one from the 1980’s measuring 7 ½ by 12 inches. If you are a modern baker, you probably own a real 9x13-inch pan.

Despite the dimension change of the “9x13-inch” pan, there has been no recipe adjustment over the years. If your mom’s recipe is over-cooking in your modern-day size pan, reduce the baking time by five minutes and check at one minute intervals to achieve your prime result.

Most of my recipes will work in any size “9x13” pan, but occasionally there is one that I indicate must be made in the full-size pan.

Who Lied About the Microwave?

I do own a double boiler, but I have found that melting chocolate in the microwave is faster and makes less mess. JUST GO SLOWLY. Even though the chocolate may look like it is still formed in a solid piece, give it a stir to see how soft it has become. Be sure to use a high heat spatula. (Yes, I’ve melted three of the other kind.) White chocolate is a little more temperamental, but it will work if you are patient. The safest method for melting chocolate is to put the chocolate (white or dark) in a glass bowl on a heating pad and let it melt while you are doing something else. It is also a good way to keep chocolate at the correct temperature for dipping or drizzling.

Passion in My Pantry

With chocolate, you get what you pay for and the difference will show up on your taste buds. In some recipes, a generic chocolate won’t make much difference. When chocolate is the featured performer, you will be happy that you used a premium chocolate bar.

For years I baked exclusively with Hershey’s cocoa powder, but if you want a real chocolate jolt, try European dark cocoa. It makes a jet black frosting, so don’t go overboard.

I have numerous recipes that call for mocha powder/espresso. You can use any brand you like. You’ll be surprised at what a boost this gives chocolate items without imparting any coffee flavor. Finally, I must divulge the truth about white chocolate. Unless you purchase a product containing cocoa butter, your “white chocolate” is just sweet white stuff, guilty of impersonation.

Mounds of Brownies
Cut these into tiny pieces. They are so rich—one bite is all you need. I make these for cookbook signings and they are a crowd favorite.

Cream:
¼ cup unsweetened cocoa powder
½ cup (one stick) butter
1½ cups granulated sugar

Until combined. Add:
3 eggs
1 teaspoon vanilla extract
½ teaspoon salt

Beat until smooth. Add:
1 cup flour

Place in 9x13 inch pan and bake at 350° for 27 minutes.

Remove from oven and top with a mixture of:
14 ounces sweetened condensed milk
2¼ cups shredded coconut

Return to oven and bake 20 more minutes. Top with chocolate icing.

Icing
In microwave, melt:
4 ounces bittersweet chocolate

for 1 minute. Add:

½ cup whipping cream
1 cup confectioners’ sugar

Two Tone Chocolate Pie: Vintage Ad & Recipe

I just love these Baker Chocolate Vintage Ads & Recipes that tell a story, no matter how incorrect the subject matter might be today. This advertisement is from May 1, 1939.  Let me know what you think! And, I love this Two Tone Chocolate Pie! So this is for the Men in my Life... but not for Topper.

Le Marais Chocolat: guest post by Leslie Berliant

Today I welcome Leslie Berliant, Chocolatier. Leslie started Le Marais Chocolat. Read about her wonderful journey.

Based in Santa Monica, California, Le Marais Chocolat creates small batch, hand-dipped chocolate truffles using organic Fair Trade Certified chocolate, organic cream and other locally sourced, organic ingredients to create delicious, rustic, handcrafted truffles. Unique flavors like Black Walnut, Rosemary Orange, Lemon Thyme and the signature Le Petit Prince truffle made with the fruit of the baobab tree, combine fresh herbs, flowers, fruits and other ingredients. All the chocolate used is organic and Fair Trade Certified and a portion of every sale is donated to charity. www.lemaraischocolat.com

http://www.kickstarter.com/projects/lemaraischocolat/le-marais-chocolat-gets-its-fair-trade-certificati

LESLIE BERLIANT: My Journey to Organic Fair Trade Truffles

I have been cooking, baking and candy making for as long as I can remember. From the time I started kindergarten, sometime around the middle of November, my mother would come in my room in the morning, feel my forehead, proclaim that I was too sick to go to school and for the next week I would stay home and help her cook and bake for Thanksgiving. In between batches of cornbread, brownies and my beloved bird’s nest cookies made with almond fondant, we would watch old black and white movies – preferably something with Fred Astaire, Rita Hayworth or our favorite, Singin’ in the Rain. Like so many women, my relationship with my mother is complicated, but rolling out pie dough side by side or being allowed to check the fondant temperature with the glass thermometer for the first time make up some of my favorite memories of being together.

And in that process, I discovered that being in the kitchen was a wonderful outlet for me, from the jazz improv like creativity of cooking to the classical music precision of baking, it was a place of both science and art that suited my talents. I even had a vegetarian catering company at the tender age of 16 and more recently, spent a year cooking everything from scratch and blogging about it. And in the back of my mind was always a fantasy of becoming a chocolatier. There’s just something about chocolate truffles that combines the precision of formulation with the creativity of flavor combinations and speaks to those two sides of my brain.

Years ago, I began following a family tradition of making cookies and truffles at the holidays for my daughter’s teachers, our friends and family. As a single mom on a tight budget, it was something I could afford to do and people seemed to really appreciate it. In the process, I discovered that I had a knack for developing unique flavor combinations, like lavender rose, spiced almond and rosemary orange. I began reading all I could about chocolate. And when writing an article about cocoa cultivation and the environment, I was shocked to learn about the rampant use of child slave labor. It turned me into a devoted buyer - some would say proselytizer - of Fair Trade chocolate. An expensive, but very gratifying habit!

Then two years ago, my personal passions for Fair Trade chocolate, truffle making, and a desire to help after the earthquake in Haiti all came together. Among other fundraising efforts for the foundation program I co-founded to help in the aftermath of the Haiti Earthquake in 2010 - BLU MOON Foundation’s Haiti Orphanage Adoption Program (HOAP) - I began selling truffles to friends and family at the holidays as a way to raise funds. Those truffle sales, contributed to clean water installations, critical food and supplies, school uniforms for 50 kids and an orphanage renovation.

This last holiday season, friends, and friends of friends, started buying truffles in larger numbers - 60 here, 100 there, an order for 15 dozen to be shipped overnight to Texas - and repeatedly, people who didn’t need to be nice about it told me ‘these are better than (fill in a favorite high-end chocolate here). You should really do this as a business’. So I listened to them, spoke to my business partner in my marketing communications firm to make sure I had her blessing, and took the leap! I chose the name, Le Marais Chocolat, because the truffles are hand-crafted and made in small batches, so each one is unique and rustic, but also high end and delicious, kind of like my beloved Le Marais neighborhood in Paris - it’s artsy and funky with aristocratic roots. And so are some of our flavors like Black Walnut made with caramelized honey, Blood Orange, and our signature Le Petit Prince truffle made with the fruit of the baobab tree and rose petals.

Since starting the company in January of this year, I’ve had amazing support from friends and local retailers! Le Marais Chocolat has already had repeat online retail orders, is being carried at the Wine House and will be available at Vincente Foods starting March 23rd.

Now I’m hoping to get some support raising funds on Kickstarter for Le Marais Chocolat’s Fair Trade Certification. We already use all Fair Trade Certified organic chocolate and many other Fair Trade and organic ingredients, but I feel it’s important that we show our commitment by becoming a Fair Trade member and using the Fair Trade logo on our packaging. I have found that Kickstarter is a great way to involve people in a community around a common mission. In this case, that mission is to share the love of chocolate with the people that cultivate it, the communities where it’s grown and the people that savor it. It’s also to raise money for micro-organizations that don’t have access to big donors but are making a difference in people’s lives, so 20% of our retail sales will go to small charities.

Le Marais Chocolat is the culmination of a long standing dream and a lifetime of finding my bliss in the kitchen. Le Marais Chocolat is for chocolate connoisseurs like me that care about incredible taste, organic ingredients, fair trade practices, the environment and giving back--all in one little truffle!

***
A portion of every sale goes to the BLU MOON Foundation Haiti Orphanage Adoption Program (HOAP). Our truffles have helped put in water filtration systems, pay for an orphanage renovation, and cover the costs of food, supplies and school uniforms for orphaned and abandoned children in Haiti.

Sprinkles Cupcake Vending Machines

How Retro Can You Get? The Beverly Hills Sprinkles is about to open a 24-hour cupcake-dispensing machine. The automaton will vend freshly-baked cupcakes, mixes, apparel and other goods. The company hasn't announced a launch date.

Starting with Beverly Hills, this is a cupcake-lover’s-dream-come-true ATM. These will be installed at ten Sprinkles locations across the US. Each machine will contain about 600 freshly baked cupcakes inside. Cupcakes will be restocked day and night with a variety of flavors. Buyers will use the interactive touchscreen to view the description of and choose from an array of flavors ranging from Red Velvet to Dark Chocolate and More. Customers can watch as the camera shows a robotic arm picking up your cupcake and placing it in the pick-up area. The machine dispenses cupcakes, cupcake mixes, apparel, and dog treats.

Candace Nelson, the owner of Sprinkles, said the machine is in response to high demand for increased hours at the store. The idea for making the treats available 24/7 came to her when she needed something for late-night cravings. "I was pregnant with my second child and I thought, I'm the owner of a cupcake bakery, and even I can't get a cupcake in the middle of the night," she said.

While it seems like Sprinkles is taking this as more than merely a side-experiment, it is still left to be seen whether this will be as successful as innovations like vending machines and drive-thrus. It is definitely going to make it easier for the large number of Sprinkles patrons, and is perfect for on-the-go orders.

Already considered one of the best cupcake shops, Sprinkles is getting a huge amount of publicity via the vending machines. Who can resist the urge of withdrawing a tasty cupcake from something as dull as an ATM?

Each cupcake from the ATM will come boxed for $4, compared to an un-boxed cupcake for $3.25 from the store. This is not your packaged week old Ho Ho. Skip the long line at Sprinkles and use the ATM. Yum!!

Birthday Cake Oreo: 100th Birthday Limited Edition

For some reason I missed these Birthday Cake Oreos.  In celebration of the 100th Birthday of the Oreo Cookie, Nabisco has launched a limited edition "Birthday Cake" Oreo.

The Birthday Cake Oreo is the same cookie design albeit with a different stamp, but the filling is the iconic vanilla cream mixed with rainbow sprinkles. I'm a party sort of person, so sprinkles (confetti) is perfect! I found these limited edition cookies at Target, but you'll find them in lots of other stores. Get them while they're sweet!

Happy Birthday, Oreo!

Happy Birthday, Oreo! Oreo Recipe Round-Up

Oreo Ad: 1960

Today is the 100th anniversary of Oreo Cookies, and my friend Louise over at Months of Edible Celebrations has a Centennial Celebration and round-up of Oreo recipes from all over the Web.  Be sure and pop on over.

The Oreo is America's Favorite Cookie! This cookie debuted on March 6, 1912 by the National Biscuit Company (Nabisco, now owned  by Kraft). The original Oreo was packaged as a Trio: the Mother Goose, the Veronese, and the Oreo Biscuit. Oreo was the most popular, and soon was a stand-alone, well as far as cookies go, because you always need milk with Oreos!

In 1921, Nabisco dropped 'Biscuit' from the name and called it 'Oreo Sandwich'. In 1948 it was called the 'Oreo Creme Sandwich' and today it's marketed as the Oreo Chocolate Sandwich Cookie.  Over the years there have been many variations -- Mini Oreos, Double Delight,  Triple stuffed, Lemon-Cream, Chocolate Covered Mint Oreos, Halloween Oreos--even Oreo O's Cereal made by Post. For  a much more complete and terrific history of Oreos go to Months of Edible Celebrations 2008 post. For those who are interested in cookie history, the Hydrox chocolate sandwich cookie predated Oreos by four years. Read more here.

So how do you eat your Oreos? Do you dunk them? Do you open them and lick the filling and then eat the cookies? 

Over the years (not 100 years!), I've posted several recipes for Oreo-based tasty treats. Here's a round-up with an additional easy recipe for Oreo Truffles. This Oreo Truffle recipe is from the source: Kraft. You'll find similar recipes all over the Internet. This is so easy, and you'll only need Three Ingredients: Oreos, Cream Cheese and Chocolate. Yum! I substitute fair trade organic dark chocolate for the Baker's, but if you don't have any, Baker's is fine.

OREO TRUFFLES

Photo: Kraft

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Hint: for Dipping, use two forks to make it easier (and less messy) or a special dipping utensil you can find online or at a kitchen store. I melt chocolate in a double boiler, but if you're careful, you can melt it in the microwave. Go back through some of my other truffle recipes for more hints and tips.

And here's the promised Oreo Recipe Round-Up from DyingforChocolate.com. I'm sure there were more, but this was a quick search. Check out Months of Edible Celebrations' post today for more recipes from around the Web.

Oreo Ad: 1962

I also love the Oreo Cake Pan from Williams Sonoma. And, be sure and go to the end of this post to see a photo of an Oreo Wedding Cake and an Oreo elevator Ad.

OREO RECIPE ROUND-UP

Chocolate Covered Deep Fried Triple Double Oreos 
 
Oreo Tempura (but I like the other one above better)
  
Chocolate Peppermint Pie with Peppermint Oreo Crust 
  
Oreo Cheesecake
  
Oreo Crust for Pumpkin Cheesecake (using Halloween Oreos)

Homemade Oreos

Oreo Wedding Cake

Oreo Elevator Ad

Have an Oreo Today! Happy Birthday, Oreo!