Hello Dollies

While attending Utah State University my sister, Caprece, and I worked for the university catering department. It was a wonderful experience in which we learned a great deal about food and entertaining. It was also the perfect place for struggling college students because of the "free food" perk. Everyday we were permitted to eat what was termed leftovers. The leftovers were actually items that hadn't sold that day and wouldn't be fresh the next. One of our most favorite "leftovers" of all were the Dolly Madisons. She and I dreamed of them long after our college life ended with marriage and graduation. Nearly 10 years later she found the recipe. I am not sure if she ever tried the recipe but today when my 3 year old had a little sweet tooth I pulled out her tried and trues and found the recipe. I just had to have a little of this cookie full of nostalgia and rich gooey yumminess. Try it for yourself...you won't be able to stop with one.

Adapted from recipe by Debbie Ruse

1 package graham crackers (crushed)

1 stick of butter melted in 9 x 13 pan

Spread crackers over butter.

Sprinkle on top:

1 package milk chocolate chips (I used semi-sweet for a contrast with the gooey rich cooked sweetened condensed milk)

1 cup coconut

1 cup nuts (I used pecans just like the USU one)

Pour 1 can Borden's sweetened condensed milk over all. Bake for 30 minutes at 325 degrees. Cut around edges as soon as cool. Cut into squares. Refrigerate until firm.

Flourless chocolate cake

WARNING: THIS RECIPE IS ONLY FOR SERIOUS CHOCOLATE FANS!!

You see I am a fan...a fan of Bakerella...a fan of Paula Deen...and a die hard fan of C.H.O.C.O.L.A.T.E. It was a wonderful chain of events inspired by chocolate. It began with Paula and her "Chocolate Celebration 2008" magazine which in turn inspired Bakerella which in turn inspired me.

It was my turn this month to host the book club and I wanted to do something fun and yummy. We read the book "Galileo's Daughter" and I was at first trying to come up with some kind of food to do with the solar system or the stars (I know, funny right?) Then it hit me how simple it was. Galileo had a deep love for Florence (Italy that is), his home. As a result, I chose food from Tuscany the region of Italy in which Florence is located.

So naturally I thought of this delicious cake. Naturally? You ask. Naturally for me...Rodrigo took me to a very popular Italian restaurant,Cucina Rustica, while on our honeymoon in Sedona, Arizona and this was the very dessert we ate. This was not only the beginning of our love affair but of our love affair with Italian cuisine.

It was the first and last time I have eaten flourless chocolate cake until now. I was afraid of attempting the recipe myself as I often have this experience of food tasting better in my memory than in my real life re-creation. However, this one did not disappoint. It was as fabulous made right here in my home as it was sitting in that very pricey but wonderful restaurant. So, don't be afraid...go ahead...give it a try.

I'll list the ingredients here but, Bakerella gives such a wonderful explanation on preparing it that I'll just leave her link to it at the bottom.

What you'll need:

• 9 inch spring form pan
• parchment paper
• non-stick cooking spray
• 6 large eggs (yolks in one bowl and whites in another)
• 8 0z semi-sweet chocolate
• 4 oz dark chocolate
• 2 sticks of butter (1/2 lb)
• 1 1/4 cup sugar

BAKERELLA INSTRUCTIONS

Quadruple-Chocolate Fudge Brownies

Chocolate: luscious, lumpy. load of love......

I am not sure exactly what it is about chocolate but whatever it is...I need it.

Ooey gooey is a definate must in a brownie for me. I have been on a quest to find the perfect ooey gooey brownie recipe and up until yesterday had been sadly dissappointed in my search. This recipe is adapted from a recipe in Gourmet September 1992. It is the exact dark, luscious, ooey gooeyness I have been craving. You gotta eat it with a spoon. Go ahead take a taste for yourself.

Yield: Makes 24 brownies

• 4 ounces fine-quality bittersweet chocolate, chopped
• 2 ounces fine-quality semi-sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 3/4 cup unsalted butter
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 4 large eggs
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 cup milk chocolate chips
  In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Chocolate Covered Caramel Apples

As I have mentioned in a previous post some tastes like smells have a way of transporting us back in time. Green apples do just that for me. My sister, Caprece, loved green granny smith apples, in fact it was the only apple she would eat. When we were young we enjoyed jolly ranchers and guess what flavor was her favorite? You guessed it "green apple". It was the same with now and laters as well. So, now when I taste or smell green apple sweet memories of her flood my mind. We started a tradition a few years before her death in which I would purchase her a super duper chocolate covered caramel apple for Christmas. She loved it! Although, she is gone I have continued the tradition only now I make them any time I need a "Caprece" fix. These I made and donated for an auction for the Youth at our church. Thinking of her all the while. Of course, I made one especially for my family to split. They were definitely SUPER DUPER! :)

INGREDIENTS:

• 5 medium granny smith apples
• 1 pkg of Caramel Apple Wraps OR 2 pkgs. kraft caramel bits - in baking section of the grocery store. Near the chocolate chips. (Both make 5 apples)*
• 1 pkg of Chocolate Almond Bark
• 1 pkg of Vanilla Almond Bark OR vanilla chips.**
• Chopped Nuts of your choice (I prefer walnuts or pecans)
• Parchment paper

*I have used the wraps and the caramel bits and both work well. The wraps are much easier to use but their caramel does bubble on occasion. This isn't a problem if you cover them completely in chocolate. Both the wraps and the bits come with the sticks.

**Vanilla chips are an alternative if you don't use almond bark often since you will only use a very small amount for the decorating.

DIRECTIONS:

Rinse apples and dry. Prepare parchment paper (9 x 13 size) and spray with non-stick spray for easy removal. Cover the apples with caramel as directed on the caramel package. **Please note if using the caramel bits you will probably end up with a bit of caramel pooled at the bottom of each apple. I just cut that off before I dip in the chocolate.

Break the Chocolate Almond Bark into chunks and melt in a microwave safe bowl as directed on the package. While chocolate is melting place nuts where you can easily apply to wet chocolate. Once chocolate is melted dip apples holding the stick, turning in chocolate and covering apple. Allow excess to drip off. Now, holding apple over parchment sprinkle with nuts while turning. Place on parchment. Allow to dry. While chocolate is drying melt 1.5 chunks of the vanilla almond bark or 1/2 cup of the vanilla chips. (Start with 30 seconds stir and 15 seconds at a time stirring after each time until melted.) Using a fork, dip it into the melted vanilla then using a short back and forth stroke allow to drip over chocolate. This is the best part because 1. the vanilla covers the blemishes and 2. It is suppose to look messy. My kids even help me with this step and their apples look great. Let vanilla harden. ENJOY!!