National Chocolate Chip Day celebrates and enjoys sweet, tasty chocolate chips. Chocolate chips are a great invention, and certainly deserve a little recognition. After all, where would chocolate chip cookies, cakes and muffins be without the chocolate chip!?
Chocolate chips are popular in cooking and baking, for a wide variety of breads, cakes, and cookies. There is an almost endless number of recipes. They are also used in decorating. Have you ever had chocolate chip pancakes? How about chocolate chips in trail mix? If you’ve never had these, then you’re leading a sheltered life.
Rare is the leftover chocolate chip. If you don’t use the whole bag, you and/or your kids will likely eat them as a snack before they make it to the storage container.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe
Ruth Graves Wakefield of Massachusetts, invented the chocolate chip cookie in 1938. This is the original recipe she made. The name of the cookie was altered a bit over the years, and is now formally called “Nestle’s Toll House Chocolate Chip Cookie”. Other than the name, the recipe is the same as it was in 1938, when Ruth first made it.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup(2 sticks) butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Note: If you substitute margarine for butter, you are not re-creating the original recipe.
This delicious white cake, with a subtle almond flavor, was one of Mary Todd Lincoln’s specialties. Some historians say the First Lady didn’t serve the cake with frosting, but it certainly adds great flavor.
Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter.
Beat egg whites until stiff. Add in salt. Fold into batter. Pour into three greased and floured 8- or 9-inch cake pans.
Bake for about 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 5-10 minutes then remove from pans and cool on racks.
While cake is baking, prepare frosting: Combine sugar and water in a saucepan, stirring until sugar is dissolved. Bring to a boil; cover and cook about 3 minutes until the steam has washed down any sugar crystals that may have formed on side of pan. Uncover and cook until syrup reaches 238-240 degrees on a candy thermometer.
Whip egg whites until frothy; add in syrup in thin stream, whipping egg whites constantly until frosting is spreading consistency. Mix in cherries, pineapple and vanilla or almond flavoring. Frost cake once it has cooled.
Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in Cool Whip and chopped cookies; spread onto crust.
Refrigerate 4 hours or until firm.
How to easily remove cheesecake from a pan to serve: Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Originally published as PHILADELPHIA-Oreo No-Bake Cheesecake Provided by Philadelphia® Cream Cheese
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Yield: 16 servings.
Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42
In a blender, combine the milk, vanilla, sugar, chocolate and salt. Cover and process until smooth, about 1 minute. Transfer to a large bowl. In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into dessert dishes. Refrigerate until serving. Garnish with chocolate curls, if desired.