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German Chocolate Cake Brownies & Frozen Hot Cocoa

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What makes German chocolate cake so irresistible? The sweet Baker’s chocolate? Or the gooey frosting full of coconut and pecans? While I like cake, I must say I can never have enough frosting….well almost.

One time in junior high Grandma let my sister, cousin and I stay up until midnight and do anything. So we decided to raid the kitchen. My sister made a tin foil funnel hat coated with cheese. My cousin had coffee grinds smeared on her head and face, and I had a beard made of coconut pecan cake frosting.  By the stroke of 12:00 when we had to revert to our normal selves, my beard had been eaten down to a goatee, and I was rather sick of the sweetness and stickiness. I had had enough coconut pecan German chocolate cake frosting for a while. But that didn’t last too long and I regained my taste for it in time for my birthday the next year.

All this leads to today’s creations and recipes: German Chocolate Cake Brownies and Frozen Hot Chocolate.

German Chocolate Cake Brownie Recipe

Since my wife loves brownies and I love cake, I decided to marry the two together into German Chocolate Cake Brownies.

Mix half a box of German Chocolate cake with half a box of brownie mix. You’ll need to calculate the right egg ratio; in this box mix combination it ended up being just 2 eggs. Otherwise, you can just mix eggs together and divide them. For richer flavor, you can substitute milk or even chocolate milk for the water in the cake. Baking time varies but will lean more towards the brownie directions. When cooled, frost with canned or homemade coconut pecan frosting. Makes 9-12 brownies based on pan size.

Frozen Hot German Chocolate Cake Cocoa

Next comes the illusive chocolate drink: Frozen Hot Chocolate! One summer in the mid 90’s Dairy Queen came out with frozen hot chocolate. Both creamy and icy, you could scrape off the flavor with a spoon. I wanted to recreate the flavor experience and add German Chocolate. The result is delicious, but definitely not nutritious! Warning: Do not feed to young children unless you want to become a ringmaster of a circus of jumping kids.

1/2 oz. German chocolate  OR 1/2 oz semisweet chocolate plus 1/4 tablespoon sugar                  Hot German Chocolate Recipe
2-3 tsp cocoa mix or 2 tsp cocoa
1 1/4 cup 2% or whole milk
1/4 cup sweetened canned coconut milk OR 1/2 cup prepared coconut milk in carton
1 3/4 Tbsp sugar
2-3 cups ice (5-7 ice cubes)

  1. Combine both milks and sugar and microwave on low heat until it starts to dissolve.
  2. Add chocolate and cocoa to mixture. Stir every 30 seconds until they are incorporated. Cool.

  3. Take out ice cubes and let thaw slightly. Add prepare liquid to blender and gradually add the ice cubes. Use pulse  function to crush ice, then turn on milkshake/smoothie mode and beat until creamy.

  4. Pour into cup and place in freezer at least 4 hrs.

  5. Top with toasted coconut, pecans, and chocolate shavings, if desired.

If you’re really into the coconut and pecan taste, you can throw some into the blender along with the other ingredients.

Serves 1 person

All measurements serve as an estimate; you may want to add more sugar depending on taste. If you don’t know what you like, then just keep eating until you get it right ;-D

Let me know: Do you like frozen hot chocolate cocoa or other frozen drinks? How else do you use German Chocolate Cake mix or frosting?

 

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Custard’s First Stand – Rennet Custard Desserts

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Vintage Junket & Rennet Custard Dessert Catalog – 1941

RunningforDesserts

The title of this booklet immediately attracted me. Who knew desserts could be both tempting and nutritious? Better yet, according to this, desserts are the answer to diet problems too! They sure must be good desserts– just look at those kids running with big spoons (safer than running with scissors). Even the dog is racing on his way to the kitchen – perhaps Kibbles just didn’t cut it.

So what did children of the 40s eat that was so delicious and nutritious? Let’s look:

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A well-balanced meal includes fruit, vegetables, milk and “other food” (does that mean cookies?), plus a pint of whole milk, an egg, and three squares of butter per day. Cows and hens must have worked overtime back then!

According to the vintage pamphlet, races that have consumed milk have been stronger than other cultures. Tell that to Ghengis Khan and other Asian people lacking lactose enzymes. Of course, there’s no mention of milk from non-bovines: goat, llama, platypuses

On the next page we see family a happy family. Mom looks on smiling at Dad who laughs and looks at the daughter whose custard he not-so-secretly envies. Baby sits in the high chair studying the cup whose contents she so desperately wants to get at. Her uninterpretable cries of, “Throw away those mushed peas and give me custard, Mommy!” have finally been answered. Now if she could just manage to grasp the spoon and get the jiggly custard goodness.

The next strip shows just how Junket Rennet custard tablets transformed the arduous task of feeding the baby.

FlanStrip1

FlanStrip2

Apparently, parents in the 50s literally bent over backwards in attempt to feed their baby. But all they really needed was Rennet custard to please the child. Just listen to that extra contented “Goo” the baby makes after getting her Junket custard. Mom and Dad look pleased, “How cute darling, it’s baby’s first flan!”

To continue to delight the family, mothers needed to learn the recipes:

                                   mince                  Jiffy Prune Renent Custard

   Mmm…Prunes! Popular with old folks.               I never figured out mincemeat.                                  But not baby’s diaper.                            But meat in pudding is just scary.

 Image (54)

The childhood joy of gelatin continues with a birthday party. Eggs, beans and plain sandwiches—what a birthday treat! The orange sherbet wafers afterward sure better be worth it . Laughing Baby

And that baby is still laughing. I’d laugh  in joy too if all I got to eat was Rennet custard.

Perhaps the “nutritiousness” of these foods may be debatable. But then again so can many of the foods today with hidden sugar and syrups.

Still, I don’t really think the average modern kids need butter, eggs and whole milk every day. Unless, with of course, they spend all day running around with spoons in their hands.

Next up: I attempt to re-create recipes from the book with modern Rennet tablets and Junket dessert packets.

What do you remember about Junket or Rennet tablets? Did you have any of these recipes? Share your thoughts in the comments section below.

All pictures and recipes copyright 1941 by Junket Desserts, a RedCo Foods company. Used by permission.

 

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