Sherrie Norris Lovin’ Spoonful Cooking Column: Saturday, July 7, is World Chocolate Day

Published Thursday, July 5, 2018 at 12:39 pm

By Sherrie Norris

Someone, somewhere, has declared that Saturday, July 7, is World Chocolate Day, but I’m quite sure that every day is a great day to celebrate one of the most delicious treats ever.

Apparently, this will be a big day in Europe, since the history of this commemorative date is connected with the history of chocolate in Europe.

Food historians have said that modern chocolate bars were introduced in Europe on July 7, 1847, by English chocolate maker Joseph Fry. Fry was thought to be the first person to add melted cacao butter to chocolate to make chocolate moldable. The first milk chocolate appeared in 1857, and since then, many chocolate makers have worked toward making the perfect bar. We think they’ve done a wonderful job, so here’s to one more celebration this week — World Chocolate Day.

Tip for the week: Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.

 

Layered Chocolate Berry Delight

1 pkg. brownie mix

2 lg. pkg. JELL-O Chocolate Flavor Instant Pudding

3 cups cold milk

1 (8 oz.) container Cool Whip, thawed

2 cups fresh raspberries or strawberries

Prepare brownie mix and bake in 9-inch square pan as directed on package; cool completely. While brownies are baking, beat pudding mixes and milk in medium bowl. Stir in 1 cup Cool Whip. Refrigerate. When brownies are cooled, cut them into 1-inch cubes. In large glass bowl, or trifle dish, layer half of the brownie cubes, pudding, berries and remaining Cool Whip. Repeat layers. Garnish with a few more berries if desired. Refrigerate for several hours.

Chocolate Lush

1 cup plain flour

½ cup margarine

¾ cup chopped nuts

8-oz. pkg. cream cheese, softened

1 cup powdered sugar

Large container whipped topping, thawed

2 small pkg. instant chocolate pudding and pie filling

3 cups milk

Preheat oven to 350. In small bowl, combine flour, margarine or butter and nuts; blend well. Pat mixture into large baking dish or pan. Bake for 15 minutes. Let cool.

In medium bowl, combine cream cheese, sugar, and 1 cup whipped topping; blend well. Spread cream cheese mixture evenly over cooled crust in pan.

In large bowl, combine instant pudding and pie filling and milk, stirring until mixture is smooth. Spread evenly over cream cheese layer. Spread with remaining whipped topping. Chill thoroughly before serving.

 

Diabetic-Friendly Chocolate Cream Pie

¾ cup Splenda

3 Tbs. cornstarch

1/8 tsp. salt

1 Tbs. butter flavored granules

2 cups fat-free milk

3 oz. semi-sweet chocolate

1 Tbs. margarine

1½ tsp. vanilla extract

1 pre-baked 9-inch piecrust

Mix together Splenda, cornstarch, salt and butter granules in a 2-quart microwave-safe glass bowl. Slowly add milk and stir so that mixture does not clump together. Microwave on high for 4 minutes; stir to smooth any clumps of cornstarch. Return to microwave, high power, for 2 more minutes. Stir again and add chocolate. Microwave an additional 2 minutes on high; stir again. Add margarine and vanilla. Cover mixture with plastic wrap. Let cool for 15 minutes. Remove wrap and pour filling into pie shell. Cover with plastic wrap and refrigerate at least 3 hours before serving.

 

Heavenly Chocolate Cake

1 pkg. chocolate cake mix (not pudding in the mix variety)

¾ cup unsweetened cocoa powder, divided

3 eggs

1 1/3 cups water

1 cup Miracle Whip Dressing

Frosting:

4 oz. cream cheese, softened

1 Tbsp. milk

1 tsp. vanilla

2½ cups sifted powdered sugar

Remaining cocoa

Heat oven to 350°F.Spray 13×9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until blended. Pour into prepared pan. Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack.

For frosting: Beat cream cheese, milk and vanilla with mixer until blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.

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