Celebrating National Chocolate Éclair Day on Food Porn Friday

Desserts, National Chocolate Éclair Day, Food Porn Friday, Food, French pastries, DESSERT SURVEILLANCE

Image Credit: Maison Kayser (NYC) | DESSERT SURVEILLANCE

Today on Food Porn Friday we are celebrating National Chocolate Éclair Day. Observed annually on June 22nd we pause to indulge in this delicious oblong-shaped, cream-filled pastry that is piped with creamy vanilla or chocolate creme, and then covered in smooth chocolate.

Éclair, the French word, meaning “flash of lightning” is believed to have originated during the nineteenth century in France, and speculated by some historians to be made first by the famous French Chef, Antonin Carême. 

National Chocolate Eclair Day, French Pastry

Image source: Gale Gand – Food Network

So pull out your eggs, sugar, cornstarch, all-purpose flour, chocolate, heavy cream, milk, vanilla beans and unsalted butter, and check out this French pastry recipe courtesy of Gale Gand from the Food Network.

This recipe takes 3 hours and 55 min to make. Prep: 10 minutes | Cook: 3 hours and 45 min | Yield: 8 to 10 servings 

Click here for the ingredients and instructions for making this decadent Chocolate Éclair, as we celebrate National Chocolate Éclair Day on #Food Porn Friday!


Extreme Wedding Cakes on Food Porn Friday

Weddings, Wedding Cakes

Image source: Hermes Birkinbag

June is known as the big celebratory month for weddings. Part of the pomp and circumstance of the reception is the pièce de résistance, that focal point and conversational piece near the banquet table. Wedding cakes are created with as many frills and detail as the flowers, and the bride’s wedding dress. Here are a few whimsical and romantic extreme wedding cakes that are sure-fire pieces of edible art to tantalize any wedding reception.

Wedding Cakes

Image source: Resch’s Bakery

Weddings, Wedding Cakes

Image source: Susie’s Cakes

Weddings, Royal Wedding Cake

Image source: Vogue – British Royal Wedding Cake

Wedding Cakes

Image source: Natalie Madison’s Artisan Cakes

Wedding Cakes

Image source: W.O.W. Cakes

Wedding Cakes

Image Source: Colette’s Cakes

Wedding Cakes

Image source: rainbowsugarcraft.co.uk – LEGO Wedding Cake

Celebrating the joy of June weddings on


Celebrating National Pineapple Upside Down Cake Day from Trisha’s Southern Kitchen

Pineapple Upside-Down Cake, Food Porn Friday, Trisha Yearwood, National Pineapple Upside Down Cake Day,

Image credit: Food Network

Grab your pineapple, maraschino cherries, brown sugar and a few other ingredients and then throw down with this incredible recipe for pineapple upside-down cake courtesy of Trisha Yearwood and the Food Network show Trisha’s Southern Kitchen. Today is National Pineapple Upside Down Cake Day and this easy recipe, Trisha’s Pineapple Upside-Down Cake yields 6 servings, and only takes 1 hour and 15 minutes to prepare.

Be sure to check out this recipe and many others on the Food Network. Bon appetit. Happy #FoodPornFriday Y’all!

Hot Chocolate Cookie Cups Celebrating National Cookie Month

National Cookie Month, Hot Chocolate Cookie Cups, Desserts

Image Credit: The Gunny Sack

Ahhh….cookies. What’s your favorite? The classic chocolate chip? Oatmeal raisin? Shortbread? Spiced chocolate molasses buttons? S’mores sandwich cookies? Peanut butter cookies? Classic sugar cookies?

We think about the GirlScouts selling them, about Cookie Monster on Sesame Street obsessed with them, and we think about those decadent smells coming from the oven baking during the holidays. I came across a cute, artistic and decadent Hot Chocolate Cookie Cups recipe from The Gunny Sack. This dessert is made with sugar cookie dough filled with hot chocolate ganache, has a pretzel handle and mini marshmallows on top!

Below are the instructions, but you can click here for more in-depth tips and recommendations on preparing this adorable cookie.

Hot Chocolate Cookie Cups
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Servings: 24

1 package Pillsbury Sugar Cookie Dough
1/2 cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
12 mini pretzels
1 cup Jet-Puffed Mallow Bits
*optional – granulated sugar

*Preheat oven to 375 degrees.
*Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
*Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
*Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
*Make the chocolate ganache by bringing the whipping cream to a boil.
*Stir in the hot cocoa mix.
*Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
*Break off the loops on some mini pretzels to use as handles.
*Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
*Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
For best results, store the hot chocolate cookie cups in the refrigerator.

Happy National Cookie Month on #FoodPornFriday

La La La Raspberry Bombe

National Raspberry Bombe Day, Desserts, Food Porn Friday, Foodimentary

Image credit: theculinarycellar.com

We celebrated some pretty cool desserts during the hazy days of summer like ice cream, frozen custard, and Semifreddo. Today on Food Porn Friday, we are celebrating raspberry bombe, since it is National Raspberry Bombe Day. Bombe, a frozen dome-shaped dessert, typically contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum. It is layered in a spherical mold and frozen overnight. The center is made of custard, mousse, or ice cream in a different flavor.

Here is an impressive and easy Raspberry Bombe dessert recipe from the folks at The Culinary Cellar.

3 pints raspberry ice or sherbet, slightly softened
3/4 cup sugar
1/4 cup water
4 egg yolks
1 Tablespoon grated orange peel
1 teaspoon sugar
1-1/4 cups whipping cream
1/4 cup orange-flavored brandy
3 cups fresh red raspberries
1/2 cup whipping cream, whipped
Mint leaves for garnish (optional)

1. Spread sherbet evenly over bottom and sides of lightly oiled 2-quart mold. Freeze, covered, until sherbet is hard, about 2 hours.
2. Heat 3/4 cup sugar and the water in small saucepan to boiling; boil until candy thermometer registers 238 degrees (soft-ball stage), about 8 minutes. Meanwhile, beat egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in hot sugar syrup in a slow steady stream until mixture cools to room temperature, about 15 minutes. Refrigerate, covered, until cold, about 30 minutes.
3. Combine orange peel and 1 teaspoon sugar in small bowl; mash together with back of a spoon. Whip 1-1/4 cups cream in chilled small bowl until soft peaks form. Beat in brandy and orange-sugar mixture.
4. Fold cream mixture into egg yolk mixture. Spoon into sherbet-lined mold. Freeze covered overnight. Unmold onto serving plate. Garnish with fresh raspberries, the 1/2 cup whipped cream, and mint leaves. Serve immediately. (Don’t forget to stick a sparkler on top and light it right before serving! It looks really cute and festive). Serves 10-12.

Happy #RaspberryBombeDay

It’s National Milk Chocolate Day on Food Porn Friday

Chocolate Cake

Oh yeah baby, listen up. I am going to get every single bit of my sweet tooth on, just because today is National Milk Chocolate Day. Oh, now there is no shame in my game because this is one of those decadent, luxurious moments of pleasure that I savor ever so slowly with that melt in your mouth sweet ooziness. Please excuse me, as I take a few moments to allow my mouth to water over these delicious, lip-smacking chocolaty…oh so wrong…but oh so right seductive confections!

Chocolate CakeNational Milk Chocolate Day, ChocolateChocolate CakeChocolateMilk ChocolateChocolate Ice Cream

Now, was that as good for you as it was for me? Ummmmm….good! Happy #NationalMilkChocolateDay on #FoodPornFriday!

Food Porn Friday: 33 Flavors Day of Baskin-Robbins

33 Flavors Day, Baskin-Robbins, Ice Creme

Image Credit: sugueh.files.wordpress.com

1945 was the year that two brothers-in-law, Burton “Burt” Baskin and Irvine “Irv” Robbins shared their dream of creating an innovative ice creme store that would become the neighborhood family gathering spot. They started out in separate ventures at the advice of Irv’s father. In 1953 however, they dropped their separate identities of Snowbird and Burton’s and became Baskin-Robbins.

BaskinRobbins is the world’s largest chain of ice cream specialty shops. Baskin-Robbins creates and markets innovative, premium ice cream, specialty frozen desserts, and beverages, providing quality and value to consumers at nearly 7,300 retail shops in nearly 50 countries. Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin’ Brands Group, Inc. family of companies.

The company is known for its “31 flavors” slogan, but their ice cream flavors have grown incredibly and product availability may vary by location. The first flavor I tried and still love is Pralines ‘n Cream.

So today, March 3, we celebrate the cool sensation of Baskin-Robbins “33 Flavors Day.” You don’t need a scorching hot day in order to enjoy this cool delight!

Happy Food Porn Friday!