[1] If you don’t have a skillet, you can use a 10″ cake pan (photo © Wisconsin Cheese).

[2] Oreos are the largest brand of chocolate sandwich cookies (photo © Tijtan Adrndarski | Unsplash).

[3] Mascarpone originated during the Middle Ages in Lombardy, a region in northern Italy. It has a looser, more velvety texture and a richer mouthfeel than cream cheese. Cream cheese was created in the U.S. in 1872: a happy accident (photo © Vermont Creamery).

[] King Arthur Fudge Brownie Mix is available in traditional and gluten free (photo © King Arthur Baking).

August is National Brownies At Brunch Month. As August comes to a close, we made two different recipes this past weekend: for Saturday brunch and Sunday brunch, of course! The Cookies & Cream Skillet Brownies. While they’re called skillet brownies, they’re made in the oven. The reference likely comes from times past: Before all kitchens had cake pans, they still had skillets.

You can use a box of brownie mix, or make your own recipe from scratch. Two of the boxed mixes we like are:

 
A combination of cream cheese and mascarpone makes this recipe delightfully rich.

But to gild the lily, use the brownies as a base for a hot fudge sundae. Top a slice with hot fudge, whipped cream and sliced strawberries.

Thanks to Wisconsin Cheese for the recipe. Wisconsin is America’s second-largest cheese producing state, after California.
 
 
RECIPE: COOKIES & CREAM SKILLET BROWNIES
 
Ingredients

 
Preparation

1. HEAT the oven to 350°F. Prepare the brownie mix according to package directions; add the egg(s) to the brownie mix and substitute milk for water and melted butter for the oil.

2. BEAT the mascarpone, cream cheese, sugar and egg in a large bowl until blended. Crush 10 cookies into crumbs; fold into the mascarpone mixture.

3. POUR two-thirds of the brownie batter into a greased 10-inch ovenproof or cast-iron skillet; dot with the mascarpone mixture. Spread the remaining batter over top.

4. BAKE for 25 minutes. Meanwhile, cut the remaining cookies into pieces; sprinkle over top. Bake for 10-15 minutes longer or until center is just set. (Take care not to over-bake.) Cool in the skillet or pan on a wire rack for 15 minutes before serving. Garnish with toppings as desired.
 
 
MORE BROWNIE RECIPES

 
 
> THE HISTORY OF BROWNIES
 
 
WHY USE A SKILLET FOR BAKING?

We admit to being a Reddi-Wip fan. The last time we looked, there were four varieties: Original, Fat Free, Extra Creamy and Chocolate. But now, the brand calls these four flavors the Classics. Reddi-Wip is on top of all the food and beverage trends. Now, beyond the Classics, there are:
 
 
NEW (TO US) VARIETIES OF REDDI-WIP

 
For home baristas, there’s the Barista Line, with two options (both of which are used to top coffee drinks at Dunkin’ Donuts):

 
The line is gluten free, certified kosher (dairy) by OU, and has no artificial flavors. For product details, head to ReddiWip.com.
 
Garnish any and all of your favorites: hot and cold beverages, pancakes and waffles, berries and stone fruits, sundaes and other desserts. (Consuming directly from the can is O.K., too.

The only problem: Finding them! Our supermarket had only the Classics.

 
Check with your online purveyors; otherwise, beg your store manager to bring them in.

Then you’ll be ready for January 5th, National Whipped Cream Day.
 

REDDI-WIP HISTORY

In the 1940s, during the food rationing days of World War II, Aaron S. “Bunny”* Lapin, a clothing salesman in St. Louis, invented a product called Sta-Whip, as a cream substitute. It was made from light cream and vegetable oil.

He turned to selling Sta-Whip, which still had to be whipped in the kitchen.

In 1946, the Crown Cork and Seal Company introduced the first seamless, lined and lithographed aerosol canister, the Spra-tainer. Mr. Lapin became one of its first customers, and Sta-Whip was packaged in the aerosol cans.

In 1948 he invented Reddi-Wip, using real cream.

Initially sold through milkmen in St. Louis. A great convenience food, distribution quickly expanded throughout the United States and Canada.

A Whipped Cream Millionaire

Within five years, Mr. Lapin was worth millions. Aerosol Age, a trade publication, wrote, “He bought Cadillacs two at a time and lived in Gloria Swanson’s furnished mansion in Hollywood” [source].

Next, he developed a new nozzle more suitable for dispensing whipped cream: the fluted valve that creates a pattern and tilts to preserve the propellant (nitrous oxide, which easily infuses into the cream, whipping it as it comes out of the can). He received a patent for the nozzle in 1955.

The iconic red-and-white label was designed in 1954. In 1998, Lapin received a mention in Time magazine as one of the century’s most influential inventors [source].

Lapin sold the company in 1963. In the early 1980s, Amaretto and Butterscotch flavors were introduced, but didn’t take off.

After several corporate owners, the brand is now owned by Conagra. It’s the number-two brand of whipped topping in the U.S., after Cool Whip.

[1] Vegan and lactose free: Almond Milk Reddi-Wip and Coconut Milk Reddi-Wip.

[2] Zero Sugar Reddi-Wip, sweetened with sucralose (i.e. Splenda; all photos © Reddi-Wip | Conagra Brands | Facebook).

[3] The iconic can was designed in 1954. The whipped lemonade recipe is in the footnote† below.

[4] It looks like scoops of ice cream, but there’s a surprise: thin wafer cookies under each scoop.

*Lapin is the French word for rabbit, engendering the nickname “Bunny.”

†Whipped Lemonade Recipe. Ingredients for 4 servings: 3 cups ice, 2 cups Reddi-Wip, 1/2 cup sweetened condensed milk, 1/2 cup lemon juice, 4 lemon slices, additional Reddi-Wip to garnish. Pour the ice, Reddi-Wip, sweetened condensed milk and lemon juice into a blender and blend until mixture is slushy. Add up to 1/4-cup water if needed to help it blend. Pour the drink into glasses, garnish with lemon slices and top with Reddi-Wip.

[1] Tia Maria Cold Brew Coffee Liqueur (both photos © Tia Maria).

[2] Have a refreshing Tia Tonic, and check out these other Tia Maria cocktail recipes.

August is National Coffee Month; National Coffee Day is September 26th, National Iced Coffee Day is May 25th, and International Coffee Day is October 1st. While most coffee drinkers can be convinced to upgrade their cup—to a cappuccino, for example—how about a coffee cocktail?

It’s easy to add a shot of your favorite spirit or liqueur to hot or iced coffee—and to get a can of Reddi Wip to top it. But how about a Tia Tonic?

The mixologists at coffee liqueur brand Tia Maria Cold Brew partnered with premium brand Q Tonic to create this refreshing cold brew cocktail.

Tia Maria is made with 100% Arabica coffee beans and Madagascar vanilla, and Q Mixers Tonic Water is made with extra carbonation, quinine and organic agave. (It’s our favorite for drinking straight quinine water.)
 
 
RECIPE: TIA TONIC
 
Ingredients Per Drink

 
Preparation

1. FILL a highball glass with ice. Add the tonic water and the liqueur. Garnish and serve.

You can find more Tia Maria cocktail recipes here.
 
 
> THE HISTORY OF COFFEE

> THE HISTORY OF TONIC WATER

> THE HISTORY OF COCKTAILS

August 25th is National Banana Split Day, celebrating an iconic sundae invented in 1904 by a 23-year-old apprentice pharmacist in Pennsylvania.

In those days, pharmacies contained soda fountains, and it wasn’t unusual for a junior pharmacist to fill in as a soda jerk*.

He made the sundae in a long dish called a boat (hence the alternate term, banana boat). The banana was cut in half lengthwise (the “split”) and placed on the bottom of the boat. The banana was topped with three scoops of ice cream—vanilla, chocolate, and strawberry ice cream.

Chocolate, pineapple, and strawberry sauces were spooned over the ice cream, and the sundae was garnished with whipped cream, crushed nuts, and a maraschino cherry.

And voilà: the banana split we all know and love was born (photo #4).

Here’s the history of the banana split.

There have been numerous creative approaches to the original. In addition to today’s Banana Split Ice Pops, we have more fun banana split-inspired recipes below—from banana split waffles to sushi and s’mores.

Plus, a banana split party bar!
 
 
AMERICAN HERITAGE FINELY GRATED BAKING CHOCOLATE

The ice pops recipe, from American Heritage Chocolate, uses the brand’s Finely Grated Baking Chocolate (photo #3).

We really like this product, which incorporates the brand’s old-fashioned approach to artisan chocolate.

While you can use any grated chocolate in the recipe, American Heritage chocolate, which is 57% cacao, has been enhanced with subtle flavors of anise, cinnamon, nutmeg, and red pepper. Most chocolate uses only vanilla.

The American Heritage spices pay tribute to the original chocolate drink of the Olmecs, Mayas, and Aztecs, which was flavored with chili pepper, cinnamon, cornmeal, musk, and vanilla. (Here’s more about it.)

American Heritage Chocolate, made in the style of Colonial-era artisans (that’s the “American heritage”), is sold exclusively by “living history” sites, museums, and specialty gift shops like Colonial Williamsburg, Mount Vernon and the Old North Church in Boston; and on Amazon.

American Heritage products are OU Kosher, Rain Forest Alliance Certified, and preservative-free.
 
 
RECIPE: BANANA SPLIT ICE POPS

This recipe combines the flavors of a banana split that features the flavors of banana with chocolate ice cream, and toppings of crushed pineapple, strawberries, and peanuts.

It has everything but the maraschino cherry and whipped cream. So we got creative:

We added a maraschino cherry to the top of the pop. When ready to serve them, simply attach the cherry to the top of the pops with some whipped cream, and hand them to the lucky recipients.

Prep time is 15 minutes; freeze time is 6 hours.

A note about copyright: Popsicle®, Fudgsicle® and Creamsicle® are trademarks of brands owned by
 
For The Pops

 
For The Garnish

 
Preparation

1. PURÉE 1 banana until very smooth. Thinly slice the second banana; set aside.

2. COMBINE in a heatproof bowl the half and half, the grated chocolate, sugar, and salt. Set the bowl over a pan of gently simmering water, stirring frequently until chocolate melts, about 5 minutes.

3. ADD the cornstarch, banana purée, and pineapple. Stir until mixture thickens, about 3 minutes. Remove from the heat and let the mixture cool slightly before stirring in the strawberries.

4. POUR the mixture into 10 to 12 ice pop molds, filling each to 1 inch below the top. Use an ice pop stick to press the banana slices into each mold cavity. Place the lid on the mold and insert the sticks according to the manufacturer’s directions. Freeze for at least 6 hours or overnight.

5. GARNISH the pops. Briefly dip molds in a bowl of hot water to loosen. Remove the pops and transfer them to a baking sheet lined with waxed paper. Drizzle with the melted chocolate and sprinkle with the chopped peanuts. The pops will keep in the freezer, tightly wrapped in plastic, for up to one month.
 

MORE BANANA SPLIT RECIPES

 
 
________________

*That’s not an insult: Soda jerk was job title of drugstore assistants who operated the soda fountain. The name was inspired by the “jerking” action of pulling the fountain handle back and forth to dispense the soda.

[1] Banana Split Ice Pops: all the flavors of a banana split, frozen on a stick (photos #1, #2 and #3 © American Heritage Chocolate).

[2] What’s missing? The maraschino cherry!

[3] American Heritage Finely Grated Chocolate.

[4] The classic banana split (photo © The Wholesome Junk Food Cookbook).

[5] Banana Split Sushi. Here’s the recipe (photo © RA Sushi | Orlando).

[6] Banana Split Waffles, for brunch or dessert. Here’s the recipe (photo © Krusteaz).

[7] This Deconstructed Banana Split uses grilled bananas. Here’s the recipe (photo © Sushi Samba [alas, now closed]).

[1] Ham and Cheddar waffles with red pepper sauce. The recipe is below (photo © Idaho Potato Commission).

[2] The sauce for this recipe is made from roasted red bell peppers. Here’s how to roast them (photo © Alexandra Cooks).

[3] Waffles topped with grilled mushrooms and scallions, pickled onions, microgreens and sour cream (photo © Gelson’s).

[4] Getting fancy: a waffle topped with smoked salmon, sour cream and caviar. Here are more affordable caviar types (photo © Tsar Nicoulai).

[5] Even fancier: Foie gras waffles with fried quail egg, bacon and sautéed apples (photo © Barrington’s Restaurant | Charlotte, North Carolina).

Here’s something different for National Waffle Day (August 24th): savory ham and cheese waffles made with a base of mashed potatoes instead of flour. It can be made with all-purpose flour or a gluten-free flour blend for a completely GF waffle.

Serve them for breakfast, brunch, lunch or dinner.

Thanks to the Idaho Potato Commission for the recipe, and check out their many other recipes. Also check out:

> The 15 Different Types Of Waffles

> The History Of Waffles

> The History Of The Waffle Iron
 
 
RECIPE: HAM & CHEDDAR WAFFLES

The recipe was written for cheddar cheese, but we used gruyère, a more elegant touch.

For a spicier touch, try a jalapeño cheddar or pepperjack. Cabot Creamery makes delicious pepperjack plus spicy cheddars in cracked pepper, habanero, horseradish and hot buffalo wing.

Because we’re not keen on sweetness in savory food, we reduced the agave sweetener in the sauce to 1/2 teaspoon. You can cut out the sweetener entirely, and make the sauce spicy with a sprinkle of red pepper flakes or a dash or two of hot sauce.

We served the waffles with a side of sour cream, chopped chives and dill.
 
 
Ingredients For The Waffles

 
Ingredients For The Roasted Red Pepper Sauce

 
Preparation

1. MAKE the roasted red peppers in a broiler. Place an oven rack 6 inches from the broiler element; preheat the broiler. While the broiler heats, line a baking sheet with foil.

Place the peppers on the baking sheet and broil until the peppers are charred black on all sides, turning them with tongs as needed.

Transfer the peppers to a heatproof bowl and cover the bowl with plastic wrap to let the peppers steam. Once they are cool enough to handle, rub off and discard the charred skins, the stem and seeds. Slice the remaining flesh.

2. COMBINE in a large bowl the mashed potatoes, buttermilk and eggs. Add the flour and salt and stir until just incorporated. Fold in the cheese, ham and dark green scallion. Save the white parts of the scallion for the sauce.

3. HEAT a large Belgian waffle maker on medium heat. When the iron is hot, spray it with cooking spray. Place 1 cup of the mashed potato mixture on the waffle iron and spread evenly. Cook for 3 to 4 minutes, or until the waffles are golden brown. Repeat for the remaining mixture.

4. MAKE the roasted red pepper sauce. Heat a small skillet over medium heat; add a tablespoon of olive oil and swirl. Add the red onions and cook for 2 to 3 minutes, or until they soften. Add the chopped garlic and cook for 30 seconds.

5. STIR in the sliced red peppers and the remaining scallions, and cook for a minute. Add the chicken stock and cook for 2 minutes. Stir in the agave, oregano and cumin, and turn off the heat.

6. BLEND the sauce until smooth. Adjust the seasoning to taste. Serve the sauce with the waffles.
 
 
MORE SAVORY WAFFLE RECIPES