There are lots of ways to enjoy peanut butter and chocolate. Just check out these 16 peanut butter and chocolate recipes.

July 23rd is For National Peanut Butter & Chocolate Day, so we’ve got another recipe for you that requires minimum baking on a hot summer day—just 10 minutes for the crust.

Before heading to the recipe below, mark your calendar for these reasons to make this delicious Chocolate & Peanut Butter Pie from Stonewall Kitchen.

> January 23rd is National Pie Day.

> January 24th is National Peanut Butter Day

> July 7th is National Chocolate Day.

> October 14th is National Dessert Day.

> October 28th is National/World Chocolate Day.
 
 
PLUS, TAKE A BITE OF:

> The history of the peanut butter cup.

> The history of peanut butter.

> The history of chocolate.

> The history of candy.

> The history of pie.

> The different types of pie.
 
 
RECIPE: CHOCOLATE PEANUT BUTTER PIE

This is almost a no-bake pie. The crust has to be baked for 10 minutes.

If you don’t want to turn on the oven, you could substitute a purchased chocolate cookie crust.
 
Ingredients For The Crust

 
For The Filling

 
Preparation

1. PREHEAT the oven to 350°F. Crush the chocolate graham crackers in a food processor fitted with a metal blade or by placing the crackers in a zip-lock bag and crushing them with a rolling pin.

2. ADD the melted butter and confectioner’s sugar to the crumbs and mix. Place the crumbs in a 9-inch pie pan, pressing to line the bottom and sides of the pan.

3. BAKE the crust for 10 minutes. Remove from the oven and cool.

4. COMBINE the peanut butter, 1 cup confectioner’s sugar, mascarpone cheese, and vanilla extract in a mixer fitted with a paddle attachment. Mix on medium speed until combined, making sure to not over-mix.

5. GENTLY fold in the whipped cream and chocolate morsels. Spread the filling evenly in the baked crumb crust.

6. SPRINKLE the pecans and English toffee bits over the top of the pie.

7. GENEROUSLY DRIZZLE the chocolate peanut butter sauce over the top of the pie. Chill the pie until ready to serve.

Leftovers can be frozen. We like to freeze individual slices to make it easier to defrost just what we need.

We even enjoy eating the pie frozen from the freezer.

[1] Peanut Butter Chocolate Pie, garnished with pecans, toffee bits, and chocolate peanut butter sauce (photos #1 and #2 © Stonewall Kitchen).

[2] Cut leftovers into slices and freeze them for snack attacks.

[3] If you can’t find chocolate graham crackers, substitute Oreo or other chocolate cookie crumbs (photo © Mondelez International).

[4] Stonewall Kitchen’s Chocolate Peanut Butter Sauce. (photo © To The Nines).

[5] Heath Bar bits are a great garnish on pies and other baked goods, ice cream, pudding, and more (photo © Webstaurant Store).

[1] Lemon semifreddo. The recipe follows (photo and recipe © Fruits From Chile).

[2] Strawberry-pistachio semifreddo. Here’s the recipe (photo © Davidson’s Safe Eggs).

[3] Chocolate semifreddo (photo via Wikipedia).

[4] A semifreddo with caramel sauce (photo © Christopher Farrugia | Unsplash).

[5] A three-layer semifreddo of vanilla, strawberry, and chocolate hazelnut. Here’s the recipe (photo © Driscoll’s Berries).

In Italian, “semifreddo” means “half cold.” The English term is frozen soufflé. It is also called frozen mousse.

The names refer to a class of semi-frozen desserts: semi-frozen custards, ice cream cakes, and tarts.

Semifreddo may look like ice cream but it isn’t ice cream per se. Rather, it is more of a frozen mousse, produced by combining equal parts of ice cream and whipped cream.

There is no National Semifreddo Day, so we celebrate it in July, National Ice Cream Month.

Why not celebrate with the recipe below or with this recipe for a Strawberry-Pistachio Semifreddo.

You can serve a semifreddo with a dessert sauce (caramel, chocolate, fruit, etc.), with whipped cream, or with any complementary dessert topping or garnish.
 
 
> The history of ice cream.

> The different types of ice cream and frozen desserts: a glossary.
 
 
RECIPE: LEMON SEMIFREDDO

Thanks to Fruits From Chile for the recipe.

While this recipe is made in a loaf pan, a semifreddo can be made in a ring mold, in individual parfait glasses, etc. It can also be scooped from a pan as in photo #4.

Ingredients For 10-12 Servings

 
Preparation

1. MAKE the lemon curd: In a medium non-reactive saucepan, whisk together the lemon zest and juice, sugar, egg, and salt.

2. PLACE the saucepan over the lowest heat. Continue to whisk the ingredients as they warm and the sugar melts. Once the sugar has melted…

3. ADD the butter and whisk regularly as the custard thickens, about 4-5 minutes.

4. TRANSFER the warm lemon curd to a lidded container and refrigerate for one hour.

5. LINE a 9×5 inch loaf pan with plastic wrap or wax paper, extending the edges so you’ll be able to lift out the finished semifreddo. Cover the bottom of the pan with the crushed cookies. Set aside.

6. WHIP the cream in a large mixing bowl, until soft peaks form. Add the vanilla extract and confectioner’s sugar. Whip to integrate. Refrigerate. When both lemon curd and whipped cream are chilled…

7. FOLD the chilled lemon curd into the whipped cream, then scoop the mixture into the prepared pan. Tap the pan on the countertop a couple of times to make sure all bubbles have escaped.

8. FREEZE overnight until completely firm. When ready to serve…

9. LIFT the semifreddo from the pan and place it on a flat surface for cutting. Take a sharp knife and dip it in warm water, then slice. Each slice should be about 1″ thick.

10. PLATE individual servings and top with berries. You may want to let the semifreddo soften at room temperature for 10-15 minutes before serving.

If so, you can serve coffee, liqueurs, or Cognac while the dessert softens.

How about some Chicken Blueberry Sliders with blueberry corn salsa? July is National Blueberry Month (July 8th is National Blueberry Day). Before the month ends, make a bunch of blueberry recipes.

You can start with a blueberry pie or cobbler, of course, but also consider adding the little blue gems to other recipes. Consider these uses for blueberries:

 
Thanks to Wish Farms, grower of premium blueberries, and Chef Emily Ellyn, Retro Rad Television Chef, for the recipe.

> The history of sliders.
 
 
RECIPE: BLUEBERRY CHICKEN SLIDERS

Bourbon and berries are a perfect pairing—when cooked together, the flavors are amazing, says chef Emily Ellyn.

This recipe tenderizes the chicken into a pulled barbecue that will elevate a party, cookout, or picnic to a toast-worthy celebration.

Total time is 4-1/2 hours and yields 24 sliders.

Serve with cabbage slaw on the side (check out these slaw recipes).
 
Ingredients For The Sliders

 
Ingredients For The Blueberry Corn Salsa

 
Ingredients For The Cilantro Cream Sauce

 
Preparation

1. PREHEAT the oven to 350°F or heat a crockpot to high.

2. RINSE the chicken with cold water and pat dry with paper towels. Add to a large roasting pan or a crockpot set to high.

3. WHISK together the bourbon glaze ingredients in a bowl until well blended. Pour over the meat. Cover and cook for 4 hours or until meat is fork tender. Once the meat is tender…

[1] Chicken sliders are fun fare for a party or picnic (photo © Wish Farms).

[2] Buy more blueberries than you need for this recipe and use them with everything (photo © Blueberry Council).

[3] The chicken breasts are slow-cooked for four hours (photo © Alleksana | Pexels).

[4] The Bourbon glaze adds a depth of flavor, but those who don’t drink needn’t worry: There’s no alcohol left after cooking (photo © Woodford Reserve).

[5] Fresh lime juice perks up the cilantro cream sauce (photo © Lindsay Moe | Unsplash).

4. REMOVE from the roasting pan or slow cooker and let cool slightly before pulling it apart with a fork. Option: If you like crispy carnitas-esque meat, heat 2 tablespoons of oil in a large sauté pan over high heat. Press the shredded meat into the oil and fry until crusty on one side.

5. MAKE the Blueberry Corn Salsa: Toss the blueberries, corn, pineapple, pepper, red onion, jalapenos, and cilantro together in a large bowl. Add the remaining ingredients to the mix, toss again, and season to taste with salt and pepper.

6. MAKE the Cilantro Cream Sauce: In a small, sealable container mix the sour cream, cilantro, lime juice, and seasoning. Mix well and taste; adjust the seasoning as desired. Cover and refrigerate until ready to serve.

7. BUILD your sliders. Place a scoop of glazed chicken on a slider bun, top with blueberry corn salsa, cilantro cream sauce, and serve with shredded cabbage. For party serving: Use your slow cooker to braise your meat as seen above.

NOTE: When holding meat during a party, add a pint of stock and turn the heat to low.

[1] Blue Hawaiian Dole Whip. Links to all recipes are below (photos #1, #2 and #3 © Dole).

[2] Frozen Mexican Hot Chocolate Dole Whip.

[3] Golden Curry & Mango Dole Whip.

[4] The original Dole Whip, introduced at Disney parks, was pineapple (photo © Disney World).

OMG: In honor of National Dole Whip Day, July 20th, Dole Food Company, which single-handedly started the Dole Whip craze at Walt Disney World in 1984, has introduced eight new Dole Whip recipes for you to make at home: creamy, dairy-free, soft-serve treats. (The date moves; the holiday is the third Thursday in July.)

Thirty-nine years later, Dole continues its in-park sponsorship of the popular frozen treat.

But the next step is bringing Dole Whip into your home with the introduction of the 8 new all-natural Dole Whip recipes. All 13 Dole Whips are now in Dole’s vast online recipe library (and the links follow.

In keeping with the spirit of the original dessert, all are made with DOLE® pineapples, DOLE® bananas, or both.

They bring the total number of Dole Whips that can be easily whipped up at home to a whopping 13. All are vegetarian, vegan, gluten-free, and low-sodium, and five are also low-fat.
 
 
THE 8 NEW DOLE WHIP RECIPES

The eight new Dole Whips have something for every palate.

1. Blue Hawaiian Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium, Low-Fat): A tribute to Dole’s Island roots made with pineapple, bananas, and lemons (photo #1). Here’s the recipe.

2. Creamy Lemon-Blueberry Swirl Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium): A creamy blend of blueberries, bananas, and lemons. Here’s the recipe.

3. Frozen Mexican Hot Chocolate Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium): A smooth, comforting combination of bananas and avocados (photo #2). Here’s the recipe.

4. Golden Curry & Mango Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium, Low-Fat): Bananas, pineapple, and mango come together for an exotic taste sensation (photo #3). Here’s the recipe.

5. Healthy Halo-Halo Inspired Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium): Dole’s take on the popular Filipino dessert features strawberries, blueberries, raspberries grapes, mango, bananas, and pineapple. Here’s the recipe.

6. Mint Green Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium): One of Dole’s tangiest Whips ever calls for blueberries, bananas, avocado, grapes, and spinach. Here’s the recipe.

7. Sweet & Spicy Tamarindo Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium): A unexpected mix of bananas, plantains, and pineapple delivers a powerful flavor punch. Here’s the recipe.

8. Twisted Candy Cane Dole Whip (Vegetarian, Vegan, Gluten-Free, Low-Sodium): Dole whips up strawberries, raspberries, bananas, and pineapple for holiday—or any day—inspiration. Here’s the recipe.
 
 
Here are the first five DIY Dole Whip recipes:

> Pumpkin Spice Sweet Potato Dole Whip.

> Dole Berry Banana Fro-Whip.

> Dark Chocolate Dole Whip.

> Classic Dole Whip Popsicles.

> DIY Dole Whip (the original).
 
 
MORE TO DISCOVER

> The history of frozen yogurt.

> The history of ice cream.

> The different types of ice cream and frozen desserts.

July 20th is National Lollipop Day.

It’s easy to make lollipops at home if you have candy molds and sticks.

The molds are inexpensive, and the same molds can be used for chocolate.

Then, just mix corn syrup, sugar, flavor and color and you’ve got pops.

Molds are available with swirly designs, flower, stars, hearts, smiley faces and holiday themes.

In a half hour, a dozen (or more, as you wish) lollipops will be cooling in their molds, almost ready to eat!
 
 
RECIPE: LOLLIPOPS

You can make clear lollipops (no added color) with inclusions like glitter, nonpareils, sprinkles, even edible flowers.

With colored pops, match the color to the flavor: red/cinnamon, green/lime, yellow/lemon, etc.

Make one flavor at a time.

TIP: Test your candy thermometer before each use by bringing water to a boil. The thermometer should read 212°F. Adjust your recipe temperature up or down based on your thermometer reading.

Ingredients For 12 Standard Size Lollipops

 
Preparation

1. SPRAY the molds lightly with nonstick cooking spray, then wipe with a paper towel so that only the thinnest layer of spray remains.

2. PLACE the lollipop sticks in the candy molds; set aside.

3. COMBINE the corn syrup, sugar and water in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally and brushing down the sides of the pan with a wet pastry brush as needed. Cover and cook for 3 minutes to dissolve the sugar crystals.

4. UNCOVER and cook over medium-high heat, without stirring, until a candy thermometer reads 300°F (hard-crack stage).

5. REMOVE from the heat and let the mixture sit until it completely stops bubbling. Then stir in the flavoring and food coloring. Be sure to turn your face away from the pot since the odor is very strong.

6. IMMEDIATELY pour or spoon into the molds. Let cool before removing from the molds.
 
 
THE HISTORY OF LOLLIPOPS

According to the National Confectioners Association, eating sugar from a stick likely dates to prehistoric man, who licked honey off the stick he used to scrape it from the beehive.

The ancient Arabs, Chinese and Egyptians made fruit and nut confections candied in honey, which may also have been eaten from sticks, owing to the stickiness of the confection.

But what we think of as a lollipop likely dates to Europe in the Middle Ages, when sugar was boiled and formed onto sticks as treats for the wealthy—the only people who could afford sugar.

By the 17th century, sugar was plentiful and affordable. In England, boiled sugar treats (hard candy) were popular.

The word “lollipop” (originally spelled lollypop) first appears in print in 1784, roughly coinciding with the beginning of the Industrial Revolution.

Beginning in the latter part of the 18th century, industry, including confectionery, became mechanized (although artisan confectioners remained).

Horehound drops, lemon drops, peppermints and wintergreen lozenges became everyday candies.

We don’t know the inventor of the modern lollipop: who first put hard candy on a stick.

George Smith, a confectioner in New Haven, Connecticut, had been manufacturing hard candy disks on a stick since 1908, as had other confectioners. But Smith trademarked the term in 1931.

The first automated lollipop machine was invented in Racine, Wisconsin in 1908, producing 2400 lollipops per hour, 57,000 per day. Today’s machines can produce 3 million lollipops daily.

Today’s lollipops come in all shapes and sizes, from hand-crafted works of sugar art to caffeinated Java Pops and bacon lollipops.
 
 
> The history of candy.

[1] You can make these with simple silicone lollipop molds (photo © Taste Of Home).

[2] After you’re comfortable making lollipops, express yourself with flowers, edible glitter, whatever (photo © L3rq0ry | Pixabay).

[3] Making heart-shaped pops (photo © Freepik).

[4] There are shapes for every occasion (photo © Roman Odintsov | Pexels).

[5] Let your inner artist soar (photo © Amborella Organics).