#ChoctoberFest: Cocoa Butter Granola

Dislcaimer: I received products as part of #Choctoberfest for review. All opinions and statements are my own.

#Choctoberfest

I’m happy to be back for the final day of #ChoctoberFest to remind you it’s your last chance to enter the amazing giveaway thanks to our fabulous sponsors. One of those sponsors, Caveman Coffee, provided product that is the star of my recipe today.

caveman-coffee-logoCaveman Coffee was founded by three athletes (I can’t wait to share this information with my husband when we reunite this weekend!) who joined forces with a master coffee roaster from Albuquerque to create sustainable and naturally grown coffee. Their coffee beans are hand-picked and wet-processed before roasting.

In addition to coffee they have other paleo-friendly products, including Coconut Oil, Cocoa Butter, and Green Tea.

cc-packageI received a bag of White Gold coffee beans and a bag of cocoa butter as part of #Choctoberfest. I’d never worked with cocoa butter before and was quite excited to explore its possibilities. I honestly didn’t even know what to expect! In my mind I was picturing something along the lines of a nut or seed butter (after all, cocoa is a seed). Contrary to my perception, cocoa butter is better used as an oil or dairy butter substitute, with a slightly chocolaty aura. The best part is that it’s a healthy vegan option that doesn’t involve coconut which I’m allergic to!

I decided to make a granola using the cocoa butter, but my head is already reeling with more ways to use the product. I’m dreaming about some rice krispie treat action… Caveman Coffee suggest stirring it into their hot coffee for a mocha inspired beverage.

This granola is addicting and perfect for topping your morning yogurt with some fresh strawberries. It can be used in any way you’d use a sweet granola – in cookies or pancakes and atop ice cream. I tested it out as my morning cereal and while it does work, the min chocolate chips make it a little “odd,” but the oats were fantastic with the addition of cool milk.

Cocoa Butter Granola featuring Caveman Coffee Cocoa Butter for #Choctoberfest from Sew You Think You Can Cook

My boys quite enjoyed the granola as well. Even my Treat who doesn’t like oatmeal quite enjoyed the sweetened oats when paired with strawberries and vanilla yogurt. However, when given a cup to himself, Firecracker simply picked out the chocolate chips.

Cocoa Butter Granola

Ingredients:

  • 3/4 C cocoa butter
  • 1/2 C brown sugar
  • 2 1/2 C old fashioned oats
  • 1/2 C mini chocolate chips

Steps:

  1. Preheat oven to 300 degrees F.
  2. Place cocoa butter and sugar in a small saucepan over medium heat until melted. Remove from heat and stir in the oats, tossing to coat.
  3. Spread oats onto a rimmed baking sheet and bake 20 minutes, tossing halfway through. Allow oats to cool before tossing with the chocolate chips.

cocoa-butter-granola-for-choctboerfest-from-sew-you-think-you-can-cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today:

#ChoctoberFest: Cocoa Crusted Baby Back Ribs

#Choctoberfest

 I knew I wanted to do something savory to share during #ChoctoberFest. I thought about making a chili and could’ve sworn I had something saved on my Pinterest account. While searching I came up empty handed (looks like I’ll have to develop a new recipe this winter!). However, while I was searching I discovered baby back ribs with a cocoa spice rub. Conveniently, I had a rack of ribs in my freezer. Winner!

What wasn’t a winner – making these ribs in a small kitchen on a hundred degree day without air conditioning. I guess I should’ve looked at the forecast of the week before thawing my baby back ribs.

These ribs didn’t need a barbecue sauce, but I did have some extra rub which could maybe be used in a sauce. I’ll need to remake these ribs for my husband and might explore with developing a savory chocolate barbecue sauce. (Or, who knows, maybe someone will be doing the hard work for me during this two week event?)

Yes, I made these ribs while I was home “alone.” Alone being a term that doesn’t ever apply to me anymore. Or at least, not for quite some time. And while, sure, I’d love just a couple of hours alone, I wouldn’t trade my ability to stay home with my two young boys for anything!

The boys wouldn’t touch the ribs the day I made them. But, we ate off of the rack the entire week, using the meat in quesadillas, in sandwiches, and on nachos. I was a little skeptical on how the flavors of the cocoa would mesh with cheese, but it was delicious! And the kids had zero problems eating the ribs in a more comfortable medium.

The cocoa rub has an earthy, warm, comforting quality. Using unsweetened cocoa powder means you’re not getting a sweet flavor – the sugar in the rub is what creates a crust to the meat. With chili powder you get a hint of the flavors you’re accostomed to with barbecue, but the cocoa gives it that something unique yet familiar. I highly encourage you to branch out and give this rub a try.

Cocoa Crusted Baby Back Ribs

Ingredients:

  • 1/2 C brown sugar
  • 1/3 C unsweetened cocoa powder
  • 3 tbsp chili powder
  • 2 tbsp kosher salt
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp ground mustard
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 3 lb baby back ribs

Steps:

  1. Whisk together sugar, cocoa powder, and spices in a bowl. Generously rub the ribs all over with the cocoa spice rub. Cover and refrigerate overnight.
  2. Remove ribs from the fridge 2 hours before cooking.
  3. Preheat oven to 375 degrees F.
  4. Bake ribs in a casserole dish 40-50 minutes, until tender. Remove.
  5. Increase oven temperature to 450 degrees F. Transfer ribs to a wire rack on a rimmed baking sheet. Bake another 20 minutes, flipping halfway.

*This recipe is adapted from Saveur at http://www.saveur.com/article/Recipes/Cocoa-Rubbed-Baby-Back-Ribs*

Cocoa Crusted Baby Back Ribs for #ChoctoberFest from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today:

#ChoctoberFest: Chickpea Cocoa Dip

#Choctoberfest

It’s hard to pick a favorite, but I think today’s offering might be my favorite recipe of my #ChoctoberFest menu.
Friends of ours brought this chocolate hummus dip to Firecracker’s birthday party and it was a huge hit. Kids and adults alike couldn’t get enough of it! I’d been dying to make it at the house and here was my perfect opportunity.
I was a little nervous that Firecracker wouldn’t go for it, as homemade hummus is not “real” hummus and he won’t touch it if it’s not out of a store bought container. However, as this dip doesn’t have tahini it’s not technically a hummus variation anyway, it’s simply a sweet bean dip.
I got him to help me in the kitchen and simply told him we were making chocolate. He couldn’t be more ecstatic. He absolutely loves to help in the kitchen and his current favorite phrase is “need any help?” almost to the point of annoyance, but I do want and need to encourage this helpful attitude!
I broke out the step stool and had him push the buttons on the food processor. (Treat looked on in anticipation.) He kept informing me it was ready in his impatience to eat some chocolate. He did a fabulous job waiting until after I took some photos before I handed him his own little snack kit of dip, pretzels, and apple slices.
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chickpea-cocoa-dip-for-choctoberfest-kid-approved
If you’re looking for a guilt-free way to satisfy that chocolate craving, I encourage you to break out the food processor for this snack.
Chickpea Cocoa Dip
Ingredients:
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 5 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
Steps:
  1. Place garbanzo beans in a food process and pulse a few times. Add the remaining ingredients and puree until smooth, scraping down the sides of the bowl as needed.
  2. Enjoy with pretzels and fruit.
Chickpea Cocoa Dip for #ChoctoberFest from Sew You Think You Can Cook
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today:

#FoodieExtravaganza: Chocolate

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It’s the first full week of October that means it’s time for another #FoodieExtravaganza!

Before I get into my schpeal about this wonderful group I have to take a moment and FREAK OUT. It’s OCTOBER. It’s the month that my baby boy turns ONE. How did this happen? You’d think having gone through it once already, I’d be prepared for it this time around. Nope!

Okay, sorry about that.

Within #FoodieExtravaganza, each month we take turns hosting and selecting a foodie holiday associated with that month. This month we’re celebrating anything and everything chocolate. Kathleen of  Fearlessly Creative Mammas is our spectacular host today.

It’s been a while since I’ve shared a recipe from our favorite cookbook Brunch at Bobby’s so why not share these chocolate blintzes we made an embarrassingly long time ago. These crepe-like pancakes are folded around a chocolate ricotta filling. I opted to leave my chocolate chips whole instead of chopping them up and my husband and I had differing opinions on that technique. I enjoyed the bonus crunch that the chips provided, but he thought it made those bites a little too chocolate-forward.

Chocolate Blintzes with Chocolate Ricotta Filling

Ingredients:

  • 1 C ricotta cheese
  • 1 1/2 tbsp powdered sugar
  • 1/3 C + 1 tbsp cocoa powder, divided use
  • 1/4 tsp vanilla extract
  • 1/4 C bittersweet chocolate chips
  • 1/4 C diced strawberries (optional)
  • 2 eggs
  • 1/3 C sugar
  • 2 C milk
  • 3 tbsp butter, melted
  • 1 1/2 C flour
  • 1/2 tsp salt

Steps:

  1. Combine the ricotta, powdered sugar, 1 tbsp cocoa powder, and vanilla until smooth. Fold in the chocolate chips (option to chop them) and strawberries. Cover and refrigerate 1-8 hours.
  2. In a large bowl, whisk the eggs and sugar until pale. Add in the milk and melted butter.
  3. In another bowl, sift together the flour, remaining cocoa powder, and salt. Add to the wet ingredients, stirring until smooth. Cover and refrigerate 2-24 hours.
  4. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the blintz bubbles in the center, flip and cook another minute. Remove from skillet and fill with 2-3 tbsp of your filling. Fold blintzes like you would an enchilada.

*This recipe is modified from Brunch at Bobby’s*

Chocolate Blintzes with Chocolate Ricotta Filling for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other chocolate filled recipes:

Holy Mole Pork Stew from Culinary Adventures with Camilla

Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas

2 Kiss Cupcakes from Sneha’s Recipe

Chocolate Lovers Dream Cake from Cookin and Craftin

Kahlua Chocolate Cake from Making Miracles

Queen Anne Squares from Tara’s Multicultural Table

Hot Fudge Cheesecake Brownies from Cookaholic Wife

Nutty Chocolate Fudge from Basic N Delicious

Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm

Slow Cooker Chicken Mole from Caroline’s Cooking

Simple Chocolate Cake from Passion Kneaded

Chocolate Rugelach from Hardley a Goddess

Crispy Chocolate Surprise Balls from G’Gina’s Kitchenette

Marshmallow Turtle Bars from Food Lust People Love

Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Disclaimer: This post contains affiliate links.

#SundaySupper: Recipes with Coffee

Over Labor Day weekend we traveled to Northern California, Santa Cruz to be exact, to celebrate my cousin’s wedding.

The wedding was one we will never forget. They got married standing underneath exquisite Redwoods with the sun peaking through the massive trees.

To reach the ceremony site, we hopped aboard a narrow gauge train and traveled uphill for about 25 minutes. Following the beautiful exchange of vows we climbed back on the train to return to the reception location. The entire experience was simply breathtaking.

To say my train obsessed toddler was in heaven is an understatement!

felton-wedding

We spent the long weekend in Santa Cruz with my parents and uncle at a vacation rental home on the water. We enjoyed exploring the area and discovering the differences between that beach city and the one we’re living in now.

Chocolate Chip Mocha Smoothie for #SundaySupper from Sew You Think You Can Cook (1)Because we staying in a “hotel house,” as we described it to my toddler, I had the luxury of being able to cook! I made Chicken Chorizo Meatballs (a variation of this recipe) for the rehearsal party at my aunt’s “hotel house,” a beautiful cheese platter for dinner one night, and coffee smoothies to accompany some local pastries for breakfast one morning!

I was counting on making my recipe for this week’s Sunday Supper over the wedding weekend so I packed my chocolate chips and chocolate sauce. Doesn’t everyone travel with chocolate chips in tow?!

Thankfully the vacation home had a blender! I hadn’t considered that I may not have one before hitting the grocery store to pick up yogurt and whipped cream.

This smoothie was met with mixed reviews. My dad was not a fan, but sweet coffee drinks are not his thing. My uncle and I enjoyed our glasses, though. That being said, I have some suggestions for changes I’d make next time:

  • The tang from Greek yogurt was a little too much to pair with the coffee, so I’d switch to regular yogurt (or you know, ice cream but then we can’t call it breakfast can we?)
  • To balance out the sweetness level, I’d add a touch of vanilla extract

Chocolate Chip Mocha Smoothie

Ingredients:

  • 1 1/2 C ice
  • 3/4 C vanilla Greek yogurt
  • 3/4 C cooled coffee
  • 1/4 C chocolate chips
  • 1/4 C chocolate syrup

Steps:

  1. Place all ingredients in a blender and blend until smooth. Garnish, if desired, with whipped cream and extra chocolate syrup.

*This recipe is adapted from Jacqui at http://www.dishingdelish.com/chocolate-chip-mocha-breakfast-smoothie/*

Chocolate Chip Mocha Smoothie for #SundaySupper from Sew You Think You Can Cook (2)

Beverages

Breakfast

Main

Sides

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#BundtBakers: Healthy Sneak, Cheat, or Substitute

4ae7b-bundtbakerspostThis month’s bundt theme is quite fun! Andrea of  Adventures in All Things Food challenged us to “healthify” our cakes in a sneaky way. She inspired us to stealthily add in some veggies, find a healthy way to eliminate oils or sugars, or even experiment with an arguably more wholesome flour option.

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I wasn’t sure I’d get a chance to participate this month. We’ve had a lot of travel recently, going to Northern California for a wedding followed almost immediately by a trip to Lake Geneva.

I’ve mentioned the lake house before, but in case you’re new to Sew You Think You Can Cook, I spent my childhood summers at my grandparents’ summer home at the lake. When my parents purchased the home before my grandma passed away, I looked forward to getting to continue the tradition with my children. We even had Firecracker’s first birthday there! I didn’t think we’d get a chance to go this year having to travel from California, but we made it happen. And I’m so glad we did. Firecracker is old enough to truly enjoy the lake and just as I did, jumped off the pier into his grandfather’s arms.

I hadn’t baked my bundt before these vacations and was going to have to simply sit this event out. Fortunately there was a bundt pan tucked away in a cupboard, here! A beautiful, old Nordic Ware original.

With plans to make my buffalo cauliflower for game day, we had the vegetable on the mind. Off to Pinterest I went to uncover a chocolate cake. We added some freshly picked (a story for a future post!) apples to the cake, too.

The resulting cake is a dense, almost fudgy, cake. Funnily enough, the presence of cauliflower was apparent only if eaten cold. It wasn’t abrassive enough to say, “Hey, there’s cauliflower in here.” but just enough to know there’s “something different” about this cake. 15 seconds in the microwave and no one would be any the wiser. Not even a 2 year old.

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You might wonder why we even ate the cake cold in the first place.

The answer is one that every food blogger can relate to. Needing to take a picture! The cake was completed and frosted after sunset. My dad told me I had to include this part of the story in my blog post. The fact that he couldn’t dig in to chocolate cake the day it was made! Yes, I received a lot of heat for having to wait until morning.

It’s okay though, the boys had me up way before anyone else so I snapped some photos in the early morning sunlight.

Choco-flower and Apple Bundt Cake

Ingredients:

  • 2 C cauliflower florets
  • 1/2 C vanilla yogurt
  • 3/4 C sugar
  • 1/2 C vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 C flour
  • 1/2 C cocoa powder
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 C buttermilk
  • 1-2 apples, peeled, cored, and diced

Steps:

  1. Boil cauliflower until fork tender. Puree in a food processor until smooth.
  2. Preheat oven to 350 degrees F. Grease a bundt pan.
  3. In a bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.
  4. In a large bowl, beat together the yogurt, sugar, and oil. Add the eggs one at a time, mixing until incorporated. Add in the vanilla and pureed cauliflower.
  5. Mix 1/3 of the dry ingredients into the wet ingredients until combined. Add 1/4 C of buttermilk, stir until combined. Repeat with remaining dry ingredints and buttermilk. Fold in the chopped apple.
  6. Pour batter into prepared bundt pan. Bake 50-60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool before turning out of the pan.

Cinnamon Caramel Frosting

Ingredients:

  • 1 stick butter
  • 1 C brown sugar
  • 3-4 tbsp milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 C powdered sugar

Steps:

  1. Melt butter in a small saucepan over medium heat. Add the brown sugar, milk, vanilla, and cinnamon. Stir for 3 minutes. Remove from heat and whisk in the powdered sugar until smooth. Pour over cooled cake.

*These recipes are adapted from Kate at http://veggiedesserts.co.uk/chocolate-cauliflower-cake-with-salted-cinnamon-caramel-icing-the-blogs-2nd-birthday/*

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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Bundtlettes by Bea and Mara at I Love Bundt Cakes

Avocado Mini Bundts by Kelly at Passion Kneaded

Black Forest Tomato Bundt Cake by Shilpi at Simplyveggies

Chocolate Beet Bundt Cake by Wendy at A Day in the Life on the Farm

Easy Orange Bundt Cake by Nichole at Cookaholic Wife

Fall Fruits Bundt Cake by Rebekah at Making Miracles

Flourless Chocolate Bundt Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Secret Spice Yoghurt Cake by Jane at Jane’s Adventure in Dinner

Tunnel of Fudge Cake by Bee at The Queen of Scones

Vanilla Bean Malt Bundt Cake by Felice at All That’s Left Are The Crumbs

Whole Wheat Banana Bundt Cake byAnshie>at Spiceroots

S’more Cereal Bars

When I was sorting out my planner for the month of August I decided to start writing down food holidays, too. Just in case I manage to be on top of it enough to look at my planner early enough in the day to embrace the holidays on my social media platforms.

But when I saw that today is National S’mores Day I didn’t need any further excuse to make something. I had Rice Krispie Treats on my mind and thought it’d be a simply way to celebrate s’mores without the campfire. I decided to let the butter brown before adding the marshmallows, hoping it’d give it a little bit of a smokey quality. I mixed Rice Krispie cereal and Golden Graham cereal, and stirred in some chocolate chips.

My husband and I could hardly wait for the boys to finally go to bed so we could enjoy one of these s’more cereal bars.

I hope you all have a wonderful National S’mores Day!

S’more Cereal Bars

Ingredients:

  • 3 tbsp butter
  • 1 bag (10 oz) marshmallows
  • 4 C golden grahams
  • 2 C rice krispies
  • 1 1/2 C chocolate chips

Steps:

  1. Melt butter in a large pot over medium-low heat. Cook until butter is golden brown.
  2. Add marshmallows, cook until melted and smooth. Remove from heat. Stir in the cereal. Quickly mix in the chocolate chips.
  3. Lightly spray a casserole dish with cooking spray. Spread cereal bars into the prepared pan. Allow to cool before cutting.

S'more Cereal Bars  Sew You Think You Can Cook

#SundaySupper: Kids Favorite Recipes

I got pretty excited when I saw the theme for this weekend’s Sunday Supper announced a few weeks ago. Kids Favorites! As a relatively new mom, I can answer this prompt from the parental side of the equation.(If you were asking me as a child, my answer would have been Kraft mac and cheese…)

When I thought about what my 2 year old likes to eat, I immediately thought: chocolate. He will occasionally come up to me and straight up ask for chocolate. Now, when he asks for chocolate he really means Nutella. So really… I could just share a recipe for my kid’s favorite food… It’d look like this: Open jar of Nutella, provide a spoon, have a wet napkin handy.

I decided to expand upon that. Another of his favorites: ice cream. I could have done a Nutella ice cream, but when I had this planned on my menu my dad was here for Firecracker’s 2nd birthday. My dad, who is allergic to nuts, needs to have a little something sweet after dinner, so I stuck with plain chocolate. In all actuality, I kind of made the frozen custard more for my dad than for my son; not that Firecracker didn’t get excited for his small bowl of ice cream!

Chocolate Frozen Custard (toddler)  Sew You Think You Can Cook

I started out with one ice cream recipe in mind and then completely switched it up to make a frozen custard as I found myself with 5 egg yolks leftover from a crepe recipe that I’ll be sharing another day.

This ice cream or frozen custard, if you will, is incredibly rich and fully intended for those who adore chocolate. I found serving it with mint or raspberries helped cut the richness. My husband was out of town for work the week after I made this and he was quite bummed to discover that I’d only left him one serving when he returned! Sorry, I’m not sorry.

A big thank you to Ellen of Family Around the Table for hosting a great event. To discover more dishes loved by children, scroll past my recipe.

Chocolate Frozen Custard

Ingredients:

  • 3 C heavy cream, divided use
  • 1/4 C unsweetened cocoa powder
  • 1 C semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/3 C sugar

Steps:

  1. Combine 1 1/2 C heavy cream with the cocoa powder in a medium saucepan over medium heat. Whisk continuously until the mixture is smooth. Remove from heat, add the chocolate chips, and stir until melted. Mix in the vanilla. Set aside. (Having only one medium saucepan, I simply scraped the mixture using a spatula into a glass bowl.)
  2. In a medium bowl, vigorously whisk the egg yolks with the sugar until pale yellow.
  3. In another (if you have it) saucepan, heat remaining 1 1/2 C heavy cream over medium heat. Bring to a simmer.
  4. Temper the egg yolks: Take about 1/4 C of the hot cream and whisk into eggs. Constantly whisking, add eggs to milk. Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens and reaches 170 degrees F. The custard should coat the back of a spoon so that your finger will leave a path.
  5. Strain the custard into a large bowl. Stir in the chocolate mixture from Step 1. Place the bowl of custard in a bowl of ice water to cool, stirring occasionally for 10-20 minutes. (Don’t let the water into the custard!)
  6. Cover the custard with plastic wrap, making sure to make contact with the custard. Place in the refrigerator a minimum of 3 hours.
  7. Follow ice cream maker instructions and freeze. Set frozen custard out at room temperature a few minutes prior to serving.

*This recipe is modified from Sara at http://www.thekitchn.com/recipe-mexican-chocolate-and-almond-ice-cream-dessert-recipes-from-the-kitchn-59333*

Chocolate Frozen Custard for #SundaySupper from Sew You Think You Can Cook

Appetizers

Snacks

Main Dish

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#FoodieExtravaganza: Doughnuts

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July has arrived and that means it’s time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June Lauren of From Gate to Plate told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America’s favorite breakfast treats today. July is national culinary arts month so let’s just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

I have a soft spot for doughnuts or is it donuts? However you spell it, I’ll eat it. While I prefer a yeast and fried doughnut, I made a cake doughnut. It’s simply easier and less messy. Besides, I need to use my doughnut pan!

I swear, over the past few months my sweet tooth has re-awoken after 6 years of being dormant. I am now searching for that something sweet after dinner, something I get from my dad! That something sweet can be as small as a handful of M&Ms or as decadent as some ice cream. And speaking of that sweet tooth, chocolate is starting to reign supreme, too. Even when my sweet tooth was pretty vocal, I always gravitated towards those sugary, tart sweets over chocolate. I don’t quite know how to handle this new taste preference, I now seem to always have a bag of chocolate covered raisins in the pantry.

Thanks to the chocolate love, I gravitated heavily towards a fancier doughnut than I’d typically do. Chocolate Snickerdoodle Doughnuts. Because. Cinnamon. And chocolate. What could possibly be bad about that?! I did think chocolate chips inside the doughnut and the chocolate ganache on top of the doughnut was just a touch too rich, so I omitted the chips. They weren’t missed. However, not having them in the batter resulted in a lower yield of doughnuts. But for 2.5 of us, one dozen was plenty!

We enjoyed these doughnuts for Father’s Day breakfast. And the father of my children was definitely getting impatient while I finished glazing and photographing the doughnuts. Firecracker’s insistence on regaining possession of his toddler table for his trains didn’t help speed things along. But everyone waited calmly. And the wait was well worth it.

Chocolate Snickerdoodle Doughnuts  Sew You Think You Can Cook

Chocolate Snickerdoodle Doughnuts

Ingredients for doughnuts:

  • 2 C flour
  • 1 C sugar
  • 1/4 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp cream of tarter
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1 C buttermilk
  • 3 tbsp melted butter
  • 1 tbsp vanilla extract

Ingredients for toppings:

  • 3 tbsp melted butter
  • 1/2 C sugar
  • 1 tsp cinnamon
  • 1 C semi-sweet chocolate chips
  • 3/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Grease a doughnut pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, cream of tarter, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the eggs, buttermilk, butter, and vanilla.
  4. Add the dry ingredients into the wet and mix until combined.
  5. Pour batter into prepared doughnut pan. Bake 10-12 minutes, until a toothpick inserted comes out cleanly. Let doughnuts cool in the pan for 1 minute before transferring to a wire rack to cool.
  6. Make the cinnamon sugar: In a shallow bowl, combine the cinnamon and sugar. Set aside.
  7. Make the ganache: Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool slightly. Set aside.
  8. Brush cooled doughnuts with melted butter. Dip in cinnamon sugar. Top with ganache.

*This recipe is adapted from Melanie at http://melaniemakes.com/blog/2014/03/triple-chocolate-snickerdoodle-donuts.html*

Chocolate Snickerdoodle Doughnuts for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other doughnuts:

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles
Baked S’mores Doughnuts by Tara’s Multicultural Table
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
15 Minute Funnel Cake Bites by From Gate to Plate
Cake Mix Donuts by I’m Hungry
Doughnut Trifle by A Day in the Life on the Farm
Watermelon Doughnuts by The Freshman Cook
Baked Cherry Lemon Donuts by Caroline’s Cooking
Orange Glace Donuts by Basic N Delicious
Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

#TourDeManger: Walnut Cake

Eat the Tour De France image

When my blogging buddy Sarah of Curious Cuisiniere informed me she wanted to gather a group of bloggers to celebrate the Tour de France I thought it’d be fun to join in. While I don’t watch or follow the race (sorry, bikers, tennis and soccer trump you in our house), I can appreciate some good food!

The idea behind today’s blogging event is to eat through the race route. The race starts in Mont-Sait-Michel, dips into Spain and Switzerland, and ends in Paris.

My recipe today comes from Southwest France, more specifically, Aquitaine. Aquitaine has a little bit of everything – from seaside to mountains to woodland and farmland. The area is known for its wine, truffles, and walnuts. Northeast Aquitaine, the Dordogne area, is considered to be one of the oldest populaces  in Europe. Pau in Southern Aquitaine is Stage 8 of Le Tour De France.

I decided to make a walnut cake. Those cyclists need some sugar to keep going, right?! I adore this cake, and it couldn’t be any simpler to make. I’ll admit, I was skeptical because it doesn’t have a leavening agent in it. And I was converting metric units to American measurements. Technically… I used 13 extra grams of butter and somewhere between a third and a half cup extra flour, but hey, it worked! The cake didn’t rise (or if it did I couldn’t tell) but that didn’t mean it was dense. This walnut cake was somehow fluffy, sweet, and had texture from the ground nuts. A perfect base for some chocolate.

And it wasn’t at all my mid morning snack this week….

Walnut Cake

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar, divided use
  • 1 1/2 C halved walnuts
  • 3 eggs
  • pinch of salt
  • 1/2 C flour
  • 1 C semisweet chocolate chips
  • 3/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Grease an 8″ circle cake pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 3/4 C powdered sugar.
  3. Place the walnuts in a food process and pulse until finely ground, but having some texture. Transfer to a bowl and mix with the remaining 3/4 C powdered sugar.
  4. Add the walnut mixture to the butter and mix until combined. Add the eggs one at a time until fully incorporated. Add a pinch of salt and the flour, mix until combined.
  5. Transfer cake batter to the prepared cake pan. Bake 35-40 minutes, until golden and a toothpick inserted comes out cleanly. Allow cake to cool in the pan.
  6. Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool slightly before pouring over the cake. Garnish with extra walnuts if desired.

*This recipe is adapted from http://southweststory.com/french-south-west-gastronomy*

Walnut Cake for #TourDeManger from Sew You Think You Can Cook

See what the other bloggers have made from the other regions on the race route. Be sure to visit each one to learn more about the regions on the route and to enjoy a taste of the cuisine! Show us how you plan to eat your way though Le Tour de France all month long with the hashtag #TourDeManger !