White Espresso Hot Chocolate

I was gifted delicious chocolate by Forte Chocolate. This is the recipe I made with their White Swan Black Swan Espresso Bar. Since I have developed this recipe, I can’t imagine making hot chocolate any other way. No more powdered chocolate hot chocolate for me! The opinions expressed in this recipe are my own.

Ingredients:

1 bar Forte White Swan White Chocolate Espresso Bar, chopped

l/2 cup milk

1 cup half and half

1 Tablespoon sugar

1 teaspoon vanilla

Whip cream to garnish, optional

Chocolate espresso beans for garnish, optional

Chop chocolate bar and place in a microwave-safe container. Microwave at 30-second intervals and stir to melt chocolate. Heat milk, cream, and sugar on medium heat until milk is warm. Do not boil or scald milk. Once the milk is hot, remove from heat and add vanilla and melted chocolate. Garnish with whip cream and espresso beans if desired. Makes a 12-ounce cup of the best hot chocolate you have ever had!


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Black Forest Cupcakes

Today is National Chocolate Cupcake Day! Black Forest Cupcakes happen to be a family favorite. Yummy chocolate cupcakes filled with cherries and topped with whip cream frosting, grated chocolate and topped with a cherry. Traditionally, Black Forest cake/cupcakes have liqueur in the cherries, this recipe does not. It’s kid-friendly. I was gifted Imperial Sugar and my cupcakes were made with Imperial Sugar, it’s my sugar of choice and what I buy and use for all of my recipes. In my opinion, it’s the best.

Ingredients:

1 cup plus 6 T flour

1 cup Imperial granulated sugar

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with 12 liners. Whisk dry ingredients in a mixing bowl.

1/4 cup oil

1/2 cup buttermilk

1 egg

1/2 cup coffee, very hot

1 teaspoon vanilla

In a bowl, combine oil, buttermilk, and egg. to the dry ingredients and mix well, scraping sides and bottom of the bowl. Once combined, pour in coffee. Mix well and add in vanilla. Fill cupcake liners 1/2 full. Bake 17-18 minutes until cake tester comes out clean. Cool completely.

Filling:

1 can of cherry pie filling

Make holes in the center of cupcakes using a knife or large piping tip. Fill the hole in the cupcake with 2-3 cherries and pie filling liquid. Cover hole of the cupcake with what you removed to make the hole. Top with whip cream frosting.

Whip Cream Frosting:

1-pint heavy whipping cream

4 ounces cream cheese

1/4 cup Imperial powdered confectioners sugar or more to taste

1 teaspoon vanilla

Grated chocolate for garnish, optional

Maraschino cherries for garnish, optional

Refrigerate mixing bowl and attachment (s) for a minimum of 30 minutes. Pour heavy cream into mixing bowl and add cream cheese. Mix into stiff peaks, add sugar and vanilla. Put in piping bag and pipe on cupcakes. Add grated chocolate and cherries if desired. Keep refrigerated.

Sweet and Salty Popcorn Balls

I was gifted a jar of Barleans Butter Flavored Coconut Oil. What a delicious and healthy way to make popcorn. The opinions expressed in this recipe are my own.

Popcorn Ingredients:

3-4 Tablespoons Barleans Butter Flavored Coconut Oil, enough to cover bottom of your pan

1/2 cup uncooked kernels of popcorn

Cook popcorn in a covered pan over medium heat until corn is popped. This will yield about 16 cups of popcorn. Once corn is popped, remove from heat. Pour into a large bowl. Add candy, nuts or sprinkles and mix well. *I added one medium size bag of M&M’s.

Candy Syrup Ingredients:

1 cup of Light Corn Syrup

1 cup of sugar

1/4 cup water

1 teaspoon vanilla

3 Tablespoons butter

In a heavy saucepan, attach a candy thermometer and add corn syrup, sugar, butter and water. Over medium heat boil syrup until it reaches 240 degrees (soft ball stage). Remove from heat and add vanilla and butter. Stir to combine.

Pour candy syrup over popcorn and stir to coat. Spray hands with non-stick cooking spray and form popcorn mixture into balls.

Candy melts can be melted and popcorn balls can be dipped in melting chocolate too. Decorating is up to your imagination. I melted one bag of orange candy melts and dipped half of the popcorn balls. These popcorn balls were as much fun to make as they were to eat.

Holy Mole Burritos

I was gifted a delicious assortment of Forte Chocolate. I was also challenged to make a savory recipe. I immediately thought of a mole sauce (pronounced mo-lay). The outcome of using this chocolate in my mole sauce was fabulous.

Mole Sauce Ingredients:

I onion

2 cloves garlic, minced

3 Tablespoons vegetable oil

1 carton low sodium chicken broth

1 8 ounces can tomato sauce

1 teaspoon garlic salt

1 teaspoon cumin

1 teaspoon oregano

4 teaspoon chili powder

1 Tablespoon sugar

1 Tablespoon peanut butter

1 Forte Dark Chocolate Bar

3 teaspoons cornstarch, make a slurry

Place oil, onion, and garlic into a saucepan. Sauté for 3-5 minutes. Add all ingredients except cornstarch in a saucepan and once everything has been combined and dissolved, pull out 1 cup of liquid and add cornstarch to make a slurry. Boil 10 minutes, reduce heat and simmer 45 minutes. Keep warm while assembling burritos.

Burrito Ingredients:

1 can of black beans, drained

1 rotisserie chicken, shredded

1 package Spanish Style Rice, I used Uncle Bens

1 can of refried beans

2 cups of grated cheese, I used a Mexican blend

Burrito Size Tortillas

Preheat oven to 350 degrees. Place a small amount of mole sauce on the bottom of a 13×9 baking dish. Spread refried beans in the middle of the burrito tortilla. In a large bowl, combine black beans, chicken and rice. Add mixture on top of the beans on the tortilla. Add cheese. Roll up tortilla and place seam down in baking dish. Once all burritos are in the pan, cover with remaining mole sauce and cheese. Bake for 30 minutes. Serve and enjoy!

 

Choctoberfest 2018

Welcome to #Choctoberfest 2018 with Imperial Sugar!img_9419

I am so excited to share this with you! This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!

We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.

That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Check out our participating bloggers:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Company’s Coming Chicken Casserole

I love this retro recipe revamp. My Mom used to make chicken over rice with just cream of mushroom soup. It was good but sorry Mom, this is better. This is made with cream of mushroom soup and cheddar cheese soup. If you don’t like mushrooms, use cream of chicken instead. The chicken cooks over the rice like my Mom’s recipe but I added a few things to the rice. The sauce over the chicken is very tasty. Great for company, big families or freeze after you cook it and reheat it later.

Ingredients:

2 cups instant rice

1 cup diced/sliced celery

8 – 12 ounces sliced mushrooms

1 cup onions

1 can cheddar cheese soup

1 can cream of mushroom soup

1 1/2 cups mayonnaise

1/2 cup heavy cream

5 – 6 chicken breasts, I flattened my down some

Preheat oven to 400 degrees. Spray a 13 x 9″ casserole dish with nonstick cooking spray. In a bowl, mix rice, celery, mushrooms and onions together. Spread in the bottom of prepared casserole dish. Lay chicken breasts on top of rice. Mix soups, mayonnaise and heavy cream together. Spread over the top of the chicken. Bake for 15 minutes. Reduce heat to 350 degrees and bake for 45 – 50 minutes more. This is so delicious, your guests may never leave! Enjoy!

Flipped Out Peach Cake

Some of you might refer to this as a Peach Upside Down Cake but in my kitchen, it’s a Flipped Out Peach Cake. Yummy ripe peaches and a light vanilla cake will make you flip! This cake is best served warm but is also great room temperature.

Ingredients:

1 stick butter plus 4 Tablespoons, melted

1 cup brown sugar

2 cups about 5 fresh peaches sliced

Maraschino cherries, optional

Mix melted butter and brown sugar together. Pour into a 9″ cake pan.

Arrange about 2 cups of sliced peaches on top of the melted butter/sugar. Add cherries if desired.

Dry Ingredients:

1 1/4 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/8 teaspoon salt

Whisk dry ingredients in a separate bowl. Set aside.

Wet Ingredients:

1 egg

2 teaspoons vanilla

3/4 cup buttermilk

Preheat oven to 350 degrees. In a mixing bowl, blend egg vanilla and buttermilk. Gradually add dry ingredients and combine. Pour over sliced peaches and bake 40-50 minutes or until a cake tester comes out clean. Let cake rest 10 minutes before flipping it out in a serving plate. Serve warm or room temperature.