Posts Tagged ‘chocolate’
The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.
Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…
One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!
I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.
One year ago: Garlic Lover’s Pizza
Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.
This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.
One year ago: Skinny Creamy Italian Chicken Skillet
Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza
Every winter I whip up a new hot chocolate mix. This year I decided to try two kinds, white hot chocolate pods and now cinnamon mix. This version was made on the fly while my parents were in town for my graduation. We were getting ready to go to a drive-thru Christmas light show and I realized I didn’t have any hot chocolate mix to prepare and bring for the show. So I pulled up my favorite mix recipe and added cinnamon. If you haven’t had cinnamon and chocolate together before, you’re missing out!
Two years ago: Salted Caramel Hot Chocolate Mix
Have you ever made a roulade aka cake roll? This right here is my very first. I bought a cake roll pan a couple years ago with the intention of making one, but never got around to it until now. I figured it would be a great way to celebrate not only PB+Choc Saturday but National Peanut Butter Lover’s Month. The soft, thin chocolate cake gets wrapped around a fluffy peanut butter filling and then covered in a chocolate glaze. The glaze is really what sealed the deal because it made the roll look so pretty and perfect (and masked a couple minor cracks that occurred).
But I didn’t use just any old peanut butter, I used PB Crave’s Cookie Nookie cookie dough flavored peanut butter. Which meant I had to top it off with eggless peanut butter chocolate chip cookie dough balls, obviously. So it’s chocolate, peanut butter, AND cookie dough all rolled up into one dessert! Hopefully I won’t be induced into a desert coma while watching Ohio State play Illinois today. After today there are only 2 games left before the Big Ten Championship game and then on the Bowl Games. Which means PB+Choc Saturdays are winding down. But rest assured that the desserts will show no slack, made evident by today’s recipe.
Don’t forget to enter for your chance to win a huge giveaway in honor of not only Peanut Butter Lover’s Month but also my 3rd blogiversary! Giveaway ends Monday, click HERE for the post on which to enter.
One year ago: Tortellini with Guiltless Pumpkin Alfredo
Two years ago: Butternut Squash Lasagna
I forgot to mention something very important yesterday – November is National Peanut Butter Lovers Month! You all know that I definitely fall into that category so when Alyssa of PB Crave asked if I wanted to try out their flavored peanut butter there wasn’t a moment of hesitation.
PB Crave offers four natural peanut butter blends with new twists using ingredients such as white chocolate, raspberries and wild honey. The fun flavors include Cookie Nookie, Razzle Dazzle, Coco Bananas and Choco Choco. Also there are no hydrogenated oils, no artificial flavors, no syrups, no high-fructose corn syrup, gluten and cholesterol free, UD Kosher certified, no refrigeration required, made in small batches, and use USDA-approved manufacturing. In short their peanut butter is fun, delicious and nutritious.
Another great thing about PB Crave is that they are committed to making a difference in the world by donating 2 percent of the profits of every PB Crave jar to Project Peanut Butter, a non-profit organization that aims to treat 2 million malnourished children by 2015. What an even better way to celebrate a holiday!
Using their four flavors I am going to celebrate this wonderful month by incorporating their peanut butter into my November PB+Choc Saturday recipes. The first jar to be opened was Choco Choco which has wild honey, semisweet and dark chocolate blended in – perfect for PB+Choc Saturday! Since the Ohio State game is at 11am (central) I figured it was a good time to make something breakfasty, and doughnuts came to mind because it had been a long time since the last batch.
I present to you baked choco-peanut butter doughnuts, glazed with more choco-peanut butter and topped with peanuts, sprinkles or whatever else you desire to complement your choco-peanut buttery-ness. I was torn and did half with peanuts half chocolate sprinkles. I nicknamed them Buckeye doughnuts in honor of my beloved football team and a delicious doughnut shop on the border of campus called Buckeye Donuts (who has their own spectacular Buckeye doughnut). Mmmm, doughnuts.
Stay turned for more awesome PB Crave flavors the next three Saturdays this month! What do you think I should make with Cookie Nookie, Razzle Dazzle, and Coco Bananas?
It’s the day before Halloween, which means you should be fully stocked with Halloween candy (unless you plan on turning off all your lights). I rarely get any trick-or-treaters so I don’t bother buying any extra candy because I can easily scrounge up some from my stocks for baking. It’s practically a requirement as a food blogger to have all kinds of stuff on hand at all times. Although I admit I was a food pack-rat even before I started this blog.
But if you did need to buy large amounts of candy in preparation for tomorrow and you happen to have purchased more Halloween candy than you needed, you should make these 7-layer bars! I used the pumpkin spice M&Ms and candy corn but you can easily substitute any of your favorite or leftover candies. Throw those snickers and Reese’s cups in there, you won’t be disappointed.