Posts Tagged ‘cocoa’
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
Remember during November when I shared a Thanksgiving dinner for two on Single Serving Sunday? Well I had originally intended to do a Valentine’s dinner for two today, but slacked off and only made dessert. It’s still a dessert for two, making it a perfect dessert for you and a special someone to enjoy together.
These cupcakes were inspired by my strawberry stuffed cupcakes I made awhile back which were a huge hit – white cupcakes with a whole strawberry stuffed inside and topped with fresh strawberry buttercream. But this time around the cupcakes are chocolate, making them chocolate covered strawberry cupcakes! In case that isn’t good enough, they are also topped with chocolate dipped strawberry flavored Peeps.
Two years ago: Cinnamon-Blueberry Bread Pudding
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
Not only is it another Secret Recipe Club reveal day, but it’s also National Chocolate Day! As a result, my recipe selection for today from Vintage Kitchen Notes involves chocolate. But before I talk about that, you should check out some of Paula’s other recipes such as Grilled Eggplants with Honey and Spices, Brown Sugar Cheesecake, and these festive White Chocolate Dulde de Leche Ghosts. I also almost made her Chocolate Walnut Sheet cake for today but I hadn’t treated myself to pancakes in awhile.
I ended up choosing her recipe for chocolate pumpkin pancakes. The original recipe used chocolate chips, but I decided to mix in cocoa powder instead to spread the chocolate throughout the pancakes. The chocolate flavor wasn’t as pronounced, but I liked the added flavor in addition to the pumpkin and cinnamon. And I went ahead and sprinkled some mini chocolate chips on top anyway. It’s a fall breakfast treat!
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
Vegan recipe on football Saturday? No I have not lost my mind on the day when many football fans are out tailgating and cooking meaty goodness. But this recipe is for breakfast in preparation for all the other football activities. Especially if you are a buckeye fan, or just a lover of all things pb+c. Or even a football hater (we can still be friend) who loves breakfast. September is national breakfast month after all.
These pancakes were originally called peanut butter cup pancakes, but to me they look like flattened buckeyes with the circle of peanut butter in the middle, just like the eye of a buckeye (commence eye of the tiger chorus now stuck in my head) so hence the renaming to buckeye pancakes. I did still top them off with chopped peanut butter cups which get a little melty from the heat of the pancakes. Yummy.
They are also topped off with peanut butter syrup. Oh yea, I said peanut butter SYRUP. You will want to bathe in it but I don’t recommend it, so try to resist the urge. By the way, if you don’t have the ingredients to make these pancakes vegan there are notes in the ingredients list for non-vegan alternatives.
One year ago: Bacon and Broccoli Mac and Cheese