Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Saturday, October 21, 2017

Chocolate Mini Waffles / #Choctoberfest

Chocolate Mini Waffles are really more dessert than breakfast, and they are so tasty and fun! They are easy and quick to make, and they are perfect for holiday parties, caterings, kids parties, and celebrating special days! They are easy to customize to various themes, and honestly, I've never met someone who didn't love waffles!             


Chocolate Mini Waffles
(printable recipe at end of page)

1 1/2 cups Flour
1/4 cup Cocoa Powder
1/2 cup Imperial Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
2 eggs
1 3/4 cups Milk
1/2 cup Cooking Oil
Whipped Cream
Sprinkles

 Add the Flour, Cocoa Powder, Sugar, Baking Powder and Salt to a large mixing bowl. Make a well in the center of the mix. In another medium size mixing bowl, beat the eggs slightly. Add the milk and the oil to the eggs . Add wet mixture to the dry mixture. Stir just until moistened. It will be a bit lumpy.
Add batter to mini waffle iron. Follow your manufacturers direction for using the waffle iron. The waffles will cook within minutes.
Stack waffles on plate, drizzle with melted butter. Add a dollop of whipped cream and sprinkles!
Thank you for joining me today! I hope you enjoyed the last week of Chocolate recipes as part of #Choctoberfest! Don't forget to enter the #Choctoberfest Giveaway!


Follow The Freshman Cook here:
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Here are some Chocolate Recipes you might have missed:

Corny Chocolate Mini Cakes



 

Chocolate Mini Waffles

INGREDIENTS:


  • 1 1/2 cups Flour
  • 1/4 cup Cocoa Powder
  • 1/2 cup Imperial Sugar
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 eggs
  • 1 3/4 cups Milk
  • 1/2 cup Cooking Oil
  • Whipped Cream
  • Sprinkles

INSTRUCTIONS:


  1. Add the Flour, Cocoa Powder, Baking Powder, and Salt to a large mixing bowl. Make a well in the center of the mix. In another medium size mixing bowl, beat the eggs slightly. Add the milk and the oil to the eggs . Add wet mixture to the dry mixture. Stir just until moistened. It will be a bit lumpy.
  2. Add batter to mini waffle iron. Follow your manufacturers direction for using the waffle iron. The waffles will cook within minutes.
  3. Stack waffles on plate, drizzle with melted butter. Add a dollop of whipped cream and sprinkles!
Created using The Recipes Generator



Wednesday, October 18, 2017

Easy Fall Chocolate Tart / #Choctoberfest

It is #Choctoberfest this week, which means that a lot of your favorite bloggers will be sharing recipes featuring chocolate. My chocolate recipe today is an Easy Fall Chocolate Tart. I really do mean easy. There is no oven involved. Which is great because I know a lot of us are still experiencing summer! I made this recipe with four small tart pans thinking of a dinner party dessert, or maybe Thanksgiving.
You could also serve this for Christmas and decorate with candy canes. Crush them and sprinkle them all over, or use mini candy canes to decorate the way I did the pumpkins.

Easy Fall Chocolate Tart 
(printable recipe at end of page)
(Makes 4 mini tarts)

1 pound block solid Milk Chocolate 
3-5 ounces Heavy Whipping Cream
4 Mini Tart Pans (with removable bottoms)
9 ounce package Chocolate Wafer Cookies
4 ounces Butter
Candy Pumpkins

Royal Icing
1/2 cup Solid vegetable Shortening
1/2 cup Butter
1 teaspoon Clear Vanilla Extract
1 pound Imperial Sugar 10X Powdered Sugar
2 tablespoons Milk



Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
 Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more.  Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the Imperial Sugar, (click for their awesome Halloween ideas!), a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves.  Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge  for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
 Thanks for joining me today! Don't forget to enter the #Choctoberfest Giveaway!


Follow The Freshman Cook here:


Easy Fall Chocolate Tart

INGREDIENTS:

Tart
  • 1 pound block solid Milk Chocolate
  • 3-5 ounces Heavy Whipping Cream
  • 4 Mini Tart Pans (with removable bottoms)
  • 9 ounce package Chocolate Wafer Cookies
  • 4 ounces Butter
  • Candy Pumpkins
Royal Icing
  • 1/2 cup Solid vegetable Shortening
  • 1/2 cup Butter
  • 1 teaspoon Clear Vanilla Extract
  • 1 pound Imperial Sugar 10X Powdered Sugar
  • 2 tablespoons Milk

INSTRUCTIONS:


  1. Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
  2. Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
  3. Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
  4. Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
  5. The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more. Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
  6. Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the sugar, a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves. Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
Created using The Recipes Generator

Monday, October 16, 2017

It's #Choctoberfest Week!

Choctoberfest-2015-2


Today is one of my favorite days of the year, because it is the official start of #Choctoberfest!

This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below. Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along.

You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long. You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:
  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean's
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! 
 To enter, simply follow participating sponsors and bloggers using the below giveaway widget.



Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean's products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

 Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor's AdventuresBody RebootedCindy's Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin' For TasteJane's Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren's Kitchen StoriesKate's Recipe BoxKelly Lynns Sweets and TreatsWildflour's Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n' CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook's HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah's Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter's Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life The Life Jolie

To get an idea of how fun #Choctoberfest is, check out these recipes I made for last years event: 


Chocolate Cookie Butter Cups


Corny Chocolate Mini Cake


Thanks for dropping by.
 Stop by tomorrow for this weeks first recipe of #Choctoberfest2017!


Monday, October 2, 2017

Pumpkin Scones / #PumpkinWeek

It's #PumpkinWeek! WooHoo! I am excited, and I hope you are too! All this week, participating bloggers will dazzle you with tasty and fun recipes using pumpkin as the main ingredient! We hope to inspire you to create these recipes for your family and friends! Today I have a recipe for Pumpkin Scones to share with you! They are made with canned pumpkin, dark brown sugar, and I added milk chocolate chips for fun! Plus a creamy chocolate drizzle! The recipe is easy to make and I hope you enjoy it! 
Pumpkin Scones    
(printable recipe at end of page)
(makes 8 pumpkin scones)
2 cups all purpose Flour
3 tablespoons Dark Brown Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup cold Butter
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 Egg, beaten
1/2 cup Milk
3/4 cup canned Pumpkin
1/2 cup Milk Chocolate Chips

Chocolate Sauce
1/2 cup milk or semi sweet chocolate chips
Heavy Whipping Cream

 
 Preheat oven to 400 degrees.
In a large mixing bowl, add flour, sugar, baking powder, and salt. Cut the butter in to the mix by chipping off small pieces of butter from the stick and add it to the flour. Use a pastry blender to mix it all together. 
Using the pastry blender to cut the butter in should result in small crumbs in your flour mix.
Mix in the cinnamon, nutmeg, egg and milk. Then add the pumpkin. Mix all together.
Turn dough on to a floured surface. Knead 10-12 times, adding the chocolate chips into the dough as you are kneading. Form the dough into a circle about 1/2" thick.
Place dough onto a baking sheet covered with a parchment paper. Cut the dough into 8 pieces with a sharp knife. Cook for 15-20 minutes. Use a toothpick stuck into the thickest part of the dough to make sure they are done cooking. Let cool. 
Place milk chocolate chips in a small frying pan. You can use semi sweet if you prefer. Add 1 tablespoon heavy whipping cream. Set stove temp to medium low. As chocolate melts, you may want to add more cream. If you do it a teaspoon at a time, you will be able to make sure you don't add too much. Stir continuously as the chips are melting.
This method of making a little chocolate sauce is great to use when you are in need of something quick and not too fancy!
Your chocolate will be the correct consistency for drizzling when you can load the spoon with chocolate and drizzle the chocolate across the pan. You can see that it will drip off the spoon in a smooth motion.
Drizzle the chocolate over your scones! Enjoy!

Thanks so much for joining The Freshman Cook today! Scroll down and find lots of yummy pumpkin recipes to feed family and friends, and maybe find one that will be a tradition!




Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.



Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Chili from A Kitchen Hoor's Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy's Cooking Adventures.


Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy's Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D's Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.





Pumpkin Scones

INGREDIENTS:


  • 2 cups all purpose Flour
  • 3 tablespoons Dark Brown Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/3 cup Cold Butter
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 Egg, beaten
  • 1/2 cup Milk
  • 3/4 cup canned Pumpkin
  • 1/2 cup Milk Chocolate Chips
Chocolate Sauce
  • 1/2 cup milk or semi sweet chocolate chips
  • Heavy Whipping Cream

INSTRUCTIONS:

Pumpkin Scones
  1. In a large mixing bowl, add flour, sugar, baking powder, and salt. Cut the butter in to the mix by chipping off small pieces of butter from the stick and add it to the flour. Use a pastry blender to mix it all together.
  2. Using the pastry blender to cut the butter in should result in small crumbs in your flour mix.
  3. Mix in the cinnamon, nutmeg, egg and milk. Then add the pumpkin. Mix all together. Turn dough on to a floured surface. Knead 10-12 times, adding the chocolate chips into the dough as you are kneading. Form the dough into a circle about 1/2" thick.
  4. Place dough onto a baking sheet covered with a parchment paper. Cut the dough into 8 pieces with a sharp knife. Cook for 15-20 minutes. Use a toothpick stuck into the thickest part of the dough to make sure they are done cooking. Let cool.
  5. Place milk chocolate chips in a small frying pan. You can use semi sweet if you prefer. Add 1 tablespoon heavy whipping cream. Set stove temp to medium low. As chocolate melts, you may want to add more cream. If you do it a teaspoon at a time, you will be able to make sure you don't add too much. Stir continuously as the chips are melting. This method of making a little chocolate sauce is great to use when you are in need of something quick and not too fancy!
  6. Your chocolate will be the correct consistency for drizzling when you can load the spoon with chocolate and drizzle the chocolate across the pan. You can see that it will drip off the spoon in a smooth motion.
  7. Drizzle the chocolate over your scones! Enjoy!
Created using The Recipes Generator