Tombstone Bark / #Choctoberfest2019

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I have another #Choctoberfest2019 for you today! My Tombstone Bark is so easy to make, and it is perfect for your children to help with! 
I thought of making these Tombstones one day when I was driving down a country road here in North Carolina. There are many areas where the family cemetery was, and still is, a very common sight. They are often located on the family farm, sometimes near the road, and although most of them are very well tended, some are often neglected and have broken tombstones. And at night, they can be very scary looking! Which made me think of Halloween and treats and after a few streams of thought, I came around to these Tombstones!

Tombstone Bark
(makes 6 tombstones)
(printable recipe at end of page)


Tombstone Mold
approx 2 pounds Milk Chocolate
Royal Icing (I have included my recipe below)
3 oz. Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1.12 lbs Powdered Sugar
Black Decorating Color
Autumn Leaves Mix- edible decor
Skeleton Bones-edible decor

Melt the chocolate in a double boiler until completely melted and creamy.

Pour the chocolate into the tombstone molds.

Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.

Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
Add the cream of tartar and mix for 30 seconds.
Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.

Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.

Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.

 Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.

 Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.

 I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect! Happy Haunted Halloween!

Happy Halloween! 

Don't forget about our huge giveaway! Enter now!

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Tombstone Bark

Yield: 6

Author: The Freshman Cook

ingredients:

Tombstones

• Tombstone Mold
• approx 2 pounds Milk Chocolate
• Black Decorating Color
• Autumn Leaves Mix- edible decor
• Skeleton Bones-edible decor

Royal Icing

• 3 oz. Warm Water
• 2 1/2 tablespoons Meringue Powder
• 1/2 teaspoon Cream of Tartar
• 1.12 lbs Powdered Sugar

instructions:

How to cook Tombstone Bark

1. Melt the chocolate in a double boiler until completely melted and creamy.
2. Pour the chocolate into the tombstone molds.
3. Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
4. Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
5. Add the cream of tartar and mix for 30 seconds.
6. Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
7. Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
8. Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
9. Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
10. Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
11. I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect!

https://www.thefreshmancook.com/2019/10/tombstone-bark-choctoberfest2019.html

chocolate, molds, candy, sprinkles, Halloween, tombstones

desserts, treats, chocolate

treats

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Thanks for joining me today! Good luck on the giveaway!



   

5 Layer Chocolate Autumn Cake / #Choctoberfest 2019

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Welcome to day 3 of #Choctoberfest! I hope you have been able to find some yummy, fun recipes that you want to make!
Today I made a Chocolate Mini Cake all dressed up in colorful frosting to celebrate Halloween! I made This cake was made on a mini waffle maker, and if you have never made a waffle cake, you will want to try it asap! They are very easy, and so quick to make. Plus they are fun! They follow the back of the box recipe, and the fun comes in decorating the cake in all the seasonal colors and candy compliments!

5 Layer Chocolate Autumn Cake
(one mix makes 2-3 mini cakes)
(printable recipe at end of page)

1 box Duncan Hines Cake
1 1/3 cup Water
1/3 cup Vegetable Oil
3 Eggs

 Frosting
3 ounces Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioner's Sugar
Orange and Yellow Decorating Color
Small selection of Candy Corn and Pumpkin Candy

Mix the water and vegetable oil into the cake mix. Add the eggs and mix well.

I used a mini waffle maker for this small cake! Follow the directions for the waffle maker you are using, and cook your layers.

Let the layers cool while you make your frosting.

 In a large bowl, pour in the warm water and the meringue powder. Mix it with a whisk for approx. 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the confectioners sugar at one time, and using a paddle attachment on low speed, mix for 10 minutes. The icing will become thick and creamy. Keep this frosting covered to prevent it from drying out. You won't need all the frosting for this cake. You will need approximately 1 cup or less. Remove a cup from the frosting and thin it with water, a teaspoon at a time, until you are happy with the drizzle. Divide the frosting into 2 separate bowls. Tint one with orange and one with yellow color.

 Start building the layers, drizzling on and over each layer. I used 5 layers.

 Decorate the cake on top and around the bottom. 

 Enjoy your 5 Layer Chocolate Autumn Cake!

Don't forget about our huge giveaway, which I posted on Monday!

You can find the info in my Choctoberfest Welcome Post! and enter today!   Good Luck!    
a Rafflecopter giveaway

5 Layer Chocolate Fall Cake

Yield: 4-5

Author: The Freshman Cook

ingredients:

Cake

• 1 box Duncan Hines Cake
• 1 1/3 cup Water
• 1/3 cup Vegetable Oil
• 3 Eggs

Frosting

• 3 ounces Warm Water
• 2 1/2 tablespoons Meringue Powder
• 1/2 teaspoon Cream of Tartar
• 1 pound Confectioner's Sugar
• Orange and Yellow Decorating Color
• Small selection of Candy Corn and Pumpkin Candy

https://www.thefreshmancook.com/2019/10/5-layer-chocolate-autumn-cake.html

cake, chocolate, choctoberfest2019, autumn, fall, waffle cake, candy corn,

treats, desserts, cake

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #choctoberfest2019

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Chocolate Vegan Peanut Butter Balls / #Choctoberfest2019

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#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)

• Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.

Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.

$100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!

Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.

Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.

Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.

Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.

Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now: a Rafflecopter giveaway Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest. Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week: Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy's Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy's Recipes and Writings • Cook with Renu • Cook's Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D's Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen's Kitchen Stories • Kate's Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah's Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha's Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter's Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen

 Don't forget to enter to win! Ok, let's get started with Choctoberfest2019!!!

 These Vegan Chocolate Peanut Butter Balls are the perfect treat to add to your gift giving boxes and tins this holiday season! They are easy to make, and they can be frozen, so if you are interested in making things ahead of time, you will want these in your gift baskets! I used a vegan peanut butter, a vegan powdered sugar, and a bittersweet baking chocolate from the sponsor of todays post, Divine Chocolate! #MakeSomethingDivine  This bar is seriously good! It is made with all natural ingredients, no artificial flavors, and 100% pure cocoa butter.  Find out more about them at @DivineChocolateUSA on Facebook and Instagram and @DivineChocUSA on Twitter! Also check out the Divine Chocolate web site for recipe, stories, and business info!

Chocolate Vegan Peanut Butter Balls  
(makes 1 dozen )
(printable recipe at end of page)

1 cup Vegan Peanut Butter
1 cup Sugar
1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

 Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.

Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter. 

It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter. 

Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.

Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.

Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.

 Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.

 Sprinkle with additional powdered sugar before serving. Enjoy!
This is the first vegan recipe I have every made, so if I have made an error in the vegan area, please kindly let me know.

Here are some interesting facts about Divine Chocolate that you will want to know:
I used the bittersweet chocolate to cover my Peanut Butter Balls, but Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Check them out by clicking the link above.
Also, as a baker, I love that because Divine Chocolate is made with with 100% pure cocoa butter it has an amazing melting point! It melts beautifully and evenly and it is a pleasure to work with! I encourage you to use their products. You will love them!


Scroll down for a printable recipe, and don't forget to join the giveaway fun! Good luck!

Chocolate Vegan Peanut Butter Balls

Yield: 1 dozen

Author: The Freshman Cook

ingredients:

• 1 cup Vegan Peanut Butter
• 1 cup Sugar
• 1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

instructions:

How to cook Chocolate Vegan Peanut Butter Balls

1. Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
2. Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter.
3. It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter.
4. Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
5. Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
6. Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
7. Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
8. Sprinkle with additional powdered sugar before serving.

https://www.thefreshmancook.com/2019/10/chocolate-vegan-peanut-butter-balls.html

vegan, peanut butter, chocolate, Divine Chocolate, powdered sugar, treats, holisay gifts

candy, vegan, gifts, holidays, party food, treats

candy

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Tag @thefreshmancook on instagram and hashtag it #peanutbutterballs

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Caramel Apple Autumn Spice Parfait / #FlavorsofFall

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 I received product from the sponsor to

create the recipe below. All opinions on 

the product are mine. 

Welcome to the last day of our #FlavorsofFall celebration. My last recipe for the week is a simple dessert parfait with a lot of fall flavor! Today's recipe is sponsored by Door County coffee, so I infused my whipped cream topping with their Caramel Apple coffee for a flavor that will make you love fall even more! These Caramel Apple Autumn Spice Parfaits are stuffed full of chopped apple pieces, yogurt, apple butter, caramel and loads of flavor! 

Caramel Apple Autumn Spice Parfait 

(printable recipe at end of page)

(makes 4)

2 tablespoons Door County "Caramel Apple" Coffee 

1/4 cup Heavy Duty Whipping Cream 

6-8 ounces  of Caramel Bits

3 tablespoons Heavy Duty Whipping Cream

1 1/2 cup Apple Butter

1 Honey Crisp Apple, peeled and chopped small

Brew the Door County Caramel Apple Coffee, and let 1/4 cup cool. Mix the heavy whipping cream on medium speed. As it is coming together, add the coffee and continue to whip until stiff. Refrigerate.

 Melt the caramel bits in a double boiler. For a smooth melt of the caramels, add approx.3 tablespoons of warm heavy duty whipping cream to the melting caramels. This will make your caramel sauce. Reserve 12 caramel bits for the top of the parfaits.

 Place 1-1/2 tablespoons of apple butter into the bottom of each serving glass.

 Add the chopped apples to the top of the apple butter.

 Place the coffee infused whipped cream in a decorating bag with tip #1M. Top the chopped apples with the whipped cream.

 Drizzle caramel to make the next layer.

Add another layer of apple butter, a layer of chopped apples, and the coffee infused whipped cream. Top with three of the caramel bits on each glass. Enjoy!

Thank you for stopping by for the last day of #FlavorsofFall! I hope you found lots of recipes you want to try! Keep scrolling down and check out what everyone else in the group made for today! Don't forget to enter the giveaway !

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Friday:

Beverage
Cold Brew Pumpkin Spice Latte by Palatable Pastime
Pomegranate Ginger Whiskey Sour by The Redhead Baker
Slow Cooker Spiked Apple Cider by Cheese Curd In Paradise
Vanilla Caramel Apple Latte by Blogghetti

Breakfast
Pecan Cinnamon Rolls by Red Cottage Chronicles
Pumpkin Spice Praline Pecan Scones with Maple Coffee Glaze by Family Around the Table
Pumpkin Pie Pecan Butter by Daily Dish Recipes
Sweet Potato Cinnamon Buns by Love and Confections

Savory
Air Fryer Butternut Squash by Crumb Top Baking
Roasted Fall Veggies Tacos by Our Good Life

Dessert
Bourbon Pecan Pie Affogato by Books n' Cooks
Caramel Apple Autumn Spice Parfait by The Freshman Cook
Easy Pecan Tarts by Everyday Eileen
Spice Cake with Caramel Frosting by Sweet Beginnings
Sweet Potato Dutch Baby by Jolene's Recipe Journal

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

   

Prize 1 - Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Prize 2 - Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

Caramel Apple Autumn Spice Parfait

Yield: 4

Author: The Freshman Cook

ingredients:

• 2 tablespoons Door County "Caramel Apple" Coffee
• 1/4 cup Heavy Duty Whipping Cream
• 6-8 ounces of Caramel Bits
• 3 tablespoons Heavy Duty Whipping Cream
• 1 1/2 cup Apple Butter
• 1 Honey Crisp Apple, peeled and chopped small

instructions:

How to cook Caramel Apple Autumn Spice Parfait

1. Brew the Door County Caramel Apple Coffee, and let 1/4 cup cool. Mix the heavy whipping cream on medium speed. As it is coming together, add the coffee and continue to whip until stiff. Refrigerate.
2. Melt the caramel bits in a double boiler. For a smooth melt of the caramels, add approx.3 tablespoons of warm heavy duty whipping cream to the melting caramels. This will make your caramel sauce. Reserve 12 caramel bits for the top of the parfaits.
3. Place 1-1/2 tablespoons of apple butter into the bottom of each serving glass.
4. Add the chopped apples to the top of the apple butter.
5. Place the coffee infused whipped cream in a decorating bag with tip #1M. Top the chopped apples with the whipped cream.
6. Drizzle caramel to make the next layer.
7. Add another layer of apple butter, a layer of chopped apples, and the coffee infused whipped cream. Top with three of the caramel bits on each glass. Enjoy!

https://www.thefreshmancook.com/2019/10/caramel-apple-autumn-spice-parfait.html

dessert, fall, caramel, apple butter, coffee, whipped cream, parfait, coffee infused, apples

dessert, treats, fall foods

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