Summer Berry Charcuterie Board / #BerryWeek

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 Today is the last day of #BerryWeek! It has been such fun with so many berry recipes to share. My list of ones I want to try has gotten longer with each day! If you missed any of them, you might want to check out the recipe I shared Monday, Summer Berry Salsa. This recipe is a great way to enjoy several berries at a time, in one recipe! If you are a fan of easy to make pastry, you will want to bake up some of my Blueberry Breakfast Pastries, which I shared on Wednesday.  The pastry cream is homemade and the pastry is store bought dough, cutting down on the time it takes to put it all together, but not the taste.

With the fun and tasty #BerryWeek coming to an end, I want to share my Summer Berry Charcuterie Board with you.  If you have ever made a charcuterie board, you know how much fun it is to put them together. It takes thought and creativity to design the perfect board, and it also takes time to collect the items you need for the board, but it is all worth it. In the end, the board looks like an art project, too pretty to eat, but that won't last long! The main objective is to have fun and create something your family and friends will enjoy!

Summer Berry Charcuterie Board 

(serves 3-4 )

(printable recipe at end of page)

Ingredients: 

Fresh Summer Berries:
Strawberries
Raspberries
Blueberries
Blackberries

Chocolate Candy Pieces
Mini Chocolate Cookies

Chocolate Cookie Brittle

Cashews

Creme de Pirouline Dark Chocolate Rolled Wafers

Sauce:

1/2 cup Cream Cheese, softened

1 cup Whipped Topping

1 teaspoon Vanilla Extract 

Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!

Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.

Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit. 

These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture. 

Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!

This is one way to put together a charcuterie tray. It can be difficult to take the first step in designing your tray. Once you decide on a theme or a certain item you are serving, it will fall into place. I will admit, I spent a lot of time walking around a couple stores trying to buy the items for this board, but after I did, the ideas came rushing into my mind, making a clear path for my end result. This will happen to you also.  Besides, there is no wrong way to create a Summer Berry Charcuterie Board. If you are happy with it, then it is right. Have fun with it!

Check out these Summer Berry Recipes from some blogging friends:

Friday Berry Week Recipes

• Blackberry Bourbon Mule by A Kitchen Hoor's Adventures
• Blueberry Buttermilk Scones by The Redhead Baker
• Blueberry Lemonade by Cindy's Recipes and Writings
• Blueberry Muffin Cake by Sweet Beginnings
• Blueberry Cheesecake Salad by Eat Move Make
• Easy Blackberry Cobbler by Blogghetti
• Fresh Berry Toasts with Sweet Ricotta by Palatable Pastime
• Mixed Berry Scones by Family Around the Table
• Raspberry Mojitos by Hezzi-D's Books and Cooks
• Raspberry White Chocolate Poke Cake by Cheese Curd In Paradise
• Strawberry Avocado Smoothies by Daily Dish Recipes
• Strawberry-Rhubarb Batter Cobbler by Palatable Pastime
• Summer Berry Charcuterie Board by The Freshman Cook
• Vegan Summer Berry Galette by The Baking Fairy

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Smmer Berry Charcuterie Board

Author: The Freshman Cook

Ingredients:

• Fresh Summer Berries:
• Strawberries
• Raspberries
• Blueberries
• Blackberries
• Chocolate Candy Pieces
• Mini Chocolate Cookies
• Chocolate Cookie Brittle
• Cashews
• Creme de Pirouline Dark Chocolate Rolled Wafers
• Sauce:
• 1/2 cup Cream Cheese, softened
• 1 cup Whipped Topping
• 1 teaspoon Vanilla Extract

Instructions:

1. Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!
2. Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.
3. Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit.
4. These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture.
5. Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!

https://www.thefreshmancook.com/2020/06/summer-berry-charcuterie-board-berryweek_18.html

summer berries, blackberries, blueberries, raspberries, strawberries, charcuterie board, cookies, dip

dessert, treats

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #BerryWeek

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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!



   

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

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Tag @thefreshmancook on instagram and hashtag it #peanutbutterballs

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Apple Crisp Hand Pies / #FlavorsofFall

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This blog post is part of the #FlavorsofFall event. 

This event is sponsored, although this particular post is not.

On my sponsored posts all opinions are mine, and I may have received

product for writing the post.

One of my favorite #Flavors of Fall is not one flavor at all, but several yummy ones, that when put together, make a caramel apple! What about you? For some reason apples taste better in the fall months, although I eat them year round. The same with caramel. Caramel becomes a necessity for me in the fall, and although I try to limit the amount of it that I eat, when fall appears, the apples and caramels seem to jump right into my shopping basket!

Today I took my two favorite fall flavors and tossed in some chocolate, and came up with these Chocolate Apple Crisp Hand Pies! They are bursting with caramel apple flavor and it all comes together in a chocolate crust! I hope you like these!

Apple Crisp Hand Pies 
(makes 6 pies)
(printable recipe at end of page)
1 box store bought refrigerated pie crust rolls
3-5 teaspoons Cocoa Powder 
4-6 teaspoons cold water
3 tablespoons granulated Sugar
Seasoning
1/2 cup granulated Sugar
1 teaspoon Nutmeg
1/4 teaspoon Cinnamon
3 strips of Lemon Zest
4-5 Granny Smith Apples
Crisp Filling
1/3 cup Light Brown Sugar
2 tablespoons Butter
2 tablespoons Flour
2 tablespoons Oatmeal
Caramel Filling/Dough
15-20 Caramel Squares
1-2 tablespoons Heavy Whipping Cream
1-2 teaspoons melted Butter

Unroll the refrigerated dough. Bring it to room temperature.

I started to mix the dough with my hands, but that was not going to work for me. You can do it this way if you want. Just place some of the chocolate on the dough and start kneading it until it becomes all together. I used a food processor, and it was much easier on my hands. As you are incorporating the cocoa powder, add the sugar. You may want to add more sugar than I did.

If you make this the night before it is an easier recipe. Just wrap the dough and set it in the fridge overnight.

When you are ready to pull this all together, start mixing the sugar, nutmeg, cinnamon and lemon zest together in a bowl. You could mix this together the day before also.

Peel and chop the apples. Mix the seasoning with the apples.

Mix together the crisp filling ingredients.

Roll out the chocolate dough. This is not a picture of the dough for this recipe. For this recipe I made the dough 3x4". I rolled the dough to 1/4" thick.

Use a double boiler to melt the caramels.

Once the pie crust pieces are cut, place some of the apples, the crisp filling and the melted caramel on top. Place a small line of melted butter around the edges.

Top with another piece of cut dough.Crimp the edges. The butter will help keep the dough together. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Drizzle with caramel!

 These Apple Crisp Hand Pies are a fun recipe to make and enjoy, and a great way to celebrate fall! Thanks so much for stopping by!

 Scroll down to see what all my blogging friends made for today's  #FlavorsofFall celebration!  Don't forget to enter the giveaway! You can find the entry form below!

 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!


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 Wednesday:

Beverage
DIY Pumpkin Spice Vanilla Latte by Our Good Life
Pecan Spice Latte by Hezzi-D's Books and Cooks
Pumpkin Spice Caramel Mocha by Family Around the Table

Breakfast
Cranberry Apple Quick Bread with Coffee Glaze by Jolene's Recipe Journal
Pumpkin Spice Glazed Scones by Blogghetti

Savory
Cinnamon Coffee Rubbed Pork Chops by Simple and Savory
Mom’s Roasted Brown Sugar & Butter Butternut Squash by Books n' Cooks
Sheet Pan Pecan Maple Pork Tenderloin by Cheese Curd In Paradise
Sweet Potato Cornbread by Palatable Pastime
The Best Slow Cooker Coffee Rub Brisket by Everyday Eileen
Turkey Pecan Cranberry Sliders by Tip Garden

Dessert
Apple Crisp Hand Pies by The Freshman Cook
Brownies with Coffee Buttercream by Sweet Beginnings
Caramel Apple Tiramisu by The Redhead Baker
Maple Butter Pecan Rice Krispie Treats by A Kitchen Hoor's Adventures
Pumpkin Spice Latte Chia Pudding by Love and Confections

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

 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.

Apple Crisp Hand Pies

Yield: 6 pies

Author: The Freshman Cook

ingredients:

• 1 box store bought refrigerated pie crust rolls
• 3-5 teaspoons Cocoa Powder
• 4-6 teaspoons cold water
• 3 tablespoons granulated Sugar

Seasoning

• 1/2 cup granulated Sugar
• 1 teaspoon Nutmeg
• 1/4 teaspoon Cinnamon
• 3 strips of Lemon Zest
• 4-5 Granny Smith Apples

Crisp Filling

• 1/3 cup Light Brown Sugar
• 2 tablespoons Butter
• 2 tablespoons Flour
• 2 tablespoons Oatmeal

Caramel Filling/Dough

• 15-20 Caramel Squares
• 1-2 tablespoons Heavy Whipping Cream
• 1-2 teaspoons melted Butter

instructions:

How to cook Apple Crisp Hand Pies

1. Unroll the refrigerated dough. Bring it to room temperature.
2. I started to mix the dough with my hands, but that was not going to work for me. You can do it this way if you want. Just place some of the chocolate on the dough and start kneading it until it becomes all together. I used a food processor, and it was much easier on my hands. As you are incorporating the cocoa powder, add the sugar. You may want to add more sugar than I did.
3. If you make this the night before it is an easier recipe. Just wrap the dough and set it in the fridge overnight.
4. When you are ready to pull this all together, start mixing the sugar, nutmeg, cinnamon and lemon zest together in a bowl. You could mix this together the day before also.
5. Peel and chop the apples. Mix the seasoning with the apples.
6. Mix together the crisp filling ingredients.
7. Roll out the chocolate dough. This is not a picture of the dough for this recipe. For this recipe I made the dough 3x4". I rolled the dough to 1/4" thick.
8. Use a double boiler to melt the caramels.
9. Once the pie crust pieces are cut, place some of the apples, the crisp filling and the melted caramel on top. Place a small line of melted butter around the edges.
10. Top with another piece of cut dough. Crimp the edges. The butter will help keep the dough together. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Drizzle with caramel!

https://www.thefreshmancook.com/2019/10/apple-crisp-hand-pies-flavorsoffall.html

apples, fall foods, fall flavors, apple crisp, chocolate crust, caramel

desserts, treats

Created using The Recipes Generator 

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. Must be 18 years of age or older to enter 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.