#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.
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
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.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek, day 2! I hope you are having fun checking out all the tasty recipes so far! Have you entered the giveaway yet? Don't forget! You can enter towards the end of this page!
Today I made these Bird's Nest Thumbprint Cookies. They are fun to make, and if you have any helpers, this is the cookie recipe for them. There are chocolate eggs to go on the tops of the cookies, and if your helpers are not too young, they might want to try piping the grass and the birds nest. These cookies are good practice and this recipe is very versatile. I have used it several times for different types of thumbprint fillings. This is also one of those recipes I just love because not everything has to be done at one time, or the same time. You can make this recipe a day or two ahead of the decorating. Then finish the frosting closer to the day you want the cookies ready! Plus, this recipe is really yummy!
Bird's Nest Thumbprint Cookies (Makes 7 dozen) (printable recipe at end of page) 1 cup Butter 1 cup Dixie Crystals Powdered Sugar 1 cup Dixie Crystals Granulated Sugar 2 large Eggs 1 teaspoon Vegetable Oil 2 teaspoons Vanilla 2 tablespoons Lemon Juice 5 1/4 cup Flour 1 teaspoon Cream of Tartar 1 teaspoon Baking Soda 1/4 teaspoon Salt Frosting Wilton Color Kelly Green Americolor Chocolate Brown Wilton Tip #233 Mini Chocolate Eggs Frosting Recipe: 3/4 cup Warm Water 5 tablespoons Meringue Powder 1 teaspoons Cream of Tartar 2.25 pounds Dixie Crystals Powdered Sugar
Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
Use a small scoop and place scoops of batter on to a cookie sheet.
Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool.
Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.
Place the eggs on the tops of the cookies. Enjoy!
Don't forget about entering the raffle! You can do it right here! Read about all the great prizes you can win, see here!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
Use a small scoop and place scoops of batter on to a cookie sheet.
Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool.
Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.
It's almost New Year's Eve, and what better way to celebrate than with these tasty, festive Champagne Cake Pops! There is champagne in the cake, the frosting and the white chocolate coating! That makes these Champagne Cake Pops perfect for celebrating the biggest party day of the year!
These cake pops take some time to make, but if you need to spread out the work, they can be made in stages, making it an easy recipe!
Champagne Cake Pops
Cake Balls 1 box White Cake Mix 8 ounces Butter, melted 2 Eggs 1 teaspoon Vanilla 1 cup Spumanti Champagne
Frosting 16 ounces Butter, softened 1/4 teaspoon Salt 4 cups Confectioner's Sugar 1 teaspoon Vanilla 1/4 cup Spumanti Champagne
Cake Ball Frosting 2 bags (11.5 oz each) White Chocolate Chips 4-6 tablespoons Spumanti Champagne Gold and Silver Straws Gold and Silver Sugars or Sprinkles
Preheat oven to 350 degrees.
In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
Prepare a 9x11" dish to cook the cake. Butter or spray the pan and then flour it. Add cake mix batter to pan.
Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting.
Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled.
Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half.
Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator. Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.
Serve to your guests and have a Happy New Year! Welcome 2018!
Cake Balls 1 box White Cake Mix 8 ounces Butter, melted 2 Eggs 1 teaspoon Vanilla 1 cup Spumanti Champagne
Frosting 16 ounces Butter, softened 1/4 teaspoon Salt 4 cups Confectioner's Sugar 1 teaspoon Vanilla 1/4 cup Spumanti Champagne
Cake Ball Frosting 2 bags (11.5 oz each) White Chocolate Chips 4-6 tablespoons Spumanti Champagne Gold and Silver Straws Gold and Silver Sugars or Sprinkles
instructions:
Preheat oven to 350 degrees.
In a large
bowl mix together the cake mix, melted butter, eggs and vanilla. Blend
together with mixer. Add champagne and blend with mixer again.
Prepare a 9x11" dish to cook the cake. Butter or spray the pan and then flour it. Add cake mix batter to pan.
Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
Cut the
cake into small pieces. Place pieces into a large ziplock bag. Smush
around in the bag, breaking the cake pieces even farther apart.
Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
Add
frosting to the bag of smushed cake pieces a couple tablespoons at a
time. Continue to smush the frosting and cake together. When you think
it is needed, add more frosting and smush together again. You will have
leftover frosting.
Use a 1
tablespoon scoop to make balls with the cake mix/frosting combo. Scoop
the mix and roll between your hands to make them smooth. If you have
vinyl gloves that are food safe, they are great to use because they help
in obtaining a smooth cake ball. Place in a container with a cover and
refrigerate after they are rolled.
Melt white
chocolate chips over low heat in a double boiler on top of the stove.
Once chips are melted and smooth add champagne. It is important that the
champagne be heated in the microwave or on the stove before adding it
to the chips. I found the microwave works great. If the champagne is not
heated, the chocolate will seize up, and become almost impossible to
work with. The champagne has to be close to the temperature of the
chips. Add the champagne a tablespoon at a time, until you find your
desired taste. Mix together until well incorporated.
Use straws
or sticks, or whatever you would like as a way to pick up the champagne
cake balls. I used some gold and silver straws that I cut in half.
Dip each
cake ball into the white chocolate champagne coating. Allow the coating
to drip off the bottom of the cake ball, so as to not have too much
build up on the bottom. Place ball on wax paper. I dipped two of the
balls, then I sprinkled the gold and silver sprinkles on, and put them
back in the refrigerator. Then I dipped two more and did it again until
they were all finished. Keep refrigerated until ready to serve.
