This year’s #Choctoberfest is quickly coming to a close, but I couldn’t go without sharing this delicious braid. We may have eaten it all in one night…whoops! Flaky crust wrapped around a chocolate and cherry filling. It was really delicious, quick to make and will impress your family and friends.
Today is National Chocolate Cupcake day and the perfect way to celebrate is with these Monster Mash-up Filled Cupcakes. It’s also the fourth day of #choctoberfest and today’s cupcakes features a product from one of our sponsors, Sprinkle Pop. Sprinkle Pop creates trendy sprinkle mixes that you can’t find anywhere else. I used the Monster Mash-up mix – which included pumpkins, eyes, ghosts, and so much more. I love that they color over 50% of their sprinkles in-house, so each batch is a one-of-a-kind experience. Even better – all their orders are shipped for free in the US. What sprinkle mix would you love to create something with?
I made these cupcakes for my cheerleading squad. They’ve been working really hard on their half-time routine and parade routine that they deserved a little treat. Really..I didn’t need 2 dozen cupcakes sitting on my kitchen counters for days calling my name to eat all of them! HA! The chocolate cupcakes are moist, the frosting has the perfect amount of sweetness and then the center is filled with sprinkles. Surprise!
Triple chocolate cheesecake. Do I need to say anything more?
I was nervous to try making a cheesecake in my IP again as the last time I made one, I accidentally dropped it and made it again. I didn’t want that to happen again, so I was super careful … and as you can see, it came out perfectly. These cheesecake is for all the chocolate lovers – chocolate cookie crust, rich chocolate cheesecake, and a layer of chocolate ganache. It is a super rich dessert – a little piece goes a long way. My husband thought it was too chocolately …. who is this man?!?!? There’s nothing as too much chocolate!
My kids love s’mores and are always asking to have a fire pit. The weather has not cooperated, it’s rained, rained and rained most of the summer. Needless to say, there have been no s’mores making at our house. I wanted to make something that would give the feeling of eating s’mores but without the fire. This recipe sure accomplished that!
You get gooey marshmallows, melted chocolate and crunchy graham crackers all in a soft bread pudding. It was really good and definitely satisfied my kids need to make s’mores.
This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!
We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following: Continue reading
It was feeling a little like fall last week – crisp mornings, a cool breeze and a chance to turn off the air conditioning. I took advantage of it to make a creamy ham and potato soup only to have summer temps and humidity come back with a vengeance. While I love summer, I’m looking forward to fall.
Back to the soup, it was delicious and even my daughter who “HATES” soup, enjoyed it. I love that it is creamy but doesn’t use dairy … so I can eat it without feeling not so great. I loved the addition of the ham – just a bit of salt and the kale really added another flavor level. It was filling too and the leftovers are great for lunch!
I’ve been looking for a new pot roast recipe and I think I found it! This was one delicious and it’s made in a slow cooker, which makes it even better. While it’s not a recipe where you just throw it all the slow cooker, the couple of steps before doing that make it all worth it. The beef was tender, the veggies were cooked perfectly and the mushroom onion gravy made the dish. I served it over egg noodles, but it would be the perfect complement to mashed or roasted potatoes or even without a starch.
It’s apple season and I’m so excited! I love all things apples – cider, baking with them and dipping them in caramel or peanut butter. Are you an apple lover too?
We get cider from our local orchard and it’s so good! The orchard is less than 10 miles from our house and it’s packed full of apple goodness. It’s even better when you add it to cake … cake that tastes like a donut! YUM! We’re all enjoying it and I love how easy this cake was to make.
It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.
My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!
We all love salmon and I’m always looking for new ways to make it. Lately, I’ve been throwing it on the grill but we ran out of propane….so I decided to find a new recipe.
I found this recipe and it was delicious! The tangy of the Dijon mustard with fresh dill and chopped walnuts worked perfectly with salmon. I’ll definitely be making it again! I served with steamed asparagus and baked sweet potatoes. I had one piece left and placed it over a green salad with a red wine vinaigrette dressing and it was one of the best lunches I’ve had in a long time.