Babka has always been one of those recipes that I want to try, but it looked so difficult. I got over my “fear” of making homemade breads a couple of years ago, so I decided it was time to make babka for #choctoberfest! This Eastern European yeast-risen cake has lots of steps and takes all day to make – but it’s so worth it! There’s a rich chocolate filling that is swirled in brioche-like cake. This version has a little orange zest in the cake and topped with an orange syrup for a little bit of freshness and adds a touch of sweetness.
Imperial Sugar helped make this recipe possible with their generous donation of sugar as a sponsor of #Choctoberfest. You should have seen my face when 88 lbs of sugar arrived at my house. I’ll be set for all my baking this holiday season with my kids! Thanks Imperial Sugar!
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.
a Rafflecopter giveaway
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 Kitchen ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor’s Adventures ♥ Body Rebooted ♥ Cindy’s Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥ Under My Apple Tree ♥ Family Around The Table ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin’ For Taste ♥ Jane’s Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour’s Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥ Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n’ Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook’s Hideout ♥ By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah’s Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ My Southern Sweet Tooth ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life ♥ The Life Jolie ♥
Last week was my kid’s end of camp celebration and Madeline asked to me to make brownies. I’ve not had much luck making brownies from scratch in the past, but wanted to give it another shot. I found this recipe for brownies and it looked pretty easy and it was! Even better, they came out delicious and everyone enjoyed them!
They’re more of a cake-like brownie, but full of rich chocolate flavor. The chocolate frosting was the perfect addition and I’m sure the kids weren’t complaining about frosted brownies.
As usual, I had a couple of over-ripe bananas and needed to find something to make to use them up. I don’t know why we always end up with 2 or 3 bananas that never get eaten?!? I was thinking about making one of my muffin recipes, but then decided on this recipe for a double chocolate banana cake.
It’s super moist, rich and I used a combination of peanut butter and chocolate chips to make it even better. It takes all of 5 minutes to throw together and then 30 minutes of baking until you have this delicious cake. It can be eaten at room temperature, but I recommend eating it when it’s warm.
Do you love chocolate covered strawberries? They’re one of my weaknesses … but add them onto of strawberry silk mousse and a layer of chocolate ganache – you have this amazing dessert. I made this dessert for Easter and I have to say it was probably one of the most amazing and delicious desserts I’ve ever made. The strawberry silk is smooth and creamy. You can’t go wrong with chocolate ganache and then topped with chocolate covered strawberries. This pie is a little labor intensive, but it’s sooooo worth it! Trust me, you’ll only need a little slice – it’s rich!
It’s time for this month’s Fantastical Food Fight featuring chocolate covered treats. The possibilities are far and wide with this theme! I had originally thought about making truffles and then considered a chocolate dipped cookie … then I thought what about my something my husband loves – peanut butter, pretzels and chocolate! That’s where this treat comes in … a crunchy pretzel, filled with peanut butter and then dipped in milk chocolate, crushed honey roasted peanuts sprinkled on top with a drizzle of white chocolate.
These pretzels were super simple to make and the longest part was impatiently waiting for the chocolate to set before devouring them!
Last week, my company had their holiday luncheon and I always look for a new recipe to make and came across this recipe for caramel chocolate shortbread. I love Twix bars and this totally reminded me of them…though better since I accidentally browned the butter while making caramel. It really amp’d up the flavor and added more depth of flavor. I doubt I could do it again and I’m not even sure what I did, but I’m glad it happened. The shortbread layer is light and fluffy, the gooey caramel and a chocolate top – perfection!
It’s been awhile since I made donuts and since I have a bunch of chocolate left over from Choctoberfest, I figured it was fitting to make chocolate donuts. These were so good that I don’t think I’ll ever made another chocolate donut again…plus you can’t go wrong with glaze and crumbs. They’re the consistency of a cake because they’re baked, but oh so good and such a treat for breakfast with a big glass of milk.
I made the donuts the night before we were going to have these for breakfast and then in the morning, whipped up the glaze and crumb topping. On a side note, do you spell these delicious treats as donuts or doughnuts?
Another one of my favorite flavor combinations is cherry and chocolate and this smoothie definitely delivered that! I’m really enjoying participating in #Choctoberfest and getting to try a bunch of new recipes and my family is sure enjoying all the treats we’ve had this week. I have two more recipes that I’ll be sharing next week – it’s been a busy week! Today’s recipe features a product from one of our sponsors, Barlean’s. Barlean’s is focused on paving a “Pathway to a Better Life,” which resolves around creating prosperity for people in a variety of meaningful ways. Not only are they creating nutritional supplements, they help support many outreach programs throughout the world. I love being able to support companies that give back and I know I’ll be adding more of Barlean’s products in my life.
This smoothie was the perfect way to start my day. It was a little sweet and full of chocolate flavor. Plus, it was packed full of antioxidants from pure cocoa and a variety of fruits and veggies from the Barlean’s Chocolate Silk Greens I used.
Drumroll please…..here’s my second recipe for #Choctoberfest!! I love chocolate and coffee together and these brownies were the perfect combination of both. Today’s recipe features coffee from one of our sponsors, Caveman Coffee Co. Caveman Coffee Co. is a leader in the third wave specialty coffee market. Their coffee is hand-picked, wet processed and roasted in small batches in New Mexico. I received a bag of their Blacklisted coffee and I immediately knew I was going to love it! It’s a bold dark roast that is full of body and low acidity – the perfect type of coffee to combine with chocolate.
These brownies were really good. They’re more cake-like than fudge, but you can’t go wrong with any type of brownies! My husband raved about them and said they were so perfect warmed up with a glass of milk.