Chocolicious

Just when you think Minnesota is finally ready to say goodbye to winter, you get this..

I have my fingers crossed that Mother Nature is possibly pulling an early April Fool’s joke? It’s most likely not the case, but hey, a girl can hope right?

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Lately I’ve been cooking more than usual, so be ready for a flood of new recipes, videos, and product reviews.

How about starting today with 4 recipes? I taught yet another cooking class for my town’s Community Education program this past Friday.  The theme?

Chocolicious!

First, take a look at my other classes here:

• Dessert First (February 2011)
• Christmas Cookie Swap (December 2010)
• A Cup of Comfort (November 2010)

Chocolate Bread with Chocolate Butter

Ingredients:

• Butter, for pans
• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• Chocolate Butter, recipe follows

Directions:

• Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

• In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

• 1/2 cup butter, softened
• 2 tablespoons hot fudge topping

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• In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Chicken with Cocoa Tomato Sauce 

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt, plus 1/2 teaspoon salt
• 1/4 teaspoon pepper, plus 1/2 teaspoon pepper
• 3 tablespoons olive oil, for cooking
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 pint tomato sauce
• 1 pint diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Yellow or white rice, cooked and kept warm

Directions:

• Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside.

• Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

Recipe adapted from Paula Deen

 

Chocolate Chip Cheese Ball

Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup mini marshmallows
• 3/4 cup semisweet chocolate morsels
• 1 cup finely chopped toasted walnuts
• Chocolate and honey flavored graham crackers and fruit

Directions:

• In a medium bowl, combine the cream cheese and butter.

• Beat at medium speed with an electric mixer until creamy. Add the confectioners' sugar, cocoa, brown sugar, and vanilla.

• Beat until well combined. Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours.

• Form the mixture into a ball, then roll it in walnuts.

• Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.

Recipe adapted from Paula Deen

Peanut Butter Crunch Brownies

(aka better than crack brownies)

Ingredients:

• 1 batch brownies (boxed mix)

• 1/2 cup salted peanuts 1 cup chopped

• Reese’s peanut butter cups

• 1 1/2 cup milk chocolate chips

• 1 1/2 cup creamy peanut butter

• 1/2 tablespoon butter

• 1 1/2 cups Rice Krispies Cereal

Directions:

• Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
• While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
• Refrigerate for 2 hours before serving.

Recipe adapted from How Sweet It Is

And here’s some more random shots from the night…

 

 

 

What is your favorite chocolate recipe?

Some Like it Spicy, Some Like it Hot

 

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The 2nd annual Foodbuzz Festival is right around the corner, and being a featured publisher, I get the chance to participate in a few different things to try to get a chance to go and share a recipe I’ve created!

Sometimes people ask me how I come up with recipes, and I can’t always give them a clear answer—however, that’s not the case with the recipe I decided to enter in the Nature’s Pride bread contest.

If I remember right, it started with brainstorming my favorite way to eat bread…

After considering sandwiches, stuffing, croutons, etc, I just couldn’t decide, so I decided to sift through recipes I’ve made….

That’s when I remembered. “Duh, I love strata's!” Why a strata you ask?Because it combines three of my favorite foods—bread, veggies, and eggs!

Then I thought, “Hey, this needs some protein..what would be best?” After consulting my pantry and finding a can of chicken, the decision was made…

But wait, it’s not over yet. I saw a bottle of Frank’s Buffalo Wings Sauce hiding behind some cans. Aha!!..

And at that moment the Buffalo Chicken Strata was born!

(And yes I am the proud parent of this recipe!)

Buffalo Chicken Strata

Serves: 6

Ingredients:

• 5 slices Nature’s Pride Country White Bread, cubed
• 1 9.75 oz can of white chicken, or 1 cup shredded chicken breast
• 3/4 c diced sweet potato, microwave until tender
• 1/2 c diced celery
• 1 3/4 c milk
• 1/4 c Frank’s Buffalo Wings Sauce
• 1 c chicken broth
• 3 eggs, beaten
• 1/2 c blue cheese crumbles
• dash of pepper

Directions:

• Preheat oven to 350 F
• Arrange bread cubes on a parchment paper-lined cookie sheet and bake until crispy and lightly browned, about 20 minutes.
• Meanwhile, in a large bowl, add chicken(drained if from a can), sweet potato, blue cheese, and celery. Add bread cubes to the mixture and toss to coat.
• In another medium sized bowl, add milk, broth, buffalo sauce, eggs and pepper. Pour into bowl with the bread cubes and mix until combined.
• Spray a 8 x 8 inch glass baking dish with non-stick cooking spray and pour mixture into it. Bake, uncovered, at 350 F for 45 minutes, stir. Bake 45 minutes longer or until a knife inserted in the center comes out clean.

What’s your favorite way to eat bread?

The Birthday Boy

I really have a hard time keeping surprises from people, especially when they are big ones. And even more so when I am keeping them from all the readers on my blog for quite sometime now. Yes, there is not one, but two surprises that will be revealed sometime within the next week…so hang in there! =)

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"Almost Any Man Can Be A Father
It Takes Someone Extremely Special
To Be A Dad"

This past weekend was my wonderful dad’s birthday! So in true daughter/hostess fashion, I invited him down to my house for the weekend! My dad comes to visit every so often, but is pretty busy due to the fact that he is an over-the-road truck driver. For him to take a few days to come stay at my place was a definite treat! I wanted to make his birthday weekend extra special. Judging by his reactions, I would say I succeeded!

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First up, we visited my city’s local Science Museum which I have never been to in the three years that I’ve lived here surprisingly. I think it’s always fun to play tourist in your town once and awhile—that way you can always discover new things.

We had fun taking pictures in the fun house mirrors.

Were amazed by some of the science and physics experiments.

I held my first snake—Bo the boa constrictor. Scary, yes.

But of course the food was the highlight of the day, like usual when you’re at my place!!  While I was waiting for my dad to arrive early Saturday afternoon, I got going in the kitchen. I usually bake my bread from scratch in the bread machine, however when I was shopping, I saw this mix and it was on sale, so I figured I’d give it a try!

Hawaiian Royal Sweet Bread Machine Mix

The box included your bread mix and yeast packet—all you do is add water and you have yourself a nice loaf!

I would classify this bread as a cross between a sweet bread and a more traditional bread. However, it served as the perfect balance with a savory meal!

Next I got started on the side dish—homemade garlic red mashed potatoes. My dad loves this recipe and he’s a mashed potatoaholic.

Garlic Red Mashed Potatoes

Ingredients:

8 medium red potatoes, quartered

3 cloves garlic, peeled—equivalent of minced garlic works too

2 tablespoons butter or stick margarine—I used I Can’t Believe It’s Not Butter 

1/2 cup fat-free milk, warmed

1/2 teaspoon salt

Directions:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well.

• Add the butter, milk and salt; mash, or put on low in a stand mixer like I do.

And lastly, I made a run to our local meat market and got my 2nd favorite (flank being first) cut of meat, T-bone steak! And then I saw some juicy shrimp, and thought hey, why not steak and shrimp?

But what’s a girl to do when left with two steaks and no grill? Follow this fail-proof indoor cooking method for just-off-the-grill flavor! I love it!

 

Pan-Seared T-Bone Steak

Ingredients:

• 1 1/2 pounds bone-in T-bone steak

• Kosher salt and freshly ground black pepper

• 1 tablespoon canola oil

• 2 skewers of shrimp, uncooked (optional)

Directions:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Add one skewer of shrimp on top of each steak.
• Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes.

 

All together now…

 

Let’s just say my dad didn’t have words to describe this meal, but the fact that either of us could barely move from being so stuffed was all the reassurance I needed!!

Oh but wait, don’t go…

I almost forgot to share the dessert I made!

Triple Chocolate Cupcakes—words can’t describe!

 

What’s the best birthday meal you’ve ever had?

Breakfast of Champions

I can’t believe it..one week left of the job that consumed my whole summer. I learned SO much about everything food/cooking related, gained a lot of great friends, found out that I can survive a full-time job and still balance a life, and  created another great experience to add to my life list. And did I mention getting to eat some of the best food ever? Yeah, how could I forget that? So here’s the latest pictures of meals we’ve served…

Basil and tomato bruschetta (recipe here)

(no picture)

Lentil Potage, tossed salads, baguettes

Cream of vegetable soup, whole wheat round rolls, tossed salads, homemade croutons (for the soup), and shredded parmesan cheese (for the soup).

Cuban picadillo served over rice and bananas, mixed steamed veggies, tossed salad, and oatmeal buttermilk bread.

 

No picture unfortunately, but everyone loved my kangaroo!! :-)

Penne pasta with sautéed summer squash and ricotta, lemon chicken breast, tossed salads, brown bread.

Now onto the main focus of this post..breakfast. If you’ve been reading my blog for awhile, you’ve probably noticed that number one, I am addicted to cereals, and number two, I am in love with breakfast. What does this mean for you? I always have new cereals to review, and more meals to share!

Mother’s Natural Peanut Butter Bumpers

These bring me back to the days of high-school mornings, when I would sit in front of the tv, procrastinating to leave for school, and munching on a bowl of Reeses Puffs. Of course Reeses Puffs aren’t the picture perfect healthy breakfast, which is where Peanut Butter Bumpers come in---made with real natural peanut butter, and they are sweetened with molasses and honey.

(Disclaimer: free product)

Nature’s Path Organic Heritage Bites

These taste just like Chex cereal, except you’re definitely getting more in the nutritional department…

Organic whole wheat meal, organic wheat bran, organic evaporated cane juice, organic oat bran, organic whole oat flour, organic Kamut Khorasan wheat flour, organic millet, sea salt, organic barley flour, organic barley malt extract, organic quinoa.

Dave’s Killer Bread Sin Dawg Bread

Loved this! You can tell it’s healthy, but it still has a sinful taste!

Organic cinnamon roll, 100% whole grain, and a good source of fiber.

Dave’s Killer Bread Good Seed Loaf

Hearty enough to hold up even the biggest sandwich, and I found that the nutty texture/taste of this bread goes great with peanut butter spread on top and sprinkled with banana slices.

13g of whole grains per slice, 4g of fiber per slice, certified organic, 610mg Omega-3 ALA per slice.

 

Manna Organics Multigrain Flax Sourdough Bread

Since your typical sourdough bread is a white bread, I wasn’t really expecting an “authentic” sourdough taste from this bread—however, I was surprised how this bread combined the wholeness of a grain bread plus the tang of sourdough. This bread would be a top choice for some French toast!

Excellent source of fiber, low fat, no added sugars, 0g of trans fat, cholesterol free, vegetarian, 50% whole grain, 0.8g of Omega 3’s per serving.

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So when you’re at home, you can always plan on having some sort of healthy breakfast—you know what you have in your pantry, what is stocked in your fridge, etc. But what about when you travel and have to stay in a hotel? And say the hotel has a continental breakfast jam-packed with pastries, sugary cereals, and refined fruit juices? Well here’s some tips to keeping a continental breakfast on the healthier side of things.

• Fruit platter: Almost all Continental Breakfast spreads feature an assortment of fresh strawberries, melon, oranges, and grapefruit. Fill up on as much fresh fruit as you want to, and enjoy the exotic fruit medley.

• Granola: It's becoming more common to find granola on the breakfast menu, so enjoy a small serving (1/2 cup or less) to for some healthy carbohydrates and sugar. Granola does contain a significant amount of fat, however, so mix this up with any yogurt, skim milk, and fruit for a complete meal.
• Oatmeal: Oatmeal is usually served as a cereal choice at the restaurant, so enjoy yours with lowfat yogurt or skim milk, fresh fruit, and a sprinkling of granola.
• Hard-boiled eggs: Provide ample protein to power you through the morning.
• Scrambled eggs: Usually hotels serve up egg beaters, which are lower in calories than actual eggs. Skip the cheese and go for the salsa instead.

One of my typical hotel breakfasts—scrambled eggs, bowl of cereal (wheat Chex) with skim milk, and a banana (not pictured). 

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And of course, occasionally it’s fun to go out for breakfast and have someone else do the cooking for you. Recently I went to one of the top breakfast chains out there, Perkins.

I got the Border Grilled Chicken Omelet.

Grilled chicken and Egg Beaters^®, green peppers, onions, and a tangy Southwest sauce . Served with a slice of dry toast and fruit.

This meal was a hit with me! The chicken/egg combo kept me full for quite sometime, and I also got some breakfast potatoes on the side!

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In other random foodie news…I decided to finally cave an buy a coffee maker so that I can kick my crazy $4 Caribou iced coffee addiction before I drain my bank account :-) And yes, of course the coffee maker needs to be pink, and lucky me it came with a mini electric skillet and an iron—all for $20--steal!

 

What do you typically eat for breakfast?