Cookies, Desserts, Recipes

Chocolate Biscotti for #Choctoberfest

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own.

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

Last recipe for #Choctoberfest! Be sure to enter the giveaway now if you haven’t already! You don’t want to miss this. 🙂 These past two weeks have been so fun and so delicious! I’ve shared Old-Fashioned Chocolate Cobbler, Banana Espresso Chocolate Crumb Cake, Salted Caramel Mocha Overnight Oats… and now, to end the week, some tasty Chocolate Biscotti!

Ben loves it when I make biscotti. Those crunchy little biscuit-cookie hybrids are the perfect excuse to eat cookies for breakfast! 🙂 I know that breakfast cookies are a thing… but they sound a little weird to me, if I’m being honest. But biscotti on the other hand? Sign me up! They’re just so exotic and fancy that I can’t resist them!

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

In my past biscotti dealings I’ve stuck with more neutral flavors: pumpkin and almond. This time though, I went all out: chocolate biscotti that’s been amped up with vanilla and almond extracts for maximum flavor, dark chocolate chunks that melt just a bit when you dunk that baby in your coffee [ohhh yeah], AND topped it all off with sliced almonds and a bit of sea salt. This biscotti is a chocolate lover’s dream!! It’s perfect for dipping in your morning [or afternoon or evening] coffee, but kiddos would love it dipped in milk or even hot chocolate for a double dose of chocolately deliciousness!

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

To make this biscotti, I used Imperial Sugar. Imperial Sugar served as the Gold Sponsor of #Choctoberfest this year. They were generous enough to send me 40 pounds of granulated sugar, plus a silicone baking mat and a cute apron to use during my #Choctoberfest baking. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube. What I love about Imperial Sugar, aside from their excellent sugar products, is that they are based in the southeast… so they are somewhat of a local company for me in Nashville. Fun! It’s be a great time baking with Imperial Sugar and chocolate over the past couple weeks with #Choctoberfest. I hope you’ve enjoyed it too! Happy weekend! 🙂

two years ago: Pumpkin Chocolate Chip Cookies
four years ago: Mom’s Lasagna
five years ago: Pumpkin Brownies
six years ago: Pumpkin Chicken Tacos, or My Misadventures with Spicy Food

Chocolate Biscotti

  • Servings: 30
  • Print

from David Lebovitz

Ingredients:

  • 2 cups [280 grams] all-purpose flour
  • 3/4 cups [75 grams] good cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature if you can [I forgot and all was well!]
  • 1 cup [200 grams] granulated sugar – I used Imperial Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup dark chocolate chunks – any kind of chocolate chips would work too
  • ~1/3 cup toasted and sliced almonds
  • sea salt, for sprinkling – optional

Directions:

Preheat oven to 350 degrees F. Line a large baking sheet with a silpat or parchment paper.

In a small bowl, stir together flour, cocoa powder, baking soda, and salt.

In a medium bowl, beat together eggs, sugar, vanilla extract, and almond extract. Mix dry ingredients into the wet ingredients, then fold in chocolate. Batter will be thick! Use a mixer if you like.

Divide batter in  half, and shape each half into a log the length of the baking sheet. Press almonds into the log, gently flattening log into more of a rectangular shape. Sprinkle with sea salt if desired.

Bake for 25 minutes, then remove from oven and let cool for 15 minutes. Then, remove logs to a cutting board. Using a serrated knife, slice into 1/2 inch thick pieces, about 15 per log. Place cut-side down on baking sheet and return to oven. Bake for 20-30 minutes, until the biscotti feels mostly firm. They will harden further as they cool, so you can error on the side of caution for baking time.

Cool completely on a cooling rack before storing in an air-tight container. Serve with a dunking beverage–coffee, hot cocoa, or milk. Enjoy!

For more chocolate, click on the link below!

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Breakfast, Oatmeal, Recipes

Salted Caramel Mocha Overnight Oats for #Choctoberfest

Dress up your oatmeal to taste just like your favorite fall mocha… and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own.

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oatmeal and coffee… these two items have filled my plate, err bowl and mug, since #BabyVolde was born in May. Breakfast is important, yo. Oatmeal is a healthy breakfast choice for anyone, and there is some anecdotal evidence that it helps with milk supply for breastfeeding moms. So I’ve tried to eat a bowl most days because it can’t hurt, right? And I love oatmeal so there’s that too. 🙂

You know what else I love? Coffee. Mmm, coffee! I’m drinking some now, actually. I think coffee has become more important lately since baby life=not a lot of sleep for the parents. Our sleep journey has been up and down–the first two to three weeks, he wouldn’t sleep unless held. By about two months, he was pretty much sleeping through the night [don’t be mad!]. That lasted, with a few bumps in the road, until four months. Over the past month we’ve been on a downward spiral with lots of wakeups alllll night long. Womp womp. Oh well, things have got to get better soon, right? But until then… lots of coffee! A cup of coffee at home, a travel mug at work in the morning, maybe an iced coffee in the afternoon… just depends on the day. I’m not a crazy coffee drinker by any means but I do love my coffee more than I did before! So putting it in oatmeal was just the natural choice, along with chocolate for #Choctoberfest too! Don’t forget to enter the giveaway before Friday, btw!! 🙂

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

This isn’t my first rodeo with chocolate oatmeal, but it is the first time I’ve made overnight style. I know cold oats sound weird, but they are refreshing and it is great to not have to make breakfast in the morning! For this version, I paired the mocha base of the chocolate and coffee with a teensy bit of salted caramel. The result? Fabulous overnight oats like your favorite fall coffee beverage!

The sweet drink from coffee shops is certainly a treat, but dare I say that I like this version better? It’s not quite as sugary but still has that classic mocha + caramel pairing, with a hint of salt and a bit of indulgence to start your day. Salted Caramel Mochas have been my surprising go-to coffee shop order this fall [I used to be a PSL girl all the way], and now that I can enjoy those flavors in my oats, I am one happy girl! Hope you enjoy these as much as I have been! ❤

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oh, and I would be remiss if I didn’t brag on how good the Blacklisted coffee from Caveman Coffee Co. is. This small batch coffee is rich and flavorful. Sometimes dark roasted coffee is too intense for me, but I love this kind! They also sent some Cacao Butter for me to play with–I can’t wait to bust it out in the kitchen! So fun. Thanks to Caveman Coffee Co. for sponsoring this event! Please check them out on FacebookInstagram, and Twitter.

one year ago: Coconut Oil Dark Chocolate Chip Cookies
two years ago: Pumpkin Bagels
three years ago: Peanut Butter Apple Oatmeal Cookies
four years ago: 30 Minute Chicken Tortilla Soup
five years ago: Sweet and Sour Chicken
six years ago: Crispy Crunchy Chocolate Chip Cookies

Salted Caramel Mocha Overnight Oats

  • Servings: 2
  • Print

adapted from my base recipe for Maple Berry Overnight Oats

Ingredients:

  • 1/2 cup coffee – I used Caveman Coffee Co. Blacklisted
  • 1/2 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 1 cup old-fashioned oats
  • 2 tablespoons cocoa powder
  • salted caramel sauce – I used Trader Joe’s Fleur de Sel Caramel Sauce
  • mini chocolate chips

Directions:

In a medium bowl, whisk together coffee, milk, and yogurt. Stir in oats and cocoa powder. Divide between two bowls or mason jars, cover, and refrigerate overnight.

In the morning, top each serving with salted caramel and mini chocolate chips. I like it with about 1/2 teaspoon of salted caramel sauce and mini chocolate chips, but feel free to adjust quantities to your taste.

If I wanted to healthify this, I would make this date caramel sauce to use in place of the traditional caramel sauce. 🙂


Click below for more chocolate recipes!

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Desserts, Other, Recipes

Old-Fashioned Chocolate Cobbler for #Choctoberfest

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey–chocolate lovers won’t be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own.

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

You guys. This dessert. It is ahhhh-mazing! It is phenomenal! It is seriously a MUST MAKE. It’s like brownies and chocolate lava cake got together and had a baby and THIS is the result. Old-Fashioned Chocolate Cobbler is to die for! I didn’t know chocolate cobbler was a thing–but it is–and it is so worth it! I’m thankful for Choctoberfest’s role in bringing this dessert into my life.

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

Have you heard about Choctoberfest? It is this fun blogging event I’m participating in this week and next. Through next Friday, October 21, you should go here to enter an awesome giveaway for an assortment of chocolate products from our wonderful sponsors, including Barlean’s–this great company with a mission to be a “Pathway to a Better Life.” As part of their sponsorship of this event, they sent me some tasty products to try–Barlean’s Greens Powder – Chocolate Silk FlavorEssential Woman Omega Swirl Chocolate Mint Flavor, and Barlean’s Butter Flavored Organic Coconut Oil. So far I have only used the greens powder–you can mix it into milk to drink hot or cold, like chocolate milk or hot cocoa… or use it as a healthier cocoa powder substitute which is what I did below! I can’t wait to bake with the chocolate mint swirl [can you say, Christmas cookies anyone?] and with the butter flavored coconut oil. Perfecto! So fun to try new-to-me healthier versions of products I already use. 🙂 Though I received these products for free, I was not compensated in any other way and was not asked to provide positive feedback.

Barlean's - a sponsor of #Choctoberfest

What’s so great about this dessert–besides its obvious chocolately goodness is the fact that it is super easy to make. Basically you mix some dry ingredients, some wet ingredients, and then combine. Put in the pan, top with some sugar and cocoa powder, top with hot water [yes, plain ‘ole hot water — but I bet hot coffee would be good too], and bake. Forty minutes later… this lovely dessert is piping hot and ready to go!

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

The edges are crispy like a brownie, but when you cut into it, all this luscious, rich chocolate rushes out like the filling of a lava cake. #sogood I’ve never had anything like this before. Serve it up with vanilla ice cream, and boy oh boy… you will be sure to enjoy! 🙂

Wonderfully rich, this old-fashioned chocolate cobbler will be your chocolate dessert of choice this winter! It is so easy and so ooey gooey--chocolate lovers won't be able to get enough!! Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

two years ago: Homemade Pumpkin Spice Coffee Creamer
three years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
four years ago: Apple Peanut Butter Muffins
five years ago: Pumpkin, Sausage, and Spinach Lasagna 
six years ago: Southwestern Pepperjack Baked Penne

Old-Fashioned Chocolate Cobbler

  • Servings: 8
  • Print

from The Kitchn

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons Barlean’s Greens Powder, Chocolate Silk Flavor
  • 2 teaspoons baking powder
  • 1 teaspoon instant coffee
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk
  • 6 tablespoons (3/4 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup packed brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup chocolate chips
  • 1 1/2 cups very hot water
  • Vanilla ice cream, for serving

Directions:

Grease an 8×8 inch baking dish or any medium sized casserole dish. I used a 10 inch round casserole dish. Preheat oven to 350 degrees.

Stir together flour, sugar, Barlean’s Greens Powder – Chocolate Silk Flavor, baking powder, instant coffee, and salt in a medium bowl. In a small bowl, whisk together milk, butter, and vanilla. Pour liquid ingredients over the dry ingredients and fold together to combine. It will be a thick batter like brownies!

Transfer to prepared baking dish and smooth out if necessary.

Evenly sprinkle with brown sugar and cocoa powder, then top with chocolate chips. Pour hot water over top and do not stir.

Bake for 40 minutes, until edges are crisp and center is just barely set. Cool for 10-15 minutes before serving warm with ice cream. Enjoy!

Want more chocolate? Click the link below for lots of great new recipes today!

Cakes, Desserts, Recipes

Banana Espresso Chocolate Crumb Cake for #Choctoberfest

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special!

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest

I think we need a little dessert around here, don’t you? Most of what I been up to in the kitchen [and sharing on the blog, when I have had the chance] this summer has been savory… dinner, mostly, just to keep us fed amidst the newborn days. But lately I’ve had the urge to bake! I think pregnancy made me into more of a chocoholic than I have ever been before, but I still love me some fruity desserts too. 🙂 The best desserts are those that combine fruit and chocolate into one lovely package… like this banana cake that’s studded with chocolate chips and laced with a little bit of espresso flava! It is absolute PERFECT for Chocotoberfest!

Psssst…. don’t forget to enter the giveaway here. 🙂

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest

I think that we can all agree that sometimes we buy extra bananas just to have them on hand for baking. Or is that just me? Haha. Anyways, this banana cake is a fabulous way to use up extra bananas languishing on your counter or popped in the freezer. It is a banana cake for people who like bananas–the flavor is definitely present, but if you aren’t the biggest banana fan on earth, don’t worry, as it is also tempered by the rich chocolate and coffee flavors too. There’s something in this cake for everyone! I would be remiss if I didn’t emphasize how perfect the sugary/spicy/salty crumb topping on this cake is also. Don’t omit the salt! It definitely adds a hint of something special to this cake… enjoy!

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest
two years ago: Asian Turkey Meatballs with Carrot Rice
three years ago: Cream of Broccoli Soup with Cheese
four years ago: No Bake Tropical Energy Bites
five years ago: Garlicky Pasta with Fresh Tomatoes and Basil
six years ago: Pillow Cookies

Banana Espresso Crumb Cake

  • Servings: 12
  • Print

from The Sweets Life

Ingredients:

  • 3-4 mashed ripe bananas, approximately 1 1/2 cups
  • 1/4 cup light brown sugar, firmly packed
  • 1/2 cup [1 stick] unsalted butter, melted and slightly cooled
  • 1/4 cup half and half
  • 1 large egg
  • 1 1/2 cups all-purpose flour [can use 3/4 cup whole wheat pastry flour & 3/4 cup all-purpose flour if you wish]
  • 1 tablespoon instant coffee [or 1 1/2 packets of Starbucks Via or other packaged instant coffee]
  • 1 1/2 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips

for crumb topping

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4-1/2 teaspoon coarse salt [I used Kosher salt–use 1/4 to 1/2 teaspoon depending on how salty you like things]
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted and cooled

Directions:

Preheat oven to 350 degrees F. Grease a 8×8 or 9×9 square pan with cooking spray and set aside.

In a medium mixing bowl, stir together bananas, sugar, butter, half and half, and egg. In a larger bowl, whisk together flour, instant coffee, and baking soda. Fold wet ingredients into the dry, stirring until just moistened. Gently stir in chocolate chips. Transfer batter to prepared pan.

In another bowl, make the crumb topping by mixing together flour, brown sugar, salt, and cinnamon. Pour melted butter over dry ingredients, then toss with a fork gently until crumbs form. For larger crumbs, toss less. Sprinkle evenly over cake batter.

Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Do not overbake–sometimes it can be hard to tell with banana baked goods whether they are done or not, so if you are in doubt, take it out and let it cool a little bit and check it a few more times.

For clean slices, cool before cutting. Slices of this cake reheat well in the microwave!

Check out other chocolate recipes of the day for Choctoberfest at the link below!

Desserts, Other, Recipes

SRC: Homemade Magic Shell

Just three ingredients and a few minutes til you have delicious, homemade magic shell… just looking for an ice cream home! 🙂

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

Hello and welcome to another edition of the Secret Recipe Club! I haven’t been around for a few months, but I’ve had a good excuse in the form of this sweet baby boy. This has been my longest–and only–hiatus from SRC since I joined… but this little guy has been well worth it. 🙂

Isn’t he cute?!?? I may be a little biased but I think so… he was born in May and is doing great. 🙂 Anyways, I’m happy to be back blogging and back at it with SRC. This month I was assigned to Kirstin’s blog, Loving Life, which is filled to the brim with dozens of easy family recipes. Kirstin lives in the Pacific Northwest with her family, an area of the country that I’m not very familiar with but she did live in Ohio so we have that in common. Woo! It was so hard to choose what to make from the many delcious treats she shares on her blog. This fall I want to make these Pumpkin Chocolate Chip Bars and at Christmas, this Cranberry Apple Casserole will be sure to be on the menu. But for now, I had to go for a summer recipe… and what’s more summery than ice cream?!? Not a whole lot…

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

Ben and I have been going through half gallons of ice cream like nobody’s business this summer. Seriously. It’s been so hot and I haven’t had much time to bake, so ice cream is an easy and wonderful dessert option. Ben also has an ice cream pocket [a special space in his stomach to store ice cream, duh] and I am developing one, so we don’t mind a bit. Usually, we go for flavors like Peach, French Silk, Moose Tracks, Black Cherry, etc… you know, flavors that don’t really need toppings. But sometimes it’s fun to go for a classic vanilla bean and add toppings to suit your needs. Yes, I said needs. See ice cream pocket above. 🙂 I like adding chocolate chips and a little bit of melted peanut butter, while Ben prefers chocolate sauce or caramel sauce. One topping we almost never have at the house because it’s so dangerous is magic shell. That stuff is FUN to watch harden on your ice cream, isn’t it? I remember when my mom bought it for the first time. We were all in awe! So when I saw that Kirstin had a homemade magic shell recipe, I had to try it out. It just takes three ingredients and a few minutes to get to magic shell perfection. I wasn’t sure if it would really work like the store bought stuff, but it DOES! I was so impressed. I know this is a recipe I’ll be making over and over again, and I hope you will too. Thanks, Kirstin! Enjoy!

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

one year ago: Eggplant Caponata Sandwiches
two years ago: Baked Cauli-Tots
three years ago: Quinoa Black Bean Burritos with Southwest Sauce

four years ago: Summery Squash and Chicken Lasagna
five years ago: Kale Frittata
six years ago: Jambalaya

Homemade Magic Shell

from Loving Life

Ingredients:

  • 1 cup chocolate chips
  • 2 tablespoons coconut oil
  • 2 tablespoons peanut butter

Directions:

Combine all ingredients in a small saucepan set over medium-low heat. Stir constantly until melted, then allow to cool for a few minutes before spooning onto ice cream.

Be sure to check out other SRC recipes at the link below!