Bars, Desserts, Recipes

#Choctoberfest: Pumpkin Chocolate Cereal Treats

Chocolate. Sprinkles. Pumpkin. Marshmallows. What’s not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

Last winter I made some kicked up rice krispie cereal treats and I’ve been thinking of them ever since, dreaming up a bunch of different flavors and add ins. I mean, the classic version is good (my mom made a batch when we were visiting my parents’ house last month)… but it’s also fun to go a little crazy sometimes! I’ve been scheming about making a pumpkin chocolate version but was a little unsure about adding pumpkin puree to a crisp treat. What to do, what to do.

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

Enter SPRINKLE POP and their cute little sprinkles! As soon as I starting browsing their site in preparation for their sponsorship of #Choctoberfest, I knew how I could make pumpkin chocolate cereal treats. WITH PUMPKIN SPRINKLES!!! Sorry for the caps, but I am just SO excited. They have so many fun sprinkle options for each season. Their fall/Halloween section is so much fun, but I also am in loooove with their Christmas/holiday options. So cute. They have a ridiculous amount of beautiful, sparkly sprinkles as well as fun shapes and mixes for all occasions. They can also make custom blends! So fun.

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

To make these Pumpkin Chocolate Cereal Treats extra special, the cute little orange pumpkin sprinkles are pressed into the bottom and top of the pan. Sprinkle Pop’s sprinkles are water based, so the colors could bleed and I didn’t want to that to happen, even if orange and black are seasonally appropriate. 🙂 These cereal treats are filled with two types of chocolate–chocolate chips and cocoa powder, as well as two types of pumpkin flavor–pumpkin oats cereal (Aldi brand, woot!) and pumpkin pie spice. Double the fun, twice! These little treats are so addictive. They would be perfect at a Halloween party. Can you imagine them cut out into little pumpkin shapes?? Gah, why didn’t I think of that before? Now you can try that out and report back to me! You could even do that with your prizes if you win the awesome #Choctoberfest giveaway with lots of chocolate, cooking gear, and sugar for all your baking needs. Enter here if you haven’t yet!! 🙂 And happy Friday, friends!

Chocolate. Sprinkles. Pumpkin. Marshmallows. What's not to love?? These yummy cereal treats are made with Sprinkle Pop sprinkles for #Choctoberfest and are oh-so-fun!

one year ago: Chocolate Cinnamon Sugar Apple Cake
two year ago: Old Fashioned Chocolate Cobbler
three years ago: Beef Stroganoff 
four years ago: Homemade Pumpkin Spice Coffee Creamer
five years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
six years ago: Apple Peanut Butter Muffins
seven years ago: Pumpkin, Sausage, and Spinach Lasagna
eight years ago: Southwestern Pepperjack Baked Penne

 

Please check out more chocolate recipes here!!

Pumpkin Chocolate Cereal Treats

  • Servings: 16
  • Print

Ingredients:

  • Pumpkin Confetti Sprinkles by Sprinkle Pop
  • 4 tablespoons unsalted butter
  • 7 1/2 cups (approximately 12-13 ounces) mini marshmallows, divided
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup chocolate chips
  • 3 cups crisp rice cereal
  • 3 cups pumpkin flavored toasted oats cereal (like Cheerios–I used the Aldi brand!)

Directions:

Generously spray an 8×8 inch baking dish with cooking spray, then sprinkle 1-2 tablespoons of Pumpkin Confetti Sprinkles into the bottom of the dish.

In a large pot, melt butter with 6 cups of the mini marshmallows over medium heat. When most of the marshmallows are melted, add the cocoa powder and pumpkin spice and stir vigorously to incorporate. Remove from heat and stir in the chocolate chips. When melted, quickly fold in cereals and reserved marshmallows.

Using greased hands or a spatula, transfer cereal mixture to prepared pan and evenly press down. Sprinkle generously with Pumpkin Confetti Sprinkles, then gently smooth out. Cover and allow to set (at least two hours is best!) before cutting. Keeps in an air-tight container for about a week.

Disclosure: I received free product from Sprinkle Pop to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Sprinkle Pop and get great recipe ideas from them on Facebook, Instagram, and Pinterest.

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Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.
Breakfast, Recipes, Spreads

#Choctoberfest: Chocolate Cookie Dough Peanut Butter

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean’s Butter Flavored Coconut Oil.

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

Have you made homemade nut butter yet? It’s one of those recipes that people give you a doubletake when you say, “oh, I made peanut butter this weekend.” It does sound fancy, I’ll admit. But can I tell you a secret? It’s not as impressive as it sounds! As long as you have a good food processor or blender, making nut butter is e-a-s-y. And it tastes amazing, especially since you can customize it a whole bunch. And that’s EXACTLY what I did here!

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

I know almond, cashew, etc. butters are trendy, and they’re fun and good… but my personal favorite nut butter is the classic peanut butter! When I make it at home, I love throwing in some warm spices, chia seeds, and a little honey or maple syrup for sweetness. But since it’s #Choctoberfest, I had to go in the chocolate direction. Oh darn! But you know me… I didn’t want to JUST make chocolate peanut butter. I wanted to make it even more special. What to do?! Add some buttery goodness in the form of Barlean’s Butter Flavored Coconut Oil, along with some vanilla, brown sugar, and chocolate chips in a nod to cookie dough. Yes, please!

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

Thanks to our fabulous #Choctoberfest sponsor, Barlean’s, this chocolate peanut butter really tastes great. Though you can make nut butter without any added oils, for homemade nut butter, a little oil really does help everything come together. Normally I use canola or olive oil, but this coconut oil (and its buttery taste) was so welcome. Barlean’s makes superfood nutrition easy, and that’s true with my chocolatey recipe!

Jump on the homemade nut butter train with this chocolately spread with a bit of cookie dough flair! This #Choctoberfest recipe is made with delicious Barlean's Butter Flavored Coconut Oil.

My family and I have been enjoying this Chocolate Cookie Dough Peanut Butter on the daily over the past week. I can’t decide on my favorite use. It’s great stirred into oatmeal or on a banana. But if I’m being TRULY honest… I’ve probably consumed half the jar by the spoonful. No joke. But it’s not just me! My two year old now says “spoon like Mama!” because he’s seen me sneaking spoonfuls of Chocolate Cookie Dough Peanut Butter a few too many times. Ooops! Guess that’s just an excuse to make a second batch. 🙂 I’ll have to experiment with different textures. I left this version a little chunky, but you can also smooth it out more if you prefer. I guess you’ll have to make a few batches too to see how it’s best! 🙂 Enjoy!

one year ago: Pumpkin Spice Coffee Syrup + Cold Brew Coffee Method
two year ago: Banana Espresso Chocolate Crumb Cake
three years ago: Coconut Oil Dark Chocolate Chip Cookies
four years ago: Asian Turkey Meatballs with Carrot Rice
five years ago: Cream of Broccoli Soup with Cheese
six years ago: No Bake Tropical Energy Bites
seven years ago: Garlicky Pasta with Fresh Tomatoes and Basil
eight years ago: Pillow Cookies

Please check out other delicious #Choctoberfest recipes here! And enter our giveaway this week here! 🙂 

Chocolate Cookie Dough Peanut Butter

  • Servings: makes 2 cups
  • Print

Ingredients:

  • 16 ounces dry roasted unsalted peanuts
  • 3 tablespoons Barlean’s Butter Flavored Coconut Oil
  • 1/4 cup cocoa powder
  • 1/4 cup brown sugar, packed (or to taste)
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons mini chocolate chips

Directions:

In a food processor, pulse together peanuts and coconut oil until the peanuts are pretty broken down, but aren’t completely smooth yet.

Add cocoa powder, brown sguar, chia seeds, vanilla, and salt. Pulse a few more times until everything starts to come together, scraping the sides with a spatula as necessary. Repeat until mixture is smooth.

Add mini chocolate chips and pulse once to incorporate.

Store in a jar or other air-tight container in the refrigerator, up to one month.

For easier spreading, allow to sit at room temperature for about 15 minutes. Alternatively, microwave for 15-20 seconds or until stirrable. This peanut butter is delicious on toast, with apples or bananas, on oatmeal, or just by the spoonful!

Disclosure: I received free product from Barlean’s to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Barlean’s and get great recipe ideas from them on PinterestFacebookInstagram, and Twitter.

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!
Cookies, Desserts, Recipes

Welcome to #Choctoberfest with Imperial Sugar: Chocolate Orange-Cardamom Cookies

Chocolate slice and bake cookies… cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

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!

Welcome to #Choctoberfest 2017!

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:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.

That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Check out our participating bloggers:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

I know you guys will find great recipes on ALL of of those fabulous blogs this week. But first, before you go check them out… let’s chat about these YUMMY cookies! I made them with Imperial Sugar. In some ways, it seems like all sugar is the same. But since I began baking with Imperial Sugar, I have noticed a definite difference in the quality of my dishes. They’ve been in business for 175 years so they know what they’re doing!! I know that sounds like an ad, but I promise it isn’t. Their regular granulated sugar is not clumpy, their brown sugar is not dry (and the resealable bags are helpful!), and their powdered sugar is so soft and perfect for blending into frosting. If you’re looking for some fun Halloween recipes, look no further. Imperial Sugar has you covered!!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

These Chocolate Orange-Cardamon Cookies were so easy to mix together during my son’s naptime. The whole house smelled great after I zested an orange and opened up a jar of cardamom. Then, later that afternoon, my son and I sliced the cookies together and placed them on the cookie sheet to bake. <— that was interesting with a two year old. I put them on the cookie sheet, and he moved them. Sometimes into his mouth. Hahaha! For some reason I never make slice and bake cookies, but I definitely should start doing that more often. One reason why I always say cookies are my least favorite thing to bake is that they seem so tedious to scoop out, but this method eliminates that excuse!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

If I thought my house smelled good as the cookie dough was being mixed up, it smelled even BETTER once the cookies were baked. One taste and we all were hooked! The cardamom is perhaps a little unexpected in a cookie, but the more I eat, the more I enjoy them. I think they will be a great addition to a Christmas cookie plate, but also will fit right in with fall baking because what is fall without warm spices? 🙂 Plus they are pretty, so win win! I hope you enjoy these cookies as much as we do… and don’t forget to check out more recipes below and enter the giveaway above! I’ll be back later this week with more deliciousness. Happy Monday!

Please click here for the first day’s worth of CHOCOLATE recipes!!

one year ago: Healthier Poppy Seed Chicken Casserole
two years ago: Kale and Brown Rice Gratin
three years ago: Crockpot Barbacoa
four years ago: Baked Caramel Apple Mini Doughnuts
five years ago: Baked Strawberry French Toast with Strawberry Maple Syrup
six years ago: Maple Cornmeal Drop Biscuits
seven years ago: Pumpkin Spread
eight years ago: Pumpkin Pie Baked Oatmeal

Chocolate Orange-Cardamon Cookies

  • Servings: 3 dozen
  • Print

cut out from an old issue of Ladies Home Journal that I ended up with a random subscription to!

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • 3/4 teaspoon ground cardamom
  • 3/4 cup unsalted butter, softened
  • 2/3 cup Imperial Granulated Sugar
  • 1/3 cup packed Imperial Brown Sugar
  • zest of one large orange, approximately 1 1/2 tablespoons
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • coarse sparkling sugar or sprinkles of choice

Directions:

In a medium bowl, whisk together flour, cocoa powder, salt, and cardamom.

In a separate large bowl (I used a stand mixer), beat butter, sugars, and orange zest together until light and fluffy, about 2 minutes. Mix in egg until just incorporated, and then beat in vanilla. Gently fold in flour and cocoa mixture, mixing only until combined.

Line a work surface with parchment paper, then roll the cookie dough into a 2 inch-diameter log. Roll tightly in parchment paper, then refrigerate for at least one hour. The recipe suggested rotating the log every 20 minutes to maintain shape, but I skipped that step because #momlife. Also, if you have kids helping with this recipe, you may want to divide the dough into two portions and roll into two logs, as one was a lot to handle when getting “help.” Two might be helpful for anyone, with or without kids. 

When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. Sprinkle sanding sugar or sprinkles on a plate or rimmed baking sheet, then roll log in sprinkles until coated well. You can brush an egg white over the log before rolling if you aren’t suffering from #momlife distraction like I was, but my method worked just fine.

Slice the sprinkled log into 1/4 inch thick, then place on prepared baking sheet an inch apart.

Bake for 9-10 minutes. Cookies should be set and slightly firm when you press into them, but they will harden a little as they cool so don’t over bake. Cool completely on pans, then store in an airtight container for up to one week. If they last that long!!

Disclosure: I received free product from Imperial Sugar to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Imperial Sugar and get great recipe ideas from them on Pinterest, Facebook, Instagram, and Twitter.

 

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.
Breakfast, Granola, Recipes

Double Chocolate Pumpkin Energy Bites #Choctoberfest

This post for #Choctoberfest is sponsored by Barlean’s. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat… and they pretty much taste like a brownie, so there’s that too.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Another day, another #Choctoberfest recipe! This one slightly healthier than the delectable cake from Monday. 🙂 Energy bites, granola bites, energy balls… whatever you call them… are SO tasty and SO fun to make. Just mix, roll, and chill, pretty much. They’re great to have on hand for a healthy yet filling snack option or even a quick breakfast on the go for busy mornings. Most recipes use nut butter as the base, so I was excited to find a version that used PUMPKIN as the binder. I always gotta do something different, haha.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Since we’re smack-dab in the midst of #Choctoberfest, I decided to try to make an uber chocolately energy bite recipe. Thanks to a healthy dose of dark chocolate cocoa powder AND dark chocolate chips, these Double Chocolate Pumpkin Energy Bites pretty much taste like a brownie. I’ve been keeping some in the fridge at work, and they are perfect for a mid-afternoon snack. Healthy, yet satisfying.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

I’m so thankful that Barlean’s is a sponsor again this year for #Choctoberfest! They sent me a great package filled with Chocolate Silk Greens (think chocolate protein powder, but powdered greens instead–this stuff is great for smoothies!), Essential Women Omega-Swirl Chocolate Mint (mint-chocolate syrup that just so happens to be full of Omega-3s), and Butter-Flavored Coconut Oil, which I used in this recipe. It’s the perfect butter substitute with all the health benefits of coconut oil. I don’t use coconut oil for everything but I really like it in granola bars/energy bites. You can find out more about Barlean’s by following them on Twitter, Facebook, Pinterest, or YouTube.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

One of the best parts about these Double Chocolate Pumpkin Energy Bites (besides how chocolately they are!) is that it only uses 3 tablespoons pumpkin puree. Sooo it’s a perfect recipe to have on hand to when you have a little pumpkin puree to use up! Waste not, want not. And how could you not want these yummy chocolate energy bites??! Enjoy!

Find more chocolate recipes here today at the #Chocotoberfest linky! And don’t forget to enter this great giveaway before Saturday!

one year ago: Pumpkin & Sausage Pizza
three years ago: Banana Chocolate Chip Mini Muffins
four years ago: Funfetti Cookies
five years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
six years ago: Roasted Vegetable Soup
seven years ago: Pumpkin Chocolate Chip Mini Muffins

Double Chocolate Pumpkin Energy Bites

  • Servings: 32 bites
  • Print

slightly adapted from A Kitchen Addiction

Ingredients:

Directions:

In a large bowl, stir together oats, flaxseed, cocoa, and pumpkin pie spice. In a small saucepan set over medium heat, whisk together honey, maple syrup, pumpkin puree, and coconut oil. Bring to a boil, and allow to boil for 4 minutes. Stir constantly so it doesn’t burn! Remove from heat.

Pour honey mixture over oats and stir until combined. At this point, you can stir in the pepitas and chocolate chips so the chocolate melts and gets all gooey OR you can wait for 5 minutes before stirring in the mixins. I stirred everything together right away.

Cover and refrigerate for at least 30 minutes for mixture to cool and chocolate to harden, then remove and roll into 1 1/2 inch balls. Place on a baking sheet and refrigerate for at least an hour before transferring to an air-tight container. Store in the refrigerator or freezer. Enjoy!

Disclosure:  Though I received products for free as part of my participation in #Choctoberfest, I was not compensated in any other way and was not asked to provide positive feedback.

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad
Cakes, Desserts, Recipes

Chocolate Cinnamon Sugar Apple Cake #Choctoberfest

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

This post for #Choctoberfest is sponsored by Imperial Sugar. I have received sample products for writing this post. All content and opinions are mine. Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar… this fall favorite is sure to please!  

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

Yayyy it’s #Choctoberfest, aka a week-long celebration of all things CHOCOLATE! If you haven’t already, please check out the giveaway posted earlier today here. You don’t wanna miss it! #promise 🙂 I’ll be the first to admit that I’m not the world’s biggest chocolate fan or anything like that, but I do like a chocolate treat every now and again. Chocolate is my jam when it’s combined with other deliciousness, such as peanut butter, pumpkin, or in this case… apples!

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

This cake is a riff on one of my favorite fall treats (and one of the most popular recipes on my blog!): Cinnamon Sugar Apple Cake. The original cake is a delight… I never can decide what part is best: the cake full of sweet bites of apples or the crunchy cinnamon sugar topping. But guess what guys?? This chocolate-y version might be even better! I made a few changes to the original recipe in order to add cocoa powder to make this incredible cake (using water instead of buttermilk and then adjusting the amount of baking soda and flour) but otherwise this is just a fun twist on the original.

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

Since this yummy cake has the word “sugar” in the name and uses two types of sugar in the recipe, it’s only fitting that Imperial Sugar has sponsored this post as part of #Choctoberfest. They’re our gold sponsor for the event and are honestly SO great. I’ve been using their sugar exclusively since this event last year. I am not brand-loyal to very many things at ALL and I often buy generic, but when baking, I can tell that the quality of Imperial Sugar far outweighs any other brand I’ve tried. I’m not just saying that because they’re a sponsor… but it is 100% true. Imperial Sugar products are pure cane sugar, not beet sugar, and are GMO-free. I also love the family-friendly focus of their company.

Sweet things happen when families are together in the kitchen. Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. This holiday season, create some lifelong memories when you bake with love and Imperial Sugar.

I know it might sound a bit cheesy, I was thinking about family as I made this cake. I actually made it over the course of a few hours on Saturday morning. Early that morning, I went running with a friend. My toddler stayed home with my husband, and after I got home, Ben went out for a run. He’s training for a half marathon so I knew he’d be gone for awhile. My son played and ate second breakfast while I ate my breakfast and enjoyed some coffee. We read books for a bit and then I thought it was safe to head to the kitchen to bake. I got about halfway through mixing together this cake when my son’s head collided with a kitchen drawer. Baby tears, commence! He just couldn’t be calmed down with any of the normal methods… so we curled up in an armchair and cuddled. Soon he was out like a light. It’s been awhile since he’s napped in my arms (or taken a morning nap!) so this was a treat. Even though my half finished cake batter was hanging out on the kitchen counter and my plan for the day was thrown off. After he woke up, I was able to return to the kitchen and finish mixing up my cake. When it came out of the oven and I took that first bite, I knew I had a winner. And I’ll always remember the first time I made the chocolate version of cinnamon sugar apple cake with my son playing at my feet. ❤ He won’t remember it, but he loved every bite I shared with him. I know I’ll make it for him again in the future. I hope you and YOUR family/loved ones enjoy this cake!

Chocolate Cinnamon Sugar Apple Cake - Sweet chocolate cake studded with fresh apples and topped with cinnamon sugar... this fall favorite is sure to please! #Choctoberfest #ImperialSugar #sponsored #ad

Check out all the other recipes shared for #Choctoberfest at the linky below!
An InLinkz Link-up

P.S. Looking for some sweet treats for Halloween? Imperial Sugar has you covered! Find out more about Imperial Sugar by following them on Facebook, Pinterest, Twitter, Google+, Instagram, and YouTube.

one year ago: Old Fashioned Chocolate Cobbler
two years ago: Beef Stroganoff 

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

Chocolate Cinnamon Sugar Apple Cake

  • Servings: 20
  • Print

adapted from my Cinnamon Sugar Apple Cake

Ingredients:

  • 1 1/2 cups light brown sugar, packed (I used Imperial Sugar)
  • 1 cup water
  • 1/3 cup canola oil
  • 1 egg
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder (not dutch-process)
  • 2 cups chopped apples, unpeeled – I like Gala, Fuji, Granny Smith, Crispin, Jonagold, Winesap, etc.
  • 1/2 cup white sugar (I used Imperial Sugar)
  • 2 teaspoons cinnamon
  • 1 tablespoon melted butter

Directions:

Preheat oven to 325 degrees F. Grease a 9×13 inch baking dish with cooking spray.

In a large bowl, whisk together brown sugar, water, oil, and egg. Stir in baking soda and vanilla. Mix in flour and cocoa powder. Beat until smooth, then fold in apples.

Pour batter into prepared baking dish.

In a small bowl, stir together sugar and cinnamon, then drizzle melted butter over top. Mix gently with a fork to combine, then sprinkle over batter. It will not fully cover the batter, but it will bake up fine.

Bake for 40-45 minutes, or until cake begins pulling away from the edge of the pan and a tester inserted in the center comes out clean. Serve warm or at room temperature. Pairs well with ice cream!

Disclosure:  Though I received products for free as part of my participation in #Choctoberfest, I was not compensated in any other way and was not asked to provide positive feedback.