Chocolate Maple Pecan Granola

Breakfast, Chocolate | October 26, 2018 | By

Hey!

Happy Friday everyone! Today I’m announcing the winners of the recent giveaway with Rodelle Vanilla and Breckenridge Distillery! TBH, I’m so jealous I don’t get to keep all this stuff for myself- it’s all really cool.

The responses were fantastic, and it was so great to hear from everyone!! So, our two winners of Rodelle goodies are Sally W. & Manda and the two winners of the Breckenridge Distillery swag are Ginger & Jeffrey! Look for me reaching out guys!!

Granola 1

Onto the granola! Granola is like. Silly-easy to make you guys. It’s so yummy, and like really customizable. Because I don’t know about you, but it feels like every time I buy a new type of granola, I always wish it were just slightly different. Make it how you want it guys.

Granola 2

You want to stick with generally the same amounts of wet to dry ingredients when you customize. You’ll want to be sure to keep the egg white and oil in tact in this recipe as well- they offer important components. The egg white will help bind things and create a crispy end result, and the oil is another binder in the mix. You can sub butter for oil though!

Granola 3 Granola 4

So I’ve added a little bit of cocoa powder here, as well as maple syrup. The flavors are my kind of treat, and my husband and I just snacked on this bag all week long- it’s so good!

Granola 3

I’ve got to keep things short today guys- it’s about to be a busy weekend! I hope you love the recipe, it’s so easy and really tasty!

Chocolate Maple Pecan Granola

Servings 6 cups

Ingredients

  • 4 cups old fashioned oats
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbs. dark cocoa powder
  • 1/4 tsp. salt
  • 1/4 cup canola oil
  • 1/3 cup maple syrup
  • 1 egg white
  • 1 tsp. vanilla extract

Instructions

  1. Preheat your oven to 300 degrees, and have a large clean sheet pan ready to go, preferably with edges. 

  2. In a large bowl, stir together the oats, pecans, brown sugar, cinnamon, cocoa powder, and salt. In a medium bowl, whisk together the oil, maple syrup, egg white, and vanilla extract. Pour the wet ingredients into the dry, and stir until completely coated. This might take a few minutes, but take your time- you really want everything well coated. 

  3. Spread the mixture evenly in your sheet pan. Bake for 30 minutes, stirring once during baking. Cool completely in the pan, and then break up to desired size, and store in an air-tight container. Enjoy! 

Chocolate Pistachio Cake & “Sugar High” Giveaway!

Cake, Chocolate | October 18, 2018 | By

Hey guys! I’ve got something exciting to share with everyone today! Actually two exciting somethings if you include the cake, and we ARE including the cake.

Chocolate Pistachio Cake 1

Speaking of cake, this is a great one. It’s a spin on my classic Chocolate Pound Cake! This version is full of chopped pistachios, and drizzled with a sweet vanilla icing to top it off.

Chocolate Pistachio Cake 2 Chocolate Pistachio Cake 3

So starting with the cake, this is a basic pound cake batter. I use dark chocolate cocoa powder to really drive home the flavor, and sour cream keeps the cake moist and tender. If you haven’t used instant espresso powder before, now is a good time to start. I actually just always have some in my pantry for recipes just like this one- it’s a super easy way to help bring out the flavor of your chocolate dish. Don’t worry- it doesn’t make things taste like coffee when used sparingly!

Chocolate Pistachio Cake 7 Chocolate Pistachio Cake 5

Pistachios and chocolate are an easy combination, it’s a great flavor choice! The end result isn’t too sweet, but it’s got a ton of beautiful flavors that will keep you coming back for more! Get the recipe below, and I really hope you guys like this one, it’s one of my favorites!!

Chocolate Pistachio Cake 6

Now onto the giveaway! I’m so excited to be offering four prizes today! I’m working with Rodelle Inc. and Breckenridge Distillery to bring you guys some serious goodies! I LOVE these brands and the products they provide, and I actually used products from both companies in the making of Sugar High! Rodelle makes some of my absolute favorite vanilla extract- seriously I always have some in my pantry! And Breckenridge distillery makes my favorite bourbon! It’s my go-to for baking because the flavors really shine through well. If you’ve ever seen a recipe on my website that included whiskey for a baked good, I used Breckenridge!

I’ll be choosing 4 winners to receive a signed copy of my new high-altitude baking book Sugar High. Additionally, two of those winner will be receiving a goodie bag from Rodelle with a bottle of vanilla extract, a bottle of almond extract, a generous container of their fantastic cocoa powder, and a container of their cinnamon sticks, all wrapped in a Rodelle canvas bag!

Giveaway2

The other two winners will be receiving tons of goodies from Breckenridge Distillery! This includes a t-shirt, a water bottle, a tin mug, a beanie, and a drink koozie!

Giveaway1

GIVEAWAY HAS ENDED, THANK YOU!! All you have to do is comment below with your favorite way to use whiskey or vanilla extract in the kitchen! The giveaway will run until October 25th at 12:00pm mountain time, and the winners will be selected at random. You must be a resident of the United States to enter.

Follow me on Facebook, Instagram, and Pinterest for more information on future giveaways! And check out Rodelle and Breckenridge Distillery on social as well- these are seriously great brands!

Chocolate Pistachio Cake

Servings 10 slices

Ingredients

  • 3/4 cup softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 3/4 cup flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. instant espresso powder
  • 1/2 tsp. salt
  • 1/4 cup dark cocoa powder
  • 1/3 cup whole milk
  • 1/2 cup chopped pistachios
  • 3/4 cup powdered sugar
  • 2 tbs. water
  • 1 tsp. vanilla extract

Instructions

  1. Preheat your oven to 350 degrees and grease a 9 inch loaf pan. Set aside. 

  2. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs and sour cream, and beat until combined. In a medium bowl, whisk together the flour, baking powder, espresso powder, salt, and cocoa powder. 

  3. Add the flour mixture and milk alternating into the egg mixture, beating well between each addition, until completely combined. Fold in the pistachios. Spread the batter into your prepared pan. 

  4. Bake for 60-65 minutes, or until a cake tester comes out clean. Cool completely before icing. 

  5. In a small bowl, whisk together the powdered sugar, water, and vanilla until smooth. Drizzle over the top of your cake before slicing and serving. Enjoy!


GIVEAWAY (1)

Chocolate Pound Cake

Cake, Chocolate | August 26, 2018 | By

You guys probably noticed, I’m on a bit of a pound cake kick right now. I’m not sorry.

Chocolate Pound Cake 7

Today, we’re venturing into chocolate pound cake. Just a twist on the classic, but similarly simple, lightly sweet, dense cake. Don’t forget that a great pound cake has that dark, sugary crust and this is no exception!

Chocolate Pound Cake 1

This makes a lot of pound cake. It’s a full 10 cup tube pan, or you can make it into two large loaf pans (but note that they should take a bit less time to bake).

Chocolate Pound Cake 2

What you should know about me is that I’ll eat cake in any form really. But pound cake is maybe the BEST form as far as I’m concerned, and you can do a million things with it. I’ve got recipes for a confetti version, chocolate chip pound cake, cookies & cream pound cake, and the classic on the blog, and I’m telling you right now, more will come.

Chocolate Pound Cake 6

Anyways, so back to this recipe. It’s really similar to most pound cake recipes, and I use dark cocoa powder for a chocolate flavor that really shines through. A bit of instant espresso powder and vanilla extract also bring out that chocolate flavor!

Chocolate Pound Cake 4

This is a great recipe for a crowd, and I think you’re really going to love it. Enjoy!

Chocolate Pound Cake

Servings 20 slices

Ingredients

  • 1 1/2 cups butter, softened
  • 1/2 cup sour cream
  • 3 cups sugar
  • 6 eggs
  • 2 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1/2 tsp. baking powder, scant
  • 1/2 tsp. instant espresso powder
  • 1 tsp. salt
  • 1/2 cup dark cocoa powder
  • 3/4 cup milk

Instructions

  1. Preheat your oven to 350 degrees, and grease a 10 cup tube pan or two large loaf pans. Set aside. 

  2. In a large bowl, beat together the butter, sour cream, and sugar until smooth. Add in the eggs, two at a time, and then the vanilla, beating until the mixture is fully combined. 

  3. In a medium bowl, whisk together the flour, baking powder, instant espresso powder, salt, and cocoa powder. Add the flour mixture in several additions to the butter mixture, alternating with the milk, mixing well between each addition. Beat until the mixture is smooth- the batter will be fairly thick. 

  4. Pour the batter into your prepared pan(s) and spread evenly. Bake in your preheated oven for 60-65 minutes, or until a cake tester comes out clean. (Note that loaf pans will take slightly less time to bake, start checking at 45 minutes) Cool and enjoy! 

chocolate pound cake

Chia Seed Chocolate Mousse

Custard, Chocolate | August 16, 2018 | By

Okay, you guys know I’m not always, uhm, healthy on here. Haha- like I’m all about the butter and carbs. But this is an exception, and this mousse from Kristin at Cooking With Kenstin won’t leave you missing any of those unhealthy ingredients! She’s an amazing healthy food blogger, so go give her a follow on Instagram, Pinterest, Facebook, and Twitter– I promise you won’t regret it!

(Recipe post, and pictures are created by Kristin from Cooking With Kenstin)

Hey guys I’m so happy to be presenting this great light chocolate snack that’s actually really healthy! Unlike most recipes out there with lumpy chia seeds we have created a smooth and fluffy Chia Seed Chocolate Mousse.
Chia Seed Mousse3
First off, this is probably one of the easiest desserts I’ve ever made. The best part about this dessert? It tastes like a little peace of heaven. Seriously, this is amazingly easy to make and only takes 4 ingredients! That’s it! By blending the chia seeds and sugar first into a powdery consistency it helps to keep away unwanted lumps and creates a creamy and fluffy texture once the Chia Seeds are soaked.

Chia Seeds

Chia seeds are seeds from a plant which derive from the mint family called Salvia Hispanica. They carry tons of health benefits for our bodies. Packed with Omega-3 fatty acids, fiber, antioxidants, calcium and iron. Chia seeds are linked to preventing strokes and heart attacks.
Chia Seed Mousse1 (1)

Organic Cane Sugar

This sugar is actually much better for you than brown sugar. Did you know that brown sugar is actually not as healthy as we would think? Brown sugar is just white sugar concentrated with molasses. Cane sugar is much less processed and less refined.
Chia Seed Mousse2
In this Chia Seed Chocolate Mousse the ingredients are light, fresh, and airy, making this a wonderful Vegan dessert. All it takes is just 4 simple ingredients blended together and popped in the refrigerator for about 2 or 3 hours! After that you’ve got yourself a fancy healthy mousse dessert. You can also top this with nuts to add a nice crunch, or maybe some fruit for a fresh sweet burst. I chose to top mine with chopped walnuts and almonds which add a perfect salty touch to this sweet chocolatey dessert.

Chia Seed Chocolate Mousse

Ingredients

  • 4 tbs. organic chia seeds
  • 1/2 cup organic raw cane sugar
  • 1 1/2 cups coconut milk
  • 1/3 cup cocoa powder

Instructions

  1. Blend the chia seeds and cane sugar in a blender until they turn into a powdery consistency.

  2. Now, add the coconut milk and cocoa powder to the blender, blend until smooth.

  3. Pour the chocolate mousse into small serving bowls and place in the refrigerator until thick. Usually for about 2-3 hours.

Chia Seed Chocolate Mousse

Boston Cream Pie

Cake, Custard, Chocolate | August 4, 2018 | By

Hey everyone! Happy weekend- FINALLY, amirite?

Today we’re on Boston Cream Pie, and listen, it’s a great recipe. I used to live in Boston- that’s where I went to college- and I have had many a Boston Cream Pie. And here’s the thing- it’s not super easy to make one at home.

Boston Cream Pie 6

The problem is the filling. It’s just not sturdy enough to hold up most cakes, which is why when you buy them they sometimes come with that plastic ring around the outside. And that’s nifty and all, but we’re not about to do it at home. At least not most of us.

Boston Cream Pie 5

So, the goal is to make a very thick custard filling here. You want it to be like the thickest vanilla pudding you’ve ever made, but not in a gross way. Don’t worry, we’ve got other goals too. We still need the cream to be smooth and super flavorful and basically something you’d want to jump right into.

Boston Cream Pie 1 Boston Cream Pie 2 Boston Cream Pie 3

As for the cake, I’m kind of picky. A lot of Boston Cream Pies are made with super light sponge cakes because of the structure issues when it comes to stacking it all up. But sponge cakes are just a bit more chewy, and I think they don’t fit as well with the end product as a classic yellow cake.

So for this recipe, I’m using a classic yellow cake. It’s super easy, tender, and it tastes fantastic. You can find the recipe for the yellow cake here.

Boston Cream Pie 4

As for the ganache, there’s honestly not a lot needed here. I like to make mine a bit more flavorful by adding vanilla extract and salt to the mix, but you can absolutely go without and just use chocolate and cream. The important thing is consistency- you want the ganache to be fairly thick so that it holds up on top of that pretty yellow cake.

Boston Cream Pie 8

And that’s everything you guys! You start with one layer of yellow cake, and pile on that silky, thick, vanilla cream. Gently stack your next layer of cake on top, and smooth out the edges of the cream. Then, pour over your chocolate ganache, and chill the whole thing for a few hours before serving.

MAGIC you guys, I promise.

Boston Cream Pie

Servings 12 slices

Ingredients

  • 2 8 inch yellow cakes, baked, cooled, and with the tops trimmed off

For the pastry cream:

  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 3/4 cup sugar, divided
  • 1 egg
  • 2 egg yolks
  • 1/4 cup cornstarch
  • 2 tbs. butter

For the ganache:

  • 2 cups chocolate chips
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Instructions

For the pastry cream:

  1. In a medium saucepan, heat the milk, cream, vanilla, salt, and 1/2 cup of the sugar over medium heat until simmering. 

  2. Meanwhile, in a medium bowl, whisk together the remaining 1/4 cup sugar, egg, egg yolks, and cornstarch until smooth. Once the milk mixture is simmering, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Then, pour the entire mixture back into the saucepan and whisk constantly over medium heat until it is very thick, about 5 minutes. 

  3. Pour the custard into a heat-safe bowl through a mesh siv to remove any lumps. Cover the custard with plastic wrap placed directly on top of the mixture, and chill for several hours until completely chilled and firm. 

For the ganache:

  1. Heat the heavy cream in the microwave in a medium bowl until boiling. Stir in the chocolate chips, vanilla, and salt until the chocolate has completely melted and the mixture is thick and smooth. 

For the cake:

  1. First, place one of your yellow cake layers on your plate. Then, spoon the cold custard on top of this layer, and smooth out with a knife or spatula until smooth. The layer of custard will be fairly thick, and should reach all the way to the edges of your cake. 

  2. Then, gently place the next yellow cake on top, and press gently to adhere it to the custard. Use a spatula to smooth out any custard that starts to bulge out slightly. 

  3. Pour your still-warm ganache over the top of the cake, and smooth it out so that it drips down the edges slightly. Chill the entire cake for at least an hour before serving! 

boston cream pie

This site is protected by Comment SPAM Wiper.