German Chocolate Cake Bars #Choctoberfest

By: the Food Hunter

When your friends at Imperial Sugar send you 40 pounds of sugar during the month of October it can only mean one thing: CHOCTOBERFEST!!!

Which brings us to these decadent German Chocolate Cake Bars. A co-worker recently celebrated a birthday and it was suggested that I bring the dessert. Since I know how much she loves German Chocolate Cake I thought I would turn this classic into easier to carry dessert bars.

Topped with creamy pecan coconut frosting, these rich chocolate bars were a HUGE hit at the office.

Give it a try...you won't be disappointed.

****GIVEAWAY ALERT****

German Chocolate Cake Bars

For the cake:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, I used Divine
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
4 ounces unsweetened baking chocolate
1/2 teaspoon espresso powder
2 cups Imperial brand, granulated sugar
4 large eggs
1 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350°F. Grease a 9x13 inch baking pan.

Sift the flour, cocoa, baking powder, soda, and salt together into a large bowl.

Combine the boiling water, chocolate, and espresso. Whisk and let the hot water melt the chocolate, about 10 minutes, until smooth. The water should no longer be hot to the touch.

In a separate bowl, add chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine. Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into your pan and lightly tap on counter to remove air. Bake for 25 to 30 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Spread cooled frosting generously onto the cake. Cut the cake into squares to serve.

For the coconut pecan frosting:
2 large egg yolks
8 ounces evaporated milk
1 1/2 cups lightly packed Imperial brand, brown sugar
4 ounces unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Let Cool completely before frosting.





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Welcome to #Choctoberfest 2019

By: The Food Hunter


Welcome to #Choctoberfest, an annual recipe-sharing event. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.

We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth $400. (enter below)

 a Rafflecopter giveaway  

Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.

Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week:

Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy's Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy's Recipes and Writings • Cook with Renu • Cook's Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D's Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen's Kitchen Stories • Kate's Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah's Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha's Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter's Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen

LG InstaView™ Door-in-Door® Refrigerator with Craft Ice™ #AD

By: The Food Hunter

If you are into cocktails...even a little bit...you know how crucial "ice" can be when mixing your favorite beverage. As ice melts, it becomes part of the cocktail and can literally make or break a drink.

LG’s newest InstaView™ Door-in-Door® refrigerators have everything you need to make the ultimate cocktail ice. Dual ice makers with Craft Ice™ automatically create crushed, cubed and LG’s exclusive slow-melting round ice on demand; perfect for crafting upscale cocktails home.

A game changer for home entertainers; there is no more messing with expensive and time-consuming molds that only produce one or two ice cubes at a time, the LG offers the ice you need in a timely and effortless fashion. 

If that isn't enough to get you thinking about the LG InstaView refrigerator how about the fact that the new design lets you see inside your refrigerator without ever opening the door—simply knock twice on the unique glass panel and you will have a nice view of your food. You are also able to  access grab-and-go items without having to open the whole fridge. Think about all the money you will save!!! It's a win win if you ask me.

Chicken Ragù with Fennel, and Peas

By: The Food Hunter

I truly love a good pasta sauce and the recipe below, from epicurious.com is no exception. (Note I substituted pancetta for the bacon in the original recipe and had great results) The creamy, milk based sauce, is studded with green peas, chopped fennel and pieces of tender chicken making it simply irresistible.  Even better; the sauce can be made in advance for a delicious dinner any night of the week.



 Chicken Ragù with Fennel, and Peas 

2 tablespoons olive oil
6 ounces pancetta, cubed
1 1/2 pounds skin-on, bone-in chicken thighs (about 6 total)
salt
1 onion, finely chopped
1 fennel bulb, finely chopped, plus 1/4 cup coarsely chopped fronds
6 sprigs thyme
1/2 cup dry white wine
1/2 cup whole milk
1 cup frozen peas, thawed
Freshly ground black pepper
1 lb pasta
2 tablespoons unsalted butter, cut into pieces
1/2 cup finely grated Parmesan, plus shaved for serving
2 tablespoons finely chopped parsley

Heat oil in a wide large saucepan or a Dutch oven over medium. Cook pancetta, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.

Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.

Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6–8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. Return pancetta and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45–60 minutes.

Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8–12 minutes.

Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.

Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.

Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.

Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.

The New Fashioned Cocktail

By: The Food Hunter

Sometimes all it takes to transform a classic cocktail is a new spirit; like the D'USSE Cognac, a naturally aged bold, full-bodied blend Cognac. The taste is subtle yet  arouses the palate. Try it in the New Fashioned Cocktail

NEW FASHIONED

2 oz- D’USSÉ Cognac

.75 oz- Simple Syrup

4 Dashes- Angostura Bitters

Glassware: Old Fashioned

Garnish: Orange Peel

Garnish: Brandied Cherry

Method:

Add all ingredients into a mixing glass with ice.  Stir until cold.  Strain into an Old Fashioned glass with a large format ice cube.  Twist orange peel over the cocktail to release the oils.  Garnish with the Orange Peel and a brandied Cherry.