Wednesday, October 16, 2019

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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Monday, October 14, 2019

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 Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy's Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy's Recipes and WritingsCook with RenuCook's HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D's Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren's Kitchen StoriesKate's Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah's Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha's RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter's Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour's Cottage KitchenZesty South Indian Kitchen

Sunday, October 6, 2019

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.


Tuesday, September 24, 2019

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.

Friday, September 20, 2019

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.