Welcome to Choctoberfest

Choctoberfest-2015-2

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life

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Raspberry Chocolate Chunk Muffin


Preheat oven to 500 degrees. Line 1 Texas Muffin tin with large cupcake papers and set aside.

In a medium bowl combine

3 cups flour

1/4 cup baking powder

1/2 tsp salt

In another medium bowl add

3/4 cup sugar

1/4 cup brown sugar

And

2 eggs

Whisk until combined and then add

1 cup buttermilk

1/2 cup veggie oil

1 tsp vanilla

Whisk until combined well and then fold wet ingredients into dry ingredients. ADD

2/3 cups chocolate chunks, fold in until combined and then ADD

1-1/2 cups fresh or frozen (partially thawed) raspberries, fold in gently

Add batter to your already prepared Texas Muffin tin filling until just almost full. Place in oven and turn temperature down from 500 degrees to 375 degrees bake for 25-30 minutes. Once done let pan cool on rack for 10 minutes, remove muffins and let cool completely. ENJOY!!:)

Fresh Four Berry Pie


For the crust:

3/4 cup Flour

1 Tbsp fresh lemon zest

3 Tbsp sugar

2 Tbsp graham cracker crumbs

1/2 cup butter, softened

Preheat oven to 350 degrees, butter 1 pie pan/dish

In bowl of stand mixer, mix all of your crust ingredients together until combined. Press into the bottom and 1/4 inch up sides of your greases pie pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool completely

Pie filling:

3 cups fresh strawberries, quartered

3 cups fresh raspberries

3 cups blueberries

3 cups blackberries

6 oz package Raspberry jello

2 cups sugar

6 Tbsp cornstarch

2 cups water.

Clean all your fruit, quarter strawberries and place and fruit in a bowl and set aside. In a large sauce pot place sugar, cornstarch and water, stir to combine. Over medium heat bring to a boil, remove from heat and stir in jello. Place in fridge for 10 minutes to cool. Add fruit to your jello mixture, stir to combine. Pour mixture in your already baked and cooled pie crust. Place in fridge to firm up for at least an hour. Serve with vanilla bean ice cream and ENJOY!:)

Easy Ramen Noodle Soup


32 ounces chicken broth

3 cups water

1 Tbsp sesame oil

4 cloves garlic, diced

1 tsp ginger, minced

16 ounces ramen noodle

1 cup shredded carrots

1 bunch green onions, chopped

In a stock pot heat sesame oil on medium heat, add garlic and ginger sauté for 1-2 minutes. Add chicken broth and water and bring to a boil. Add noodles, carrots and onion and let boil 3-5 minutes. Turn down heat and let simmer until veggies are cooked. Serve and ENJOY!!:)

Semi Sweet Chip Cookies

Makes about 36 cookies

Preheat oven to 350 degrees, line baking sheets with parchment paper.

1 cup  unsalted butter softened

1/2 cup sugar

1-1/2 cups brown sugar 

2 eggs, room temperature

2-1/2 tsp vanilla

2-1/2 cups flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

18 ounces semi sweet chocolate chips

First you are going to want to combine your dry ingredients in a bowl and set aside.

In the bowl of your mixer cream butter, sugar, brown sugar, eggs and vanilla. Once mixed together we’ll add your dry ingredients to you wet and beat until your dough forms. Stir in your chips. Rest dough in fridge for about 10-15 minutes and then scoop 1 Tbsp of dough (golf ball size) onto already prepared cookie sheet placed about 2 inches apart. Bake at 350 for 10-12 minutes. Let cool and enjoy with an ice cold glass of milk.

Chippy Chunk Cookies


Preheat oven to 375 degrees, line 4 baking sheets with parchment paper and set aside.

In a small bowl combine

2-1/4 cups flour

1 tsp salt

1 tsp baking soda

Set aside

In the bowl of your mixer cream together

1 cup butter, softened

3/4 cup brown sugar

3/4 cup sugar

2 tsp vanilla

Add…

2 eggs, room temperature

On at a time mixing completely after each addition.

Add you bowl of dry ingredients to your mixing bowl and beat until combined well.

Add….

6 ounces chocolate chips and 6 ounces Chocolate chunks… I use the Trader Joe’s brand which are located above the ice cream freezer. Stir until combined.

Scoop on to already prepared baking trays in 1 Tbsp scoops.

Bake at 375 for 10-12 minutes. Remove from oven let rest on tray for 2 minutes and then remove from tray and let cool completely. ENJOY!!

Creamy Country Potato and Ham Soup

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1 Tbsp olive oil

1 yellow onion, chopped

1 cup matchstick carrots

4 potatoes, chopped in to 1/2 inch pieces

32 ounces chicken broth

2 cups ham, chopped

6 Tbsp butter

2 cloves of garlic, chopped

1/4 cup flour

1 cup half and half

1 cup milk

1 cup frozen peas

1/8 tsp cayenne pepper

1/4 tsp black pepper

shredded cheddar cheese for topping

In a stock pot……

Heat olive oil, add onion and carrots and saute for 2-3 minutes. Add potatoes and chicken broth, turn heat to high and bring to a boil, let boil until potatoes are tender but not mushy. Stir in the ham.

In a Medium sauce pot……

Melt butter, stir in the garlic and saute for a minute or 2. Whisk in your flour and cook until thick. Slowly add half and half and milk, whisking constantly, until your mixture becomes thick. Stir your milk mixture into your stock pot potato mixture.

Stir your peas into your stock pot. Add cayenne pepper and black pepper. Heat until your peas are cooked through. Serve, sprinkle some cheddar cheese on top and ENJOY!! 🙂