Carrot Raisin Bread

Preheat oven to 350 degrees. Grease and line with parchment paper one 9 inch loaf pan and set aside.

In a small bowl combine

1-1/2 cups flour

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

set aside.

In a medium bowl whisk together

1 cup veggie oil

1-1/2 cups brown sugar, packed

1/4 cup molasses

3 eggs, room temperature

Add dry ingredients to wet ingredients and stir until combined well.

Add

1/2 cup chopped walnuts

1/2 cup golden raisins

1/2 cup raisins

1 cup shredded carrots

Stir until combined well, Pour into already prepared loaf pan and bake at 350 degrees for 60-70 minutes. Remove from oven and let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely. ENJOY!! ๐Ÿ™‚

 

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Caveman Donuts and Coffee

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Day 8 of #Choctoberfest and I have Breakfast ready for you!

First, I need to start by saying I received free product from Caveman Coffee in exchange for a post. All the opinions are my own!!

A while back I had bought a couple mini donut pans and had forgot that I had them, so when I was digging through my cupboard the other day I was so glad they fell out. I had been wanting to make donuts and could not wait to try Caveman Coffee Cocoa Butter. When I unsealed the bag of cocoa butter the smell  was out of this world I just knew that I had to use it to make some Chocolate Donut Bites. Don’t worry if you don’t have a donut pan no need to run out and by one you can has make them in a mini muffin tin. Now get your coffee pot ready also because you are going to want to make yourself a delicious cup of  Caveman Coffee to sip on why you enjoy your donuts!

 

Preheat oven to 350 degrees and lightly spray your mini donut pans with nonstick spray, set aside.

Chocolate Donuts

1 cup flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/8 tsp salt

1/2 buttermilk

1/2 cup sugar

1 egg, room temperature

2 Tbsp melted Caveman Cocoa Butter

1 tsp vanilla

Chocolate Glaze

1/4 semi sweet chocolate chips

1 Tbsp Caveman Cocoa Butter

1 Tbsp corn syrup

1 tsp hot water

Sprinkles

In a bowl whisk together flour, cocoa powder, baking soda and salt, set aside. In a separate bowl melt Caveman Cocoa Butter in the microwave, add buttermilk, sugar, eggs and vanilla, whisk until combined well. Add your wet ingredients to your dry and mix just until combined you do not want to overmix. Transfer batter into a piping bag (if you don’t have a piping bag use a ziplock with the corner cut off) and pipe your batter into your donut pan wells. About 1/2 way full, I filled mine a little too full but it was just extra goodness and love. ๐Ÿ˜‰

Bake at 350 degrees for 8-10 minutes. Remove from oven and let cool in pan while you make the chocolate glaze.

For the Glaze

In a microwave safe bowl place chocolate chips, cocoa butter and corn syrup, microwave until melted and stir till smooth, add 1 tsp hot water and stir till combined. Remove donuts from pan and dip in chocolate glaze. Sprinkle with your favorite sprinkles and ENJOY!!

The Best Cup of Coffee

Brew a pot of Caveman Coffee and add just a little bit of the Caveman Cocoa Butter to your mug, pour coffee on top stir until melted and enjoy the BEST CUP of COFFEE!!

 

 

 

Barleans Chocolate Banana Berry Green Smoothie

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First let me get all the important stuff out of the way… I received free products in exchange for my post but all the opinions of the product our my own.

Now, with that out of the way… Day 4 of #Choctoberfest and I have something for you that is not only YUMMY but also healthy. Many of you know that I have been on a green smoothie kick, and I think this just might be my favorite one. I always start with plain old water and some sort of green such as spinach, spring mix or kale and then add some fresh and some frozen fruit hence why I call them green smoothies even if they always don’t look green. LOL! I was so excited to receive the Barleans Chocolate Greens Powderย once again this year and let me tell you it added a little extra to my smoothie that I might be willing to push aside my scoop of ice cream in the evening and opt for this Chocolate Banana Berry Smoothie. Give it a try…….

In a blender place

1 cup water

2 handfuls fresh spinach

Blend until you get a beautiful green juice

Add

1 scoopย Barleans Green Powder Chocolate Silk

1 whole banana

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1/2 cup frozen blueberries

1 Tbsp ground flax seed

Blend until smooth and creamy, pour into a glass and enjoy a delicious breakfast. ENJOY ๐Ÿ™‚

 

Boysenberry Coffee Cake

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Recipe adapted from http://www.thesouthernladycooks.com

 

Preheat oven to 350 degrees. Spray with nonstick spray one 10inch bundt pan and set aside

 

2 cups fresh or frozen(thawed) Boysenberries

1/4 cup sugar

2 tsp cinnamon

1/8 tsp nutmeg

1 (15.25ounce) yellow cake mix

1/2 cup butter, melted

3 eggs, room temperature

1/2 cup milk

1/2 cup sour cream

Powdered sugar for sprinkling

In a bowl add boysenberries, sugar, cinnamon and nutmeg stir gently and set aside.

In bowl of mixer add cake mix, butter, eggs, milk and sour cream, beat until combined about 2 minutes. Pour batter into your prepared bundt pan. Place berries on top of cake mx and then with a butter knife swirl berries into batter. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center removes clean. Let cool in pan on cooling rack for 15 minutes. Remove cake from pan and let cool. Sprinkle with some powered sugar right before serving and ENJOY! ๐Ÿ™‚

Easy Cinnamon Roll Bread

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Preheat Oven to 350 degrees. Spray one loaf pan with nonstick spray.

4 rolls ย of Refrigerator Cinnamon Rolls (8 count in each roll)

Open the cans of cinnamon rolls and set aside the icing you will use it to top your bread . Layer the cinnamon rolls in your loaf pan (2 rows of eight on the bottom and then 2 more rolls of eight on top)11201834_975084585855764_7011894680184719607_n

Place in your preheated oven and bake at 350 degrees for 60-65 minutes. After your bread has been in the oven for about 40 minutes, cover loosely with foil so that the top of your bread doesn’t get burnt and continue to bake the rest of your time left.

Remove from oven and let cool about 20 minutes. While cooling place icing in a ziplock bag or a piping bag whatever you prefer. Turn bread out of loaf pan onto a cooling rack and then set cooling rack over a baking sheet that has been lined with parchment paper. Cut Corner off of ziplock bag or tip off of pastry bag and frost the top of your loaf. Slice and enjoy!! ๐Ÿ™‚

This recipe has been adapted from http://www.ohbiteit.com