Friday, October 18, 2019

#Choctoberfest 2019 - Clueless in the Kitchen - Chocolate Truffle Torte

This is my last entry into this year's #Choctoberfest event, and I've saved the best for last.

(Technically, I just saved it for second, but also for last.)

This cake is beautiful, pretty easy (albeit a bit time-consuming) to make, and is perfect for those instances where you want to wow someone with your baking skills, but you also don't have time to go to culinary school.

Thanks to everyone who checked out mine and everyone else's recipes during this year's #Choctoberfest!  Make sure to visit the link-up at the bottom of the page to see the other chocolate recipes posted today and to see my entry from Monday if you haven't entered to win our awesome prize pack.

Chocolate Truffle Torte
Serves 8-10
From Clueless in the Kitchen

4 eggs
3/4 cup sugar (I used sugar from our awesome sponsor, Imperial Sugar!)
1/3 cup flour
2 tsp. cornstarch
1/4 cup unsweetened cocoa powder

1/2-1 cup raspberry jam/preserves
5 squares semi-sweet baking chocolate, melted and cooled
1 1/2 cups whipping cream

Preheat oven to 350°F. 

With an electric mixer, beat the eggs with the sugar on high speed until thick and light in color, about 5 minutes.

Gradually add the flour, cornstarch, and cocoa powder.  Pour this mixture in a greased and floured springform pan and bake for 25-30 minutes.

Let cool, then run a knife around the sides of the pan to loosen the cake, and remove the sides from the pan.  Slice a thin layer from the top of the cake, crumble, and set aside.  Put the rest of the cake back in the pan.

Spread the raspberry jam/preserves over the top of the cake.

Pour the whipping cream into a bowl and whip with an electric mixer until thick.  Fold the chocolate into the whipped cream and sprinkle the crumbled cake bits over the top of the cake.

Cover with plastic wrap and chill for at least 3 hours.

Just before serving, remove the sides of the pan.

You are invited to the Inlinkz link party!
Click here to enter

Thursday, October 17, 2019

#Choctoberfest 2019 Sponsored Post - Clueless in the Kitchen - Self-Saucing Hot Fudge Pudding

Welcome to my first of two #Choctoberfest recipes!  This recipe is sponsored by Imperial Sugar, who sent me coupons to get their sugar for free to use in this recipe.

Imperial Sugar is always an integral part of #Choctoberfest, and it's so amazing that this year, we had the option of getting coupons.  So convenient!

In addition to providing #Choctoberfest bloggers with sugar to make our delicious treats, Imperial Sugar is currently (and for the next three days) running their Annual Scary Scramble!  Twenty-five winners will receive a Wilton cookie decorating prize pack, plus 10 free sugar vouchers and a silicone baking mat!  Be sure to enter here.

Finally, be sure to follow Imperial Sugar on their social media pages:  PinterestFacebookInstagram, and Twitter.

This week's cookbook, Clueless in the Kitchen, is one I've had for more than two decades.  It was a gift from my mom (both my sister & I have one), and you don't even have to be clueless to use it.

This recipe, the Self-Saucing Hot Fudge Pudding, makes an excellent finish to a dinner on the nice, crisp fall days we've been having!  Enjoy, and be sure to check out our sponsor, Imperial Sugar's, social media & contest links!

Self-Saucing Hot Fudge Pudding
From Clueless in the Kitchen
Serves 6


1 cup flour
1 1/2 cup sugar, divided (I used sugar from our sponsor, Imperial Sugar!)
2 tsp. baking powder
1/2 cup vegetable oil
1/2 cup unsweetened cocoa powder, divided
1/2 cup milk
1 tsp. vanilla
1 3/4 cup hot water
Vanilla ice cream (optional)

Preheat oven to 350°F.

In an ungreased 8- or 9-inch square baking pan, stir together 3/4 cup sugar and baking powder.

In a separate bowl, stir together the vegetable oil and 1/4 cup cocoa.  Mix the cocoa mixture with the flour mixture, along with the milk and the vanilla.  Stir with a fork until combined.

In another bowl, stir together the remaining sugar & cocoa.  Sprinkle the mixture over the stuff already in the pan, but don't mix it in.  Then pour the hot water over everything and don't stir it.

Bake for 40 to 45 minutes until the top is crispy & the sauce is bubbly.

Enjoy with a scoop of vanilla ice cream.

Monday, October 14, 2019

Welcome to #Choctoberfest 2019!

It's that time of year again! Choctoberfest!

(As a reminder, here are my recipes from past years):



#Choctoberfest, as you may remember, is an annual chocolate recipe-sharing event. Me and more than 70 food bloggers from around the world 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 over $400! Here's what you get if you win! (Scroll down to enter.)

  • Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.
  • Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
  • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
  • Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
  • Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.
  • Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
  • Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
  • Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. 

Enter the giveaway now: 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 EileenFairyburgerFamily Breakfast RecipesFirst 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

Monday, February 11, 2019

#FoodBloggerLove 2019: Oatmeal-Raisin Cookies & Double Coffee Milkshake

Hey, y'all!

We haven't talked since October.

A lot's been going on.

But that's not what we're here to discuss!

We're here to discuss #FoodBloggerLove 2019, the time of year when food bloggers across the blogosphere take the time out to show some love to their fellow food bloggers.

This year, I was assigned to Chef Sarah Elizabeth.  This was...a lot of pressure.  Of all the food blogs I follow, I have the BIGGEST blog crush on Sarah.  She wrote about my blog during last year's #FoodBloggerLove during, and I've been madly in love with her blog ever since.  She loves sweets, home entertaining, and pink cocktails, so you can immediately see why I'm a big fan.

She does a lot of entertainment-themed blog posts, and so for my post dedicated to her this year, I'm using one of my TV-themed cookbooks, which happens to correspond to one of my favorite shows ever...

During an early episode, Phoebe has to break some bad news to Rachel, and she makes her oatmeal cookies to soften the blow.

"I make the world's best oatmeal-raisin cookies in the world," she says.  "I don't make them a lot, because I don't think it's fair to the other cookies."

To go with these cookies, I made a milkshake jam-packed with coffee flavor in homage to the hours and hours (and hours, and hours, and hours...) the friends spend in Central Perk.

Please make sure to visit Sarah's Facebook, Pinterest, and Instagram pages, because her blog and social media are such fun, and I just know you'll love her posts and other content as much as I do!  

Phoebe's Fabulous Oatmeal-Raisin Cookies & Friends Double Coffee Milkshakes
Makes 24 cookies & 1 large milkshake


12 Tbsp. unsalted butter, softened
3/4 cup packed brown sugar
2/3 cup sugar
1 egg
1 tsp. vanilla extract
2 cups old-fashioned rolled oats
1 1/4 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups raisins

Pre-heat the oven to 375 degrees Fahrenheit.  Mix the butter and two sugars together with an electric mixer until fluffy.  Beat in egg and vanilla until smooth.

In a separate medium bowl, mix together the oats, flour, baking soda, baking powder, and salt.  Stir the ingredients into the butter and sugar mixture until just combined.  Mix in the raisins.

Drop the dough in heaping tablespoons onto 2 large baking sheets, leaving 2 inches between each cookie.  Bake until cookies are golden-brown, 13-15 minutes.

Cool cookies on baking sheets for several minutes, then transfer them to a rack to cool completely.



1/4 cup brewed strong coffee, cooled
1/2 cup milk
2 scoops coffee ice cream

Mix ingredients together in a blender until smooth.

Pour the shake into a tall glass and add a straw before serving.

Check out the other posts in the 2019 #FoodBloggerLove roundup!

Inlinkz Link Party

Saturday, October 20, 2018

#Choctoberfest 2018 Sponsored Post: Spicy Balsamic White Chocolate Shrimp Orzotto sponsored by Forte Chocolates

It's my final #Choctoberfest 2018 post, and it's a special post for three reasons.  The first is that this is a savory chocolate post.  I love a good combination of savory (and spicy!) and sweet.  The second is that this is a Sarah Cooks the Books original recipe!  The whole theme of my blog is usually making recipes other people have written, but when I saw what I had to work with, I was excited to create a recipe from the ideas that began forming in my mind.

That brings me to reason number three:  this post is sponsored by Forte Chocolates, and they sent me three delicious flavors to work with.

I wanted to make a savory recipe, and since these bars are super versatile, I was able to turn the Balsamic Vinegar in White Chocolate Bar into a delicious shrimp dinner!

As an added bonus, Forte Chocolates is offering a special Choctoberfest deal for our readers:  head here to claim a buy 3, get one free deal on several delicious varieties of chocolate!

This recipe combines all the best things:  a little sweet, a little spicy...and shrimp!  Also, some veggies to balance it all out.  I hope you guys enjoy this recipe and check out the many delicious Forte Chocolates varieties!

Spicy Balsamic White Chocolate Shrimp Orzotto
A Sarah Cooks the Books Original
Serves 4


2 cups beef bone broth
1/2 cup white wine
1/2 cup cream
2 Tbsp. butter
2 Tbsp. olive oil, divided
1 1/2 cups dry orzo 
3 cloves garlic, diced
1 cup asparagus, chopped into 1-inch pieces
1/2 tsp. salt plus more to taste
Pepper and Cayenne pepper to taste
1/2 cup water
1 lb. medium shrimp
1 1/2 bars Forte Chocolates Balsamic with White Chocolate

In a medium saucepan, heat the broth, wine, and cream over medium heat until warm, stirring occasionally.

In a large skillet, heat the butter until melted, then add 1 Tbsp. olive oil and mix.  Add the orzo, and cook, stirring often, until the orzo is golden brown and smells nutty.  Add the asparagus.

Add 1/2 cup of the warm broth mixture to the orzo pan and stir until absorbed.  Continue adding the broth mixture 1/2 cup at a time, stirring until absorbed, and cook until the orzo is tender.

Break up the chocolate into smaller bits and microwave the pieces in 15-second increments until melted.

Stir 1/2 cup of water, or as much as you need to make it creamy, into the orzo.  Stir in the chocolate and 1/2 tsp. salt.  Turn the heat to low while you make the shrimp.  

In a medium pan, heat the remaining 1 Tbsp. olive oil, then add the garlic, shrimp, and salt pepper, and cayenne to taste.  Cook until shrimp are cooked through and pink.  

Divide orzo mixture into 4 bowls and top with shrimp.

Make sure to check out today's other #Choctoberfest recipes!


Friday, October 19, 2018

#Choctoberfest 2018 Sponsored Post: Dia de los Muertos Donuts sponsored by SprinklePop Sprinkles

Another #Choctoberfest post, another sponsored post from one of our fabulous sponsors!

Sprinkle Pop makes cool sprinkle mixes that are some of the most unique and colorful I've seen.  They sent me a cute pink sprinkle mix and a great Dia de los Muertos mix.  The round ball pieces were really delicious, and the sugar skulls were fun and sweet.

Sprinkle Pop also creates custom bespoke sprinkle mixes, so if you don't find exactly what you're looking for on their site, you can contact them and they can whip up any sprinkle combination you can come up with.

To find out more about Sprinkle Pop, visit their Instagram, Facebook, and Pinterest pages.

I paired these super cute sprinkles with a baked chocolate donut recipe from Shugary Sweets.  These cake donuts are very easy to make and pair wonderfully with the Sprinkle Pop sprinkles!

Dia de los Muertos (or Day of the Dead), if you don't know, is a Mexican holiday celebrated by people throughout Mexico and by people with Mexican heritage.  The intention of the multi-day holiday (31 October to 2 November 2018) is for families to gather and celebrate their departed loved ones.  You've probably seen brightly-colored skulls in stores and as decorations this time of year...Dia de los Muertos decorations!

Try these donuts with Sprinkle Pop sprinkles to celebrate!  If it seems like there's a lot of cocoa powder in here, that's because there is.  It makes these donuts deliciously chocolatey, so don't skimp!

Dia de los Muertos Chocolate Cake Donuts
Makes 10 donuts


For the donuts
2 cups flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup plus 2 Tbsp. milk
2 eggs
1 tsp. vanilla extract
2 Tbsp. butter, melted

For the frosting
1 Tbsp heavy cream
1 Tbsp. milk
1/4 cup butter
1 tsp. vanilla extract
2 tsp. corn syrup
2 oz. semisweet chocolate
3/4 cup powdered sugar

Sprinkle Pop Dia de los Muertos mix 

To make the donuts, preheat oven to 325 degrees Fahrenheit and whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.  Beat in the eggs, milk, vanilla, and butter.

Spray a donut pan with cooking spray.  Fill each donut cup 3/4 full. Bake for 11-14 minutes or until a toothpick inserted in the top of donuts comes out clean.  Allow to cool slightly, then remove from pan and allow donuts to cool on a cooling rack.

While the donuts cool, make the glaze.  In a small saucepan over medium heat, whisk together the cream, milk, butter, vanilla, and corn syrup.  When the butter is melted, turn the heat to low and add in the chocolate, stirring until smooth.

Remove from heat and slowly add powdered sugar until the glaze reaches the desired consistency.

Dip each donut into the glaze, sprinkle with the Sprinkle Pop Dia de los Muertos sprinkles, and allow to set, about 15 minutes.

Make sure to check out all of today's #Choctoberfest posts below and enter to win our fabulous giveaway here.


Monday, October 15, 2018

Welcome to #Choctoberfest 2018 (& Magazine Monday #42: Fudgy Mexican Brownies)

Happy Magazine Monday, and welcome to #Choctoberfest 2018 with Imperial Sugar, the Gold Sponsor of #Choctoberfest!

This is one of my favorite weeks of the year...#Choctoberfest is here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate - milk, dark, white, bittersweet, semi-sweet, and cocoa! We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean's, your trusted source for chocolatey goodness superfood nutrition. Barlean's has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You'll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You'll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop's bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn't a sprinkle mix that you can dream up that they can't create.
That's a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don't forget to come back to my blog for more chocolatey goodness between now and October 20. Also, if you missed my #Choctoberfest posts from last year, you can find them all here.

Also, check out the participating bloggers: The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor's Adventures A Little Fish in the Kitchen addicted 2 recipes Amy's Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n' Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy's Recipes and Writings Coconut & Lime Cook With Renu Cook's Hideout Cookaholic Wife Cookie Dough and Oven Mitt Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D's Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn's Food Bites Join Us, Pull up a Chair Jolene's Recipe Journal Jonesin’ For Taste Karen's Kitchen Stories Kate's Recipe Box Kelly Lynn's Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa's Dinnertime Dish Little House Big Alaska Long Distance Baking Maria's Mixing Bowl Moore or Less Cooking Must Love Home Norine's Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah's Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter's Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist's Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour's Cottage Kitchen Zesty South Indian Kitchen

Now, this isn't technically a sponsored post, as Imperial Sugar didn't send me anything so I could talk about them, but since they're our biggest sponsor, and I still had sugar from last year's event (y'all remember the 88 pounds of sugar, right?), I thought I'd give them a shout-out.

On to the recipe!

There's really nothing about this recipe that makes these brownies "Mexican" except for the inclusion of cinnamon.  I'd been hoping for some cayenne pepper or something, but no.  I guess I could have added it myself.  C'est la vie.

Anyway, I was surprised by how much cocoa is in these, but it makes for very fudgy, very delicious brownie.

Enjoy these, enter our fantastic #Choctoberfest giveaway, and come back Wednesday and Friday for more goodies!

Fudgy Mexican Brownies
Makes 16
From Rachael Ray Every Day, October 2016


3 sticks butter
3 cups Imperial Sugar brand pure cane sugar
1 Tbsp. vanilla extract
1/2 tsp. salt
5 large eggs
2 cups unsweetened cocoa powder
1 cup flour
1 Tbsp. instant coffee granules
1 Tbsp. ground cinnamon, divided
2 Tbsp. Imperial Sugar brand powdered sugar

Preheat oven to 350 degrees Fahrenheit.  Line a 9x13 baking dish with foil, leaving an overhang of about three inches.  Butter the foil.  (Crisco works, too.)

Melt the butter in a large saucepan.  Remove from heat and add the sugar, vanilla, and salt, and mix until glossy.  Add the eggs and beat until blended.

Add the cocoa powder, flour, coffee, and 2 tsp. cinnamon. Combine until just blended, then scrape the mixture into the baking dish.

Bake until a toothpick inserted into the center comes out clean.  Mine took 45 minutes, but check after 35 minutes and every few minutes after that.  Let cool.

In a small bowl, whisk together the remaining 1 tsp. cinnamon and the powdered sugar and sift over brownies.  Using the foil overhang, lift the brownies from the pan and cut into 16 rectangles.

Check out the other #Choctoberfest links for today below!