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.

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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!

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