Date and Cherry Energy Bites

Date & Cherry Energy Bites | farmgirlgourmet.com

Date & Cherry Energy Bites | farmgirlgourmet.com

Ok friends…I have a new obsession.  These little Date and Cherry Energy Bites are so easy to make, super easy to grab when you just need a little pick-me-up and are incredibly delicious.  I will be the first to admit that I am bad when it comes to hunger.  The slightest hint of stomach growling and I start dreaming of salty chips or sugar filled cookies.  It’s my weakness.  But with these energy bites hanging around, I can satisfy my sugar craving in 2 bites (or 3 if someones watching).  

Date and Cherry Energy Bites | farmgirlgourmet.com

The beauty of this recipe is that you can customize the coating to your heart’s desire.  Imagine finely ground raw coconut, melted dark chocolate or even a powdered sugar dusting.  These are coated in unsweetened Dutch process cocoa powder which amplifies the chocolatey goodness.

Date and Cherry Energy Bites | farmgirlgourmet.com

If you didn’t already know, Chia seeds are not only great for making terracotta pets, but they are also really good for you.  These little seeds from a flowering plant in the mint family, give you natural energy and are loaded with omega-3 fatty acids.   Add these little seeds to smoothies, toss on salads and definitely use them to make these energy bites.  

Date and Cherry Energy Bites

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 Bites

A quick recipe for Date & Cherry Energy Bites that are a great midday pick me up and are packed with flavor.

Ingredients

  • 5 medjool dates, pitted
  • 1/4 cup dried cherries (look for varieties that are not too dried out)
  • 1/4 cup hemp hearts
  • 1/4 cup Dutch process cocoa powder, plus more for dusting
  • 1/4 cup chia seeds
  • 1/8 cup dark chocolate chips
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. To a food processor add all of the ingredients. Pulse to combine. The mixture will be sticky. Using damp hands, roll into 8 equal sized balls. Place on a parchment lined baking sheet and chill for 1 hour or more.
  2. Add 1/8 cup cocoa powder to a shallow dish and roll each of the bites to coat. Store in an airtight container in the refrigerator, up to 2 weeks.
http://www.farmgirlgourmet.com/2015/07/date-and-cherry-energy-bites.html

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Dark Chocolate Chile Truffles

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

An insanely easy recipe for Dark Chocolate Truffles infused with spicy chile and a secret ingredient.  This is a sponsored post.

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

Are you ready for 4th of July?  Seriously, just yesterday it was January.  Am I right?  Well, if you are looking for an easy sweet treat for your 4th gathering, look no further.  These dark chocolate truffles go together really quickly and are so tasty that your guests won’t even have a clue that they have a secret ingredient.  Can you guess it?  

Hummus.

 

It’s true.  Really true and realllllly good.  The dark chocolate hummus truffle mixture is enrobed in chile infused dark chocolate and sprinkled with fleur de sel.  Of course, if you don’t like salt on your truffles (yes there are folks that will say “why put salt on it”) then feel free to sprinkle whatever you want on top.  Maybe a little bit more chile?  

Sabra Four Course Fourth | farmgirlgourmet.com #client

Sabra is celebrating the 4th with a Four Course Celebration.  And to help them celebrate, I’m going to be giving away $100 Visa Gift Card & a box of Sabra products to one of my lucky readers.  All you need to do is pop over to Sabra (www.fourcoursefourth.com) and check out all of the delicious recipes and come back here and tell me which one you’d like at your 4th of July party.  That’s it.  Easy…and delicious.  Be sure to tell me in the comments below.

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

So back to the truffles.  2 words: easy & scrumptious.  Make some soon!

Dark Chocolate Chile Truffles

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 12 Truffles

Dark Chocolate Chile Truffles

An easy recipe for Dark Chocolate Chile Truffles using Sabra Hummus as the secret ingredient. A sprinkle of fleur de sel makes them not only beautiful but brings out the intense chile flavors.

Ingredients

  • 1 1/2 cups finely grated dark chocolate
  • 1/2 cup Sabra Classic Hummus
  • 2 teaspoons [ancho chili powder|http://spiceologist.com/products/ancho-chili-pepper-powder
  • 6 ounce bar of chili infused dark chocolate (such as Lindt)
  • fleur de sel, for sprinkling on top

Instructions

  1. Use a microplane or the smallest holes on a box grater and grate the dark chocolate very fine.
  2. In a medium bowl, add the grated chocolate, hummus and ancho chili powder. Stir until combined. Cover tightly and refrigerate for an hour, or until firm.
  3. Use a hinged scoop and measure out 12 truffles on a parchment lined baking sheet. Chill for 20-30 minutes.
  4. In a medium saucepan, add the chili infused dark chocolate and melt over low heat, just until melted. Stir until smooth. Using a fork, dip the chilled truffle into the melted chocolate and coat on all sides. Remove to a cooling rack and sprinkle with a pinch of fleur de sel. Repeat with remaining truffles. Chill if not using right away. Allow to come to room temperature for 5-10 minutes before serving.
http://www.farmgirlgourmet.com/2015/06/dark-chocolate-chile-truffles.html

Giveaway Rules:

  1. Visit www.fourcoursefourth.com and check out the recipes
  2. Leave a comment below with your favorite recipe
  3. 1 winner will be chosen on July 2, 2015 and announced July 3, 2015
  4. Winner will receive a $100 Visa Gift Card & a box of Sabra Products (shipped from Sabra)

Disclaimer:  I am a paid brand ambassador for Sabra and post recipes and contests from time to time.  All opinions are my own.

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Chocolate Chip Cookie Pie

chocolate-chip-cookie-pie-4

A crazy delicious recipe for a chocolate chip cookie pie that is filled with silky homemade pudding and topped with brown sugar whipped cream.  What’s not to love?

chocolate-chip-cookie-pie-4

Ok friends.  Let’s take a moment and have a chat.  Just you and me.  Friend to friend.  This cookie pie and I are officially in a love hate relationship with each other.  The love, because it’s insanely good and I want to eat it daily.  The hate, because it’s insanely good and I want to eat it daily.  

It’s the truth.

Chocolate-Chip-Cookie-Pie-3

I was asked to do a little throw down of sorts using Not Without Salt‘s Salted Chocolate Chip Cookie mix by Marx Foods.  As you may recall, I have worked with Marx Foods on many a throw down, so of course I said YES.  I could use the cookie mix annnnnny way I wanted.  I had some visions of tossing it in the waffle iron and making some sort of crazy carnivalesque concoction as well as using it to make a layered out of this world brownie.  But then it hit me.  Make pie.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

This cookie mix from Ashley at Not Without Salt is amazeballs.  Giant chocolate chips, high quality salt, flour and brown sugar mix.  It’s the whole package.  I am super impressed and can’t wait to use it again and again.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I found this really fun mini pie crust pan at Bed Bath & Beyond and I knew I had to have it.  It works amazing for regular pie crusts, but also for chocolate chip cookie crusts.  :)  After I baked the cookie crusts, I let the cool.  Then whipped up a silky smooth chocolate pudding and filled them up.  Top these hand-held pies with some brown sugar whipped cream and a sprinkle of shaved chocolate and flaked sea salt and BOOM.  Let the eatin’ begin.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I can’t keep teasing you, so here’s the recipe.  Make it, make it right away.  You’re welcome.  :)

Chocolate Chip Cookie Pie

Yield: 6 Cookie Pies

Serving Size: 1 Pie

Chocolate Chip Cookie Pie

A crazy fun recipe for a Chocolate Chip Cookie Pie that is filled with silky dark chocolate pudding and topped with brown sugar whipped cream and chocolate shavings.

Ingredients

  • 1 tube Not Without Salt Salted Chocolate Chip Cookie Mix
  • 1 1/4 cups whole milk
  • 3 oz dark chocolate chips
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon brown sugar
  • shaved dark chocolate
  • flaked sea salt (optional)

Instructions

  1. Make the cookie dough as directed on the tube. Press into mini pie crust pan and chill 1 hour before baking.
  2. Preheat oven to 350º F and bake the cookie crusts for 12-14 minutes, or until cooked through. Remove and allow to cool completely.
  3. In a medium saucepan over medium heat, add the whole milk and dark chocolate chips. Stir until chocolate is melted. Remove from heat.
  4. In a medium bowl, whisk together the egg yolks and sugar until pale. Add the cornstarch, kosher salt and vanilla and whisk to combine. Pour a slow stream of the milk mixture into the egg mixture while whisking constantly. Once completely added, pour the milk and egg mixture back into the saucepan and return to medium heat and cook 6-8 minutes, until thick and bubbly. Stir 1 minute to smooth.
  5. Pour warm pudding mixture into the cooled cookie pie crusts. Cover with plastic wrap, pressing lightly onto pudding to prevent a skin from forming. Chill 2-3 hours.
  6. In a medium bowl add the heavy whipping cream and brown sugar. Beat with a hand blender until stiff peaks and thick, about 3 minutes. Spoon on to chilled cookie pies and top with shaved chocolate and flaked sea salt, if using, and serve.
http://www.farmgirlgourmet.com/2015/06/chocolate-chip-cookie-pie.html

Disclaimer: I was provided 2 tubes of Not Without Salt’s Salted Chocolate Chip Cookie Mix to use for recipe development.  1 winner of the #NWSCookieMix throwdown will win $100 credit to be used at MarxFoods.com.  This was not a paid or sponsored post and all opinions are my own.

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Donutmisu

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

A quick recipe for Donutmisu that will make your guests think you are one heck of a rockstar!  Don’t miss the giveaway at the bottom.  

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

This is my last donut laced installment for Doughnutweek!  I figured I’d pull out all the stops for you on this post.  Afterall, this is Farmgirl GOURMET.  Right?  Ok ok, there’s not a lot gourmet about a doughnut, but using them to make something completely decadent and dessertlike?  I have to get a few brownie points for creativity.  If only I could get on Chopped and the ingredients in the box were donut holes, mascarpone and chocolate – I’d surely be Tom Allen’s fave.

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

I promise you that this recipe is incredibly easy to make and if you didn’t tell anyone, they’d never know that you bought donut holes to make this.  Seriously!  The cream is off the chain.  I managed to have a little extra (ok I didn’t use it all purposely) and it was quite delicious on a spoon.  Like really delicious on a spoon.  I know I’m gushing, but seriously – this is one recipe you should try!  Imagine making this for your honey for Valentine’s Day?  My honey taste tested it and after his eyes stopped bugging from his head he said ” Holy @#$%^ this is good”.  He’s one tough cookie to impress.  Part of the perks of being a foodies husband I guess.

Doughnut Week | farmgirlgourmet.com #doughnutweek #donuts

Now that I have you jonesin for Donutmisu – please check out the amazing deliciousness from the other doughnut girls.  They have outdone themselves AGAIN and I am wishing we all lived on the same block so we could have a doughnut party in person.  Don’t miss the giveaway after their links.  It’s a doozy!

Ready for the GIVEAWAY???  A Deep Fryer so you can create your own doughnut week!!  Or fry week or homemade chip week.  Whatever floats your donut!  1 winner will be selected!  Good luck!!

Donutmisu

Prep Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 4 Servings

Donutmisu

A quick recipe for Donutmisu using purchased donut holes in place of lady fingers. Easy to make and you'd never know they were donuts.

Ingredients

  • 16 purchased plain donut holes
  • 3 egg yolks
  • 2 tablespoons sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 3 tablespoon Frangelico almond liqueur, divided
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 tablespoon espresso powder
  • 1/4 cup finely grated dark chocolate, for garnish

Instructions

  1. In the bowl of a mixer fitted with whisk attachment add the egg yolks and sugar and beat until pale yellow and thick, about 5 minutes, scraping down sides as necessary. Add the mascarpone, heavy cream, 1 tablespoon Frangelico and vanilla. Beat until soft peaks form, about 6-8 minutes. Set aside.
  2. Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons Frangelico.
  3. Have ready 4 martini glasses. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture. Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream. Refrigerate at least 2 hours. Sprinkle with grated chocolate and serve.
http://www.farmgirlgourmet.com/2014/01/donutmisu.html

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts #donutmisu

Thanks for sharing in Doughnut Week with us.  It’s been one tasty and fun ride.  I’m so grateful to the beautiful Carrie of Bakeaholic Mama and the adorable Miss Brandy from Nutmeg Nanny for organizing this event and finding such great prizes for y’all to win.  I hope you’ve enjoyed it as much as we have.   Until next time!!

Doughnut Week | farmgirlgourmet.com #doughnutweek

 

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Kahlúa and Cream Doughnuts

Kahlua and Cream Doughnuts | farmgirlgourmet.com #doughnutweek

Kahlúa Cream Doughnuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

Every January we all don our stretchy pants.  Not to make extra room for pie or another helping of mashed potatoes, rather to run on treadmills, or lift weights.  Two of my favorite foodies, Brandy from Nutmeg Nanny & Carrie from Bakeaholic Mama reached out and asked if I’d like to be a part of Doughnut Week.  You read that right, doughnuts in January.  When all other foodies are snapping pics of bowls of greens, we are throwing caution to the wind and slapping on the stretchy pants for doughnuts.  In January.  Outrageous!

What’s more….we are also doing giveaways for fun kitchen gadgets each day!  Today is a Keurig – the entry is at the bottom.  Don’t miss it!!

Kahlua and Cream Donuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

I think one of the best inventions is the donut baking pan.  I mean, seriously, no frying!  Just pipe the donut batter into the greased pan, bake 8 minutes and it’s time to eat donuts!  Brilliant!

Kahlua and Cream Doughtnuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

I have a recipe for a chocolate cake that has Kahlúa and it’s one of my absolute favorites (check it out here) when I need a quick cake with loads of flavor.  If we eat cake with Kahlúa then why not a doughnut, right?  Who’s with me?  It’s only a 1/4 cup, so no worries about giving this to the kiddos.

Doughnut Week | farmgirlgourmet.com #doughnutweek

Are you ready for even more deliciousness?  These girls know how to make donuts and even though I may have already eaten 2143 doughnuts today, I’d gladly taste test each one of these.  Check it out!

If you aren’t drooling, then you might want to check your pulse!  Wow.  Wait until you see what’s coming up next.  “Next”? you say?  Yep…it’s Doughnut WEEK, which means we can’t just give you one doughnut and then head back to that pile of kale.  We will be posting on Wednesday and Friday too.  I’ve seen the list and it’s CRAZY DELISH!  Stay tuned.  Now for the recipe for these super quick, uber moist, chocolate Kahlúa donuts with an espresso cream cheese icing.  Oh baby!

Kahlua and Cream Doughnuts | farmgirlgourmet.com #doughnutweek

Kahlúa and Cream Doughnuts

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 30 minutes

Yield: Makes 12 Doughnuts

Kahlúa and Cream Doughnuts

Quick baked Kahlúa and Espresso cream cheese doughnuts.

Ingredients

    For the Doughnuts:
  • 1 2/3 cups cake flour, sifted
  • 1/3 cup cocoa powder
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/4 cup Kahlúa
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted and cooled slightly
  • cooking spray
  • For the Icing:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 2-4 tablespoons milk
  • 1 teaspoon espresso powder
  • 1 ounce dark chocolate, finely grated or shaved

Instructions

    For the Doughnuts:
  1. Preheat oven to 425º F. Spray a donut baking pan with cooking spray and set aside.
  2. In a medium bowl add the sifted flour, cocoa, sugar, baking powder and salt. Stir to combine. Add the buttermilk, Kahlúa, eggs and butter. Stir until just combined. Spoon into prepared baking pan filling each 2/3 full. Bake 7-9 minutes, or until no longer wet and springs back when touched.
  3. Remove from baking pan by turning out onto a wire rack to cool completely.
  4. For the Espresso Cream Cheese Icing:
  5. Beat cream cheese in a medium bowl until smooth. Add the powdered sugar and vanilla and beat to blend. Stir in 2 tablespoons milk (or more if desired) to make a spreadable icing. Add the espresso powder and stir to combine.
  6. To Assemble:
  7. Ice each cooled doughnut with about 2-3 teaspoons icing. Sprinkle with grated chocolate and serve.
http://www.farmgirlgourmet.com/2014/01/kahlua-cream-doughnuts.html

 Now for a fun giveaway!!  1 winner will be chosen and US addresses only.

 

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Pumpkin Chocolate Tiramisu

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

If you are still looking for something to put on the dessert table for this Thanksgiving, then look no further.  Seriously.  This is so easy to make and your guests will think you are a rockstar.  There’s also a secret to this little bowl of YUM!  Read on…

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving #dessert

You may remember my post last month about partnering with Truvia® to create recipes using Truvia® Brand products.  I have been baking using the baking blend and I am in love.  It’s just like using sugar, but you use 1/2 the amount required by your recipe and the end result is 75% less calories.  The best part….the person eating it (other than you of course) will never know you didn’t use granulated sugar.  If you’ve used the baking blend before and are also a fan, you must enter the Truvia Facebook giveaway!  Here’s the info:

  • Share how you’re using Truvia® Baking Blend to lighten-up recipes this holiday season by entering the #HealthierHolidays Baking Sweepstakes on Facebook.
  • Fans can pin their favorite Truvia® Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.
  • To participate, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!
  • Want to make your own Truvia® recipe? You can get inspiration from recipes at truvia.com/recipes or on http://www.pinterest.com/truviasweetener/. Check out recipes for apple crisp, pumpkin pie, gingerbread men, red velvet cupcakes, and more!

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #lowsugar #thanksgiving #dessert

One of the greatest attributes of this recipe, besides 75% less sugar, is that it’s lightning fast to make.  If you don’t have the little cups to serve it in, you can always cut the finished cake into thirds and stack with the luscious maple mascarpone cream sandwiched between.  Or even better, you could cut it up into strips and make a trifle with it.  One big dish of delish.  Or….  Ok I’ll stop.  Seriously though, the possibilities are endless for presentation on this quick to make tiramisu.

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #thanksgiving #dessert #lowsugar

If you’re Thanksgiving dessert table is already full, make sure you Pin this one for the upcoming Christmas holiday.  Pumpkin is good anytime, in my opinion.

One tip: the coffee syrup is going to seem like a lot, but trust me….use it.  Soak the cake well so it’s super moist and delish.

Pumpkin Chocolate Tiramisu

Yield: 8-12 servings

Pumpkin Chocolate Tiramisu

A no-fuss recipe for Pumpkin Chocolate Tiramisu using Truvia Baking Blend for a healthier holiday treat.

Ingredients

  • 3 large eggs
  • 3/4 cup unbleached flour
  • 1 1/2 tablespoons Pumpkin Pie Spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup Truvia Baking Blend
  • 2/3 cup pumpkin puree
  • 1/2 cup chocolate chips
  • Coffee Syrup:
  • 1/4 cup Truvia Baking Blend
  • 1/2 cup water
  • 2 tablespoons instant coffee
  • 2 tablespoons hazelnut liqueur (such as Frangelico)
  • Mascarpone Cream:
  • 2 cups whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 375º F. Spray a 9" x 13" baking dish with cooking spray. Line bottom with parchment paper and spray lightly again. Set aside. In a small bowl, whisk the flour, pumpkin pie spice, baking powder and salt together until combined. Set aside.
  2. In the bowl a mixer with paddle attachment, beat the eggs until pale yellow, about 5 minutes. Add the baking blend and beat until fluffy. Add the pumpkin puree and mix on low until combined. Add the flour mixture and chocolate chips and mix on low until just combined. Pour into prepared dish and spread evenly.
  3. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean and the top is spongy. Remove from oven and allow to rest in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
  4. For the Coffee Syrup:
  5. In a small saucepan, add the baking blend, water and coffee. Bring just to a boil. Remove from the heat and stir in the hazelnut liqueur. Set aside.
  6. For the Mascarpone Cream:
  7. In a medium bowl add the whipping cream, mascarpone cheese and maple syrup. Beat until medium stiff peaks form. Set aside.
  8. To Assemble:
  9. Cut the cooled cake into the shapes you'll be using for your chosen dishes. Drizzle with the coffee syrup. Allow to rest for a minute, and then drizzle again. Pipe some of the mascarpone cream over the cake and top with another layer of cake. Drizzle again, twice. Top with remaining mascarpone cream, cover and chill for 1 hour before serving.
http://www.farmgirlgourmet.com/2013/11/pumpkin-chocolate-tiramisu.html

Disclaimer: I am in a paid working partnership with Truvia® Brand and will be posting 1 recipe a month using Truvia® products over the course of 12 months.  All opinions are my own and are priceless.  
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Aztec Kahlúa Hot Cocoa

Aztec Kahlua Hot Cocoa | farmgirlgourmet.com

Aztec Kahlua Hot Cocoa

I am a fan of hot cocoa.  I don’t mean the powdered stuff that you add hot water to.  I’m talking about melting semi sweet chocolate into rich whole milk for a mug full of chocolate-y deliciousness.  There’s nothing better on a cold and blustery winter day.

Now imagine, if you will, adding Mocha Kahlúa and cayenne pepper to your chocolate milky concoction.  It takes the ordinary to whole new level of delicious.

 

Aztec Kahlua Hot Cocoa | farmgirlgourmet.com

The first hot chocolate beverage was created by the Mayans over 2000 years ago and cocoa beverages were an essential part of the Aztecs culture.  If they had Kahlúa in 1400 AD, I bet it would’ve been added to their cocoa.

Each year during the holidays, we get together with our neighbors for what we call Yule Bakken.  It’s an evening spent eating finger foods and sipping holiday beverages at several homes in the neighborhood.  Along the route to the next house, we sing Christmas carols loudly with a merry caravan of holiday spirited adults and children alike.  It’s an evening we all look forward to that usually ends at our house.  Guitars come out and we all squeeze into our livingroom with mugs of warm cocoa (some spiked, most not) and sing along like the most perfect Norman Rockwell depiction of the best Christmas ever.  I can’t wait to have a big pot of this Aztec Kahlúa Hot Cocoa waiting for my Yule Bakken guests this holiday.

What’s your favorite holiday tradition?  I love hearing what others do during the holidays to create lasting memories.  Tell me in the comments below.

Aztec Kahlúa Hot Cocoa

Yield: 4 servings

Aztec Kahlúa Hot Cocoa

Aztec Kahlúa Hot Cocoa is a mix of spicy, sweet and Mocha Kahlúa rum. Perfect for warming up the adults on a chilly winter day.

Ingredients

  • 4 cups milk
  • 1 1/2 cups heavy cream
  • 1 1/2 cups semisweet chocolate
  • 1 teaspoon instant espresso powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • pinch of Kosher salt (optional)
  • 1 cup Mocha Kahlúa

Instructions

  1. In a large saucepan, add the milk, heavy cream, chocolate, espresso powder, cinnamon, cayenne and salt. Warm slowly over medium-low heat, until chocolate is melted. When warm enough to serve, add the Kahlúa and stir to combine.
  2. Ladle into mugs and serve immediately with marshmallows or sweetened whipped cream.
http://www.farmgirlgourmet.com/2013/11/aztec-kahlua-hot-cocoa.html

To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.

This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.

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Chocolate Creamy Cookies

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

The holidays are definitely upon us and ovens everywhere are starting to crank out holiday staples like cookies and pies.  My oven is no exception!  Dove® Promises invited me to bake with Dove® Dark Chocolate and there was no way I could say no!  After all, dark chocolate is one of my go-to’s when it comes to baking.

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

I will admit that I usually eat the chocolate pieces all by their lonesome, but for this recipe, they were added to the tops of chocolate shortbread cookies and I am a changed woman!  They are so creamy and smooth when baked on top of the cookie.  Delectable doesn’t even come close to describing these cookies.

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

One of the things I love about Dove® Dark Chocolate, besides the fact that it’s not bitter, is all in a little green seal on the bag (you can see it in the picture above).  It’s a Rainforest Certification.  This seal means that Dove® sources 100% of its cocoa for its Dark Chocolate products from Rainforest Alliance Certified farms.  Rainforest Alliance Certified farms meet several environmental and labor standards, which is good for the environment and cocoa farms around the world.  That gets the FG Seal of Approval too!!

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

If you want more ideas on how to use Dove® Dark Chocolate in recipes, check out their Facebook Page: http://www.facebook.com/DOVEChocolate or you can also check out their entire recipe page at http://www.brightideas.com.

I can tell you that I’m personally looking forward to making the Chocolate Flourless Cake!  It looks and sounds incredible!

Let’s get to making some cookies!!!  They are only 4 ingredients and are delish!

 

Share the Joy with Dove®.  Go to BrightIdeas.com for recipes using DOVE® PROMISES® Dark Chocolate and DOVE® Silky Smooth Dark Chocolate Bar. Click. Create. Celebrate.

This is a sponsored conversation written by me on behalf of Mars®. The opinions and text are all mine.

Chocolate Creamy Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 24 cookies

Chocolate Creamy Cookies

Ingredients

  • 1 bag DOVE® PROMISES® Milk or Dark Chocolate
  • 2 sticks softened butter
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 6 once glass
  • 2 non-stick cookie sheets

Instructions

  1. Place 12 DOVE® PROMISES® Milk or Dark Chocolate in a microwave-safe bowl. Microwave, stirring every 15 seconds, until melted.
  2. In a mixing bowl, cream the butter and sugar. Gradually add flour and then stir in melted chocolate until thoroughly blended.
  3. Roll 24 walnut-size nuggets of dough into balls. Arrange balls 2-1/2 inches apart on a cookie sheet. Slightly flatten dough with the bottom of a lightly floured glass. Press a DOVE® PROMISES® Milk or Dark Chocolate piece into the center of each cookie.
  4. Bake in a preheated 350-degree oven until set, about 10 minutes. Cool before serving.
http://www.farmgirlgourmet.com/2013/11/chocolate-creamy-cookies.html

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Gluten-Free Pumpkin Donuts with Chocolate Glaze

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

I talk about it occasionally on Facebook.  Sometimes I talk about it here on my blog too – like this recipe.  But let’s talk about it now.

I feel better when I don’t eat gluten!

There, I said it!  I have not been diagnosed as gluten-intolerant, diabetic, or anything of the sort.  I am just finally able listen (and hear it loud and clear) when my body says “hey, that mac & cheese you just snarfed is making your stomach percolate!”

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

So now that the earplugs are out and I’m listening to my body, I have been mindfully limiting my gluten intake.  I still crave pasta, bread and did I mention bread?  Ya, I love bread (I can’t wait to make this recipe).  A.  LOT.  So this is no easy task and if you’re on the same journey, you can most definitely relate.  It’s all doable – right?  It’s just listening to the little voice on your shoulder saying “put down that hunk of levain and pick up that banana or you will be paying later”.  After the mac & cheese incident the other night, I am definitely listening.

Gluten-Free Pumpkin Donuts | farmgirlgourmet.com

It all brings me to this recipe.  I heart donuts almost as much as bread.  Almost.  I wanted a quick “bread fix” this weekend and opted for making baked gluten-free donuts.  It wouldn’t be fall if they didn’t have pumpkin in them.  I mean, have you seen Pinterest lately?  It’s all orange and pumpkin-y over there and I love every bit of it.

These donuts make a lot!  18 to be exact, so you may want to half the recipe if you’re not feeding an army (or a massive hankering for donuts).  Half the glaze too while you’re at it….or not, it’s also great on ice cream.  Just sayin.

About gluten-free flour mixes (store-bought and otherwise):

  • Trader Joe’s Gluten-Free All Purpose.  It’s light, and easy to work with and so far I’ve used it for several recipes with good success.   It’s $3.99 for 16 ounces which can add up quick if you’re making a recipe that requires a lot of flour.
  • Bob’s Red Mill Gluten-Free All-Purpose an easy-to-come-by mix.  In certain recipes I find it to be too heavy in the garbanzo flour department which can result in a bean-y flavor.  At $3.65 for 22 ounces, you definitely get more bang for your buck.
  • Make your own: Here’s a recipe from Gluten-Free on a Shoestring that is on my list to try.  I am all for saving money and am looking forward to not shelling out $4 a recipe in flour.
  • King Arthur Flour Gluten-Free Multi-Purpose flour mix is another option on the shelves.  I happen to love KAF with all my heart and have worked with them on many an occasion.  Which reminds me, maybe I should see if they’d be willing to let me play with their flour for the upcoming holiday season.  Gluten-Free goodies = happy heather tummy.

So that’s the skinny on flours.  I would love to hear how you incorporate gluten-free recipes into your rotation in the comments below!

Now let’s go make some GF Pumpkin Donuts with Chocolate Glaze, shall we?

Gluten-Free Pumpkin Scones with Chocolate Icing

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 40 minutes

Yield: 18 donuts

Gluten-Free Pumpkin Scones with Chocolate Icing

Gluten-free pumpkin donuts made kid friendly with a chocolate glaze. Perfect for a fall day.

Ingredients

    For the Donuts:
  • 2 1/2 cups gluten-free flour mix
  • 1 cup light brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 14 ounces pumpkin puree
  • 3 large eggs
  • 2 teaspoons pure vanilla
  • 1/2 cup extra-virgin olive oil
  • cooking spray
  • For the Glaze:
  • 2 cups confectioners sugar, sifted
  • 1/2 cup unsalted butter
  • 1/4 cup fat-free milk
  • 1 teaspoon corn syrup
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, chopped

Instructions

    For the Donuts:
  1. Preheat oven to 350. Spray a donut pan generously with cooking spray and set aside.
  2. In a large bowl, whisk the flour, brown sugar, white sugar, baking soda, salt and pumpkin pie spice until light and fluffy. Add the pumpkin puree, eggs, vanilla and olive oil and whisk to combine.
  3. Spoon the batter into the prepared donut pan to 2/3 full. Bake 16-18 minutes, or until they spring back with touched. Remove from the oven and allow to cool in the pan for 2-3 minutes. Turn out onto a wire rack and repeat with remaining batter making sure to clean the donut pan and spraying well with cooking spray. When cool enough to handle, dip in chocolate glaze.
  4. For the Glaze:
  5. Sift the confectioners sugar and set aside.
  6. In a small saucepan, add the butter, milk, corn syrup and vanilla. Warm over medium heat, do not boil. Add the chocolate and stir to melt. Remove from heat and whisk in confectioners sugar. Dip the donuts and set on a wire rack to set.

Notes

Donut recipe adapted from Gluten-Free Goddess Glaze recipe adapted from Alton Brown Chocolate Doughnut Glaze

http://www.farmgirlgourmet.com/2013/10/gluten-free-pumpkin-donuts-with-chocolate-glaze.html

Resources:

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Churro Caramel Mocha Affogato Frappe

Churro Caramel Mocha Affogato Frappe | farmgirlgourmet.com #IScreamforID
This post sponsored by International Delight
Churro Caramel Mocha Affogato Frappe | farmgirlgourmet.com #IScream4ID

Nothing screams summer to me quite like cold creamy iced coffee beverages.  One of my favorites happens to be a cream based frappe served mocha affogato style.  For the non-Italians out there, that means 1) chocolate and 2) topped with espresso.  How can you possibly go wrong with that combo?

International Delights Pin it to Win It #IScreamforIDInternational Delight has teamed up with Cold Stone Creamery to bring you a line of ice cream inspired creamers that will blow your mind!  You can also win $400!  Tasty beverage + $400 = AWESOME!  Click the image above to get the full details of the giveaway.  It’s easy and there’s no purchase necessary.

Churro Caramel Mocha Affogato Frappe | farmgirlgourmet.com #IScream4ID

If you want a super easy and equally tasty chilled summer coffee drink, then look no further!  This is 3 ingredients my friends!  Frozen Sweet Churro Caramel creamer topped with a drizzle of chocolate and a shot of espresso.  No more teasing, let’s get to it!

Churro Caramel Mocha Affogato Frappe

Yield: 2 servings

Churro Caramel Mocha Affogato Frappe

A quick recipe for a frappe using only International Delights Cold Stone Creamery Churro Caramel creamer, chocolate sauce and espresso. The easiest frappe you will ever make!

Ingredients

  • Churro Caramel International Delights Creamer
  • Chocolate sauce
  • 2 shots espresso, or strong brewed coffee

Instructions

  1. Fill an ice cube tray with the International Delights Churro Caramel creamer. Freeze until solid, about 3 hours.
  2. In a blender, add the frozen creamer cubes and 2 tablespoons unfrozen creamer. Blend on high until combined and slushy. Mixture should be semi-frozen but still pourable. Pour into 2 glasses. Top with a drizzle of chocolate sauce and then the espresso. Serve immediately.
http://www.farmgirlgourmet.com/2013/08/churro-caramel-mocha-affogato-frappe.html

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Chocolate Cherry Brownies + {Giveaway}

Chocolate Cherry Brownies | farmgirlgourmet.com

Chocolate Cherry Brownies | farmgirlgourmet.com

This delicious post is part of a blog tour for a new cookbook called The Flying Brownie by Shirley Fan.  The book contains 100 recipes that are “shipment friendly” and is the only book devoted to recipes that are meant to be mailed.  That means if you love sending sweet treats to friends far and wide or your son or daughter off at college, than this book is definitely for you.  There are recipes of all shapes and sizes from Apricot-Almond Granola Bars to Butterscotch Blondies and everything in between.  Don’t get me wrong, this book would be great even if you plan on keeping the goodies all to yourself.

The Flying Brownie Cookbook | farmgirlgourmet.com

It was tough to land on one specific recipe, but when I flipped to these Chocolate Cherry Brownies, I knew it was on.  They are soft, chewy and a little crunchy on the edges.  If you ask me that’s the trifecta of brownie deliciousness.  The dried cherries add a welcome chewy surprise to the rich brownies as well.

From the book:

I love the flavors of chocolate and cherries, so I put them together in this rich and decadent brownie, which holds up very well for long and bumpy trips and will keep up to 2 weeks.

To help Shirley celebrate her book, I am giving away a copy.  See below the recipe for how to enter.

Chocolate Cherry Brownies

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Makes 16 Brownies

Chocolate Cherry Brownies

A quick chocolate brownie recipe that's loaded with tart dried cherries and ships well. Easily converted to gluten-free.

Ingredients

  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 1 1/4 cups sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (or gluten-free all-purpose)
  • 3/4 cup dried tart cherries

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving extra for overhang; set aside.
  2. In a medium-size saucepan over low heat, combine the butter, sugar, cocoa, and salt. Whisk together until melted and combined; remove from the heat and set aside to begin cooling.
  3. While the butter mixture is still a bit warm, add the eggs and vanilla. Stir together until the batter becomes thick and glossy. Mix in the flour and stir until combined. Fold in the cherries.
  4. Spread the mixture in the prepared pan. Bake until a toothpick inserted in the center comes out with small crumbs clinging to it, 33-35 minutes.
  5. Let cool in the pan on a rack. Remove the brownies from the pan by grasping the edges of the parchment paper, and cut into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively, layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper.
http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html

The Flying Brownie Cookbook

The Fine Print: Harvard Common Press asked if I’d like to participate in this virtual book tour for Shirley Fan.  This post is not sponsored and all opinions are my own.  I was provided a book for review and Harvard Common Press will ship a copy of this book to the winner of my giveaway.

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Sea Salted Toffee Chocolate Chip Cookies

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

My childhood wasn’t one filled with tons of cousins, aunts and uncles and weekend barbecues with extended family.  My parents divorced early in my life and my Mother had to make her way just the 2 of us, so needless to say, we moved – a lot.  Don’t get me wrong, I have cousins, aunts and uncles.  I just didn’t get to see them very frequently and in some cases only once or twice a year.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

Seeing your cousins so infrequently is tough on a kid.  You are kind of the outsider and have to reestablish your friendships and sometimes it’s time to go by the time you’re buddies again.  Enter my cousin Jill.  She’s the 3rd oldest grandchild on my fathers side of the family (I’m the oldest – have you seen my grey hair).  She and I never really had that magical cousin connection when we were growing up.  We spent every other Christmas together at family gatherings and the occasional summer excursion.  Remember when we went to Disneyland Jill and your Mom and I went on the Matador?  I’ll just leave it at that.  Anyway, it wasn’t until Jill was getting married that we reconnected and through the beauty of Facebook we have managed to become great friends over the last few years.  I love the power of social media platforms that bring together 2 people who have known each other their whole lives, but now they can officially say they are true friends.

I love you Jilly!

Let’s get to the cookies before I cry.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

A month or so ago she sent me a message on Facebook telling me about a cookie she had invented.  She’d tested it a few times and decided it was time to tell the world about it.  She sent me the recipe (cuz everyone knows I {heart} recipes) and I filed it away.  I had thought about the cookie recipe many times but it wasn’t until Monday that I whipped it out and gave it a shot.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

They are super easy to make – one bowl = my favorite kind of baking.  They have whole wheat flour instead of regular AP (which Jill facetiously says makes them “healthy”) and are LOADED with toffee and chocolate.  Hello lovers.

Sea Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

A sprinkle of sea salt on the top is the Pièce de résistance to these chewy morsels of deliciousness.

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

I begged Jill to let me share these cookies with you (ok, I really just FB messaged and asked sweetly).  They need to go viral and be in as many bellies as possible.  They are that good!

I can’t stop eating them.

Gluten gives me migraines, but I don’t care, Yes Sir, may I have another.

A big thanks to Jill for sharing this recipe with me and for allowing me to share it with you.  If you need editing done – check out her website Avalon Editing.  :)

Let’s stop all of this chatter and just go make some, sound good?

Sea Salted Toffee Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 40 minutes

Yield: 30 cookies

Sea Salted Toffee Chocolate Chip Cookies

A one bowl recipe for Chocolate Chip cookies kicked up with Heath Bar bits and whole wheat flour.

Ingredients

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 1/3 cups light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 12 ounces chocolate chips
  • 8 ounces Heath Bar Toffee Bits
  • sea salt

Instructions

  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchement, set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and white sugar. Beat on medium speed until light and creamy, about 2 minutes. Add the eggs and vanilla and beat to incorporate. Add the flour and baking soda and beat just until incorporated. Pour in the heath bits and chocolate chips and use the lowest speed to mix into the cookie batter.
  3. Use a hinged scoop for uniform cookies or drop by tablespoon. Space the cookies 2 inches apart and sprinkle with a pinch of sea salt.
  4. Bake 23-25 minutes. The cookies will look a little underdone in the center, that's OK, remove and cool on a wire rack. Repeat with any remaining cookie dough. Or conversely, eat it raw like my husband and I did.
  5. Enjoy!
http://www.farmgirlgourmet.com/2013/04/toffee-chocolate-chip-cookies.html

Salted Toffee Chocolate Chip Cookies | farmgirlgourmet.com

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