It’s one of the questions I’m asked most frequently these days. I don’t want to jinx anything by being over confident, but so far? I think we’re nailing it.
Sure, there are plenty of frustrating moments. And moments I wish the kids were both in school and I could go to the bathroom without anyone calling for me. But there are so many moments I love and I’m so grateful to be experiencing.
I am so excited to bring your another year of #Choctoberfest! This is a super fun week of chocolate delights – and I think it’s just what 2020 needs! I’m so excited to share some brand new chocolate recipes this week!
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I’ve teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you an exciting giveaway you don’t want to miss!
What’s better than chocolate? Chocolate and peanut butter.
Seriously, it’s my favorite combo – and by blog shows it. Below, I’ve rounded up two dozen of my favorite chocolate and peanut butter treats that I’ve blogged so far.
One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.
This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.
Oh, hey there chocolate lovers and welcome to my favorite event of the year! I’m so excited to be participating in #Choctoberfest for the 4th year running. Get ready for a week of chocolate goodies around here!
#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers 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.
Note: I received complimentary product for this post. All opinions are my own.
New, inventive recipes are always fun – but sometimes you just want a classic. We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.
It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.
Lots of other chocolate goodness this way, too! —>
1/2cupvanilla Greek yogurt 1/2cupcoconut oil, measured melted and cooled slightly 1teaspoonvanilla extract 3/4cupwhite sugar 1cupmashed bananas, approx. 2-3 bananas 1/2 tsp. salt 1 tsp. baking soda 1cupwhite whole wheat flour or plain white 1/4cupunsweetened cocoa powder 1/2cupchocolate chips dark chocolate chips for healthier 1/4cupminiature chocolate chips
Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
Run the oats through a blender or food processor until the consistency of flour.
In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.
To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.
Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.
Note: I received complimentary products for this post. All opinions are my own.
One of my favorite parts of #Choctoberfest is getting a chance to show how versatile chocolate can be. Everyone always jumps to cakes and brownies, but there’s so much more than that – how about some chocolate for dinner?
This delicious chili uses a full bar of Forte chocolate but if you’re thinking “chocolate with meat? gross!”, you’ve got it all wrong. The chocolate isn’t going to be obvious when you dig in, but it add a great depth of flavor and an amazing smoothness to the chili.
Forte’s motto is “Celebrate Life through Chocolate”, which I’m totally on board with. This chili is simple enough that you can celebrate any day.
8 slices of bacon, chopped
2 lbs. ground beef
1 red onion, diced
2 red peppers, diced
1 28 oz. can diced tomatoes
4 garlic cloves, minced
4 Tbsp. chili powder
1/2 tsp. cayenne powder
1 tsp. paprika
1 Tbsp. cumin
1/4 cup whiskey
2 oz. dark chocolate (I used Forte 64% dark)
Green onions, chopped
In a large pot, crisp the chopped bacon over medium high heat. When cooked, remove the bacon to a bowl with a slotted spoon but leave the drippings. Add the ground beef and brown, breaking up the chunks as you go. When it’s about halfway cooked, add in the onion and peppers. Cook until the meat is no longer pink and the onion is soft.
Stir in the tomatoes, garlic, chili powder, cayenne, paprika and cumin. Bring to a boil. Stir in the whisky and half of the bacon. Reduce to low and simmer for an hour.
Stir in the dark chocolate until melted and evenly combined. Serve topped with chopped green onions and remaining bacon.
Note: I received complimentary product for this post. All opinions are my own.
Double, double toil and trouble, Fire burn and cauldron bubble…
What shall we add to the witch’s brew today? Essence of mummy? A pumpkin picked at midnight?
These adorable cupcakes are reminiscent of a witch’s cauldron, so of course, there’s a magic potion inside – courtesy of Sprinkle Pop! I used two of their sprinkle mixes in these cupcakes and they were so, so perfect for getting the desired effect.
I used the Lime Green Sprinkle Mix on top of the cupcakes to give the image of a bubbling cauldron. The cupcakes are stuffed with their Monster Mashup Sprinkle Mix. The kids had so much fun biting into the cupcakes to see what the witch had cooked up in her cauldron – ghosts, eyeballs, mummies, and pumpkins!
These were a quick from-scratch batch of cupcakes and buttercream, but you could always use a boxed mix and icing if you’re more comfortable – the sprinkles are the real stars here!
This is also the first recipe I’m sharing for this year’s #Choctoberfest – you can check out a TON of other chocolaty goodness from my fellow bloggers right here: An InLinkz Link-up
For the cupcakes:
1 cupgranulated sugar 1 cup all-purpose flour 6 Tbsp. unsweetened cocoa powder 1tsp.baking powder 3/4 tsp.baking soda 1/2 tsp.salt 1/3cupvegetable oil 1/2 cupmilk 1egg,lightly beaten 1 tspvanilla extract 1/2cuphot coffee
For the icing:
1/2cupunsalted butter at room temperature 5cupspowdered sugar 2tsp.vanilla 1/4cupmilk
Green food coloring
Preheat the oven to 350 degrees F. Line a cupcake pan with liners. Set aside.
In a large bowl, whisk together the dry ingredients. Whisk in the oil and milk until combined. Add the egg and stir to combine. Add the vanilla and stir to combine. Add the coffee and stir until evenly combined – it will be quite thin.
Pour the batter into the prepared cupcake pan, filling each well 2/3 of the way.
Bake for 20-24 minutes, until a knife inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
To make the buttercream, beat the butter until light and fluffy. Add the sugar 1 cup at a time and beat. Add in the vanilla, milk, and food coloring. Beat until fully incorporated.
After the cupcakes are cooled, use an apple corer or small knife to cut holes into the cupcakes. Fill the holes with sprinkles. Ice with the butter cream then dip each cupcake into the green sprinkles. Top with additional sprinkles if desired.
Yay for #Choctoberfest ! As a chocoholic, I look forward to this week all year and I’m so excited to be participating again this year!
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! I have some really fabulous things planned for this week, so stay tuned!
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!
Note: I received complimentary products for this post. All opinions are my own.
One thing I love about #Choctoberfest is getting to know some new brands – like Davis Chocolates I showed off the amazing Cocktail Sticks on facebook last night, but they also sent these awesome (organic!) peanut butter baking chips – and I knew they’d become cookies.
These cookies are so, so fabulous. They’re rich and chocolaty without being overly sweet – and then you bite into the pockets of chocolate chunks and peanut butter chips. It’s just seriously yum. I brought these to a meeting and as we were packing up at the end everyone was grabbing “just one more” – always the sign of a good cookie!
Chocolate Peanut Butter Chip Cookies (a Kate’s Recipe Box original) Makes about 3 dozen 2″ cookies
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp. vanilla
1 1/2 cups peanut butter chips (I used Davis Chocolate Organic Peanut Butter Baking Chips)
1 cup chocolate chunks
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.
In a stand mixer, cream together the butter and sugars until light and fluffy – about 5 minutes. Mix in the eggs one at a time, then mix in the vanilla. Add the dry ingredients, a little at a time, until just combined. Fold in peanut butter chips and chocolate chunks.
Drop by rounded tablespoons onto a baking sheet at bake at 350 degrees for 8-10 minutes. Remove from oven and then let cool for five minutes before transferring to a wire rack to cool completely.
You can see today’s other #Choctoberfest recipes here: