Coconut Oil Brownies #Choctoberfest

For Choctoberfest, I also received some products to try from Barlean’s. These were complimentary, but all opinions are my own.


One of the products they sent was Butter Flavored Coconut Oil. Coconut oil is a great substitute for butter in baking, and butter flavored coconut oil is especially fantastic. Using it is a fantastic way to whip up dairy-free baked goods, like these brownies.

They’re chewy and fudgy and exactly what you want out of a brownie.


Coconut Oil Brownies
(from Pinch of Yum)
Makes 1 9×9″ pan

3/4 cup butter flavored coconut oil
4 oz. unsweetened chocolate
1 cup packed brown sugar
3 eggs
1 tsp. salt
3/4 cup flour

Preheat the oven to 350 degrees.

In a double boiler, melt the coconut oil and chocolate together. Once totally melted and combined, remove from heat and whisk in the brown sugar. Whisk in the eggs, until the batter thickens. Stir in the salt and flour until just combined.

Pour into a 9×9″ baking pan and bake for 25 minutes. There may be some oil remaining on the top or sides – it will be absorbed as the brownies cool. Let cool overnight before slicing.

Dark Chocolate Halloween Bark #Choctoberfest

One of the things I love about these blogging events is that they tend to push me out of my comfort zone. When I signed up for a Choctoberfest, I was imaging lots of chocolate goodies. Making my own chocolate, though? It never crossed my mind. But when Caveman Coffee Co sent a package of Cacao Butter that was exactly what I found myself doing. I did receive the product free to try, but all opinions are my own.


The process of making chocolate was actually surprisingly easy. I opted for a dark chocolate version – my favorite! – and dressed it up a bit for Halloween. ‘Tis the season and all.

I loved everything about this – especially that I could control the sweetness. I see a lot of DIY chocolate bark in my future!


Dark Chocolate Halloween Bark
(adapted from Minimalist Baker)
Makes 1 pan

1 cup cacao butter, divided
1/3 cup maple syrup
1 cup unsweetened cocoa powder
1 tsp. vanilla extract, divided
Candy corn, optional
Sprinkles, optional

Line a baking pan with parchment an set aside.

In a double boiler over medium heat, melt 1 cup cacao butter. Once melted, remove from heat and whisk in maple syrup until thoroughly combined. Once completely combined, whisk in cocoa powder and vanilla. Taste and add more syrup if needed. Pour onto prepared baking pan.

Add candy corn and sprinkles between ghosts. Refrigerate until set – at least an hour and a half. Once completely cooled and set, break into pieces.

Welcome to #Choctoberfest 2016! + Enter to win an awesome prize pack


Here we go – it’s #Choctoberfest 2016!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? I’m so excited to be jumping in on the fun this year!

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate’s: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean’s: 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing:

a Rafflecopter giveaway

Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:

The PinterTest Kitchen2 Cookin’ MamasA Kitchen Hoor’s Adventuresaddicted 2 recipesAmy’s Cooking AdventuresAn Affair From The HeartBalancing MotherhoodBody RebootedBottom Left of the MittenBy the PoundsCanning and Cooking at HomeCoconut & LimeCook with 5 KidsCook’s HideoutCookaholic WifeCooking with CarleeCopyKat RecipesCricket’s ConfectionsCrumbs in my MustachioElisabeth JeanFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFantastical Sharing of RecipesFeed Your Soul TooFeeding BigFrankly EntertainingFull Belly SistersGet the Good StuffGrumpy’s HoneybunchHezzi-D’s Books and CooksHostess At HeartInk and SugarJane’s Adventures in DinnerJoin Us, Pull Up a ChairKaren’s Kitchen AdventuresKate’s Recipe BoxKudos Kitchen by ReneeKylee CooksLetz EatLife CurrentsLife on Food Making MiraclesMonica’s TableMoore or Less Cooking Food BlogMy Catholic KitchenMy Gluten Free MiamiOur Good LifePalatable PastimeRestless ChipotleSeduction in The KitchenSew You Think You Can CookSimple Food 365Southern With A TwistSumptuous SpoonfulsTake Two TapasTampa Cake GirlTeaspoon of GoodnessThat RecipeThe Crumby CupcakeThe FlavouristaThe Food Hunter’s Guide To CuisineThe Freshman CookThe Pajama ChefThe Redhead BakerThe Spiffy CookieTramplingroseWildflour’s Cottage KitchenZesty South Indian Kitchen

I hope you’ll check back here for some great chocolate goodies this week – and don’t forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack!

Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

Nutella Topped Rice Krispie Treats

I haven’t had many have-to-have it pregnancy cravings, so when I get one I’ve been indulging. A few weeks ago, it was rice krispie treats. The day after we’d finished off the pan, I was chatting with a friend and mentioned them. She was like, oh yes! I smothered mine in Nutella while pregnant. Which, of course, sounded fantastic so then I needed some like that.

These were, of course, fantastic. Just the right amount of chocolate. I found a fun box of red, white and blue Rice Krispies, too, so they’re extra festive for today! If you need a last minute dessert, I highly recommend these.

Hope you’re all having a wonderful 4th of July weekend!


Nutella Topped Rice Krispie Treats
(adapted from Liv Life)
Makes 1 9×13″ pan

1/4 cup butter
1 bag mini marshmallows
6 cups Rice Krispies
1 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 Tbsp. shortening

Grease a 9×13″ pan. Set aside.

In a large saucepan, melt the butter over medium heat. Add the marshmallows and stir often, until melted. Stir in the Rice Krispies. Transfer to the prepared pan and press down evenly.

In a smaller saucepan, combine the Nutella, chocolate chips and shortening. Melt over medium-low heat, stirring until smooth. Pour over the top of the Rice Krispie treats and spread out evenly. Let sit until the chocolate sets then cut into bars.

Cherry Vanilla Coke Poke Cake #CookoutWeek

Every good cookout needs a fun dessert – and this is my new favorite.

Cherry Vanilla Coke just reminds me of summer so I was smitten when I saw this cake. It really does capture the flavors nicely. It was my first time making a poke cake, but I have to say I’m hooked. It was so moist! I made this a day ahead and it was perfect on the day of our cookout.

I also loved how easy this was to put together. I always plan ambitious menus for our cookouts so having something this easy was a definite bonus!


Cherry Vanilla Coke Poke Cake
(from The Recipe Critic)
Makes 1 9×13″ cake

1 French vanilla cake mix, plus ingredients to prepare
1 large box cherry flavored Jello
12 oz. Coca Cola
1/2 cup cold water
1 small box instant vanilla pudding mix
1 cup milk
1 tsp. vanilla
1 container frozen whipped topping, thawed
Chocolate sprinkles and maraschino cherries, for topping

Prepare the cake according to package directions. Once baked, let cool for 15 minutes and then use the end of a wooden spoon to poke holes about 1 inch apart all over the cake.

In a bowl, combine the Jello mix, coke and water. Whisk until dissolved and then pour slowly over the cake, filling up the holes as much as possible. Refrigerate for at least half hour.

After the cake is chilled, combine the pudding mix and milk. Whisk until thoroughly combined then stir in vanilla. Fold in the whipped topping and then ice the cake. Refrigerate for at least 3 hours.

When ready to serve, top with sprinkles and cherries.

No-Bake Chocolate Peanut Butter Pie

This pie, you guys, this pie.

I whipped this up for my husband’s birthday and I’m pretty sure it was more well-received than any cake I’ve made him. It’s hard to argue with creamy peanut butter, chocolate and an Oreo crust. If you’re a chocolate-peanut butter lover like me, you need to make this ASAP. It’s really just that good.


No-Bake Chocolate Peanut Butter Pie
(from Kevin & Amanda)
Makes 1 pie

1 package Oreos
1 cup butter, divided
1 1/2 cups + 2 Tbsp. creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Crush the Oreos in a food processor or with a rolling pin. Stir together with 1/2 cup melted butter. Press into a pie pan or spring form pan. Freeze for 10 minutes or until set.

While the crust is in the freezer, beat together the remaining butter, 1 1/2 cups peanut butter and 1 cup of powdered sugar, until smooth and creamy. Spoon into the crust and gently smooth. Place back in the freezer.

In a heat-proof bowl, add the chocolate chips and remaining peanut butter.

In a saucepan, bring the whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Let stand for 5 minutes and then whisk until smooth. Pour over the peanut butter layer and smooth out. Refrigerate, covered, for at least an hour before serving.


What’s Baking Roundup: Doughnuts


I mentioned on Friday that I was the host of the latest round of What’s Baking. The theme was baked doughnuts and I was drooling as everyone emailed me their submissions. A new, delicious doughnut in your inbox every day can be a dangerous thing.

I love the What’s Baking rounds because I love seeing what everyone did with the theme – there’s always so much variation. This round brought together any kind of doughnut you could want. Something perfect for Spring? Try Lemon Blueberry Dounuts. Want something indulgent? Double Chocolate is the way to go. You can check out everyone’s creations below!


Baked Double Chocolate Donuts from Eva at Eva Bakes

Baked Sour Cream Donuts from Jaida at Sweet Beginnings

Brownie Donuts with Peanut Butter Glaze from Nicole at Cookies on Friday

S’mores Donuts from Coleen at The Redhead Baker

Brown Butter and Bourbon Maple Glazed Doughnuts from Nicole at Cookaholic Wife

Baked Lemon Blueberry Donuts from Heather at Hezzi D’s Books and Cooks


Mini Baked Donuts with Raspberry Glaze from Kylee

Cinnamon Sugar Doughnuts from Me

Thank you, everyone, for baking up some doughnuts with me this round!

What’s Baking: Cinnamon Sugar Doughnuts


Another round of What’s Baking is wrapping up, and I was lucky enough to host this time! I picked doughnuts as the theme because, well, doughnuts are awesome.

Usually, it takes me a bit to get things from the kitchen to the blog, but these lovely things came out of my oven this morning. They were delicious. I felt like I’d walked into a doughnut shop – the smell, the warm goodies. Every Friday should start out like this!

Be sure to stop back Monday and see the roundup of all the lovely doughnuts my fellow bloggers made!


Cinnamon Sugar Doughnuts
(from Sally’s Baking Addiction)
Makes 8

1 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg
1/3 cup packed light brown sugar
1/4 cup milk
1/4 cup plain Greek yogurt
2 Tbsp. unsalted butter, melted
1 1/2 tsp. vanilla extract

1 cup sugar
1 tsp. cinnamon
1/2 cup unsalted butter, melted

Preheat the oven to 350°F and spray a doughnut pan with non-stick spray.

In a large bowl, whisk together the first six ingredients. In a separate bowl, whisk together the next four ingredients. Whisk the 2 Tbsp. melted butter and vanilla extract into the wet ingredients. Whisk the wet ingredients into the dry, until thoroughly combined.

Transfer the batter to a large zipper-top bag and snip the corner to make a piping bag. Pipe into the doughnut pan to make them 3/4 of the way full. You can spoon it in, too – but piping is neater!

Bake for about 10 minutes, until the edges are lightly brown. Remove to a cooling rack.

Melt the 1/2 cup butter in a small bowl. In another small bowl, whisk together the 1 cup sugar and 1 tsp. cinnamon. When the doughnuts are cool enough to handle, dip in melted butter and then cinnamon-sugar mixture.

Serve immediately. Store leftovers in an airtight container.

Cake Batter Snow Ice Cream

I’ve been sitting on this post for a year, waiting for an opportunity to post it. Guess what? We’re finally going to get some snow this weekend! We got a little bit of a dusting last weekend and Jake was so, so excited about it that I’m really hoping this weekend’s storm pans out so we can get in some good outside play time.

Cake batter is one of my favorite ice creams so I was excited to try a snow version. This worked out well – I’m pretty sure it’s going to be our go-to snow ice cream recipe!


Cake Batter Snow Ice Cream
(A Kate’s Recipe Box Original)
Serves 4

2/3 cup yellow cake mix
2/3 cup milk
Large bowl of snow
3 Tbsp. rainbow sprinkles

In a large bowl, whisk together the cake mix and milk until well combined. Stir in snow until you get an ice cream-like consistency. Fold in sprinkles. Serve immediately.


Whole Wheat Biscotti

This month’s What’s Baking challenge was to make biscotti. I wasn’t sure how this would go because I’ve never made it before – and the only biscotti I’ve ever eaten were really dry and unappealing so I didn’t think I liked it.

This changed my mind.

This biscotti is super simple, with just enough sweetness to make them the perfect holiday accompaniment to coffee or tea. Now that I have these under my belt, I’m sure I’ll be trying different varieties next year!

To see the biscotti other bloggers made for the challenge, check out Coleen’s roundup at The Redhead Baker tomorrow!


Whole Wheat Biscotti
Makes about 2 dozen

2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract

Preheat the oven to 350F degrees.

In a large bowl, whisk together the flour, baking soda, salt and sugar. Add in the eggs, vanilla and almond extract and stir until well-combined and dough-like. Divide dough in half anf form into 2 logs about 2″x13″.

Bake for 25 minutes, then cool on a rack for 10 minutes.

Using a bread knife, cut into 1/2″ slices and bake for 10 more minutes, turning halfway through.

Cool completely and store in an airtight container.