Saturday, October 20, 2018

Unicorn Cosmic Brownies with Sprinkle Pop #Choctoberfest 2018

This post is sponsored by Sprinkle Pop.

Little Debbie cosmic brownies were the best when I was little. Not only did you get a fudgy brownie, but it had frosting and SPRINKLES! 

Do you like sprinkles? I kind of feel like sprinkles make everything just a little bit better.  My 3.5 year thinks it is a dream come true to get ice cream with sprinkles.  Sprinkle Pop creates custom bespoke sprinkle blends, dyed in house to match any idea a customer may have. If you can dream it, they can create it as a sprinkle mix.

If you are not that creative there are plenty of cool combinations for sale on their website.  I loved the seasonal creations.  I got the Unicorn themed blend because as I mentioned I have a 3.5 year.  Unicorns. Sprinkles. Yes, please.  

I got some Mickey Mouse ones too to show some love for my little boy but I am pretty sure my daughter will find a way to make them hers as well. 

If you are looking to take any bake good up a notch head over to Sprinkle Pop. You will not be disappointed. 

Thanks to Sprinkle Pop for providing these adorable sprinkle blends.
Here is the full recipe and be sure to scroll down to see the other chocolate recipes being shared today for #Chotoberfest 2018.  And don't forget to enter the awesome giveaway here

Unicorn Cosmic Brownies

by Life on Food
Prep Time: 15
Cook Time: 20
Keywords: bake chocolate brownies
Ingredients (24 brownies)
    For the Brownies
    • 1¼ c. all-purpose flour
    • ¾ c. natural unsweetened cocoa powder
    • 1 c. sugar
    • ⅔ c. brown sugar
    • ¾ c. (1½ sticks) butter, melted
    • 2 eggs
    • 3 tbsp. whole milk
    • ½ tsp. baking powder
    • 1 tbsp. cornstarch
    • pinch of salt
    • 2 tsp. vanilla extract
    For the Fudge Ganache
    • 1 c. semi-sweet chocolate chips
    • ½ c. milk chocolate chips
    • ½ c. heavy cream
    For the Brownies
    Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and lightly spray with baking spray such as Pam, set aside.

    In the bowl of a stand mixer, beat melted butter, sugars and vanilla until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until incorporated.

    In a medium size mixing bowl whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
    Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread into an even layer. Place in oven and bake for 18-25 minutes (I live in high altitude so my bars tend to bake quicker). The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.

    For the Fudge Ganache
    In a 2 c. glass measuring cup, combine chocolate chips and heavy cream. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with desired toppings.

    Serve warm or cold.
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    Wednesday, October 17, 2018

    Parisian Drinking Chocolate #Choctoberfest 2018

    This post is sponsored by Forte Chocolates.

    One of the best things about my time abroad in Paris was exploring the many Parisian food wonders.  A favorite was their chocolat chaud.  This wasn't just hot chocolate as known in the States but more like a thick melted chocolate drink. It was marvelous and such an indulgence. 

    Forte's motto is "Celebrate Life Through Chocolate". I cannot think of a better way to celebrate life than with a mug full of this Parisian Drinking Chocolate.

    This recipe may be small but a mug of this stuff really packs a punch. You steam whole milk on the stove top. Once it is piping hot, remove the pot and add chocolate, vanilla, espresso powder, and a touch of sea salt.

    Slowly stir in all of the wonderful flavors.  The milk will thicken and turn into a rich chocolate treat. 

    Thanks to Forte Chocolates for sponsoring this post and providing the different chocolates from their new Gusto line. The white chocolate balsamic vinaigrette is so versatile for use in both sweet and savory dishes. 

    Check out their website and enter the code CHOCTOBERFEST2018 to get a buy 3 get 1 free discount on their bars.

    Here is the full recipe and be sure to scroll down to see the other chocolate recipes being shared today for #Chotoberfest 2018.  And don't forget to enter the awesome giveaway here

    Parisian Style Drinking Chocolate

    by Emily Morris
    Prep Time: 2 minutes
    Cook Time: 3 minutes
    Ingredients (2 cups)
    • ¾ cup whole milk
    • 4 oz good-quality bittersweet chocolate (about 72% cacao), chopped
    • ¼ teaspoon pure vanilla extract
    • ⅛ teaspoon instant espresso powder, dissolved in ½ teaspoon hot water
    • 1 small pinch sea salt
    Heat the milk in a small pot over medium heat until steaming.

    Whisk in the chocolate until smooth and creamy, then add the vanilla, dissolved espresso powder, and sea salt.

    Return to the heat and cook until steaming again.
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    Tuesday, October 16, 2018

    Cocoa Brownies #Choctoberfest 2018

    This post was sponsored by Imperial Sugar.

    Yesterday I mentioned it’s #Choctoberfest! What’s #Choctoberfest, you might ask? Well, this is the annual fall celebration of chocolate recipes. Of course, we love chocolate recipes all the time, but during #Choctoberfest, I join over 100 other bloggers to post yummy chocolate recipes and talk about sponsors, who give away some awesome prizes. Check out the amazing giveaway here

    With two small kids there is never a shortage of things to do. Laundry. Picking up toys. Making meals. Snuggles. You get so caught up in the now I sometimes forget about the bigger picture.  My world is where my kids are and what they are doing. Now. This second.  I forget things around the world continue and existed way before my little ones came along. Take Imperial Sugar for instance. 

    In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.

    For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south. 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. We’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made.

    Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.

    I used brown sugar in this recipe. In all of the brownie recipes I have made over the years I never, ever used brown sugar.  What was I doing?!?!  These are fudgy and gooey in all of the right ways. 

    Here is the full recipe and be sure to scroll down to see all of the other yummy chocolate recipes posted today.

    Cocoa Brownies

    by Emily Morris
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Keywords: bake chocolate brownies
    Ingredients (16 brownies)
    • 4 large eggs
    • 1 cup sugar, sifted
    • 1 cup brown sugar, sifted
    • 8 ounces melted butter
    • 11/4 cups cocoa, sifted
    • 2 teaspoons vanilla extract
    • 1/2 cup flour, sifted
    • 1/2 teaspoon kosher salt
    Preheat the oven to 300 degrees F.

    Butter and flour an 8-inch square pan.

    In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

    Pour the batter into a greased and floured 8-inch square pan and bake for 50-55 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
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