It’s strawberry season and unfortunately, my obstinate strawberries did not receive the message. No worries; I refuse to let their procrastination stop me from dreaming of them in all of their ruby red glory. They’ll pop out eventually; most likely when the strawberry rock-thieving squirrels are at their most rampant, and then I shall be reluctantly forced to fight tooth and nail for each and every one that I harvest.

For those of you not in the know, strawberry rocks are a brilliant invention, or else they would be if the damn squirrels would quit stealing them out of my strawberry planters. They are meant to stop birds, or in our case squirrels, from eating ripe strawberries out of deck and patio planters.  You can see an example of them on my Instagram, or get a better look at them HERE. That last picture is of one of the few surviving rocks that has not been buried deep underground or hidden away in a tree nook as of yet.

I first made strawberry rocks a few years ago and never had any issue with them being taken by our ever-present conniving squirrels. After a few years, they were beginning to lose a lot of their paint and needed to be replaced. I also noticed that they had all suddenly gone missing over the winter, and just assumed that B.O.B. Bob or I had tossed the old ones out in the fall while prepping the deck and the flower pots for the long winter months ahead. Tossing out peeling and chipped no longer attractive strawberry rocks would have made sense at the time, and could easily have been forgotten.

Sometime around Easter, my Mom came for a visit, and she and I spent a lovely afternoon chatting as we painted a new set of rocks to go in my outside planters. The new rocks lasted a day or two before they suddenly started disappearing a few at a time. At first, I thought B.O.B. Bob was trying to play a trick on me, but eventually, I accepted the fact that our lovely backyard squirrels are just little assholes; they appear to be so sweet and innocent when in reality they are wicked, thieving, strawberry rock-hoarding rodents.

Occasionally a rock in strawberry disguise pops up when B.O.B. Bob is mowing the lawn or is unburied while planting in one of our many summer garden beds, but I have come to accept that the time my Mom and I spent painting them was not very well spent. Don’t be lulled into the belief that squirrels are harmless little critters; they’ll steal your strawberry rocks, eventually pilfer your strawberries, and then most likely toss them in the yard after just one tiny bite. Squirrels are jerks.

Ingredients:

Cookies:

• 1 Cup Unsalted Butter, Room Temperature
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• Strawberry Preserves

Decoration:

• 1/2 Cup Powdered Sugar
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Water
• 1/4 Cup Finely Chopped Toasted Pecans
• Sea Salt

Directions:

Cookies:

1. Preheat oven to 350 degrees.
2. Cream butter and sugar together on medium speed for 3 minutes.
3. Add salt and vanilla; mix 1 additional minute.
4. Add the flour 1/2-cup at a time, just until evenly incorporated into the dough.
5. Use a spatula to bring the dough together, cover with plastic wrap, and then refrigerate for 2 hours.
6. Form the dough into 1-inch balls using the palms of your hands, place each dough ball onto a Silpat or parchment paper lined baking sheet, and then use your thumb to make a well in the center of each dough ball.
7. Fill the well of each cookie with preserves.
8. Bake for 11 to 12 minutes, or until golden brown.
9. Allow to cool slightly on a baking rack.

Decoration:

1. Mix the powdered sugar, vanilla, and water together in a small bowl.
2. Use a decorating bottle, plastic baggie, or the tines of a fork to drizzle the icing on top of each cookie.
3. Sprinkle pecans over the center of each cookie, followed by a little bit of sea salt.
4. Allow the icing to set completely before packaging in an airtight container.

Suggestions:

• Make Small-Batch Strawberry Refrigerator Preserves to use in this recipe.
• When storing, place a piece of wax paper between each layer of cookies to prevent them from sticking.

Improvements:

• Drizzle with melted chocolate in lieu of powdered sugar icing.
• Replace the pecans with almonds.

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Yum

Strawberry Pecan Tea Cookies

Ingredients:

Cookies:
• 1 Cup Unsalted Butter, Room Temperature
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Vanilla Extract
• 2 Cups All-Purpose Flour
• Strawberry Preserves
Decoration:
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Water
• 1/4 Cup Finely Chopped Toasted Pecans
• Sea Salt

Directions:

Cookies:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together on medium speed for 3 minutes.
3. Add salt and vanilla; mix 1 additional minute.
4. Add the flour 1/2-cup at a time, just until evenly incorporated into the dough.
5. Use a spatula to bring the dough together, cover with plastic wrap, and then refrigerate for 2 hours.
6. Form the dough into 1-inch balls using the palms of your hands, place each dough ball onto a Silpat or parchment paper lined baking sheet, and then use your thumb to make a well in the center of each dough ball.
7. Fill the well of each cookie with preserves.
8. Bake for 11 to 12 minutes, or until golden brown.
9. Allow to cool slightly on a baking rack.
Decoration:
10. Mix the powdered sugar, vanilla, and water together in a small bowl.
11. Use a decorating bottle, plastic baggie, or the tines of a fork to drizzle the icing on top of each cookie.
12. Sprinkle pecans over the center of each cookie, followed by a little bit of sea salt.
13. Allow the icing to set completely before packaging in an airtight container.

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I should really pay attention to my instincts when in the kitchen, but I usually don’t. Not only do I not take other people’s advice, I often don’t even take my own; I’m hardheaded like that. I insisted on using every last mini marshmallow I discovered taking refuge in my pantry for this recipe, no matter what the outcome. Somehow I knew that these cookies couldn’t handle all of those marshmallows and that they would surely spread out during baking causing an unsightly mess, but did I care? No. I just wanted those little puffy marshmallows gone. Seeing their plump little cloud-like bodies every time the pantry door opened was simple getting to be more than I could handle.

If I had added just one cup of mini marshmallows, instead of the three that I stubbornly used, I think this cookie would have resembled a normal chocolate chip cookie, but why would I bake a normal cookie when I could bake a flat-as-a-pancake, lumpy, bumpy, alien-looking, melted-face worthy cookie? Oh well, there are bigger problems in this world than melted Dalí-esque cookies; throw the title of “Lace Cookie” on the end of anything and it sounds fancy, right? While these cookies may not be the most elegant cookies on the block, they sure do taste fantastically-freaking-yummy. No one will give a flying fig what the h-e-double-hockey-sticks they look like. The over-the-top crunch and chewiness achieved from the massive overload of toasted marshmallow just happens to be an added bonus.

Sometimes being hardheaded pays off. Sometimes. Not usually, but in this case it did. So that’s really all that matters. And if you want a true example of my hardheadedness, I’ll admit to y’all that this recipe and its pictures are almost three years old. I never could quite find it in my heart to throw this recipe away, because the cookies were just too good to forget. This is just one of those times I had to look beyond appearances and allow the cookie to just be. I also can never stop my hard-headed self from cleaning, even if it’s just recipes that have been sitting around too long gathering dust. There may be a few doozies making an appearance in the future, so get ready to have some real fun around here y’all. Let’s just say that I’m willing to use all the marshmallows for your entertainment; you’re worth it and my pantry is finally starting to resemble something that one might actually describe as organized.

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 2/3 Cup Granulated Sugar
• 2/3 Cup Light Brown Sugar, Packed
• 1 Egg, Room Temperature
• 2 Tablespoons Vanilla Extract
• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Soda
• 2/3 Cup White Chocolate Chips
• 2/3 Cup Semi-Sweet Chocolate Chips
• 1 Cup Sliced Almonds
• 3 Cups Mini Marshmallows

Directions:

1. Preheat oven to 350 degrees.
2. Sift the flour, baking soda, and salt together in a medium bowl; set aside.
3. Cream the butter and sugars together on medium speed for two minutes.
4. Add the egg and vanilla; mix for two minutes on medium speed.
5. Slowly add the flour mixture on low speed; mix until just incorporated.
6. With a spatula, fold in the chocolate chips, almonds, and marshmallows.
7. Use a cookies scoop or tablespoon to drop the dough onto a Silpat-lined baking sheet.
8. Bake for 8 minutes.
9. Allow the cookies to cool on the baking sheet for 5 minutes before attempting to remove them to a baking rack to finish cooling completely.

Suggestions:

• If you prefer a more well rounded cookie, decrease the amount of marshmallows to 1 cup. You will most likely need to increase the baking time to 9 or 10 minutes because there will be a higher dough to marshmallow ratio in each cookie.
• When you remove the cookies from the oven, you will want to separate any of the cookies that have melted together with the tip of your spatula. If you wait until the cookies cool, you don’t stand a chance of pulling them apart without making a mess.

Improvements:

• Sprinkle the top of each cookie with freshly ground sea salt before baking.
• Replace the almonds with chopped macadamia nuts.

Print

Yum

Rocky Road Lace Cookies

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 2/3 Cup Granulated Sugar
• 2/3 Cup Light Brown Sugar, Packed
• 1 Egg, Room Temperature
• 2 Tablespoons Vanilla Extract
• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Soda
• 2/3 Cup White Chocolate Chips
• 2/3 Cup Semi-Sweet Chocolate Chips
• 1 Cup Sliced Almonds
• 3 Cups Mini Marshmallows

Directions:

1. Preheat oven to 350 degrees.
2. Sift the flour, baking soda, and salt together in a medium bowl; set aside.
3. Cream the butter and sugars together on medium speed for two minutes.
4. Add the egg and vanilla; mix for two minutes on medium speed.
5. Slowly add the flour mixture on low speed; mix until just incorporated.
6. With a spatula, fold in the chocolate chips, almonds, and marshmallows.
7. Use a cookies scoop or tablespoon to drop the dough onto a Silpat-lined baking sheet.
8. Bake for 8 minutes.
9. Allow the cookies to cool on the baking sheet for 5 minutes before attempting to remove them to a baking rack to finish cooling completely.

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By now most of you have come to realize that recipes aren’t always just recipes around here. Sometimes they are created out of necessity, like this one which I made for this month’s Savory Bundts themed #BundtBakers challenge from Padmajha at Seduce Your Tastebuds, and quickly transform into something else entirely. My newest lightning bolt idea, which will most likely take quite a bit of time for me to bring to fruition, is to create a yearly cookbook of my favorite recipes that surprised even I with their outright astonishing taste. After just one bite of this jalapeno, honey, and butter kissed cornbread, I was struck by the fact that even I am flabbergasted sometimes when a recipe turns out so incredible that I can’t help but want to share it with everyone I know. Writing about it here on Faith, Hope, Love, & Luck isn’t always enough to satisfy me; at times, I find myself faced with the overwhelming desire to scream at people that they simply must try a recipe, or else take the risk of never tasting perfection.

This cornbread my dear friends is utter perfection at its finest. So just what makes this recipe yearly cookbook worthy? First, there is the golden brown crust, which not only keeps the moistness of this cake hidden away but also creates a freaking unbelievable texture. Then there’s the soft, rich, sweet, and slightly spicy cornbread center, which leaves you with the thought that you have never had cornbread like this before. There’s nothing dry, bland, or average going on in this recipe y’all. And as if all that wasn’t enough, there is the sweet honey glaze that literally drenches this cornbread with luscious flavor. One piece of cornbread will not suffice. You will find yourself unable to put your fork down and be overcome with the desire to make everyone you know try this recipe. It’s a winner ya’ll; dare I say yearly cookbook worthy. It will one day find itself in great company alongside 5 Ingredient Barbecue Deviled Eggs, Simple Coconut Brownie Ice Cream, Drunken Thai Peanut Hummus, Inside-Out Ho Hos Lava Bundt Cake, Crockpot German Sauerkraut with Brats, and Dainty White Pepper Biscuits. Just in case I’ve failed to make myself entirely clear folks, this is me screaming at you to make this cornbread. I swear you won’t be disappointed, and perhaps after tasting it you will be scrambling to be added to the list of 2016 Faith, Hope, Love, & Luck’s lucky cookbook recipients.

Ingredients:

Cornbread:

• 1 Tablespoon Unsalted Butter
• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Yellow Cornmeal
• 1/2 Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Honey
• 2 Eggs
• 1/3 Cup Canola Oil
• 1/4 Cup Buttermilk
• 1 Jalapeño, Finely Minced

Honey Glaze:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Honey
• 1/4 Cup Powdered Sugar

Directions:

Cornbread:

1. Preheat oven to 350 degrees.
2. Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
4. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
5. In a medium bowl, whisk the eggs with the canola oil and buttermilk.
6. Add the butter and honey mixture; whisk until well combined.
7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
8. Fold the jalapeños into the batter.
9. Pour the batter into the prepared Bundt pan and bake for 25 to 30 minutes, or until a knife comes out clean.
10. Allow to cool for 10 minutes before flipping out onto a platter.

Honey Glaze:

1. In a small bowl, microwave the butter and honey for 30 seconds.
2. Whisk the powdered sugar into the honey and butter mixture until smooth.
3. Drizzle the glaze over the warm cornbread.

Suggestions:

• Add an additional finely minced jalapeño if you are a fan of spicy cornbread. B.O.B. Bob and I are wimps when it comes to spice.
• Use high-quality honey in this recipe, preferably local honey.
• When making the honey glaze, sift the powdered sugar into the butter and honey mixture to avoid lumps.

Improvements:

• Add 1-cup of sharp cheddar cheese to the cornbread batter.
• Garnish the top of the glazed Bundt cake with additional finely minced jalapeños.

Print

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Southern Honey Drenched Jalapeño Cornbread – #BundtBakers

Ingredients:

Cornbread:
• 1 Tablespoon Unsalted Butter
• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Yellow Cornmeal
• 1/2 Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Honey
• 2 Eggs
• 1/3 Cup Canola Oil
• 1/4 Cup Buttermilk
• 1 Jalapeño, Finely Minced
Honey Glaze:
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Honey
• 1/4 Cup Powdered Sugar

Directions:

Cornbread:
1. Preheat oven to 350 degrees.
2. Coat a Bundt pan liberally with 1-tablespoon of unsalted butter; set aside.
3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
4. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
5. In a medium bowl, whisk the eggs with the canola oil and buttermilk.
6. Add the butter and honey mixture; whisk until well combined.
7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
8. Fold the jalapeños into the batter.
9. Pour the batter into the prepared Bundt pan and bake for 25 to 30 minutes, or until a knife comes out clean.
10. Allow to cool for 10 minutes before flipping out onto a platter.
Honey Glaze:
11. In a small bowl, microwave the butter and honey for 30 seconds.
12. Whisk the powdered sugar into the honey and butter mixture until smooth.
13. Drizzle the glaze over the warm cornbread.

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• Bacon Cheddar Beer Bundt by The Queen of Scones
• Blue Cheese and Pear Mini Bundt Cakes by Patty’s Cake
• Breakfast Bundt Cake by Making Miracles
• Dukkah, Herb & Cheese Monkey Bread by All That’s Left Are The Crumbs
• Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes
• Mexican Breakfast Bundt by A Day in the Life on the Farm
• Mini Meatloaf Bundts and Sliders by Magnolia Days
• Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls
• Sausage & Apple Cornbread Bundt Cake with a White Gravy Drizzle by The Freshman Cook
• Savory Zucchini Cheesecake by Food Lust People Love
• Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stromboli Bundt Cake by Palatable Pastime
• “Tastes Like Pizza” Bundt by Sew You Think You Can Cook

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Are you ready for a three-day weekend? I know I am. I’m already making a list of things I need to buy at the market because this is the weekend I get to cook whatever I want, whenever I want. There will be something thrown on the grill at some point of course, but we’re also going to need lots of sides and desserts around here. Need some ideas? I’ve got you covered. In the meantime, don’t forget to subscribe to Faith, Hope, Love, & Luck. I’m hoping to send out my first newsletter this weekend. You don’t want to be left out.

You’re gonna have to try out this recipe for Southern Honey Drenched Jalapeño Cornbread no matter what else you do this weekend. I’m telling you, it’s life changing. The pool can wait an hour; it’s not going anywhere.

I’ve made many different kinds of potato salad over the past few years, but this one, this one is my absolute fave. Dill Mashed Potato Salad has everything I want in a potato salad.

Looking for something new to grill this weekend? Why not try Lechon Asada Pork BBQ? Oh my folks, this one is just crazy insanely good. You’ll never look at Pork BBQ the same way again.

Don’t allow the holiday weekend to pass by without deviled eggs making an appearance on your table. These Salt and Pepper Sweet Pickle Deviled Eggs will keep your table from getting too lonely.

Perhaps you need a side dish to take with you this weekend to that cookout or BBQ you’re attending. Wanna bring something that will have everyone talking? Try this Super Duper Cheesy White Macaroni and Cheese. You can never have too much cheese.

There’s bound to be one day this weekend when you just don’t feel like cooking. That day is the perfect time to make Crockpot German Sauerkraut with Brats. I’m super excited to try out my new crockpot this weekend y’all. I’ve named her Miss O’Hara. You’re gonna get to know her very well over the next couple of weeks I’m sure.

Finally, I’ve saved the best for last; 4th of July Brown Butter Whoop It Up Cookies. After all, it’s a celebration. Let’s Whoop It Up!

Do you love your neighbors? I do; well most of them anyway. We have unfortunately acquired some new neighbors over the past year that leave much to be desired. B.O.B. Bob has an often-told story in his family about “The Tukhoes,” a family that lived next to his for many years. I’m pretty sure I’ve spelled the name wrong, but that doesn’t matter; it’s all about the pronunciation. You must say “The Tuckhoes” like you are saying the dirtiest swear word you could possibly imagine, while rolling your eyes dramatically at the same time. His family and theirs were basically archenemies. I never really heard the story about how this feud came to be, but I do know that when their name was uttered you were to respond by appropriately rolling your eyes and acknowledging that “The Tuckhoes” were in some serious need of extra brain cells, and that if a plane were to crash into the community, you were to pray with all you had that it hit only their house.

That feeling is sort of what I’m feeling towards our new neighbors. Maybe a plane crashing on top of their roof could be the best thing to happen; perhaps then they’d move. I would no longer have “The Lurker” as I like to call him, creeping me out on a very regular basis. We all have that feeling sometimes that a person is just not right, and in this case, I’m choosing to embrace that feeling. There will be no “How do you do’s?” over the fence. There will be no nods of the head as if to say, “Have a nice day.” Nope folks, none of that’s gonna happen. When all of the other surrounding neighbors pretty much feel that something is just not quite right as well, you need to pay attention to that shit. You need to decide that sometimes it’s all right not to be friendly. When a person can make your skin crawl in one “lurking” glance, you need to just stay the hell away. It’s perfectly understandable to not deliver welcome cookies to “The Lurkers,” because creepy, unpleasant, disturbing, weird, lurker neighbors don’t deserve yummy Brown Butter Oatmeal Chocolate Chunk Cookies. We save those for the neighbors we like.

Ingredients:

• 12 Tablespoons Unsalted Butter
• 2 Cups Oatmeal
• 1 Cup All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Freshly Ground Nutmeg
• 1 1/2-Cups Light Brown Sugar, Packed
• 1 Whole Egg + 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 1 (10-oz.) Package Chocolate Chunks

Directions:

1. In a small saucepan, brown the butter over medium-high heat for 5 minutes, or until just lightly browned.
2. Pour the brown butter into a small oven-safe dish, and then place in the freezer.
3. Place 1-cup of the oatmeal into a food processor for 15 seconds.
4. Whisk together the processed oats, unprocessed oats, flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; set aside.
5. In a large mixing bowl, cream the cooled butter and brown sugar on medium speed for 3 minutes.
6. Add the eggs; mix for 2 minutes.
7. Add the vanilla; mix for 1 minute.
8. Fold the chocolate chunks into the cookie dough with a silicone spatula.
9. Use a cookie scoop to evenly measure out the cookie dough and then place each cookie onto a Silpat or parchment paper lined baking sheet.
10. Bake for 9 minutes.
11. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to finish cooling completely.

Suggestions:

• You can use whichever type of chocolate you prefer in this recipe; milk chocolate, dark chocolate, and white chocolate will be equally delicious.
• Stay away from “The Lurkers.”

Improvements:

• Add chopped pecans or walnuts to the cookie dough.
• Serve with Chocolate Chocolate Simple Ice Cream.

Print

Yum

Brown Butter Oatmeal Chocolate Chunk Cookies

Ingredients:

• 12 Tablespoons Unsalted Butter
• 2 Cups Oatmeal
• 1 Cup All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Freshly Ground Nutmeg
• 1 1/2-Cups Light Brown Sugar, Packed
• 1 Whole Egg + 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 1 (10-oz.) Package Chocolate Chunks

Directions:

1. In a small saucepan, brown the butter over medium-high heat for 5 minutes, or until just lightly browned.
2. Pour the brown butter into a small oven-safe dish, and then place in the freezer.
3. Place 1-cup of the oatmeal into a food processor for 15 seconds.
4. Whisk together the processed oats, unprocessed oats, flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; set aside.
5. In a large mixing bowl, cream the cooled butter and brown sugar on medium speed for 3 minutes.
6. Add the eggs; mix for 2 minutes.
7. Add the vanilla; mix for 1 minute.
8. Fold the chocolate chunks into the cookie dough with a silicone spatula.
9. Use a cookie scoop to evenly measure out the cookie dough and then place each cookie onto a Silpat or parchment paper lined baking sheet.
10. Bake for 9 minutes.
11. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to finish cooling completely.

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Did y’all have a great 4th of July? I know the weather around here in Virginia kind of put a damper on things, but at least we didn’t all have to worry about burning the neighborhood down with our fireworks for once. I’m praying that y’all still have all your fingers and toes and that you didn’t all catch colds from watching fireworks in the rain. B.O.B. Bob and I set off some of our favorite fireworks on Sunday and Monday evening. Thankfully Brenna has no aversion to bright noisy rockets flying through the air and her Daddy plays it pretty safe when dealing with explosive objects. We still have all of our fingers and toes, even if some of our toes were a bit disfigured to begin with. Cough. Cough. B.O.B. Bob. Cough. Cough. Lawn Mower. Cough. Cough.

On Saturday, B.O.B. Bob and I went on one heck of a road trip, which led us through three different states. We started off antiquing in Luckett’s, then headed to Pennsylvania and mistakenly ended up in Gettysburg where we discovered a new brewery, and finally we headed to Hagerstown to buy some gourmet sausage and visit with my parents. It was a fun day, and Brenna sure was super excited to see us when we arrived home; she may have been a wee bit hungry. The little girl’s PetSafe 5-Meal Pet Feeder has been taken over by ants yet again, which means she must rely on her Daddy to deliver the good stuff for a while until we get the pests under control.

Sunday brought a lot of time spent in the kitchen and a whole lot of cussing on my part. There are days I love nothing more than cooking, and then there are days when it’s the last thing I want to be doing. By 4:00 in the afternoon I was ready to rip someone’s head off. My cornbread burning was pretty much the last straw. I was pretty darn tootin’ bummed out that it required a complete do-over. Thankfully Brenna and her Daddy knew from all of the bad words being screamed that they should keep a safe distance and no one was hurt too bad from having to endure the experience. Except of course for the burnt beyond recognition cornbread, which has now taken up residence outside in our trashcan.

This Summer Blueberry Pie Crisp was part of my dreadfully crappy day but thankfully happened earlier on in the morning when true frustration had yet to set in. B.O.B. Bob did help out a bit, after all, he’s phenomenal at stirring the pot. He’s also great at fetching cooking and baking equipment from the garage for me. I was all set to use my new Emile Henry Pie Dish for this blueberry crisp, but then I remembered my brother’s Longaberger 4th of July Pie Plate that has been living in our garage for the past year and a half unused. It felt right that something of his should play a part in our holiday weekend. Things just aren’t the same around here without him, and there are way more leftovers without his help to eat everything, which means B.O.B. Bob and I will be eating Salt Pork Green Beans and Do-Over Cornbread for the rest of the week. Hey, at least I don’t have to worry about spending any more time in the kitchen. So what did you burn this weekend? Anything good?

Ingredients:

Blueberry Filling:

• 3 Pints Fresh Blueberries
• 1/4 Cup Granulated Sugar
• Pinch of Kosher Salt
• 4 Teaspoons Corn Starch
• 2 Teaspoons Vanilla
• 2 Teaspoons Cold Water

Crisp:

• 1/2 Cup Quick Cooking Oats
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• Pinch of Kosher Salt
• 1/4 Cup Unsalted Butter

Directions:

Blueberry Filling:

1. Preheat oven to 350 degrees.
2. Rinse blueberries under cold water.
3. Place half of the blueberries, the granulated sugar, and a pinch of salt in a medium saucepan over high heat for 5 minutes.
4. Mix the corn starch, vanilla, and cold water in a small bowl until all lumps have disappeared.
5. Add the corn starch mixture to the blueberry mixture, and then cook for 1 additional minute.
6. Remove the blueberries from the stovetop and stir in the remaining blueberries.
7. Pour the blueberry mixture into a pie dish; set aside.

Crisp:

1. In a medium bowl, mix together the quick cooking oats, flour, brown sugar, and salt.
2. Add small slivers of the unsalted butter, and then use your hands, a fork, or a pastry cutter to combine the mixture for 3 minutes.
3. Cover the blueberries evenly with the crisp mixture, and then bake for 30 minutes, or until the crisp is golden brown.

Suggestions:

• Stir the blueberry mixture constantly while it is on the stove to prevent it from burning or sticking.
• Place the pie on a foil-lined baking sheet to prevent spills during baking.
• The oats will give the blueberry crisp a very rustic texture.
• Serve warm.

Improvements:

• Serve with vanilla ice cream or fresh whipped cream.
• Garnish with fresh mint.
• Add 1/4-cup of finely chopped pecans or almonds to the crisp topping.

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Summer Blueberry Pie Crisp

Ingredients:

Blueberry Filling:
• 3 Pints Fresh Blueberries
• 1/4 Cup Granulated Sugar
• Pinch of Kosher Salt
• 4 Teaspoons Corn Starch
• 2 Teaspoons Vanilla
• 2 Teaspoons Cold Water
Crisp:
• 1/2 Cup Quick Cooking Oats
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• Pinch of Kosher Salt
• 1/4 Cup Unsalted Butter

Directions:

Blueberry Filling:
1. Preheat oven to 350 degrees.
2. Rinse blueberries under cold water.
3. Place half of the blueberries, the granulated sugar, and a pinch of salt in a medium saucepan over high heat for 5 minutes.
4. Mix the corn starch, vanilla, and cold water in a small bowl until all lumps have disappeared.
5. Add the corn starch mixture to the blueberry mixture, and then cook for 1 additional minute.
6. Remove the blueberries from the stovetop and stir in the remaining blueberries.
7. Pour the blueberry mixture into a pie dish; set aside.
Crisp:
8. In a medium bowl, mix together the quick cooking oats, flour, brown sugar, and salt.
9. Add small slivers of the unsalted butter, and then use your hands, a fork, or a pastry cutter to combine the mixture for 3 minutes.
10. Cover the blueberries evenly with the crisp mixture, and then bake for 30 minutes, or until the crisp is golden brown.

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I change favorite colors more than most people change cell phone providers. While white and black tend to take over most of my wardrobe and closet, a few bright colors can always be counted on to make themselves known. Kelly green is a favorite, yellow is something I adore but usually can’t pull off, and then there is coral, my dear beloved favorite bright color of the moment. Oh y’all, if I could only comprehend my love affair with this color and explain it to you in 1000 words or less. Even things I normally despise can be made better when they are sporting this color. Take these roses for instance. I am not a fan. I will never be the girl who gets excited over receiving a dozen roses. Never. You’re better off gifting me with a tomato plant or even a citronella plant like my dear sweet neighbors gave me over a month ago that has grown to ginormous size. Those are the sort of plants I get Happy, Happy, Joy, Joy excited over. Yet somehow when I spotted these coral colored roses at my local market I quite simply couldn’t resist. That color just gets me; I’m lured in every time. I want my phone case, most cherished favorite sweater, Brenna’s cat collar, B.O.B. Bob’s polo shirt, and anything I can basically think of to be this color. In a perfect world, this would all happen immediately; too bad it’s not a perfect world. Until it is, I’ll just sit here eating this bowl of ice cream in its lovely aqua bowl. Aqua, now there’s another color I just can’t get enough of. So many colors, so little time.

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Buttermilk
• 3/4 Cup Granulated Sugar
• 2 Tablespoons Vanilla Extract
• 1 Tablespoon Vanilla Bean Paste
• 1/4 Teaspoon Kosher Salt

Directions:

1. Toss everything into a blender and blend for 1 minute.
2. Pour mixture into an ice cream machine and churn for 20 to 30 minutes.
3. Freeze for at least 4 hours in a freezer-safe container before serving.

Suggestions:

• This is not the recipe for cheating and adding lemon juice to milk to make buttermilk. You want the real thing for this recipe. No skimping allowed.
• Don’t have vanilla bean paste hanging out in your kitchen? First of all, you really should. Don’t waste any time ordering Pure Madagascar Vanilla Bean Paste today; I guarantee you won’t have any difficulty finding ways to use it in your baking.
• This Tovolo Glide-a-Scoop Ice Cream Container is still my favorite ice cream container. I’m kind of in lust with it.

Improvements:

• So what’s vanilla without chocolate? Fold chocolate chunks into the ice cream before freezing or totally drench with chocolate syrup before serving. Chocolate makes everything better.
• After blending the ice cream mixture refrigerate it for 8 hours before churning. The sugar crystals will not be as large if you use this method, resulting in a smoother ice cream.
• Serve this alongside a big ol’ bowl of Summer Blueberry Pie Crisp. I’m telling ya’ folks, it’s pretty much heaven on Earth.

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Buttermilk Double Vanilla Ice Cream

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Buttermilk
• 3/4 Cup Granulated Sugar
• 2 Tablespoons Vanilla Extract
• 1 Tablespoon Vanilla Bean Paste
• 1/4 Teaspoon Kosher Salt

Directions:

1. Toss everything into a blender and blend for 1 minute.
2. Pour mixture into an ice cream machine and churn for 20 to 30 minutes.
3. Freeze for at least 4 hours in a freezer-safe container before serving.

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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.

I had glorious plans for this month’s #BundtBakers “Secret Garden” themed cake recipe hosted by Sue from A Palatable Pastime. God pretty much threw his head back roaring with laughter at those plans. Welcome to life. The goal was to bake a Bundt using edible flowers, herbs, or garden vegetables, and my original plan was to make a Bundt variation of this Tomato Juice Spice Cake, but by now you realize that didn’t happen. It seems God had other plans. Instead of copious amounts of fantastically juicy ripe red tomatoes in our summer vegetable garden, God blessed us with an overabundance of onions, green beans, zucchini, basil, & beets. No ripe tomatoes equals no spice cake made with tomato juice as a “secret” ingredient. After all, buying the vegetables, or in this case, tomato juice, from a market would pretty much be cheating.

At first, I had decided to make some sort of buttermilk cake laden with fresh garden basil and sun-dried tomatoes. Then, while discussing the cake with my neighbor Amelia, she mentioned a chocolate beet cake that she had once had that she described as being quite” lovely.” Amelia used the word “lovely” a lot. I like it. It’s a good word to say, and it’s a great way to describe this cake. Now for all y’all beet haters out there, you need to step back and get over it. This cake is really just a plain ol’ chocolate cake; the beets simply help to keep the cake moist, while making it a little sweeter. Oh, and they also give the cake a little bit of color at first, but that really goes away during the baking process, so I’m not sure if that’s even worth mentioning. Simply put, this is chocolate cake at its loveliest.

First Year of Fabulous Bundts

July – Pineapple Sundae Bundt Cake

August – Irish Butter Chocolate Sprinkle Cake with Ganache

September – Salted Marshmallow and Graham Crack S’more Bundt Cake

October – Mexican Hot Chocolate Rose Cake

November – Autumn Spiced Pumpkin Hot Chocolate Bundt Cake

December – Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake

January – Junk Food Bundt Cake 

February – Cinnamon Apple Jelly Donut Cake

March – Golden Tropical Coconut Bundt Cake

April – Inside-Out Ho Hos Lava Bundt Cake

May – Honey Almond, Apricot and Cream Cheese Filled Breakfast Cake

June – Southern Honey Drenched Jalapeño Cornbread

This just happens to be my #BundtBakers one-year anniversary. Hooray. Cue the confetti, balloons, and celebratory party music. My personal favorite cake recipes were the ones for Pineapple Sundae Bundt Cake and Southern Honey Drenched Jalapeño Cornbread. Remember, I hate icing, which might have something to do with these being my faves. I’m most proud of the Salted Marshmallow and Graham Crack S’more Bundt Cake and the Golden Tropical Coconut Bundt Cake. They were absolutely stunning cakes, and they also tasted quite lovely. To celebrate today along with me, I suggest you eat cake. Make it a Bundt cake of course, and if you need a few recipe ideas, I think I’ve got you covered.

Ingredients:

Cake:

• Garden Fresh Beets (Enough to Make 1/2 Cup of Puréed Beets)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1/8 Teaspoon Sea Salt
• 1 Tablespoon Unsalted Butter
• 1 (3.5-oz) Dark Chocolate Bar, Finely Chopped
• 3/4 Cup Water
• 1/4 Cup Unsalted Butter
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Espresso Powder
• 2 Cups All-Purpose Flour
• 1 2/3 Cup Granulated Sugar
• 1/4 Cup Cocoa
• 1 1/2 Teaspoons Baking Soda
• 2 Eggs
• 1 Cup Sour Cream
• 1/2 Cup Puréed Beets
• 1 Tablespoon Vanilla Extract

Cream Cheese Drizzle:

• 4-oz. Cream Cheese, Room Temperature
• 1 Tablespoon Unsalted Butter, Room Temperature
• 1 1/3 Cups Powdered Sugar
• 1 Tablespoon Whole Milk
• 1 Teaspoon Vanilla Extract

Directions:

Cake:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil; set aside.
3. Wash, peel, and dice beets into evenly sized small chunks.
4. Using your hands, mix the beets, olive oil, balsamic, and salt on the prepared baking sheet.
5. Bake for 10 minutes, flip, and then bake for an additional 10 minutes.
6. Allow to cool slightly before puréeing in a food processor.
7. Lower oven temperature to 350 degrees.
8. Grease a Bundt pan with 1-tablespoon of unsalted butter; set aside.
9. Over medium heat, combine the chopped chocolate, water, 1/4-cup butter, 1/4-teaspoon sea salt, and espresso in a medium saucepan. Cook the mixture just until everything comes together smoothly; set aside to cool.
10. In a large mixing bowl, whisk together the flour, sugar, cocoa, and baking soda. Whisk in the eggs, sour cream, beets, and vanilla. Whisk in the melted chocolate mixture just until everything comes together.
11. Bake for 40 minutes or until a knife or cake tester comes out clean.
12. Cool on a baking rack for 20 minutes.
13. Remove cake from pan, and then allow it to cool completely on a baking rack before decorating.

Cream Cheese Drizzle:

1. Mix cream cheese and butter together with a silicone spatula.
2. Sift the powdered sugar into the cream cheese and butter mixture.
3. Add the milk and vanilla and then mix until well combined.
4. Microwave for 30 seconds and mix until smooth.
5. Drizzle over cooled cake.

Suggestions:

• The number of beets you use will vary depending on their size. I had very small garden beets and used approximately 15. If you purchase or grow larger beets it will take considerably less. Cooking more beets than needed is recommended. They make a great snack.
• Store cake in an airtight container to prevent it from drying out.
• Refrigerate cake until 1 hour before serving.
• If you prefer your cream cheese drizzle to be white instead of beige, make sure to use clear vanilla extract. I prefer taste to color and therefore opt for beige drizzle instead.

Improvements:

• Add chopped chocolate or nuts to the cake batter.
• Decorate cake with gum paste flowers or chocolate curls. I find that this Wilton Fondant and Gum Paste Tool Set comes in quite handy when making gum paste flowers.

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Yum

Sweet Chocolate Feel the Beet Cake – #BundtBakers

Ingredients:

Cake:
• Garden Fresh Beets (Enough to Make 1/2 Cup of Puréed Beets)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1/8 Teaspoon Sea Salt
• 1 Tablespoon Unsalted Butter
• 1 (3.5-oz) Dark Chocolate Bar, Finely Chopped
• 3/4 Cup Water
• 1/4 Cup Unsalted Butter
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Espresso Powder
• 2 Cups All-Purpose Flour
• 1 2/3 Cup Granulated Sugar
• 1/4 Cup Cocoa
• 1 1/2 Teaspoons Baking Soda
• 2 Eggs
• 1 Cup Sour Cream
• 1/2 Cup Puréed Beets
• 1 Tablespoon Vanilla Extract
Cream Cheese Drizzle:
• 4-oz. Cream Cheese, Room Temperature
• 1 Tablespoon Unsalted Butter, Room Temperature
• 1 1/3 Cups Powdered Sugar
• 1 Tablespoon Whole Milk
• 1 Teaspoon Vanilla Extract

Directions:

Cake:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil; set aside.
3. Wash, peel, and dice beets into evenly sized small chunks.
4. Using your hands, mix the beets, olive oil, balsamic, and salt on the prepared baking sheet.
5. Bake for 10 minutes, flip, and then bake for an additional 10 minutes.
6. Allow to cool slightly before puréeing in a food processor.
7. Lower oven temperature to 350 degrees.
8. Grease a Bundt pan with 1-tablespoon of unsalted butter; set aside.
9. Over medium heat, combine the chopped chocolate, water, 1/4-cup butter, 1/4-teaspoon sea salt, and espresso in a medium saucepan. Cook the mixture just until everything comes together smoothly; set aside to cool.
10. In a large mixing bowl, whisk together the flour, sugar, cocoa, and baking soda. Whisk in the eggs, sour cream, beets, and vanilla. Whisk in the melted chocolate mixture just until everything comes together.
11. Bake for 40 minutes or until a knife or cake tester comes out clean.
12. Cool on a baking rack for 20 minutes.
13. Remove cake from pan, and then allow it to cool completely on a baking rack before decorating.
Cream Cheese Drizzle:
14. Mix cream cheese and butter together with a silicone spatula.
15. Sift the powdered sugar into the cream cheese and butter mixture.
16. Add the milk and vanilla and then mix until well combined.
17. Microwave for 30 seconds and mix until smooth.
18. Drizzle over cooled cake.

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

• Almond Lavender Bundt by The Queen of Scones
• Carrot Bundt Cake with Chamomile Orange Icing by Patty’s Cake
• Chocolate and Mint Cake by Baking Yummies
• Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas
• Elderflower and Lemon Bundt by Jane’s Adventure in Dinner
• Lavender & Honey Bundt by Living the Gourmet
• Lavender & Lemon Bundt Cake by I Love Bundt Cakes
• Lavender Lemonade Bundt by All That’s Left Are The Crumbs
• Lemon and Rosewater Cake by Palatable Pastime
• Lemon Balm Bundt Cake by Magnolia Days
• Lemon Zucchini Bundt with Sugared Pansies by A Day in the Life on the Farm
• Mojito Bundt Cakes by Sew You Think You Can Cook
• Roses & Lemon Bundt Cake by kidsandchic
• Spiced Zucchini Bundt Cake by Making Miracles
• Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vanilla Rose Bundt with Edible Flowers by Our Good Life
• Yorkshire Parkin Mini Bundt by Food Lust People Love
• Zucchini, Cheddar and Chive Bundt by Cookaholic Wife

Uggghhh! The Monday after vacation is always hard. Spending more than a week at the beach and not having to trek to work every day has made me realize that perhaps I’m not so happy with what I do for a living. I mean, yes, I do get a steady paycheck, which is always nice, but am I really ecstatic spending all day long in front of a computer ruining my eyes with tiny, tiny, tiny lines of jargon? Nope. Not really. So, I’ve come back from a week of sunny rest and relaxation with an even greater desire to branch out and make my dreams become a reality. We’ll have to see if that determination can make it through the week, or if reality pounds it down to the ground almost instantly.

I mentioned to y’all that Miss O’Hara, my new Crock-Pot® 5-in-1 Multi-Cooker by Crock-Pot, would possibly be travelling to Corolla with us for the week. She only got her lazy metal booty up once to make us breakfast, but it was well worth her effort. After all, she needed to do something with all of those peaches we bought at the farmer’s market; I could only make so many adult morning slushy drinks out of them. Mmmmmmm adult morning slushy drinks, peaches, malibu, sunshine, waves, beach…oh, how I miss you already, not to mention having ice cream for breakfast. That’s right y’all, I ate ice cream for breakfast. One more reason my fat butt is on a diet as of this morning. Apple chips just aren’t quite the same. My non-vacation world kind of sucks.

Ingredients:

Peaches:

• 1 Tablespoon Unsalted Butter
• 6 Ripe Peaches, Sliced
• 2 Tablespoons Light Brown Sugar, Packed
• 2 Tablespoons Malibu Rum
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Lemon Juice

Crisp:

• 1 Cup Old Fashioned Oatmeal
• 1 Cup All-Purpose Flour
• 3/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Ground Sea Salt
• 1 Teaspoon Ground Cinnamon
• 7 Teaspoons Unsalted Butter, Diced into Small Cubes

Directions:

Peaches:

1. Coat the entire inside of a crockpot with 1-tablespoon of butter.
2. Mix all of the remaining ingredients together and evenly arrange in the bottom of a crockpot.

Crisp:

1. Whisk all of the dry ingredients together, add the diced butter, and then use a pastry cutter, knife, or your hands to cut the butter into the flour mixture.
2. Evenly arrange the crisp over the peaches.
3. Cook on high heat for 3 hours.

Suggestions:

• During the last 15 minutes of cooking time, melt 1 to 2-tablespoons of butter and brush onto the top of the crisp.
• Underneath the crisp, the peaches will look a bit liquidy. Don’t fret; all of that liquid will soak into the crisp upon serving.

Improvements:

• Add sliced almonds, pecans, or toasted coconut to the crisp topping.
• Get your own Miss O’Hara Crock-Pot® 5-in-1 Multi-Cooker by Crock-Pot to use in this recipe.

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Yum

Malibu Crockpot Peach Beach Crisp

Ingredients:

Peaches:
• 1 Tablespoon Unsalted Butter
• 6 Ripe Peaches, Sliced
• 2 Tablespoons Light Brown Sugar, Packed
• 2 Tablespoons Malibu Rum
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Lemon Juice
Crisp:
• 1 Cup Old Fashioned Oatmeal
• 1 Cup All-Purpose Flour
• 3/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Ground Sea Salt
• 1 Teaspoon Ground Cinnamon
• 7 Teaspoons Unsalted Butter, Diced into Small Cubes

Directions:

Peaches:
1. Coat the entire inside of a crockpot with 1-tablespoon of butter.
2. Mix all of the remaining ingredients together and evenly arrange in the bottom of a crockpot.
Crisp:
3. Whisk all of the dry ingredients together, add the diced butter, and then use a pastry cutter, knife, or your hands to cut the butter into the flour mixture.
4. Evenly arrange the crisp over the peaches.
5. Cook on high heat for 3 hours.

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Crockpot Monday Link-Up Party #12:

Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.

Crockpot Monday Rules:

1. Please link-up only original crockpot recipes created by you.
2. One link-up per person please.
3. Try to visit at least a few other link-ups to leave a few words of thoughtful encouragement. Spread the crockpot love y’all.

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Have you made homemade ice cream yet this summer? No? What’s holding you back? I’m sorry, but I’m just gonna have to holler at all y’all who haven’t. There’s no excuse for not making your own ice cream. I mean come on folks, there are tons of recipes out there right now for no-churn ice cream, lactose-free ice cream, paleo ice cream, low-fat ice cream, vegan ice cream, raw ice cream…blah, blah, blah…yadda, yadda, yadda…you get the point. If you’ve got a weird food habit, eating disorder, or allergy, there’s bound to be some sort of ice cream recipe out there for you. So get your butt up, head to the kitchen, and put your ice cream making skills to use. Get a move on y’all; summer’s almost over.

So, let’s gab a bit about this Salty Caribbean Vanilla Ice Cream. It sounds all fancy dancy, but it’s really not. It’s just plain ol’ vanilla ice cream with finely chopped salted chocolate added in during the last few minutes of churning, or blended in after churning if you’re like me and forget to add it. Funny enough, this “fancy” chocolate is some still left from my stash I brought back with me from Cancun last November, which was labeled as “Caribbean Salt Chocolate.” Heck, if you give something a fancy name, people are bound to ohhh and ahhh over it, right? I know I fell for it. So here’s a hint for all y’all that don’t have any special Cancun stash hoarded away for a rainy day; just use whatever premium salted chocolate you can find and no one will ever know the difference.

Ingredients:

• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 2 Tablespoons Vanilla Extract
• 1/4 Teaspoon Sea Salt
• 2 Cups Heavy Whipping Cream
• 3.5-oz. Chocolate with Sea Salt, Finely Chopped

Directions:

1. Place the milk, sugar, vanilla, and sea salt in a blender; blend for 1 minute.
2. Add the cream; blend for 1 minute.
3. Pour the mixture into an ice cream machine and churn for 20 minutes.
4. Add the chopped chocolate; churn until desired ice cream consistency is reached.
5. Place ice cream in a freezer-safe container and freeze for at least 4 hours before serving.

Suggestions:

• Use your favorite sea salt in this recipe. I used pink sea salt in this recipe because it’s what I had on hand.
• If you are not in a hurry, whisk together all of the ingredients, except for the chocolate, and refrigerate overnight. This will help to ensure that all of the sugar has dissolved into the milk and cream.
• If you forget to put the chocolate into the ice cream while it is churning, spoon the vanilla ice cream out into a large bowl and mix the chopped chocolate in by hand.

Improvements:

• Add toasted coconut to this ice cream.
• Always use good quality vanilla extract, like this Pure Madagascar Vanilla Extractwhen making ice cream. You can purchase it in almost any store nowadays, and it really does make a huge difference.

• Right now, this Tovolo Glide-a-Scoop Ice Cream Container is my favorite ice cream container. It makes scooping ice cream so much easier.

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Salty Caribbean Vanilla Ice Cream

Ingredients:

• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 2 Tablespoons Vanilla Extract
• 1/4 Teaspoon Sea Salt
• 2 Cups Heavy Whipping Cream
• 3.5-oz. Chocolate with Sea Salt, Finely Chopped

Directions:

1. Place the milk, sugar, vanilla, and sea salt in a blender; blend for 1 minute.
2. Add the cream; blend for 1 minute.
3. Pour the mixture into an ice cream machine and churn for 20 minutes.
4. Add the chopped chocolate; churn until desired ice cream consistency is reached.
5. Place ice cream in a freezer-safe container and freeze for at least 4 hours before serving.

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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.

I’ve decided to try something new around here. During the summer months, a lot of last-minute events pop up, and I often find myself scrounging around for a birthday, shower, or hostess gift. Lately, I’ve taken to giving homemade ice cream as a gift. I thought perhaps maybe a few of you might like to go that route as well, so I decided that it was about time I started giving y’all some freebies. After all, who doesn’t love a freebie? Below you will find a printable recipe card to include with your ice cream gift, as well as a printable label. Eventually, I plan on occasionally offering free recipe cards as incentives to those of you who have signed up to be on my email list. So, if you haven’t already, you might want to think about that. Join now. Join now. We’re waiting for you. Well, I’m waiting anyway; Brenna’s sitting on top of her cat condo giving me the evil death stare and doing her best to convince me that she hasn’t been fed even though she has. At least one of us is looking forward to you joining us, right? Anyway, have a lovely Wednesday, enjoy the freebies, and thank your lucky stars you don’t live with a sulky kitty like Lady Brenna.

Printable Recipe Card

Printable Label

You can find the full recipe and blog post for Salty Caribbean Vanilla Ice Cream HERE.

So was it hot enough for y’all this weekend? Did you totally melt away into a big ol’ steaming pile of sweaty salty goo underneath the sun’s persistent rays of baking torture? Sadly, I didn’t have that luxury. I spent the majority of my weekend shivering in our kitchen. The air conditioning in our 1898 house pretty much does whatever the hell it feels like doing, and if that means that upstairs is 89 degrees and downstairs is 58 degrees with condensation dripping its way down every window, then so be it. At one point, I was seriously 10 seconds away from donning my Cheshire Cat pajamas, which I usually save for mid-winter blizzard days. No lie folks, I swear I felt my teeth chattering at one point.

Confronted with the task of having to prepare for this week’s #BundtBakers cake, I made the decision to make the praline pecans needed for my Jewish Praline Pecan Apple Cake in a crockpot, under the assumption that our house would be hotter than all get out, and turning the oven on would be a seriously bad idea. However, thanks to our bipolar air conditioning, that wasn’t an issue. The warm oven would have been a welcome comfort to my nearly frozen fingers and toes. Although then I wouldn’t have this recipe to share with y’all. Just remember, that I suffer for you folks; my ice cold half-frozen body may never thaw out. Who feels guilty enough to invite me along on their beach vacation so that I can defrost?

Ingredients:

• 1 Egg White
• 1 (6-oz.) Bag Shelled Pecans (Approximately 1 1/2 Cups)
• 1/3 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar
• 1 Tablespoon Unsalted Butter, Melted
• 1 Tablespoon Light Corn Syrup
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Unsalted Butter

Directions:

1. Vigorously whisk the egg white for 30 seconds in a medium-sized bowl. Discard half of the egg white mixture.
2. Add the pecans; use a silicone spatula to gently coat the pecans with the whisked egg white.
3. Add the granulated and brown sugar; gently stir until well combined.
4. Add the melted butter, corn syrup, vanilla, cinnamon, and salt; gently stir until well combined.
5. Coat the inside of a crockpot with 1-tablespoon of unsalted butter and then arrange the coated pecans in a single layer in the bottom of the crockpot.
6. Cook for 3 1/2 hours on low temperature, stirring every 30 minutes.
7. Turn the pecans out onto a parchment paper lined baking sheet and allow the pecans to dry before storing in an airtight container. Separate the pecans as they begin to dry.

Suggestions:

• Use pecan halves in this recipe in lieu of pieces.
• Make sure to separate the pecans as they begin to dry on the parchment paper to avoid large nut clusters.
• You can eat these cinnamon coated pecans just as they are, or use them in your favorite cake, pie, or bread recipes.

Improvements:

• Use as a topping for your favorite ice cream.
• Add more King Arthur Flour Vietnamese Cinnamon. I kept the amount used to a minimum in this recipe because I planned on using these in a cinnamon cake.

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Yum

Crockpot Cinnamon Praline Pecans

Ingredients:

• 1 Egg White
• 1 (6-oz.) Bag Shelled Pecans (Approximately 1 1/2 Cups)
• 1/3 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar
• 1 Tablespoon Unsalted Butter, Melted
• 1 Tablespoon Light Corn Syrup
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Unsalted Butter

Directions:

1. Vigorously whisk the egg white for 30 seconds in a medium-sized bowl. Discard half of the egg white mixture.
2. Add the pecans; use a silicone spatula to gently coat the pecans with the whisked egg white.
3. Add the granulated and brown sugar; gently stir until well combined.
4. Add the melted butter, corn syrup, vanilla, cinnamon, and salt; gently stir until well combined.
5. Coat the inside of a crockpot with 1-tablespoon of unsalted butter and then arrange the coated pecans in a single layer in the bottom of the crockpot.
6. Cook for 3 1/2 hours on low temperature, stirring every 30 minutes.
7. Turn the pecans out onto a parchment paper lined baking sheet and allow the pecans to dry before storing in an airtight container. Separate the pecans as they begin to dry.

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Crockpot Monday Link-Up Party #14:

Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.

Crockpot Monday Rules:

1. Please link-up only original crockpot recipes created by you.
2. One link-up per person please.
3. Try to visit at least a few other link-ups to leave a few words of thoughtful encouragement. Spread the crockpot love y’all.

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B.O.B. Bob and I have a new show that we can watch together without totally wanting to strangle one another afterwards. The Great British Bake Off is a show that we can both appreciate, all be it in totally different ways. B.O.B. Bob finds it absolutely fascinating, while I find it horrifying, to say the very least. Basically, these poor souls spend hours in the kitchen putting their heart and soul into a recipe, only to have cruel, sadistic, and berating individuals like B.O.B. Bob pray for their failure. In the meantime, I can usually be found on the edge of our couch in absolute shock and disgust as the contestants are basically asked to make a three-tier something or other with just a cup of flour, a whisk, jellied something or other, some sort of funky sugar icing, and a random piece of tin foil. Oh, and by the way, they have like two hours to do it and very limited instructions to make it happen. Sure. No problem. Utter madness I tell you. Rubbish. Just sheer sadistic craziness.

Last night, as we watched the catastrophe otherwise known as Victorian week, B.O.B. Bob and I turned and looked at one another with a look of absolute confusion. What the holy heck is a Tennis cake was the only thought going through our minds. Well y’all, this is what a Tennis Cake is. Once again, utter madness. Who the hell takes a fruit cake and tops it with a bunch of crap that has no business being on top of a cake. Layer upon layer of nasty added “fluff” does not always make a cake taste better, and who in the world wants to eat a cake that looks like an Easterfied tennis court? Brits be crazy, is all I have to say on the matter. Thank goodness this month’s apple themed #BundtBakers challenge, hosted by Wendy of A Day in the Life on the Farm, involved absolutely no crazy instructions or funky ingredients, unless of course, you consider baking a cake for over an hour and a half crazy, or Crockpot Cinnamon Praline Pecans a funky ingredient.

I’m not gonna lie; this cake has a little added “fluff” on top of it folks, but it fits y’all. It gives this moist apple-studded cake a bit of extra sweetness and added crunch. All totally good things in my opinion. This recipe was originally given to me by my Aunt Helen after I tried her Jewish Apple Cake at a family cookout and fell in love with it. I haven’t perfected it yet, but you can guarantee that I’ll be making it again in the next week or two to get it just right. I love everything about this cake, except for the called for hour and forty-five minute baking time. No cake should take that long to bake. After an hour, I finally caved in and tented the cake to prevent further burning on the top as it baked, but the sides of the cake were still a “little crispy” to say the least. I finally pulled the cake out after an hour and a half, left it covered with the foil, and allowed the cake to steam a bit more on the counter before removing the foil and flipping the cake out onto a cake plate.

Instead of going the British route and slathering the cake with marzipan or gussying it all up with half-assed looking tennis net decorations, I plan on changing things much more subtly for the next bake. I’m pretty sure that by dropping the temperature to 325 degrees, tenting the cake at just right the moment, and keeping a close eye on the cake every five to ten minutes, the cake will turn out close to perfect next go around. We’ll just have to wait and see. In the meantime, I’m gonna go back and watch the rest of this week’s Victorian challenge, and try and figure out why anyone could think that putting royal icing decorations in an oven to bake might actually be the proper thing to do. Once again, Brits be crazy, and in some cases thick as a brick. Jellied anything is wrong on so many levels. It just shouldn’t be done ever, ever, ever.

Ingredients:

Cake:

• 1/2 Tablespoon Unsalted Butter
• 4 Eggs
• 1 Cup Canola Oil
• 1/3 Cup Freshly Squeezed Orange Juice
• 2 Tablespoons Vanilla Extract
• 1 Teaspoon Grated Orange Zest
• 3 Cups All Purpose Flour
• 2 1/2 Cups Granulated Sugar
• 3 Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt

Apples:

• 4 Large Granny Smith Apples (Peeled, Cored, and Sliced Thinly)
• 5 Tablespoons Granulated Sugar
• 2 Teaspoons Ground Cinnamon

Praline Pecan Glaze:

• 1 1/2 Cups Powdered Sugar
• 3 Tablespoons Milk
• Crockpot Cinnamon Praline Pecans

Directions:

Cake:

1. Preheat oven to 350 degrees.
2. Grease a Bundt pan with butter; set aside.
3. Whisk the eggs, oil, orange juice, vanilla, and zest together in a large bowl till well combined.
4. Use a silicone spatula to mix in the remaining dry cake ingredients. Beat the batter until all of the flour is incorporated.

Apples:

1. Mix all of the ingredients together until the apples are evenly coated.
2. Place 1/4 of the batter in the bottom of a Bundt pan, top with 1/4 of the apples, and then repeat for three more layers, ending with a layer of apples on top.
3. Bake for 1 hour 30 minutes. (After 45 minutes of baking time, check on the cake every 10 minutes to ensure that it is not over-browning. Tent the cake with foil if necessary.)
4. Test the cake every 5 minutes during the last 15 minutes of baking time to see if it is done.
5. Allow the cake to rest for 30 minutes before turning it out onto a serving plate.
6. Allow the cake to cool completely.

Praline Pecan Glaze:

1. Sift the powdered sugar into a small bowl, add milk, and whisk until smooth.
2. Drizzle 2/3 of the glaze over the cooled cake, top with praline pecans, and then drizzle with the remaining glaze.

Suggestions:

• The cake batter will be extremely thick; you will most likely need to use your fingers to help get the batter off of the spatula and into the Bundt pan.
• It is best to fan the apple slices out to ensure a gorgeous cake design. You may not see it, but you’ll know it’s there. It will also ensure that the apples are evenly distributed throughout the cake.
• Use this recipe for Crockpot Cinnamon Praline Pecans.
• After the cake has baked for 45 minutes, check on it every 10 minutes to ensure that it is not overbaking. Tent the cake with foil if the top is over-browning.

Improvements:

• Use caramel sauce in lieu of the powdered sugar glaze.
• Add additional chopped praline pecans to the cake batter.
• Invest in a Nordic Ware® Bundt Pan.

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Jewish Praline Pecan Apple Cake – #BundtBakers

Ingredients:

Cake:
• 1/2 Tablespoon Unsalted Butter
• 4 Eggs
• 1 Cup Canola Oil
• 1/3 Cup Freshly Squeezed Orange Juice
• 2 Tablespoons Vanilla Extract
• 1 Teaspoon Grated Orange Zest
• 3 Cups All Purpose Flour
• 2 1/2 Cups Granulated Sugar
• 3 Teaspoon Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
Apples:
• 4 Large Granny Smith Apples (Peeled, Cored, and Sliced Thinly)
• 5 Tablespoons Granulated Sugar
• 2 Teaspoons Ground Cinnamon
Praline Pecan Glaze:
• 1 1/2 Cups Powdered Sugar
• 3 Tablespoons Milk
• Crockpot Cinnamon Praline Pecans

Directions:

Cake:
1. Preheat oven to 350 degrees.
2. Grease a Bundt pan with butter; set aside.
3. Whisk the eggs, oil, orange juice, vanilla, and zest together in a large bowl till well combined.
4. Use a silicone spatula to mix in the remaining dry cake ingredients. Beat the batter until all of the flour is incorporated.
Apples:
5. Mix all of the ingredients together until the apples are evenly coated.
6. Place 1/4 of the batter in the bottom of a Bundt pan, top with 1/4 of the apples, and then repeat for three more layers, ending with a layer of apples on top.
7. Bake for 1 hour 30 minutes. (After 45 minutes of baking time, check on the cake every 10 minutes to ensure that it is not over-browning. Tent the cake with foil if necessary.)
8. Test the cake every 5 minutes during the last 15 minutes of baking time to see if it is done.
9. Allow the cake to rest for 30 minutes before turning it out onto a serving plate.
10. Allow the cake to cool completely.
Praline Pecan Glaze:
11. Sift the powdered sugar into a small bowl, add milk, and whisk until smooth.
12. Drizzle 2/3 of the glaze over the cooled cake, top with praline pecans, and then drizzle with the remaining glaze.

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

• Apple & Peanut Butter Bundt Cake by Sew You Think You Can Cook
• Apple Almond Coffee Cake with Honey Glaze by A Day in the Life on the Farm
• Apple and Toasted Pecan Bundt Cake with Rum Syrup by Patty’s Cake
• Apple Crumble Bundt by Jane’s Adventure in Dinner
• Apple French Cruller Bundt Cake by All That’s Left Are The Crumbs
• Apple Honey Blossom Bundt by Living the Gourmet
• Apple Sharlotka Bundt Cake by Spiceroots
• Apple Spice Bundt with Salted Caramel Sauce by kidsandchic
• Apple Streusel Bundt Cake by The Freshman Cook
• Apple~Cream Cheese Bundt Cake by The Queen of Scones
• Chocolate Chip Apple Cake by Making Miracles
• Cinnamon Apple Streusel Cake  by Tea and Scones
• Cinnamon Pecan Applesauce Bundt Cake by Magnolia Days
• Clotted Cream & Apple Spice Bundt by Baking in Pyjamas
• Double Caramel Apple Bundt by The Crumby Cupcake
• Easy Peasy Lemon Squeezy Apple Bundt by Food Lust People Love
• Jewish Apple Cake by I love Bundt Cakes
• Jewish Praline Pecan Apple Cake by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lighter Jewish Apple Cake by Cookaholic Wife

Today is Faith, Hope, Love, & Luck’s 3rd Blogiversary, which is a very big event, even if only to me. I’ve spent the past 3 years developing recipes, writing about life, and somehow managing to survive the wrath of Brenna. I think that’s worth celebrating, don’t you? There have been birthdays, weddings, collaborations, once in a lifetime opportunities, cake classes, complete food failures, surprising food non-failures, reasons to celebrate, and a ton of ice cream to share along the way. Y’all are gonna want to click on those links to see what the heck I’m talking about. Alright now, let’s really get this party started by handing out a few awards to a couple of the recipes that have left their mark over the past 3 years.

By now, you have come to learn that there is always a party of some kind going on around here. These recipes are the ones I turn to the most often to make my guests happy.

1. Super Duper Cheesy White Macaroni and Cheese
2. Colleen’s Famous Deviled Eggs
3. Rainbow Sprinkle “Crack”

Crockpot Monday is a thing in our house, so much so, that B.O.B. Bob provided me with Ms. O’Hara, my new fancy dancy crockpot. She’s pretty much my bestie right now. I can’t wait to see what she comes up with next.

1. Maple Sugar Crockpot Corned Beef
2. Toss It All In Chunky Crockpot Tomato Sauce
3. Crockpot German Sauerkraut with Brats

Family recipes are usually the best. Whenever I’m looking for inspiration, I find that turning to them is always a good thing and usually helps to get me out of my cooking/baking slump.

1. Jumbo English Muffins
2. Celia’s Carrot Cake with Pineapple Rum Filling and Vanilla Cream Cheese Buttercream
3. Jewish Praline Pecan Apple Cake

I’ve had the opportunity to work with some great product brands over the past few years and look forward to collaborating with even more in the future. Here are a few of my absolute faves.

1. Crockpot Cajun Butter Roasted Sweet Potatoes
2. Chobani Simply 100 Blueberry Dinner Muffins
3. Jerk Shrimp & Sweet Green Tomato Deviled Eggs

Y’all know how I love me a Bundt cake. Thank goodness, because now I have a huge supply of Bundt pans hidden away in our garage, not only to use to make beautiful Bundts but to also annoy the living hell out of B.O.B. Bob with their presence in his man cave.

1. Pineapple Sundae Bundt Cake
2. Southern Honey Drenched Jalapeño Cornbread
3. Inside-Out Ho Hos Lava Bundt Cake

Halloween is HUGE in the Delawder Matthews’ household. After all, we are the Halloween House. Here’s a little peek at my most loved decorating, recipe, and costume Halloween favorites.

1. The Wake – Halloween 2015
2. Milky Way Melted Ghost Cookies
3. 2014 Delawder Matthews Halloween Costumes

If you’re fortunate enough to be my neighbor, chances are you’ve seen and experienced one of these recipes at some point over the past 3 years. They are the recipes most often requested, repeated, and scarfed down immediately upon delivery.

1. “Blow Your Kilt Off” Samoas Ice Cream
2. Easy, Flaky Breakfast Biscuits
3. Grilled Bacon

The last 3 years would not have been possible without your love, encouragement, friendship, and support. Thank you for joining along with me as I wave smoke out of our kitchen window, burn myself on the oven rack for the 1,000,000th time, do an amazing amount of dishes, buy yet another set of pewter measuring spoons, and try my very best not to wring Brenna’s neck. Let’s pray the next 3 years are just as great, without the burns of course.

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/2 Cup Cocoa
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Espresso Powder
• 6 Whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Light Brown Sugar
• 1/2 Cup Sweetened Flaked Coconut
• 3.5-oz. Chocolate, Finely Chopped

Directions:

1. In a medium heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa, salt, and espresso powder. Whisk over medium heat for 5 minutes. Remove from heat.
2. Whisk the eggs in a small bowl until well combined. Slowly whisk in 1/2-cup of the cream mixture.
3. Pour the egg mixture back into the saucepan and return it to the stove. Turn the heat up slightly. Cook for 8 to 10 minutes, or until the mixture thickens and coats the back of a spoon.
4. Puree the hot mixture in a blender with the vanilla until smooth.
5. Refrigerate for at least 8 hours.
6. Line a baking sheet with tin foil; set aside.
7. Sauté the butter, brown sugar, and coconut in a medium sauté pan for 3 minutes on medium-high heat or until lightly toasted.
8. Spread the toasted coconut onto the prepared baking sheet and allow to cool.
9. Churn the ice cream for 20 to 30 minutes and then fold in the coconut and chopped chocolate.
10. Freeze for at least 4 hours before serving.

Suggestions:

• Make sure to whisk constantly during the cooking process to eliminate burning.
• The steam from the hot ice cream mixture may cause the lid on your blender to blow off. Puree the mixture in two separate batches to prevent this from happening.
• This ice cream will freeze rock solid, so you may want to allow it to sit outside of the freezer for 20 to 30 minutes before serving.

Improvements:

• Add chopped almonds to the ice cream.
• Toss a few mini marshmallows into the ice cream.
• When making your own ice cream, it’s always nice to have a few of these Sur La Table Ice Cream Tubs around.

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Chocolate Toasted Coconut Frozen Pudding

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/2 Cup Cocoa
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Espresso Powder
• 6 Whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Light Brown Sugar
• 1/2 Cup Sweetened Flaked Coconut
• 3.5-oz. Chocolate, Finely Chopped

Directions:

1. In a medium heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa, salt, and espresso powder. Whisk over medium heat for 5 minutes. Remove from heat.
2. Whisk the eggs in a small bowl until well combined. Slowly whisk in 1/2-cup of the cream mixture.
3. Pour the egg mixture back into the saucepan and return it to the stove. Turn the heat up slightly. Cook for 8 to 10 minutes, or until the mixture thickens and coats the back of a spoon.
4. Puree the hot mixture in a blender with the vanilla until smooth.
5. Refrigerate for at least 8 hours.
6. Line a baking sheet with tin foil; set aside.
7. Sauté the butter, brown sugar, and coconut in a medium sauté pan for 3 minutes on medium-high heat or until lightly toasted.
8. Spread the toasted coconut onto the prepared baking sheet and allow to cool.
9. Churn the ice cream for 20 to 30 minutes and then fold in the coconut and chopped chocolate.
10. Freeze for at least 4 hours before serving.

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I’m having a hard time saying goodbye to summer, even though I know that fall is a far superior season. I mean who doesn’t love pumpkin everything, crispy cool mornings, squirrels scurrying to hide nuts with reckless abandon, and cats that once again make your life a living nightmare as they go through yet another seasonal change. I’m not sure who is in a worse funk right now, me or Brenna? It could be a tie, but somehow I think I’m winning this battle.

You may have noticed that over the last week or so I have been somewhat absent. Sadly, it’s not because I’ve been off traveling the world, or even that I haven’t had the time to sit down and write; it’s just that I’ve been suffering through “a mood.” Really y’all, that’s the nicest way I can describe it. I woke up early on Labor Day and realized that I just wasn’t feeling the world. Even this ice cream wasn’t enough to chase away the feelings of ill will I was putting out into the universe.

Earlier this summer, I gave the gift of ice cream to a friend of ours named Jen for her birthday gift. I presented her with an empty ice cream carton and told her that she could choose her favorite flavor and I would make it for her. Thankfully she chose a flavor I’ve been wanting to make for some time now but hadn’t quite gotten around to because of B.O.B. Bob’s loathing of any food combining mint and chocolate. Mint chocolate ice cream is my favorite, but eating an entire batch of ice cream by myself will never be a good thing, no matter how much I am tempted to feed my feelings while watching a sad movie (Me Before You) that leaves me feeling even worse than I felt before it started.

Anyway, several months after Jen’s birthday, and one very tear-laden movie later, I finally got around to fulfilling my birthday gift promise to her. Not only did she receive her pint of ice cream, but she also was lucky enough to aid us in scarfing down the remaining ice cream that wouldn’t fit into her birthday container. However, here’s the real birthday miracle; B.O.B. Bob actually admitted to liking the ice cream. If there is anything in this world that could possibly put a smile on my face at this moment when I’m finding it hard to find the good in anything, it’s B.O.B. Bob reluctantly having to admit that he liked something he said he didn’t, and that he would actually eat it again. I just love it when B.O.B. Bob is proven wrong. Almost enough to cry.

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/2 Cup Mint Leaves
• 1/4 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• 1.75-oz. Dark Chocolate, Finely Chopped

Directions:

1. In a medium saucepan, whisk together the cream, milk, sugar, mint, and salt over medium heat. Cook for 5 minutes.
2. Whisk in the vanilla extract and allow to cool for 30 minutes.
3. Pour the ice cream mixture into a glass bowl, cover, and refrigerate for 24 hours.
4. Remove all of the mint leaves with a slotted spoon or strainer and discard.
5. Churn the ice cream for 25 to 30 minutes in an ice cream machine, adding the chopped chocolate during the last 5 minutes.
6. Serve immediately or store in an airtight freezer container.

Suggestions:

• The mint flavor in this recipe is extremely delicate. Add double or triple the amount of mint if you want to bump up the flavor.
• If you don’t have fresh mint on hand, use Peppermint Extract instead. Start with a 1/2-teaspoon of extract, taste, and then add more if you feel the ice cream needs it.

Improvements:

• Serve with mint chocolate cookie wafers.
• Add green food coloring if you are a traditionalist.
• Use this Chefân Ice Cream Sandwich Maker to make your own Delicate Mint Chocolate Chunk Ice Cream Sandwiches.

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Delicate Mint Chocolate Chunk Ice Cream

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/2 Cup Mint Leaves
• 1/4 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• 1.75-oz. Dark Chocolate, Finely Chopped

Directions:

1. In a medium saucepan, whisk together the cream, milk, sugar, mint, and salt over medium heat. Cook for 5 minutes.
2. Whisk in the vanilla extract and allow to cool for 30 minutes.
3. Pour the ice cream mixture into a glass bowl, cover, and refrigerate for 24 hours.
4. Remove all of the mint leaves with a slotted spoon or strainer and discard.
5. Churn the ice cream for 25 to 30 minutes in an ice cream machine, adding the chopped chocolate during the last 5 minutes.
6. Serve immediately or store in an airtight freezer container.

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I didn’t grow up with chocolate cake. Now before you start shedding tears for me and screaming insults at my mother for depriving me of one of life’s greatest pleasures, let me try to explain. Rarely did cake ever even make an appearance in our household, unless of course, it was of the pineapple upside down or angel food variety. In short, the Delawders were not cake people. To be even more specific, the Delawders were not icing people. Life without cake wasn’t a hardship.

Several years later, somewhere around middle school, chocolate cake would stumble occasionally into my life. I wasn’t impressed. I learned to avoid chocolate cake like the plague. For some reason, chocolate cake always seemed to taste like cardboard to me; bland and unappetizing, it almost always left me wanting for something more. I’m guessing this was due to box mix varieties and cheap ingredients. Whatever the reason, I grew quite comfortable declining any slice that was waved in front of me.

Fast forward several years later to my chance encounter with a flourless chocolate waffle that was presented to me at a local restaurant while celebrating my birthday with friends. All of a sudden, chocolate cake wasn’t so bad. Sure, I know a chocolate waffle and chocolate cake aren’t exactly the same y’all, but in this case, they’re pretty similar; only one actually tastes like chocolate. I was instantly hooked.

For this month’s “Healthy Cheat, Sneak, or Substitute” themed #BundtBakers challenge from Andrea of Adventures in All Things Food, I decided to share my idea of what chocolate cake should be. First of all, it should taste like chocolate, and secondly, there shouldn’t be a lick of icing anywhere near it. To me, there is no other version of a chocolate cake that can compare.

So is it a stretch to say that this cake is healthy? Well hell yes; just take a gander at the ingredient list that starts out with a cup of butter. Did I sneak anything into this cake? Not really folks; unless you count a couple of stray cat hairs as an addition. If anything, I made this cake even less frou-frou than I was tempted to, so that anyone could make it with the ingredients they were sure to have on hand. The only way I can even pretend that this cake fits this month’s theme, is to point out that I substituted eggs in place of flour in this recipe.

Realistically, this cake is more of a soufflé than anything, but don’t let that scare you away from making it. You’re sure to have all of the ingredients in your pantry or fridge, and if not, you can find them at any market. In addition, the directions are almost too easy to be believed, and surely not a challenge to even the worst baker. So get your butt in the kitchen and impress your friends and family with THE BEST chocolate cake they’ll ever taste. One that doesn’t actually taste like cardboard.

Ingredients:

• 1 Tablespoon Unsalted Butter
• 8-oz. Bittersweet Chocolate, Chopped
• 1 Cup Unsalted Butter
• 1 1/4 Cups Granulated Sugar
• 1 Tablespoon Vanilla Extract
• 1 Teaspoon Sea Salt
• 1/4 Teaspoon Espresso Powder
• 6 Eggs, Separated
• 1 Cup Cocoa Powder
• Powdered Sugar

Directions:

1. Preheat oven to 350 degrees.
2. Grease a large Bundt pan with 1-tablespoon unsalted butter; set aside.
3. Melt the chocolate and butter over low temperature in a medium saucepan.
4. Whisk in the sugar, vanilla, salt, and espresso powder; set aside to cool for 5 to 10 minutes.
5. Place the egg whites in a large mixing bowl and beat for 4 minutes on medium-high speed; set aside.
6. Whisk the egg yolks into the chocolate mixture one at a time.
7. Sift the cocoa into the chocolate mixture and whisk until well combined.
8. Fold the whipped egg whites into the chocolate mixture.
9. Pour the batter into a Bundt pan and bake for 30 minutes.
10. Allow the cake to cool for 10 minutes, before flipping it out onto a serving plate or cake stand.
11. Once the cake has cooled for 30 minutes, dust it with powdered sugar.

Suggestions:

• When you first take the cake out of the oven it will almost fill the Bundt pan, however, it will quickly deflate as it cools. Do not be alarmed; this is normal.
• Make sure to gently fold the egg whites into the cake batter.
• This cake is best served warm.

Improvements:

• Serve topped with whipped cream or ice cream.
• Add a pinch of cinnamon to the cake batter.
• Bake this flourless chocolate cake in a Nordic Ware Autumn Wreath Bundt® Pan.

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Flourless Chocolate Bundt Cake – #BundtBakers

Ingredients:

• 1 Tablespoon Unsalted Butter
• 8-oz. Bittersweet Chocolate, Chopped
• 1 Cup Unsalted Butter
• 1 1/4 Cups Granulated Sugar
• 1 Tablespoon Vanilla Extract
• 1 Teaspoon Sea Salt
• 1/4 Teaspoon Espresso Powder
• 6 Eggs, Separated
• 1 Cup Cocoa Powder
• Powdered Sugar

Directions:

1. Preheat oven to 350 degrees.
2. Grease a large Bundt pan with 1-tablespoon unsalted butter; set aside.
3. Melt the chocolate and butter over low temperature in a medium saucepan.
4. Whisk in the sugar, vanilla, salt, and espresso powder; set aside to cool for 5 to 10 minutes.
5. Place the egg whites in a large mixing bowl and beat for 4 minutes on medium-high speed; set aside.
6. Whisk the egg yolks into the chocolate mixture one at a time.
7. Sift the cocoa into the chocolate mixture and whisk until well combined.
8. Fold the whipped egg whites into the chocolate mixture.
9. Pour the batter into a Bundt pan and bake for 30 minutes.
10. Allow the cake to cool for 10 minutes, before flipping it out onto a serving plate or cake stand.
11. Once the cake has cooled for 3o minutes, dust it with powdered sugar.

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*Some affiliate links can be found in this post.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

• Almond Bundtlettes by Beatriz at I Love Bundt Cakes
• Avocado Mini Bundts by Kelly at Passion Kneaded
• Black Forest Tomato Bundt Cake by Shilpi at SimplyVeggies
• Choco-flower Apple Bundt Cake by Lauren at Sew You Think You Can Cook
• Chocolate Beet Bundt Cake by Wendy at A Day in the Life on the Farm
• Easy Orange Bundt Cake by Nichole at Cookaholic Wife
• Fall Fruits Bundt Cake by Rebekah at Making Miracles
• Flourless Chocolate Bundt Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Secret Spice Yoghurt Cake by Jane at Jane’s Adventure in Dinner
• Tunnel of Fudge Cake by Bee at The Queen of Scones
• Vanilla Bean Malt Bundt Cake by Felice at All That’s Left Are The Crumbs
• Whole Wheat Banana Bundt Cake byAnshie at Spiceroots

By now you’ve gotten used to the fact that summer is over with a capital “O.” While there will be no more ninety degree days, there will be loads of falling leaves wreaking havoc on your yard and days that come to an end way too soon. Oh, how I loathe driving home in the dark every evening. Seriously, can someone please fix that? Anway, with the coming of autumn, also comes the desire to throw pumpkin puree in just about everything. In that spirit, today I give you Faith, Hope, Love, & Luck’s 10 Best Ways to Use Pumpkin This Fall. My personal favorites are the Pumpkin Whoopie Pie Cookies, which I made for a friend several years ago who was giving a retro bachelorette party, and the Pumpkin Deviled Eggs, which have won a Best Foods Blue Ribbon and been featured by Eggland’s Best. No matter which recipe you choose, you’re sure to get your pumpkin fix on. What’s your favorite way to use pumpkin?

1

Cinnamon Swirl Pumpkin Chocolate Chip Cookies

2

Autumn Spiced Pumpkin Hot Chocolate Bundt Cake

3

Pumpkin Deviled Eggs

4

Pumpkin Spice Praline Pecan Fudge

5

Crock Pot Pumpkin Chicken Chili

6

Pumpkin Caramel Toffee Bars

7

Pumpkin Bisque

8

Pumpkin Streusel Breakfast Squares

9

Fall Pumpkin Pasta

10

Pumpkin Whoopie Pie Cookies

Da, da, da, da! What the h-e-double-hockey-sticks was that you might ask? Well, that was my cheesy attempt at a drum roll. I’ve been hinting awhile now about this, but today is the day that I am finally deciding to share the full-on big news. I’m a winner! Whoo hoo! Hand me my crown, give me that bunch of too perfect to be true roses, and watch, as I try not to trip over my fancy pageant gown. I am the $150 2nd Place Winner of Taste of Home’s Fall Celebration Recipe Contest.

Blah, blah, blah; yada, yada, yada. So what does being a winner really mean besides me basically getting one free trip to Target to buy whatever my little heart desires and having to remember to claim the reward on my federal income taxes? Well, it means that you can find my recipe for Autumn Spiced Pumpkin Hot Chocolate Bundt Cake on newsstands around the country in the October/November 2016 issue of Simple & Delicious. Maybe.

Once again, this is one of those special edition issues that is very elusive; I have yet to find it myself. Good luck, keep an eye out, and let me know if you have a special pumpkin issue sighting. Send me a picture. Better yet, send me a selfie of you with the mini-magazine. If you aren’t lucky enough to find it while out on one of your many shopping adventures, you can also stumble upon my “Hot Chocolate Pumpkin Cake” recipe over at Taste of Home. There are no losers here. We’re all winners!

Fall has officially arrived, bringing with it cooler temperatures, pumpkins cheerfully decorating every neighborhood front porch, leaves swirling haphazardly through the air, cravings for large bowls of delicious chili, and best of all, #Choctoberfest.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, giving you a chance to win some amazing prizes. It’s pretty much the most tempting chocolate-filled event EVER!

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. 15, so enter by Friday to make sure your name is in the drawing:

Enter the Rafflecopter Giveaway

I’m finally able to breathe a sigh of relief because our annual Halloween party is over, the house is back in order, and the stress of cooking lots of food for all of our family, friends, and neighbors has finally come to an end. This year’s menu included “Crack”er Candy, copious amounts of Mac & Cheese, Colleen’s Famous Deviled Eggs, Veggies with Peppercorn Ranch Dressing, Pumpkin Chocolate-Studded Mini Whoopie Pies, Southern Red Pepper Jelly Deviled Eggs, Lechon Asada Pork BBQ, and last but not least, this amazingly spicy Chocolate Sirloin Chili. I can’t think of a better way to celebrate Crockpot Monday and the arrival of #Choctoberfest, than to share the recipe for this chocolate-laced sirloin chili with y’all today.

If you’re looking for an inexpensive pot of chili, then I’m just gonna warn your right now that this is not the recipe for you. It requires four pounds of sirloin meat, vegetables, stock, beer, canned tomatoes and paste, chocolate, and lots of seasonings and spices. Now, that may seem like a whole lotta ingredients to y’all, but I promise you that you will not be disappointed, and if you like spicy chili, you’re gonna fall instantly in love with this recipe. If you don’t like spicy chili, you can always reduce the amount of chili and chipotle powder, and if you’re looking to make this on a budget, then you can patiently wait for sirloin to go on sale or replace it with lean ground beef instead. There’s a way for everyone to enjoy a big ol’ bowl of this #Choctoberfest tasty goodness.

Ingredients:

• 4 Pounds Sirloin Steak
• 1 Tablespoon Kosher Salt
• 1 Teaspoon Finely Ground Black Pepper
• Extra Virgin Olive Oil (1 Tablespoon Per Batch)
• 2 Onions, Finely Diced
• 5 Celery Stalks, Finely Diced
• 5 Carrots, Finely Diced
• 2 Tablespoons Extra Virgin Olive Oil
• 1 (32-oz.) Carton Low Sodium Chicken Broth
• 1 (28-oz) Can Petite Diced Tomatoes
• 1 (12-oz.) Lager Beer
• 1 (6-oz.) Can Tomato Paste
• 4 Tablespoons Chili Powder
• 2 Tablespoons Light Brown Sugar, Packed
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Ground Cumin
• 2 Teaspoons Dried Oregano
• 1 1/2 Teaspoons Ground Chipotle
• 1/2 Teaspoon Ground Cinnamon
• 1.75-oz. Dark Chocolate, Finely Chopped
• 4 Bay Leaves

Directions:

1. Cut the sirloin steaks into very small chunks, being careful to remove as much fat and silver skin as possible.
2. Place the sirloin into a large bowl, add the salt and pepper, and then mix well to coat.
3. Brown the sirloin over high heat in olive oil. Make sure to work in small batches, so that the meat browns and doesn’t steam. It will probably take about 3 to 4 batches. Use about 1-tablespoon of extra virgin olive oil for each batch. Place the meat in a crockpot.
4. Over medium heat, sauté the onions and celery in olive oil until translucent.
5. Place the sautéed vegetables in a crockpot, add the remaining ingredients, stir well, and then cook for at least 8 hours on low heat.
6. Remove and discard the bay leaves before serving.

Suggestions:

• If you are a person whom spicy food does not agree with, decrease the amount of chili powder to 3-tablespoons and the ground chipotle to 1/2-teaspoon.
• Chili always tastes better the day after. Make this chili a day or two ahead of time.
• Make sure to use a premium chocolate bar in this chili.

Improvements:

• Sprinkle the chili with a bit of chopped chocolate before serving.
• Use beef stock in lieu of chicken stock.
• Save money by making this recipe with lean ground beef. Make sure to drain off any excess oil.

Print

Yum

Chocolate Sirloin Chili

Ingredients:

• 4 Pounds Sirloin Steak
• 1 Tablespoon Kosher Salt
• 1 Teaspoon Finely Ground Black Pepper
• Extra Virgin Olive Oil (1 Tablespoon Per Batch)
• 2 Onions, Finely Diced
• 5 Celery Stalks, Finely Diced
• 5 Carrots, Finely Diced
• 2 Tablespoons Extra Virgin Olive Oil
• 1 (32-oz.) Carton Low Sodium Chicken Broth
• 1 (28-oz) Can Petite Diced Tomatoes
• 1 (12-oz.) Lager Beer
• 1 (6-oz.) Can Tomato Paste
• 4 Tablespoons Chili Powder
• 2 Tablespoons Light Brown Sugar, Packed
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Ground Cumin
• 2 Teaspoons Dried Oregano
• 1 1/2 Teaspoons Ground Chipotle
• 1/2 Teaspoon Ground Cinnamon
• 4 Bay Leaves

Directions:

1. Cut the sirloin steaks into very small chunks, being careful to remove as much fat and silver skin as possible.
2. Place the sirloin into a large bowl, add the salt and pepper, and then mix well to coat.
3. Brown the sirloin over high heat in olive oil. Make sure to work in small batches, so that the meat browns and doesn't steam. It will probably take about 3 to 4 batches. Use about 1-tablespoon of extra virgin olive oil for each batch. Place the meat in a crockpot.
4. Over medium heat, sauté the onions and celery in olive oil until translucent.
5. Place the sautéed vegetables in a crockpot, add the remaining ingredients, stir well, and then cook for at least 8 hours on low heat.
6. Remove and discard the bay leaves before serving.

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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 Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor’s Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook’s Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket’s Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D’s Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen’s Kitchen Adventures • Kate’s Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica’s Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter’s Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen

You can view many other choctastic #Choctoberfest recipes below. Make sure to check them out and get inspired to cook or bake with chocolate this week. Also, don’t forget to Enter the Rafflecopter Giveaway for your chance to win a sweet chocolaty prize pack.

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“If You Give a Skeleton a Pumpkin Chocolate Whoopie Cookie.” That sounds so much more exciting than, “If You Give a Mouse a Cookie,” right? I think so. So why am I posing one our outside skeleton friends with cookies you might ask? Well, that’s what happens when all of your Halloween party guests devour almost all of your baked goods and you realize that you forgot to photograph them for your #Choctoberfest recipe post. It happens. Well, it does in my life anyway. So, do you find yourself wondering just what would happen if you gave a skeleton a cookie? Well, that skeleton would most likely drop it on the ground; their jaws aren’t so great at holding things like cookies, no matter how yummy they might be. So just ignore that little bit of dirt you see there on that one lonely ol’ whoopie cookie. It’s there for a reason.

I first made these cookies over three years ago for a retro-themed bachelorette party a friend was hosting, and was shocked at how many cookies the recipe made. There were only about six guests at that bachelorette party, so these cookies went a long way. However, when making these cookies for a large party, I suddenly realized that they didn’t make quite as many as I thought they would. When all was said and done, and all of the rejects were gobbled up to hide the evidence of their existence, this recipe yielded about twenty-four whoopie cookies. That’s about normal for most cookie recipes, but large parties definitely require more cookies. Or at least they do if you plan on having leftovers to take pictures of or hand out to your neighborhood ghouls and goblins. Make a double batch if that’s the case, and don’t forget to give one to your favorite skeleton. He’ll most likely drop it on the ground, but that’s not his fault. Being a skeleton sucks.

Ingredients:

Whoopie Cookies:

• 3 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 2 Tablespoons Ground Cinnamon
• 2 Tablespoons Pumpkin Pie Spice
• 2 Cups Light Brown Sugar, Packed
• 1 Cup Canola Oil
• 3 Cups Pumpkin Puree, Chilled
• 2 Eggs, Room Temperature
• 1 Tablespoon Vanilla
• 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
• 1 (3.5-oz.) Dark Chocolate Bar, Finely Chopped

Filling:

• 1/2 Cup Unsalted Butter, Softened
• 1 (8-oz.) Package Cream Cheese, Softened
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Cinnamon
• 3 Cups Powdered Sugar

Directions:

Whoopie Cookies:

1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper or a Silpat mat.
3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice; set aside.
4. In another large bowl, whisk together the brown sugar and oil; mix well.
5. Add the chilled pumpkin puree to the sugar and oil mixture; mix well.
6. Add the eggs and vanilla; mix well
7. Add the flour mixture to the pumpkin mixture; mix until fully incorporated.
8. Fold the chopped chocolate into the batter.
9. Using a cookie scoop, drop the batter by heaping tablespoons onto the prepared baking sheet, making sure to leave them at least 1-inch apart.
10. Bake 12 to 15 minutes, or until the cookies are set and just starting to turn golden brown on their bottoms.
11. Carefully remove the cookies to a baking rack to cool completely before filling.

Filling:

1. Cream the butter and cream cheese together for 2 minutes.
2. Add the cinnamon and vanilla; mix for 30 seconds.
3. Slowly add the powdered sugar; mix until fully incorporated.
4. Place the filling into a large Ziploc bag, snip off the corner, and then pipe the filling onto the bottom of one cookie. Place another cookie on top of the filling to make a sandwich. Repeat with the remaining cookies.

Suggestions:

• Don’t forget to chill your pumpkin puree for at least two hours. The chilled pumpkin ensures that the whoopie cookies will not spread when baking.
• Use an Open Star Decorating Tip to pipe the filling between the cookies.
• If using a piping bag, split the filling into two batches; it will be much easier to work with.
• Store the cookies in an airtight container with a piece of plastic wrap between each layer. The whoopie pies will stick together if they touch one another.
• Make sure to refrigerate the cookies due to the cream cheese. Refrigerating the cookies also makes them easier to eat.

Improvements:

• Roll the exposed cream cheese edges of the whoopie pies in mini chocolate chips or sprinkles.
• If you do not like the taste of pumpkin pie spice or have none available, increase the amount of cinnamon to 4 tablespoons.
• Individually wrap each whoopie cookie to give as a gift.

Print

Yum

Pumpkin Chocolate Whoopie Cookies

Ingredients:

Whoopie Cookies:
• 3 Cups All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 2 Tablespoons Ground Cinnamon
• 2 Tablespoons Pumpkin Pie Spice
• 2 Cups Light Brown Sugar, Packed
• 1 Cup Canola Oil
• 3 Cups Pumpkin Puree, Chilled
• 2 Eggs, Room Temperature
• 1 Tablespoon Vanilla
• 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
• 1 (3.5-oz.) Dark Chocolate Bar, Finely Chopped
Filling:
• 1/2 Cup Unsalted Butter, Softened
• 1 (8-oz.) Package Cream Cheese, Softened
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Cinnamon
• 3 Cups Powdered Sugar

Directions:

Whoopie Cookies:
1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper or a Silpat mat.
3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice; set aside.
4. In another large bowl, whisk together the brown sugar and oil; mix well.
5. Add the chilled pumpkin puree to the sugar and oil mixture; mix well.
6. Add the eggs and vanilla; mix well
7. Add the flour mixture to the pumpkin mixture; mix until fully incorporated.
8. Fold the chopped chocolate into the batter.
9. Using a cookie scoop, drop the batter by heaping tablespoons onto the prepared baking sheet, making sure to leave them at least 1-inch apart.
10. Bake 12 to 15 minutes, or until the cookies are set and just starting to turn golden brown on their bottoms.
11. Carefully remove the cookies to a baking rack to cool completely before filling.
Filling:
12. Cream the butter and cream cheese together for 2 minutes.
13. Add the cinnamon and vanilla; mix for 30 seconds.
14. Slowly add the powdered sugar; mix until fully incorporated.
15. Place the filling into a large Ziploc bag, snip off the corner, and then pipe the filling onto the bottom of one cookie. Place another cookie on top of the filling to make a sandwich. Repeat with the remaining cookies.

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Enter the Rafflecopter Giveaway

Don’t forget to enter the #Choctoberfest Rafflecopter Giveaway above for your chance to win a sweet prize pack.

I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.

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