CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email

Brown Sugar Chocolate Bundt Cake  #chotoberfest 2018

10/18/2018

0 Comments

 
Picture
Brown Sugar Chocolate Bundt #choctoberfest
    So excited to be working with our Gold Sponsor for #Choctoberfest 2018.  Imperial Sugars are new to me but, what a great product!  I am so happy they sent me their sugars and to use as baking season ramps up for the Holidays.  
***********
    A little bit of Imperial Sugar History:  "In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin. 
    Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results."


Make sure to visit Imperial Sugars Halloween Contest!!
**********

Brown Sugar Chocolate Bundt Cake 

Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed Imperial brown sugar
1/2 cup Imperial granulated white sugar
1/2 cup sour cream
3 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla paste or extract
1 teaspoon chocolate extract
1/2 teaspoon baking soda
1/4 cup cocoa 

Directions:
Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray.
Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate the flour, salt, vanilla, chocolate, baking soda and cocoa.
Pour into prepared bundt pan and bake until a toothpick or skewer inserted into the cake comes out clean, about 1 hour and 30 minutes.
Allow to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely.  This cake is great frosted or unfrosted but, since Halloween is approaching, I opted for a pumpkin theme. 
​
0 Comments

Decadent Chocolate Bundt Cake with Cherry Jam Frosting #choctoberfest

10/17/2018

0 Comments

 
Picture
​Ingredients: 
Cake: 
  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup Rodelle Baking Cocoa, plus more for dusting pan
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup buttermilk 
  • 1 teaspoon Rodelle Vanilla Paste
  • 2 eggs
  • 1 cup boiling water
  • 8 ounces chocolate, broken into pieces

Directions:
Preheat oven to 350 degrees.
​Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with baking cocoa. Turn bundt pan over and shake out any excess cocoa powder.
In the bowl of a stand mixer fixed with the paddle attachment, combine flour, sugar, baking cocoa, baking powder, espresso powder, baking soda and salt.
Add in canola oil, buttermilk, vanilla paste. Mix on medium speed just until it starts to come together. Mix eggs in, one at a time. Slowly pour in boiling water. Mix for 2-3 more minutes. This batter will be thin.
Pour batter into bundt pan. Sprinkle chocolate onto batter; mix in with a spoon. 
Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it.

Allow cake to cool 15 minutes.
Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Transfer to a serving platter

For the Cherry Jam  Frosting:
8-ounce package cream cheese, softened
1/2 cup butter, softened

2 - 2 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract or vanilla paste
3-4 Tablespoons cherry berry jam 

In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter; mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and jam and mix again. Pipe onto cooled cake. Refrigerate any leftovers

An InLinkz Link-up
0 Comments

Baked Chocolate Donuts with Forte Chocolates Orange Jazz Glaze #choctoberfest

10/16/2018

0 Comments

 
Oven Baked Donuts
Baked Chocolate Donuts with Forte Chocolate Orange Jazz Glaze
     These decadent chocolate donuts are not only lower in fat then their 'fried' counterpart,   they are easy to bake. The beautiful 'orange jazz' dark chocolate glaze enhances the overall flavor.  Forte Chocolates shared some of their chocolate bars with me, and they are wonderful for baking both savory and sweet dishes.  The chocolates at Forte are created by Master Chocolatier Karen Neugebauer, among one of the top Chocolatiers in the World today.  Forte Chocolates motto is "Celebrate Life with Chocolate" which I wholeheartedly agree with!    ~Enjoy! Diane 

Baked Chocolate Donuts with Forte Chocolates Orange Jazz Glaze  

Donut Ingredients: 
dry:

2 cups Cake Flour
3/4 cup granulated sugar
2 teaspoons baking powder 
1 Tablespoon chocolate powder 
1 teaspoon salt
wet:
3/4 cup heavy cream 
2 eggs, slightly beaten
2 tablespoons butter, melted

1 teaspoon vanilla paste 

Directions:
Preheat oven to 425 
Spray donut pan with non-stick cooking spray.
In a large bowl, sift together all the dry ingredients. Add in all the wet ingredients. Mix until just combined. Fill each pan cavity approximately 2/3 full (the batter will be thick, I use a ziplocked bag with the batter inside, twist bag, push all the batter to one lower corner, snip with scissors and fill pans.)  Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing donuts from pan.
Finish donuts with my Forte dark chocolate glaze topping
recipe *below.

Chocolate Donut Glaze: 
2  1.58oz Forte Orange Jazz Chocolate Bars 
2 Tablespoons unsalted butter
​2 teaspoons light corn syrup
2 teaspoons water 

 Directions:
    Place all the glaze ingredients in a microwave safe bowl, microwave at 20 second intervals, stirring in-between until all ingredients are melted and mixed.  You can dunk warm donuts or wait until they are completely cooled.  *We like eating warm donuts, fresh from the oven with the rich glaze...oh so good! 
Recipe Yield: Makes & Glazes 12 Donuts

*********
I want to thank Forte Chocolates again for sending me chocolates and for being a sponsor for #choctoberfest 2018 
If you would like to find out more about Forte Chocolates, click HERE. They do have a coupon code to use as part of celebrating Chotoberfest - buy two bars and get one free! How awesome is that?!  Coupon Code:  CHOCTOBERFEST2018

Please note too that Forte has a promotion starting October 15th for their Facebook and Instagram Followers called:  The Forte Holiday Bake-Off! 

All opinions expressed on my website and this blog post are my own. 
*********
An InLinkz Link-up
0 Comments

A Chocolate Feast of Chocolate Recipes! #choctoberfest 2018

10/15/2018

0 Comments

 
Picture
This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate - milk, dark, white, bittersweet, semi-sweet, and cocoa! We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
  • A 100-Piece Cake Decorating Kit from our blog sponsor The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean's, your trusted source for chocolatey goodness superfood nutrition. Barlean's has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You'll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You'll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop's bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn't a sprinkle mix that you can dream up that they can't create.
That's a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details. To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck! a Rafflecopter giveaway Don't forget to come back to my blog for more chocolatey goodness between now and October 20. Check out our participating bloggers: The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor's Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy's Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n' Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy's Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook's Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D's Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn's Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene's Recipe Journal ♥ Jonesin’ For Taste ♥ Karen's Kitchen Stories ♥ Kate's Recipe Box ♥ Kelly Lynn's Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa's Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria's Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine's Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah's Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter's Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist's Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour's Cottage Kitchen ♥ Zesty South Indian Kitchen
0 Comments

Instant Pot Cashew Chicken

10/10/2018

0 Comments

 
Instant Pot Cashew Chicken
Instant Pot Cashew Chicken
     My favorite item to cook in the instant pot - chicken.  The chicken turns out perfectly cooked, moist and tender without being tough or overcooked.  Instant Pot tells folks to cook chicken at 6-8 minutes and most recipes call for 10 minutes. I have found that if its 2 pounds of chicken or more, 12 minutes cook time yields the results we like.  You may need to adjust your timing to your liking as you use your Instant Pot more and more.  You can also control the "heat" in this recipe to your families liking.  I use hot chili oil in this dish but, red pepper flake works well too.  I hope you enjoy this recipe, its a mix of savory chicken with a slightly sweet sauce and the cooked cashews lend a buttery tone to the dish. ~Enjoy! Diane 

Instant Pot Cashew Chicken

Ingredients:
 2 lbs chicken breasts cut into 1 to 2 inch pieces
 1 sweet red, orange or yellow bell pepper; cored, seeded, cut into 1 inch pieces
 1 small can of diced or sliced water chestnuts
 1 small onion, diced
 1 cup cashews unsalted
 1 tablespoon sesame oil
 4 tablespoons soy sauce*
 4 tablespoons hoisin sauce
 2 tablespoons rice vinegar
 1 tsp minced garlic
 1/2 tsp red chili oil
 2 tablespoons light brown sugar
 1 cup chicken broth*
 ground black pepper


Directions:
I use my 6 Quart Instant Pot
    Lightly pepper the chicken *optional, add all ingredients to Inner pot of your Instant Pot. Stir until combined. Close lid, make sure the pressure cooker is sealed. Cook on High Pressure/Meat for 12 minutes.
 Use an 8 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid then select the Sauté function, on LOW.
 In a small bowl or cup combine 3 tablespoons of cornstarch with 2 tablespoons of cold water, whisk until well combined with no lumps. Add the mixture to the Instant Pot and  stir to combine.
 Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes. If you want an even thicker sauce, mix one more tablespoon of cornstarch with 1 tablespoon of water and add it to the pressure cooker.
Garnish with a sprinkle of chopped green onion.
Serve over cooked rice or noodles.

*Recipe Note: you can use low sodium soy sauce and chicken broth.

0 Comments
    F I N D  A  R E C I P E 

         PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    RSS Feed

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2023, Canning and Cooking at Home.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email