Chocolate Funnel Cake #ChocolateWeek

Posted on January 26, 2022 by Cindy Kerschner

Chocolate Funnel Cake takes a new twist on an old favorite for #ChocolateWeek . Delicate batter kissed with a bit of cocoa. Free form drizzles make any shape you like. Go ahead, it’s time to play with your food!
Chocolate Funnel Cake
Funnel Cakes got their name by the way they’re made. The batter was dropped into a vat of oil by filling a funnel and removing and replacing your finger over the hole to adjust the flow. You can use a measuring cup with a spout, but it gives you less control. I like to use a squeeze bottle. The bottle keeps my hands farther away from the hot oil and splashes.
Chocolate Funnel Cake
Chocolate Funnel Cake is one of dozens of chocolate recipes for #ChocolateWeek from our fun loving, chocolate loving, group of bloggers links below! Thanks Jolene and Christie for hosting this deliciously fun event!
I grew up eating funnel cakes my mom made and some we bought at local fairs. Vendors barked, “Come and get it, hot, fresh funnel cakes!” Each one doused in powdered sugar. Messy but oh so good!
Chocolate Funnel Cake
Making funnel cakes at home gave me the opportunity to experiment with flavors and toppings. Adding strawberries for example, I needed to adjust the amount of liquid. A bit of cocoa and adjust the sweetness produced these chocolate goodies I’m sharing with you today.
Chocolate Funnel Cake

Chocolate Funnel Cake

Chocolate Funnel Cake

5 from 2 votes
Print Recipe
Servings 8 servings

Ingredients
  

  • 1 egg, beaten
  • 1 cup milk
  • 1 cup flour plus 2 tablespoons
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 2 tbsp cocoa
  • 1/4 tsp salt
  • oil for frying

Instructions
 

  • Mix together egg and milk. In a separate bowl, mix together dry ingredients. Slowly add wet mix to dry mix and stir until you have a smooth batter. While batter rests, heat oil to 375 degrees.
  • Place batter in funnel (remember to keep your finger in place), spouted measuring cup or squeeze bottle. Drizzle batter into oil making circular patterns.

Okay chocolate lovers, here more delicious chocolate recipe ideas to enjoy!

More Chocolate Recipes

Thanks for joining us today for Day Three of Chocolate Week! What’s your favorite way to enjoy chocolate? In baked goods, chili, maybe as a glaze for meat or in pasta? I’d love to hear your ideas in a comment below!

Posted in chocolate, dessert, snacks, What's For Dinner? | 12 Comments

Chocolate Meringue Pie #ChocolateWeek

Posted on January 24, 2022 by Cindy Kerschner

Chocolate Meringue Pie unites the best of both worlds in a tender, flaky pie crust. Creamy chocolate pudding topped with tender toasted meringue. Making your own pudding or custard is easy and so worth the effort!

One of dozens of chocolate recipes for #ChocolateWeek from our fun loving, chocolate loving, group of bloggers links below! Thanks Jolene and Christie for hosting this deliciously fun event!


There’s advantages to making your own pudding for the filling. You can use either whole or 2 percent milk. Try it with dark cocoa or regular cocoa. Add vanilla or almond or even mint flavoring. All great choices!
Chocolate Meringue Pie
This pie uses a baked crust. Homemade or store bought works fine as long as you gently pierce the bottom and sides with a fork before baking.
People worry about eating meringue with undercooked eggs. The trick to make sure the meringue is cooked is using hot filling. Hot filling helps bake the egg whites from underneath. Baking meringue to brown it instead of top broiling helps cook it evenly. So that’s a win, win!

Chocolate Meringue Pie

Chocolate Meringue Pie

Chocolate Meringue Pie

5 from 2 votes
Print Recipe
Servings 8 slices

Ingredients
  

  • 1 9-inch pie crust, baked

pudding

  • 3 egg yolks, beaten
  • 1 1/4 cups sugar
  • 1/2 cup dark or regular cocoa
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 4 tablespoons butter, softened

meringue

  • 3 egg whites
  • 1/4 cup fine sugar

Instructions
 

  • Preheat oven to 350

Pudding

  • In a small bowl, whisk together egg yolks and vanilla. Set aside.
  • Whisk together in a medium-sized saucepan, sugar, cocoa, cornstarch and salt. Slowly whisk in half the milk. Add the rest of the milk and whisk until sugar dissolves, about a minute. Bring mixture to a boil over low heat, stirring constantly and cook about a minute. Remove from heat.
  • Add about a teaspoon of hot mixture to whisked yolks to temper and avoid eggs precooking. Add egg mixture to chocolate mixture. Cook about 1 to 2 minutes, stirring constantly until mixture thickens. Remove from heat and whisk in butter.
  • Pour pudding mixture into baked pie shell.

meringue

  • Beat egg whites on medium speed until foamy., about 1 minute. Beat in sugar a little at a time, scrape down sides as needed. Turn up mixer to high and beat whites into stiff peaks.
  • Top hot pudding with meringue. Be careful to completely cover top of pie with meringue right up to the crust. Bake about 12 to 15 minutes until meringue browns.

Because you like Chocolate Meringue Pie, here’s more meringue pies to try!

Orange Meringue slice

Orange Meringue Pie

Blueberry Cream Pie with Almond Meringue_edited-1 (550x550)

Blueberry Cream Pie with Almond Meringue

More Chocolate Recipes

Thanks for joining us today for Day One of Chocolate Week! What’s your favorite way to enjoy chocolate? In baked goods, chili, maybe as a glaze for meat or in pasta? I’d love to hear your ideas in a comment below!

Posted in chocolate, pie, pudding, What's For Dinner? | Tagged | 21 Comments

Thanksgiving Stuffing Ideas

Posted on November 13, 2021 by Cindy Kerschner

Thanksgiving Stuffing Ideas


I’m a big fan of homemade stuffing. It so easy to make and just tastes better to me. When I make my stuffing I look for potato bread cubes or other soft bread to use. If you can’t find ready made cut bread, really any bread you like would do fine. A touch of white wine and cream or milk add to moisten any bread you use.
A must in my stuffing is a bit of vegetables. Sautéed celery and onion are standard.

Here’s where pumpkin makes it even better!
PUMPKIN STUFFING

Pumpkin Stuffing

CRANBERRY CORNBREAD STUFFING
Cranberry Cornbread Stuffing is a great alternative to traditional bread stuffing. A slightly sweet side that goes great with poultry.

Cranberry Cornbread Stuffing

CHESTNUT STUFFING
Chestnuts give this stuffing a holiday flair. Boiled, chestnuts take on a soft, sweet flavor. Easy peasy to cook too!
I cut an “X” on the flattest side before boiling. Cover chestnuts with water and bring to a boil. Cook chestnuts about 15 minutes until soft. Cool and peel.
Chestnuts add a bit of texture, Vitamin C, folates, B vitamins and are gluten-free. These nuts are also a good source of fiber and monounsaturated fats.

So dig in and enjoy a big spoonful of stuffing. After all it is the Holidays!

Posted in stuffing, Thanksgiving, What's For Dinner? | Comments Off on Thanksgiving Stuffing Ideas

Cutluxe Santoku Knife review

Posted on October 13, 2021 by Cindy Kerschner

I received a Cutluxe Santoku kife to review. I am under no further obligation or received additional compensation. All opinions are my own.

Cutluxe Crafts Exceptional Knives at an Affordable Price

I always wanted a Santoku style knife for home use. The flat blade makes cutting and chopping much easier than with a chef’s knife that uses a “rocking” motion. It’s easier on my wrist.
cutluxe knife
Recently I received an offer to give one a test ride from Cutluxe.
From the company:
Cutluxe crafts ergonomic knives from premium-grade steel that ensure the best quality and refinement. While other brands are busy inventing all sorts of high-tech kitchen gadgets, Cutluxe pursues the perfection of the original and most essential kitchen tool. Every kitchen already has a smart multitool for cutting, slicing, and chopping finely and coarsely; it’s called a knife. Cutluxe is focused on making the best possible knives at the best possible price.
I put that claim to the test.

Cutluxe Santoku knife is well balanced, easy to handle and slices easily through textures like raw bacon as well as it slices tough skins like navel oranges.

The razor thin carbon steel edge minces herbs or slices tomatoes with little effort.
Learn more about their Santoku knife HERE.
Follow Cutluxe on social media for news, demos, deals, recipes, tips and more!
https://www.facebook.com/cutluxe
https://twitter.com/cutluxe
https://www.instagram.com/cutluxe/

Posted in What's For Dinner? | Comments Off on Cutluxe Santoku Knife review