Chocolate Mocha Cream Cake #ChocolateCakeDay

Posted on January 27, 2018 by Cindy Kerschner

Chocolate Mocha Cream Cake
Chocolate Mocha Cream Cake
Smooth creamy mocha pudding spread between two rich, dark chocolate cake layers. A dessert sure to satisfy any chocolate lover!
Happy National Chocolate Cake Day! You’re smiling aren’t you? I know I am.
Someone just has to say, “chocolate cake” and my eyes light up. Add a bit of coffee flavor and I’m in heaven.
Chocolate Mocha Cream Cake
My Chocolate Mocha Cream Cake didn’t last long. Every time my guy opened the fridge, I heard, “Chocolate cake!” Then Mr Willpower would add, “Maybe I’ll have a little slice after dinner.” He actually would only have a little slice. I made up for his discretion. 😉
I hope you agree that Chocolate Mocha Cream Cake has a place on your dessert plate!

Print
Chocolate Mocha Cream Cake

Yield: 8 to 10 servings

Serving Size: 1 slice

Ingredients

    Cake
  • 1 cup sugar
  • 1 cup flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon coffee extract or espresso powder
  • 1/2 teaspoon vanilla
    • Pudding
  • 6 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup cream
  • 1 1/2 ounces unsweetened chocolate
  • 3 egg yolks
  • 1/2 teaspoon coffee extract
  • 1/2 teaspoon vanilla
    • Frosting
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1/2 cup vegetable shortening
  • 4 tablespoons water divided

Instructions

    Cake
  • Place all ingredients in a mixing bowl and beat batter on medium speed for three minutes. Pour into 2 greased and floured 6-inch cake pans or 1 8-inch pan. Bake at 350 for approximately 30 minutes until inserted toothpick comes out clean. Cool on rack.
    • pudding
  • Place sugar, cornstarch, salt, cream and chocolate in a double boiler. Bring to a boil, stirring constantly. Boil for about 1 minute until chocolate is melted and mixture is hot.
  • Temper eggs by adding a little hot mixture to yolks. Add tempered eggs into mixture. Cook until pudding thickens and eggs are completely cooked, about 2 minutes. Remove from heat and add coffee and vanilla. Chill.
    • Frosting
  • Beat together sugar, cocoa, shortening and 2 tablespoons of water until smooth. Adjust water or sugar to desired consistency.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.cindysrecipesandwritings.com/chocolate-mocha-cream-cake-chocolatecakeday/

Chocolate Mocha Cream Cake

Thank you Camilla from Culinary Adventures with Camilla for hosting our #FestiveFoodies Chocolate Cake event!

Get your Chocolate Cake on with over a dozen wonderful chocolaty cakes from #FestiveFoodies !

Posted in #FestiveFoodies, cake, chocolate, coffee, dessert, What's For Dinner? | 13 Comments

Peanut Butter Cream Cheese Spread #PeanutButter

Posted on January 24, 2018 by Cindy Kerschner

Peanut Butter Cream Cheese Spread

Peanut Butter Cream Cheese Spread tastes great on toast, bagels, pita or crackers. Use as a filling for sandwich cookies.
Peanut Butter blends well in so many dishes. You can even use it in soup. It’s a must in many Asian dishes like peanut sauce for noodles or satay. Don’t forget good old peanut butter and jelly.
We slather peanut butter on crunchy celery and crisp apples for lunch or late night snacks.
Cookies, brownies and fudge with peanut butter are sure to get gobbled up. Don’t get me started on peanut butter and chocolate! Divine!
Today our Festive Foodies bloggers group is celebrating Peanut Butter Day with you!
Thank you Christie from A Kitchen Hoor’s Adventures for hosting our event. Stop by and check out Christie’s great sense of humor and delicious recipes!
What I like most about cream cheese spreads is the versatility.

Peanut Butter Cream Cheese Spread
You can use peanut butter cream cheese as a dip with fruit. Put some out with fresh cut strawberries and bananas.
It goes great as a cookie filling too. Look at these molasses sandwich cookies! Delicious!
Molasses PB Cookie
Try the simple 4 ingredient recipe yourself.
Time to get your peanut Butter on!

Peanut Butter Cream Cheese Spread

Print
Peanut Butter Cream Cheese Spread

Yield: 8 servings

Serving Size: 1 ounce

Ingredients

  • 8 ounces cream cheese
  • 3 tablespoons peanut butter
  • 2 teaspoons sugar
  • 1 to 2 teaspoons milk if needed

Instructions

  • Place cream cheese, peanut butter and sugar in a mixer. Beat until fluffy. Add milk if needed to reach desired consistency.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.cindysrecipesandwritings.com/peanut-butter-cream-cheese-spread-peanutbutter/

Peanut Butter Cream Cheese
Food for Thought…What would you use Peanut Butter Cream Cheese Spread on? I’d love to hear your ideas in a comment below!

Enjoy all the great ways to enjoy that crazy peanut for #PeanutButterDay 2018 with FestiveFoodies!

Posted in #FestiveFoodies, cheese, peanut butter, peanuts, snacks, What's For Dinner? | Tagged | 30 Comments

Mediterranean Chicken Black Rice Bowl #SundaySupper

Posted on January 21, 2018 by Cindy Kerschner

Mediterranean Chicken Black Rice Bowl

Mediterranean Chicken Black Rice Bowl packed with protein, fiber and antioxidants. A healthy meal with regional flare. Great warm or cold.
Mediterranean Chicken Black Rice Bowl

It’s no secret that I love rice. I have over 20 rice recipes on the blog! Today Sunday Supper explores creative ways to serve rice bowls.

There’s a huge world out there beyond plain long grain white rice. My new love is black rice or forbidden rice. Intrigued?

Black rice has a taste similar and texture to brown rice. It’s higher in amounts of antioxidants than other rice. It is also a source of fiber and minerals, including iron. A 1/2 cup serving has 160 calories, 1.5 grams of fat, 34 grams of carbohydrates, 2 grams of fiber, 5 grams of protein, 4% DV for iron.
You need to cook black rice longer than white varieties. I cook it for 35 to 45 minutes, like brown rice. You can soak it first but it is not necessary.
One feature to be aware of is that black rice does transfer color like blueberries. It can stain plastic. You can also use it as natural food coloring!
You can serve a Mediterranean Chicken Black Rice Bowl warm or cold.

Mediterranean Chicken Black Rice Bowl

Print
Mediterranean Chicken Black Rice Bowl

Yield: 2 to 3 servings

Ingredients

  • 1 cup cooked black rice
  • 4 ounces cooked chicken
  • 1/4 cup diced cucumbers
  • 1/2 cup grape or cherry tomatoes, cut in half
  • 1/4 cup kalamata olives
  • 1 cup fresh spinach
  • 1/2 cup roasted Brussels Sprouts
  • 1/4 cup feta cheese, crumbled
    • dressing
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon Italian seasoning
  • salt and pepper to taste

Instructions

  • Place black rice in a serving bowl. Arrange toppings.
  • Whisk together oil, vinegar and seasonings. Drizzle over rice bowl. serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.cindysrecipesandwritings.com/mediterranean-chicken-black-rice-bowl-sundaysupper/

Mediterranean Chicken Black Rice Bowl

Enjoy these Healthy Rice Bowls from Sunday Supper Tastemakers!

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Posted in #SundaySupper, chicken, comfort food, cucumbers, fresh ingredients, grains, healthy, Mediterranean, rice, What's For Dinner? | Tagged , | 19 Comments

Potato Squash Kale Sheet Pan Dinner

Posted on January 18, 2018 by Cindy Kerschner

Potato Squash Kale Sheet Pan Dinner serves Roasted Veggies tossed with tender kale. Enjoy as a vegan dinner or #MeatlessMonday treat.
Potato Squash Kale Sheet Pan Dinner
I enjoy a meatless meal every once in a while. Sometimes it’s because I’m too tired and want something easy. It doesn’t get easier than a sheet pan dinner.
First I braise the kale in a skillet with a bit of veggie broth. Grab a resealable bag. Mix Red potatoes and chunks of butternut squash tossed in olive oil. Seasoned it with smoked salt, granulated garlic and Italian seasoning.
Dump the veggies on a foil lined sheet pan. Roast at 350 for 15 minutes or until veggies are about halfway cooked. Drain kale and add to sheet pan.
Bake until potatoes and squash are crispy outside and tender inside. Toss a few slices of roasted red peppers in for good measure.
That’s it. Pretty simple, right? Practically no clean up either! 😉

Print
Potato Squash Kale Sheet Pan Dinner

Yield: 4 servings

Serving Size: 1 cup

Ingredients

  • 2 medium red potatoes, cut into 1 1/2-inch chunks
  • 2 cups butternut 1 1/2-inch squash chunks
  • 1 tablespoon olive oil
  • 2 cups kale cut up
  • 1 cup vegetable broth
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon smoked salt
  • 1/4 teaspoon granulated garlic
  • 1/4 cup roasted red peppers, sliced

Instructions

  • Place potatoes and squash in a resealable bag. Add oil, seasoning, salt and garlic. Shake.
  • Spread into single layer on a foil lined sheet pan. Bake at 350 for 15 minutes.
  • While vegetable bake, bring kale and vegetable broth to a boil in a large fry pan. Cook about 2 minutes until kale begins to softened. Add kale to vegetables at 15 minute mark and continue cooking until vegetables are crispy outside and tender inside.
  • Remove and add peppers. Toss and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.cindysrecipesandwritings.com/potato-squash-kale-sheet-pan-dinner/

Posted in potatoes, squash, vegan, vegetables, vegetarian, veggies, What's For Dinner? | Tagged , | Comments Off on Potato Squash Kale Sheet Pan Dinner