Half Baked Harvest – Made with Love

By Tieghan Gerard | October 27, 2015

So I have one of those “idiot proof” recipes for you today!!

I mean, I didn’t test it on my brothers, so I can’t officially call it idiot proof.

But I’m not 100% positive they can even roast pumpkin seeds…yes, I’m talking about you, Creighton, Trevor, Kai and most definitely Red. Wait, I know for sure Red can’t roast pumpkin seeds. Honestly, I don’t know if Red knows how to turn the oven on….pampered.

SIDE NOTE: Red is off in Austria snowboarding at the moment just livin up the European lifestyle. I don’t know about you guys, but when I was 15 I was sitting in a classroom praying for the bell to ring at 3:05 pm, only to then walk home, do homework, eat dinner and veg out on the latest episode of Gilmore Girls…OH BUT! Speaking of Gilmore Girls, did you guys hear that they might be bringing NEW episodes to Netflix?!?!? I mean, I mean…my excitement is through the roof!! I watch almost zero TV, but I would watch this the second it came out!

Random side note OVER.

Point is, I have an easy recipe for you that highlights the season’s best little, itty bitty ingredients – pumpkin seeds! YES, roasted in their shell with lots and lots of salt. It’s the only way to roast pumpkin seeds…salt + olive oil = amazingness! This simple method will never fail you.

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Source: Half Baked Harvest – Made with Love

Starts At Sixty! | The decadent chocolate and beetroot loaf that’s completely sugar free!

From Starts At Sixty.com.au | October 26, 2015

This wonderfully rich, chocolatey recipe will indulge the sweet tooth without rotting the rest of your teeth. If you have yet to try the delightful surprise of beetroot in baked desserts – and the incredible natural sweetness and moisture they can bring – we strongly recommend you give it a go!

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Source: Starts At Sixty! | The decadent chocolate and beetroot loaf that’s completely sugar free!

Sweet potatoes, chocolate chips combine for delicious fall cake

By The Tribune-Review | October 24, 2015

Jody Horton Sweet potatoes and chocolate chips combine to make a delicious cake for the fall.

As the weather cools, I start thinking of produce like winter squash, sweet potatoes, apples and pears. Seasonal fruits and vegetables available make it a little easier to say goodbye to vibrant summer produce, and I’m ready to start spending more time cooking and baking.

I was searching for a Seriously Simple cake to show off fall’s produce, and I came upon this recipe in Tanya Holland’s book “Brown Sugar Kitchen” (Chronicle Books, $29.95). Sweet potatoes and chocolate chips may seem like an unlikely combination, but they work really well together. I also thought it would be a perfect dessert to serve family and friends on Halloween. After all, it’s orange and black (if you add the chocolate glaze). It’s a large bundt cake that will feed a crowd. But don’t limit this to Halloween. I’ll be serving this throughout the holidays, perhaps for brunch, tea or dessert.

This cake is slightly dense with a faint sweet-potato flavor and is studded throughout with chunks of chocolate. Serve it with pumpkin ice cream, if desired.

Contact Diane Rossen Worthington at seriouslysimple.com.

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Source: Sweet potatoes, chocolate chips combine for delicious fall cake | TribLIVE

Baking with tea: How to make your desserts even better.

Chai infused shortbread – Photo by Juliana Jiménez

Sometimes, one person’s act of generosity is another person’s curse. For instance, a few years ago, a roommate left me with several boxes of mediocre bagged tea that she didn’t want to take with her. To her, this was a kind gesture, but to me, an admitted tea snob, it was a curse. There I was, a waste-averse tea-litist with countless bags of tea that I didn’t want to drink. The tea bags followed me through three moves to three different cities, until one night I decided enough was enough. If I couldn’t drink the tea, I’d have to find some other way to use it. Then it occurred to me: Can you bake with tea?

As I found out, you not only can bake with tea, but you most definitely should. It’s an easy way to spruce up all your favorite standbys—cookies, cakes, you name it. My favorite is shortbread, a traditional companion for tea. If you’re trying to impress someone with your baking expertise, hand over a seemingly ordinary shortbread that smells and tastes like chai. I promise, it never disappoints.

There are two ways to impart the flavor of tea to your baked goods. The first might remind you of your undergrad days—simply add tea leaves to melting butter and steep. The other method is even simpler: Toss the dry tea into the batter or dough. (Bagged teas are often fine enough to add without further preparation, but coarser teas, or teas including whole ingredients, should be ground down before adding.) Each method has its appeal: Infused butter adds the flavor without any visible trace of tea. But adding dry tea to certain shortbreads can also add a nice visual element, depending on the tea. Few things look more inviting than brown sugar shortbread, flecked with ground chai tea.

The recipe below is for infused chai tea shortbread. For an even faster dessert, skip the butter infusion, grind up some chai, and mix it directly into your creamed butter and sugar.

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Source: Baking with tea: How to make your desserts even better.

National Chocolate Cupcake Day Is Here! Celebrate Right With 20 Delectable Recipes

By Dacy Knight | October 18, 2015

It seems like every calendar day is now a food holiday, but National Chocolate Cupcake Day is one not to be missed. While the chocolate cupcake — with frosting variations in all manners of colors and textures, with or without sprinkles — is a delight in its own right, there are far more creative ways to put a sweet spin on this simple dessert staple. So to celebrate the timeless go-to, here is a roundup of 20 delectable chocolate cupcake ideas that add a little flair to the classic recipe.

Chocolate cupcakes in their purest form are difficult to argue with as a delicious dessert option that gets the job done. However, there are a host of enticingly inventive ways to take the time-honored treat to another level. This holiday (and continuing into the holiday season) is the perfect time to try your hand at one (or more). The ideas range from unusually flavored frostings — like green tea and goat cheese — to dessert mashups that experiment with confectionary crossbreeds — pecan pie, tiramisu — for surprisingly satisfying results. You will still love your textbook chocolate cupcake, but you will just have a reserve of more inspired and impressive options for those times you are needing something more.

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Source: National Chocolate Cupcake Day Is Here! Celebrate Right With 20 Delectable Recipes | Bustle