October 15, 2018

Welcome to #Choctoberfest 2018 Sponsored by Imperial Sugar






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 sponsors 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

October 10, 2018

Parmesan Pork Chop Sheet Pan Supper with Delicata Squash and Mushrooms




Ingredients:

4 thick cut boneless pork chops
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1 tablespoon Italian seasoning
1 teaspoon lemon pepper seasoning
1 delicata squash, sliced into rings, seeds removed
8 oz crimini mushrooms
1 small red onion, cut into wedges
salt
freshly ground black pepper


Directions:

Preheat oven to 375. Lightly grease a rimmed baking sheet.

Place the breadcrumbs, 1/2 of the Italian seasoning, lemon pepper, and the bread crumbs in a shallow bowl. Dredge the pork chops in the mixture. Place on the baking sheet. (I placed them on a single silicone baking rack similar to this one to help promote even cooking but they can be placed directly on the baking sheet)

Arrange the squash and onions in a single layer. Top with mushrooms. Drizzle the vegetables lightly with oil, sprinkle with remaining Italian seasoning,  salt, and pepper.

Bake for 30-40 minutes or until the pork chops are fully cooked. Served immediately.


My thoughts:

This was another surprise hit! I really didn't feel like dinner so something like this seemed like the way to go; everything cooks at once and minimal fuss. I didn't even bother dredging the pork chops in egg first. Who knew it would turn out so well?

The hardest part was seeding the squash but once I cut it into rings, I used a biscuit cutter to cut out the centers so that went pretty quickly. I love delicata squash, it is super tender and you can eat the skin. I hate peeling bumpy squash! Technically it is a summer squash but since it is in season in the fall, it often characterized as a winter squash.

The whole dish just really pulled together and was as flavorful as it was easy. All of the ingredients cook for the same amount of time so you can really just prep, stick it in the oven and walk away unlike a lot of sheet pan meals that require ingredients that have to be tended to or added at different intervals. The pork was particularly juicy and flavorful. Even the leftovers were great. Perfect weeknight dinner.

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October 01, 2018

Pineapple-Coconut Kiss Macaroons



Ingredients:

7-oz unsweetened grated coconut
12 oz sweetened condensed milk
1/4 cup chopped candied pineapple*
24 (unwrapped) Hershey's Kisses Pineapple Coconut Flavors Of Hawaii Edition


Directions:

Preheat oven to 350. In a large bowl, combine all ingredients EXCEPT the Kisses thoroughly. Form into small balls (or use a medium-sized cookie scoop) and place 1/2 inch apart on parchment-lined baking sheet. Bake 10-12 minutes or until the edges are lightly browned. Slide the macaroons out ON the parchment paper onto the wire racks. Press a Kiss in the middle of each macaroon. Cool completely.


NOTE: the candies will become very, very soft once they are placed on the macaroon. If you want them to keep their "Kiss" shape, do not touch or move them until they are completely cool and set, about 1 1/2-2 hrs. Alternately, you could press down on the top of each Kiss to flatten into more of a "filled" effect.

Yield: about 2 dozen


*I used about 1/3 cup of this candied pineapple to yield 1/4 cup chopped.

My thoughts:
Saturday we spent the afternoon at Hersheypark. I went there a bunch as a child but it's been years! It was lovely weather--one of the nice few days we've since spring but so very, very crowded. Luckily we are not ride people so we mostly walked around, ate lunch and I was able to cross off playing skeeball from my summer goals list.

We also stopped off in Chocolate World, where you can get a virtual tour of a chocolate factory, prepared food and tons of everything Hershey makes. Chocolate World was also a zoo but were able to pick up some fun candy (including Hershey-ettes for my dad who is probably the only person who prefers them to M & Ms) and baking bits. My husband picked up these Pineapple Coconut Kisses impulsively at the check out line (left unattended, ha!) without realizing that they weren't milk or dark chocolate. We thought they were tasty but not something we'd want to eat by the handful.

I immediately thought of making Kiss cookies like I have in the past but then I thought, why not macaroons? So easy to make yet so tasty and very appropriate flavor-wise. I had some candied pineapple on hand so I chopped that up and in it went! Instead of using the typical sweetened flaked coconut, I used unsweetened because I worried that between the sweet pineapple-coconut candy, the candied pineapple, and the sweetened condensed milk, it would be too sweet. I think I made the correct choice but feel free to sub in sweetened flaked coconut if you'd like.

The resulting macaroon has a great tropical coconut-pineapple flavor that is welcome any time of the year! The candy adds a nice note of creaminess and of course, coconut-pineapple to the mix. Just a really fun, easy dessert that any coconut fan would like.

One note: if you can't find these Kisses (although I have seen them at various chain stores and online) try it with white, milk or dark chocolate Kiss or even leave them off altogether, the macaroon is delicious on its own merits.

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