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#BBQWeek: Chocolate Chip Cookie Dough Pie

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This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



#BBQWeek is winding down. After today, I only have one more recipe to share with you! While I cook as much as I bake, my go-to items to bring to BBQ's and parties are always desserts. I couldn't pass up this week without sharing an easy dessert recipe with you that's perfect for any party.



I'd wanted a chocolate dessert lately and when this pie kept popping up in my Pinterest feed, I took it as a sign that you all would want it too so I should make it. This is definitely one of the easiest pies I've ever made. It starts off with  a deep dish frozen pie crust, is topped with a simple chocolate chip cookie batter and then once it's baked, it's drizzled with hot fudge. Of course it pairs perfectly with a scoop of vanilla ice cream, but if you devour a slice of this pie without the ice cream, I promise I won't judge you.



Chocolate Chip Cookie Dough Pie
Source: Averie Cooks
Servings: 8 slices
Printer Friendly

Ingredients:
    • 1 deep dish frozen pie crust
    • 1 ½ stick unsalted butter, at room temperature
    • ½ cup sugar
    • ½ cup brown sugar
    • 2 eggs
    • 2 tsp vanilla extract
    • ½ cup all purpose flour
    • ½ tsp salt
    • 1 cup chocolate chips
    • ½ cup walnuts, chopped
    • Toppings, Optional:
    • ¼ cup hot fudge
    • vanilla ice cream

Directions:


1. Preheat the oven to 325 degrees. Set the pie crust on the counter to warm up while you prepare the filling.
2. In the bowl of a stand mixer, beat the butter, sugar and brown sugar on medium speed until combined. Add in the eggs and mix until combined.
3. Add in the flour and salt, scraping down the sides if needed. Mix in the chocolate chips and walnuts.
4. Spread the cookie dough mixture into the pie crust, spreading the top to make it even.
5. Bake for 50-55 minutes.
6. Let cool for at least 2 hours.
7. Place hot fudge in a microwave safe dish and microwave for 10-20 seconds, until it is just runny enough to drizzle.
8. Transfer to a piping bag (or ziploc bag with the edge cut off) and drizzle hot fudge over the cake.
9. Slice and serve, topped with vanilla ice cream.




OMG this pie! While you do need a lot of patience since it cooks for nearly an hour and then cools for two more, I can promise you that it is well worth the wait. As I've said a gazillion times, I don't always eat the desserts I make, but this pie was just calling to me. I cut myself a sliver and topped it with ice cream and then debated on hiding the entire thing in the freezer to not share with anyone else. That's how good it is!




Still haven't entered to win the awesome prizes? You're running out of time!


Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.




#BBQWeek Recipes

See what the bloggers served up Thursday for #BBQWeek

Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor's Adventures Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla Chocolate Chip Cookie Dough Pie by Cookaholic Wife Family Style Hobo Packets by Corn, Beans, Pigs & Kids Grilled Cherry Chipotle Pork Tenderloin by Everyday Eileen Grilled Summer Vegetable Pasta Salad by Soulfully Made Mini Tri Tip Sandwiches by The Freshman Cook Slow Cook Grilled Seasoned Porterhouse by Daily Dish Recipes Spicy Tomato and Corn Salad by Karen's Kitchen Stories Spring Vegetable Pasta Salad by Family Around the Table Summer BBQ Bacon Potato Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime

#BBQWeek: Cherry Chipotle Bourbon Baked Beans

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This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

It's day 3 of #BBQWeek hosted by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. If you haven't checked in with me yet, this week is full of recipes made for grilling or for BBQ's. Over 20 bloggers are participating in this event this week and we have some great sponsors that have put together an awesome giveaway that you can win.



One of the sponsors is Not Ketchup. I've worked with them a few times before and have tried out most of their sauces. They're all delicious but for this recipe I decided to go with the Cherry Chipotle All Purpose Sauce.

When I was looking for recipes for the event, I realized that I'd never made baked beans before. I wasn't a huge fan of them as a child and we didn't have them very often at parties or BBQ's so I guess I just never thought to make them. I still remember the first time I had them and realized how good they were. It was a potluck work event and the wife of a coworker had made them. It's probably been at least a decade since then, but every time I see homemade baked beans, that's what I think of.



Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. To find out more about them, check out their social media pages:


Website: https://www.notketchup.com 

You can make homemade baked beans using dried beans that have been soaked, but I wasn't feeling that ambitious so I opted to used canned beans that had been drained. 




Cherry Chipotle Bourbon Baked Beans
Source: Cookaholic Wife
Servings:10-12 servings
Printer Friendly

Ingredients:
    • 4 pieces bacon
    • 2 15 oz. cans northern beans, drained and rinsed
    • 1 15 oz. can navy beans, drained and rinsed
    • 1 onion, diced
    • ⅔ cup Not Ketchup Cherry Chipotle All Purpose Sauce
    • 1 tbsp prepared yellow mustard
    • ¼ cup bourbon
    • 1 tbsp Worcestershire sauce
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp garlic powder

Directions:

1. Cook the bacon in a skillet over medium high heat until crispy. Remove from the skillet and place on a paper towel to absorb excess grease.
2. Reserve a teaspoon of the bacon grease and add the onion to the skillet, cooking over medium-low heat for 3-4 minutes.
3. Add onions, beans, Cherry Chipotle Sauce, mustard, bourbon, Worcestershire sauce, salt, pepper, and garlic powder to a slow cooker. Stir until combined.
4. Cook on low for 4 hours.
5. Stir in the bacon before serving. 






These are delicious! The beans are perfectly tender and the cherry chipotle provides just enough heat and sweet to the beans. 


Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

Feeling lucky? You should totally enter the giveaway! Here's what you can win:
                                            Michigan Asparagus
  Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
                                               Not Ketchup
  Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese

                               Adams Extracts and Flavors
  Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.


Want to enter? The rafflecopter is below:


The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
                       #BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
  Charred Corn Salsa by The Freshman Cook
  Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
  Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
  Grilled Asparagus Salad by Cindy's Recipes and Writings
  Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
  Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
  Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
  Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
  Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  Real Hawaiian Macaroni Salad by Jonesin' For Taste
  Jersey Style Hot Dogs by Jolene's Recipe Journal
  Peppercorn Blue Cheese Burgers with Cherry Sauce by Strawberry Blondie Kitchen
  Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
  Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
  Texas-Style Smoked Beef Ribs by Palatable Pastime

#BBQWeek: Watermelon, Cucumber and Jalapeno Salad

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Disclaimer: This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

It's Day 2 of #BBQWeek hosted by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. This week more than 20 bloggers are sharing recipes with you, perfect for your next grilling adventure or BBQ. Our awesome sponsors; Adams Extract and Spice, Not Ketchup and Michigan Asparagus have also offered up some really cool stuff that you can enter to win. Scroll down to find the rafflecopter and make sure you enter! 




I’ve been impatiently waiting for watermelons to come into season since like March. We had a hint of a few warm days back then that made me start thinking about spring and summer and all of the wonderful produce that is offered. Of course, the cold weather came back and hung on like a toddler in the middle of a tantrum for quite too long, but the warm weather is finally here and watermelon is in season enough that I’ve been buying it every week.





I popped into the grocery store down the street the other weekend for a tomato and saw that they had seedless watermelon for 48 CENTS A POUND! I snatched up half a melon and hurried home to get it sliced up. As I was cutting it up, a thought crossed my mind. “I wonder if I could make a salad with watermelon and share it as part of the BBQWeek recipes.”


I typed in “watermelon salad” into Pinterest and first saw an image showing watermelon with cucumber and jalapeno. I didn’t even bother to open up the recipe and check out the ingredients, I had all of those on hand and thought I should make my own version.



Watermelon, Cucumber and Jalapeno Salad
Source: Cookaholic Wife
Servings: 4 servings
Printer Friendly

Ingredients:
    • 4 cups seedless watermelon, cut into cubes
    • 1 large English cucumber, thinly sliced
    • 1 large jalapeno, seeded and minced
    • 1 tsp apple cider vinegar
    • 1 tsp sugar (or sugar substitute)
    • 1 tbsp lemon zest
    • salt, to taste

Directions:

1. Toss all of the ingredients in a large bowl to combine.
2. Refrigerate for at least 1 hour before serving.
3. Will keep in the fridge for 3-4 days. 


This salad was everything I was expecting it to be. It's light, refreshing, slightly spicy and perfect for those hot summer days. 





Enter below to win awesome prizes!





Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

                        #BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
  Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Hamburger & Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
  Smoky Date Pork Chops by Cindy's Recipes and Writings

#BBQWeek: Grilled London Broil with Chimichurri Sauce #Giveaway

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Disclaimer: This post is sponsored in conjuction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are my own. 

Welcome to #BBQWeek, the week where more than 20 bloggers share recipes with you that are perfect for grilling or served outdoors at your events! And of course, there are prizes from our awesome sponsors! I have an entire week of recipes planned to share with you and the link for the prizes will be located at the bottom of each post.



Let's get started! One of the vendors working with us for #BBQWeek is Adams Extract and Spice. They sent me a three pack of grilling seasonings - The Great Steak of Texas Seasoning, Sweet & Smokey Seafood and Salmon Seasoning and Burgers, Fries & More Multi-Seasoning. Of course, I opened all of them to try them and I can promise you - this is what's going to give your food some real flavor!



London Broil is one of those cuts of beef that does well with a longer marinade and should be served on the medium rare to rare side to avoid the tough, chewiness that can happen with certain cuts of meat. It's also a perfect cut to be grilled and since we were blessed with a few weeks of perfect grilling weather, I couldn't pass up that opportunity. 



Grilled London Broil with Chimichurri Sauce
Source: Cookaholic Wife
Servings: 4-6 servings
Printer Friendly

Ingredients:
    • For the Steak:
    • 2 lb. London Broil
    • 2 tbsp soy or Tamari sauce
    • 2 tbsp red wine vinegar
    • 1 tbsp olive oil
    • 2 tbsp Adams The Great Steak of Texas seasoning
    • For the Chimichurri:
    • 1 bunch fresh parsley, stems trimmed
    • ½ cup fresh cilantro, stems removed
    • 1/3 cup olive oil
    • juice of 1 lemon or lime
    • 1 garlic clove, minced
    • 1 tsp crushed red pepper flakes (or to taste)
    • salt and pepper, to taste

Directions:

1. In a ziptop bag, add the soy, red wine vinegar and oil. Place the steak in the bag and toss to coat. Let marinate for at least 30 minutes but up to overnight. (If marinating for more than 2 hours, marinate in refrigerator but allow steak to come up to room temperature for at least 1 hour before cooking.)
2. Transfer steak to a plate and season both sides liberally with the Adams seasoning. (Discard any leftover marinade).
3. Preheat a grill to high heat. Place the steaks on the grill and cook for 2 minutes on each side, flipping over repeatedly until steak reaches 130 degrees (medium).
4. Remove from the heat and allow to rest for at least 10 minutes before slicing and serving.
5. Meanwhile prepare the chimchurri sauce by combining all ingredients except for olive oil into a food processor and pulsing 1-2 times. Slowly drizzle in the olive oil, allowing the mixture to come together. Taste and adjust seasonings if necessary.
6. Once steak has rested and been sliced, top with chimicurri sauce.
7. Chimichurri sauce can be made in advance and refrigerated if not being used within 4 hours. Bring to room temperature to allow mixture to thin back out before serving after refrigeration. 


We had this with roasted bell peppers and onions that I also seasoned with The Great Steak of Texas seasoning and it was honestly the perfect summer meal. The hint of charcoal in the meat and veggies from the grill, the super flavorful seasoning, the fresh herbs on the meat...it was really just one of those meals you make in the summer when it's too hot to turn on the oven and it tastes so good that you can't wait to eat it again. 




Want a chance to win your own seasonings along with some other really cool stuff from our sponsors? Here's what our sponsors are providing for the giveaway: 




Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.

                                                Michigan Asparagus

  Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
                                      Not Ketchup
  Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese

                                      Adams Extracts and Flavors

  Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

  a Rafflecopter giveaway

And of course, don't forget to check out what all of the other bloggers have made today! 

                           
               #BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek

Asian Grilled Asparagus by Books n' Cooks
  Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
  Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
  Double Blueberry Bison Burgers by Culinary Adventures with Camilla
  Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
  Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
  Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
  Grilled Caesar Asparagus by 4 Sons 'R' Us 
  Grilled Eggplant Caprese Salad by Everyday Eileen
  Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
  Grilled London Broil by Hezzi-D's Books and Cooks
  Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
  Meat Lover’s Kebabs by Cindy’s Recipes and Writings 

#BundtBakers: Hot Milk Cake

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Two years ago we hosted a training at work and had a local place, Richardson Farms, cater the food for us. Their catered meals come in quantities of twenty or so each with a dessert. We ordered enough food to feed 80 people, which meant that 4 desserts were delivered. The dessert that they delivered to us was called Hot Milk Cake. I’d never heard of it before, but thought the concept seemed pretty interesting and had to try a slice to see what it was like.




There’s no real way to describe how good this cake is. It’s just the perfect combination of simple ingredients baked in a Bundt pan and then magic happens. It’s not too sweet, not too dense, it’s just perfect.




Of course after trying the cake, I knew I wanted to make one, but I knew I should wait a while since my coworkers were more than sick of it after eating 3 Bundt pan sizes (the 4th went to a coworkers family party). I never intended to wait two years, but the cake just never made its way back onto my radar again until this month’s Bundt Bakers theme was announced:

Southern Cakes. 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Our host for this month is Sue of Palatable Pastime

BundtBakers

As soon as I saw the theme I immediately searched to see if my suspicions that hot milk cake was a southern cake or not. I ended up with mixed results, some saying it was an old southern staple and others convinced that it was created in the Mid-Atlantic states, but I decided to go for it. 




Hot Milk Cake
Cake Source: Culinary Hill
Servings: 12-16 slices
Printer Friendly

Ingredients:
    • For the Cake:
    • 1 stick unsalted butter
    • 1 cup 2% or whole milk
    • 1 tbsp vanilla extract
    • 4 eggs, at room temperature
    • 1 ½ cups sugar
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp salt
    • For the Caramel Frosting:
    • 14 oz. can sweetened condensed milk
    • 1 cup brown sugar, packed
    • 2 tbsp butter
    • 1/2 tsp vanilla extract

Directions:


1. Preheat the oven to 325 degrees. Grease and flour a Bundt pan.
2. Add the butter to a saucepan over low heat and stir until melted. Stir in the milk and vanilla and heat until the mixture begins to bubble around the edges, but does not boil.
3. Meanwhile, add the eggs and sugar to a mixer and beat on medium speed until light and fluffy, about 5 minutes. In a medium bowl, whisk together the flour and baking soda.
4. Slowly pour some of the milk mixture into the mixer while it’s running. Add ½ of the flour mixture, then the remainder of the milk mixture, then remainder of the flour mixture.
5. Pour the batter into the prepared Bundt Pan and bake for 1 hour.
6. Let cake cool in the pan for 10 minutes before inverting over a wire rack to continue cooling.
7. While the cake is cooling, prepare the frosting.
8. Combine the sweetened condensed milk and brown sugar in a small saucepan over medium high heat and bring to a boil, whisking constantly.
9. Then reduce the heat and allow the mixture to simmer for 5 minutes, continuing to whisk. Remove from the heat and whisk in the butter and vanilla until smooth.
10. Let cool for 10 minutes or until it is cool enough to handle, then pour over the cooled cake. Remaining frosting will keep in the refrigerator for 7-10 days.






The history of where Hot Milk Cake originated seems to vary by source. There are references of the cake back in the mid 1900’s, which lends to the story that it’s a depression-era cake as the ingredients are simple and were easy to acquire, at least in the beginning of the depression. Other references say the cake was created in the 1940’s and the idea to add icing on top came in the 1960’s.

Regardless of when or where it was created, this cake is an old-fashioned staple that has managed to stand the test of baking time, still able to compete with the likes of such things as edible cookie dough or donuts made from croissants. Hot Milk cake holds her own as the perfect mixture of buttery, vanilla cake where frosting is entirely optional.




I know, a cake without frosting seems a little odd, but I can 100% promise you this cake doesn’t need it. You could opt to add in a powdered sugar glaze if frosting isn’t your thing, but I thought this just called for a sweet caramel drizzle on top.

I’ve already decided, should I ever need a yellow cake or cupcake, I’ll be using this recipe and this recipe only.




If you’re not a fan of cake making yourself, you can pick one up from Richardson Farms located in Baltimore, MD or visit us in early June where the cake is served at the Strawberry Festival put on by the Anne Arundel County Historical Society.


Bundt Bakers

Southern Bundt Cakes

Come see what we have baked up for you this month!

#FantasticalFoodFight: Honey Mustard Chicken and Avocado Salad

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Have you had one of those experiences where you make a recipe and it turns out so well that you’re actually excited to get to eat it? I had that happen with this salad. There were multiple times last week where my coworkers asked me to order lunch with them and each time I said “No, I’m good. I’ll eat the salad I brought.”




I feel like that’s not a sentence uttered by many people. When given the choice between burgers, Mexican, pizza or seafood, most people aren’t like “oh no thanks, I’ll eat my lettuce.” But that is exactly what happened.




Filling, flavorful and full of texture paired with a sweet and tangy dressing, this salad really has no competition.





#FantasticalFoodFightis a monthly blogging event hosted by Sarah of Fantastical Sharing of Recipes. Each month bloggers are assigned a theme in which to create a recipe. The theme for this month is salad and I knew I simply could not pass up sharing this salad recipe with you.




Honey Mustard Chicken and Avocado Salad
Source: Cookaholic Wife
Servings: 4-6
Printer Friendly

Ingredients:
    • For the Honey Mustard:
    • 3/4 cup honey
    • ¼ cup Dijon mustard
    • 2 tbsp spicy brown mustard
    • 2 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tsp garlic powder
    • 1 tsp parsley
    • salt and pepper, to taste
    • For the Salad:
    • 4 boneless, skinless chicken breasts
    • 6-8 cups mixed green lettuce (or lettuce of your choice)
    • 1 large tomato, sliced into wedges
    • 1 ½ cups shredded carrots
    • 1 cups shredded cabbage
    • 1 mini cucumber, thinly sliced
    • 4 slices bacon, cooked and crumbled
    • 1 ripe avocado, sliced

Directions:

1. Combine ingredients for honey mustard in a medium bowl. Mix until combined, then transfer half of the mixture to another container.
2. Place the chicken in the bowl with the remaining honey mustard mixture. Cover and refrigerate for 30 minutes or up to 12 hours.
3. Preheat a grill pan over medium high heat. Place chicken on grill pan, discarding remaining sauce, and cook 5-7 minutes on each side or until the internal temperature reaches 165 degrees.
4. Slice chicken into pieces.
5. Divide lettuce, tomato, carrots, cabbage and cucumber between bowls. Top with chopped chicken, bacon and avocado. Drizzle remaining dressing on top.
6. Honey mustard dressing will keep for a week in the fridge if not used all at once. 







This is probably my new favorite salad for the year and I foresee it being made a bunch of times, because really, who can pass up this winning flavor combination? The only thing I can think of that would make it better? Tomatoes from my own garden.

Which will hopefully happen if Mother Nature ever gets her it-shay together and gives me enough dry days that the landscaper can come out and then we can get everything planted.



#BakingBloggers: Oatmeal Fruit Tart

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Is it just me or do you sometimes feel like you eat the same things over and over again for breakfast? I have quite a few favorites that I rotate through, but sometimes I just stare at my grocery list blankly with no idea what to make for breakfast for the week.



The other week was one of those weeks, but then I remembered that the theme for May's #BakingBloggers was a fruit tart and knew I could easily turn that into breakfast for myself. I love when the need for a recipe also fulfills the desire for something new!

I'll be honest, tarts always make me a little nervous because the shape of the pan. There's so many possibilities that the tart crust could go terribly wrong. And actually, that's exactly what happened the first time I made this recipe because I decided to use my large tart pan. When the oatmeal didn't set up properly and crumbled into a pile, I reevaluated and put it into my mini tart pans and baked it a little longer and thankfully it turned out much better.





Oatmeal Fruit Tart
Source: Cookaholic Wife
Servings: 6-8 mini tarts
Printer Friendly

Ingredients:
    • For the Tarts:
    • 1 ½ cup old fashioned oats
    • ½ cup pecans, chopped
    • ½ cup walnuts, chopped
    • 4 tbsp unsalted butter, melted
    • 2 tbsp honey
    • 2 tbsp brown sugar
    • 1 tsp vanilla
    • ¼ tsp salt
    • For the Filling:
    • 5.3 oz vanilla Greek yogurt
    • For the Topping:
    • 1 cup fresh fruit of your choice, such as berries, kiwi, bananas

Directions:

1. Preheat the oven to 325 degrees. Spray mini tart pans with non-stick cooking spray.
2. In a medium bowl, combine the old-fashioned oats, chopped nuts, melted butter, honey, brown sugar, vanilla and salt. Fold to combine, until mixture holds together enough to be pressed into tart pans.
3. Scoop ½ to ⅔ cup of the oat mixture into the tart pan and gently press up the sides. Use the bottom of a glass or a small measuring cup to press down the center.
4. Bake for 18-20 minutes or until golden brown.
5. Let cool slightly.
6. If serving all at once, divide the Greek yogurt between the tart pans spreading an even layer in the center then arrange fruit on top. If serving at a later, wait until right before serving to add the Greek yogurt and fruit or the granola will get soggy.
7. Granola will keep in a sealed container for 4-5 days. 





These are the perfect portable and quick breakfast. If you make the granola tarts in advance and slice up your fruit, all you need to do is add the Greek yogurt and fruit in the morning and you're ready to go! 




Check out what everyone else made! 


Baking Bloggers

Fruit Tarts and Galettes

#ImprovCookingChallenge: Meyer Lemon Macarons with Lavender Buttercream

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Macarons are one of my favorite desserts but they are very time consuming and a bit difficult to make so I rarely ever make them and prefer to let someone else do the hard work. Then I can just pick them up all nice and packaged and ready to be eaten.

But when I was thinking about what to make for this month's Improv Cooking Challenge with the ingredients lemon and lavender, it felt like a macaron kind of recipe. Lavender has always struck me as a fancy ingredient and macarons are definitely fancy, so putting them together seemed to be the perfect choice!




The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.

You can also read more about the event on our our home page. If you’d like to see previous creations, check out our Pinterest board.



I don't think I've ever had a dessert with lavender before so I went light on the extract in the buttercream to not make it too overpowering. If you are a fan of lavender or have baked with it before, feel free to increase the amount of extra to a teaspoon.




Meyer Lemon Macarons with Lavender Buttercream
Macaron Source: 52 Kitchen Adventures
Curd/Buttercream Source: Cookaholic Wife
Servings: 20 cookies
Printer Friendly

Ingredients:
    • For the Lemon Curd:
    • 3 medium Meyer Lemons
    • 2 eggs
    • ½ cup sugar
    • 1 stick unsalted butter, cut into pieces
    • For the Macarons:
    • 220 g almond meal
    • 400 g powdered sugar
    • 200 g egg whites (5-6 eggs), at room temperature
    • 100 g sugar
    • 1-2 drops yellow food coloring
    • For the Lavender Buttercream:
    • 1 stick unsalted butter, softened
    • 2 cups powdered sugar
    • ½ tsp lavender extract
    • 1-2 tbsp milk, cream or half-and-half
    • 2 drops pink food coloring
    • 1 drop blue food coloring

Directions:
1. Prepare the lemon curd first. Zest the lemons until you accumulate 2 teaspoons of zest. Juice the lemons until you get to ½ cup.
2. In a heat safe glass bowl or the top pan of a double boiler, add the zest, juice, sugar and eggs. Whisk to incorporate. Place over a pot of simmering water. Add the butter and whisk until the mixture begins to thicken.
3. Whisk frequently until the mixture turns a golden yellow color and is thick enough to coat the back of a spoon. When it reaches that consistency, remove from the heat. Place a mesh sieve over a bowl and strain the lemon curd through it. Cover with plastic wrap pressed against the mixture to stop a skin from forming. Refrigerate until ready to use.
4. Add the almond meal to your food processor and pulse for 2-3 minutes or until very, very fine. Add in the powdered sugar and pulse, scraping down the sides of the processor until the mixture is as fine as sand.
5. Using a stand mixer or hand mixer, add the egg whites and beat on high speed until they are foamy, then slowly add in the sugar. When the mixture reaches soft peaks, add in the food coloring, then continue to mix for about 5 minutes or until stiff peaks form. (You should be able to turn the beaters upside down without the mixture falling off.)
6. Add ⅓ of the almond meal mixture to the egg whites and gently fold in by hand. Add another ⅓ and mix in by hand until incorporated. Finally, add in the remaining dry mixture and fold in until the mixture is fully combined.
7. Transfer the mixture to a piping bag with a large round dip and pipe 2-3 inch circles on parchment paper or a silpat on large baking sheets. Set aside until the rounds are hardened and no longer tacky to the touch, anywhere from 45 minutes to an hour.
8. Preheat the oven to 300 degrees.
9. Prepare the buttercream by adding the butter, powdered sugar and extract to the bowl of a stand mixer. Beat on low speed until the powdered sugar is mixed in, then add the milk and food coloring. Increase the speed of the mixer and beat until it reaches the consistency of frosting.
10. Bake the macarons for 18 minutes or until glossy. Allow to cool completely, until you can easily remove them from the parchment or silpat.
11. Once completely cooled, match cookies of the same size into pairs. Flip one cookie of each pair over.
12. Transfer the buttercream to a piping bag with a large round tip. Pipe a round of frosting around the outer part of the cookie. Add a dollop of lemon curd to the center.
11. Repeat with remaining cookies and pair cookies back up, pressing gently to allow the buttercream to adhere the other half of the cookie together.



I think the next time I attempt to make macarons I'm going to have to use the dry container of my Vitamix to blend the flour and powdered sugar together. I first put the almond meal in the food processor by itself for a few minutes and then did five minutes with the powdered sugar and I still don't feel like the batter was light enough to properly make the cookies look the way they are supposed to.



The macarons turned out a little denser than they're supposed to be, but they're full of great flavor. The floral notes from the lavender and the tang of the lemon curd pair really well together.



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