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Aztec Soul Chocolate Martini

written by Ali

This post is sponsored by Forte Chocolates. All opinions are mine alone. Content is for 21+.

I’m a such a fan of the chocolate martini, so we can’t end #choctoberfest2018 without me sharing my recipe for an Aztec Soul Chocolate Martini. It feels like it’s been forever since I posted a cocktail. Maybe you’ll be seeing more of these from me as we get closer to the holidays.

In the meantime, you can make up three or four of these and be perfectly satisfied. I am so glad that Forte Chocolates was a sponsor for #choctoberfest2018. They were so generous in the product that they sent and they are extending an amazing coupon to all the #choctoberfest readers. If you are interested in getting a buy 3 and get 1 free deal (and who wouldn’t be!), go to this link. You’ll also learn more about the chocolate bars that the #choctoberfest bloggers have been working with this week.

I was lucky to get a pack that included Aztec Soul (Chili Peppers in Dark Chocolate), Orange Jazz (Dark Chocolate and Orange Essence), and a Gusto Lemon and Pepper Bar (Lemon and Pepper in White Chocolate). I used the Aztec Soul and Orange Jazz for my Aztec Soul Chocolate Martini. I couldn’t resist -the sweetness of the orange really set off the chili peppers in the dark chocolate. I have a little of both bars still squirreled away for when my keto month is over. I might need a martini or two to celebrate.

I totally love the packaging on their chocolate bars. It fits so well with their motto of “Celebrate Life Through Chocolate!”

 

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Aztec Soul Chocolate Martini

Ingredients

    Aztec Soul Chocolate Syrup
  • 1/2 cup heavy cream
  • 1 1/2 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 2 ounces Forte Artisan Aztec Soul Chocolate
    • Martini
  • 1 1/2 ounce chocolate liqueur
  • 2 1/2 ounces creme de cacao
  • 1 ounce vanilla vodka
  • 1 ounce Aztec Soul chocolate syrup
  • 1 ounce half and half
    • Rim Garnish
  • 1 ounce Forte Chocolates Orange Jazz Dark Chocolate
  • 1 ounce Aztec Soul Chocolate Syrup

Instructions

    Aztec Soul Chocolate Syrup
  1. Combine all the ingredients in a small saucepan over low heat. Stir constantly until the chocolate is melted. Set aside to cool. Refrigerate for up to a week.
    2. Rim Garnish
  2. Grate the orange dark chocolate. Dip the martini glass rim in a bit of the Aztec Soul Chocolate syrup. Roll the rim in the grated dark chocolate. Freeze the dipped rim martini glass for thirty minutes.
    3. Martini
  3. Combine all ingredients in a cocktail shaker with ice. Shake and strain into your prepared martini glass.
  4. Enjoy! Serves 1.
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There’s still a giveaway going on! Don’t forget to enter to win a great package from our wonderful sponsors for #choctoberfest2018!

a Rafflecopter giveaway


October 18, 2018 0 comment
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Baked GoodsHoliday Recipes

Chocolate Chai Sugar Cookies

written by Ali
This post is sponsored by Sprinkle Pop. All opinions are mine alone.
Chocolate Chai Sugar Cookies are going to hit the spot for any of the major holidays coming up. Really - they’re good any time of the year.
One of our fantastic sponsors this week is Sprinkle Pop - a company that creates one of a kind sprinkle mixes that you can’t find anywhere else. I have always been such a sprinkle fan. My favorite cookies as a child were sugar cookies loaded with frosting and sprinkles and if I’m going to have a donut, it had better have sprinkles on it. Sprinkle Pop takes the sprinkle concept to the next level. I was so inspired by their collection, and landed on getting sea glass sprinkles, cactus flower sprinkles, and fall leaves confetti.
There were so many options on their website! The sprinkles are so versatile - I thought about making all sorts of sprinkle goodness. However, the thought of making sugar cookies with sprinkles, so reminiscent of my childhood, was pretty irresistible.
Chocolate Chai Sugar Cookies loaded with royal icing and sprinkles are a great treat for this time of year. I could go either way for a Halloween party - fall themed or mermaid themed. I just had to decorate the cookies both ways.

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Chocolate Chai Sugar Cookies

Ingredients

    Chai Spice
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cardamom
  • 3 tablespoons cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon ground black pepper
    • Chocolate Chai Cookies
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 2 cups unbleached flour
  • 3/4 cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon chai spice
    • Royal Icing
  • 2 egg whites
  • 4 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

    Chai Spice
  1. Combine all the ingredients for the chai spice in a small bowl. Store in an airtight jar.
    2. Chocolate Chai Sugar Cookies
  2. Preheat the oven to 350 degrees.
  3. Cream the butter, sugar, eggs and vanilla in a large bowl.
  4. Sift the flour, cocoa powder, salt, and chai spice in a small bowl.
  5. Add the dry ingredients to the butter mix a bit at a time until fully incorporated. Knead the cookie dough until it is smooth.
  6. Roll the dough out to 1/4 inch thickness. Cut out with cookie cutters. Continue until all dough has been used.
  7. Place each cookie on a parchment covered cookie sheet. (You'll need two cookie sheets or will need to do two batches).
  8. Bake the cookies at 350 degrees for 8 - 12 minutes or until the bottoms of the cookies are crisp.
  9. Let cool thoroughly before icing. Makes 2 dozen small cookies.
    10. Royal Icing
  10. Beat the egg whites until they are frothy. Gradually add the powdered sugar and continue to beat on medium speed until the frosting forms stiff peaks. Add the vanilla and beat to incorporate. Divide and add food coloring if desired.
  11. Frosting can be piped on the cooled cookies or spread with a knife.
  12. Decorate with your favorite Sprinkle Pop sprinkles and enjoy!
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October 18, 2018 1 comment
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AppetizersHoliday RecipesQuick and EasySnacksVegetarian

Lemon Pepper White Chocolate Baba Ganoush

written by Ali

This post is sponsored by Forte Chocolates. All opinions are mine alone.

First up in this week’s #Choctoberfest2018 fun is a lemon pepper white chocolate baba ganoush. I’ve adapted this recipe from Saveur - you can check out the original here. I used Forte Chocolate’s lemon & pepper in white chocolate to create this sweet and savory dip.

Forte Chocolates’ motto is “Celebrate Life Through Chocolate” and I couldn’t agree with them more. Chocolate just makes everything better! And in case you are curious and want to check out this great chocolate company (they are based in the PNW - they go to the top of my list for that reason alone!), you can get a buy 3 get 1 free discount on their chocolate bars by going to this page.

One of the things I really love about this chocolate is how versatile it is. While I would happily eat a full bar of the lemon & pepper in white chocolate by itself, it paired so well in this baba ganoush. I can also totally see eating the lemon & pepper in white chocolate bar as part of a cheese board and pairing it with a dry white wine.

As for the lemon pepper white chocolate baba ganoush, I highly recommend eating this with a good pita bread. I’d also slather it on a sandwich, perhaps with some salty cured meats. I might not be above just eating it on a spoon. It’s really that good.

 

Print
Lemon Pepper White Chocolate Baba Ganoush

Ingredients

  • 1 head garlic
  • 1 medium sized eggplant
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 1/2 teaspoon cumin
  • 1/2 teaspoon espelette pepper or smoked paprika
  • 1 ounce Gusto's Lemon & Pepper in White Chocolate Bar
  • 1 teaspoon lemon juice
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Drizzle the eggplant with 1 tablespoon of olive oil and place in an oven proof dish. Cut off the very top of the garlic and drizzle with the remaining olive oil. Wrap the garlic in aluminum foil. Roast the eggplant and garlic for 50 minutes or until the eggplant is soft and the garlic is golden brown. Set aside to cool.
  3. Melt the white chocolate over very low heat in a small saucepan, being sure to stir the entire time. Remove the chocolate and cool.
  4. Remove the eggplant from the peel. Remove the garlic cloves from the peel. Combine the eggplant and two cloves of the roasted garlic in a medium sized bowl. Set aside the remaining garlic for other uses.
  5. Combine all the remaining ingredients with the eggplant and garlic, including the melted white chocolate. Use an immersion blender or put in a food processor and process until all ingredients are combined into a thick paste.
  6. Enjoy!
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October 15, 2018 0 comment
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Baked GoodsDessertFoodie ListsFoodie PartiesHoliday Recipes

Choctoberfest 2018 and a Keto Chocolate Roundup

written by Ali

Welcome to #Choctoberfest 2018 with 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! And wouldn’t you know it - Choctoberfest happens in the same month that I decided to try out the keto diet! Needless to say, I did all my baking and recipe tasting before starting keto. I promise you I will be looking longingly at all the other choctoberfest bloggers’ recipes this week and pinning them all for trying out in November! In the meantime, I’ve been gathering some great keto chocolate recipes for a roundup to get the week rolling. But before we get to the roundup, check out the awesome #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.

Onto the keto chocolate recipes.

The first few keto recipes are straight from #choctoberfest.

First is Strawberry Cheesecake Fat Bombs from Chef Sarah Elizabeth.

Next up are a series of three amazing recipes from April Golightly.

Keto Hot Chocolate

Keto Chocolate Fat Bombs

Keto Mint Chocolate Cupcakes

And this one from one of my favorite low-carb bloggers - Low Carb Yum. Check out this delicious Easy No Bake Chocolate Peanut Butter Pie.

Looking for something that would be perfect for the holidays? Check out these Crunchy Raspberry White Chocolate Fat Bombs from Allergy Girl Eats.

I’m such a fan of baked goods and I really thought that would be a problem on the keto diet. Not so much with great recipes like these Low Carb Double Chocolate Protein Muffins from Wholesome Yum.

Check out this great low carb fudge from More or Less Cooking. (And check out all of her great recipes for #Choctoberfest!)

I love a good souffle - I think I assumed it would be off limits for keto, but not so. Look at this gorgeous Low Carb Chocolate Souffle from Simply So Healthy.

So my month of keto unfortunately is happening during Halloween candy season. I have a soft spot for chocolate peanut butter cups. Fortunately, there’s a Keto Peanut Butter Cup recipe to the rescue from Savory Tooth.

I confess that I really like avocado and chocolate as a combination. Avocado can make such a great base for creamy recipes - no wonder this Chocolate Almond Avocado Pudding from Simply So Healthy looks so good.

These Chocolate Keto Fat Bombs from Diabetes Strong look like a perfect snack to me.

And last but not least, check out our participating bloggers for #Chotoberfest2018:

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 Go Lightly ♥ 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 Whiskere
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 ♥ LeMoin 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 14, 2018 0 comment
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