Welcome to #Choctoberfest 2019 - A Chocolate Extravaganza

Welcome to #Choctoberfest 2019 - A Chocolate Extravaganza, where you’ll find chocolate delights ranging from drinks, desserts and almost everything you think...chocolaty! 

This is the first time I am joining #Choctoberfest and the week is finally here! I am so excited today, because it is October 14….that means it is the first day of #Choctoberfest!

From today until the end of the week. Every day, #Choctoberfest bloggers will be celebrating all things made with chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!

#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)
Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.

Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
$100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.
Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons. This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now: a Rafflecopter giveaway Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.

Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week: Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy's Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy's Recipes and Writings • Cook with Renu • Cook's Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D's Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen's Kitchen Stories • Kate's Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah's Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha's Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter's Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen

Chicken Kiev-Serves Two#EattheWorld

In my recent visit to the Baltic Countries I, had the opportunity to taste the local food of these countries. It was a awesome experience.

The food in all these countries is more or less the same since they were all part of Russia, and has a strong Russian influence, of course, now they are independent.

One these dishes was Chicken Kiev in Ukraine,  which is a popular  cutlet made with chicken breast pounded and rolled around chilled garlic butter with herbs, then breaded and either fried or baked. 

The dish has traditionally been considered Ukrainian in origin since its name comes from Kiev, the capital of Ukraine. This Chicken Kiev recipe is so simple, comforting and makes a complete meal with an accompaniment of steamed veggies and Mashed Potatoes.

Serves Two 
Ingredients
25 Grams Butter softened
1 Big Garlic Clove- minced
¼ Teaspoon Salt or to taste
¼ Teaspoon Black or White pepper
1 Tablespoon Finely Chopped Flat leaf Parsley
1 Chicken Breast - cut into two from the center
Dried Bread Crumbs as required
¼ Cup All Purpose Flour
1 Large Egg
Oil for shallow frying
To Serve
Mashed Potato 
Steamed Vegetables

Method

Add butter, garlic and parsley in a bowl. Season with salt and pepper. Mix to combine. Spoon mixture into the center of plastic wrap. Roll up & twisting ends to seal. Roll on a board to make a long log. Freeze it until firm.

Using a sharp knife,cut chicken breast into two. In between two plastic sheets lightly flatten them. 

Pat them dry and season it with a pinch of salt and black pepper powder.

Remove plastic wrap from butter. 

Cut butter into slices.

Place butter slices into each chicken slice 

Roll it into a tight roll 

Wrap them in a plastic wrap and roll up & twisting ends to seal. Keep in it in the freezer for 20 ~ 30 minutes so that it retains the round shape and the butter hardens.

Place breadcrumbs on a large plate.

Place flour on a plate & season with a pinch of salt and pepper. 

Whisk egg in a shallow bowl.  Dredge each rolled piece of chicken in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Repeat this process twice and again keep this in  freezer for 15 minutes. 

In the meantime pour oil into a small deep frying pan. Heat over medium low flame,  fry for 4 to 5 minutes each side or until golden.  

Serve with Mashed potato and steam Vegetables.

Labels :Chicken, Ukraine, Deep Fried, Mashed Potatoes, Steamed  Vegetables, Butter, Parsley, Garlic, Eat the World, International Cuisine 
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Ukraine. 

Check out all the wonderful Ukrainian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Making Miracles: Mazuricks
Culinary Adventures with Camilla: Nalysnyky (Ukranian Crêpes)
Sugarlovespices: Ukrainian Poppy Seed Roll, Makivnyk
Pandemonium Noshery: Ukrainian Pickled Tomatoes
A Day in the Life on the Farm: Galushki Soup
Literature and Limes: Oladi Kitchen Frau: Buckwheat Kasha with Beef
DishntheKitchen: Sourdough Stuffed Beet Leaf Rolls
Sneha’s Recipe: Chicken Kiev-Serves Two#EattheWorld
Amy’s Cooking Adventures: Ukrainian Scuffles (Rohalyky)

Olive Oil Fresh Orange Cake#Improv

This is an easy recipe fragrant, soft and fluffy tea cake flavored with freshly squeezed orange juice and orange zest.

Ingredients

1 Cup Caster Sugar
1/3 Cup Olive Oil
2 Eggs
¼ Teaspoon Vanilla essence
A Drop  of Orange Emulsion
1 Cup Fresh Juice of Navel Oranges
Zest of 1 Navel Orange
2 Cups Level All Purpose Flour
2 Teaspoons Baking powder
¼ Teaspoon Salt

Method
Beat first five ingredients in a large bowl, add orange juice and zest, stir until combined, mix in the flour, baking powder and salt, add to orange mixture, stir until just moistened, turn into greased pan. 

Bake in pre heated oven at 180°C for 45 mins, leave it in the pan for 10 mins before 

moving to the wire rack to cool and serve.

 Enjoy for tea!!

Labels : Olive Oil, Orange, Cakes, Egg, Improv Cooking Challenge

Let's take a look at October Improv Cooking Challenge, Theme is Olive Oil and Orange

Glazed Muffins by Veggies First, Then Dessert
Grilled Orange Pesto Skirt Steak by Cheesecurd in Paradise
Blood Orange Baked Squash by Palatable Pastime
Orange Olive Oil Pound Cake by Making Miracles
Olive Oil Fresh Orange Cake by Sneha’s Recipe
Orange Blast Sauce for Pork by Sid's Sea Palm Cooking
Blood Orange Salad with Pecans and Blue Cheese by A Day in the Life on the Farm
Orange Cardamom Pound Cake by Cookaholic Wife
Halloween-Inspired Orange Ricotta Bundt Cake by Faith, Hope, Love and Luck Despite a Whiskered Accomplice

Homemade Hot Dog Rolls#Bread Bakers

When I kneaded the dough initially used 12 grams fresh yeast, after an hour the dough didn't rise as required (funny part of it is that the yeast bloomed well before adding to the flour ). Added another 8 grams . Then the dough rose a little. The yeast had lost it's power. In the morning when I removed the tray from the fridge the rolls were the same, they did not rise. Thought I would make flat breads with it. Just gave it a chance and brushed them with egg wash. Got busy with the morning chores. 

After about 2 hours had a look at them, they has risen decently. Preheat the oven and baked them. Nevertheless the bread turned out good and the whole house was filled with aroma of the bread as they were baking. We enjoyed these the next day for breakfast.
Makes 5 Hot Dog Rolls
Ingredients 
3 Tablespoons Butter
½ Cup Cold Milk
2 Tablespoons Sugar
¼ Teaspoon Salt
1 Large Egg
20 Grams Fresh Yeast / Hefe
2 Cups All Purpose Flour
1 Egg - for brushing 

Method  
Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved. 

Crack the egg, add to the mixture and mix well. Add the yeast and let it all sit for 2 minutes or till it blooms.
Add  flour and mix well with the wooden spoon for about a minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Dust the work surface with some flour. Transfer the dough ball to a dusted cutting board and divide into 5 equal size pieces. 

The hot dog roll mould is of four. Make two round bread rolls.
Shape each ball into long hot dog rolls, dust your fingers with some flour so the rolls don’t stick to them.
Let it rise overnight in the refrigerator. 

The next day, remove the pan from the refrigerator and keep it out for at least two hours. I was not sure that I could bake these in the mould, so place them in the baking pan. Then preheat oven to 190° C.
Gently brush the rolls with the egg and bake for 18 minutes until light golden brown.
Brush the remaining egg onto the rolls. Bake another 2 minutes. 

Remove it from the oven and serve hot. We had this with butter and cheese for breakfast.

Lables :  Bread, Bread Bakers, Hot Dog, Rolls, Egg, Make Ahead Breads
This month the #BreadBakers, hosted by Karen of Karen's Kitchen Stories, are baking breads that can be made ahead and rested, either in the refrigerator or at room temperature, before baking. It's a great way to develop flavor. 

• Chai Spiced Cinnamon Rolls by All That's Left are the Crumbs
• Finnish Pulla by A Messy Kitchen
• Homemade Hot Dog Rolls by Sneha's Recipe
• Make Ahead Sourdough Rolls by A Day in the Life on the Farm
• Pesto Babka by Anybody Can Bake
• Soft Potato Buns by Food Lust People Love
• White Rye Sandwich Buns by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Vegan & Sugar Free Oats & Apple Porridge#Foodieextravaganza

Welcome to this month's event in Foodie Extravaganza {Party}. Our theme is Apples and our Host is Kelley Meyer . Thank you for hosting this months event.

This is a very healthy and delicious breakfast, serve this your kids and they too will love it.

Serves 2
Ingredients
¾ Cup Oats
1 Medium Apples - peeled & chopped
¼ Cup Jaggery -  grated
1/8 Teaspoon Cinnamon or Cardamom powder
A Pinch of Salt
1 Tablespoon Vegetable Shortening

Method

Melt vegetable shortening in a pan and saute the oats for a minute or two. Add 4 cups water and bring to a boil. Now add in the jaggery and salt. Let it simmer for 5 minutes, keep stirring in between or else it will burn at the bottom.

 Then add the  apple pieces and  cook  the apple on low flame until it softens a little. Keep the apples slightly crunchy ( do not overcook them). Switch  off the  flame , add cinnamon or cardamom powder, I used cinnamon flavor since apple and cinnamon complement each other.  

Enjoy this warm, a hearty, light and healthy breakfast to begin your day with.

Labels: Apple, Breakfast, Healthy, Vegan, Gluten free, Sugar Free, Oats, Porridge, Foodie Extravaganza Party 
Check these other Porridge recipes
Oats & Honey Porridge

Hafragrautur / Oats Porridge - Iceland

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza recipes this month!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Apple Crisp by Simply Inspired Meals
Cider-braised Pig Cheeks with Apples by Food Lust People Love
Crock Pot Apple Butter by Making Miracles
Double Apple Beignets by Culinary Adventures with Camilla
Pork Tenderloin with Bacon, Apple, and Gruyère by Karen's Kitchen Stories
Pot Roast with Apples and Onions by A Day in the Life on the Farm/
Vegan & Sugar Free Oats & Apple Porridge by Sneha's Recipe