BOOberries

These BOOberries are the perfect treat for your next Halloween party.  Your little ghouls and goblins will love them! Plus they are super easy to make and your little ones can help in the kitchen.  I made BOOberries and Mummyberries (using some unsweetened coconut).

BOOberries from Sassy Southern Yankee

You can really go wild with these depending on what color candy melts you get.  Pumpkins, Ghosts, Mummy, Frankenstein the possibilities are endless.  I’m not the most gifted when it comes to drawing on the faces but they still turned out adorable. I hope you enjoy these BOOberries.  Have a Safe and Happy Halloween Everyone!

Ingredients:

1 Quart Fresh Strawberries, washed and dried

12 Oz White Candy Melts or White Chocolate

1 Oz Milk Chocolate or Black Frosting

To get started wash and dry the strawberries.  You can do this ahead of time or you can wash them and pat them with paper towel.  The strawberries need to be dry to have the chocolate stick to them.

Next place the candy melts into a microwave safe bowl and microwave on 50% for one minute.  Stir the mixture then continue to microwave at 50% power for 30 seconds at a time.

BOOberries and white chocolate

Line a cookie sheet with foil or some parchment paper.  Next dip the strawberries into the melted chocolate one at a time then place them onto the cookie sheet to firm up (at room temperature).  **If you are making the Mummyberries then after dipping them into the chocolate then roll them into the unsweetened coconut flakes and set on the cookie sheet.

BOOberries with Coconut

Once the chocolate has hardened it’s time for the fun part!  Using the icing or some melted chocolate draw on their little faces and any other spooky details you like.  Serve within 24 hours.  I’m sure your little and big ghouls and goblins will magically make these disappear.

BOOberries

BOOberries
Author: 
Recipe type: Dessert
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
 
BOOberries these chocolate covered strawberries are the perfect treat for Halloween! Pumpkins, Ghosts, Mummy, Frankenstein the possibilities are endless.
Ingredients
  • 1 Quart Fresh Strawberries, washed and dried
  • 12 Oz White Candy Melts or White Chocolate
  • 1 Oz Milk Chocolate or Black Frosting
Instructions
  1. To get started wash and dry the strawberries. You can do this ahead of time or you can wash them and pat them with paper towel. The strawberries need to be dry to have the chocolate stick to them.
  2. Next place the candy melts into a microwave safe bowl and microwave on 50% for one minute. Stir the mixture then continue to microwave at 50% power for 30 seconds at a time.
  3. Line a cookie sheet with foil or some parchment paper. Next dip the strawberries into the melted chocolate one at a time then place them onto the cookie sheet to firm up (at room temperature). **If you are making the Mummyberries then after dipping them into the chocolate then roll them into the unsweetened coconut flakes and set on the cookie sheet.
  4. Once the chocolate has hardened it's time for the fun part! Using the icing or some melted chocolate draw on their little faces and any other spooky details you like. Serve within 24 hours. I'm sure your little and big ghouls and goblins will magically make these disappear.

 

Garlic Roasted Eggplant with Lemon Tahini Dressing

Garlic, Lemon and Tahini. Whats not to love about this Garlic Roasted Eggplant with Lemon Tahini Dressing?  This recipe is fresh and light loaded with tons of flavor.  If you’re not a fan of eggplant or you’ve never tried it I can guarantee you this recipe will having you coming back for seconds.

Garlic Roasted Eggplant with Lemon Tahini Dressing 2

The best part is even though it’s loaded with flavor the dish is GF, DF, Whole 30 Compliant and Low Carb! SCORE!  Garlic Roasted Eggplant with Lemon Tahini Dressing can be served hot or cold as a side or main course.  I served mine with a bit of grilled marinated chicken and roasted tomatoes.

Ingredients:

2 Eggplants, sliced

1/4 Cup Olive Oil

1 Teaspoon Salt

2 Teaspoons Garlic Powder

For the Dressing:

2 Tablespoons Tahini

1/2 Lemon, juiced

1/2 Teaspoon Garlic Powder or 1 Clove fresh Garlic minced

1 Teaspoon Rice Wine Vinegar (if you don’t have it use more lemon juice)

1/4 Teaspoon Chili Flakes

1/2 Teaspoon Salt

2 Tablespoons Olive Oil

few sprigs fresh parsley to taste

Wash and dry the eggplants; then slice into 1/4-1/2 inch pieces.  Salt the eggplant on both sides then set aside while you go and heat the grill.  The salting will allow some of the moisture to be withdrawn from the eggplant and also reduce the bitter taste.  While the eggplant is resting and the BBQ is getting hot lets work on the dressing!

Garlic Roasted Eggplant with Lemon Tahini Dressing

In a small bowl combine the tahini, lemon juice, garlic powder, rice wine vinegar, chili flakes and salt.  Using a whisk combine the ingredients until smooth.  If the dressing is too thick you can feel free to add a bit of olive oil or sesame oil to thin it out to the desired consistancy.  You can add the parsley to the dressing or use it to sprinkle on top for a beautiful pop of color when serving.

Lemon Tahini Dressing

Ok, not that the dressing is done we are going to focus a bit of love and attention to the main attraction the eggplant.  In a small bowl combine the olive oil and garlic powder; using a pastry brush or bbq sauce brush paint each side of the sliced eggplant with the garlic oil (Eggplant is like a huge sponge and will soak up the oil quickly).

Garlic Roasted Eggplant with Lemon Tahini Dressing from Sassy Southern Yankee

Garlic Roasted Eggplant

Place the prepared eggplant on the grill and cook for about 5 minutes per side until the eggplant is soft and has nice grill marks on it.  Depending on your grill you might need to adjust the heat accordingly.

Remove from the heat and drizzle with a bit of the Lemon Tahini Dressing.  Vola! You have the best Garlic Roasted Eggplant with Lemon Tahini Dressing!

Garlic Roasted Eggplant with Lemon Tahini Dressing 4

 

Garlic Roasted Eggplant with Lemon Tahini Dressing
Author: 
Recipe type: Side Dish
Cuisine: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Eggplants, sliced
  • ¼ Cup Olive Oil
  • 1 Teaspoon Salt
  • 2 Teaspoons Garlic Powder
  • For the Dressing:
  • 2 Tablespoons Tahini
  • ½ Lemon, juiced
  • ½ Teaspoon Garlic Powder or 1 Clove fresh Garlic minced
  • 1 Teaspoon Rice Wine Vinegar (if you don't have it use more lemon juice)
  • ¼ Teaspoon Chili Flakes
  • ½ Teaspoon Salt
  • 2 Tablespoons Olive Oil
  • few sprigs fresh parsley to taste
Instructions
  1. Wash and dry the eggplants; then slice into ¼-1/2 inch pieces. Salt the eggplant on both sides then set aside while you go and heat the grill. The salting will allow some of the moisture to be withdrawn from the eggplant and also reduce the bitter taste. While the eggplant is resting and the BBQ is getting hot lets work on the dressing!
  2. In a small bowl combine the tahini, lemon juice, garlic powder, rice wine vinegar, chili flakes and salt. Using a whisk combine the ingredients until smooth. If the dressing is too thick you can feel free to add a bit of olive oil or sesame oil to thin it out to the desired consistancy. You can add the parsley to the dressing or use it to sprinkle on top for a beautiful pop of color when serving.
  3. Ok, not that the dressing is done we are going to focus a bit of love and attention to the main attraction the eggplant. In a small bowl combine the olive oil and garlic powder; using a pastry brush or bbq sauce brush paint each side of the sliced eggplant with the garlic oil (Eggplant is like a huge sponge and will soak up the oil quickly).
  4. Place the prepared eggplant on the grill and cook for about 5 minutes per side until the eggplant is soft and has nice grill marks on it. Depending on your grill you might need to adjust the heat accordingly.

 

Baked “Spaghetti” Squash

Whew! #Choctoberfest officially over!  I love chocolate as much as the next, but I think I became a diabetic last week just looking all that chocolate. Time to start eating a bit healthier not only for me, but for my clothing’s sake 😉 I think secretly my pants are screaming “Help Me”.  This Baked “Spaghetti” Squash is the trifecta of goodness, Bacon, Onion and Green Pepper paired with “spaghetti” then baked with tomato sauce.

Bakes Spaghetti Squash 3 From Sassy Southern Yankee

My daddy used to make this when the weather cooled down.  Baked “Spaghetti” Squash is the perfect comfort food.  I’ve taken daddy’s recipe and modified it a bit.  It tastes amazing and is low carb, Gluten & Dairy free and Whole 30 Approved.  Let me just tell you this version tastes just as good as the original, maybe better we just won’t tell daddy that 😉

On a side note for those of you who regularly follow me I have a question.  Do you like it when I partner with sponsors of products? I would love to have your feedback to see if you enjoy the posts, and also if you like the giveaways. Share in the comments below or feel free to send me an e-mail at SassySouthernYankee@yahoo.com

Ingredients:

1/4 Lb Bacon, chopped

1/2 Lb Ham, diced

1 Onion, diced

1/2 Green Pepper, chopped

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

1 Jar Marinara Sauce (I used Kirkland brand from Costco because it’s Organic and Whole 30 Approved)

2 Pre-cooked Spaghetti Squash (directions can be found on this recipe)

2 Cups Organic Baby Spinach

Preheat the oven to 400*

In a large skilled add the chopped bacon and ham; cook over medium heat just until the bacon and ham are just starting to brown. Next add the onion, green pepper, salt and pepper; cooking until the onions are just starting to become translucent.

Ham, Onion and Green Pepper

Once all the veggies and meats are heated add the spaghetti squash, spinach and sauce; stir until everything is evenly combined and heated through.

Cooked Spaghetti Squash

Next spray your favorite 9×13 pan (I use two smaller pans so I can freeze one for later) with some non stick spray.  Pour the spaghetti squash mixture into the casserole dish and bake at 400* for about 1 hour.

Baked Spaghetti Squash 1 from Sassy Southern Yankee

Since everything is pre-cooked you could just eat it out of the pot and not bake it but I love the curst that forms on top when you bake it.  If you’re not on the Whole 30 diet feel free to add parmesan cheese on top just before serving.

Baked Spaghetti Squash 2

Baked "Spaghetti" Squash {Gluten/Dairy Free, Low Carb and Whole 30 Approved}
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Baked "Spaghetti" Squash is the trifecta of goodness, Bacon, Onion and Green Pepper It tastes amazing and is low carb, Gluten and Dairy free and Whole 30 Approved.
Ingredients
  • ¼ Lb Bacon, chopped
  • ½ Lb Ham, diced
  • 1 Onion, diced
  • ½ Green Pepper, chopped
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 1 Jar Marinara Sauce (I used Kirkland brand from Costco because it's Organic and Whole 30 Approved)
  • 2 Cups Baby Organic Spinach
  • 2 Pre-cooked Spaghetti Squash (directions can be found on this recipe)
Instructions
  1. Preheat the oven to 400*
  2. In a large skilled add the chopped bacon and ham; cook over medium heat just until the bacon and ham are just starting to brown. Next add the onion, green pepper, salt and pepper; cooking until the onions are just starting to become translucent.
  3. Once all the veggies and meats are heated add the spaghetti squash, spinach and sauce; stir until everything is evenly combined and heated through.
  4. Next spray your favorite 9x13 pan (I use two smaller pans so I can freeze one for later) with some non stick spray. Pour the spaghetti squash mixture into the casserole dish and bake at 400* for about 1 hour. Since everything is pre-cooked you could just eat it out of the pot and not bake it but I love the curst that forms on top when you bake it. If you're not on the Whole 30 diet feel free to add parmesan cheese on top just before serving.

 

Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust {Gluten Free} #Choctoberfest

This Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust is to die for!  It’s a cross between a french silk pie and a churro.  The crust is nutty, buttery and light (and Gluten free).  The best part is the wonderful people over at Just Hemp Foods sent me some of their amazing products to help celebrate #Choctoberfest and let my readers know about the benefits of Hemp Seeds.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 4

Hemp Seeds are easy to use eat straight from the pouch as a snack, use them as a garnish for prepared foods, salads and fruits, easily add them to sauces, dips, marinades, yogurts, powder drinks and smoothies, blend seeds into baking or breads, muffins or cookies.  They taste great and as an added bonus they have 10 grams of complete protein, 3 grams of omega 3’s!  I decided to use my help seeds in my crust to add a bit of protein and omegas and give it that amazing nutty taste. 

If you haven’t entered into the #Choctoberfest with Imperial Sugar Giveaway click here to enter as today is the last day! You will have a chance to win over $350 in wonderful goodies from amazing companies such as Just Hemp Foods, Imperial Sugar and Lindt Chocolate etc.

Ingredients:

For the Crust:

1 1/4 Cup Gluten Free Flour Blend

1 Cup Butter (2 Sticks), softened

1/2 Cup Just Hemp Foods Protein Powder

1/2 Cup Just Hemp Foods Hulled Hemp Seeds

2 Tablespoons Cocoa Powder

1/2 Cup Powdered Sugar

For the Filling:

1 1/2 Cup Whipping Cream, divided

2 Nestle’s Abuelita Mexican Hot Chocolate disks (In the international asile of the grocery)

2 Eggs room temperature, beaten

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Chili Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

For the Topping:

1 1/2 Cup Whipping cream

1/2 Cup Powdered Sugar (we recommend Imperial Sugar)

1 Teaspoon Vanilla

8 Marshmallows, halved and toasted

Preheat the oven to 350*.

In a stand up mixer combine all of the ingredients to make the crust. Once everything is evenly combined place the mixture into the refrigerator for 10 minutes to allow the mixture to firm up.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust

Once the mixture is ready place the dough into the tart pan with removable bottom.  You can always use a normal pie pan too if you don’t have a tart pan.  I used my hands to pat the crust into place, but you can always use the bottom of a glass or your measuring cup. Using a form poke holes in the bottom of the crust and bake for 15-20 minutes until the crust is firm.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 1

While the crust is baking combine 3/4 cup whipping cream, the 2 Mexican Hot chocolate disks, cinnamon, chili powder and cook on low until the chocolate is melted using a whisk or spatula to prevent the sides from burning. Remove the mixture from the heat and allow it to cool; then slowly whisk in the eggs one at a time (If the chocolate is too hot you will have chocolate scrambled eggs).  Once the eggs have been added return the mixture to that and cook until it just starts to thicken like pudding. Remove the mixture from the heat add the vanilla and place in the refrigerator until chilled.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 3

In the stand up mixer add the remaining whipping cream and the chocolate mixture beat on high until the mixture forms stiff peaks.  Pour the mixture into the chilled Hemp Seed Shortbread Crust.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 2

Beat some additional whipped cream with a bit of powdered sugar and place on top of the Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust.  If desired serve with some toasted marshmallows and additional chocolate sauce. Serve immediately.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 5

Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust {Gluten Free} #Choctoberfest
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust~ It's a cross between a french silk pie and a churro. The crust is nutty, buttery and light (GF).
Ingredients
  • For the Crust:
  • 1¼ Cup Gluten Free Flour Blend
  • 1 Cup Butter (2 Sticks), softened
  • ½ Cup Just Hemp Foods Protein Powder
  • ½ Cup Just Hemp Foods Hulled Hemp Seeds
  • 2 Tablespoons Cocoa Powder
  • ½ Cup Powdered Sugar
  • For the Filling:
  • 1½ Cup Whipping Cream, divided
  • 2 Nestle's Abuelita Mexican Hot Chocolate disks (In the international asile of the grocery)
  • 2 Eggs room temperature, beaten
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Chili Powder
  • ¼ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • For the Topping:
  • 1½ Cup Whipping cream
  • ½ Cup Powdered Sugar (we recommend Imperial Sugar)
  • 1 Teaspoon Vanilla
  • 8 Marshmallows, halved and toasted
Instructions
  1. Preheat the oven to 350*.
  2. In a stand up mixer combine all of the ingredients to make the crust. Once everything is evenly combined place the mixture into the refrigerator for 10 minutes to allow the mixture to firm up.
  3. Once the mixture is ready place the dough into the tart pan with removable bottom. You can always use a normal pie pan too if you don't have a tart pan. I used my hands to pat the crust into place, but you can always use the bottom of a glass or your measuring cup. Using a form poke holes in the bottom of the crust and bake for 15-20 minutes until the crust is firm.
  4. While the crust is baking combine ¾ cup whipping cream, the 2 Mexican Hot chocolate disks, cinnamon, chili powder and cook on low until the chocolate is melted using a whisk or spatula to prevent the sides from burning. Remove the mixture from the heat and allow it to cool; then slowly whisk in the eggs one at a time (If the chocolate is too hot you will have chocolate scrambled eggs). Once the eggs have been added return the mixture to that and cook until it just starts to thicken like pudding. Remove the mixture from the heat add the vanilla and place in the refrigerator until chilled.
  5. In the stand up mixer add the remaining whipping cream and the chocolate mixture beat on high until the mixture forms stiff peaks. Pour the mixture into the chilled Hemp Seed Shortbread Crust.
  6. Beat some additional whipped cream with a bit of powdered sugar and place on top of the Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust. If desired serve with some toasted marshmallows and additional chocolate sauce. Serve immediately.

 

OMGoodness Hot Fudge Mousse #Choctoberfest

This recipe is perfect for those last minute dinner parties.  It’s simple, chocolaty and can be incredibly versatile.  With 3 ingredients and 3 minutes to spare you can’t afford not to make this yummy Hot Fudge Mousse! I thought that this would be the perfect addition to our #Choctoberfest week! Ps. if you haven’t entered into the #Choctoberfest with Imperial Sugar giveaway be sure to click here to enter!

OMGoodness Hot Fudge Mousse

I love to eat this Hot Fudge Mousse on its own, but it’s great sandwiched between a layer cake or even to dip fruit into.  Feel free to lighten up the recipe by using sugar-free hot fudge, and reduced fat cream cheese and whipped topping.  I’ve also made this Hot Fudge Mousse with caramel and strawberry topping instead which is equally amazing.

Ingredients:

8 Oz Whipped Dairy Free Topping, thawed

8 Oz Cream Cheese, softened

11.75 Oz Hot Fudge Topping, warmed

The best part about this OMGoodness hot fudge mousse is it can be made in 3 minutes or less!  I’m not kidding.  To get started in a stand up mixer add the cream cheese, and beat on medium for one minute; scraping down the sides if necessary.

Cream Cheese

While the cream cheese is beating; remove the lid to the hot fudge and microwave on high for 30 seconds.

OMGoodness Hot Fudge Mousse #Choctoberfest

Remove the hot fudge from the microwave, and add it to the bowl with the cream cheese.  Make sure to use a spatula to get all the hot fudge goodness out; beat on medium for an additional minute.

OMGoodness Hot Fudge Mousse #Choctoberfest 2

The final step to make OMGoodness hot fudge mousse is to fold in the thawed whipped topping using a spatula.  Once the mixture is combines you can serve it chilled with a bit of whipped cream, chocolate slivers and toasted coconut to impress your guests.

OMGoodness Hot Fudge Mousse from Sassy Southern Yankee

OMGoodness Hot Fudge Mousse #Choctoberfest
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
Ingredients
  • 8 Oz Whipped Dairy Free Topping, thawed
  • 8 Oz Cream Cheese, softened
  • 11.75 Oz Hot Fudge Topping, warmed
Instructions
  1. The best part about this OMGoodness hot fudge mousse is it can be made in 3 minuets or less! I'm not kidding. To get started in a stand up mixer add the cream cheese, and beat on medium for one minute; scraping down the sides if necessary.
  2. While the cream cheese is beating; remove the lid to the hot fudge and microwave on high for 30 seconds.
  3. Remove the hot fudge from the microwave, and add it to the bowl with the cream cheese. Make sure to use a spatula to get all the hot fudge goodness out; beat on medium for an additional minute.
  4. The final step to make OMGoodness hot fudge mousse is to fold in the thawed whipped topping using a spatula. Once the mixture is combines you can serve it chilled with a bit of whipped cream, chocolate slivers and toasted coconut to impress your guests.

 

Brown Butter Eclairs with Dark Chocolate Caramelized Banana Pastry Cream {GF} #Choctoberfest with Imperial Sugar

These Brown Butter Eclairs with Dark Chocolate Caramelized Banana Pastry Cream (GF) speak for themselves.  Nutty Brown Butter paired with Sweet Caramelized Banana with a touch of bitterness from the Dark Chocolate make these Eclairs a winning combination! Seriously these are AMAZING! Brown Butter Eclairs with Dark Chocolate Caramelized Banana Pastry Cream 3 When Imperial Sugar offered to donate sugar for this post I was ecstatic! I had visions of sugar fairies dancing in my head full of recipes.  Plus who doesn’t love great quality sugar to make their goodies? Imperial Sugar is pure cane sugar, did you hear that? Pure cane sugar is non-GMO! SCORE!  Imperial Sugar does not use genetically modified plants in any of their pure cane sugar products, so my sugar fairies were happy!  As many of you know I try and limit my sugar intake, but if I am using sugar I want to use the very best for my family and Imperial Sugar makes it easy by being naturally GMO free! Don’t forget to enter the #Choctoberfest with Imperial Sugar Giveaway! ** this recipe looks long and complicated but I can assure you it’s pretty easy to make. Ingredients: For the Eclairs:  1/2 Cup Butter (1 Stick), melted 2 TableSpoons Imperial Dark Brown Sugar 1/2 Teaspoon Salt 1 Cup Water 1 Cup Gluten Free Flour Blend (must contain Xanthaum Gum) 4 Eggs, room temperature For the Filling: 4 Bananas, sliced 1/3 Cup Imperial Dark Brown Sugar 2 1/2 Cups Cream, divided 1 Teaspoon Vanilla 1/4 Teaspoon Salt 1 Tablespoon Cornstarch 1/2 Cup Imperial Granulated Sugar 2 Eggs 1 Egg Yolk 1/2 Cup Imperial Powdered Sugar 1/2 Cup Dark Chocolate Chips, chopped finely For the Chocolate  1/2 Cup Dark Chocolate Chips 1 Teaspoon Cream Preheat the oven to 400* and line two cookie sheets with parchment paper. For the Eclairs: In a small sauce pan heat cook the butter until it’s golden brown.  Make sure that you are stirring it all the time and watching it closely as it will burn quickly.  Once the butter is browned remove it from the heat and add the 2 Tablespoons Imperial Brown Sugar and the 1 Cup of water; return the pan to the heat until it just starts to boil. As they say a watched pot never boils, so using the time we have place 1 cup of gluten-free flour blend into your stand up mixer bowl.  Once the butter/water mixture is hot add it to the flour while the mixer is on low.  The mixture will be clumpy at first, just keep the mixer going until its smooth; then allow the mixture to cool for about 10 minutes. Brown Butter Eclairs Once the mixture has cooled turn the mixer back on and add the room temperature eggs one at a time until it forms a smooth batter.  Pour the mixture into a piping bag with a 1/2 inch hole.  If you don’t have a pastry bag never fear a good ole’ resealable plastic bag with the tip cut off works just fine.  Pipe the mixture onto a cookie sheet lined with parchment paper.  To make the eclairs pipe 1 inch thick lines about 3-4 inches long for eclairs or you can do large circles if you want to make cream puffs.  Bake at 400* for 25-30 minuets; allow them to cool. For the Caramelized Banana Pastry Cream: To create the caramelized banana pastry cream first slice the 4 bananas; then add the bananas and the 1/3 cup Imperial brown sugar to a medium skillet.  Allow the bananas to get their juices flowing for about 10 minutes. While the bananas are sitting add 1 cup cream to the small sauce pan you used earlier (I hate cleaning multiple pans).  Warm the cream, so that it’s scalding hot but not boiling.  While the cream is warming combine the 2 eggs and 1 egg yolk with the corn starch, salt and 1/2 Cup Imperial granulated sugar.  To create the pastry cream we need to first temper the eggs; which means slowly bring them up the temperature of the warm milk otherwise we will have scrambled eggs and no one wants those! Slowly pour about 1/4 cup of the hot cream into the eggs.  You want to do this slowly and ensure you are whisking the mixture the whole time; then add another 1/4 cup of the cream.  Once you have tempered the eggs you can slowly add the egg mixture to the hot cream again ensure you are whisking it to ensure you don’t end up with scrambled eggs; return the pan back to low heat.  You will want to use a whisk or spatula to constantly stir the mixture to prevent sticking and burning.  Cook the pastry cream until the mixture is thick enough to coat the back of a spoon; then remove from the heat (set aside to cool). Pastry Cream   Next place the pan with the bananas on the stove and cook over medium heat until the bananas are caramelized.  The sugar will melt into a caramel sauce and the bananas will soften. Caramelized Banana Once caramelized; remove from the heat and use a fork to mush them up. Add the bananas to the pastry cream mixture; then place the pastry cream mixture in the fridge for about 1 hour or until cooled.  I like to place a bit of plastic wrap over the top to prevent a skin from forming. Once the pastry cream mixture is chilled take the remaining 1 1/2 Cups cream and using an electric mixer beat the whipping cream until soft peaks form. Add the powdered sugar and continue to beat the whipping cream until firm peaks form.  Next combine the caramelized banana pastry cream with the whipped cream and finely chopped dark chocolate by folding it in with a spatula until evenly combined.  Now it’s time to assemble! To Assemble: Take the eclair and slice each one open lengthwise; then using a pastry bag fill each eclair with the caramelized banana pastry cream.  If you don’t have a pastry bag you can always use a resealable plastic bag with the end cut off.  To serve you can drizzle on a bit of warm dark chocolate with cream mixed in or a bit of powdered sugar.  You can serve them immediately, pop them in the fridge for up to 24 hours or you can place them in the freezer for up to two weeks in a freezer bag (thaw 1 hour before serving).  I highly recommend making a double batch because these will disappear quickly! Brown Butter Eclairs with Dark Chocolate Caramelized Banana Pastry Cream *Disclosure: Imperial Sugar donated product for our event. I did not receive any other compensation for writing this post and all opinions are my own.

Brown Butter Eclairs with Caramelized Banana Pastry Cream and Dark Chocolate {GF} #Choctoberfest with Imperial Sugar
Author: 
Recipe type: Desert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Brown Butter Eclairs with Caramelized Banana Pastry Cream and Dark Chocolate (GF) speak for themselves. Nutty Brown Butter paired with Sweet Caramelized Banana with a touch of bitterness from the Dark Chocolate make this a winning combination.
Ingredients
  • For the Eclairs:
  • ½ Cup Butter (1 Stick), melted
  • 2 TableSpoons Imperial Dark Brown Sugar
  • ½ Teaspoon Salt
  • 1 Cup Water
  • 1 Cup Gluten Free Flour Blend (must contain Xanthaum Gum)
  • 4 Eggs, room temperature
  • For the Filling:
  • 4 Bananas, sliced
  • ⅓ Cup Imperial Dark Brown Sugar
  • 2½ Cups Cream, divided
  • 1 Teaspoon Vanilla
  • ¼ Teaspoon Salt
  • 1 Tablespoon Cornstarch
  • ½ Cup Imperial Granulated Sugar
  • 2 Eggs
  • 1 Egg Yolk
  • ½ Cup Imperial Powdered Sugar
  • ½ Cup Dark Chocolate Chips, chopped finely
  • For the Chocolate
  • ½ Cup Dark Chocolate Chips
  • 1 Teaspoon Cream
Instructions
  1. Preheat the oven to 400* and line two cookie sheets with parchment paper.
  2. For the Eclairs:
  3. In a small sauce pan heat cook the butter until it's golden brown. Make sure that you are stirring it all the time and watching it closely as it will burn quickly. Once the butter is browned remove it from the heat and add the 2 Tablespoons Imperial Brown Sugar and the 1 Cup of water; return the pan to the heat until it just starts to boil.
  4. As they say a watched pot never boils, so using the time we have place 1 cup of gluten-free flour blend into your stand up mixer bowl. Once the butter/water mixture is hot add it to the flour while the mixer is on low. The mixture will be clumpy at first, just keep the mixer going until its smooth; then allow the mixture to cool for about 10 minutes.
  5. Once the mixture has cooled turn the mixer back on and add the room temperature eggs one at a time until it forms a smooth batter. Pour the mixture into a piping bag with a ½ inch hole. If you don't have a pastry bag never fear a good ole' resealable plastic bag with the tip cut off works just fine. Pipe the mixture onto a cookie sheet lined with parchment paper. To make the eclairs pipe 1 inch thick lines about 3-4 inches long for eclairs or you can do large circles if you want to make cream puffs. Bake at 400* for 25-30 minuets; allow them to cool.
  6. For the Caramelized Banana Pastry Cream:
  7. To create the caramelized banana pastry cream first slice the 4 bananas; then add the bananas and the ⅓ cup Imperial brown sugar to a medium skillet. Allow the bananas to get their juices flowing for about 10 minutes.
  8. While the bananas are sitting add 1 cup cream to the small sauce pan you used earlier (I hate cleaning multiple pans). Warm the cream, so that it's scalding hot but not boiling. While the cream is warming combine the 2 eggs and 1 egg yolk with the corn starch, salt and ½ Cup Imperial granulated sugar. To create the pastry cream we need to first temper the eggs; which means slowly bring them up the temperature of the warm milk otherwise we will have scrambled eggs and no one wants those!
  9. Slowly pour about ¼ cup of the hot cream into the eggs. You want to do this slowly and ensure you are whisking the mixture the whole time; then add another ¼ cup of the cream. Once you have tempered the eggs you can slowly add the egg mixture to the hot cream again ensure you are whisking it to ensure you don't end up with scrambled eggs; return the pan back to low heat. You will want to use a whisk or spatula to constantly stir the mixture to prevent sticking and burning. Cook the pastry cream until the mixture is thick enough to coat the back of a spoon; then remove from the heat (set aside to cool).
  10. Next place the pan with the bananas on the stove and cook over medium heat until the bananas are caramelized. The sugar will melt into a caramel sauce and the bananas will soften. Once caramelized; remove from the heat and use a fork to mush them up. Add the bananas to the pastry cream mixture; then place the pastry cream mixture in the fridge for about 1 hour or until cooled. I like to place a bit of plastic wrap over the top to prevent a skin from forming.
  11. Once the pastry cream mixture is chilled take the remaining 1½ Cups cream and using an electric mixer beat the whipping cream until soft peaks form. Add the powdered sugar and continue to beat the whipping cream until firm peaks form. Next combine the caramelized banana pastry cream with the whipped cream and finely chopped dark chocolate by folding it in with a spatula until evenly combined. Now it's time to assemble!
  12. To Assemble:
  13. Take the eclair and slice each one open lengthwise; then using a pastry bag fill each eclair with the caramelized banana pastry cream. If you don't have a pastry bag you can always use a resealable plastic bag with the end cut off. To serve you can drizzle on a bit of warm dark chocolate with cream mixed in or a bit of powdered sugar. You can serve them immediately, pop them in the fridge for up to 24 hours or you can place them in the freezer for up to two weeks in a freezer bag (thaw 1 hour before serving). I highly recommend making a double batch because these will disappear quickly!

  “

An InLinkz Link-up

#Choctoberfest with Imperial Sugar

Choctoberfest-2015-1

I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Apple Stuffed Pork Chops

Comfort food at its finest Apples, Onions, Potatoes and Rosemary in these Apple Stuffed Pork Chops will have your whole family coming back for seconds.

Apple Stuffed Pork Chops 3

It’s time…  Time I declare my love of Costco.  I don’t care who knows it because I’m in love! I’ve been a Costco shopper for a while now but the moment I purchased these beautiful pork chops I knew our love would last.  I’ve never really been a huge pork chop lover, but I saw these beauties and knew they needed to come home with me.  Lets face it if you’re going to have pork chops you need apples too and so my friend my Apple Stuffed Pork Chops were born! They are delicious!

Ingredients:

4-6 Thick Cut Pork Chops (about 1 inch thick)

2 Gala Apples, peeled and diced

1 Redskin Potato, petite diced

1 Tablespoon Bacon Fat or Coconut Oil

2 Celery Stalks, sliced

1 Medium Onion, diced

1 Tablespoon Fresh Rosemary or 1 Teaspoon dried

1/2 Teaspoon Pepper

1 Teaspoon Salt

1/2 Cup Corn Starch

1 Teaspoon Coconut Oil

Toothpicks

Preheat the oven to 400*

In a large oven safe skillet add the bacon fat or coconut oil, onion, apple, celery, and red skin potato.  Cook over medium heat until the onion is translucent and the apple and potato just starts to soften.

Apple Stuffed Pork Chops

While the stuffing is cooking it’s time to prepare the pork chops.  Using a sharp knife cut a little pocket into each of the pork chops.  My pork chops were about 1 inch thick, so cutting directly in the middle was perfect with about 1/2 inch on each side.  Then on a plate add the corn starch, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix it together.

Apple Stuffed Pork Chops from Sassy Southern Yankee

Take each of the pork chops and coat them with the corn starch mixture.  Tap the pork chop to remove the excess corn starch.  Now it’s time to get stuffing!  My pork chops held about 1/4 cup of the stuffing mixture; stuff the pork chop then use toothpicks to secure the outside edge to prevent the stuffing from falling out.

Apple Stuffed Pork Chops 2

In the same skillet you just used to make the stuffing add the coconut oil.  Once the oil it hot add the pork chops and sear on each side for about 2 minutes until they are golden.  Once the second side is golden add foil over the top and bake at 400* for about 15 minutes.  After 15 minutes add 1/2 cup water and remove the foil; then return back to the oven for about 10 minutes until cooked through.  The water deglazes the pan and gives you a nice little sauce to spoon over the Apple Stuffed Pork Chops.

Apple Stuffed Pork Chops
Author: 
Recipe type: Main
Cuisine: Stuffed Pork Chops
Prep time: 
Cook time: 
Total time: 
 
Comfort food at its finest Apples, Onions, Potatoes and Rosemary in these Apple Stuffed Pork Chops will have your whole family coming back for seconds.
Ingredients
  • 4-6 Thick Cut Pork Chops (about 1 inch thick)
  • 2 Gala Apples, peeled and diced
  • 1 Redskin Potato, petite diced
  • 1 Tablespoon Bacon Fat or Coconut Oil
  • 2 Celery Stalks, sliced
  • 1 Medium Onion, diced
  • 1 Tablespoon Fresh Rosemary or 1 Teaspoon dried
  • ½ Teaspoon Pepper
  • 1 Teaspoon Salt
  • ½ Cup Corn Starch
  • 1 Teaspoon Coconut Oil
  • Toothpicks
Instructions
  1. Preheat the oven to 400*
  2. In a large oven safe skillet add the bacon fat or coconut oil, onion, apple, celery, and red skin potato. Cook over medium heat until the onion is translucent and the apple and potato just starts to soften.
  3. While the stuffing is cooking it's time to prepare the pork chops. Using a sharp knife cut a little pocket into each of the pork chops. My pork chops were about 1 inch thick, so cutting directly in the middle was perfect with about ½ inch on each side. Then on a plate add the corn starch, ½ teaspoon salt and ½ teaspoon pepper; mix it together.
  4. Take each of the pork chops and coat them with the corn starch mixture. Tap the pork chop to remove the excess corn starch. Now it's time to get stuffing! My pork chops held about ¼ cup of the stuffing mixture; stuff the pork chop then use toothpicks to secure the outside edge to prevent the stuffing from falling out.
  5. In the same skillet you just used to make the stuffing add the coconut oil. Once the oil it hot add the pork chops and sear on each side for about 2 minutes until they are golden. Once the second side is golden add foil over the top and bake at 400* for about 15 minutes. After 15 minutes add ½ cup water and remove the foil; then return back to the oven for about 10 minutes until cooked through. The water deglazes the pan and gives you a nice little sauce to spoon over the Apple Stuffed Pork Chops.

 

 

Stuffed Peppers with Kale and Sausage {Gluten Free and Whole 30 Approved}

One of the things I’ve missed most doing the Whole 30 is my rice.  Being gluten free I never really eat bread or pasta of the gluten free variety because in most cases it’s just not the same as it’s gluten filled relative.  Rice on the other hand I miss, and with fall in the air my need for comfort food is kicking in.  So… I’m happy to say that these Stuffed Peppers with Kale and Sausage hit the spot and are naturally gluten free, Whole 30 Compliant and Low Carb plus they have my favorite superfood Kale!

Stuffed Peppers with Kale and Sausage Sassy Southern Yankee

 

This recipe for Stuffed Peppers with Kate and Sausage is quick and easy to make plus you can make them then freeze half to save you time another week.  I’m all about two for one meals especially on those busy weeknights where I just don’t have time to cook.

Ingredients:

1 Lb Ground Pork

1 Teaspoon Fennel

1 Teaspoon Garlic Powder

1 Teaspoon Salt

1 Teaspoon Fresh Cracked Black Pepper

1/2 Teaspoon Chili Flakes

4 Cups Organic Kale

1 Jar Marinara Sauce (I use Kirkland brand because it’s Whole 30 Compliant)

3 Red Skin Potatoes, partially cooked and diced

6 Peppers (I used the multi colored pack)

To get things started wash the potatoes and microwave for 3 minuets just begin the cooking process; then set aside for later.

In a large pot or dutch oven add the ground pork, fennel, garlic powder, salt, pepper, and chili flakes.  Cook over medium heat and use your metal spatula to break up the meat into fine pieces.  If you have time in advance you can mix the meat and spices ahead of time for a more robust flavor allowing them to sit together in the fridge for 30 min to 24 hours helps “wake up” the spices.

Once the meat is cooked through and browned add the kale and sauté until bright green and starting to wilt.  Next add the jar of Marinara sauce and the diced potatoes; heat until warmed through.

While the sauce and kale is heating up wash and dry your peppers.  Using a sharp knife remove the tops of each of the peppers and scape the seeds and white pith out of the middle.

Stuffed Peppers with Kale and Sausage Gluten Free

Fill each pepper with about 1/2 to 1 cup of the mixture (depending on your pepper size).  Place the peppers into a large baking dish with sides.  Once all of your peppers are filled cover the pan with foil; then back at 375* for 30-45 minutes until the peppers are cooked to your desired softness.  I like mine a bit crispy, so I tend to cook them less time.

Depending on the size of your peppers you will have filling left over which can be frozen and used later or you can buy a few extra peppers to stuff and freeze for a quick and easy meal later in the month. ***Please note the parmesan cheese in the photo should be omitted to remain Whole 30 compliant. I used it to make the dish look pretty 🙂

Stuffed Peppers with Kale and Sausage {Gluten Free and Whole 30 Approved}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 Lb Ground Pork
  • 1 Teaspoon Fennel
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Fresh Cracked Black Pepper
  • ½ Teaspoon Chili Flakes
  • 4 Cups Organic Kale
  • 1 Jar Marinara Sauce (I use Kirkland brand because it's Whole 30 Compliant)
  • 3 Red Skin Potatoes, diced
  • 6 Peppers (I used the multi colored pack)
Instructions
  1. To get things started wash the potatoes and microwave for 3 minuets just begin the cooking process; then set aside for later.
  2. In a large pot or dutch oven add the ground pork, fennel, garlic powder, salt, pepper, and chili flakes. Cook over medium heat and use your metal spatula to break up the meat into fine pieces. If you have time in advance you can mix the meat and spices ahead of time for a more robust flavor allowing them to sit together in the fridge for 30 min to 24 hours helps "wake up" the spices.
  3. Once the meat is cooked through and browned add the kale and sauté until bright green and starting to wilt. Next add the jar of Marinara sauce and the diced potatoes; heat until warmed through.
  4. While the sauce and kale is heating up wash and dry your peppers. Using a sharp knife remove the tops of each of the peppers and scape the seeds and white pith out of the middle.
  5. Fill each pepper with about ½ to 1 cup of the mixture (depending on your pepper size). Place the peppers into a large baking dish with sides. Once all of your peppers are filled cover the pan with foil; then back at 375* for 30-45 minutes until the peppers are cooked to your desired softness. I like mine a bit crispy, so I tend to cook them less time.
  6. Depending on the size of your peppers you will have filling left over which can be frozen and used later or you can buy a few extra peppers to stuff and freeze for a quick and easy meal later in the month.

 

Creamy Caramel Apple Cider Popsicles

Looking for a special treat for your little ghouls and goblins?  We have the perfect treat for those warm fall days.  Creamy Caramel Apple Cider Popsicles are sure to be a crowd pleaser.  Creamy Caramel Apple Cider Popsicles tastes just like warm, spiced apple pie topped with rich, creamy vanilla ice cream…except in popsicle form!

Creamy Caramel Apple Cider Popsicle

These Creamy Caramel Apple Cider Popsicles are super easy to make, plus if you’re looking to sneak  something healthy into your picky eaters diet we have a great suggestion chia seeds.  That’s right chia seeds aren’t just for your favorite “chia pet” anymore 😉  This is a cleaver way to sneak some amazing chia seeds into their diets.  You can read about the benefits of chia seeds here.

Ingredients:

1/2 Gallon Fresh Apple Cider

1 Cup Apple Sauce (I prefer the chunky kind)

1 12oz Jar of Hot Caramel Sauce

1 Cup Cream

1 Teaspoon Cinnamon

2 Tablespoons Chia Seeds (optional)

In a medium pan heat the apple cider and reduce until there is only about 1 cup remaining. Remove from the heat; add the apple sauce and cinnamon allow the mixture to cool. If you are adding the chia seeds do now’s the time. Make sure you stir the mixture every few minuets (the chia seeds will cause the mixture to thicken).

Now you have two options. If you are a busy mom who is going for flavor, and not looks just combine all the ingredients together; pour them into the popsicle molds. If you want to dress things up a bit you can take a few extra minuets, and layer each flavor in the molds. For this recipe we are going to do the layering method.

Once the mixture has cooled you can pour it into the popsicle tray filling about half to three-quarters of the way up. Place the sticks into the popsicle molds then pop them into the freezer for about 30 min just until set.

Next heat the caramel in the microwave just for a few seconds, so that it’s a thick liquid consistency. Pour 1 Tablespoon of the caramel into each of the popsicle trays. To finish the popsicles pour the cream over the caramel, and then place back into the freezer for about 3 hours or until completely frozen.

Before serving the creamy caramel apple cider popsicles place the under hot running water to help release them from the molds. This is the perfect sweet and sour treat for your little ghouls and goblins.

Creamy Caramel Apple Cider Popsicles from Sassy Southern Yankee

Creamy Caramel Apple Cider Popsicles
Author: 
Recipe type: Dessert
Cuisine: Popsicles
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Creamy Caramel Apple Cider Popsicles tastes just like warm, spiced apple pie topped with rich, creamy vanilla ice cream…except in popsicle form!
Ingredients
  • ½ Gallon Fresh Apple Cider
  • 1 Cup Apple Sauce (I prefer the chunky kind)
  • 1 12oz Jar of Hot Caramel Sauce
  • 1 Cup Cream
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons Chia Seeds (optional)
Instructions
  1. In a medium pan heat the apple cider and reduce until there is only about 1 cup remaining. Remove from the heat; add the apple sauce and cinnamon allow the mixture to cool. If you are adding the chia seeds do now’s the time. Make sure you stir the mixture every few minuets (the chia seeds will cause the mixture to thicken).
  2. Now you have two options. If you are a busy mom who is going for flavor, and not looks just combine all the ingredients together; pour them into the popsicle molds. If you want to dress things up a bit you can take a few extra minuets, and layer each flavor in the molds. For this recipe we are going to do the layering method.
  3. Once the mixture has cooled you can pour it into the popsicle tray filling about half to three-quarters of the way up. Place the sticks into the popsicle molds then pop them into the freezer for about 30 min just until set.
  4. Next heat the caramel in the microwave just for a few seconds, so that it’s a thick liquid consistency. Pour 1 Tablespoon of the caramel into each of the popsicle trays. To finish the popsicles pour the cream over the caramel, and then place back into the freezer for about 3 hours or until completely frozen.
  5. Before serving the creamy caramel apple cider popsicles place the under hot running water to help release them from the molds. This is the perfect sweet and sour treat for your little ghouls and goblins.