Chocolate Orange Pudding Cups

Saturday marked The Kitchen Prep's 5 year anniversary. Five years of stories, recipes, eating and tasting. Two hundred-sixty weeks {give or take} of meeting new friends, going to conferences, attending dinners and covering food events. One thousand eight hundred twenty five days of molding this space, and being enamored with this space, and detesting this space, and wondering if it's worth all the work, and knowing that it's the only work I've ever truly loved.

If it were a kid, I would be packing its lunchbox and sending it off to Kindergarten, though sometimes I feel like it's been around long enough to have earned its Ph.D.

This space means an awful lot to me. It has been the cause of many tears, but even more smiles, and it has given me the chance to make some dreams that I couldn't imagine coming true become realities.

All from sitting here typing my thoughts. From being candid about my life and sharing personal things, ridiculous things, and things you shouldn't wait another minute to take a bite out of. {Oftentimes, while using terrible grammar and horrendous sentence structure.}

And though I would continue to do it for myself even if no one else read one word, it's so nice to know that you are out there on the other side of this screen letting me take up a second of your life so that I can add some purpose to my own.

That's a pretty big deal.

Until about 3 years ago, I didn't even know this could be the kind of thing it's become. To be honest, I am in a constant battle with myself, contemplating going full-steam ahead so that I can potentially become as successful as some of the other bloggers I have come to know, or keeping this a sacred place and "doing it my way." {I wish it could be both. It can't. Or at least I haven't figured out how to make that happen.} I've had to practice "staying in my lane" and avoiding constant comparison to others I admire. I'm sort of the toughest boss I've ever had.

I've sold out a little bit in the past year because diapers are expensive and so are college funds. I've made myself feel bad enough about it sometimes, so I'm thankful that you haven't. {Note: There's never been a time when I've tried to sell you on something I think is gross. Nothing is worth that kind of deception.}

While the past five years have been full of all kinds of changes, adjustments, ups and downs... this blog has been a constant, slowly becoming a bigger and bigger part of my identity.

So, I guess what I'm saying is thanks for getting to know me while I continue to figure out who I am. Or at the very least, thanks for letting me share a meal with you, because few things make me happier than chatting and sharing food with people.

Except maybe chocolate. Chocolate makes me pretty happy, too.

Chocolate Orange Pudding Cups
Adapted from Food Network 

3 cups whole milk
1/3 cup milk chocolate chips, melted
1/4 cup semi-sweet chocolate chips, melted
6 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons cocoa powder
1 teaspoon vanilla
1 teaspoon orange zest
1 tablespoon orange liqueur, such as Grand Marnier

1. In a medium pot, heat milk until steaming over medium-high heat. Stir in both kinds of chocolate and whisk until completely incorporated.

2. Meanwhile, in a large bowl, whisk together egg yolks, sugar, corn starch and cocoa powder until smooth. Add about 1/2 cup of the hot milk mixture, whisking the whole time, to bring the egg mixture up to temperature. {Otherwise you'll get scrambled eggs.}

3. Pour the heated egg/milk mixture back into the pot with the remaining milk. Reduce the heat to medium-low and whisk continually until the mixture has thickened. {It'll be thick enough to coat the back of a spoon, but will continue to thicken in the refrigerator as it chills.}

4. Remove the mixture from the stove. Using a fine mesh strainer, strain the pudding to ensure a super-smooth texture a little at a time over a large, clean bowl.* Whisk in vanilla extract, orange zest and orange liqueur.

5. Place a sheet of plastic wrap directly on top of the mixture to cover the bowl, {this will keep it from forming a "skin."} and refrigerate until chilled, about 3 hours or overnight.

Serve in individual cups topped with a dollop of whipped cream. Garnish with extra orange zest and a slice of orange if desired.

*This isn't absolutely necessary, but I like to do it to make sure there aren't any lumps or scrambled egg bits in the pudding.

Two-Bite Bourbon & Coke Cakes

I hate saying, "We've been so busy." because it's usually just a lame excuse for being bad at staying in touch or not posting on Mondays being able to make it to something, no matter how true the statement is. But you guys, we've been so busy.

The month of May began like a starting pistol and we've been going ever since. We have had a wedding every weekend -- one out of state -- and weeks filled with projects and obligations, not to mention, you know, life.

Currently, I am typing this with 1,200 other things swirling around in my brain, Cole sitting next to me eating a set of colorful plastic car keys & listening to "Under the Sea" on Pandora, sweet potatoes boiling so I can puree them for his lunch and pollen violently attacking my sinuses. It's always a good time around here.

Anyway, BOURBON {and chocolate. Yes, please.}.

I have mentioned several times before that I am a fan. And that most people look at me funny because apparently you should only like it if you have chest hair peeking out from the neck of your collar. Whatever. My taste buds like it and that's all that matters.

But I understand that it's not everyone's cup of... er... liquor. If you are among the folks that fall into this category, I highly suggest you try this recipe before writing it off altogether. Because YUM.

A classic cocktail-turned-cake, this recipe from Morgan Murphy's cookbook, Bourbon & Bacon, has the sweetness of chocolate and cola with just a hint of Four Roses Bourbon shining through. The little cakes are rich and fudgy, crowned with a generous drizzle of Bourbon & Cola Glaze to gild the lily.

No matter how "crazy busy" you are, make some time to try out these little two-bite cakes. You won't regret it for one overbooked second!

Disclosure: I received a bottle of Four Roses Bourbon and compensation for this post. As always, the opinions here are all my own!

Morgan Murphy’s Two-Bite Bourbon and Coke Cakes
Reprinted with permission from author Morgan Murphy from Bourbon & Bacon

Makes: 3 Dozen
Hands-On: 20 mins
Total: 1 hr. 40 mins

Ingredients:
1 ½ cups butter, softened
2 ½ cups sugar
3 large eggs
1 ½ tsp. vanilla extract
1 cup cola soft drink
¾ cup buttermilk
½ cup bourbon
3 cups all-purpose flour
½ cup unsweetened cocoa
1 ½ tsp. baking soda
½ tsp. table salt
Bourbon- and- Cola Glaze

Directions:

1. Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beat until blended. Add eggs and vanilla; beat at low speed until blended.

2. Stir together cola, buttermilk, and bourbon in a small bowl. Combine flour and next 3 ingredients in another bowl. Add flour mixture to butter mixture alternately with cola mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

3. Pour batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
Bake at 350 degrees for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool 30 minutes.

4. Drizzle warm Bourbon-and-Cola Glaze over cakes.

Take note: Batter can be poured into 1 greased and floured 15-cup Bundt pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. 

Bourbon-and- Cola Glaze:
Cook ¼ cup butter, 3 Tbsp. cola soft drink, and 2 ½ Tbsp. unsweetened cocoa in a 2-qt. saucepan over medium-low heat, stirring constantly, until butter melts. Remove from heat; stir in 1 Tbsp. bourbon. Beat in 2 cups plus 2 Tbsp. powdered sugar at medium speed with an electric mixer until smooth. Makes 1 ¾ cups

Sweet & Salty Popcorn Bark Valentines

The highlight of your weekend may have been Buffalo Chicken Dip or Katy Perry & her dancing shark friends, but the best part of mine was working. No, I haven't lost {what's left of} my sleep-deprived mind these days. My "job" on Saturday was to attend an event where I was forced to watch an award-winning pastry chef prepare desserts while nibbling samples of various Valentine's Day themed treats. It's hard life, I know.

Speaking of Valentine's Day, I have a love related question for you: How do you show love to your spouse or significant other?

Is it by bringing home a bouquet of flowers? Taking out the trash without being asked {HINT, HINT!}? Showering him or her with hugs and kisses? Turning a blind eye to that second serving of ice cream at the end of a long day?

In our house a whole lot of stock is put in food... it's the way we celebrate, commiserate, and most importantly, show love. It's what gets us to sit around for more than 5 seconds without a phone or computer glued to our fingertips, and talk. It's what we both get excited about planning when we're inviting people into our home.

When Steve is being thoughtful, he'll pick up half & half if I'm running low to make sure I have some for my coffee in the morning. When he's being sweet, he'll bring home my favorite bottle of wine. When he's trying to get in my pants, he'll surprise me with a pint of my favorite ice cream. {Ha!}

Basically, our love language is food.

Steve gets to reap the benefits of my blogging pretty often when boxes of food arrive at our doorstep for me to work with or review. A few weeks ago I found him happily snacking on G.H. Cretors Popcorn that was sent to me...before I got to use it for a recipe. {Bad, Steve!} He is much more of a savory fan than a sweet tooth {think bread, pretzels, pasta... etc.}, so it made perfect sense that he was drawn to the popcorn like a moth to flame. Luckily, I stopped him before he could gobble it all up and had enough left for a homemade Valentine treat for both the salty and sweet lovers in your life!

Candy bark in general is a fun and easy way to make homemade gifts because you can add just about anything that you desire to make it tasty and festive. This bark gets it's a savory note from G.H. Cretors Organic Simply Salted Popcorn and some tart chewiness from dried cherries. Using heart shaped cookie cutters as molds, they turn out to be the perfect little goody to wrap up and give as a Valentine's treat.

Then again, if your sweetheart is anything like mine, the bag of popcorn alone would suffice! A big thanks to my friends at G.H. Cretors for sending over a yummy treat that we both enjoyed. :)

Disclosure: I was sent a box of G.H. Cretors Popcorn for review. All opinions here are my own. 

Sweet & Salty Popcorn Bark Valentines
Adapted from a G. H. Cretors recipe

Special tools: Heart shaped cookie cutters
1/2 lb. dark chocolate chips or bars, melted -- set some aside for drizzling
2 cups G.H. Cretors Organic Simply Salted Popcorn
1/4 cup dried cherries
{Optional} White chocolate or pink candy melts, Festive sprinkles

1. Line a baking sheet with parchment paper or a silicone mat.

2. Place heart cookie cutters on parchment or silicone mat. Pour a few tablespoons of melted chocolate into each one, spreading with a spoon or spatula to evenly distribute.*

3. While the chocolate is still wet, sprinkle with popcorn and dried cherries, pressing down lightly to ensure they stick. Place in the freezer for about 5 minutes to harden.

4. Remove from freezer and carefully pop the set chocolate hearts out of the cookie cutters. {You may need to wait a minute or two so they're easier to separate from the cookie cutters.} Repeat as needed with remaining chocolate and cookie cutters.

5. Once hearts are set, drizzle reserved melted chocolate on top. This would also be the time to apply any sprinkles or drizzle with melted colored candy melts, etc.

5. Return to the freezer until they're completely set. Once they're ready, you can wrap them up in cellophane bags and tie with ribbon or baker's twine to give as a sweet treat!

*I made mine about 1/8 inch thick, but you can make them as thick as you'd like -- simply add more chocolate to each cookie cutter mold. The yield will vary based on how big your heart cookie cutters are and how thick you make them.

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

It's been 9 {almost 10} long months of soberness for this gal.  Now that the bun is out of the oven, a whole new world of cocktails and spirit-infused goodies are back on my radar. {That is, with some careful planning between feedings.} Just in time for the holidays, too! Good timing.

When it comes to cocktails, whiskey is my liquor of choice. This often comes as a shock to people because it seems that somewhere along the line the idea of being a whiskey drinker was solely reserved for big, burly men. I'm here to tell you that petite women can be fans, too!

So, I was quite excited when I received an email asking if I was interested in playing around with Templeton Rye Whiskey in a truffle recipe. Um, whiskey AND chocolate?! Yes, please! However, it was while I was still pregnant, so I set the bottle aside and started dreaming up ideas to try out after the little tot arrived.

Fast forward to last week, I finally popped open the bottle of Templeton Rye and went to town with creating boozy confections. The goal: to create a truffle that was perfect for gift giving and spreading holiday cheer. For that, I knew I'd need some flavors that bring to mind images of cozy winter sweaters, crackling fireplaces and twinkling Christmas trees.

Along with the bottle of whiskey, I also received some Simply Organic from Frontier Coop ground ginger and vanilla extract. Both actually fit right in with my truffle idea.

The flavors of floral vanilla and spicy ginger were a fantastic complement to the butterscotch and toffee notes of the whiskey. To give the truffles a little extra zing, I coated them in a fine dusting of cocoa powder and pulverized Speculoos cookies. {I haven't been able to get them off my mind ever since I used them in the crumble topping for this pie.}

These truffles taste like the holidays to me; full of spice and warmth, and of course, concealing a boozy kick.

What flavors would you infuse into your homemade truffles? Cheers to homemade holiday goodies!

Disclosure: I was provided with whiskey, spices and a whisk to use for the creation of this recipe, as well as compensation for purchasing the ingredients. As always, all opinions seen here are my own!

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

For truffles: 
Scant 1/4 cup heavy cream
1 {3.5 oz} chocolate bar {I used Lindt Excellence 70% Cocoa}, roughly chopped
1/8 teaspoon Simply Organic ground ginger
1/4 teaspoon Simply Organic vanilla extract
1 tablespoon Templeton Rye Whiskey

For coating:
About 1/3 cup crushed Speculoos cookies
2 tablespoons unsweetened cocoa powder


1. Place chopped chocolate in a small bowl. Set aside.

2. In a small microwavable measuring cup, pour just under 1/4 cup heavy cream and heat for about 1 minute on high or until just starting to come to a bubble. Pour hot cream over chocolate.

3. Add ginger, vanilla and whiskey and stir together until the chocolate is completely smooth and melted.

4. Cover with plastic wrap and refrigerate for several hours until firm, or overnight.

5. When the mixture has firmed up, scoop by the heaping teaspoonful and roll into a ball. {This is much easier with cold hands!}

6. Place each ball in the bowl of crushed cookie and cocoa mixture; roll around to coat. Continue with remaining ganache.

Keep refrigerated. Bring to room temperature about an hour before serving.

Pumpkin Caramel Brownie Pops

I have never been one to have issues with jealousy. It's just not natural to my personality as {most times} I'm genuinely happy for others' fortune and success.

"You got a raise?! Fabulous!", "Your husband bought you a 3 karat diamond ring? It looks gorgeous on you!" and these days even, "She had the baby?! How exciting!" are all things that I would feel authentic excitement over.

But last week, I was bombarded with a major case of envy...food envy.

There I was, minding my own business -- well, ok, minding other peoples' business while scrolling through my Instagram feed -- and I noticed these wonderful posts from some of my favorite food bloggers with the hashtag #BBRetreat. As it turns out, that stands for "Better Blog Retreat", which is a very exclusive retreat for some of the top food bloggers out there. {As a side note, I'm not sure how they'd make these blogs better... they're already pretty good if you ask me!} This year, it took place at Deer Valley Resort in Park City, Utah and it looked like a wonderful time from the social media bits and pieces I gathered.

The food blogging world has grown pretty extensively over the past few years, and yet, sometimes it seems like such a small world. When you start following bloggers and attending food blogging conferences, you start to notice that there are groups of bloggers who often go to the same events and hang out together. That means that repeats of very similar pictures are bound to crop up on your news feeds.

At one point during the #BBRetreat weekend, my Instagram feed was filled with not one, but SEVEN different pictures of this drool-inducing creation:

Clockwise from top right: Julie of The Little Kitchen, Sandy of Reluctant Entertainer, Jenny of Picky Palate
Shelly of Cookies and Cups, Lindsay of Love & Olive Oil, Amanda of Kevin and Amanda

And that's when the green-eyed monster set in. Um, enough of the content, "happy for you" version of Dianna. GIVE ME THE BROWNIES, PEOPLE.

I blame it on pregnancy. Those hormones will do funny things to you.

So, what did I do? I marched into the kitchen and made my OWN version of these brownies. Because I needed my own little retreat right then and there.

Remember these Pumpkin Paws I shared last week, a copycat version of Williams-Sonoma's seasonal candy? And remember how I said the Pumpkin Caramel recipe makes an awful large batch? Well, I figured out what to do with it when I got into the kitchen to whip up these brownie pops...

I used my favorite brownie recipe, which happens to come directly from the back of the Nestle Cocoa Powder container. Two layers of brownies filled with a layer of pumpkin caramel, skewered onto a stick... and then coated with dark chocolate and a drizzle of a little extra caramel & a sprinkle of sea salt. Yes.

Of course, I ate like one of these over the course of a full day and then wrapped up the rest to give away... that's the safest thing to do when something this seductive is staring at you.

But I slayed that green-eyed monster. With a popsicle stick. And all is right with the world again.

Feeling a little jealous yourself? Get into the kitchen and make these babies!

Pumpkin Caramel Brownie Pops
Inspired by the ladies of the Better Blog Retreat
Makes 9 Brownies on a Stick

For Brownies:
Adapted from Nestle Chewy Cocoa Brownies

1 1/3 cup sugar
3/4 cup {1 1/2 sticks} butter, melted
2 tablespoons milk {I just use almond milk because that's what I have on hand}
2 eggs
2 teaspoons vanilla extract
1 1/3 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Line 2 8x8 inch pans with foil or spray with non-stick cooking spray. Set aside.

2. In a large bowl, combine sugar, butter, milk, eggs and vanilla extract until smooth.

3. In a separate bowl, sift together flour, cocoa powder, baking powder and salt.

4. Slowly add dry mixture to wet mixture, mixing until just combined. The batter will be stiff and sticky.

5. Divide batter evenly between two prepared pans, smoothing the top with an offset spatula. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake.

Remove from oven and cool brownies for about 15-20 minutes in the pan before removing. Cool completely before proceeding to next step.

For Pumpkin Caramel:
Click here for the recipe!

For Coating:

About 5 oz. good dark chocolate, melted

{I'd hate to sound Ina here, but it's true that the good stuff is the easiest to work with. I used 1 1/2 bars of 70% cocoa Lindt chocolate. It melts like a dream and is easy to pour. You can use whatever chocolate you'd like, but good chocolate makes life easier.}

Break chocolate into pieces and microwave at 30 second intervals, stirring until completely melted.

For assembly:

- Place one layer of brownies {smoother side down} back in a foil-lined pan {flaps hanging over make for easy removal}. Pour about a cup or more of pumpkin caramel directly over brownie. Smooth out into an even layer with an offset spatula and makes sure it gets all the way to the edges, they'll be trimmed so it's ok if it's messy.

- Carefully place the second layer of brownies {smoother side up} over top of the caramel layer. Push down lightly to affix to caramel. Your caramel will most likely still be warm and will need to set. The fastest way to do this is to refrigerate for a little while - 30 minutes to an hour should do.

- Once the caramel is set, remove the whole brownie from the pan carefully. Using a sharp knife, cut the very edges off to make clean sides. Cut the brownie into 9 equal pieces. Insert a popsicle stick into each brownie and place onto a cooling rack.

- Pour about a tablespoon of melted chocolate over each brownie pop to coat, allowing to drip over sides. Refrigerate to set for about 10-15 minutes. Remove from fridge, flip, and coat the other side. Refrigerate until chocolate is set.

- Drizzle the tops with melted caramel and immediately sprinkle with flaked sea salt if desired. Allow caramel to set.

You're all done! Now share... because that's the right thing to do. ;)

Copycat "Pumpkin Paws": Pumpkin Caramel, Pecan & Milk Chocolate Clusters

Let's talk for a minute about the {brief} bout of guilt that I felt when I made these Copycat "Pumpkin Paws." They are in no way, shape or form healthy. Like, not even debatable. And then it dawned on me that I am far too pregnant to care about such things at this moment, and I went right on with my self-indulgence. And I'm happy I did.

I know it's been "all preggo, all the time" around here as far as talk goes, so I'm trying to appease those of you who might be getting all eye-rolly on me with treats that will make you forget that I can't talk about anything else at this moment because it has taken over my life.

I've reached the highly uncomfortable portion of the show at 37 weeks. The other day, I texted one of my friends, "If you ever decide to have a baby, I highly suggest planning nothing for the final 3-4 weeks of your pregnancy. And I do mean nothing. Like, hire someone to come wave palm fronds and feed you grapes kinda nothing."

Except, I can't seem to follow my own advice. Trying to continue normal life with a 6 pound weight in your gut and ever-widening girth isn't as easy as one would think it is. I mean, aside from feeling completely off balance and like I might actually bust open at the seams, all is well. So I keep on attending events and engagements like nothing is particularly off. My RSVPs, however, have become very conditional as I have to temper my enthusiastic, "I'll be there!" with a tentative,"... If I'm not in labor." Minor annoyance.

My clothes don't fit over the belly. {See, I knew there might be a little problem down the road when I was all, "I'm barely buying maternity clothes. It's just silly.} It's even more frustrating because they fit everywhere else. It's just that midriff baring isn't as adorable with a Buddha belly. So, I basically have 3 outfits left to wear until this child enters the world. Cute.

I have also been reduced to sleeping on the couch surrounded by a nest of pillows because it is the only place I can get anywhere near comfortable. The only issue is that Farley isn't fond of mom & dad's separate sleeping arrangements; he spends half the night scaring the crap out of me checking on me or sleeping on my feet, which doesn't lend itself to much rest.

Because I don't understand the word "rest", I sent myself into a Braxton-Hicks tailspin over the weekend and had crazy contractions that lasted for 2 days straight. In a panic that this kid was going to make an early appearance, I cranked preparations into high gear and am now pretty much as ready as I'm gonna get for him to join us, so that's a plus.

It was after this incident that I decided that a little bit of candy is not going to kill me. It might actually prevent me from killing anyone else.

Since Halloween is around the corner, I thought some homemade candy might actually be fitting. But honestly, I would have justified such a thing even if it were just Groundhog's Day... because chocolate.

While lustfully browsing Williams-Sonoma's fall products a few weeks ago, I saw something that stood out to me: Pumpkin Paws. "Clusters of spiced pumpkin caramel and crunchy almonds covered in Guittard milk chocolate." I liked the sound of it.

In my own version, I swapped out the almonds for pecans, which I think taste more Fall-like. I didn't even use fancy milk chocolate. Just melted Publix chocolate chips. And guess what? They turned out pretty darn amazing.

A word of warning -- the recipe for the pumpkin caramel makes a lot. Like, enough that unless you are accustomed to eating straight up chunks of caramel on the daily {which honestly doesn't sound like a horrible thing, if we're being real}, it's going to take you a while to go through. So... I used half the leftovers to turn into homemade chewy caramels and the other half for something that you will have to see to believe. If you thought this treat was naughty, then you may want to avert your eyes. Stay tuned...

Copycat "Pumpkin Paws"
Inspired by Williams-Sonoma

Pecan halves
1/2 cup pumpkin caramel {see recipe below}
Milk chocolate, melted

On a silicone baking mat or a sheet of parchment paper on a cookie sheet, lay out pecan halves in the shape of a paw -- I used 4 pecans going vertically and one going horizontally underneath.

When caramel sauce has cooled slightly {you don't want it to be too runny or you'll have a mess}, spoon about 1/2 a tablespoon over each pile of pecans. Allow to set completely. {This goes faster if refrigerated or put in the freezer for a little while.}

Once the caramel has set, spoon about a tablespoon of melted milk chocolate over the top of the caramel and pecans. Some people like to cover them completely, but I like to see the pecans poking out -- it's up to you how you do it.

Allow chocolate to set {again, in the fridge if you'd like to speed it up} and carefully remove from mat.

Store in refrigerator until ready to serve.

Pumpkin Caramel
Barely adapted from Challenge Dairy

1/2 cup butter {1 stick, 8 tablespoons}
1 1/2 cups sugar
1 teaspoon pumpkin pie spice
1 cup light corn syrup
1 14 oz. can sweetened condensed milk {not evaporated milk}
1/2 cup pumpkin puree

1. In a medium saucepan over medium-high heat, melt butter. Mix in sugar and pumpkin pie spice until well combined.

2. Stir in corn syrup, sweetened condensed milk and pumpkin puree, making sure everything is well incorporated. Lower heat to medium to prevent scorching. {You'll get little dark bits throughout your caramel if this happens. Still tastes just as good, but isn't as pretty.}

3. Allow to boil until the mixture reaches 248 degrees. {As much as I hate using a candy thermometer, it's necessary in order to make sure this reaches the correct consistency. Trust me.}

The mixture will be super-duper hot. You don't want to mess with molten caramel. Don't be tempted to stick your finger in or lick a spoon -- you'll be sorry.

If using for Pumpkin Paws, allow the caramel to cool slightly {it'll start to thicken and get less liquidy} and spoon over pecans. This would also be the time to pour the caramel into a buttered or parchment-lined pan if you plan on making homemade caramels.

One the caramel cools completely, it'll hold its shape but retain a soft and chewy texture. Remove from the pan and cut into small squares; wrap individually in waxed or parchment paper.

How to Host a Chocolate & Wine Pairing Party | Lindt Chocolate + J. Lohr Wines

I have had a little love affair with Lindt Chocolate for quite some time. I can't tell you when it first began, but I can tell you that it probably started the first time I bit into one of their Lindor Truffles. If you haven't ever had one, run, don't walk to any place that sells them and remedy that problem immediately.

The truffles aren't the only things I've come to cherish from Lindt. I started buying their Lindt Excellence 70% Cocoa bars for baking. Except, most of the "baking chocolate supply" never actually made it into baked goods, and the majority made it straight into my belly as an after dinner treat. It's hard to resist.

So, you can imagine that when the opportunity was presented to me to work with Lindt, it was with great enthusiasm that I accepted. But guess what? They wanted to know if I would host a wine pairing party to showcase their yummy Lindt Excellence bars and their buddies J. Lohr Wines.  And, of course, I've traded wine for prenatal vitamins these days, so -- while the idea sounded fabulous -- I needed some assistance.

Luckily, I have amazing friends who are willing to sacrifice a few precious hours to help me with the task I couldn't fully undertake myself in my current state. I mean, I know it's a lot to ask for them to drop everything and come over to eat chocolate and sip wine, but they still found the time and were even pretty nice about it. It's all about sacrifices. ;)

So, I put together a fairly simple little ladies night with a few fun touches here and there.

It's so easy to host a pairing party of your own! Here are some tips on how to set up a great pairing event:

1. Invite awesome people. The company really makes a difference! Try to invite folks who are willing to try new flavors and who, of course, enjoy chocolate and wine. {And reevaluate friendships with anyone who doesn't. Kidding. Sort of.} I used Paperless Post free online invites to let everyone know about the party.

They're the cutest!

2. Create a menu. The best thing about hosting a chocolate & wine pairing party is that you've already got the stars of the menu settled. But you want to make sure to give your guests something else to nibble on so they're not on a drunken sugar high at the end of the night. Simple, complementary bites like cheese, crackers, bread and a few dips or spreads can easily do the trick to round out your menu.

Here's what I came up with:

Mini Cheese Board

featuring New Zealander, Creamy Havarti & Blue Cheese

Crackers with Spread Trio

Kalamata Olive Tapenade, Caramelized Onion Spread

Ricotta-Pesto Cheese Spread
Served with Assorted Crackers & Almonds

Broccoli & Ham Phyllo Cups

Peach, Feta & Arugula Puff Pastry Bites

3. Decorate & set the scene! For decor, I picked up a few things at Michael's -- kraft paper gift bags, chalkboard tags & name clips, decorative paper napkins, an ampersand -- and also used a lot of things I already had a home. {Like old wine corks & candles and even my chenille throw from college to double as a tablecloth. Be resourceful!} I set the table with appetizer plates, Riedel glasses and Pairing Party placemats and I was pretty pleased with the result! {Now, to get myself a real dining room table that seats more than 4 at a time...} I also had relaxing jazzy and big band era tunes playing in the background to give some atmosphere.

4. Make it fun. Sometimes fine products like good chocolate and wine have the tendency to make people get all snobby and use big words and fancy terminology, but it doesn't have to be that way! {Unless you want it to be.} Pairing parties are about sending your palate on a tasting adventure and discovering flavors you enjoy and foods that elevate them to a new level. I loved that the Lindt tasting cards told us exactly how to experience the chocolate, but that we made it fun and casual! Lots of laughs and lots of chatter.

5. Sip & Savor.  There's actually a method and a proper way to experience a pairing to get the maximum flavor experience, believe it or not {if you can keep yourself from devouring all the chocolate immediately}. Here's how it's done:

Click on the image to enlarge.

Following the suggested order {progressing from whites to reds} is the ideal way to move through your pairing. Provide water and bread or unsalted crackers for guests to cleanse their palates between tastings.

Side Note: The crowd favorite was the Lindt Excellence A Touch of Sea Salt chocolate paired J. Lohr Estates Falcon's Perch Pinot Noir. Everyone went nuts over the Lindt Excellence Pineapple chocolates as well... so good! I'm a big fan of the Intense Orange, but not everyone is into orange chocolate. More for me!

I was definitely bummed that the baby bump restricted me from fully participating. {Though it did not stop me from deeply inhaling the aroma of each wine. Yum.} But luckily, just because I couldn't indulge in the wine portion of the party didn't mean that had to abstain from the fun. Chocolate happens to pair perfectly with tea and coffee, too! No one should ever have to sit out from a party that revolves around chocolate -- especially not a pregnant gal. If you're more a tea drinker than a wine lover, or if you're taking a break from alcoholic beverages, you can try out these tea pairing suggestions!

I had so much fun with this tasting and I think my guests did, too! Everyone left with a little Lindt chocolate goody bag and a big smile on their face.

And now I'm about to put a big smile on your face, too: Lindt Chocolate wants to give you the chance to host your own tasting... or indulge in some chocolates all by yourself! They're giving away this amazing gift box of assorted Excellence chocolates to one very lucky reader, and all you have to do is enter below using the Rafflecopter widget provided. Woohoo! I'll be randomly selecting a winner on Monday, September 1!

Disclosure: This post & party was sponsored by Lindt Chocolate. I was compensated for this post and received chocolate, wine and wine glasses for the party. As always, all opinions seen here are my own!
a Rafflecopter giveaway

The Best Chocolate Chip Cookies

Let's talk for a second about something extremely important: Chocolate Chip Cookies.

I mean, let's be real. They are the cornerstone for a proper baking education. The foundation for a well-rounded recipe repertoire. If you can't bake a decent batch of chocolate chip cookies, then your kitchen confidence may suffer.

I can't let you go through that kind of heartache, my friends. So I'm here to save the day because these are the only chocolate chip cookies you may ever need to know how to bake.

But before I go on, let me just make myself clear -- I don't do crispy cookies. No, siree. Crispy chocolate chip cookies make me sad. I bet that's how most red meat eaters feel about an overcooked steak.

As far as I'm concerned, chocolate chip cookies are baked as a mere formality. Because, as ok as it might be for you to scoop up globs of dough in your kitchen and devour them with reckless abandon, it's not cool to serve a platter of dough balls to company. {Although, that definitely depends on who you're having over.} More forbidden yet is to over bake these beauties, robbing them of all that amazing flavor, texture and moisture.

For me, there is nothing better than a CCC that's baked until it's just rigid enough to hold its shape, but immediately reveals a soft, gooey interior upon the first bite. That's ROOTO. {Right Out of the Oven.} But then there's that second, wonderful phase of cookie nirvana that takes place after the cookies are cooled {if they are still around, that is}. They sort of sink into themselves into little puddles of wonderfulness; the chocolate chips are still melty and the cookie itself gains a nice chewiness.

Pardon me for a moment while I wipe up the drool.

Here's a little secret I must confess: I've shared this recipe before under the name "Piggy Print Cookies" during one of my Tailgate Thursday posts. Recently, I realized that unless you're into Arkansas football or are looking for something bacony to make, you might not have thought to scour the post for the recipe. Plus, since then, I've played around a bit with the recipe and perfected them.

They are probably the fastest cookie you will ever make. You don't have to waste time creaming together butter and sugar or chilling dough or anything silly like that. The fact that you melt the butter, use only egg yolks and add a dash of maple syrup {you won't actually taste the maple syrup} makes these unique, and also makes them magical.

As my sister said the other day, "Well, that was the best thing I've ever eaten." I don't know if I'd go that far, but they're good. I promise.

So, I'm officially unearthing what has become my "go-to" cookie recipe any time I need to bake something quickly and still impress. I never, ever get sick of the reaction that folks have when they take their first bite of these. And I never get sick of taking the first bite myself.

Your baking education has been established. Go forth and feed the masses.

The Best Chocolate Chip Cookies
Makes about 28 cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks {12 tablespoons, 3/4 cup} butter, melted
3/4 cup brown sugar
1 tablespoon pure maple syrup
2 egg yolks
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips

1. Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat. Set aside.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.

4. Add chocolate chips and mix well to distribute.

5. Using a 2 tablespoon cookie scoop, portion out dough balls and place about 2 to 2 1/2 inches apart on the baking pan. Bake for 12-14 minutes or until they are puffed and the edges just begin to turn golden. Don't let them brown or they won't be as soft once they're cooled. {They bake for exactly 12 minutes in my oven for the perfect doneness.}

6. Remove from oven and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack... or gobble them right up while they're warm and perfect!

Baby Prep: Eating for Pregnant People | Part 2

I'm here to give you some very good news: You don't have to sacrifice EVERYTHING you love to eat just because you have a bun in the oven.

It always bothered me that Moms-to-be get a list as long as their arm as soon as they conceive, all filled with "don'ts" and "cannots". That just puts a damper on something that's super exciting, and we all know that preggos are already somewhat fragile when it comes to their mood during the course of their pregnancy.

As all food-loving folks probably would, I felt punished by all these restrictions. I knew they were all for the health of the baby, and was totally on board with that, but I thought, "Certainly, there have to be ways to make pregnant eating more fun."

And there are! I've found "hacks" to most of the restrictions and so far haven't felt like I'm missing out all that much.

So here are the things that you'll be told to avoid, and ways to feel like you're still eating like you used to:

Alcoholic beverages

Sorry to tell you this, sister, but there's really no way around this one. You will not be able to continue your wine habit as you did before baby happened... BUT, you have options. Some doctors will tell you that a glass of wine here or there is most likely safe and will not hurt the baby. I've chosen to abstain completely because it's only 9 months, and truthfully, I'd rather consume my "splurge calories" in ice cream form these days.

But if you're craving something to sip on while everyone else is clinking glasses, there are so many fun "mocktail" options you can try that you won't even miss the buzz. {And you definitely won't miss the hangover.} I've been loving homemade flavored lemonades mixed with sparkling water.

Caffeinated beverages {i.e. COFFEE... GASP!}

This was probably one of the hardest things for me because I have a little love affair with my morning cup of coffee, so before I even thought about getting pregnant, I started to wean myself from caffeine so it wouldn't be as rough when it was time to go cold turkey. Decaf and caffeine-free coffees and teas can help ease you into the thought of a hot beverage sans the jolt.

Again, some doctors and books will tell you that a minimal amount of caffeine is still ok throughout pregnancy. I simply switched to decaf {which, by the way, has trace amounts of caffeine, so be aware}, and all has been well with the world. Some women immediately develop an aversion to the taste and smell of coffee at the start of pregnancy, so you may not even want your morning cup. {Hard to imagine, I know!}

All the good cheese {brie, stinky cheeses, etc.}

If you are accustomed to buying your cheese at a fancy cheese store, then you may have to make some changes to your cheese consumption. The problem with these cheeses is the fact that they are often made with unpasteurized milk. However, in the U.S. you have to look pretty hard in most grocery stores for any cheese that is unpasteurized. Most cheeses will be just fine -- just be sure to read labels.

If you can't spend 9 whole months with out imported brie, then know that as long as the cheese is heated until melted and bubbly, the bacteria that it could harbor should be dead and you're welcome to enjoy it.

Cold cuts

Lunch meat can be questionable preggo-fare for several reasons: 1. It can be contaminated with a harmful bacteria called Listeria that can hurt the baby, and 2. It often contains nitrates which aren't good for either of you. But sometimes, you just want a sub or a ham and cheese, so what's a girl to do?

Heat it up. Just like the cheese I mentioned above, the bacteria in deli meats are killed when they're heated until steaming. So make it a pressed sandwich or a hot sub just to be on the safe side. Also, look for nitrate-free brands such Applegate Organic & Natural Meats to ensure that you and the baby aren't getting any chemical preservatives with your lunch.

Raw Shellfish, Raw Fish {Sushi}, Raw or Undercooked Meat

So maybe you can't have oysters on the half shell for a little while, but it doesn't mean you can't enjoy cooked versions of the ocean's treasures. Well-cooked seafood is actually very good for you and filled with nutritious things -- especially those Omega-3-rich fish like salmon. For meats, just make sure that they are cooked all the way through to be safe. {I'm a stickler for this sort of thing anyway. Major meat paranoia.}

 Don't miss out on sushi dates with your hubby or the girls, just change up your order -- California rolls, "Tempura" Rolls, and other cooked versions of sushi are still ok. No sake to wash it down, though. ;)

Raw or undercooked eggs {No more "put an egg on it"?!?}

Well, you've known for a long time that you shouldn't be eating that cookie dough containing raw egg, but you did it anyway and you've most likely survived to tell the tale. Now that you're looking out for 2 of you, it's time to be a little more cautious about what you're consuming.

However, here's a little hack that might make your day: "Pasteurized" eggs such as Safest Choice Eggs do not contain the risk of salmonella! That means you can make yourself a delicious, runny egg and not have to worry about contamination, which is music to my ears. Just make sure that the brand you purchase is, indeed, pasteurized and safe for pregnant folk.

Unwashed fruits and veggies

My thoughts on this are very simple: EW. You should always thoroughly rinse your fruits and veggies! Even organic produce can contain bacteria and other yuckies that cause illness, so just use common sense and enjoy your salads, smoothies and big bowls of fresh fruit and veggies as usual. 

See, ladies? It's really not so bad! I never wanted to be one of those picky, "Oh, I'm pregnant, I can't eat that." kind of people, and I really haven't had too many situations where I've had to be so far. {Except for one time when I was dis-invited from a pairing party that included wine tasting because of my delicate state.. haha.. couldn't believe it, but it happened!}

My mother-in-law always tells me that she never enjoyed food more than when she was pregnant, and I can see why! Some things just taste so much more delightful, and being "choosy" is actually a great opportunity to try some things you've never thought to eat before! So, enjoy every bite of these 9 months and know that soon enough, you'll be back to ahi tuna and triple shot lattes. :)

Here are some other things you can add to your "yes" list during pregnancy!

DISCLAIMER: I am not a doctor and don't have a medical background. This is simply advice that helped me personally feel better in the beginning of pregnancy. If you have any questions or doubts, seek guidance from your doctor, of course.

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Now that you know that you can still meet with your girls over coffee, you'll need a little snack to go with your cuppa joe! These "Coffee House Bars" remind me of something you'd find in the bakery case at Starbucks --  minus the guilt.

Made with ground almonds {i.e. almond flour. I just like to make my own.}, these tasty bars are packed with healthy fat, folate and all kinds of good stuff for you and baby! {Or just you if there's no baby to feed. They're delicious for everyone!} They have a hint of coffee flavor from the coffee extract and are just sweet enough from the honey and coconut sugar combo. The semi-sweet chocolate chips melt and create sweet, gooey pockets that make them seem like a bakery treat. {If you're trying to keep things dairy-free, you can buy Enjoy Life non-dairy chocolate chips.}

I promise these will take the focus off of the things you're missing from your "can't eat" list, and they'll top the list of things you can!

Healthy "Coffee House" Squares
Inspired by these bars at Tasty Yummies
Makes 9 squares

2 1/2 cups almond flour {I just grind my own almonds}
1 teaspoon baking soda
A good pinch of salt
2 tablespoons coconut sugar
3 tablespoons honey
1/4 cup melted butter or coconut oil {they will taste more coconutty if you use coconut oil}
2 eggs
1 tablespoon almond milk {or your preference milk}
1 1/2 teaspoons coffee extract
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips {non-dairy are great if you're trying to keep it dairy free}

1. Preheat oven to 350 degrees. Line an 8x8 inch baking ban with foil and lightly grease.

2. In a medium bowl, stir together almond flour, baking soda, salt and coconut sugar. Add honey, melted butter or oil, eggs, almond milk and extracts. Stir together until well combined.

3. Add chocolate chips to batter and stir well. Pour into greased baking pan and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center doesn't come out gooey.

Remove from oven and cool for about 10-15  minutes for easier cutting.