sacramento connect » Food & Wine http://sacramentoconnect.sacbee.com sacramento blogs & community news around sacramento california Sat, 01 Nov 2014 00:16:55 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Over 100 Quick Bread Recipes http://j.mp/1rHHGGc http://j.mp/1rHHGGc#comments Sat, 01 Nov 2014 00:16:55 +0000 http://www.crazyforcrust.com/?p=10267 If I had it my way, I’d eat quick bread every single day. It’s my absolute favorite breakfast, snack, and dessert! Banana, pumpkin, lemon, blueberry, no matter what the flavor I want it in my belly…STAT! The holidays are often a time when guests show up (announced or unannounced) and you’re making lots of treats […]

The post Over 100 Quick Bread Recipes appeared first on Crazy for Crust.

]]>
http://www.crazyforcrust.com/2014/10/100-quick-bread-recipes/feed/ 0
Halloween Hazelnut Checkerboard Cake http://j.mp/1wP1QVf http://j.mp/1wP1QVf#comments Fri, 31 Oct 2014 21:13:00 +0000 http://sacramentoconnect.sacbee.com/?guid=c4e22438d2059eac75c259605d97695d


Happy Halloween from Bake It With Booze!  Hope you're all enjoying the day replete with costumes and candy.  It's going to rain here tonight, so I have no solid prediction on the number of Trick or Treaters...So glad I bought ALL that EXTRA candy since it is a Friday Halloween!  Looks like my freezer will be happy with left overs...Oh, what to do! 


I've thought about this checkerboard patterned cake for a very long time.  I knew I wanted to make it a theme or holiday cake so that I could get creative with the colors.  I wanted a nice white cake recipe and a nice subtle flavor so I used Frangelico instead of the traditional almond flavor.  I knew I only wanted three layers.  I first saw a checkerboard cake at Sprinkle bakes.  It looked so fun, but perhaps a bit more anal retentive than I wanted to take on.  


In the end, it was so much more easy than I had anticipated.  I just had to have a PLAN.  And, like most of life, the 6 Ps prevailed: 



Prior Preparation Prevents Piss-Poor Performance.  

Read that first in a hiking magazine a life time ago.  Still holds true today.  


I simply adore the Italian Meringue Buttercream!  Not as difficult as I had thought, so I was pleased with the results.  Very smooth, yet amazing stable at room temperature.  Perfect for this cake...These Italians Rock!


You can make this cake with no worries!  Have all your ingredients and equipment ready, set aside some time so that you're not rushed, and enjoy what unfolds!




This cake was a huge challenge but one I was so thankful to have accomplished.  Lots of oohs and ahhs from the folks at work, which is always nice.



Happy Halloween!

Pin It




Step-by-Step


Prepare your pans greasing and flouring, then lining with parchment.  I never grease and flour the parchment for cakes and things always come out clean. 


I used cake wraps so that my layers would bake as evenly as possible.  First, the wraps are soaked in water to ensure they don't burn in the oven and provide even heating around the cake pans. I used both King Arthur FlourandWiltonbrands.  IMHO, the KAF wraps worked much better. 


Prep the 3 medium bowls for mixing the 3 colors.  

These are just some of the ingredients you'll use...Seems like a lot, but all worth it!

Sift the dry ingredients.  This time I used vanilla bean powder, one of my newest ingredient finds.  I've had my eye on this for quite some time, but at 11 bucks a bottle it was very steep.  Luckily, I had a greatSur La Table coupon and it only cost me a buck.  Nice!

In the bowl of a stand mixer fitted with the paddle attachment, mix all of the dry ingredients on slow speed to blend. 

Add the soft butter in large cubes and mix until evenly crumbly, like fine damp sand. If the butter is very warm, it might form a paste.  Mine happily did not.



Add the egg whites (one at a time).  I used the carton egg whites and they worked great.


Then add the whole eggs, beating well after each addition. Scrape down the sides and bottom of the bowl after adding the egg whites and each egg. 

In a large measuring cup, whisk the buttermilk,Frangelico, and vanilla extract.

Add this mixture, 1/3 at a time to the batter.  Beat 1 minute after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.  It's a lot of batter.

I always know when it's a great baking day when Bella gets a good workout...This girl did a great job with this cake and especially the buttercream work.  This is Bella with flour all over herself...Shameful! 

If you’re making the checkerboard pattern with the 3 layers, divide the batter equally into 3 medium bowls.  You will have about 3 1/3 cups of batter per bowl.  Color using gel or other food colors.  Try to not over beat the mixture as that will cause the final cake to be denser. 


Pour the batter into the prepared pans and smooth the tops.

Bake as directed, rotating the pans front-to-back after 20 minutes.  The cakes are done when a toothpick inserted into the center will come out clean. The green layer cooked faster as it was in the back of the oven. 

Remove from the oven and let cool completed in the pans on a wire rack.  

Once the 3 layers have completely cooled, removed from the pans leaving the parchment round on the bottom, and wrap in plastic wrap.  Refrigerate until well cooled, about 2 hours. 

Remove the cakes from the refrigerator and with a small serrated knife cut out the 3 rings.  The size of each ring will depend on the diameter of your cakes.  




Wrap all the rings and circles in plastic wrap and refrigerate until ready to frost.

I used an 8” cake round so that I would have checkerboards about 2” square.  To achieve those dimension you will need a circle for a 6” template and a 4" template.  My baked cakes were a bit smaller in diameter, so I had to adjust my circle templates.  Sprinkle Bakes has a great step-by-step as well.  She used a 6” cake and leveled her cakes.  I did not level these cakes and it all worked out in the end.  Follow the pictures above or read through Sprinkle Bakes instructions.

To make the buttercream, start with your sugar mixture.  I only took a photo of the new candy thermometer...

Follow the directions listed below and be sure to watch the 2 videos: 

From Eat Now Cry Later:

From Bakepedia:

As I mentioned, I didn't take photos of my process as I think these 2 videos are wonderful and can communicate the process better than I can.  It was much easier than I had thought.  And, you really do need to be patient as the meringue mixture beats and cools.  It takes the fill time in the directions.  But, I can also say that mine broke.  I was able to easily get it back together and fluffy, just be extending the beating time once the butter was added.  I didn't even worry that it would fail since the videos were so helpful.

Remove the cakes from the refrigerator and as you assemble each layer, alternating the colored cake circles, spread a thin layer of buttercream on the inside of each circle.  


Place the alternating colored concentric circles to assemble the layers to achieve the final checkerboard pattern.  


Use a pattern to ensure you layer things correctly.  Sprinkle Bakes' is much more fancy.

Frost the cake using the Italian meringue buttercream with about 1/2 cup of buttercream between each layer.  Carefully move each layer and be careful to stack in the correct order to achieve the checkerboard patterns.

Smooth the buttercream on the sides and the top.  Place about 1/2 cup of buttercream in a pastry bag fitted with a star tip and place stars along the top edge of the cake.  You'll also have enough for starts on the bottom edge.  Use sprinkles if desired. 



I always desire sprinkles...

So, the next day, I cut it...It was a thing of beauty!  



This cake has a nice texture and great flavor.  I baked this a bit longer than normal as I wanted the cakes to be sturdy enough to be cut and handled.  I was very happy with the results as were the folks at work!




Halloween Hazelnut Checkerboard Cake
Makes 1, 8”, 3 layer cake *
About 16 to 20 servings
Adapted from King Arthur Flour Tender White Cake

Ingredients
4 cups plus 2 tbsp cake flour, sifted
2 1/2 cups superfine sugar
1 1/2 tbsp baking powder
1 tsp fine salt
1 tsp vanilla bean powder (optional)
18 tbsp unsalted butter (2 sticks plus 2 tbsp), softened
5 large eggs whites plus 2 whole large egg (I used 5 oz liquid egg whites from a container for the 5 egg whites)
1 1/3 cups buttermilk
1/4 cup Frangelico (Hazelnut liqueur)
1 tbsp vanilla extract **
3 different colors of food color gel

Directions to bake the cakes
1.  Preheat the oven to 350°F. Prepare two 8" x 2" by greasing and flouring, then lining with parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use two 9” pans.
2.  Prep the 3 medium bowls for mixing the 3 colors.  Set aside.
3.  In the bowl of a stand mixer fitted with the paddle attachment, mix all of the dry ingredients on slow speed to blend. Add the soft butter in large cubes and mix until evenly crumbly, like fine damp sand. If the butter is very warm, it may form a paste. 
4.  Add the egg whites (one at a time), then add the whole eggs, beating well after each addition. Scrape down the sides and bottom of the bowl after adding the egg whites and each egg.
5.  In a large measuring cup, whisk the buttermilk, Frangelico, and vanilla extract. Add this mixture, 1/3 at a time. Beat 1 minute after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
6.  If you’re making the checkerboard pattern with the 3 layers, divide the batter equally into 3 medium bowls.  You will have about 3 1/3 cups of batter per bowl.  Color using gel or other food colors.  Try to not over beat the mixture as that will cause the final cake to be denser. 
7.  Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds, rotating the pans front-to-back after 20 minutes.  The cakes are done when a toothpick inserted into the center will come out clean.
8.  Remove from the oven and let cool completed in the pans on a wire rack.  Once the 3 layers have completely cooled, removed from the pans leaving the parchment round on the bottom, and wrap in plastic wrap.  Refrigerate until well cooled, about 2 hours.    

*  To make the 2 layer version, follow this recipe at King Arthur Flour.
** The original recipe calls for the addition of almond extract, which I omitted. 

Directions to assemble the checkerboard layers
1.  Remove the cakes from the refrigerator and with a small serrated knife cut out the 3 rings.  The size of each ring will depend on the diameter of your cakes.  I used an 8” cake round so that I would have checkerboards about 2” square.  To achieve those dimension you will need a circle for a 6” template and a 4 inch template.  My cake was a bit smaller in diameter, so I had to adjust my circle templates.  Sprinkle Bakes has a great step-by-step as well.  She used a 6” cake and leveled her cakes.  I did not level these cakes and it all worked out in the end.  Follow the pictures above or read through Sprinkle Bakes instructions.
2. Make the Italian buttercream, as described below, and spread a thin layer of buttercream on the inside of each circle.  Place the alternating colored concentric circles to assemble the layers to achieve the final checkerboard pattern. 

Italian Meringue Buttercream
From Bakepedia (Dede Wilson video) and Eat Now Cry Later (recipe and video)
Makes about 6 cups of buttercream, just enough for this cake.


Ingredients for sugar syrup mixture
1 cup of sugar
1/4 cup of water

Ingredients for the meringue
5 extra large room temperature egg whites (do not use egg whites from a container)
1/4 cup of sugar
3 1/2 sticks of softened butter (I use 2 sticks of unsalted and 1 1/2 sticks of salted)
up to 1/3 cup Frangelico
1 tbsp of vanilla extract (optional)

Directions to make the meringue buttercream
1.  In a small saucepan, place the sugar and water and swirl to combine.  Affix a candy thermometer into the mix.  Heat on medium heat the mixer boils and it reaches 245 to 250 degrees (hard ball stage). As this mixer cooks, begin making your meringue.
2.  In the bowl of a stand mixer fitted with the whisk attachment, beat your egg whites on high until soft peaks form. Sprinkle in 1/4 cup of sugar on the top and continue to beat until medium to stiff peaks form. Turn off mixer if the sugar mixture is not at the desired temperature.
3.  Once the sugar mixture has reached 245 to 250 degrees, remove from the stove.  With the mixer on high, slowly pour in the hot sugar syrup in a steady stream. Be careful to have the stream of sugar hit the meringue mixture between the side of the bowl and the beater.  If the mixture gets on the side of the bowl, sugar crystals may form in the final buttercream.  If the mixture gets on the beaters, hot sugar will spray out and you will get burned. 
4.  Continue to beat the sugar-meringue mixture on high for 10-12 minutes, or until your mixing bowl is cool to the touch.   Very cool to the touch. 
5.  Add in 2 sticks of unsalted butter first (a tbsp. at a time), then add in the Frangelico. Add in the salted butter and beat on high until fluffy. Add in 1 tsp of vanilla extract (optional).

Notes:
If the butter is added before the mixing bowl is cool to the touch, the buttercream will look soupy.  If this happens, keep beating the mixture on high until the mixture cools further and it comes back together and fluffy.  If this doesn’t come back together after a minute or so, place in the refrigerator until cooler and beat on high again.

This is how I store my cut cakes: 2 pieces of wax paper on each cut side using the buttercream to keep the wax paper in place.  This works so well to keep the cake moist and the frosting from getting all smashed. 

Yes, I'm anal retentive like that, too.  

Cheers!
Ellen

]]>
http://www.bakeitwithbooze.com/feeds/9118928728540181121/comments/default 0
……a post with a sting http://j.mp/1xIEbnr http://j.mp/1xIEbnr#comments Fri, 31 Oct 2014 18:04:00 +0000 http://sacramentoconnect.sacbee.com/?guid=5b8fa0140495d3617847f57b427dc13a http://sacramentoconnect.sacbee.com/2014/10/31/a-post-with-a-sting/feed/ 0 $3 Grande Frappuccino at Starbucks after 2 p.m. Through Halloween http://j.mp/1yMk3Sw http://j.mp/1yMk3Sw#comments Fri, 31 Oct 2014 15:30:00 +0000 http://sacramentoconnect.sacbee.com/?guid=5e014f66188ff7cbdbc93e945f52d0f8 ]]> http://sacramentoconnect.sacbee.com/2014/10/31/3-grande-frappuccino-at-starbucks-after-2-p-m-through-halloween/feed/ 0 Ghoulish Sour Appletini http://j.mp/1xIhIqQ http://j.mp/1xIhIqQ#comments Fri, 31 Oct 2014 13:54:36 +0000 http://sweetbakedlife.com/?p=2030 Continue reading ]]> http://sweetbakedlife.com/2014/10/31/ghoulish-sour-appletini/feed/ 0 DIY Perfect Chocolate Chip Cookie Mix in a Jar http://j.mp/1wPgTjj http://j.mp/1wPgTjj#comments Fri, 31 Oct 2014 04:32:35 +0000 http://www.52kitchenadventures.com/?p=15174 http://www.52kitchenadventures.com/2014/10/30/diy-perfect-chocolate-chip-cookie-mix-in-a-jar/feed/ 0 Dining News: Grange Chef Oliver Ridgeway Featured in Southwest Magazine http://j.mp/1wPhLEB http://j.mp/1wPhLEB#comments Fri, 31 Oct 2014 04:15:00 +0000 http://sacramentoconnect.sacbee.com/?guid=e6bb7b00215ac65f3b12ff83178917fc http://sacramentoconnect.sacbee.com/2014/10/30/dining-news-grange-chef-oliver-ridgeway-featured-in-southwest-magazine/feed/ 0 Fable Coffee coming to Mill Street in downtown Grass Valley http://j.mp/1rEvZAh http://j.mp/1rEvZAh#comments Fri, 31 Oct 2014 01:10:33 +0000 http://www.sierraculture.com/foodwineart/?p=16846 http://www.sierraculture.com/foodwineart/food/fable-coffee-coming-to-mill-street-in-downtown-grass-valley/feed/ 0 $35 Prix Fixe Menu at Morton’s on Halloween http://j.mp/1whfnVu http://j.mp/1whfnVu#comments Thu, 30 Oct 2014 20:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=abd4bb57edf0eaa127974da4c1901a67 http://sacramentoconnect.sacbee.com/2014/10/30/35-prix-fixe-menu-at-mortons-on-halloween/feed/ 0 Pumpkin Beer Mustard – A Fun Twist On A Classic Condiment http://j.mp/1tmdl3W http://j.mp/1tmdl3W#comments Thu, 30 Oct 2014 14:30:31 +0000 http://www.hybridrastamama.com/?p=9334 Hybrid Rasta Mama

Sounds crazy right? Pumpkin mustard? With beer? You don’t HAVE to use beer. You could use a hard pumpkin cider. It works out quite well. I use a gluten free pumpkin beer myself and it always turns out divine. This mustard isn’t exactly child-friendly. I mean, a little dip or two shouldn’t be a cause ... Keep Reading! You Know You Want To!

Pumpkin Beer Mustard – A Fun Twist On A Classic Condiment

]]>
http://www.hybridrastamama.com/2014/10/pumpkin-beer-mustard-fun-twist-classic-condiment.html/feed/ 0
Marshmallow Ghosts: #Recipe http://j.mp/1tmbEDC http://j.mp/1tmbEDC#comments Thu, 30 Oct 2014 11:00:53 +0000 http://findingourwaynow.com/?p=26177 We coming up upon Halloween, How could I not create one of my marshmallow critters, Marshmallow Ghosts in fact, an easy one at that? Halloween is one of my favorite holidays because it’s all about make-believe and having fun. One of the iconic images for Halloween is the ghost. So that was my inspiration for this simple creation. Now let go have so fun.

The post Marshmallow Ghosts: #Recipe appeared first on Finding Our Way Now.

]]>
http://findingourwaynow.com/2014/10/marshmallow-ghosts-recipe.html/feed 0
Cinnamon Sugar Bagels http://j.mp/1rCtK0a http://j.mp/1rCtK0a#comments Thu, 30 Oct 2014 10:00:23 +0000 http://www.crazyforcrust.com/?p=10223 Hello, my name is Dorothy and I’m a bagel addict. I love bagels so much, it was about time I made my own. Hello Cinnamon Sugar Bagels, prepare to be devoured. Add some PHILADELPHIA Cream Cheese Spread and prepare to be demolished. I grew up in the San Francisco Bay Area, on the Peninsula. There […]

The post Cinnamon Sugar Bagels appeared first on Crazy for Crust.

]]>
http://www.crazyforcrust.com/2014/10/cinnamon-sugar-bagels/feed/ 0
Dining News: Temple Coffee Expands to Davis http://j.mp/1wHckEb http://j.mp/1wHckEb#comments Thu, 30 Oct 2014 05:30:38 +0000 http://sacramentoconnect.sacbee.com/?guid=b7f1f9bc1efa449cdc1136bb70687695 ]]> http://sacramentoconnect.sacbee.com/2014/10/29/dining-news-temple-coffee-expands-to-davis/feed/ 0 Gingerbread Scones with Maple Drizzle http://j.mp/1wH8pXV http://j.mp/1wH8pXV#comments Thu, 30 Oct 2014 05:14:35 +0000 http://amyshealthybaking.com/?p=11181 {continue reading}]]> http://amyshealthybaking.com/blog/2014/10/29/gingerbread-scones-with-maple-drizzle/feed/ 0 Farm to Fork Wine Dinner Series: Piatti Presents Matchbook Wines, Spectacular from Beginning to End! http://j.mp/1wH9Buv http://j.mp/1wH9Buv#comments Thu, 30 Oct 2014 04:54:39 +0000 http://cavegrrl.com/?p=5106 ]]> http://cavegrrl.com/2014/10/29/farm-to-fork-wine-dinner-series-piatti-presents-matchbook-wines-spectacular-from-beginning-to-end/feed/ 0 Chocolate & Caramel Layered Shortbread Bars http://j.mp/1DzxBSt http://j.mp/1DzxBSt#comments Thu, 30 Oct 2014 02:36:00 +0000 http://sacramentoconnect.sacbee.com/?guid=fd53e7686f9e147ab68a8d6dcbafa98c

Last weekend, in the company of my two sisters, brother in law, and three of our cousins, I ran my fifth half marathon through the streets of San Francisco.



After running my first in 2011 with my dad and two sisters, the energy and excitement got the best of me and I signed up immediately for another a couple of weeks later, then went on to run another in 2012 with the whole family, and in 2013 ran the same one with my lovely older sister, then again a week ago. 
They are exhilarating,.
I look forward to training season each year. The weeks of training leading up to the event are like a craving that only grows until it is satiated on the day of the event.
Every year that day comes and goes so quickly, it's fleeting. And every year the motivation, perseverance, endurance, and pride extracted from the ever-present energy of the event leave me wanting to continue, to keep going, to not let it be over.



Having the opportunity to participate in these events with such inspiring people is one of my favorite things, and a big part of why I look forward to it year after year.
The excitement, rush, and proud feeling of accomplishment were just as amazing this year as they were four years ago.



During the last couple of weeks of training season, I made these chocolate covered, creamy caramel layered, almond meal shortbread bars, and they were amazing.
With just a handful of simple ingredients, these bars are better than candy, and they are going to be made again for a Halloween potluck Friday, and again for celebrating with my family.





Chocolate and Caramel Layered Shortbread Bars - Twix
makes a 9x5 loaf pan

crust-1 cup almond meal
-1/4 cup arrowroot starch
-2 Tablespoons coconut oil
-2 Tablespoons pure maple syrup

caramel
-1/3 cup coconut cream
-2 Tablespoons coconut oil
-2 Tablespoons pure maple syrup
-1/4 cup coconut sugar
-1 teaspoon vanilla

chocolate
-1/2 cup chocolate chips
-1 teaspoon coconut oil

1. Preheat oven to 350F and line a loaf pan with parchment paper.
2. Combine all crust ingredients in a mixing bowl and press evenly into lined pan. Bake in preheated oven for 20-25 minutes. Allow to cool. 
3. Heat ingredients for caramel in saucepan over medium heat. Allow to come to a boil and reduce heat to low. Stirring frequently, simmer caramel for 15-20 minutes until it starts to thicken. Remove from heat and cool for 15-20 minutes. Once cooled, pour over crust, spread evenly and refrigerate. 
4. Melt together chocolate and coconut oil. Spread evenly over chilled caramel layer. Refrigerate until chocolate layer has set, 10-15 minutes. Cut into narrow bars and serve.

notes:
store in the refrigerator.
adapted from  this recipe by My Purple Spoon
optional substitutions...
crust
-almond meal: cashew meal
-arrowroot starch: tapioca starch, potato starch
-coconut oil: dairy free butter
caramel
-coconut oil: dairy free butter, coconut butter
-coconut sugar: turbinado sugar, raw sugar
chocolate
-coconut oil: dairy free butter






Mangia! Mangia!
]]>
http://www.petitepanettiere.com/feeds/8520468067596421771/comments/default 0
Chocolate & Caramel Layered Shortbread Bars http://j.mp/1DzxBSt http://j.mp/1DzxBSt#comments Thu, 30 Oct 2014 02:36:00 +0000 http://sacramentoconnect.sacbee.com/?guid=fd53e7686f9e147ab68a8d6dcbafa98c

Last weekend, in the company of my two sisters, brother in law, and three of our cousins, I ran my fifth half marathon through the streets of San Francisco.



After running my first in 2011 with my dad and two sisters, the energy and excitement got the best of me and I signed up immediately for another a couple of weeks later, then went on to run another in 2012 with the whole family, and in 2013 ran the same one with my lovely older sister, then again a week ago. 
They are exhilarating,.
I look forward to training season each year. The weeks of training leading up to the event are like a craving that only grows until it is satiated on the day of the event.
Every year that day comes and goes so quickly, it's fleeting. And every year the motivation, perseverance, endurance, and pride extracted from the ever-present energy of the event leave me wanting to continue, to keep going, to not let it be over.



Having the opportunity to participate in these events with such inspiring people is one of my favorite things, and a big part of why I look forward to it year after year.
The excitement, rush, and proud feeling of accomplishment were just as amazing this year as they were four years ago.



During the last couple of weeks of training season, I made these chocolate covered, creamy caramel layered, almond meal shortbread bars, and they were amazing.
With just a handful of simple ingredients, these bars are better than candy, and they are going to be made again for a Halloween potluck Friday, and again for celebrating with my family.





Chocolate and Caramel Layered Shortbread Bars - Twix
makes a 9x5 loaf pan

crust-1 cup almond meal
-1/4 cup arrowroot starch
-2 Tablespoons coconut oil
-2 Tablespoons pure maple syrup

caramel
-1/3 cup coconut cream
-2 Tablespoons coconut oil
-2 Tablespoons pure maple syrup
-1/4 cup coconut sugar
-1 teaspoon vanilla

chocolate
-1/2 cup chocolate chips
-1 teaspoon coconut oil

1. Preheat oven to 350F and line a loaf pan with parchment paper.
2. Combine all crust ingredients in a mixing bowl and press evenly into lined pan. Bake in preheated oven for 20-25 minutes. Allow to cool. 
3. Heat ingredients for caramel in saucepan over medium heat. Allow to come to a boil and reduce heat to low. Stirring frequently, simmer caramel for 15-20 minutes until it starts to thicken. Remove from heat and cool for 15-20 minutes. Once cooled, pour over crust, spread evenly and refrigerate. 
4. Melt together chocolate and coconut oil. Spread evenly over chilled caramel layer. Refrigerate until chocolate layer has set, 10-15 minutes. Cut into narrow bars and serve.

notes:
store in the refrigerator.
adapted from  this recipe by My Purple Spoon
optional substitutions...
crust
-almond meal: cashew meal
-arrowroot starch: tapioca starch, potato starch
-coconut oil: dairy free butter
caramel
-coconut oil: dairy free butter, coconut butter
-coconut sugar: turbinado sugar, raw sugar
chocolate
-coconut oil: dairy free butter






Mangia! Mangia!
]]>
http://www.petitepanettiere.com/feeds/8520468067596421771/comments/default 0
Goose Island Migration Week http://j.mp/1pZRU5i http://j.mp/1pZRU5i#comments Wed, 29 Oct 2014 21:09:52 +0000 http://sacfoodies.com/?p=17994 http://sacfoodies.com/2014/10/goose-island-migration-week/feed/ 0 Happy Hour at Wahoo’s Fish Tacos http://j.mp/1sGtKN2 http://j.mp/1sGtKN2#comments Wed, 29 Oct 2014 20:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=26a2e54399b820e591518caed846d75e http://sacramentoconnect.sacbee.com/2014/10/29/happy-hour-at-wahoos-fish-tacos/feed/ 0 And More School Food Service Leaders Coming to Speed Date http://j.mp/1wcPru6 http://j.mp/1wcPru6#comments Wed, 29 Oct 2014 14:00:09 +0000 http://whoscookingschoolunch.com/?p=2054 Continue reading ]]> http://whoscookingschoolunch.com/?feed=rss2&p=2054 0 Peanut Butter Pumpkin Fudge http://j.mp/1wFp4Nk http://j.mp/1wFp4Nk#comments Wed, 29 Oct 2014 10:00:38 +0000 http://www.crazyforcrust.com/?p=10233 Peanut butter and pumpkin totally belong together. I was skeptical too, until I made this bread. Ever since then I’ve been a total fanatic and peanut butter pumpkin fudge was just the next logical step! I am a huge believe in easy fudge. You know the kind: chocolate chips + sweetened condensed milk = fudge. […]

The post Peanut Butter Pumpkin Fudge appeared first on Crazy for Crust.

]]>
http://www.crazyforcrust.com/2014/10/peanut-butter-pumpkin-fudge/feed/ 0
Dining News: City Approves New Location for Pre-Flite Lounge http://j.mp/1rSfMbJ http://j.mp/1rSfMbJ#comments Wed, 29 Oct 2014 04:15:00 +0000 http://sacramentoconnect.sacbee.com/?guid=c294273470f2ed0e2d72f8cd255069b4 http://sacramentoconnect.sacbee.com/2014/10/28/dining-news-city-approves-new-location-for-pre-flite-lounge/feed/ 0 Steamed Pumpkin Sticky Toffee Pudding done Sous Vide http://j.mp/1tgatFT http://j.mp/1tgatFT#comments Wed, 29 Oct 2014 03:46:00 +0000 http://sacramentoconnect.sacbee.com/?guid=a64d2296e911f359ad195370f19fd166 http://www.munchiemusings.net/feeds/2195127284175154944/comments/default 0 Pumpkin Simple Syrup http://j.mp/ZYm5Dh http://j.mp/ZYm5Dh#comments Wed, 29 Oct 2014 02:44:33 +0000 http://sacramentoconnect.sacbee.com/?guid=3e0b7841245fc4306935b6c70bb808a3 http://www.vegetarianized.com/2014/10/pumpkin-simple-syrup/feed/ 0 Instant Reaction: The Kitchen Under New Executive Chef David Chavez http://j.mp/ZXfA3q http://j.mp/ZXfA3q#comments Tue, 28 Oct 2014 20:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=939093bd3421834212885c0f79d7548e ]]> http://sacramentoconnect.sacbee.com/2014/10/28/instant-reaction-the-kitchen-under-new-executive-chef-david-chavez/feed/ 0 Try It: Jake’s Desserts in Davis http://j.mp/ZXfysl http://j.mp/ZXfysl#comments Tue, 28 Oct 2014 19:54:00 +0000 http://sacramentoconnect.sacbee.com/?guid=a4ba3927312ae6247025c532c74e3aee http://sacramentoconnect.sacbee.com/2014/10/28/try-it-jakes-desserts-in-davis/feed/ 0 Bacon and Butter: Go for the Burger http://j.mp/ZXfAAq http://j.mp/ZXfAAq#comments Tue, 28 Oct 2014 19:53:00 +0000 http://sacramentoconnect.sacbee.com/?guid=0748d32369bf72c377cfdc88a05fba4c http://sacramentoconnect.sacbee.com/2014/10/28/bacon-and-butter-go-for-the-burger/feed/ 0 Savor Sweet Potatoes and Squash in this Unique Pancake http://j.mp/ZXfAk0 http://j.mp/ZXfAk0#comments Tue, 28 Oct 2014 19:52:00 +0000 http://sacramentoconnect.sacbee.com/?guid=4d100a87e43e185c5dc9a6e2c8043b7a http://sacramentoconnect.sacbee.com/2014/10/28/savor-sweet-potatoes-and-squash-in-this-unique-pancake/feed/ 0 Motown’s Mercury Burger Bar http://j.mp/ZYJO5Z http://j.mp/ZYJO5Z#comments Tue, 28 Oct 2014 17:01:09 +0000 http://sacfoodies.com/?p=17986 http://sacfoodies.com/2014/10/motowns-mercury-burger-bar/feed/ 0 THIS Is The No-Cook Pumpkin Pudding That Will Blow Your Mind http://j.mp/ZYtHFn http://j.mp/ZYtHFn#comments Tue, 28 Oct 2014 14:35:33 +0000 http://www.hybridrastamama.com/?p=9340 Hybrid Rasta Mama

Bold statement right? A pumpkin pudding that will blow your mind? I mean, how good can a pudding really be? Personally, I’m not much of a pudding person. Its ok but it will never be my first choice until… Pumpkin Pudding!!! I suppose its fair to say that most pumpkin related foods will get my ... Keep Reading! You Know You Want To!

THIS Is The No-Cook Pumpkin Pudding That Will Blow Your Mind

]]>
http://www.hybridrastamama.com/2014/10/pumpkin-pudding-will-blow-mind.html/feed/ 0
The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies http://j.mp/1tCL6AT http://j.mp/1tCL6AT#comments Tue, 28 Oct 2014 05:35:32 +0000 http://amyshealthybaking.com/?p=11159 {continue reading}]]> http://amyshealthybaking.com/blog/2014/10/27/the-ultimate-healthy-soft-chewy-pumpkin-chocolate-chip-cookies/feed/ 0 Dining News: When Chef Tuohy Plans to Leave LowBrau, Block Butcher Bar http://j.mp/1pT1iHS http://j.mp/1pT1iHS#comments Tue, 28 Oct 2014 04:46:33 +0000 http://sacramentoconnect.sacbee.com/?guid=9363e76fa933fb7b88da71f464f761be http://sacramentoconnect.sacbee.com/2014/10/27/dining-news-when-chef-tuohy-plans-to-leave-lowbrau-block-butcher-bar/feed/ 0 Sacramento Vegan Chef Challenge 2014 — Abyssinia Ethiopian Restaurant http://j.mp/1v7ANQy http://j.mp/1v7ANQy#comments Tue, 28 Oct 2014 02:44:00 +0000 http://sacramentoconnect.sacbee.com/?guid=5f604fa32a0fc34c4ed2dfe167867a53

I had dinner at Abyssinia Ethiopian Restaurant tonight, a restaurant I'd never visited before. One of my favorite things about the Sacramento Vegan Chef Challenge is that it provides me with the opportunity and the encouragement to try new restaurants.


The Challenge menu at Abyssinia lists several vegan options. I was reading the list and trying to figure out how I was going to decide what to eat when I came across these magic words: Combination Platter. That made ordering much easier. Eating all the food that appeared on the platter was another problem entirely, but it means I'll have leftovers for a couple of days, at least.


The Combination Platter begins with a plate-sized piece of injera, a sour spongy bread, and the other items are served on top of it. Clockwise, starting at the top of the picture, are Duba Wot, a very spicy pumpkin stew; Abeba Gomen, steamed cauliflower with bell pepper and onions; Kayser & Fosolia, a mix of beets, green beans, carrots, potatoes, and onions; Alicha Miser Be-Dinich, slow-cooked lentils with potatoes; and in the center, Abyssinia's Cabbage Salad. Two more large pieces of injera were served on the side, and I used those as utensils to scoop up my food. It was a very satisfying meal!


Abyssinia is vegan-friendly all the time, serving a vegan lunch buffet Monday through Friday, and offering several vegan items on their regular menu.


Abyssinia Ethiopian Restaurant is located at 1346 Fulton Avenue, and their phone number is 916-481-1580. I wasn't able to find a website for them, but their Facebook page can be found at https://www.facebook.com/AbyssiniaEthiopianRestaurant. The restaurant is open Monday through Friday from 11:30 a.m. to 9:00 p.m., and Saturday and Sunday from noon to 9:00 p.m.]]>
http://sacramentovegan.blogspot.com/feeds/6865025605208756272/comments/default 0
Candy Bar Blondies http://j.mp/1v7zj8S http://j.mp/1v7zj8S#comments Tue, 28 Oct 2014 02:40:03 +0000 http://sweetbakedlife.com/?p=3682 Continue reading ]]> http://sweetbakedlife.com/2014/10/27/candy-bar-blondies/feed/ 0 Dining Deals: Half Off Masullo Pizza http://j.mp/1tdpYjw http://j.mp/1tdpYjw#comments Mon, 27 Oct 2014 20:00:00 +0000 http://sacramentoconnect.sacbee.com/?guid=f5c48c99eb4981cd96a728a3f3e379df http://sacramentoconnect.sacbee.com/2014/10/27/dining-deals-half-off-masullo-pizza/feed/ 0 Cinnamon Vanilla Almond Butter http://j.mp/1tdmFZD http://j.mp/1tdmFZD#comments Mon, 27 Oct 2014 19:03:25 +0000 http://bakedbree.com/?p=15271 I know that it might not always appear that we are healthy eaters at my house (cough, cough, cupcakes. Cookies. French fries.) The truth is, that we actually [...]

The post Cinnamon Vanilla Almond Butter appeared first on Baked Bree.

]]>
http://bakedbree.com/cinnamon-vanilla-almond-butter/feed 0
Bat Musubi http://j.mp/1wvuiu0 http://j.mp/1wvuiu0#comments Mon, 27 Oct 2014 16:11:46 +0000 http://www.guavarose.com/?p=9900 It’s that spooky time of year again. A bat theme seems appropriate, since Laurel proclaimed she is dressing up as a bat! Search for bat templates online. I found mine here and printed out the large bat. Look for wings that aren’t too long and skinny–those are harder to cut out and work with. This bat is 10-1/2″ from the tips of wing to wing. You could easily draw one out yourself too. Cut out the paper bat, lay it diagonally atop 2-4 sheets of nori, and cut around the design. Repeat for however many bats you want. Brush each side of the bat nori lightly with olive oil. If you like spice, mix a couple of drops of sesame-chili oil into the olive before brushing it onto the nori bats. Sprinkle the top with sea salt. You can also add on garlic powder, onion powder, and dried chilies for more flavor. Bake at 350 degrees for 15- 20 minutes to toast it up a bit. All the nori scraps are perfect for making a simple sesame seed furikake to season the rice. Tear the pieces into 1″ strips, then use some kitchen or clean scissors to cut the strips into small shreds. The leftover […] ]]> http://www.guavarose.com/2014/10/bat-musubi/feed/ 0 Look Who’s Going to go Speed Dating with Farmers! http://j.mp/1zzPvaQ http://j.mp/1zzPvaQ#comments Mon, 27 Oct 2014 14:00:02 +0000 http://whoscookingschoolunch.com/?p=2042 Continue reading ]]> http://whoscookingschoolunch.com/?feed=rss2&p=2042 0 Homemade Pumpkin Caramel Sauce http://j.mp/1zz1khF http://j.mp/1zz1khF#comments Mon, 27 Oct 2014 10:00:48 +0000 http://www.crazyforcrust.com/?p=10215 Obviously I have caramel on the brain right now, but that’s a good thing, I think. This is your favorite homemade caramel sauce…but with pumpkin. (I know, right??) Who knew that such a wonderful thing existed? Allow me to introduce you to your newest #pumpkinallthethings recipe: Pumpkin Caramel Sauce. Trader Joes is going to be […]

The post Homemade Pumpkin Caramel Sauce appeared first on Crazy for Crust.

]]>
http://www.crazyforcrust.com/2014/10/homemade-pumpkin-caramel-sauce/feed/ 0
Sacramento Vegan Chef Challenge 2014 — 58 Degrees & Holding Co. http://j.mp/1pPuhMA http://j.mp/1pPuhMA#comments Mon, 27 Oct 2014 07:02:00 +0000 http://sacramentoconnect.sacbee.com/?guid=c36521825064b0077bfa96cdda42fd80

My first course was this tasty Warm Fennel and Mushrooms dish, served in a soy milk mushroom bisque. The menu says it comes with a truffled cracker, although one didn't come with mine. I always think that Chef F.J.'s dishes are beautifully presented, and this one was no exception.




The entrée was Roasted Taro and Tofu, consisting of tofu squares in a lemongrass coconut béchamel sauce topped with caramelized squash, bell peppers, and roasted taro cubes, and garnished with crispy rice. This lovely dish was pleasing to both the palate and the eye!




My favorite part of this meal was the incredible dessert -- Montana Huckleberry Cake. There were little chunks of rice milk cake served with huckleberries, agave-sweetened granola, and chocolate sauce. My friends and I split one dessert among the three of us, but I think we secretly wished we'd each ordered one of our own!




58 Degrees & Holding Co. is located at 1217 18th Street, and their phone number is 916-442-5858. Their website address is http://www.58degrees.com, and their Facebook page can be found at https://www.facebook.com/pages/58-Degrees-Holding-Co/361925419790. The restaurant is open Monday and Wednesday from 11:00 a.m. to 9:00 p.m., Thursday from 11:00 a.m. to 10:00 p.m., Friday from 11:00 a.m. to 11:00 p.m., Saturday from 10:00 a.m. to 11:00 p.m., and Sunday from 10:00 a.m. to 9:00 p.m. They are closed on Tuesdays.]]>
http://sacramentovegan.blogspot.com/feeds/1381284666142711272/comments/default 0