Category Archives: Chocolate Drizzle

Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

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I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

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Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!
Okkkay, now what you guys have been waiting for…

GIVEAWAY:

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The prize package (minimum value of about $57.55) will include:

– 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

– 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

– 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

– 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

– 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

– 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

– 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

  1. Leave a comment saying why you want the prize package.
For extra entries:
  1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
  2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
  3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
  4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
  5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
  6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! 🙂

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

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Cinnamon Chocolate Bundt Cake
Adapted from: Leite’s Culinaria

Ingredients:

Cake:

  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups (9 ounces) all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup plain Green Valley Organics plain yogurt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

Directions:

Make the cake:

  1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
  3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
  5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
  6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

  1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
  2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

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Pumpkin Spice Pudding Cookies

Hey all.Thank you for the comments and feedback about the layout.  I think I’m going to keep it like this, at least for a while.I hope you’re having an awesome Halloween.  What are your costumes, if you celebrate? I dressed up as a “Bloody  Baker” and I passed out cookies.  


Our college had a “Fright Night” and all the people decorate their hall.  The first floor was the least scary and gradually got scarier all the way to the fourth floor.  I live on the fourth floor and our hall was so scary.  There were a couple of children that cried… it was that scary.Did any of your guys’ children, if you have any, take advantage of the Scary Face pancake at iHop? I did… we had a great waitress who didn’t care and I was so pumped.  Isn’t it cute?

In the spirit of Halloween, I made some Halloween cookies.  They’re pumpkin spice and they turned out a different texture than most pudding cookies I’ve made before.  They’re a puffier cookie, but they’re moist. They don’t look very appealing because of their orange color, but they’re tasty.  They aren’t too sweet so the chocolate glaze and the Hershey’s Kiss on top are perfect last touches.



Pumpkin Spice Pudding Cookies



Ingredients
1/2 cup (1 stick) unsalted butter, very soft 
1/2 cup packed brown sugar 
1/4 cup granulated sugar 
1/2 teaspoon salt 
1 teaspoon vanilla 
1 egg 
1/4 teaspoon baking soda 
1 1/2 cups All-Purpose Flour 
1 packet (4.2 oz) Pumpkin Spice Pudding 
24 Pumpkin Spice Hershey’s Kisses


Glaze:
1/2 cup chocolate chips
1/4 tablespoons milk or heavy cream
Directions:

  1. Preheat oven to 375.
  2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Pumpkin Spice pudding, mixing until blended. 
  3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
  4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven.
  5. Press the Pumpkin Spice Hershey’s Kisses into each cookie while the cookies are still warm.
  6. Slide the cookies onto a rack to cool completely. 
  7. Make the glaze by warming the milk until it starts to bubble; either by stove or by microwave.  Add the chocolate chips until they are melted.
  8. Mix together until the consistency is smooth.  Drizzle over cookies.