‘Celebrate with 8’ Fantastic Beasts Gift Guide
Here is where you can find gifts for the Newt Scamander fans in your life.
Let’s ‘Celebrate with 8’ for the release of Fantastic Beasts 2.
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
*Affiliate links are included in this post. Please read my Discloser Policy.
Take down all your adventures with this Magical Creatures Travelers Notebook from NotedTravelers. Bottom Left of the Mitten readers enjoy a 20% off any of the magic-themed printable notebooks with the code LEFTMITTEN.
For all the Newt lovers out there this Newt Scamander Fantastic Beasts Fan Art Watercolor Print from BenByrdArtwork is the perfect gift.
THis is one of my favorite quotes from the movie! This Fantastic Beasts Print from AmandaDockery makes the perfect home decor.
Get crafty with this Fantastic Beasts Bookmark Cross Stitch Pattern from HouseElfStitchery. This downloadable pattern gets you started stitching instantly!
Mr. Kowalski is as much of a main character in this story as Newt is. Celebrate his role with this Kowalski Quality Baked Goods Unisex T Shirt Inspired by Fantastic Beasts from BlackLabVinyl. Comes in 4 different colors and many different sizes.
Relax with this Fantastic Beasts Candle Set from AngryHare. Four ‘Fantastic’ candles to sooth the soul of a beast. Visit AngryHare.com for all the details.
Wear your Hufflepuff wherever you go with this Hufflepuff Niffler Enamel Pin from SwishAndFlickCompany. So cute and it goes with everything.
Want your own Mandrake at home? This Mandrake rootling from OneailFXStudios is ready to be a real conversation starter.
“I wish I was a wizard.” — Jacob
*Affiliate links are included in this post. Please read my Discloser Policy.
The BEST Marinade for Smoking Meat
A smoker is a great way to have amazing BBQ right at home. This Marinade for Smoking Meat is easy and leave whatever meat you are smoking so tasty!
A few years ago I got my husband a smoker for Christmas. It ended up being a great purchase because we use it a lot! Weekends are spent slowly smoking pork or beef for a great dinner and then we have plenty of leftovers to get us through the rest of the weekend.
This marinade is one that I’ve been using since we got the smoker. A great marinade is a key to tender meat, so don’t miss this step.
How to make the BEST Marinade for Smoking Meat:
To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
Over medium-high heat cook for 5 minutes, stirring as it cooks.
Turn off the heat and add the ice. Let the marinade cool.
In a dish add the meat then pour the marinade over it.
Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
Smoke meat as you like.
What ways are best to smoke meats?
- Low and slow – My husband made this pork roast below by just letting it go low and slow over 9 hours. It fell apart and had some amazing burnt ends on it.
- Texas Crutch – This involves smoking the meat for a time then wrapping it with foil. Check out this great article about it here.
What should you serve with smoked meats?
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Servings |
serving
|
- 16.9 ounces Coca-Cola or any dark soda, try to stay away from diet
- 1 cup water
- 1/4 cup coarse kosher salt
- 2 Tbs garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 2 Tbs apple cider vinegar
- 1/4 cup dark molasses
- 2 cups ice
Ingredients
|
|
- To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
- Over medium-high heat cook for 5 minutes, stirring as it cooks.
- Turn off the heat and add the ice. Let the marinade cool.
- In a dish add the meat then pour the marinade over it.
- Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
- Smoke meat as you like. Enjoy!
Pesto Fries
Want an out of this world french fry recipe for when you’re craving something salty and crunchy? Pesto Fries are drizzled with a buttery pesto sauce then sprinkled with cheese. The perfect snack or side to any main dish.
Who doesn’t love a big pile of hot, crispy french fries? They are like a really great little black dress, they go with everything and can be dressed up with a few accessories. The ‘accessories’ for these fries happen to be a delicious pesto sauce that is drizzled on then baked in. Sprinkle with some cheese and you’ve got a great dish for this Mitten Movie Night.
This recipe is inspired by a hot dog food truck that we had dinner from at our local energy cooperative customer appreciation day. I was sad that I didn’t get the name of it because if I had, I probably would be following it like a Grateful Dead groupie.
While waiting in line to order the smell coming out of the food truck was A-M-A-Z-I-N-G. Once I was up to the window I ordered a bacon-wrapped hot dog and for the side, pesto fries. They came out piping hot and loaded with pesto, cheese and tasted even better than I expected.
I locked the flavors away in my mind and knew that like most wonderful things I eat, I had to come home and recreate this Pesto Fries recipe and pair it with some great craft beer.
What movie or TV show pairs well with fries and beer?
I’m sure you have probably heard of a little show that is sweeping the horror scene called, The Haunting of Hill House. While Halloween is over this show will keep you in the creeps for a long time. My recommendation when you start watching is to plan for a binge session because you will NOT be able to turn away.
What beer pairs well with Pesto Fries?
The beer: Sunspot Hefeweizen Ale from Greenbush Brewing Company.
This beer was in a mixed 6 pack of Michigan beers that my husband picked up at one of his favorite beer store in Southwest Michigan.
What makes a Hefeweizen a great beer to pair food with?
This German beer is a drinkable beer that pairs well with nearly everything. It’s light and drinkable and you can enjoy it while you fill up on delicious food, not the beer.
Better yet, Hefeweizen has a fruity, lemony appeal so it may lend as a little breath refresher for all the garlic on these Pesto Fries.
How to make Pesto Fries:
Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
Cook according to package directions, mine took about 30 minutes flipping halfway through.
In the last 5 minutes of cooking, make the pesto sauce to go on top.
In a heatproof cup or glass measuring cup melt the butter.
To the melted butter add the minced garlic.
Add the prepared pesto sauce.
Finally, pour in the olive oil. Stir to combine completely.
Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
Take out and serve individually with parmesan-romano cheese sprinkled on it.
Looking for a dish to serve with Pesto Fries?
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 28 ounce bag of french fries cooked according to package directions
- 1/4 cup butter melted
- 2 garlic cloves minced
- 2 Tbs prepared pesto
- 1/4 cup olive oil
- 1/4 cup parmesan-romano for topping
Ingredients
|
|
- Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
- On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
- Cook according to package directions, mine took about 30 minutes flipping halfway through.
- In the last 5 minutes of cooking, make the pesto sauce to go on top.
- In a heatproof cup or glass measuring cup melt the butter.
- To the melted butter add the minced garlic.
- Add the prepared pesto sauce.
- Finally, pour in the olive oil. Stir to combine completely.
- Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
- Take out and serve individually with parmesan-romano cheese sprinkled on it. Enjoy!
Pumpkin Spice Granola
This is the perfect breakfast for fall! Pumpkin Spice Granola is packed full of pumpkin spice flavor, dried cranberries, and walnuts. This granola is a happy medium between baked and crunchy Granola Recipes.
I cannot believe how much I’ve truly dug into pumpkin spice this year. I don’t know if it’s the colder weather we’ve had since early October or just really getting into the spirit of the season but I am Team Pumpkin Spice!
You know what else I love? Granola! One day I was craving some so I got out my usual ingredients of olive oil, honey, and oats. I had my coffee going and was thinking about some pumpkin recipes I could make for the blog and then immediately thought of the perfect substitute for my regular cinnamon that I add to the granola – pumpkin spice!
Then, what could be more ‘fall’ than dried cranberries? Nothing! Add my usual walnuts for that good brain health and voila! Breakfast is ready.
Love Pumpkin recipes? Check these out:
This Pumpkin Spice Granola recipe is so easy to make and ready in less than 25 minutes. I do like it a little on the warm side so I eat a big bowl of it right after making it. Such a great wholesome way to start the day.
How to make Pumpkin Spice Granola:
Preheat the oven to 300 degrees.
In a bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.
To the liquid ingredients add the oats. Stir to combine completely.
Add parchment paper to a 9×13 pan.
Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.
Take out of the oven and let cool.
Once the granola *has cooled completely* add the dried cranberries and walnuts.
Serve with milk or yogurt.
Tips & Variations for Pumpkin Spice Granola:
- Do not add the dried cranberries and walnuts until the granola has cooled all the way. You will end up with burnt nuts and hard as rocks cranberries if you add them any earlier.
- Do you like crunchy granola? Follow the same recipe just use a 12×18 sheet pan instead and spread out thinly over the whole sheet.
- How to store the granola: Store in an airtight container for up to 5 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1/2 cup olive oil you can substitute for coconut or vegetable oil as well
- 1/2 cup honey
- 1/2 tsp salt
- 1 tsp pumpkin spice blend
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 3 cups instant oats
- 1/4-1/2 cup chopped walnuts
- 1/4-1/2 cup dried cranberries
Ingredients
|
|
- Preheat the oven to 300 degrees.
- In a bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.
- To the liquid ingredients add the oats. Stir to combine completely.
- Add parchment paper to a 9x13 pan.
- Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.
- Take out of the oven and let cool.
- Once the granola *has cooled completely* add the dried cranberries and walnuts.
- Serve with milk or yogurt. Enjoy!
Tips & Variations for Pumpkin Spice Granola:
- Do not add the dried cranberries and walnuts until the granola has cooled all the way. You will end up with burnt nuts and hard as rocks cranberries if you add them any earlier.
- How to store the granola: Store in an airtight container for up to 5 days.
Mac and Cheese for a Crowd
This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily. Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.
I’ve been making this mac and cheese recipe for years. It’s always my go-to when people are coming over. The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.
Did you just say ‘pasteurized cheese spread’?
Yes, yes I did. It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.
This recipe calls for only half the amount of pasteurized cheese spread. I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk. Total cost for this macaroni and cheese for 2 parties: Less than $11.00. Double bonus: This mac and cheese for a crowd is very economical.
How to make Mac and Cheese for a Crowd: {VIDEO BELOW}
Cook the elbow pasta according to package directions and drain.
Add the drained pasta to a greased slow cooker.
Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
Shake the evaporated milk then open and pour over the pasta and cheese.
In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine then pour over the pasta and cheese.
Stir to completely combine all the ingredients together.
Cover and set the slow cooker as follows:
Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.
- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 16 ounces elbow pasta cooked according to package directions
- 16 ounces pasteurized cheese spread this is 1/2 of the 32 ounce package
- 12 ounces evaporated milk shaken
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1 tsp parsley flakes
Ingredients
|
|
- Cook the elbow pasta according to package directions and drain.
- Add the drained pasta to a greased slow cooker.
- Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
- Shake the evaporated milk then open and pour over the pasta and cheese.
- In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
- Stir to completely combine all the ingredients together.
- Cover and set according to timing below. Enjoy!
Cover and set the slow cooker as follows:
Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.
- Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes.
Sugar Cookie and Apple Cobbler
Been apple picking yet this season? Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!
A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had. After going through all the wonderful recipes I landed on one that would be perfect for fall! It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.
The basics of this recipe require sugar, some spices, a tube of cookie dough and apples. That’s it. I only had to hit the grocery store for the sugar cookie dough. If you have a really good recipe to make your own dough you probably don’t even need to do that.
Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.
How to make Sugar Cookie and Apple Cobbler:
Preheat the oven to 350 degrees.
Core and chop the apples into bite-sized pieces then add the apples to a bowl.
To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
Add the apples to a greased 9×13 dish.
Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
In a bowl mix, the sugar and cinnamon then sprinkle over the top.
Put into the preheated oven and bake for 40 minutes. Serve warm.
Tips & Variations for this Sugar Cookie and Apple Cobbler:
- Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
- I used Gala apples but you can use any red apple variety.
- If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
- Preheat the oven to 350 degrees.
- Core and chop the apples into bite-sized pieces then add the apples to a bowl.
- To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
- Add the apples to a greased 9x13 dish.
- Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
- In a bowl mix, the sugar and cinnamon then sprinkle over the top.
- Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
- Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
Brown Sugar Scones with Chocolate Drizzle
This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts. Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while. Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones. Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top!
Imperial brown sugar is my favorite brown sugar to use. I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy. Can’t wait to make that recipe again this year for Christmas.
Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard. Time and time again Imperial products are ones that I turn to in all my baking. To find out more about Imperial visit their sepcial Halloween page here.
So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.
How to make Brown Sugar Scones with Chocolate Drizzle:
Preheat oven to 350 degrees.
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
Are there other ways to top scones?
Yes! Swap out these substitutions:
- White chocolate and dried cranberries.
- Milk chocolate and crushed pistachios.
- Butterscotch and mini milk chocolate chips.
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
- 2 cup flour
- 1 Tbs baking powder
- 3/4 tsp salt
- 1/2 cup brown sugar
- 6 Tbs butter cut into Tbs peices
- 3/4 cup heavy whipping cream
- 1 egg
- 1/4 cup semi-sweet chocolate chips
- 1 Tbs heavy whipping cream
- 1/4 cup walnuts crushed
Ingredients
|
|
- Preheat oven to 350 degrees.
- In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
- Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
- Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
- Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
‘Celebrate with 8’ for Halloween 2018
Time to get prepared for one of the spookiest days of the year.
Let’s ‘Celebrate with 8 + 1 spooky addition’ for Halloween 2018.
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
*Affiliate links are included in this post. Please read my Discloser Policy.
If you are a fan of Stephen King, and you want the ultimate Halloween home decor, this ‘IT’ print from DavePollot is just what you’ve been looking for.
Need some Halloween bling? This Bat Bracelet from FrostedWillow is the perfect addition to any ensemble. Comes in 4 different metal types and 2 different finishes.
Have visitors take a second look before coming to your door with this Mummy’s Tomb Wreath from thechicadeeshop. Knock if you dare.
Don’t forget about your four legged friends this Halloween. This cute Cat Halloween Costume from ToScarboroughFair will have your cat ready for the festivities in no time.
Get into the holiday spirit every morning with this Boo! Hand Stamped Spooky Bat Coffee Spoon from MilkandHoneyLuxuries. May your mood be as cloudy as your coffee.
‘You know, I’ve always wanted a child…’. Expect many at your door this season so be prepared with this Hocus Pocus Doormat from SweetJJdesigns.
Hosting a ghoulishly good party this year? Send these Crack Me! Raven Egg Halloween Invitations from LittleElephantCrafts. Guests will never expect these one of a kind invites.
Get into the Halloween mood while you enjoy your morning coffee with this Halloween Coffee Mug from StickandPatti.
Make some devilishly good treats this year with this Halloween Jack head creepy Personalized Rolling Pin from EngravedOriginals.
“It’s Halloween, everyone’s entitled to one good scare.”– Brackett, Halloween (1978)
*Affiliate links are included in this post. Please read my Discloser Policy.
Swedish Sticky Chocolate Cake
A few ingredients come together to make this classic Swedish Sticky Chocolate Cake recipe. This cake comes out of the oven with a crispy top and a gooey, fudgy center with chocolate in every bite. Swedish Sticky Chocolate Cake is the perfect dessert for a dinner party or the holidays.
Welcome to Choctoberfest 2018! This is a wonderful time of year. Over 100 bloggers are in our kitchens and churning out the best chocolate recipes to get you through October and the holidays. Past Choctoberfest’s have produced some of my most inspired recipes like Homemade Chocolate Pudding and Cracker Candy. This year I decided to use this as an opportunity to make a recipe I’ve had on my list for a while, Swedish Sticky Chocolate Cake (Kladdkaka).
*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own. For more information about Barlean’s visit their About page.
I was SO EXCITED to see that Barlean’s was a partner again this year. They are such a great supporter of food bloggers and have participated not only in Choctoberfest but Cookout Week as well. I made a wonderful Margarita Pie with a pretzel crust with Barleans’s instead of butter and it turned out great.
Why swap out butter for butter flavored coconut oil?
- It’s a simple 1 for 1 swap. Use butter flavored coconut oil in cookies, brownies or most anywhere that butter is called for in recipes.
- Unlike regular coconut oil, you almost completely miss the coconut taste.
- It’s not just for baking! Butter flavored coconut oil works great in sautees, sauces, and light frying as well.
I’ve had this cake on my mind for the past year or so. While I’ve been sharing more recipes from Michigan and my family, I have been wanting to delve a little deeper into recipes from my heritage as well. My dad’s family is from Sweden and my husband’s family is Norwegian so you might be seeing more and more of these recipes on the blog soon. Until then, let’s get on to this delicious chocolate cake recipe.
How to make Swedish Sticky Chocolate Cake:
Preheat the oven to 325 degrees.
In a medium-sized bowl whisk 2 eggs.
Slowly whisk the sugar in with the eggs.
Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
Pour in the vanilla.
Next, melt the Barlean’s Butter Flavored Coconut Oil then add pour it into the flour/cocoa mixture. Whisk to combine.
Cover the bottom of an 8″ spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan. Bake for 25-28 minutes.
Remove the sides of the pan then let cool. then sprinkle with powdered sugar.
Tips & Variations for Swedish Sticky Cake:
- Don’t have butter flavored coconut oil on hand? Swap out 1:1 for unsalted butter. If you only have salted butter omit the salt.
- No springform pan? That’s fine, just use a regular pie plate that is well oiled.
- Make it even better served with fresh fruit or fruit sauce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from The Cafe Sucre Farine.
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
pieces
|
- 2 eggs
- 1-1/3 cup sugar
- 5 Tbs unsweetened baking cocoa
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp vanilla
- 10 Tbs Barlean's Butter Flavored Coconut Oil melted
Ingredients
|
|
- Preheat the oven to 325 degrees.
- In a medium-sized bowl whisk 1 egg.
- Slowly whisk the sugar in with the egg.
- Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
- Pour the vanilla into the bowl.
- Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
- Cover the bottom of an 8" spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan.
- Bake for 25-28 minutes.
- Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!
- Don't have butter flavored coconut oil on hand? Swap out 1:1 for unsalted butter. If you only have salted butter omit the salt.
- No springform pan? That's fine, just use a regular pie plate that is well oiled.
Welcome to #Choctoberfest 2018 with Imperial Sugar
This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!
This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!
We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:
- A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
- An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
- Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
- A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
- A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
- A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.
That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!
Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.
Check out our participating bloggers:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
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