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. Sprinkle with powdered sugar and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Tips:
- 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.
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!
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
Hawaiian Pizza
This Hawaiian Pizza is the perfect combination of salty and sweet. Whip up a quick pizza crust and this Hawaiian pizza recipe comes together in a flash. The ultimate treat for pizza night!
So long time, no see from me here in the bottom left of the mitten. This is the first official Mitten Movie Night of fall because I haven’t celebrated one on the blog since the middle of July. Like almost everyone the transition from summertime fun to school, sports, and general running around get you to here in October before you know it. So let’s get this movie night kicked off!
Tonight I am making a favorite, pizza. HAWAIIAN PIZZA to be precise with lots of ham, red onion and THICK SLICES OF PINEAPPLE. This combination of toppings are as intriguing as the type of beer I’m pairing it with.
What movie pairs well with pizza and beer?
I recommend I Think We’re Alone Now. This was a good movie (the end could have been a little more clear) but if you are a fan of apocalyptic genres then this one is for you. Plus, Peter Dinklage is in it and I have a hard time passing on his movies. He’s is so good in everything from comedy to drama.
What food pairs well with Hawaiian Pizza?
The beer: Spiteful Brewing, Working for the Weekend Double IPA.
I originally picked this up when we were visiting friends in Chicago. The art on the can was amazing and my husband loves Double IPA’s, so I grabbed them up.
Are Double IPA’s hard to pair with food?
According to many of the websites that I frequent for food and beer pairings-yes. The consensus is that it’s too heavy and ‘fights’ with the flavors in most foods.
While I am just starting to enjoy IPA’s my husband loves them. After asking his opinion he disagreed and therefore I felt like I had a green light and he even gave me a suggestion of where to start, pizza. Pizza goes with everything he said! I am not disagreeing with that so off to the kitchen I went to make this simple Hawaiian Pizza that did indeed pair perfectly with this Double IPA from Spiteful Brewing.
How to make Hawaiian Pizza:
Forever with my trust Jiffy pizza crust, I decided that a thick crust was my go-to. For this pizza, I used 3 packages Jiffy pizza crust boxes plus 1-1/2 cup lukewarm water. Add to a bowl and stir to combine until there are no chunks.
Cover the bowl with a towel and let rise for 20-30 minutes.
Preheat oven to 350 degrees.
Using floured hands take the dough out of the bowl and spread the crust onto a 9-inch pie pan. Place the crust into the oven for 8-10 minutes. Since the crust is a great way to make sure the middle is not raw.
Take out of the oven and cover with the pizza sauce. Add the cheese, chopped ham, sliced red onions and whole slices of pineapple. Place back into the oven and cook for 20 minutes.
Slice into eight pieces and here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Tips:
- Once the crust has risen make sure to have flour nearby. Using flour on hands and on top of the crust ensures that the dough doesn’t get too sticky.
- Don’t skip the pre-cooking of the crust. It’s important so that you don’t have a cooked top but a raw center.
- Prefer smaller bites of pineapple? Use pineapple chunks instead of slices.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
slices
|
- 3 6.5 ounce boxes Jiffy Pizza Crust Mix
- 1-1/2 cup lukewarm water
- 15 ounces prepared pizza sauce
- 1/2 pound cooked ham sliced
- 1/4 cup red onion sliced
- 2 cups mozzarella cheese, shredded
- 8 ounces pineapple slices drained
- 1/4 cup all purpose flour for working the dough
Ingredients
|
|
- Add 3 boxes of Jiffy pizza crust to a bowl with 1-1/2 cups of lukewarm water. Stir to combine until there are no chunks.
- Cover the bowl with a towel and let rise for 20-30 minutes.
- Preheat oven to 350 degrees.
- Using floured hands take the dough out of the bowl and spread the crust onto a 9-inch pie pan. Place the crust into the oven for 8-10 minutes. Since the crust is a great way to make sure the middle is not raw.
- Take out of the oven and cover with the pizza sauce. Add the cheese, chopped ham, sliced red onions and whole slices of pineapple. Place back into the oven and cook for 20 minutes.
- Slice into 8 pieces and enjoy!
- Once the crust has risen make sure to have flour nearby. Using flour on hands and on top of the crust ensures that the dough doesn't get too sticky.
- Don't skip the pre-cooking of the crust. It's important so that you don't have a cooked top but a raw center.
- Prefer smaller bites of pineapple? Use pineapple chunks instead of slices.
‘Celebrate with 8’ for Game Day
Support your team with this list of fun ways to
celebrate Game Day!
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.
This College Football Shirt from LiftHerUpCo is the perfect statement for any game or tailgate! Comes in several different colors and sizes.
These Monogrammed Football Sandals from DetailsintheMonogram are the perfect statement piece for any fan! Customize with initials, numbers or other statements.
Want some serious football fan bling? These Football Rhinestone Earrings from CoHoBags will have you shining!
This Football Necklace from LeBuaJewelrytoo is customized and hand stamped with your favorite players name and number. Comes in different colors too!
If you are looking for the ulitmate in home decor this Game Day look no further than this Instant Download Table party Decor from ScribbleDownloads. So cute!
This Monogram Football Door Hanger from AdoreYourDoorDecor is so cute for your front door this Game Day season!
Invite everyone to your Game Day party with these Tailgate Party Invitation from RockCreekPaperCo.
This Gameday Kickasserole Tailgating Dish from ModernPrintDesigns can be customized to any team you like! What a great way to support your team while enjoying some tasty game day treats.
Get ready it’s Game Day! Celebrate.
*Affiliate links are included in this post. Please read my Discloser Policy.
Tuscan Quiche
This Tuscan quiche starts with a crispy crust and a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA.
A quiche is always a great choice for breakfast or brunch!
*Affiliate links may be included in this post. Please read my Discloser Policy.
I received BLENDABELLA complimentary but all opinions stated in this post are my own.
Who doesn’t love a quick & easy breakfast? I know I do. Quiche is one of my all-time favorite dishes to turn to when I’m wondering what to make. Need a nice breakfast for the weekend? Make a quiche! Need to make a weeks worth of breakfast for easy weekday mornings? Make a quiche!
What makes a quiche such a great breakfast?
One word: versatility.
While I kept this quiche simple, the flavor combinations are endless especially when you are using BLENDABELLA Portabella Mushroom Blends. Start with the basic recipe of crust, milk, and eggs then create away! Here are a few examples:
- For this Tuscan Quiche, add some sweet Italian sausage to the mix.
- Use Zesty Mexican BLENDABELLA to make a southwest quiche with chorizo and Swiss cheese.
- Coconut Thai BLENDABELLA would make a great seafood quiche with cooked shrimp and a smoky mozzarella.
How to make the perfect Tuscan Quiche with BLENDABELLA:
Pre-heat oven to 375 degrees. In a greased 8-inch pie plate add a thawed, prepared pie crust. In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.
To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet in case it overflows (it shouldn’t but it doesn’t hurt to be prepared). Bake for 40 minutes.
Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes. Cut into eight pieces and here you are…..
For more information on BLENDABELLA visit their site or follow on social media:
Website | Facebook | Twitter | Instagram | Pinterest
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
pieces
|
- 1 8-inch pie shell
- 6 eggs, large
- 1 cup whole milk
- 1/2 cup BLENDABELLA Rustic Tuscan Portabella Mushroom Blend
- 4 ounces mozzarella cheese, shredded
- 4 ounces tripe cheddar cheese, shredded
Ingredients
|
|
- Pre-heat oven to 375 degrees.
- In a greased 8-inch pie plate add a thawed, prepared pie crust.
- In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.
- To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet.
- Bake for 40 minutes.
- Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes.
- Cut into eight pieces. Enjoy!
Cherry Fizz
Well, I guess it’s time to finally start winding down summer. As we head into the last week before Labor Day, I can’t help but reminisce how overwhelmingly fast it went by. So instead of pouting, I decided to share another drink that I’ve been enjoying, something I call ‘cherry fizz’.
I commented to my son this morning that I had kind of felt like summer was dragging on…and on…and on…but now that the end is here I’m like – HOLD UP! So I guess I better get to enjoying these last few weeks of summer. And there is no better way to do that than having a nice drink while lounging in the pool.
A few weeks ago I started playing around with some beer cocktails. I made a Bull’s Eye Beer Cocktail that turned our fantastic! Keeping in mind that I wanted to make another cocktail, I was always on the lookout for new non-beer ideas for cocktails. Then it happened – while shopping I came across something that I loved when I was growing up, New York Seltzer. My favorite after-school treat was a little bottle of this flavored seltzer and Pringle chips! I felt like a kid again seeing these in what happened to be the liquor aisle of my grocery store.
Then I remembered that I had a bunch of cherries in my refrigerator that needed to be used up, a bottle of prosecco that I had picked up from Costco and of course what do most ‘summertime’ drinks contain? Rum. Thus, the cherry fizz was born!
With the cherries that I had leftover, about 2 cups, I made a simple syrup. This adds an extra layer of fruit flavor and sweetness to the drink. Do know that a little goes a long way when adding it to drinks.
How do you make simple syrup?
Take the stem and pit out of the cherries and add them to a food processor. Once they are thoroughly mashed add them to a pan with 1/2 cup of water and 1/2-1 Tbs of sugar. Cook the mixture down until it thickens, around 20 minutes. Take the mixture and add to a container and let cool. This will last in the refrigerator for drinks up to 2 weeks.
Make this cherry fizz in an individual glass or you can make in larger batches to share with friends and neighbors. For the glass recipe; add 1/2 Tbs of cherry simple syrup to a tall glass filled with ice. Add 1/2 cup of prosecco. Then add 1/2 shot of white rum. Finally finish the drink off with the seltzer, around 1/2-1 cup. Stir to combine and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Cheers!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 3 minutes |
| Servings |
drink
|
- 1/2 Tbs cherry simple syrup
- 1/2 cup prosecco
- 1/2 shot white rum
- 1/2-1 cup cherry seltzer
Ingredients
|
|
- Add 1/2 Tbs of cherry simple syrup to a tall glass filled with ice.
- Add 1/2 cup of prosecco.
- Then add 1/2 shot of white rum.
- Add the seltzer, around 1/2-1 cup.
- Stir to combine. Enjoy!
‘Celebrate with 8’ for Friendship Day
Looking to give back to the friends that mean so much in your life?
Check out this Gift Guide to celebrate Friendship Day!
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.
What friend wouldn’t love a box of items for the ultimate in self-care? This gift box from PeaceOrganics is full of pampering items like a candle, bath bomb, and lip balm. PeaceOrganics is offering a discount for Bottom Left of the Mitten – enter code BLMITTEN10 to get 10% off the entire purchase in the shop!
This sweet little Good Friends are Like Stars Bracelet from LayeredandSimple make a great statement for the closest of friends. Choose from over 20 different colors to customize with your friends favorite color.
Give your friend the best of statement pieces with this Best Friend Enamel Pin from HennelPaperCo. Jean jacket possibly required to rock the best look for her ‘flair’.
Whenever your BFF reaches into the Personalized Makeup Bag from MoonwakeDesignsCo she will think of you.
Does your friend love the show, FRIENDS? This FRIENDS TV Show Wood Picture Sign from shopbohomey give a great way to display fun memories.
This personalized candle from TheShabbyWick is a great gift to really let your friend know that you really know everything about her!
No matter how far you and your friend are let them know that ‘Friendship Knows No Distance’ with this Mug from Hugalatteboutique. It’s 100% customizable to whatever city, state, or country that separates the two of you.
Define your friendship with this pillow from carrabelle. You can use their definition or you can also come up with your own defining description to make this a very special and touching gift.
‘Try to be a rainbow in someone’s cloud’~Maya Angelou. Celebrate.
*Affiliate links are included in this post. Please read my Discloser Policy.
Roast Beef Sandwich
Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches. There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.
One (of many!) of the best sandwiches I ever had was in Louisville. It was mine and my husband’s anniversary get away. No kids, just us. We visited museums and did all the touristy things and then we would hit breweries for lunch or dinner. While we have been to Louisville several times since then (it’s our favorite place to visit when we are looking for a quick kid-free getaway) I always think back to this trip and the roast beef sandwich that I had there. It was full of meat, cheese, and onions. Droooolllll.
So when I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich. Growing up my mom would make sub sandwiches in the summer and it was always a special treat. While I was at it I thought some bacon would be really good with this too. Then finally, let’s slather a blue cheese sauce on it.
The beefy concoction will pair perfectly with Bell’s Pooltime Ale. This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this. I may even say that I hit this combination out of the park!
For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies? David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.
First, start by cooking the bacon. I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes. Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp. Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together. Crumble the bacon and add to the cooked roast beef. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. 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 | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 loaf Italian bread
- 1 pound bacon
- 1 pound cooked roast beef from the deli area
- 8 ounces white mushrooms cleaned and sliced
- 1 large yellow onion chopped
- 1-1/2 Tbs butter
- 1/2 cup mayo
- 1/4 cup horseradish sauce
- 1/4 cup blue cheese crumbles
- lettuce and tomato for topping
Ingredients
|
|
- Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
- Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
- Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
- Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
- While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
- Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
- Crumble the bacon and add to the cooked roast beef.
- Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!
My Dad’s Chicken & Rice
I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.
My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants. Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house. Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.
For quick weeknight dinners though I look to this chicken and rice recipe. It’s full of chicken, meaty mushrooms, and crunchy water chestnuts. Perfect when you want a one-dish meal that goes from stove to table with little cleanup. Now on to My Dad’s Chicken & Rice recipe.
The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions. First, take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes. Stirring occasionally to make sure all parts are browned. *Look at that! Again, this is what makes this dish amazing.*
Once the chicken has cooked take it out of the pan and set aside. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce. Finally to the pot add the rice and stir it all together. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan. If there’s still plenty of liquid allow to cook another 5-8 minutes covered.
Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion. Top with some crunchy noodles and here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March of 2016. Updated photos & recipe July of 2018.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 pound chicken tenderloins cut into chunks
- 1 cup instant brown rice
- 2 cups chicken stock
- 1/2 Tbs butter
- 8 ounces sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8-ounce can water chestnuts chopped
- 1 14-ounce can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
Ingredients
|
|
- Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
- In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
- In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
- To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
- Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
- Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Buffalo Ranch Chicken Tacos
I’ve got something spicy on deck for this Mitten Movie Night! These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.
Can you believe that this Summer is half over? Where did the time go? What seems really odd is that we haven’t even been busy this summer. So in order to celebrate the mid-summer slump let’s pair these fresh tacos with some Summer Love Ale from Victory Brewing Company. A perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.
For tonight’s movie, I recommend ‘How It Ends’. I am a big fan of post-apocalyptic movies and this one was right up my alley. Check out Netflix to find this title. So now on to these buffalo ranch chicken tacos!
Start by cutting each chicken breast in half to thin these out a bit. I then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick. Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost ‘blackened‘.
While the chicken cooks make the pico de gallo. You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl. Saves so much time and tastes just as delicious.
Once the chicken has cooked all the way through remove from the pan and cube. In a bowl combine the buffalo sauce and ranch dressing. This sauce is the key to making this chicken taco recipe the BEST!
For the flour tortillas, I love to cook them over the open flame on my stove. You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds. Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Serve with Double Batch Smashed Beans 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 | 10 minutes |
| Servings |
tacos
|
- 8 flour tortillas, fajita size
- 3 boneless, skinless chicken breasts pounded thin
- 2 Tbs creole seasoning
- 2 Tbs avocado oil or vegetable oil
- 1 cup mexican blend shredded cheese
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
Ingredients
Chicken for tacos
Buffalo Ranch
|
|
- Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
- Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.
- Once the chicken has cooked all the way through remove from the pan and cube.
- You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.
- In a bowl combine the buffalo sauce and ranch dressing.
- Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!
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