Chocolate Orange Cake from URBAN BAKES

Chocolate-Orange Cake - URBAN BAKES 5.2 (1)

Hey everyone!

Well, I’m in Minneapolis now spending some time with my sister before we head back home and I have one last fabulous guest post for you! Oh man, I wish I could have a bite of this cake! It’s from Connie from URBAN BAKES. I just guest posted for Connie while she was away on vacation and now she’s doing me the favor! In case you missed that post, here’s more about Connie. We met back in May at BlogHer in Miami. Connie is truly talented, passionate about what she does and is spunky! I love her spirit and her crazy amazing, beautiful cakesblondiestartscupcakes, frozen treats like this lemon cherry sorbet (this one is gorgeous!) and the list goes on. Connie can bake, yo.

So, if you’re ever in need of a fabulous baked dessert, you must visit Connie’s blog and follow her on social media!! Facebook | Twitter | Pinterest | Google+

Here’s Connie!!

Hi there Hip Foodie Mom readers!  I’m Connie a chocoholic New Yorker and blogger of URBAN BAKES and I’m thrilled to be here guest posting for Alice while she’s on a much needed vacation.  As my blog name implies, I bake… A LOT!  From breakfast to desserts, I get great satisfaction transforming what I’ve made from scratch into something beautiful right from the oven.  I only wish I was half as good as a cook as Alice is!  She’s got skills!

Chocolate-Orange Cake - URBAN BAKES2

I was introduced to Alice’s blog through a mutual friend a little less than a year ago and have been glued ever since.  Plus, I was lucky enough to meet her in person at the BlogHer Food event earlier this year.  She is one smart, beautiful, selfless gal; always giving a helping hand when she can.  I’m so happy to be able to call her a friend therefore, I baked her a cake.

Chocolate-Orange Cake - URBAN BAKES4

I really don’t know what in this world cannot possibly go well with chocolate.  Maybe I have a biased opinion here but I do think orange with chocolate is an amazing combination.  While this tender cake is full of rich chocolaty goodness the orange citrus is light in flavor yet remains detectable giving the cake depth of flavor.  Pour ganache over the top and garnish with twisted orange peel and you’ve got yourself one of the easiest cakes sure to impress your friends and family.   I hope you enjoy it!

Chocolate-Orange Cake - URBAN BAKES3

Chocolate Orange Cake from URBAN BAKES
 
NOTES: A slightly greater amount of orange extract may be substituted for orange emulsion. To make orange peel, use a vegetable peeler to peel the skin of the orange. Be sure to not peel into the white flesh as this gives a bitter taste. Cut 2-inch long strands from peel about ¼-inch wide and twist strands around your index finger to create a curl; release.
Author:
Recipe type: Dessert

Ingredients
For the cake:
  • 2 oz. unsweetened baking chocolate, chopped
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons grated orange peel or 1 teaspoon of orange emulsion
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
For the ganache:
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
  • ¼ teaspoon orange emulsion (optional)
  • ¼ cup fresh orange peel (optional)

Instructions
For the cake:
  1. In a small bowl, melt baking chocolate in microwave on HIGH for 30 seconds, stir. Microwave for an additional 15 seconds until about 75 percent of chocolate has melted. Continuously stir until smooth; set aside to cool.
  2. Heat oven to 350 degrees F. Grease and lightly flour a 12-cup fluted tube cake pan; set aside.
  3. In large bowl, cream butter and sugar using an electric mixer until light and fluffy. Beat in melted chocolate, sour cream, orange peel (or emulsion), vanilla and eggs until just combined.
  4. On low speed, beat in remaining cake ingredients. Note: You may notice batter may be more airy than most cake batters, this is okay. Spread evenly into pan.
  5. Bake for 30 to 40 minutes or until a toothpick inserted in center of cake comes out clean. Leave cake to cool in the tube pan for 20 minutes, remove and allow additional cooling for about 1 hour.
For the ganache:
  1. Meanwhile in a small saucepan set on medium heat, melt 1 cup chocolate chips. Stir in cream. Whisk mixture until ganache is smooth and uniform in color.
  2. Remove from heat. Stir in orange emulsion.
  3. Once cake has cooled, drizzle ganache over the top and allow it to drip down the sides. Garnish with fresh orange peel. ENJOY!

Chocolate-Orange Cake recipe was adapted from (p. 86) of Betty Crocker: The Big Book of Cakes.

Thank you so much, Connie for this guest post!! See you soon!!

 

Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay

Raspberry Cheesecake with Oreo Crust by Hip Foodie Mom

You guys. The day has arrived. National Cheesecake day. .  and it’s glorious. Cheesecake lovers everywhere should definitely indulge in a huge slice today (it’s ok and the calories don’t count today), or maybe even two slices.

Raspberry Cheesecake with Oreo Crust_main

This cheesecake happens to be the best I have ever tasted and believe me, I did not skimp on any ingredients and went full fat on everything. It’s cheesecake after all. And it is National Cheesecake Day so I went big y’all. This cheesecake does have a secret ingredient, one that I have never before added, which I think made this cheesecake creamier and more luxurious. So make sure you take a look at the recipe card below.

Raspberry Cheesecake with Oreo Crust_chocolate ganache

I took a quick poll on Facebook asking if I should make a raspberry sauce, melted Nutella or a chocolate ganache and the chocolate ganache won by a landslide. No surprise there. And I’m so happy I listened. The ganache on this Raspberry Cheesecake was divine! You can also dust on some powdered sugar or not. Totally up to you!

Raspberry Cheesecake with Oreo Crust with powdered sugar

Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay
 
Prep time

Cook time

Total time

 

Notes: I used raspberry extract for more of a raspberry kick but vanilla extract will work just fine as well. I also refrigerated (or you can freeze) my cheesecake overnight and topped with the chocolate ganache and fresh raspberries the next day.
Author:
Recipe type: Dessert
Serves: 10

Ingredients
For the Oreo Crust:
  • 20 oreo cookies, with the filling removed
  • ¼ cup granulated sugar
  • 5 tablespoons butter, melted
For the Cheesecake:
  • 4 packages (8 ounces each) cream cheese, at room temperature
  • ⅔ cup granulated sugar
  • ½ cup sour cream
  • 4 large eggs
  • 1 teaspoon vanilla or raspberry extract
For the chocolate ganache:
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces semi-sweet chocolate, chopped
  • ½ cup heavy cream
For the Raspberry topping:
  • 2 packages fresh raspberries
  • confectioners’ sugar for dusting; optional

Instructions
For the Oreo Crust:
  1. Preheat oven to 350°F. Pulse the Oreo cookies and sugar in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of 9 x 3-inch springform pan with removable bottom. Bake for about 10 minutes. Cool completely. Reduce oven temperature to 325°F.
For the Cheesecake:
  1. Using an electric hand mixer or stand mixer fitted with the paddle attachment, mix together the cream cheese, sugar and sour cream until well combined, for about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla (or raspberry extract) and pour into your prepared crust.
  2. Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and pour in enough boiling water to reach halfway up sides of the springform pan.
  3. Bake for one hour at 325°F. Turn off the oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and let cool completely. Remove carefully from springform pan.
For the chocolate ganache:
  1. Place the chopped chocolate in a small bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and the mixture is smooth. Allow the chocolate ganache to cool slightly and then pour over the cheesecake.
For the Raspberry topping:
  1. Top cheesecake with fresh raspberries and dust with confectioners’ sugar if desired. Enjoy!

Recipe adapted from Driscolls.com.

You may or may not notice the missing Oreo crust on this slice, under the tip. I am guilty as charged. It broke off when I was slicing my cheesecake and I promptly ate it before taking my photo. Would you have done the same thing?

Raspberry Cheesecake with Oreo Crust_slice

It’s National Cheesecake Day!

And because it’s National Cheesecake Day, I’ve teamed up here with a ton of fabulous bloggers brought together by Roxana from Roxana’s Home Baking. . We’re all sharing cheesecake recipes today.  . so kick back, enjoy and by all means get yourself a slice of cheesecake today!! Cheers!
 
Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Raspberry Cheesecake by Hip Foodie Mom

 

 

 

 

Nutty Olive Cheese Log from The Kitchen Prep

Nutty Olive Cheese Log by The Kitchen Prep

Hey everyone! I’m still in California and we are having such a great time seeing friends, eating out and shuffling the kids everywhere! I have two more guest posts for you this week. .  and something SWEET on Wednesday. .  so I’m excited for this week. And to kick it off, I’m thrilled to be introducing you to Dianna from The Kitchen Prep today!

I had the pleasure of meeting sweet Dianna in Miami at BlogHer Food. We hit it off immediately and spent the afternoon with friends gabbing about blogging, business, working with brands and everything else in between. Dianna is so sweet in person and is a genius in the kitchen. Here are just some of the fabulous recipes you will find on her beautiful blog: Quinoa Burrito Bowl, Teriyaki Turkey Lettuce Wraps, Espresso Caramel Bars and this amazing Rosemary Lemon Turkey Burger. And Dianna recently got some bloggers together to celebrate National Ice Cream Month! So, if you didn’t catch her ice cream social, you seriously need to check out this post ..  there are some great ice cream recipes there! So, check out her blog and follow Dianna on social media: Facebook, Twitter, and Pinterest.

So, without further ado. .  here’s Dianna!!

Nutty Olive Cheese Log-upclose

Hi everyone! I’m Dianna from The Kitchen Prep, and I’m so glad to be over here filling in for Alice while she’s away getting some well-deserved vacation time!

I met Alice in May at the BlogHer Food conference in Miami and immediately knew she was one amazing gal. We chatted about blog things, explored the conference sponsor booths and even got a little lost in the city when we ventured out for lunch! Luckily, we found our way back and are here to tell the tale and keep bringing you yummy recipes.

I love popping over here to check out the recipes Alice shares because we have similar food styles: We both like to create dishes that are impressive and simple. Because, here’s the thing… ain’t nobody got time for fussy and mediocre!

One of the things I love most about summertime is laid back entertaining. That whole, “Everybody just throw on some flip flops and come over for some fun.” mentality is exactly what South Florida entertaining is all about, especially since it gets so darn hot in these parts that turning on an oven or standing in front of a blazing grill seems like a cruel punishment. So, it’s important to have an arsenal of no-bake, no-cook snacks and dishes at your disposal so that the brunt of your work is as difficult as hitting the “on” switch to your blender while you make margaritas.

Nutty Olive Cheese Log_precut

I discovered this recipe a while back and thought to myself, “Self, this is exactly what every party needs.” A cheese log. Because who doesn’t love one of those? It reminds me of a cross between pimento cheese and the stuff I grew up eating inside Cuban bocaditos.

{Random side note: The first time I made this it rolled off the plate as I was transporting it and was subsequently enjoyed by a gathering of ducks who were eyeing it the whole time I was walking through the parking lot.  Now I know what they mean when they say “lucky duck”!}

Nutty Olive Cheese Log on cracker

The best part about this recipe is that you can customize it so easily — use different nuts and herbs for the coating, or add whatever you’d like to the cream cheese mixture. It only takes minutes to throw together, which is essential when you’ve got more important things to do like lounge poolside or sip sangria. In short, it’s a keeper.

It’s summertime, and the livin’ cookin’ is easy! Whip up this snack for your next summer gathering.

Nutty Olive Cheese Log from The Kitchen Prep
 
Author:
Recipe type: Appetizer or Snack

Ingredients
  • 1 {8 oz.} block cream cheese, softened
  • ½ cup Spanish olives {green ones with pimentos}, finely chopped
  • 1 tablespoon mayonnaise
  • ½ teaspoon onion powder
  • ½ cup walnuts, chopped
  • ¼ cup fresh chives, chopped

Instructions
  1. In a medium bowl, beat together cream cheese, olives, mayonnaise and onion powder until totally combined.
  2. Scoop mixture into a log or ball shape — I like to place it on a piece of plastic wrap to make it easier and less messy and mold it into the desired shape. Cover and place in refrigerator for about 45 minutes to an hour.
  3. On a plate or shallow dish, mix together walnuts and chives. When the mixture has chilled and firmed up, roll it in the walnut and chives until it’s well coated. Keep chilled until ready to serve.
  4. Serve with crackers, pita chips or fresh veggies.

Recipe slightly adapted from Southern Living

Thank you so much, Dianna for this guest post!!

Nutty Olive Cheese Log

Truffle Brownies from That Skinny Chick Can Bake

Truffle Brownies

I love that I’ve met so many fabulously talented people through blogging.  And not only are my blogging friends multi-talented, but they are super sweet and genuinely kind and generous people. My friend Liz, from That Skinny Chick Can Bake is here guest posting today and I couldn’t be more thrilled. I first met Liz through Sunday Supper and we’ve met in person twice, the first time in Seattle at IFBC and the second, in Miami at BlogHer Food.

Liz is not only a genius and perfectionist in the kitchen but she’s also a mother, a friend, a fabulous wife and baker extraordinaire . . and a fabulous dresser! Liz has great style. I love her tons. If you’ve never visited her blog, which I don’t know how this would be possible, you need to! Today! And while you are there, check out her gorgeous Vanilla Pound Cake, Classic Apple Pie, and this utterly perfect Ganache Topped Chocolate Tart. Oh baby, I want three slices of this one.

So, here’s Liz!!

Truffle Brownies (2)

I’m delighted to be guest posting for Alice today. I’m Liz from over at That Skinny Chick Can Bake where I share the sweet treats I bake up for my family and friends. Though my household has a definite preference for chocolate desserts, you’ll find all sorts of other recipes on my blog, even healthy stuff on occasion!

I have made lasting friendships with so many bloggers I’ve never even met, but I’m thrilled that I’ve gotten to hang out with Alice in real life. She is just the most down to earth gal, besides being so business savvy and extremely gifted in the kitchen. We shared a meal at the uber chic Sitka & Spruce last fall in Seattle, and in May, we noshed on beef and cocktails at an event in South Beach during a monsoon, and later enjoyed wine and cheese on the Miami waterfront. Such is the glamorous life of a food blogger when we’re not in flour covered yoga pants scrubbing dirty pots and pans!

Today, I’m sharing an outrageously decadent truffle brownie with all you Hip Foodie Mom readers. These have a sweet, shortbread crust, a rich chocolate center as well as a silky ganache topping. Three layers of pure deliciousness. You can add some espresso powder to amp up the chocolate flavor, but I have a mocha phobic husband, so I leave that out when I bake these up for the family.

Alice, thanks for inviting me to your lovely blog! Hope you’re enjoying your family time! xo

Truffle Brownies (3)

Truffle Brownies
 
Author:
Recipe type: Dessert

Ingredients
For the crust:
  • ⅔ cup brown sugar
  • ⅔ cup butter
  • 1⅓ cup flour
For the brownie layer:
  • 8 ounces semisweet chocolate, chopped
  • ¾ cup (1½ sticks) butter
  • 2 teaspoons espresso powder dissolved in 1 teaspoon boiling water, optional
  • 1½ cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup flour
  • ½ teaspoon salt
For the glaze:
  • 6 ounces semi-sweet chocolate, chopped
  • 2 tablespoons butter
  • ½ cup heavy cream

Instructions
  1. Preheat oven to 350º. Grease 9 x 13 inch pan.
  2. Cream the brown sugar and butter till light and fluffy. Slowly add flour and mix till blended. Pat into bottom of greased pan. Set aside.
  3. Gently melt chocolate, butter (and espresso, if using) in microwave. Stir till smooth. Let cool slightly before adding sugar and vanilla. Then mix in eggs, one at a time. Stir in flour, and salt until just combined. Pour over crust.
  4. Bake in middle of oven about 25-27 minutes. Remove from oven and immediately place in refrigerator.
  5. Make glaze by gently heating chocolate, cream and butter in microwave till chocolate and butter are melted. Stir till smooth. Cool for about 10 minutes before spreading over brownies. Return to refrigerator. When chilled, cut into bars and serve.

 

Thank you, Liz, so much for these fabulous truffle brownies!!!

Bibimbap Tacos

Bibimbap Tacos by Hip Foodie Mom_forblog

I couldn’t let the summer go by without grilling some flank steak. And whenever I grill beef, I love using one of my favorite Korean marinades. It’s the one I use when making bulgogi. I’ve been on a major taco kick. .  throwing whatever I have into a flour tortilla.

Delicious.

Bibimbap Tacos by Hip Foodie Mom

I can’t believe I haven’t made these before. If you like bibimbap, you will absolutely love these tacos! Bibimbap is a very popular Korean dish and literally means “mixed rice”.  It is served in a bowl with rice and topped with bulgogi (or another protein option or no meat at all), and sautéed and seasoned Korean vegetables and gochujang and you simply mix everything together in your bowl just before eating. Bibimbap looks like this:

Bibimbap by Hip Foodie Mom

So, one of my favorite Korean food dishes inspired me to make these tacos today. Head on over to The Kitchn for this recipe and to read this post. And if you like it, please leave me a comment and PIN it!!

Oh and don’t skip the fried egg my friends. These tacos will change your life! Enjoy!

Bibimbap Tacos by Hip Foodie Mom_forblog2

 

 

Orange Raspberry Mini Bundts from Baking A Moment

Orange Raspberry Mini Bundt Cakes

Hello everyone! I’m on vacation right now in sunny California and have asked a few of my best food blogging friends to guest post for me over the next two weeks. I’ll have a few “planned posts” sprinkled throughout but more excited for the guest posts! So come back and check them out. . they are going to be good!

I’m kicking off the guest posts here today with Allie! I’ve mentioned Allie, from Baking A Moment, here on the blog many times. .  she is a good friend, a true talent and I am always always in awe of her baking skills. Allie is not only creative and inventive but she is also a very talented with her food styling and photography and she just always makes the best looking desserts and treats. Blueberry Mascarpone Macarons, Red, White and Blue Velvet bundt cake and the jaw-dropping, beautiful Apple Rose Tart she made for me the last time she guest posted here. If you haven’t visited her blog, you need to. .  and you need to follow her on social media . .  all of her social media buttons are below. Thank you so much, Allie for guest posting here today!

So. .  without further ado, here’s Allie!

Hi there, Hip Foodie Mom readers!  Sorry you won’t be hearing from Alice today, but the good news is, you get me!  Lol…

I’m Allie!  I’ve guest posted on Hip Foodie Mom before, but just in case you missed it, my blog is called Baking a Moment, and it’s all about baking and desserts.  ;)

Alice is one of my favorite people in this whole wide world.  I have so much respect and admiration for this woman who is so talented, works so hard, and does such an incredible job balancing family and career.  I never could have imagined, years ago when she dropped that first sweet comment on my baby blog, that we’d grow to be such fast friends.

Alice sometimes jokes that she’s kind of a novice at baking, but I beg to differ!  I’ve loved reading about her bread-baking journey through Twelve Loaves, and her bundt cakes are legendary!  I especially loved her Orange Cardamom Mini Bundts, and the Chocolate Mini Bundts with the candies inside- so inspired!  How fun, to break open a pretty little individual tea cake to find a delicious surprise hiding inside!
Orange Raspberry Mini Bundts | Baking a Moment

I just had to steal her idea!  Sorry Alice, I couldn’t resist!
Orange Raspberry Mini Bundt Cakes | Baking a Moment

These baby bundts are scented with orange, and fresh raspberries are tucked inside.  Raspberries and citrus make such a classic pairing, but I really love the way orange brings out the berries’ natural sweetness.
Orange Raspberry Mini Bundts | Baking a Moment

A dollop of whipped cream… I had coconut whipped cream on hand so I used that.  It was so delicious with the buttery, citrus-y cake and tart raspberries, but you could certainly substitute regular whipped cream if you’d prefer! 
Orange Raspberry Mini Bundt Cakes | Baking a Moment

And it’s always nice to give a little hint as to what’s in store…
Ta-dah!
Orange Raspberry Mini Bundt Cakes | Baking a Moment

Orange Raspberry Mini Bundts
 
Serves: 6 individual size cakes

Ingredients
  • ½ cup cake flour
  • ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • zest of one orange
  • ½ cup fresh raspberries (approximately)
  • 1 12-ounce can coconut milk, refrigerated
  • 2½ teaspoons honey

Instructions
  1. Preheat the oven to 325 degrees F and lightly mist a mini-bundt pan with non-stick spray.
  2. Place the first 6 (dry) ingredients in a large mixing bowl and stir to combine.
  3. Add the softened butter, and stir until the mixture resembles damp sand.
  4. Add the eggs, one at a time, mixing until incorporated.
  5. Scrape the bottom and sides of the bowl with a silicone spatula, and add the Greek yogurt, orange juice, vanilla, and orange zest. Mix for about one minute on medium speed, to aerate the batter and develop the cake’s structure.
  6. Pour the batter into the prepared pan, and bake for 22-28 minutes, or until a tester inserted in the thickest part of the cake comes out clean, and the cakes spring back when pressed. Cool completely and unmold.
  7. Place a few raspberries inside the well of each mini-bundt cake.
  8. Turn the cold can of coconut milk upside-down and open it from the bottom. Pour the coconut water off, reserving for another use, and scoop the hardened coconut cream into a small mixing bowl. Add the honey and whip on high speed until fluffy. Top the cakes with the whipped coconut cream and garnish with a raspberry and some orange zest.

Orange Raspberry Mini Bundt Cakes | Baking a Moment

The cakes themselves can be baked up a few days in advance and refrigerated, or even a few weeks ahead and frozen, but you’ll want to save the filling and topping for just an hour or so before serving.  This way the berries stay fresh and don’t bleed inside the cake.  And of course whipped cream is always best when it’s fresh!

Here is a link to the kind of pan I used for these cakes.

I hope you enjoy this fun, summery recipe!  I think it would just be so cute for a small get together, shower, luncheon, or tea party.  Thanks so much to my dear friend Alice for the inspiration, and for allowing me to guest post on Hip Foodie Mom today!  If you guys liked this idea, I’ve got tons more like it on Baking a Moment!  Here are a few examples, just to tease your tastebuds:
Desserts by Baking a Moment | Baking a Moment

1. Easy, No-Bake Peanut Butter Pie Jars
2. Sangria Poached Pears
3. Banana Split Mini Bundt Cakes

And I’d love it if you’d follow me along on my baking adventures by clicking the links below:

Subscribe via RSS Follow on Facebook Follow on Twitter Follow on Pinterest Follow on Google Plus Follow on BlogLovin'

Raspberry Ice KitchenAid Stand Mixer GIVEAWAY for #CookfortheCure

KitchenAid Raspberry Stand Mixer Cook for the Cure

Today is the day folks!

In case you missed my post on Monday explaining what’s going on. .  here’s a recap:

I’ve partnered with KitchenAid to help promote 1,000 Cooks for the Cure. “Susan G. Komen® and KitchenAid are uniting for the 13th year in a row to support the fight against breast cancer. The Cook for the Cure® program gives people with a passion for cooking a way to support a meaningful cause. From pink products and celebrity chef auctions to home-based fundraising events, this partnership between KitchenAid and Susan G. Komen® has raised more than $9.5 million over the past decade!

host-a-party-masthead-002

1,000 Cooks for the Cure

If you enjoy cooking and entertaining, we invite you to host a gathering that supports a meaningful cause this July. Called “1,000 Cooks for the Cure”, the initiative aims to enlist 1,000 cooks from the U.S. to host a get-together with friends, family or colleagues anytime from July 18-27. In lieu of a host gift, guests are encouraged to bring a donation in any amount to support the fight against breast cancer. Those interested in hosting a party can visit Cook for the Cure to register and obtain a unique host identification number.”

So, I really hope you take some time today, read about 1,000 Cooks for the Cure and sign up to HOST A PARTY! You’ll gain extra entries (and good giveaway karma) for this giveaway if you do!

The party or gathering doesn’t have to be lavish or complicated. Simply invite some friends over and serve some cupcakes and coffee (or my sangria!) and keep it simple. Or if you want to plan something bigger, KitchenAid is here to help with everything! From the invitations, a party guide for hosting tips and donation gathering information to a Pinterest board for pink inspired recipes! So, what’s stopping you?

I hope you join me in celebrating and supporting this great cause.

THE GIVEAWAY

In celebration of 1,000 Cooks for the Cure, I’ve partnered with KitchenAid to give away this beautiful Raspberry Ice KitchenAid stand mixer above. You can enter using the Rafflecopter widget below.  . good luck!!

Giveaway only open to residents within the United States.

a Rafflecopter giveaway

Disclosure: This giveaway is sponsored by KitchenAid and 1,000 Cooks for the Cure. I was not paid to promote this giveaway. I wholeheartedly support Cook for the Cure and am honored to be a part of this. 

Strawberry Cheesecake Brownie Brittle Ice Cream

Strawberry Cheesecake Brownie Brittle Ice Cream_horizontal_main

Hello everyone!

Well, we leave for our vacation soon so I am knee-deep in packing right now but before I leave, I’m thrilled to be here today to share this fabulous ice cream recipe with you!! Did you know July is National Ice Cream Month?!

I recently made a raspberry cheesecake (that was to die for SO GOOD; I’ll be sharing it on July 30) and fell in love again with cheesecake. Not that I fell out of love with it but I just hadn’t made a cheesecake in a while. There’s an unexpected ingredient in here that made my cheesecake extra creamy and delicious.

Since devouring that cheesecake, I couldn’t get cheesecake out of my head. .  plus I had these fabulous strawberries . .  so naturally, I had to make ICE CREAM!!!

Organic Strawberries

Ice cream in progress

Strawberry Cheesecake Brownie Brittle ice cream to be exact.

Strawberry Cheesecake Brownie Brittle Ice Cream

What’s Brownie Brittle you might be asking? I was introduced to this fabulous product while in Miami for BlogHer Food. These light, crispy, crunchy cookie like snacks are like brownie cookies! You get that rich brownie taste in a cookie crisp! These are deliciously addicting and oh so good! I made ice cream with them but they are just as tasty plain, right out of the bag with a tall glass of milk.

Brownie Brittle

So, you need to head on over to the Brownie Brittle website to get this amazing recipe (this ice cream is so good. .  it’s my new fave) and to find out more about Brownie Brittle. You will love these. Trust me.

Here’s to National Ice Cream Month! Now, go make some ice cream!! I hope you enjoy!

Strawberry Cheesecake Brownie Brittle Ice Cream

Disclosure: This is a sponsored post in partnership with Brownie Brittle. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love.

Mac and Cheese Salad Lettuce Cups + A Huge Giveaway!!

Mac and Cheese Lettuce Cups by Hip Foodie Mom

Summer is here and that means barbecues and macaroni salad. Here’s a fun, fresh and new way to serve one of your favorite dishes: mac and cheese salad in a lettuce cup!

I’ve been indulging a little too much lately and have been eating a ton of salads over the past couple of days. And with our abundance of lettuce from our garden, we’ve been chopping lettuce up for tacos and throwing everything into a lettuce cup! In my mind, a lettuce cup (or wrap) is a great way to reduce the carb intake and eat a little lighter.

Mac and Cheese Lettuce Cups_vertical

These babies combine two things I love: lettuce cups and mac and cheese salad. Every summer I make this recipe and will vary the ingredients depending on what I have in my refrigerator. .  but it all starts with and revolves around my cheese. I’ve got to have my fresh Wisconsin mozzarella in there. No macaroni and cheese salad is complete without it.

mac and cheese salad ingredients

Mozzarella Cheese

So, you’ve got to check out this recipe over at All Things Mac and Cheese. .  I hope you enjoy it!

 

The Ultimate Mac and Cheese Giveaway!!

The Ultimate Mac and Cheese Giveaway

 

And there’s a fabulous giveaway to tell you about!! All Things Mac and Cheese is giving away the following:

All-Clad Pasta Pot
All-Clad Saucier
Lodge Enameled Cast Iron Casserole Dish
Wooden Handled Flat Whisk
OXO Good Grips Box Grater
Selection of Wisconsin Cheese and butter

HELLO!! This is perfect for all you mac and cheese lovers out there so be sure to ENTER the giveaway.  . you can enter here. Good luck!

Mac and Cheese Lettuce Cups2

Disclosure: This is a sponsored post in partnership with the Wisconsin Milk Marketing Board and All Things Mac and Cheese. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love.

 

 

Peach Pink Sangria for #CookfortheCure

Peach Pink Sangria by Hip Foodie Mom

We are halfway through the summer and I can’t believe I haven’t made a cocktail or sangria yet for you guys. Peaches and berries and some of my favorite seasonal summer fruits so I love making drinks incorporating these seasonal gems.

Peaches

I also have some exciting news and am here today to tell you guys about 1,000 Cooks for the Cure.

I’ve partnered with KitchenAid to help promote 1,000 Cooks for the Cure. “Susan G. Komen® and KitchenAid are uniting for the 13th year in a row to support the fight against breast cancer. The Cook for the Cure® program gives people with a passion for cooking a way to support a meaningful cause. From pink products and celebrity chef auctions to home-based fundraising events, this partnership between KitchenAid and Susan G. Komen® has raised more than $9.5 million over the past decade!

1,000 Cooks for the Cure

If you enjoy cooking and entertaining, we invite you to host a gathering that supports a meaningful cause this July. Called “1,000 Cooks for the Cure”, the initiative aims to enlist 1,000 cooks from the U.S. to host a get-together with friends, family or colleagues anytime from July 18-27. In lieu of a host gift, guests are encouraged to bring a donation in any amount to support the fight against breast cancer. Those interested in hosting a party can visit Cook for the Cure to register and obtain a unique host identification number.”

Host a Gathering

Last year, I partnered with KitchenAid and Cook for the Cure and made a pound cake. We also gave away a beautiful Villeroy and Boch plate designed by Jacques Pépin. I’m honored to be partnering with KitchenAid again this year and hope that I can encourage many of you to sign up for 1,000 Cooks for the Cure and host a party. I feel like everyone I know knows someone (either personally or through a friend or family member) who has battled breast cancer. Even if you don’t know anyone who has had breast cancer, you can still host a gathering in support of this great cause and help to raise some money.

The people that I know have suffered greatly but battled breast cancer and are survivors. To them, I want to raise my glass and give them a big hug. So, I thought sangria might be appropriate for today. To celebrate the tremendously brave women I know who are survivors and to honor the women who are still fighting.

Mixing Sangria

Peach Pink Sangria

This sangria is so easy to make and using fresh, quality ingredients is key. On a recent business trip to Utah, my husband brought me back a bottle of peach flavored vodka because he thought I would love the blue bottle it came in. So, I used it today for this sangria. I hope you enjoy!

Peach Pink Sangria for #CookfortheCure
 
Author:
Recipe type: Sangria

Ingredients
  • 1 orange, halved and sliced (rind on)
  • 1 lime, sliced (rind on)
  • ½ cup raspberries
  • ½ cup strawberries, sliced
  • 1 peach, halved and sliced (pit removed)
  • 1 bottle White Zinfandel or rose wine, chilled
  • 1 cup peach flavored vodka or regular vodka
  • 2 tablespoons raw blue agave
  • Ginger ale, cold
  • Ice if desired

Instructions
  1. Place all of the cut fruit into a large pitcher. Pour in the Zinfandel, vodka and agave and stir well. Cover and refrigerate for at least 1 to 2 hours or overnight. Serve over ice if desired and pour a little ginger ale into each glass before serving.

 

This year, KitchenAid is partnering with 10 bloggers and has generously provided 10 Raspberry Ice Stand Mixers to give away so check back here on Friday, July 18, so you can enter the giveaway. I will be giving away ONE stand mixer to a lucky reader here.

Raspberry Stand Mixer-1

Disclosure: This giveaway is sponsored by KitchenAid and 1,000 Cooks for the Cure. I was not paid to promote this cause or giveaway. I wholeheartedly support Cook for the Cure and am honored to be a part of this.