Chocolate Lovers Monkey Bread

 

Most of us are familiar with Monkey Bread.  The ooey-gooey buttery, caramelized biscuit bites cooked in a bundt pan and then pulled apart to enjoy.

This past weekend, four of the grandchildren were here, and we decided we should attempt a chocolate version.  Here are our results!

2 cans (8-count) each Pillsbury Grands Biscuits

1/2 cup granulated sugar

3 T. unsweetened cocoa powder, divided

1/2 cup unsalted butter melted

1 cup brown sugar packed

1/4 t. salt optional

3/4 cup mini chocolate chips

Preheat oven to 350°F. Spray a 12-cup Bundt or what I call a "pound cake" pan with nonstick cooking spray.

Open the cans of biscuits and slice each biscuit into 8 pieces. Place the granulated sugar and 1 T. of cocoa powder in a large gallon size Ziploc bag. Add the biscuit pieces, carefully seal the bag, and shake to coat. You may have to give it several GOOD shakes to get all that sugary chocolatey goodness all over the biscuit pieces.

Mix melted butter, brown sugar, salt (if using) and remaining 2 tablespoons of cocoa in a small bowl.

Place half the coated biscuit pieces in the prepared pan. Top with half the chocolate chips and half the butter mixture. Top with a second layer of biscuit pieces and the remaining chocolate chips and butter mixture.

Bake for about 30-40 minutes until the top has browned and the center is almost set. My batch was ready to remove from the oven at 35 minutes.

Let cool in the pan for about 5 minutes. Place a serving plate over the pan and invert the pan, and let the bread release onto the serving plate.  If any pieces stick or come loose from the main bread during the process, gently place them back onto the bread.

Serve immediately as a yummy breakfast or dessert.

The grandkids loved this, as did the grandparents!

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Day of the Dead Cocktail: Mango Star Rise

 

This cocktail recipe showcases Espanita Reposado Tequila that is aged six months in oak casks.  This delicious tequila is golden in color with wafting scents of spiced butter, vanilla butterscotch, jasmine tea, crystallized ginger with a slightly peppery herbal presence of freshly roasted agave.  The label of Espanita Reposado features the "Sun in Splendor" with the golden disk of the sun with sixteen rays and a human face.  It's an ancient symbol of rebirth, strength, and power.  

2 oz. Espanita Reposado Tequila

2 oz. Mango Juice

1 oz. Orange Juice
1 Starfruit (also known as carambola)
1 oz. Grenadine
Garnish: 1 slice of Star Fruit

Slice one starfruit and remove visible seeds with a tip of a knife.  Muddle sliced starfruit in a pulp, measure 1 oz. of pureed starfruit in a jigger and add to the Boston Shaker. 

Add Mango and Orange Juice (freshly pressed juice is preferable), Espanita Reposado tequila, and a handful of ice. 

Shake well and strain into a chilled cocktail glass filled with fresh ice. Gently pour grenadine down the inside of the glass, so it doesn't get mixed with the cocktail and slowly sinks to the bottom of the glass.

Recipe courtesy of Espanita Tequila

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Day of the Dead: Chalupas with Huitlacoche con Tequila

The following recipes are courtesy of Barbara Sibley, owner of La Palapa Cocina Mexicana in New York City.   She was born and raised in Mexico City.  She states that Dia de Los Muertos is a memorable holiday because it is so singularly Mexican.  It is a festival of intimate melancholy and strange gladness while being a festival of delicious and nostalgic foods in Mexico.  

Chalupas (Hand formed corn masa "boats")

Makes 12 Chalupas

1 generous scoop corn masa harina

1/4 t. salt

1 cup warm water

vegetable oil, for frying

In a large mixing bowl, stir together the masa and salt. Slowly add the water, and as you do, work the masa into the dough with your hands. Knead the dough for 3 - 5 minutes or until it is moist and smooth, but not sticky. If the dough seems too dry, moisten your hands with water and knead some more. If the dough seems too wet, add a little more masa harina, no more than 1 tablespoon at a time. You want a moist, smooth dough.

Divide the masa dough into 12 equal balls. Form each ball into a round disc about 1/2 inch thick.

Heat a griddle or cast-iron pan over medium-high heat and cook each disc for about 3 minutes on each side or until a thin crust forms. Leave the chalupas in one place for the first 3 minutes. If the chalupas are moved before the crust forms, they will stick to the pan and break when you try to lift them. As you remove the discs from the pan, pinch a rim all the way around it is that it's about 1/3 inch high. They will be very hot. Set the chalupas in a plate and when cool, cover with plastic wrap until ready to use so that they do not dry out.

In a medium skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil is hot enough so that a small piece of masa dough sizzles when tossed in it, gently fry the chalupas for about 2 minutes on each side, or until crisp and lightly golden. Do not brown the chalupas as they will be too tough. Carefully lift from the oil and drain on paper towels.

Huitlacoche con Tequila - also delicious with sauteed shrimp

2 cups huitlacoche, fresh or from a jar

1 cup corn kernels

½ cup finely chopped white onions

1 cleaned, seeded, and finely chopped poblano chile

1 cleaned, seeded, and finely chopped jalapeño chile

1 oz. tequila, preferably Espanita Reposado

1 t. thyme

2 t. salt and adjust to taste

½ cup crumbled queso fresco

½ cup Mexican crema or sour cream

Boil the corn until tender and drain well. Set aside. Sauté in a frying pan, the poblanos, jalapenos, and onion. When the onion is translucent, add the tequila and reduce until the liquid is reduced by half. Add the huitlacoche, thyme, and corn kernels. Spoon into warm chalupas and garnish with queso and crema.

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Day of the Dead: Pan de Muerto (Bread of Death)

This recipe is courtesy of Francesco Ramirez, Head Chef of Enoteca Tredici.  Chef Ramirez immigrated to the U.S. in 2003 at the age of 16. He began his culinary career as a dishwasher and worked his way up while honing his cooking skills.  

No one can resist this delicious bread. Pan de Muerto is an essential element in the Day of the Dead Altar, with chocolate, tamales, and many other traditional dishes. In Mexico, Pan de Muerto is usually sold at bakeries and supermarkets starting in mid-October.

4 cups all-purpose flour

1 T. active dry yeast

½ cup sugar

1 t. salt

1/3 cup butter at room temperature, plus more to brush the bread after baking

1/3 cup unsalted margarine at room temperature plus more for the bowl and pans

4 large eggs, room temperature

Orange zest from 2 oranges

¼ cup warm water, about 110 degrees

1 t. orange blossom water or orange essence

1 large egg, lightly beaten to brush the bread

Sugar, to decorate

Place the eggs, margarine, salt, and half of the sugar in a mixing bowl. Using the hook attachment, start working the dough for about two minutes. Add the flour in small amounts, alternating with the water. Add the dry active yeast and mix until well combined.

Alternate adding in the butter, the orange zest, the rest of the sugar, and the orange blossom essence, mixing well after each addition until a soft dough forms.

Remove the dough from the bowl and place onto the work surface. Knead until smooth, dusting the work surface lightly with flour as needed if the dough begins to stick. Knead for a couple more minutes. Coat the interior of a large bowl with margarine and transfer the dough to a bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.

Transfer the dough from the bowl to a work surface. Separate about 11 oz. of dough to form the decorative bones later on. Cut the rest of the dough in two equal pieces if you're making two large breads. Prepare two greased baking sheets, set aside.

To shape the bread: Take one portion of the dough and place it in the palm of your hand. Put your fingers in and add a bit of pressure, and shape each piece into a tight ball rolling the dough on the surface. This is called "bolear" in Spanish. Place on prepared baking sheets two inches apart. Press the dough slightly.

Place the remaining reserved dough onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly (this is for the bones to decorate the bread). 

To form the bones, take small portions of dough and roll in small logs putting a little pressure with your fingers to create the bones. Once the bones are formed (two for each bread), brush each roll forming a cross on top of each bun with egg wash. Mark the cross with the brush and place the bones on top and around the bread, cutting any extra dough.

The leftover dough forms small balls to varnish the bread's center where the bones come together. Cover the baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 - 2 hours.

Preheat the oven to 350 degrees. Add a pinch of salt to your egg wash and brush the buns before placing them in the oven. Transfer the buns to the oven and bake until golden brown, 15 to 17 minutes, approximately, for small buns. If you are making the larger version, the baking time will change a little.

Remember that every oven is different (when the bottom of the bread is golden, it indicates that they are ready). Transfer to a wire rack and cool to room temperature.

Once your Pan de Muerto bread has completely cooled, brush with the remaining butter and dust with sugar.

If any of the ingredients are unfamiliar to you, plan a visit to a Latino market. You should be able to obtain what you need.

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Day of the Dead Cocktail: Zesty Rambutan with Espanita Blanco Tequila

Espanita Artisanal Tequila is a handcrafted, award-winning spirit. The unique flavor of a tequila reflects the imprint of the geographical region where Blue Agave plants are cultivated -- in the mountainous terrain of Jalisco, Mexico, called the Highlands, or in the valley surrounding the city of Tequila, known as the Lowlands. Differences in altitudes, types of soil, climate, and rain patterns between these two major growing areas impact the intrinsic characteristics of Blue Agave, which are developed over the plants' long growing cycle and give them distinctive, contrasting flavors.

This cocktail showcases Espanito Blanco. This tequila is silvery, colorless, and of impeccable purity. The flavor is silky smooth with candied aromas with flavors of marzipan, chocolate mint, sage, bay leaf, and lemongrass. The label depicts the crescent Moon surrounded by shimmering stars. The crescent moon, which symbolizes new birth, represents the freshly-distilled, unaged tequila.

2 oz. Espanita Blanco Tequila

6-7 Rambutans

1-2 Jalapeño slices, seeds removed

0.25 oz. fresh ginger juice

1 oz. triple sec

1 T. frozen concentrated limeade

Garnish: Lemon wheel

Grate a piece of ginger and squeeze the juice out; measure 0.25 oz. in a jigger.

Peel the skins from rambutans, remove the seeds and slice the fruit.

Place sliced rambutan flesh and jalapeño slices in a Boston shaker and muddle. Add Espanita Blanco tequila, fresh ginger juice, triple sec, limeade, and a handful of ice. 

Shake vigorously and strain through the fine mesh strainer into a cocktail glass filled with fresh ice. Garnish with lemon wheel.

Recipe courtesy of Espanita Artisanal Tequila.

Disclaimer:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the website owner will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Dining Out Southeast: Scoop du Jour Creamery and Desserts, Gadsden, AL

 

Now you must admit, those three pictures certainly make you want some ice cream, don't they? Recently, my hometown was fortunate enough to have a new ice cream shop open on Broad Street.  

Scoop de Jour is located at 512A Broad Street, Gadsden, Alabama. Upon entering, we were happily greeted and almost immediately offered samples from their extensive list of ice creams.  

Of course, the all-time favorites of vanilla, chocolate, and strawberry are present.  But wait...there's more!  There's more in the form of coffee almond fudge, rocky road, apple pie, salted caramel candy, sea turtle, coffee, cherry vanilla, pistachio, praline and cream, red velvet, key lime pie, butter pecan, chocolate chip cookie dough, blueberry cheesecake, lemon custard, Butterfinger blast, birthday cake, Superman, cookie monster, cookies and cream, and pumpkin praline. I do believe most anyone could find a flavor that would suit them in that selection!

The waffle cones are made fresh in-house!

On our first visit, Sweet Harold chose his favorite flavor:  butter pecan. He was well pleased with his choice and declared it the best butter pecan he's ever tasted.

My absolute flavor of ice cream is plain ol' chocolate.  I decided to try that one first so I would have a good baseline for comparison.  We both enjoyed our ice cream in one of the freshly made waffle cones.  My chocolate cone was super creamy with a rich chocolate flavor.

Yes, we returned the next night to try different flavors!  I picked salted caramel candy. Wow! I may have a new favorite flavor.

When we entered the shop, we noticed a sign announcing that you could build your own ice cream on Friday and Saturdays only.  Harold immediately decided he was going to let the owner build a "Chocolate Devotion."  This includes chocolate ice cream, chocolate chips, a brownie, and fudge.

The ice cream is placed on a frozen plate, the extras are added, and then the work began.  The process took a few minutes, but the mixing and turning, and more mixing and more turning was hypnotizing to watch! Suddenly all the ingredients came together, and the mixture was quickly rolled into a ball, placed into a waffle bowl, and topped with whipped cream.

I believe his face says it all!

I'll add that you can also order shakes in the following flavors:  cookie and cream, strawberry, peanut butter Butterfinger, espresso chip coffee, vanilla, and chocolate.

If that's not enough to choose from, how about a banana split or a slutty brownie with ice cream?

I'm sure you'll enjoy your visit as much as we did!