Chocolate Iced Coffee – A Guest Post from Kitchen Treaty

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August 26 and I am currently in Zurich, Switzerland living the dream – and eating way more chocolate than is healthy for a single individual to consume. Today’s guest blogger is Kare from one of my favourite blogs, Kitchen Treaty. The whole concept of the site is pretty cool, she’s a vegetarian but still cooks meat for the rest of her family and thus has to find ways to make meat an add-in to otherwise vegetarian recipes. Sounds like my life. Except that I generally get lazy and just eat salad after making stuff for everyone else. However, none of that is an issue with this chocolate iced coffee. Forget the coffee, let’s just drink the homemade chocolate syrup. Thanks for sharing Kare, I will let you take it from here.

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Hello hello, readers of Mallory’s wonderful blog! I am thrilled to meet you.

My name is Kare, and I blog at Kitchen Treaty, where I aim to show that vegetarians and meat-eaters can live together by way of vegetarian recipes that everyone will love, along with “One Dish Two Ways” recipes that start out vegetarian, but then can go two directions – one carnivorous and one meatless. I also like to create and share plenty of dessert and drink recipes, both of which are naturally vegetarian, which I, as the vegetarian in the house, find to be quite convenient. ;)

When Mallory asked me to write a guest post for her blog while she was on vacation, I was all over it. I’ll be honest, though – I had no idea what kind of recipe to share! Until it hit me – duh – it had to have chocolate. Of course!

With it being the peak of summer, I’ve been on iced coffee overload. I love the stuff! I cold-brew jugs of iced coffee all summer long, and one of the ways I love to treat myself on particularly harried mornings is by adding a good glug of chocolate syrup to the mix. Live a little, right?!

Because cold-brewing iced coffee helps keep bitter-tasting acids at bay, it usually tastes remarkably mild and, depending on the beans you use, it often already tastes kind of chocolaty. So giving that flavor note an added oomph with chocolate syrup is a natural segue. Add in some cream – a must for iced coffee in my book – and you’ve got a rich, decadent caffeine buzz to kick off your morning.

So should I have called this a mocha? I don’t know! Iced Mochas are a popular coffee drink but they’re made a little differently – with espresso instead of cold-brewed iced coffee. Mocha Iced Coffee sounded weird, so I went with Chocolate Iced Coffee. No matter what you call it, it’s worth making. And drinking. Often.

And so, here’s the recipe! Thank you, Mallory, for having me over here on Because I Like Chocolate! I hope you are having a fabulous vacation. :)

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Chocolate Iced Coffee
 
Author:

Ingredients
  • Cold-Brewed Iced Coffee Concentrate
  • 1 cup coffee beans, medium grind
  • 4 cups water
  • Chocolate Iced Coffee
  • 1 cup cold-brewed iced coffee concentrate
  • 2-3 tablespoons chocolate syrup (homemade version on my blog is my favourite – see link in text)
  • Half-and-half or almond milk for a vegan version
  • Ice cubes

Instructions
  1. To make the cold-brewed iced coffee concentrate, add the ground coffee beans to a large jar or pitcher with an air-tight lid. Pour in the water. Stir. Seal and let sit at room temperature for 6-12 hours.
  2. Line a fine-mesh sieve with cheesecloth and strain coffee. Discard grounds. Iced coffee concentrate keeps in the refrigerator for up to one week. (For more detailed information, see my tutorial in the link in text!)
  3. To make the Chocolate Iced Coffee, add coffee concentrate and chocolate syrup to a large glass and stir. Add a splash of cream or milk if desired. Taste and add additional chocolate syrup or cream if you’d like. Fill glass with ice and serve with a straw.

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Dark Chocolate Tart – A Guest Post from Farm on Plate

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Today’s guest blogger is Medha from Farm on Plate. I first discovered her blog back in October of last year and as she will share shortly, I was smitten from the get-go. With the plethora of food blogs out there, she still manages to offer something different. First of all, her photography is outright fantastic. Look at these pics, they are brilliant, right? More importantly though, she shares some incredible stories about her life and all that she has learned and discovered along the way. In other words, Farm on Plate is more than just a pretty, it actually has some substance to it which I really appreciate. I’m just going to shut up now and let Medha take the stage because I’m not sure I could ever do her work justice, and surely not in a single intro paragraph.

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When I started my blog farmonplate.com last fall, I felt like it was my first day at a new school. No one knew who I was and I had no friends. I was very nervous how I was going to fit in. All I needed was a smile or a hello letting me know that I was okay, that I belonged here. That first friend, someone who smiles and says hello to you, leaves a mark on your soul. In that moment, that person seems like your own guardian angel.

Mallory was the first one to walk up to me and say hello on my first day at school! Well, I actually got an email from her, but the emotions I felt were exactly the same. The fact that she took the time to tell me I was doing okay, that I shouldn’t self doubt, tells a lot about who Mallory is as a person.
Here is a short version of that email Mallory had sent to me last fall:

“I came across your blog this morning and I just wanted to let you know how impressed I was (and still am) with the content of your site. Nowadays, food blogs are nothing new. I tell people that I have one and it hardly evokes a reaction anymore. But finding a blogger that actually cares about food, now that is another story. Coming across Farm on Plate this morning was really refreshing. You mentioned in your tweet about being full of self doubt and I will be the first to say that you don’t fit the “food blog” stereotype. But don’t let that cause you to question whether or not you are doing the right thing. I think what you are doing is truly passionate and inspired.

You clearly care about food; good food and that comes across in your writing, recipes and pictures. And hey, if you are ever in Calgary, feel free to look me up and I can show you around our food scene. - Mallory” 

Mallory, I want you to know that your friendship means a lot to me! May be its because you like chocolate, but you definitely add to the sweetness in the world! When Mallory asked me to a guest post for her blog, I knew I had to use chocolate. I wanted to make something that was decadent but healthy and simple to make. This vegan and gluten free dark chocolate tart takes less than 30 minutes to make, leaving you plenty of time socialize and chat with your friends! 

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Dark Chocolate Tart – A Guest Post from Farm on Plate
 
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Makes 1 7 inch tart
Recipe type: vegan, gluten free, dessert

Ingredients
  • 2 cups raw almonds
  • 15 dates – pitted
  • ¼ cup coconut flakes
  • ¼ cup hemp seeds
  • 1½ tbsp coconut oil
  • pinch of salt
  • 6 oz good quality dark chocolate, I have used 70% dark
  • 1 cup coconut milk unsweetened – cold refrigerated
  • 1 tsp vanilla bean pastee

Instructions
  1. To make the crust:
  2. Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky/sticky mixture. Add couple of tbsp of cold water if needed. Place mixture in a springform pan, you can also use regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon.
  3. To make the filling:
  4. Melt chopped chocolate in a double boiler (heatproof bowl set over saucepan of simmering water). Stir occasionally until chocolate melts. Remove from heat and let cool slightly.
  5. In another bowl, mix vanilla bean paste and coconut milk. Now add melted chocolate and mix well with spatula. Use a hand mixer on lower speed and beat the mixture for 3 to 4 minutes. Pour the mixture over the crust and tap the pan gently on the counter to release any air bubbles. Put the pan in the freezer for at least an hour to set. Before serving, take the pan out of the freezer and thaw for 15 minutes. Top the tart with your choice of fresh fruit or berries before serving.

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Blackberry Sour Cream Cake – A Guest Post from gotta get baked

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I figured since I’m off gallivanting in Europe for a few weeks, it would be a good time to feature some guest bloggers here on Because I Like Chocolate. I’ve got three amazing ladies lined up to share some delicious eats with you, kicking things off with Nancy from gotta get baked. I have never met Nancy in person but I can say without question that she is one of the most honest, blunt, tell-it-like-it-is people on the face of the planet. She’s a realist, that’s for sure, and she never fails to make me laugh – in that really unattractive, “oh my god I just snorted, I am so sorry” kind of way. Seriously, you have to check out one (or all) of her random crap posts, stat. If she doesn’t succeed as a blogger, Nancy could definitely make it as a comedian. Now over to Nancy!

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Hi everyone! I’m Nancy of gotta get baked. I live on the West coast of Canada (born ‘n raised) and I blog mainly about desserts ‘n sweets ‘n anything made with copious amounts of butter and sugar. In other words, it’s a (mental) health blog.

I don’t know when Mal and I started following each other’s blogs, commenting and becoming friends, but I’m glad we did. The girl’s blog is called Because I Like Chocolate. It’s like our relationship was meant to be!

To say I’m a chocoholic is a huuuuuuuuge understatement. I crave it, need it, want it all the time. I eat so much it’s probably running in my veins instead of blood. When my 9th grade English teacher had us write a report on any subject we wanted, I researched the history of chocolate and wrote 20 pages about it. During the process, I found out that there’s a Hershey chocolate town and it was my dream to go there (and live there). Some of my favourite books as a kid featured chocolate prominently (The Chocolate Touch and Charlie and the Chocolate Factory. Delicious classics!).

That’s why it’s super odd that I’m guest posting for Mallory two times this month but neither of my recipes feature chocolate. What’s wrong with me, right?! Well, because it’s summer, I wanted to make something fresh and seasonal, thus the blackberry sour cream cake featured in today’s post. The cake is super moist and lightly spiced, studded with sweet local B.C. blackberries. Perfect for breakfast or an any-time-snack.

Blackberry Sour Cream Cake
 
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Author:

Ingredients
  • ½ cup unsalted butter, room temp
  • ¾ cup sugar
  • 2 large eggs, room temp
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • zest of ½ lemon
  • 2 cups of fresh blackberries

Instructions
  1. Preheat the oven to 350 degrees F. Line a 9 inch cake pan with parchment paper and butter the sides of the pan.
  2. In the bowl of your stand mixer or a large bowl with an electric hand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs, sour cream, vanilla and lemon zest.
  3. In a separate bowl, mix together the flours, baking powder, baking soda, salt, ground ginger and cinnamon. Add the flour mixture and mix until combined. Scrape the batter into the cake pan. The batter will be thick.
  4. Top the batter with the blackberries. You can sprinkle the top of the cake with sugar if you want – that’s totally optional.
  5. Bake for 40-45 minutes. Depending on your oven, you may want to start checking the cake around the 30 or 35 minute mark. I left my cake in the oven a bit longer than necessary (such a rookie mistake!) and it was a bit darker than I wanted. Thankfully it didn’t negatively affect the texture too much.
  6. Remove the cake from the oven and allow to cool in the pan for 20 minutes. Run a knife around the side of the pan to loosen the cake, then move it onto a cooling rack to continue cooling. Enjoy as is or with ice cream or whipping cream. Store in an airtight container at room temperature for two days. Any longer and I’d put it in the fridge.

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Stay tuned for another post from Nancy in the coming weeks. I won’t give it away completely but let’s just say it involves peanut butter. Cannot go wrong with that, can you?

Sweet Pickled Cauliflower for #SundaySupper

Sweet Pickled Cauliflower

How quickly has this summer gone by? The fact that this week’s Sunday Supper theme is all about “Saving Summer” is proof of just how few sunny days and warm temperatures we have left. Next thing you know we are going to be dead in the middle of winter and the only thing that will keep us sane is consuming copious amounts of canned fruits and vegetables preserved from the summer harvest ;)

I’ve never been one to get into the sweet side of canning. No jams and jellies for me, but man do I love my pickles. I will pickle virtually anything. However, I do have my favourites. You know how everyone fights for all of the goodies in a jar of sweet pickles, aside from the cucumbers themselves? Let’s face it, the pearl onions and cauliflower are by far the best parts. So why not make a jar of straight up sweet pickled cauliflower? Simple flavours like garlic and bay leaves are a must, but you can also try adding a pinch of turmeric to liven up the colour. It will be your little dose of sunshine when it’s nowhere to be seen in the sky. Just don’t get any white clothing or dish towels near it – turmeric stains like nothing you have ever encountered. Also, depending on how crunchy you like your cauliflower, feel free to blanch it before hand to soften it up a bit. I could eat raw cauliflower for days so I just chopped it up and tossed it straight into the jars. The hardest part is waiting until it pickles enough to eat it. In the meantime I guess we can test out the offerings from the rest of the Sunday Supper team! From jams and jellies, to salsas and sauces, and everything in between, these recipes can help summer last all year long – at least in spirit!

Sweet Pickled Cauliflower Sweet Pickled Cauliflower

5.0 from 1 reviews

Sweet Pickled Cauliflower
 
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Serves: 2 jars

Ingredients
  • 2 cups white vinegar
  • 2 cups water
  • ¼ cup salt (Kosher or pickling)
  • 1 cup white sugar
  • pinch red chili flakes
  • ¼ tsp. tumeric powder
  • 4 cloves garlic
  • 2 bay leaves
  • 1 large head of cauliflower, cut into bite-size pieces

Instructions
  1. Begin by sterilizing 2 1l jars and their lids.
  2. Divide the cauliflower between the 2 sterilized jars, adding 2 garlic cloves and 1 bay leaf to each. You want the jars to be relatively full so there isn’t room for additional air. If one head of cauliflower doesn’t do the trick, either add part of a second head or supplement it with sliced carrots or pearl onions.
  3. To make the pickling liquid, bring the vinegar, water, salt, sugar, chili flakes and turmeric to a boil. Pour it over the cauliflower, ensuring that it is entirely submerged. This may mean the liquid reaches between ½ to 1 inch from the top.
  4. Put the lids on the jars and place them in a pot of boiling water for 10 to 15 minutes. Alternatively, if you don’t want to go to the effort to be able to store the jars at room temperature, you don’t have to worry about this and just stick them right in the fridge.
  5. Allow the jars to cool to room temperature. Ensure that the seals have actually seated (they should not make a clicking sound when you press the tops of the lids) before storing in a cool, dry place. Wait a few weeks for the cauliflower to pickle, then you are ready to crack open a jar to taste your efforts!

Sweet Pickled Cauliflower

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Sunday Supper Movement

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Farro and Grilled Vegetable Salad

Farro and Grilled Vegetable Salad

Farro is up there as one of my favourite grains. For those of you who have never tried it, it’s similar to barley with its roasty toasty flavour and pleasantly chewy texture. I don’t know, I can just eat the stuff up. The only downside is that it takes a long time to cook, so if you want it, you better plan in advance. In this recipe I tossed it with a myriad of grilled broccoli, squash and radishes (same as I used in my miso grilled veg), to make a farro and grilled vegetable salad of sorts. The dressing is a combination of almond butter, coconut cream and vinegar to thin everything out. It makes for an awesomely creamy vegan salad dressing. Everything about this salad is awesome actually. How can you go wrong with hearty grains and veg on dinner on a summer evening? Exactly, you can’t.

Farro and Grilled Vegetable Salad Farro and Grilled Vegetable Salad

Farro and Grilled Vegetable Salad
 
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Author:
Recipe type: vegan, entree, salad
Serves: 4-6

Ingredients
  • 2 tbsp. coconut cream (the solid stuff skimmed off of the top of a can of coconut milk)
  • 2 tbsp. almond butter
  • 2-3 tbsp. white wine vinegar
  • 2 garlic scapes, grilled and finely diced
  • salt and pepper, to taste
  • 1 cup uncooked farro
  • 2 cups vegetable stock
  • 2-3 cups grilled vegetables, chopped (I used broccoli, radishes and yellow zucchini)

Instructions
  1. Combine the farro and vegetable stock in a medium pot over high heat. Bring it to a boil, turn it down to a simmer and cook for 45 minutes to an hour, or until the farro is as tender as you want it to be. Drain off any excess liquid if it is not absorbed by the farro.
  2. To make the dressing, blend together the coconut cream and almond butter until smooth. Whisk in the white wine vinegar to taste, add the chopped garlic scapes and season with salt and pepper.
  3. In a medium to large bowl, mix together the cooked farro, dressing and chopped grilled vegetables of your choice. Taste again for seasoning, adding more salt and pepper if necessary and serve. The salad is great made ahead of time and makes for an excellent lunch throughout the week!

Farro and Grilled Vegetable Salad