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Tags: bloggers secret ingredient, BSI, BSI challenge, Chocolate
I was thrilled to see such a great turn-out for this weeks BSI challenge with chocolate! It was such fun to host and if you would like to host next weeks challenge then please let me know! This was a tough challenge to judge- frankly all I wanted to do was get in the kitchen and make them all! There were so many inventive ideas- but the one that appealed to me the most was Faith’s from Thought 4 Food with her Black Forrest Oats! I couldn’t help it, a girl who suggests chocolate for breakfast, is a girl from my own heart. Congratulations Faith! Faith has also agreed to host next weeks challenge head over to Thought 4 Food later today to see what ingredient she has chosen!
Living the Gourmet’s Chocolate-almond espresso cake and
Thought for food’s Black forrest oats
Chaya’s comfy cook blog’s Flourless chocolate brownies
Working Lunches Holy mole!
Johnstone’s Vin Blanc ‘s Flourless chocolate peanut butter cookies
Biggest Diabetic loser’s Best hot cocoa mix
Eats well with others Chocolate cupcakes with caramel cream cheese frosting
Oh, chocolate. I can’t quite believe the BSI challenge has been going for nearly a year without featuring this most wonderful ingredient. It’s my indulgence, addiction, bad-day-at-work-nothing’s-going-my-way comforter, ultimate luxury vice all rolled into one. It ends up in most of my baking exploits, and can also make for some fabulous savories (Don’s and my favorite NY tapas place serves a fantastic chocolate and chorizo plate).
Thanks to Jessica of the wonderful Johnstones Vin Blanc for picking my oat flapjacks last week, and for asking me to host this week’s competition.
Now let’s see what you can do with this wonder-stuff! Everyone is very welcome to participate.
Please submit a recipes using any kind of chocolate to me. You may either comment (below) and leave a link to your blog post (your post should link back to this post or to my blog) OR you can e-mail it to: email@example.com
I’ll reply back to your post once I receive it.
Deadline: Please submit recipes before 9:00 PM EST on Sunday, September 13th. There will be a round-up of everyone’s posts on Monday, September 14th. The winner will also be announced on Monday along with next week’s host site.
Give me a tweet too – more entrants = more recipes = more chocolate heaven!!
Ready… Steady… GO!
Here are the hosts of the BSI challenge – be sure to check them out!!
Week 46: Johnstone’s Vin Blanc – Oats
Week 45: Guilty Kitchen – Figs
Week 44: Ordinary Recipes Made Gourmet – Peanut Butter
Week 43: The Sophisticated Gourmet – Brown Sugar
Week 42: My Kitchen Addiction – Lime
Week 41: Nutmeg Nanny – Coffee
Week 40: Chaya’s Comfy Cook – Broccoli
Week 39: Healthy Delicious – Plums
Week 38: Zoe – Feta
Week 37: ChezWhat– Potatoes
Week 36: Cinnamon, Spice & Everything Nice – Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad – Kabocha
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! –Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural –Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 10: The Inner Workings of a College Graduate – Eggplant
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Bananas
Week 2: Hangry Pants – Tomatoes
Week 1: sportsnutritionliving – Quinoa
Tags: cuisinart food processor, kitchen aid, kitchen gadgets
I’m sat here with a cup of tea and a slither of cake feeling rather pleased with myself. I’ve just given myself a present. And it’s quite the beauty.
I clicked purchase online three days ago and then today it arrived with the friendly UPS man with a goatee. He makes me feel like I deserve a present, which is much nicer that the old one who’s always raising his eyebrows at the number of Amazon presents I receive.
I grabbed at the box and quickly horded it up to the apartment. A present for me? How exciting! I adore buying presents for myself. No junk, no returns and no handwritten thank you notes. It’s much better this way.
I deserved this present.
Justification number one: I just got married. Number two: I’m embarking on a new career. Number three: I deserved one. It’s like a game for me. Three justifications and I’m eligible to click purchase. Three justifications and I win the game.
Don is not going to be happy when he sees what I bought. I wish I could say that it was some sort of male jealousy thing- scared that I will devote more time to my new toy than him- but 1/ he’s used to that and 2/ he will quickly take note of how he may benefit from my new toy.
No, it’s not jealousy that will bother Don- it’s the amount of space it will take up. He won’t like clutter one bit. Clutter schmutter.
I have a brand new Cuisinart Food processor. It sparkles elegantly in the light, it’s going to make wonderful pastry for me- and it’s tax deductible!
It knows how wonderful it is too. Otherwise it wouldn’t have made itself so darn heavy. It’s weighs far too much to go to the effort of keeping it in a cupboard in between uses. It will have to live on the counter top next to my Kitchen Aid. It was destined to be there, beside me always ready to help me. Two solid kitchen friends.
Now, I’m searching for three more reasons…….
2008 has been a busy year of preparation for me. Planning a wedding, planning a future with my soon-to-be husband, training for a marathon and constantly working on my next blog entry and meal. In lieu of such a year of planning I thought I’d leave you with simply some of my faves from this year past. The only thing you have to plan is when you’ll get around to making them. Happy eating for 2009.
I don’t like the texture of curly leaf parsley and I really don’t like the way it looks garnishing salad bars and take-aways across the globe but gone are my days of banishing it from my kitchen with this latest tip from Nobu chef, co-author of Nobu Miami the party cookbook and fastest-man-with-a-knife-i’ve-ever-seen, chef Thomas Buckley.
Curly leaf parsley just happens to have the very same ascorbic acid that lemons do. Say what? Ascorbic acid is that clever little acid which stops your prepared artichokes/apples going brown when you cut them open. Back with me? Simply add curly leaf parsley (or lemon juice) to water and drop in your prepared veg/fruit before you need to cook them- because no one can prepare artichokes faster than they go brown. Even speed-demon Thomas Buckley. Clever, eh?
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Miami Beach, FL 33139
I am off on holiday! Two whole weeks in cold rainy England, and I can’t wait. Will try to post, but I will most likely be working on my tan- and that could take rather a long time! Back soon- though hopefully it won’t go too quickly.