Dark Chocolate Chunk Pumpkin Cake

I made this cake on my day off, and there maybe only one piece left of the whole cake. The kids have gobbled it all up. That's how good it is. Enough said, get in that kitchen and make one for your family. Do it!!! 

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Dark Chocolate Chunk Pumpkin Cake

Ingredients 

1¾ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

¼ tsp pumpkin spice

½ cup  unsalted butter, softened

1¼ cups sugar

3 eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/3 cup milk

1 cup dark chocolate chunks 

Frosting:

8 ounces of cream cheese, room temperature 

8 Tbl spoons of unsalted butter, room temperature 

2 cups of icing sugar sifted

2 tsp pumpkin spice

1 tsp vanilla extract

Method:

Heat the oven to 350F. Coat the inside of a 9-inch pan with nonstick cooking spray and dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the dark chocolate chunks.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.

Pumpkin Spice Cream Cheese Frosting:

In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until well combined. Gradually add the confectioners' sugar. Scrape down the sides of the bowl and add the pumpkin spice and vanilla. Mix until thoroughly combined.

Pumpkin Pie French Toast

Here's a delicious fall recipe for you all to enjoy. This time of year I love to use pumpkin in many different recipes, and this has to be one of my all time favorites. French toast done this way is just amazing and tastes so good. Serving it with ice wine syrup just gives it that extra special touch. 

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Pumpkin Pie French Toast

Serves: 4

2 Large Eggs
2 Large Egg Whites
1/2 Cup Skim Milk
3/4 Cup Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice
8 Slices WholeGrain Bread

Serve with:

Ice wine syrup & Mix Berries

In a shallow bowl, beat together the eggs, egg whites, pumpkin puree and spice, and milk.
Spray a non-stick skillet with olive oil spray and heat to medium.
Dredge the bread slices in the pumpkin egg mixture on both sides, allowing excess to drip back into the bowl.
Place two or three bread slices in the preheated pan (as many as fit) and cook for about 2 minutes or until lightly browned.
Turn, and cook the other side in the same manner.
Keep the French toast warm and continue to cook the remaining bread slices in the same manner.

One on One: The Cheaters

I was given the opportunity to do a One on One feature with a incredible up and coming country duo "The Cheaters" after listening to their music I could not give up the chance in taking part in this. I'm such a huge fan of country music and I absolutely love "The Cheaters" great music, outstanding vocals. They are full of energy! I know you all will be hooked once you start listening to this band.

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Chef D: Thank you again for taking part in One on One, can you tell the readers a little about yourselves and the band "The Cheaters"

Cheaters: We (The Cheaters) are a country rock band that has been touring together for 10 years now and has released 4 studio albums.  We have played over 1,000 shows together, including the US, Europe, Asia, and Guam.  We are originally from Maryland.  However, we signed a management deal with Rusty Harmon (Former Manager, Hootie and The Blowfish) 2 years ago and now live together just south of Nashville in Thompson's Station, TN.  We probably spend more time with each other than we actually get to spend with our own family. 
Speaking of family...Brett and his significant other, Judith  have been together for over 10 years now.  He also is a proud Daddy of his beautiful 9 year old daughter named Dylan.  She is his entire world and the sweetest kid ever.  Me...I just recently got married in Mexico to my wife Emily.  Her and I have been together for almost 9 years now.  She is my rock and I just can't imagine life without her.  Both Judith and Emily have always been so supportive of our music career and both still continue to make many sacrifices to make it easier for us to pursue our dream of touring the world.
Both collectively as a band and individuals...Brett and I are very positive people that love touring the world playing music, meeting new people along the way, and enjoy being on stage!  We've been at it for a long time and never plan on stopping...EVER.

 
Chef D: Are you working on any upcoming projects, and is there a tour in the plans?

Cheaters: We just released our fourth studio record "Waitin' On Right Now" back on July 8th.  We also just recently announced our first single "She Got A Way," which will go to radio in October.  The music video will be shot in southern California Oct 1st and 2nd. Shooting locations include Malibu, Hermosa Beach, and Los Angeles.  We're so pumped for this!

Chef D: How long have you've been involved in music, and who are your influences?

Cheaters: Brett and I both started playing guitar 20 years ago.  However, we've had this band together for 10 years now.  We love playing country music, but our biggest influences come from southern rock and blues.  Brett grew up touring in blues bands playing Stevie Ray Vaughn, BB King, and Jimi Hendrix.  I was a little more into Led Zeppelin, Bad Company, and more of the bands that had an edgy rock/soul sound.  This is why our biggest influence collectively as a band, was always The Black Crowes.  Although, after moving to Nashville and collaborating with other writers in town, we started to lean a little more country in the songs we were writing and performing.  With this new direction, Brett has really started to take a liking to Brad Paisley's guitar playing, while I have really been diggin' on the vibes of artists like The Cadillac Three.




Chef D: Do you have a favorite band or artist that you hope to one day work with? And is there a city or country that you would love to visit and bring your show to..

Cheaters: We have always liked Eric Church.  We had the privilege of opening up for him in Dewey Beach, Deleware back in the summer of 2008.  There was maybe 500 people there.  It's been so cool to see him grow and become a super star.  We loved his music then, and still love it now.  It would be great to reconnect with him again.  He seems to really get the country rock thing.  As far as traveling the world goes, we've been lucky to get to play several other countries.  We played a festival in Lithuania in 2007 and it was awesome!  However, we would really like to get farther south in Europe and hit Italy.  We have always wanted to go there.

Chef D: Can you share with the readers and the fans something that they don't know about you guys...

Cheaters: This is probably the most un-rockstar response ever.  But, we have no tattoos and both have college degrees.  Brett has a degree in Economics and I have a Bachelor of Science in Biology.  People always assume we have tattoos because of our edgier sound and image.  But, nope.  Man, we're so normal...BORING! :)

Chef D: Do you write your own music? And if so where do you get the inspiration for your songs.

Cheaters: Yes, we write a lot of our own music.  We actually wrote every song on our first three records and half of the tunes on our most recent EP "Waitin' On Right Now."  Since moving to Nashville, we have been collaborating a lot with other notable writers in town.  The inspiration for these songs come from real life experiences with about places we go and people we meet along the way.

Chef D: What is your motto or the advice you live by?

Cheaters: Brett and I are very positive people and always look for the good in everyone.  With that being said, we really value our fans and make sure we always let them know how appreciative we are of their support.  We make it a point to always try and make a good impression with everyone we meet.  That is why we always live by this quote...
“I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
― Maya Angelou

Chef D: Do you have a favorite song you guys love to perform on stage and is a fan favorite..

Cheaters: We love playing our new single "She Got A Way."  This song means so much to us.  It was the first one we ever co-wrote in Nashville with other writers outside of just band members.  The chorus is absolutely infectious and turns into a crowd sing along every time.  There is no better feeling as a musician than backing away from the mic and just letting the crowd take over and sing the words to your own song.  We were very lucky to be able to write this with Preston Brust and Chris Lucas of Locash Cowboys and Phil Barton.  These guys have all written #1's.  So, the fact that they agreed to write with us is something we have never taken for granted.  A lot of artists/writers are in town for years and never get the opportunity to collaborate with people like that.

Chef D: Here's a fun question for you both, What five things you can't live without?

Cheaters:
Jason
1. My wife Emily
2. My 2 black labs Maggie and Celia
3. Music
4. The Beach
5. Last, but certainly not least...our FANS!!!

Brett
1. Coffee
2. Sunshine
3. A hot shower
4. My guitar
5. An old pair of jeans

Chef D: And finally when at home what is a dish that is a family favorite can you share the recipe with us

Cheaters: Ok, this is an easy one.  We're from Maryland and grew up around the Chesapeake Bay.  If you've ever been there, then you know everyone eats steamed crabs seasoned with Old Bay.  And of course the best drink with that is draft beer!  It's so much more than just the food though.  It's about the gathering.  Everyone gets together, sets up fold out tables in the backyards and covers them with brown paper.  You just pour the steamed crabs in a big pile and we all dig in.  You can dip the crab meat  in vinegar or butter (or both).  Oh, one last thing.  Don't bother to wipe your hands until you are completely done... :)
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Old Bay Blue Crab

Ingredients

-36 Live Blue Crabs
-1/2 Cup Old Bay
-1/2 Cup Salt
-3 Cups Beer
-3 Cups Distilled White Vinegar
-Another 1/4 Cup of Old Bay

Directions
Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
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Thanks again to The Cheaters for taking part in One on One!

Follow The Cheaters on Twitter!
Check out there website!
The Cheaters' Facebook page
The Cheaters' Instagram
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Carrot-Parsnip Soup w/ Winter Root Vegetable chips

With the cold weather coming I think it's time to share some recipes with some winter root vegetables.

On a cold day I always love to make some soup for the family. This recipe is delicious and so simple to make. Enjoy!!! 

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• Carrot-Parsnip Soup w/ Winter Root Vegetable chips
• Serves:6
• Ingredients:

• 2 tablespoons olive oil, divided
• 2 1/2 cups chopped yellow onion
• 3 cups coarsely chopped parsnip (about 1 pound)
• 3 cups water
• 2 1/2 cups coarsely chopped carrot (about 1 pound)
• 28 ounces chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (1/8-inch-thick) slices parsnip, carrots & beets
• Garnish:
• Microgreens 
• Balsamic reduction
• 
  
• Directions:

1. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
2. Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
3. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle root vegetable chips and microgreens and drizzle balsamic reduction over soup.
4. 

Spicy Black Bean Burger w/ Red & Yellow Fire Roasted Tomato Salsa

I tried these last week when I was out with the family. My daughter ordered a black bean burger. I absolutely loved it. I loved it so much that I had to make it at home. This has to be the best bean burger ever!!
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Spicy Black Bean Burger w/ Red & Yellow Fire Roasted Tomato Salsa

Serves: 4

Ingredients:
2 (15-oz) cans black beans (drained, rinsed and divided)
1/4 C shallots, minced
2 garlic cloves, minced
1/4 C cilantro or flat-leaf parsley, finely chopped
1 1/2 tsp dried oregano
1/4 tsp cayenne
ground pepper
 2 tsp ground cumin,
1 tsp chipotle flavored Tabasco
1 tsp salt (only if the beans you’re using are salt-free, otherwise omit)
3 Tbsp mayonnaise
1/3 C bread crumbs
3 Tbsp vegetable oil
small hamburger buns, sour cream and salsa (Recipe Below) for serving.

Directions:
In the bowl of a food processor, add shallot, garlic, cilantro or parsley, oregano, cayenne. Season with black pepper. (If using, also add the Tabasco, cumin and salt.) Process for 10-15 seconds.

Add remaining ingredients, reserving one can of beans. Process 20 seconds until you have a coarse paste. Stir in the remaining can of beans.

Form four patties. In a large skillet over medium-high heat, heat 3 Tbsp oil until shimmery-hot. Cook burgers until browned on both sides, about 5-6 minutes total. Serve with sour cream and salsa on hamburger buns.

Yellow & Red Fire Roasted Tomato Salsa

Makes: 2 cups

1/2 small jalapeño chile seeded and de-veined, minced (optional)
2 tablespoons minced red onion
1-2 small garlic cloves minced
A small handful fresh cilantro leaves (about 2 tablespoons) chopped
1 lb. ripe yellow & red heirloom tomatoes roasted and diced
1/2 teaspoon salt
A dash of Worcestershire (optional)
The juice of one lime

Directions:
Mix the onions with the lime and salt, let them become friends for a moment, then throw in the remaining ingredients. Taste for seasonings.

Mushroom, Sweet Peas & Cheese Arancini di Riso

I made these the other day for Lanya and the kids and they just loved them, so I thought I would share this with you. Such a delicious treat and so easy to make. If you're having a party this is a great little snack to put out to munch on. Your guests won't be disappointed.

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"Mushroom, Sweet Peas & Cheese" Arancini di Riso

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
 2 cups Risotto with Mushrooms and sweet Peas, recipe follows, cooled
 1/2 cup grated Parmesan
 1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
 Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches or heat your deep fryer. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Sweet Peas

Ingredients:
8 cups canned low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions + 1 diced shallot (if desired)
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen sweet peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper.

Directions:

Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the sweet peas. Mix in the Parmesan. Season with salt and pepper, to taste.