Looking to my blogging mentor Jules (Go Jules Go) I’ve decided to
be just like her copy her steal her thunder take her advice and host a giveaway. Since she’s tapped the market on ‘stache glasses, slap bracelets, and even canvas prints, I had to come up with something really clever to give away.
I would love to send the inevitable winner a bevy of local products, but since winter squash and old potatoes are all that’s local right now, I’ll allow the contest to dictate the prize.
The Contest: Name That Recipe!
Last Friday I held a Fall Feast at my humble house. Feast we did. For dessert I made a traditional Apple Crisp and these giant chocolate muffin thingies covered in chocolate ganache and served with local pumpkin ice cream. Since “giant chocolate muffin thingies covered in chocolate ganache and served with local pumpkin ice cream” is a rather cumbersome name for this delicious dessert, I thought I’d rely on you, Clever Readers, for a proper name.
Read the recipe, look at the photos, and leave your awe-inspiring and innovative name in the comment section. I’ll even allow you to enter two names, if you think they’re both THAT good. Deadline is Monday, November 26 at 8 am (EST). I have so much faith in you!
But now on to more important things. Mainly, what’s the prize?
The Giveaway: Coffee, Personalized Mug, Fame
What goes best with giant chocolate anything? Strong black coffee of course! A pound of my favorite blend from my local coffee house, Brew Ha Ha. (I’m willing to send tea for those non-coffee drinkers out there. I don’t understand you, but I won’t discriminate.)
A mug much like this one…
I will personalize a mug for the winner–a one-of-a-kind, priceless prize!
AND…yes, there’s more!
Your name and blog name/link (but you don’t need to be a blogger to enter) will appear forever on my Cook Local page next to your winning recipe name.
So what are you waiting for???
Name. That. Recipe!!!!
For the cake:
(The cake recipe is from Hershey’s Special Dark Cocoa Powder tin)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup 100% Cacoa Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup low-fat milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350 degrees. Grease and flour two giant-sized muffin tins (six to a tin).
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be very, very thin). Pour batter into prepared muffin tins (this recipe makes ten muffins). Don’t fill them all the way to the top!
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and carefully remove from pans to cool. Top with ganache.
For the ganache:
6 ounces semi-sweet chocolate chips
3/4 cup heavy cream
Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over medium heat, bringing slowly to a boil. When cream is just at a boil, remove from heat and pour over the chocolate chips. Whisk until smooth. Allow to cool a bit before pouring over the cakes. If you’d like a thicker ganache, whisk until fluffy.
For a seasonal treat, serve with local pumpkin ice cream.