The excitement surrounding Kentucky Derby boils down to this…Creative baking only to be rivaled by a fabulous fashion opportunity. The Pinterest vortex and Google searches nearly swept me away to a dreamy envious world of fashion possibilities, causing me to battle my inner hat envy. Here’s a favorite that I find particularly entertaining.
Well, the humble white confectionery hat wearing crowd from Nashville Chocolate Kitchen has our own bit of excitement to share…
Our best selling confection, Nashville Little Cakes…it’s a little cake with the frosting on the inside! Current flavors available: Red Velvet, Chocolate Noir, White Wedding, Salted Caramel, and Pumpkin Maple. (photo by Kyle Dreir www.dreier.com)
POST MARTHA STEWART COMPETITION:
THE “MANLY” CHOCOLATE CHEER CONTINUES
With a few remaining bottles of Yazoo Dos Peros beer in my fridge, from the manly ganache recently crafted, I decided to forge ahead with my pioneering efforts in combining two of America’s most beloved consumables: Chocolate & Beer. By the looks of my photo, you may question my abilities. Stand back rookie chocolate refs. One taste and you’ll know this is clearly a touchdown.
Chocolate Beer Bread
2 ½ Cups self-rising flour
½ Cup sugar
½ Cup Dutch processed cocoa powder (I used Valrhona, available at most Whole Foods Markets)
1 bottle (12 ounce) beer, any kind will do, however Yazoo Dos Peros is great, with it’s darker taste profile.
½ Cup chopped bittersweet chocolate chips (I used Ghirardelli bittersweet chips)
For the top of the bread:
½ Cup melted butter
1 teaspoon course sea salt
Preheat oven to 375 degrees. Mix all the dry ingredients together. Pour beer into batter and mix. Add the chocolate chips. Pour into a greased loaf pan. Bake for approximately 55 minutes. At the 45 minute mark, pour your melted butter over the top of the bread and sprinkle with sea salt. This makes for a nice crispy top. Serve bread warm with cold butter. This bread makes wonderful French toast too!
For the love of chocolate, just follow us.
because we believe that Real Men Eat Ganache
On this gorgeous September day, the sun is singing and the air is crisp. The windows are wide open and I have a chocolate baking pep in my step. From chocolate sour dough bread bowls filled with potato cheese and bacon soup to a new “Brownies Magnifique” idea (one cannot have too many brownie recipes), I have a line up of Fall chocolate experiments on the brain and I am ready to rumble.
On the eve of Autumn, I could not be more enthusiastic to embrace the season. I’m ready to break out my favorite fall sweater, trek down to the farmer’s market and load up on pumpkins (I’m thinking all white pumpkins this year). Looking at the weekend forecast, the evening temperatures will be dropping just enough that three words come to my mind: Southern Hot Chocolate.
If you’ve hung around us a little while you’ll see a pattern in our recipes…
It’s National Punch Day! With the weather turning cool, here’s our idea for a fabulous “punch” for the day: Hot Cider with a shot of Homemade Carmel Sauce. Don’t forget to “punch” your vote today for Nashville Chocolate Kitchen in Martha Stewart’s American Made Awards.
- 1 gallon cider (We love Honey Crisp Cider)
- 8 cinnamon sticks, broken up
- 6-8 whole allspice
- 18 to 20 whole cloves
- dash of ground ginger
- dash of cardamon
- 4 cinnamon sticks
Put allspice and cloves into a cheesecloth bag. Pour cider into a crock pot, place prepared spice bag in crock pot, throw in your dash of ground ginger and cardamon, and 4 cinnamon sticks. Turn crockpot on low heat. Let the loveliness brew at least an hour but preferably 3 hours (or even all day). Remove spice bag and cinnamon sticks. Serve in your favorite mug with a shot of homemade caramel sauce. If not serving immediately, you may refrigerate cider until needed, then reheat for serving. Makes approximately 16 cups.
Thank you, Brentwood Home Page, for the wonderful cover story feature. We love this community!
September 17, 2012
By REBECCA BAUER
For Brentwood Home Page
Nashville Chocolate Kitchen, which has been teasing taste buds with their succulent chocolate and acclaimed Nashville Little Cakes, was recently included in the 100 finalists for the Audience Choice Award in Martha Stewart Living Omnimedia’s American Made Program. The award, in partnership with Avery Dennison and The UPS Store, celebrates American artists, artisans and entrepreneurs. A few days are left to cast your vote and support this local confectionery favorite.
Miley Barcus and her chocolate-chef-in-training son Thad share a sweet kiss.
Brentwood resident and the company’s “Chief Confectionery Enthusiast”, Miley Barcus, is thrilled to share her own American-made story, and it could be just the right ingredient to deliver her artisan cakes to sweet-lovers nationwide.
“It’s wonderful, with Martha Stewart getting the word out, it will enable us to open an online store by the holidays,” said Barcus.