Ignorance is bliss…or maybe ignorance is just ignorance. However you slice it, I blissfully (and let’s go with “naively”) opened the doors to Nashville Chocolate Kitchen a mere handful of weeks after the birth of my second child, Isabella.
Since the opening of NCK, she and big brother, Thad, have accompanied me on many landmark moments of spreading chocolate cheer to the Nashville community and beyond…
Our first Christmas kiosk at Opryland Hotel, the opening of our chocolate boutique south of Nashville, and even the first delivery to Whole Foods Market. Like many small businesses, keeping the doors open equaled round the clock work days and many hours away from family.
So, five years later, Nashville Chocolate Kitchen is taking a bit of a sabbatical. Currently we are closed but we are tentatively planning a chocolate comeback Christmas 2014. Thank you to all who have enjoyed our creations these past years.
I have taken on a new adventure…home schooling my children. So, although my brain is always whirling with chocolate concoctions and many chocolate recipes that I want to share with you, my main goal is right now is mastering the seven subtraction family.
I hope you enjoy this most “Wonderfful” time of year!
Much love to all,
Chief Confectionery Enthusiast
Nashville Chocolate Kitchen
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!
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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.
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.