Mexican Hot Chocolate No Churn Ice Cream | #Choctoberfest

This Mexican hot chocolate no churn ice cream makes the most of the flavors of traditional Mexican hot chocolate, such as cinnamon, vanilla, and chiles to create this tasty dessert.

Mexican hot chocolate is usually made by dissolving bars of Mexican drinking chocolate in hot milk or water by using a molinillo, a wooden tool that you hand spin in your cup to dissolve the chocolate and froth the drink.

Broccoli-Cheese Nuggets

This recipe for these Broccoli-Cheese Nuggets is wonderful for cooking with your little chef. These cheesy nuggets may actually get your kiddo to eat broccoli.

Broccoli is a tough vegetable to get kids to eat. It has a strong aroma, and is very green. You know what that means when it comes to kids (at least the kids I know).

Prosciutto and Fennel Pizza with Olives and Mascarpone

This Prosciutto and Fennel Pizza with Olives and Mascarpone is such an interesting combination of flavors.

It's topped with slices of prosciutto placed over mascarpone, fennel, olives, as well as Sriracha sauce. It's a pretty amazing combination of flavors.

Jerusalem Bagels | #BreadBakers

Jerusalem bagels are oblong sesame coated breads that are baked in wood fired ovens sold by street vendors in the streets of the Old City. They are a version of ka'ak, sold throughout the region, but, according to some, the ka'ak in Jerusalem are better than anywhere else in the region.

These Jerusalem bagels are smaller than the ones sold on the streets of the city, making them more home oven friendly.

Pork and Shrimp Meatballs

These pork and shrimp meatballs are an easy cocktail party appetizer. They are a snap to make and loaded with flavor.

To make these pork and shrimp meatballs, you combine pork shoulder and shrimp in a food processor. Once you process the proteins, you add some scallions, cilantro, white pepper, and some fish sauce to the mixture.

Kale and Garlic Ciabatta

This Kale and Garlic Ciabatta begins with one of my favorite doughs, Peter Reinhart's Pain à l'Ancienne. It's a rustic high hydration dough that is cold fermented. You can also use this dough for rustic baguettes and focaccia.

The dough for this kale and garlic ciabatta requires very little mixing, thanks to the "stretch-and-fold" method of mixing bread dough. I first tried it after reading Peter Reinhart's book, Artisan Bread Every Day, which I bought seven years ago. I highly recommend this book.

Mini Mummy Dogs | #HalloweenTreatsWeek

Mini Mummy Dogs, little smoked sausages wrapped in crescent roll "bandages" for your Halloween party.

This post and recipe were created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but, as always, opinions are 100% mine. 

These mini mummy dogs are just so fun and easy to make and will probably be the most popular item on your appetizer tray at your Halloween party.