October 16, 2018

Beef and butternut squash chocolate chili

This post is sponsored on behalf of #Choctoberfest and our generous sponsors. I received free product from Divine Chocolate. As always, all opinions are my own.


This chili combines beef, two kinds of beans, butternut squash, and is simmered in a sauce of warm spices and creamy chocolate for a delicious Halloween or autumn meal. I was super excited to be able to work with Divine Chocolate on a post for #Choctoberfest! I've always enjoyed their products and the fact that they are a Fairtrade certified. Another thing about this company is that they are the only Fairtrade chocolate company in the world that is owned by cocoa farmers! They also make some truly delicious chocolate and want their customers to #MakeSomethingDivine. Once I saw that I received one of their new 100% Unsweetened Baking Bars, I knew I wanted to make a savory chocolate recipe and more specifically a fall chili. Since the chocolate is unsweetened, it's really a great option for adding depth of rich flavor and creaminess to savory dishes. I used butternut squash to add some sweetness to the overall chili, as well as some autumn color (and an extra dose of vegetables). This recipe will serve about 4 people.


October 10, 2018

(Un)Stuffed banana pepper macaroni and cheese

A dish of unstuffed banana pepper macaroni and cheese with a serving spoon lifting some up.

Creamy, gooey, cheesy macaroni with kick from the banana peppers is a delicious twist on macaroni and cheese. This recipe is a great dinner for a cold evening.

October 3, 2018

Pawpaw bread

Pawpaw bread sliced on a cutting board.


If you are lucky enough to have pawpaws and have some to spare, this quick bread is a delicious way to use them. We usually only get a few pawpaws during their short season from a local farmers' market, so I don't cook or bake with them very much. But this year we were given a big box so I had the opportunity to try them in a quick bread. 

This quick bread is somewhat similar to a banana bread but with the distinctive tropical notes and aroma from the pawpaw. If you are not familiar with pawpaws, they are a fruit that is native to the eastern U.S. and they are custard-like in texture with flavor somewhat like a cross between a banana and a mango (I sometimes get some pineapple smell). 

They have a beautiful aroma and could be growing in a neighborhood or woods near you. We have three tiny trees in our yard, but they are still several years away from fruiting. 

You can read more about pawpaws here and in this fascinating book. It used to be grown and eaten much more frequently, but it still has its fans and even festivals in the regions where it grows. And rightfully so because this native gem is a delight! 

A word of caution - some people may experience gastrointestinal distress from eating pawpaws, and maybe especially cooked ones. You can read more about that from the USDA.  

Slices of pawpaw quick bread.