Blake Makes

Hello Blake Makers and Sooper Heroes. We lost a day this week, so we’re jumping right back into the next giveaway which will take place next Tuesday, March 11 at 8:30PM CST. - 8:30PM CST because we’re getting a lot of West-coasters now who need a little more time to get home from work

This will be a good old-fashioned FIRST COME FIRST SERVED (FCFS) GIVEAWAY - which means the first X (number of) commenters on next Tuesday’s post win. What are we giving away? TCHO beta bars.

There’s a bit of a story here. I first discovered TCHO via Springwise. Springwise is my go-to source for the coolest, most amazing new ideas. They’ve always got amazing stuff that’s right up my alley.

TCHO was no exception.

I was attracted to TCHO on aesthetics alone. Their brown paper packaging is so my speed, and their site is just the kind of minimalist design that sends me swooning.

I probably would have inquired (bought) just about anything they were selling inside these mod little sleeves, but wait, there’s chocolate inside? Done and done!

They sent me some of their beta bars (batches that are still in testing) for a taste and a try.

BEFORE WE GO ANY FURTHER, GO READ ABOUT WHAT TCHO IS.

Almost everything you’ll read that TCHO is, I am (basically a geeky chocolate lover).

The batch I got was labeled, “Chocolatey,” and boy was it. I’m assuming the TCHO we give away will be from the same batch (If I hear otherwise, I’ll let you know).

Now for the taste:

When they say dark chocolate, they mean it. But they should also have no problems backing up their claims as being some of the purest chocolate around.

The bars were ebony-brown, and release a sound (((SNAP!))) when you bite them. The flavor is intense, very deep, very dark (chocolate). I won’t say it’s bitter, but it takes you right to the edge.

I like dark chocolate, but Bridget loves it. Needless to say, Bridget loved the TCHO chocolate. I recommend eating it with a tall glass of ice-cold milk.

Heard enough? Want some free TCHO?

Come to Blake Makes next Tuesday, March 11 at 8:30PM CST. We’ll be giving away TCHO for free.

They’ve generously given us enough to do a proper FCFS giveaway. It should be fun. The best part is that they’re interested in giving more (and different) TCHO away on Blake Makes in the coming months.

It’s a great way for them to get feedback (and exposure) on new batches. It’s perfect for us too, because we love free food, we love our Sooper Heroes, and we love chocolate!

Tell your friends. Blog about it. Tell everyone you know.

Let’s blow TCHO away (so we can get more)!

Bridget’s up next with another yummy food post. Stay tuned! Have a happy Friday!

Whew! It took us an extra day, but we finally made it! I’m glad we’re here, and I’m glad we’re all in one piece. Congratulations to our winners!

Scroll down to see the winners. Click on the links to visit their blogs (and show them some love by commenting on their blogs).

The Lucky 8:

1. Elly of ELLY SAYS OPA!
2. Jerry of AUTISTIC DAD
3. Jessica of MY BAKING HEART
4. Carrie of CARRIE’S KITCHEN CREATIONS
5. Erin of COOKING AND EATING IN THE WINDY CITY
6. Mark of BOSCOE THE COOKIE DOCTOR
7. Jhianna of BURNED BITS
8. Karina of THE FLOURED APRON

Keep an eye on their blogs in the coming week to see what they think of the chocolates.

The lottery was fun. We’ll have to do this again sometime.

I printed out the post, and we cut the comments into strips.

CONGRATULATIONS TO THE WINNERS!

Bridget and I kept saying all day that we wished we had enough chocolate for everyone.

If you didn’t win, don’t let it get you down.

We’ve got tons more free food on the way.

Special thanks to Sucre’ and Joel Dondis and Tariq Hanna.

New Orleans is blessed to have Sucre’. I am blessed to know both Joel and Tariq.

Buy their chocolates. Tell your friends. Blog about them.

Most importantly…stay tuned! In twelve hours, it’s starting all over again! wink wink

We just sent a Sooper Secret E-mail Alert. Check your e-mail (and your spam folders) for this important message. Tonight’s the night. bk

Looks like bluehost has gotten everything straightened out and Blakemakes.com is back!! We will announce the winners of the Sucre’ giveaway tonight at 8:00 p.m. Central/Standard time.  Stay tuned to see if you are one of the lucky 8!!

And they’re off…!

You’ve got 7 minutes (from 8:00pm until 8:07pm) to comment on this post for a chance to win free Sucre’ chocolates!

Sucre’s the best. I mean it. The best chocolate you’ll ever have…on the planet.

Check out this photo for names and descriptions.

You can also see what Imani had to say about them.

Good luck!

The winners will be announced tomorrow night. Stay tuned!

This past Christmas, I was super excited to get Blake an autographed copy of Chef John Folse’s The Encyclopedia of Cajun and Creole Cuisine. Since we both grew up in North Louisiana, we didn’t have a lot of exposure to this type of cooking, so I was looking forward to learning a thing or two from Folse (who’s also an old favorite on Saturday morning PBS). He certainly didn’t disappoint - this cookbook is truly an encyclopedia of everything anyone would want to know about the cuisine of South Louisiana.

His recipe for Chicken and Sausage Gumbo was a little different than other gumbos I’ve had in the past (mushrooms??), but it was wonderfully rich and delicious (and the mushrooms were great).

Ingredients:

• 1 (5lb) stewing hen
• 1 lb smoked sausage or andouille (I like to use both and prefer Manda brand if you can find it.)
• 1 cup oil
• 1 1/2 cups flour
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced bell peppers
• 1/4 cup minced garlic
• 3 quarts chicken stock
• 24 button mushrooms
• 2 cups sliced green onions
• 1 bay leaf
• sprig of thyme
• 1 tbsp chopped basil
• salt and cracked black pepper to taste
• Louisiana hot sauce to taste
• 1/2 cup chopped parsley
• cooked white rice (we will use brown if going more healthy)

Directions:

Using a sharp boning knife, cut hen into 8-10 serving pieces. Remove as much fat as possible. Cut smoked sausage or andouille into 1/2 inch slices and set aside.

In a 2 gallon stockpot, heat oil over medium high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. (Do not walk away during this process unless your kids are bleeding.) Stir in onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and saute approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.

Skim any fat or oil that rises to top of pot. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper and hot sauce. Cook an additional 1-2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over hot white rice.

NOTE: You may wish to boil chicken 1-2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.

I will admit that aside from Nestle Tollhouse chocolate chip cookies, I am usually a terrible baker. I have actually had a cake somehow implode and begin to dissolve—no idea how I did that. However, I was craving something sweet and chocolatey when I came across this recipe in Susan Spicer’s Crescent City Cooking so I decided to roll up my sleeves and bake Blake this Banana Chocolate Chip Cake with Peanut Butter-Cream Cheese Icing.

I’m so glad I put my baking fears aside because this cake was super easy to make and it was fantastic! The cake tasted like delicious banana pudding with a hint of chocolate and the icing added a sweet peanut buttery richness! This would be a great dessert for kids and other picky eaters.

Ingredients:

• 2 ½ cups cake flour
• ¾ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups mashed ripe banana (about 2 large)
• 1 ½ tsp pure vanilla extract
• ¾ cup buttermilk
• 1 ½ sticks butter (unsalted)
• 1 cup sugar
• 3 eggs
• ¾ cup semisweet chocolate chips, plus ¼ cup for garnish

Directions:

Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.

Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.

Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.

Peanut Butter-Cream Cheese Icing

• ½ cup creamy peanut butter
• 1 (8 oz) package cream cheese, softened
• 1 ¼ cups confectioners’ sugar
• ½ tsp vanilla extract

Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

What’s this pineapple doing here? Stay tuned…

Hello everyone. Sorry for the trouble with the badge code. It was working, then it wasn’t. It should be working now (I’ve tested it). Click the “Badges” tab at the top of the page, or click here to get a clever little Blake Makes badge for your blog.

Hello, Sooper Heroes. Check your inboxes (and spam folders) for a Sooper Secret E-mail Message.