Chicago Fine Chocolate Show Nov. 16-18th at Navy Pier

I'm excited to share that we're going to the Chicago Fine Chocolate show at Navy Pier November 16-18th. What is the Chicago Fine Chocolate show you might ask?  It's a place where chocolatiers from all over the world are coming to showcase their chocolates.  It's the very first year and there are going to be at least 100 vendors.  Not only are we going, we've got press passes so you'll definitely get to see everything!  

Due to this, I'm pretty sure the majority of November is going to be all about chocolate here on Rosie Discovers.  Already we've posted a recipe for a buttermilk chocolate bread, which totally rocks BTW, and there will be many more recipes to come.

If you're interested in attending the show, tickets are $35 for adults and include 15 tickets to try the chocolates.  

Wholesome Wednesday: Buttermilk Chocolate Bread Recipe

I have to start this post by saying I am not a fan of anything Taste of Home.  I typically don't like the magazines or the cookbooks because the recipes aren't very good.  If you're a big fan of Taste of Home, I'm sorry if I've offended you.  That said, I look at an ungodly amount of cookbooks.  We're talking stacks and stacks.  I also have bookcases full of cookbooks.

This recipe comes from the new Taste of Home Best Loved Recipes cookbook.  It's a massive tome, think dictionary size, arranged alphabetically by category.  I thumbed through the entire book and found just a few recipes that looked promising.

I love buttermilk breads.  They turn out moist and taste wonderful.  They also don't require fooling around with yeast.  I was hoping this bread would be more of a sandwich bread, but it was like a chocolate loaf cake.  That's not at all a bad thing, just not what I was looking for.  This recipe was a huge hit though.  The entire loaf was gone before the very next day!  Now that's a ringing endorsement!

If you need a quick chocolate dessert, definitely try this bread.  You'll get rave reviews!

Buttermilk Chocolate Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time; beating well after each.  Combine flour, cocoa, salt, baking powder, baking soda; add to creamed mixture alternately with the buttermilk.

Pour into a greased 9 x 5 inch loaf pan.  Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool 10 minutes in the pan before removing.  Continue to cool on wire rack.

Susie Savors: The best evidence I have that this bread is delicious, is that it did not make it to the second day.  Warm out of the oven, this bread functioned as hot slices of chocolate.  The bread speaks for itself.

Gorton's Shrimp Scampi Wontons Recipe + Giveaway

Did you know October is National Seafood month?  Well it is and I just barely am squeaking in with my post about it.  :)  Tomorrow is Halloween, my absolute favorite holiday, also the last day of the month.  To support this Gorton's has been running a campaign all month called "Eat Seafood Twice a Week."

October being National Seafood month it's a great reason to make a change in your regular routine.  Seafood is a great healthy protein meal option.  One that I can say does get overlooked at my house.  I didn't grow up eating a lot of seafood besides the occasional shrimp, salmon (which I detest) and canned tuna.  My parents didn't really care for it.  That probably has to do with growing up in Chicago, that not counting Lake Michigan, is in the middle of the country and far from the coast.

Since growing up I've learned to love more seafood, although salmon is still just downright icky.  I actually prefer sushi over most cooked fishes.  After not having much of it growing up too, go figure.

Now that you've heard my spiel about how fish was not a part of my household growing up, let me share with you my Gorton's healthy recipe for Shrimp Scampi Wontons.  I had the hardest time finding Gorton's new smarter options line of fish.  Either the stores in my area didn't carry it or they were sold out.  I ended up adapting a recipe on their site to make these.  My wontons are a healthy alternative as they are baked and not fried.  Due to being baked the wontons do get crispy, but don't truly turn a golden brown

Shrimp Scampi Wontons

1 (12 oz.) Gorton's Garlic Butter Shrimp Scampi
1 1/2 teaspoons olive oil
1/3 cup fresh mushrooms, chopped
1/3 cup onion, chopped
1/3 cup carrot, finely chopped
1/3 cup fresh cilantro, chopped
1 1/2 tablespoon sauce from shrimp
32 wonton wrappers

Prepare Gorton's Garlic Butter Shrimp Scampi according to package directions.  Allow to cool.

Heat oven to 350 degrees.  Line two shallow metal baking pans with parchment paper or spray lightly with nonstick cooking spray.

Add oil, mushrooms, onion and carrots to a large skillet.  Cook over medium heat for 6-8 minutes, stirring occasionally, until vegetables are slightly soft.

Blend cooked Gorton's Shrimp Scampi, vegetables, cilantro and garlic butter sauce (reserve rest of sauce) in a blender or food processor until chopped.

Place a heaping teaspoon of shrimp mixture in the middle of a wonton wrapper.  Brush the edges of wrapper with water.  Fold wrapper in half to form a rectangle or triangle and crimp edges tightly together.  Place wonton on prepared baking pan.  Repeat with remaining shrimp mixture and wonton wrappers.

Bake wontons for 10-16 minutes, turning wontons over halfway through cooking time.  Serve with reserved scampi sauce if desired.

Onto the giveaway!  Three (3) lucky readers will win a Gorton's $2 off coupon and an Eat Sea Food Twice a Week plate.  To enter the giveaway, leave a comment below telling me which Gorton's Seafood Recipe you'd like to try.  Contest is open to US readers and will run 10/30 thru 11/10.

*I was given this product for review.  All opinions are my own.*

Nielsen-Massey Field Trip Today!

This morning we're off on a field trip to Nielsen-Massey.  Do you know what Nielsen-Massey does?  They've been making amazing vanilla and other extracts for the past 100 years.  Right here in the Chicago area.  

We're seeing celebrity UK Chef Eric Lanlard, who's going to be doing a demo with the French Pastry School.  Then we're touring the factory and meeting a Nielsen.  I'm super excited!!

I hope I'll be able to take photos to share with y'all later!

Wholesome Wednesday: Strawberry Cream Cheese Coffeecake

Ever since I tried the french apple pastry I've been meaning to branch out into other flavors.  Cause at my house we've always loved pastries/coffeecakes.  My dad's parents always had pastries or coffeecakes at their house.  Kringles were a big favorite and they'd get several at once.

While I haven't quite advanced to Kringles, this strawberry cream cheese coffee cake is a good alternative.  It's even better that it has hardly any sugar in it.  But it tastes like a truly decadent pastry.

Strawberry Cream Cheese Coffee Cake

1/4 cup unsalted butter

2 cup flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold milk
2 egg yolks, beaten with a fork
1 oz compressed yeast (combined with 1 tablespoon granulated sugar) or 1 pkg dry yeast with 1/4 cup water.  If using dry yeast reduce amount of milk by 1/4 cupful.

1/4 cup unsalted butter to roll in dough (soft)

Cut 1/4 cup of butter through dry ingredients until it looks like a coarse meal.  Add the milk and eggs, yeast, and beat well until smooth. Turn out onto a pastry cloth and knead gently several minutes, keeping dough soft as possible, adding a little more flour if necessary.  When dough is smooth, roll it to measure about 12x18 inches.  Spread 1/4 cup soft butter over 2/3 of the dough.  Fold into three, cover, and let rest in refrigerator for about one hour.

After one hour remove from refrigerator, cut through center into two pieces.   Roll each piece to measure about 8x14 inch rectangle on a piece of parchment paper.  Spread center of dough with about 1/2 of cream cheese filling and sprinkle with half of sliced strawberries.  Cut 1 1/2 inch strips on each side leaving a half inch barrier on each side of the filling.  Braid strips over filling.  Lift up carefully and place on lightly greased baking sheet.  Cover and let rest in refrigerator for about 20 minutes, not more than 30 minutes.

Bake in oven preheated at 400 degrees, for about 15-18 minutes or until golden brown.  Remove, let stand until cool, brush with lukewarm corn syrup.

Strawberry Cream Cheese Filling

1 lb strawberries, hulled and sliced
1 (8 oz.) package cream cheese
1 egg
1/4 cup granulated sugar
1/2 teaspoon vanilla

Slice strawberries and set aside.  Place rest of ingredients in a mixing bowl.  Beat till well mixed.

1/4 cup unsalted butter
2 cup flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold milk
2 egg yolks, beaten with a fork
1 oz compressed yeast (combined with 1 tablespoon granulated sugar) or 1 pkg dry yeast with 1/4 cup       water.  If using dry yeast reduce amount of milk by 1/4 cupful.

1/4 cup unsalted butter to roll in dough (soft)

Cut 1/4 cup of butter through dry ingredients until it looks like a coarse meal.  Add the milk and eggs, yeast, and beat well until smooth. Turn out onto a pastry cloth and knead gently several minutes, keeping dough soft as possible, adding a little more flour if necessary.  When dough is smooth, roll it to measure about 12x18 inches.  Spread 1/4 cup soft butter over 2/3 of the dough.  Fold into three, cover, and let rest in refrigerator for about one hour.  After one hour remove from refrigerator, cut through center into two pieces.   Roll each piece to measure about 8x14 inch rectangle.  Spread center of dough with about 1/2 cup of filling. Tun over to enclose filling.  Cut as desired or leave plain. Lift up carefully and place on lightly greased baking sheet.  Cover and let rest in refrigerator for about 20 minutes, not more than 30 minutes.  Bake in oven preheated at 400 degrees, for about 15-18 minutes or until golden brown.  Remove, let stand until cool, brush with lukewarm corn syrup, drizzle with Coffee Cake Icing and sprinkle with nuts if desired.

Susie Savors: This coffeecake is extra moist.  The filling is a balanced combination of berry to cheese.  The sweet is cut by the savory.  The pastry is moist even on the second or third day.  It's not likely to make it past the third day.  A crowd pleasing coffeecake that looks intricate with it's woven top, but is essentially a simple way to start your day.

Beautiful Beasties: A Creative Guide to Moder Pet Photography Book

Recently I got this awesome pet photography book, Beautiful Beasties.  Before I became a blogger I was never quite interested in photography.  I wasn't one of those kids that grew up with a camera in their face at every turn.  My parents weren't actively documenting my childhood in that way.  So I never had much interest.

However, if you blog, you need awesome photos.  Attention getting photos.  Photos that make strangers click on them to see what you might have written to go with the photos.  My food photos are getting to this level, thanks to my photography class through Social Fabric.

My pet photos are another story.  It's extremely hard to get a photo of your pet when they're doing something interesting.  This book, Beautiful Beasties, will teach you how to get a great pet photo.

Here's an example of us trying it with Seven.  It's a definite improvement over anything we've taken in the past.

Can you spot the cat?  :)

Now, I understand a bit more about capturing those moments.  With this book I learned some tricks about engaging your pet to get great photos.  I can now tailor my photo shoots with my pets to get high quality pictures.  The lighting and settings on the camera can be utilized to work with your pet.  The entire process is included from what you should bring when planning a pet photo to how to work your camera.  There is a handy chapter on fixing common errors like blurry photos and other pet related photo fiascoes.  Overall,  a detailed guide to catching the best of your pets no matter the circumstances.

Besides being lucky enough to get to review this book, I'm able to give one away to a lucky reader.

To enter:  Leave a comment telling me what is your biggest challenge when photographing your pets?

Contest is open to both US and Canada.  Contest will run October 24th through October 31st.

*I was sent this product for review.  All opinions are my own.*

Win a House

Glade Expressions Collection

Recently we got the chance to try out the new Glade Expressions collection.  Now I'm picky about anything scented because a lot of it is so strong and gives me migraines.  Needless to say I was skeptical that I would like the new glade products due to that.

I picked the pineapple and mangosteen fragrance because I've always liked anything pineapple.  Surprising enough the oil diffuser isn't very strong at all.  It gives off just enough of a scent that you notice it but it isn't at all overpowering.  It also didn't cause any migraines.  :)  So it's win in my book.  I don't care one way or the other for the spray as I rarely use that kind of thing anyway.

If you're on the lookout for a stylish oil diffuser, definitely try out the Glade Expressions collection.

*I'm a bzzagent.  I received these products for review.  All opinions are my own.*