Roasted Garlic Hummus (and the first giveaway of 2015!)


This is my last giveaway for 2014 as a Hamilton Beach Ambassador. I’ve had a blast promoting their products this past year! And obviously, I’ve enjoyed getting to own and use some wonderful kitchen appliances, as well as offering them to all of you to enjoy. Today, I’m reviewing and giving away a Hamilton Beach Stack and Snap™ 10 Cup Food Processor. So far, I’m loving this food processor. It took me a minute to get used to, because it has some differences from the typical one, including my old Hamilton beach processor, but once I figured it out (tip- don’t be like me. Do this weird thing called read the manual that comes with it 😛 ). With this new model, you have to snap the lid into place and you can’t start it unless you have. It also has a feature where you can’t use it with the chute open. You have to put what you want through the chute, then put the thingamajigger (I know… I use too many technical terms) back on. You also can’t, as with most types, pull the blade out when the container is off of the base. You have to have the base on and then snap out the blade. This comes in handy if you’re like me, with a habit of upending the container to empty it and having the blade come out and catch you in the hand. Yay for less 5 inch deep gashes on the hands! The theme the lovely people from Hamilton beach wanted us to follow with this appliance is making something for the holidays. I racked my brain and had thought of Christmas cookies… then 900 other thoughts, but I like waiting to do my posts as an ambassador until after every one else has done theirs (that way Hamilton Beach has people paying attention to them for more than just a couple of highly condensed weeks.), so Christmas ideas were out. So I decided to make a New Years Eve appetizer. Heaven knows that many people need to have some nibbles around to offset the amounts of booze they drink, lol. And I wanted to do something with a good amount of protein for the same reason. So where did I finally settle….? On a delicious Roasted Garlic Hummus. This stuff is sooooo good and this processor helped me create it so easily! if you are convinced you don’t like hummus, I am willing to bet that you haven’t tried it homemade. The flavor is infinitely better, infinitely fresher and this is one of the easiest appetizers (or dinners, if you’re like me at all) you can make. Make this for a party, set out some nice warm pita wedges of pita chips (I also love it with pretzel chips) and you have an immediate hit. This is one that goes fast because all people have to do is dip and eat. No mess, no fuss. I could eat hummus until it was coming out of my ears. It’s nutritious, but it’s so wonderfully creamy that you’d never know it. And you can vary the flavors in it so easily. Make this tonight for whatever get together you’re hosting or going to and then make more when you need a quick and easy game day snack. So when you run to the store today to pick up some more beer or wine, grab the following items too. You’ll love this hummus. Oh yeah… before you leave, make sure you enter to win one of these Hamilton Beach Stack and Snap™ 10 Cup Food Processor for yourself. I know you’ll love it and find a gazillion uses for it! The giveaway is at the  bottom of the page!

Roasted Garlic Hummus

  • 2 15 ounce cans chickpeas, well drained (also known as Garbanzo Beans)
  • 1 head roasted garlic, cloves taken out and lightly smashed (plus more for garnish. Whatever you don’t use can be stored in the fridge)
  • 2 tablespoons Tahini (Sesame seed paste)
  • 1/4 cup olive oil
  • 1/4 cup warm water
  • 2 tablespoons lemon juice (more if needed after you give this a taste test)
  • 1 1/2 teaspoon lemon zest
  • 1/4 to 1/2 teaspoon salt (use the lower amount first, taste after processing, then add the extra 1/4 teaspoon if needed)




  1. Dump the chickpeas into the bowl of your food processor. Add all the other ingredients on top. DSCF4664


  •  Process until smooth, about 1 minute. Scrape down the sides of the bowl and process again. taste for salt and lemon; add more if needed and process for another 10 seconds or so.  Spoon into a serving bowl.DSCF46663. Add some extra roasted garlic on top for garnish.



            4.Serve with warm pita wedges, celery or carrot sticks, or pretzels.      

Hamilton Beach

Stack & Snap™ 10 Cup Food Processor-


Product Features
Parts & Accessories
Use and Care Guides



    • Easy stack & snap assembly






  • Unique, patent-pending design requires no difficult twisting & locking


  • Simple function guide shows you which blade to use & which button to press



  • Big Mouth® feed tube reduces pre-cutting



  • Sealed bowl prevents leaks



  • Powerful 450 watt motor



  • Reversible slice/shred disk



  • Chopping S-blade locks into bowl and stays put during pouring



  • Dishwasher safe blades, bowl, and lid



  • Cord storage



  • The easiest food processor assembly ever Gone are the days of complicated positioning and twisting the bowl and lid into place. With the Hamilton Beach® Stack & Snap™ Food Processor, the bowl is specially designed to fit directly on the base (with no twisting required) and the lid snaps securely to the bowl with simple locking clips for safe operation. No more guessing whether it’s put together correctly, just “stack” and “snap” the parts into place! The kitchen helper you’ll use for every meal Mix up a quick pancake batter. Chop onions without the tears. Puree a bowl of nutritious soup. Slice cucumbers evenly for a perfect salad. Chill, then shred or grate your favorite cheese for a variety of dishes. Large feed chute means less prep work Are you still pre-cutting all your ingredients? If you’re doing that, why bother with a food processor at all? The Hamilton Beach® Stack & Snap™ 10 Cup Food Processor accommodates both large and small ingredients, so you can spend less time pre-cutting your ingredients and more time enjoying them. Unique bowl features Many food processors come with a maximum liquid fill line, so if you are preparing soup you need to process multiple batches. The sealed bowl holds up to 10 cups of liquid, which reduces the need for multiple batches when processing soups or other liquids. Another great feature is the S-blade stays locked in the bowl when pouring, so you don’t need to pick the blade out of the processor or worry that it might fall out when you are pouring. A simple snap secures the lid on to the bowl, with no twisting and locking needed. Includes everything you need This powerful food processor comes with a 10 cup bowl, which is the ideal size for most of your home cooking needs. It also includes a reversible slice/shred disc and S-blade for chopping, mixing and pureeing. Cord storage in the back keeps things tidy when not in use. Easy to use Disc attachments are reversible and labeled, which takes the guesswork out of processing. The label should face up for the desired function. When using disc attachment, do not process foods past the MAX LEVEL indicator on the bowl. Many processing options Between the S-blade and the reversible slicing/shredding disc, you have many choices available. Use the S-blade for chopping nuts, meat, garlic, onions, peppers, celery, herbs, bread (for crumbs), and crackers. Also, use it to mince/puree vegetables and fruits, mix salad dressings, puree soups or sauces, and to grate cheese. Use the slicing disc (slicing side facing UP) to slice cucumbers, apples, mushrooms, carrots, potatoes, cabbage, tomatoes, pepperoni, peppers, radishes, firm cheeses. Use the shredding disc (shredding side facing UP) to shred cabbage, potatoes, carrots, and cheese.



  a Rafflecopter giveaway

Hamilton Beach provided me with a  Hamilton Beach Stack & Snap™ 10 Cup Food Processor for review and giveaway, but my opinions are 100% my own.

Dark Chocolate Cranberry Orange Bread

Dark Chocolate Cranberry Orange Bread

Dark Chocolate Cranberry Orange Bread


I can never do anything normally, can I? Nooooo, not me. Other bloggers post lovely recipes for cranberry orange this and cranberry orange that and make us all run to the store to grab 78 more bags of cranberries to add to the 312 we already have in the freezer because what they create looks so enticing. But not me… I just HAVE to change it up some. Why, you ask? You did ask, didn’t you? I heard someone mumbling out there. Why? I don’t know. I just have to be different. I’m a rebel like that. Or something.

Mind you, I love cranberry orange anything and I may post something a wee bit more “normal” before the holidays are over, but not today.

Tidbit- when my 17 year old son Zach got home from church last night, one of the first things he did was snag a slice (like half the loaf…he’s 17, after all) of this bread. He then wandered to where Russ and I were watching TV and said “Now that’s just weird. This TASTES like Christmas. What the … I took a bite and it just tastes like Christmas.” My reaction was a pleased smile and a “that’s what i was aiming for so I’ll call this recipe a success”. Coming from a young man whose usual response to food is “Snarf….gobble…snort, slurp, kjgJfJfg, more…”  I consider this a great reaction.

And he’s right. This really does taste like Christmas. You have a moist bread with a lovely dark chocolate flavor first, then you are hit with the background of orange and cranberry. The bread itself isn’t overly sweet, so the pieces of chocolate are a pleasant surprise when you get them as are the cranberries. Then the glaze just takes this over the top to complete yumminess.

You know the drill… 🙂

I love you guys!

Mrs. Cupcake, who has eaten far more of this than I should have

Dark Chocolate Cranberry Orange Bread

  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1 cup full fat sour cream
  • 1 tablespoon vanilla extract
  • 1 1/4 teaspoons orange extract
  • zest from one orange (about 2 tablespoons)
  • 1 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder (NOT drink mix)
  • 1/2 teaspoon each of baking powder and baking soda
  • 2/3 cup dried sweetened cranberries
  • 2/3 cup dark chocolate chips
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons orange juice
  • 1 teaspoon orange zest
  1. Preheat your oven to 350 degrees. Grease a 9 inch loaf pan and set aside.
  2. In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs, vanilla extract and orange extract. Beat until combined then add in the sour cream and beat just until combined.
  3. In a medium bowl, whisk together the flour, cocoa, orange zest, baking powder and baking soda. Dump the chocolate chips and cranberries into the same bowl and give it a quick stir to combine and get all the pieces dusted with the flour. This helps prevent them all from settling down to the bottom of the loaf.
  4. Pour/spoon into the prepared loaf pan (this is a thick batter). Smooth the top. Bake at 350 until a toothpick inserted in the center comes out clean, about 50 minutes.
  5. Let cool in the pan for about ten minutes, then turn it out onto a rack to finish cooling.
  6. When cool, make you glaze. Combine the powdered sugar and orange zest in a small bowl. Add one tablespoon of the orange juice to it and stir. If it’s still too thick to drizzle, add the other tablespoon of o.j. Drizzle over the cooled loaf and sprinkle with some dried cranberries.

Dark Chocolate Cranberry Orange Bread

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Lemon Chicken Thighs (Blogger C.L.U.E.)

Lemon Chicken Thighs

Lemon Chicken Thighs

This is my second month as a member of “Blogger C.L.U.E.”. I mentioned last month that it’s a fun group that some of my fellow bloggers and myself are doing through Facebook where each month, we recreate a recipe from the blog of one of the other members. Man, that was one heck of a run on sentence! As I was saying, we recreate a recipe from a fellow group member. It’s all done in secret. We get assignments and until the reveal day, we don’t who had our blog nor does the person we got assigned know we have them.
This month I got Lea Ann from the blog Cooking On The Ranch . Her blog was new to me and I’ve really enjoyed what I’ve found. She has a good variety of recipes, from ethnic recipes to recipes that scream American to others that she terms as “no recipe required”, but that are so simple that she pretty much just lays out what you need to do with a certain set of ingredients.

The theme for this month was “foods your grandmother would have cooked”. Well, I unfortunately didn’t know either of my grandmothers enough to say what they would have cooked, so I twisted the theme a little. I’M a grandma so I did it more as what might be the type of foods my own grandkids could conceivably end up with memories of ME cooking. After looking through her whole blog a couple of times, I found myself continually coming back to one titled Lemon Chicken Thighs which came under the “No Recipe Required” category. Was it simple? Extremely so. Did that mean it was boring? On the contrary… this was delicious.

Generally, we are supposed to keep the recipes as close to the original as possible and for the most part, I did that. The recipe called just for salt and pepper as well as the lemon slices put underneath the chicken thighs as they roasted. The only thing I did differently was to shove some sliced onion in the pan and add some Tuscan Seasoning to the chicken because the flavors in it (oregano, basil, thyme, etc) go so well with lemony dishes. The onions were just because they smell fabulous when roasting and while they don’t add flavor to the chicken, they add it to the drippings and I love to use those on rice or potatoes 🙂 I also squeezed some lemon juice on top of the chicken to make sure both sides had that lemony flavor.

You all know the drill! Get to cooking! This is a wonderful and very easy weeknight “I need to get dinner made quickly” sort of meat. Add some sides and there you go. I’m going to do this the same way Lea Ann did and not post it as an actual recipe, but more just as a process. I know that’s not how I typically do things, but this is so darn easy, it works great that way!

Lemon Chicken Thighs

Heat your oven to 425 degrees. Thinly slice two lemons (I used three so that I had some lemon to squeeze on top). Overlap them in a baking pan, two or three at a time, then lay a chicken thigh on top of each grouping. Obviously if you are using a lot of chicken, increase the lemon to suffice. Sprinkle with salt and pepper . (I also used some McCormick Tuscan Seasoning on top of my chicken and squeezed some lemon juice on top) Roast at 425 for about 30 minutes or until juices run clear and the skin is all nice and crispy. Aim for an internal temp of about 170 for dark meat.

That’s it. Could it be any easier!? I promise, it couldn’t be any tastier!

Here are the other bloggers participating in Blogger C.L.U.E. this month. Go check them out and see what deliciousness they all created! Somewhere in there is something from right here on my blog!

Eggnog Magic Cake

Eggnog Magic Cake

Eggnog Magic Cake

I love eggnog. There; I said it. “I’m Janet and I’m an eggnogaholic”. And I have no plans to seek help. I’m also a fruitcakeaholic , which, when seen eating huge chunks of it and yes, actually enjoying the chunks of candied peel and neon red things which used to be cherries, has been known to make dogs pee themselves and small children scream in terror.
But, back to eggnog. I love it. I tend to go through about 3 half gallon containers by myself during the Christmas season. I snatch one up when I first see it near Halloween and make sure to keep my supply around through January so I have a constant fix. But up until a couple of years ago, I had never cooked with it. I was too busy hoarding my supply… hiring bodyguards, chaining Dobermans to the fridge, setting up motion sensors to catch my sons in the act of swiping my eggnog, to take the time to cook with it.

Hey.. wake up with me here. I can’t be funny ALL the time! Ok, I’ll rephrase… I can’t be mildly humorous, even if only to myself, all the time. I’m bound to have off days.

I got the idea for this cake from my other magic cake, the Snickerdoodle Magic Cake . It occurred to me that store bought eggnog, that sweet, overly thick, utterly delightful product, would make a wonderful magic cake. What, some of you are asking, is a “Magic Cake”? No, it’s not something conjured up by Houdini. It’s called magic because you take a very thin cake batter, bake it and it “magically” separates into three distinct layers, a top and bottom that are cakey and a middle custardy layer. Anyone who has followed my blog for any length of time knows that one of my major weaknesses isn’t so much for sweet, but for creamy. Flan, custards, puddings, savory cream sauces, you name it, they bring me to my knees. So magic cakes are a natural go to for me…and my hips…and my thighs…and my butt. Luckily, my husband likes my tush, so it’s all good.

You know the drill… 🙂

Love you guys!

Mrs. Cupcake Of The Hefty Butt

Eggnog Magic Cake

    • 4 eggs, separated
    • 3/4 teaspoon cream of tarter
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon rum flavoring (optional)
    • 3/4 cup sugar, divided
    • 2 cups dairy eggnog (store bought is preferable in this case over homemade), lightly warmed
    • 3/4 cup flour, whisked together with 1  teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt
    • 1/2 cup unsalted butter, melted
    • 1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for dusting the top of the cake
  1. Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.
  2. In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
  3. In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
  4. Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm eggnog, then mix in the butter and finally, fold in the egg whites.
  5. Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm but still jiggles some when shaken, about 30 to 45 minutes.
  6. Let cool in the pan until completely cooled or refrigerate, then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon/nutmeg mixture. Serve.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Peppermint Bark Flourless Chocolate Cake

Peppermint Bark Flourless Chocolate Cake

As I was perusing… I love the word perusing… I also love the words Beijing, Machu Picchu, Monkey and Pretoria.  What? Why are you looking at me that way? I like words. I’m a blogger. It stands to reason that words would make me happy. They’re my life, man! My livelihood! My reason for living!

Sorry. I’m done now.

Erhmmm, as I was perusing the blog the other day, I noticed that it had been 12, I’ll type that again as a word…(I like words. have I mentioned that?) TWELVE, posts since I had done anything chocolate. And even then, it wasn’t pure chocolate. It was cookies that merely involved chocolate chips. Not that that’s a bad thing. But it’s not the type of chocolate that makes one swoon. It’s not the type of chocolate that leaves you gasping for breath and thinking that you never want to eat chocolate again. Or for at least an hour. It’s not the type of chocolate that has you planning secret hideaways into the closet, leaving your six year old naked, shivering and waiting for his bath as you whisper sweet nothings to the chocolate.

This isn’t just me, is it?

Sorry. I’m done now. Maybe.

This is pure chocolate overload… pure chocolate nirvana…pure chocolate…


This is yummy. I have made a flourless chocolate cake before here on the blog and I won’t tell you that this is miles away from that one in preparation and baking. This one is, however, gussied up for Christmas. It looks like a huge round of peppermint bark. And rather tastes like it too. It’s dense, fudgy, outrageously rich and decadent (this uses a pound each of chocolate and butter, after all) and totally over the top delicious. You can’t eat but a sliver of this at a time (closet hideaways notwithstanding) so it goes a long way, making it perfect for a party. Make this at Christmas and Santa will bring you diamond rings, houses, BMW’s, your own pool boy named Juan. Ok, maybe not.

You know the drill…. 🙂

Love you!

Mrs. Cupcake

Peppermint Bark Flourless Chocolate Cake

  • 16 ounces good quality semi sweet or dark (not too dark or the cake will be bitter) chocolate, chopped
  • 1 pound unsalted butter
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 teaspoons salt
  • 9 eggs (yes, nine)
  • 2 tablespoons vanilla extract
  • 1 1/2 teaspoons peppermint extract
  • 1/2 cup white chocolate chips
  • 2 1/2 tablespoons heavy cream
  • 1/2 cup crushed peppermint candy (candy canes work great)
  1. Preheat oven to 350 degrees. Grease a 10 inch springform pan (you can get this size at Wal mart) and set the pan on a baking sheet. This is in case of any leakage.
  2. In a medium saucepan, combine the chocolate, butter, sugar, salt and cream. Cook over low heat, stirring frequently, to melt the chocolate and butter. Make sure to stir it all up and get this nice and smooth.
  3. In a large bowl, whisk together the eggs, vanilla and peppermint extract. Slowly whisk in half of the chocolate mixture. Again, slow is the key so you don’t scramble the eggs. You want to slowly temper them. Return the egg mixture to the chocolate mixture, stirring to combine.
  4. Pour the batter into the prepared pan. Bake at 350 for about 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 2 hours, then refrigerate it for at least 4 hours, preferably overnight. When the cake comes out of the oven, it will look puffy, then will fall and sink. This is what it’s supposed to do, so don’t panic and think you did something wrong.
  5. In a small bowl, combine the white chocolate and cream. Microwave for 35 seconds on high, then stir. It should be melted. If not. put it back in for about 5 seconds. Drizzle the white chocolate over the cake, then sprinkle with the crushed peppermint.
  6. Cut into thin slices to serve. It’s easiest cut with a knife run under hot water, then wiped dry.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.