Boho Holiday Giveaway 2018

Boho Holiday Giveaway 2018

If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays! 

Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning. 

The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays?

Good Luck, and Happy Holidays from the Boho Tribe!

You can use your KitchenAid mixer to make my Williamsburg Orange Cake! 

This cake is incredibly moist. The directions took me by surprise, but it is a very old recipe. Use you own judgement or follow my revised directions at the bottom. My family went to visit my (Great) Uncle Perry in Virginia every summer, and we went to Williamsburg, Virginia as often as we could while there! For me anything that has Williamsburg in the title has to be awesome! :-)

2 1/2 cups All-Purpose Flour
1 1/2 cups sugar
1 1/2 tsp baking soda
1/2 tsp Kosher salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1 tsp vanilla
1 cup drained, crushed Dole® pineapple
1/2 cup pecans or almonds, finely chopped (I used almonds)
1 tbsp orange zest
Williamsburg Butter Frosting*

Preheat oven to 350 degrees.
Measure all ingredients into a large mixer bowl.*** Blend for 1/2 a minute on low speed, scraping down the sides of the bowl. Beat 2-3 minutes on high, scraping down the sides of the bowl. Pour into 2 - 9 inch greased and floured cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack and frost cake.

Williamsburg Butter Frosting*

1/3 cup butter
3 cups confectioner's sugar (10X sugar)
3-4 tbsp orange juice
2 tsp orange zest

Blend butter and sugar. Stir in juice and orange zest. Beat until smooth.


*** The directions threw me, but the recipe is very old. I followed my own directions that I was taught in making cakes... I creamed the sugar, butter and shortening. I added the eggs, zest and vanilla. I combined the dry ingredients, and added alternating with the buttermilk. Lastly, I added the nuts and fruit.

This giveaway is sponsored by the following content creators/influencers:

Shea Goldstein - Dixie Chik Cooks

Mary Marshall - Cooking with Mary and Friends

Ally Phillips - Ally’s Kitchen

Ann Krause - Sumptuous Spoonfuls

Abbe Odenwalder - This Is How I Cook

Michaela Kinkel - An Affair From The Heart

Liz Weber Berg - That Skinny Chick Can Bake

Claudia Lamasco - What’s Cooking Italian

Lynnette Moore - Moore or Less Cooking

Veronica Gantley - My Catholic Kitchen

Diane Baker - Canning and Cooking at Home

Sara de Leeuw - My Imperfect Kitchen

Lynn Vining - Southern With a Twist

Lisa Deutch - Essential Wanderings

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A Request for Too Much Chocolate Cake for the Hubby's Birthday Today!

I made this cake for my hubby's birthday today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! I did use Cream Cheese Icing at his request! 

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Beat the Heat Snow Cone Syrups and Peach and Tutti Fruitti Smoothies

This summer heat is really taking it's tole on many of us. With school back in, these syrups are a really treat to use on snow cones for the kids to cool down after school!

Snow Cone and Slushie Syrups

Lemon: 1 Cup Lemon Juice (fresh) + 1 Cup Sugar

Peach~Mango: 1 Cup Peaches (fresh or frozen) and 1/2 cup Mango mashed + 1 Cup Sugar + 1/3 Cup Water

Cherry: 1 Cup Cherries, pitted + 1 Cup Sugar + 1 Cup Water

Watermelon: 4 Cups Watermelon Juice + 1 Cup Sugar

Add selected ingredients in a sauce pan. Heat on medium high and mash the fruit with a spoon or potato masher while mixture comes to a boil.

Boil syrup over medium high heat, watching carefully so it doesn't boil over. Boil for 5-10 minutes, or until syrup starts to thicken.

Remove syrup from heat and pour through a strainer and into a bowl.

Place bowl in the fridge for 2-3 hours or until completely chilled. Then transfer the finished syrup into a squeeze bottle. Store in the fridge for up to 2 months.

Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Tutti-Frutti Smoothie

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.

Bacon-Wrapped Teriyaki Chicken Bites

Yesterday, my goofball of a hubby hacked my Facebook page and left this post...

"I just want everyone to know how much I love my husband. He is the sexiest, most compassionate, caring, loving man I have ever meet. I am truly blessed to be able to call myself his wife. I live to make his life better in what ever way I can."

He should have posted it on my business page because it got more hoots and hollers than any food post I've ever made. I was even laughed at when I walked into the local bait, tackle and grill shop! I'm still getting comments and jokes! LOL

Well, he had the guts to ask for a special meal of the Bacon Wrapped Teriyaki Chicken Bites. I'm not sure he deserves them! What do you think? 

Bacon Wrapped Teriyaki Chicken Bites

4 chicken tenders, cubed
1 package Bacon (not thick cut), cur in half
Kikkoman Teriyaki marinade
Kikkoman Teriyaki Baste and Glaze
toothpicks

Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

Strawberry Cheesecake Pie

Well, I'm on my 3rd Strawberry Cheesecake Pie using Mr B's Carolina Dips and Dessert Mix. I made the first one, and the hubby polished it off in two days. It's a good thing I licked the spoon when I made it! LOL

This has got to be the easiest pie you can make! Only three ingredients and a pie crust, and boom, you are done! Check this out...

Mr B's Strawberry Cheesecake Dessert Mix

8 oz Cream Cheese, softened

8 oz tub Whipped Topping

Graham Cracker Pie Crust

Mix the cream cheese and dessert mix until smooth.

Scrape the sides and bottom of the bowl,

and add the whipped topping.

Mix until combined.

Pour into the pie crust and refrigerate until set,

or freeze until set for an ice cream style pie.

I added a handful of strawberries I had leftover.

I mashed them and added them in for

a little extra texture and color.

You can order Mr B's Mixes by clicking on this link (website), or you can visit him on Facebook by clicking on this link, (Facebook) OR you can find him (and me,  PyroArt by Southern With A Twist) on Fridays from 1-6pm at the Sumter Farmers Market if you are local! 

If you can't get the mix for some reason, you can make a pie from my recipe for Strawberry Cheesecake Ice Cream Pie.

Happy World Chocolate Day!

It is World Chocolate Day! Is there a better way to celebrate than with chocolate? Check out some of my favorite recipes featuring chocolate. Happy World Chocolate Day!

Four Layer Chocolate Dessert

Chocolate Chip Cheese Ball

Cheesecake Brownies and a Cheesecake Brownie Sundae

Chocolate Potato Chip Cookies

Chocolate Ice Cream

Chocolate Drizzled Coconut Macaroons

Chocolate Cream Pie

Banana Cream Chocolate Eclair Pie

Mama's One Minute Chocolate Icing

Chocolate Caramel Brownie Tartlets

Enjoy and Happy World Chocolate Day!

Grilled Pork Tenderloin

Yesterday, I bought a pre-marinated Pork Tenderloin. I ordered the Garlic and Herb, but came home with the Garlic and Cracked Pepper. Wow! Spicy for me, but a wonderful product! I grilled it on medium high for about 12 minutes on both sides. It was juicy, delicious and perfectly cooked! It is an easy product to prepare. Just open the vacuum sealed package and put it on a preheated grill. Done! I tented it after removing from the grill and let it rest for a few minutes. 

If you have a tenderloin and need a marinade recipe, follow this one and marinate for a few hours or overnight.

1/4 cup oil
2 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons minced onion
1/2 teaspoon Kosher Salt 
1/4 teaspoon Cracked Black Pepper

Put the tenderloin dry with paper towels. Combine the lemon juice, oil, garlic, onion, salt and pepper in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight is best.

Preheat grill on medium high. Remove tenderloin from marinade and place it in the center of the grill. (protected from flare ups) Grill it on medium high for about 10 minutes on both sides. Tent it after removing from the grill and let it rest for a few minutes before carving. 

 Farm Fresh Corn on the side!

... and home grown tomatoes!