We’re kicking off the middle of October with another awesome collab giveaway with Chef Aaron Davis! Details can how to join can be found on our Instagram page but for now, on this awesome blog post, we’ll be sharing some of the fang-tastic recipes he’s developed using some of Rodelle products and additionally a fun Q&A from Chef Davis along with some events he’s joining this year!
Before we begin, our collab giveaway ends on October 21st @ 11:59pm MST where someone can win a whole bunch of Rodelle product to use this holiday season. It’s estimated retail value is $102!
Recipes
Chef Davis developed and photographed four deliciously ghoul-ish and cozy feel recipes for this Halloween and Fall. All of these can be found on our website under the recipe tab (links below of course too) so ensure to save them for later. Halloween is only two weeks away so it’s time to start prepping our dessert list for parties.
Witches Brew Twists
Oh my goodness, these Witches Brew Twists are a wickedly fun Halloween bake that combine soft, fluffy homemade bread with warming five-spice and a bold espresso glaze. Bright citrus zest adds a hint of magic while the dark glaze gives them a mysterious finish. Wonderful for serving at a spooky gathering or enjoying with a hot drink…
Chai Apple Cheesecake Cookies
Ok, so this is a full cozy feeling, Fall delighting encompassed dessert. These cookies combine the warmth of spiced chai with the sweetness of apples and the creaminess of cheesecake. Each cookie bite contains yummy apple pices and and tangy cheesecake that’s wrapped in soft chai-spiced dough. Cozy, aromatic, and comforting, a great dessert to have with a cup of tea, coffee, or hot cocoa. Great for autumn gatherings, bake sales, or simply curling up on a cool evening with something sweet.
Eton a Bloody Mess
Let’s transform a classic Eton mess into something more ghoul-ish! If you haven’t had an Eton mess, it originated in Europe and consists of a mixture of strawberries or other type of berries or other fruit even if you’re feeling innovative, a meringue, and whipped cream – all layered together! This Halloween version features bone-shaped vanilla bean meringues piped by hand, rich chocolate Chantilly cream, and a spiced strawberry compote with a bloody effect. You can see the flecks of vanilla seeds in the meringue which gives the bones a bit more texture and flavor of course. This is an equal parts eerie and indulgent treat, making it a great showstopper for a Halloween dessert table! Friends and fam will be impressed!
Midnight Snack Brownies
Meet the ultimate late-night indulgence (I mean look at that photo)! Now THESE – oh my word, have rich cocoa brownies made with Rodelle’s Gourmet Baking Cocoa (use our Organic Baking Cocoa for a creamier effect) and are layered with peanut butter, dulce de leche, pretzels, and crunchy surprises like cornflakes and smoked almonds. Each bite is a mix of gooey, salty, sweet, and crunchy textures which is very satisfying – hits all the marks honestly! These are awesome bars for sharing, gifting, or keeping all to yourself for ya know, those midnight snackies.
Question & Answer
To learn a bit more about Chef Davis, we narrowed down our very long list of questions to just five Halloween and Fall themed question below. You might be surprised by some of his answers! 😀
Q: What are your go to fall flavors?
A: This is a tricky question to answer, because I really enjoy fall flavors in general. I tend to work my way through many of them throughout the season. I am impartial to sweet potato – sweet potato pie ALWAYS before pumpkin. And I love spices, strong spices at that. I want a little sting maybe even sometimes erring on the side of tannic – chai, apple spice, five spice, garam masala, lebkuchen. Love them all.
Q: Favorite Fall Treats or any nostalgic fall or Halloween treats from when you were a child?
A: I always look forward to pumpkin cream cheese muffins and loaves this time of year OR a hot apple cider and apple cider donut at the apple orchard after picking apples. I do love a good caramel apple. I don’t want nuts or chocolate or anything else on it, and I want it ON the stick. And something, perhaps, a bit more nostalgic and exclusive to my family – persimmon bars. They are something my grandma made for us this time of year, studded with walnuts and a thin layer of lemon icing.
Q: If you could host a Fall themed desserts/tea party what would be on the menu?
A: This is a dangerous question to ask me, I love planning menus out, very far in advanced (and obviously going back and changing them 20+ times). I actually do not enjoy cooking very much. Having to decide and cook 3 meals a day for myself is the bane of my existence. For a party, I’m making it as easy on myself as possible. Either soup and fresh bread or a potluck. Desserts on the other hand, I would aim for 3-4 different items. At least one needs to be fruity and one needs to be chocolate, and different levels of sweet. Perhaps: apple cider cheesecake, five spice chocolate cookies, bourbon pecan pie bars, and a pumpkin cake with a praline cream cheese mousse, candied pepitas, and French buttercream.
Q: Candy corn, do you love or dislike it?
A: I partake in the SINGLE, annual, seasonally-timed handful of candy corn. And any other flavor outside vanilla, feels like a food crime worthy of calling the FDA.
Q: Do you have a favorite Halloween movie you revisit every year?
A: I have a list of movies I re-watch every year. I would say I land between Hocus Pocus or Halloweentown to start the season off.
Fun Events Chef Aaron Davis Is Taking Part In!
CCAP (Culinary Career’s Prgoram) is an organization that Chef Davis has been a part of for almost a decade. Arizona is the only statewide chapter, though they are located in other cities. They work with high school students providing them with basic knife, time-management and sanitation skills; professionalism and life skills, job opportunities, networking opportunities, and scholarship money…I truly would not be where I am today without them. That being said, the Harvest Moon Feast is Arizona’s largest fundraising event for the organization, inevitably leading to competition season in the Spring with the awarding of scholarships. I’ve been fortunate enough to return for the past few years as a chef mentor to my high school for this event.” – Chef Aaron Davis
A big thank you to Chef Aaron Davis for this collaboration! We are blown away by your creativity!!