December 29, 2011: Black Forest Bundt Cake Recipe

I wanted to make a really special dessert for Christmas and I knew that everyone in the family loved chocolate. Me? Not so much. But a Black Forest cake is a way to please everyone, including myself. I found a recipe for Black Forest Bars in an old cookbook but since it called for an odd-sized pan, I decided to adapt it for a Bundt cake pan. And since I couldn’t find any kirsch liqueur at the grocery store, I decided to use almond flavoring, which goes really well with cherries and chocolate. The result is this recipe, which is quite delish; the bottom crust layer adds another texture to make it extra special.

Black Forest Bundt Cake

Shortbread Crust:

¾ cup almond meal

2 T. sugar

½ t. baking powder

6 T. butter, chilled

Cake:

3 eggs, separated

¼ cup warm water

1 t. almond extract

½ cup sugar

¾ cup sifted flour

¼ cup unsweetened cocoa powder

1 ½ t. baking powder

1 can cherry pie filling

1 t. amaretto

Cream Filling:

1 ½ cups heavy whipping cream

2 t. amaretto

¼ cup powdered sugar

Heat oven to 375 degrees.

Prepare crust by blending together almond meal, sugar and baking powder. Cut in butter with a pastry blender or two knives until mixture resembles fine meal. Pat mixture into 9” round cake pan. Bake for 10 minutes. Remove from oven and cool on wire rack.

To make cake, beat together egg yolks and water until foamy. Add almond extract and sugar; beat until thick and pale. Mix together flour, cocoa powder and baking powder; pour into sifter. Gradually sift into egg yolk mixture, folding in while sifting. Beat egg whites until stiff but not dry; fold into batter. Pour batter into bundt cake that has been sprayed with nonstick cooking spray with flour. Bake at 375 degrees 15 to 20 minutes, or until toothpick inserted in middle comes out clean. Remove to rack and let cool for 10 minutes. Remove from pan and let cool completely; cut in half horizontally to make two layers.

To prepare cream filling, whip cream until peaks form. Add amaretto and powdered sugar and continue to beat until stiff.

Mix one teaspoon amaretto into cherry pie filling.

To assemble cake, carefully turn crust pan upside down over serving plate and tap bottom to release crust. Spread cherry pie filling over crust. Place bottom layer of cake on top of cherry pie filling. Spread 2/3 of whipped cream filling over cake, place top layer of cake on top of whipped cream. Place remaining whipped cream in a pastry bag with decorative tip and pipe rosettes on top of cake. Refrigerate until serving.

Serves 12 – 16

December 22, 2011: New Mexican Brunch Cake Recipe

Are you looking for something to serve the troops while they eagerly wait for Christmas dinner to be done? This brunch cake just might fit the bill. It’s very filling (okay, not so nutritious, but calorie counting can wait until after the New Year) and makes a very elegant presentation. I like the fact that it uses piñon nuts, which can be found throughout New Mexico and Arizona in the fall. And if you're looking for a unique dish, rest assured that this is a recipe you aren't likely to find anywhere else.

Tip: Look for piñon nuts in a specialty store or next to the other nuts in a grocery store. You may have to order them online.

New Mexican Brunch Cake

2 cups flour

1 t. baking powder

1 t. baking soda

¼ t. salt

½ cup butter, softened

1 cup sugar

3 eggs

1 t. vanilla

1 cup sour cream

½ cup piñon nuts, roasted

½ cup sugar

1 t. cinnamon

1/3 cup semisweet chocolate chips

1/3 cup white chocolate (chips or bar)

Heat oven to 350 degrees.

Mix together dry ingredients. Cream together butter and sugar in a large mixing bowl. Add eggs, one at a time, beating with an electric mixer after each addition. Blend in vanilla. Alternately add dry ingredients and sour cream, beating well.

Spread half o batter in greased 9-inch Bundt pan. Combine nuts, ½ cup sugar and cinnamon in a small bowl. Sprinkle mixture over batter. Carefully spread remaining batter on top.

Bake for 45 minutes. Cool in pan on rack 15 minutes. Remove from pan, cool on rack. Melt chocolate and white chocolate separately in the microwave. Drizzle each from the tip of a spoon to decorate top of cake.

Serves 10

December 21, 2011: Chocolate Caramel Pecan Turtle Pie Recipe

This recipe – which would make a wonderful holiday dessert – is courtesy of my dear mother-in-law, Judy. It’s special enough for Christmas dinner and the combination of ingredients will please the chocolate lovers as well as the traditional dessert lovers in your family.

Chocolate Caramel Pecan Turtle Pie

Filling:

1 14-ounce bag vanilla caramels

½ c. butter

½ c. heavy whipping cream

2 cups pecan halves, roasted

Chocolate cookie pie crust or regular pie crust, blind baked

Topping:

1/3 c. semisweet chocolate chips

2 T. butter

2 T. light corn syrup

½ t. vanilla extract

Prepared whipped cream topping

To prepare filling: add caramels, butter and cream to a heavy, medium-sized saucepan. Cook over low heat, stirring often with a whisk, until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans.

Pour mixture into prepared pie crust. Cover and chill three to four hours, until completely cooled and firm.

To prepare topping: stir chocolate chips and butter in a heavy, small saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until thoroughly blended. Pour over chilled pie and chill an additional hour. Just before serving, decorate with dollops of whipped cream.

Serves 10

May 29, 2011: Better Than Sex Chocolate Cupcakes Recipe

This recipe is courtesy of my dear friend, Phyllis. When it comes to baking cakes and all sorts of desserts, she is truly the queen. Her desserts not only look absolutely perfect and professional, they taste like heaven!

This recipe is actually meant for a sheet cake in a 13 x 9 inch pan, but I decided to use it for cupcakes. It made a big mess, but they came out really yummy and looked good, too. In fact my niece, Kira's, comment was "Oh my God!" after she bit into one. Guess they got her seal of approval!

Better Than Sex Chocolate Cupcakes

1 box chocolate cake mix (your choice of variety)
1 can sweetened condensed milk
1 12-ounce jar caramel ice cream topping
1 small container whipped topping, such as Cool Whip
3 Heath candy bars, crushed (I used a package of Heath toffee bits)

Bake cake as directed on package for cupcakes (I used one 12-cup and one 6-cup cupcake tins). Let sit for 5 minutes. With a toothpick, poke holes all over the surface of the cupcakes. Pour the sweetened condensed over the top. Next, pour the caramel topping over the top of the cupcakes (you probably won't need the whole jar). Spread over the cupcakes; periodically spoon the excess back on top. When completely cool, "frost" with whipped topping and sprinkle with candy bits.

Note: I put an additional, clean paper cup over the cupcakes before frosting them as they were very sticky! You might have to eat them with a fork...

Makes 18 cupcakes

February 22, 2011: Chocolate Chip Cookie Pie Recipe

Who doesn’t like chocolate chip cookies? There’s nothing quite like chocolate to say “romance” and inspire thoughts of tasty decadence and passionate love. But rather than making traditional cookies, why not try a pie that tastes like a cookie? It’s a slightly different spin on that all-time favorite dessert and even more delicious.

Chocolate Chip Cookie Pie

2 eggs
½ cup flour
½ cup sugar
½ c firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1 6-ounce package (1 cup) semi-sweet chocolate chips
1 cup chopped walnuts
One 9-inch unbaked pie crust

Preheat oven to 325 degrees.

In large bowl, beat eggs with a hand-held mixer until foamy. Add flour, sugar, and brown sugar; beat until blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell.

Bake in preheated oven for one hour.

Tip: This pie is best served warm and topped with a dollop of rich, real whipped cream or a scoop of vanilla bean ice cream. Yum!