Black Forrest Cake

This enhanced cake mix baked up like a brownie mix which I will use again!  I typically don't like chocolate cake but this was so good!

Enhanced Gluten Free Chocolate Box Cake

Ingredients

For the Cake

15.25 ounces gluten free chocolate cake mix (I used 1 box Bob Red Mill Chocolate Cake mix)

½ cup granulated sugar

3.9 ounces chocolate instant pudding mix (1 small box)

¼ cup unsweetened cocoa powder

¾ cup unsalted butter melted (1½ sticks)

½ cup milk room temperature

4 large eggs room temperature

1 cup full-fat sour cream room temperature

1 teaspoon pure vanilla extract

1 teaspoon espresso powder

Instructions

For the Cake

Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.

In a large bowl, whisk the dry cake mix, granulated sugar, dry pudding mix, espresso powder and unsweetened cocoa powder together. Set aside.

In a separate medium bowl, using a hand mixer, beat together (on low speed) the butter, milk, eggs, sour cream, and vanilla extract just until combined.

Add the wet ingredients into the dry ingredients and beat on medium speed until fully combined, about 2 minutes. While beating, use a spatula to scrape down the sides and bottom of the bowl where the dry mix may have settled.

Pour the cake mix evenly between both prepared cake pans. Try to make the amounts in each pan as equal as possible (about 682 grams per pan) so that they bake at the same speed.

Bake for 32-35 minutes, or until a toothpick inserted in middle comes out clean.

Let the cakes cool in the pans (on a wire rack) for 15 minutes before removing.

Let the cakes cool completely.  If making this for a Black Forrest Cake- this is where you will soak the cake with the cherry syrup.  I first poked both cakes with a toothpick and then used a basting brush to soak the cake with syrup.  

To make the cakes firmer before frosting, cover the cakes completely in food-safe plastic wrap and refrigerate for 2 hours. This isn’t a required step, but it does help the cakes to be firmer before frosting so they don’t fall apart while frosting.

Cherry Syrup:

▢670g / 23.5 oz pitted morello cherries in syrup (sour cherries, in jar or can) , drained and juice reserved (Note 2)

▢1/3 cup kirsch or cherry liqueur (optional – sub with more reserved cherry juice, Note 3)

▢1/2 cup caster sugar (superfine sugar)

▢4 tsp cornstarch

Cherry syrup:

Drain cherries: Drain jar of cherries, reserving liquid.

Cherry corn starch slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the corn starch to make a slurry. Set aside.

Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the corn starch slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.

Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.

Stabilized Whip Cream

This stabilized cream will hold form in the fridge for 3 to 4 days without deflating (like 

normal whipped cream does).

INGREDIENTS

1/3 cup (70g) caster sugar (superfine sugar)

1 1/2 tbsp corn starch

3 3/4 cups (940ml) heavy / thickened cream (separate into 3 cups / 750ml and 3/4 cup

/ 190ml)

2 tsp vanilla bean paste

DIRECTIONS

1. Place the sugar and corn starch in a small saucepan. 

2. Stirring constantly, slowly add 3/4 cup of the cream and the vanilla.

3. Bring to a boil over medium heat then reduce heat and simmer for 2-3 minutes, 

stirring constantly, until it thickens.

4. Transfer the mixture to a small bowl and set aside to cool to room -temperature.

5. For best results with the cream, chill your beaters and bowl in the freezer and make sure the cream is really cold.

6. Add the remaining 3 cups of cream to your stand mixer large chilled bowl and beat 

at low speed 2 for 30-45 seconds until small bubbles appear.

7. Increase the speed to medium speed 6 and beat another 30 seconds until the 

beater leaves a faint trail.

8. Slowly add the cooled corn starch mixture and continue beating 1-2 minutes until soft 

peaks form. DO NOT beat this until it is really thick and stiff or it will break. it 

stiffens up more when you spread it on the layers. You only want soft peaks.

Recipe source: Cooks Illustrated / America’s Test Kitchen

Cake Assembly

Place one chocolate cake on a cake plate.  Spread the stabilized whip cream on the cake.  Place all the cherries on the whip cream and place the 2nd cake on top. 

Frost a thin layer of frosting around the top and sides of the cake. This is called the “crumb coat”. This layer is meant to secure all the crumbs to the cake so you don’t have crumbs showing in your final layer.

Place the cake in the freezer for 10 minutes so the crumb coat hardens up a bit before frosting the final layer.

Frost the outside of the cake with the final layer and then decorate the cake as you like. Then make the ganache. Once made pour the ganache on the top of the cake.

Chocolate Ganache

1 cup (240ml) heavy cream or heavy whipping cream

two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Make the ganache: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream.

For decoration I took maraschino cherries and dipped them in ganache.

 adapted from the following recipies:

Doctored Chocolate Cake Mix

Black Forest Cake - Sally's Baking Addiction

Stabilised Cream recipe

Moribyan's Cornbread

 This is hands down the best cornbread recipe EVAR.  Make it.  Works great to sub GF flour too!  You can also make these into cupcakes as well for individual servings.

Ingredients

BATTER

• 1 1/3 cup all purpose flour
• 2/3 cup yellow corn meal
• 1 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda 
• 1/2 cup white sugar
• 1/3 cup light brown sugar 
• 1/2 cup unsalted butter, browned 
• 2 large eggs 
• 1 cup buttermilk 
• 3 tablespoons heavy cream 

HONEY BUTTER

• 1/4 cup unsalted butter, melted
• 3 tablespoons honey
• optional: flakey sea salt

Instructions

1. Preheat oven to 375°F.
2. Line an 8 x 8 or 9 x 9 baking pan with parchment paper or spray/butter it instead to prevent sticking.
3. Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
4. To a large mixing bowl, whisk together all purpose flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
5. Add the eggs, buttermilk, heavy cream, and browned butter to the same bowl. Whisk until you have a very smooth batter consistency.
6. Transfer the batter to baking pan and pop in the oven to bake for 25 to 28 minutes or until a toothpick comes out the center clean.
7. While it bakes, make the honey butter by combining melted butter and honey in a small bowl.
8. Take the cornbread of the oven and allow it to cool for 10 to 15 minutes.
9. Then slice the cornbread and brush the top with honey butter. Optional, add a sprinkle of flakey sea salt and enjoy warm!

Recipe from Cornbread | Moribyan

Kim's Everything But the Kitchen Sink Chili

 

Kim’s Everything But the Kitchen Sink Chili

3 TBLS olive oil                               

1 green bell pepper, chopped

5 pounds lean ground beef           

1 red bell pepper, chopped

1-1/2 pounds sweet Italian sausage          

2 large onions, chopped

2 – 14 ounce cans whole tomatoes

1 TBLS balsamic vinegar

3 – 8 ounce cans tomato sauce     

2 – 14 ounce cans red kidney beans  

2 jars chili sauce

2 – 7 ounce cans diced green chilies         

½ cup tequila

4 cloves garlic, minced                   

1tbsp beef bouillon

1 TBLS Worcestershire sauce      

3 TBLS to ½ cup chili powder

2 TBLS paprika                               

1 TBLS ground cumin

2 tsp salt                                          

1 tsp ground black pepper

1 TBLS brown sugar                      

1 TBLS dried oregano

 

Brown the ground beef and sausage in oil, drain.  Add rest of ingredients.

Cook in a crockpot on low for 8 hours

Jalapeño popper dip

 This is one of my favorite game day dips. I have made this many times over the years and it continues to be a favorite. You can make this the night before and just heat it before serving. You can also make this in a crockpot and toast the panko separately.

Jalapeño Popper Dip

Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions: 
Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, vegetables, etc. as desired.

Source: My Baking Addiction

Tom Ka Gai

Adapted from https://www.allrecipes.com/recipe/13161/tom-ka-gai-coconut-chicken-soup/

Ingredients

yields 6 servings

Ingredient 

¾ pound boneless, skinless chicken meat 

3 tablespoons vegetable oil

2 (14 ounce) cans coconut milk

14 oz Chicken Stock

8 oz Mushrooms

2 tablespoons minced fresh ginger root

4 tablespoons fish sauce

¼ cup fresh lime juice 

¼ teaspoon cayenne pepper

½ teaspoon ground turmeric

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh cilantro

Step 1

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. Sauté Mushrooms

Step 2

In a pot, bring coconut milk and chicken stock to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Step 3

Sprinkle with scallions and fresh cilantro and serve steaming hot.

Chicken and Wild rice Soup

 Adapted Recipe from https://iowagirleats.com/crock-pot-chicken-and-wild-rice-soup/

INGREDIENTS

serves 4

1lb chicken breasts

1 small onion or 1 large shallot, minced

2 carrots, minced (~1 cup)

2 celery stalks, thinly sliced

2 garlic cloves, pressed or minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried ground sage

small pinch dried rosemary, crushed between your fingers

1 large or 2 small bay leaves

2 Tablespoons butter

6 cups chicken broth

3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

1 cup  Mushrooms 

1 tsp. Poultry Seasoning

DIRECTIONS

Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken slightly as it cools.)

NOTES

Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

Birria Tacos

 recipe from https://foodisafourletterword.com/recipe/instant-pot-birria-tacos-with-consome-recipe/

Instant Pot Birria Tacos with Consomé Recipe - Birria de Res Con Consomé

September 14, 2020 Van

Prep time: 40 minutesCook time: 50 minutes

Serves: 25-30 Tacos

Birria Quesatacos con Consomé

www.foodisafourletterword.com

INGREDIENTS

3 Pounds Chuck Roast, cut into 3 inch cubes

5 Cups Water, divided

1 Onion, halved

2 Roma Tomatoes, quartered

3 Tablespoons Vegetable Oil + more for frying tacos

6 New Mexico Chile Pods, stem and seeds removed

5 Guajillo Chile Pods, stem and seeds removed

1 Pasilla Chile Pod, stem and seeds removed

3 Chile de Árbol, stem and seeds removed (optional, omit these if you don’t want the broth to be spicy)

1 Teaspoon Annatto Seed Powder, (optional, gives the broth an extra bright red color without adding spice)

3 Bay Leaves

8 Garlic Cloves

Pinch of Ground Cloves

Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin

1 Teaspoon White Vinegar

1 Teaspoon Sesame Seeds

1 Teaspoon Mexican Oregano

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cumin

¼ Teaspoon Ground Cinnamon

½ Teaspoon Ground Black Pepper

5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)

FOR SERVING

25-30 Corn Tortillas

Oaxaca Cheese, shredded (or substitute with Monterey Jack)

Vegetable Oil for frying

1 Bunch Cilantro, chopped

1 Onion, diced

Lime wedges

METHOD

1)

Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.

2)

Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef.  Leave the broth in the Instant Pot to keep it warm while you fry the tacos.

3)

Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos. Garnish with plenty of chopped cilantro and diced onions. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping. Enjoy!