Black Forest Cake

If you think you don't have time to make a dessert for the holidays, think again! This Black Forest Cake is so decadent, and extremely simple to pull together. Baking is a thoughtful and delicious way to show others how much they mean to you. They don't have to know this warm and gooey cake was this easy...the best part? I made this in my crock pot, which frees up my oven for other things.

Simple ingredients: Chocolate Cake Mix, Cherry Pie Filling, Butter and if you like nuts you can add that too.

Lucky Leaf provided me with an assortment of their Premium Fruit fillings to sample for myself. I was able to make whatever I wanted with their products, and this entire post is my own opinion - I received no compensation for my written review. The beautiful 43 page Recipe Book they sent along with the products is filled with inspirational photos and easy to follow recipes. Next on my list is the Cherry-Chocolate Macaroon Pie. OMG, it's a recipe that only takes 30 minutes to prep, 22 minutes to bake and serves 8. Can you tell I have a thing for cherry's and chocolate? Read on to find out how you can receive some Lucky Leaf this holiday season.

Making Whoopie

We are making Whoopie Pies! Not quite a sandwich cookie, not quite a cake, whoopie pies are known by two characteristics: their soft, rounded shape and a generous amount of sweet creamy filling.  For Christmas my mother in law bought me a whoopie pie pan and a wonderful cookbook, "Whoopie Pies" by Sarah Billingsley and Amy Treadwell.

The cookbook is adorable, with pages full of useful tidbits and helpful tips for making your own whoopie pies. I'm going to share what I learned, including the fact that you don't need fancy equipment to make whoopie pies. Here are some items I found really useful:

• My KitchenAid Mixer: I used this for the cake batter and to whip the filling. Of course you could also do the mixing by hand and work those bicep muscles!
• Whoopie Pie baking Sheets: I liked using this because it ensured my whoopie pies were uniform in size. You could also use baking sheets, just be consistent with your scoop size.
• If you are using baking sheets, line with parchment paper or a silpat sheet liner.

For my first batch of whoopie pies, I let Jim choose from the recipes in our cookbook. His choice was Red Velvet Whoopie.

For Red Velvet Whoopie Pies you will need the following:
2 1/2 C all purpose flour
1 C cocoa powder (you could use as little at 1/4 C depending on your preferences)
1 t baking powder
1/2 t baking soda
1/2 teaspoon salt
1/2 C unsalted butter (1 stick), at room temperature
1/2 C vegetable shortening
1/2 (packed) brown sugar
1 C granulated sugar
2 large eggs
2 t vanilla extract
1/2 ounce (one small bottle) red food coloring
1 C buttermilk

Sift together the flour, cocoa powder, baking powder, baking soda and salt onto a sheet of waxed paper. (I didn't sift these ingredients first, and nothing bad happened to me.)

In the work bowl of a stand mixer fitted with the paddle attachment (oh, how I love this kitchen gadget), beat together the butter, shortening, and both sugars on low speed until just combined.  Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition.  Add the vanilla and red food coloring and beat just until blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated.  Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

Using a spoon, drop about 1 T of batter onto a prepared baking sheet (or your whoopie pie baking pan) spacing them at least 2 inches apart.  Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently.  Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

To make Classic Buttercream frosting I used:
3 C confectioners' sugar
1/2 C unsalted butter, at room temperature
3 to 4 T heavy whipping cream
1 t vanilla extract
Pinch of salt.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.

To assemble the Whoopie Pies, spread filling onto the flat side of one cake using a knife or spoon.

Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.

I personally like the wonky handmade look. But that's me.

Did you know a Whoopie Pie by any other name would taste as sweet? They have also been called Scooter Pies, Chocolate Drops, Round Dogs, Cream Cakes, Gobs, Moon Pies, and Black Moons.

Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

If your treat is flat or thinly filled, sorry.... that is not a proper whoopie pie.

The cake part of the whoopie pies can be baked in advance and frozen. Bake as instructed by the recipe, cool them completely, then transfer to a cookie sheet and flash freeze in freezer for one hour. They will then be frozen enough to store in a resealable freezer bag without sticking to one another. These can be stored in the freezer for a month.

Most fillings (buttercream, ganache, cream cheese) can be made ahead and stored in a covered container in the fridge for up to a week. The "classic" fillings (Marshmallow and Whipped Chocolate Ganache) do not store well and are best used the same day.

When you are ready to assemble the whoopie pies, remove the cakes from the freezer and defrost at room temperature for at least 2 hours before filling. Remove the creamy fillings from the fridge and bring to room temperature about one hour before using.

A Fun Fact: Five-hundred people attended the first annual Whoopie Pie Festival in Dover-Foxcroft, Maine. One of the judges at the event is now working to make whoopie pies the state's official dessert.

Another fun fact: Instead of a wedding cake, Jim and I decided to order Whoopie Pies from our favorite little bakery in downtown Napa. Sweetie Pies in Napa, California produces some of the best cookies and sweet treats we have ever had. It's a must stop for us whenever we are in Wine Country.

This could quite possibly be the worst picture of Jim and I at our wedding. It's not going to make it into the wedding album but I will post it here for everyone to poke fun at.

Once you go whoopie, you'll never go back.

Chocoholic Chocolate Cake

Have you heard of Death by Chocolate? What about Better Than Sex Cake? There are many variations on the ULTIMATE chocolate cake recipe, but this is the first I've come across that actually delivers the "my-eyes-just-rolled-back-in-my-head" reaction.


This cake comes from David Lebovitz and is extremely rich! Each slice tastes like the most delicious, silkiest, most supremely-chocolate ganache you've ever had. It's equally good a few days later, and only an idiot could possibly mess it up. Be sure to use a good quality chocolate and you will appreciate it when you taste your first melt-in-your-mouth bite.

This recipe calls for a springfform pan...which I didn't have, but I bought this one at Target for less than $10.00. It wasn't water proof when I tested it in the sink so I wrapped the outside very tightly with foil.


Here are the other ingredients you will need:

10 ounces bittersweet or semisweet chocolate, coarsely chopped
7 ounces butter, salted or unsalted
5 large eggs, at room temperature
1 cup granulated sugar

Start by buttering your 9-inch springform pan.

Then dust it with cocoa powder. I'm using this Dulce De Leche hot cocoa mix from Target.

Dust the pan with your cocoa across the bottom and up the sides, tapping out the excess.

If you don't have a double boiler, then you can use a microwave to melt the chocolate and butter. I filled my bottom pot with two inches of water.

7 ounces of butter. I'm guessing here when I remove about a tablespoon from the stick.

Drop the butter in the top of my double boiler and let it melt a little.

Next I drop in the bittersweet chocolate chips.

I pretty much stand here and mix with my spatula until the butter and chocolate melt together. It takes about four minutes for it to mix smooth. Then remove from heat.

In my NEW birthday KitchenAid mixer I crack my five room temperature eggs.

Then whisk in the sugar and beat until well incorporated.

Then whisk in the melted chocolate mixture until smooth.

Have I told you lately that I love my KitchenAid mixer?

Our four ingredients are nicely mixed and glossy.

Now all we do is pour this into our prepared springform pan.

Oh, how I want to stick my finger in this batter. But I don't - I lick the spoon instead!

Cover tightly with foil and put in a larger baking pan and add water to the pan to come about halfway up the outside of the cake pan.

Lebovitz says to bake at 350 for 1 hour and 15 minutes.

Nope, mine wasn't ready after an hour and 15 minutes. So I covered it back up and put back for another 30 minutes.

You'll know the cake is done when it feels just set, like a quivering chocolate pudding. If you gently touch the center, your finger should come away clean. Let the cake cool completely.

Serve thin wedges of this very rich cake at room temperature.

And HOLD ON for that first bite...It's a DOOZIE!

Yogurt Marmalade Cake

100!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Today is my 100th post. I've really come to love this blogging gig. I was cooking and experimenting anyways in the kitchen and it has been such a joy to share with you guys and simultaneously create an online cooking reference for myself. 100 went by so quickly. Here is to 100 more! Cheers! Prost! Salud!

To commemorate this special occasion I'm sending one lucky winner two black and white damask martini glasses from sur la table. To enter the contest, simply leave me a comment on my page, any comment. I will use the random integer generator to choose a winner. Want to enter twice? Mention this contest on your blog if you have one and link back to me. Then send me a note to let me know. Contest ends at Midnight Central Time on 11/18/08. The winner will be announced on 11/19/08. Thanks for celebrating this milestone with me; I sincerely appreciate your support, the comments you leave me, the e-mails you send me. You make this blog so much more fun!

On with today’s recipe.

I have been eyeing the Yogurt Marmalade Cake from Pioneer Woman for a couple of months. It happened that I had all the ingredients on hand this past weekend and Saturday morning was the perfect time to whip this together. It came together REALLY quickly, but then you have to wait for it to bake for 45 minutes. Totally worth it though. Here is what you need:

Yogurt-Marmalade Cake

1 1/2 cups all-purpose flour (I used whole wheat)

1/2 teaspoon salt

2 teaspoons baking powder

1 heaping cup of plain, lowfat yogurt

1 cup sugar

3 eggs (I used egg beaters)

1 teaspoon vanilla

Zest of 1 lemon (I used the zest of one orange)

1/2 cup Canola oil (I used vegetable oil)

1/2 cup prepared orange marmalade (I splurged and purchased a really good brand of this stuff)

1/4 cup yogurt

I'm in love with silicone bake wear. This bread pan is from calphalon and is pink for Octobers Breast Cancer Awareness Month.

If you aren't using silicone, then spray your metal pan with something like this. Bakers Joy actually sprays flour, pretty cool.

Sift together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together yogurt, sugar, eggs, vanilla, orange zest, and canola oil until just combined.

Pour over dry ingredients and mix until just combined; do not overbeat.

Pour into loaf pan and bake for 45 minutes at 350. I had to keep mine in for almost an hour.

Here is the spiffy jar of marmalade I purchased.

1/2 cup of the orange marmalade.

Add to saucepan over low heat to melt. I love how this marmalade has strips of orange zest in it.

Now stir in 1/4 cup of yogurt. Turn off heat.

Once completely cooked, let it cool slightly. I transferred mine to a serving platter.

The sauce is completely mixed and still warm. It looks like too much liquid for the small cake.

Pour slowly over the top of the cake and just watch as it is completely absorbed. It will pool around the bottom, that is OK!

This should have been served as a dessert, warm, gooey and delish!

I served these slices up for BREAKFAST!

As P-Dub would say, "Eat, Groan, Repeat!"

For those of you new to my blog, thanks for stopping by! Here is my personal top 10 blog posts that I sincerely hope you read and encourage you to try for yourself. Choosing only 10 out of 100 posts wasn't easy...but here they are, in alphabetical order.

1. "Ton Won" Soup
2. Risotto Con Olive E Peperoni Rossi
3. Chicken Verde Sour Cream Enchiladas
4. Old Fashioned Meatloaf
5. Pan Fried Shrimp and Pork Potstickers
6. Pan-Seared Tuna with Ginger Shiitake Cream Sauce
7. Pasta Carbonara, oh my!
8. Pot Roast
9. Spiced Pumpkin Mousse Trifle
10. Tempura Asparagus