How To make Chocolate Cherry Torte 01 Country Living
DRIED CHERRY FILLING & COFFE:
1 1/4 c Dried sour cherries (see
-Note) 1 c Water
3 T Granulated sugar
1 T Cornstarch
3 T Marsala
1 t Lemon juice
1/3 c Strong coffee
CHOCOLATE CAKE:
1/4 c Boiling water
1/4 c Unsweetened cocoa powder
3/4 c Granulated sugar
1/3 c Vegetable shortening
2 lg Eggs
1 t Vanilla extract
1 1/4 c Cake flour
1/2 t Salt
1/2 t Baking powder
1/4 t Baking soda
6 T Buttermilk
-----CREAM-CHEESE FILLING----- 1 pk (8-oz) cream cheese,
-softened 1/2 c Confectioners' sugar
1 c (1/2 pint) heavy cream
Chocolate Meringue Twigs -(recipe follows) 56 Inches decorative ribbon
-(opt.) Fresh sweet cherries (opt.)
1. Prepare Dried Cherry Filling: In small saucepan, combine dried
cherries, water, and 2 T sugar. Beat mixture to boiling over high heat; reduce heat to low and simmer cherries until soft and liquid is reduced by half. Remove from heat and transfer half of cherry mixture to blender or food processor fitted with chopping blade; process until a chunky puree forms. Return pureed mixture to saucepan with remaining dried cherry mixture; add cornstarch and stir until well blended. Heat mixture to boiling, stirring constantly; cook until thickened. Remove from heat and stir in 1 T Marsala and the lemon juice. Cool to room temperature. 2. Prepare Coffee Syrup: Combine coffee with remaining T sugar and 2 T
Marsala; set aside. 3. Prepare Chocolate Cake: In small bowl, stir boiling water and cocoa
until smooth; set aside to cool to room temperature. Heat oven to 350'F. Grease a 15 1/2 by 10 1/2-inch jelly-roll pan and line with
waxed paper; grease and flour paper. 4. In large bowl, with electric mixer at medium speed, beat sugar and
shortening until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled cocoa mixture. 5. Into small bowl, sift flour, salt, baking powder, and baking soda.
Add flour mixture to shortening mixture alternately with buttermilk, beating until batter is smooth. Spread batter evenly in prepared pan and bake 18 to 20 minutes or until center springs back when gently pressed. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack, remove waxed paper, and cool cake completely. 6. Prepare Cream-Cheese Filling: In large bowl, with electric mixer at
medium speed, beat cream cheese and confectioners' sugar 2 minutes. In small bowl, beat cream until soft peaks form; fold whipped cream into cream-cheese mixture just until blended. (Do not over-mix.) See rest of recipe (02) Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
How To make Chocolate Cherry Torte 01 Country Living's Videos
Delicious Chocolate Stout Bundt Cake Recipe ???? Torte Test Kitchen
Today is release day #2! Last week, A CUP OF HOLIDAY FEAR, the 10th book in my Bakeshop Mystery Series, was released and today, BEYOND A REASONABLE STOUT, the 3rd book in my Sloan Krause Mystery Series is available on shelves everywhere. To say the past couple of weeks have been both exciting and chaotic would be an understatement!
In celebration of today's book release, I'm baking Sloan's version of a chocolate stout bundt cake. She would definitely use a rich, dark craft beer when baking with chocolate, especially when thinking of desserts for those cold fall nights up in Leavenworth, WA.
I can't think of a better way to send this book out into the world than with this decadent, but easy, chocolate bundt cake. If you’re feeling adventurous, serve up a slices of this delicious treat with a cold glass of your favorite stout. ????
Prost! ????
Ellie
CHOCOLATE STOUT BUNDT CAKE
INGREDIENTS
1 ¼ cups butter (at room temperature)
1 ½ cups brown sugar
1 teaspoon vanilla
3 eggs
1 ⅔ cups flour
¾ cup cocoa powder
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
⅓ cup strong brewed coffee
¼ cup chocolate milk
1 cup dark chocolate stout
1 package semi-sweet chocolate chips
2 tablespoons butter
Baking spray
DIRECTIONS:
Preheat oven to 350°. In a mixer, combine butter, brown sugar, and vanilla. Mix on medium speed until creamy. Slowly incorporate baking powder, soda, and salt. Add cocoa powder, coffee, and chocolate milk. Mix on low until well combined. Alternate adding flour then stout. Once all of the flour and stout have been combined, mix on medium until light and fluffy—about 3-5 minutes. Add ½ the package of chocolate chips and stir into batter by hand.
Carefully coat Bundt pan with baking spray. Spread the batter into the pan. Bake at 350° for forty minutes. Remove from oven and allow to cool for 15 minutes.
While cake is cooling melt remaining chocolate chips and two tablespoons of butter in the microwave for for 30 seconds. Remove from microwave, stir rapidly so that the chocolate chips melt entirely. If necessary, return to microwave for another 30 seconds. Do not overheat, as the chocolate will solidify and turn bitter.
Invert the bundt cake onto a cooking rack. Drizzle the ganache over the warm cake. Serve with your favorite stout!
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???????? MY BOOKS ????????
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???????? BAKESHOP MYSTERY SERIES ????????
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Meet Your Baker -
A Batter of Life and Death -
On Thin Icing -
Caught Bread Handed -
Fudge & Jury -
A Crime of Passionfruit -
Another One Bites the Crust -
Til Death Do Us Tart -
Live and Let Pie -
Cup of Holiday Fear -
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???????? SLOAN KRAUSE MYSTERY SERIES ????????
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Death on Tap -
The Pint of No Return -
Beyond a Reasonable Stout -
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???????? ROSE CITY MYSTERIES ????????
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Natural Thorn Killer -
Violet Tendencies -
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First Degree Mudder -
In Cave Danger -
If you are new to my channel here's a little bit about me: I'm Ellie Alexander (also writing as Kate Dyer-Seeley). I'm a mystery author living in the beautiful small town of Ashland, Oregon tucked into the mountains of the PNW. I write multiple cozy mystery series for both St. Martins Press/Macmillan and Kensington Books. I love being able to share my experiences and knowledge with readers and fans through video and will be posting new ones every week, so make sure to SUBSCRIBE so you don't miss anything!
Happy reading,
Ellie
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Apple Pie Dump Cake
Apple Pie Dump Cake
Apple Pie Dump Cake
Ingredients:
• 20 ounce can of apple pie filling
• 15 oz box yellow cake mix
• 1 teaspoon apple pie spice
• 1 stick unsalted butter, melted
Directions:
1. Preheat oven to 350 degrees Fahrenheit and prepare a 9 inch square baking dish with non-stick cooking spray.
2. Spread the apple pie filling in an even layer in the bottom of the baking dish.
3. In a medium bowl, whisk together the dry yellow cake mix and 1 teaspoon of the apple pie spice. Use the whisk to break up any large clumps of cake mix.
4. Spread the dry cake mixture over the apple pie filling in an even layer.
5. Drizzle the melted butter over the cake mix and use the back of a spoon to move the butter to try to get most of the dry cake mix covered.
6. Bake for 40 minutes or until the cake mix topping is lightly browned and baked through.
Pineapple Cream Cheese Pie -- Fast and Easy
Marie makes a Pineapple Cream Cheese Pie -- Fast and Easy
Pineapple Cream Cheese Pie Recipe:
This recipe will make two pies if you get the smaller pie shells.
If you get the large deep dish pan, then it will only make one.
8 ozs cream cheese
1 cup powdered sugar
1 large container cool whip
¾ cup crushed pineapple
2 graham cracker crust
Mix the cream cheese, sugar, and cool whip until smooth
Fold pineapple in with a spoon
Put mixture in the pie shells
Sprinkle graham cracker crumbs on top
Refrigerate for two hours
Serve and enjoy !!!
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RECIPE | Skinny Cherry Chocolate Sheet Cake
Quark is a low-fat, high protein, fresh tangy cheese made from buttermilk or soured milk and tastes great with this classic combination of cherries and chocolate.
Find the full recipe here:
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Hazelnut Blackberry Linzer Cookie | Country Living
Follow these easy steps to make these delectable hazelnut blackberry linzer cookies.
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