Baking with Blondie - Black Forrest Cake

BLACK FOREST CAKE

Traditional Black Forest Cake coming together with dark chocolate cake layers, a fresh cherry compote, whipped cream frosting, and a dark chocolate drip.

Author: Mandy | Baking with Blondie

Recipe type: Cake

INGREDIENTS

• Dark Chocolate Cake
• ⅔ cup sour cream
• ¾ cup buttermilk
• ⅓ cup vegetable oil
• 1 Tablespoon Vanilla
• 3 whole eggs + 1 egg white
• ½ cup dark chocolate cocoa
• ½ cup semi-sweet mini chocolate chips
• 1 Duncan Hines Dark Chocolate Cake Mix
• ¼ cup all purpose flour for high altitude
• 
  
• Cherry Compote/Filling
• 1½ Cup Fresh Cherries, Pitted and roughly chopped
• ½ Cup Water
• 1 Tablespoon Lemon Juice
• ¼ Cup Granulated Sugar
• 1 Tablespoon Cornstarch
• 1 teaspoon vanilla
• *optional: ⅛ teaspoon almond extract
• 
  
• Stabilized Whipped Cream Frosting
• 1 Tablespoon Knox Gelatine (1 packet 1.8g)
• ½ cup water
• 3 cups Heavy Whipping Cream
• 3 oz cream cheese, room temperature
• 2 cups powdered sugar
• 1 tablespoon vanilla
• 
  
• Chocolate Ganache Drip
• 1 cup dark chocolate candy melts
• ¼ cup heavy cream
• 
  
• Garnish
• Fresh Cherries

INSTRUCTIONS

1. FOR THE DARK CHOCOLATE CAKE: Preheat oven to 325 degrees. Prep three 6" cake rounds with a wipe of shortening and dust of flour. Set aside.
2. In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, and flour, and toss in chocolate chips. Stir until just combined.
3. Split cake batter evenly between prepared cake rounds.
4. Bake for 25-30 minutes, or until center is fully baked. Do not overbake. Remove rounds from the oven, let cool in the pan for 2 minutes, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap twice for each round, then freeze for at least 3 hours until solid. You want to frost this cake when it's cold for better results.
5. FOR THE CHERRY FILLING: In a saucepan, stir together all the ingredients except for the vanilla and almond extracts. Bring to a boil, then turn down to a simmer for 10 minutes on low until thickened. Stir in vanilla and almond, then store in a covered container in the fridge until cooled completely.
6. FOR THE WHIPPED CREAM FROSTING: Place metal mixer bowl and metal mixer whisk in the freezer. You want them chilled!
7. Place gelatin in a microwave safe bowl with water and let sit for 5 minutes. Microwave for 10 seconds, then let cool slightly.
8. Whip up whipped cream in chilled mixer bowl on low speed for 1 minute, then gradually increase the speed to high and whip until stiff peaks form. Add in soft cream cheese, gelatin, and vanilla and whip up again until stiff peaks form.
9. Add in powdered sugar and whip up again until it's thickened and ready!
10. FOR THE GANACHE: Stir together the chocolate and heavy cream in a microwave safe bowl and microwave for 30 seconds and stir until combined and smooth. Add another 5 seconds if needed.
11. ASSEMBLY: Place down first cake layer and pipe on a thin layer of whipped cream frosting. Spread flat, then pipe a thick rim around the outside rim of the cake layer to act as a dam. Spoon in about ¼ cup of the cherry filling. Top with the next layer and repeat. If you notice things moving around, add a temporary dowel down the center to stabilize.
12. Crumb coat, then freeze for 20 minutes. Add drip, then freeze for 2 minutes to set. Pipe on some of the whipped cream frosting with a Wilton 8B piping tip, then top with fresh cherries. Serve cold with some whipped cream and cherry compote on the side.

Grilled Hawaiian Teriyaki Chicken Bowls

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic , minced
• 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Ingredients

• 6 chicken tenders (or 3 chicken breasts)
• 2 zucchinis , sliced
• 2 bell peppers , any color, chopped
• 1/2 pineapple , peeled and cut into spears
• 1 red onion , sliced thin

Hawaiian BBQ Chicken Wraps

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
• salt and freshly ground black pepper
• 1/2 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 2/3 cup pineapple , chopped (fresh or canned)
• 1/4 red onion , chopped
• 1 romaine heart , chopped
• 1/4 cup fresh cilantro , chopped
• 4 large flour tortillas (wheat or white)

Instructions

1. Heat oil in a large skillet over medium high heat. 
2. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. 
3. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
4. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. 
5. Roll, burrito style and secure with a toothpick. Serve immediately.
6. Consider serving these with a BBQ side dish.

Avacado Mango Salsa

Avocado-Mango Salsa

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• Splash of red wine vinigar
• Salt and pepper, to taste

Pan - Fried Posrk Chops with Glazed Apples

Pan - Fried Pork Chops with Glazed Apples

• 2 tbsp firmly packed dark brown sugar
• 1 tbsp plus 1 tsp salt
• 1 tbsp fresh rosemary or 1 tbsp herbes de provence
• 4 thin- cut pork chops (about 1/2 inch thick)
• fresh ground pepper
• 1 tbsp bacon grease (plus more if needed)
• 2 small to medium red apples, peeled cored, and cut into 1/2 inch pieces
• 1 1/2 cups chicken stock
• 1/3 cup apricot jam
• 1/4 cup calvados or brandy
• 1/4 tsp ground cinnamon

1. Combine the brown sugar, salt and rosemary in a small bowl an stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jump start the curing process. Let stand for 15 minutes. Wipe down the chops thoroughly. (Make sure to get off all of the rosemary... we learned the hard way)
2. Melt 1 tbsp bacon grease in a large skillet over high heat and add pork chops. Cook until crispy brown. About 2 minutes on each side.
3. Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in colour, about 10 minutes. (Not to thick)
4. Uncover pork chops and cover with apples. MMMMMMM sooooo good!!!!

Bon Appetit

Chicken Salad

Ingredients:
- 6-8 chicken breasts
- 1 tsp salt
- 1- 1 1/2 tbsp dehydrated onion
- 2 cups quartered grapes
- 2 cups diced celery
- 1 small can crushed/ diced pineapple
- package of sliced almonds

Sauce:
- 1 cup mayo
- 2 tbsp sugar
- 1 tbsp red wine or apple cider vinegar
- sweeten with pineapple juice
(optional add ins/ substitutes) 
- 3/4 cup mayo
- 1/4 cup plain yogurt
- 1/4 c sugar
- 1/4 cup red wine vinegar

Directions:
1. Boil chicken in salted water. When done cut into pieces.
2. In a bowl combine dehydrated onion, salt, grapes, celery, pineapple, and almonds.
3. Mix with chicken when chicken is cooked and leave overnight or at least 4 hours. (too chill chicken)
4. Combine sauce ingredients in separate bowl.
5. Combine chicken and sauce. Enjoy!!!!! :)

Cranberry Buttermilk Muffins

ingredients

1 large egg
1 cup buttermilk
1/3 cup vegetable oil
1 cup flour (white or whole wheat)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
1/2 cup brown sugar, packed
1/2 cup nuts, chopped
1/2 cup dried sweetened cranberries, chopped

 

directions

Beat egg, buttermilk and oil with a whisk. Add remaining ingredients and stir just until blended. Spoon into muffin cups prepared with non-stick spray. Bake at 350 degrees F for about 25 minutes, testing with a toothpick.

Apple Gorgonzola Salad

Ingredients:
- 8 oz of Romaine Lettuce, Chopped
- 1 Granny Smith Apple, Chopped
- 2 tbsp Gorgonzola Cheese, Crumbles (I put it on the side since I don't like cheese)
- 2 oz Walnuts, Chopped
- 1/4 cup dried cranberries
- 1/2 c Italian Vinaigrette

Vinaigrette:
- 1/3 cup white wine vinegar
- 3/4 cup olive oil
- 1 tsp sal
- 3/4 tsp oregano
- 1/2 tsp dry mustard
- 1/8 cup red onion finely chopped
- 1 1/2 tsp garlic, chopped
- a pinch of black pepper
(Place in blender to mix)

Directions:
Toss well. Garnish with slices of apples. SO GOOD!

Mini German Pancakes

Ingredients
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full.  I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.

Notes
These are very similar to Mom Tobler's Hootenanny recipie. Deflated almost instantly. Be sure everyone is at the table before you remove them from the oven.