Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!
First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.
Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.
Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.
This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!
I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!
Hey everyone! It’s Heather from Sprinkle Bakes again, and I’m back with a third recipe for our Month of Chocolate. It’s a fact that I’ve never met a chocolate-peanut butter cup I didn’t like, and when I was perusing the BHG archives I came across this easy Peanut Butter Cup recipe. I immediately thought of the extra-large jar of Biscoff in my pantry, and decided to whip up a batch of chocolate-cookie butter cups!
My alterations to the original recipe are pretty simple. Aside from swapping the peanut butter for cookie butter, I also swapped the milk chocolate for semisweet. Prep your bake ware before you melt the chocolate. You’ll need a standard size muffin tin lined with sturdy cupcake papers (I like the foil-lined variety for candy-making).
Melt the chocolate in a saucepan until it is smooth and glossy and coat each cupcake liner with the chocolate. I used a small kitchen-dedicated artist’s brush to coat the liners, but you could also use a pastry brush or the back of a spoon. Inspect each cup to make sure you didn’t miss covering any spots with chocolate and let the cups chill in the refrigerator for about 10 minutes.
When the cups are firm, fill each one with cookie butter 3/4 full. A small demitasse spoon works perfectly to spread the butter down into the cups. If your cookie butter is too firm to spread, then heat it per the recipe’s instructions. My cookie butter was soft and didn’t require heating. Cover the filling with more melted chocolate and smooth the top.
Now for my favorite part – the sprinkles! Grab your favorite bottle of colorful nonpareils and start shaking! After the cups are decorated, place them in the refrigerator for a quick chill. When the chocolate is firm they’re ready to serve! These cups look like a party when placed in colorful liners and decorated with sprinkles. They could not be easier to make. Print the recipe here to make your own version!
How’s that for dinner with a view? I was lucky enough to eat here (well, technically the table next to this one) on a visit to Terranea Resort in Rancho Palos Verdes, CA. As a preview to their new culinary package that launches THIS MONTH, I enjoyed fresh coastal-inspired meals with Chef Bernard Ibarra, a behind-the-scenes garden tour, interactive foodie workshops, more incredible meals, and an amazing sommelier-led dessert and liquor pairing. Oh, did I mention the FOOD?! Here’s a sampling of the deliciousness:
Every meal was locally-sourced and delicious but the greatest part was hearing from the motorcycle-with-side-car-driving chef. Chef Ibarra is walking the walk of the farm to table movement, he helps in the expansive garden on property, keeps bees for honey, and makes amazing sea salt.
But let me tell you about the sea salt! The water surrounding Terranea is prime for making sea salt (something about kelp beds and water purity that create sea salt higher in important minerals such as magnesium and potassium).
Here’s how they make it:
Step 1: Chef and the kitchen staff, wearing their white coats and swim trunks, wade into the sea with buckets to collect water (Are you picturing this? I LOVE this mental image!).
Step 2: Let the water evaporate. Spread out the wet salt to dry further.
Step 3: Flavor or smoke the salt as needed and use it in the Terranea restaurants and salt scrub spa treatments.
photo credit Terranea Resort
During my visit they made about 20 pounds of salt per month, but they are unveiling their new Sea Salt Conservatory this Earth Day (April 22) which will give them the ability to make more like 200 pounds of sea salt per month. When they hit that level of production I encourage you to try to get your hands on some of the salt to try. And if you’re feeling a twinge of jealousy about this trip, book your own Land to Sea Culinary Immersion Package here!
photo credit Terranea Resort
Hi! My name is Kate, and I’m the “i” over at i heart eating. My site is all about easy recipes that anyone can enjoy. I’m excited to be here at Delish Dish today, and I’m especially excited to be sharing a recipe for one of my favorite things – cookies!
Like so many others, I made a resolution to eat healthier in the new year. I still enjoy an occasional indulgence, though, and these cookies are perfect for those times.
The recipe for Jumbo Pistachio and Milk Chocolate Chunk Cookies in the Better Homes & Gardens’ achives totally called my name. You can never go wrong with anything that has chocolate or pistachios in it. But when you combine chocolate and pistachios in one delicious little cookie package, it’s pretty much dessert heaven! I only made a few minor changes to the recipe. I used semisweet chocolate disks instead of chopped milk chocolate, increased the amount of vanilla to 1 tablespoon, and rolled the cookie dough in a little granulated sugar for some extra sweetness and texture before baking them.
The results were soft, buttery cookies full of rich, melty chocolate and crunchy pistachios. So, if you’re like me, and you love a good cookie, give these a try!
Hi friends! I’m so glad to be visiting the Better Homes & Gardens Delish Dish blog! My name is Kristen and I blog over at Dine & Dish, where I share family friendly recipes, lifestyle stories and photography. I hope you’ll come visit!
When BHG asked me to pick a recipe from their archives to recreate and share with you, I knew I wanted to challenge myself a bit. Graham Crackers aren’t normally something I’d try to make, but I’ve seen so many other people make crackers of various kinds. I thought it’d be fun to give this recipe for Homemade Graham Crackers a try!
This recipe is a simple one to follow, but I’ll warn you that the dough is really sticky. Be prepared with a floured surface, floured hands and utensils so that when it’s time to work with the dough, you can do so with ease.
Homemade graham crackers taste so much better than what you can buy in the store, so they are worth the extra effort. The honey/graham flavor really shines through in this recipe. Now that I know what Graham Crackers really taste like, it’s going to be hard to go back to the store bought variety!
Imagine the looks of surprise when you have Homemade Graham Crackers the next time you make S’Mores, or package them up with some of your favorite buttercream frosting to give as a gift! They are an impressive thing to make that everyone will love. I hope you’ll give them a try. Enjoy!
For the full Homemade Graham Cracker Recipe click here.