Food Network’s Can O’ Beer Cake

The named the recipe didn’t entice me, but the picture sure did! The tiny air pockets in the cake, the luscious glaze and the dark cherry compote look too good to pass up, so this is definitely gracing my next dinner party table!

Can O’ Beer Cake

Ingredients

Nonstick baking spray, for preparing the pan
One 15-ounce box yellow cake mix (I am substituting a chocolate cake mix)
1/3 cup vegetable oil
3 large eggs
One 12-ounce can lager, such as Budweiser or Sam Adams
1/4 cup granulated sugar
1 1/2 cups confectioners’ sugar, sifted
One 12-ounce bag frozen cherries, thawed
Whipped cream for serving, optional

Directions

Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.

Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.

Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.

Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.

Stir the confectioners’ sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.

Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.

Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Creamy Avocado Bomb Sauce

This sauce, found on Pinterest, could be used on anything from salad, to tacos, quesadillas, taquitos, egg rolls, or just eaten with chips. The best part is you won’t need to feel guilty, at least about the dip…

1 avocado
1/2 cup plain Greek yogurt
1/2 to 1 jalapeno
3 cloves garlic chopped
1/2 bunch fresh cilantro
1/2 fresh squeezed lime
Pinch of salt
Freshly ground pepper

Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
Cut lime and avocado in halves.
Remove the avocado seed
Scoop the avocado from its shell in put into Vitamix or food processor.
Add 1/2 cup plain Greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into Vitamix/food processor.
If you do not like your dip/dressing super spicy, remove seeds of jalapeno beforehand.
If you want it extra spicy, add an entire jalapeno or substitute a habanero or hotter pepper.
Squeeze 1/2 lime into mix.
Blend for 3 minutes.
Do a taste test. You may need to add more salt, pepper or lime juice, depending on your personal taste.
If you would like a thinner sauce, if you are using as salad dressing, add just a touch of water to thin out. Start with a tablespoon and thin a bit at a time.
Blend another 1-2 minutes.
Pour into a sealed container, refrigerate until ready to eat.

Paula Deen’s Pumpkin Gooey Butter Cake

I’m not someone that thinks pumpkin desserts are only for the fall. I love pumpkin pie and get out of my way if there is a moist pumpkin bread in the building!

I don’t know if you have ever had Paula Deen’s Gooey Butter Cake, but if you haven’t, let me tell you it is a chunk (you cannot call a portion of this merely a piece) of heaven on earth! Leave it to Paula to springboard off of that delight and create something even more decadent starring pumpkin and, of course, her favorite “heart stopping” ingredient, butter. 😉

Pumpkin Gooey Butter Cake

Ingredients

Cake:

1 box yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar – equivalent to 3 3/4 cups (reserve 3 Tbsp for dusting)
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350° F.
Combine the cake mix, egg, and 8 TBLS butter and mix well with an electric mixer.
Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and remaining 8 TBLS butter, and beat together.
Add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Check after about 35 minutes so you make sure not to overbake. The center should be a little gooey.
Let the pan cool completely before you cut the squares.
You could even pop the cooled pan in the fridge before cutting to get extra clean cuts.
Dust squares with powdered sugar before serving.

I like to serve with a small scoop of vanilla ice cream and a sprig of fresh mint. Yum

Oreo Red Wine Nutella Cupcakes

red-wine-nutella-cupcakes-with-oreo-nutella-filling-and-red-wine-frosting-767x1024 I was sourcing articles related to wine and the picture, almost as much as the title convinced me, although I am seriously deficient in the cupcake decorating department, to give these a try.

I’m not sure what appealed to me more, the wine or the chocolate, but I figured I could manage combining them without staining everything in my kitchen. I might even be able to pipe on the frosting without too much problem, so I’m off to the store to make these grown up delights!

I found this little bit of deliciousness at a blog I saw on Pinterest: www.yummyaddiction.com.

One thing: I noticed the blogger didn’t specify what type of wine she used or recommend a type. For my own personal taste, with the cocoa, cinnamon and brown sugar in the cake, I am going to go with a red wine with a similar flavor profile like a Zinfandel, Petite Syrah or maybe a Pinot Noir or Malbec.

Oreo Red Wine Nutella Cupcakes

Makes: 10 cupcakes

For the cupcakes:

1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
¼ cup brown sugar
2 tablespoons granulated sugar
1 egg
¼ cup red wine, any kind you like
½ teaspoon vanilla extract
¼ cup Nutella
10 Oreos

For the filling:

½ cup Nutella
5 Oreos

For the frosting:

1 cup red wine, any kind you like
¼ cup granulated sugar
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
salt, to taste

Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.
The cupcakes. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and red wine until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
The filling. In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside.
The frosting. In a small saucepan, combine red wine and sugar. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let cool.
Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer.
Assembling the cupcakes. Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Enjoy!

Boozy Hot Cocoa

Last year the weather reports for California promised the El Niño was coming which was supposed to mean many many opportunities to stay in, warm and dry, and sip on hot drinks. The weather reports couldn’t have been more wrong! Instead of rain filling up our reservoirs, lakes, and packing our mountains with snow, it was one of the hottest years on record! I barely had to wear more than a sweatshirt and my Uggs stayed clean and dry, unworn, in my closet. Hardly the kind of weather for enjoying hot drinks.

This year the weather reports predicted a La Niña, an unusually dry winter. Thankfully, once again, the forecasters have been completely wrong. We are just 3 weeks past the official start of winter and already we’ve had more cold days & nights, more rain than we’ve seen in years, and there’s more to come. Instead of bone dry reservoirs, we are seeing them refilling to levels of 75-80% of capacity. Thank you #PineappleExpress!

That also means that I can finally whip out the recipes I have been sitting on for boozy hot cocoa. Yes!

Mint Cocoa Hot Toddy

1 oz Kahlua
1 oz Peppermint Schnapps
1 envelope hot cocoa mix
6 oz hot water (or milk, if that’s what pkg calls for)
Miniature Marshmallows
Chocolate Shavings
Cinnamon Stick

Make 6 oz. of hot cocoa in a 10 oz mug.
Add the Kahlua and the Schnapps.
Place 8 or so miniature marshmallows on top.
Grate some chocolate over the marshmallows, and stir with a cinnamon stick.

Toasted Bailey’s Hot Cocoa

3 cups Milk
1/3 cup Half and Half
1 cup Semi-Sweet Chocolate Chips
1/2 cup Bailey’s Irish Cream
Marshmallows

In a small saucepan, add milk and half and half. Turn on medium heat and let mixture warm up. Add chocolate chips.
Let chocolate chips melt in milk mixture, whisking frequently. Once the chocolate has fully combined, add Bailey’s. Stir to combine and transfer to mugs.
Place marshmallows on top of hot chocolate and toast the tops of your marshmallows with your mini-torch. Once your marshmallows are browned and melty it’s time to enjoy!

Chocolate-Orange Hot Chocolate

2/3 cups Milk
1/4 cup Heavy Cream
Zest of 1/2 and Orange
2 oz Dark Chocolate chopped
1 oz +/- Warmed Grand Marnier

Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.
Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

Darkest Chocolate Cake With Red Wine Glaze

chocolate-red-wine-cake-101916

I keep old copies of Bon Appétit, Gourmet, Cooking Light, Food and Wine, and other cooking magazines for when I want to break out of a recipe rut. Lately I have been experimenting with wine more in my cooking and baking, but wasn’t happy with the texture of the last couple of cakes I’d made, so I thumbed through in search of professional guidance so I’d be able to share something decadent at an upcoming dinner party.

I found exactly what I was after in the February 2014 edition of Bon Appétit.

**Tip: I always read the reviews of those who have made the recipes, paying particular attention to those who have made them more than once. Those changes have been included in the recipe below.

Darkest Chocolate Cake With Red Wine Glaze

Cake:
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 ounces unsweetened cocoa or 100% cacoa baking chocolate chopped
- 1 cup sugar
- 6 large eggs
- 3/4 teaspoons kosher salt
Glaze and assembly:
- 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir)
- Blackberries, Raspberries and/or Strawberries (1-2 baskets total) washed, stemmed (if necessary) and laid on paper towels to dry
- Special equipment: A 9″ Springform pan

For cake:
1. Preheat oven to 325°F. Lightly butter and (powdered) sugar the pan.
2. Melt the chocolate and the butter.
3. Separate the 6 eggs.
4. Whisk the egg yolks and sugar together until the eggs are thick and pale in appearance.
5. Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.
6. Add the flour and the salt and mix til combined.
7. Beat the egg whites until soft peaks form.
8. Add a bit to the batter and gently mix in.
9. Add the rest of the egg whites to the batter and gently fold until completely incorporated into the batter.
10. Pour batter into pan, it should go almost all the way to the top.
11. Bake for 43-45 minutes, check with toothpick for doneness, if it comes out clean–it’s done.
12. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
13. Cool completely before releasing pan.
14. Glaze as directed and pair with some of the berries to balance out the chocolate.
For glaze and assembly:
1. Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
2. Meanwhile, bring wine just to a boil in a small saucepan.
3. Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
4. Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
5. DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

Alternative Preparation: You an substitute an equal amount of Chambord Liqueur for the wine and you will get a sweeter dark raspberry taste to the chocolate glaze.

The cake is very rich. Slice into very narrow pieces – you can easily serve 12-16 with this decadent cake!

Baked Cheese Puff Appetizer

My grandma called these cheese puffs, but if you prefer the French name, Bon Appétit calls them Gougères.

These delicate cheese puffs always impress. The dough takes a couple of times to get “just right,” but this is now one of my favorites to make for a crowd.

1 Cup water
6 TBLS (¾ stick) unsalted butter, cut into pieces
¾ tsp kosher salt
Pinch of nutmeg
1¼ Cups all-purpose flour (I cut the carbs by using Bob’s Red Mill Paleo Baking Flour)
4 Large eggs (at room temperature)
6 Ounces (1½ cups) grated Comté or Gruyère cheese
½ tsp freshly ground black pepper
1 Large egg yolk

Preparation

Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.

Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time (I use my hands), incorporating fully between additions. Mix in cheese and pepper.

Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.

Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.

Tips** These go FAST! I’d advise you make a double batch. You can add a bit of spice to these by adding dried red pepper flakes or finely chopped jalapeño when you add in the cheese and pepper.

Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

NYE Drinks With a Twist

Are you tired of serving the same champagne cocktails every New Year’s Eve? I’ll let you in on a secret. I’m tired of drinking them!

Let’s face it, 2016 wasn’t a year that many of us would like to relive. Between the circus of a Presidential election that has called the United States’ brand of democracy into question, the staggering number of terrorist acts perpetrated worldwide, and the deaths of some of the most beloved entertainers of our time, I think a few unique drinks are exactly what is called for to help give the boot to a year that’s left a rotten taste in most of our mouths.

vodkamartini A simple and classy option is to stick with a straight forward cocktail served “on-the-rocks” or “up” like a Martini, James Bond style. If your party is going to be one with low music and quiet conversation this is the type of drink to take it there.

My “Go-To” Martini Recipe

Fill cocktail shaker up halfway with ice cubes
Skewer 3 Martini Olives and Place in Chilled Martini Glass
Using a mister filled with dry Vermouth, give one short spritz over the olives
Add 1 + 1/2 to 2 Shots of Quality Vodka (I prefer Grey Goose L’Orange) to the cocktail shaker and give a couple of quick shakes
Strain vodka into glass over the skewered olives enjoy

**Tip – If you like your martini dirty, add a cap of olive juice to the vodka in the cocktail shaker. You can add (or substitute) pearl onions to your olive skewer if you prefer.

bluemooncosmo If you want to shake up your boring martini affair and add some life to your party, change your music to something a bit more upbeat and consider serving one (or more) of the following variations:

Blue Moon Cosmo Martini

1 ounce fresh lime juice
1 ½ ounces Grey Goose L’Orange vodka, well chilled
1 ounce blue curacao
1 ounce white cranberry juice
sugar (optional)
Place all in a shaker with ice and shake well.
Pour into chilled glass and garnish with a lime slice

**Tip – Dip rim into cranberry juice then sugar.

Pomegranate Cosmo

pom-cosmo

5 strips lemon zest
5 strips orange zest
2 teaspoons sugar (I use Superfine Bakers Sugar)
1 cup crushed ice
2-ounces pomegranate juice
1 tablespoon fresh lemon juice
3-ounces Grey Goose L’Orange Vodka
2 tablespoons pomegranate seeds, divided

Place 3 lemon and 3 orange zest strips in a cocktail shaker
Sprinkle with sugar and muddle
Add crushed ice, pomegranate juice, fresh lemon juice, and vodka
Shake well and strain into 2 chilled cocktail glasses
Garnish with pomegranate seeds, remaining 2 strips each of lemon and orange zest
Serve

**Tip – Dip rim into pomegranate juice then sugar.

If you were the lucky recipient of an Echo Dot or other Alexa voiced Amazon assistant, for a holiday gift, you can source the tunes for your party using Spotify. You can also stream music from Spotify.com thru your network connected devices, like your home theater or stereo. My son turned me on to this music source and for a limited time you can subscribe to their premium “Unlimited Streaming” option for .99 for 3 months.

Hopefully these libations and tunes will help us all usher in a more festive 2017!

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

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Pumpkin Gooey Butter Cake

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Oreo Red Wine Nutella Cupcakes

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Mint Cocoa Hot Toddy

Toasted Bailey’s Hot Cocoa

Chocolate-Orange Hot Chocolate

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Darkest Chocolate Cake With Red Wine Glaze

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Preparation

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