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Dark Chocolate Cherry Cake

You know it’s weird how sometimes you feel skinny, well after eating a piece of this cake you might feel like a busted can of biscuits. But it is ok you can diet tomorrow!

Can the sister’s just get an Amen! “Amen brother Ben”! This recipe will have you on your knees praying to the grocery God’s for another slice of heaven. You know who you are, we wont bust you out in front of everyone, but you know when life hands you some lemons, 9 times out of 10 you don’t make lemonade, you reach for chocolate. If you are planning for all your girlfriends to come over to have a gripe session, you definitely need to have this cake on hand.

Dark Chocolate Cherry Cake

Ingredients

Unsweetened cocoa

1 package chocolate fudge cake mix

½ cup sugar

1 (3.8 ounce) package French vanilla instant pudding mix

4 large eggs

¾ cup vegetable oil

½ cup water

1 (8 ounce) container sour cream

1 tablespoon vanilla extract

3 (3-ounce) dark chocolate bars

½ cup coarsely chopped dried cherries

1 tablespoon butter

1/3 cup heavy whipping cream

Directions

Grease a 12-cup Bundt pan, and dust with cocoa, set aside. Combine cake mix, sugar and pudding mix in a large mixing bowl. Beat eggs and next four ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients, beat 2 minutes. Coarsely chop one chocolate bar, fold cherries and chopped chocolate into batter. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan and cool completely on wire rack. Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl, set aside.

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar, sprinkle chopped chocolate over cake.

4

Blueberry Coffee Cake

Start your morning off with some excitement! This is a wonderful recipe to make for a brunch, luncheon or even a mid-night snack! It is pure heaven!

 

Ingredients

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup butter, at room temperature

¾ cup granulated sugar

1 egg

1 cup milk

1 teaspoon vanilla extract

½ tablespoon grated lemon rind

2 cups fresh blueberries

1 cup confectioners sugar

2 tablespoons fresh lemon juice

Directions

Preheat over to 350 degrees. Sift the flour with the baking powder and salt. In a large mixing bowl beat the butter with the granulated sugar until light and fluffy. Beat in egg, milk and vanilla. Fold in the flour mixture, mixing well until evenly blended to a batter. Mix in the lemon rind. Spread half the batter into a greased 13x9x2 inch-baking dish. Sprinkle with 1 cup of the berries. Top with the remaining batter and sprinkle with the remaining berries. Bake until golden brown, 35-45 minutes.

Mix the confectioners sugar gradually into the lemon juice to make a smooth glaze. Drizzle the glaze over the warm coffee cake and allow it to set before serving, still warm or room temperature.

 

 

 

 

2

Easy Pralines

This recipe is very simple and so yummy. Next time you need a quick dessert or having a sugar smack, snack attack try this recipe. You will love it.

Ingredients:

1/2 pint of whipping cream
1 lb. box of light brown sugar
2 cups of pecan halves
2 tablespoons of butter, softened

Directions:
Mix whipping cream and brown sugar in a 4 quart microwave safe bowl. Microwave on high for 13 minutes. Quickly add pecans and butter, stirring to mix. Drop by teaspoon fulls onto a sheet of foil
ENJOY!

0

Cookie Salad

Beat the heat with this delicious summer treat! Our girlfriend Claire sent us this recipe and it sounds absolutely wonderful. This recipe would make a great treat to take to any picnic or family gathering that you might be attending!
 
Cookie Salad
 
1 cup buttermilk
1- 3.5 ounce package vanilla pudding mix
8 ounces Cool Whip
16 ounces mandarin oranges, drained
16 ounces chunk pineapple, drained
14 fudge-striped cookies, broken
 
Mix buttermilk with pudding mix.  Add cool whip, oranges and pineapple.  Shortly before serving, add cookies.
0

Andy’s Cheese Cake

Cheese Cake is one of my most favorite desserts. When Andy and I started dating he made me this cheese cake for me and I knew he was a keeper. I like a plain cheese cake with NO Fru- Fru on top. This cheese cake is so rich and creamy and I love it.
Andy’s Cheesecake

Ingredients:
1 ½ cups chocolate sandwich crumbs (Oreos) or graham crackers
2 ½ tablespoons unsalted butter, room temperature
1 tablespoon sugar, plus 1 ½ cups
5 blocks cream cheese, room temperature
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
3?tablesppons flour
5 eggs, room temperature
2 egg yolks, room temperature
½ cup sour cream

Directions:
Position rack in the middle of the oven and preheat the oven to 350 degrees. Finely grind cookies in food processor, add butter and 1 tablespoon sugar; blend until moist clumps form. Press crumb mixture onto the bottom of a buttered springform pan. Bake until set, 8 – 10 minutes. Cool the crust completely. In a mixer on medium speed combine cream cheese, 1 ½ cups sugar, zest of lemon and orange and vanilla. Mix until the cream cheese mixture is light and creamy. Add the flour to the cream cheese mixture and then add eggs and egg yolks one at a time. Mix well before adding another egg. After all eggs have been added, add sour cream and mix until smooth. Pour cheesecake batter into the prepared pan. Wrap pan in aluminum foil and place on a broiler pan. Add enough hot water to broiler pan until it is half way up the sides of the pan. Bake the cheese cake for 1 – 1 ½ hours or until cake is light brown and the middle jiggles. Remove from oven and allow cooling in the pan on a rack completely. Cover cheesecake with plastic wrap and refrigerate the cheese cake overnight. Remove spring form pan and serve.

0

Tempura Apples

These are so good and very easy to make. Our dear friend Griff came up with this recipe. We hope you like it as much as we do.

Tempura Apples
Ingredients:
2 apples (your choice)
1 cup Tempura Batter
¾ cup ice water
1 teaspoon cinnamon, reserve ¾ teaspoon
¼ cup confectioner sugar
¼ granulated sugar
¼ dark brown sugar

Directions:
Heat oil 350 degrees. Core and slice each apple into 12 slices. Mix water, tempura batter and ¼ teaspoon of cinnamon together. Generously coat apple slices with tempura batter. Fry apples until golden brown on all sides. Remove with a slotted spoon and drain on a paper towel. Mix the 3 sugars and reserved cinnamon. Toss apples in sugar mixture and serve immediately.

1

The Sisters Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup walnuts, diced
Directions
Preheat oven to 375° F.Combine the flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely.

0

Ultimate Chocolate Chip Cookies

These cookies are so good. The cake flour makes the cookie so lite and delicious.
Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

0

Teaching an Old Dog New Tricks


We have been having a ball in the kitchen with Maurice. He found a bunch of his mothers recipes and brought them to us. We made his mothers cinnamon roll cake and it was delicious. We will post the recipe later. Check out Mo Mo doing his famous dance the Bus Driver.

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