Black Forest Cake is one of my all time favorite cakes! Layers of moist rich chocolate cake nestled between luscious layers of lightly sweetened whipped cream and cherries! This cake is made with sour cherries, they have a rich dark flavor that compliments the other elements of this cake beautifully.
Ingredients
Cake
2 cups of flour
1 1/2 cups of unsweetened cocoa powder
1 1/2 cups of sugar
2 eggs
1 cup warm water
1/2 cup vegetable oil
1 tsp sea salt
1 1/2 tsp vanila extract
1 tsp baking soda
1 1/2 tsps baking powder
These fill 3 9 x 1 cake pans
Fillings
Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Chocolate ganache
6 ounces dark chocolate
2-3 ounces heavy cream
Syrup
1/2 cup water
1/2 cup sugar
4 to 5 tbs cherry preserves
8 to 12 ounces sour cherry preserves homemade or store bought
A super delicious and easy to make cranberry cookie. Loaded with cranberries, spiced with nutmeg and cinnamon these cookies are incredibly delicious on their own. The white chocolate ganache topping with chopped walnuts and dried cranberries really brings them over the top!
Ingredients
Cookies
2 cups of flour
2 sticks of softened unsalted butter
1 egg
1 tsp flaky sea salt
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cinnamon
1 cup dried cranberries (soaked in water for half an hour)
A simple and easy to make adorable, comletely edible and delicious gingerbread house. It has simple to make, no mess transparent glass windows that have a nice icy look and you can pop a battery operated tea light in it to light it up as well, it looks absolutely wonderful at night. It’s made with coconut oil and there is no dairy used in this recipe so this gingerbread house keeps well. Really easy to make it’s a fun project for the holidays!
Ingredients
Gingerbread
4 cups regular white flour
1 cup wholewheat flour
1 tsp baking soda
2 tsps cinnamon
1 tsp salt
1 tsp ground ginger
1/4 cup honey
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup about 8 tbs melted (but not hot) coconut oil
1 egg
1/2 cup water
Caramel Glue
1 cup white sugar (You may have some caramel left over so you can use a bit less if you like or just toss some nuts in the leftover caramel and you’ll have some brittle too:) )
Pecan Cookies RecipeAn incredibly delicious pecan cookie recipe. This pecan cookie is made with roasted pecans and topped with a chocolate ganache and caramelized pecans. The cookies are incredibly delicious on their own so you can skip the toppings if you like but the toppings really make for an exeptional cookie experience so I highly recommend adding them.
Homemade marshmallows are hands down way better than any store bought version. The come out soft and fluffy,can be cut into different shapes or sizes and you can add custom flavors as well such as pepperment or cinnamon! No corn syrup in these, you can just skip all the harmful additives and preservatives. These are made with the simplest of ingredients for the softest fluffiest marshmallows you’ll ever have!
An absolutely scrumptious sweet potato pie recipe. The creamy sweet potato filling is spiced with nutmeg and cinnamon and baked into a flaky buttery crust then topped off with a silky smooth marshmallow topping.
A light pumpkin roll sponge filled with a creamy marscapone filling flavored with nutmeg and cinnamon. Eay to make this pumpkin roll is made with fresh roasted pumpkin and makes an amazing holiday dessert.
This pumpkin pie is made with freshly roasted pumpkin and topped with a cinnamon spiced whipped cream. The roasted pumpkin gives the pie it’s delicious deep, rich flavor and the cinnamon spiced whipped cream is the perfect topping for this pie. Making your pumpkin pie with freshly roasted pumpkin is easier than you think and well worth it!
A classic greek style Moussaka recipe that will bring Greece right to your table with tender layers of eggplant, potatoes, and savory meat sauce all topped with a creamy bechamel. This is comfort food at it’s best.
An easy recipe for homemade Cannoli that will help you make the best fresh incredibly delicious Cannolis. Everything is made from scratch in these including the ricotta cheese but don’t be intimidated they’re easy to make and well worth the effort. These are made with simple ingredients and if you don’t have the cannoli forms don’t let that stop you. They can be made easily with heavy duty aluminum foil or one of those disposable aluminum pans, jut cut to size and roll into tubes.
Ingredients
Makes 10-12 large Cannoli od 20-24 mini cannoli
Shells
1 1/4 cups of flour
1 tsp salt
1 tbs sugar
1 egg yolk (reserve the white for sealing the shells)
2 tbs well chilled butter
1/4 cup apple cider vinegar or white wine (if you have trouble getting your dough to come together add more wine or vinegar, do not add water)
Filling
1 1/2 cups ricotta cheese (well strained)
1/4 cup heavy cream
1 tsp almond extract
1 tsp orange zest
1/2 cup powdered sugar
some chocolate chips
Decorating
Some chocolate chips or sprinkles
A little powdered sugar
Start by mixing dry ingredients for the shells in a bowl, add butter and break it up with a fork creating a flaky mixture, make a well in the center and add egg yolk, mix the egg yolk in, add vinegar, mix everything well then knead until dough comes together. It wiil be dry if you have difficulty bring it together add a bit more vinegar until it comes together. Do not add water. Roll into a ball, flatten, wrap in plastic wrap and let chill in the fridge. Next make your filling. Add your heavy cream to a bowl and whisk until thickened. In another bowl add your well strained ricotta, break it up, add almond extract, mix that in and add powdered sugar. Mix well. Use a mixer and whip a bit until creamy. Take ricotta mixture and add into heavy cream. Add chocolate chips, grate orange zest on top, fold ingredients together cover and chill in fridge. Take dough and roll into a large square on a flat surface. Cut into evenly sized squares. Place cannoli form in center of square diagonally so you have points on the ends bring one point to the center brush with lightly beaten egg white (TIP: just use the egg white they seal far better, these will not open upon cooking) Press the other pointed end over and seal shut. Preheat oil in pan add cannoli shells a few at a time turning and frying until golden brown, remove and let drain on a wire rack with a pan under it. Next assemble cannoli once shells are cooled. Place cream in a bag, first fill one end of cannoli starting in the middle and bringing outwards, flip it and fill the other side. Place on a dish. Once filled dip ends in chocolate chips, sprinkle with powdered sugar and serve. These keep well in the fridge. The shells come out beautifully maintaining their crispiness and seal well using the egg white only. Serve and enjoy!
Full version of my homemade peanut butter recipe as an ASMR video for those who want to see the full process and watch those peanuts turn into a delicious nut butter!
