Any child of the 70’s will likely remember the TV ad for Reese’s peanut butter cups, in which characters crashed into each other to accidentally merge their respective favorite treats.
I could always relate to that kid eating his peanut butter straight from the jar, and I still do that today, though my preference for peanut butter has shifted toward the natural variety that contains only peanuts and salt. It’s true that chocolate and peanut butter are a natural pairing, but so are and peanut butter and banana— the King of Rock and Roll certainly knew this; word has it his favorite sandwich combined the two (and it is unexpectedly delicious).
So when I had to come up with a plan to use up the brown-speckled bananas that were taunting me from the counter, I figured there’d be no harm in putting all three flavors together, and wouldn’t you know, I came up with a winner!
This flavor combo was appreciated by my husband more than the last banana bread I made, with dark chocolate and ginger (Les is not a fan of the ginger), and we both found this one delicious for breakfast, dessert and afternoon snack. Les said it was especially tasty straight from the fridge, with a light smear of butter.
The only consideration I needed to make when adapting my usual banana bread recipe was how to adjust for the peanut butter. The sticky, dense texture of my natural-style peanut butter might make the batter heavy, I thought, so I inched forward just a bit on the Greek yogurt to compensate and add some moisture to the mix. A Jif or Skippy style would probably be easier, and would also make the bread sweeter. To ensure that my peanut butter blended evenly, I creamed it together with the sugar at the start of the recipe, then proceeded with beating in the eggs, mashed banana and yogurt. Finally, I blended in melted butter and then gently folded in the dry ingredients and the dark chocolate chunks.
I always hold back about a tablespoon of the sugar from the recipe to sprinkle over the top just before baking. I love the delicate, sparkly crunch it gives the finished loaf.
It’s two great tastes that taste great together— wait, it’s three! Every bite flaunts the peanut butter and banana flavors, and those pockets of chocolatey goodness make my taste buds very happy. Thank you, thank you very much.
If peanut butter and banana are good together, and peanut butter and chocolate, then why not combine all three? This banana bread is a winner!
Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour (or white whole wheat)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup organic cane sugar, plus 1 Tablespoon for sprinkling before baking
1/3 cup natural peanut butter (see ingredient notes)
2 large eggs
1 1/2 cups mashed very ripe banana
6 Tablespoons unsalted butter, melted and cooled
1/2 cup semi-sweet chocolate chunks (or large chips)
My natural peanut has only two ingredients, organic peanuts and salt. This type of peanut butter is stored in the fridge, very firm and not easily mixed with other ingredients. If your peanut butter contains palm oil and sugar, you may want to consider dialing back the amounts of butter and sugar ingredients to keep those flavors in check.
Directions
Preheat oven to 350 F, with oven rack in center position. Prepare a loaf pan by buttering or oil-spraying the bottom and sides.
In a medium bowl, whisk together the flours, baking soda, salt and cinnamon.
Add sugar and peanut butter to a mixing bowl. Beat until evenly combined with no visible clumps of peanut butter. Beat in eggs.
Smash the banana and blend it into the sugar-egg mixture. Take care not to obliterate the bananas; it’s nice to have a few visible chunks of it in the finished bread. Gently fold the melted butter into this mixture.
Add the flour mixture, half at a time, and fold gently to incorporate the flour. Fold in the chocolate chunks, taking care not to overwork the batter.
Pour the batter into the prepared loaf pan. Jiggle the pan slightly to even out the batter. Sprinkle the extra tablespoon of sugar all over the top.
Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean (you may have to poke in a few spots, because there’s so much chocolate in the recipe).
Cool banana bread in the pan for about 15 minutes, then turn out onto a rack and let it cool completely before enjoying.
Most bloggers post their yummy cookie recipes before Christmas, because that’s when everyone is getting ready for Santa’s visit. But I’ve intentionally saved mine for this week for a specific reason, and it has everything to do with my family’s unusual relationship with Santa Claus. So I will get to the cookie recipe, but I beg your indulgence because the family connection is, well, compelling, don’t you think?
And yes, you read that right. My family knows Santa personally, and he’s more like the rest of us than you may have imagined.
When I was a little girl, I was fortunate to live near enough my maternal great-grandparents that I visited them regularly in our small town. When I was a teenager, my visits remained frequent, as their house was within easy walking distance of the high school and I could visit during senior free time. I think it’s possible that my Grandma J actually invented the “grandma pizza,” as that was a regular lunch treat she made for my school day visits.
On occasion, I would also catch the lingering aroma of Grandpa J’s homemade cake donuts, and that was a sure giveaway that Santa had been to their house that morning. Apparently, cake donuts were Santa’s favorite, and he made a point to stop and sit a spell whenever he pulled his 18-wheeler into the parking lot of the grocery store across the street from my relatives’ humble home. You didn’t think a sleigh was his only mode of transport, did you? Santa also has a motorcycle, and he sometimes rolled into town on that, especially in the summer.
Santa visited my great-grandpa quite often, and my one regret is that I always arrived at their home just moments after Santa had left. My timing was terrible, but Grandpa told me the stories, and I remember them all as if I had met Santa myself.
The history of the friendship
It’s hard to say exactly how or when this personal friendship between my great grandpa and Santa began, but it could go back a few generations. Grandpa’s people came from Norway, which is basically a stone’s throw from the North Pole, and because Santa is multilingual, he and Grandpa J usually conversed in Norwegian. Their discussions didn’t focus on Christmas unless it was on the calendar that month, but those visits were rare because Santa was so busy. The rest of the year, Santa’s life is quite different and, well, normal, so they talked about ordinary things like the weather and family and how things were going up at Santa’s place, which is much more than just a toy shop.
Santa has more going on than toys
There is a small working farm at the North Pole, so Santa stays busy keeping things in order there, but with plenty of help. There are farm hands to tend the livestock and the crops, and Santa always had children staying with him, too. It was never clear to me whether they were his own kids or perhaps adopted or even fostered— and it doesn’t really matter because Santa loves all children the same. I most remember the stories about the two teenage boys and the girl, and how they spent a lot of time outdoors, especially around Buttermilk Lake (which isn’t actually filled with buttermilk, despite its name) and reporting to Santa the chaotic incidents perpetrated by two particular animals.
The monkey and the billy goat
My great-grandpa relayed many stories of Santa’s life at the North Pole, but the most memorable ones were about a billy goat, which doesn’t initially seem unusual on the grounds of a working farm. But this was a rambunctious billy goat who was less part of the farm and more part of the family. He minded his own business for the most part, but regularly found himself the target of pranks by a mischievous monkey. The monkey was a real terror, and he’d often use a long wheat straw to tickle the billy goat’s ear as he napped. Sometimes he’d annoy the goat so badly that a chase would ensue around the outside of the house. Santa’s wife (her name is Mary Christmas, in case you’re wondering) would be interrupted from her work in the kitchen as the pair whipped past the window again and again, until finally she only saw one figure. That darn monkey was so clever, he’d jump up and land on the billy goat’s back, just riding along as the billy goat basically chased himself. It must have been a sight!
Santa’s wife
And lest anyone assume that the relationship between Santa and Mary Christmas is misogynistic, I can assure that it isn’t. Mary Christmas was not just washing dishes or making supper in those stories; she is a very resourceful woman who also helps on the farm, especially planting and tending the garden. She does a lot of canning and pickling to ensure that the family and farm hands have ample supplies throughout the year. Some of Santa’s visits to my great-grandpa were the result of him being in town to purchase canning supplies and other things that Mary Christmas had put on his “honey-do” list.
The night everyone talks about
So what about all the magical effort that goes into delivering presents on Christmas Eve? Well, it’s not a big deal for Santa because he’s been doing it so long and he also has his own logistics team. He doesn’t depend on airlines or commercial freight carriers; he handles the details himself and gets the job done well every time. As for the ability to visit all the world’s children in a single night, there is a very simple explanation. Time stands still at the North Pole and most of the travel happens at very high altitude so everything goes faster than it does down here at ground level. You know how it is when you’re in an airplane, moving at approximately 550 mph, but not feeling plastered against your seat? Same principle.
The other 364
During the rest of the year, and especially after Christmas, Santa lives a lot like the rest of us— keeping his business and home in order, taking care of his family and workers and catching up with old friends, like my late great-grandfather. Because time stands still at the North Pole, though, Santa doesn’t age at the same rate as the rest of us. Keeping fit is an ongoing effort and Santa knows that children love to prepare cookies for him, so he never complains about the sugary treats he finds while delivering gifts. But he also eats other foods, and he appreciates finding cheese and crackers, sandwiches, a veggie tray or even a little nip of whiskey (the reindeer are the ones driving, after all). Santa is good with all of that, so don’t stress yourself next Christmas to get the cookies ready. And if you feel like putting out cake donuts, well, he’d be pleased as punch (especially if they’re rolled in cinnamon sugar).
About these cookies
As much as I love the idea of Christmas cookies, I rarely make them and I don’t get too excited about the sugary toppings and decorations. I was always the weird kid who chose homemade oatmeal raisin over iced with sprinkles. This is the kind of cookie I would make for a last minute, mid-year visit from Santa. Without weeks to plan, I’d go to the pantry and clear out every this-and-that ingredient I could find—oats, puffed rice cereal, nuts, dried cherries, coconut flakes and dark chocolate— and turn them into a cookie that satisfies with all its contrasting textures.
I made a batch of these “clear out the pantry” cookies recently, and I’m happy to share how it went!
These ingredients bring in great texture, and some of them are even good for you!
The cookie dough itself is akin to a chocolate chip cookie dough, but with a swap-in of some whole wheat flour for extra flavor and nutrition. I used a combination of brown and cane sugars, wholesome egg, creamy butter and real vanilla extract. The dough begins as most, by creaming together the butter and sugars, then blending in the egg and vanilla.
Creaming the butter and sugars together builds a good base for soft cookies.Add egg and vanilla to the creamed butter-sugar mix.Beat again until dough is smooth.
I mixed in the old fashioned oats first, because I can beat them vigorously without worry of gluten development. Next, the whole wheat flour mixed with the baking soda, salt and cream of tartar. Then, the rest of the flour, mixing just enough to work it into the creamed mixture.
Blend in the oats first; they don’t have gluten so you can’t overmix.Mix in wheat flour with the leavening agents, while dough is soft and easy to mix.The all-purpose flour goes in next.Mix only as long as needed to incorporate, so the dough stays tender.
When you’re mixing any cookie dough, you want to avoid stirring too much after you add the flour, or the dough may get tough rather than soft. So for the mix-ins, I began with the really firm ones— chocolate chips, dried cherries and chopped pecans— and I used a hard spatula to essentially “press” them through the dough. Finally, I did the same with the toasted coconut and crispy brown rice cereal.
Add the hard mix-ins , including the chips, fruit and nuts.Use a firm spatula to “press” those add-ins through the mixed dough. The less stirring, the better.Finally, press in the coconut and crispy rice cereal.
I used a small cookie scoop to divvy out the dough, pressing a really full scoop against the inside of the bowl to ensure that every cookie is full and round, and spacing them two inches apart onto a parchment-lined baking sheet. If you don’t have a scoop, use a teaspoon to measure out the dough into pecan size mounds. Try to avoid rolling the dough with your hands, as the warmth will change the nature of the cookie.
Drag a small scoop through the dough to collect a little of everything.Press the scoopful of dough against the inside of the bowl for a round, compact cookie.Arrange the cookie scoops onto parchment, with two inches between.Bake for about 10 minutes, until edges are golden.
Into the preheated oven for 10 minutes, and these cookies emerge perfectly soft, with crispy edges and all that lovely texture. The pantry is a bit lighter after making these, and if Santa should happen to stop in for coffee (or sweet tea, or whiskey) on his way to pick up supplies, I’ll be ready!
These cookies have crispy edges, chewy dried fruit, crunchy nuts and flaky coconut. In other words, ALL the texture I crave!
Ingredients
2 sticks (1 cup) unsalted butter, slightly softened from refrigerator
1/2 cup light brown sugar
1/3 cup granulated cane sugar
1 large egg
1 tsp. real vanilla extract
1/2 cup old fashioned oats
3/4 cup white whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 cup all-purpose flour
6 oz. semi-sweet or dark chocolate chips
1/2 cup candied (or plain) pecans, broken into small pieces
1/2 cup crispy rice cereal, lightly toasted
1/2 cup dried cranberries, cherries or raisins
1/2 cup sweetened coconut flakes, lightly toasted
Directions
Preheat oven to 350 F, with rack in center position. Line two baking sheets with parchment paper.
Using the paddle attachment of a stand mixer, or the double blades of an electric handheld mixer, beat butter until creamed and airy. Add cane sugar, a few tablespoons at a time, until fluffy. Add brown sugar the same way.
Add egg and vanilla to bowl and beat until mixture is smooth.
Add oats and mix until evenly blended. In a small bowl, combine whole wheat flour with the salt, soda and cream of tartar. Add this flour mixture to the creamed butter mixture and beat only long enough to incorporate the dry ingredients. Next, add the all-purpose flour to the bowl and mix just to incorporate. Avoid overmixing so that your cookies will remain soft.
Remove bowl from stand mixer. All remaining ingredients should be folded in by hand to avoid overheating. An easy way to incorporate the add-ins is to use a firm spatula or wooden spoon to try to “press” them down through the dough, beginning with the firmer ingredients (chips, dried fruit and pecans) and ending with the delicate ones (coconut and rice cereal).
Place by rounded teaspoonfuls (or use a small size dough scoop), 2 inches apart on the parchment-lined sheets.
Bake 9 to 11 minutes (depending on oven), until dough is set and edges are lightly golden brown.
Cool on sheet a couple of minutes, then transfer to a cooling rack to cool completely.
When you’re in love, you do crazy things. Not that making your sweetheart’s favorite foods is crazy, mind you, but I do think it’s possible to push the envelope quite far, as I have done at times in my quest to tantalize my husband’s taste buds. This dessert might qualify, because not only did I make a homemade version of his favorite ice cream, I scooped that deliciousness right over a chocolate waffle and drizzled it with a homemade cherry syrup.
This is the way to my lover’s heart! ❤
Les’s all-time favorite sweet flavor combination is chocolate with cherries, and I have mentioned this previously on Comfort du Jour, in these scrumptious posts:
All those desserts were delicious, but when it comes to cherry and chocolate, it is unquestionably ice cream that wins my man’s heart. One of his favorite grocery store ice creams is the Ben & Jerry’s classic flavor, Cherry Garcia, and though I made it back in October 2020 for the triple chocolate-cherry brownie bowls, I felt that it needed a little tweaking, so I didn’t share the recipe at the time. The color of my first batch was off, because I had used my go-to custard base that had a yellowish tint from the egg yolks. And the chocolate chunks were 70% cacao, which proved to be too bitter and a touch gritty in the mix of so much creaminess.
So, I did what I do best and gave the recipe a makeover. And I’m back to share it with you—a homemade version of “Cherry Garcia” ice cream—one that uses sweetened condensed milk in its base, for creamy sweetness without the yellow egg color, a ribbon of sweet-tart cherry syrup that is tinged with a surprise ingredient, and bits of semi-sweet chocolate that bring just the right balance to the sweet cream, vanilla and cherries.
And, in a bold move, I gave it a go with a recipe I’d been eyeing for years on King Arthur Baking’s website—sourdough chocolate malt waffles. This dessert was nothing short of spectacular.
Over the top? Obviously, but c’mon, we’re talking about Valentine’s Day!
Be my ❤ alentine?
Before I get into the making of this lovely dessert, let me acknowledge that a few of you may not be inclined to go this crazy, or maybe you don’t have an ice cream machine yet, or you don’t have sourdough starter to make the chocolate waffles. Please feel free to lift any single part of this dessert for your own celebration, even if it means just making the cherry syrup to drizzle over store-bought ice cream, or serving the ice cream with a store-bought chocolate cookie. I ended up making a second batch of the cherry syrup (with chunks of cherries), and it was fantastic over plain vanilla ice cream.
My ingredients and instructions are all included in a downloadable PDF at the end of the post. Enjoy!
“Cherry Garcia” Ice Cream Base
This is my go-to ice cream ingredient list when I don’t want a custard base.
No extra sugar is needed for this base because the condensed milk is just right!
Add the whole milk to the condensed milk and whisk them together first.
These two ingredients are so different texture-wise that I want them to be thoroughly blended before adding the cream. Too much whisking would make the cream frothy.
My vanilla extract was a brand new bottle, and I made a total mess while taking this picture! When are they going to put dropper lids on these things?
I ended up using more vanilla than I intended, but it turned out fine as a backdrop to all the cherry flavor yet to come. 😉
If you happen to have a jar of these cocktail cherries in the fridge, add some of the syrup to the ice cream base.
It’s dark, rich, sweet and so ridiculously CHERRY! I added two full tablespoons to my base.
I hardly ever add food color to anything, but the cherry syrup made my base look grayish. A few drops of natural red coloring helped correct it.
Finally, blend the heavy cream into the base.
The color was a pretty pink and the flavor was perfectly cherry-sweet-vanilla. Cover and refrigerate several hours to overnight.
Cherry Swirl Syrup
Pulse half of the frozen cherries in a food processor (or chop them roughly by hand) and transfer them immediately back to the freezer. You’ll mix them into the ice cream later.
Add sugar and real cherry juice to the remaining frozen cherries, and stir over medium heat until sugar is dissolved.
A few tablespoons of light corn syrup prevents the sugars from crystallizing when it’s cooled.
My secret ingredient! Les and I picked this up in a gourmet shop on a recent trip to Alexandria, VA. The balsamic intensifies the sweet cherry flavors in the sauce.
Finally, just because almond pairs so nicely with cherry, I splashed in about an ounce of amaretto. Skip this if you’re feeding kids or non-drinkers.
Scoop out the cherries (I’ll come back to them later) and strain the syrup through a mesh sieve to filter any solid bits.
If you have small squeeze bottles, transfer 1/2 cup of the syrup into one for easy layering into the ice cream later.
I lined up all the ingredients for King Arthur’s “Chocolate Malt Waffles,” including the overnight starter. I made a half-batch and still had enough for three Belgian waffles.
When I was mixing the starter into the fudgy liquid mixture, it reminded me of the sourdough chocolate cake I made a few weeks earlier.
And I remembered that my blog buddy Sandy suggested the Danish dough whisk for mixing the sloppy ingredients together. I’m teachable, so I grabbed mine for this work! 🙂
This was much easier than folding with a spoon or spatula. Thank you, Sandy!
I held my breath, hoping the mini chocolate chips would not stick to my Belgian waffle maker. (They didn’t.)
I didn’t use enough batter in the first waffle, and it spread unevenly when I flipped the iron over.
It was very lacy and it twisted out of shape when I pulled it from the iron. Oops!
Second waffle was better but still very delicate and tough to remove. King Arthur cautioned that they’d be very soft right after baking, and they weren’t kidding.
Third time’s a charm! This one was perfect, and all we needed for our over-the-top dessert. After cooling a few minutes, the waffle crisped right up.
Freezing the Cherry Garcia Ice Cream
When the ice cream base is completely chilled, pour it into your machine and follow manufacturer’s instructions for freezing. Mine takes about 25 minutes.
When the ice cream is soft-serve consistency, add the frozen cherry bits and churn until they are incorporated.
A splash of vodka in the final minute ensures a perfectly scoopable texture, straight from the freezer. This is optional and I would not recommend it if you’ll be serving kids or non-drinkers.
Time to layer the ice cream! Pour about 1/3 of the mixture into an insulated container.
This time, I used semi-sweet chocolate chunks, rough-chopped a little smaller.
Scatter 1/2 of the chocolate bits and squeeze a generous drizzle of the cherry syrup.
Second verse, same as the first… Then, top it with the final 1/3 of ice cream. Save remaining syrup for topping ice cream, or add it back to the original cherry sauce.
Just to be fancy, I used a spatula to swirl the top just a bit. Cover and freeze overnight.
Chocolate-Cherry Heaven, Coming Right Up!
The vodka mixed in at the end made this ice cream a dream to scoop. If you skip the vodka, take the ice cream out of the freezer about 10 minutes early to soften slightly.
I don’t need to explain this, right?
For our later servings of ice cream, we served scoops with some of that scrumptious reserved cherry sauce.
Before we get into it, I’d like to issue my own disclaimer about the inauthenticity of this recipe as a “Black Forest” cake. Any purist would quickly point out that a true, German Schwarzwälder Kirschtorte would be more of a spongy chocolate cake, soaked with kirsch (a clear cherry liqueur) and decorated with whipped cream, sour cherries and shavings of chocolate. But when is the last time you remember me sticking to tradition?
My version of this cake is a departure in almost every category, save for the chocolate and cherry flavors. Cake baking is not in my wheelhouse, so I went for a recipe that I knew I could count on—a sourdough chocolate cake from King Arthur Baking that has served me well before—and I adjusted the fillings to match it. My whipped cream filling is enhanced with mascarpone, making it more substantial to support the sturdy cake. The cake itself is not super sweet, so the cherries had to be. And kirsch liqueur (or any cherry liqueur, for that matter) is nowhere to be found in our liquor stores, so I reached straight for what’s plentiful at our house—bourbon, and that was a very good call.
The cake is not difficult to make, but it is fussy enough that it deserves a special occasion. I was going to save this until the week of Valentine’s Day, but my husband heard on his favorite sports talk show this morning that today is National Chocolate Cake Day, so, heck yeah! We might as well get a jump start on swooning over it. 😉
Every slice has a great balance of cherry and chocolate. Who cares if it isn’t a true Black Forest cake? 🙂
We splurged on this decadent, multi-layer dessert to finish our New Year’s Eve meal of White Clam Pizzaand our newest addition, the Oysters Rockefeller Pizza, and the cake was delicious for the occasion (and, remarkably, just as good later as leftovers straight from the fridge).
Frosting a cake requires patience that I do not have (especially at the holidays), so I went for a more rustic appearance, which also afforded us a glimpse of the yumminess that was to come, in the form of mascarpone cream and cherries hanging out the sides. There was no whipped cream wrapped around the outside of my cake and no shavings of chocolate, as one would find on a true Black Forest Cake. But it was delicious, with a capital D.
My layers were a little uneven, but the flavors were phenomenal.
So, is it authentic Black Forest Cake? No, but “Sourdough Dark Chocolate Cake with Bourbon-Soaked Cherry and Mascarpone Filling with Ganache Topping” is a mouthful. Plus, it didn’t fit in the title box. 😉
8 bourbon cherries or morello cherries, with stems (for decorating cake top)
Instructions
Bake the cake as instructed on King Arthur website. I followed the instructions with one ingredient adjustment; I replaced half of the natural cocoa with KA’s Double Dark Dutch Cocoa. I am crazy about the deep, dark color and chocolate flavor! Also, I baked it in two buttered and cocoa-dusted 9-inch layer pans rather than the 9 x 13 that was suggested, and the cake was done in 30 minutes. Cool the cake layers completely before removing them from the pans.
Not riding the sourdough train? No problem; use any other dark chocolate cake recipe you like, provided the layers are sturdy.
First, you build an overnight starter.By morning, the starter is very spongy.I used half natural cocoa, and half Double Dutch Dark cocoa. Love that color!It seems impossible, but it works!My Gram taught me to dust the cake pans with cocoa when making a chocolate cake, so that’s what I do.I baked the cake in layers rather than in a 9 x 13, as suggested on the King Arthur site. The pick comes out clean after 30 minutes.
For the cherry syrup, mascarpone filling and shiny ganache topping, I’ll provide a visual walkthrough, and you can scroll to the bottom of the post for a printable recipe if you want to give it a go in your kitchen. Happy Chocolate Cake Day! 🙂
Combine the frozen cherries and sugar in a saucepan.
Add the unsweetened black cherry juice and bring to a slight boil.
When the syrup has simmered a few minutes, drain the cherries into a bowl and return the syrup to the pan.
Pour bourbon over the strained cherries and steep until they are cooled.
Simmer the syrup over medium heat until reduced to 2/3 cup.
Drain the cherries again and add the bourbon syrup to the other syrup.
Transfer the syrup into a squeeze bottle if you have one; I found it an easy way to distribute the syrup over the cake layers.
Sift powdered sugar into the heavy cream.
Whip the sweetened cream until soft and lightly fluffy.
Add the mascarpone and whip on low speed until until combined.
Drizzle 2 tablespoons of the syrup into the mascarpone and fold until blended.
Transfer the mascarpone cream to a large zip-top bag and put it in the refrigerator.
To slice the cake layers, I used a long piece of unflavored dental floss.
The layers may not be totally perfect, but that’s OK.
When you’re ready to assemble the cake, smear a small amount of mascarpone cream onto the cake platter to stabilize the first layer.
Drizzle about 1/3 of the cherry syrup over the cut side of the cake layer.
The syrup will soak into the cake, drenching every bite with the bourbon-cherry flavors.
Snip the corner of the mascarpone cream bag and pipe about 1/4 of it onto the soaked cake layer. Spread gently to get more coverage, or just fill in with a few dots of additional cream.
Arrange 1/3 of the drunken cherries onto the mascarpone cream. Repeat with the next two layers, saving a rounded piece for the top.
Pipe some of the remaining mascarpone cream around the top edge of the final layer. Refrigerate the cake while you make the ganache.
To make the ganache, heat heavy cream over medium-low heat until steaming. Pour over chocolate and leave it alone for 10 minutes.
After 10 minutes, blend with a whisk, stirring mainly in the center of the bowl.
At first, it will seem like it isn’t working, but stay with it.
Aha! Continue to whisk until the entire mixture is smooth and chocolatey.
This is what my ganache looked like after only one minute of whisking.
Stir in a small amount of corn syrup for a glossy shine and to keep the sugars from crystallizing.
Just for fun, I whisked in a half shot of amaretto. We like it in bourbon-cherry cocktails, and it worked here as well.
Slowly pour the cooled ganache onto the cake. The ganache will run off the center of the cake, but the mascarpone will keep it from running off. Keep pouring.
I poured the ganache right to the top of the edge. When the ganache has set, cover and refrigerate the cake until ready to serve.
Just before serving, pipe on the last bit of mascarpone cream, making little cushions for the bourbon cherries. Serve immediately.
The cake keeps very well in the fridge, and we decided the flavors were even better after a day or two!
Ice cream is one of my favorite desserts to make. It’s usually just me and my husband at the table, so I rarely make cakes, pies or other large-scale desserts because we don’t want all those leftovers in the house. But ice cream. Now that’s a treat that we can enjoy over a week or two, and for the holidays this year, I wanted to do a Christmas-y flavor. I had considered doing an ice cream with My Dad’s Irish Creme, which I made last week for sipping by the chiminea, though it has been unseasonably warm in North Carolina so we have only done that once. I’ll need to give that one some thought, because so much of the flavor comes from a hefty amount of Irish whiskey and that will hinder the freezing. I also considered eggnog ice cream, which can be made with less alcohol, but I could not find a commercial eggnog that wasn’t made with high fructose corn syrup (bleh). Maybe next year, with more careful planning.
You can only find this flavor during the holidays, and this week, it will probably be on sale!
This peppermint-and-chocolate combination won me over after my husband tasted one of these little peppermint bark candies. Mint is not a favorite of his, but combined with the chocolate, he declared it a winner. I wanted to include these candies in the finished ice cream, and I also wanted the ice cream base to have a minty flavor.
My inspiration for that part came from a post shared recently by one of my blog pals, Chef Mimi, who presented a gorgeous peppermint chocolate cocktail made with vodka that had been infused with candy canes. I thought, “well, why wouldn’t that kind of infusion also work in a base for ice cream?” And, as you can see, it does!
Unlike most of my ice creams, which begin with a cooked egg custard base, this one gets its rich texture from sweetened condensed milk. The base peppermint flavor and pretty pink color are the result of having dissolved a couple of candy canes into the milk portion of the ice cream, and I added chopped up chocolate peppermint bark squares at the end for a fun candy surprise.
An ice cream machine is recommended for this recipe, which will yield 1 1/2 quarts.
This was a fun way to capture the flavors of the season in an ice cream!
Ingredients
1 cup whole milk
2 regular size candy canes (if you have mini candy canes, I recommend using about 4 of them)
14 oz. can sweetened condensed milk* (see notes)
1 1/2 cups heavy cream
1/2 tsp. peppermint extract oil
1/2 tsp. real vanilla extract
9 Ghirardelli dark chocolate peppermint bark squares, chopped
1 oz. good vodka*
Your favorite hot fudge sauce (optional, but yum!) for serving
*Notes
Sweetened condensed milk is great for ice creams that do not have a custard base, especially when you want to have a brighter “white” base color. I used the whole milk version of Eagle brand, but I expect you could also use a reduced-fat or even fat-free version of condensed milk; if you choose a lower fat option, expect a slightly “icier” texture in the finished ice cream.
A small glug of vodka, mixed in for the final minute of freezing, ensures that the ice cream will scoop easily straight from the freezer. If you prefer not to add alcohol (or, certainly, if you intend to share the ice cream with children or non-drinkers), you can skip this ingredient. Simply take the ice cream from the freezer about 10 minutes before scooping.
Instructions
Warm the milk over medium-low heat, and let the candy canes dissolve in it.
The fully dissolved candy canes will turn the milk a pretty pink color!
Condensed milk is very sweet, so there is no need for additional sugar in this ice cream recipe.
Whisk the heavy cream into the condensed milk.
Bring on the minty pink milk!
I added a touch of peppermint oil to boost the minty flavor.
And a small bit of real vanilla to soften the sharp peppermint flavor.
After chilling the ice cream base completely, freeze according to manufacturer’s instructions in your ice cream machine.
I used nine of the peppermint bark squares in the ice cream.
Cut the peppermint bark squares into smaller bits and put them in the freezer to get them nice and cold.
My ice cream machine churns the mixture in about 25 minutes.
Add in the peppermint bark bits and churn a couple more minutes to thoroughly incorporate them.
A splash of vodka at the very end gives the ice cream a very scoopable texture, straight from the freezer.
Transfer the ice cream to an insulated container and freeze overnight.
Time to serve, and the splash of vodka has done its job. It’s OK to leave it out; just give the ice cream a few minutes on the counter before scooping.
Each scoop has a luscious peppermint flavor throughout the whole ice cream, and the bits of peppermint bark are a fun touch!
For a little extra yumminess, we served it with a drizzle of hot fudge sauce.
Heat whole milk and candy canes in a small saucepan, over medium-low heat. As the milk warms, the candy canes will melt into it, creating a pretty color and a delicately sweet minty base. As I think of it, I imagine that this milk could also be used to make a minty version of hot cocoa. Maybe next Christmas!
When candy canes are fully dissolved, remove milk from heat and cool then chill in the refrigerator.
In a large bowl or mixing pitcher, blend together the sweetened condensed milk and heavy cream. Whisk in the peppermint milk. Stir in the peppermint and vanilla extracts. Cover and chill for several hours (maybe even overnight) until the mixture is very cold.
Put the chopped chocolate-peppermint bark in the freezer while you freeze the ice cream mixture.
Prepare your ice cream machine, following manufacturer’s recommendations for freezing the ice cream mixture. When the ice cream reaches the fully churned stage, add in the chopped peppermint bark pieces and churn an additional two minutes to evenly incorporate the candy pieces.
Finally, add the vodka and churn until the liquid has disappeared. This trick will improve the texture of the ice cream for very easy scooping straight from the freezer. The vodka is indiscernible in the ice cream, but if you (or someone you are feeding) avoids alcohol, it can easily be omitted.
Transfer the finished ice cream to an insulated freezer container and place it in the freezer for several hours, or preferably overnight. Serve it with warmed hot fudge topping for an extra special holiday treat!
There is something very special and nostalgic about s’mores, the delightfully sugary campfire treat that I first learned of when I was a young girl. I cannot say for sure that my first experience of s’mores was during my time as a Girl Scout, though legend has it a troop leader named Loretta Scott Crew first dreamed them up to feed 16 hungry girl campers in 1927. But I do know that my first taste of this wonderful confection—toasted marshmallow and Hershey’s chocolate square, melted between two graham crackers—was like a seductive symphony of ooey-gooey summer heaven. The only cooking involved in making s’mores is toasting a marshmallow to golden perfection, and then allowing the contained heat within the marshmallow to melt the piece of chocolate bar when you squish the graham cracker cookies together.
Truth be told, I was prone to wreck my marshmallows by over-toasting them. I’d position my marshmallow stick (and yes, where I come from, we used actual sticks) directly into the hottest part of the campfire until my puffy marshmallows blazed with a blue light around them. I’d blow out the fire, only to skim off and eat the scorched sugary jacket and plunge them back into the fire for another round of overcooking. I’m quite sure that was not the intention behind the “toasted” marshmallow portion of s’mores, but nobody ever accused me of following the rules—I like what I like.
Now that I’m all grown up, I still love the idea of s’mores, but I cannot fathom the notion of sitting around a campfire in the dead heat of summer, and we don’t usually fire up our patio chiminea until at least October. Not even for a sticky-sweet s’more—sorry.
Luckily, I have other plans for those delicious flavors, and just in the nick of time, it seems, given that today is National S’mores Day. Why, I wondered, couldn’t I represent the same s’mores flavors in a cold treat form that was more suitable for the middle of August?
No campfire required!
And that was my approach to this yummy spectacle of summer sweetness. For a change of pace, I skipped the eggs in my ice cream base and used sweetened condensed milk instead. I wanted the vanilla ice cream to be a pure palate of white, but I was also trying to avoid cooking as much as possible. It’s been pretty dang hot here in the South, and if I have the option to keep the stove turned off, I’m taking it. The marshmallow swirl was also a no-cook step, and for this, I relied on a tried-and-true fruit dip recipe that fuses marshmallow fluff with cream cheese. The dairy ingredient gave the fluff just enough body to take away the ultra-sticky consistency but retain the marshmallow flavor.
See how the cream cheese mellowed out the sticky marshmallow fluff? And it still tastes exactly like marshmallow (but creamier).
I did turn on the stove briefly to make the fudgy swirl that represents the melted chocolate square of a traditional s’more, but that was a small price to pay for this delicious final result.
Looks like delicious black gold, doesn’t it?
Happy S’mores Day, everyone!
Yes, please, may I have s’more?!
Ingredients
No eggs = no cooking! The sweetened condensed milk also provides all the sugar I need for this ice cream.
A little bit of cream cheese will soften the stickiness of the marshmallow fluff and help improve the texture when frozen.
These ingredients will produce a chocolate syrup, but with no high fructose stuff!
And of course, graham crackers! 🙂
Ice Cream Base
14.5 oz. can sweetened condensed milk
1 cup whole milk
1 cup heavy cream
1 tsp. real vanilla extract
1 Tbsp. vanilla flavored vodka (optional, for improved texture)
Gooey Marshmallow Swirl
2 oz. full-fat cream cheese (this is 1/4 of a regular brick)
1 cup marshmallow fluff (give or take, as this stuff is difficult to scoop and measure)
Of course, you will also need graham crackers, about 6 cookie sheets, broken into pieces
Instructions
For the base of the ice cream, whisk together the condensed milk, whole milk and heavy cream. When the mixture is smooth and even, stir in vanilla extract. Cover and refrigerate until all other ingredients are cold and ready for layering.
Take plenty of time to thoroughly whisk these together. The condensed milk is very thick.
A splash of real vanilla extract, and the base is done!
For the marshmallow swirl, use an electric mixer to whip the cream cheese and marshmallow fluff together. Allow enough time for the mixture to settle into a smooth consistency. Cover and refrigerate.
I whipped the 2 oz. chunk of cream cheese briefly before adding the VERY STICKY fluff to the bowl.
Beat on low until the ingredients come together a bit, then increase the speed to whip out any lumps or bubbles.
For the fudge ripple, combine sugar, corn syrup, water and cocoa powders in a small saucepan over medium-low heat. Whisk constantly until mixture reaches a just-barely-boiling point. Remove from heat and stir in sea salt and vanilla extract. Transfer to a bowl, cool several minutes, then cover and refrigerate until fully chilled.
The intense color and flavor of the Double Dutch dark cocoa (on the left) can’t be beat.
Whisk the syrup ingredients constantly over medium-low heat, until it just comes to boil, like this. Turn off the heat and stir in the vanilla and sea salt.
To make the layered ice cream: Freeze the base ice cream according to manufacturer’s instructions; my Cuisinart machine takes about 20 minutes. During the final minute, add the vanilla flavored vodka. This ingredient is not essential, but it helps make the ice cream scoopable immediately upon removal from the freezer. If you avoid alcohol—no problem; simply remove the ice cream about 15 minutes before serving to slightly soften.
Pour the chilled ice cream base into the freezer bowl, and wait 20 minutes for summer dessert magic.
Add a tablespoon of vodka during the final minute of churning. Skip this step if you’ll be feeding kids or others who avoid alcohol.
When ice cream is finished churning, add a slight ribbon of fudgy ripple to the bottom of an insulated ice cream container. Spoon in a few dollops of the ice cream base, followed by the graham cracker pieces and a generous drizzling of the marshmallow fluff mixture. Swirl on more fudge ripple, then repeat with ice cream, graham pieces and marshmallow fluff mixture. Be generous with the s’mores ingredients for best results. Any remaining fluff or fudge swirl mixture can be used to “dress up” your ice cream at serving time.
I had all my s’mores add-in ingredients on standby, and I couldn’t resist sampling the goods. 😉
The anticipation usually gets to me right at this point.
I scream, you scream…
For no particular reason, I drizzled some of the chocolate syrup into the bottom of the insulated ice cream container.
Spoon in a layer of the churned ice cream, but resist the urge to “swirl” it in the syrup.
Sprinkle on a generous layer of crushed graham crackers and several spoonfuls of the marshmallow mixture.
Another layer of chocolate syrup, and repeat the layers, finishing with ice cream on top.
Scatter all the graham crumbs on top of the ice cream and send it to the freezer to firm up.
Before we talk about these amazing chocolate-and-spice brownies, let’s clear this up: Cinco de Mayo is not Mexico’s Independence Day. This has long been the belief of many Americans who assume that all the revelry and celebration associated with the 5th of May must be hugely significant to Mexico’s overall history, but it is not correct—Independence Day in Mexico happens in September. Cinco de Mayo is observed in commemoration of what happened half a century later, in 1862, in one Mexican state.
But the story of Cinco de Mayo is a great tale of triumph by a people whose love for their land outweighed the military might of a wealthy bully, and my brownies pay tribute to their passion. It is a tale so inspiring, it cannot be properly told without an incredible, dramatic anthem, like this one by Ennio Morricone (take a listen as you read). Yes, he is Italian, but Morricone’s composition is perfect for this story of a proud and dedicated people. You may also recognize this stunning piece from the ads for Modelo Mexican beer.
Mexico’s newly elected president, Benito Juárez—who was also the first indigenous political leader of the country—had inherited some economic troubles and overdue loans by European governments, and they were demanding payment. Juárez was able to cut a deal with the leaders of the U.K. and Spain, but the French president at that time wanted to call their loans by foreclosing on the region of Puebla, which was along the main road between the capital of Mexico City and the port city of Veracruz. This obviously did not sit well with Juárez. He rallied the loyal locals to stand with the Mexican Army in holding their ground (figuratively and literally) in Puebla, and when the French troops arrived the morning of May 5, outnumbering the Mexican troops and patriots by nearly 3-1, they were in for a surprise. What the Mexicans lacked in numbers, they more than tripled in might and spirit, and the French troops were forced to retreat by the end of the same day.
It was only one battle in a lengthier saga that later ended with the French taking the land for a short few years, but the story rings patriotic for anyone with a heart for civil rights, which was also playing out in the U.S. during those years. Cinco de Mayo is considered a minor holiday in most of Mexico, but here in the States, someone else’s one-day battle victory has become reason enough to throw a party. This one, not surprisingly, works out especially well for the distributors of Mexican beer. Come to think of it, the Cinco de Mayo story itself should be in one of those Modelo commercials. That would make a lot of sense.
My idea of a party, naturally, always comes back to the food. For Cinco de Mayo, I’ve skipped the obvious margaritas in favor of a sweet treat that honors the Mexican tradition of chocolate, which was so revered by the ancient Mayans and Aztecs that they used it as currency. Today, chocolate continues to play a significant role in the traditional moles of the Puebla region. Chile peppers complement chocolate exceptionally well, so I’ve added a hint of chipotle powder to these brownies, which are also kissed with extra dark cocoa, a good dose of cinnamon and real vanilla. And all the Mexican grandmothers shouted, “amén!”
Crazy as it sounds, the crunch of the sea salt is what sends it over the top.
If these brownies sound a bit too gourmet for your kitchen skills, relax, because this decadent dessert begins with a box of Ghirardelli. I’m all in favor of a shortcut that makes sense, and they are, in my opinion, the best box brownies, but use the one you like. The oh-so-easy ganache is optional, but allow me to tempt you further by mentioning that I spiked it with a splash of Patron XO Café Dark, a coffee- and cocoa-infused Mexican tequila. To keep it humble, I’ve baked it up in a cast-iron skillet, but don’t be fooled—this is a rich and decadent dessert for the ages, and it is worth fighting for. Call it “the ecstasy of chocolate,” if you wish.
Can you believe how fudgy and delicious this is?
Ingredients
1 box brownie mix* (I love Ghirardelli dark chocolate, but use your favorite), plus listed ingredients to make them
1 Tbsp. dark cocoa powder (Mine is from King Arthur Baking, but Hershey Special Dark would be OK)
1 tsp. espresso powder*, optional (deepens the chocolate, but does not add coffee flavor)
1 tsp. ground cinnamon
1/2 tsp. pure ground chipotle* (see notes)
1 tsp. real vanilla extract
1/3 cup Ghirardelli semi-sweet chocolate chips
A few pinches of coarse sea salt or kosher salt
Butter, for greasing the skillet or brownie pan*
Ganache
1/2 cup heavy cream
4 oz. Ghirardelli semi-sweet chocolate chips*
1 Tbsp. Kahlua or Patron XO Café Dark liqueur, optional
*Notes
The brownie mix I use produces a chewy, fudge-style brownie. In addition to the mix, be sure you also have the ingredients listed on the box for making them.
Espresso powder is a specialty ingredient that I found in the baking aisle of a gourmet supermarket. You could also substitute a good quality instant coffee, such as Starbucks Via brand, or simply omit it.
I am crazy about the combination of chocolate and chiles! Chipotle, which is smoked jalapeno, is especially nice here. You could also use up to the same amount of pure cayenne powder, which is spicier, or pure ancho powder, which is milder and more fruity. Please do not use what is generically labeled as “chili powder,” as these random blends usually also include salt, garlic, oregano and other spices you wouldn’t want in brownies. Check your labels, always.
My decision to use the cast-iron skillet presented a few other adjustments, because a 10.25” skillet means a slightly different distribution of brownie batter. Also, the cast iron is heavy and retains heat differently than my usual 8 x 8 glass dish. I have adjusted the baking time accordingly in my instructions, but please consider your mix recommendations as well as your baking vessel.
According to my digital kitchen scale, 1/2 cup of chocolate chips was only three ounces, which falls short of “equal parts” with the cream. If you don’t have a scale, measure out 1/2 cup, then pile on as many more chips as you can without them spilling, and you’ll be in good shape.
Instructions
Even if your skillet is well-seasoned, coat it generously with butter.
My brownie add-ins, clockwise from the top: additional dark cocoa, espresso powder, cinnamon, pure chipotle powder.
I’ve added pure vanilla extract to my oil, water and egg.
Whisk the liquid ingredients together, then add them to the dry ingredients and fold just until blended.
There is no such thing as too much chocolate. Even though my Ghirardelli mix already has dark chunks, I’m adding semi-sweet chips.
Heat the skillet before adding the batter, to give it a head start on baking.
A little sea salt amplifies the richness of dark chocolate. Sprinkle it right on top just before you slide the brownies into the oven.
They looked good at 34 minutes, and the residual heat from the cast iron will finish up any not-quite-done areas.
I’m a total sucker for the chewy-crispy edges of brownies, and I can’t wait to try these from the skillet!
I have a second cast-iron skillet, so I nested them to ease these brownies into cooling.
As if the brownies are not decadent enough, believe that the next step makes them even better. If you have ever thought of ganache as “fancy,” you can lay that idea to rest. It is nothing more than equal parts hot cream and rich chocolate. I’ve spiked it with a Mexican liqueur, and it sends these brownies into purely heroic territory.
Make the ganache:
Ganache is so easy to make! For this dessert, I’m using equal parts heavy cream…
…and semi-sweet chocolate chips. Four ounces of each, and it measures out to a heaping half cup.
Somehow, I forgot entirely that I had this XO Cafe Dark in the back of our liquor cabinet. It’s similar to Kahlua, but made with Mexican tequila. In other words, perfect for the ganache on these brownies!
Heat the heavy cream until it is steaming, but not boiling. Pour it over the chocolate and give it five minutes to rest.
Use a whisk to combine these ingredients. It seems hopeless at first.
But within seconds, you’ll see it come together.
If you think it looks decadent right now, wait until I whisk in that Cafe Dark back there. I need both hands to do it, so I can’t give you a picture of that step.
But I’ll tempt you with the end result. Oh, look! Who wants to lick the whisk?
The only thing I can think of to make a chocolate cheesecake better is a little bit of booze, and the only thing that can top that is to make it no-bake. Done and done. This easy, no-fuss dessert comes together quickly, and it doesn’t require gelatin or any special measures to set up firmly. Chocolate-flavored graham crackers provide a dark, flavorful base for this cheesecake, and the filling is sweetened cream cheese accented with a ton of chocolate and a wee bit of Irish cream liqueur. I’ve used My Dad’s Homemade Irish Creme, the same as we made at Christmastime, but if you want to make it super easy, make a quick run to the liquor store for a small bottle of Bailey’s.
I used a springform pan for this dessert, but I’ll bet you could also make it in a pie plate with sloped sides for easy serving. Garnish with a dollop of sour cream and fresh berries or a little bit of Jameson-spiked whipped cream. Or, do what we did and just dig in.
This is a wonderful, sweet finish to our St. Patrick’s Day celebration!
The filling is smooth, creamy, silky, dreamy. It is reminiscent of a mousse, but richer!
Ingredients
1 sleeve + 3 chocolate graham crackers
4 Tbsp. salted butter, melted
2 Tbsp. unsalted butter, melted (plus a bit extra to grease the pan)
Line the bottom of an 8” springform pan with parchment paper, cut to size. Rub unsalted butter on the parchment and sides of the pan. Break up the graham crackers into a food processor and pulse into rough crumbs. Pour in the melted butter and pulse a few times to combine. The mixture should look like wet sand. Press the crumbs into the bottom of the pan and up the sides about an inch. Refrigerate the pan for at least an hour to firm up the buttered crumbs.
For best results, measure out your refrigerated ingredients ahead of time and allow them to come to room temperature before you begin.
Cheesecake filling:
10 oz. semisweet chocolate chips
6 oz. milk chocolate chips* (see notes)
8 oz. pkg. plus 1/2 of second pkg. full-fat cream cheese, room temperature
1/4 cup (superfine) caster sugar
1 1/2 cups heavy cream, room temperature
1/4 cup Bailey’s Irish Cream liqueur*
*Notes
At our house, we really love the flavors of darker chocolate, but blending with milk chocolate is important for texture. Darker chocolate has lesser amounts of cocoa butter, and it can become gritty in recipes. To ensure the creamy, smooth texture that is a signature of cheesecake, it’s best to include some portion of milk chocolate.
Bailey’s Irish cream liqueur is the simplest thing to use in this recipe, but if you have time to make your own (using My Dad’s Homemade Irish Creme recipe), there’s an advantage to doing so. The homemade Irish creme is twice as thick (less watery), so I was able to incorporate two additional tablespoons of that crazy good flavor.
Instructions
Here we go with a visual walk-through, and full written instructions are included at the bottom.
Note that this recipe is for an 8-inch springform pan. Mine is a bit smaller, so I expect I may have some extra crumbs and filling.
For my crust, I had planned to add cocoa powder to regular grahams, but I found these heavenly chocolate grahams! You can count on me to use these for homemade ice cream sandwiches this summer!
The melted butter will help bind the graham cracker crumbs for my cheesecake crust.
The buttered crumbs should feel kind of like wet sand. Press them firmly into the prepared pan, then chill for at least an hour before filling.
The superfine sugar blends easily with cream cheese, but it is still best to add the sugar gradually. Stop to scrape down sides of the bowl as needed.
The chocolate chips hold their shape surprisingly well, but they are already at the melting stage here. Begin stirring them to even out the silky texture.
This picture was taken exactly one minute later!
I transferred the melted chocolate to another bowl to cool it down before adding to the sweetened cream cheese mixture. Ideally, you want the ingredients to be about the same temperature when you combine them.
Blending the melted chocolate into the cream cheese mixture was a very messy step! Next time, I’ll skip the mixer and use my spatula to fold them together.
Use a whisk or electric mixer to lightly whip the heavy cream. It does not need to be whipped to the stage of peaks.
Folding in the whipped cream had its own challenges, and it is “strike two” for the stand mixer.
My expensive “Artisan” KitchenAid mixer is a disappointment at times. The beater did not reach the bottom of the bowl again (even though I have calibrated it). Time to call in a trusty reinforcement tool…
Thank you, beloved whisk. I can always count on you to get the job done. (Besides, now I can do another taste test.) 😉
Pour the silky chocolate filling into the chilled crust, and go slowly enough that you do not disturb the crumbs.
Smooth the top of the filling mixture, then cover and refrigerate until firm, several hours to overnight.
The springform ring releases easily, thanks to the butter I applied before pressing in the crust.
Even a slender slice of this rich no-bake cheesecake is enough to satisfy your post-dinner sweet tooth.
Bring a saucepan of water to a simmer. Place a heatproof bowl over the pan and add the semi-sweet and milk chocolate chips. I used a steamer insert in between, as an extra measure to keep the heating gentle. Do not let water or condensation into the bowl with the chocolate. Heat until chocolate melts, stir it smooth, then let cool slightly. I transferred the melted chocolate to a second bowl to cool it more quickly.
In a separate bowl, beat cream cheese with electric mixer until smooth. Gradually add caster sugar to the cream cheese, scraping down the sides as needed so that sugar is fully blended. The superfine sugar will dissolve pretty quickly.
Lightly whip heavy cream in another bowl until thickened, but not peaked. Stir in Irish cream.
Fold cooled chocolate into cream cheese mixture, then stir in the spiked whipped cream mixture.
Spoon or carefully pour the filling mixture into the springform pan over the chilled chocolate crust. Smooth the top, cover and chill at least two hours, preferably overnight.
To serve, run a hot knife around the edge of the cheesecake filling to separate it from the sides of the pan. Carefully release springform ring and transfer cheesecake to a serving plate. Cut into slices as garnish as desired.
When Meghan Markle sits down with Oprah this weekend for a “tell-all” interview about what it was like joining—and then separating from—the royal life, I doubt she will be spilling the tea in a way that the British tabloids (and several American news outlets) would have us believe. Frankly, I doubt the interview will be scandalous at all, given that she and Prince Harry (whom I’ve adored since the day he was born) have plenty of reasons to remain close with the rest of the royal family, not the least of which are their adorable son and the new baby that’s on the way. Honestly, can a girl please just have her fairy tale for a minute?
Mark my word, when this interview with Oprah is over, the only things Meghan and Harry will have disclosed is that they love and respect the Queen, and that they have no hard feelings for anyone in the family, and that they have aspirations in life that cannot be fulfilled while living in a royal fishbowl. Oh, and that the British tabloid media is awful—but we already knew that because we all remember the gut-wrenching evening that Princess Diana died while being chased through Paris by the paparazzi. God bless Harry for wanting to protect his wife and family from all that crap.
Here’s another thing Meghan probably won’t spill the tea about: her recipe for banana bread. I clicked on a headline in my news feed recently, intrigued about the idea that Meghan had a “secret surprise” in a banana bread she had shared while on Royal Tour in Australia a couple of years ago. In addition to her previous career as an actress, Meghan had a lifestyle blog before she became engaged to Harry (just one of many things she had to give up), so I knew that she was a maven in the kitchen, and who doesn’t love a fun twist on banana bread? My hopes were dashed, however, when I read that the two “secret” ingredients she uses are chocolate chips and crystallized ginger. Well, I thought, what’s so secret about that?
Look at these two lovebirds! Dark chocolate is packed with antioxidants and ginger is good for digestion. Good for me AND tastes delicious…yes, please!
First of all, this is not Meghan’s recipe—it’s been around a long time, and I’ve actually been making it this way myself since around 2010, when I had picked up a copy of Molly Wizenberg’s bestseller, A Homemade Life. Molly is also a former blogger and past contributor to Bon Appetit magazine (among other things), and she described this recipe in her book as one that she had adapted from the recipe of a friend of a friend. And that’s how recipes go—we hear about or taste something we like, we ask for the recipe, perhaps we tweak it and send it forward to someone else, and then they share it however they choose. Not much is original in the world of food anymore, but that doesn’t mean it isn’t delicious. And this bread is definitely delicious.
My recipe is a take on Molly’s, which is a take on somebody else’s. 🙂
I’ve been craving the combination of dark chocolate and ginger ever since my new foodie friend Dorothy posted a dark chocolate and ginger tart on her own blog at Valentine’s Day. I haven’t made the tart yet, but I cannot find enough words to describe how much I love these two flavors together. The rich but slightly bitter flavor of dark chocolate holds its own against the spicy bite of crystallized ginger, and the two swirl around each other in an exquisite tango across the taste buds. The friendly and familiar background of an otherwise classic banana bread is a great venue for these two flavors to strut their stuff.
My recipe, of course, is slightly altered from Molly’s, which is slightly altered from somebody else’s, and I have no idea how it may be different from Meghan Markle’s because—as with every other single thing in her life since she met Harry—she has not personally shared her recipe. Somebody else spilled her tea. We only know that Meghan’s banana bread includes some form of chocolate and ginger, and that is enough to convince me that she has excellent taste. But we already knew as much, didn’t we?
You can see the generous bits of ginger peeking out of the banana bread. And all that dark chocolate! Mmm.
Ingredients
1 cup all-purpose flour* (see notes for measuring tips)
1 cup whole wheat pastry flour*
2/3 cup organic cane sugar (reserve 1 Tbsp. to sprinkle on top)
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 Tbsp. unsalted butter, melted and cooled (plus extra butter for greasing pan)
2 large eggs (room temperature)
1 1/2 cups mashed ripe banana* (about 3 large bananas)
1/3 cup Greek yogurt
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips or chunks
1/3 cup finely chopped crystallized ginger
*Notes
For proper measuring, follow the “fluff, sprinkle, level” method. Scooping directly into the flour bag or container can result in a dense batter.
Whole wheat pastry flour is softer than regular whole wheat or even white whole wheat. It’s perfect for pie crust, cookies and quick breads, such as this one. If you don’t have it, or if you prefer all white flour, combine for a total of 2 cups all-purpose flour.
When I say “ripe” bananas, I don’t mean a few spots on a golden banana. They get sweeter as they age, and if you prefer, you can peel and mash them in a bowl and leave them to brown and sweeten a couple weeks in the fridge. But please, use ripe bananas.
The older the bananas, the sweeter the flavor. This is how my grandmother taught me (as long as there’s no mold)!
Instructions
I always sneak some whole wheat pastry flour into this kind of recipe. Its light, soft texture is perfect for quick breads. All the dry ingredients are mixed together.
Some banana bread recipes call for oil, but melted butter adds incomparable richness! Here, it is mixed with the mashed bananas, eggs and yogurt.
Easy does it when folding the wet and dry ingredients together. Only mix long enough for the flour to be fully incorporated.
Gently fold again to distribute the chocolate chunks and chopped crystallized ginger. Six folds should do it.
Transfer batter to a bread pan that has been buttered on the sides and bottom, for easy turnout to a cooling rack.
I used a “tea loaf” pan this time. The overall volume is the same, but when you swap pans (or make muffins), you may also need to adjust the baking time.
My banana bread passed the “toothpick” test at the one-hour mark.
After a five-minute cool in the pan, transfer the loaf to a cooling rack.
Preheat oven to 350° F, and position rack in center of oven. Grease a 9 x 5” (or equivalent volume) loaf pan generously with butter.
Combine dry ingredients and whisk together in a large bowl.
In a second bowl, lightly beat the eggs with a fork. Add mashed bananas, yogurt, melted butter and vanilla; stir with fork or whisk to fully combine.
Add wet ingredients to dry ingredients and gently fold with a rubber spatula to combine. Easy does it here, just be sure that all flour is incorporated.
Fold in chocolate chunks and ginger bits, being careful not to overmix.
Transfer the batter into the prepared pan and sprinkle the top with reserved sugar.
Bake about 55 minutes (give or take a few) until the loaf is nicely browned and a toothpick comes out clean. The toothpick test may be tricky because of all the chocolate, so you may need to poke in more than one spot.
Cool the loaf in the pan about 5 minutes, then turn out onto cooling rack and cool completely.
The sugar I sprinkled on top of the batter created a delicate, crispy crust on the banana bread.
We celebrated a birthday in our home this week for the newest member of our happy family. Little Pete turned 5 years old on Wednesday, and the occasion nearly escaped my memory, had it not been for the convenient date and time stamp my iPhone put on this photo.
February 24, 2016; 4:49 p.m.
Yes, my sourdough starter has been with me now for just over five years, and I’m pleased to announce that I’ve finally given it a name. “Pete” the sourdough starter is the namesake of Peter Reinhart, the James Beard Award-winning master baker whose instruction inspired me to begin this lively journey. Many years ago at a local festival of authors and books, I purchased The Bread Baker’s Apprentice, Reinhart’s comprehensive collection of bread rules, formulas, tips and recipes—it’s a 300-page hardcover guide for mastering the art of extraordinary bread. And it was positively overwhelming.
It took me several years to gain enough gumption to actually make my first loaf of real bread and, once I took the greater plunge into building a sourdough culture, I never looked back. Pete began in the tiny kitchen of my former apartment, in a small bowl containing a mixture of whole rye flour and fresh pineapple juice (this was Peter Reinhart’s idea). There were plenty of midnight feedings and nervous watchful moments along the way, and at least once, I feared Pete would not survive my mistakes. Thankfully, the hotline experts at King Arthur Baking talked me off the ledge and helped me correct my feeding rituals. Pete has been thriving ever since. On one occasion, I shared a little bit of Pete with a friend whose daughter wanted to make sourdough, and when the daughter headed west, she took Pete’s offspring with her, and is now making beautiful artisan loaves somewhere in Montana (I’m so proud). I have already shared a few of my simple sourdough recipes here on Comfort du Jour, including English muffins and our beloved N.Y.-style Pizza Dough. If you’re a bread lover, you might also appreciate a glimpse of some of the incredible loaves Pete and I have made together since this adventure began.
Crusty baguettes made with cream cheese and fresh rosemary.
Sourdough challah with sesame seeds.
Sage and onion levain.
Sourdough with polenta.
Sourdough cinnamon swirl loaf.
Sourdough sesame lunetta.
Sourdough challah with cranberries and candied orange.
Sourdough with pumpkin and polenta.
Caraway sourdough rye.
It’s exciting for me to see and remember all those loaves. But for this occasion, I wanted to let Pete really show off, and so here’s the exciting news—Pete made his own birthday cake! I’ve mentioned several times that sourdough isn’t merely a flavor of bread, but a method of leavening, and in this richly dark chocolate cake, sourdough discard is the star.
The salted caramel flavor is a perfect match for the ultra dark chocolate cake.
I found the recipe for this cake on one of my favorite sites, King Arthur Baking Company, and I will proclaim out loud that, ingredient-wise, it is the oddest cake I’ve ever made. I will also tell you that it tastes nothing at all like sourdough. It’s a bouncy, spongy very chocolaty cake, and though the KA recipe is for a rectangle cake, I changed it up and did 9-inch layers. I also swapped the coffee-infused icing for one of our most-loved flavors to pair with chocolate, salted caramel. It may strike you odd that I am not sharing a recipe for either, but here’s why—King Arthur already published the cake recipe, and you can find it here (I followed it pretty much to the letter). I’m not sharing the salted caramel frosting recipe because, frankly, I was flying by the seat of my pants when I made it, so I don’t know exactly how much of what went into it. Besides, the texture was a mess. I wanted something akin to buttercream, but I didn’t get the ratios right and my frosting, though delicious and perfectly salted, wasn’t very stable. I will, however, share the photos, purely for comedic value. Those Great British Baking Show contestants have nothing to fear in me! Next year, when Pete turns 6, I’ll probably make challah. 😊
The first step of this cake recipe involved feeding a cup of starter with whole milk and flour.
The recipe calls for natural cocoa, which is more acidic than “Dutch processed” cocoa. I used a combination of raw cacao powder and my King Arthur double Dutch dark cocoa, because I wanted that deep rich color. A tablespoon of espresso powder deepens the flavor, too.
So far, so good. This is the cocoa mixture, with oil, sugar and eggs.
Nearly three hours later, the milk-fed starter is light and spongy. It’s what I would expect to use for sourdough waffles.
The recipe got weird right here, with addition of the sticky sourdough starter mixture.
My grandmother taught me to use cocoa rather than flour when prepping a pan for chocolate cake.
After 30 minutes in the oven, the cake was beautifully puffed and passed the “toothpick” test.
I thought this caramel-flavored condensed milk would be a great base for my salted caramel buttercream frosting.
Mistake #1, using melted butter. Buttercream requires creation of an emulsion between the butter and milk, and this made it impossible.
I sifted in the first batch of powdered sugar and thought, “this is easy enough.” Famous last words!
I switched to using my electric mixer, and at this point, I wanted to drizzle the salted caramel icing on everything I own. Mmmmm
I knew that if the frosting was sliding off the spatula, it would also slide off the sides of the cake, so I added more powdered sugar.
There were quite many “taste tests” along the way to messing up this frosting.
By this point, I had no idea how much butter, or condensed milk or powdered sugar I had used. It wasn’t perfect but it tasted great!
I made a makeshift piping bag from a zip top bag, held in place inside my cocktail shaker. So professional.
I used my makeshift pastry bag to apply a layer of the not-quite-buttercream.
I kept a glass of warm water nearby, to heat my offset spatula for easier smoothing of my waxy icing.
Not exactly beautiful, but I pressed on, filling in more icing between the layers, then tackling the sides.
The messier it became, the harder I laughed! What a disaster.
I felt like I held my breath for hours, hoping that the icing didn’t break completely and slide off the cake. It didn’t.
Comfort du Jour 