Black Forest Layer Cake

Black forest layer cake is a delicious and fun cake to make. Did I mention easy? Oh yes! I even cheated a little-shhh! I used a box mix for my two layer cakes. You can, too! I won’t tell unless you are a purist with cakes then feel free to use your favorite chocolate cake recipe and just bake it up in two 8 or 9 inch round pans!  I used sweet dark cherries sold in a can. I found them in the aisle with the applesauce—not the aisle with the canned cherry pie filling-go figure! That’s just a tip to save you some time as you navigate the food store aisles. You can use regular whipped cream for this cake but I chose to make the cream the shining star in this cake. I used Mascarpone cheese to make it extra special! Hope you enjoy my black forest layer cake!

Black Forest Layer Cake

Black Forest Layer Cake

  • 1 box chocolate cake mix, prepared and baked according to directions for either 2 8-inch or 9-inch pans-your choice!
  • ½ can dark, sweet cherries
  • 1½ cups heavy cream
  • 4 ounces mascarpone cheese
  • 2-3 T. sugar (taste for how much sweetness you like!)
  • fresh cherries for garnish (Can remove pits from bottom so no one sees!)
  • chocolate shavings for garnish

  1. Beat cream, mascarpone and sugar to soft peaks.
  2. Lay one cake on cake plate, top with some cherries and cream.
  3. Top with next cake.
  4. Add more cream and fresh cherries.
  5. Top with chocolate shavings (Create using a veggie peeler across the chocolate)


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Delicata Squash – They’re Not Just for Decorating Anymore

I always look forward to seeing delicata squash appear in the Fall, but with that comes a certain amount of frustration, since I’m pretty sure there are plenty of shoppers who walk right past it, thinking it’s some sort of decorative gourd. They do look like those ornamental cornucopia fillers, which is why I’ve been tempted to walk up to people at the market, who I’ve seen look at these, but not put in their basket, and tell them what a big mistake they’re making. Of course I haven’t, since that’s just not done.

The point is, not only would these dress up any holiday table, but they’re also absolutely delicious, uniquely textured, and easy to prepare; as long as you don’t cut off a finger. Much like our friend the butternut squash, these are very hard, and you have to be extremely careful when cutting. I think the technique shown herein is a pretty safe way to go, since your fingers are well away from the blade.

Once prepped, season to your liking, with salt and oil being the only mandatory ingredients, and then roast in a hot oven, until tender, and as caramelized as you like. I usually don’t flip halfway through, since I’d rather have one really crusty side, than two sort of crusty sides. Once baked, these can be served hot as a side dish, room temperature as a snack, or cold in a salad. Regardless of how you enjoy them, I hope you give these roasted delicata squash a try soon. Enjoy!

Ingredients for 2 portions:
1 large delicata squash
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste
– Roast at 450 F., for about 12 to 18 minutes, depending on how thick your slices are.
— My “Pumpkin Spice Aioli” was mayonnaise, seasoned with garam masala, turmeric, and hot paprika to taste.
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Sugar Free Einkorn Cookies with Black Sesame and Nori

| © 2017 |

These wholemeal cookies, inspired by Cheah, with nori and black sesame seeds are perfect for dunking and ideal served with a cuppa! The recipe is quite simple and so much healthier with stone-milled einkorn flour, plus it’s refined-sugar free, so you can feel a little less guilty having an extra slice.

  • 320 g Einkorn berries, ground into flour
  • 1/4 tsp Baking soda
  • A large pinch of sea salt
  • 230 g Butter, softened
  • 110 g Erythritol granules
  • 3 Egg yolks, room-temperature
  • 5 Nori sheets (22cmx22cm), cut into small pieces
  • 1 Egg white, lightly whisked
  • 40 g Black sesame seeds
  1. Place einkorn flour, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and erythritol granules until pale and fluffy. Add in egg yolks, one at at time, beat until combined.
  2. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine. Stir in chopped nori sheet.
    Place dough on a lightly floured surface. Shape into two 25-cm logs and brush logs lightly all over with egg white. Roll in black sesame seeds to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until firm.

  3. Preheat the oven to 180C/350F. Remove the logs from the fridge and discard plastic wrap. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until golden. Cool on trays for 5 minutes.

| © 2017 |

| © 2017 |
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