Black Forest Cake

 This rich moist cake starts with a cake mix. The addition of a can of cherry pie filling and a few other ingredients makes for a moist deliciously rich black forest cake. You may think there is an error in this recipe, but you don't add any water or oil to the mix. This cake bakes well in two 9" round pans or a 9x13 pan. I used a 9x13 and then cut and rolled the cake in a spiral. 

• 1 Devils Food cake mix (461g)(this is a dark chocolate boxed mix, best if you can find one with pudding right in the mix)
• 3 eggs
• 3/4 tbsp almond extract
• 1 can cherry pie filling
• 1 cup chocolate chips
• 3 cups whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla 
• can of cherry pie filling for decorating (optional)
• chocolate shavings(optional)

1. Pour dry cake mix into a large mixing bowl.
2. Crack eggs into separate bowl and whisk slightly. Pour over dry cake mix.
3. Add almond extract, pie filling and chocolate chips.
4. Mix with a stand mixer, or hand held or just a large wooden spoon until all the dry and wet ingredients are well combined.
5. Line a 9x13 pan with parchment, leaving extra paper over the edges of the pan to help lift it out after it's baked.
6. Bake in 350º for 45-50 minutes. Cool in pan.
7. When you are ready to decorate the cake remove from pan by pulling it out with the over hanging parchment and place onto a cutting board.
8. Cut cake into 1 1/2" long strips. 
9. Beat whipping cream with powdered sugar and vanilla until stiff.
10. Turn one strip of cake onto it's side at a time and spread it thick with whipped cream.
11. Onto a large flat cake plate, starting in the centre begin to roll cake into a circle. Continue on with the strips of cake and cream forming a spiral, until your cake is near the edge of your plate. 
12. Frost the outside of the cake with the remaining whipped cream.
13. Decorate top of cake with more cherry pie filling and chocolate shavings.

Creating the spiral effect. 

When baking this cake in round pans just fill and frost with the cream as you would a layer cake, or cut each in half making a tall 4 layer torte style cake. For a really simple way to serve, leave cake in 9x13, cut and serve with a dollop of whipped cream or a scoop of ice cream. 

Layered Chocolate Peanut Butter Squares (gluten free)

Do we need another delicious, calorie-laden square?  Probably not...but why would that stop us?

I made these squares for my family Easter dinner--a melt in your mouth shortbread base with a rich filling and chocolate layers make these squares delectable.

Base 

• 3/4 cup softened butter 
• 1/2 cup sugar 
• 1 1/2 cups Julie's flour mix (or your own all-purpose gluten free flour) 
• 1/2 teaspoon xanthan gum
• 2 egg yolks
• 1 teaspoon vanilla

1. Mix dry ingredients. 
2. Cut in softened butter.
3. Mix in slightly beaten egg yolks and vanilla. 
4. Press into 9"x12" cake pan. 
5. Bake at 350 degrees,  for 15-20 minutes or until golden.

When base is cooled cover with following 

• 1 1/4 cup semi-sweet chocolate chips 
• 1/4 cup butter 

1. Put chips and butter in Pyrex measuring cup and place in a saucepan of simmering water on stove element,  stirring until melted. 

Filling 

• 2/3 cup peanut butter 
• 1 - 8-ounce pkg of cream cheese (room temperature)
• 3/4 cup icing sugar 
• 3/4 cup whipping cream 

1. Place all ingredients into the bowl of a mixer and beat until mixture is smooth and creamy.
2. Spread mixture over chocolate layer. 

Top layer 

• 2 cups chocolate chips 
• 1/4 cup butter 
• 1/3 cup whipping cream 

1. Place ingredients into Pyrex measuring cup and place in a saucepan of simmering water on stove element, stirring until melted. 
2. Carefully spread over top of filling. Refrigerate. 

This square is a good keeper -- store in the fridge. 

Cinnamon Swirl Pancakes

With Valentine's Day right around the corner, here's an idea for a special brunch.  Combine cinnamon pancakes with a maple cream cheese drizzle and you have a winner. Add fresh fruit and bacon and call it brunch.

Buttermilk Pancakes:

• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 1 large egg, lightly beaten

Cinnamon Filling:

• 1/3 cup butter, melted
• 1/2 cup brown sugar, packed
• 2 teaspoons cinnamon

1. Stir melted butter, brown sugar, and cinnamon together until combined.  
2. Put filling into a small Ziploc bag and set aside.

 Pancakes:

1. Combine flour, sugar, baking powder, baking soda, and salt in mixing bowl.
2. Whisk in buttermilk, oil and egg until somewhat smooth (do not overmix). 
3. Heat large skillet or griddle over medium heat.Spray with cooking oil.
4. Drop mounds of batter (about 1/2 cup each) onto the griddle.
5. Snip a corner off the baggie of cinnamon filling and squeeze a spiral of filling onto each pancake.
6. Once top begins to bubble, flip carefully and cook until golden on the other side.
7. Transfer to baking sheet and keep warm in oven, until ready to serve.
8. Serve with warmed cream cheese drizzle (instructions to follow).

  Maple Cream Cheese Drizzle:

• 1/2 cup cream cheese
• 1/4 cup maple syrup
• 2 tablespoons milk

1. Place cream cheese and  syrup in a medium glass bowl and heat in microwave for 30 seconds. 
2. Beat with mixer or wire whip, adding 2 tablespoons milk for consistency.
3. If lumpy, heat for another 20-30 seconds.
4. Beat until smooth.

 *If you don't care for the cream cheese topping, serve with your favorite pancake syrup.

Saturday in Norma's Kitchen..making perogies.

My sister Norma and I often talked about making perogies/varenechi together and after they had their kitchen renovations done she suggested we make them in her kitchen and enjoy a meal together with our husbands. We came happily with camera in hand. Norma mixed and rolled and I pinched perogies. Jack watched over the boiling process and John made sure all was done right, oh and he took photos when I was busy.

Norma's Cottage Cheese Perogies, we use the same recipe.

• 1 cup whipping cream 
• 1 cup milk
• 2 egg whites (save yolks for the cottage cheese filling)
• 1/2 teaspoon salt
• 5 cups flour (plus extra you need for rolling the dough)

1. Beat together cream, milk, and egg whites.
2. Add salt and flour, 3 cups of flour to begin with then add the rest as needed,  knead until the dough is smooth and not sticky.
3. Divide dough into 3 parts.
4. Spread a little flour on the counter and roll out each part of the dough to 1/8" thickness.
5. Cut circles with a 3" biscuit cutter, spoon a tablespoon of filling into the center of the circle, fold over the dough and pinch the edges to seal. I do it this way, my sister has her own method. 
6. Place on cookie sheets sprayed with cooking oil.
7. Bring water to boil in large pot, place approximately a dozen perogies at a time in the boiling water.
8. Boil for 10 minutes.
9. When done scoop perogies out of the pot with a slotted spoon and brush with butter to prevent sticking together.
10. Serve with cream gravy, warm Saskatoon sauce, and farmer sausage. Coleslaw is a very good side dish as well.
11. Yield: 35 perogies.

Cottage Cheese Filling:

• 2 containers of dry cottage cheese
• 2 egg yolks and 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper 

1. Mix all together until well blended. I do this by hand. Because that's how Mom always did it. 

Cream Gravy:

• 1/4 cup butter
• 2 tablespoons flour
• 2 cups cream
• Salt and pepper to taste

1. Melt butter in saucepan, add flour and whisk till mixture is smooth.
2. Add the cream slowly stirring constantly until thickened.
3. Add salt and pepper to taste.

Saskatoon Sauce:

• 2 cups Saskatoon berries or you can use blueberries. We like Saskatoon berries the best for this sauce.
• 1 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 teaspoon lemon juice

1. In a medium saucepan over medium heat,  bring berries and water to a boil.
2. Reduce heat and simmer for 5 minutes.
3. In a small bowl whisk together sugar, cornstarch, and salt.
4. Add to berries and stir constantly until mixture is clear and thickened.
5. Remove from heat and stir in lemon juice.

My Dad didn't care for the regular cream gravy so Mom would make his favorite kind and when she made it we all wanted some of it as a topping on the cream gravy. It sure tastes wonderful but it does add extra calories. I don't make it but my sister does and they call it Grandpa's gravy at their house.

Grandpa's Gravy:

• 1/3 cup butter
• 3/4 cup whipping cream

1. Cook over medium heat stirring constantly until it curdles and turns golden in color.

I love handwritten recipes. Don't you?

Flashback Friday / Toblerone Cheesecake

I posted this recipe waaaay back in 2008, and used the Kraft photo instead of my own. I have not made it in many years and it was high time to make this again. After having it again I wondered why I waited so long! Our dinner guest enjoyed it so much that even though it is a rich dessert, people asked for seconds.
I am sorry for the blurry picture but before I had a chance to retake pictures the cake was devoured in no time flat. The recipe originally comes from Kraft, but I revised it and included the changes I made.

Prep time:20 minutes Chilling time:8 hours or overnight

• 1 1/4 cup chocolate wafer crumbs
• 1/4 cup melted butter
• 2 packages (250g each) cream cheese softened
• 1 cup smooth peanut butter
• 1 cup sugar
• 3 bars (100g each) Toblerone Chocolate, chopped (I used 4 bars and divided the extra bar between the filling and the topping) 
• 1/2 cup, whipping cream equals about 1 cup whipped cream. Make a bit of extra if you want to decorate the top. (original recipe calls for a frozen whipped topping, but I prefer the real thing) 
• 1/4 cream for the ganache (original recipe said to use a 1/2 cup of melted coolwhip.

1. Combine chocolate crumbs and melted butter.
2. Press onto bottom of a 9 inch (23 cm) springform pan.
3. Chill. Beat cream cheese, peanut butter and sugar on medium speed of electric mixer until very smooth.
4. Stir in chocolate one bar of the chocolate chopped into bite size pieces.
5. Fold whipped cream into cream cheese mixture.
6. Spoon into springform pan. Chill 8 hours.

Ganache:

• 1/4 cup whipping cream
• 1 bar (100 g) Toblerone Chocolate (milk or dark), chopped

1. Using a double boiler, bring cream to a simmer over low heat, remove.
2.  Add chopped chocolate and stir until melted and smooth. Cool.
3. Pour over cake and place in refrigerator, or pour over each slice as it is served.
4. Decorate with remaining whipped cream and chocolate bar.

Serves 8 - 12

Beef Tenderloin Steak with Marsala Mushroom Sauce

Beef Tenderloin is a very tender steak that deserves to be served to someone very special.

When our children were little we usually stayed in on Valentines Day and even now when babysitters are not needed we still enjoy lighting the candles and setting the table for two. Beef tenderloin steaks are typically cut about an inch thick.   

The sauce will generously be enough for 6 - 8 steaks but the recipe can easily be made smaller for a dinner for two.  

The steaks can be cooked on the grill to your preference and the sauce can be made separately and served over the steaks.

• 6 - 8 one inch thick beef tenderloin steaks (sirloin steaks are good too) 
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound large button mushrooms, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tablespoons flour
• 1 cup dry marsala wine
• 3 cups beef broth
• 3 tablespoons fresh chopped parsley leaves
• salt and pepper to taste
• 1 cup heavy cream

1. Slice steaks in half to make 1/2 inch thick medallions. 
2. Heat a large fry pan over medium high heat.  Add butter and olive oil.
3. Season steaks with salt and pepper and sear on both sides until brown.  Remove from pan and place in a  large casserole dish.
4. Add the mushrooms, onion and garlic and stir over medium heat until the mushrooms begin to cook down after releasing their liquid.  This will take about 15 minutes.
5. Add flour and stir to create a thick paste.
6. Add the wine to deglaze the pan, stir to release all the bits from the pan.
7. Add beef broth and parsley leaves, taste the sauce, adjust the seasoning and add the heavy cream.
8. Pour sauce over the steaks and bake uncovered at 350 F for 45 - 60 minutes to reduce sauce and blend flavours.

Serve sauce and steak over mashed potatoes.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

5 Minute Chocolate Cake in a Mug

This cake in a mug was fun to make! The cake is slightly dense but quite delicious served warm with a scoop of ice cream or whipped cream. Sounds like an idea for Valentine's Day. Recipe from my long time friend Em.

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoon chocolate chips
• Splash of vanilla
• 1 large mug

1. Mix together dry ingredients in the mug.
2. Add egg and mix thoroughly. 
3. Pour in milk and oil and mix well.
4. Add chocolate chips and vanilla and mix again.
5. Place mug in microwave (1000 watts) and cook for 3 minutes. 
6. The cake will rise over the top of the mug but don't be alarmed. Allow to cool a bit and tip out on a plate if desired or eat right out of the mug.
7. Dessert for two.

Pecan Crusted Salmon

Are you looking for a simple yet special dish? This is our favorite salmon recipe and so quick and easy to prepare.  (I buy the frozen salmon fillets in bulk and keep on hand.) The directions are for two, but easily multiplied to serve more.

• 1 tablespoon Dijon mustard
• 1 tablespoon butter
• 1 tablespoon honey
• 1/4 cup breadcrumbs
• 1/4 cup chopped pecans
• 1 tablespoon minced fresh parsley
• 2 salmon fillets (6 oz. each)
• lemon wedges

1. Preheat the oven to 400 degrees F 
2. Mix together the mustard, butter, and honey. 
3. In another bowl, mix together the bread crumbs, pecans, and parsley.
4. Season each salmon fillet with salt and pepper. Place on a baking sheet lined with parchment paper
5. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
6. Bake for 10 - 12 minutes or until salmon just flakes when tested with a fork. 
7. Serve with lemon wedges.

  *Serves two.

Bread for the Journey

In a recent Precepts Bible Study I became more aware of how, from the very beginning in Genesis, God provided forgiveness for sins. The Bible says that after Adam and Eve sinned, God made garments of skin to clothe them. Their shame was covered by the death of a perfect lamb, pointing to  Jesus, who would  one day die for the sins of the world. In due time, God gave His Son because He desires for us to have a choice . . . a way out from  the wages of our sinful nature. I was reminded of the chorus of an old song by Point of Grace:

There's a bridge to cross the great divide

A way was made to reach the other side

The mercy of the Father cost His son His life

His love is deep, His love is wide

There's a cross to bridge the great divide

I love the beautiful interchanging of words. The bridge to a relationship with God is the cross. The cross is the bridge to forgiveness and peace. No matter who we are or what we have done, God loves us. The bridge is made available to all who will cross. I got on it on a summer evening, when I was almost eleven years old. It changed my life.

For God so loved the world that He gave His one and only Son so that whoever believes in Him should not perish but have eternal life. John 3:16