Bruleed Grapefruit & Gin Fizz

GGFizz1 GGFizz

In preparation for the many celebrations this time of year naturally brings I’ve been trying to step outside my comfort zone and create new cocktail combinations. Case in point; my Bruleed Grapefruit & Gin Fizz. By combining the sugary-caramelization from bruleeing with the natural tartness of grapefruit and topping it all off with a dash of lime and a sprig of thyme you’ll be toasting this season with the most perfect of sips. Cheers!  Truly, MKR 

*Photography, Rustic White

Bruleed Grapefruit & Gin Fizz
Yields 6
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. ...for the bruleed grapefruit
  2. 2 Large grapefruits cut in half
  3. 4 tablespoons brown sugar
  4. 1 tablespoon white sugar
  5. ...for the cocktail
  6. 2 ounces Gin
  7. 4 ounces bruleed grapefruit juice
  8. 1-2 ounces club soda
  9. Thyme for Garnish
  10. Spritz of lime
Instructions
  1. Place each half grapefruit fruit side up on a cookie sheet.
  2. Mix the brown and white sugar together, then divide evenly among each grapefruit half covering the fruit.
  3. Broil in oven about 10 minutes or until the sugar beings to caramelize turning a deep amber brown.
  4. Remove from oven and let cool.
  5. Once cool begin to make your cocktail by combining the gin and grapefruit juice, stir lightly to combine. Top off your cocktail with club soda, a spritz of lime, and ice if desired. Garnish with Thyme.
Waiting on Martha http://waitingonmartha.com/

Homemade Smoked French Onion Soup

Homemade Smoked French Onion Soup, Waiting On Martha  ||  Photography Kathryn McCrary Homemade Smoked French Onion Soup, Waiting On Martha  ||  Photography Kathryn McCrary Homemade Smoked French Onion Soup, Waiting On Martha  ||  Photography Kathryn McCrary

One of the first purchases we made when moving to the South was the cult-esqe Southern staple, Big Green Egg Smoker.  And while I’ll admit to being a tad skeptical at first, now I can’t imagine cooking without it.  Everything just seems to be better with a little bit of smoke behind it: pizza, vegetables, fruits, Thanksgiving turkey, and today’s recipe, Smoked French Onion Soup. French Onion Soup has always been one of my absolute favorite cold weather treats and I’ve been perfecting my recipe, incorporating bits and pieces from many different recipes, for years now.  I love how Tyler Florence chooses red wine over white and Martha Stewart calls for Gruyere rather than a combination of Swiss and Parmesan. For my recipe I’ve subbed the beef stock for vegetable, making the dish completely vegetarian. I’ve also chosen Southern, sweet Vidalia onions instead of yellow onions and smoked them to elevate and really bring the flavors to a whole other level of comfort.  Enjoy!  Truly, MKR  

*Photography, Kathryn McCrary 

 **Gold Silverware, One Kings Lane (old, similar HERE)  ||  Soup Crock, (old, similar HERE & HERE)  ||  Vintage Pizza Paddle, (similar HERE)

Homemade Smoked French Onion Soup
Yields 6
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Ingredients
  1. 4 tablespoons unsalted butter
  2. 4-5 large vidalia onions (if you can’t find vidalia, yellow onions will work just as well)
  3. 4 garlic cloves chopped
  4. 1/2 cup red wine
  5. 4 tablespoons all purpose flour
  6. 2 quarts vegetable broth
  7. 1 medium-large baguette, sliced
  8. 1 pound smoked Gruyere, sliced
  9. 2 bay leaves
  10. 4-6 sprigs of thyme, plus additional for garnish
  11. Salt and pepper to taste
Instructions
  1. *If you don’t have a smoker simply skip to step 4*
  2. In a large bowl add 3-4 large handfuls of mesquite or hickory wood chips, cover with water and let soak for 1 hour.
  3. While the chips are soaking, preheat smoker to 500 degrees. When ready, add chips to the smoker, bringing the temperature down to the desired heat of 150 degrees. Cut the tops and bottoms off of the onions and remove their outer layer of skin. Place the onions directly on the grate of your smoker, on indirect heat for approximately 1 hour, no more than 2, (you want to smoke the onions, not cook them).
  4. Cut the baguette into 1″ inch thick slices and place on a cookie sheet. Toast in the oven at 350 degrees for 5-8 minutes or until golden brown. You can also do this step the night before to save time.
  5. Once the onions are smoked, slice and set aside.
  6. Melt the butter in a large pot over medium/high heat. Add the onions, garlic, bay leaves, four sprigs of thyme, salt and pepper to taste, and cook until the onions are soft and caramelized, stirring constantly. It should take about 20-25 minutes to properly caramelize, however smoked onions will likely take less time to soften and caramelize.
  7. Add the red wine to the caramelized onion mixture and bring to a boil. Once it reaches a boil, reduce the heat to a steady simmer until the wine evaporates, about 5 minutes.
  8. Remove the bay leaves and thyme sprigs and on a low heat add the flour, stirring to fully coat all of the onions. Continue to cook on low for about 8-10 minutes then add the vegetable broth and simmer for an additional 10 minutes.
  9. Ladle the soup into bowls and place baguette slices on top and cover with sliced Gruyere. You may need to use more than one slice of cheese depending on how big your bowls are. Place the bowls onto a cookie sheet to catch any spills as your soup will likely bubble over, and broil until the cheese is fully melted and begins to turn a golden brown.
  10. Sprinkle with additional thyme leaves, and enjoy.
Waiting on Martha http://waitingonmartha.com/

Spicy & Sweet Toasted Pumpkin Seeds

Toasted Pumpkin Seeds Two Ways, Waiting On Martha  ||  Photography Rustic White

One of my favorite, easiest, and semi-healthy treats of the season are toasted pumpkin seeds.  And not just plain jane toasted pumpkin seeds, but spicy mouth on fire and sugary cinnamon sweet pumpkin seeds.  It’s the best of both worlds (salty and sweet) and the perfect adult treat to be accompanied by an adult libation (spiked cider anyone) this Halloween night!  Trick or treat Loves!  Truly, MKR

*Photography Rustic White

Spicy & Sweet Toasted Pumpkin Seeds
Yields 1
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ...for the SPICY
  2. 1 tablespoon Olive Oil
  3. 1 1/2 tablespoon Garlic Salt
  4. 1/4 tablespoon Cayenne Pepper
  5. 1/4 tablespoon Smoked Paprika
  6. 1/4 tablespoon Red Pepper Flakes
  7. 1/2 tablespoon Onion Powder
  8. 1 teaspoon Salt
  9. 1 teaspoon pepper
  10. ...for the SWEET
  11. 4 tablespoons Sugar
  12. 2 tablespoons Cinnamon
  13. 1/4 cup Butter melted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut open the pumpkin and using a spoon (or your hands) scoop out all of the pumpkin seeds.
  3. Place the seeds in a colander and run under water rinsing and separating the seeds from the pumpkin guts.
  4. In a large bowl combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
  5. Spray the bottom of a cookie sheet or baking pan and spread the seeds out baking until the seeds begin to turn golden brown, 15-20 minutes.
  6. Let cool and enjoy!
  7. *You can absolutely eat toasted pumpkin seeds whole, or in shell*
Waiting on Martha http://waitingonmartha.com/

Maple Glazed Pumpkin Bread Bites

Maple Glazed Pumpkin Bread Bites, Waiting On Martha  ||  Photography Kathryn Mcrary Maple Glazed Pumpkin Bread Bites, Waiting On Martha  ||  Photography Kathryn Mcrary Maple Glazed Pumpkin Bread Bites, Waiting On Martha  ||  Photography Kathryn Mcrary Maple Glazed Pumpkin Bites with Toasted Pecans, Waiting On Martha  ||  Photography Kathryn Mcrary Maple Glazed Pumpkin Bites, Waiting On Martha  ||  Photography Kathryn Mcrary

This time of year I bake pumpkin bread at least a dozen times.  Traditional pumpkin bread, chocolate pumpkin bread, mini pumpkin bread loaves, you name it I’ve baked it.  However, pumpkin bites not so much.  So when I spied this festive cakelet pan from Sur la Table I knew pumpkin bites had to happen.  At first I was worried that the acorn, pumpkin, leaf, and turkey shapes wouldn’t form well, but with a lot of grease in the pan they all came out perfectly on my first try.  And as if these two bite gems weren’t tasty enough on their own I topped them with a warm maple glaze and toasted pecans.  Fall in a bite my Loves, fall in a bite.  Enjoy! Truly, MKR

*Photography, Kathryn McCrary

…AS PICTURED…Fall Cakelet Pan, Sur la Table  ||  Baking & Cooling Rack, Sur la Table  ||  Marble Pastry Board (on sale), Sur la Table  ||  Gravy Boat (on sale), Sur la Table  ||  Dipping Dishes, Waiting On Martha

Maple Glazed Pumpkin Bread Bites
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. ...For the Bread (you can also use a bread mix if you don't want to make it from scratch)
  2. 1 (15-16 ounce) can unsweetened pumpkin puree
  3. 4 eggs
  4. 1 cup vegetable oil
  5. 2/3 cup water
  6. 3 cups white sugar
  7. 3 1/2 cups all-purpose flour
  8. 2 teaspoons baking soda
  9. 1 1/2 teaspoons salt
  10. 1 1/4 teaspoon ground cinnamon
  11. 1 teaspoon ground nutmeg
  12. 1/2 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 1 teaspoon allspice
  15. ...For the Frosting
  16. 2 cups confectioners' sugar
  17. 4 tablespoons 2% milk
  18. 2 tablespoons maple syrup
  19. 1 teaspoon maple flavoring
  20. 1/2 cup toasted and chopped pecans (I suggest a much finer chop than shown)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease, flour and spray your autumn cakelet pan.
  3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
  5. Pour batter into the cakelet pans (1/2-3/4 the way full).
  6. Bake for about 18-20 minutes in the oven, insert toothpick to check for doneness (toothpick will come clean when full baked)
  7. Remove from oven and let cool for 10 minutes before removing from the pan. Once removed place them on a cooling rack with a cookie sheet underneath.
  8. While the cakelets are cooling make the glaze. Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth and warm in microwave for 20 seconds, (this is optional but I like my glaze just a tad warm if you plan to eat the cakelets right away)
  9. Pour maple glaze over each cakelet, add nuts if desired, let icing harden (or eat immediately).
Waiting on Martha http://waitingonmartha.com/

The Top Ten Tools Every Baker Should Own

Top Ten Baking Tools, Waiting On Martha  ||  Photography Kathryn McCrary The Top Ten Tools Every Baker Should Own, Waiting On Martha  ||  Photography Kathryn McCrary Top Ten Baking Tools, Waiting On Martha  ||  Photography Kathryn McCrary

With the Holidays fast approaching I thought I’d let you peek inside my pantry to see the top ten baking tools I believe every baker should own.  And it was hard to narrow it down to ten, I didn’t even include my beloved Silpat Mats (probably because I’ve talked about them at least a dozen times before on the Blog), so I’d love to hear if I’ve left off one of your baking necessities?  Truly, MKR

No. 01 - Ice Cream Scoops.  Not just for ice cream scoops will allow you to scoop consistent amounts of batter into muffin pans, cupcake pans, and cookie dough so your cookies are of similar shape and size.  Just make sure you get the scoop with a spring loaded wire scraper so it will easily release your batter our dough.

No. 02 - Rolling Pins.  I have so many rolling pins I’m beginning to lose count, but if I could only narrow it down to two I’d have a tapered rolling pin and your standard 12″ wood rolling pin.  

No. 03 - Prep Dishes.  It’s always best to have all of your ingredients measured, chopped, and ready to go in numerous prep dishes so you’re not rushing around the kitchen trying to get the right amount poured in at the right time.  Plus it helps to keep the kitchen on the tidy side.

No. 4 - Bakers Twine.  Twine is an absolute kitchen necessity, I just prefer the striped bakers twine as its perfect for pretty packaging.

No. 5 - Pastry Cutters.  What can I say I like fancy pie crust.  And speaking of pie may I suggest these and this, also baking must haves for me.

No. 6 - Icing Spatula.  I have at least 5 icing spatulas in all different sizes, they really are the end all be all for icing cakes.

No. 7 - Nielsen-Masey Vanilla.  Yes I know it’s expensive, but the taste of your food is always a reflection of how good your ingredients are so always bake with the best.  

No. 8 - Microplane Grater.  One of my kitchens most used tools a microplane grater is perfect for adding cinnamon and nutmeg spice and citrus flakes to any dish.

No. 9 - Cooling Racks.  I’m guilty of not allowing my desserts to properly cool before attempting to ice, or remove from the pan, etc.  I’ve learned my lesson though and now everything is cooled appropriately on racks.

No. 10. - Salt Pig.  Baking is all about getting the precise, exact measurement and a salt shaker just won’t do.  Get a pig or a salt bowl so you can get just the right 1/8 teaspoon when needed.

*Photography, Kathryn McCrary

shopthestory

 

…AS PICTURED…Measuring Cups, All Clad  ||  Napkins, Found Vintage (similar HERE)  ||  Rolling Pin, A Sunny Afternoon  ||  Olive Wood Bowl, Sur La Table  ||  Fork & Spoon Dipping Dish, Waiting On Martha  ||  Icing Spatula, Sur La Table ||  Ice Cream Scoop, Williams Sonoma  ||  Pastry Cutter, Williams Sonoma  ||  Nielsen-Masey Vanilla, Williams Sonoma  ||  Microplane Grater, Williams Sonoma  ||  Bakers Twine, Williams Sonoma  ||  Marble Pastry Board, Sur La Table  ||  Cooling Rack, Sur La Table  ||  Olive Wood Salt Bowl, Williams Sonoma  ||  Pink Salt, Williams Sonoma

 

A DIY Mexican Inspired Taco Bar

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Nine times out of ten when casually entertaining you’ll find me preparing a DIY taco bar for guests to enjoy.  You see we eat a lot of tacos and all things Mexican over at the Rye household which makes a DIY taco bar a natural go-to for me (grab my recipes for homemade guacamole, queso, and tortilla chips which are SO worth the time).  Plus you can prep the majority of ingredients the night before, and with a few simple protein and veggie options plus a whole slew of toppings you can rest assured that even the pickiest of eaters will find something to satisfy their cravings.    

So with National Taco Day being this Saturday the 4th might I suggest you grab a sombrero, mix a margarita, and have some of your nearest and dearest over to nosh on a taco bar of your own.  Truly, MKR

P.S.  If you’re not a fan of the whole cooking thing Williams Sonoma is offering a ready to go taco bar version!

*Grab the recipes and shop the story below  ||  Photography, Rustic White

DIY Mexican Inspired Taco Bar
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Ingredients
  1. Taco Shells (hard & soft)
  2. Tortilla Chips (homemade recipe link in story)
  3. Proteins (skirt steak, chicken, shrimp)
  4. Vegetarian Options (roasted potatoes & black beans)
  5. Various Salsa options
  6. Queso (recipe link in story)
  7. Guacamole (recipe link in story)
  8. Refried beans
  9. Chopped lettuce
  10. Chopped tomatoes
  11. Chopped onions
  12. Shredded cheese
  13. Sliced jalepenos
  14. Sliced radishes
  15. Chopped cilantro
  16. Sour cream
  17. Sliced limes
Instructions
  1. ...FOR THE SHRIMP
  2. Coat deveined and tails of shrimp with olive oil, salt, and fresh pepper.
  3. In a small skillet on medium high shrimp cook shrimp 4-6 minutes, browning and slightly crisping each side.
  4. ...FOR THE ROASTED POTATOES
  5. Slice baby red potatoes and generously coat in olive oil, salt, freshly ground pepper, and cayenne pepper if you like heat.
  6. Place on a small lined or non stick coated baking sheet and bake at 400 degrees until potatoes soften and brown 20-25 minutes. Stir potatoes occasionally.
  7. ...FOR THE SKIRT STEAK
  8. Pound out steak about 1" thickness.
  9. Pat down with 1 tablespoon olive oil, chili lime rub, fresh squeezed lime juice, and fresh cilantro. Let marinate for 30-60 minutes. Do not marinate for more than 60 minutes as the meat will begin to sour and break down.
  10. Grill on a low heat till preferred doneness is achieved. I suggest for guests serving at a medium rare/medium temperature.
  11. Let rest 2-5 minutes before cutting and serving.
  12. ...FOR THE TOPPINGS & SIDES
  13. Make homemade tortilla chips (recipe below), chop vegetables, and shred cheese up to 24 hours in advance. Refrigerate until serving.
  14. Make guacamole just before serving, squeeze a tiny bit of lemon over the top to preserve color and prevent browning.
  15. Lay out all ingredients and let the taco building begin!
Waiting on Martha http://waitingonmartha.com/

 *ADDITIONAL RECIPES…Best Ever Guacamole  ||  Salsa Con Queso  ||  Homemade Tortilla Chips  ||  The Classic Margarita  ||  St. Germain Mint Margarita  ||  The Heater, Jalepeno Margarita  ||  Mint Watermelon Margarita  ||  Pineapple Margarita   ||  Strawberry Margarita

 

shopthestory  

…WAIT THERE’S MORE…Molcajete,  Williams Sonoma (I’m also dying to get the pig)  ||  Cutting Board, Vintage similar HERE  ||  Dipping Dishes, Waiting On Martha  ||  Gold Silverware, One Kings Lane, old similar HERE  ||  Napkins, Vintage similar HERE  ||  Wood Serving Set, Waiting On Martha (email customerservice@waitingonmartha for details)  ||  Salsa Bowl, Sur la Table  ||  Seasoning, Williams Sonoma chili lime rub (my husband swears by it) 

The Moscow Mule

Mint Moscow Mule, Waiting On Martha Mint Moscow Mule, Waiting On Martha

When the temps begin to move towards sweater weather, my cocktail menu tends to move towards one of my favorite drinks, Mint Moscow Mules.  By combing tart ginger beer, fresh mint and lime juice stirred up in a copper mug…well all I have to say is cheers!  truly, MKR

*Photography, Rustic White  ||  Moscow Mule Mugs, Waiting On Martha

Mint Moscow Mule
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 2 ounces Vodka
  2. 4-6 ounces Ginger Beer
  3. 2-3 mint sprigs plus more for garnish (optional)
  4. 1 lime plus more for garnish
Instructions
  1. Muddle mint sprigs and the juice of 1 lime in the bottom of a copper mug (or rocks glass).
  2. Add ice, vodka, and ginger beer.
  3. Stir, garnish with a mint sprig, lime slice and enjoy.
Waiting on Martha http://waitingonmartha.com/

Roasted Tomato Capellini

Roasted Tomato Capellini recipe, Waiting On Martha Roasted Tomato Capellini recipe, Waiting On Martha Roasted Tomato Capellini recipe, Waiting On Martha

A week or so ago I shared my La Crema Virtual Vintner dinner party with you all, but forgot to share the recipe to one of my absolute favorite dishes; my roasted tomato capellini.  Extremely easy to make, and always a crowd pleaser, this pasta won’t put you to sleep and truly capitalizes on my love for fresh, simple ingredients.  Enjoy!  truly, MKR

*Photography, Rustic White

Roasted Tomato Capellini
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Ingredients
  1. Kosher salt
  2. 1/2 cup olive oil, plus extra for the pot
  3. 10 cloves garlic, minced
  4. 4 pints small cherry and mixed grape tomatoes
  5. 20-25 large basil leaves, torn
  6. 1 teaspoon freshly ground black pepper
  7. 1 tablespoon crushed red pepper flakes (optional)
  8. 1/2 cup pine nuts
  9. 3/4 pound dried capellini or angel hair pasta
  10. 1/2 cup Parmesan cheese and extra chopped basil for serving
Instructions
  1. Bring a large pot of water with 2 tablespoons of salt to a boil.
  2. Meanwhile, heat 1/2 cup of olive oil in a large (12-inch) saute pan. Add the chopped garlic and cook over medium heat for 30 seconds. Add the tomatoes, basil, pine nuts, 1 teaspoon salt, 1 teaspoon pepper, and desired amount of red pepper flakes. Reduce the heat to medium-low and cook for 5 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  3. While the tomato mixture is sautéing add the capellini to the pot of boiling water and cook for 2 minutes.
  4. Drain the pasta, reserving some of the pasta water.
  5. Place the pasta in a large serving bowl, add the tomato mixture and toss well.
  6. Serve with extra basil sprinkled on top and Parmesan on the side.
Waiting on Martha http://waitingonmartha.com/

Mulled Wine

Mulled Wine, Waiting On Martha PB-Wine Wine Me Up! Mulled Wine, Waiting On Martha Mulled Wine, Waiting On Martha Mulled Wine, Waiting On Martha

We all know I love wine.  Like love (I’m actually in Sonoma right now making wine with La Crema).  And when the cooler temps begin to arrive I, like most, switch from a crisp white to a warm red.  And other than drinking a bold Cab by a big fire another way I love enjoying reds is with my classic mulled wine recipe.  Red wine combines with aromatics of cinnamon, star anis, and orange to create the most perfect warm and cozy drink of the season.  Cheers!  truly, MKR  

*Antique Silver Pitcher, Pottery Barn c/o  ||  Antique Silver Bowl, Pottery Barn c/o  ||  “Wine Me Up” corkscrew, Pottery Barn c/o  ||  Wine Glasses, Pottery Barn c/o

**Photography, Rustic White  ||  This post was sponsored by Pottery Barn a brand I love.  Recipe and opinions are 100% my own.

Mulled Wine
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 cups apple cider
  2. 1 (750-ml) bottle red wine, such as La Crema Pinot Noir
  3. 2 cinnamon sticks
  4. 1 orange, zested and juiced
  5. 4 whole cloves
  6. 3 star anise
  7. 4 oranges, peeled, for garnish
Instructions
  1. Combine the cider, wine, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes.
  2. Pour into mugs, add an orange and orange peel to each and serve.
Notes
  1. *You can make this in a crock pot and keep on warm all day
Waiting on Martha http://waitingonmartha.com/

Dark Chocolate Ganache Cookie Cake

Dark Chocolate Ganache Cookie Cake, Waiting On Martha Dark Chocolate Ganache Cookie Cake, Waiting On Martha Food-CookieCakeP Dark Chocolate Ganache Cookie Cake, Waiting On Martha Dark Chocolate Ganache Frosting, Waiting On Martha Dark Chocolate Ganache Cookie Cake, Waiting On Martha

When Bahlsen North America reached out to ask if I’d help celebrate their 125th anniversary with a “Let the Good Times Roll” birthday cake contest I was all in.  I mean who doesn’t love cake?  Plus the only rules were I had to use Bahlsen’s signature rolled cookies (which I’ve had at least 100 times) and the recipe must be easy.  Enter my Dark Chocolate Ganache Cookie Cake.  A richer, than rich chocolate cake complete with mini chocolate chips, layers of Bahlsen cookies, butter cream frosting, and topped with a chocolate ganache frosting.  A recipe that is so, so very easy because you can choose to make it from scratch, or simply add ingredients to store bought cake mix and frosting (recipes and helpful baking tips for both below), plus the ganache topping makes it truly a showstopper.  And I promise you ganache is one of those things that looks impressive and extremely difficult to re-create but is beyond simple.  

Now, lets break out your aprons and let the good times roll!  Happy Birthday Bahlsen!  truly, MKR 

Dark Chocolate Ganache Cookie Cake - From Scratch
Yields 3
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Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Prep Time
1 hr 30 min
Cook Time
45 min
Total Time
2 hr 15 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 2 cups boiling water
  4. 1 cup unsweetened cocoa powder
  5. 1 cup mini chocolate chips
  6. 2 3/4 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 cup butter, softened
  11. 2 1/4 cups white sugar
  12. 4 eggs
  13. 1 1/2 teaspoons vanilla extract
  14. ...For the Butter Cream Frosting
  15. 1 1/2 cup solid vegetable shortening
  16. 1 1/2 cup (3 sticks) unsalted butter softened
  17. 3 teaspoons clear vanilla extract
  18. 12 cups sifted confectioners' sugar (approximately 1 lb.)
  19. 6 tablespoons milk
  20. ...For the Ganache Topping
  21. 16 ounces high quality semisweet chocolate chips
  22. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
  5. Sift together flour, baking soda, baking powder and salt; set aside.
  6. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, stir in vanilla.
  7. Add the flour mixture with the cocoa mixture. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  8. Bake in preheated oven for 30 to 35 minutes.
  9. While cake bakes crumble your Bhalsen cookies and set aside.
  10. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  11. ...For the Butter Cream Frosting
  12. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  13. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  14. Gradually add milk; beat at medium speed until light and fluffy.
  15. ...For the Ganache Topping **begin making this once cake is chilling in the refrigerator**
  16. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  17. ...Build your Cake
  18. You can make the cake 2 or 3 layers, it's completely up to you.
  19. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  20. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  21. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  22. Place in refrigerator to chill for 20-30 minutes.
  23. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Waiting on Martha http://waitingonmartha.com/
Dark Chocolate Ganache Cookie Cake - From Boxed Mix
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Ingredients
  1. ...For the Cake
  2. 1 package of Bahlsen Dark Chocolate Waffeletten cookies
  3. 1 Dark Chocolate Cake Mix for a double layer cake, 2 Dark Chocolate Cake Mixes for a triple layer cake and all of the suggested ingredients on the box (eggs, oil, and water)
  4. 1 cup mini chocolate chips
  5. 3-4 jars of Butter Cream Frosting
  6. ...For the Ganache Topping
  7. 16 ounces high quality semisweet chocolate chips
  8. 1 cup heavy cream
Instructions
  1. ...For the Cake
  2. Preheat oven to 350 degrees.
  3. Grease 3 - 8 or 9 inch round cake pans.
  4. Follow cake mix directions to make batter
  5. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
  6. Bake in preheated oven for 30 to 35 minutes.
  7. While cake bakes crumble your Bhalsen cookies and set aside.
  8. Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
  9. For the Ganache Topping **begin making this once your cake is chilling in the refrigerator**
  10. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  11. ...Build your Cake
  12. You can make the cake 2 or 3 layers, it's completely up to you.
  13. Level each cake using a cake leveler or large knife. Simply place your hand on top of the cake and cut the top, rounded layer off to make it flat and thinner.
  14. Place your first layer on a cake plate and frost the top with a thin layer of buttercream, add a layer of cookie crumble. Continue with the second, and third layer if desired. Do not add cookie crumble to the top layer.
  15. Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
  16. Place in refrigerator to chill for 20-30 minutes.
  17. Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
  1. *The easiest way to grease a cake pan is by using a napkin.
  2. *Using an actual cake leveler is the easiest and most accurate way to even out your cakes, however if you do not have a cake leveler simply use a bread knife.
  3. *When frosting a cake you want to make sure your frosting is a light and fluffy as possible. Begin with all of the frosting on top and then slowly move the frosting over the top of the cake, and down the sides. Using an icing spatula continue to frost the sides of the cake.
  4. *For the messy, lined icing look as seen on my cake simply take a think icing spatula and run it all around the cake lightly to form parallel lines. A cake turntable makes this extremely easy.
  5. *Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
Waiting on Martha http://waitingonmartha.com/
**All images original to Waiting On Martha.  This post was sponsored by Bahlsen North America, a brand I love and order.  Recipe and opinions are 100% my own.