I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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
1 (750-ml) bottle red wine, such as La Crema Pinot Noir
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish
Instructions
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.
Pour into mugs, add an orange and orange peel to each and serve.
Notes
*You can make this in a crock pot and keep on warm all day
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
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, stir in vanilla.
Add the flour mixture with the cocoa mixture. Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
Bake in preheated oven for 30 to 35 minutes.
While cake bakes crumble your Bhalsen cookies and set aside.
Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
...For the Butter Cream Frosting
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
Gradually add milk; beat at medium speed until light and fluffy.
...For the Ganache Topping **begin making this once cake is chilling in the refrigerator**
Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
...Build your Cake
You can make the cake 2 or 3 layers, it's completely up to you.
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.
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.
Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
Place in refrigerator to chill for 20-30 minutes.
Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
*The easiest way to grease a cake pan is by using a napkin.
*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.
*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.
*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.
*Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Dark Chocolate Ganache Cookie Cake - From Boxed Mix
1 package of Bahlsen Dark Chocolate Waffeletten cookies
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)
1 cup mini chocolate chips
3-4 jars of Butter Cream Frosting
...For the Ganache Topping
16 ounces high quality semisweet chocolate chips
1 cup heavy cream
Instructions
...For the Cake
Preheat oven to 350 degrees.
Grease 3 - 8 or 9 inch round cake pans.
Follow cake mix directions to make batter
Spread batter evenly between the 3 prepared pans and sprinkle mini chocolate chips in each pan.
Bake in preheated oven for 30 to 35 minutes.
While cake bakes crumble your Bhalsen cookies and set aside.
Allow to completely cool before leveling and frosting, you can even allow them to cool overnight.
For the Ganache Topping **begin making this once your cake is chilling in the refrigerator**
Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
...Build your Cake
You can make the cake 2 or 3 layers, it's completely up to you.
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.
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.
Once cake is assembled add remaining frosting to the top and begin frosting the entire cake until the entire top and sides are frosted.
Place in refrigerator to chill for 20-30 minutes.
Remove and pour ganache on the top of the cake allowing it to drip down the sides. Add remaining cookie crumble, serve immediately.
Notes
*The easiest way to grease a cake pan is by using a napkin.
*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.
*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.
*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.
*Instead of a double boiler I used a Candy/Chocolate Melting Pot to make the Ganache Topping
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://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.
So it appears that its here. The end of summer has arrived. But my friends we have one last hurrah, Labor Day weekend. And this Labor Day weekend I’ll be bringing these Watermelon Cupcakes to the party. Made with Watermelon JELL-O, a dash of fresh strawberry juice, mini chocolate chips, and buttercream frosting I promise these are the sweetest way to end what I hope has been a very sweet summer. truly, MKR
