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A Pear Cocktail, Two Ways

February 11, 2015
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Pear Blossom Fizz, Waiting on Martha A Pear Cocktail two ways, Waiting on MarthaPear Blossom Fizz, Waiting on Martha Spiced Pear Margarita, Waiting on MarthaA Pear cocktail two ways, Waiting on Martha

Pears have always been one of my absolute favorite fruits.  And with over 3,000 known varieties grown around the world and just as many distinct flavors, pears were just begging for me to transform them into a cocktail or two.

My Pear Blossom Fizz combines rich pear, elderflower blossom liqueur, bubbles (of course), and is topped off with an unexpected dash of cinnamon to highlight the natural warmth of pear, while my Spiced Pear Margarita is all about the juxtaposition of the jalepeno’s heat, the tartness of the lime, and the natural sweetness of agave.

So regardless if you like your libation a little on the sweet side or a with a bit more of a kick, pear should be your next go-to cocktailing ingredient.  Cheers!  Truly, MKR 

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 

…AS SHOWN…Gold Dot Champagne Coupes, WOM  |  Rocks Glasses, Crate & Barrel  |  Sphere Ice Cube Molds, Amazon  |  Gold Scissors, Anthropologie  |  Initial Napkins, Anthropologie  |  Metal Measuring Cups, Anthropologie  |  Mortal & Pestel, Found (similar HERE & I love this marbel one)  |  Marble Pastry Slab, Sur la Table  |  Wood Bread Board, Found (similar HERE)  |  Olive Wood Spoons, similar HERE  |  Glass Pitcher, Williams Sonoma  |  Fork & Spoon Dipping Dishes, WOM (sold out, but I love THESE)  

 

Pear Blossom Fizz
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Ingredients
  1. 1 oz. fresh pear juice, chilled
  2. 1/2 oz. St. Germain elderflower liqueur, chilled
  3. 2 oz. Champagne or Prosecco, chilled
  4. Dash of nutmeg or cinnamon (optional)
  5. Pear slices for garnish
Instructions
  1. Add fresh pair juice and elderflower liqueur to a champagne flute or glass.
  2. Top with champagne and garnish with a slice of pear, sprinkle with a small dash of cinnamon or nutmeg (optional).
Welcome by Waiting on Martha https://waitingonmartha.com/

Spiced Pear Margarita
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Ingredients
  1. 1 oz. silver tequila
  2. 1 oz. fresh pear juice
  3. 1/2 oz. agave nectar
  4. 1/2 oz. fresh lime juice
  5. 1-2 slices of fresh jalapeño
  6. Ice
Instructions
  1. In a cocktail shaker, muddle 1-2 slices of jalapeño down to a fine, fine pulp/juice.
  2. Add tequila, fresh pear juice, fresh lime juice, and ice. Shake, shake, shake.
  3. Strain into a glass filled with ice and top with agave nectar to taste.
  4. Salt the rim of the glass by dipping it in agave nectar and then kosher salt, (optional).
Welcome by Waiting on Martha https://waitingonmartha.com/
*This story was in collaboration with Caldrea Fragrances, a brand I love and adore.  Opinions, recipes and images are 100% my own.

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Dark Chocolate Ganache Cookie Cake

September 8, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Dark Chocolate Ganache Cookie Cake, Waiting On MarthaDark Chocolate Ganache Cookie Cake, Waiting On MarthaFood-CookieCakePDark 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
Welcome by Waiting on Martha https://waitingonmartha.com/
Dark Chocolate Ganache Cookie Cake - From Boxed Mix
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Save Recipe
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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
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.

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We’re Hiring!!

July 13, 2014
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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We're-Hiring

POSITION  ||  Graphic Designer

HOURS  ||  4-8 hours a week

NEEDS  & SKILLS  ||  Looking for a creative and original graphic designer who can help elevate our email outreach, Shop campaigns, and various design projects.  Duties will include the creation, management, and implementation of daily/weekly Waiting On Martha emails, both for the Blog and Shop.  Periodic creation of special projects and updates to The Shop homepage.  I’m looking for a creative individual who understand the Waiting On Martha style, branding, and overall company goals.  Coding knowledge is a BIG plus!

PAY  ||  To be determined based upon skill level and experience

CONTACT  ||  Please send resume and examples of work to waitingonmartha@gmail.com.

……………………………………………………………………………………………………………………………………………………………

POSITION  ||  Intern

HOURS  ||  5-10 hours a week

NEEDS  & SKILLS  ||  Looking for a resourceful individual who can jump in and help out with whatever is needed from administrative duties such as filing and data entry, packaging for The Shop, responding to customer inquiries, and assisting on editorial and styled shoots.  Attention to detail, great communication skills, and a positive attitude are required and you MUST BE IN THE ATLANTA AREA!

PAY  ||  Unpaid.  School credit available, and this could eventually turn in to a paid position.

CONTACT  ||  Please email resume to waitingonmartha@gmail.com.

 

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