chocolate

S’mores No-Churn Ice Cream

July 4, 2016 by rachelle 16 Comments

I thought we’d take a break from popsicles.

Just for a minute! We need to talk about ice cream today. Do you know that July is National Ice Cream Month? It’s totally legit. Trust me. I know these things and I never joke about ice cream.

We discussed this last year, but if you’re new to these parts, welcome! Or if you need a refresher, President Reagan signed a Presidential Proclamation in 1984 making July National Ice Cream Month and the third Sunday National Ice Cream Day. You can read all about it here.

Can someone please sign into public law a National Popsicle Month? I’d be forever grateful.

Now, I realize that some of you may not yet have been born back in the days of 1984, but wasn’t it nice of those of us coming before you to pave the way with our very stylish fashion trends, cassette tapes, perms, and Jane Fonda aerobics VHS tapes complete with leotards and leg warmers.

You’re welcome. Don’t forget the animal print and neon hair scrunchie.

If you were part of this planet in 1984, I don’t know what in tarnation you were doing from 3:00 – 4:00, but I was keeping up with Luke and Laura. Not much different than what I do today. Only enjoying my guilty pleasure of General Hospital these days is much easier with the whole DVR thing.

Thank you, Time Warner Cable for that $248 a month cable bill. You make life worth living.

I recommend and 100% support an afternoon of staying inside with the A/C to veg out with some GH binge TV and a big bowl of S’mores No-Churn Ice Cream to beat the heat these hot summer days.

And for Jennifer, who requires photos of steps – here you go:

Happy National Ice Cream Month!

S’mores No-Churn Ice Cream

Ingredients

1 14 ounce can sweetened condensed milk
2 tablespoons vanilla bean paste
1/4 cup unsweetened cocoa powder - I used Hershey's
2 cups heavy cream
1 package of 12 sheets graham crackers - I used Nabisco
12 regular size marshmallows

Instructions

In a large bowl, combine condensed milk, vanilla bean paste, and cocoa powder
Place marshmallows on a parchment lined baking sheet and broil 1 - 2 minutes, turn the marshmallows, and broil another 1 - 2 minutes, careful not to burn, remove from oven, set aside
Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment
Whip cream on medium high until stiff peaks form, about 2-3 minutes
Transfer whipped cream to the bowl with the condensed milk mixture and fold in whipped cream
Add graham crumbs and toasted marshmallows and gently combine
Transfer to a loaf pan, cover with plastic wrap, and freeze overnight

Spumoni Cake

April 4, 2016 by rachelle 32 Comments

Spumoni Cake

I’m baaaaaaack!

And I’m back with a bang! I totally missed you guys, but I enjoyed my vacation, and now I’m all rested up and refreshed from a very much needed break. I decided that my return should be impressive, so here we are with a Spumoni Cake.

This cake, y’all – I can’t even!

It’s no secret that I love all things spumoni. I’ve made No-Churn Spumoni Ice Cream and Spumoni Cheesecake, but I’ve never made anything like this Spumoni Cake before.

This all started because of my recent St. Patrick’s Day birthday and the party we had to celebrate all things me! A couple of years ago, we went to a local restaurant for my birthday (that’s now closed, so sorry to see you go Villa Antonio) and they gave me the most delicious spumoni cake for dessert.

Actually, I went to powder my nose and while I was gone Chris told our server that it was my birthday, which he is never allowed to do because I do not want the entire restaurant singing to me. #soembarrassing

Given that this was St. Patrick’s Day and the rest of Charlotte was doing the pub crawl, there wasn’t much risk of being humiliated because we pretty much had this Italian restaurant to ourselves.

The server asked Chris what kind of birthday dessert I would like and he just said that I like spumoni. Then like magic a slice of spumoni cake appeared with a simple happy birthday from our kind server.

Chris, of course, got the stink eye, but I couldn’t stay mad after he brought spumoni cake into my life.

So when we started planning my birthday party this year I tried to find that dang cake on the interwebs. Google couldn’t find that specific cake from the now defunct Villa Antonio, but it brought magic back into my life when it led me here and showed my the most beautiful cake I’ve ever seen in my life.

I totally had to have it for my birthday cake! I actually made the cake 3 times because I’m not much of a cake baker or decorator, so I needed a trial run to see if I could pull it off. The first time I made it exactly the way the recipe was written, but then Chris pointed out his surprise that I didn’t put any Southern Tier Creme Brulee Stout in it since I was putting it in everything else these days.

Zoink! Head smack! DO OVER!

The second time I swapped out the coffee from the original recipe with my favorite beer of the cold season and I made cream cheese frosting instead of the original buttercream.

I also swapped out the pudding mix for homemade pistachio pudding in the pistachio cake layer and the frosting. That is the reason for the different colors in the photos. The pudding mix makes a much brighter green color in the cake and the frosting.

I ended up serving two spumoni cakes at my party because why not?

One had all three colors of frosting and the other I just covered in chocolate buttercream flowers. Sadly, I was running behind on party day and I forgot to take a picture of that one. Just imagine this cake, but all chocolate. They were both a hit with my friends and family!

I knew I needed this Spumoni Cake in my life the minute Google uncovered this wonder to me. And I can tell you that it was just magical to see all my party guests’ faces light up when we walked in with these gorgeous cakes for dessert!

I’ll be the first to admit that my cake decorating skills are pretty much non-existent, but I do have to say I’m pretty proud of this cake and it’s not bad for a beginner!

[amd-zlrecipe-recipe:158]

Spumoni Cake inspired by and adapted from I am Baker

Chocolate layer adapted slightly from I am Baker

Pistachio and Cherry layers process adapted from I am Baker and cake base adapted from Martha

Homemade Pistachio Pudding Recipe here

NOTES:

The original recipe uses packaged pudding mix which is how I made it the first time and has the brighter green color in the photos of both the frosting and the cake. The second and third times I used homemade pudding in the cake and the frosting. The photos of the steps (including the photo of the inside) are with the pudding mix and the finished cake with the lighter colored pistachio frosting are with the homemade pudding.
This cake is kind of a project, so I made the cakes, wrapped them tightly in layers of plastic wrap and heavy duty foil and froze them until the day before I was going to serve the cake. The day before I just removed them from the freezer and left them on the counter overnight. Then made the frosting and assembled and finished it.
You will have an extra layer of the chocolate cake that you can either double the chocolate frosting and add a fourth layer or keep it in the freezer for another day.
You can watch a video here for instructions of how to make cake roses.

Mint Chocolate Chip No-Churn Ice Cream

March 7, 2016 by rachelle 45 Comments

Mint Chocolate Chip No-Churn Ice Cream

Y’all, I did not have the heart to use a bunch of food coloring to turn my Mint Chocolate Chip No-Churn Ice Cream green. It just wasn’t necessary. Just because something tastes green (sort of? mint? right?) doesn’t mean it has to look green. And if we’re going to be totally honest here, I kind of feel like I own the St. Patrick’s Day holiday because it’s also my birthday. True story. The day of my birth is the holiday of the St. Patrick. My 21st birthday was an interesting one! 🙂

I made this ice cream not only in the spirit of St. Patrick’s Day and all things green, but also in the spirit of this fantastic dairy from back in the day that had an awesome little ice cream shop in the middle of nowhere. They had the best chocolate chip ice cream I’ve ever had in my life. Until now. Now, we’ve added mint and it was an excellent idea. No kidding. The dairy has the best chocolate chip ice cream because, well, they’re a dairy (duh – they totally know what they’re doing), but also, they don’t put chips in the ice cream – they use chocolate shavings. Genius.

I’ve gotta tell y’all, that there is no limit to the amount of green food and gifts that I have received as birthday gifts. I have definitely had my share of oddly colored bright green ice cream. I’ll just be honest here. It’s not my jam. But this is a judgement free zone, so if you like your mint chocolate chip ice cream to glow? No worries. No judgments. We can still be friends.

P.S. In case you are not seeing a theme here? The theme is that my birthday is on St. Patrick’s Day and I’m planning to celebrate for the next two weeks. Thank goodness I’m still 29. Cheers, y’all!

[amd-zlrecipe-recipe:150]

Adapted from Martha

Creme Brulee Stout Salted Caramel Brownies

February 8, 2016 by rachelle 23 Comments

Y’all, please forgive me for coming late to the party again. I’ve been in a funk because we lost the dang Super Bowl. I’m going to take some inspiration from Luke who gave a fine interview after such an unfortunate loss and try to stay positive. Seriously, a 17-2 record is something to be proud of!

Remember a couple of years ago when Denver totally blew the Super Bowl from the first snap that went right over Peyton’s head? It all went south after that, but here they are in 2016 with the Lombardi and the Super Bowl rings.

So, I’m going to have a positive attitude and #KeepPounding because watch out #PanthersNation will be back next year and we’ll be even better!

I thought it would be appropriate to share these brownies with you today because the recipe comes from our own hometown favorite, Amelie’s French Bakery. Amelie’s is famous for these brownies and for good reason!

Now, these brownies are quite delicious when made according to the recipe, but this was a dark day and we really needed to add some beer. I’m serious as a train wreck when I tell you that if you can get your hot little hands on some Southern Tier Creme Brulee Stout and put it in these brownies it will be one of the best decisions you ever made. You could even leave out the caramel -it’s that good.

FULL DISCLOSURE: The caramel is delicious, but a total headache to make. I seriously made this recipe 4 times and consulted with one of the Amelie’s pastry chefs before I got it right with this dang caramel. You need to remove the sugar mixture from the heat prior to adding the cream. Then you need to SLOWLY add the cream or it will blow up and create on unholy mess on your stove. Finally, the key to serving them is to freeze them after you add the caramel sauce until they are solid, then run your knife under hot water, wipe it dry, then you can cut them. And make sure that when you put them in the freezer if you cover them make sure nothing is touching the tops of the caramel or it will totally stick. You will not be happy if this happens. Trust me.

It was a lot, but I’m trying to keep things real ’round these parts.

In my effort to keep things real, be positive, and maintain my sunny disposition, let’s not forget that we have a Valentine’s Day Giveaway event going on here for a $1000 Amazon gift card! I certainly can’t think of one single good reason why you haven’t entered yet, but there is still time so get busy!

We’re still singing Sweet Caroline and I love Cam, Greg, Luke, and the rest of my Carolina Panthers, so let’s spread some love because our Valentine’s Day giveaway is still going strong! Enter using the Rafflecopter below and Good Luck!!!!

[amd-zlrecipe-recipe:139]

Recipe slightly adapted from Amelie’s French Bakery

a Rafflecopter giveaway

Seduction Meals – Romantic Apple Rose Tarts

Food Fashion & Fun – Sweet Beet Juice

The Merchant Baker – Valentine Meringues

BBritnell – January Smoothie Roundup

Green Healthy Cooking – Healthy Spelt Oat Cookies

Kim’s Cravings – Easy Cream Cheese Pie

No Spoon Necessary – Champagne Sangria with Blood Orange, Pomegranate, and Strawberry

Tasty Ever After – Preserved Lemon Spicy Margarita

Taste and See – Amazon Giveaway

Just So Tasty – Red Velvet Chocolate Chip Cookies

The Skinny Pot – Large Batch Tasty Fried Chicken

Jar Of Lemons – Chocolate Banana Chi Seed Pudding

Peanut Butter Pie

December 24, 2015 by rachelle 13 Comments

It’s Christmas eve, friends! I know everyone has a lot going on with family, wrapping presents, sleigh bells, and getting ready for Santa, but I wanted to wish you all a Merry Christmas with one last very easy holiday dessert that’s a family favorite!

This is my hijacked version of Aunt Mary’s Peanut Butter Pie.

Yeah. Totally guilty. Cool Whip and Hershey’s syrup. Don’t judge me.

I told you it’s easy. No joke. I hijacked Aunt Mary’s recipe by doubling it and making it with a chocolate graham crust in a spring form pan, but you can totally half everything and throw it into a prepared regular pie crust.

So if you need a quick, easy, and last minute dessert to bring to your Christmas festivities, I got your back. DO IT, YO! Or DO IT! HO HO HO!

This is what was left after my family got their hands on it.

Merry Christmas, y’all!

Peanut Butter Pie

Ingredients

2 cups graham crumbs
1 stick butter melted
2 tablespoons sugar
3 tablespoons cocoa powder
1 8 ounce block cream cheese softened
2 cups confectioner sugar
1 cup peanut butter - crunchy or smooth according to preference
1 16 ounce container whipped toppinig
chocolate syrup

Instructions

Combine graham crumbs, butter, sugar, and cocoa powder in a large bowl
Press into bottom and up sides of a spring form pan
Beat cream cheese until soft and fluffy
Blend in sugar and peanut butter and beat until smooth
Fold in 3/4 of the whipped topping
Pour into prepared spring form pan
Swirl chocolate syrup on top
Cover pie with remaining whipped topping
Refrigerate

Gram’s Holiday Fudge

December 21, 2015 by rachelle 32 Comments

Y’all, my sincerest apologies! Please forgive me for this late post. Last week I totally spaced and got the date wrong when I scheduled my Thursday (that turned into Friday) post and this week I just couldn’t get it together. I’m one hot mess!

My sister, Molly, and her husband are here from San Francisco for Christmas, so we’ve had a busy weekend. I kept planning to get my act together, but there were just too many ~~drinks~~ fun things to do! The festivities started on Friday evening with dinner and I was a little tipsy – not to mention exhausted from a brutal week at work. So no post prepared.

Saturday Chris and I met Lisa and friends for ~~day drinking~~ pedicures then landed at the Dog Bar with Molly and crew. There was tequila and then Uber. I plead the Fifth on my condition Sunday morning. Suffice it to say that it wasn’t pretty. Then my Cardiac Cats tried to kill me with that dang game! I don’t know what in tarnation was happening in the second half, but we’re still 14-0 by the skin of our teeth! #keeppounding

The good news is that I found my gram’s holiday fudge recipe! It was in the recipe box right where my mom said it would be. I was able to pull myself together enough to make this on Sunday to take to my mom’s house for dinner. Talk about a blast from the past and a trip down memory lane!

This fudge is so easy you can make it after a night of shenanigans and tequila. You’ll also get in a workout to sweat out all those toxins while stirring in the marshmallow fluff and peanut butter, so you don’t smell boozy when you go to mom’s for Sunday dinner.

That’s a win in my book! Cheers and happy holidays, y’all!

Gram’s Holiday Fudge

Ingredients

4 cups sugar
1 cup evaporated milk
4 tablespoons butter
2 cups peanut butter
2 cups marshmallow fluff
1/4 cup cocoa powder

Instructions

Bring sugar, evaporated milk, and butter to a boil.
Boil 3 minutes careful not to over cook
Add peanut butter and marshmallow to milk mixture and stir vigorously until combined
Pour half into baking dish lined with foil
Add cocoa powder to remaining marshmallow mixture, stir to combine, pour over the top of PB mixture or swirl together, refrigerate
Cut into squares and serve

Chocolate and Candy Cane Homemade Marshmallows

December 3, 2015 by rachelle 32 Comments

Well, hello there December and all things holidays! It’s the most wonderful time of the year!!!!

Is it just me or is December probably the most fun and exciting month of the whole year?

The change from November to December is so dramatic. It’s as if fall has ended on Thanksgiving and winter starts December 1st. Even though this is the gateway to winter, we can embrace and celebrate December because there are cookies and candy and hot chocolate and marshmallows and awesome lights and decorations and presents …..

You get the picture.

FULL DISCLOSURE: I do not eat marshmallows. I have a weird aversion to all things sticky. It’s a texture issue. I do love how they look, my family and other peeps dig them, and they’re fun to make, so here we are.

And yes. I have a pink Kitchenaid. Don’t judge me. Also, I’m bringing sexy back with my reflection in the bowl wearing pink pajama pants and a green t-shirt while taking this photo.

Chris is one lucky guy.

Seriously, have you ever made marshmallows? It’s super easy and totally fun! I made some last year for Christmas gifts and they were loved by all.

You can keep it simple and just cut them into squares or use a cookie cutter and make them into fun shapes.

Then, of course, you can (and probably should!) coat them in some chocolate. I used Wilton because I happened to see CANDY CANE MELTS at the grocery. Whaaaat???!?!?!

This is totally not a sponsored post, I just got excited about the candy cane option I haven’t seen anywhere else.

You can (and probably should!) do some chocolate ones too. And then toss on some festive decorations! Because why wouldn’t you?

Then maybe drop one in some hot chocolate because that’s always a great idea!

Happy Holiday Season!

Chocolate and Candy Cane Homemade Marshmallows

Ingredients

For the Marshmallows

1/2 cup cold water
3 packages unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla bean paste
powdered sugar for coating pan and cutting board

For the Toppings

4 ounces candy cane Wilton melts
4 ounces light cocoa Wilton melts
Cookie sprinkles
Shortening to thin chocolate if needed

Instructions

Combine water and gelatin in the bowl of a stand mixer and set aside
Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup water in a small sauce pan
Cook over medium heat until sugar dissolves
Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
Lock mixer bowl with gelatin and water into the stand mixer, attache whisk, and turn on low
Slowly stream syrup mixture into gelatin with mixer continuing on low
Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
Add vanilla bean paste, whisk another 30 seconds or so
Dust a casserole dish with powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
Turn marshmallow square onto a powdered sugar cutting board
Use a cookie cutter of desired shape to cut out marshmallows
Melt each chocolate and candy candy chocolates according to package directions
Dip marshmallows into melted chocolate for the desired amount, sprinkle with cookie decorations, transfer to cutting board, refrigerate overnight
If desired, insert a skewer to have a marshmallow on a stick

Marshmallow recipe from Ina Garten

Note: I used Wilton melts and the directions on the packaging. If you use this or something else and the result is too thick, thin it out with some vegetable shortening. I just added a teaspoon at the end and microwaved it on 50% for 30 seconds.

White Chocolate Pudding

October 15, 2015 by rachelle 33 Comments

Just about every single day over here is like an episode from I Love Lucy. I always have a lot of ‘splainin to do.

I blew up the garbage disposal, y’all.

And not for the first time. Oops! I’m pretty sure we all know by now that I’m one hot mess. I totally admit it. (Isn’t Chris a lucky fella?) But is there some reason I should have known NOT to put flour, potato peels, carrot peels, onions or celery in the garbage disposal? Yep. Me either. Here is your public service announcement: Do not put any of these things in the garbage disposal. And for the love of all that’s holy, DO NOT put them in there all at the same time.

Consider yourself warned. It was ugly. I knew I was in trouble when the water started coming the wrong direction, but I’m here to tell you things went south fast. I’m 100% confident that continuing to run the garbage disposal was a good idea at the time. I just wanted everything to go the direction it was supposed to.

It didn’t. My garbage disposal revolted in a vomit explosion of carrot and potato peels, onions, flour, and water like a teenage girl at the after-prom party or an unfortunate night in a frat house. Not that I have any personal experience with that.

With garbage disposal puke dripping from the ceiling and my hair, I cried for help. Needless to say – Dad was mad. Apparently, I created a perfect storm by putting all things bad down the disposal at the same time (I’d made a pot roast) and it said oh hell to the no and that was it. It took two days of Chris plunging, snaking, liquid plummering to finally clear it out and I’m sure y’all will be relieved to know that it’s totally fixed. I also now have a list of things that can never meet the disposal again.

I had to make him some white chocolate pudding to make up for my transgressions. Although, I totally can’t help going into a fit of giggles when I remember how Chris was plunging, snaking, and liquid plummering and the disposal belched and hurled some potato-carrot-flour-onion business into the air. Some landed on his head and oh my….

LUCY!

White Chocolate Pudding

Ingredients

3 tablespoons cornstarch
1/4 tablespoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole milk
1/2 sugar
1 tablespoon vanilla bean paste or vanilla extract
6 ounces white chocolate chips
whipped cream and berries for garnish

Instructions

In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
Whisk egg yolks into the heavy cream slurry
Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
Remove from heat, stir in vanilla bean paste then add the white chocolate chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin from happening
Cover with the lid and chill overnight or at lest 4 hours
Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
Spoon into serving dishes, top with whipped cream and fresh berries, if desired

Adapted very slightly from The Kitchn

Note: You can pass the pudding through a fine mesh sieve prior to chilling to catch any pieces of cooked egg if that happened during the tempering process.

Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese

June 25, 2015 by rachelle 11 Comments

Obviously I have a thing for cherries lately.

And beer. But that’s not really a new thing, is it? I just haven’t been able to help myself. I keep seeing these big, beautiful bags of cherries everywhere I go! It’s a compulsion or some sort of affliction. Or is it an addiction? I just start grabbing bags of cherries and throw them in my cart like some kind of crazed mad woman.

Do not get in my way lady in the hoveround! I will take you out! Step away from my cherries!

Chris looks at me with the concern of a man standing next to his dangerous wife and is all “what are you going to do with so many cherries?” He also looks like he is contemplating diving under the produce shelves.

And pah-leeze do NOT get me started on my booze in food addictions lately. Seriously, I really really sincerely do have these uncontrollable compulsions to do weird stuff in my kitchen. I grab some food then go down the beer aisle. What? Like that’s unusual? It’s actually a bit more of a regular affair lately because we haven’t had time to brew. Sigh…

Don’t get me wrong. I don’t mean to be hatin’ on store bought beer – so long as it’s legit craft beer made with love. I just love brewing and there is something so exciting and satisfying about tossing a good home brew into whatever dish you happen to be making. It just makes it that much more special.

So this tart came to me in a vision while strolling down the beer aisle with a crazy lady amount of cherries in my cart and a momentary distraction when I had to slap Chris’s hand because he was EATING THE CHERRIES STRAIGHT FROM THE CART. Sorry – I got a tad worked up there.

Anyhoo, I thought about chocolate and cherries, chocolate covered cherries, chocolate stout…it kind of went like that. I also remembered that I also had a crazy lady amount of puff pastry dough in my freezer. What? You don’t? Hey man, don’t judge. You never know when you might need to make a tart.

So this is kind of a knock-off of my Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios.

Yeah. Because I’m ridiculous.

Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese

Ingredients

1 12 oz. bottle of chocolate stout craft beer I used Samuel Smith Organic
2 lbs. approximately cherries, washed and pitted, stems removed
1 puff pastry sheet
6 oz goat cheese
1 Tbs. honey
1 Tbs. vanilla bean paste
handful fresh basil

Instructions

Combine chocolate stout and cherries in a large Dutch oven or pot, bring to a boil, reduce heat to medium low and cook until liquid is reduced and thick and cherries are soft, set aside to cool or refrigerate overnight
Preheat oven to 400
Lay puff pastry on a parchment paper lined baking sheet
Cut a 1/2 inch edge around the pastry without cutting all the way through
Using a fork poke holes all around the inside of the edge you just made - the edge will puff up and the inside will not
Spread reduced cherry/beer mixture over the inside square of the puff pastry
Bake 20 - 25 minutes until pastry is golden and puffed around the edges
Remove from oven and let cool
While tart is baking make the goat cheese by combining goat cheese, honey and vanilla in the bowl of a stand mixer fitted with the whisk attachment
Whip until combined and fluffy, a couple of minutes
Transfer the goat cheese mixture to a zip top bag, cut a small piece of the corner (or use a pastry bag) and pipe onto the chocolate stout cherry tart
Garnish with basil leaves

Giveaway and Peach Ale Cherries with Chocolate Stout Whipped Mascarpone on Chocolate Pound Cake

June 17, 2015 by rachelle 33 Comments

It’s Wednesday! Let’s party!

Happy Wednesday, y’all! What a better way to start your hump day than with a boozy dessert and a giveaway?!?!

Let’s put beer in everything! We’ve got cherries reduced in R. J. Rockers Son of a Peach and some Samuel Smith’s Organic Chocolate Stout whipped into the mascarpone. I confess – Sara Lee helped out with the chocolate pound cake.

Do I know how to party or what? Well, me and Sara Lee. Or is that me and my Bobby McGee?

Anyway, it wouldn’t be a party without some swag, right?

There is no special occasion for this giveaway, except who doesn’t like getting free stuff and I love y’all! So when a great group of blogger friends invited me to participate in a Williams-Sonoma gift card giveaway, I said a big “heck yeah!” Enter below and best of luck!

Note: This post is not sponsored by R.J. Rockers, Sam Smith, Sara Lee, or Williams-Sonoma – these are just a few of my favorite things. Not sponsored by Julie Andrews either.

Peach Ale Cherries on Chocolate Pound Cake with Chocolate Stout Whipped Mascapone

Ingredients

4 pounds fresh cherries pitted and stems removed
1 12 ounce bottle peach ale I used R.J. Rockers Son of a Peach
2 tablespoons corn starch
1 8.8 ounce container mascarpone cheese
2 tablespoons heavy cream
1 tablespoon honey
2 tablespoons confectioner sugar
6 tablespoons chocolate stout I used Samuel Smith Organic Chocolate Stout
Prepared chocolate pound cake slices I used Sara Lee

Instructions

Combine peach ale, cherries, and corn starch in a Dutch oven over high heat, bring to a boil, reduce to a heavy simmer
Cook until thick and syrupy - I let them go for about 1 hour
Set aside to cool
In a stand mixer fitted with the whisk attachment, combine mascarpone, honey, heavy cream, and sugar.
Beat on medium high until combined and smooth - 1-2 minutes
Add chocolate stout and whip until combined, scraping down sides when necessary
Arrange chocolate pound cake on a plate, top with cheese mixture, then cherries

Recipe note: You do not need 4 pounds of cherries (although they cook down significantly). I like to cook a big pot of fruit compote and freeze it to use in the winter. Obviously there was a lot of cherry mixture left over, but the rest was enough for 4 servings.

a Rafflecopter giveaway

Platings and Pairings

Majorly Delicious

Haute and Healthy Living

Cooks Recipe Collection