Raspberry Pecan Bars

While many of you are probably dreading the end of summer, I can hardly wait for the arrival of fall. The anticipation of my favorite season has me downright giddy with excitement. With Labor Day Weekend just around the corner, there may be no better way to welcome in the fall season than with these Raspberry Pecan Bars. These buttery, nutty, fruity bites of deliciousness would be a perfect hostess gift, dessert at a gathering, snacks for a hike, and/or an afternoon indulgence. Quite possibly you could even justify eating them for breakfast. Paired with or without a cup of coffee or tea, they are divinely delectable. And I am now obsessed with them.

Forgive me for this next bit of redundancy. If there was ever a moment to be reminded of the transformational ability of simple ingredients to create extraordinary foods, this would be one of them. 

Unsalted butter, all-purpose flour, Kosher salt, toasted pecans, sugar, an egg, and raspberry preserves are the seven ingredients needed to make the dreamiest Raspberry Pecan Bars. Eight, if you decide to dust them with some confectionary sugar. Trust me when I gently tell you that toasting the pecans is non-negotiable. Toasted pecans add more than a discernible level of flavor in these bars. So before you begin measuring out all of your ingredients and assembling your batter, toast your nuts!

The batter comes together in a standing mixer fitted with a paddle attachment or in a bowl using a hand mixer. To create a bar having even top and bottom layers the dough is divided. After removing two cups (or 400g) of the dough, the remaining dough is pressed into the bottom of an 8" square metal pan. Using a scale makes it easier to divide the dough. Sitting in between the luscious buttery layers of the pecan studded dough are the raspberry preserves. 

To create a bar with the kind of heft only an extraordinary Raspberry Pecan Bar should have, I highly recommend using an 8" metal baking pan. This sized pan creates a bakery-like bar. A wow-factor kind you not only want to devour, but give as a gift or bring to a gathering. So, if there were ever a time when the size of the pan matters, this would be one of them. In all seriousness, think of an 8" metal baking pan as more of a baking necessity than a luxury.  

In a preheated 350 degree (F) oven, baking time for the Raspberry Pecan Bars ranges from 45-55 minutes (my baking time was closer to the 55 minute mark). The gorgeous, golden bars need to cool completely before they cut into bars. Dusting the cut bars with confectionary sugar is optional. Honestly, I can't decide whether I like them more plan or dusted. 

Storing the cut bars covered and in the refrigerator keeps them fresh and crisp, especially when there is a substantial amount of humidity in the air. 

If you are looking to baking something to satisfy a sweet tooth this weekend, make these incredibly scrumptious Raspberry Pecan Bars. I wouldn't be at all surprised if you put them on repeat in the months ahead. Because they are really that good. 

 

Recipe

Raspberry Pecan Bars

Makes 16 Bars

Ingredients

1 cup (226g) unsalted butter, room temperature (European style recommended)

1 cup (200g) granulated sugar

1 large egg

2 1/4 cups (293g) all-purpose flour

1/4 heaping teaspoon Kosher salt

1 cup (102g) pecan halves, toasted and chopped (and divided)

3/4 cup (245g) raspberry preserves

Optional: Confectionary sugar

Directions

1. Preheat oven to 350 degrees (F). Line an 8" x 8" metal baking pan with parchment paper. Butter and set aside.

2. In the bowl of a standing mixer, add in butter. Beat until creamy. About 1-2 minutes. Scrape down side of bowl.

3. Add in sugar. Beat until well blended (about 1-2 minutes).

4. Beat in the egg, just until incorporated.

5. Add in the flour and Kosher salt. Beat just until blended.

6. Turn mixer to low and add in all but 2 Tablespoons of the toasted, chopped pecans 

7. Remove two cups of the dough from the bowl. About 400g)

8. Press remaining dough into the prepared pan.

9. Spread the raspberry preserves evenly over the dough to within 1/2" of the edge.

10. Break the dough into pieces, flattening slightly with you thumb and fingers. Drop evenly over the layer of the preserves. 

11. Sprinkle the remaining 2 Tablespoons of the pecans over the top.

12. Place the pan on a baking sheet and insert into the oven. Bake for 45-55 minutes or until golden brown. Start checking for doneness at the 45 minute mark. Note: My baking time was closer to the 55 minute mark. 

13. Allow to cool completely before removing from the pan. Dust with confectionary sugar before cutting into bars. Dusting with confectionary sugar is optional.

14. Serve or store bars covered in the refrigerator. Note: Keeping them chilled will keep them crisp, especially in hot, humid weather.

Notes: (1) Toast your pecans before you begin assembling the dough as they need some time to cool before they are chopped and added in. To toast, preheat oven to 350 degrees (F). Place pecan halves on a baking sheet. Bake for 8-9 minutes. Remove from the pan to allow to cool before chopping.

Brown Butter Biscoff Blondies

 

The dog days of summer have arrived in the midwest this week. High temperatures compounded with high humidity should be enough to deter anyone from either running outdoors or baking. Yet, for a variety of reasons I didn't want to be just anyone. So I did both. One because of peer pressure (if you are a runner you know), the other for purely therapeutic reasons (if you love to bake you know). I would have to put the satisfaction of tasting these decadent, sinfully delicious, mouthwatering Brown Butter Biscoff Blondies on the same level of experiencing a runner's high (and if you know, you know). In other words, they were definitely worth turning the oven on for. 

While brownies and blondies have some things in common, they have some significant differences between them. Color is the most obvious difference. Brownies get their deep, rich flavor from either cocoa or chocolate, while blondies rely more on brown sugar to create their chewy, luscious flavor. Blondies have the advantage of being able to use both browned butter and white chocolate to amplify their flavor. Either one of those two ingredients can be game changers, but when both are used, let's suffice to say they become even more crave worthy than a chocolate brownie! So what would happen if a blondie was made not only with brown butter, brown sugar and white chocolate, but with Biscoff Spread and Biscoff Cookies as well? They go from extraordinary to epic!

There is nothing quite like the taste of Lotus Biscoff Spread or a Lotus Biscoff Cookie. Their complex flavor comes from the combination of the warm spices (ginger, cinnamon, nutmeg) and buttery sweetness. Which means there is nothing quite like the addictive flavor of a Brown Butter Biscoff Blondie. 

The recipe for these Brown Butter Biscoff Blondies uses many of the ingredients you might usually have in your cupboard or refrigerator. The only ingredients you may not always have on hand are the Lotus Biscoff Spread, the Lotus Biscoff Cookies and malted milk powder. The good news is you can easily find all of these ingredients in the grocery store. Look for the malted milk powder (not chocolate) near the ice cream cones and sauces. 

Browning the butter gives it a nuttier, bolder flavor. To achieve that, butter is gently cooked in a heavy saucepan over medium-low heat. It will take anywhere from 5 to 8 minutes for the butter to turn brown, for the foam to subside, and for the brown bits to form. Such a small amount of time for such a big impact. 

Once the butter is browned, the saucepan is removed from the heat and the 1 1/4 cups of white chocolate chips are mixed in and whisked until smooth. Always begin making the Brown Butter Biscoff Blondies by starting with the brown butter-white chocolate mixture. It needs a slight amount of time to cool before it's added to the blondie batter. Using a whisk attachment on a standing mixer and giving it an almost 8 minute whisking time is what will help to create the very thick blondie batter. 

The broken pieces of the biscoff cookies and the additional white chocolate chips are mixed in to the assembed batter with a spatula. After the batter is poured into a prepared pan and leveled with an offset spatula, the back of a spoon is used to create wells in the top of the batter. Dollops of the Lotus Biscoff Spread are then dropped into the wells. A butter knife is all you need to create the swirls.

Baking time for the blondies will range between 45-55 minutes. To ensure you don't under or over bake them, a digital thermometer is highly recommended. The internal temperature of the golden brown blondies should be 210 degrees F. Note: I used this kind of thermometer.

Allow the blondies to cool to room temperature. If you cut them too soon, they will most likely be too gooey and difficult to cut. Note: If the cooled blondies are chilled in the refrigerator, they will be much easier to cut.

As much as you might love chocolate brownies, these Brown Butter Biscoff Blondies are a refreshing way to satisfy your sweet tooth. If you happen to love the flavor of biscoff you are going to be absolutely smitten with these chewy, rich, decadent blondies. You can wait for cooler temperatures to arrive before you turn on your oven and bake up a batch. But these blondies are seriously so good, you might not want to wait that long.

Recipe

Brown Butter Biscoff Blondies

Cut into 16 good sized blondies or into 24 nice sized blondies

Ingredients

2 1/2 cups (325g) all-purpose unbleached flour, sifted

1 cup (226g) unsalted butter

1 1/4 cups (200g) white chocolate chips

2 cups (400g) light brown sugar

1/2 cup (100g) granulated sugar

1/2 cup (58g) malted milk powder

1 3/4 teaspoons Diamond Kosher Salt (or 1 teaspoon Morton's Kosher salt)

6 large eggs

1 Tablespoon vanilla

2/3 cup (156g) Lotus Biscoff Spread

12 Biscoff Cookies, broken up into pieces

2/3 cup (115g) white chocolate chips

Directions

1. Preheat the oven to 350 degrees (F). Line a metal 9" x 12" or 9" x 13" pan with two pieces of overlapping aluminum foil or parchment paper. Lightly butter and flour. Set aside.

2. In a heavy bottomed saucepan, melt butter over medium-low heat. Continue cooking until the butter is golden in color and there are brown bits on the bottom of the pan (stir gently and often). Remove from the heat and stir in the 1 1/4 cups of white chocolate chips. Mix until smooth.

3. In the bowl of a standing mixer fitted with a whisk attachment, add in the brown sugar, granulated sugar, Kosher salt, eggs, and vanilla. Whip on medium speed until the mixture is thick and fluffy (about 7-8 minutes).

4. Add in the browned butter/white chocolate mixture and mix on low speed. Mix just until incorporated.

5. Add in the flour. Mix on low speed until incorporated. Do not overmix.

6. Remove the mixing bowl from the stand and add in the 4 ounces of white chocolate chips and broken biscoff cookies. Mix with a spatula.

7. Pour the thick batter into the prepared pan. Smooth the top with an offset spatula.

8. Using the back of a spoon, make 14-16 shallow wells in the batter. Fill each with a dollop of the Biscoff spread. Use a table knife to gently swirl into the batter. 

9. Bake for approximately 40-50 minutes. The blondies are done when they are beautifully golden and slightly firm. Note: The best way to check for doneness is to insert a thermometer into the blondies. When the blondies reach a temperature of 210 degrees (F), they are done. 

10.  Remove from the oven and allow the blondies to cool for at least 1 hour. When they are room temperature, lift out of the pan.  Cut into either 16 or 24 pieces. These blondies are very rich, so would recommend cutting them into 24 pieces. Note: Chill the pan of blondies in the refrigerator for about an hour or two to make cutting easier.

11. Serve and enjoy! Store any leftover blondies in an airtight container. If stacking the blondies on top of each other, place a sheet of wax paper between layers. Note: To keep fresh, can store in the refrigerator. Eat chilled or let them come to room temperature.

Blueberry Buckle Coffee Cake

There once was a girl who couldn't get her fill of blueberries. She made Blueberry Jam, Blueberry Muffins, Dutch Babies with Blueberry Sauce, (the best) Mini-Blueberry Crisps, Blueberry Crumb Bars, Blueberry Pie Baked French Toast Casserole, Blueberry and Rye Slab Pie, Blueberry Lemon Bundt Cake, Blueberry Mascarpone Ice Cream, Lemon Blueberry Breakfast Pastry, Blueberry Pancakes, frozen chocolate covered yogurt and blueberry bites, and mixed blueberries into her favorite lemon yogurt. In spite of all of the ways she found to satisfy her obsession, she one day realized she needed a Blueberry Buckle Coffee Cake in her life. So she went off to create one laden with blueberries floating in the moistest, densest, perfectly crumbed cake and one having the crunchiest, cinnamon-ist streusel topping. Did she or did she not make the dreamiest, most delicious Blueberry Buckle Coffee Cake? She did.

A buckle is an old-fashioned single layer, moist, fruit filled cake topped with streusel giving it a 'buckled' appearance. With it's higher cake to fruit ratio, it can be enjoyed for breakfast, as an afternoon snack, or as a lovely dessert. When made with blueberries, the buckle is a hefty confection that more than satisfies a blueberry craving lover's heart.

The Blueberry Buckle Coffee Cake couldn't be simpler to make. Next to the blueberries, the other secret to it's swoonworthyness is in it's simplicity. 

The Blueberry Buckle Coffee Cake has two components: a generous streusel topping and the fruit filled cake batter. To create the best streusel topping you will need to use your hands. After mixing the ingredients with a fork, you will need to use your fingers and hands to squeeze it all together. As a result, your streusel will be transformed into a very dense, yet crumbly dough. Once made, the streusel goes into the refrigerator to chill while the cake batter is assembled.

The batter for the cake is made in a small standing mixer fitted with a paddle attachment (but you could also use a hand mixer). After creaming the butter and sugar, adding in the egg and vanilla, the dry ingredients and milk are added in alternately before the lightly flour dusted blueberries are folded in with a spatula. The batter will be lusciously thick. Spooned into a well buttered-floured 9" round metal cake pan, the batter gets generously topped with the streusel mixture. Adding a small handful of blueberries to the top is optional but will give everyone a clue as to what blueberry deliciousness lies within. Note: You might think you made too much streusel topping. Trust me when I tell you didn't. Use it all.

You might be wondering why the recipe calls only for a 9" round cake metal pan and why a 9" inch square cake pan can't (or shouldn't) be used instead. Well, because sometimes size really does matter. The volume of the round pan is significantly less than the square pan. The cake's height and ratio of cake to streusel topping in a 9" round cake pan turns out to be ideal for creating the dreamiest, most sumptuous buckle. 

Baking time ranges from 45-50 minutes in a preheated 350 degree (F) oven. My baking time was closer to the 50 minute mark. Once the baked cake has cooled to room temperature, you might or might not want to give it a dusting of confectionary sugar to give it that bakery finished look.

The Blueberry Buckle Coffee Cake is yet another great way to enjoy plump, sweet blueberries. If you are looking for an impressive, satisfying, gorgeous, versatile, scrumptious, not too sweet, blueberry filled confection to make for family and/or friends, this is the ONE!  I am not exaggerating when I say this might be the best buckle you will have ever tasted. It's perfect for satisfying a blueberry craving, bringing as a hostess gift or to a gathering, for serving at breakfast or brunch, and even serving as a dessert (with or without a scoop of vanilla ice cream). 

Recipe

Blueberry Buckle Coffee Cake

Makes one 9"round cake

Ingredients

Streusel Topping

3/4 cup (150g) granulated sugar

3/4 cup (98g) all-purpose unbleached flour

1/4 teaspoon Kosher salt

1 1/2 teaspoons Saigon cinnamon

6 Tablespoons (85g) unsalted butter, room temperature

Coffee Cake

2 cups (260g) all-purpose unbleached flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1/8 teaspoon Saigon cinnamon

3/4 cup (150g) granulated sugar

4 Tablespoons (67g) unsalted butter, room temperature

1 large egg

1 teaspoon vanilla

1/2 cup whole milk

2 to 2 1/2 cups (284-355g) fresh blueberries (Note: I used 2 1/4 cups or 320g)

1 Tablespoon all-purpose flour

Optional: Confectionary sugar, for dusting

Directions

Streusel Topping

1. In a medium sized bowl, add in all of the streusel ingredients. Use a fork to begin to combine. Then use your hands and fingers to create a dense, yet still crumbly streusel mixture. 

2. Put in the refrigerator and chill while assembling the coffee cake.

Coffee Cake

1. Preheat oven to 350 degrees (F). Butter and flour a 9" metal cake pan. Note: Lining the cake pan with parchment paper is optional, but a good idea. Make certain to butter the parchment paper as well as the pan.

2. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy (about 1-2 minutes).

3. Add in egg, beating until fully incorporated.

4. Mix in the vanilla.

5. Beginning with the flour mixture and ending with the milk, add in each in 1/3 amount increments beating on medium-low. Note: This will be a very thick batter.

6. In a medium sized bowl, toss the blueberries with the tablespoon of flour until the blueberries are lightly coated. Note: Tossing the blueberries in flour helps to keep them from sinking to the bottom during baking.

7. Add in the blueberries to the batter. Mix gently with a spatula.

8. Spoon the dough into the prepared pan. Smooth the top with an offset spatula.

9. Remove the streusel from the refrigerator. Use your fingers to evenly drop clumps over the top of the dough. Use all of the streusel. Optional: Top with a small handful of blueberries.

10. Place pan on a baking sheet and place in the preheated oven. Bake for 45-50 minutes until the cake is done. You can use a toothpick to test for doneness or use your finger to test for springiness.

11. Remove from the oven and transfer the cake pan to a cooling rack. Let the Blueberry Buckle Coffee cool for at least 20 minutes, before inverting onto a cake plate.

12. Let the cake cool completely before dusting with confectionary sugar (if using).

13. Cut into wedges or in 12 pieces.

14. Serve and enjoy. 

15. Keep the coffee covered lightly with aluminum foil at room temperature.

Notes: (1) A 9" round pan is about 64 square inches in diameter. A 9" square pan is about 81 square inches in diameter. The difference in volume is huge! Which is why I highly recommend using only a 9" round pan to get the perfect cake to streusel ratio. However, if you use a square pan, your baking time will need to be slightly adjusted and you will have a thinner layer of coffee cake. (2) I used fresh blueberries for this coffee cake. If you use frozen berries, make certain they are dry before carefully mixing them into the batter. (3) You will also find a recipe for a Blueberry Buckle with Whipped Coconut Cream on the blog. It's different than this one, but it's nice to have choices!

Creamy Roasted Red Pepper Ricotta Pasta

If there is anything I love eating more than chocolate, it's pasta. Clearly my food preferences don't lie in the 'lower in calories' end of the food spectrum. But I don't let that spoil any of the pleasure I derive from eating either of them. Because I do my best to keep in mind the adage 'everything in moderation'. With continued weeks of heat and humidity around here, dishes that don't require turning on the oven are a godsend. Consider this platter of Creamy Roasted Red Pepper Ricotta Pasta to be one of them. 

Some pasta dishes are meant to be served as the entree, while others can either be a side dish or a separate course. The Creamy Roasted Red Pepper Ricotta Pasta can be any of these. The versatility of this pasta dish makes it even more appealing. And that's even before telling you how delicious and easy it is to make.

I am going to tell you now that you want, not you need, to serve the Creamy Roasted Red Pepper Ricotta Pasta with some thick slices of a great loaf of Italian bread. Because you will want something to mop up any of the rich, luscious, creamy sauce left in your bowl. 

With many pasta dishes, it sometimes doesn't always matter what kind or type of pasta you use. However, there are times when pairing the 'right' type of pasta with a sauce really does matter. And with this dish it definitely matters. Using a paccheri or large rigatoni-type tube pasta not only helps the sauce adhere to its' surface, it seeps into the long wide tubes creating the most swoonworthy bite. Paccheri pasta could not be a more perfect partner with the creamy roasted red pepper ricotta sauce. However, if for some reason you can't find it, then look for the biggest rigatoni pasta you can find. 

You only need to use your stovetop to make the pasta.The sauce comes together in a food processor or blender. Yes, it's a no-cook sauce. The creaminess of the sauce depends on how long you process it. If you want small chunks of the roasted red peppers and sun dried tomatoes, then you won't process it as long (like I did). But if you want it to have that smooth, luscious, velvety look, then by all means process it longer. The consistency of the sauce is dependent on how much pasta water you add to the sauce. For a thicker sauce, you are going to use less and for a thinner sauce, you will use more. In retrospect, I would have added much more than a half-cup of pasta water because it would have slightly lightened the sauce up. And there would have been a little more sauce to mop up with the bread. In the recipe below I give you a range of 1/2 cup to 1 cup of reserved pasta water. Landing in the middle (3/4 cup) might actually be your best starting point. Note: This sauce is intended to be slightly on the thicker side, so be certain not to add to much pasta water to give it a soupy consistency.

This Creamy Roasted Red Pepper Ricotta Pasta is more of a mildly warm, room temperature dish. Which makes it perfect for serving on a blazing hot day. It is meant to be served immediately after it has been assembled. Although, if you leave the platter out at room temperature before wrapping up any leftovers to put in the refrigerator, don't be surprised if you find yourself or others grabbing a piece of two of the sauce ladened pasta. Note: When heating any leftovers, heat just until they are warm to the touch.

If served as an entree, choose a favorite platter, garnish with some fresh basil and pair the Creamy Roasted Red Pepper Ricotta Pasta with a gorgeous salad, one dressed in an oil and vinegar type of dressing. If serving it as a side dish, serve it with some roasted chicken, salmon, or maybe even a perfectly grilled and sliced ribeye. Whatever you do, don't forget to serve it with some bread. It would be borderline sacrilegious not to.

Recipe

Creamy Roasted Red Pepper Ricotta Pasta

Serves 6 to 8

Ingredients

1 pound bag of paccheri pasta, cooked to a point past al dente but not to a fall apart one. 

2 cloves of garlic, smashed

1 Tablespoon extra-virgin olive oil, plus more for finishing

16 ounces (451g) whole-milk ricotta

12 ounce (340g) jar of drained roasted red peppers (in water, not oil)

1/4 to 1/3 cup of sun-dried tomatoes (about 5-6 whole pieces of sun-dried tomatoes or 66g)

1/2 teaspoon Kosher salt

1/2 cup to 1 cup of the reserved pasta water (recommend beginning with 3/4 cup)

Fresh stems of basil or parsley for garnish

Loaf of an Italian bread, thickly sliced

Directions

1. While you are cooking the pasta, start making the creamy roasted red pepper ricotta sauce.

2. In the bowl of a large food processor (or blender) add in the garlic, olive oil, ricotta, red peppers, sun-dried tomatoes, and Kosher salt. Process until smooth. Note: Process longer for the smoothest sauce.

3. Drain the cooked pasta, reserving at least 1 cup of the pasta water.

4. Add 1/2 cup to 3/4 cup of the reserved pasta water to the sauce in the food processor. Blend well. Check for consistency. If you want it slightly thinner (although this is a sauce on the slightly thick side) sauce, add in a little more of the pasta water.

5. Transfer the sauce to a large bowl. Toss in the pasta. Mix until well blend.

6. Transfer the mixed pasta to a large serving platter or bowl. Drizzle with some extra-virgin olive oil. Garnish with fresh sprigs of basil and/or parsley. Serve immediately.

Notes:  (1) I used jarred red pepper to make the sauce, but you could easily roast your own red peppers. Look for roasted red peppers in water, not oil. (2) Most Italian grocery stores will sell imported bags of paccheri pasta. But sometimes you can find it a specialty store or a Whole Foods. If you can't find it, use the largest size rigatoni you can find.

Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing

All is good now, but there have been a few life distractions going on around here lately. Yet, even during times of stress I manage to find at least one silver lining. The first on was having friends either spend time with me or check in on me during and after my husband's recent surgery was one of them. Their expressions of love, care, and concern not only made me feel less alone, but helped me keep some of my anxiety in check. The second silver lining came in the forms of a waiting snack bucket and piece of a homemade triple chocolate bundt cake. Knowing I would have a very long day of waiting at the hospital, my friend Carol filled a bucket with some of my favorite snacks while my friend Karen had brought me lunch. For most of the day I lived on some of the Lorna Doones that were in the bucket. However, it wasn't until almost ten hours in the hospital waiting room that I started to get really hungry. I managed to eat a half of the turkey sandwich, but after having a bite of the cake, I inhaled the entire piece. It was one of the best chocolate bundt cakes I had ever tasted. Moist, densely crumbed, decadently rich, studded with chocolate chips, and oh so chocolatey, I couldn't wait to get my hands on the recipe. So after everything had settled down and with the recipe in hand, baking never felt so therapeutic. 

If chocolate is your love language, you are definitely going to want to make this Triple Chocolate Bundt Cake. Either with or without the Chocolate Ganache Icing. Instead of going to one of those stores famous for their bundt cakes (you know the one), bake and serve this one. Because in all honesty, I think this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing is a million times better than the chocolate chocolate chip bundt cake store bought one. 

The cake is absolutely divine when simply dusted with some confectionary sugar. But when drizzled or slathered in chocolate ganache icing, it will put chocolate lovers into a euphoric state.

No one will never suspect this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing is actually a semi-homemade one. And don't tell them! I would have never in a million years guessed that two of the cake's ingredients included a small box of instant chocolate pudding and a box of Devil's Food Cake Mix (one without pudding in the mix)! The Devil's Food Cake Mix is one of the ingredients responsible for the cake's deeper, more chocolatey flavor. So in other words, you only want to use a Devil's Food Cake Mix.

In full disclosure, I made three very minor tweaks to my friend Karen's recipe. Instead of using water in the batter, I used coffee. A trick I learned from Ina Garten decades ago. Coffee deepens the chocolate flavor without imparting a coffee flavor. If you don't make or like coffee, just use water as this is a pretty chocolatey cake. In keeping with the spirit of ramping up the flavor, I also added in a generous pinch of Kosher salt. To ensure the chocolate chips didn't sink to the bottom of the cake while it baked, I tossed them in a scant tablespoon of flour. Another trick I learned years ago.

I used this Nordicware Heritage Bundt Pan, but any 10 cup capacity bundt pan will work. Always grease and flour your bundt pans. Even the non-stick ones. Preferably use a vegetable oil (like Crisco) or a non-stick vegetable spray rather than using butter. The milk solids in butter may cause the cake to bind to the bundt pan as it acts more like a glue. And there is nothing worse than not having your bundt cake unmold intact.

In a preheated 350 degree (F) oven, the bundt cake bakes for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to rest for 10 minutes before inverting it onto a platter or cake stand.

Made with only chopped semi-sweet chocolate, heavy cream and flaky sea salt, this chocolate ganache is rich, creamy, and sweet. The trifecta of icing perfection. The thickness of the ganache will depend on how much heavy cream you use. I used 1/2 cup and had to work quickly to get it spread on the bundt cake. Next time I might use 2/3 of a cup so it will have a slightly more pourable consistency. But how much cream you use will be a matter of personal preference. Or don't make the icing all and generously dust the completely cooled bundt cake with confectionary sugar. And yes, if the cake is made with the ganache icing, it's technically a Quadruple Chocolate Bundt Cake!

If you cover or drizzle the cake with the ganache icing, allow time for it to set up before serving. To speed up the setting up process, you can chill the cake in the refrigerator.

If you happen to be someone who doesn't love rich, decadent, intensely flavorful, sinfully delicious chocolate cakes, you may need to take a pass on this cake. However, if you are a true chocolate aficionado looking for a way to show your family or friends some love or have a serious chocolate cake craving, bake this almost effortless to make, heavenly Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing. Because this is the cake chocolate lovers will swoon over, will not let a crumb on their plate go to waste, and will dream about it about for days

Wrap up some slices of this cake and give them to a friend who needs some comfort. Bring it to a picnic or potluck gathering and watch it disappear. If there was ever a cake to make birthdays feel even more special, this would be the one. In other words, you need this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing in your life! You never know what silver linings could come from it. 

Recipe

Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing

Serves 10-14

Ingredients

Bundt Cake

1 box (15.25 oz) Devil's Food Cake Mix (not one with pudding in the mix)

1 small box (3.9 oz) Instant Chocolate Pudding

1/2 cup canola or vegetable oil

1/2 cup room temperature coffee (or 1/2 cup water)

4 large eggs, room temperature

1 cup (240g) sour cream

Pinch of Kosher Salt

1 package (11.5 oz/326g) semi sweet or dark chocolate chips (see notes)

Scant tablespoon of flour

 

Ganache Icing

6 ounces (170g) semi-sweet chocolate bar, chopped

1/2 to 2/3 cup heavy whipping cream (see notes)

Pinch of flaky sea salt

Confectionary Sugar, sifted

Optional: Vanilla Ice Cream

Directions

Bundt Cake

1. Preheat oven to 350 degrees (F). Prepare a 10 cup capacity bundt pan using shortening and/or vegetable spray and flour. Tamp flour out of the pan.

2. In the bowl of a standing mixer fitted with a whisk attachment, add in the coffee (or water), eggs, sour cream, and vegetable oil. Mix just until all of the ingredients have been combined.

3. Add in the Devil's Food Cake Mix, the Instant Chocolate Pudding, and pinch of Kosher salt. Beat until smooth and creamy. Note: This is a very thick batter.

4. In a medium sized bowl mix the chocolate chips with the flour until the chips are coated in the flour. Add to the cake batter. Mix with a spatula.

5. Spoon the batter into the prepared bundt pan. Smooth the top of the batter. Place the bundt pan on a baking sheet. Insert into the oven and bake for 50-55 minutes or until an inserted toothpick comes out clean.

6. Remove the cake from the oven. Allow to rest for 10 minutes. Place a cake plate on top of the pan and invert the cake. Tap on the sides of the bundt pan before lifting it off the cake. Allow the cake to cool completely. 

Ganache Icing

1. In a small sized bowl, add in the chopped chocolate and flaky sea salt.

2. Heat the heavy cream in a small pan over medium heat. When small bubbles begin to form along the edges of the pan, pour over the chocolate. Let sit for a minute.

3. Stir with a spatula (or whisk) until the chocolate has completely melted and the mixture is completely smooth.

4. Spoon or pour over the cooled bundt cake. Allow the ganache icing to set. Note: I placed the iced cake in the refrigerator to speed up the setting up process.

5. Cut into pieces and serve. For a completely over the top cake eating experience, serve with some vanilla ice cream. Note: I loved eating this cake at both room temperature and chilled. To keep any leftovers fresh, store covered in the refrigerator.

Notes: (1) Instead of finishing the cake with the chocolate ganache icing, finish by generously topping with sifted confectionary sugar. (2) I used Guittard's Extra Dark Chocolate Baking Chips - 63% Cocoa in the batter. (3) I used 4 ounce bars of Ghiradelli Semi-Sweet Chocolate for the Chocolate Ganache Icing. You will need 1 1/2 bars. (4) For a more pourable ganache icing use 2/3 cup of heavy whipping cream. For a thicker icing, use 1/2 cup of heavy whipping cream. (5) There is another recipe for a Triple Chocolate Bundt Cake on the blog, but that one is made from scratch. But it gives you another chocolate ganache icing option.

Grand Marnier Strawberry Preserves

We are in the midst of strawberry season here in the midwest. And the strawberries at the Farmer's Market have been spectacularly ripe and sweet. While I have been eating more than my fair share of them, I have also been making preserves. Homemade strawberry preserves have to one of the best of life's simple, summer pleasures. They not only do they harness and deepen the flavor of the strawberries, they rival anything store bought. Who knew all it takes is a jar of homemade Grand Marnier Strawberry Preserves to send one's sense of taste to nirvana. 

Making jam and/or preserves doesn't have be a daunting process. Especially if you don't opt to put your jars in a water bath. The advantages of processing jars of jams/preserves in a water bath are two-fold. The jars can be stored at room temperature (before opening) and they have a longer shelf life.  However, if you are making a small batch of jam/preserves, then forgoing the water bath process is the way to go. As it's highly likely your refrigerator stored jars will be empty in just a couple of weeks. Well before their four week optimum shelf life.

There are essentially two kinds of preserves. Those made with added pectin and those made without. Personally, I prefer the without pectin method. This recipe uses only fresh strawberries, granulated sugar, freshly squeezed lemon juice and Grand Marnier. 

For the most optimal strawberry flavor I highly recommend using the strawberries bought at the Farmer's Market or picked at the strawberry farm. Store bought strawberries tend to be firmer as well as less sweet and juicy as their farm counterpart. In addition to being more flavorful, sweeter and juicier, farm fresh strawberries tend be slightly smaller than store bought ones. Which makes it unnecessary to cut them up before macerating them in sugar.

Macerating the strawberries in sugar not only helps to draw out their natural juices, but further intensifies their fruity flavor. The result is you end up with the most flavorful, delicious, luscious preserves.

For these preserves, I recommend macerating the strawberries in sugar for anywhere between 4 and 8 hours. The longer the strawberries macerate, the more natural juices will be extracted. And more natural juice equals more flavor.

Using a deep, heavy bottomed or cast iron pan, will ensure your preserves cook evenly as well as help prevent your preserves from spilling out onto the stove while they are boiling. 

Just as when you are making caramels, the process of cooking the preserves deserves your full attention. Cooking time for these preserves ranges from 20-25 minutes or until they reach a temperature of 215 degrees F to 220 degrees F. Another way of determining the doneness of your preserves is to get them to the consistency of a thick maple syrup. Note: My cooking time was closer to the 25 minute mark.

Adding Grand Marnier to the cooked strawberries results in a next level preserve. Just 1/8 of a cup is all you need to give your preserves a detectable, yet subtle flavor of the Grand Marnier. If you aren't fond of Grand Marnier, leave it out (although I really want to convince you to add it). For those of you who happen to big fans of Grand Marnier like me, you will be living your best life when you slather these preserves on toast, on an English Muffin, on a bagel, on a peanut butter sandwich, or a cracker topped with some Brie or other soft creamy cheese. 

I have been hoarding the recently made batches of Grand Marnier Strawberry Preserves in the refrigerator. With any luck the Farmer's Market will still have fresh strawberries next week and I can make a few jars of these luscious, epic preserves to give away. There may be nothing better than having jars of homemade strawberry preserves, especially these Grand Marnier Strawberry Preserves, in your refrigerator ready to serve at a moment's notice. For those of you looking to up your brunch or weekend breakfast game, you definitely need these Grand Marnier Strawberry Preserves in your life! 

Recipe

Grand Marnier Strawberry Preserves

Makes 2 pints or 4 half pints

Ingredients

1 quart of fresh strawberries, hulled (preferably from the Farmer's Market, Farmstand or Strawberry Farm)

3 cups (600g) granulated sugar

2 Tablespoons freshly squeezed lemon juice

1/8 cup Grand Marnier (or up to 1/4 cup if you want a more pronounced Grand Marnier flavor)

Directions

1. In a large glass or ceramic bowl, add in the hulled strawberries. Unless the strawberries are very large, there is no need to cut in them half. 

2. Add in the sugar. Stir to coat the berries. Cover with plastic wrap and let sit at room temperature for at least hours or up to 8. Stir the strawberries several times while they are macerating.

3. Place the berries and all of the juices in a deep heavy bottomed or cast iron pan. Add in the lemon juice.

4. Cook the berries over medium-high heat. Bring to a boil. Cook on medium heat for 20-25 minutes, frequently stirring gently, as the mixture will continue to boil. Or cook until the mixture has reached a temperature of at least 215 degrees (F), but no more than 220 degrees (F). Note: About halfway through the cooking process use a potato masher to break up some of the strawberries.

5. Remove from heat and immediately stir in the Grand Marnier. Note: If you have some foam (and you probably will) skim some of it off. After skimming stir the mixture well.

6. Immediately pour the Grand Marnier Strawberry Preserves into 2 sterilized pint jars. Cover tightly, turn upside down and then let cool to room temperature.

7. Place the cooled jars in the refrigerator. The preserves can be safely stored for up to 4-6 weeks.

Notes: (1) If you don't want the hint of Grand Marnier in your preserves, you can omit it. Although it makes these preserves next level. I used 1/8 cup and thought it was the perfect amount. (2) Put a small bowl of the Grand Marnier Strawberry Preserves on your charcuterie board to take it next level. (3) In all likelihood there will be some foam created when you are cooking the preserves. Remove the majority of it with a spoon. When you stir in the Grand Marnier whatever small amount of foam left will be incorporated into the preserves.

Farmer's Market Strawberries (June 2023)