Chocolate Cherry Bars

This is a recipe that I grew up with, a family favorite.  It is from pillsbury.com they call them bars but to me it is cake.  It is an incredibly moist fudgy cake with bites of sweet cherry, and a ganache like frosting.  Make a 13″x9″ cake or a sheet cake to feed more.  A quick fix for dessert at home or travels well to take and share with others.

1 chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
3 eggs

Preheat oven to 350°.  Decide whether you will use a 13″x9″ pan or 15″x10″ sheet pan, spray with non-stick cooking spray and flour.  In large bowl with electric mixer, combine cake mix, cherry pie filling, almond extract, and eggs.  Mix until well combined.  Pour into prepared pan and bake for 25-35 minutes for 13″x9″ and 20-30 minutes for 15″x10″.  Watch carefully and test with toothpick in center to come out clean.  Make frosting.

5 Tbl butter
1 cup sugar
1/3 cup milk (I use cream)
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, sugar, and milk.  Bring to boil.  Boil 1 minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour and spread over warm cake.  Cool completely.

One Year Ago Today:  Favorite Chocolate Chip Cookies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Almond Poppy Seed Muffins with Walnut Streusel

This is what I had for dinner tonight…I love being an adult!

Muffins:
3 cups flour
2½ cups sugar
1½ tsp baking powder
1½ tsp salt
2 Tbl poppy seeds
1 cup milk
1/2 cup sour cream
1 cup oil
3 eggs
1 tsp vanilla
1½ tsp almond extract

Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup finely chopped walnuts
3 Tbl butter, softened

Preheat oven to 400°.

Streusel:  In small bowl, mix streusel ingredients until crumbly, set aside.

Muffins:  In large bowl, stir together flour, sugar, baking powder, salt, and poppy seeds.  In another bowl, mix together milk, sour cream, oil, eggs, vanilla, and almond.  Add liquid mixture to dry mixture, stir just until combined.  Scoop muffin mixture into non-stick sprayed muffin pan and sprinkle each with about a tablespoon of streusel mixture.  Bake for 22-25 minutes, cover with foil halfway through cooking time if getting too brown.  Cool in pan 5 minutes and transfer to cooling rack.  Makes about 18 muffins.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Almond Poppyseed Bread with Almond Glaze

I make this recipe quite often.  Quick and easy to stir together, bake and serve or take to a friend.  If you don’t have time for the glaze, it tastes great without it.  The glaze and sliced almonds are a nice finishing touch.

Almond Poppyseed Bread in Pans

Almond Poppyseed Bread with Almond Glaze

Bread:
2¼ cups sugar
1 cup oil
3 eggs
3 Tbl poppy seeds
1½ tsp lemon juice
1½ tsp almond extract
1½ tsp vanilla extract
3 cups flour
1½ tsp baking powder
1 tsp salt
1½ cups milk

Preheat oven to 350°.  In a large bowl, combine sugar, oil, eggs, poppyseeds, lemon juice and extracts, beat until well blended. Combine the flour, baking powder and salt, add to sugar mixture alternately with milk, beating just until moistened.  Pour into 2 greased 8×4 inch loaf pans or 4 small loaf pans. Bake large loaves 55-60 minutes, small loaves 40-45 minutes or until a toothpick inserted near the center comes out clean.  Glaze loaves in pans.

Almond Glaze:
1½ cups powdered sugar
1/2 teaspoon almond extract
3 Tbl milk – enough to make a thick spreading consistency

Combine glaze ingredients until smooth, drizzle some over warm loaves.  Sprinkle sliced almonds on top, drizzle a little more glaze over almonds.   Cool 10 minutes before removing from pans to wire racks.

Marzipan Twist Sweet Bread

This is a unique tasting sweet bread, loaded with almond and a hint of lemon. 

Dough:
1/2 cup warm milk (approx. 110°)
1/4 cup sugar
1 pkg. dry yeast
2 1/3 cups flour
1/2 tsp salt
4 Tbl butter, melted
zest of 1/2 lemon
1 egg, beaten

Stir 1 tsp of the sugar in warm milk and sprinkle with yeast. Let stand until frothy. Mix flour, remaining sugar and salt in large bowl. Stir melted butter into yeast mixture with lemon zest. Add liquid to flour mixture and add egg combining to make dough. Knead until smooth. Let rise in warm place 40-50 minutes.

Filling:
2 cups ground almonds
2 egg whites
1/4 cup sugar
3 Tbl water
1 tsp almond extract

Combine almonds, egg whites, sugar, water and extract. Roll out risen dough to 18”x12” rectangle. Spread with filling. Roll up lengthwise. Cut roll into 2 equal lengths and wind both pieces around each other to make a single twist. Place on prepared baking sheet. Cover and let rise in warm place 15 minutes. Preheat oven to 350°. Bake 35 minutes to golden brown. Cover during baking if getting too brown.

Glaze:
1/3 cup powdered sugar, sifted
1 Tbl lemon juice
2 Tbl water

Whisk together powdered sugar, lemon juice and water. Spoon glaze over warm twist.