Category: DESSERTS

VALENTINE’S DAY ~ WEEKEND OF ROMANCE FOODS

Last weekend we rolled out the Valentine’s Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I’d share this fun menu with you.  So what did you do for Valentine’s Day this year?
Valentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I’m still not allowed to cook, he’ll be the one preparing the recipes, but all is good and we’ll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.
STRAWBERRY MARGARITAS  
2 cups crushed ice 
1/2 cup fresh strawberry puree
1 cup tequila 
2 limes, juiced 
Splash Triple Sec 
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
  • Puree until smooth. 
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste
plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.
CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional – I usually leave them out)
  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
  • Add mayonnaise and blend together to form a thick base. 
  • In a slow stream add oil. 
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
  • Optional – Add anchovies to dressing to create a deeper, saltier taste. 
PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese
  • Preheat oven to 350 degrees. 
  • Place bread slices on oven rack and bake until dry and golden. 
  • Melt butter in flat bowl. 
  • Combine cheeses in flat bowl. 
  • Dip first in butter and the cheese mixture. 
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES 
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided 
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through. 
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
  • Bake for another 15 minutes. 
SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin
  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract
  • Warm the milk in a small pan. 
  • Whisk the eggs with the sugar in a separate bowl. 
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
  • Whisk in the cream and vanilla. 
  • Follow your ice cream maker directions for freezing.

DECADENT CHOCOLATE BROWNIES & RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
  • Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in the oven, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over. 
  • Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

  • Puree all the ingredients in a food processor
  • Strain the sauce to remove the seeds. 
  • Store the sauce in the refrigerator in a covered container.
WARNING: THESE ARE RICH & DECADENT!

DECADENT CHOCOLATE BROWNIES & RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
  • Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in the oven, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over. 
  • Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

  • Puree all the ingredients in a food processor
  • Strain the sauce to remove the seeds. 
  • Store the sauce in the refrigerator in a covered container.
WARNING: THESE ARE RICH & DECADENT!

CLASSIC GOOD EATS ~ BAKED PINEAPPLE BLACKBERRY CUSTARD

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.

CLASSIC GOOD EATS ~ BAKED PINEAPPLE BLACKBERRY CUSTARD

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.

Save Room for Dessert…Cherry Balls

Hello!  Hope everyone had a peaceful, joyous, and love-filled Christmas.  Ours was lovely, just the three of us and the Wii.  Yes, we took the plunge and bought the Wii, along with numerous games, including Just Dance for Kids, which has been a source of amusement for Andrew, as he watches his two parents try to dance.  I’ll highlight our Christmas dinner later this week, as we have another Christmas celebration on Tuesday, when we’ll celebrate with my family.  For today’s post, I decided upon an old favorite from my childhood, my grandmother Josie’s cherry balls.  I posted my version of her chocolate spice cookies a few weeks ago, and I’ve meant to post these before now, I just never got around to baking them.  However, I received some news from my brother last week, and I decided that it was time.  I’ve always thought that these are a perfect cookie for a baby shower, particularly a baby shower for a baby girl.  Well, my siblings and I have only had boys, so there’s never been an opportunity.  Until now, that is, as my brother told me that he and my sister-in-law, Jody, are having a baby girl!  Yeah!  Finally, we can buy frilly baby girl clothes!  They have two boys, so she will definitely be the little princess, with two big brothers.  We’re all very excited and happy for the the entire family.  So, in honor of the impending birth of my niece, I present Grandma Josie’s Cherry Balls, albeit, an updated version.

Cherry Balls  
5 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter, melted and cooled
1/3 cup half & half
2 eggs
1 cup sugar
2 teaspoon vanilla
1 cup pecans, toasted and chopped
1 10 oz jar maraschino cherries, well-drained and chopped
  • Combine flour, baking powder, and salt together in a small bowl; whisk together and set aside.
  • Beat eggs, sugar, and vanilla together for 3 minutes.
  • Add melted and cooled butter, milk, and drained cherries to butter mixture.
  • Mix in flour and pecans, mixing until dough clumps around paddle.
  • Remove dough from bowl, shaped into a large disk, and chill for 30 minutes.
  • Preheat oven to 350 degrees.
  • Remove chilled dough from refrigerator, and using a small cookie scoop, portion dough onto parchment-lined or well-greased cookie sheets.
  • Bake for 10-11 minutes.
  • Allow to cool before glazing.
Vanilla Glaze
2 tablespoons butter
3-4 tablespoons milk
Powdered sugar
  • Heat butter and 2 tablespoons of milk in microwave until butter melts.
  • Stir butter & milk mixture into 2 cups of powdered sugar, adding more milk and/or powdered sugar until desired consistency is reached.
  • Glaze entire cookie and then place on rack until glaze sets.
Yield: 7 dozen.

MAGIC MIDDLES & HOLIDAY WREATHS

I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

MAGIC IN THE MIDDLE
DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

  • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
  • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
  • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
  • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
  • Bake cookies for 9-11 minutes, until they’re set.
  • Remove them from the oven and cool on a rack.

Yield: About 30 cookies

Cooking Tips

*These cookies freeze well. They would travel well too.



My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS







CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

  • Preheat oven to 350 degrees.
  • Sift together the flour, soda, teaspoon of salt and cinnamon.
  • In a large mixing bowl, cream the butter.
  • Add the brown sugar and blend well.
  • Add eggs, one at a time, blending well after each one.
  • Add vanilla and blend until light & fluffy.
  • Add flour mixture and blend until smooth.
  • Gently mix in oatmeal and 2/3 cup peanuts.
  • Set aside 2 cups of mixture.
  • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
  • Scatter the blueberries randomly over the top of the oatmeal mixture.
  • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
  • Stir in vanilla, raisins and remaining peanuts.
  • Spread over the oatmeal layer.
  • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
  • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
  • Bake 30 minutes.
  • Cool completely before cutting.

Try a New Recipe: Chewy Chocolate Gingerbread Cookies

Try as I may, I just can’t think about December recipes without coming back to cookies. Holiday cookies are the best, and these cookies are our family’s all-time favorites. A classic Martha Stewart recipe, but worth Every Single Masochistic Step. Truthfully, they take some time but it’s not that bad, and you can divide it up and make them in stages if you need to.
Fresh ginger, molasses and high quality chocolate make these cookies spectacular. Please don’t even consider skipping the fresh ginger, or you’ll be sorry.
Chewy Chocolate Gingerbread Cookies
Makes 2 dozen

7
ounces best-quality semisweet chocolate
1 1/2
cups plus 1 tablespoon all-purpose flour
1 1/4
teaspoons ground ginger
1
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1
tablespoon cocoa powder
8
tablespoons (1 stick) unsalted butter
1
tablespoon freshly grated ginger
1/2
cup dark-brown sugar, packed
1/2
cup unsulfured molasses
1
teaspoon baking soda
1/4
cup granulated sugar

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.


2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.


3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

CHOCOLATE CARAMEL COOKIE BARS

CHOCOLATE CARAMEL COOKIE BARS
2 cups flour
1/2 cup self-rising flour
dash salt
1 teaspoon cinnamon
2 sticks butter, softened
3/4 + cup packed brown sugar
3/4 cup sugar, divided 1/4 + 1/2
2 eggs
1 teaspoon PURE vanilla extract
1 cup Kraft caramels
4 tablespoons milk
7 ounces unsweetened chocolate
1 cup Heath Bar Crunch pieces
PURE

  • Preheat oven to 350 degrees.
  • Spray 15×10 jelly roll pan with PURE.
  • Cream the butter in electric mixer.
  • Add brown sugar until well blended.
  • Add 1/2 cup sugar, vanilla and eggs, blending again until uniform in consistency.
  • Gradually add the flours, cinnamon and salt until well blended.
  • Press cookie dough into jelly roll pan.
  • In a double boiler melt together the milk, caramels and chocolate until smooth.
  • Spread the caramel chocolate over the cookie layer.
  • Bake 20-25 minutes or until cookie portion is set.

Alexis’ Mini Apple Bundt Cakes

Alexis started a new job at a hospital a few weeks ago and is starting to fit in with her coworkers. You know how it is when you start a new job. You start to figure out who you like and those you realize, “Man, he wasn’t just having a bad day….he’s always an a**hole!”

Anyway, the other day she wanted to surprise them by bringing in a breakfast treat. She took the Zucchini Bread recipe from the Better Homes & Gardens New Cookbook (10th Ed. 1984) and changed it into something entirely different.

Alexis’ Mini Apple Bundt Cakes
Yields: 4 dozen

1 1/2 cups all-purpose flour
1 tsp cinnamon, fresh grated
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg, fresh grated
1 cup sugar
1 cup fuji apple, peeled and finely grated
1/4 cup canola oil
1 egg
1/4 tsp lemon peel

Garnishes: Agave nectar and powdered sugar

Mix the first 6 ingredients together in a mixing bowl. In another bowl, mix the sugar, apple, oil, egg and lemon peel together.

Mix the two bowls together just long enough to get them combined. Then walk away and let it sit for 10 minutes (The walk away tip courtesy Alton Brown’s waffle recipe).

Preheat your oven to 350f. Using a greased mini bundt pan (or a cup cake tin), fill each cup a little over half full with the batter.

Bake on the middle rack for 20 minutes or until a toothpick/cake tester comes out clean. Remove to a cooling rack and let rest for 10 minutes.

Drizzle with agave nectar.

Sprinkle with powdered sugar.

And then try to hide them from your family until they are cooled because they tend to disappear quickly even if you ARE cooking them for SOMEONE ELSE!

If you follow my blog at Nibble Me This, you know I am NOT a sweets kind of guy. I don’t eat much pie or cake. These little beauties were good and I MIGHT have taken one or four before Alexis started packing them up 🙂 But in my defense, you get to pop a whole (mini) bundt cake into your mouth, how could I resist that?

(Side note: If you have a round grill or know someone who does, enter my cast iron grate giveaway on my blog. It should be delivered by Christmas if you win and makes a ‘GRATE’ gift for the griller in your life. It’s over a $100 value and is one of my favorite grill tools.)

Easy Apple & Blackberry Cake

Easy Apple & Blackberry Cake
1 12 ounce bag blackberries, picked over, halved and rinsed
1 Granny Smith apple, peeled, cored and diced
1/2 cup brown sugar
1 teaspoon orange zest
1/4 cup orange juice
1 + 1/8 teaspoon cinnamon, divided
2 JUMBO eggs
1 cup + 1 tablespoon sugar
1 stick unsalted butter, melted and cooled
1 teaspoon vanilla
1/4 cup sour cream
1 cup flour
1/4 teaspoon kosher salt
  • Preheat the oven to 325 degrees.
  • Mix together the brown sugar, cinnamon and orange zest until well blended.
  • Mix together blackberries, apple pieces, brown sugar mixture and orange juice.
  • Pour into a 13×9 casserole dish or a 10″ pie plate. 
  • Using a mixer, beat eggs for 2 minutes.
  • Add 1 cup sugar, melted butter, vanilla, and sour cream.  Beat until well blended.
  • Add flour and salt.
  • Pour batter over fruit, covering fruit entirely.
  • Mix the remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon together; sprinkle cinnamon sugar over the batter.
  • Bake at 325 degrees for 50 minutes or until a toothpick inserted comes out clean.
  • Serve warm or at room temperature.