Friday, September 14, 2012

Gooey Chocolate and Caramel Cakes

These are delicious right out of the oven!

1 tbsp butter, softened

1 jar caramel sauce
1 1/2 cups cake flour
1/3 cup cocoa powder
1 tsp baking soda
1 cup sugar
1/2 tsp salt
1 cup strong brewed coffee, warm
1/3 cup light olive oil
1 1/2 tsp vanilla extract
1 tbsp aged balsamic vinegar

Coat six 6-ounce ramekins with butter.  Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

Whisk the flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

Fill each ramekin with 1/3 cup of batter.  Bake at 400 degrees until the cake is set and a toothpick inserted in the center comes out clean, about 20 minutes.  Serve warm with additional caramel sauce if desired.


Thursday, September 6, 2012

Cherry Infused Bourbon with Chocolate Covered Cherries

Drink it straight or with a mixer. Or, splash a bit of this concoction on some ribs. I've tried all of those options with great success!

30 fresh sweet cherries, pitted
2 cups bourbon (I used Jack Daniels)
1 cup white sugar
1 cup milk chocolate
1/4 cup white chocolate (optional; for decoration)


Place cherries in a bowl or pitcher, add sugar, then bourbon, and stir until sugar dissolves. Soak for at least 2 hours and up to overnight, stirring occasionally.

When nearly ready to serve, remove cherries from the liquor. Reserve the bourbon and place the cherries on paper towels to drain.

Melt the milk chocolate in the microwave or with a double broiler. Dip each cherry in the chocolate, then lay on wax paper to dry. If desired, drizzle with an alternating color of chocolate for decoration.

To serve, pour cherry infused bourbon over ice and garnish with several of the chocolate covered bourbon infused cherries. Cheers!