CHOCOLATE WALNUT TORTE

This  rich, dense, fudge cake tops our list of FAVORITE desserts. It was a favorite as a dessert when we did cooking classes around the state and continues to be a favorite with our at-home guests. The recipe is from Jennifer Kassebaum. 

CHOCOLATE WALNUT TORTE    Serves 10-12.    

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 tablespoon rum

2 tablespoons vanilla

1/4 teaspoon salt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish if desired. 

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
   
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
   
6. Pour batter into pan. 
   
   
   
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
   
10. Remove from heat. Add chocolate and whisk until melted and smooth.  
    
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo below); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
    
    
    
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.
    
    
    

Recipe without photos . . .

CHOCOLATE WALNUT TORTE    Serves 10-12   

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 bablespoon rum

2 teaspoons vanilla

1/4 teaspoonsalt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish, if desired

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
6. Pour batter into pan. 
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
10. Remove from heat. Add chocolate and whisk until melted and smooth. 
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo above); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top.  (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.

Bacon-Cheddar Angel Biscuits

These biscuits were on the cover page of Paula Deen’s magazine, Jan. – Feb. 2024 edition. They looked so good that I just had to give them a try. 

Bacon-Cheddar Angel Biscuits   Yield: about 1 dozen 

1/3 cup warm water (105° to 110°)

2 teaspoons active dry yeast

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup all-vegetable shortening (I used butter Crisco)

1 cup shredded sharp Cheddar cheese, divided

3/4 cup cooked crumbled bacon, divided

1/3 cup whole buttermilk, room temperature

2 tablespoons chopped fresh chives

1 large egg, beaten

Garnish: chopped fresh chives

1. In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 
   
3. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. 
   
4. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. 
   
5. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.

   

   Above: Turned out dough before kneading.
   Below: Dough after kneading.

   
6. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
   
7. Spray a 10-inch cast-iron skillet with cooking spray.
8. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. 
9. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 
10. Brush with egg.
11. Preheat oven to 400°.
12. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
13. Bake until golden brown, 15 to 17 minutes.

Recipe without photos . . .  Bacon-Cheddar Angel Biscuits   Yield: about 1 dozen 

1/3 cup warm water (105° to 110°)

2 teaspoons active dry yeast

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup all-vegetable shortening (I used butter Crisco)

1 cup shredded sharp Cheddar cheese, divided

3/4 cup cooked crumbled bacon, divided

1/3 cup whole buttermilk, room temperature

2 tablespoons chopped fresh chives

1 large egg, beaten

Garnish: chopped fresh chives

1. In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 
3. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. 
4. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. 
5. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
7. Spray a 10-inch cast-iron skillet with cooking spray.
8. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. 
9. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 
10. Brush with egg.
11. Preheat oven to 400°.
12. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
13. Bake until golden brown, 15 to 17 minutes.

Baked Brie with Pecans and Honey . . . savory & sweet

Sweet and savory flavors top a rich and creamy brie round for an for tasty appetizers. 

Baked Brie with Pecans and Honey    Approx. 8 to 10 servings

8 ounces brie

1/4 cup pecan pieces

2 tablespoons honey 

1/8 teaspoon red pepper flakes

1/4 teaspoon fresh thyme chopped (can also use dried) 

1. Preheat oven to 375°
2. Place the round of brie into the center of a heat safe dish and score the top with a knife.
   
3. In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme.

4. Pour the pecan mixture over the brie. 
   
   
   
5. Bake for 10 to 15 minutes or until cheese is bubbly and melty.
6. Serve immediately. We served it with an assortment of crackers & sliced apples. 

Recipe without photos . . .  Baked Brie with Pecans and Honey    Approx. 8 to 10 servings

8 ounces brie

1/4 cup pecan pieces

2 tablespoons honey 

1/8 teaspoon red pepper flakes

1/4 teaspoon fresh thyme chopped (can also use dried) 

1. Preheat oven to 375°
2. Place the round of brie into the center of a heat safe dish and score the top with a knife.
3. In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme.

4. Pour the pecan mixture over the brie. 
5. Bake for 10 to 15 minutes or until cheese is bubbly and melty.
6. Serve immediately.  We served it with an assortment of crackers & sliced apples. 

Moscow Mule Mocktail with honey and lemon

We are experimenting with mocktails . . . Moscow Mules to be exact, complete with THEcustomary serving vessels—copper mugs. This version is made with lemon, honey syrup and the essential ginger beer that adds it traditional shockingly strong flavor, spicy and peppery!  Although this was good, I have a list of recipes to try. Next up will be one that uses use lime and simple syrup. (This recipe came from Chelsea Dishes.) CHEERS!

Moscow Mule Mocktail with honey and lemon   Makes one drink

1 ounce lemon juice, fresh squeezed preferred

1 ounce honey syrup

1 ounce cold water

4 ounces ginger beer

Lemon slices and mint, optional garnish

1. Honey syrup: Prepare following instructions below; allow it to cool.
2. Build the mocktail: Add lemon juice, honey syrup, and cold water to a copper mug or rocks glass and stir to combine. Fill the glass with crushed ice. Top with ginger beer and stir again. Adjust proportions to taste and garnish with lemon slices and mint if desired. 

 

Honey syrup  (makes about 4 ounces) 
1/4 cup hot water

1/4 cup honey 

1. Add water to a small heat-safe bowl and microwave until steaming (30 to 60 seconds). 
2. Add honey to the hot water and stir until fully dissolved. Set aside to cool slightly.

Butternut Squash Risotto made with orzo

Risotto is defined as an Italian dish of rice (traditionally arborio) cooked in stock with other ingredients such as meat and vegetables. However, we prefer to use orzo pasta in place of the rice. I personally think it is the ultimate mac and cheese the starch minus the usual cheddar or processed cheese. As the pasta cooks, the starch is slowly released resulting in a dish with a super creamy creamy texture. 

Last night I paired it with butternut squash – some of the last of last summer’s garden produce that has been in cool storage. Although this could certainly stand alone as an entreé, we served it alongside roasted chicken. 

Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
   
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

   
5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Recipe without photos . . . Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup. 

Sausage, Potato & Bean  Soup   Serves 6

1 to 2  tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles 

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach) 

1 tablespoon chopped parsley

1. Heat oil in a  large soup pot over medium-high heat; then  add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
2. Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
3. Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
4. After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
5. Add the parsley.

Chocolate Molten Cakes . . . a chocolate lover's dream

Individual ramekins of warm cake with a gooey pudding like center . . . a chocolate lover’s dream. Easy-to-make and they can be made up to two days ahead and baked at the last minute. Top them with ice cream or whipped cream for a delightful dessert. Although they can be turned out onto a dessert plate, I opted to serve them in our pretty pink Le Creuset ramekins. 

Chocolate Molten Cakes     Make 4 to 5 individual cakes

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup granulated sugar

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cup semi-sweet chocolate chips, melted

1. Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.
2. In a mixing bowl, combine the butter and sugar until creamy.
   
3. Add in the eggs, one by one, beating after each egg.
   
4. Add in the flour and salt; combine until smooth.
   
5. Gently blend in your melted chocolate until just combined.
   
6. Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*
7. Bake for 12 to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.
8. Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. 
   
   
   

* 2 Make Ahead Options:

1.     Make batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven. 

2.     Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.

Recipe without photos . . .

Chocolate Molten Cakes     Make 4 to 5 individual cakes

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup granulated sugar

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cup semi-sweet chocolate chips, melted

1. Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.
2. In a mixing bowl, combine the butter and sugar until creamy.
3. Add in the eggs, one by one, beating after each egg.
4. Add in the flour and salt; combine until smooth.
5. Gently blend in your melted chocolate until just combined.
6. Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*
7. Bake for 12 to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.
8. Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. 

* 2 Make Ahead Options:

1.     Make batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven. 

2.     Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.

7 or 8 Minute Oven-Fried Egg(s)

After seeing this idea on the internet, I had to give it a try. It's easy and pretty much foolproof cooking method for eggs No turning or covering . . . just bake and the egg is perfectly cooked.

7 or 8 Minute Oven-Fried Egg(s)

Egg or eggs

Butter

Salt & pepper or any preferred seasonings

1. Butter a baking pan with sides. (Lining it with parchment or foil would help with clean up later.)

   

   I used a small eighth pan for just two eggs.

2. Add desired number of eggs. (I used egg rings to hold whites in place.) Season as desired. 

   

   Eggs are ready to go into our Breville countertop oven.

3. Place prepared pan of eggs in a preheated 425° oven and bake 7 to 8 minutes, depending on desired doneness. 
   
   
   
   
   
   

Recipe without photos . . .7 or 8 Minute Oven-Fried Egg(s)

Egg or eggs

Butter

Salt & pepper or any preferred seasonings

1. Butter a baking pan with sides. (Lining it with parchment or foil would help with clean up later.)
   
2. Add desired number of eggs. (I used egg rings to hold whites in place.) Season as desired.
3. Place prepared pan of eggs in a preheated 425° oven and bake 7 to 8 minutes, depending on desired doneness.