Chocolate Zucchini Cake with Honey Fig Italian Meringue Buttercream

  Why yes, this is another chocolate cake to add to my {growing} collection.  One can never have too many chocolate cake recipes, can they?  This one is special as it includes shredded garden fresh zucchini, which gives the cake a tender and moist crumb.  Also, a pinch of cinnamon because zucchini, chocolate, and cinnamon seem like close-knit friends, they go so well together! 

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 I tried my hand at Italian meringue buttercream for the first time and I must say, it’s so good!  While researching, I came across various people saying it can be somewhat difficult to make if you’re not familiar with making meringue.   Being myself, I took on the challenge.  It was the first time I’ve ever made meringue, and using my own quantities at that.  The first try was okay, but not quite what I wanted as it was a bit too sweet.  So I tried one more time by changing the quantities of a few ingredients.  The second try was a charm!  Then came adding the butter, a step I didn’t get to on the first try.  At first, I thought it wasn’t looking too promising.  After letting it whip for a little while longer, it suddenly turned into a luxurious buttercream.  Smooth and glossy, with the most amazing texture.  I then added the honey fig jam I had just made, along with a wee bit of vanilla.  The camera didn’t really pick it up, but it has a slight pink tint to it.

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 I spent at least two hours photographing this cake.  The light was just not on my side!  My home has an insane amount of windows, so I usually have a pretty good amount of light anywhere in the house.  It’s also surrounded by greenery, so finding the right type of light can be difficult.  It usually depends on how bright the sun is shining during the time of day I’m shooting.  I was shooting in mid-afternoon light and the sun was giving out harsh, bright light, causing everything outside to reflect their colors through the windows.  So, almost all the light coming into the house was green, and green is my biggest pet peeve when photographing food.  Long story short, I was in Lightroom for quite some time trying to tone down all the colors coming in from outside.  I’m quite pleased with how they turned out, despite spending so much time photographing and then editing them.

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chocolate zucchini cake + honey fig italian meringue buttercream

for the cake:

175 grams unsalted butter, room temp.

500 g granulated sugar 

4 large eggs, room temp.

250 g all-purpose flour ( 2 cups + 2 tablespoons )

100 g cocoa powder ( 1 1/4 cups )

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

312 g almond milk, room temp. ( 1 3/4 cups)

1 teaspoon pure vanilla

1 cup shredded zucchini

 for the honey fig jam:

1 pound ripe figs

1 cup granulated sugar

2 tablespoon honey

1/2 teaspoon fresh lemon juice

for the  frosting:

5 egg whites, room temp.

1 cup granulated sugar

1/3 cup water

2 1/2 sticks unsalted butter, room temp.

1/2 teaspoon vanilla

 fig jam, room temp.

lemon wedge


method:
cake:
  1. Preheat oven to 350°F / 170°C.  Prepare three, 8-inch cake pans by greasing, laying down parchment paper, then lightly greasing again.
  2.  Sift the flour and cocoa powder; combine the baking powder, baking soda, cinnamon, and salt.  Whisk well and set aside.
  3. In an electric standing mixer / hand mixer with whisk(s) attached, cream together the butter and sugar on medium speed until light and fluffy- about eight minutes.  Scrape down the sides and bottom on the bowl and add the eggs, one at a time, beating well after each addition(scraping down the bowl after adding each one).  Add the vanilla and beat till just combined.  Add one-third of the flour and one-third of the almond milk; beat on medium speed until just combined.  Add the remaining two-thirds of flour and almond milk and beat on high for 15 seconds.  With a spatula, fold in the shredded zucchini until it’s evenly distributed.
  4. Pour batter evenly amongst the three prepared cake pans and using an offset spatula, evenly spread around in the pan.  Bake for 30 minutes.  Check for doneness using a toothpick, if it comes out clean- it’s done; if not, bake three more minutes.  Remove from oven and let the cakes sit in the pan for 10 minutes.  Use a sharp knife to loosen the edges, then invert onto wire cooling racks to cool completely.
honey fig jam:
  1. Wash, cut stems off, and then slice figs into halves.  Add to a medium sized saucepan and gently mash them until they are well broken up.
  2. Add the sugar, lemon juice, and honey to the figs and bring to a boil over medium-high heat.  Stir until the sugar is dissolved and then let the mixture simmer over medium heat, stirring often, until the figs are soft and the mixture is somewhat thick when it runs off the spoon.  About 15-20 minutes.  Pour the mixture into a sieve over a cool bowl and gently press with a spoon to squeeze the good stuff off from the pulp.  Discard the pulp.  Bring the jam to complete room temperature before using it the frosting.  It’s best to make it the day before, then cover with plastic wrap and let it sit on the countertop overnight.
honey fig italian meringue buttercream:
  1. Wipe down the bowl of an electric mixer with the lemon wedge and squeeze about 1/4 teaspoon of it into the bottom of the bowl.  Add the egg whites.
  2. In a saucepan, combine the sugar and water.  Stir over high heat until the sugar is dissolved and begins to boil.  Once boiling, cease stirring and attach a candy thermometer to the side of the saucepan.  Bring the sugar to 240°F, once it reaches that temperature, turn off the heat.  Begin beating the egg whites on medium-high speed until they’re frothy and pale in color.  Then, very slowly and carefully ( it’s hot!) begin to pour a very thin stream of the hot sugar into the beating whites.  Increase the speed to high and continue beating until medium peaks form.  Before adding any butter, make sure the meringue is completely cool to the touch, without a hint of warmth to it.   
  3.  Add the butter and beat on medium-high speed till it all comes together and forms a nice, whipped buttercream.  Turn the mixer off and add the vanilla and the fig jam.  Beat on low until just combined.   
assemble and frost the cake:
  1. Place the first layer on your cake stand, plate, or cake board.  Add about 3/4 cups of frosting and evenly spread around.  Place the second layer, bottom facing up, on top of the frosted layer and add another 3/4 cups of frosting.  Spread around and add the third and final layer, bottom facing up.  Use the remaining frosting to frost the top and around the sides of the cake.  Cut and serve.
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Chocolate Chip Ginger Cookies with Blackberry Coconut Mascarpone Cheese filling

  I know it’s only August, and yes, I’m totally not ready to accept that fall begins next month, but I really wanted ginger cookies.  Who’s to say they’re just for fall or winter?  So I made some.. and in them went three ounces of bittersweet chocolate, chopped into fine chunks, of course; then sandwiched together with a purple Italian cream cheese filling.  Sounds amazing right?  Believe me, it is.  Earlier this year I made something similar with Meyer lemons and they were utterly delicious.  I haven’t really done much with blackberries so far, so I thought I’d make the cookies again, upgraded, and this time with a different filling.   I really love the combination of blackberry and coconut, add it to mascarpone cheese and it’s something close to heaven!

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  I always get excited when I pull these cookies out of the oven.  The crackled tops are almost always on point.  To me, how a cookie top looks matters immensely, especially photographically.  If a cookie does not have my desired look, I will continue to tweak the recipe and bake a thousand of said cookies till I get there.  There was much trial and error in perfecting this recipe when I first came up with it.  Now I can happily use the recipe with one hundred percent confidence that it will turn out just as I envisioned, and not just for me, but for other’s as well.

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  On a completely random note, I’ve been jumping back and forth with photography style these past few weeks.  I’m deeply inclined to dark, sharp, and shadowy tones; but I also love bright and clean, especially when it comes to food.  So, I’m still working on finding “my style”.  I’m hoping someday it will fall between the two I admire most and be somewhat unique in its own way.  Until then, I shall keep on playing with light and technique.  I fail miserably a lot of times, but that’s okay; it is a never ending journey trying to improve oneself.

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Blackberry Coconut Mascarpone Cheese Filling

8-ounce plain mascarpone cheese, room temp.

1 cup powdered sugar, sifted

1/4 cup large blackberries

1/2 cup shredded coconut.

pinch of salt

METHOD

Be sure to bring all the ingredients to room temperature before using, mascarpone is prone to curdle easily. 

In a small saucepan, mash the 1/4 of large blackberries and place on the stovetop over low heat.  Simmer the berries till more of the juices are released, about 3 minutes.  Pour the berries into a sieve and press out the juices, take out 2 tablespoons and set aside so it can come to room temperature.  Set aside 2 tablespoons of the pulp as well, and bring it to room temperature before using.  

Once all the ingredients have come to room temperature, place the cheese in a large bowl and beat with an electric hand mixer(on high speed)till creamy.  Slowly add the blackberry juice, pulp, pinch of salt, and powdered sugar.  Beat till incorporated.  Stir in the shredded coconut.  Place in the refrigerator till ready to use. 

 

Chocolate Chip Ginger Cookies

makes about 22 cookies / 11 sandwich cookies

3 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons baking soda

1/2 teaspoon kosher salt

3/4 cups unsalted butter, room temp.

1 cup granulated sugar

1/3 cup molasses

1 large egg, room temp.

3 ounces bittersweet chocolate, chopped into small chunks

METHOD

Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a bowl, whisk together the flour, ginger, cinnamon, allspice, baking soda, and salt.  Set aside.

With an electric standing mixer with whisk(s) attached, beat the butter and sugar till creamy and light, about 3-4 minutes.  Add the molasses and beat till combined, scrape down the sides and bottom of the bowl and add the eggs and beat till completely incorporated.  Scrape down the bowl again and add 1/3 of the flour and half of the chopped chocolate, beat till just incorporated.  Scrape, then add the other 2/3 of flour and beat till there’s no dry flour left to be seen.  Pour 1/3 cup of sugar onto a plate and set aside.  Take out pieces of the dough and roll it into a 1-inch ball, do not roll the balls till their surface is smooth, I roughly roll it into a ball.  Roll the ball around in the sugar that was set aside, just coat it lightly.  Place on prepared baking sheet till there is no more room, place them about 2 inches apart from each other.  Bake in preheated oven for 13 minutes.  Once done, remove from oven and let them rest on the pan for five minutes, then move them to a cooling rack to cool completely. 

Once all the cookies have cooled completely and come to room temperature add the cream filling by using a pastry bag with a large round tip attached.  Take one cookie and pipe on about 1 1/2 tablespoons of cream.  Sandwich together with another cookie.  Enjoy!  I recommend refrigerating the cookies when not being eaten. 

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Blackberry Nectarine Cake with Vanilla Sage German Buttercream

  It’s been well over two months since I last made a cake, even eaten a slice of one!  For most people that may be normal, but me?  I love baking cakes, so I usually make them on a monthly basis.  So, two months cake-free was a new record for me, hehe.  

  I like getting creative with fresh, seasonal fruits when it comes to baking.  It can get a little difficult at times, especially with layer cakes.  I really wanted to make a cake with nectarines and also use what little bit of wild blackberries I spent hours scavenging for(thanks, Japanese beetles!).  With this particular cake, I put a lot of brain effort into getting it to come out.  I was working with some pretty juicy fruit.  So, I sat down and did the math for what seemed like hours.  I weighed out every ingredient to the gram and then put the recipe to the test.  Many times the recipes I create take at least two to three(sometimes four)tries before getting my “blog-worthy” stamp, especially when it’s a cake.  My only fear when making this cake was that the nectarines would make the cakes sink in the center, even though I boiled most the juices out before adding the pulp to the batter and that it would make it really heavy.  I was wrong.  For the first time ever, my cake turned out just as I wanted and on the first try! The layers were light in weight and extremely moist(in a good way); the texture was tender and not too sweet. 

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  The blackberries gave it a different color than I expected, I only used a couple tablespoons of blackberry juice.  I was shooting for a purple hue, instead, I got a slight greenish tint(most likely from the baking soda and baking powder).  Some may think of that as fail and proceed to tweak the recipe more; honestly, I rather like the way it turned out.  It doesn’t look perfect and I am one of those people that like things that don’t look perfect.  It makes things more interesting!  

  For the buttercream, I wanted something more than your plain American buttercream.  I took a step forward and tried my hand at German buttercream.  I’m so glad I did as it went perfectly with this cake and tasted so good!  I used this recipe from BraveTart because it looked and sounded amazing(and it was amazing!).  It’s smooth and has the perfect amount of sweetness to it.  The vanilla and sage really complemented the nectarine flavor in the cake as well.

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Blackberry Nectarine Cake

INGREDIENTS
175g unsalted butter, room temp.
500g granulated sugar
4 large eggs (210g)
250g cake flour (2 cups + 2 tablespoons)
1 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon baking soda
312g whole milk, room temp. (1 1/4 cups)
1/3 cup + 2 tablespoons nectarine pulp (use about 3 large ripe nectarines)
2 tablespoons blackberry juice (use about a 1/3 cup fresh blackberries)

METHOD

Preheat oven to 350°F / 177°C.  Prepare three, 8-inch cake pans by greasing, lining with parchment, then lightly greasing again.
For the nectarine pulp: Peel and pit the nectarines.  Cut into quarters and add to a food processor/blender and pulse 4-5 times till the fruit is loose and clumpy.  Pour into a small saucepan and bring to a simmer over medium-low heat, cooking for 8 minutes and stirring often(it burns easily).  Once done, pour into a wire sieve over a bowl(to catch the juices) and use a spoon to press all the juices out.  Spread the pulp out onto a clean plate and let it come to room temperature.  For the blackberry juice:  Mash a 1/3 cup of fresh blackberries with a fork and add to a small saucepan over low heat, cook, stirring gently till most the juices come out(about 4 minutes).  Pour into a sieve and press the juices out. Discard the pulp.  Add the blackberry juice to the milk and bring to room temperature before using.

For the cake:  In an electric mixer with whisks attached, add the butter and sugar.  Beat on medium-high speed until pale and fluffy (about 8 minutes).  Add the eggs, one at a time(and scraping down the sides and bottom of the bowl after each addition).  If you’re using measuring cups, use a large spoon to fill the measuring cup with flour, then use a knife to level it off.  So, whisk together the flour, salt, baking powder, and baking soda.  Add a third of the flour to the butter/sugar mixture, then a third of the milk, beat on medium speed till just combined. Repeat this process till the other 2/3 of the milk and flour are combined.  Using a spatula, fold in the nectarine pulp till it is distributed evenly throughout the batter.  Pour evenly amongst the three pans.  Bake for 30 minutes, then check for doneness with a toothpick.   If the toothpick comes out clean, it’s done; if it’s wet, bake for 2 more minutes.
Once done, let the cakes sit in their pans for 10 minutes.  Using a sharp knife, gently loosen the cake from the sides of the pan and invert onto wire racks to cool completely(about two hours).

Vanilla Sage German Buttercream

INGREDIENTS 
Recipe slightly adapted from BraveTart

16 ounces whole milk
2 vanilla bean pods, split and scraped, seeds set aside in a small bowl
2 medium-sized sage leaves, fresh
10 ounces sugar
1.5 ounces cornstarch
2 eggs
2 egg yolks
16 ounces unsalted butter, room temp.
1/4 teaspoon kosher salt

METHOD

  Slit the two vanilla bean pods and scrape out the seeds, place them(the seeds) in a bowl to use later.  In a medium sized saucepan, combine the milk, vanilla bean pods, and sage leaves.  Once the milk starts to simmer, remove from heat and let the mixture steep for about 30 minutes(or more for a more intense flavor).  Once steeped, remove vanilla bean pods and the sage leaves.  Return the milk to a simmer over medium-low heat.  In a mixing bowl, whisk together the sugar, scraped vanilla bean seeds, cornstarch, whole eggs, and egg yolks.  Stream a 1/2 cup of the hot milk into the egg mixture, stirring constantly till it is fully incorporated and the mixture is warm.  Now, pour the egg mixture into the saucepan of hot milk, stirring constantly while doing so, and turn the heat to medium.  Keep stirring the mixture till it begins to thicken and bubble very slowly.  Once it begins to bubble, continue stirring for 1 minute(use a timer). Once the timer goes off, immediately pour the custard into a large bowl.  Press a layer of plastic wrap over the custard(so it won’t form a skin)and place in the refrigerator to cool completely(at least 1 hour).
 Once the custard has cooled, remove from the fridge. Beat the butter and salt on medium speed with an electric mixer till smooth and creamy.  Begin spooning large portions of the custard into the butter while beating on medium-high speed. Beat till the mixture is smooth and is completely incorporated.

Assemble the cake:
  Place the first layer on your cake stand, cake board, or plate. Add about 1 cup of the frosting and evenly spread around. Add the second layer, bottom(flat side)facing up, and add another 1 cup of frosting; spread evenly.  Now, place the third layer evenly on top of the second, again, bottom side facing up.  Add remaining frosting.  Decorate with fresh flowers and greenery(optional).  Cut and serve.

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Tart Blueberry Plum Pie

  I can’t believe we’re halfway through summer already.  Most the time I don’t even want to think about that, but alas, I still find myself counting down the days.  Seasons are so fleeting when you look back on them.  Except winter, it’s the only season that feels like it never ends(to me at least), but that’s probably because I dislike the cold months so much.  I honestly love the hot, humid days where sweat pours down your back and your hair goes haywire.  But really, apart from the weather, what makes those sultry months the best is the abundance of delicious stone fruit!  It’s hard to pick a favorite from the genus, but if I had to choose five favorites, plums would be on the top, alongside peaches and cherries.  Then apart from the stone fruits are blueberries, summer just isn’t the same without them.

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  I about hit rock bottom before I made this pie.  My brain has been in the biggest creativity rut going on three weeks now.  That’s when I ate the most delicious plum and decided that instead of brainstorming how to produce something different, I’d just relax and make a pie.  Not everything has to be different I told myself; find peace in the more mundane things.  Like pie.  It’s nothing knew, but there’s still joy in making the most ordinary of things.  It’s a classic that never goes dull.  So, I sat down and jotted down a pie crust from scratch and went from there.  It’s one of probably a thousand blueberry plum pies out there, but you know what?  That’s okay.

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*How to Weave a Lattice Top for Pies

Tart Blueberry Plum Pie
Serves 8
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Prep Time
1 hr
Cook Time
50 min
Prep Time
1 hr
Cook Time
50 min
CRUST
  1. 2 1/2 cups unbleached all-purpose flour
  2. 3 tablespoons brown sugar
  3. 1/2 teaspoon kosher salt
  4. 1 cup unsalted butter, cold
  5. 5-8 tablespoons cold water
FILLING
  1. 1.5 pounds ripe plums
  2. 1 cup blueberries
  3. 1/2 tablespoon lemon juice
  4. 1 cup granulated sugar
  5. 1/4 cup all-purpose flour
  6. 2 tablespoons cornstarch
  7. Pinch of kosher salt
Egg Wash
  1. 1 tablespoon cold water
  2. 1 egg
Instructions
  1. Preheat oven to 400°F.
  2. In a mixing bowl, whisk together the flour, salt, and sugar. Cut the cold butter into cubes and add to the flour, blend it in till the mixture is crumbly(can use a pastry cutter or pulse in blender to do this, I used a pastry cutter). Push the mixture to the side of the bowl and add 5 tablespoons of cold water and gently toss with a fork till it all comes together and forms a soft ball of dough. If it is dry, add another tablespoon of water(more if needed). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  3. Halve and pit the plums then cut the halves into fourths. Place in a bowl with the blueberries and toss with 1/4 cup sugar, then pour fruit into a strainer and place over a bowl to let the natural juices drip for 30 minutes. In a small bowl, whisk together flour, cornstarch, pinch of salt and the remaining 3/4 cups sugar; set aside.
ASSEMBLE PIE
  1. Prepare a clean flat space for rolling and sprinkle with flour.
  2. Take the dough from the fridge and cut into equal halves. Place one of the halves back in the fridge to use later. Roll the dough into a circular shape that is roughly 12-inch in diameter. Loosely roll the dough onto the rolling pin and slowly unravel from the rolling pin and into a 9- inch pie pan. Align the dough into the pan(making sure not to stretch it) then gently press along the sides and bottom of the pan to fit. Place in the refrigerator(untrimmed)till ready to use.
  3. Roll the second half of the dough out and cut out nine, 3/4-inch wide strips that are long enough to fit over the pie and hang slightly over the edge of the pan. Remove pie pan from refrigerator. Remove the fruit from strainer and place in a clean bowl. Sprinkle the flour/cornstarch/sugar mixture and 1/2 tablespoon of lemon juice on the fruit and gently toss with a spatula. Pour into prepared pie pan. Evenly place the five dough strips along the top of the pie and then weave in the other four (*For visual instruction I will include a helpful video from Saveur demonstrating how a latticed pie is done if you are unsure how it's done). Trim the excess dough off the pie and using a fork, gently press to seal the edges together.
  4. Whisk together the egg and water and brush over the top of the pie. Sprinkle with sugar and place in preheated oven to bake for 10 minutes. Lower the heat to 375°F and bake an additional 40 minutes till the crust is golden brown. Remove from oven and let it set and cool completely for at least 2 hours. Cut and serve with vanilla ice cream.
The Sticky Spatula http://stickyspatula.com/
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Bourbon Chocolate Cherry Fudge Chunk Ice Cream

  Summer is in full swing around my place and the weather is finally staying hot instead of being all over the place!  Of course, everyone knows what that means.. delicious ice cream pretty much every week- at least at our place anyway.  When it comes to ice cream, my family is pretty up there on the fan base; especially chocolate ice cream.  One can never have enough of it!

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  This ice cream is uber easy to make and did I mention no ice cream maker is required!  It’s so good too, especially when you bite into a fudge chunk(that has cherries!!).  Of course, I had to give this chocolate ice cream some kick by adding some booze, because last time I made ice cream with bourbon it was amazing.

  I can never get myself to drink bourbon straight.  Sorry bourbon lovin’ folks, it’s just…. yeah, I can’t handle it by itself.  Add chocolate or caramel though and it becomes like, THE best stuff ever.  After I bought the bottle and got home, I realized one thing.. it was black cherry infused bourbon.  Believe it or not, it was amazing tasting in this ice cream!  If you want to use your own favorite bourbon though(that isn’t infused with any fruit flavors), then do it!  It will taste just as good.

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  I was debating whether I should make these into milkshakes or not.  I really wanted them to have fudge chunks in them and, well, it was totally NOT going to fit through a straw when I did it that way.. cause we all know a milkshake isn’t a milkshake if you can’t drink it with a straw. 😉  So, instead, I lightly hand stirred a couple two or three scoops till they were thick and chunky, then added a few layers of fudge pieces and ate them with a spoon.  So it was close to a milkshake but not quite one, lol!

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Bourbon Chocolate Cherry Fudge Chunk Ice Cream
Serves 4
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Prep Time
15 min
Total Time
8 hr
Prep Time
15 min
Total Time
8 hr
CHOCOLATE BOURBON ICE-CREAM
  1. 3 tablespoons unsalted butter
  2. 12 ounces bittersweet chocolate, chopped
  3. 14 ounces sweetened condensed milk
  4. 2 cups heavy whipping cream
  5. 3 tablespoons bourbon
CHERRY FUDGE
  1. 2 tablespoons unsalted butter
  2. 8 ounces bittersweet chocolate
  3. 8 ounces sweetened condensed milk
  4. 1/2 cup *fresh or dried cherries(if using fresh, chop into pieces)
  5. 1/2 teaspoon vanilla
  6. pinch of sea salt
  7. *Just a heads up if you use fresh cherries like I did; they will let off lots of juice into the fudge.
(optional toppings)
  1. hot fudge sauce
  2. fresh cherries
ICE-CREAM
  1. *Place a large mixing bowl and a whisk (or beaters from an electric hand mixer) in the freezer until ready to use.*
  2. Fill a medium sized pot with about 1 inch of water and place a mixing bowl over the top(don't let bowl touch the water). Turn the heat on medium and place 3 tablespoons of butter inside the bowl, once it is melted, add the 12 ounces of chopped chocolate and stir till it's completely melted. Remove bowl from pot and pour into a bowl that is room temperature, so the chocolate can cool quicker.
  3. Remove the bowl and beaters/whisk from the freezer and add the two cups of heavy whipping cream, beat by hand or with an electric hand mixer till stiff peeks form ( do not over beat ). Drizzle the can of sweetened condensed milk over the whipped cream, then drizzle the cooled chocolate over it as well. Gently fold it all together till there are no more streaks throughout it. Gently fold in the vanilla and bourbon. Pour into a large glass bowl and cover tightly with plastic wrap or tin foil. Freeze 8 hours or over night (best to let it freeze over night ).
FUDGE
  1. Fill a pot with 1-inch of water and place a metal bowl over the top ( don't let the bowl touch the water ), and keep it on medium heat. Add the 2 tablespoons of butter, once melted, add the 8 ounces of chopped chocolate. Stir till completely melted, then add the 8 ounces of sweetened condensed milk, vanilla, and dried/fresh cherries. Stir till combined then pour into a small shallow pan, that is lined with lightly buttered tin foil. Evenly spread around Refrigerate till ready to use.
Ready To Eat
  1. Cut the fudge into small cubes and set aside.
  2. Now that the ice cream is ready, prepare 4 ice cream glasses(I like to drizzle fudge sauce around the insides). In a bowl, add 2-3 scoops of ice cream, then lightly stir with a wooden spoon till thick and chunky, but not entirely liquid; pour half of the ice cream into one glass then add a layer of fudge pieces then the remaining ice cream on top the fudge pieces. Drizzle more fudge sauce and fudge pieces/fresh cherries on top. Repeat this process till all glasses are filled. Enjoy!
The Sticky Spatula http://stickyspatula.com/
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