{Recipe} Black Cherry White Chocolate Cupcake in a Jar

This cake, my friends encompasses several of my loves in life all into one perfect little bite. I was known in high school for being a connoisseur of all things black cherry.  Black cherry soda, black cherry ice cream, you name it to this day I LOVE it.  Other loves; Jell-o, white chocolate, white cake & and luscious whipped cream.  Generally you think of all of these ingredients and they don’t normal play nice with each other, but I’m hear to tell you they DO!!

Have you heard of a Jell-o cake or a poke cake?  This is a fun summer treat where you bake a white or vanilla cake,  poke holes in it with a toothpick and pour liquid Jell-o slowly into the cake.  It’s generally made with strawberry Jell-o and then topped with whipped cream or Cool Whip and it’s super yummy.  What I’ve done it incorporated a few new twists on the classic to make something heavenly, here’s what you will need…

Cake

1 box of white or vanilla cake mix

Prepare according to package directions and bake in one of the following methods, 9x13 pan, cupcakes or cupcakes in a jar.  I would steer clear of a layered cake application, because after you add the jell-o this cake is super moist. 

Personally, I have fallen in love with the cupcake in a jar! I’ve seen a lot of people baking cupcakes, cutting them up and then adding them to a jar and then topping with frosting.  Did you know that you could bake the cake directly in the jar? 

I use the 4 oz. wide mouth jars and I fill the jar up a little over half way to prevent the cake spilling over and causing a big mess.  I also baked the cake a little longer that the normal cupcake time because it is a little bigger than your standard cupcake.  I baked it for a solid 30 minutes. 

Jell-o

1 small box of Black Cherry Jell-o

Boil one cup of water and dissolve jell-o in water, stirring mixture for 2 minutes until completely dissolved.  Add one cup of cold water.

With a fork or a toothpick poke holes into cooled caked and gently pour jell-o mixture over the cake.  Refrigerate for at least three hours.

Creamy Topping

1 small box of instant white chocolate pudding mix

1 cup of milk

1 container of Cool Whip

Mix instant pudding with milk until completely smooth {I used my trusty Magic Bullet} and then combine with Cool Whip.  Place in piping bag and pipe onto cupcakes or frost your cake with the luscious mixture.

{recipe}The Most AMAZING Chocolate Cake…EVER

I have a dear friend Janeen, who makes the most aaaamazing Chocolate Cake EVER!!! It’s one of those cakes that leaves a lasting impression, it haunts you until you finally break down and beg your sweet friend to please share the recipe with you.  Then you beg some more to see if you can share it with the world.  Janeen my dear, the world is going to LOVE you and your aaaamazing cake!!

The Most Amazing Chocolate Cake…Ever!

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, milk chocolate)

1 C Mini Chocolate Chips

1 C Sour Cream

1 Pkg. of Chocolate Pudding (small box 3.5 oz.)

Prepare cake as directed on box and add sour cream,  pudding and chocolate chips.  Pour into 2 9-inch round pans.  Bake as directed on box (you might need to add a minute or 2 to the baking time because of the added sour cream and pudding).  Place on wire rack to cool.

Equally Impressive Chocolate Frosting

1 C butter at room temperature

3 oz. Ghirardelli 100% cocoa chocolate bar

4-5 C Powered Sugar

Milk

Chop the chocolate, then place in double broiler until melted (bowl over a pan of water on the stove).  Cream together butter, chocolate, and 4 cups of powered sugar, add milk as needed for desired consistency.  Combine until creamy, continue to add powered sugar and milk until it is the consistency and taste that you want.  Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.

Garnish with chocolate curls.  I like to make bigger curls for this cake.  Melt some chocolate, get a 9 inch round cake pan and turn upside down and then spread the chocolate as a thin, thin layer.  Let cool until the chocolate is set and then get a cheese slicer or potato peeler and slice the chocolate into curls. 

Janeen made this Heavenly cake for our Bloggers Night Out {Vegas Style} this past weekend and blew everyone away!! Janeen you are a doll!!

{Choffy Recipe} Choffy Cake

Take all of your preconceived ideas of Coffee Cake and throw them right our the window!!  Choffy Cake is a creamy, light, moist, slightly sweet bit of heaven on earth.  Pair it with a warm cup of freshly brewed Choffy and my friends…you have a perfect afternoon treat!!

{If you are new to the world of Choffy click here to find out about this amazing new little treat to the culinary world!!}

Choffy Cake

2 1/2 sticks of butter {softened}

2 cups of sugar

4 large eggs

1/2 cup of sour cream

2 T of finely ground Choffy

2 cups of AP flour

1 1/2 cups of cake flour

1 1/2 t baking powder

1/2 t salt

1 cup of whole milk

1 1/2 t vanilla extract

Preheat oven to 350 degrees. 

Take 4 tablespoons of Choffy and place in food processer, coffee grinder or small blender and grind into a fine powder.  Set-aside to incorporate into cake mix and streusel mix.

Cream the butter in stand mixer until smooth and light.  Add sugar and continue to mix until fluffy and fully incorporated.  Add sour cream and finely ground Choffy. Then add one egg at a time beating well after each egg. 

In a separate bowl mix both flours, baking powder and salt. 

In a wet measuring cup measure out milk and add the vanilla.  Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour mixture.

Spray a 9x13 pan with cooking spray and pour half of the cake mix into the pan.  Sprinkle cake mix with streusel and add remaining cake mix on top of streusel layer.  Put remaining streusel mixture on the top of the cake batter.  Bake for 40-45 minutes in a 350 degree oven.  Oven temperatures vary so cook until a cake tester comes out clean and the cake has pulled away from the edges of the pan.

Choffy Streusel

1/2 cup  light brown sugar

1/2 cup AP flour

2 T  finely ground Choffy

1/4 t salt

1 stick butter {cold}

Place light brown sugar, flour Choffy and salt into a small bowl.  Cut in cold butter until it forms a crumble. Set-aside to incorporate into Choffy Cake.

Choffy Glaze

1 cup confectioners sugar

4 T brewed Choffy

Place sugar into small bowl and add strongly brewed Choffy mix well with a small wire whisk or fork.  Drizzle over the top of the Choffy Cake once cooled.

Enjoy!

We’re linking up with…

• Tatertots & Jell-o

 

{Recipe} Red Velvet Cookie with White Chocolate Chunks

Okay, okay… our love affair with Red Velvet continues!  This time a Red Velvet cake mix is transformed into an amazing cookie.  The nice thing about these cookies are how simple they are to make!!

Red Velvet Cookies with White Chocolate Chunks

• 1 box of Red Velvet Cake Mix
• 1 cup of All-Purpose Flour
• 2 sticks of softened butter
• 1 egg
• 2 cups of White Chocolate Chunks

Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy.  Slowly add cake mix and flour. Once combined, add egg and mix completely.  Add white chocolate chunks, and mix for a minute or so until well combined.  Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Enjoy! I’m telling ya, these babies are to die for!!!  The combination of the red velvet and the white chocolate is aaaamazing!

{Recipe} Nutella Puffs

One of my favorite memories is strolling the streets of Paris with my sweet husband, sharing a chocolate croissant, and taking in the Parisian joy de vivre (joy of life).  Since I can’t live in Paris and I can’t make croissants (yet), the next best thing…Nutella and marshmallow crème wrapped in a lovely puff pastry.   

You only need 5 ingredients…

• Nutella
• Marshmallow Crème
• Frozen Puff Pastry
• One Egg
• Sugar

First, you will need to thaw the puff pastry.  Once thawed, unfold and cut into four squares.

Put a spoonful of Nutella and marshmallow crème on the puff pastry.  Oh, it’s looking good already!!

Fold the square into a triangle and crimp the edges of the pastry with a fork. 

Brush the pastry with an egg wash {one egg, beaten} and sprinkle with a little bit of sugar.

Bake at 350 degrees for 22-25 minutes or until the pastry is lightly browned.  Take out of oven and let cool for 5-10 minutes and then ENJOY!!

The Mocktail…EVERYONE’S Friend

I have to admit that I don’t partake in the traditional bubbly at the new year, but I am a MOCKTAIL lover!  As a child I grew up with a mom who was always concocting fun drinks for us girls.  You know, a girl cannot live on a Shirley Temple alone.  We called them Spritzers and she was always very creative. 

Jamie and I have come up with a few Spritzers for you as you ring in the New Year tomorrow.

White Grape Spritzer

• 1 part White Grape Juice
• 1 part Ginger Ale

This is a perfect bit of bubbly to toast the New Year and much cheaper that the sparkling cider alternative.

Cranberry Lime Spritzer

• 1 part Cranberry Juice
• 1 part Ginger Ale
• A squeeze of lime

I am a lime lover so this is one of my favorites!

Blueberry Pomegranate Spritzer

• 1 part Blueberry Pomegranate Juice
• 2 parts Ginger Ale
• Garnish with pomegranate seeds

The color with this one is stunning!

Sour Apple Spritzer

• 1 part Sour Apple imitation liqueur (I like the Pucker brand)
• 3 parts Ginger Ale
• Garnish with cherries

Huge fan of this one as well.  Who needs an Appletini  when you can have a Sour Apple Spritzer?

Now, don’t forget the details…

…add some fun embellishments to your stemware.  Ribbon, tulle, Divine Twine… get creative!  I also used my new Silhouette SD to etch my stemware and bottle. (Santa was very good to me this year!!)

However you choose to welcome the New Year—at a glamorous party or snuggled in bed with your sweetheart—know that we here at WhipperBerry wish you a fabulous New Year!!

Kisses…

Heather, Jamie, Emily, Whitney, Erin, Kristin, Katie & Christene

Chocolate Ganache Blocks

I admit it…I am a chocolate LOVER!!  I will take it in all forms, but I especially love this recipe.  It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night!

Chocolate Ganache Blocks {Click here to print the recipe}

• 1/2 cup of heavy cream
• 14 oz. can of sweetened condensed milk
• 3 cups of semisweet chocolate chips
• 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate}

Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan.  Bring to a low boil and then turn down to low. Place bowl on top of sauce pan.

Heat the cream and the sweetened condensed milk in the bowl of the double boiler.

Once warm add the chocolate and gently melt.

After about 10 minutes, whisk mixture until thick and smooth.  Add vanilla or the flavoring of your choice.

Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.

 

Let sit overnight to slowly set up.  Once set, turn out onto a clean surface and cut into 1 inch cubes or use a small circle cookie cutter to cut into rounds. {Note: it’s best to heat knife in hot water and wipe clean with each cut.}

This is wonderful as is, but pair it will a fluffy homemade marshmallow and melt it into 4-8 ounces of warm milk…it’s divine!!

 

Creamy White Chili

The first time I had this tasty chili was right after the birth of my little guy and my good friend Neelie brought over a steamy pot.  I was in heaven!!  It was one of those taste memories that will always stick in my mind because it was so comforting.  Thanks, Neelie, for the comfort then, and for letting me share now!

Creamy White Chili

• 1 pound shredded chicken
• 1 medium onion
• 1 1/2 tsp garlic powder
• 3 cans great northern beans, drained and rinsed
• 1 1/2 cups chicken broth
• 8 oz green chilies
• 1 t salt
• 1 t ground cumin
• 1 t dried oregano
• 1/2 tsp pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and heavy cream. Serve.