For The Love of Food

morethansalad:

Vegan Jackfruit “Duck” Pancakes (Gluten-Free)

(via eternal-eating)

yellowmotorola:

“vanilla cake, espresso soak, dark chocolate chunks, cocoa powder and mascarpone whipped cream”

via nurhkasim on instagram

(via thestrawberrynight)

kisotruthx:

Ingredients

• 1 jar (10 oz) red maraschino cherries with stems
• ½ cup vanilla-flavored vodka (or your favorite liquor)
• 2 squares (about 3 oz) vanilla-flavored candy coating (almond bark), chopped (from 20-oz package)
• 1 tablespoon each green crystallized sugar and holiday nonpareils

Steps

1. Drain cherries; discard cherry juice. Return cherries to jar. Pour vodka over cherries in jar; replace cover. Refrigerate 12 to 24 hours.
2. Line large cookie sheet with cooking parchment paper. Drain cherries; discard or use vodka in your favorite cocktail. Pat cherries dry with paper towels.
3. In medium microwavable bowl, microwave candy coating uncovered on High 45 to 60 seconds, stirring until melted and smooth. Dip bottom half of each cherry into candy coating, then into green sugar. Place on cookie sheet. Let stand about 10 minutes or until coating is firm. Store tightly covered in refrigerator up to 2 days.

(Source: tablespoon.com)

Chocolate Raspberry + Red Wine Wreath Bundt Cake

Ingredients:

For the cake

• 1 ¾ cups plain flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 sticks unsalted butter
• 1 cup sugar
• 4 eggs
• 7 ounces dark chocolate, melted
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup red wine
• 1 cup California Giant raspberries (for garnish)

For the chocolate sauce

• 7 ounces dark chocolate, chopped
• 1 tablespoon butter

Instructions:

For the cake

1. Preheat the oven to 350 degrees F.
2. Generously grease Bundt pan.
3. Sift together flour, cocoa, baking powder, baking soda and a pinch of salt. Set aside.
4. Using an electric mixer, beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined.
5. Beating the batter gently, slowly add the flour mixture until combined. Then add vanilla, milk, and red wine. Mix thoroughly.
6. Spoon the batter into the prepared pan, leveling the top back with a spoon. Bake for 45-50 minutes or until thoroughly cooked. You can test this by inserting a toothpick and seeing if it comes out clean or not. If not, it needs more time.
7. Once baked, allow the cake to cool completely.

For the chocolate sauce

1. Combine the chocolate and butter in a bowl and set over a saucepan of gently simmering water. Be sure the bowl doesn’t touch the water. Let cook for 3-4 minutes until the chocolate melts, stirring occasionally.
2. Remove the bowl from the saucepan and allow to cool for 4 minutes before drizzling over the cake.
3. Once drizzled, decorate with pine leaves and berries, to make a festive wreath. Enjoy!

(Source: berrybuzz.calgiant.com)