Almond Crunch Rhubarb Kuchen {cake #dairyfree #recipe Rhabarberkuchen}

I love spring - well, guess I say that about every season - and I love rhubarb since tart and bitter are my flavors.  Yes,  I am a tart and bitter woman :)  Strawberries are of course a perfect company for rhubarb however I prefer rhubarb all by itself.  It takes me back to my childhood.  My grandparents had a - seemingly at the time - huge yard growing everything from Stachelberen {goose berries}, Johannisbeeren (red and black currents) to vegetables and Rhabarber {rhubarb}. When rhubarb was in season it was often rhubarb compote for dessert, Rhabarberkuchen is served in Cafe's and bakeries everywhere around.  Topped with meringue or with marzipan or glazed…so yes,  I love Rhabarberkuchen.

Rhubarb has finally arrived at our stores. We already had a rhubarb-strawberry compete with ice "cream" for dessert and finally the first Rhabarberkuchen of the year.  My usual go-to recipe is Rhubarb Meringue but sometimes there is just not enough time to make it….So instead it was this easy and quick  cake….which shall be named Almond Crunch Rhubarb Kuchen.  It comes together super easy, really delicious and you can always add a little more rhubarb than I did.

Almond Crunch Rhubarb Kuchen

• 1-1/4 C flour
• 1-1/2 tsp baking powder
• 1/3  C corn starch
• 1/2 C sugar
• 5 TB Earth Balance {or your favorite "butter} - softened cut into pieces
• 1/2 C plain almond milk {your favorite type of "milk"}
• 2  egg
• 1     tsp vanilla extract
• 3-4 C cleaned, chopped rhubarb cut into about 1/2" pieces

      For Almond Crunch topping

• 2/3 C ground almonds
• 1/2 C sugar
• 1/2 C flour
•    4 TB Earth Balance {or your favorite "butter"}

        ***Preheat oven to 360 F***

1. In a stand mixer gently combine flour, baking powder, corn starch, and sugar
2. Add "butter", "milk",  eggs and combine into a smooth batter.
3. Add vanilla until it is worked well into the batter
4. Mix rhubarb into the batter
5. Pour batter into a prepared springform
6. Combine ground almonds, sugar, flour, and "butter", until it becomes crumbly {I use my hands for this step) and it has the appearance of streusel.
7. Top the batter with the streusel
8. Bake for about 80 minutes or until a tooth pick comes out clean

Enjoy!

Individual Chocolate Raspberry Bites #TripleSBites {#dairyfree #recipe} and #giveaway

Happy February ~ are you getting ready to think about Valentine's Day?  Yes, the Super Bowl is done and now on to the next party Valentine's Day.  This week twenty bring recipes from drinks to desserts just in time for Valentine's with the #TripleSBites event.

I am kicking it off the event with these delicious decadent individual chocolate raspberry bites and yes, they are dairy free.  They come together in a snap, are the ultimate bite sized chocolate treat, plus they are pretty.  What do you think?

Are you ready for the recipe - the filing is enough for about 45 mini bites but you could - if you don't want to make that many - fill 15 or 30 bites and bake off the rest to top ice cream….

Individual Chocolate Raspberry Bites

• 2-3 packages of frozen mini Phyllo dough shells {15 baked shells per package} 
•     8 oz dark chocolate, broken into pieces
•     1 C  plain Soy creamer
•     1 tsp Vanilla extract
•     1 egg, beaten
•     1 pint raspberries

1. Preheat oven to 350F
2. In a pot gently heat the chocolate pieces in the soy creamer.
3. Carefully stir and when completed melted mix in vanilla extract. 
4. Remove from heat, let cool down then whisk in the beaten egg.
5. Remove the frozen phyllo dough shells from packaging and place onto a baking sheet lined with parchment paper.
6. Fill each shell with about a tablespoon of filling and repeat
7. Bake for 10 minutes
8. Remove from oven let cool down for a minute before topping each mini bite with a fresh raspberry.

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Pumpkin Loaf for #PumpkinWeek {#Dairyfree #Recipe}

Happy Saturday - are you ready for the weekend?  Do you have any big plans?  Well, I am happy to say that we - at least at the moment - have zero plans except for carving our Jack-O-Lanterns.  Yes,  Halloween is just around the corner and it is the season for pumpkins.  Right?! Not just Jack-O-Lanterns but it's the time to savor the flavor of pumpkin on our plates and I am so glad to have joined Terri from Love and Confections the gracious host of #PumpkinWeek.  Yes, an entire week of pumpkin recipes was featured from savory dishes like Savory Pumpkin Tart, Pumpkin Orange Soup to hummus to desserts and more. Oh yes, just in time for National Pumpkin Day which is coming up tomorrow; be sure to check out the special Pinterest Board featuring pumpkin recipes.

Now are you ready for my pumpkin loaf - this one is - as always - dairy-free and packed with spices, walnuts plus raisins.  Let me also say that MiaRose and I had so much fun in the kitchen making it.  Oh, and let's not forget to talk about taste - it was gone in less than 24 hours.  Yes,  that is right even Ron who is not the biggest fan of pumpkin loved this Pumpkin Loaf; warm and slathered with Earth Balance {or your favorite type of "butter}.  So good - so easy - so quick and  a keeper - yes the pictures show another un-photogenic recipe - but don't let that deter you…

Pumpkin Loaf

• 1 C sugar
• 3/4 C olive oil
• 3 eggs
• 1 can pumpkin puree
• 2-1/3 C flour
• 2-1/4 tsp baking powder
• 1 tsp cinnamon
• 1/3 tsp ground cloves
• 1/3 tsp allspice
  
• 1/4 tsp cardamon
• 1 C toasted walnuts, coarsely ground
• 1/2 C golden raisins

*** Preheat oven to 375 F ***

1. In kitchen machine combine sugar with olive oil and mix well.
2. When sugar and olive oil is well combined at one egg at a time until well combined; repeat with all eggs
3. Add pumpkin puree and mix until well combined.
4. In a separate bowl combine flour with baking powder and spices.
5. Add flour mixture to the wet ingredients 1/2 C at a time until well combined
6. Quickly mix walnuts and raisins into the dough
7. Pour dough into a prepared loaf pan
8. Bake for about 60 minutes or until a tooth pick comes out clean.

Enjoy!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye - that's Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor's Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Strawberry Vanilla Canapés for #choosedreams #SundaySupper {#dairyfree}

This post is sponsored by American Family Insurance. All opinions are my own 

Happy Sunday and welcome another fantastic #SundaySupper event.  This week's event is sponsored by American Family Insurance and I am very excited to be one of the Brand Advocates.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.

Is one your goals to eat healthier? This event has you covered as this week's #SundaySuper theme is Family Favorites Turned Healthy and our gracious host this week is Katie of Ruffles & Truffles.

What does eating healthier mean to you?  Is it eating more vegetables, reducing fat, or is it adjusting to special dietary needs?   Whatever it is just know that it can be done by making a few changes. Add a salad with some light dressing to every meal,  cut up carrots and celery sticks for an easy after school snack, or add some chopped up or grated vegetables in your favorite foods.  For the person that does not really love vegetables you can always add some grated vegetables to any dish.  I have added shredded carrots to meat loaf, diced carrots, turnips, celery to hearty meat sauces turning these dishes even more delicious.

If eating healthier for your family mean adjusting to special dietary needs to due allergies or other food related medical issues know that it can be done.  Honestly, believe me  I can tell you this from experience. Both of our children were born with a rare metabolic disorder called Classic Galactosemia;  neither of them can eat foods containing any form of (ga)lactose {milk sugar}.  When Alena was first diagnosed I was thrown for huge loop.  What will we eat - what about our favorite recipes, desserts…but then looking beyond that I saw the challenge.  I learned to adjust recipes, learned which substitutions work, and which ones do not.  Believe me you get used to working with different ingredients, it is beyond gratifying to know when a meal is prepared that the entire family can eat, plus I absolutely love the challenge.  It is not possible does not exist in my playbook - have fun playing with substitutions, trying them out and finding your favorite ones.  You know, just follow my favorite saying "When live throws you lemons make lemonade" and yes,  lemonade is always delicious.

In our kitchen I like to use almond milk to substitute milk, vegan sour cream standard sour cream, plain soy creamer instead of heavy creamer, vegan margarine instead of butter etc.  It works for most recipes and most guests would never guess that the dishes served at our house are also (ga)lactose {milk sugar} free.

Are you ready to hear about our delicious Strawberry Vanilla Canapes?!  In German we call them Erdbeerschnittchen and it has been one of my all time favorite early summer desserts.  It is a dessert that does not meet the girls diet but how they can miss out such a delicious dessert, right?!  Plus we have picked these strawberries now take a look….

Strawberry Vanilla Canapés

• 1 pack of puff pastry defrosted {double check label}
• 1 C sliced almonds plus 1/2 C for topping
• 1 pack Vanilla pudding
• 1 C Almond milk
• 1 C plain soy creamer
• 1-1/2 - 2 lb strawberries sliced, sprinkled with a pinch of sugar

1. Prepare pudding according to directions using almond milk together with soy creamer.  Let pudding cool for at least 1-1/2 hr.
2. Preheat oven to 400 F, line a baking sheet with parchment paper
3. Roll out 3/4 of the puff pastry to cover the baking sheet. Roll out the remaining 1/4 of the puff pastry and place it around the edges of the baking sheet forming an edge
4. Cover puff pastry with 1 C of sliced almonds
5. Bake for about 20 - 25 minutes until slightly golden
6. Let shell cool down, then fill it with the prepared vanilla pudding
7. Top vanilla pudding generously with strawberries, and sprinkle with almond slices
8. Cover with kitchen wrap and place in fridge for about an hour before serving
9. When ready to serve cut into slices

Enjoy!

Now are you ready for all the other great healthy options we bring you today?  Take a look….

Savory
  Angel Hair & Zucchini Noodles with Fresh Tomato Sauce by Ruffles & Truffles
  Baked Vegetable Egg Rolls by Curious Cuisiniere
  Beef Stroganoff by Country Girl in the Village
  Buffalo Cauli-Tots by Cupcakes & Kale Chips
  Corn and Crab Chowder by The Dinner-Mom
  Crab Cake Salad by Family Foodie
  Grilled Portabella Mushrooms On Red Pepper Slaw with Cucumber Dressing by Seduction In The
  Kitchen
  Healthy Chicken Salad by Run DMT
  Lighter Beef Tacos by Alida's Kitchen
  Meatballs with Vegetable Noodles and Fresh Tomato Sauce by The Girl In The Little Red Kitchen
  Roasted Cauliflower Mac & Cheese by The Messy Baker
  Spaghetti Squash with Mushrooms and Spinach by Cindy's Recipes and Writings
  Superfood Pancakes by girlichef
  Tex Mex Enchilada Skillet Lasagna by Neighborfood
  Zucchini Meat Lasagna by Peanut Butter and Peppers

  Sweet
  Chewy Coconut Granola Bars by Savvy Eats
  Enlightened Southern Banana Puddings by The Weekend Gourmet
  Mom's Fruit Salad by Magnolia Days
  Strawberry Vanilla Canapés by The Not So Cheesy Kitchen
  Zucchini Carrot Snack Cake by The Foodie Army Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Mandarine Cream Torte #dairyfree #recipe {Käse-Sahne-Torte} for Opa

Happy Birthday to my Opa!!!  Today he would have celebrated his 93rd birthday ~ he has been  gone for over twelve years and to this day I miss him.  When in Tuttlingen {my other home} I make sure to pay him a visit at the graveyard.

My Opa was a wonderful, kind man. He loved art and always found time for me. When I was little together with my Oma went on adventures every Sunday.  It was always a day trip, and in the afternoon we always stopped for Kaffee und Kuchen {coffee and cake}.  Oh, yes Opa loved dessert;  lunch or dinner was never complete without it.

Opa at Mainau

So as I got older and started cooking my present for Opa on his birthday was a Käse-Sahne-Torte made from scratch; it is a torte filled with quark , whipped cream, and lemon. Oh, so delicious!!!

Opa passed away in 2001 ~ I remember the day, the phone conversation, and me walking while crying all the way from the north side of Chicago to Ron's downtown office.  I can honestly say that I was devastated, it was not a surprise and yes he lived to be 80 years old but it did not make it any easier.  Due to his heart condition he was never able to visit me in Chicago; the last time I saw him just a few weeks before his passing he told me that he had always wanted to visit and see my life on the other side of the Atlantic; he told me that he was thinking of me every single day; that he missed and loved me. As I write this tears well up in my eyes and I can still hear his voice…those are cherished memories. Opa never got to meet either of our girls but I just know that he would have adored them. So in remembering my Opa, honoring his birthday and telling the girls more about him I made Käse-Sahne-Torte; the first one in at least twenty years.

Now we all know, that the regular recipe just would not work since it is laden with (ga)lactose and would  not be a treat for the girls.  So I challenged myself to make "safe" Käse-Sahne-Torte for the family…and?!  YES ~ I declare success in achieving a "safe" Käse-Sahne-Torte a.k.a. Mandarine Cream Torte since I added some canned mandarines to the filling.  Oh yes, so good and it set perfectly.

So what did I use?  I substituted soft tofu for the quark, our favorite whipped topping for the cream, and added some gelatin.

Mandarine Cream Torte
Crust

• 2 eggs
• 3 Tb cold water
• 1/2 C sugar
• 1/2 vanilla bean scraped out
• 2/3 C flour
• 1/3 C + 1 Tb corn starch
• 1 tsp baking powder

*** Preheat oven to 375F*** Line a springform baking pan with parchment paper

1. Beat eggs with cold water until they are fluffy
2. Add sugar and vanilla; beat for another two minutes
3. Combine flour with corn starch and baking powder
4. Slowly - while continuing to mix - add flour/starch/baking powder to the egg mixture on the lowest speed of your kitchen machine
5. Pour batter into a parchment paper lined springform and bake immediately.  
6. Bake for about 25 minutes
7. Remove from the oven, slide a knife along the edges and open the form.
8. Let crust cool down.
9. Once it has cooled down carefully separate the crust into a top and lower layer.  Then place the bottom back into the springform and close it up. Line the walls of the springform with aluminum foil, or place a cake ring round the walls.

Filling

• 1 pack gelatin
• 4 Tb cold water
• 1/2 C lemon juice
• 3/4 C sugar
• 1/2 vanilla bean scraped out
• 2 pack 12 oz each soft tofu
• zest of one untreated lemon
• 1 small can mandarines drained, and chopped {about 10 oz.}
• 1-1/2 - 2 C whipped topping {I use truewhip}
• 1/4 C powdered sugar

1. Dissolve gelatin with cold water
2. Add lemon juice with dissolved gelatin, sugar and vanilla to a large mixing bowl.  Beat the ingredients until they are creamy
3. Add tofu and mix until it has fully incorporated.  It will look cream like a custard.  Add lemon zest together with the mandarine pieces.  Beat the mixture for another couple of minutes or so {the mandarine pieces will break apart}
4. Gently fold whipped topping into the filling
5. Adjust - if needed - flavor by adding more lemon juice or sugar
6. Pour the filling onto the bottom of the torte into the prepared springform.
7. On your surface cut the top into 16 slices and place on top of the torte.
8. Cover with plastic wrap and place in fridge for at least three hours
9. Remove about 1/2 hour before serving and top with powdered sugar.

Enjoy!

Strawberry Cream Swiss Roll {Biskuitrolle}

Take a look at this beautiful Strawberry Cream  Swiss Roll a.k.a. Biskuitrolle featured on the Sunday Supper Movement page today. Yay - I am so excited….By the way, I filled it with whipped topping the girls can eat so everyone enjoyed this - if I may say so myself - beauty.  

For the recipe please visit the Sunday Supper Movement

Fasnetküchle {Swabian Doughnuts} for #SundaySupper

Welcome to another #SundaySupper - the theme today is Fat Sunday for Mardi Gras.  Our great hostess today is Leslie of La Cocina de Leslie.  So today we celebrate Fat Tuesday Sunday or Mardi Gras as the traditions called  in New Orleans.  It is traditional celebration not only in New Orleans but also in many countries around world. It is the last big hooray before lent starts of Ash Wednesday. Participants feast on rich foods, delicious sweets, wear masks, dance, there is music, parades and just a lot of fun. In Germany it is called Karneval, Faschnig, Fastnacht, or Fasnet. I am Swabian so to me it is Fasnet and it is by many considered as the 5th season.  The Rottweiler Narrensprung is known all around and is one of the older most traditional Swabian-Alemannic Fasnet celebrations around.  I have not been to a parade in many, many years but my friend Susanne captured some amazing pictures of a traditional Swabian-Alemannic Fasnet parade.  The masks are traditional, hand carved, and the history goes back a long long time.

Now it's time to get back to food and the amazing #SundaySupper offerings.  Everything is decadent and you may notice that there are many traditional dishes.  What great fun, right?!  Do you celebrate?
I bring a traditional Swabian Fasent treat = Fasnetküchle; now they are similar to a Berliner - remember what J.F. Kennedy said in Berlin - but different.  Yup - so a Berliner has been translated to be a jelly filled doughnut and a Fasnetküchle is essentially a plain doughnut rolled in a cinnamon sugar.  Now, I will tell you that in my humble opinion a Berliner and/or Fasentküchle taste very different to a doughnut.  The dough is not as sweet and I find the texture a little different as well.  In any case, Fasnetküchle are usually made with milk and butter so no my kids had never ate them.  The challenge was on and I claim success :)  These are not vegan, but absolutely 100% dairy free.  One thing is sure, these are fantastic and just a little bit time consuming for rising.  Oh, and feel free to use butter and milk instead of my dairy free option.

Fasnetsküchle {Swabian Doughnuts}

• 2 C Flour
• 1/4 tsp Nutmeg {optional}
• 2-1/4 tsp Yeast
• 4 Tbs Almond Milk at room temperature
• pinch Sugar
• 3 Tbs Vegan "Butter" {I use Earth Balance} melted
• 1/2 C Almond Milk at room temperature
• 2-1/2 Tbs Sugar
• 1 egg
• 1/2 tsp salt
• Oil for deep frying {I used two small packages of Crisco }
• 1/2 C granulated Sugar
• 3 tsp  Cinnamon

1. Mix flour with nutmeg and pour into a large bowl; flatten top of the flour mound a little bit
2. place yeast together with sugar on top of the flour and pour almond mMilk over the yeast/sugar. Slightly cover with a little of the surrounding flour. Cover with a cloth and put in a warm spot for about 30 minutes.
3. Combine melted "butter" with 1/2 C almond milk, 2-12 Tbs sugar, egg, salt and mix it into the flour mixture.  Knead until it turns into smooth dough.  Cover with a cloth and place at a warm spot for another 90 minutes.
4. After 90 minutes roll out the dough about an 1/8" thick and cut into diamond shapes. Place cut dough on a large tray, cover with cloth, and let rise for another 30 minutes
5. While dough is rising mix 1/2 C sugar with 3 tsp cinnamon and place in a shallow dish. Line another tray with paper towels.
6. Heat your oil to 365F (185C) and when it has reached temperature carefully slide pieces - about 3 - 4 at a time - into the oil. Turn them so they brown from each side. When browned carefully remove from the oil and place onto tray lined with paper towels. Place the next batch of dough into the oil and while it is frying roll the finished Fasnetsküchle in the sugar cinnamon. Repeat until all the dough is used up.  

Enjoy!

Now take a look what all the other contributors are brining today….

Cocktails & Other Beverages:

• The Hurricane Cocktail Recipe from An Appealing Plan
• The French 75 from Kimchi MOM
• Sweet Potato Pie Smoothie from Peanut Butter and Peppers

Appetizers:

• Fried Oysters and Remoulade from Jane's Adventures in Dinner
• Shrimp in Mustard Sauce from Noshing With The Nolands
• Mini Sweet Potato Pies from MealDiva
• Cajun Crab Beignets from Delaware Girl Eats
• Pancetta and Mushroom Arancini from Ruffles & Truffles

Main Dishes:

• Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
• Chicken and Sausage Gumbo from Supper for a Steal
• Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
• Vegan Pizza Waffles from Killer Bunnies, Inc.
• Red Beans and Rice from Cookin' Mimi
• Baked Catfish Po'Boy from Curious Cuisiniere
• Muffaletta from Casa de Crews
• Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
• Seafood Gumbo from Take A Bite Out of Boca
• Cajun Rice and Beans from Momma's Meals
• Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
• Louisiana Roasted Barbecue Shrimp from Food Lust People Love
• Cajun Dirty Rice Bowls from The Dinner-Mom
• New Orleans Fried Chicken from Family Foodie

Side Dishes:

• Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
• Okra Creole from Cindy's Recipes and Writings

Desserts:

• Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
• Chocolate Ganache Tart from Melanie Makes
• Banana Bread Pudding from Gotta Get Baked
• Delicious Saffron Baked Beignets from A Kitchen Hoor's Adventures
• New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
• Polish Paczki from Cravings of a Lunatic
• Buttermilk Beignets from The Messy Baker
• Eggless Bread Pudding in a Jar from What Smells So Good?
• Mint Julep Bars from The Girl In The Little Red Kitchen
• Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D's Books and Cooks
• Mardi Gras Long Johns from Kudos Kitchen by Renee 
• Mexican Chocolate Coffee Cake from La Cocina de Leslie
• Fasnetküchle from The Not So Cheesy Kitchen
• Cheesecake Swirl Brownies from That Skinny Chick Can Bake
• Pecan and Chocolate Pralines from Desserts Required
• Chocolate Raspberry Cake from Clarks Condensed
• Baked Coconut Beignets from Mess Makes Food
• Ravioli dolci di Carnevale from Manu's Menu
• Strawberry Paczki from Neighborfood
• Blackberry Fritters from girlichef
• Brownie Chocolate Chip Cheesecake from Magnolia Days
• Flourless Chocolate Cake in a Mug with Coconut Cream from Sue's Nutrition Buzz
• Pecan Bars from Pies and Plots
• "Skinny Tuesday" Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
• Mocha Pear Cake from Happy Baking Days
• Skinny Baked Beignets from Daily Dish Recipes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Red Wine Cherry Chocolate Bars for #SundaySupper #HBturns50

Every party needs wine - at least that is what I think and my favorites are red wines that are rich,  jammy and dark ruby red in color. Welcome to today's #SundaySupper event Ways to Pair, Cook & Entertain with HeartyBurgundy  sponsored by Gallo Family Vineyards .  The perfect theme -  HeartyBurgundy  has everything I like in a wine; It is rich, with jammy notes, and  ruby red in color.  It pairs perfectly with rich flavorful foods and enhances any meal.   


In our house a party is not complete unless there is wine.  Wine belongs in the glasses of our guests and also in the food when cooking.  Tell me, what is a Bolognese Sauce, or Rouladen without wine?  Yes, the taste is just not the same without wine. HeartyBurgundy is the perfect wine to use in Bolognese Sauce, Rouladen etc. not only does it taste great but since it is available in a 1.5 liter bottle there is enough for the recipe plus you still plenty to enjoy with your guests.  Perfect, right?!  The limited HeartyBurgundy  anniversary edition 1.5L bottle will be available this February in most stores for about $9. Look for the Golden Anniversary Edition Hearty Burgundy at a retailer near you, usingGallo Family’s Where to Buy Tool.  Learn more about Hearty Burgundy and other great wines from Gallo Family Vineyards by following on  Facebook Page,  Twitter, Instagram, and YouTube.


A great dinner party needs delicious food, great wine and great dessert. What is a dinner party without dessert? This is why I bring dessert that is rich, flavorful, plus it is bursting with delicious flavor of HeartyBurgundy, cherries, and rich dark chocolate to our virtual #SundaySupper table.  It is based on  Rotweinkuchen {Red Wine Cake} that is super juicy, full of dark chocolate and just so good!!!  It is easy, however it takes at least a couple of days to make because in order for the cherries to absorb all the delicious Hearty Burgundy flavor they need to bathe in them for at least 24 hours… 


Red Wine Cherry Chocolate Bars

•       1 C dried unsweetened cherries

•       2 C  Hearty Burgundy*

•       3     whole cloves

•       1     vanilla bean pod {scrape out the vanilla and set aside**}

•       2 sticks Earth Balance or other butter/margarine of your choice at room temperature

•       1-1/4 C sugar

•       4 eggs

•       1-1/3 C grated hazelnuts

•       1-1/4 C flour

•       2-1/4 tsp baking powder

•       4 Tb ground cocoa

•       1 tsp cinnamom

•       1/4 ground cloves 

•       **vanilla 

•       3/4 C Hearty Burgundy - *reserved from soaking cherries see above

•       1/2 C chcoolate chips

•       1/2 C dried cherries

•       1/2 C powdered sugar

•       2-3 Tbs Hearty Burgundy - *reserved from soaking cherries see above

•        

Note: Prepare the cherries at the very least 24 hours before you want the dessert; mine soaked for 36 hrs before I used them

1. Place 1 C dried cherries in bowl
2. Add wine with cloves and vanilla bean pod to a pot and bring to a slow simmer; do not boil the wine and continue to simmer for about five minutes until the spices release their flavor into the wine.
3. Pour wine over the dried cherries.  Cover and let the cherries soak in the wine for at least 24 hours or until they have nicely plumped up.
4. When the cherries are ready; separate the fruit from wine+ and take out the spices. Reserve in two separate bowls.
5. ***Preheat oven to 355 F ***
6. In a kitchen machine cream butter together with sugar and when well combined
7. Add one egg at a time.  Beat the mixture for about 30 seconds before adding the next egg.  Repeat. Once all of the eggs are incorporated,
8. Add grated hazelnuts and continue mixing
9. In a separate bowl mix baking powered, cinnamon, ground cloves, vanilla, and ground cocoa into the flour
10. Add flour mixture to the dough then
11. Add 3/4 C of reserved wine (from the cherries) to the dough.  Mix until the dough comes together 
12. Prepare a 9-1/4 " X 13-1/4" baking pan. Pour dough into it and place reserved cherries on top of it. 
13. Bake for about 40 minutes or until a tooth pick comes out clean.
14. Remove from the oven and let it cool down.  When cool, prepare the frosting by combining powdered sugar with 2-3 Tbs of the reserved wine.  Drizzle the frosting over the baked Drunken Cherry Chocolate and top with additional dried cherries.  Let frosting dry and when dry cut into bars.

Note:  Enjoy the leftover wine from soaking the cherries with the dessert - there will however not be a lot left :)

Now take a look and see what the other contributors are brining today to our Hearty Burgundy Party

• Fruity Burgundy Sangria by Shockingly Delicious
• Beef Burgundy in Puff Pastry by Webicurean
• Beef Burgundy Pasta by That Skinny Chick Can Bake
• Burgundy Mushroom Sauce over Beef by The Dinner-Mom
• Classic Coq au Vin by Foxes Love Lemons
• Cornish Beef Pasty with Burgundy Gravy by Neighborfood
• Hearty Burgundy and Chocolate Chili by Peanut Butter and Peppers
• Hearty Burgundy Beef Stew by Yours And Mine Are Ours
• Majestic Burgundy Mushrooms & Cookie Cups with Burgundy Cream by NinjaBaking.com
• Mushroom Bolognese Kale Lasagna by Alida's Kitchen
• Oeufs en Meurette by Curious Cuisiniere
• Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife
• Red Wine Braised Short Ribs with Polenta by The Girl In The Little Red Kitchen
• Roasted Salmon with Burgundy-Balsamic Glaze by girlichef
• Sausage & Mushroom Ragu by The Messy Baker
• Sausages in Burgundy Sauce with Mushrooms by Soni's Food
• Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom
• Slow Cooker Hearty Burgundy Wine Pork Roast by Family Foodie
• Berry Burgundy Sorbet by Magnolia Days
• Red Wine Cherry Chocolate Bars by The Not So Cheesy Kitchen





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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.