As the French say...We're off! The Bon Vivant 12! (Or maybe the aspiring 'Bon Vivant 12' :) Either way-- it's going to be such fun dining, learning and entertaining together! Our first dining experience and photos to be posted soon!
White Hot spiced hot chocolate & ApPle CiDeR cake
(our refreshment for our kick off party!)White Hot Spiced Chocolate
1 ½ C. premium white choc. Chips (ghirardellli)
8 C. Milk
¼ t. cinnamon (or 1 three inch stick)
1/8 t. nutmeg (or ¼ fresh)
½ t. vanilla
Garnish: whipped cream, cinnamon dust, shaved white chocolate; mint sprig; orange zest
Double boil white chocolate until melted. Add milk & spices. Serve or keep warm in a crockpot. Add vanilla just before serving & top with garnish.
Apple Cider Cake
3 ½ C. Flour
2 t. baking soda
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. ginger
¼ tsp. salt
1 C. butter, soften
1 C. sugar
1 C. brown sugar
4 eggs
1 can (15 oz) pumpkin puree
½ C. apple cider
2 t. baking soda
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. ginger
¼ tsp. salt
1 C. butter, soften
1 C. sugar
1 C. brown sugar
4 eggs
1 can (15 oz) pumpkin puree
½ C. apple cider
5 T. condensed milk
2 C. chopped Milkyway Bar
2 C. chopped Milkyway Bar
· 1. Combine the flour, baking powder,
cinnamon, ginger, baking soda and salt, and set aside. 2.
In a separate bowl, cream the butter with both sugars. Add the eggs, one at a
time, and stir in the pumpkin puree. The mixture will be loose and wet.
3. Using a low speed mixer, add the flour mixture, one third at a time, blending well after each addition. Stir in the apple cider until smooth. 4. Spoon half of the batter into a greased and floured bundt pan. Make a layer with 1 cup of the MILKY WAY® Bars. Cover it with the remaining batter. 5. Bake in a preheated, 350°F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and let cool completely. 6. Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
7. To make the drizzle, heat 1/2 cup of remaining MILKY WAY® Bars with condensed milk in microwave for about 20-30 seconds. Drizzle the sauce over the top of the cooled cake. Decorate the top with reserved chopped candy.
3. Using a low speed mixer, add the flour mixture, one third at a time, blending well after each addition. Stir in the apple cider until smooth. 4. Spoon half of the batter into a greased and floured bundt pan. Make a layer with 1 cup of the MILKY WAY® Bars. Cover it with the remaining batter. 5. Bake in a preheated, 350°F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and let cool completely. 6. Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
7. To make the drizzle, heat 1/2 cup of remaining MILKY WAY® Bars with condensed milk in microwave for about 20-30 seconds. Drizzle the sauce over the top of the cooled cake. Decorate the top with reserved chopped candy.
