I've reached 700 followers! 700!! That is so exciting and beyond anything I would have imagined when I started this little blog. Hello to all you newcomers, so excited to know you! I love hearing from you guys so pipe up whenever you feel the need. Today is my first giveaway.
Lucky Leaf pie filling is giving me the opportunity to share the love with one special reader by giving away a gift package including Lucky Leaf Premium Pie Filling, their new Bake Your Heart Out Recipe Book, crisp mix and a pot holder.
Just tell me which of the the recipes you'd like to try in the comments.
Enter by midnight on Thursday January 26th, so we can get your goodies in time to bake on Valentines I will announce the winner next Friday.
Nothing like some oozy gooey sweetness to add a little something to your holiday.
Chocolate Cherry Cake with Rum Ganache
Ingredients
1 package 2-layer-size chocolate cake mix
1 cup all-purpose flour
½ cup sugar
2 (0.23-oz.) packages unsweetened lemonade-flavored drink mix
½ tsp. baking powder
½ tsp. baking soda
½ cup cooking oil
4 eggs
1 (21-oz.) can LUCKY LEAF® Premium Cherry Pie Filling
1 (8-oz.) carton dairy sour cream
2 tsp. almond extract
1 (4-oz.) bar sweet baking chocolate, chopped
1 cup whipping cream
9 oz. bittersweet chocolate, chopped
2 Tbsp. dark rum
Preparation
Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan (Bundt pan); set aside. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and baking soda. Add oil, eggs, LUCKY LEAF Premium Cherry Pie Filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
For ganache, in a small saucepan heat whipping cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up. Makes 12 to 16 servings.
*You can substitute Lucky Leaf Premium Strawberry Pie Filling for Cherry.
Lucky Stars Ginger Spice Apple Tart
1 (15-oz.) package rolled refrigerated unbaked pie crust (2 crusts)
2 (21-oz.) cans LUCKY LEAF® Premium Apple Pie Filling
½ cup butter
1 Tbsp. finely chopped crystallized ginger
1 Tbsp. vanilla
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. grated fresh ginger
Butter-flavor nonstick cooking spray
1 tsp. sugar
¼ tsp. ground cinnamon
Frozen whipped dessert topping, thawed, or vanilla ice cream (optional)
Chopped crystallized ginger (optional)
Preparation
Preheat oven to 375°F. Let pie crusts stand at room temperature according to package directions. Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle. Transfer pie crust to a 10x2-inch round tart pan with removable bottom or a 10-inch deep-dish pie plate. Trim crust to the edge of the pan. Set aside. Unroll remaining pie crust. Using a 2- to 3-inch star cutter or other desired cutter, make 5 to 6 cutouts in the pastry. Set pastry and cutouts aside. In a large saucepan heat LUCKY LEAF Premium Apple Pie Filling, butter, crystallized ginger, vanilla, 1 tsp. cinnamon, nutmeg, and fresh ginger over medium heat until butter is melted, gently stirring frequently. Pour apple filling into pastry lined tart pan. Place the pastry with the cutouts atop the filling. Trim pastry to edge of tart pan and gently press the top pastry to the bottom pastry to seal. If using a pie plate, fold top pastry under bottom pastry and pinch to seal; crimp edge as desired. Place star cutouts atop the pastry, leaving most of the openings in the crust exposed. Lightly coat pastry with nonstick cooking spray.
In a small bowl combine sugar and ¼ tsp. cinnamon; sprinkle over pastry. Place tart on a foil-lined baking sheet. To prevent overbrowning, cover the edge of the tart or pie with foil. Bake for 40 minutes. Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly. Cool on a wire rack about 1 hour. Remove sides of the tart pan. Serve warm. If desired, top with whipped topping or ice cream and additional crystallized ginger. Makes 8 servings.
*To add a Valentine’s Day twist, use a heart-shaped cookie cutter instead of the stars.
Layers of Love Cherry-Choco Trifle
Ingredients
1 (18.25-oz.) package chocolate cake mix, prepared
1 (4-serving size) package instant chocolate pudding mix, prepared
2 (21-oz.) cans LUCKY LEAF® Premium Cherry Pie Filling
2 cups frozen whipped topping, thawed
Chocolate curls (optional)
Preparation
Preheat oven to 350°F. Prepare cake mix according to package directions and bake in a 13”x9” baking pan. Let cake cool completely and cut into 1-inch cubes. Prepare pudding mix according to package directions. Chill at least 30 minutes. Place half of cake cubes in a 3- to 4-quart trifle bowl. Spoon one can of the LUCKY LEAF Premium Cherry Pie Filling over cake; spread 1 cup pudding over cherries and top with half of whipped topping. Repeat layers. Top with chocolate curls, if desired. Cover and chill at least 1 hour. Makes 12-14 servings.
*You can substitute Lucky Leaf Premium Strawberry Pie Filling for Cherry.
Go to their Facebook page to check out their video on how to make delicious desserts just in time for Valentine's Day.
