I have had several emails asking for recipes, so here they are!
Layered Ginger Pan Cake with Espresso Cream
10 gingersnap cookies ( a few more to crumble)
1 1/4 cups flour
1 cup whole milk
3 eggs
1 tablespoon unsweetened cocoa powder
1/4 tsp salt
1 1/2 tsp baking powder
6 Tablespoons unsalted butter
2 cups heavy cream
9 oz semi sweet choc. chips
2 Tablespoons powdered sugar
1 tsp instant espresso
Mascarpone Cheese
Using the blend grind up about 10 the ginger snaps. Pour into bowl and set aside. Blend 10 more gingersnaps, add flour, milks, eggs, cocoa powder and salt, blend until smooth. Melt 3 TBSP butter, add to blender mixture, blend until combined.
Heat skillet. I used a 1/4 cup measuring cup and poured it in the a nonstick pan coated with very little butter. Spread the batter evenly over the bottom of the pan, when bubbles appear, flip, leave for 30 secs, take out of pan. It makes 9 pancakes this way.
I layed the pancakes out to cool.
In small sauce pan heat 3/4 cup heavy cream and the remaining 3 TBSP butter over medium heat. Bring to a simmer. Remove from heat, add choc chips. Let sit for about 3 minutes, stir to make sure it’s smooth. Once it’s smooth I let it cool to room temperature and then stick it in the fridge for about 15 min.
For the Espresso cream,
Whip 1 1/4 cups heavy cream with powdered sugar. Add espresso. I also add one packet of sweet and low, it helps the cream to stay “stiff”, add about 1/4 to 1/2 cup mascarpone cheese, more if you like it really creamy. Whip until stiff peaks.
Take chocolate out of fridge.
To assemble lay down a pancake, smooth on espresso cream, sprinkle with the blended gingersnaps you set aside, repeat until all layers are assembled. Smooth chocolate over entire cake. I made this the night before, I let it sit in the fridge over night, the day of dinner I let it come to room temperature.
It is DELICIOUS!
I believe I got this recipe from Rachel Rays Magazine.. I think I did, not sure.
I hope you enjoy it as much as I did!
Ok here is the crock pot recipe I used, I found this one online.
It calls for 4 1/2 cups broth, I used 2-2 1/2 and that was PLENTY
|
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
|
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black
pepper
4 1/2 cups chicken broth, or as
needed
2 eggs, beaten
|
| Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. | |
| Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. | |
| Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
I am off to the coast for Thanksgiving dinner with my Grandmother, I will be posting pics along the way. I hope you all have a wonderful Thanksgiving. I am so Thankful to have such wonderful friends, each of you truly is a friend to me! |
















































