Black Forest Cake (Schwarzwälder Kirschtorte)

This is my own version composed of 4 half-layers of black midnight cake brushed with sour cherry syrup and topped with whipped cream, sour cherries, and shaved dark chocolate. It's addicting and bound to be a hit. The cake is a shortening-style delectable that requires one kitchen-aid and absolutely no fancy foot work.

Prep time:
1.5 hours for batter, whipping, and construction
Cook time:
30 - 35 mins for cake

Ingredients:
Black Midnight Cake
2 1/4 cups flour
1 1/3 cups sugar
2/3 cup cocoa
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/4 cups water
1/4 cup vegetable shortening
2 eggs
1 tsp vanilla
Filling and Topping
1 or 2 pints heavy cream
1 or 2 tsp vanilla
1 or 2 tblsp sugar
1 large jar sour cherries in juice or syrup (24 individual cherries per layer)

Directions:

Spicy, Zesty Roasted Garlic Black Beans (Vegan)

The addition of orange marmalade to this mostly traditional list of ingredients adds a hint of citrus freshness to the beans and a slight sweetness. This recipe is deliciously balanced with the acidic vinegar, spicy pepper, sweet marmalade and savory roasted garlic. They make a tasty side dish, or can be the star of your nacho platter.

Prep time:
overnight to soak beans, 30 mins for vegetation
Cook time:
up to 3 hours (silly black beans, you crazy)

Ingredients:
1 package dry black beans
∞ cups of water to soak and cook beans
5 cloves garlic
1 tblsp olive oil
3 small onions
1/8 cup cider vinegar
2 tblsp sweet orange marmalade
1/2 small can of pickled jalapeno slices (omit if you are not fond of spicy)
Kosher salt
Ground black pepper

Directions:
Soak black beans overnight in water, making sure there is enough water for them to be fully covered all night as they will absorb water.

Peel garlic and place in a square of foil, drizzling with olive oil and sprinkling with salt and pepper. Wrap up foil to create a package and place in oven at 300 degrees F - roast for 40mins, check tenderness, and continue roasting until golden and squishy. Set aside.

While garlic is roasting, place black beans and the water they were soaked in overnight in a small soup pot. Add additional water to cover beans and bring to a boil. Reduce heat to a simmer, cooking beans until tender (may take up to 3 hours - the things I do for love... sigh). Take care to add additional water as needed to keep beans covered.

As beans and garlic are cooking, dice 3 small onions and sautee with a splash of olive oil and a sprinkle of salt until tender and on the verge of caramelizing. Set aside.

Once garlic is roasted and beans are tender, combine all remaining ingredients, garlic, and onions in the bean-pot. Continue to simmer without adding any more liquid, until beans are just above the liquid. At this point, remove from heat and get at this with an immersion blender. Do not blend until smooth, just use this to break open beans and create a sauce with a creamier, less watery texture. Serve warm as a side dish, or as the feature of your mango-salsa-and-hot-banana-pepper nacho extravaganza!