Cherry Cheesecake Dip

You're looking at the dessert I made to bring to the 4th of July party we attended.  Even though it was smokin hot, this dip held up pretty well.  I served it with graham crackers and it was D-lishious!  We were only at the party for a couple of hours (because we got a new puppy, and we brought her with us) and we wanted to get her home for dinner and to cool down.

Talk about an easy appetizer or dessert to put together.  Only four ingredients and then whatever you want to dip into it. It was ready in less than 15 minutes and then just keep it cool until ready to serve.

I have to say, this is one of my favorites.  I mean, I love cherry cheesecake and this is SO much easier and just as good.  Plus, you can just take what you want.  The graham crackers are a perfect accompniament with this dip as they serve as the "crust".  I just loved it and apparently so did everyone at the party.  We were only there for 2 hours and yet I took home a half empty 9x13 inch dish.

I had to share a picture of our sweet little girl.  Her name is Kacey, she is my daughters puppy and we all just adore her.  She is a Mini Australian Shepherd.  She's taking up much of my time as we potty train her but she's super smart and it's going really well. 

Cherry Cheesecake Dip
Recipe from The Country Cook

Ingredients

• 8 ounces cream cheese, softened
• 1/2 of a 7.5 ounce jar marshmallow cream
• 8 ounces cool whip, thawed
• 14.5 ounce jar pie filling, I could only find the larger can size and it worked perfectly
• graham crackers for dipping

Cooking Directions

1. Mix together the cream cheese and marshmallow cream until smooth.
2. Add the thawed cool whip and mix until smooth.
3. Spread into a 2 quart casserole dish or a 9x13 inch dish and top with the cherry pie filling.
4. Refrigerate leftovers.

White Chocolate, Cherry and Almond Biscotti

I can't believe that I have never made biscotti before.  I love it.  I buy it in the store but why haven't I ever made it? 

Well, I had to fix that. 

There are a lot of choices out there when you want to make biscotti.  Seems like just about every flavor imaginable.  I didn't really know which kind I wanted to make first, but I saw this one had cherries in it.  I didn't have dried cherries but I did have maraschino cherries, so I cut them up and dried them really well and they worked just fine. 

The crunchy not too sweet cookie, combined with the sweet white chocolate drizzle and the chewy cherries was a hit for me and my family.  Made crunchy so you can dip it in your coffee or tea. I loved this flavor and will be trying new flavors soon!

Also, this would be perfect for Valentines Day.  Just sayin. 

White Chocolate, Cherry and Almond Biscotti

Recipe from Gimme Some Oven

Ingredients

• 2 2/3 cup all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 1 Tbsp oil (I used canola)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup dried or maraschino cherries (cut in half and patted dry)
• 1/3 cup white chocolate chips
• 1/3 cup sliced or slivered almonds
• white chocolate baking squares or chips for drizzling

Cooking Directions

1. Preheat the oven to 350º
2. In the bowl of your stand mixer, add the oil ,both extracts and the eggs. Mix to incorporate.
3. In a separate bowl add the flour, sugar, baking powder and salt. Whisk together.
4. Slowly add the dry ingredients into the wet ingredients and mix until combined.
5. Remove the bowl from the mixer and use a spoon to mix in the cherries, chocolate chips and almonds.
6. Lightly flour your work surface and put the dough on it, knead a couple of times to make it less tacky.
7. Cut the dough in half and shape into two patties about 1" thick. Place them on a cookie sheet lined with parchment or a silicone baking mat and bake for 35 minutes.
8. Remove the dough patties to a cooling rack and let them cool about 10 minutes.
9. Decrease the temperature of the oven to 325º
10. Once they patties have cooled a little, sliced them into 1/2" sliced and lay them back on the cookie sheet, cut side down.
11. Bake for 10 minutes and then flip over and let them bake for 10 more minutes.
12. Remove from the baking sheet and let cool on a cooling rack.
13. Drizzle with white chocolate if desired.

Cherry Mousse Chocolate Cake

Let me just start out by saying, this cake is pretty amazing.  Let me also say, you need to devote several hours of your day to making it and then you're still not going to eat it until much later.  It isn't necessarily difficult to make but there are multiple steps involved. 

Of course, the end result is pretty beautiful and very tasty. 

So, here's what I suggest.  Read through all the directions first, and then set aside the appropriate time needed to make it. 

If you have a favorite chocolate cake recipe, feel free to use it.  I did notice how the cake does seem more dense after this entire process is over.  I'm sure it's from locking in the moisture once the cake is created and has been frozen/refrigerated. However, the taste is the same as you'd expect from the cake. The mousse is very light, with just a trace of cherry flavor and the chocolate ganache just compliments the entire cake. 

If you're feeling particularly creative and just happen to have some fresh cherries on hand, this would be a fun cake for you to make.  I got to make Italian meringue for the first time with this cake. 

Don't forget, in addition to two round cake pans, you're also going to need a spring form pan.  Definitely a worthwhile cake to make, I think the next time I'll make it it will be for a special occasion.  It's just too pretty to not be oohed and ahhhed over. 

Cherry Mousse Chocolate Cake

Recipe adapted from Baking After Dark

Chocolate Cake recipe from The Pioneer Woman

Ingredients

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 tsp salt
• 4 Tbsp (heaping) cocoa
• 2 sticks butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large beaten eggs
• 1 tsp baking soda
• 1 tsp vanilla extract

Cherry Mousse

• 10 ounces cherries, pitted and chopped
• 2 Tbsp granulated sugar
• 5 tsp powdered gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/2 cup granulated sugar
• 2 Tbsp water
• 2 cups heavy cream
• 1/2 cup granulated sugar

Chocolate Ganache

• 3/4 cup (100 grams) dark chocolate
• about 2 tsp (10 grams) butter
• 1 Tbsp (10 grams) honey
• 1/3 cup heavy cream

Cooking Directions

1. Preheat oven to 350º
2. Spray and flour 2 - 8 inch (or 9 inch) round cake pans and line the bottoms with parchment paper
3. Place the flour, sugar and salt in a large mixing bowl.  Set aside. 
4. In a medium saucepan, melt the butter and then add the cocoa and mix until smooth, add the water and let boil for 30 seconds. Remove from the heat. 
5. Pour the hot chocolate mixture into the flour mixture and stir until smooth and it's begun to cool. 
6. In the dish with the buttermilk, add the 2 beaten eggs, baking soda and vanilla extract.  Pour this mixture into the slightly cooled chocolate/flour mixture and stir until smooth. 
7. Bake for 20 minutes.  Test for doneness with a toothpick, then remove from the oven and set aside. 
8. To make the mousse: In a medium sized bowl, add the sugar to the cherries and let them macerate for 2 minutes. Put the cherries into a blender and puree them until smooth. 
9. Pour the mixture into a small saucepan and cook until just at a boil, then simmer for about 5 minutes. When it starts to thicken, turn off the heat. Let cool.
10. When the cherries are cool - Use a small heat proof bowl to add the water and sprinkle the gelatin over the top, let sit for 5 minutes. Put the dish in the microwave and heat for 20 seconds at 30% cooking power.  Stir.  Microwave again for 20 seconds at 30% power and keep this up until the gelatin is completely dissolved. 
11. Add the gelatin to the cherry sauce and mix it well.  Refrigerate the mixture until it's needed later on. 
12. Make an Italian Meringue: Use the bowl of your stand mixer, on low start to whip the egg whites, use the whisk attachment. 
13. Meanwhile, place 1/2 cup of sugar and 2 Tbsp of water in a heavy bottomed sauce pan over medium heat. Let the mixture boil for 2-3 minutes. 
14. Move the speed of the mixer up to high and pour the sugar/water mixture into the bowl with the egg whites, be careful not to pour it directly over the moving whisk. Whip the egg whites until the bowl is no longer warm to the touch. The egg whites will be fluffy and glossy looking. Move the mixture to another bowl, clean the mixer bowl and place in the freezer so it can be very cold for the next step. 
15. Make whipped cream: Use the whisk attachment and mix the heavy cream and the sugar in the cold mixer bowl until soft peaks form. 
16. Fold the Italian Meringue in with the whipped cream, folding by hand to make sure not to lose it's volume. Once incorporated, carefully fold in the cherry mixture into the whipped cream/Meringue mixture.  When completely combined, store in the refrigerator until the next step. 
17. Remove the cake from the cake pan and place in a spring form pan that is slightly larger.  If you used an 8 inch cake pans use a 9 inch spring form pan, and so on. Place the cake directly in the middle of the pan so there is some space around the edges of the cake. 
18. Put 1/3 of the whipped cherry mixture on and around the cake.  Level the top.  Place in the freezer for at least 20 minutes. 
19. Remove from the freezer and add the second cake to the middle of the pan.  Cover with the remaining whipped cherry mixture and level the top.  Freeze for at least 2 hours or overnight. 
20. To make the ganache: In a medium sized heat proof bowl, add the chocolate, butter and honey.  Heat the heavy cream just to the point of a boil and then pour over the chocolate mixture. Let sit for 1 minute before stirring with a whisk until smooth. 
21. Remove the cake from the freezer and gently open the spring form sides to release the cake.  Top with the ganache and decorate with some fresh cherries then refrigerate for an hour before cutting so it can set. 

Mini Pies

I've been having such a good time since my new found freedom (not working) and getting to spend quality time with my little girl.  We've been going to beaches and visiting family, parks, pools, play dates, you get the drift.  I think my posture is beginning to improve now that I'm not hunched over in front of a computer for 8 hours a day.  In case you're wondering, I'm standing as I type this. :) 

The only downfall I've seen so far is my addiction to Pinterest.  It's a serious problem.  Especially since Pinterest is just known for being a time killer.  Sometimes I jump on real quick before heading to bed and notice an hour has flown by and I'm still pinning.  

That brings me to this dessert.  I found the idea on Pinterest and knew I wanted to make it using the pie filling I posted about recently. I didn't really follow the recipe that was on Pinterest since I figured it was pretty much like making a regular pie only on a much smaller scale.  

The pie crust I used is one I've been using for a year or so because it makes enough for 3 crusts and it's freezable.  You can find the recipe here

 Anyhoo, make sure to spray each cupcake tin thoroughly so these little babies will come out when time.

The cherry pie filling recipe can be found here; but any canned variety or your own favorite recipes would work too.

In case you haven't noticed, this is more of a method then a recipe.  Cutting all those little dough strands for the lattice top was a pain but you could also just cut some fun shapes with some cookie cutters and save yourself some heartache.

Just as you would with a regular pie, coat the tops with some egg and water so it turns a nice golden brown color.  Sprinkle with sugar too for a nice added sweet crunch.

Bake at 350 degrees for about 12 minutes or until the crust is golden brown.  Let the pies cool in the pan until you can handle them easily.  You will probably need to run a knife around the edges of the pies in order to get them out.

I didn't try to freeze any of these but I'm sure you could.  They would make a perfect little treat after dinner or for unexpected guests.

Cherry Pie Filling

Cherries are one of my all time favorite fruits.  I'd much rather eat a cherry pie to a cake any day.  I just love em.  I recently bought a bag of cherries and was doing my absolute best to eat them all but sadly wasn't making much progress, so cherry pie came to mind.

During my Internet searching I found this recipe and knew I had to make it.  I love the idea of making my own pie filling, well making anything that takes the place of a canned item actually. Anyway, this recipe was super easy and totally delicious.

I'm not sure if you can replace the cherries for other fruit so if anyone does it please let me know.

After you've pitted all those cherries (if you have gloves you may want to wear them, my fingers were purple all day)  you can just add them to a sauce pan with the other ingredients except the extract.

Thick and delicious!  I'm drooling all over again, I love this stuff.

Please, you gotta try this while the cherries can still be found!  I think you can actually use frozen cherries as well if you miss cherry season however.


Cherry Pie Filling
Recipe from My Baking Addiction

5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used dark sweet and was 5 cups but not 2 1/2 to 3 pounds, it was only about 1 1/2 pounds I think).
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar - (you might be able to reduce this slightly, mine was sweet since I was using sweet cherries already.  The measurement listed here is for Bing cherries). 
4 tablespoons cornstarch
1/4 teaspoon almond extract


Put all the ingredients except the almond extract into a saucepan and bring to a boil.  Reduce heat to simmer and cook for about 10 minutes.  Stir more frequently toward the end of the cooking time since this will thicken significantly. Remove from the heat and add the almond extract.  Let cool a little before putting into a container to refrigerate or use directly into a pie or other dessert. 

Cherry Chocolate Chip Ice Cream

It's hot here.  It's really really hot.  So hot that all I want to eat for dinner is ice cream.  Oh wait, maybe that's not just because it's hot; but it certainly doesn't hurt. Boy was I happy to see this recipe from Tracey's Culinary Adventures.  This is one of my favorite ice cream flavors and I had JUST bought some cherries so it was definitely meant to be.

Easy to make, but allow yourself some time for the mixture to cool before mixing it up on your ice cream maker; preferably overnight.  I used mini semi-sweet chocolate chips and it was perfect.  I will cherish this recipe!

Start by pitting the cherries.  I sort of guessed at the amount since I don't have a scale and the recipe calls for 3/4 pound.

Next you need to cook the cherries with some heavy cream, milk, sugar and salt.

After it's simmered, put the mixture into a food processor or use an immersion blender to puree the mixture.

Take the pureed mixture and pour it through a fine sieve to remove the larger pieces of cherry.  Really press down on the pieces left in the sieve because they hold lots of good juice. 

Refrigerate until cold or preferably overnight.

Once cold, add to your ice cream maker and blend according to manufacturers instructions.  Add the chocolate chips at the very end of the churn time.

Freeze and then serve.  Enjoy!

Recipe found here

Frozen Cherry Mojitos

When I saw this recipe on another blog I knew instantly I'd be making, and soon. With temperatures around here in the mid to upper 90's already I can't think of anything more satisfying than a frozen drink.  Cherries happen to be one of may favorites so that didn't hurt either.

I didn't have much time to whip this up but I plan to make them again very soon so I'll freeze the glasses ahead of time, and make the simple syrup in advance so it can cool properly.  I loved this drink, my friends loved it too.  I have a sweet tooth (in case you haven't noticed) so I thought it was perfect just as is, but if you don't like your drinks overly sweet, just add the simple syrup a little at a time until you reach your desired sweetness level.

Add the sugar and water to a small pot, zest three limes and then juice them and add to the sugar water. 

Bring the mixture to a boil, then simmer for 5 minutes.

Let cool until room temperature.

Rum!

Frozen cherries...

Ice, mint, simple syrup - Now blend the heck out of it.

You should go make this, you'll be happy you did.

I found this recipe here

1 pound bag frozen pitted cherries
3 cups crushed ice, plus extra to serve if desired
1/2 cup packed fresh mint leaves
1 cup white rum
Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

Place the frozen cherries, ice, mint, rum, and lime simple syrup in a blender. Blend until smooth.
Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.


Simple Syrup

1 cup sugar
1 cup water
3 limes, juiced and zested

In a small saucepan, combine the sugar, water, lime juice, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool to room temperature minutes before using. If making in advance, store in a sealed container within the refrigerator.