Cherry Pie Gooey Butter Cake

 

 I saw this recipe on TikTok from a chef named Christina Tosi. She’s pretty amazing and I’ve seen her very often on cooking competition shows. She always makes food that I immediately want to eat. This gooey butter cake is no exception! I mean, who doesn’t love a gooey butter cake, right? 
 It comes together SO quickly with basic ingredients that you might already have in your pantry, and you don’t even need a mixer. 

 It's the perfect summer dessert and it was a big hit when I made it for my friends. 

Your friends will love it too! 

 


1 1/2 sticks butter
1 yellow cake mix
2 eggs
8oz cream cheese
2 cups powdered sugar
A pinch of salt
1 can cherry pie filling



Heat oven to 350º.
For the crust, melt 1 stick of butter in a mixing bowl. Add the cake mix and one of the eggs. Stir well to combine. Reserve 1/4 cup of this mixture.
Press dough evenly into a greased 9x13 baking dish. Set Aside.
For the filling, soften the remaining 1/2 stick of butter and cream cheese in the microwave, stir together until well combined. Add powdered sugar, a pinch of salt, the other egg, and the reserved dough. Stir well until combined. Pour over crust layer. Now drop spoonfuls of the pie filling here and there over the filling. Bake for 30-35 minutes. It will still be slightly jiggly in the center. Let cool completely and then chill before serving. For an extra pretty touch, dust it with a tiny sprinkle of powdered sugar over the top. So fancy!


Tip:

When you drop your spoonfuls of pie filling over the top, just do them here and there, as the recipe says. You don't want to completely cover the filling layer. You probably won't use the entire can of pie filling. 
This recipe lends itself to a million different variations. Since we were using cherry pie filling, I added a few drops of almond extract, since those two flavors are a match made in heaven. 

If you'd like to serve it for your 4th of July BBQ, you could add a few fresh blueberries on top for the red-white-and-blue of it all. Mix and match any flavor of cake mix with any flavor of pie filling and it will all work! With the yellow cake mix, I’m thinking peach, strawberry, blueberry,,, With chocolate cake mix, I think it has cherry written all over it. I think I’d even add a few chocolate chips over the top, because why not???? For Fall, it would be amazing to use a spiced cake mix with apple filling. Now THAT sounds heavenly! Do you make home made pie filling? Even better! You do you!

Chocolate Cherry Cobbler

 

 

 Usually, when you think of a cobbler, you think of apples or peaches, correct? Or maybe even blackberries, and yes definitely cherries. But most times, we think of a simple biscuit topping. Well, at least I always do. But what if we took that biscuit topping and made it a CHOCOLATE biscuit instead? Now we’ve bumped up the decadence factor a few notches! Of course chocolate and cherry are a wildly famous couple, and it comes together in no time at all. They’re even better when you serve them warm with a scoop of vanilla ice cream. Btw, speaking of couples, if you’d like to make this for your special someone, this has romance written all over it! Enjoy!



1  1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup butter
1 cup chocolate chips
1 egg
1/4 cup milk
1 (21 oz) purchased cherry pie filling or your own


Heat oven to 350ºF.
Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
Bake for 40 to 45 minutes, until top crust is not doughy when lifted.
Serve warm.




Tips:
Be careful of scorching the chocolate chips in the microwave. Just take your time and stir at 20 second intervals as directed. Another way to do it would be to place your chocolate chips in a heat proof bowl, then place the bowl over a small pot of simmering water. Let the steam from the water gently melt the chips, then stir until smooth.
Not a fan of cherries? Use another kind of pie filling! How about strawberry?!

Cherry Pie Bars

  I was recently invited to visit some of my family members who were vacationing at the Jersey Shore. Of course, my first question was "what can I bring?" They said they wanted "a picky uppy dessert", which is a very technical term we like to use and it basically means something such as a brownie, something cut into squares that is easily picked up and eaten out of hand (instead of needing plates, bowls, spoons, etc.)

 Well, I knew right away I didn't want to do anything chocolate since the heat was so relentless. I didn't want to arrive at the shore with a melted mess. So I decided to make these little cherry gems.

 I actually found the same exact recipe on several websites, which usually means that's the go-to recipe, but on every website, the recipe always used a 15x10 sheet pan, and I only have 18x13 sheets. hmm... that won't work. Then I thought, well, usually whenever I make a picky uppy dessert, I use a 9x13 pan... yes, I think sounds like the better option than a sheet pan. So I needed to find a smaller version of the same recipe, or figure out different quantities for all of the ingredients. (Wait, did all of that make sense??) Resizing pans... makes my brain hurt.. anyway... The listed recipe is basically the same as all the rest, and the amounts have been adjusted to work for the smaller 9x13 pan. I think that's usually the pan most people use anyway, so there we go.

 The recipe is SUPER easy to do, and it came together in a snap. Everyone LOVED them, and they were gone in no time at all. Side note, they still wound up becoming a little melty (melty?) because of the 80 mile drive to the shore, but no one seemed to mind the extra gooey-ness!

I know I'll definitely be making them again. You should too!

1 cup butter, softened

1 3/4 cups sugar

4 eggs

1 tsp vanilla

2 1/2 cups flour

1 1/2 tsp baking powder

pinch salt

1 (21oz) can cherry pie filling

Heat oven to 350ºF.

Spray a 9x13 inch baking pan with nonstick spray, line with parchment paper with an inch or two hanging over the edge, and then spray again. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.

Bake for 35 to 40 minutes, until top is slightly golden. Drizzle with a confectioners' glaze when cool for sweeter bars. Let cool completely or chill before cutting into bars.

Tips:

For the glaze, I just added water to about a cup of powdered sugar, just a few drops at a time, until it was the right drizzling consistency. (Can use milk or even fruit juice instead of water). I also added a 1/4 tsp of almond extract. Be careful when adding water to the sugar, a little goes a long way, so just add a tiny bit at a time and whisk it together. Same goes for the almond extract. A little goes a long way.

Not a fan of cherries? Try any kind of pie filling you like!

Mini Chocolate Cherry Cheesecakes

  Many many years ago, my sisters used to make Cherry Cheese Tarts. They were just simple little cheesecakes that didn't take many ingredients and were a cinch to throw together. It was one of those desserts that showed up at many family events and they were always a bit hit. A vanilla wafer went into the bottom of a cupcake liner, cheesecake batter was poured over the top, and then after they baked and cooled, they were topped with a spoonful of cherry pie filling. Perfect, right? They were SO good! But I thought, well, what if we do a chocolate version? Chocolate and cherry are a match made in heaven! (And frankly, why have I never done this until now?) I'll just do an Oreo cookie crust, a chocolate cheesecake filling, and my same favorite cherry pie filling on top! Awesome.
 I was originally just going to chocolate-ify the recipe that we used to use, but then I thought maybe it would be better to go with a whole new recipe. Since I didn't already have a go-to chocolate cheesecake recipe, I decided to try this recipe from a blog called Baker by Nature. It's a FABULOUS recipe. Not too sweet, VERY rich and chocolatey, and perfect if you want a small but decadent treat. And they look so delicious that you'll get the added bonus of everyone saying "ooooo and aaaaahhhhh" when you bring them to a party. LOL Btw, They're also the perfect thing to make if you want to impress somebody special. I'm not sayin', I'm just sayin'!




For the crust:
36 Oreo cookies, crushed into fine crumbs
4 tbs melted butter

 Preheat oven to 325ºF. Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed. Place the cookies in the body of a small food processor and pulse until the cookies are very fine crumbs. Add melted butter and pulse until well combined. Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold. Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F.



For the cheesecake:
7 ounces semi-sweet chocolate, finely chopped
16 ounces full-fat cream cheese
2/3 cup sour cream
2/3 cup granulated sugar
1/2 tbs unsweetened cocoa powder
2 large eggs plus 2 egg yolks
1/2 cup heavy cream
1 tsp pure vanilla extract


 Place the chocolate in a heat proof bowl over a small pot of simmering water. Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside.
 In the bowl of a food processor, pulse the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl as needed. Add in the sugar and cocoa powder and beat until smooth. Add in the eggs, egg yolks, and heavy cream and mix until combined,. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds. Divide the filling evenly among the cupcake liners. Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 5 minutes. Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
Top with cherry pie filling or your topping of choice.



Tips:
Whenever making any kind of cheesecake, be sure that all of your ingredients are room temperature. It makes all the difference in the final product!
This recipe originally called for a ganache topping, which is just chocolate melted with heavy cream. I decided to stick with cherry pie filling, since that was the original inspiration. Strawberry pie filling would be great too, or even just a swirl of whipped cream and a fresh raspberry on top. You do you!
If you don't need to make 24, you can either cut the entire recipe in half and just make 12, OR you can still make all 24 and then freeze the rest for another time!

Chocolate Chip Raspberry Bars

  Ok, full disclosure, this dessert was originally gonna be chocolate chip CHERRY squares, not raspberry. But when I got to the store, the cherries didn't look so impressive. The raspberries, however, looked fabulous! So that's what I used. Usually, whenever I share a recipe, I'll say which ways you can tweak it. Well, this time I've already done that!! When I was looking for cherry recipes, I found this one on a blog called Averie Cooks, and it said you can substitute most any kind of fruit. Any kind of berries, peaches, or any combination you like. Immediately I loved that this was a recipe in which you can use FRESH fruit. That's not always the case because of the moisture content. But this one works with any fruit you like! That was the biggest selling point for me. So, yes, I called them chocolate chip raspberry bars, but just know that the original used fresh pitted cherries. Oh, and I doubled everything because I was having a few friends over for dinner, and wanted a bigger batch.
 Anyway, the important thing is they're amazing! Gooey and delicious, just as you'd want a blondie to be. And they're super easy too! I'm lookng forward to trying different fruit combos and other mix ins.
  So, thanx, Averie, for yet another fabulous recipe! I think this recipe is now my go-to base recipe for whatever flavor mood I happen to be in!


1 cup unsalted butter, melted
2 cup light brown sugar, packed
2 large egg
4 teaspoons vanilla extract
2 cup all-purpose flour
1/2 teaspoon salt, optional
2 cups semi-sweet mini chocolate chips
1-2 cups fresh raspberries


Preheat oven to 350F.
Spray a 9x13 pan with cooking spray, line with parchment leaving some hanging over the edges, then spray again with cooking spray; set aside.
In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough. Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Allow bars to cool for at least 1 hour before slicing and serving.


Tips:
After baking and cooling, use the parchment paper as a sling to lift the whole batch out of the pan in one go. Then use a large knife to cut into squares. This will save you pan from being ruined!
I used mini chocolate chips, but use whatever kind you like!

Cherry Cheesecake Chocolate Bundt Cake

 Ok here's a showstopper of a recipe that was brought to my attention by my niece, Kristin. It was a Tip Hero video that she posted on my FB page with a comment that said "This needs to happen!" She was absolutely right! This seriously needed to happen, and it will definitely need to happen again! There's a whole lot of "how can this not be good?" about this cake. Besides the whole wow factor, it's rich and creamy and delicious! Add the fact that I already had just about all of the ingredients on hand and this became a no-brainer for what to make for my family at a recent get-together. RAVE reviews from everyone! If you have a special occasion coming up, or maybe you'd like to make this for your special someone, THIS is just the thing! Yes, I know it looks like there are lots of steps and ingredients, but really, there's nothing difficult going on here. (I'm looking at YOU, Terri). Just follow the directions and you'll be good to go! I PROMISE you it'll be worth the extra effort!


Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. kosher salt
1 tsp. baking soda
1 cup water
6 oz unsalted butter 
1/3 cup cocoa powder, preferably Dutch-processed
1 heaping tbsp. espresso powder
6 oz bittersweet chocolate chips 
1/2 cup sour cream, room temperature
2 eggs, lightly beaten
1 tsp. pure vanilla extract
1 1/2 tbsp. unsalted butter, melted
2 tbsp. brown sugar
16 jumbo maraschino cherries, drained 
3/4 cup cherry pie filling

Cheesecake filling:
2 – 8 oz. packages cream cheese 
1/2 cup + 2 tbsp. granulated sugar
1 tsp. pure vanilla extract
3 tbsp. all-purpose flour
1 egg

Glaze:
1 cup confectioners’ sugar, sifted
1-2 tbsp. milk



Preheat oven to 350℉. 
Spray a 10-12 cup Bundt pan generously with baking spray with flour. Set aside.

Cake:
In a large bowl combine the flour, granulated sugar, salt, and baking soda. Whisk until fully blended.
In a small saucepan, combine the water and 6 oz. butter. Place over medium heat and cook until the butter has melted. Add cocoa and espresso powders and whisk until no lumps remain. Add the chocolate chips and continue stirring until completely melted and the sauce is smooth. Remove from heat. Add chocolate sauce to the dry ingredients, then whisk until just combined. Blend in sour cream. Add eggs and vanilla, then mix until fully combined, making sure not to over-mix the batter.

Cheesecake filling:
In a medium bowl with a hand mixer, beat cream cheese, granulated sugar, and vanilla until light and fluffy. Add flour and egg and beat until smooth.

Assembly:
Evenly, pour 1 1/2 tbsp. melted butter into the bottom of the prepared Bundt pan. Evenly sprinkle 2 tbsp. brown sugar on top of the melted butter. Place 2 maraschino cherries each into the larger grooves of the Bundt pan.
Pour 3/4 of the prepared cake batter on top of the cherries. With a large spoon, evenly spoon the cheesecake filling into the center of the batter, not allowing it to touch the sides of the pan. Spoon cherry pie filling on top of the cheesecake filling, again not allowing it to touch the sides of the pan. Pour remaining cake batter over the filling. Bake 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake on a rack for 10 minutes, then flip cake out of pan and cool completely.

Glaze:
​Once cake has cooled, prepare the glaze. In a large bowl, combine confectioners’ sugar and milk, whisk until smooth. Drizzle cake with glaze. Allow glaze to set and serve.



Tips:
Not a fan of cherries? Try a different kind of pie filling! How about raspberry or strawberry or even peach? It would all work!
For a little extra cherry kick, you could also add a little of the maraschino cherry juice to the glaze. It'll give it a lovely pink tint too! Another glaze option would be to add a little cherry liqueur instead of the milk. Works for me!
Another option would be to make a ganache to pour over the cake instead of the glaze. Just heat some heavy cream and then pour it over an equal amount of chocolate or white chocolate chips. Lets it sit so the chips melt, then whisk until smooth. Easy!
Btw, if you're out of sour cream, just use buttermilk instead! It's not the best substitute when you're topping a baked potato or nachos, but in baking it works perfectly well!

Pineapple Upside Down Bundt Cake

  Usually, when you think of a Pineapple Upside Down Cake, you usually think of a sheet cake with pineapple rings, and a cherry in the center of each one, correct? Well how about making it in a bundt pan instead? Clever, huh? No, this is definitely not my own idea, but it's too good not to share! Actually, I'm not even sure where I originally saw it. (probably a video on Facebook).
 So, I decided to look into it, but it seems MANY recipes use a cake mix to start. Am I the only one who still prefers to bake a cake from scratch? I mean, seriously, baking a cake from scratch is really only one or two steps more than a boxed cake mix, and the results are just SO much better!  Well, I FINALLY found a couple recipes that looked pretty good, and this was the one I picked. (Actually, I was originally gonna try a different one, but then discovered that included corn starch in the cake batter. Any idea why one would add corn starch? If you have any ideas, I'd love to hear them) Anyway, this is a tweaked version of a recipe that I found on a blog called Bundt Cake Season. It uses basic ingredients that you probably already have on hand, it turned out perfectly and it got rave reviews! And of course, it's a showstopper. Just look at how beautiful it is! It's just the thing for a special occasion, but simple enough for any Sunday supper. For an added treat, try serving it with a scoop of coconut ice cream. YUM.
If you're a fan of pineapple, then I KNOW you'll love this one!


Topping:
1 (20oz) can pineapple rings, drained
16 maraschino cherries

Cake
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter (softened)
1 3/4 cup sugar
3 eggs, room temperature
1 tbs vanilla
1 cup whole milk 
1/4 cup pineapple juice from can

Caramel:
1/2 cup butter
1 tbp corn syrup
1 cup brown sugar

Heat oven to 350ºF.
Drain pineapples reserving 1/4 of the juice. Slice pineapple rings in half. Set aside.
Sift together flour, baking powder and salt. Set aside.
Beat butter with an electric mixer at medium speed until creamy, about 2 minutes. Slowly add the sugar. Beat on medium speed until mixture is fluffy, about 2 minutes. Add eggs one at a time, beating well after each one. Add vanilla and pineapple juice to milk. Add sifted four mixture alternately with milk mixture, beginning and ending with the flour mixture, beating well after each addition.
Coat bundt pan generously with a baker's cooking spray that includes flour.
 Make the caramel by combining the butter, corn syrup, and brown sugar in a saucepan over medium heat, stirring until the mixture is smooth. Pour into bottom of prepared pan. Stand half rings on end in the pan, then place a cherry in between each one, as shown.

Very gently spoon the cake batter over the pineapples, making sure they're still standing upright.  Bake for about 60-70 minutes or until an inserted tooth pick comes out clean. Let it cool in the pan for a good 20 minutes before inverting the cake onto a serving platter.

Tips:
-When you make the caramel, it will be SCREAMING hot. Please please please be careful not to burn yourself!
-Be sure to let the cake cool in the pan for a good 20 minutes. If you invert it right out of the oven, the caramel will spill out all over the place, which is potentially dangerous and not at all what you want. At the same time, you don't want to let it cool completely in the pan, because then the caramel will stick to the pan, and your design will be ruined. You want to find that sweet spot where the caramel has set up but is still soft enough to come out of the pan in one go. 20 minutes worked perfectly for me!
-If you dump all the batter into the pan at once, you'll knock over all the pineapples like dominoes. So that's the reason for spooning it in a little at a time. Just take your time, spoon some of the batter in between each slice of pineapple, right over the cherries. Then you can go ahead and pour the rest of the batter over everything. The cherries will also help to keep everything standing up straight.
-The caramel will bubble up the sides of the pan while it's baking, so be sure to put a sheet of foil or even a baking sheet on the rack below, in case any of it bubbles over. Easy clean up!

Christmas Cherries

 I'm always trying to find Christmas cookies that are just slightly different, but still easy to bake. And of course, they have to be delicious! Well, here's one that fits the bill! Just looking at them, you'd think you're about to have your usual butter or shortbread cookie, right?  Buttery, yes, but then you get hit with a nice burst of citrus. It's REALLY a nice blend of flavors! And you can already see how lovely they look on a plate. Add them to your mixed tray of cookies to add a festive touch! They're perfect with a cup of tea or an ice cold glass of milk. I betcha Santa would love them too! Leave him a plate of them on Christmas Eve, and you just might get a few extra presents!
I'm not sayin, I'm just sayin!

2 sticks salted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 egg yolks, stirred
Zest and juice of 1 lemon
Zest of 1 orange
2 cups all-purpose flour, sifted twice
Green and red candied cherries, for topping

 In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour. When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half. Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

Tips:

Be sure to really press the cherries into the dough so that they'll stay centered in the ball of dough. A few of mine sort of baked sideways and wound up looking a little wonky. LOL 

Btw, I forgot to mention that this recipe is Ree Drummond's. Just giving credit where it's due! 

Red Velvet Cherry Cobbler with Cream Cheese Ice Cream and Blueberries

 Are you all set for your 4th of July BBQ? Burgers, check. Hot dogs, check. Watermelon, corn on the cob, Check! Oh, and definitely be sure to wear red white and blue!! That's what we always do in my family! And to go with your Patriotic attire, I have the perfect Patriotic dessert for you! I found this year's 4th of July recipe while I was browsing recipes LAST 4th of July. As soon as I saw it, I thought YES! Simple, easy to make, deliciously decadent, and red white & blue! Perfect! I couldn't wait to make it for this year's post!
 I made it for Chris and Claire and they both just loved it. Claire loved that it wasn't overly sweet, and Chris said he liked how the cream cheese ice cream was the perfect thing to go with the cobbler and the berries. It's best when you have the perfect bite of all three things in one go. LOVE that! Oh, and the other great thing about this recipe is that it's a total do-ahead. I made mine the night before I was planning to serve it and it was perfect.
 So, lets talk about the recipes for a minute, shall we? The recipe for the cobbler is from Southern Living and I found it on Myrecipes.com. Great recipe, yes, but I did tweak it, slightly. I changed it from the original mixed berry cobbler to a fresh cherry cobbler, just because the fresh cherries at the market looked so good, and I was going for a deep red velvet color. And who doesn't love chocolate and cherry together?? Feel free to make whichever kind of cobbler you like!
 The ice cream recipe is from Epicurious.com. I looked at several recipes, and most of the ones I saw contained eggs. I was looking for an ice CREAM, not a frozen custard (which is technically what the addition of eggs would be), and I wasn't in the mood to cook the custard, and let it cool, etc. I just wanted to mix up the cream base, freeze it in my ice cream maker and enjoy. Perhaps next time I'll try one of the frozen custard recipes, but for now, I'm fine with the regular ice cream!
 So there you have it. Red velvet cobbler, white ice cream, and fresh blueberries. It just may be one of my favorite 4th of July recipes ever! I think you'll enjoy it too! Try it!


For the cobbler:
1 tablespoon cornstarch 
1 1/4 cups sugar, divided 
4 cups assorted fresh cherries, pitted and halved
1/2 cup butter, softened 
2 large eggs 
2 tablespoons red liquid food coloring 
1 teaspoon vanilla extract 
1 1/4 cups all-purpose flour 
1 1/2 tablespoons unsweetened cocoa 
1/4 teaspoon salt 
1/2 cup buttermilk 
1 1/2 teaspoons white vinegar 
1/2 teaspoon baking soda

  Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss cherries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish. (btw, I added a little squeeze of fresh lemon juice to the fruit/cornstarch mixture, just to brighten up the flavor a bit. Just sayin!)
 Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.




For the ice cream:
8 oz cream cheese, softened
1 cup whole milk
1 tbs fresh lemon juice
3/4 cup sugar
1/8 tsp salt
1/2 cup heavy cream

Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker according to manufacturer's directions. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.


Tips:
As I said before, use whatever kind of fruit you like. Not a cherry fan? Use strawberries or raspberries! Or both! I'm sure you can use any other kind of fruit you like, but then you'll be introducing other colors instead of just red white and blue.
When you're making the ice cream, be sure to add the lemon juice. Tbh, at first, I wasn't even going to add it. Here's the thing... when I make a cheesecake, I like it to be a PLAIN cheesecake instead of a lemony one. I figured this would be the same sort of situation, but no. You definitely want the tang from the lemon in this instance. It makes the ice cream taste more like cream cheese! And one other thing..this ice cream recipe makes a small batch. If you have a big crowd, you may want to plan on making several batches ahead of time. Just sayin'!

Eggnog and Cherry Trifle

 So you've been invited to a holiday party, and you want to bring a dessert. Surely there will be other desserts, such a cookie trays, etc, but you're hoping to bring something with a bit of a WOW factor, right? THIS, my friends, is definitely the recipe you should make. It screams holiday party, it's simple to make, it's absolutely decadent, and you'll be showered with OOOs and AAAHHHHs as soon as you enter the room! I made this for my family pollyanna Christmas party and everyone loved it! I think your family and friends will love it too!


3/4 cup cold milk 
1 package (3.4 ounces) instant vanilla pudding mix 
2 cups eggnog 
1/2 teaspoon almond or brandy or rum extract
1 cup heavy whipping cream, whipped
1 loaf butter pound cake such as Etenmann's or your own (can also use angel food cake)
1 cup cherry preserves, thinned with 2 tbs water
fresh cherries, pitted and cut in half


  In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and whipped cream; set aside.
 Cut cake into 1/2-in. slices; place about a 1/3 of the cake in a trifle bowl or a high sided glass serving bowl. Top with 1/3 of the jam and a handful of cherries. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. Garnish with whole cherries and sweetened whipped cream. Chill until ready to serve.

Tips:
Before you make this dish or any other dish using fresh cherries, you MUST do yourself a favor a purchase a cherry pitter. It's a simple little gadget that kind of reminds you of an ear piercer, and it's absolutely essential! It makes life SO much easier and they're not expensive at all.
Not a fan of cherries? Try raspberries or strawberries instead! It'll still look beautifully festive!
Whenever I make a trifle, it's all about the presentation. You really want to see perfectly perfect layers. The best way to achieve this is to do each layer from the outside in. As you layer each ingredient, go around the perimeter first, and then fill in the center. It's so much prettier to be able to see each layer of cake, preserves, fruit,  and cream.

Fresh Sweet Cherry Crumble Pie

Ok, so, I recently had the gang over for dinner. Usually we have some kind of theme, and this theme was going to be Southern BBQ comfort food. I had the whole menu planned: Oven BBQ Chicken, Bacon Collard Greens, Potato and Onion Bundles, Baked Bean Casserole, with Sweet Tea, of course, and a deliciously easy Eclair Cake for dessert. Sounds good, right? So the next step was to make grocery lists and do the shopping.
 As I was walking through the produce section of the grocery store, I noticed there were TONS of fabulous gorgeous beautifully ripe fresh cherries. I thought "ooo they look good, better get some in case I need an extra dessert." I had no idea what I'd be making or if I'd even have time, but I bought them anyway.
 After I finished cooking and prepping everything, I found myself with a bunch of extra time, (which is NOT the norm, btw), so I started looking for something to do with the cherries. Since we were doing a southern theme, I knew it had to be a pie. And this was the result! It's just a basic pie, but OMG it was so good! It was sweet and juicy and absolutely amazing. The only thing that would make this pie any better would be a big scoop of vanilla ice cream. So the moral of the story is if you see fresh produce that looks particularly good, definitely buy it!!! 


 One crust pie, (either purchased or your own)

Filling:
5-6 cups sweet cherries, fresh and pitted (or frozen)
1/2 brown sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp cinnamon
3 tbs cornstarch
1/8 tsp salt

Crumble topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup rolled oats
1/2 tsp cinnamon
1/8 tsp salt
4 tbs cold butter


Preheat oven to 350F.
Roll out pie dough and fit crust to a 9-inch pie plate. Flute (crimp) the dough to make a decorative edge. set aside.
In a large bowl, combine cherries (do not defrost if using frozen) with 1/2 cup brown sugar, vanilla extract, almond extract, cinnamon, cornstarch, and 1/8 tsp salt. Stir gently with a spatula to combine.
In a medium bowl, whisk together 1/3 cup all purpose flour, remaining 1/2 cup brown sugar, oats, and remaining 1/8 tsp salt. Cut butter into small pieces and rub into flour mixture until butter is well-incorporated and mixture resembles wet sand.
Pour cherry mixture into prepared crust. Top evenly with crumble topping.
Bake for 70-75 minutes, until the pie is well browned and the filling is bubbling. Allow pie to cool completely before slicing.

Tips:
 If you're using fresh cherries, you simply MUST purchase a cherry pitter. It's absolutely essential! I'm all for using fresh fruit over frozen, but if you don't have a cherry pitter, just go with the frozen or choose another kind of fruit. You should really buy one, though. Looks like a big ear piercer! hee hee
 If you're using sour cherries, you can bump up the sugar a little. Best thing to do is taste one of the cherries after you've tossed them with the other filling ingredients. If everything is balanced, you're good to go.

Cherry Clafouti

 

So, what exactly is a clafouti? Well, it's a French dish, traditionally with cherries baked in a flan-like batter. It's sort of like if a pancake and a custard had a baby. It can be served as a dessert, with ice cream or sweetened whipped cream, or for breakfast or brunch with a little powdered sugar. It's really kind of elegant in its simplicity. It's not as sweet as you think it might be, but it's just sweet enough. Cool, huh?
 I must confess I was not familiar with it until I saw Chef Anne making it on Secrets of a Restaurant Chef. It looked so easy and quick, I thought "Why not?' And it turns out that it was exactly as easy and quick as it seemed. And SO tasty!! I love that she adds ground almonds to the batter (which is her own little thumbprint, as she says). It gives it the nicest little bit of texture. I think I'd even carry the almond thing a little further by adding a little almond extract. Cherries and almonds are such good friends, so why not? I think I'd like it better as a brunch item instead of a dessert item. It sort of has that same vibe as French Toast when it comes to having something sweet for breakfast. I love discovering new dishes, don't you?? Try it!!

1/2 stick butter, melted, plus more for baking dish
1/2 cup all-purpose flour, plus more for baking dish
1 pound fresh cherries, pitted and cut in 1/2 or 1 box frozen cherries
1/2 cup sliced almonds, toasted
1/2 cup sugar
Pinch salt
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lemon, zested
Powdered sugar
Ice cream or whipped cream, for garnish

Preheat oven to 325ºF.

 Generously butter and flour a 7 by 5-inch baking dish or 6 individual, wide, flat gratin dishes. Add the cherries, in an even layer, to the prepared baking dish. In the bowl of a food processor, add the almonds, sugar, flour and salt and pulse until they are coarsely chopped. In a large bowl, using a whisk, combine the eggs, milk, vanilla and lemon zest until they are homogeneous. Add in the melted butter and the flour mixture and whisk until smooth. Pour over the cherries. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is golden brown. Dust with powdered sugar and serve with ice cream or whipped cream or both!

Tips:

I used an 8x8 baking dish and it turned out perfectly. Just sayin.

I used frozen cherries, but definitely try this with fresh cherries when they're in season. And if you do, be sure to buy a cherry pitter! It's an absolute MUST! I wouldn't make it without it!

Be sure to add the lemon zest. It gives such an amazing flavor and brightens up the whole dish!

Fresh Cherry Preserves

Whenever it's snowy outside, I always feel the need to put a pot of something on the stove. That's what my Mom always did. It just makes the whole house warm and cozy and it always smells so good while it's cooking.
 Usually, I'll do a pot of soup or a stew, but this time I decided to make a pot of fresh preserves. Now, I know that may sound like a daunting task, but really, it's super easy! In this case, the only extra step is pitting the cherries, which really doesn't take very long at all. And the payoff is SO worth it when it's done! I made one batch, and loved it so much, I decided to make another batch the very next day. Absolutely delicious! I like to serve it with a compound butter or cream cheese, but serve it however you like! This is a tweaked version of Martha Stewart's recipe, and I think you should give it a try. It's REALLY delish!!


4 pounds red or yellow cherries, stemmed and pitted
2 cups plus 6 tablespoons sugar
2 or 3 tablespoons freshly squeezed lime juice

 Place four small plates in the freezer.
 In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the sugar in two more batches, stirring each batch until sugar has dissolved.
Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in mixture, and cook, stirring frequently, until temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
With the temperature at 220 degrees, perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook 2 or 3 minutes more, and repeat the gel test.


Tips:
 If there was ever a recipe that required a specific kitchen gadget, THIS is the one. I would not attempt to make any recipe with fresh cherries unless I had a cherry pitter. It is absolutely ESSENTIAL. You know how Martha is always saying "the right tool for the right job", well she is absolutely correct when it comes to using a cherry pitter. They're not expensive and worth every cent!
 This recipe actually called for fresh lemon juice instead of fresh lime juice, but I think limes and cherries are much better friends than lemons and cherries. You can use whichever you like!
If you plan to eat it right away, you don't have to worry about doing the whole mason jar thing. I promise it will be gone before you know it!
 

Cheery Cherry Ice Cream

 Here's an easy frozen something to keep you cool during the summer heat. I saw it on a site called Just a Pinch, and figured it was the perfect thing since it's been so hot out lately. Now, I have to say, I didn't do it exactly as the recipe directed. The original recipe required you to whip the cream and then fold it into the cherry mixture, then freeze it in the freezer. Since I have an ice cream maker, I just stirred everything together in a bowl and then processed it for about 30 minutes. It worked perfectly! If you like maraschino cherries, you're gonna LOVE this!

1 jar(s) (10 ounce) maraschino cherries, undrained and cut into fourths (or smaller, if preferred).

1 can(s) (14 ounce) sweetened condensed milk

3 Tbsp lime juice

1 tsp grated lime zest, optional

1 c heavy whipping cream

  Combine all ingredients in a large bowl. Pour into canister of your ice cream maker. Freeze for 20-30 minutes. Transfer to a freezer safe container and place in freezer until firm.

-OR-

 Combine undrained Maraschino Cherries and juice, sweetened condensed milk, lime juice and lime zest in a large bowl. Whip cream in a medium bowl with electric mixer at medium speed until stiff peaks form. Fold Whipped Cream into Cherry mixture. Pour into a 2 quart freezer-safe container or a 9x5-inch loaf pan to freeze her ice cream. Cover and freeze until firm. Or you can leave in the freezer overnight.


Tips:
I think the next time I make this, I won't add the lime zest. I think the lime juice added plenty enough lime flavor to the ice cream. Otherwise it becomes VERY tart.
I also might try this with another kind of cherries. Maybe if I can find Bing cherries in a syrup. Yum! That would be awesome.And perhaps I'll add a little vanilla extract, just to give it more of that cherry vanilla flavor that I love.
Btw, as you can see, I added a little chocolate syrup over the top. Just like a chocolate covered cherry cordial!! SO good.

Cherry and Pineapple Dump Cake

 Have you ever heard of a dump cake? It's so named because you're supposed to just dump everything into the pan and bake it. Actually, it doesn't really turn out like a cake at all. It's more like a cobbler. So, maybe it should be called a Dump Cobbler? Hmm, maybe. Anyway, this recipe has been around for years and years. It's one of those recipes that Moms and Grandmoms have been making for ages. It's also the perfect last minute dessert if you have to quick whip up something for unexpected company, or just if you're short on time. I recently made one for Lea, Katie, Brooke, and Denny when they came over for dinner and it was a big hit! Actually, I did a caramel apple variation for them and it  was SLAMMIN'. (recipe follows!) It's a great baking project for a novice baker because there's no measuring, and it's REALLY delicious! You should definitely make it! 

1 14oz can cherry pie filling
1 20 oz can crushed pineapple
1 18oz box yellow cake mix
1 stick butter
1 cup chopped pecans or other nuts (optional)
 
Preheat oven to 350ºF. Grease a 13x9-inch pan.
Dump pineapple with juice into pan. Spread evenly.
Dump in pie filling.
Sprinkle the dry cake mix evenly over cherry layer.
Sprinkle pecans over cake mix. Dot with butter. Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature.

Tip:
OK, I know it's called a dump cake, so you just dump everything into the pan and bake, but I do it slightly differently, and with better results, I think.
I've tried it several ways, and it seems to me that often some of the cake mix doesn't get any of the butter, and it winds up staying in powder form during the baking. I tried dotting it with butter, I tried melting the butter and drizzling it over the top. Same results. The best way to fix this was to melt the butter and mix it with the cake mix. You don't need a mixer, just a spoon and a bowl. It becomes sort of like a cookie dough that you can then crumble all over the top of the filling and then bake it as directed. SOOO much better. It becomes crispy and browns more evenly. Problem solved!


To make the caramel apple variation:
Use 2 cans of apple pie filling and a Duncan Hines Apple Caramel Decadent Cake mix.
Dump the pie filling into the pan. Sprinkle with cinnamon. Mix up the caramel as directed on the package. Spread over apple filling. Combine the cake mix and 1 stick melted butter. Crumble evenly over everything. Bake until lightly golden and bubbly.



If you'd like more of a cake than a cobbler, mix up the cake mix according to the package directions, then pour the batter over the fruit mixture and bake. It'll be a completely different dessert, but it'll still be delicious!

Cherry Sweet Potato Bread

Here's a flavor combination that I never would have thought to put together, but which goes together beautifully. It's kind of similar to pumpkin bread, but it has a slightly different texture. The cherries add just the right sweetness to go with the fullness of the sweet potatoes. Delish! And the red cherries make it look so festive, don't you think? Oh, btw, just fyi, the original recipe called for the addition of raisins and nuts, but I chose to omit them. As far as I'm concerned, they seemed to clutter everything up. I kinda figured it's not called cherry sweet potato raisin nut bread. It's just cherry sweet potato bread! So, that settled that. If, however, you feel that your life will end if you don't add the raisins and nuts, then by all means, go for it! Who am I to argue?


1 3/4 c flour
1 1/2 c sugar
1 ts baking soda
1/4 ts salt
1 ts cinnamon
1 ts pumpkin pie spice
3 eggs, lightly beaten
3/4 c vegetable oil
1/2 c milk
1 ts pure vanilla extract
15 oz canned sweet potatoes, drained, mashed
1/2 c maraschino cherries, drained and chopped
1 ts pure vanilla extract

Heat oven to 325F.
In a large bowl, sift together flour, sugar, salt, soda, cinnamon, and pumpkin pie spice. Add eggs, oil, milk, and vanilla, stirring until smooth. Stir in sweet potatoes, and cherries. Pour into well greased bread pan that has been lightly floured. Bake approximately 1 hour (check at 50 minutes). Remove from oven when an inserted toothpick comes out clean.


Tip:
Be sure to chop up the cherries. If you add them whole, they'll sink to the bottom instead of being disbursed throughout the bread.

Cherry Cheese Tarts

Here's an easy cheesy dessert that you can make if you're in the mood for cheesecake, but you don't have the time. It only takes a few minutes to whip up a batch, so give them a try! You'll love 'em!
By the way, my fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister, Cathy, left a comment with a few more tips, but they're such good ideas that I figured they needed to be included as part of the recipe, not just in the comments section. So, I moved them!
Thanx Cath!

18 foil or paper muffin cups
18 vanilla wafers
2 8 oz. pkgs. cream cheese
2 eggs
1/2 cup sugar
2 tsp. vanilla
1 can cherry pie filling


Place muffin cups in muffin pans. Place 1 vanilla wafer in each muffin cup. Blend all ingredients except pie filling. Spoon filling into cups over wafers, dividing the filling between the 18 cups, (about 3/4 full). Bake 15 minutes at 350F degrees. Chill. Spoon pie filling over each tart.

Joey's Tips:
Clearly, you can use any favorite pie filling instead of cherry. Blueberry tarts are fabulous! You can also switch up the cookies as much as you like. Try adding some pumpkin pie spice to the cheese mixture and substitute gingersnaps for the vanilla wafers. YUM!

Cathy's Tips:
You can also skip the fruit topping, and just mix in mini chocolate chips into the batter before baking. A chocolate wafer cookie as the "crust" makes it extra decadent. This is also really good with fresh fruits, and makes a pretty presentation if you use a mixture of fruits (like strawberries, blueberries & kiwi).

Cherry Cheese Pie

I've always felt a strong connection to my grandfather, Pop Maloney. Maybe it's because he also loved to bake. Maybe it's because I was born on his birthday. Whatever the reason, I'm glad to have known him, if only for a short time.
This is his recipe and it has become a staple in my family for every holiday gathering (made famous by my sister, Maureen). It's one of my all time favorite desserts!! Thanx Pop.

1 store bought pie crust or half the recipe for Easy Pie Crust

1 (20oz) can cherry pie filling, or your own homemade

1 (8oz) pkg. cream cheese

1/2 cup sugar

2 beaten eggs

1 (12oz) can evaporated milk

3 tbs flour

1 tsp pure vanilla extract

cinnamon

Heat oven to 350. Line pie plate with crust. Flute the crust to make a decorative edge. Spread pie filling over bottom. Cream sugar and cream cheese until smooth. Add eggs, milk, flour, and vanilla. Slowly pour cheese mixture over filling. Sprinkle cinnamon over top. Bake for one hour or until set.

Tips:
Clearly you could use any other favorite pie filling, such as raspberry, strawberry, blueberry, peach, or pineapple.
Be very careful when transporting the unbaked pie to the oven. It's super easy to spill as you walk across the kitchen with a pie filled with liquid. An easy way to prevent this is to open your oven and pull the center rack out a little so you can get to it. Before you pour the cheese mixture over the filling, place your pie plate with fruit filling on the rack. Pour your cheese mixture over the filling and sprinkle with cinnamon as usual. Then carefully slide the oven rack back in. No need to worry about spilling!
I always put a baking sheet or a sheet of foil on the rack below the pie because I have a habit of over filling the pie and it sometimes bakes over.
I always use a Pyrex pie plate, which is deeper than a regular 9" pie plate, just because I like more cherry filling in the pie. My Mom used to make 2 pies at a time, and she'd split one jar of pie filling between the two pies.

Cherry and Chocolate Chip Cookies

My Jeanie is always trying new recipes and new variations of old recipes. I stopped by her house as she was decorating Tricia's wedding cake (which was BEAUTIFUL, by the way) and she asked me to try these cookies that she found in Bon Appetit Magazine. They're SO good! Chocolate chips, sure. White chocolate, of course. But it's all about the CHERRIES! Here's the recipe just as my Jeanie sent it to me. Try them!

1 cup dried tart cherries (I bought a bag from Target)
1/3 cup cherry liqueur (Cherry Heering) - I used the juice from maraschino cherries
1-1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter (I used salted), room temperature
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1/4 tsp almond extract
8 oz. semisweet chocolate chips
8 oz. white chocolate chips


Preheat oven to 375. Bring cherries and cherry juice to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries and pat dry. (I cut up into smaller pieces.)
Whisk together flour, salt, and baking soda. Set aside. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto parchment (or Silpat)lined baking sheet, spacing 1" apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool.

Tip from Joey:
Feel free to substitute whatever flavored liqueur you'd like. It'll just add another dimension of flavor.
These cookies freeze well. Store your baked cookies in the freezer in a ziploc bag until you're ready to serve them. They only take a few minutes to thaw. You can also roll the unbaked dough into a log, wrap it well, and keep it in the freezer. Then just slice and bake as needed.