Posts Tagged ‘cherry’

The other day, while I was wondering thru the fabulous-ness that is Costco (or as my family reforest to it the $100 club, because you cant get out of there with out spending $100)…my daughter saw the produce walk-in fridge area and the beautiful blueberries and strawberries they had.

She HAD to have them. She eats strawberries and blueberries daily.

And how do you say no to your kids regarding fruit….”NO, you cant have fruit.”  Just don’t think I can say that.

So they made it into our cart.

What am I going to do with all these blueberries before they go bad. The strawberries, I’m not so worried about.

So while her and I dug into some of them, we only made a small dent.

I have been adding blueberries into everything. Brown Sugar Blueberry Mojito anyone?

We made Blueberry pancakes, Blueberry Applesauce Muffins (coming soon) and this……

I love this because it is easy and you can make early in the day and have it ready for evening/dessert/whenever I walk by.

Not to mention the fabulous smell that will fill your house.

Serve it nice and warm.

This is wonderful with some ice cream.

You can serve it on a plate, like a civilized person….or, or, or….how I like to do it.

Take a large towel and wrap it around the crock pot, so you don’t burn yourself. Grab a spoon. Sit on the couch and dive in.

It has oatmeal so you need not feel guilt.

****Please remember to check out Becky’s Bake Sale going on today…

Cherry Blueberry Buckle

Ingredients

• 1 can (21 oz) Cherry pie filling
• 1 cup fresh blueberries
• 1 tsp almond extract
• 1 box (oz) yellow cake mix
• 1 stick (1/2 cup) butter, cubed
• 1 package Maple and brown sugar instant oatmeal

Directions

1. Spray a 5-quart crock-pot with non-stick spray.
2. In a large bowl combine cherry pie filling and almond extract. Pour into crock-pot.
3. Top with fresh blueberries.
4. Sprinkle on cake mix.
5. Place cubed butter randomly into cake mix.
6. Sprinkle on oatmeal.
7. Place 8 paper towels over crock-pot secure with lid (this helps capture steam).
8. Cook on low for 4-5 hours.
9. Serve warm

The other day while at the store, on a splurge I bought some wonton wraps. I thought…I’m sure I can do something with these….And boy o’ boy my mind hasn’t stopped going.

Here is the first thing I came up with. These are delicious warm or cold.

Here is your line up…..

Simple enough right????

First thing…..Preheat your oven to 375. Next set up. Get a small bowl of water ready (about 1/2 cup).

In a bowl mix the contents of the can of cherry pie filling and 2 tsp of almond extract. Now put about 1 Tbsp- 1 1/2 Tbsp of the Cherry Pie filling mix in the center of 1 wrapper.

Dip your finger into the bowl of water and wet all sides of the wrapper and top with another wrapper. Use a fork to seal and transfer to a lined baking sheet. In another small bowl gently whisk one egg white and 1 Tbsp of water to make an egg wash. Using a pastry brush, brush the egg wash on each wonton.

Pop in the oven and bake for about 12-14 min. Remove and let cool just a bit.

Serve warm. Amazing with a scoop of vanilla ice cream.

Cherry Pie Wontons

Ingredients

• 1 can (21 oz) Cherry pie filing
• 2 tsp almond extract
• 26 wonton wrappers
• 1 egg white
• 1 Tbsp water

Directions

1. Preheat your oven to 375
2. Mix cherry pie filling and almond extract in a bowl.
3. Take one wanton wrapper and top with about 1 Tbsp of cherry mix in the center.
4. Use a little bit of water to wet your finger and run it along the edges of the wrapper. (you may need to dip your finger in the water a few times).
5. Top with another wrapper and seal with a fork.
6. In another small bowl combine egg white and water. Mix well to make a egg wash. Using a pastry brush, brush each pie with egg wash.
7. Pop in the oven for 12 min.
8. Remove and let cool a bit.  Eat while warm or cold

So after the OMG cookie and the triple chocolate OMG cookie, I still had a few brownies left over. And to honor my wonderful…..beautiful sister on her birthday we had to make cake.  Sooooo why not cover the brownies in cake!!! Seems like a logical next step.

Here is your line up……

Make your brownies (or use left overs) as the package says so…….of course have a tester test them for any poison

Put your brownie (about 1 inch x 1 inch) into a liner in a pan. Preheat your oven to 350.

Make your cake mix as the box says (water, eggs and oil….I substituted butter for oil since I didn’t have any). Pour about 1/3 cup into each cup and over each brownie.

Bake for about 17-19 minutes, or until it is done. Remove and let cool.  Once completely cooled top with your favorite icing (I used the last of my butter in the cupcake so I had to use the store bought tub…..I just added 2 extra tsp of vanilla, 2 of almond extract and 1/2 a cup of powdered sugar and some red sprinkles, because they are fun).

Hope you enjoy!

Cherry Covered Brownie Cupcakes

Ingredients

• 1 box brownie mix, prepared according to directions (typically eggs, oil and water are needed)
• 1 box Cherry Chip cake mix (18.25 oz)
• 1 ¼ cup water
• 1/3 cup butter, melted
• 3 eggs
• 1 tub butter cream frosting ( 16oz)
• 2 tsp vanilla
• 2 tsp almond extract
• ½ cup powdered sugar
• Sprinkles (optional)

Directions

1. Preheat oven to 350. Line your cupcake tin.
2. Place a 1 inch x 1 inch brownie into each cupcake liner
3. In a large bowl combine cake mix, water, eggs and butter.
4. Pour about 1/3 cup of batter over each brownie. Once all cups are full gently shake to make sure the batter gets all around the brownie.
5. Cook for 17-19 minutes or until done.
6. Remove and let cool.
7. Once completely cool frost. In a medium bowl scoop out the butter cream frosting and add the vanilla, almond extract and powdered sugar. Mix until completely combine. Add desired sprinkles if wanted.
8. Pipe onto cupcakes and devour.

So after going into a chocolate induced sugar coma from the Black Forest Brownies. I wanted to make them again (I am a glutton for punishment)….but wanted something different, yet the same. So…..

Here is your line up

The beginning of this recipe starts just like the one for the Vanilla Chocolate Chip Cupcakes.

Add the semi-melted butter, eggs and milk into a bowl. Mix. Add Cake Mix (yumm) and stir until fully combine.

This is where it gets different…. Mix in the cherry flavor and FOLD in the cherry pie filling. You just want it to give it more of a marbled effect; rather than turn it into cherry cupcakes if you completely mix.

Scoop into your lined or greased muffin cups

Top with a few chocolate chips

Bake for 18-20 min. Remove and let cool

Enjoy

Vanilla Forest Cupcakes

Ingredients:

• 1 box (16 oz) Vanilla cake mix
• 1 stick (1/2 cup) butter, melted
• ¾ cup milk
• 2 eggs
• 2 tsp almond extract
• 1 tsp vanilla
• ½ tsp cherry flavor
• ¼ cup chocolate chips
• ½ cup Cherry pie filling

Directions:

1. Pre heat oven to 350. Grease and flour or line muffin cups
2. In a large bowl combine butter, milk, eggs, almond extract, vanilla and cherry flavor.
3. Add cake mix and mix until fully incorporated.
4. Fold in cherry pie filling and pour into muffin cups 2/3 full.
5. Place about 1 Tbsp of chocolate chips on top.
6. Bake for about 18-20 min, or until done.
7. Remove and let cool.

Today is 2 for 1…..2 recipes in 1 day…..yea!!!!

Oh my goodness……One of my favorite deserts is black forest cake. Mix that with brownies and sugar coma heaven. I cant belive I havent made these earlier.

Hope you enjoy as much as I did…I mean do. Who am I kidding, they are all gone now; so as much as I did.

Here is your line up…..

Combine all ingredients (except cherry pie filling) into a large bowl

Mix until well combine. If it is to thick add milk

Scoop into well greased and floured (or lined) cups. About 2/3 full

Top with about 1-1 1/2 Tbsp of cherry pie filling.

Bake for about 30 min. Remove and let cool

Dive in once you cant hold yourself back any more.

Black Forest Brownies

Ingredients:

• 1 box (16 oz) Brownie Mix
• ½ cup Dark Chocolate chips
• 2 eggs
• 1 stick (1/2 cup) butter, melted
• 2 tsp vanilla
• 1 tsp almond extract
• 1 Tbsp milk (if mix is to crumbly)
• 12 Tbsp cherry pie filling

Directions:

1. Preheat oven to 350
2. Lightly grease and flour your muffin tin or use cupcake liners
3. In a large bowl combine first 7 ingredients (mix, chocolate chips, eggs, vanilla, almond extract, and milk if needed)
4. Pour batter into muffin cups, about 2/3 full.
5. Add 1 Tbsp of cherry pie filling on top of batter.
6. Bake for 30-35 min.
7. Remove and let cool

Because of the cold and snow and….well…..just because, I made these little pillows of heaven. Of course my inspiration and kitchen help came from my daughter and her once again pink obsession.

The cold weather got to me so I forgot to take pictures along the way…I am so sorry.

Sugar Cookie Sandwiches with Cherry Almond Butter Cream Frosting

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder

For the Frosting:

• ¾ cup butter, softened
• 4-5 cups powdered sugar
• 4 tsp vanilla
• 3 tsp almond extract
• 1 tsp cherry flavor
• ¼ cup milk

Directions:

1. Preheat oven to 350
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla and almond extract. Mix until fully incorporated.
4. In a large Ziploc bag put flour, salt and baking powder. Close bag and shake until combine.
5. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
6. Scoop by the tablespoonful onto a lined baking/cookie sheet
7. Bake for 8-10 min
8. Remove and let cool.
9. For the frosting, cream butter, vanilla, almond extract, cherry flavor. Slowly incorporate powdered sugar. Add milk until desired consistency and when it gets to clumpy.
10. Put about 2 Tbsp of frosting on to the bottom of a cooled cookie. Gently place another cookie on top and gently smash together.