Tag: maraschino cherries

DOUBLE CHOCOLATE CHERRY COOKIES

It is no secret that chocolate and cherry is one of my favorite combinations, so of course I was excited to try this recipe! The fudge topping is amazing and makes these cookies absolutely delicious!

Double Chocolate Cherry Cookies

Cookies:

3 1/2 cups flour

3/4 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/4 cups butter

1 3/4 cups granulated sugar

2 eggs

1 Tbsp vanilla

12 oz jar maraschino cherries (drained and cut in half)

Fudge Topping:

1 cup semi-sweet chocolate chips

14 oz can sweetened condensed milk

1/4 tsp almond extract

In a large bowl, combine flour, cocoa, baking powder, baking soda and salt. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla and mix well. Stir in the flour mixture and shape into 1-inch balls. Press a thumb-sized indentation into each ball and then place a cherry half into the center. Bake for 8-10 minutes at 350. Cool.

Over low heat, melt chocolate chips and mix in the sweetened condensed milk and almond extract. Once combined, continue stirring over low heat for about 3-4 minutes until mixture is thickened. Using a spoon, frost each cookie, covering the cherry. Enjoy!

Whoa Horsey Salad

If you’re on facebook or pinterest and could use one of the buttons above it would be such a big help to me! Thank you!

While I’m facing current challenges in my life as a result of a bad encounter with a horse (you can read more about that by clicking here), Mama has photographed up a few recipes for me to share with you. As you can see by the name of this recipe, she and I have the same sense of humor. Look for more horse themed titles in the near future from her and I fully expect some fun horse themed gifts under the Christmas tree this year!

There are several things I love about this salad. First of all, it tastes rich and sweet, but we actually make it with low sugar ingredients. However, you can go full sugar if you like. It is very much like a watergate salad, but with juicy bits of mandarin oranges and maraschino cherries, I like it a little better. 🙂

The main thing I love about this recipe right now, though, is that Mama brought me some of it when it was done

You’ll need: Crushed Pineapple in juice, Pineapple Tidbits in juice, mandarin oranges, 10-12 Maraschino cherries, small box sugar free instant pudding, 8 ounces cool whip*, and 1/2 cup chopped pecans (optional).

*A big container of cool whip is pictured but you only need the small one. Feel free to buy generic to save a little money.

Drain your fruit juices from the cans into a large bowl.

Add your pudding mix and whisk it up a bit until it is smooth.

Chop up your mandarin oranges and cherries a bit.

Mama drained her cherries some, to keep the salad from turning stark pink, but whether or not that is an important step to you is totally up to you.

It’s gonna taste awfully good either way!

Dump all of your fruit into the pudding mixture and stir that up really good.

Like this.

Add in your cool whip and stir really well until well incorporated.

Mama didn’t take a picture of it after it was stirred up good but hey, she works for free and fed me to boot, so I’m not about to look a gift horse in the mouth.

(heehee, get it? horse reference. I kill me and I’m sure glad that horse didn’t!)

Cover and refrigerate several hours before serving.

Enjoy!

Ingredients

8 oz can crushed pineapple, undrained
8 oz can pineapple tidbits, undrained
11 oz can mandarin oranges, undrained
10-12 maraschino cherries
Small box instant vanilla pudding (I use Sugar Free)
8 oz Cool Whip
1/2 cup chopped pecans, optional

Instructions

Drain juice from pineapple tidbits and mandarin oranges into mixing bowl. Whisk in pudding mix until smooth.
Cut mandarin oranges in half and chop maraschino cherries.
Add all fruit and nuts to pudding mixture and stir gently to combine.
Fold in Cool Whip.
Refrigerate several hours before serving.

Note: I used fruits packed in 100% juice and sugar free pudding mix. Regular pudding mix and fruit packed in syrup can be substituted.

2.2

http://www.southernplate.com/2013/08/whoa-horsey-salad.html

Print This Recipe

“Be miserable or motivate yourself. Whatever has to be done, it’s always your choice.”

~Wayne Dyer

Marashino Cherry Dark Chocolate Brownies

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Ingredients:

1/2 cup unsalted butter

1/4 cup dark chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup dark cocoa

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the frosting:

2 cups powdered sugar

1/2 cup unsalted butter, room temperature

10 ounce jar maraschino cherries, drained, juice reserved

1 tablespoons milk

1-2 teaspoons reserved maraschino cherry juice

dab of pink food coloring gel paste

1 teaspoon vanilla extract

1/4 cup cup dark chocolate chips or DOVE chocolate (I used DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)

Directions:

1. Preheat the oven to 350 degrees F. Line 7×11 pan with nonstick foil.

2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly.

3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.

4. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.

5. Whisk in the sugar and then the eggs.

6. Stir in the dry ingredients.

7. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.

8.
For the buttercream, beat the butter together with the powdered sugar
and extract. Add the milk and maraschino cherry juice until it reaches a
desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.

9. Frost the cooled brownies. Chill for 30 minutes and then cut into squares.

10. Melt the remaining 1/4 cup chocolate chips and drizzle over the frosted cut brownies.

Chef Gordon Ramsay Recipes