Posts Tagged ‘cherry’

Is there a “rule book” in food photography that says you can’t eat bites of your photo subject? Even if it is oozing warm chocolate? Because I just realized that I do it a lot, and after taking a quick surf through the cookies section on the Food Network and Betty Crocker websites, it doesn’t appear that those people are hungry when they shoot photos of their sweets. Hmm. I guess I’ll have to publish my own cookbook – with pages of scrumptious recipes and nicely lit pictures of scattered crumbs and dirty dishes. Just like at home. I’ve never been one to follow rules anyway.

The only thing I ever knew to use cherry chips for was my mom’s recipe for Cherry Bing Bars (I’ll share the recipe with you soon). So last year, I created a recipe for cupcakes using cherry flavored baking morsels (chips) and black cherry soda. (Yum!) And now I have a new cookie to share with you.

{Dark Cherry Chocolate Cookies}

1 cup (2 sticks) butter, softened

1/2 cup white sugar

1-1/4 cups brown sugar (I like to use dark but light is fine, too.)

1 teaspoon cherry extract

2 eggs

2 Tablespoons corn syrup

2-1/4 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chopped cherry flavored baking morsels (I grate them finely in my cheese grater.)

1 cup 60% cacao bittersweet chips (I use Ghirardelli because they melt nicely into the cookie.)

Powdered sugar to sprinkle on cooled cookies if desired

Preheat oven to 375˚. *Or prepare dough and let sit, covered in the refrigerator.

In a small bowl, stir together flour, cocoa, soda, and salt. In a large bowl, cream together softened butter, white sugar, brown sugar, and cherry extract until creamy. Beat in eggs until light and fluffy (about 2 minutes). Beat in corn syrup. Gradually beat in flour mixture until combined. Stir in the chopped cherry chips and the cacao chips.

Drop by extra-large teaspoons full onto a baking sheet. (Makes 6 cookies at a time on regular sized cookie sheets.) Bake at 375˚ for 15 minutes or until the edges are crispy and the middle is just set. Cool on pan for 5 minutes and then transfer to wire rack. When completely cooled, sprinkle with powdered sugar.

*I read a cookie baking study last year but I don’t know where I saw it. Here’s what I remember though – if you mix up a batch of cookie dough and bake them right away, they will taste good. If you stick that dough, covered, in the refrigerator for a day and then bake them, they will taste even better. But if you stir up a batch of cookie dough and let it sit covered in the refrigerator for two or three days, the cookies will come out more flavorful, more delicious than ever. After about four days or so in the fridge I think, they just don’t get any better so you might as well bake at day two or three.

What recipes do you use that call for cherry chips?

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Two things inspired me to create these extra moist, richly decadent cupcakes — old-fashioned, glass-bottle black cherry soda and chic & stylish cupcake papers.

I found the Olde Brooklyn Brighton Beach Black Cherry Soda at a HomeGoods® in Minneapolis. I love drinking ice-cold soda from a glass bottle. Who knows if it really tastes better or if it’s just the sentimental feeling it sparks when you pop the cap off.

The stylish cupcake liners were given to me by Sutton Gourmet Paper. I was excited to try them because the company claims that the papers keep their color and design even after baking chocolate cupcakes in them. They are right! As you can see in my photos, the liners look just as pretty after I baked the cupcakes. Thank you, Natalie!

Cupcakes are *rock stars* of the bakery world right now (although getting a run for their sugar from the current pie craze), but I’ve never really been a big fan of them. They are often dry with a big glob of frosting on top. But these are moist with the perfect balance of chocolate and black cherry flavor infused in the cupcake and frosting.

Black Cherry Soda Cupcakes

Makes 24-28 cupcakes

1 package chocolate cake mix (for 9×13 pan)

1/2 cup cocoa

3 eggs

1-1/3 cup black cherry soda

1 teaspoon cherry extract

1 cup Miracle Whip salad dressing

1/2 cup cherry flavored baking morsels, finely chopped or ground—I used my cheese grater to finely grind the chips into tiny shavings

Let’s bake!

Preheat oven to 350°. Combine all ingredients in a large mixing bowl. Beat on medium speed until blended. Fill cupcake liners* 2/3 full. Bake at 350° for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.

*Note: I used square cupcake pans.

Black Cherry Soda Frosting

8 ounces cold cream cheese

5 Tablespoons unsalted butter, softened at room temperature

2 teaspoons cherry extract

1 teaspoon black cherry soda

2 to 2-1/2 cups powdered sugar

In a medium bowl, beat cream cheese and butter with a mixer just until blended. Be sure the cream cheese is cold and the butter is at room temperature. Add the cherry extract and the black cherry soda. Add 1/2 cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.

What’s your favorite glass-bottle soda?

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