It is cherry season and I can’t get enough. These cookies use dried cherries and good dark chocolate and are the perfect compliment to a summer picnic or barbecue. I took them to our Memorial Day cookout and they about disappeared before the burgers came off the grill.
Dark chocolate and dried cherries, that’s healthy, right?
I use about a tablespoon and a half per cookie ’cause bigger is better when chocolate is involved.
I’s so proud that I actually had the patience to let them cool before I took a bite. It’s worth it for the perfect chewy texture.
Cherry Dark Chocolate Chip Cookies
Servings: 20 cookies
1 cup butter, at room temperature
1 cup granulated sugar
1 light brown sugar
2 large eggs, at room temperature
2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
8 oz dark chocolate chips
8 oz dried cherries
Preheat oven to 350 degrees. Prepare cookie sheets.
Beat butter and sugars until creamy. Continue beating at medium speed, adding almond extract and eggs one at a time.
In a medium bowl, sift together flour, baking soda, and salt. Add to butter and sugar mixture and beat at low speed until combined.
Stir in chocolate chips and cherries.
Drop spoonfuls onto baking sheets. Bake each batch for 10 to 12 minutes. Transfer to wire racks and allow to cool to set.
Sometimes you just need to bake something to make you feel at home, especially when home is feeling very far away. And sometimes that urge hits you at 1o o’clock at night. I needed a blend of sweet and a little savory and these blueberry corn muffins took me home.
Beginning with a heaping cup of fresh blueberries…
Sweeten with good honey.
Bake until your kitchen fills with smells of home and the muffins are tall and golden with a sugary, crispy top.
It’s midnight by now. So you sneak one before bed…maybe another half. Turn out the lights and have sweet dreams. A delicious breakfast awaits in the morning!
I didn’t eat all four. Or did I?
Blueberry Corn Muffins
- 1 1/2 cups fresh blueberries
- 2 sticks of unsalted butter at room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar, plus 3 tablespoons for sprinkling tops
- 4 tablespoons honey
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup whole milk, plus 1/8 cup for brushing tops
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
Preheat the oven to 375 degrees. Prepare muffin tins.
Beat butter, sugars, and honey in a large bowl on medium speed until fluffy. Add one egg at a time and continue to beat for one minute.
Mix flour, cornmeal, and baking powder together in a separate bowl.
Slowly add flour mixture to the butter and sugars a little at a time, beating at a low speed until combined. Continue beating slowly while adding milk and vanilla.
Gently stir in blueberries until evenly distributed.
Divide batter into muffin cups. Brush muffin tops with cold milk. Sprinkle each with granulated sugar.
Bake 20 to 25 minutes until muffins are golden brown and tester comes out clean. Allow muffins to cool in tin for 10 minutes.
EAT WARM and then AGAIN cool!
Fittingly, our fist post is for a cake to take to the office! Colleen is famous for her cakes and bakes them for almost every office occasion. We are making this delicious devil’s food cake to celebrate a coworker’s college graduation. Nothing says congratulations like a whole lot of chocolate! And we’re topping this decadent cake with fresh strawberries to ring in summer.
Devil’s Food Cake
For the Cake:
- 2 sticks of unsalted butter at room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 tbsp almond extract
- 3 eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup freshly brewed hot coffee
- 1 1/2 cups sifted all-purpose flour
For the Ganache:
- 8 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules
For the Topping:
- 2 lbs fresh strawberries (sliced lengthwise)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp almond extract
Preheat the over to 350. Prepare two 9 inch cake pans.
Cream the butter until light and fluffy. Add in the sugar and beat 2 to 3 minutes until light and fluffy. Beat in vanilla. Add in the eggs one at a time.
In a small bowl, measure cocoa and stir in the freshly brewed hot coffee until completely dissolved. Set aside to let cool.
In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
Divide the batter evenly between the two prepared pans. Bake 30 to 40 minutes until tester comes out clean. Allow cakes to rest in pans for 10 minutes before turning out and transferring to wire racks to cool. Allow to cool completely.
Prepare the chocolate ganache using a double boiler. Heat the chocolate and cream until melted, stirring frequently. Add instant coffee and stir until dissolved. Set aside to cool.
To assemble, place one cake layer on a serving platter; spread 1/3 of the chocolate ganache on top. Cover with sliced strawberries, working around the outside of the cake in. Drizzle ganache on top. Add a second layer of strawberries. Drizzle with ganache. Place the second cake on top. Spread 1/3 ganache on top and cover with strawberries. Finish by drizzling with the remaining ganache.
To make the whipped cream, beat the heavy cream and powdered sugar until it forms stiff peaks. Add almond extract and mix until combined.
Cut the cake and serve with a big dollop of fresh whipped cream.