Cherchies Blog


Memaw's Strawberry Cake Recipe

dessertsSheri SpalloneComment
Memaw’s Strawberry Cake Recipe

Memaw’s Strawberry Cake Recipe

Cook Time:  35-40 minutes
Prep Time: 10 minutes
Difficulty:  Easy

Hi friends. Today’s mood is a bit more somber than in previous posts, so instead of the silly puns, leftover magic tricks, and cooking tips, I give you a piece of my heart, and it is hurting, BADLY. You see, Monday was D-day (dread day) for our family. We dropped off our baby boy, hours away, to begin his new life as a college Freshman. It is the day my heart shattered into a million pieces. For anyone who is going through this (or has gone through or is just feeling blue), I feel your pain:( I have been dreading this past Monday’s events all summer, (in fact for 18 years), but inevitably, the day came (to what seemed to be a blink in time), and all I can hope is hubby, and I prepared him enough. We are so proud of the young man he has become. It was bittersweet letting him go, but seeing him so happy and confident helped make the transition for Mom a tad better…that and CARBS…lots of them, particularly cake!

Baking is my thing when I’m down, so today, it makes sense to share this cheery strawberry cake I made yesterday. Imagine sinking your teeth into a burst of juicy strawberry comfort in every bite. Does it make you smile? It makes me smile:)

Are you are feeling the pangs of college drop-off, the end of summer, the first day of school, or do you want to bring a smile to someone’s face? If so, then make Memaw’s Strawberry cake today. This easy cake recipe is so delicious and comforting, it will chase any blues away.

Thank you for letting me share my story. Below I have posted a glimpse of Monday’s events. We would love to hear your comments below. Thank you for stopping by.

**Now to spoil our baby girl for the next two years until the next and final Freshman college drop off. (I may be making cake every day that summer).

*Note- This tasty recipe is best made the day ahead.


  • 1 box yellow cake mix (We used Betty Crocker's Super Moist Cake Mix)

  • 4 Tablespoons (Tbsp.) flour

  • 4 eggs, room temperature

  • 1 cup strawberries and juice, mashed

  • 2 Tablespoons (Tbsp.) Cherchies Strawberry Butter Spread

  • 1 cup oil

  • 1 small box strawberry jello

  • Extra strawberries for garnish

Frosting Ingredients

  • 1 box powdered sugar

  • 1 stick butter, room temperature

  • 2 Tablespoons (mashed strawberries with liquid)

* To make this cake gluten-free, simply substitute the flour and cake mix with gluten-free flour and cake mix (we tested with King Arthur Gluten-free Yellow Cake Mix and flour)


Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.

Wash, remove the ends, and roughly chop the strawberries. Place them in a medium bowl, add Cherchies® Strawberry Butter Spread, mash them with a potato masher, and set aside. Reserve 2 Tablespoons (Tbsp) of mashed strawberries for the icing.

In a large bowl, sift the cake mix, flour, and jello together. Set aside. (I use a fine mesh strainer over a bowl to sift the ingredients together).

In another large bowl or standing mixer, add eggs, one at a time, beating after each addition. Add oil and beat well. Mix in strawberries and juice (this replaces the liquid called for on the cake mix box).

Slowly add the sifted dry ingredients to the bowl with the eggs. Pour the cake batter into a 9 x 13 pan and bake in the oven for 35-40 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, prepare the icing. Combine the butter, strawberries, and powdered sugar. Beat the ingredients together with a hand or standing mixer until combined. Icing should be somewhat thick. If icing is too thin, powdered sugar may need to be added until desired consistency.

Once the cake is finished cooking, allow it to cool completely. Frost the cake generously with the icing and refrigerate.


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Move in day:(


Peanut Butter and Jelly Chocolate Cups Recipe

desserts, snacksSheri SpalloneComment
Peanut Butter & Jelly Chocolate Cups Recipe

Peanut Butter & Jelly Chocolate Cups Recipe

Cook Time:  About 20 minutes
Prep Time:  10 minutes
Difficulty: Easy

Chocolate and peanut butter lovers, gather around! Today we have “turned up the heat” and created these deliciously decadent, Peanut Butter & Jelly Chocolate Cups, featuring Cherchies® Preserves and Cherchies® Fruit Butter Spreads. Chocolate covered everything I say, and if you are a chocolate lover like I am, I know you will surely understand.

What makes everything better, other than chocolate? (Maybe bacon but I will save that for another day). These sweet and salty chocolate treats will melt your heart, but grab some for yourself, because these tasty morsels will disappear right before your eyes. They did at our home!

Who wants some?

Comment below and let us know what Preserve or Butter Spread you liked most in this recipe.

Thank you for visiting! Come back again!


  • 2 cups chocolate chips/ dark chocolate chips 

  • 1 teaspoon (tsp) coconut oil

  • 12 muffin cup liners

  • 1 cup peanut butter

  • 1 cup powdered sugar

  • 1/2 cup Cherchies® Preserves of choice or Cherchies® Butter Spreads

  • Coarse sea salt for garnish (optional)

Line a 12 cup muffin tin with disposable cupcake liners.

Combine Peanut Butter and powdered sugar in a medium bowl.  Mix ingredients with hand mixer until combined. Scoop mixture with melon ball scooper (1 inch) and place the mixture on a parchment paper lined tray. Place tray in freezer for about 10 minutes.  Remove Peanut Butter balls from the freezer and flatten with a spatula. Return to freezer while you prepare the chocolate.

While peanut butter patties are chilling, prepare the chocolate. Melt the chocolate chips and 1 teaspoon (tsp.) coconut oil in a bowl over a pan filled with about 1 1/2" water.  Turn the burner on high and stir chips as they begin to melt. (You could melt chips in microwave if your prefer, heating on 50% power for 30 second intervals, stirring each time until completely melted).  When all the chocolate chips are melted, remove the pan and bowl from heat and turn off the stove.

Add about 1 Tablespoon (Tbsp.) (dollop) of melted chocolate to each muffin cup.  Use a clean art brush to spread the chocolate up the sides.  Afterwards, tap the pan on the counter to even the chocolate in the cups.

When peanut butter patties are not tacky, remove them from the freezer and place patties in the middle of the chocolate cup. Add 1 teaspoon (tsp) Cherchies® Preserves or Cherchies® Fruit Butter Spreads and carefully spread over peanut butter patty, making sure not to go to the edge.  The chocolate needs to go on the sides and top. 

Add the remaining chocolate (1 Tablespoon (Tbsp)) to each of the cups.  Use a spoon or small spatula and spread chocolate over peanut butter and jelly to the edge of the cupcake liner to seal in the yumminess. Refrigerate for 20 minutes or until set.

Remove from refrigerator, sprinkle with coarse sea salt and enjoy!

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Mardi Gras King Cupcake Recipe

dessertsSheri SpalloneComment
Mardi Gras King Cake Cupcakes Recipe

Mardi Gras King Cake Cupcakes Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: Easy

Happy belated Fat Tuesday everyone! Despite my best attempts to get this posted yesterday, life happens! Oh, well, by changing up the sprinkles and decorations, you can enjoy this apple-cinnamon swirled “Mardi Gras King Cake” Cupcake Recipe, year-round. After all, It is never too late to enjoy cake:)

Did you know? Even though Mardi Gras ended yesterday, traditionally, the King Cake for Mardi Gras is a ring-shaped, yeasted confection, with cinnamon and sugar swirled throughout the batter, white icing on top, and sprinkles of gold (power), purple (justice), and green (faith) colored sugar as a garnish ( And, “each king cake has a tiny plastic baby inside. In the past, you might have found an item such as a coin, bean, pecan or pea in a king cake. The lucky person who receives the slice of cake with the baby has the next king cake party (or brings the next cake for the office)”.

Pretty cool, huh?

I tend to “bend the rules” in cooking, and my “take” on this New Orleans classic, is an apple-cinnamon filled cupcake dolloped with a creamy buttercream frosting, and adorned with the traditional colors of Mardi Gras. The apple butter-cinnamon filling (Cherchies® Apple Butter Spread) replaces the baby. (Considering I have two teenagers in braces…I decided to forgo the baby figurine for apparent reasons;). However, if you are bringing these tasty treats to a Mardi Gras party, by all means, add a plastic baby to one of the cupcakes! Or, for Easter, add a jelly bean and create a new tradition.

There you have it.  I may have been late to the party for Mardi Gras, but by simply changing up the sprinkles and decorations, you can enjoy these apple cinnamon filled, sugary confections year-round for any occasion.

Comment below and let us know how you liked this recipe:)  How will you use this recipe?

Thank you for visiting our blog and we hope to see you again!  

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

  • 1 1/4 cups cake flour*

  • 3/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 eggs

  • 1 cup sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 1/2 cup oil (vegetable or canola oil)

  • 1/3 cup milk (whole or low fat, but avoid fat free)

  • 1/3 cup sour cream (full fat or light, but avoid fat free)

  • 1/2 jar Cherchies® Apple Butter Spread

  • Ground cinnamon

  • Yellow, green, and purple sprinkles (optional for decoration)

*Note- if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.

*Another Note- You could substitute any yellow boxed cake mix for the cupcakes, using the ingredients mentioned in the box and follow the directions for cupcakes. If you go this route, then use the ingredients listed on the box and skip down to the “Preparation for cupcakes” directions below and add the Apple Butter and cinnamon, as indicated below.

Ingredients for Icing

  • 1/2 cup butter flavored shortening

  • 1/2 cup butter, room temperature

  • 1/4 teaspoon (tsp.) almond extract

  • 1/2 teaspoon (tsp.) vanilla

  • 4 Tablespoons half & half (milk is fine too)

  • 1 lb. powdered sugar


Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour*, baking powder, baking soda and salt.  Sift the ingredients together and set aside. In another bowl, mix the eggs, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour and the sour cream.  Beat until just combined.  Scrape down the side of the bowl and make sure no lumps are left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.  Line muffin tins with cupcake liners. So here is the fun part. The goal is to layer the batter. Fill liners about 1/3 full with cake batter. Dollop a Tablespoon of Cherchies® Apple Butter Spread on top of the batter. Sprinkle enough cinnamon to cover the batter (teaspoon). Carefully add another 1/3 of batter over top of Apple Butter and Cinnamon, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter or table knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls.

Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.  Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester comes out clean, the cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool completely on a wire rack for about ten minutes. Ice cupcakes with the buttercream icing, using a 195 tip, or your favorite tip.  Decorate with your favorite sprinkles and voila, moist fluffy cupcakes with a sweet apple-cinnamon filling inside, perfect for any occasion.

Note: The cupcakes and frosting can be made ahead 1 day in advance.  Make sure to cover tightly and store them in the refrigerator.  Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use- Cooking tip from Sally's Baking addiction.

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Cherry Pie Cookie Bites Recipe

desserts, snacksSheri SpalloneComment
Cherry Pie Cookie Cups Recipe

Cherry Pie Cookie Cups Recipe

Cook Time:  9 Minutes
Prep Time:  10 minutes (plus 2-3 hours for chilling dough)
Difficulty:  Easy

Hello friends!  Happy Valentine’s Day, Happy February, and Happy Cherry Month!  “While most people enjoy cherries in the middle of summer (hello…there is snow on the ground here), Cherry month (February) serves to remind you that cherries can be enjoyed at any time of year, in any form.”  And, “indulging in massive consumption of cherries is the only way to celebrate (  So, are you ready to talk cherries and Cherry Pie Cookie Bites?

These easy to make Cherry Pie Cookie Bites are mini in size, but mighty in flavor!  Bursting with fresh juicy cherries, bathed in Cherchies® Cherry Butter Spread, and nestled in a homemade buttery cookie crust, these sweet-tart morsels will tantalize your taste buds and make your head swoon.  

Enjoy these little gems for any occasion, any time of the year (even if it is snowing), but make sure to grab some for yourself because these cookie bites will disappear right before your eyes.

Let us know below how they turned out:)

Here is how they are made.

Thank you for visiting:)

Cookie ingredients
1 1/2 c. sifted confectioner's sugar
1 c. butter softened to room temperature
1 egg
1 teaspoon (tsp) vanilla
1/2 teaspoon (tsp) almond extract
2 1/2 c. sifted flour
1 teaspoon (tsp) cream of tartar
1 teaspoon (tsp) baking soda

Filling Ingredients
1 lb. bag sweet cherries pits removed, slice half of them in half
1/2 jar Cherchies® Cherry Butter Spread
1/2 teaspoon (tsp) corn starch

Icing Ingredients (optional)
1/2 cup powdered sugar
1 teaspoon (tsp) lemon juice

(If you are short on time, feel free to use refrigerated sugar cookie dough). 

In a mixing bowl, cream the sifted powdered sugar and butter.  To sift the powdered sugar (or any dry ingredient), as the recipe indicates, all you need is a fine mesh strainer. Simply plop the strainer over a bowl, pour the ingredients into a strainer and gently shake the ingredients. It looks like a fine powder when finished.

Add egg and flavorings and mix thoroughly. 

Stir in dry the rest of dry ingredients until incorporated.  Refrigerate for 2-3 hours if going to make into cut out cookies, otherwise chill for 30 minutes.

While the dough is chilling in the refrigerator, make the cherry filling.  Wash and remove pits from cherries.  (Yes, it’s the “pits” to remove them…(Ha!), but use this use this tool or something similar to make life a lot easier). Slice half of the cherries in half (you will use the remaining whole cherries as a garnish at the end).

Why buy canned cherry pie filling when you can make your own from scratch in minutes? It really is not hard and the flavor is so much better than canned pie filling.

In a small bowl, mix the cornstarch and Cherchies® Cherry Butter together.  Add the cherry butter mixture and the cherries to a small saucepan and heat on low for about 5 minutes, or until cherry butter has dissolved and the mixture is smooth and thick, (similar to the consistency of canned pie filling -5 minutes).  Remove from heat and allow to cool.  Set aside.

For cookie balls- Once the dough has chilled, preheat the oven to 375 degrees.  Spray muffin tins with cooking spray.  Shape the dough into 1 inch balls and place into mini muffin tins.

Using a small round measuring spoon, a small melon ball scooper, a mini wooden tart tamper, or your finger, press the dough into the mini muffin tins, creating a cookie cup to hold the filling.  Be careful not to go all the way through to the bottom.  

Bake the cookie cups for about 10 minutes, or until lightly golden brown.  Remove the muffin tins briefly (as they will expand while they bake) to tamp down the dough back into shape.  Return the cookie cups to the oven to finish cooking for a couple of minutes, until cookie cups are a golden brown.

Remove the muffin tins from the oven and allow to cool in pan for 10-15 minutes, then gently run a knife along the sides to pop them out. (If you used enough cooking spray, then the cookie cups should come out rather easily). Once cookie cups have briefly cooled, remove them from the pan and carefully fill them with the cherry filling, making sure to add a whole cherry on top for the garnish. For the "icing on top", mix together the powdered sugar and lemon juice in a small bowl.  If the icing is too thick, add a couple of drops of water, until the consistency is thick but smooth and runny.  Drizzle the icing over the cherry pie cookie bites with the tines of a fork.