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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!

Ingredients

  • 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)

Preparation
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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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 (daysoftheyear.com).  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:)

Ingredients
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

Preparations  
(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.





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PB&J Cupcakes Recipe

desserts, partiesSheri SpalloneComment
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Hello beautiful!  

Do you have a favorite food that rekindles childhood memories?  Is it the peanut butter and jelly sandwich (aka PB&J)?  Perhaps the mention of such a concoction makes you want to run for the hills.  But for me, I still believe the peanut butter and jelly sandwich is one of the best pairings on Earth!  Not only did I have them in my school lunchbox growing up, but it was also the first meal my parents taught me how to make, and the first meal we taught our children how to prepare.  In my opinion, it is the best comfort food out there, and is perfect anytime, anywhere.  So for all my PB&J lovers out there, I present to you a sweet rendition of this beloved classic...PB&J cupcakes! 

The PB&J is our family's go-to sandwich. Our children will often make it when they get home from school because it is quick, easy, and satisfying.  But PB&J cupcakes? Would that push my kiddos over their culinary boundaries?  I had never thought of making them until recently, but I had to give it a try and surprise my children with this delicious treat.  Instead of preparing these cupcakes identical to their nostalgic counterpart (with grape or strawberry jam), I opted for our Cherry Butter Spread and Blackberry Preserves (any of our butter spreads and preserves would be just as delicious).  I used white cupcakes that I adapted from Glorious Treats and added peanut butter to my sister's buttercream icing recipe.  

Friends, let me tell you something...you will be transported back to your childhood with these heavenly cupcakes! They turned out perfectly, as they were fluffy, fruity, and peanutty, just like a PB&J sandwich! My son liked them so much, he insisted on using this recipe for his upcoming Cupcake Wars school fundraiser.  You need to add this tasty recipe to your arsenal today!

Comment below, as we would love to know how they turn out on your end, and which butter spread or preserve you decided to use!   Or, use #cherchies_gourmet on Instagram or Twitter, or upload a photo of your concoction to our Facebook page. Or email it to me!   Have fun and thank you for visiting!

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 egg whites
  • 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)
  • Cherchies® Cherry Butter Spread
  • Cherchies® Blackberry Preserves
  • 15-16 cherries (optional for garnish)

*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.

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
  • 1/4 cup creamy peanut butter

Preparation

Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, peanut 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 egg whites, 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 left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.   Line muffin tins with cupcake liners. Fill liners about 2/3 full, so as not to spill over the sides.   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 come out clean, 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 on a wire rack for about five minutes.  With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end.  Do this with each cupcake.  Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cherry Butter Spread or Cherchies® Blackberry Preserves.   I added Cherry Butter to half of the batch and Blackberry Preserves to the other half.  If I had our other preserves on hand, I would have made more variations.  I guess I will have to make more cupcakes:).

Replace cupcake "lid" over preserves.   Ice cupcakes with the buttercream icing, using a 1M tip, or your favorite tip.  Garnish with a cherry.

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.

Serve and enjoy!

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Strawberry Cinnamon Roll Recipe

desserts, breakfastSheri SpalloneComment
Strawberry Cinnamon Roll Recipe

Strawberry Cinnamon Roll Recipe

Prep Time:  20 minutes

Cook Time:  20 minutes

Dough Rise Time:  1 hour and 35 minutes (In addition to prep time)

I usually post recipes that are quick and easy, but these tasty treats were too irresistible not to share... the wait is very much worth the effort.  I have been saving this recipe for a special occasion, and since yesterday was National Strawberry Day, these mouth-watering Strawberry Cinnamon Rolls are the perfect reason to celebrate, even if a day late!  So...Happy Belated Strawberry Day! (www.daysoftheyear.com).  

Cinnamon Rolls are heavenly, but Strawberry Cinnamon Rolls take your taste buds to a whole new level.  I made these delectable pastries for our family, and could not wait to share them with you!  After all, it was a holiday!  As always, I pushed my family to their culinary limits, and tricked out their favorite cinnamon roll recipe (a copycat version of Cinnabon-Jo Cooks) by adding Cherchies® Strawberry Butter Spread.  Then, I waited for their reactions...

Just as I expected, these soft, buttery rolls, perfumed with cinnamon and strawberry, and oozing with gooey cream cheese icing, were a huge hit with our family!  Ooohs and aahs all around!   So if you are looking for a "berry good recipe" to serve your family, then these tricked out cinnamon rolls will not disappoint!  

We wish you a berry nice day, and "strawberry fields forever" - www.daysoftheyear.com.  

Thank you for visiting!  Enjoy!

Ingredients (Copycat Recipe from Cinnabon- adapted from Jo Cooks)

DOUGH

  • 2 1/4 tsp active dry yeast or instant yeast
  • 1 cup lukewarm milk
  • 1/2 cup granulated sugar
  • 1/3 cup butter, softened
  • 1 teaspoon (tsp) salt
  • 2 eggs
  • 4 cups all-purpose flour

FILLING

CREAM CHEESE ICING

  • 6 Tablespoons (Tbsp.) butter, softened
  • 1 1/2 cups powdered (aka confectioner's sugar)
  • 1/4 cup cream cheese, room temperature
  • 1/2 teaspoon (tsp) vanilla extract
  • 1/ teaspoon (tsp) salt


Preparation  
In a large bowl, dissolve the yeast in the warm milk.  Make sure milk is lukewarm to the touch.  Hot milk will kill the yeast.  Let the yeast sit for about 5 minutes.  If the yeast is good, it will start to froth.  If not, discard because the dough will not rise.

Add the sugar, butter, salt, eggs, and flour to your mixing bowl and mix until well combined.  Pour the yeast/milk mixture over the flour mixture and using the dough hook, mix well at low speed until the dough is well incorporated.  Do not over mix.

The dough will be sticky.  Oil hands before removing, place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise in a warm place for about an hour, or until the dough has doubled in size.

While dough is rising, combine the cinnamon and sugar in a small bowl and set aside.

After dough has risen, after about an hour, preheat the oven to 350 degrees.  Grease a 9x13 baking dish with cooking spray or butter. 

On a lightly floured surface, roll out the dough into a large rectangle measuring about 16 long x12 inches wide, and the dough should be about 1/4" thick.  Spread the softened butter over the dough, followed by Cherchies®Strawberry Butter, and sprinkle the cinnamon/sugar mixture over the dough.

Carefully, roll the dough starting with the long side all the way to the end.  Carefully, slice the dough into  1 1/2 inches slices with a sharp knife.   Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.

Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.  Place the baking pan in the oven and bake for 20 minutes, or until golden brown, depending on your oven.

While the rolls are baking, prepare the icing by mixing the softened cream cheese, the powdered sugar, butter, vanilla extract, and salt with an electric mixer until light and fluffy.

Remove the rolls from the oven and allow them to cool for five minutes or so.  
Generously spread the icing over the warm cinnamon rolls and watch all that gooey goodness envelop your cinnamon roll.  Oh, my! 

Strawberry Cinnamon Roll Recipe

Strawberry Cinnamon Roll Recipe

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