Cherchies Blog

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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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20 Sweet & Savory Compound Butter Recipes

glaze marinade & sauce, grillingSheri SpalloneComment
20 Sweet & Savory Compound Butter Recipes

20 Sweet & Savory Compound Butter Recipes

So what is “churning” in our kitchen today? Compound butter! If you have never made compound butter, then you are missing out! Compound butter is a cinch to make, and it adds a decadent finish to pretty much everything, meats, seafood, bread, vegetables, pancakes, waffles, and so much more. We wanted to share 20 of our favorite compound butter combinations below, (using you guessed it, Cherchies® products), as well as directions on how to make it.

So what exactly is compound butter? It is softened butter infused with sweet or savory ingredients. The possibilities are endless as to what can go into butter...herbs, cheese, fruit, mustard, spices, jams, fruit, bacon, etc. Talk about a blank canvas!

Sweet compound butter pairs well with scones, rolls, pancakes, waffles, biscuits, croissants, etc., whereas savory compound butter is better with meats, seafood, bread, vegetables, popcorn, and pasta. And sometimes, the sweet and savory are paired together to create something unusually delicious, such as Blackberry Preserves, Champagne Mustard and butter.

Compound butter is perfect for holidays and parties, or anytime you are feeling fancy, but it also makes an ideal gift for the food-lover in your life. Wrap it up or spread the love into a pretty bowl or container and voila, an instant homemade gift!

So what are you waiting for? Mix up your favorite Cherchies® products today and make tasty compound butter. You will not be disappointed! Comment below and let us know your favorite combinations or if you have a new mix to share. Have fun!

Enjoy!

Sweet Compound butters- Use on scones, rolls, pancakes, waffles, French Toast, biscuits, corn bread, croissants, and toasted bagels.

  • Fig, cinnamon, and honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Fig Preserves with Cinnamon, and 1 Tablespoon honey.

  • Strawberry honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon honey.

  • Cranberry Butter with Champagne- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Cranberry Preserves with Champagne, and 1 teaspoon (tsp) orange zest.

  • Blackberry Bourbon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Seedless Preserves, 2 teaspoons (tsp) honey, and 2 teaspoons (tsp) Bourbon (optional).

  • Cherry Vanilla Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Cherry Butter Spread, and 1 teaspoon (tsp) vanilla.

  • Apple Cinnamon Honey Butter- Combine 1/2 c. butter (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Apple Butter Spread, and 1 Tablespoon honey.

  • Strawberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon (Tbsp.) lemon zest.

  • Blackberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves, and 1 Tablespoon (Tbsp.) lemon zest.

Savory Compound Butters- Add to meats, seafood, breads, vegetables, popcorn, and pasta.

Here is how it is done

Soften Butter

It all starts with this key ingredient...butter! Make sure to use unsalted butter so you can control the salt, unless directed otherwise. Allow the butter to come to room temperature. I usually leave the butter out on my counter for a couple of hours, but some sources suggest cutting the butter into chunks and setting aside.

Mix

Once the butter is softened, combine the desired ingredients in a bowl with a whisk, rubber spatula, or a hand mixer. I will often soften several sticks of butter and divide them into ramekins so I can make several flavors.

Chill
Once the butter is in your desired container, chill the butter in the refrigerator for a couple of hours. The butter should be nice and firm when it is ready. Experiment and have fun!

  • Cylinder/log- Turn the mixture out onto a long sheet of plastic wrap, aluminum foil, or parchment paper. Use the wrap/foil to roll the butter into a cylinder. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once the butter has chilled, slice the butter into discs or “coins” as some like to say.

  • Bowl- For a more rustic presentation, spread the butter into a pretty bowl or container. Presented this way would make perfect gifts.

  • Shape it- Spread the butter on a baking sheet and once it is chilled, use cookie cutters to create festive shapes OR spread the butter into plastic candy molds before chilling.

Up the coolness factor at your next family gathering or party and make these tasty compound butters today.

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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

*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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Champagne Cranberry Cupcake Recipe

dessertsSheri SpalloneComment
Champagne Cranberry Cupcake Recipe

Champagne Cranberry Cupcake Recipe

Cook Time:  15-18 minutes

Prep Time:  15 minutes

(*Note- sugared cranberries will need to be made the day before)

Hello beautiful!

Boy, do I have a sweet treat for you today...  Champagne Cranberry Cupcakes!  Fluffy vanilla/orange cupcakes, stuffed with Cranberry/Champagne Preserves, topped with a swirly twirly cloud of vanilla buttercream icing, and garnished with a sugared cranberry.  Decadent, delightful, and fabulous for the holidays!

I am always looking for deliciously innovative recipes to share with you using our products, but it never occurred to me to make CUPCAKES filled with preserves.  I mean, come on, we've had preserves in our product line for years and I didn't think about it?  Oh well, sometimes it takes me a while:) 

Anywho, unlike those who bury themselves in a good novel (I still love a good book), at the end of the day, I put my nerd on and read cookbooks.  I know, silly right?  Is there anyone out there who reads cookbooks besides me? I love to sift through cookbooks and recipes looking for inspiration, and such was the case the other day!  My sweet tooth must have been acting up because I found myself salivating over the dessert section of my book when it hit me... CUPCAKES; but not any cupcakes...moist little cakes with a gooey, fruity center!  What???  Back the truck up!!!  And there it was, my aha moment!  Cherchies® Preserves or Butter Spreads in the middle of a cupcake. Since the ingredients for the fruit fillings were, fruit, sugar, water, and cornstarch, preserves seemed like the perfect substitution.  Mission accomplished! Like I mentioned, sometimes it takes me a while:).

Well, I am a force to be reckoned with now.  I am inspired to create more cupcakes to share with you.  Would you like that?  Even better, what if you share some cupcake (or dessert) ideas using our preserves and butter spreads and we will post your creations?  Wouldn't that be fun?

The result of my epiphany was amazing!  These scrumptious cranberry-filled cupcakes were fluffy, moist, tangy and sweet, a combination that is truly delicious and a must have for your holiday entertaining!   They will not disappoint!

Thank you for stopping by!

Ingredients for cupcakes

  • 1 package yellow cake mix (we use Betty Crocker)

  • 1 package (3.4 oz.) instant vanilla pudding mix

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 1/2 teaspoon (tsp) vanilla

  • 4 eggs

  • zest of one orange

  • 1 jar Cherchies® Cranberry Preserves with Champagne

  • sugared cranberries (make the day before)

  • 16 oz. buttercream icing (see below)

Ingredients for Sugared Cranberries

  • 1/2 cup sugar

  • 1/2 cup water

  • 1 cup cranberries

  • 1/2 cup sugar

Ingredients for Buttercream Frosting

  • 1/2 cup butter flavored shortening

  • 1/2 cup butter, room temperature

  • 1/4 teaspoon (tsp) almond extract

  • 1/2 teaspoon (tsp) good vanilla extract

  • 4 Tablespoons (Tbsp) half and half (milk would be fine too)

  • 1 lb. powdered sugar

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

Preparation  

Sugared Cranberries

One day before (or at least 6 hours before), make the sugared cranberries.   Add 1/2 cup sugar and 1/2 cup water to a small saucepan. Turn pan to med-high and bring to a boil.  Turn heat down to low and simmer until the sugar has dissolved, stirring occasionally.  This will be your simple syrup.  Cool for 15 minutes.

After 15 minutes add the cranberries to the saucepan.  Stir to coat.  Remove the coated cranberries from the pan and spread evenly on a parchment paper lined baking sheet.  Allow cranberries to dry for at least 6 hours, tossing occasionally.  When cranberries have set for at least six hours, add an additional 1/2 cup of sugar to a small bowl.  In small batches, add cranberries to the bowl and gently shake to coat the cranberries and return to the baking sheet.  Cranberries will dry, leaving a candy-like outer shell, with a soft tart inside.

Preparations for cupcakes

Sift the cake mix into a medium bowl.  I used a fine mesh strainer to sift the cake mix, breaking up any clumps that were left.  Prepare the cake batter according to package directions, combining the sifted cake mix, pudding mix, milk, oil, vanilla, orange zest and eggs.  Mix.  Set aside.

Line muffin tins with cupcake liners.  Fill muffin tins about 2/3 full with cake batter.  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® Cranberry Preserves.  Replace cupcake "lid" over preserves.

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

Serve and enjoy!

Champagne Cranberry Cupcake Recipe

Champagne Cranberry Cupcake Recipe

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