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 was 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 cheers me when I'm down, so sharing this delicious strawberry cake featuring juicy strawberries and Cherchies® Strawberry Butter Spread makes sense. Imagine sinking your teeth into sweet strawberry comfort in every bite. Does it make you smile? It makes me smile:)

Are you feeling the pangs of college drop-off, the end of summer, the first day of school, or a child graduating from high 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 that it will chase away any blues.

Thank you for letting me share my story. Below I have posted a glimpse of the college drop-off day. Let us know if you have tried this flavorful recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products. Thank you for stopping by.

**Now, it's time 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.

Ingredients:

• 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)

Preparation

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.

Enjoy!

Move in day:(

Peanut Butter and 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 introduce to you 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!

Cherry Pie Cookie Bites 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.

Here is how they are made.

Thanks for stopping by:) Comment below if you have tried this tasty recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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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 of sweet cherries (pits removed), slice half of them in half
1/2 jar Cherchies® Cherry Butter Spread
1/2 teaspoon (tsp) cornstarch

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.

Cinnamon Streusel Muffin Recipe

Cinnamon Streusel Muffin Recipe

Cook Time:  30-40 minutes

Prep Time: 5 minutes

Difficulty: Easy

A spread of Apple Butter a day keeps the doctor away...that's how the saying goes right? Happy Fall friends! These delicious Cinnamon Streusel Muffins, laced with sweet cinnamony apple butter, will chase away any rainy day gloominess and put a smile on your family's face.

As much as our family loves summer, Fall is usually a nice welcome here in the North East, as it means crisper days, lower humidity, fiery-colored leaves, and A LOT less rain (or at least that is the norm). In case you have been not been following the news, Pennsylvania has been drenched with this crazy rainy pattern for most of the Summer and into Fall... weather seemingly atypical for our area.

What is the perfect cure for those rainy day blues you ask? "Bake the world a better place!" (Sorry, I couldn't help myself). And better yet, bake with your children! We love baking together as a family and these muffins, tinged with Cherchies® Apple Butter Spread and cinnamon, and drizzled with a lemony glaze are “just what the doctor ordered”. ;)

So fire up the fireplace, turn on your oven (maybe light a Fall-scented candle), grab the family, and get ready to create an amazing, Fall-scented dish everyone will love!

Comment below and let us know how you liked this recipe:) Thank you for visiting our blog and we hope to see you again!

* Note- I usually, make this as a coffee cake in a 9X13 pan, but this time decided to make muffins.  I used jumbo muffin tins from Wilton but this recipe will easily work in regular muffin tins as well (you may need to lower the cooking time to 30 minutes).

Muffin Ingredients 

• 1 box yellow cake mix with pudding (We used Betty Crocker Super Moist Yellow Cake Mix)-

• 2/3 cup Cherchies® Apple Butter Spread

• 1 cup buttermilk (*Substitute 1 cup milk plus 1 Tablespoon white vinegar, stir and let sit for a minute)

• 4 eggs, room temperature

  STREUSEL MIX INGREDIENTS

• 1-2 Tablespoons (Tbsp)

•  2/3 cup brown sugar

  ICING INGREDIENTS

• 2 Tablespoons lemon juice

• 3/4 cup powdered sugar
  
  

 Preparation

Preheat the oven to 350 degrees. Spray the muffin tins with cooking spray. (We used jumbo muffin tins from Wilton to make them extra special. See *Note). In a small bowl, mix the streusel ingredients with a fork. (You will be using half of the streusel mix for the layering effect mentioned shortly, and the other half on top before baking).

Mix the muffin ingredients together in a medium bowl with a hand mixer and beat for two minutes.

So here is the fun part. The goal is to layer the batter, followed by a little streusel mix, then add more batter on top, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls. (This picture I accidentally filled the muffin tin more than 2/3 full…oops, sorry!) Finish by sprinkling the remaining streusel mix over the muffins. Place the muffin tins in the oven and bake for 30-40 minutes or until toothpick comes out clean. Depending on your oven and the size of the muffin pan (see *Note above), begin checking for doneness at 30 minutes.

While muffins are baking, mix the icing ingredients together in a small bowl and set aside. When muffins are done, remove from oven and allow them to cool for about 15 minutes. The muffins can be slightly warm, but not hot, or it will melt the icing. Drizzle icing over muffins and enjoy!

Happy Baking!