gastrogirl:

cherry layer cake with swiss meringue buttercream.

I love cherry cake!


 
Cherry Crostata
Serves 8
Cinnamon and orange juice and zest add bright flavors to summer cherries in this free-form pie.
Ingredients
1 cup all-purpose flour, plus more for rolling out pastry 1/2 cup whole wheat pastry flour 1/4 cup plus 2 tablespoons powdered sugar, divided 1/2 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 10 tablespoons chilled unsalted butter, cut into small pieces 4 tablespoons ice water, more if needed 1 pound fresh cherries, pitted and halved 1 tablespoon cornstarch 2 tablespoons orange juice 1/2 teaspoon freshly grated orange zest
Method
Place both flours, 2 tablespoons sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add ice water, a tablespoon at a time, until dough just begins to come together. Add a tablespoon or two more ice water if needed. Gather dough and shape into a disc. Cover and refrigerate at least 30 minutes. Meanwhile, toss cherries in a medium bowl with remaining 1/4 cup sugar, cornstarch, orange juice and orange zest. Preheat oven to 400°F. Roll out dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper. Top with cherry mixture, leaving a 2-inch border. Fold edges of dough up over fruit, leaving most of the fruit surface exposed in the center. Bake until crust is golden and fruit juices bubble, about 45 minutes. Let cool 15 minutes before serving. Serve warm or at room temperature.
Nutrition
Per serving: 270 calories (130 from fat), 15g total fat, 9g saturated fat, 40mg cholesterol, 75mg sodium, 34g total carbohydrate (3g dietary fiber, 13g sugar), 3g protein

Cherry Crostata

Serves 8

Cinnamon and orange juice and zest add bright flavors to summer cherries in this free-form pie.

Ingredients

1 cup all-purpose flour, plus more for rolling out pastry 
1/2 cup whole wheat pastry flour 
1/4 cup plus 2 tablespoons powdered sugar, divided 
1/2 teaspoon ground cinnamon 
1/4 teaspoon fine sea salt 
10 tablespoons chilled unsalted butter, cut into small pieces 
4 tablespoons ice water, more if needed 
1 pound fresh cherries, pitted and halved 
1 tablespoon cornstarch 
2 tablespoons orange juice 
1/2 teaspoon freshly grated orange zest

Method

Place both flours, 2 tablespoons sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add ice water, a tablespoon at a time, until dough just begins to come together. Add a tablespoon or two more ice water if needed. Gather dough and shape into a disc. Cover and refrigerate at least 30 minutes. 

Meanwhile, toss cherries in a medium bowl with remaining 1/4 cup sugar, cornstarch, orange juice and orange zest. 

Preheat oven to 400°F. Roll out dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper. Top with cherry mixture, leaving a 2-inch border. Fold edges of dough up over fruit, leaving most of the fruit surface exposed in the center. Bake until crust is golden and fruit juices bubble, about 45 minutes. Let cool 15 minutes before serving. Serve warm or at room temperature.

Nutrition

Per serving: 270 calories (130 from fat), 15g total fat, 9g saturated fat, 40mg cholesterol, 75mg sodium, 34g total carbohydrate (3g dietary fiber, 13g sugar), 3g protein



keepcalmandbake:

Cherry-chocolate chip cake


Cherry Brown Sugar Fool with Honey Almond
 
Serves 6
Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.

Ingredients

Honey Almonds: 
1/3 cup sliced almonds 
1 tablespoon honey 
Cherry Brown Sugar Fool: 
1 cup pitted fresh sweet cherries 1 teaspoon lemon juice 1/2 teaspoon almond extract 1 tablespoon sugar 2 tablespoons water 3/4 cups heavy cream 2 tablespoons light brown sugar 1 teaspoon vanilla extract  

Method

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat). 
In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. 
In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold. In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream. Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds. 

Nutrition

Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Cherry Brown Sugar Fool with Honey Almond

Serves 6

Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.

Ingredients

Honey Almonds: 

1/3 cup sliced almonds 

1 tablespoon honey 

Cherry Brown Sugar Fool: 

1 cup pitted fresh sweet cherries 
1 teaspoon lemon juice 
1/2 teaspoon almond extract 
1 tablespoon sugar 
2 tablespoons water 
3/4 cups heavy cream 
2 tablespoons light brown sugar 
1 teaspoon vanilla extract  

Method

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat). 

In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. 

In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes. 

Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold. 

In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream. 

Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds. 

Nutrition

Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein



gastrogirl:

black forest trifle.


gastrogirl:

black forest cherry cake.

gastrogirl:

black forest cherry cake.



Fresh Cherry Compote with Orange-Scented Mascarpone
Serves 6

Cherries and mascarpone make a fresh pair for summer. *I’d love to try this a cake filling!
Ingredients
Cherry Compote 4 cups cherries (about 1 1/4 pounds), pitted and halved 1 cup fruity white or red wine 2 tablespoons sugar 1 tablespoon orange zest Mascarpone 1 (8-ounce) tub Crave Brothers Farmstead Mascarpone 1 tablespoon honey 1 tablespoon orange juice 2 teaspoons orange zest
Method
For the compote, put cherries, wine, sugar and zest into a small pot and bring to a boil. Reduce heat to medium low and simmer until thickened and cherries are very tender, 10 to 15 minutes. Remove from heat and set aside. Meanwhile, for the mascarpone, stir together mascarpone, honey, juice and zest just until combined. Serve compote warm or cold, spooned over dollops of mascarpone.
Nutrition
Per serving (about 6oz/184g-wt.): 270 calories (160 from fat), 18g total fat, 10g saturated fat, 45mg cholesterol, 25mg sodium, 21g total carbohydrate (2g dietary fiber, 15g sugar), 4g protein

Fresh Cherry Compote with Orange-Scented Mascarpone

Serves 6

Cherries and mascarpone make a fresh pair for summer. *I’d love to try this a cake filling!

Ingredients

Cherry Compote 
4 cups cherries (about 1 1/4 pounds), pitted and halved 
1 cup fruity white or red wine 
2 tablespoons sugar 
1 tablespoon orange zest 

Mascarpone 
1 (8-ounce) tub Crave Brothers Farmstead Mascarpone 
1 tablespoon honey 
1 tablespoon orange juice 
2 teaspoons orange zest

Method

For the compote, put cherries, wine, sugar and zest into a small pot and bring to a boil. Reduce heat to medium low and simmer until thickened and cherries are very tender, 10 to 15 minutes. Remove from heat and set aside. Meanwhile, for the mascarpone, stir together mascarpone, honey, juice and zest just until combined. Serve compote warm or cold, spooned over dollops of mascarpone.

Nutrition

Per serving (about 6oz/184g-wt.): 270 calories (160 from fat), 18g total fat, 10g saturated fat, 45mg cholesterol, 25mg sodium, 21g total carbohydrate (2g dietary fiber, 15g sugar), 4g protein



Dezlicious Delights: Cherry Pie Muffins

dezlicious:

For the muffins:
2 eggs
1/2 c. oil
2/3 c. brown sugar
1/2 tsp. baking powder
1 1/2 c. flour
1/2 tsp. salt
1/3 c. milk
1 can cherry pie filling
*
For the streusel:
1/3 cup butter, softened
1/4 cup flour
1/2 cup sugar

In a large bowl, mix together the eggs, oil, and brown sugar. Add the…



foodiemaniacparadise:

cheesecake cookie cupcake

foodiemaniacparadise:

cheesecake cookie cupcake



gastrogirl:

amaretto cupcakes with cherry frosting.

gastrogirl:

amaretto cupcakes with cherry frosting.