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Cherries

Aug 162016
 
Black Forest Cookies

Black Forest Cookies

I must have an insanity gene somewhere. It’s often hidden under various guises but at times I see it raising its head. Why else would I take my teen’s favorite favorite favorite cookies and turn them into black forest cookies? I know she likes her chocolate cookies to be left alone! I know because she has told me this on many occasions when I don’t leave chocolate cookies alone. But what can you do against the power of the insanity gene when it threatens to take over?

It took over! The insanity that is. I love black forest cake. She loves black forest cake! And she is going back to school. And Creative cookie exchange is celebrating the end of summer. What better way to say adieu to summer than celebrate cherries. The short season cherries that are here now and gone in a blink. But if it would be celebration after the cookies are baked, I wasn’t sure. But I still went ahead and baked a batch, convincing myself that in case of teen tantrum over cookies, I can always promise to bake her favorite next day.

Black Forest Cookies

These black forest cookies are gooey with delightful maraschino cherries inside. You could add in some cherry liqueur for the real black forest cake flavor but I had to proceed with caution. Making Black forest cookies was entering dangerous enough zone, making a cookie with liqueur which she totally hates was not going to happen. There are only so many things food bribes can solve! So no liquer in mine. I did want to make these with amarena cherries, but I didn’t have any on hand.

Black Forest Cookies

Told you about my insanity gene before? Yah! I went to my Husband’s bar cabinet and “stole” his Italian maraschino cherries for this recipe. For those who don’t know he is the “in house” mixologist. Makes some creative drink and gets the party rocking. Back to my stealing! This recipe and my idea now better work, because I have broken the chocolate code and I have stolen! From my own spouse! What kind of a woman am I!!

What? Are you still here? Reading? You must as bad as I am or you are one of nutty food blogger friends who understand these compulsions 😉

Black Forest Cookies

Anyhoo.. glad to report, they both approved – of the cookies, Not the stealing. I was told to replenish the bar with maraschino cherries again between mouthfuls of cookie chewing. The teen approved the cookies with a little cream Chantilly on the side! Talk about plated desserts!

Summer is almost over, and we have cookies to remember it by! Hint: a lot of these cookies could be made and frozen, to pull out a slice of summer in February!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

 

Black Forest Cookies #CreativeCookieExchange

Ingredients

  • 1 C Butter ( 2 sticks)
  • 1 1/4 C Sugar
  • 2 Large eggs
  • 1/2 C Cocoa Powder
  • 1 tsp baking powder
  • 2 1/4 C All Purpose Flour
  • A pinch of salt
  • 21/2 C Dark chocolate chips
  • 1/4 to 1/2 C Maraschino cherries

Instructions

  1. With a paddle attachment of your stand mixer, combine the butter and sugar first, until light and fluffy. Add in the sugar and mix until fluffy. Add in one of the eggs, blend it in before adding the other. Scrape the sides of the mixer.And mix again.
  2. Add the cocoa powder gradually in two to three batches and combine until well blended.
  3. Sift the flour, baking powder and salt and add that to the mixer. Blend until just combined. Do not over stir or over beat.
  4. Fold in the chocolate chips and the cherries.
  5. Drop on to cookie sheets lined with parchment paper using a small icecream scoop or a spoon ( about one Tablespoon measure..)
  6. Bake in a pre heated oven at 350* for 10 minutes.

Notes

This recipe makes about 36 to 40 drop cookies. You can make cookies bigger by using a bigger scoop.

I think these cookies need a bit of hand rolling after you drop them for that perfect round shape. So I always roll them after portioning out.

http://dev.spiceroots.com/black-forest-cookies/
Jul 282014
 

Cherry Clafouti

 

It is always hard to say Goodbyes to family when we go visit them. More so because it will be months and even years before we can plan a trip to go visit again. And to add salt to the wound, we had to cut our trip short by three weeks and return. But return we did. After heavy hearted goodbyes and promises to come back soon again.

It took a while to get settled in and I still haven’t done all that needs to be done. In the meantime, to drive the ‘feeling blue’ feeling away, I decided to bake. And a friend of mine had just sent in a welcome back care package along with luscious cherries.

Cherry Clafouti

It didn’t take much time to decide what I wanted to bake. Making Cherry Clafoutis is easy and it is a delicious and incredibly aromatic dessert. The only thing you need to decide is whether you want to leave the pits in or not. Though I am not always a purist when it comes to cooking or baking, in this case I chose to go the traditional route and not pit the cherries. I quite like the whole process of eating the clafoutis very carefully. I might, otherwise be seen as wolfing down the clafoutis – which will be really bad for my waist. I also add in a bit of almond flour for texture and we quite like it.

Getting back to the routines can sometimes be delicious! Don’t you agree?

Cherry Clafoutis

Cherry Clafoutis

Ingredients

  • 500gm fresh cherries
  • 75gm sugar
  • 3 tbsp kirsch
  • 2 tbsp Almond flour
  • 50g plain flour
  • Pinch of salt
  • 20g butter, melted
  • 2 eggs, beaten
  • 270ml whole milk
  • 1/2 tsp almond essence
  • 1/2 tsp lemon zest

Instructions

  1. Rinse the cherries, pat them dry and remove the stalks. Put in a bowl and add 2 tbsp sugar and the kirsch, toss to combine and leave covered for at least 10- 15 minutes
  2. Preheat the oven to 375*F.
  3. Grease a quiche pan that is big enough to spread the cherries in one layer. Or use multiple small pans.
  4. Put the flour into a mixing bowl and add a pinch of salt and the remaining sugar.
  5. Whisk the eggs in, then the milk and butter and whisk until the batter is smooth and without lumps.
  6. Add almond essence and lemon zest.
  7. Put the cherries in a single layer in the pan and then gradually ladle in the batter.
  8. Top it with almond flour and bake for 30 - 35 minutes.
  9. Serve warm.
http://dev.spiceroots.com/cherry-clafoutis/