by Kathy Douglas | Aug 6, 2024 | Desserts
Celebrate the USA with these decadent chocolate cherry cupcakes, a delightful fusion of rich chocolate and sweet cherries. Each moist and fluffy cupcake is studded with juicy cherries, creating a fruity flavor in every bite. To elevate the experience, these delectable treats are topped with smooth and glossy ganache icing, adding a layer of velvety richness. Decorate with tiny flags to match your Olympic theme! Makes 24 cupcakes.
For the cake:
1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa powder
1/3 cup instant nonfat dry milk
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 can cherry pie filling
1 tsp almond extract
3 eggs
cooking spray, as needed
whole cherries and small flags for decoration
For the frosting:
16 ounces bittersweet chocolate, chopped fine
2 cups cream
24 cupcake wrappers
Combine the flour, sugar, cocoa powder, instant nonfat dry milk, baking powder, baking soda, and salt in a large bowl. Whisk to combine completely.
Whisk the three eggs in a small bowl until the yolks and whites are completely mixed.
Make a well in the center of the dry ingredient and add the can of cherry pie filling, eggs, and almond extract. Stir until no dry lumps remain.
Spoon evenly into 24 cupcake pans lightly sprayed with nonstick cooking spray. Bake for 12-15 minutes or until a toothpick in the center comes out clean. Cool before frosting.
Make the frosting while the cake is cooling. Place the chopped chocolate in a bowl. Heat the heavy cream in a quart-sized, microwave-safe container for 3 to 4 minutes on high until just at a simmer. Watch carefully so the cream doesn’t boil. Pour the cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate mixture is smooth.
Put the ganache in the refrigerator for about 30 minutes to get to room temperature, stirring occasionally until it is slightly thick. Once at room temperature, please place it in the bowl of a stand mixer and whisk on high for 2 to 3 minutes until soft and fluffy. Add to a large piping bag fitted with a star tip and pipe on top of the cupcakes or use a knife to spread over the cupcakes.
by Kathy Douglas | Jul 30, 2024 | Desserts
Perfect for your Team USA Olympic watch party, these delightful hand pies require no fork. They feature a scrumptious pie crust filled with blueberries or cherries and topped with white icing for a festive red, white, and blue theme.
Make the Pie Dough
3 cups all-purpose flour
½ teaspoon salt
2 tsp sugar
2 sticks very cold unsalted butter, cut into small cubes
8-10 tablespoons ice cold water
The day before, add the flour, salt, and sugar to the work bowl of a food processor. Pulse to mix thoroughly.
Add the butter and pulse until it becomes the size of peas. With the food processor running, add the water while pulsing until the dough comes together.
Dump out onto a floured surface and, using your hands, gather together to form a large disk. Cut in half and place each half in two floured plastic bags. Form and flatten into a disk in the bag.
Refrigerate over-night.
Make the Filling:
3 cups fresh or frozen cherries or blueberries, stemmed and pitted, fresh cherries cut in half
½ cup sugar
1 tbsp cornstarch
Flour, for rolling the dough
1 egg white
2 tbsp turbinado or raw sugar
1½ cups confectioner’s sugar
2 tsp vanilla extract
The day before, combine the fresh fruit with the sugar and 1 tablespoon of water. Cook over medium heat, occasionally stirring, until the juices are released and the fruit collapses, about 20 minutes. Whisk the cornstarch and 1 tbsp cold water in a small bowl to blend thoroughly. Add the cornstarch mixture, continuing to simmer for 2-3 minutes, stirring often.
Remove from heat and let cool to room temperature. Refrigerate overnight.
Make the Hand Pies:
Line a large-rimmed baking sheet with parchment paper. Working with one disk at a time, roll out the pie dough on a lightly floured surface. Using a sharp knife, dough cutter, or pizza cutter, cut and reroll the scraps of dough for both disks until you have eight 10×3″ rectangles. Whisk the egg white and 1 teaspoon water in another small bowl to make an egg wash.
Working with one 10×3” shape at a time, place on a work surface and brush edges with egg wash. Cut a star shape out of one side. Scoop 2-3 tablespoons of fruit mixture on the other side, then fold the star side of the dough over the filling to form a 5×3″ packet. Crimp all edges with a fork to seal. Place on the prepared baking sheet and repeat with the remaining dough and filling.
Brush tops with egg wash, then sprinkle with the turbinado sugar. Place back in the refrigerator and chill for 30 minutes.
Preheat the oven to 375°. Bake the hand pies until the tops and bottoms are golden brown, about 40 minutes. Let cool for 10 minutes on the baking sheet, then transfer to wire racks to cool completely.
Whisk the confectioner’s sugar with vanilla and 1 tablespoon water. Add more water or sugar to reach the desired consistency for icing. Drizzle over the hand pies and let the icing set for 15-20 minutes before serving. Make 8 hand pies.
by Kathy Douglas | Jul 23, 2024 | Frozen Desserts
Celebrate the USA in the Olympics with these delightful homemade chocolate bourbon popsicles. Made from a rich, creamy melted chocolate mixture and infused with Kentucky bourbon, these frozen treats are finished with a drizzle of melted chocolate and topped with patriotic sprinkles. You can easily enjoy these popsicles without the bourbon for a non-alcoholic version.
8 ounces high high-quality dark chocolate
1 ½ cups whole milk
½ cup cream plus 2 tablespoons, divided
¼ cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla
Pinch kosher salt
2 tablespoons good-quality bourbon, optional
2 teaspoons corn syrup
Decorative sprinkles, optional
Finely chop up 6 ounces of the chocolate and place in a blender. Place a pan on the stove over medium heat and add the milk, ½ cup cream, sugar, and cocoa. Bring to a light simmer, remove from heat, and immediately pour over chocolate in the blender. Add the vanilla, salt, and bourbon (optional) and allow to sit for 3-5 minutes to soften the chocolate. Turn the blender on and blend until chocolate mixture is smooth. Let the blender sit for a few minutes so any foam on the surface can dissipate.
Pour into eight 3-ounce ice pop molds or paper cups. Reserve any extra liquid and store it in the refrigerator to make more pops. Freeze the pops for about 1 hour before inserting wooden sticks, then freeze for 24 hours.
Line a sheet tray with parchment and place it in the freezer. Remove the pops from the molds and place them on the parchment-lined sheet tray. Freeze for 1 hour. Use the molds to make pops with any extra chocolate mixture, following the steps prior.
Add the remaining 2 ounces of chopped chocolate, 2 teaspoons corn syrup, and 2 tablespoons cream in a microwave-safe measuring cup. Microwave on low in 30-second intervals until just starting to melt. Whisk until the chocolate melts and the mixture is fluid. Remove the sheet tray with the pops from the freezer and drizzle with the chocolate. Immediately sprinkle with decorative sprinkles (if using) and freeze the pops again for 30 minutes. Do this step quickly since the chocolate sets when it contacts the cold pops.
Serve or bag the pops in small individual bags and return to the freezer to save for later. Follow the directions again to make any more pops with the left-over liquid. Makes 8-12 pops.
by Kathy Douglas | Dec 27, 2021 | Appetizers
Ring in the new year with these yummy mushroom and thyme appetizers. Stovetop sauteed buttery garlic mushrooms served in a Crème Fraîche and thyme-filled appetizer cup. Super easy and super delicious! One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee. Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
¼ cup Crème Fraîche, room temperature
4 teaspoons thyme leaves
Salt and freshly ground black pepper to taste
2 tablespoons butter
5 ounces mushrooms, sliced very thin
1 small clove garlic, grated or pressed with a garlic press
10 1” appetizer cups
INSTRUCTIONS
Whisk together the Crème Fraîche, 2 teaspoons thyme, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper. Set aside.
Heat a sauté pan over medium heat, add the butter, and melt, then add the mushrooms, garlic, 1 teaspoon thyme, and ½ teaspoon salt. Sauté until browned and all liquid has evaporated.
Add 1 teaspoon of the Crème Fraîche mixture to each appetizer cup, top evenly with the mushroom mixture. Sprinkle with the remaining fresh thyme and serve warm or at room temperature. Makes 10 appetizers.
by Kathy Douglas | Dec 20, 2021 | Appetizers
Delicious melted Brie topped with a lovely combination of vanilla and apricot jam! Topped with toasted almonds for a little crunch, they are one of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
¼ cup thinly sliced almonds
6 tablespoons apricot jam, room temperature
1/4 teaspoon vanilla
4 ounces of brie cheese, rind removed, room temperature
30 mini tart shells
INSTRUCTIONS
Preheat the oven to 350˚F. Place the almonds on a sheet tray and toast for 6 minutes until light brown; remove and cool. Whisk together the apricot jam and the vanilla, set aside.
Place a rounded ½ teaspoon of brie into each tart shell. Bake the shells for 5 minutes or until the brie has melted into the bottom of the shell. Remove from the oven and spoon ½ teaspoon of apricot mixture over the melted brie. Place back in the oven and bake 2-4 minutes more minutes or until the preserves have melted.
Remove from oven, cool slightly, then garnish each appetizer with toasted almonds. Serve warm or at room temperature. Makes 30 Appetizers
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