Cherry Oatmeal Muffins

Muffins are so good ~ they can be used for breakfast, brunch, snack, whenever!  I don’t bake them nearly enough.

These muffins are so good.  They use dried cherries ~ I used tart ones to cut the sweetness of the sugar and it was the right choice!  The package was 5 ounces and I used the whole thing. The recipe made 12 smallish muffins ~ perfect for Mr. Meat Eater and me.

Cherry Oatmeal Muffins

1 cup quick-cooking oatmeal
1 cup flour
1/2 cup packed brown sugar
1 1/2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp salt ~ I always use kosher salt but regular is fine
1 cup dried tart cherries
3/4 cup buttermilk
1 egg
1/2 cup vegetable oil
1 tsp vanilla

Preheat oven to 400º.

In a large bowl, mix well the oats, flour, brown sugar, baking powder, cinnamon and salt. Stir in the dried cherries.

In another bowl, mix the buttermilk, egg, oil, and vanilla until well combined.

Add the buttermilk mixture to the oat mixture and stir until it is just blended. Too much stirring will make the muffins tough.

Fill muffin cup 2/3rds full. Bake at 400º for 15-20 minutes. Mine took 20 minutes.

Makes 12 muffins.

Source: Popovers to Panache

Happy Cooking!

Chocolate Dipped Cherries

This very simple treat was a big hit at our Christmas party this past weekend.  They are so simple to make but really taste like it took some work ~ which is my favorite kind of recipe.

The cherries would be excellent for a gift but they may not be the best choice for young kids…you’ll see what I mean!

Chocolate Dipped Cherries

1 cup maraschino cherries, WITH stems
1 cup brandy
10 ounces semi-sweet chocolate, Ghiradelli’s is best

Put the cherries in a smallish bowl and cover with the brandy. Let the bowl sit on your counter for 8-10 hours ~ I did about 8. Drain the cherries and place on a parchment (or wax paper) lined cookie sheet and freeze. I let mine go overnight.

Melt the chocolate either in the microwave or double boiler being very careful not to let it burn. Wipe each frozen cherry of excess moisture. Dip in the chocolate and place back on the lined cookie sheet and let them stand until the choclate firms up. If it doesn’t seem to be firming up, stick in the fridge for a bit. Mine worked just sitting on the counter.

I did have extra melted chocolate so I could have probably gotten about 2 cups of cherries dipped.

Store cherries in the refrigerator.

Makes about 18-20 cherries.

Happy Cooking!

Chocolate Covered Cherry Cookies

These cookies get a big thumbs up from my family!  They are easy to make but look like they took forever.  They would make a great gift.

I bought a jar of maraschino cherries that were already sliced in half so I didn’t even have that to do.  I put the cooled cookies in the freezer.

Chocolate Covered Cherry Cookies

1 10 oz. jar maraschino cherries
1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/2 tsps vanilla
1 1/2 cups flour
1/2 cup cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk

Drain the cherries, reserving 3 tsps. juice. Cut cherries in half and set aside.

Beat butter and sugar together until creamy. Add the egg, vanilla, and 2 tsps of the reserved cherry juice; beat until well blended.

Combine the flour, cocoa, baking powder, baking soda, and salt and gradually add to the creamed mixture, beating well after each addition.

Shape dough into 1-inch balls and place on parchment lined baking sheets. Press your thumb in the middle of each ball and place a cherry half in each indentation.

Put chocolate chips and sweetened condensed milk in a small saucepan and cook over low heat until chips melt and the mixture is well blended. Stir in remaining 1 tsp of cherry juice. Spoon 1 tsp mixture over each cherry half.

Bake at 350º for 10 minutes.

Makes 3 dozen or so depending on the size of your cookies.

Happy Baking!

Cherry Icebox Cookies

This is another sort of old fashioned cookie.  I like them because I can mix up the dough one day and bake them off the next day ~ very easy.  I would think that you could freeze the dough as well.  I put the baked cookies in the freezer so we’ll see how that works.

Cherry Icebox Cookies

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla
3 1/4 cups flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cream of tartar
1/4 cup maraschino cherry juice
4 1/2 tsps lemon juice
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Cream butter and sugars until light and fluffy. Beat in the egg and the vanilla.

Combine the dry ingredients and gradually add to the creamed mixture.

Beat in cherry and lemon juices. Stir in nuts and cherries.

Shape into four 12-inch logs and wrap in plastic wrap. Regrigerate for at least 4 hours or overnight.

Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets.

Bake at 375º for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

Makes 3-4 dozen.

Happy Baking!