#MuffinMonday: Cherry Chocolate Muffins

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I had planned on being creative with my muffin offering today with an original recipe. That particular recipe still has some tweaking to do so it’s going to have to wait for its grand debut.

Instead, I rushed to the handy dandy 50 Muffins booklet from one of my Food Network magazines.

These Cherry Chocolate Muffins can’t even pretend to be a health food. These are a dessert muffin, 100%. And they’re absolutely delicious!

I wasn’t wanting the kids to have any of the chocolate deliciousness before dinner, but they managed to sneak away with a muffin during their photo shoot. Hey, you all know by now that I love including photos of kid-approved recipes being eaten by the cute (yes, I’m biased) children, so who was I to stop them?! Following the snapping of the camera, the muffins were taken away.

img_5996Firecracker helped bake these muffins with a sweet friend. I sent 3 home with her. She claimed she wasn’t going to share them with her husband because they were too good. I’ll have too follow up on that report. I brought 6 over for a pizza night at another friend’s house. Her kids were picking the crumbs off the muffin liners. Seriously, guys, they’re that good. I left the rest for Treat and my husband, as Firecracker and I were off to the airport the next morning to reunite with our best friends from Ohio, who now live in Texas.

With all the insanity, it’s amazing I’m getting this post typed up for this month’s Muffin Monday! I’m quite thankful for the crazy long travel day and the early bedtime from both of my boys. “Are you trying to set a world record for speed typing?” asks my husband. Told you I’m cutting it close!

This recipe makes 15 muffins.

Cherry Chocolate Muffins

Ingredients:

  • 6 tbsp butter
  • 1/2 C mini semisweet chocolate chips
  • 1 3/4 C flour
  • 3/4 C sugar
  • 1/2 C cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 C frozen cherries, thawed, drained and chopped
  • 1 egg
  • 1 C milk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Steps:

  1. Preheat oven to 350 degrees F. Line 12-15 muffin cups with liners, or grease.
  2. Put butter and chocolate in a microwave safe dish and melt, stirring occasionally.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. Stir in the cherries.
  4. In another bowl, whisk together the egg, milk, and extracts.
  5. Combine the wet ingredients into the dry, then stir in the melted chocolate and butter.
  6. Divide batter among prepared muffin cups. Bake 24 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Food Network Magazine*

Cherry Chocolate Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Apricot Pistachio Matcha Muffins by Farm Fresh Feasts

Blueberry Buttermilk Muffins by A Day in the Life on the Farm

Cherry Chocolate Muffins by Sew You Think You Can Cook

Garlic Onion Muffins by Passion Kneaded

Muffins Florentine by Karen’s Kitchen Stories

Strawberry Yogurt Muffins by Food Lust People Love

Cherry Cabernet Cheeseburgers

I don’t know what I was thinking trying to make this gourmet burger on a weeknight. But I was determined to make and eat these burgers with our handpicked cherries.

Wednesday was going to be the day I upped our weeknight dinner game with these burgers. As if the children knew it, they simultaneously took a two hour nap. I took full advantage and made the cherry chutney and the caramelized onions. While washing the never ending supply of dirty dishes.

An hour or so before I wanted to have dinner served I started working on the wine reduction for the burger patties. And cooked the bacon. At that point all cooperation was out the window. Treat has taken to being intensely clingy and fussy around 5 o’clock making it difficult to do anything that can’t be done with one hand. Good thing pouring wine in a saucepan over a flame doesn’t require much skill. I kept a watchful eye on the wine but it went from “not quite” to “burnt and sticky” in the blink of peeling an orange.

I had to step away from the stove to recollect myself, wipe Firecracker’s sticky orange hands, and change a couple of diapers. It was now too late to get dinner on the table in time to ensure the new earlier bedtime for the boys. So, we ordered pizza. I would try again tomorrow.

Thursday rolls around and I thought I’d be able to make the reduction and form the burger patties during nap time. Too bad nap time didn’t happen! After fighting with them for an hour I gave up. Very surprisingly Firecracker took his grounding from the TV the rest of the day quite well and pulled every single toy out of his cabinet. Around 4:30 Treat caved in and took an hour nap. During that nap I strapped Firecracker into his seat at the table with some crackers and his laptop. Mission accomplished! image3

The resulting burger was worth the two day wait! That cherry chutney provides the perfect sweetness to a well balanced burger. And I’ll eat almost anything with caramelized onions on top of it. Smoked Gouda cheese rounded out the burger with its savory bite.

I set aside some of the meat mixture before adding in the wine for the boys. Both boys quite enjoyed their burger patties! Granted, it took me telling Firecracker that there was bacon in it for him to take a bite. His dinner plate was a “deconstructed” cheeseburger: a slice of smoked gouda, a little bread, and his burger patty. Treat was given just the patty followed up with green beans.

Cherry Cabernet Cheeseburgers

Ingredients for the chutney:

  • 4 tbsp balsamic vinegar, divided use
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 2 C fresh cherries, pitted and halved
  • 1 poblano pepper, diced
  • 1/4 C Cabernet Sauvignon
  • 1/2 tsp chopped crystallized ginger
  • pinch cardamom

Ingredients for the onions:

  • 1 tbsp butter
  • 1 large sweet onion, thinly sliced
  • 1 tbsp red wine vinegar

Ingredients for the burger:

  • 1 C Cabernet Sauvignon
  • 1 tbsp brown sugar
  • 6 strips bacon, chopped
  • 1 lb ground beef
  • 1 tsp Worcestershire sauce
  • 4 slices smoked Gouda
  • 4 buns
  • spinach

Steps:

  1. Make the chutney: Preheat oven to 400 degrees F. Whisk together 2 tbsp balsamic vinegar, honey, and olive oil. Season with S+P. Add the cherries and peppers, toss to coat. Place on a foil lined rimmed baking sheet. Roast 14 minutes, stirring halfway. Transfer cherries to a medium saucepan and add remaining balsamic vinegar, wine, ginger and cardamom. Simmer 10 minutes until thickened. Allow to cool.
  2. Make the onions: Melt butter in a large skillet over medium heat. Add the onions and red wine vinegar. Cook, stirring occasionally, until onions are tender and golden. Add more butter or olive oil as needed. Season with S+P to taste. Set aside.
  3. Cook the bacon in a skillet over medium-high heat. Remove from the skillet with a slotted spoon to a paper towel lined plate. Set aside.
  4. Combine wine and brown sugar in a small saucepan over medium heat. Bring to a gentle simmer and let reduce to 1/4 C. Allow reduction to cool.
  5. Form burgers: Combine ground beef, bacon, Worcestershire, and S+P. Mix in the wine reduction. Form into 4 equal sized patties.
  6. Cook burgers in a cast iron skillet over medium-high heat. Cook about 4 minutes on each side, or to desired temperature. Top each patty with cheese and cook until melted.
  7. Assemble burgers: Place spinach on the bottom bun, top with the cheeseburger, chutney, and caramelized onions.

*This recipe is adapted from Erin at http://thecrumbycupcake.com/cherry-cabernet-burger/*

Cherry Cabernet Cheeseburger  Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

#SundaySupper: Pies, Sweet and Savory

Did you know that February is Pie Month? Well, if you followed along with my #FoodieExtravaganza post at the beginning of the month you probably did!

Today’s Sunday Supper is all about pies. Any kind of pie is fair game, too! Normally I’d be hopping on the savory side of the fence in events like this one, but not this time! Gasp! Today I am sharing a sweet pie. And it’s very sweet at that!

There are over 60 pies so be sure to scroll past my recipe. Thank you to Erica of The Crumby Cupcake for hosting today.

Cherry Chocolate Brownie Pie, to be exact. This pie is made in a spring form pan for easy serving. The base of the pie is a rich and chocolaty brownie, it is then studded with cherries, and topped with a luscious ganache.

I used frozen, pitted cherries which I halved and laid along the top of the batter in concentric circles. There’s almond extract in the batter, too, which compliments the cherry flavor beautifully! And that ganache! It definitely takes this pie over the top. Any extra ganache pairs beautifully with some fresh strawberries, too.

Cherry Chocolate Brownie Pie

Ingredients:

  • 2/3 C butter, at room temperature
  • 1 1/4 C sugar
  • 1/2 C corn syrup
  • 2 eggs
  • 1 1/4 C flour
  • 1/2 C cocoa powder
  • 1/2 tsp salt
  • 3 tbsp milk
  • 1 tsp almond extract
  • 2 C cherries, pitted and halved (thawed if using frozen)
  • 1 C heavy cream
  • 8 oz semisweet chocolate chips

Steps:

  1. Preheat oven to 325 degrees F. Grease a spring form pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the corn syrup. Add the eggs, one at a time. Add in the almond extract.
  3. In a bowl, whisk together the flour, cocoa powder, and salt.
  4. Add 1/3 of the dry ingredients to the batter followed by 1 tbsp milk. Repeat the process until the dry ingredients and the milk are incorporated.
  5. Pour batter into prepared spring form pan. Top with cherries. Bake 45 minutes, or until a toothpick inserted comes out cleanly. Allow cake to cool completely. Remove the pie from the pan.
  6. Make the ganache: bring heavy cream to a low simmer, remove from the heat, and pour over the chocolate chips. Whisk until chocolate is melted and smooth. Pour over the pie base, allowing the ganache to drip down the sides of the pie.
  7. Refrigerate until set.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/08/chocolate-cherry-brownie-pie.html*

Cherry Chocolate Brownie Pie for #SundaySupper from Sew You Think You Can Cook
Sweet As Pie

Mealtime Pie

Plus

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#BundtBakers: Fruit and Nuts

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with fruits and nuts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month creative host is Shilpi of Simply Veggies.

I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.

While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.

I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!

Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.

Blueberry Cherry Coffee Cake with Walnut Streusel

Ingredients for streusel:

  • 1/4 C toasted walnuts (I used this method)
  • 1/2 C flour
  • 1/4 C dark brown sugar
  • 1/2 stick cold butter, cubed

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1/2 C pitted and chopped fresh cherries
  • 1/2 C fresh blueberries

Steps:

  1. Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
  2. Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
  7. Bake for 40-45 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool in the pan before turning out.

*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*

Blueberry Cherry Coffee Cake with Walnut Streusel for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm

Aloha Bundt Cake from Olivia at Liv for Cake

Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes

Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine

Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets

Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs

Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love

Banana Split Bundt Cake from Andrea at Adventures in All Things Food

Cherry and Almond Bundt Cake from Lara at Tartacadabra

Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer

Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook

Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead

Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen

Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies

Generra Bundt Cake from Kelly at Passion Kneaded

Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic

Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies

Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots

Peach and Pecan Bundt from Catherine at Living The Gourmet

Peach Coffee Cake from Julie at Eat, Drink, Be Mighty

Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious

Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas

Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life

Summer Fig Bundt from Margaret at Tea and Scones

Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake

A Breakfast Potluck

Last week the gang got together for what has to be my favorite themed potluck yet – breakfast!

I was torn between making my cinnamon rolls (sans cranberries) and a new twist on my coffee cake. I decided on the latter simply because it’s a much easier dish to make, especially having just returned home from vacation.

I decided to try putting fresh cherries in the center of the coffee cake. Brilliant idea, if you ask me. I’ve really been on a cherry kick lately, and it’s a fruit my little man enjoys snacking on, too. (I was very close to adding blueberries to the filling as well – next time!) For the topping I decided to go with dark brown sugar and cocoa powder instead of my typical cinnamon. The subtle smokiness of the dark brown sugar and the hint of chocolate complimented the cherries beautifully. A perfect summer breakfast treat.

Be sure to scroll past my recipe to see what other creations joined the buffet line!

Cherry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C dark brown sugar
  • 1 tsp cocoa powder
  • pinch of salt
  • 2 1/2 tbsp butter, at room temperature
  • 1/4 C rolled oats

Ingredients for cake:

  • 2 C + 1 tbsp flour, divided use
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1 1/4 C pitted and chopped fresh cherries

Steps:

  1. Make the topping: whisk together the flour, sugar, cocoa powder, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the oats. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Toss cherries in remaining flour.
  7. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cherries and top with remaining batter. Top the cake with the topping from step 1.
  8. Bake for 65 minutes, or until a knife comes out cleanly.
  9. Allow cake to cool for at least 5 minutes and remove the cake from the pan by the foil. I found this flavor of coffee cake to be best served warm.

cherry coffee cake  Sew You Think You Can Cook

Here’s a sampling of the other dishes brought to the breakfast potluck:

Poppy Seed Muffins with Dried Cherries

Last month I used dried cherries in my #FoodieExtravaganza post. I had some dried cherries leftover and conveniently found a recipe to use them in  Tyler Florence’s Real Kitchen.

If you recall, my parents were in town the weekend I made the ice cream. (My dad was my inspiration for using dark chocolate!) I whipped up these muffins the night before my dad had to leave. He was catching a very early morning flight and had to leave at 4:30! I made these muffins so he could have something to eat in the car if he so desired.

I didn’t have a full cup of cherries leftover so I simply polished off the bag using what I had. The result was delicious poppy seed muffins with a few dried cherries here and there. You could substitute with your favorite tart dried fruit in this recipe if you wish – cranberries, blueberries, chopped apricots could work well too!

Oh, and I forgot to sprinkle the tops of the muffins with extra sugar so they didn’t quite have that expensive coffee shop look, but we didn’t seem to mind.

Poppy Seed Muffins with Dried Cherries

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 C milk
  • 1 stick butter, melted
  • 1 tbsp poppy seeds
  • zest 1 orange
  • 1 C dried cherries

Steps:

  1. Preheat oven to 400 degrees F. Grease a standard muffin tin or line it with paper liners.
  2. In a large bowl whisk together flour, sugar, baking powder, and salt.
  3. In another bowl whisk together eggs and milk. Stir in the poppy seeds and orange zest.
  4. Combine the wet ingredients into the dry ingredients.
  5. Toss the dried cherries in a little bit of flour to coat. Gently fold into the muffin batter.
  6. Fill prepared muffin try 2/3 of the way full.
  7. Sprinkle with extra sugar (optional).
  8. Bake 20 – 25 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Tyler Florence’s Real Kitchen*

Poppy Seed Muffins | Sew You Think You Can Cook

Dislcaimer: This post contains affiliate links.

#FoodieExtravaganza: Cherries

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Hey there foodie fans! February is National Cherry Month. I honestly have no idea why though because cherries aren’t in season until June! Maybe it’s because they’re red, tart, and sweet – the same descriptors one would use for their Valentine. Either way, a big thank you to Kaylin of Keep it Simple, Sweetie for hosting our event this month.

I was hoping to make Cherry Champagne Floats. I didn’t want to buy cherry liquor so thought it’d be fun to make it! I was really excited about this culinary endeavor and went in search of frozen cherries. Unfortunately the grocery stores here do not have frozen cherries! They have cherries in a cherry berry medley (which, fun fact, I use in smoothies) but there aren’t any bags of just cherries!

With cherries and ice cream on the brain I decided to go with dried cherries. I made an easy egg free ice cream base and tossed in chopped tart dried cherries and chopped up dark chocolate. I made this ice cream while my parents were visiting – I know my dad always needs something sweet after dinner and this ice cream would be perfect. It was a hit! It has that tart bite from the cherries, the smoothness from the ice cream, and that rich chocolate note from the dark chocolate.

This recipe makes 6-8 servings.

Vanilla Ice Cream with Dried Cherries and Dark Chocolate

Ingredients:

  • 1 1/2 C milk
  • 1/2 C sugar
  • 1 C heavy cream
  • 1 tsp vanilla extract
  • 1/2 C chopped dried cherries
  • 1/2 C chopped dark chocolate chips

Steps:

  1. In a saucepan over low heat, dissolve sugar in milk with a pinch of salt. Remove from heat and add in the cream and vanilla. Chill in refrigerator for at least an hour.
  2. Follow the instructions for your ice cream maker. Towards the end of churning, add in the dried cherries and chocolate chips. Freeze until ready to serve.

*This recipe is adapted from http://www.tasteofhome.com/recipes/cherry-chip-ice-cream-sandwiches*

Vanilla Ice Cream with Dried Cherries and Dark Chocolate | Sew You Think You Can Cook

Be sure to check out the rest of these perfect cherry recipes:

 Real Maraschino Cherries by Culinary Adventures with Camilla
 Fresh Cherry Crisp by Fearlessly Creative Mammas
 Chocolate Cherry Brownies by Cindy’s Recipes and Writings
 Cherry Apple Crumble Tart by Food Lust People Love
Cherry Pie Bites by The Freshman Cook
Dark Cherry BBQ Sauce by The Joyful Foodie
Cherry Chocolate Coconut Slices by Baking in Pyjamas
Cherry Danishes by Passion Kneaded
 Dark Cherry-Cranberry Compote by Rhubarb and Honey
 National Cherry Month by A Day in the Life on the Farm
Cherry Glazed Cherry Muffins by We Like to Learn as We Go

17 Delicious Cherry Recipes
We hope you all enjoyed our delicious cherry packed foods this month and don’t forget to stop by to see what next month’s ingredient is!

If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!