Cherrypiestreuseljumbomuffins Recipes

Steps:

• Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.

Steps:

• Preheat oven to 400*F.
• Grease 6 jumbo muffin cups, or line with jumbo paper liners.
• STREUSEL: In a small bowl, stir together the flour, almonds, brown sugar, cinnamon, and salt.
• Cut the butter into 1/2" cubes and distribute evenly over the flour mixture; cut butter in until mixture is crumbly.
• Set aside.
• MUFFINS: In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In another bowl, stir together the milk, melted butter, egg, vanilla, and almond extracts.
• Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
• Do not overmix.
• Divide a little less than 1/2 the batter amongst the prepared muffin cups, spreading to cover bottoms.
• Place 1 Tbsp. of pie filling in the center of each cup, being careful to avoid the sides of the cup.
• Set aside 1/2 cup of the streusel; sprinkle remainder over the pie filling.
• Cover with remaining batter, top each with another 1 Tbsp. of pie filling; sprinkle remaining streusel over tops.
• Bake for 25-30 minutes, or until tops are lightly browned and a toothpick inserted in a"batter" section comes out clean.
• Cool 10 minutes in pan on a wire rack before inverting; cool completely.
• Serve warm, or cool completely and store wrapped airtight in the refrigerator.
• Bring to room temperature before serving.

Steps:

• Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
• In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
• Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
• In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
• Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
• Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.

Steps:

• Sprinkle the gelatin into 1 cup water and allow it to bloom, which will take about 5 minutes.
• Meanwhile, heat the cherry juice and sugar in a saucepan over a medium-high heat until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and slowly whisk in the bloomed gelatin until completely dissolved. Add in the lime zest and juice, stirring to combine.
• Spray an 8-by-8-inch baking dish lightly with cooking spray. Pour the mixture into the pan and transfer to the refrigerator. Chill for 2 hours.
• Remove the pan from the fridge and tip the chilled gummy block onto a board. Cut into 1-inch cubes. Carefully remove the individual gummies onto a baking sheet and allow them to sit out overnight on the counter. This will help give them a more gummy texture. Pack into resealable bags or mason jars.

Steps:

• Mix cherries, sugar, water, and cinnamon together in a saucepan; bring to a boil.
• Mix flour, baking powder, and salt in a bowl. Gradually stir milk into flour mixture until incorporated; drop by spoonful into the boiling cherries.
• Place a cover on the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Remove the cover and cook until the flour mixture is cooked through, about 10 minutes more.

Steps:

• In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.