MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
MINI CHOCOLATE CHERRY BITES
Steps:
- Spray a mini muffin tin with nonstick cooking spray and set aside.
- Put the chocolate and milk into a heat-safe bowl and place over a pot of gently simmering water. Stir until melted and smooth. This can also be done in the microwave in a glass or plastic bowl by heating the chocolate on Low for a minute or two, stirring it until melted and smooth. Next, stir in the pecans until well mixed. Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and bottom of each portion, creating a cup shape. Chill for 15 minutes.
- Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter. Fill each cup with a tablespoon of the jam, and top with a spritz of whipped cream.
BROWNIE CHERRY BITES
Make and share this Brownie Cherry Bites recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 45m
Yield 48 brownie bites, 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
- Stir in 1/2 cup cherries and chocolate chips.
- Place foil mini baking cups into mini muffin pans.
- Spoon about 1 tablespoon chocolate mixture into each cup.
- Bake for 13 to 18 minutes or until centers are just set.
- Cool completely.
- Remove from pan.
- Sprinkle with powdered sugar.
- Garnish with cherries, if desired.
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
MINI CHOCOLATE CHERRY BITES
A super easy desert found in a Rachael Ray book. like biting into a chocolate covered cherry, only better. Cooking time includes chilling time.
Provided by smiles4u
Categories Candy
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray a mini muffin tin with nonstick cooking spray and set aside.
- Put the chocolate and milk into a heat safe bowl and place over a pot of gently simmering water. Stir until melted and smooth.
- Stir in the pecans until well mixed.
- Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and the bottom of each portion creating a cup shape.
- Chill 15 minutes.
- Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter and fill each cup with a tablespoon of the jam.
- Top each with a spritz of whipped cream.
Nutrition Facts : Calories 66.7, Fat 5, SaturatedFat 0.5, Cholesterol 0.2, Sodium 0.8, Carbohydrate 8.5, Fiber 1, Sugar 5.7, Protein 0.7
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