Bourbon Vanilla Cherries Jubilee #SundaySupper

Bourbon Vanilla Cherries Jubilee

When I made this Mom asked if I was going to flame it.  I told her of course not.  I don’t even have a way to flame it if I wanted.  And fire freaks me out.  How did she not know me better than this?

She never knows with me, she said.

Wait, what?

Bourbon Vanilla Cherries Jubilee

We spend the vast majority of our time together; I would like to think we know each other pretty well by now.  While I might be more culinarily adventurous than her, I haven’t lost my mind yet.

Yes, I push us to do things like cook leg of lamb and a giant prime brisket from Costco (because prime and Costco), and I want to try uni more than just about anything on earth (bonus, uni is definitely on the Whole30!).  But I try to keep the effort in most recipes to a minimum and it is never my goal in life to harm the house, myself, or anyone else.

Bourbon Vanilla Cherries Jubilee

Am I going to light something on fire, she wondered, unsure.  Um … no.

Really, though, do we ever know someone completely?  She really wasn’t sure if I would want to go all Food Network on the stainless steel skillet with a match or something.  While we’re all constantly changing and evolving, I’d like to think I am pretty even keeled and level headed.

Bourbon Vanilla Cherries Jubilee

Maybe I’m wrong.  Maybe all the concert going and watching Santa Clarita Diet has Mom seeing a side of me that she didn’t expect and so she doesn’t know what’s coming next.  But really, that’s both the good and bad of life.  we never know what’s coming next, so sometimes it’s nice to let loose and get a little wild and crazy, break out of whatever rut or routine we might be in.

But, no, I’m still not going to flame my Bourbon Vanilla Cherries Jubilee, and I don’t recommend you do either.

Bourbon Vanilla Cherries Jubilee

Flame or no flame, it is delicious.  With a syrupy, sweet sauce, that unmistakable hit of bourbon, and tons of juicy cherries, this is good straight from the pan, though it’s real soul mate is vanilla ice cream.  I imagine pancakes, waffles, pound cake, and more would make fine accompaniments.  I also added some peanut brittle to my sundae for a sweet and salty crunch.

Get a little wild and crazy and discover what you like best!

Bourbon Vanilla Cherries Jubilee

Bourbon Vanilla Cherries Jubilee

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

½ vanilla bean, split and scraped, pod reserved
2 cups Bing cherries, pitted, fresh or frozen and thawed
2 tablespoons coconut oil
1/3 cup brown sugar
2 tablespoons bourbon

Instructions

  1. Heat a large skillet over medium heat. Once hot, add the coconut oil, followed by the brown sugar. Cook until a sauce forms, add more oil or sugar as necessary to achieve a sauce like consistency. Add the vanilla bean seeds and pod and the cherries and cook, stirring frequently, for about 10 minutes until the cherries are soft and the sauce is reducing.
  2. Remove the pan from the heat. Add the bourbon and stir to combine. Place the pan back over the heat and cook for an additional 5 minutes, until the sauce has thickened. Remove the vanilla bean pod. Serve immediately over ice cream. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week. Reheat in a pot on the stove until warmed through.
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http://piesandplots.net/bourbon-vanilla-cherries-jubilee-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

APPETIZERS

MAIN DISHES

SIDES

DESSERTS

Sunday Supper Movement

Join 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.

Summer Fruit Crisp #SundaySupper

Summer Fruit Crisp - a vegan and gluten free dessert the whole family will love!

A couple weeks ago, we were having a normal summer day.  Mom and I spent some of the day chilling and watching a movie (A Hologram for the King with Tom Hanks if you are wondering, and it was rather good), then we made dinner and ate and as we were cleaning up the house seemed suddenly rather hot.

The air was running but upon further investigation, it was only the fan and not the actual unit that was running.  I’m not certain about this sequence of activities since I am unfamiliar with how an air conditioning unit works, but that’s what I’ve been told.

Summer Fruit Crisp - vegan and gluten free

It was around 8 o’clock at night and with temperatures in the 90s still, we weren’t really keen on spending the night without ac.  #firstworldproblems, I know.

So we got to Googling and phone booking.  Yes, we still have phone books in the house.  Mom called around five places and only one could come out.  You would think there would be more 24/7 service out there, although since this incident I’ve seen numerous commercials for such heating and cooling places.

Summer Fruit Crisp - vegan and gluten free

So, the technician, who had finally been relaxing at home after a long day at work, got the call and arrived at our house around 10.  Within an hour, he had mercifully fixed the seventeen-year-old machine.  In fact, he seemed like a pretty smart guy.  He didn’t have the necessary part but managed to use other parts to make it work.  We ae very thankful to him.

Within a few hours, the house had cooled back down and life easily returned to normal.  What is so interesting to me, is that I love summer.  Love it!  If you know anything about me, you know this, but if you know me personally, you also know that I love air conditioning.  In fact, if you ever come over to my house, bring a jacket, you’ll probably need it.

Summer Fruit Crisp - vegan and gluten free

Of course, if you come over to my house, you’ll also be given dessert of some kind.  Like this Summer Fruit Crisp.  It’s every summer fruit I love packed into one gluten free, vegan dessert.  We’re talking peaches, nectarines, plums, blackberries, cherries, and blueberries.

Because I don’t want to say goodbye to summer desserts just like I don’t want to say goodbye to summer, I freeze desserts like this crisp regularly.  In fact, I freeze almost all of the desserts I make.  Most of the time they come out as good, if not better, than when they were fresh.  Only very, very rarely do I find one that just doesn’t make the trip to the deep freeze and back well.

Crisp is something you might not think to freeze, but you totally should.  I freeze it in plastic Glad containers.  It keeps for up to three or even four months.  When I am ready to eat it, I definitely enjoy sampling it cold, but I also really love placing it on a plate and warming it in the microwave.  A little ice cream on top doesn’t hurt either.

Summer Fruit Crisp - vegan and gluten free

A tip about freezers and why I think the things I freeze survive so well is that I keep my freezers (yes I have two), super-duper cold.  My upstairs freezer is set at -6 and the one downstairs is set on the coldest setting, which I think is even colder than -6.  This allows foods to freeze quickly and stay very frozen and therefore super tasty.

Don’t let summer go.  We can still eat Summer Fruit Crisp when it is snowing out!

Summer Fruit Crisp #SundaySupper

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Ingredients

Topping

1 cup old fashioned rolled oats (gluten free if necessary)

¾ cup oat flour (gluten free if necessary)

½ teaspoon kosher salt

¾ cup packed light brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ cup pecans

5-7 tablespoons melted coconut oil

Filling

6 cups mixed summer fruit (peaches, nectarines, cherries, plums, blueberries, and blackberries in any combination)

Juice from 1 lemon

2 tablespoons cornstarch

1/3 cup granulated sugar

Instructions

Preheat oven to 375 degrees F.

Make the topping. In a medium bowl, stir together oats, oat flour, salt, sugars, cinnamon, and pecans until mixed. Add 5 tablespoons of coconut oil and stir. Add additional oil 2 tablespoons at a time until all ingredients are coated and clumps form. Set aside.

Make the filling. In a large bowl, stir together fruit, lemon juice, cornstarch, and sugar.

Pour the fruit filling into an 8-inch square pan. Top evenly with the topping. Place on a lined baking sheet in case it bubbles over and bake for 30-40 minutes, until golden brown on top and the fruit is bubbling.

Serve immediately or refrigerate in an airtight container for up to 3 days. The crisp may also be frozen in plastic containers. Thaw at room temperature for about an hour or in the microwave for 1-2 minutes until warmed through.

http://piesandplots.net/summer-fruit-crisp-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Condiments

Main dishes

Sides

Snacks

Dessert

Beverage

Sunday Supper MovementJoin 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.

Black Forest Sheet Cake

Black Forest Sheet Cake

Do you have a hidden talent?  Mom and I have debated this quite a bit lately having watched America’s Got Talent and the hidden talent competition on the Today show.  And it was decided that we do not have hidden talents.

But as suggested to me by Kim The Ninja Baker I do have a hidden talent.  And my friends that talent is pitting cherries.

Black Forest Sheet Cake

I pit cherries.  Lots of them.  Cherries for smoothies, cherries for pies and cakes and sauces on top of ice cream.  Cherries in kale salads and paired with cottage cheese.  Probably over a hundred, maybe two hundred, cups every summer.

I did have a stainless steel cherry pitter that I was using, but I used it so much that I broke it.  That’s right, I snapped the metal cherry pitter right in half.  So now I just do it by hand.  Split open the cherry and pull the pit out.

This is easy to do with sour cherries in particular because they are soft, but once you get in the groove with any kind of cherry, it’s not so bad.  I told you how I pitted nine cups of cherries for the popsicles last Sunday in twenty minutes.  This is my summer routine.

Black Forest Sheet Cake

And I never mind doing it.  Not only because cherries are so delicious in so many different things, but because it is a relaxing, mindless activity that washes stress away and makes me feel better as I get in the rhythm.  Just make sure you double check cherries if they are going into the blender.  Better safe than sorry when it comes to wayward pits being blended into oblivion.

I pitted more cherries for this Black Forest Sheet Cake.  After seeing all the black forest masterpieces on the Great British Baking Show, I was inspired.  I took a classic chocolate cake and made it with carob of course, but cocoa powder will work just fine.

Black Forest Sheet Cake

Then I topped it with a thick and jammy cherry compote and a rich chocolate/carob glaze.  The end result is a rich, messy cake that is totally irresistible.  The cake is deep and dark and packed with that classic chocolate flavor, intensified with coffee.  The cherries are sweet, the perfect foil, and the drippy glaze rounds the whole thing out.

Do yourself a favor and pit some cherries and make this sheet cake.  Your next summer get together will be even better with it for dessert.

Black Forest Sheet Cake

Black Forest Sheet Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 18 servings

Ingredients

Cake

2 cups granulated sugar

1 ¾ cups all-purpose flour

¾ cup carob or cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

2 large eggs

1 cup milk (I used almond, use what you love)

1 cup brewed coffee, cooled

½ cup olive oil

2 teaspoons pure vanilla extract

Cherry Compote

4 cups Bing cherries, pitted

2 tablespoons fresh lemon juice

½ cup granulated sugar

3 tablespoons cornstarch

Glaze

¼ cup plus 2 tablespoons milk (I used almond, use what you love)

1/3 cup carob or cocoa powder

1 stick unsalted butter

1 box confectioners’ sugar

2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350 degrees. Oil a 9 by 13-inch baking pan and lightly flour it.

In a large bowl, stir together the sugar, flour, carob or cocoa powder, baking soda, and baking powder.

In a medium bowl, whisk together the eggs, milk, coffee, oil, and vanilla. Pour into the dry ingredients and stir until a thin batter is formed. Pour into the prepared pan and bake 30 -35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the cake bakes, make the compote. In a small saucepan combine the cherries, lemon juice, sugar, and cornstarch over medium heat. Cook, stirring frequently, until it comes to a boil. Continue to boil, still stirring frequently, for 3 or 4 minutes, until the mixture has thickened significantly. Set aside.

Make the glaze. In a medium bowl, stir together the milk and carob or cocoa powder. Add the butter and microwave for 1 minute. If the butter is not melted, microwave in 30 second increments, stirring in between, until fully melted. Add the vanilla and slowly stir in the sugar until a thick yet spreadable glaze is formed.

Spoon the cherry compote over the baked, but still hot cake. Spread it into an even layer. Spread the glaze evenly over the cake. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in pieces in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 1 minute.

Notes

Recipe adapted from My Baking Addiction

http://piesandplots.net/black-forest-sheet-cake/

Homemade Cherry Popsicles #SundaySupper

Homemade Cherry Popsicles - vegan and gluten free

It occurred to me just a few days ago that I don’t ever really remember visiting an ice cream truck in my youth.

There were end of the year parties at school where one always appeared, though I can’t say for sure that I got a treat.  A couple of times a truck drove through our neighborhood, but I think I either just wanted to stay inside or missed the truck by the time my baby sitter or Mom and I grabbed some cash and made it out the door.

Homemade Cherry Popsicles - vegan and gluten free

I have a feeling I’m not really missing out on a whole lot despite how good the treats look whenever ice cream truck desserts are the topic on TV or the internet.  A lot of things like that sound much better than they actually are.

And so instead of being all mopey about how I have never experienced an ice cream truck, I made my own ice cream truck worthy treat.  In fact, these Homemade Cherry Popsicles are way better than any store bought or truck bought treat out there.

I’m not going to say they are easy to make, as they do involve pitting nine cups of cherries.  A feat I completed in about twenty minutes.  I’m a machine when it comes to pitting cherries by hand, no pitter required.

Homemade Cherry Popsicles - vegan and gluten free

Nor are these typical popsicles.  They are so full of cherries and I didn’t puree them for a long time that they have texture.  They are hearty instead of the flavored water that is most popsicles.  These are satisfying and rather healthy, perfect for lounging by the pool or an after dinner treat.

Vegan and gluten free, the cherry flavor is the star here as it should be.  I was so surprised and impressed that the lemon juice really balanced the flavor and added some needed tartness.  Don’t skimp on that fresh lemon juice.

As I continue enjoying summer life, I’m definitely going to be making more of these popsicles and you have to check them out too!

Homemade Cherry Popsicles - vegan and gluten free

Homemade Cherry Popsicles #SundaySupper

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: Varies depending on mold size

Ingredients

4 cups sweet cherries, stemmed and pitted

5 cups sour cherries, stemmed and pitted

½ cup granulated sugar

1 cup milk (I used almond coconut blend, use what you love)

3 tablespoons fresh lemon juice

Instructions

In a large sauce pan over medium high heat, combine sweet and sour cherries and sugar. Cover with a lid and cook about 20 minutes, stirring occasionally, until cherries are soft and have released their juice.

Remove the lid and continue cooking for an additional 20 minutes, stirring occasionally, until the juice has reduced.

Pour mixture into a large bowl, cover with plastic, and refrigerate until chilled, at least two hours and up to overnight.

Once mixture is chilled, place it in a blender with the milk and lemon juice and puree until smooth. Depending on the size and power of your blender you may need to do this in multiple batches.

Pour blended mixture into popsicle molds. I used Dixie cups and plastic spoons, but actual popsicle molds will work great. Freeze overnight so they are firm. Popsicles may be stored in an airtight container in the freezer for up to 3 months.

Notes

Recipe adapted from Tasting Table

Additional chilling time is necessary

http://piesandplots.net/homemade-cherry-popsicles-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers

Desserts

Main Dish

Snacks

Sunday Supper MovementJoin 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.

Summer Fruit Pie #SundaySupper

Summer Fruit Pie

Mom and I were debating the foods, desserts really, that are the true joys in life.  We ended up agreeing that there’s nothing like an awesome pie with flaky, crispy, golden brown crust and overflowing, gooey fruit filling and a layer cake with tender, moist cake and fluffy frosting that melts in your mouth.  I think the cake needs sprinkles too, but that’s where our agreement would end.

Sure cookies are great, blondies, and brownies too.  I love a nice scoop of ice cream and even a popsicle.  Tarts and waffles and pancakes and cinnamon rolls have their high points as well.  But really, it’s all about perfect cake and perfect pie.

Summer Fruit Pie

The two are American classics.  The foods we dream about, and hope to see in bakeries and on restaurant menus.  They make our mouths water and no matter how full we are, we always have a little extra room for a piece a pie or cake.

I don’t actually make cake or pie that often.  In fact I haven’t made a layer cake since December.  I need to change that!  But I have made two pies so far this summer.  One had crumbs topping and berries and there’s a piece sitting in the freezer that I now desperately want.

Summer Fruit Pie

And then there’s this.  Summer Fruit Pie.  I wanted to make a pie that just has all the fruit I love during these warm months.  I used a mixture of sweet, sour, and rainier cherries, blackberries, and yellow and white peaches and nectarines.  Use whatever you love in whatever combination you like.

The end result is that crispy, flaky, golden brown crust that is to die for and a juicy, tender filling where there is so much fruit that it falls out when you pull a slice out of the pan.  This celebrates summer’s bounty as well as the perfect pie.

Summer Fruit Pie

By the way, this is the perfect pie because it tastes good and was homemade and is perfectly imperfect.  When Mom and I were assembling this pie, the crust was cracking and we had to press it back together, but it tasted amazing in the end.  So when you are making this pie or another pie or any meal, dessert or otherwise, have fun and in the end it will be just great.

Summer Fruit Pie

Summer Fruit Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold and cubed

½ cup pure vegetable shortening

3-7 tablespoons very cold water

2 tablespoons milk (any variety, I used almond)

2 tablespoons coarse sugar

Filling

8 cups summer fruit

½ cup granulated sugar

2 tablespoons bourbon

¼ cup cornstarch

1 tablespoon ground cinnamon

Instructions

Make the pie crust. In a large bowl stir together flour, granulated sugar, and salt. Add the butter and shortening and mix until the dough resembles coarse meal. I like doing this with my hands or two forks, but a food processor will work too! Add 3 tablespoons of water and mix. Add additional water 1 tablespoon at a time until the dough comes together when pressed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.

After the dough has chilled, flour a large surface and divide the dough in half. Roll one half of the dough into a large round that will fit into your pie pan. Once it is rolled, place it in the pie pan. Roll the other half and reserve it for the top. Refrigerate while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the fruit, sugar, bourbon, cornstarch, and cinnamon. Use any combination of fruit you like. I used 1 cup sour cherries, 1 cup rainier cherries, 1 cup Bing cherries, 1 cup blackberries, and 4 cups of white and yellow peaches and nectarines.

Remove the crust from the refrigerator and add the filling. Be sure to leave the vast majority of the liquid in the filling behind or the pie will never set.

Top with the other half of crust and crimp the edges however you like. Cut slits in the top and brush with the 2 tablespoons of milk. Sprinkle with the 2 tablespoons of coarse sugar. Place the pan on a foil lined baking sheet because it will bake over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F, and bake for an additional 1 hour. Check the pie halfway through to see if it needs to be turned or covered with foil. The pie is done when the crust is golden brown and the filling is bubbling.

Allow pie to cool at room temperature for at least 2 hours before slicing. Pie may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional time is necessary for the dough to chill and the pie to cool.

http://piesandplots.net/summer-fruit-pie-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Starters:

Breakfasts:

Beverages:

Condiments:

Sides & Salads:

Main Dishes:

Desserts:

Sunday Supper MovementJoin 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.

Toasted Coconut Sour Cherry Sundae #SundaySupper

Toasted Coconut Sour Cherry Sundae

The other day Mom and I were talking about how we never used to order sundaes.  There were more than enough stops at ice cream shops in my youth.  There was one near the doctor’s office that cured sore throats and finger pricks.  One near school that celebrated Fridays and A’s and offered comfort when I had a bad day.  Later in high school we discovered a local custard stand.

We sometimes went with friends from school or my Granny.  We ate in the shops, outside, in the car, and sometimes at home.  Ice cream made its way into our lives on sunny and rainy days, hot and cold days alike.

Toasted Coconut Sour Cherry Sundae

But almost every single time, we just got ice cream.  I always liked mine in a dish, while Mom preferred a cone.  But it was just a scoop, sometimes two, of ice cream.  No melty caramel or crunchy nuts or fluffy whipped cream.

Don’t get me wrong, there’s nothing bad about plain ice cream, but when I came up with the idea for this sundae, Mom lamented that we should have been more adventurous with our ice cream.  We should have tried sundaes and those crazy concoctions they serve upside down.  We should have branched out more and expanded our horizons.

Toasted Coconut Sour Cherry Sundae

But we didn’t.  So we do it now.  I can’t be sure, but I think this Toasted Coconut Sour Cherry Sundae is better than any sundae we could have gotten in an ice cream shop.

While you could make your own ice cream, a high quality, store bought variety saves time and is just as tasty.  Then I topped it with homemade sour cherry sauce which basically tastes like cherry pie filling.  Crunchy toasted coconut finishes the sundae.  The house smelled so good while the coconut was toasting and the sauce simmering.

Toasted Coconut Sour Cherry Sundae

You end up with a wonderful combination of flavors and textures that can be switched up with the ice cream of your choice.  The creamy ice cream, juicy cherries, and crunchy coconut work so well together and really prevent the dessert from feeling overly sweet or heavy.  Plus, it’s gluten free and so perfect for summer.

Branch out, try this sundae.  I promise you’ll love it!

Toasted Coconut Sour Cherry Sundae

Toasted Coconut Sour Cherry Sundae #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 sundaes

Ingredients

1 pint ice cream, I used caramel and butter pecan

½ cup flaked unsweetened coconut

3 cups sour cherries, washed and pitted

½ cup granulated sugar

1 tablespoon cornstarch

Instructions

Preheat oven to 400 degrees. Once oven is hot, place coconut on a piece of parchment and place that on top of a piece of foil. Roast for about 5 minutes, checking very frequently because it will burn quickly!

Make the sauce. In a small saucepan, combine cherries, sugar, and cornstarch. Bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.

Scoop the ice cream into bowls. Top with the cherry sauce and toasted coconut. Leftover sauce may be stored in an airtight container in the refrigerator for up to 1 week.

http://piesandplots.net/toasted-coconut-sour-cherry-sundae-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin 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.

Cherry Garcia Bars #SundaySupper

Cherry Garcia Bars

I read this article the other day about how a father took his daughter to see Hamilton.  It wasn’t exactly about the uber famous musical, but instead about how it will be a lasting memory for the author and especially his daughter.

The article got me thinking about my relationship with Dad.  Mom gets a lot of the glory because we spend a lot of time together.  We cook, bake, clean, shop, take walks, and more together, while Dad is at work.  And sometimes Dad doesn’t get enough credit, though I do try to give him a fair amount.

While Dad and I have conversations in the evenings sometimes and occasionally watch movies together that don’t suit Mom, those memories tend to fade away, but the big outings we’ve had together and the events we’ve experienced stick with me in a meaningful way as the article described.

Cherry Garcia Bars

There was that time ten years ago he took me to Neiman Marcus (every dad’s dream, right?) to buy a few pairs of previously selected shoes.  As we walked into the shoe department he reached for one of the pairs I was about to buy … or rather he was about to buy for me.

As if in slow motion, I reached forward saying “Noooooooooooo,” but it was too late.  He had seen the price.  They remain one of the most expensive pairs of shoes in my closet.  After all three pairs of shoes had been rung up, the salesman put the receipt in the bag so Dad never had to look at the final total.

Oh, and then there was when he took me to see Kathy Griffin (also every dad’s dream, right?).  We had great seats, and I enjoyed the show, but imagine most of the Real Housewives and Kardashian references went in one ear and out the other.  He sat patiently though, taking pictures of Kathy and waiting with me to see if she would sign autographs after the show.

Not too long ago, we went to see Book of Mormon.  Mom typically goes to see plays with us, but the show was so popular when it came to town, I had to purchase tickets on the secondary market (Hey, StubHub!), and they were so pricey we decided to get only two front row tickets.

Cherry Garcia Bars

We both enjoyed the show so much.  Dad really does enjoy seeing plays and musicals, so this was a real treat and bonding experience for us.  The theater was packed, but being so close to the stage, we felt like we were the only ones in the room.  And with stress running high for both of us, it was a welcome relief in which we laughed over and over again.

While I do like when I can do something with both of my parents, I do think the times I do something with just Dad or just Mom tend to stick out in my mind more as wonderful memories that I wish I could relive.  So here’s to more bonding time with Dad.

And to these Cherry Garcia Bars.  When I pulled them out of the oven, they looked a bit … unassuming.  But the taste is out of this world.  The bourbon, maple syrup, and vanilla sing through like a beautiful symphony (which Dad and I also saw together.  He sat mostly patiently as I was riveted and he was … not 😉 ).  The cherries burst in with their juicy flavor.  And the shortbread crust.  OMG! I will be using that recipe again and again.

Cherry Garcia Bars

Cherry Garcia Bars #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 - 24 bars

Ingredients

Crust

1 ½ sticks unsalted butter, melted

2/3 cup granulated sugar

Seeds from ½ vanilla bean

2 cups plus 2 tablespoons all-purpose flour

1/8 teaspoon kosher salt

Filling

1/3 cup granulated sugar

1/3 cup pure maple syrup

1/8 teaspoon kosher salt

1 stick unsalted butter, melted

3 large eggs

½ cup all-purpose flour

2 tablespoons bourbon

Seeds from ½ vanilla bean

4 cups cherries, halved and pitted

¾ cup carob or dark chocolate chips

1 tablespoon all-purpose flour

Instructions

Preheat oven to 375 degrees F. Butter a 9 by 13 inch pan.

Make the crust. In a medium bowl, stir together butter, sugar, vanilla bean seeds, flour, and salt. Mix until combined. Pour into the prepared pan and press into an even layer. Bake about 17 minutes, until light golden brown.

While the crust bakes, make the filling. In a medium bowl, stir together sugar, syrup, salt, butter, eggs, flour, bourbon, and vanilla bean seeds. Mix until fully combined and lightened slightly in color.

Once the crust comes out of the oven, toss the cherries and chocolate or carob chips with the remaining tablespoon of flour until well coated. Pour the chocolate and cherries on top of the crust. Spread into an even layer.

Top with filling, making sure it soaks into all of the corners. Bake an additional approximately 30 minutes. They should be bubbling and may seem overly buttery … but wait. Allow bars to cool completely in the pan before cutting and serving. Bars may be stored in an airtight container in the refrigerator for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour.

Notes

Recipe adapted from The Wanderlust Kitchen

http://piesandplots.net/cherry-garcia-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement

Join 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.

Carob Cherry Crumb Bars #SundaySupper

Carob Cherry Crumb Bars

Many of you probably know that I live in Michigan … and also that I wish I lived in California.

It’s not necessarily that Michigan is a bad place to live.  Okay, in the winter it’s just not my thing.  Living somewhere that makes me want to stay inside for roughly six months of the year seems like a bad way to live if you ask me.

But this time of year and into summer and then fall, assuming we don’t go directly from snow to 80s back to snow again, there is something quite nice about it.  The bright blue sky, the flowers, hummingbirds, trees, it’s all very nice.

There are many lakes in the area that are beautiful.  Ornamental flowering trees are very popular and stunning as they bust out overnight and then slowly transition into leafy behemoths.  It’s so nice to head out to some of the hottest new restaurants, in what has become a foodie town.

Carob Cherry Crumb Bars

But at the end of the day, I don’t really think Michigan is where I belong.  I feel like my ambition, red lipstick, and Louboutins would fit in much better in California than here where I get odd looks as though I am from outer space … or maybe just California.

Still, I am here in Michigan … for now.  In addition to all those other nice things I mentioned, the coming of warm weather brings with it many wonderful foods: ramps, asparagus, blueberries, and of course cherries.

Michigan is the cherry capital.  While many varieties of cherries are grown here, it is perhaps best known for tart cherries.  I love finding fresh ones, but those aren’t quite out yet, so I picked up some dried tart cherries.  They make a great snack, but they are even better in these Carob Cherry Crumb Bars.

Carob Cherry Crumb Bars

I must admit, I didn’t really feel like making these bars the other day and Mom didn’t think they sounded that good.  But I had signed up for this hometown celebration Sunday Supper and so I forged ahead.

I am glad I did.  These bars … they are incredible.  I think they may have been intended to be drier and more shortbread or cake like, but mine are ooey gooey and fudgy.  The bottom is a little shortbread-y, while the filling is practically molten with plump dried cherries in nearly every bite.  The top is a bit crumbly and sandy with the snap of carob chips.

Chocolate can absolutely be substituted for the carob.  Whichever you use, make sure you try these bars, because I promise you will love them wherever you live.

Carob Cherry Crumb Bars

Carob Cherry Crumb Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 9 large bars

Ingredients

1 ¼ cups dried tart cherries

2 ½ sticks unsalted butter

1 cup granulated sugar

2/3 cup water

½ cup carob or cocoa powder

½ teaspoon kosher salt

¾ cup packed light brown sugar

1 cup flaked unsweetened coconut, toasted

2 cups plus 7 ½ tablespoons all-purpose flour

1 large egg

2 tablespoons pineapple vodka

½ cup carob or dark chocolate chips

Instructions

Preheat oven to 325 degrees F. Butter an 8 inch square pan. Line it with parchment leaving a 2-inch overhang and butter the parchment.

Bring cherries, 2 tablespoons butter, ¼ cup granulated sugar, and the water to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid has been absorbed, about 15 minutes. Remove from the heat. Stir in an additional ¼ cup of granulated sugar. Set aside.

Whisk together carob or cocoa powder, salt, brown sugar, coconut, and 2 cups flour. Blend in remaining 2 ¼ sticks butter, cut into small cubes, using a pastry cutter, fork, or your fingers until the mixture resembles coarse meal. Press 3 cups of this mixture into the prepared pan. Bake 20 minutes.

In a medium bowl, stir together egg, remaining ½ cup granulated sugar, and pineapple vodka until well combined. Stir in the dried cherry mixture as well as the remaining 7 ½ tablespoons of flour. Spread mixture over baked crust.

Stir the carob or chocolate chips into the remaining crumb mixture and spread over the filling.

Bake about 50 additional minutes until a toothpick inserted in the center of the bars comes out with a few moist crumbs. Cool completely in pan. Once cool, lift out of pan using parchment and cut into bars. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, individually, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/carob-cherry-crumb-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers:

Beverages:

Breakfast:

Salads:

Sauces:

Side Dishes:

Soups:

Main Dish:

Desserts:

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin 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

Cherry Walnut Biscotti #SundaySupper

Cherry Walnut Biscotti

Italian food has never really been my thing.  See the problem is I don’t like tomato sauce.  Like I can’t stand it.  The mere thought of it sends a chill down my spine.  I’m weird, I know.  This isn’t breaking news.

It’s one of those things that I just don’t get.  It makes no sense to me that people like this weird red sauce that smells funny.  But then again, I like kale, something my uncle suggested was only to be eaten as punishment the other day.

This means I’ve never had traditional pizza, lasagna, or spaghetti and meatballs.  I was on the “white pizza” bandwagon before it was a thing.  That’s right, I’m hip and weird 😉

Cherry Walnut Biscotti

Of course, I love fettucine Alfredo, but it’s not really something I eat much anymore, so my Italian food love is very limited.  Garlic bread, plain pasta, garlic bread.

Luckily, there are always Italian desserts.  Tiramisu is awesome, but I wanted to make something super shareable to bring to my friends at the dentist office.  Enter Cherry Walnut Biscotti.

I’ve eaten more than my fair share of biscotti over my life, but I had never made it until now.  Why did I wait so long?  This biscotti is super easy to whip together.  Then it is shaped into loaves, baked, sliced, and baked again.  That’s what makes biscotti … well biscotti.

Cherry Walnut Biscotti

The dried tart cherries and walnuts play so well together and are the perfect combination.  I also love how the end pieces of this biscotti are super crunchy, but the middle ones have just a little chew left.

While I’ll still be steering clear of tomato sauce, I will also be making this biscotti again and you should check it out too.

Cherry Walnut Biscotti

Cherry Walnut Biscotti #SundaySupper

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: About 3 dozen

Ingredients

1 stick unsalted butter, room temperature

1 cup granulated sugar

Zest of 1 orange

1 teaspoon pure vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup walnuts, coarsely chopped

½ cup dried tart cherries

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment.

In a large bowl, cream butter, sugar, and orange zest until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and eggs until once again light and fluffy.

Stir in flour, baking powder, and salt. Fold in the walnuts and cherries.

Divide dough in half and shape into two long, flat logs on the baking sheet, flouring hands if the dough is sticky.

Bake for 30-35 minutes until starting to brown. Remove from the oven and let cool 5 minutes. Then slice the biscotti into about 1 inch thick cookies. Turn cut side up on the baking sheet. Bake for about an additional 15 minutes, until golden brown and mostly firm. Cookies will become crispier as they cool.

Cookies may be stored in an airtight container at room temperature for 1 week.

Notes

Recipe adapted from Anne Burrell

http://piesandplots.net/cherry-walnut-biscotti-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin 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

Cherry Pie Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterMadeEasy #CollectiveBias

Cherry Pie Muffins

Easter will be here before you know it.  It’s one of my favorite holidays with the candy, spring weather, and blooming flowers.  Plus, there’s always Easter brunch.

It’s such a great time to sit down with the people who mean the most to you and celebrate.  And for me, it is all going to start with these Cherry Pie Muffins.  These muffins don’t just taste like cherry pie, they are actually made with it!  A Mrs. Smith’s Cherry Pie to be exact.

Deconstructing the Pie

Mom told me when she was growing up Mrs. Smith’s pies were always on the table for holidays and big family dinners.  They were her favorite and then when she began her own life and family, she continued serving them.

Shopping at Walmart

We love Mrs. Smith’s pies because they taste like we made them and are made with real butter, unlike all the other frozen pies on the market.  While Mrs. Smith’s pies are perfect for Easter or any other holidays, they are great for beating the Monday blues and celebrating the weekend or any other occasion.

Edwards Pie

When we aren’t in the mood for a fruit pie, we turn to Edwards’ pies for a creamy treat with lots of different layers, flavors, textures, and a home baked cookie crust.  Now I can’t pick.  Luckily we don’t have to!  Join Ibotta and you can earn $1.00 for each Mrs. Smith’s and Edwards pie you purchase.  You can stock up at Walmart, just like I did.

Cherry Pie Muffins

 

Cherry Pie Muffins

Now back to these muffins.  When I shared these with my neighbors, they received reviews as the best muffins ever.  So clearly you need to make these.  They are cinnamon-y and loaded with the cherry pie filling and then topped with a pie crust streusel.  That’s right.  I said it.  PIE CRUST STREUSEL!

In fact you better not wait until Easter to make these muffins and serve a Mrs. Smith’s or Edwards pie!  Head to the store today!  What flavor do you want to try first?

Cherry Pie Muffins

Cherry Pie Muffins

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 muffins

Ingredients

1 Mrs. Smith’s Cherry Pie

Muffins

1 ¾ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon kosher salt

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup olive oil

¾ cup milk (I used almond, use what you love)

2 cups of the filling from the pie

Topping

¼ cup old fashioned rolled oats

2 teaspoons ground cinnamon

1 heaping cup crust from the pie

2 tablespoons granulated sugar

2 tablespoons olive oil

Instructions

Prepare the pie according to the instructions on the box. Cool completely, preferably overnight.

When ready to make the muffins, preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

Make the muffins. In a medium bowl, stir together flour, baking powder, cinnamon, and salt.

In a large bowl, stir together sugar, eggs, vanilla, and oil until well combined. Alternately add the milk and flour mixture, beginning and ending with the flour. Stir until combined. Stir in the cherry pie filling until distributed.

Make the streusel. In a small bowl, stir together oats, cinnamon, the pie crust, sugar, and olive oil until combined.

Using an ice cream scoop, evenly distribute the batter in the muffin tin. Top with the streusel.

Bake 30-35 minutes until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Additional time to bake and cool the pie is necessary

http://piesandplots.net/cherry-pie-muffins-2/

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