My mom’s dad died when I was fairly young. We often talked about him as I was growing up…telling stories, and such. One thing that always stuck with me was his cake of choice for birthdays – a cherry nut cake. Very popular in the 50’s and 60’s. I’ve made the pink cake studded with cherries before, and always thought it would translate well to cupcake form. But you guys know me…I never got around to it.

When cleaning out the refrigerator this weekend, I happened upon about four jars or maraschino cherries lurking in the back of the shelves.  What to do with them? I had a local event that I was on the hook to donate some baked goods for…so the stars aligned in my kitchen, and I whipped up these delightful cupcakes!

I took my favorite vanilla cupcake recipe, adding almond extract and finely chopped maraschinos (used the food processor and pulsed a few times). I thought about adding some of the cherry syrup, but wanted to really showcase the cherry flecks. Plus, the vanilla cake really makes the pink frosting “pop” all the more…

And, the frosting. Oh my Heavens. Again, I used my basic buttercream recipe – and added the juice from the cherry jar, as well as a little almond extract for that almondy kick.

Topped with a cherry and a few sliced almonds for garnish, they’re positively perfect for spring or Easter celebrations! I think old “Grendad” would approve.

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Cherry Almond Cupcakes

For the cupcakes:
3 cups cake flour (or 2 3/4 cup all-purpose flour)
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. salted butter, at room temperature (2 sticks)
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 tsp. vanilla extract
1 tsp. almond extract
1 cup maraschino cherries, finely chopped
whole cherries, for garnish
sliced almonds, for garnish

For the frosting:
1 cup salted butter, room temperature
4 cups confectioner’s sugar, sifted
3 Tbsp maraschino juice (from jar)
1 tsp almond extract

Preheat the oven to 350 F. Line two cupcake pans with paper liners. Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color. Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, vanilla and almond extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Fold in the chopped cherries with a rubber spatula.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired.

For the frosting, cream butter on medium-high speed using a mixer until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add the powdered sugar, and mix until thoroughly combined. Add the cherry juice and almond extract, and increase speed on mixer to medium. Beat for 1 minute. Frost cupcakes as desired.

Well, we got snow! 13 inches here on Chincoteague Island to be exact. I know that may not sound like much to many of you, but for our coastal area – it’s quite a bit. Have spent time outside playing in the snow with the boys, making batches of vanilla snow cream, and of course – baking!

These cherry streusel bars are a twist on one of my favorite go-to recipes. My favorite lunch spot here on the island, Sea Star Cafe, serves a very similar bar – usually in the raspberry or apricot variety. I can never resist adding one to my order when I see them in the case…So, with all this snow on the ground…I was really craving one with a cup of my Earl Grey. Sea Star is closed until the spring (as with most things around here). So, it’s not so easy to get my fix. What else is a girl to do, but get into the kitchen and make them for herself?

I must have been thinking ahead, because when I came across a jar of sour cherry jam – during my last pilgrimage to my nearest Whole Foods (“across the Bay”), I couldn’t resist putting it in my cart. I knew it would be just perfect for these bars!

And guys, I was totes right. The sweet-tart cherry jam, blanketing a layer of shortbread crust – and topped with a crunchy, nut-filled, buttery streusel topping. Heaven.

It’s going to be all you can do not to consume the whole pan, trust me…

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Cherry Almond Crumble Bars

1/2 pound (2 sticks) butter, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 1/3 cups flour
1/2 tsp kosher salt
8 oz sour cherry jam
2/3 cup good granola (without dried fruit)
1/4 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

In a medium bowl whisk the flour and salt together. With the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.

Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 8-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.

Mix the granola, walnuts and pecans into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.

Bake the bars for 45 minutes, until lightly browned.

Cool completely and cut into 9 or 12 bars. Store in airtight container.

Source: adapted from Barefoot Contessa Foolproof by Ina Garten

Christmas and  most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.

I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.

The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later!

And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Eve shenanigans goin’ down tomorrow night…stay tuned!

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Cranberry – Orange Yogurt Loaf Cake

1/2 cup plain yogurt (I used vanilla)
1/2 cup sour cream
1 cup sugar
2 eggs
1/4 cup vegetable oil
zest from 1 orange
1 tsp vanilla extract
1 tsp orange extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups cranberries

For the syrup:
1/4 cup confectioners sugar
juice from 1 orange

Preheat oven to 350 degrees. Grease and line a standard loaf (9×5) pan with parchment paper. Set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine. Set aside.

In a large bowl combine the yogurt, sour cream, sugar, eggs, oil, zest, and extracts. Whisk to combine. Carefully add in the flour mixture, and using a rubber spatula fold in the flour until it is mostly combined. Leave a few streaks of flour in the batter – bakes up better!

Toss the cranberries with a big pinch of flour, then add them to the batter. Gently fold them into the batter, and pour into the prepared baking pan.

Bake for around 55-60 minutes, until a toothpick inserted into the top comes out clean.

While loaf is baking, prepare the glaze by whisking the confectioners sugar and juice together in a small bowl. Spoon glaze evenly over the warm loaf as soon as it comes out of the oven.

Let rest for at least 2 hours before removing from loaf pan. Wrap leftovers in plastic wrap or store in air-tight container for up to 3 days.