Roasted Cherry Brownies

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Cherries are flooding the supermarkets near me, for under $2 a pound. They’re one of the many things that I look forward to in summertime. Last weekend, we put a homebrewed sweet/sour cherry beer into secondary fermentation – should be ready next week. Made with 3 lbs of sweet roasted Bing cherries, and 3 lbs of sour Morello  cherries. Excited to try it is an understatement. I’ve also been baking up plenty of sweet treats in the kitchen with these little gems – including, but not limited to, this fabulous ice cream and these delectable brownies!

A rich, fudgy brownie studded with juicy roasted cherries? I was sold on these the day last August when Annie posted them – but, cherries were back up to $5/lb at that point, and I resolved to put it off until next summer. Well, here we are my friends. I can safely tell you that these brownies are worth the wait. Hell, they’re so good – it’s worth paying $5 per pound for the cherries! I made them for a girls night last weekend, and they were a hit. I originally planned to serve them with a scoop of vanilla ice cream on top, but they were so rich and decadent – I didn’t even bother. Make these, now!

Roasted Cherry Brownies

2 cups fresh cherries, pitted and halved
1¼ cups plus 2 tbsp. sugar, divided
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour

Preheat the oven to 450 F.  Combine the cherries and 2 tablespoons of the sugar in a small roasting pan and toss well to combine.  Roast the cherries for 10 minutes, or until they begin to release their juices.  Remove the pan from the oven and reduce the oven temperature to 350 F.

Line a 9 x 9-inch baking pan with foil (I used an 8×8 – yields a thicker brownie).  Lightly spray the foil with cooking spray.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.

In a medium bowl, combine the eggs, remaining sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.  Then stir in the flour with a wooden spoon until just combined.  Gently fold in the roasted cherries.  Pour the mixture into the prepared pan and spread with a spatula to make an even layer.  Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 35 minutes.  Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan using the foil and transfer to a cutting board.  Cut into squares as desired.  Store in an air-tight container.

Source: adapted from The Pastry Affair and Baking Illustrated, via Annie’s Eats

Peanut Butter Cookie Cupcakes

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When Annie posted these a couple of weeks ago, I immediately put them at the top of my “to-do” list. At first glance, I thought I wouldn’t really be into them. Never been much of a cookie gal. But, when I realized that the “cookie” on top was in fact frosting? Like I said, right to the top of my list!

Rich and chocolatey, these cupcakes really pack a punch. Moist chocolate cake, enrobed with a bittersweet chocolate ganache. And, the pièce de résistance – the cookie frosting. Which, was just right. Not overwhelmingly sweet. Annie had mentioned she thought they were reminiscent of a buckeye, and I totally concur. We loved them! A new favorite to add to the books.

Peanut Butter Cookie Cupcakes

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract

For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar

To make the cupcakes, preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.

To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Source: Savory Sweet Life Cookbook; via Annie’s Eats

Patriotic Poke Cake

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I’ve been enjoying Poke Cake aka “Jell-O” cake for my birthday for as long as I can remember. Whenever my mom asks what cake I’d like, it’s always my reply. So when Cook’s Country posted this recipe in their Facebook feed, which I remembered being  their featured “Cake of the Month” a couple years ago, I couldn’t resist making one to celebrate our nation’s birthday on July 4th.

Tender white cake, soaked in fresh fruit puree mixed with a bit of powdered flavored gelatin for color and sweetness. A simple whipped cream frosting top it off. Reminiscent of a berry shortcake, but a much more impressive presentation. Even after a heavy Sunday meal, I still had room for a slice of this, quite light. Perfect for any backyard shindigs that you might be finding your way to on Wednesday!

Patriotic Poke Cake

White Cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 oz) cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces – softened but still cool

Strawberry and Blueberry Syrups
1 cup blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
1 1/2 cups strawberries, hulled
1/2 cup water
2 tablespoons sugar
1 tablespoon strawberry gelatin

Whipped Cream
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

To make the cake: Preheat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray with flour.

In a large measuring cup, whisk together the milk, egg whites and vanilla. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, a few pieces at a time, and continue beating until the mixture resembles moist crumbs – the pieces of butter shouldn’t be any larger than peas.

Add all but 1/2 cup of the milk mixture to the mixer and beat on medium speed for 1 1/2 minutes. The batter should be smooth. Add the remaining 1/2 cup of milk mixture and beat for an additional 30 seconds. Scrape down the sides of the bowl, then beat for 20 seconds longer on medium.

Divide the batter between the prepared pans. Use an offset spatula to spread into an even layer. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and allow the cakes to cool completely in the pans.

Meanwhile, make the blueberry and strawberry syrups. To make the blueberry syrup: In a medium saucepan, combine the blueberries, water, and sugar. Set the pan over medium-low heat, cover, and cook until the blueberries are softened – about 8-10 minutes. Keep a close eye, it can boil over quickly if you turn your back. Pour the mixture through a fine-mesh strainer into a heatproof bowl. Discard the solids. Whisk the berry blue gelatin into the liquid until dissolved. Let cool for at least 15 minutes. To make the strawberry syrup: Repeat the exact same process (combine ingredients, cook and strain) then whisk in the strawberry gelatin and again, let cool for at least 15 minutes.

When the cakes are cool, use a wood skewer to poke 25 holes in the top of each cake. You want holes all over the cakes but try not to poke all the way down to the bottom of the cake. If you do, all of the syrups may end up on the bottom of the pan. Slowly pour the blueberry syrup over the top of one cake, and the strawberry syrup over the top of the other. Cover both cake pans with plastic wrap and refrigerate until the gelatin is set, at least 3 hours, or up to 1 day.

Right before you’re ready to assemble, make the whipped cream: Combine the heavy cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Starting on low and increasing the speed to medium-high, beat until the whipped cream holds stiff peaks.

Turn both cakes out of the pans (you may need to run a thin knife along the edges to loosen it). Place the blueberry cake, right side up, on your serving plate. Spread 1 cup of whipped cream over the cake, then place the strawberry cake on top (again, right side up). Use the remaining whipped cream to cover the top and sides of the cake. Garnish with blueberries and strawberries, if desired. Store the cake in the refrigerator – it’s best served within a day of assembly.

Source: Cook’s Country June/July 2010, as seen on Tracey’s Culinary Adventures

Chocolate-Cherry Vanilla Ice Cream

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I’ve had my ice cream machine sitting around in the basement since we got married. I’ve used it a couple of times, but most certainly not “on the regular”. After enjoying this ice cream last night, I’ve vowed to make homemade ice cream at least once a week – especially in these warmer months. With the new-fangeled machines they have now, it couldn’t be easier. I remember our vacations at Chincoteague (which, I’m now proud to call home), and the big wooden ice cream maker with the hand crank. It was just something about churning those common ingredients into a frosty delight, right before my very eyes, that was so magical. My four year old, Andrew, apparently feels the same.

So, the ice cream. The cherries are roasted with a little bit of sugar and bourbon, then soaked overnight in their own juices before churning into the ice cream the next day. The roasting process allows the cherries to remain soft even after freezing, not to mention intensifying their flavor. I was hesitant about the chocolate swirl, wanting to maintain simplicity for such a classic flavor – but, I couldn’t resist. Melting the chocolate, then pouring it into the machine during the last few moments of churning left beautiful, crackly ribbons all-throughout the ice cream. It really is pure heaven! Now that summer is officially here, I’m looking forward to giving my machine a workout. Stay tuned, more to come!

Chocolate Cherry Vanilla Ice Cream

30-40 fresh sweet cherries, whole and de-stemmed
2 tablespoons sugar
2 tablespoons bourbon (optional)
1 cup milk
3/4 cup granulated sugar
2 cups heavy cream
pinch of salt
1 vanilla bean
6 large egg yolks
3/4 teaspoon vanilla extract
5 ounces semisweet (60%) dark chocolate, roughly chopped

Preheat oven to 450° F. Place whole, de-stemmed cherries in an oven safe roasting pan or dish (I used a glass pie pan). Sprinkle with sugar and bourbon. Toss to coat. Roast at 450° for 10-15 minutes, stirring occasionally and keeping a close eye to make sure the sugar doesn’t burn. Once fruit is soft, remove from oven and cool. Pit the cherries and slice into quarters. Refrigerate in juices overnight.

In a medium saucepan, heat milk, sugar, 1 cup of cream and salt over medium heat. Split vanilla bean in half, scrape seeds into the warm milk mixture and add used bean too. When milk is warm, remove from heat, cover, and let steep for 30 minutes at room temperature.

Pour the remaining 1 cup of cream into a large bowl. Set a fine mesh strainer on top and set aside.

In a medium bowl, whisk egg yolks. Slowly add about 1/2 cup of the warm milk mixture to the egg yolks, whisking constantly, to temper the eggs. Pour the warmed egg mixture into the remaining milk mixture in the saucepan and whisk to combine. Return the saucepan to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and pour through the mesh strainer into remaining cream. Add vanilla extract and stir over a bowl of ice water until cooled to room temperature. Cover tightly and refrigerate overnight.

After ice cream mixture and cherries have cooled overnight, churn in your ice cream maker according to the instructions. While the ice cream is churning, heat chocolate in 15 second intervals at 50% power in the microwave, stirring between intervals, until melted smooth. With 5-7 minutes left to churn, start drizzling the chocolate very slowly into the ice cream mixture. Once all of the chocolate is incorporated, add cherries, juice and all. Transfer to a freezer safe container and freeze for at least 4 hours.

Source: Adapted from The Perfect Scoop by Dave Lebovitz, via The Craving Chronicles