Cherry Sherbet


Cherry Sherbet

Yield : 8 servings


  • ¼ cup SPLENDA® Sugar Blend
  • 1 cup water
  • 1 small package cherry “jello” *
  • 1 cup cherry juice
  • 2 cups almond milk (or other milk of choice)
  1. Prepare ice cream according to machine instructions.
  2. In a medium saucepan, combine SPLENDA® Sugar Blend and water. Bring to a light boil and stir until dissolved. Add in cherry jello and keep stirring until combined. Remove from heat, add cherry juice, and cool mixture in the refrigerator for 30 minutes or until chilled.
  3. Add milk to cherry mixture and pour into a prepared ice cream maker. Let it churn until the sherbet is thick and frozen. Pour into a container and place in freezer for a couple hours to freeze harder or enjoy a small bowl full before the hard freeze.
  4. **(pick a jello brand like the one I used this one to keep it vegan)

source : aroundmyfamilytable




Black Forest Brownies


Black Forest Brownies

Yield :  9×13 inch pan



  • When the brownies are cooled and frosted, top with the pie filling.


source:  yammiesnoshery

Chocolate Cake with White Chocolate Mousse and Cherry Sauce

choco cake2 SSS2

Chocolate Cake with White Chocolate Mousse and Cherry Sauce

Rich chocolate cake filled with delicate white chocolate mousse and cherry sauce is ultimate chocolate heaven!


For Cake

• 1 ½ cups all-purpose flour

• ¾ cup sugar

• ½ cup cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1/3 cup warm water

• 1 teaspoon instant espresso powder

• 1 large egg, at room temperature

• ½ cup milk, at room temperature

• ¼ cup vegetable oil

• ½ tablespoon pure vanilla extract

For White Chocolate Mousse

• 1 ½ teaspoons (6gr) powdered gelatin

• 2 tablespoons water

• 12oz (340gr) white chocolate

• 2 cups heavy cream


For Cherry Sauce

• 4 cups pitted sweet cherries, fresh or frozen

• ½ cup sugar

• 4 tablespoons cornstarch

• 1/8 teaspoon salt

• ½ teaspoon pure vanilla extract

• 1 tablespoon fresh lemon juice

choco cake2 SSS


1. Preheat the oven to 350 degrees F (177 degrees C). Spray 9-inch springform pan with a cooking spray.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a small cup, dissolve the instant espresso powder in water. Set aside.
4. In a large mixing bowl with paddle attachment, mix together egg, milk, vegetable oil and vanilla extract on medium speed until well combined. Add dry ingredients and mix on low speed just until everything is incorporated. Stir in mixed espresso. Pour the batter into the cake pan and bake for 20-25 minutes, or until the inserted toothpick comes out clean.
5. Cool the cake on wire rack for 15 minutes. Remove from pan and let it cool completely.
6. To make the white chocolate mousse filling, in a small cup sprinkle the gelatin over cold water. Let it stand for 5 minutes.
7. In a small saucepan, pour ½ cup of heavy cream and bring it to simmer over low heat. Don’t boil. Remove from heat and add the gelatin mixture. Stir until gelatin is fully dissolved.

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8. In medium bowl, pour the warm mixture over white chocolate and using a silicone spatula mix until the chocolate is completely melted.
9. In a large mixing bowl with whisk attachment, whip the remaining 1 ½ cups of heavy cream until hard peaks. Fold in the whipped cream into the white chocolate mixture.
10. When the cake is cooled completely, divide the cake horizontally into two equal layers with a serrated knife. Put the bottom layer into the springform pan and add half of the white chocolate mousse filling. Spread evenly. Place the top layer on a separate plate and pour the remaining white chocolate mousse over it. Place both layers in the freezer for an hour to let the mousse set.

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11. Meanwhile, let’s make the cherry sauce. In a medium saucepan, bring the cherries to boil over medium-high heat.
12. In a small bowl, whisk together sugar, cornstarch and salt. Add this to the boiling cherries along with vanilla extract and lemon juice. Reduce the heat to medium-low and continue to cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes, or until the sauce thickens. Remove from heat and cool completely.
13. Pour half of the cherry sauce over the bottom layer with white chocolate mousse, then place the top layer of the cake with white chocolate mousse and pour the remaining cherry sauce. You may serve right away.

choco cake2 SSS5

source: sweetandsavorybyshinee

Triple Chocolate Cherry Brownies


Triple Chocolate Cherry Brownies

Yield : 9″ x 9″


6 oz bittersweet chocolate chips (about 1 cup)

½ cup unsalted butter

2 eggs, room temperature

¾ cup sugar

¼ tsp salt

2 tsp vanilla extract

⅔ cup all purpose flour

4 oz white chocolate chips (about ⅔ cup)

½ cup mini semi-sweet chocolate chips

10 oz jar maraschino cherries, drained, halved, and patted dry

  1. Preheat oven to 325F.
  2. Spray an 8×8 or 9×9 pan with cooking spray and line with parchment paper. Let paper extend over two sides for easy removal of brownies.
  3. Melt bittersweet chocolate and butter together in a microwave safe container. Heat on high for 30 second, stir. Repeat. Let sit for a few minutes and stir again. Chocolate should be smooth and completely melted. If not, heat on 50% power for in 15 second intervals until melted.
  4. Beat eggs and sugar together in a medium bowl with a fork.
  5. Mix in salt and vanilla extract. Stir in melted chocolate mixture.
  6. Stir in flour just until combined.
  7. Stir in white chocolate chips, mini chocolate chips, and cherries.
  8. Pour into prepared pan and smooth top.
  9. Bake for 25-30 minutes or until center has set.

source : momontimeout

Cherry-Stuffed Brownie Bites

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Black Forest Brownie Bites



¼ cup butter {56g}

3 oz semi-sweet chocolate, coarsely chopped

¼ packed brown sugar {55g}

¼ granulated sugar {50g}

1 large egg

½ tsp vanilla extract

¼ cup + 1 tbsp all purpose flour {39g}

18 maraschino cherries, drained thoroughly

whipping cream to top

Black Forest brownie Bites SPS


  1. Pre-heat oven to 350°F. Line a mini muffin pan with 18 paper liners. Set aside.
  2. In a small pot, combine the butter and chocolate. Melt over medium-low heat, stirring frequently until everything is melted and smooth. Pour into a medium bowl and add the sugars. Mix until no lumps remain.
  3. Allow bowl to cool slightly, and stir in the egg and vanilla. Mix until completely incorporated.
  4. Add the flour and stir until completely combined.
  5. Spoon mixture into lined mini muffin trays, filling no more than ⅔ full. Press a maraschino cherry into the middle of each brownie.
  6. Bake for 10-12 minutes, until a toothpick comes out cleanly from the side of the brownie.
  7. Allow to cool completely in the pan.
  8. To serve, top with whipping cream.
  9. Brownies will keep up to 5 days in a sealed container.

Black Forest brownie Bites SPS2

source:  sweetpeasandsaffron






Black Forest Cupcakes

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Black Forest Cupcakes

Yield: 12 pcs



3 oz bittersweet chocolate, finely chopped

1/3 cup unsweetend cocoa powder (regular or Dutch-processed)

3/4 cup hot water

3/4 cup bread flour

3/4 cup granulated sugar

1/2 tsp salt

1/2 tsp baking soda

1/4 cup + 2 Tbsp canola oil

2 large eggs

2 tsp white vinegar

1 1/2 tsp vanilla extract

Filling and Topping

1 1/4 cups cherry pie filling, store bought or homemade

1 1/2 cups heavy cream

1/4 cup granulated sugar

Finely chopped chocolate or real chocolate sprinkles, for garnish

black forest cupcakes CC


  • Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
  • Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
  • Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
  • Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 – 2 Tbsp cherry pie filling to holes in cupcakes.
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.

black forest cupcakes CC3

source:  cookingclassy

Cherry Chocolate Chip Muffins

Cherry Choco Chip Muffins

Cherry Chocolate Chip Muffins

Yields:  12pcs

Prep time: 10 mins
Baking time: 25min

Total Cooking Time:  40 mins


2 cups all-purpose flour

1 tbsp baking powder

¼ tsp salt

1 large egg

½ cup sugar

¼ cup honey

4 tbsp melted unsalted butter

1 & ¼ cups low-fat sour cream

2 tsp vanilla

1 cup fresh cherries, diced small (you can also use frozen)

½ cup mini chocolate chips

Cherry Choco Chip Muffins2


  1. Preheat oven to 425°F and spray a 12 cup muffin tray with a non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder and salt, set aside.
  3. In a medium bowl, whisk together the egg, sugar and honey. Whisk in the melted butter, blend well. Then mix in the sour cream and vanilla.
  4. Toss the cherries and chocolate chips in the dry ingredients. Slowly add the wet ingredients to the dry. Gently fold together until JUST combined.
  5. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 350°F and bake for another 20 minutes or until golden around the edges. Enjoy warm.

Notes:  Muffins are best enjoyed the day of, but can be stored in an airtight container at room temperature for up to 3 days.


source:  littlesweetbaker

Cherry Ice Cream with Chocolate Chips


Cherry Ice Cream with Chocolate Chips

Yield : 1 quart


  • 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb cherries)
  • 3/4 cup milk
  • 1 3/4 cups cream
  • 1/2 cup sugar
  • 1 pinch salt
  • 1 teaspoon lemon juice
  • 2 Tbsp Amaretto, cherry liqueur, or rum (optional)
  • 4 ounces bittersweet chocolate, chopped fine, keep in freezer until used


1 Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)

2 Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for several hours in the refrigerator until completely cold. (Can also place bowl over an ice bath, to speed up the cooling process.)

3 Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions.

4 Once the ice cream has completed churning, the ice cream should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours

source:  simplyrecipes





For the dough 

Mix together 500g flour, 50g sugar, 1/2tsp salt, and 15g fresh yeast (get this! it’s amazing and cheap. or if not, you can use half that amount of regular active dried yeast). Combine 75g unsalted butter and 150ml milk – Nigella says to melt them together in the microwave, which worked just fine – and beat in 2 eggs. Add this liquid mixture to the dry stuff, mix it up, make some dough. Then knead for about 10 minutes until smooth and pliable, and form into a big doughy ball. Butter (or oil) a large bowl and roll the dough in it (so that it’s coated in butter), then cover the bowl with plastic wrap or a clean, moist tea towel. Let it sit for a while in a warm place (hot water cupboard? in the oven on the very lowest setting? or maybe your house is naturally warm?) for about an hour, until doubled in size.

Go do something else for a bit and when you come back the dough should be gloriously proud and puffy and smooshy; knock it around a bit and give it a knead or two to bring it back down to size.  Roll out on a floured surface into a flat, long rectangular shape (Nigella says 60x30cm, but I didn’t measure) and slather the filling mixture all over the dough.

Filling mixture?

Here’s where things get a bit tricky. Since I was using dud cherry-vanilla jam that was too sticky to spread, I softened about 250g jam in about 100g melted butter and spooned this concoction over the top.  Since I don’t recommend going to the effort of making homemade dud-jam (I mean, you can…), you could do one of a couple things:

1. You could mix non-dud jam with a little less butter (maybe 50-75g depending on the consistency of your jam) and 1 tsp vanilla paste or extract and spread this over the dough.

2. Or you could skip the jam altogether and pour over 50-75g melted butter mixed with 1 tsp vanilla paste/extract and sprinkle about 1/2 cup sugar over the whole thing, and scatter dried cherries all over the surface. It’ll turn out a bit different, but still good – think raisin-studded cinnamon roll.

Whatever you end up doing, eventually you”ll sprinkle more or less 1 cup roughly chopped walnuts over the whole thing, and carefully roll it up lengthwise so you end up with a long, python-like hunk of dough (okay, maybe not that big, but sort of thick and snaky). Be sure to keep things tight but not too squashed together.

Cut into slices like you’re making sushi (and, if you’re anything like me when I make sushi, eat the raggedy end bits before anyone sees). I cut mine about 1 – 1 1/2 inches thick. Place into a buttered baking tray – it’s okay if they’re pretty close together – and let prove for 20-30 minutes.  This is a good time to preheat the oven to 180C/350F.

When the buns have proved, and are nice and puffy and cosily tucked in together in their tray, pop this into the oven for 20-25 minutes and wait for your house to start smelling incredible.

When they’re done, you can eat them plain, or you can drizzle with a simple white icing– I usually start with 1 tbsp milk for every 1 cup icing sugar and add more milk and/or sugar as needed to make a gooey, not-too-runny icing.