If you have not had the pleasure of enjoying fresh cherries on a summer day, you must try this dessert! If you have had the pleasure, you know how amazing fresh cherries are! Cherries are a "good for you" summer treat and during the peak season, I love to cook and bake with them as often as I can. They are also incredible tasting right from the bag, but don't forget to remove the pit!
What is needed for Fresh Cherry Clafouti?
You are going to need a cherry pitter. This is what they look like. Picture is below this paragraph. I bought this one about 2 years ago, and I use it quite often. To use it, simply wash the cherries with clear water and pat dry. Pull the stem off of each one. Place the cherry directly on the round silver base directly below the long silver stem looking piece. Place the cherry so that the stem piece will drive directly into the top of the cherry, when you push the handle down. When that happens, the pit will be pushed out of the bottom of the cherry. Throw the pits away and keep the cherries together in a container and refrigerate them once the pits have been removed.
There are other ways to remove pits, but most of them are messy, and I have seen a couple that look dangerous!
Once the cherries are pitted, refrigerate them to keep them cold, especially if you are in a hot climate.
Fresh Cherry Clafouti Ingredients
(Makes 4, 8-ounce cups)
1 1/2 cups fresh Cherries, pitted, then sliced
2 large Eggs
1/2 cup +1/8 cup Milk
1/4 cup plus 2 tablespoons Sugar
1/4 cup All Purpose Flour
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
Today I made a Fresh Cherry Clafouti in individual servings. They are easy to serve, and it helps determine if you have made enough! Everyone gets one dish!
You are going to love the fresh flavors from the cherries mixed with the pudding like flavor. Comfort food!
Pit each cherry that you will be using. You do not want to miss any pits when making this dessert! Make sure to grease the sides and bottom of the bowls with butter.
Cut the cherries in half. Distribute the cherries evenly between the bowls or ramekins. If you are making this in one large dish, no distribution is needed. Just pour the cherries in the pan!
Using a medium bowl, mix together the eggs, milk, sugar, flour, vanilla extract and almond extract.
Pour the mix into each bowl, distributing it equally. Place in 350-degree oven for 20-25 minutes. When checking for the degree of doneness, stick a toothpick in the cups to double check. If more time is needed for cooking, check in small intervals until done.
Drop a dollop of whipped cream on the top of the Cherry Clafouti. Top the whipped cream with a cherry! A Fresh Cherry Clafouti is a treat! Enjoy! Find a printable recipe a little further down the page.
Here is a list of what everyone else in the blogging group made today! Check out these awesome recipes and Thank you for stopping by today. You made my day!
Tortillas are the best! When I am preparing food that normally goes on bread or a biscuit, I try to see if the recipe will work using a tortilla. These Summer Fruit Tortillas are fresh and taste amazing!
Just for fun, I stuffed the tortillas with strawberries, bananas, and blueberries.
Add whipping cream, vanilla and sugar to a bowl. Beat the cream with a mixer until it thickens. Refrigerate until ready to use.
Chop the strawberries into small bite sized pieces.
Chop the bananas into small slices and then each slice into four pieces.
Save a few pieces of strawberries, bananas and blueberries to garnish the tortilla when done.
Place the strawberries, blueberries and chopped bananas into a bowl. Refrigerate.
Spread the whipped cream onto the tortilla.
Add 2-3 spoonful of the mix of chopped fruit to the top of the whipped cream.
Chop 1/2 cup of chocolate into small pieces.
Melt on the stove or in the microwave.
As it melts add 1-2 teaspoons of warm milk to the chocolate and mix until creamy.
Roll the tortillas into tight burritos.
Garnish the top of the burritos with the fruit.
Drizzle the chocolate onto the plated fruit tortilla and enjoy!
This week I joined with a group of bloggers to present a blog post that highlights dairy. I hope you enjoyed the recipe. Find a printable copy at the end of this page!
Check out the list below of blogger friends who participated. The recipes all look amazing!
This is the last day of Lemon Week. It has been such a fun making and sharing lemon recipes and checking out what everyone else cooked. All the recipes were so impressive and mouthwatering! I can't wait to try them!
My last recipe for the week ~ Lemon Donuts! These tasty donuts have lemon in the recipe, a vanilla glaze, and a lemon curd in the middle of the doughnut. Full of fresh lemon yumminess,
these doughnuts can be made the day before you want to serve them. Make this recipe easy by cooking the lemon curd first and refrigerate it, once it cooled down.
Cook the doughnuts the next day and store them in an air free container in the fridge, until you are ready to finish the doughnuts.
When you are ready to put your recipe together start by making the vanilla glaze, then set it aside.
These lemon doughnuts come together nicely, and they are fun to eat!
Lemon Doughnuts
( makes 6 doughnuts)
(printable recipe at end of page)
Lemon Curd
3 Large Eggs at room temperature
Grated Rind and Juice of 2 Large Lemons
1/2 cup Salted Butter at room temperature
1 cup Superfine Sugar
Doughnuts
2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
2 large Eggs, room temperature
3/4 cup Buttermilk
2 tablespoons unsalted Butter, melted and cooled a bit
1 teaspoon Vanilla Extract
Zest of 1 Lemon
Vanilla Glaze
1/2 cup Powdered Sugar
1 tablespoon Vanilla Extract
3 teaspoon Water
To make the curd, beat the eggs lightly in a medium bowl. Mix in the lemon rind, juice,
butter and sugar. Place the bowl over
a pan of hot water and heat gently. Stir until the sugar dissolves and the curd becomes thick. Pour the curd into a bowl with a lid and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, butter, vanilla, and lemon zest.
Pour the liquid mix into the flour and stir together.
Spray the donut pan with La Tourangelle All Purpose Baking Spray.
Pipe the batter into the donut pan. Bake 12-12 minutes. Remove from oven when done and let the doughnuts cool for 5 minutes.
Mix together the powdered sugar, vanilla extract and water in a small bowl to make the vanilla glaze. Drizzle the glaze over the donuts and onto the plate.
Add the lemon curd to the inside of the doughnuts. Enjoy!
Thank you for stopping by today! I hope you enjoyed todays recipe, my last recipe for #LemonWeek!
As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com.
At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.
Prize #1: Rodelle Prize Pack
Rodelle Prize Pack includes:
2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa
Prize #2: La Tourangelle Prize Pack
La Tourangelle Prize Pack includes:
Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter
Who are Rodelle and La Tourangelle?
Find out about our wonderful sponsors!!
RODELLE
https://rodellekitchen.com
https://www.instagram.com/rodellevanilla/
https://www.facebook.com/RodelleVanilla/
As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com.
LA TOURANGELLE
https://latourangelle.com
https://www.instagram.com/latourangelle/
https://www.facebook.com/latourangelleusa/
At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.
Today for #LemonWeek I made a fun and easy treat, a Lemon Blueberry Tortilla Layer Cake! This recipe is simple to put together, has tasty fruits involved, such as lemon 😊, and will satisfy your urge for whipped cream, at least for a while!
I used some special flour tortillas to use as the layers. This recipe is totally no bake. I whipped up some whipping cream to use as the frosting portion of the cake. Add some lemon and blueberries and you will have a delicious, quick to put together, last minute snack cake!
Sweet Hawaiian Flour Tortillas Street Tacos (10ct, pkg)
Fresh Blueberries
1 Fresh Lemon
Yellow Sprinkles
Cake Decorating Tip
Cake Decorating Bag
Place one tortilla on a clean surface.
Using a zester, apply lemon zest and the berries to the top of the whipped cream.
Add a tortilla to the top of the blueberries. Add the lemon zest and the blueberries to the top like you did to the first tortilla. Then add a third tortilla to the top of the stack.
Add a whipped cream layer on top of the tortilla. This layer will get just a few blueberries. Cut a thin slice of lemon, twist it on to the top. Zest more lemon to the top layer and add yellow sprinkles and a few blueberries.
Enjoy!
Thank you for joining me today! I hope you enjoyed this recipe!
Please let me know if you have any questions and don't forget to enter the #LemonWeek Giveaway!
Check out the amazing prizes you can win in our #LemonWeek Giveaway!
Prize #1: Rodelle Prize Pack
Rodelle Prize Pack includes:
2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa
Prize #2: La Tourangelle Prize Pack
La Tourangelle Prize Pack includes:
Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter
Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.
As the weather warms up a bit, I am excited and looking forward to all the outdoor fun that summer brings us! I also love the fact that spring and summer means it is time for home grown fruits. No matter if you grow them yourself or buy them at the grocery, fresh fruits are the best! I have a lot of ideas for some yummy recipes you and your family will love, so this week I am sharing them with you as a part of Lemon Week! This week you will find recipes from bloggers joining together to bring you fun and tasty lemon recipes that I know you, your family and your friends will love!
My first recipe to share with you this week is a Lemon Refrigerator Cake! If you haven't made a refrigerator cake, I think you will find it great fun, easy to make and very tasty!
The first thing you do when making this cake is to decide on the cookies you want to use. The cookies will become the cake, so the cookies that you use are important. In other words, the cake can be made with pretty much any cookie as long as it has no frosting or icing on it. If you do want to use a cookie with frosting, you will have to scrape the frosting off before you make the cake. The cookies need to be able to absorb the frosting you will be covering it in. If you want to use a cookie like an Oreo, you can. You have to scrape the white cream from the center before using them. For this cake, I used Lemon Cookies. I wanted to maximize the lemon flavor. The cookies I bought had a creamy lemon slice on one end of the cookie, so I justscraped it off. It worked great!
Lemon Refrigerator Cake
(makes enough for 8 slices)
(printed recipe at end of recipe)
1/2 cup Granulated Sugar
1 cup Heavy Duty Whipping Cream
1/2 teaspoon Lemon Extract
1/4 teaspoon Rodelle Vanilla Extract
1-8.5 oz package Lemon Dipped Shortcake Cookies
1 Lemon
Yellow Sprinkles
Vanilla Frosting
3/4 cup Warm Water
5 tbl. Meringue Powder
1 teaspoon Cream of Tartar
2.25 lbs Powdered Sugar
Mix the warm water, meringue powder, cream of tartar, and powdered sugar together in a medium sized bowl until it is creamy and smooth. Cover the bowl with a piece of plastic, or pour the frosting into an air tight container.
I used 15 cookies for my cake. If you want your cake larger, use more cookies. If your cookies have any kind of frosting on them, from when they were made, scrap the frosting off. This will help the frosting we are putting on the cookies to adhere.
Use a knife or a flat spatula to spread frosting onto each of the cookies. Stack them as you finish applying the frosting.
Once the frosting is on the cookies, lay them down on the plate.
Spread the entire cake with the frosting. Anytime you stop working on the cake, even for a few minutes, just slip it in the fridge until you can come back to it. That way there is no danger of the frosting melting!
Crush some of the cookies you didn't use, and sprinkle them over the cake and on the plate. Use a zester to remove some of the outer skin of the lemon, and sprinkle it onto the cake.
Finish the dessert by cutting three thin slices of lemon. Cut the edge of each lemon so the lemon can be twisted like in the picture, Place the lemons on top of the cake. Garnish the top of the cake with yellow sprinkles and serve!
Thank you for joining me today! I hope you enjoyed this Lemon Refrigerator Cake recipe.
As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com.
At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.
