Cherry Cordial Hot Chocolate / Recipes From Our Dinner Table

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When winter shows its nasty head, and drops by with crazy wind, and freezing temperatures, hot chocolate often makes an appearance at our house. This Cherry Cordial Hot Chocolate is the perfect remedy for the weather. It is full of chocolate and cherry flavor and it is best served with a dollop of whipped cream on top! Mmmmm!

This recipe uses chocolate syrup for the chocolate flavoring. I used a recipe I have made in the past to make homemade chocolate syrup. It makes a tasty base for the hot chocolate. Of course, store bought syrup will work just as well.  

Cherry Cordial Hot Chocolate

(makes 8 1/2 cup size,  hot chocolate drinks)

(printable recipe at end of page)

5 1/2 cups Milk

1 1/2 cup Half and Half

1 1/2 cups Chocolate Syrup

1/2 cup Maraschino Cherry Juice, divided

1 3/4 cups Whipping Cream

1 tablespoon Powdered Sugar 

Chocolate Syrup

1 1/2 cups Water

1 1/2 cups White Sugar

1 cup Cocoa Powder

1 dash Salt

1 teaspoon Vanilla Extract

 It is easier if you make the Chocolate Syrup first. That way you can put the hot chocolate recipe together quickly. Mix together the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk until the mix begins to thicken and begins to simmer. Take the chocolate syrup off heat. Add the vanilla and stir. Let cool. You will have extra chocolate sauce. Refrigerate for other uses!

Start the hot chocolate by mixing together the milk, half and half, chocolate syrup and seven tablespoons of maraschino cherry juice in a large pot. Use medium high heat. 

 

Beat the whipping cream using medium speed with mixer. Add powdered sugar a little at a time. Add powdered sugar and the remainder of the cherry juice, until soft peaks start to form.

Place the hot chocolate in a mug, add a dollop of whipped cream, serve and enjoy!

Thank you for joining me today!

Scroll down to see more tasty hot chocolate ideas. They are a tasty way to keep warm in the upcoming months!

Creamy Cocoa Recipes

                                           

Creamy Cocoa Recipes

• Bailey's Hot Chocolate from Hezzi-D's Books and Cooks
• Cherry Cordial Hot Chocolate from The Freshman Cook
• Frozen Hot Chocolate from Devour Dinner
• Homemade Hot Cocoa Mix from Fresh April Flours
• Hot Brewed Cacao from Palatable Pastime
• Mexicocoa from Family Around the Table
• Peppermint Hot Chocolate from Making Miracles
• Red Velvet Hot Cocoa Bombs from Magical Ingredients
• Single Serve Hazelnut Hot Cocoa from Our Good Life
• Slow Cooker Hot Chocolate from Blogghetti
• Spiked Eggnog White Hot Chocolate from A Kitchen Hoor's Adventures
• Spiked Hot Chocolate from Art of Natural Living


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

cocoa, chocolate milk, hot chocolate, whipped cream, maraschino cherries

beverage, chocolate, cold weather beverage, family beverage, party beverage

American

Yield: 8 cups

Author: The Freshman Cook

Cherry Cordial Hot Chocolate

With the cold weather here, a mug of Cherry Cordial Hot Chocolate will warm you and make your taste buds happy too!

Ingredients

• CHOCOLATE SYRUP
• 1 1/2 cups Water
• 1 1/2 cups White Sugar
• 1 cup Cocoa Powder
• 1 dash Salt
• 1 teaspoon Vanilla Extract
• Hot Chocolate
• 5 1/2 cups Milk
• 1 1/2 cup Half and Half
• 1 1/2 cups Chocolate Syrup
• 1/2 cup Maraschino Cherry Juice, divided
• 1 3/4 cups Whipping Cream
• 1 tablespoon Powdered Sugar

Instructions

CHOCOLATE SYRUP

1. It is easier if you make the Chocolate Syrup first. That way you can put the hot chocolate recipe together quickly. Mix together the water, sugar, cocoa powder and salt in a saucepan over low heat. Whisk until the mix begins to thicken and begins to simmer. Take the chocolate syrup off heat. Add the vanilla and stir. Let cool.

HOT CHOCOLATE

1. Start the hot chocolate by mixing together the milk, half and half, chocolate syrup and seven tablespoons of maraschino cherry juice in a large pot. Use medium low heat.
2. Beat the whipping cream using medium speed with mixer. Add powdered sugar a little at a time. Add powdered sugar and the remainder of the cherry juice, until soft peaks start to form.
3. Place the hot chocolate in a mug, add a dollop of whipped cream, serve and enjoy!

https://www.thefreshmancook.com/2021/12/cherry-cordial-hot-chocolate-recipes.html

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Tag @thefreshmancook on instagram and hashtag it #Cherry Cordial Hot Chocolate

Fresh Cherry Crisp / #FarmersMarketWeek

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We are celebrating #FarmersMarketWeek this week, and today I am sharing an easy and delightful Fresh Cherry Crisp with you! I baked this tasty dessert in 4-8 ounce dessert bowls, topped them with whipped cream and put a cherry on top. Everyone loved them! I think you will too! 

 

 Fresh Cherry Crisp
(recipe serves 4)
(printable recipe at end of page)

1 1/2 pounds Fresh Cherries
1 teaspoon Lemon Juice
1/2 teaspoon Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2-3 scrapes of Lemon Zest 

Topping

1/3 cup firmly packed Brown Sugar

1/2 cup Flour

1/4 cup Rolled Oats

3/4 teaspoon Cinnamon

4 tablespoon cold chopped Butter 1/2 cup Heavy Whipping Cream
2-3 tablespoons Sugar

 

Wash your cherries. Pit each cherry. Slice each cherry into quarters.

Add the lemon juice, sugar, cinnamon, nutmeg, and lemon zest to the cherries and mix together.

In a separate bowl mix together the brown sugar, flour, rolled oats and cinnamon.

Add the chopped butter to the oatmeal mix.

 Add the cherries to the baking dishes.

Top each dish with the oatmeal topping. I like when there is a bit of the cherries showing around the edge, but if you prefer, sprinkle it all over to cover the cherries. Bake at 375 degrees for 15-20 minutes. If you use a larger baking dish, extend the baking time needed. While your crisp is baking, make the whipped cream by mixing together the heavy cream, and the sugar on high speed.

Pit a cherry for the top of each dish. Leave the stem on and use the cherry pitter so that the cherry comes out of the bottom, and the stem stays intact. Top the dish with the whipped cream, a cherry and serve. Enjoy!

Check out more tasty #FarmersMarketWeek recipes from some blogging friends below! There is something for everyone!

Thanks Ellen from Family Around the Table and Christie from      A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Basil Pesto Salad Dressing by The Spiffy Cookie
• Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
• Fresh Cherry Crisp by The Freshman Cook
• Garlic Broccoli Slaw by Cindy's Recipes and Writings
• Hawaiian Chicken Kabobs by A Kitchen Hoor's Adventures
• Lemon Meltaway Cookies by Family Around the Table
• Mixed Berry Cobbler by The Redhead Baker
• Old Fashioned Fruit Cobbler by Tip Garden
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n' Cooks
• Summer Vegetable Pasta Bake by Kate's Recipe Box
• Tequila Salsa by Our Good Life
• Watermelon and Tomato Gazpacho by Cookaholic Wife

Fresh Cherry Crisp

Yield: 4

Author: The Freshman Cook

ingredients:

Cherry Crisp

• 1 1/2 pounds Fresh Cherries
• 1 teaspoon Lemon Juice
• 1/2 teaspoon Sugar
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2-3 scrapes of Lemon Zest

Topping

• 1/3 cup firmly packed Brown Sugar
• 1/2 cup Flour
• 1/4 cup Rolled Oats
• 3/4 teaspoon Cinnamon
• 4 tablespoon cold chopped Butter
• 1/2 cup Heavy Whipping Cream
• 2-3 tablespoons Sugar

https://www.thefreshmancook.com/2019/08/fresh-cherry-crisp-farmersmarketweek.html

dessert, cherries, cherry crisp, single serving dessert, fresh cherries

dessert

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Cherry Vanilla Cupcakes / #CupcakeLoversDay

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Did you know that today is National Cupcake Lover's Day? It is, and I am celebrating with some blogger friends by sharing a tasty and fun list of cupcakes for you to make and enjoy! Of course, cupcakes are the perfect treat any day, and who can resist them? They are little bites of heaven, in a large variety of flavors and designs, and I am betting you will find your new favorite cupcake today! I baked these fun Cherry Vanilla Cupcakes for you. They are stuffed full of fresh cherries and topped with a dollop of cherry cream cheese frosting and some chocolate sprinkles!

Cherry Vanilla Cupcakes
( makes 1 dozen cupcakes)
(printable recipe at end of page)

2 pounds Fresh Cherries
2 cups all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cup Buttermilk

Frosting

1 3 ounce package Cream Cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
2 1/4 cups Confectioner's Sugar, sifted
Cherry Juice
12 additional Fresh Cherries, with stem left on

Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.

Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.

Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.

Add the batter to the cupcake cups.

Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.

While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.

Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.

Thank you for celebrating #CupcakeLoversDay with me! Keep scrolling down to find more fun and tasty cupcakes that I know you will love! Don't they all look fabulous?!!

Cupcakes for Cupcake Lovers Day!  

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy

  Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm  

Brown Cow Cupcakes by Palatable Pastime 

Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks

Busy Bee Honey Vanilla Cupcakes by For The Love of Food

Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen

Cheesecake Cupcakes by Walking on Sunshine Recipes 

Cherry Limeade Cupcakes by That Recipe

Cherry Vanilla Cupcakes by The Freshman Cook 

Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul 

Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes 

Cookies & Cream Cupcakes by Karen’s Kitchen Stories  

Creamsicle Cupcakes by Red Cottage Chronicles  

Gluten Free Rocky Road Cupcakes by Frugal & Fit 

Honey Lemon's HoneyBee Cupcakes by Simply Inspired Meals 

Lemon Cupcakes with Coconut Frosting by The Olive Blogger

  Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla 

Lost Princess Cupcakes by Seduction in the Kitchen 

Orange You Glad Cupcakes by Cindy’s Recipes and Writings 

Peanut Butter & Jelly Cupcakes by The Beard and The Baker 

Pineapple Coconut Cupcakes by Crumb Top Baking 

Pink Lemonade Cupcakes by Bowl Me Over

Pudding Pop Cupcakes by Nik Snacks  

Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair  

Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie

Strawberry Cupcakes by Confessions of a Baking Queen

Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats 

Sweet Summertime Cupcakes by Cooking with Carlee  

Vanilla Bourbon Bacon Cupcakes by Our Good Life 

Vegan Red Velvet Cupcakes by Simple Family Crazy Life 

Watermelon Themed Cake & Cupcakes by The Mandatory Mooch

White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

Thank you to Valentina, who blogs over at The Baking Fairy, for organizing this fun and tasty Cupcake Celebration! It has been a blast! 

  

Cherry Vanilla Cupcakes

Yield: 1 dozen

Author: The Freshman Cook

prep time: cook time: total time:

ingredients:

Cupcakes and Frosting

• 2 pounds Fresh Cherries
• 2 cups all purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/2 cup Butter
• 1 3/4 cups Sugar
• 1 teaspoon Vanilla
• 4 Egg Whites
• 1 1/3 cup Buttermilk
• Frosting
• 1 3 ounce package Cream Cheese, softened
• 1/4 cup Butter, softened
• 1 teaspoon Vanilla
• 2 1/4 cups Confectioner's Sugar, sifted
• Cherry Juice
• 12 additional Fresh Cherries, with stem left on

instructions:

How to cook Cherry Vanilla Cupcakes

1. Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
2. Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
3. Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
4. Add the batter to the cupcake cups.
5. Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
6. While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
7. Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.

https://www.thefreshmancook.com/2019/06/cherry-vanilla-cupcakes-cupcakeloversday.html

cupcakes, cherries, fresh cherries, cream cheese frosting

cakes, cupcakes, fresh cherries

Dessert

Created using The Recipes Generator

 

 

Chocolate Cherry No Bake Bars / #SundaySupper

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Today we are having a picnic, and I brought these Chocolate Cherry No Bake Bars! These bars are easy to make. They do take a little bit of time; but they are so worth it! Creamy, tasty, and full of chocolate and cherry flavor. They are a perfect dessert! They fit in at a picnic, a campout, a backyard party or anywhere you want to serve a fun dessert that everyone will love! 

Plan time to make this dessert. It has to be refrigerated for at least 3 hours after making it.  It can be refrigerated for several days if you wish to make it ahead of time!

 

Chocolate Cherry No Bake Bars
(printable recipe at end of page)

1 pound Fresh Cherries
1 cup Fresh Whipping Cream
2-3 tbl Confectioners Sugar
3 Cherry Yogurt Containers (6 oz. each)
Chocolate Graham Crackers
Chocolate Curls

 Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.

Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.

 Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.

You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.

 Add cherries, again keeping in mind that you will have three layers of cherries.

Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.

Add the final layer of the graham crackers when you are almost to the top of your pan. 

Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.

The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.

Serve right from the fridge!
Thank you for stopping by today! I hope you enjoyed this recipe! 

Thank you to our host today, Christie, who blogs at A Kitchen Hoor's Adventures!

Keep scrolling down to find more picnic recipes from the rest of the #SundaySupper cooks. I know you will find even more to love! 


Best Picnic Recipes to Enjoy at the Park

Starters, Skewers, and Sandwiches al Fresco

• Antipasto Skewers by Soulfully Made
• Buffalo Chicken Dip Recipe by That Skinny Chick Can Bake
• Cream Cheese Slider Sandwiches by Bottom Left of the Mitten
• Italian Layered Portable Picnic Jars by The Weekend Gourmet
• Low Carb Ham Pinwheels by Cricket’s Confections
• Patatas Brava Chorizo Sausage Rolls by Food Lust People Love
• Refrigerator Pickled Ratatouille Vegetables by My Life Cookbook
• Tuna Salad Lettuce Wraps by The Crumby Kitchen

Stow-and-Go Sides and Salads

• Authentic German Potato Salad by Sunday Supper Movement
• Avocado Bacon Loaded Pasta Salad by Daily Dish Recipes
• BBQ Ranch Pasta Salad by Cooking With Carlee
• Broccoli Slaw by Cindy’s Recipes and Writings
• Jalapeno Popper Macaroni Salad by Hezzi-D’s Books and Cooks
• Marinated Zucchini and Summer Squash by Caroline’s Cooking
• Old Fashioned Potato Salad by Life Tastes Good
• Roasted Cauliflower Salad by Family Foodie
• Southern Cornbread Salad by Gourmet Everyday
• Summer Quinoa Salad by Simple and Savory
• Watermelon and Avocado Salad by Take A Bite Out of Boca
• Whole30 Cauliflower Potato Salad by Bites of Wellness

Drinks and Desserts for Outdoor Dining

• Banana Snack Cake by A Kitchen Hoor’s Adventures
• Blueberry Hand Pies by Our Good Life
• Cantaloupe Mint Lemonade by Palatable Pastime
• Cherry Poke Cake by Pies and Plots
• Chocolate Caramel Layer Bars by Turnips 2 Tangerines
• Chocolate Cherry No Bake Bars by The Freshman Cook
• Mixed Fruit Drink by Basic N Delicious
• Rice Krispie Sushi by NinjaBaker.com

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.

Yield: 12 BarsAuthor: The Freshman Cook

Chocolate Cherry No Bake Bars

INGREDIENTS:

• 1 pound Fresh Cherries
• 1 cup Fresh Whipping Cream
• 2-3 tbl Confectioners Sugar
• 3 Cherry Yogurt Containers (6 oz. each)
• Chocolate Graham Crackers
• Milk Chocolate Bar

INSTRUCTIONS:

1. Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
2. Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
3. Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
4. You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
5. Add cherries, again keeping in mind that you will have three layers of cherries.
6. Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
7. Add the final layer of the graham crackers when you are almost to the top of your pan.
8. Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
9. The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
10. Serve right from the fridge!

http://www.thefreshmancook.com/2017/07/chocolate-cherry-no-bake-bars.html

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