Cherry Pie Bites/Day 4 of 14 Days of Valentine's/#Foodie Extravaganza

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 Today we are celebrating Valentine's day with

Cherry Pie Bites!

Today is also the day for 

February Foodie Extravaganza!

This month's main ingredient is cherries

which makes this recipe perfect for both parties!

These Cherry Pie Bites are simple, simple, simple!

I would have loved to use fresh cherries, but I called everywhere

I could think of, and no one has fresh cherries here in North Carolina yet!

So, I used canned cherries and pre made pie crust for

the easiest pie bites ever!

Cherry Pie Bites

Black Forest Bundt Cake w/a Cherry Ganache Topping/#BundtBakers

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I love cherries, and I love chocolate, don't you? Which is why this recipe for Black Forest Bundt Cake w/ a Cherry Ganache Topping contains both items. This is my first recipe for a new group I am participating in called Bundt Bakers. I think the name says it all~we bake bundt cakes! But did you know that each month the cake contains a special required ingredient? Isn't that fun, and yummy?! You will get to see what everyone else made, but first, here is my Black Forest Bundt Cake with a Cherry Ganache Topping!

Black Forest Bundt Cake w/a Cherry Ganache Topping

Chocolate Cherry Crostini

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I just love fresh cherries, don't you? They are one of my favorites and this year they taste so incredibly good. I wanted to make something a little different, so I came up with this Chocolate Cherry Crostini dessert. The crostini are actually pound cake slices that are toasted, and then topped with an incredible cherry sauce, chocolate and a few other delectable goodies that make this the perfect summertime treat!

Chocolate Cherry Crostini

Chocolate and Cherry Biscotti

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Today is the first reveal of a new Dessert Challenge called Behind The Curtain!
 The Challenge is hosted by Sheryl, the blogger behind The Lady Behind The Curtain blog, and I am sure it will be a big success! I had such fun choosing what to make with this months ingredients, which are chocolate and cherry! Perfect for Valentine's Day, wouldn't you say? I had several different ideas, and I finally decided on a Chocolate Cherry Biscotti, and I am so happy I did. They turned out great, and they were the perfect gift for a friend!

Chocolate and Cherry Biscotti

1/2 cup Butter

3/4 cup Sugar

2 Eggs

1/4 cup Maraschino Juice

1 teaspoon Vanilla

1/2 teaspoon Orange Peel

2 3/4 cups Flour

2 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 cup Maraschino Cherries, rough chopped

1/4 cup Pistachio Nuts, rough chopped

1/4 cup Mini Chocolate Chips

4 ounces Milk Chocolate, chopped

Let's do some prep first:

 Zest your orange to get your orange peel.

Chop your pistachios.A rough chop will work fine.

A rough chop is a chop where the pieces do not have to be

a consistent, matching size.

Chop your cherries. This should be a rough chop also.

Now on to your recipe:

Cream your butter and sugar. Add eggs, one at a time.

Mix well. 

Blend in cherry juice, vanilla, and orange peel.

In a separate bowl, mix together the flour, baking powder,

and salt. Gradually stir this into the butter mix. Fold in the

cherries and nuts.

Add the chocolate chips.

Cover your dough with plastic wrap and refrigerate

for 30 minutes.

Preheat your oven to 350 degrees.

Use parchment paper, or spray your baking sheet.

 Shape your dough into 2 logs that are 1 1/2" in diameter.

Place the logs on your cookie sheet and bake for

20-25 minutes, or until golden and firm.

Remove the logs from the oven and let cool for 15 minutes.

Cut the logs into 1/2" slices and lay flat on your baking sheet.

Return to the oven and bake about 15 minutes, until golden.

Place the cookie slices on a cooling rack until completely cooled.

While your slices are cooling, melt your chocolate in a double boiler.

Dip the end of each slice into the chocolate.

I often use a spatula to help me get the chocolate 

where I want it and looking pretty.

Place the dipped cookies on your baking sheet

so the chocolate can set.

Once the chocolate is set, eat and enjoy!

Don't forget to tale a look at what everyone else
made today!

American Pie!

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Around here, no picnic or holiday celebration is complete without a pie! When you think about it, there are a lot of different types of pie to choose from. You can go traditional with mile high apple pie with a crust topping, you could pick a lemon meringue pie with just a bottom crust, or what about a refrigerator type pie, made with jello and cool whip, or even a Boston Cream Pie! :) The list can go on for quite some time!

Well, no matter what type of pie you make, I am sure it will be devoured by the lucky recipients. So, here's an American Pie, baked to please, for the 4th of July!

Blueberry and Cherry American Pie!

Cherries

4 cups washed and pitted Fresh Cherries

1-1 1/2 cups Sugar

4 tablespoon Corn Starch

1/8 tablespoon Almond Extract

Blueberries

2 cups washed Blueberries

1/2 cup Sugar

2 tablespoon Corn Starch

Pie Crust

1 1/3 cups Flour

1 tablespoon Sugar

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

6 tablespoons cold, unsalted Butter, cut into bits

Put all of your ingredients together, and then

toss into a food processor. If you don't have a
food processor available, you can use a fork.
Begin by mixing everything together with the fork,
incorporating the butter, and letting it become dough.
If you are using the food processor,
 pulse until mix comes together.

 To test it, put some on your
fingers and pinch. You want it to stick together. If it does not come
together, add small amounts of water and then pulse until it
does come together. Put your dough into a round ball,
and then divide in half.
Wrap each half in plastic wrap and set aside.
Preheat your oven to 350 degrees.

Wash ....

 and pit your cherries.

Place your cherries in a pot over low heat. Cover the pot.
Keep checking the pot for the cherry juice to release into the pot.
It may take 5-10 minutes.

In a small bowl, mix together the sugar and corn starch.
Once the cherries have released their juice, take the pot off
of the heat. Mix the sugar and corn starch mix into the cherries.
Add your almond extract.

Return the pot to the stove and cook on low until it thickens,
stirring often. Once it thickens, remove pot from the
heat and allow it to cool.

Make the blueberry filling the same way as you made the
cherry filling. The amount of ingredients are different, and
you don't add almond extract, but the technique is the same.

Roll out 1 piece of  dough between 2 pieces of
parchment paper.

Transfer that piece to your pie plate.

Trim around the dough with a paring knife.
Make the dough even with the top edge of your pan.

Roll your second ball of dough out
between parchment paper.This is your top piece.

Fill your pie pan with the cherry filling all around the edge.

Place blueberry topping in the center.
Fill both toppings to the top of your pie pan.

Cut a star out of the top pie dough.
Place the dough on top of the fillings
and brush melted butter over the dough.

Lightly sprinkle the dough with sugar.

Crimp the edges of your pie with a fork.

Bake your pie at 350 degrees for 20-25 minutes.

Remove your pie from the oven,
and top with whipped cream,
which we made when we made another pie!

Thanks for joining me today!

Stop by tomorrow for Day 6 of
15 Days of Red, White and Blue!

Follow us to the following parties:
Tutorial Tuesday
Patriotic Project Parade Linky Party

Disappearing Valentine Danish!

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These little danish are so cute! I filled Pillsbury Crescents with chocolate and cherries, and caramel bits, rolled 'em up, baked 'em up, and drizzled some glaze on them. I call them Disappearing Danish because they disappeared from the plate way too quickly!

Disappearing Valentine Danish
Cherry Filling
Semi Sweet Chocolate Chips
Caramel Bits
Crescents
Glaze for Danish
1/4 cup Powdered Sugar
1-2 teaspoons Water

I made Cherry Danish,

Chocolate Caramel Danish,

and Chocolate Cherry Danish.

Roll up the crescent dough.

Bake for 25-30 minutes. These take longer then the
plain crescents because they are stuffed
with all the ingredients.
While they are cooking, make your glaze. Add water
until you get the correct consistency.

Drizzle with the glaze.

Happy Valentine's Day!