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!
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.
Did you know that this month is National Oatmeal Month? It is, which makes this a fun time to share recipes made with oatmeal!
I thought it would be fun to bake a treat that I haven't made, which is how I came up with these Chocolate Oatmeal Cups! I have made oatmeal cookies many times over many years, and I am hoping these Chocolate Oatmeal Cups will become a fun and tasty addition to your baking treats collection!
These Oatmeal Cups can be made in stages, which really helps when you have a busy day ahead, but you want to make these yummy oatmeal treats! When I made these, I baked the oatmeal cups one day, and finished them the next day, when I melted chocolate and added it to the cups! No stress~lots of fun flavor that you and your friends and family will love!
Chocolate Oatmeal Cups
1 1/4 cup Butter, softened
3/4 cup firmly packed Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 teaspoon Vanilla
1 1/2 cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground Nutmeg
3 cups Quaker Oats, quick or old fashioned, uncooked
Milk Chocolate Bar (approx. 6-8 ounces)
Topping for cups
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
These oatmeal cups were made in an air fryer, but of course they can be baked in your oven. Using a tablespoon, scoop the dough into a mini muffin pan. Bake in the air fryer at 350 degrees, for 6-7 minutes. Your air fryer might take a few minutes longer or shortener. If you are baking in the oven, bake at 350 degrees, for 8-10 minutes. Remove from the oven or air fryer. Cool for 1 minute, then remove from pan.
Chop the chocolate bar into small pieces.
Melt the chocolate over medium low heat, add the heavy whipping cream and mix into the chocolate, stirring as you add the whipping cream.
Add chocolate to each oatmeal cup.
Decorate the top of the Chocolate Oatmeal Cups anyway you like. I decorated for Valentine's Day, which is festive and fun, and the strawberries add a fresh look and taste great mixed with the chocolate! You can top the Oatmeal Cups with anything you wish!
Thank you for stopping by today and letting me share my Chocolate Oatmeal Cups with you! Keep scrolling for a printable recipe, and a list of amazing recipes from my blogging friends! They all sound yummy!
I am so glad you are here!! This week I will be sharing three recipes with you, all of them containing cranberries in some way or another. I am joining a group of bloggers that are also sharing cranberry recipes. The week is for sharing inspiration and tasty ideas for a great Thanksgiving! Enjoy!
I created these Cranberry Pecan Cake Balls in the tradition of the dessert cake balls, but I really think they make amazing appetizers also. Instead of using icing to cover the cake balls, they are not covered at all, except for a few sprinkles.
The batter can be made ahead of time, by 2-3 days, and refrigerated until you are ready to bake. I baked these muffins in an air fryer. It was quick and easy. Of course you can bake them in your oven, and I have included directions for both methods.
Cranberry Pecan Cake Balls
(makes 20-25 cake balls)
(printable recipe at end of page)
3 cups all purpose Flour
1 cup Sugar
1 tbl. Baking Powder
1/2 teaspoon Salt
1/4 teaspoon baking Soda
2 teaspoons finely shredded orange peel
1 beaten Egg
1 2/3 cup Milk
1/4 cup cooking Oil
1 cup chopped fresh cranberries
3/4 cup chopped Pecans
bag of white chocolate chips
small sticks to hold cake balls
Sprinkles
In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel and baking soda. Make a well in the center of the bowl, and set aside.
In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the dry ingredients.
Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
Make all of the muffins. I like this recipe because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container to keep the muffins fresh. Come back to them when you can!
Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
While you are crushing the muffins, heat a cup of the white chocolate chips, on low, until they are melted.
As the white chocolate melts and then cools, start to add a little at atime to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. As you form the balls, the white chocolate should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.
Thank you for stopping by today for day 1 of #CranberryWeek! I hope you are having fun checking out all the recipes. On Wednesday, stop by for a Cranberry Chutney recipe and on Friday, I will have a Cranberry and Brie Wonton recipe to share! YUM!
Scroll down for a printable recipe that makes this recipe easier to follow, and scroll down to find a list of all of my blogging friends that posted amazing cranberry recipes today! Have fun!
Welcome to Cranberry Week!
This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!
#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
Here's a printable copy of the recipe! Enjoy it, and let me know what you think!
cranberries, pecans, cake balls, white frosting, air fryer recipe, oven recipe, fall treats, appetizers, desserts, make ahead
dessert or appetizer
American
Yield: 20-25 cake balls
Author: The Freshman Cook
Cranberry Pecan Cake Balls
These fun cake balls are perfect as an appetizer or a dessert. They can be made ahead of time, making the day of your event a little less stressful.
Ingredients
Cranberry Pecan Cake Balls
3 cups all purpose Flour
1 cup Sugar
1 tbl. Baking Powder
1/2 teaspoon Salt
1/4 teaspoon baking Soda
2 teaspoons finely shredded orange peel
1 beaten Egg
1 2/3 cup Milk
1/4 cup cooking Oil
1 cup chopped fresh cranberries
3/4 cup chopped Pecans
bag of white chocolate chips
small sticks to hold cake balls
Sprinkles
Instructions
In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel, baking soda. Make a well in the center of the bowl, and set aside. Make a well in the center of the dry ingredients.
In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the bowl with the dry ingredients.
Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
Make all of the muffins. This recipe is great, because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container that will keep the muffins fresh. Come back to them when you can!
Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
While you are crushing the muffins, heat some of the white chocolate chips, on low, until they start to melt and then mix them together.
As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. It should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.
