Black Cherry Fudge

This recipe begin as an experiment. 

Having found fresh black cherry juice at the market, I began to search for

recipes including it as an ingredient. I found very few.  

But the taste of the juice was so good, I just had to try to use it in a recipe,

 especially with Valentine's Day on the calendar! 

 I started by working with my old tried and true "Never Fail" fudge recipe and adjusted the ingredients.  While mixing the cherry and evaporated milk, the color turned a disappointing light brown, so I added red powdered food color. You can also use red liquid color until you reach a pink color.  The color, while cooking,  turned a very deep red; but by the time the other ingredients were added, it became a pleasant shade of pink. 

The end result was a creamy, sweet fudge with a nice blend of tartness from the dried cherries. After tasting the mixture while cooking, I opted for the almond extract. I highly recommend using it to flavor the fudge. It really compliments the cherries.

 Try it and let me know what you think!

Black Cherry Fudge

Ingredients

1/4 cup Black Cherry Juice 

Evaporated Canned Milk

1-1/2 cups Granulated Sugar

2 Tablespoons Butter 

1/4 tsp salt

1/4 tsp Red powdered Food Coloring

1/2 tsp Vanilla or Almond Extract

1-1/2 cups (9 oz) White Chocolate chips

2 cups (4 oz) Mini-Marshmallows

3/4 cup Dried Cherries

1/2 cup Slivered Blanched Almonds

Instructions:

Begin by preparing an 8x8" pan by generously rubbing the bottom and sides with butter.

Chop cherries into fine pieces. 

Mix together with slivered almonds in a small bowl; Set aside.

In a measuring cup, pour cherry juice to measure 1/4 cup. 

Add evaporated canned milk to the cherry juice to measure 2/3 cup. 

Stir in food color.

Pour into a 2 quart saucepan. 

Add butter,sugar and salt; stirring continuously

 over medium heat until mixture starts to boil.

When the mixture begins to boil, stir constantly for 6-8 minutes.

Remove from heat and quickly stir in vanilla or almond extract, mini-marshmallows,

 and white chocolate chips until completely melted. Stir in cherries and almonds.

Pour into  prepared pan, and allow to cool completely.

Cut into squares and enjoy.
Happy Valentine's Day!

Recipe and Photos by Jacque Benson

2012 all rights reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Katharine Hepburn Brownies

 

I can remember the first time I tasted a brownie. In my mind, heaven no longer consisted of streets of gold --it was paved with delicious chewy chocolate brownies!!

Years later, when store bought brownies and brownie mixes hit the supermarket shelves, I always felt let down after tasting them.  They were a gooey chocolate mess. 

In 2003, Gourmet magazine published a recipe for brownies- It was a recipe originating from the beloved actress, Katharine Hepburn. Intrigued, I baked a batch that evening. 

I have never tried another brownie recipe since. These are so simple to mix and bake. They have a wonderful crunchy top crust and a delectable chewy interior. You just HAVE to try them!

Katharine Hepburn Brownies

Ingredients:

1 stick (8 tablespoons) butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts (optional) I sometimes use pecans too.

1. In a saucepan, melt together butter and  unsweetened chocolate;

take the saucepan off the heat.

 

2. Stir in sugar, then eggs.

 

3. Stir in flour.

 

4. Add chopped walnuts ( or pecans, if you choose) with vanilla.

 

5. Pour into a buttered and floured 8x8" square baking pan.

 

6. Bake in 325 degree oven for 35-40 minutes.

I serve them warm with ice cream for my hubby.

That's the way he loves them!

 

But they are just as wonderful cooled completely and eaten solo!

 

However you choose to eat them, these brownies are always a treat!

For the original recipe, go to

 Epicurious - Katharine Hepburn Brownies

Photography by Jacque Benson
2011
The photos may not be republished or reproduced in any manner without the expressed permission of the author.

Sprinkles Strawberry Cupcakes

This is a super delicious strawberry cupcake recipe that I found from Candice Nelson of Sprinkles Cupcakes.  I was so yummy that my hubby had some for breakfast this morning!!

Ingredients:

Makes 1 dozen.

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles Strawberry Icing

Makes enough for 1 dozen cupcakes.

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. 

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air.

 Frosting consistency should be dense and creamy, like ice cream.

Be creative with your icing techniques.  There are no wrong ways of icing a cupcake!

And who says you have to eat a cupcake like....a cupcake?!!  Fresh strawberries, strawberry puree and whipping cream made this look and taste more like an elegant dessert for a sweetheart treat!!

Tutorial and Photography by Rhonda Christensen

2011 All Rights Reserved

This material may not be reproduced without permission from the author.

Sweetheart Cookies

Ready for Valentine's Day?

Here is a simple Jam-filled Butter cookie that is easy to make.
They look beautiful and taste delicious!

Sweetheart Cookies

Ingredients

Butter Cookie Dough:

1 cup butter, softened

1/4 cup light brown sugar

1/2 cup granulated sugar

1/4 tsp salt ( omit if using salted butter)

1 egg

1/2 tsp vanilla

2-3 drops orange oil 

2 cups+ 2 Tblsp all purpose flour

1/3 cup finely ground almonds ( or almond flour )

2 Tbsp confectioners sugar

With an electric mixer, cream butter with granulated and brown sugar. Beat in egg. 

Add vanilla and orange oil. Gradually mix in flour.

Mix ground almonds with confectioners sugar. Add to dough.

Wrap dough in plastic wrap and chill well for easier handling.

If when rolling or cutting with cookie the dough becomes too soft, simply chill for about 10 minutes.

Filling:

1/3 cup seedless strawberry spread

1 tsp Grand Marnier (opt)

When ready to roll out, divide dough into 4 pieces. 

Place between sheets of wax paper and roll very thin, about 1/8".

 

Remove the top sheet of wax paper.

Using a 3" heart shaped cookie cutter, cut heart shaped cookies.

For every other heart, cut the center with a 1" heart shaped cutter, creating a "window" for the jam filling.

 

Flip over onto parchment paper and peel the wax paper from the dough.

 

Arrange the hearts on the parchment paper. Place on cookie sheet.

Gather scraps, wrap in plastic, chill and repeat process until all the dough is used.

Chill the cookies and the cookie sheet for about 10 minutes before baking.

 

Bake in a 350 degree oven for 8-9 minutes just until the edges of the cookies become a golden brown.

Remove from oven and place on a cooling rack and cool completely.

 

Place the Window cookies on a rack and sprinkle with confectioners sugar.

 

Drop a spoonful of jam onto the center of the solid heart cookies.

Using a spatula, spread the jam towards the edges of cookie, 

leaving a generous amount in the center.

 

Top with the "window" cookie, as shown below to make

a jam filled cookie.

 

Place on a pretty serving dish for a beautiful  Valentine's display.

Serve, with a kiss, to your favorite person in the world.

Happy Valentine's Day!

Makes about 2 dozen 3" heart shaped cookies.

Tutorial and photography by Jacque Benson

2011 All Rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.