Cheesecake Cherry Pie

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Cheesecake Cherry Pie
Ingredients:
Double Pie Crust

• 2 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons oil
• 1/2 cup cold unsalted butter, cut into small pieces
• 6-8 tablespoons ice water

• 8 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3 cups sour cherries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch 

Instructions:
 To make the pie crust, in a large mixing bowl, whisk together the flour, 2 tablespoons sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form two discs.  Wrap in plastic wrap and chill overnight.  (This is what I did.  Feel free to chill the dough as long as you'd like.)

Heat oven to 400 degrees F.  Roll out one pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can; fit into pie plate.

In a large mixing bowl, beat cream cheese, 3/4 cup sugar and vanilla until creamy.  Beat in egg until well combined - about 1-2 minutes.  Pour cheesecake filling on top of pie dough.
In a large bowl, stir together cherries, 1/2 cup sugar and cornstarch until combined.  Place cherry mixture on top of cheesecake mixture.

Roll out additional pie dough round and place on top of pie.  Flute the crust edges.  Brush with egg wash, if desired.  It will give the crust a shiny appearance and more color.  (I used 1 egg whisked together with 1 tsp milk and a pinch of salt.) Cut a few slashes into the center of pie.  Bake 20 minutes.

Reduce oven temperature to 350 degrees.  Bake an additional 30-40 minutes, or until deep golden brown and bubbly.  Cool on a wire rack.

Makes 9 servings

Fruit of the Forest Chocolate Croissant Bread Pudding

Fruit of the Forest Chocolate Croissant Bread Pudding

8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving

Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.

Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.

In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.

To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.

Serve bread pudding with a drizzle of chocolate sauce and whipped cream.

Makes 6 servings

Cherry-Vanilla Bean Cookies

Cherry-Vanilla Bean Cookies

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 a vanilla bean, seeds scraped out
1 large egg
1/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
3/4 cup dried cherries
1/2 cup finely chopped pecans, walnuts or almonds, toasted
1/2 cup white chocolate chips

Heat oven to 350 degrees F. 
In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and vanilla bean seeds until creamy - about 1 minute.  Beat in egg, sour cream, baking powder, baking soda and salt until well combined - about 1 minutes.  Reduce mixer speed to low and beat in flour, cherries, nuts and white chocolate chips until just incorporated. 
Place heaping tablespoons full of dough onto cookie sheets.  Bake 12 minutes or until light golden brown.  Cool 1 minute before transferring to wire racks to cool completely.

Makes 2 dozen big cookies

Cherry Pistachio White Chocolate Tea Cookies

Cherry Pistachio White Chocolate Tea Cookies

3/4 cup unsalted butter, softened
1 cup granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup finely ground salted toasted pistachios
3/4 cup sweetened dried cherries
4 ounces white chocolate, coarsely chopped
2 cups all purpose flour
Confectioners' sugar (optional)

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute.  Beat in baking soda, vanilla and cinnamon until combined.  Beat in pistachios, cherries, white chocolate and flour until a crumbly dough forms.

Take tablespoons of dough and roll them into balls; place on cookie sheets, spacing about an inch apart.  Bake 10-12 minutes or until light golden brown and crisp.  Cool 2 minutes before transferring cookies to wire racks to cool.
Dip cookies into confectioners' sugar, if desired.

Makes 3 dozen cookies

Cherry Brew Brownies

Cherry Brew Brownies

10 tablespoons unsalted butter, softened, divided use
1/2 cup + 2 tablespoons cherry beer  (I used Founder's Cerise, but I prefer Cherish.)
5 ounces dark chocolate, coarsely chopped, divided use
1/2 cup dried cherries
2 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
1/3 cup slivered almonds
3/4 cup confectioners' sugar
1/4 teaspoon almond extract

Heat oven to 350 degrees F.  Line an 8x8-inch baking dish with foil; coat foil with cooking spray.

In a medium saucepan over medium heat, melt together 8 tablespoons butter and 1/2 cup beer.  When butter is melted, remove pot from heat, and whisk in 3 ounces chocolate until melted and smooth.  Whisk in cherries until combined.

In a large mixing bowl, using a mixer on medium speed, beat together eggs, granulated sugar, salt, baking soda, cocoa powder, and melted butter-chocolate mixture until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour until just combined.

Place batter into prepared dish; sprinkle with almonds.  Bake 45 minutes, or until well risen and no longer wobbly.  Cool completely.

To make the frosting, begin by melting the remaining 2 ounces of chocolate.  In a large mixing bowl, using a mixer on medium speed, beat together melted chocolate, remaining 2 tablespoons butter, remaining 2 tablespoons beer, confectioners' sugar and almond extract until creamy and smooth - about 2 minutes.  Spread frosting over cooled brownies.  Lift out foil from pan, and slice into bars.

Makes 12 huge, rich brownies

Dried Cherry Scones with Lemon-Mascarpone Glaze

Dried Cherry Scones with Lemon-Mascarpone Glaze

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/3 cup mascarpone cheese
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 cup dried cherries

Glaze
1/2 cup confectioners' sugar
2 tablespoons mascarpone cheese
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract

In a large mixing bowl, stir together flour, granulated sugar, baking powder and salt until well combined. Using fingertips, knead in butter and mascarpone cheese until well incroporated. In a medium bowl, whisk together egg, lemon juice, lemon zest and vanilla until well combined. Gently stir egg mixture and cherries into flour mixture, until JUST combined. Dough should be very crumbly and dry. Pat dough into two discs, wrap in plastic wrap, and chill in refrigerator for 20 minutes.

Heat oven to 400 degrees F. Coat a large cookie sheet with cooking spray.

Place dough discs on floured counter; slice into 8 equal triangles. Transfer triangles to cookie sheet. Bake 15-17 minutes or until golden brown. Transfer scones to a wire rack to cool.

To make the glaze, in a medium bowl, stir together confectioners' sugar, mascarpone, honey, lemon zest and vanilla until well combined. Spread glaze evenly on top of scones.

Makes 8 scones

Spumoni Cookies

Greetings! I hope everyone had a good weekend. Sorry I disappeared for a couple of days. I haven't blogged, been on Facebook, or on Twitter for the past few days. Eek. I plan to make it up this week, though. Lots of blogging heading your way. And some fun news soon!

I can't believe everyone is going back to school! It's still summertime! It doesn't seem right. I remember when I was a youngin', we started school in the beginning of September. Why is it so early now?

I've been hittin' the books lately, myself. Cookbooks, of course. Sandwich cookbooks, burger cookbooks, Giada de Laurentiis cookbooks, Rick Bayless cookbooks, and cookie cookbooks.

I love the signed Mrs. Fields cookie cookbook that was sent to me. I was a runner up in a Mrs. Fields cookie contest, and they sent me the cookbook, a sweet cookie sheet, spatula, measuring spoons and potholders.

Thanks, Mrs. Fields! I want to be the next Mrs. Fields. I admire her. I want to have my own cookie business someday. I really do!

So my Spumoni Cookie recipe is up on the Mrs. Field Blog. You should check it out! They're very delicious. They're made with butter, sugar, orange zest, ricotta, pistachios, dried cherries and chocolate, Yummm.

The other cookie recipes look great, too!

Vanilla Bean-Sour Cream Panna Cotta with Cherries

Vanilla Bean-Sour Cream Panna Cotta with Cherries

1 1/4 cups reduced fat milk, divided use
1 1/4 teaspoons gelatin
1/3 cup granulated sugar
1 cup reduced fat sour cream
1/2 vanilla bean, seeds scraped out

1 1/2 cups frozen sour cherries, pitted
1/4 cup granulated sugar

Place 1/4 cup milk in a medium bowl; sprinkle gelatin into milk and allow to sit for ten minutes.

Meanwhile, in a medium saucepan, over medium heat, bring additional 1 cup milk and 1/3 cup sugar to a boil, whisking frequently. Whisk milk into gelatin mixture, along with the sour cream and vanilla bean seeds, until well combined, about 1 minute. Divide into 4 ramekins. Cover and chill for 4 hours or until set.

To make the cherries, in a small saucepan, bring cherries and 1/4 cup sugar to a boil over medium heat, stirring frequently. Break down the cherries slightly, using some sort of mashing device. Continue to cook for 10 minutes or until thickened and bubbly, stirring frequently. Pour into a dish, lightly cover, and chill until ready to serve.

When ready to serve, run a knife around panna cotta edges, and invert onto plates. Drizzle with cherries and garnish with walnuts.

Makes 4 servings

Stone Fruit Pie

A buttery pie full of stone fruit: peaches, cherries and plums.

Stone Fruit Pie

Pie Dough
2 1/2 cups cake or all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5-6 tablespoons ice water

3 1/2 cups thinly sliced peaches (peeled, pitted)
2 cups thinly sliced plums (peeled, pitted)
1 cup cherries, stemmed, pitted, halved
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

To make the crust, in a large mixing bowl, stir together flour, 1/4 cup sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Meanwhile, stir together peaches, plums, cherries, 3/4 cup sugar, cornstarch, lemon zest and vanilla until well combined.

Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with fruit mixture. Roll out additional dough disc and top fruit mixture; trim and flute edges. Slice some cuts in the center of pie. Brush a little cream or milk evenly over pie dough and sprinkle with coarse sugar if desired.

Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.

Makes 8 servings

Ultimate Cherry Pie

Ultimate Cherry Pie

2 1/2 cups cake flour
3 tablespoons granulated sugar
1 teaspoon salt
3/4 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5 tablespoons ice water

4 cups stemmed, pitted, coarsely chopped cherries
3/4 cup dried cherries
3/4 cup granulated sugar
1/4 cup cornstarch
2 teaspoons vanilla extract

1 large egg
2 teaspoons milk or cream

To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Meanwhile, stir together cherries, dried cherries, 3/4 cup sugar, cornstarch and vanilla extract until well combined.

Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with cherry mixture. Roll out additional dough disc and top cherry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.

Bake for 1 hour-1 hour and 10 minutes, or until deep golden brown. Cool completely on a wire rack.

Makes 8 servings

Chocolate Chip Streusel Topped-Cherry Sour Cream Pie

Chocolate Chip Streusel Topped-Cherry Sour Cream Pie

Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons ice water

Filling
12 ounces dark sweet pitted cherries
1/2 cup sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Streusel
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2/3 cup dark chocolate chips
1/4 cup sliced almonds, toasted
6 tablespoons cold unsalted butter, cut into tiny pieces

To make the crust, in a large mixing bowl, stir together flour, cocoa powder, granulated sugar and salt. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disc. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Preheat oven to 350 degrees F. Roll dough out thinly on a floured surface and fit into a 9-inch pie plate; trim and flute edges.

To make the filling, in a medium mixing bowl, stir together cherries, sour cream, granulated sugar and vanilla until combined; place filling into unbaked pie shell.

To make the streusel, in a medium mixing bowl, stir together brown sugar, flour, salt, chocolate chips and almonds until well combined. Knead butter into mixture, using fingertips, until combined and clumpy; evenly sprinkle over cherries. Bake for 45-50 minutes or until golden brown and bubbly.

Makes 8 servings

Cherry Chocolate-Sour Cream Muffins

Cherry Chocolate-Sour Cream Muffins

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 large egg
1/2 cup vegetable oil
3/4 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
1 cup pitted, halved dark sweet cherries
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 16 muffin cups with liners, or spray with cooking spray.

Directions:
In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk in sugar until combined.

In a large mixing bowl, whisk together egg, oil, sour cream, milk and vanilla extract until well combined; stir in dry ingredients until just combined. Stir in cherries (I like to coat mine with a little flour and sugar) and chocolate chips until combined. Divide batter into muffin cups.

Bake at 350 degrees for 20-25 minutes, or until cake springs back when gently touched in the center.

Makes 16 muffins

Rainier Cherry & Plum Crostata

Rainier Cherry & Plum Crostata

Ingredients:
1 1/4 cups all purpose flour
2 tablespoons dark brown sugar
1/2 teaspoon salt (scant)
1/2 cup (1 stick) unsalted butter, cut into small pieces
3 tablespoons ice water
1/2 lb. dark plums (weighed before pitting and slicing), pitted, thinly sliced
1/2 lb. rainier cherries, pitted, halved
2 teaspoons honey
Cornmeal, for rolling

Directions:
To make the pastry dough, in a large mixing bowl, whisk together flour, brown sugar and salt. Work the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 25 minutes, in the refrigerator.

Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.

Stir together plums, cherries and honey, in a medium sized mixing bowl, until well combined.

Coat a work surface generously with cornmeal. Remove dough from refrigerator and divide into 6 equal pieces. Place dough pieces on work surface and flatten into rounds, about 1/8-inch thick. Divide fruit equally and place in center of each dough round; fold edges over fruit, and transfer to sheet pan.

Bake at 400 degrees F, for 25-30 minutes, or until golden brown. Transfer to wire racks to cool completely.

Yield: 6 crostatas

Bada Bing Muffins with Ginger-Oat Streusel

Cherry muffins topped with a pecan-oat streusel.

Bada Bing Muffins with Ginger-Oat Streusel

Ingredients:
1 1/2 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup old fashioned oats
1/3 cup finely chopped pecans, toasted, divided use
1/4 cup firmly packed light brown sugar
3 tablespoons finely chopped crystallized ginger

3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
3/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup stemmed, pitted, halved, bing cherries

Directions:
Preheat oven to 350 degrees F. Line 9 muffin cups with papers.

To make the streusel, in a medium sized bowl, combine 1 1/2 tablespoons butter, oats, half of the pecans, brown sugar and crystallized ginger, and rub together with your fingertips, until mealy.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt; stir in additional pecans and granulated sugar until combined.
In a large mixing bowl, whisk together 2 tablespoons melted butter, buttermilk, egg and vanilla, until well combined. Add dry ingredients to liquid ingredients, and stir until just combined. Coat cherries with about a couple of teaspoons of flour, then stir into batter.

Divide batter into 9 lined muffin cups. Top each muffin cup evenly with streusel. Bake at 350 degrees for 20-23 minutes, or until a toothpick inserted into muffins cups out with moist crumbs attached. Cool for 10 minutes, remove from pan, and cool completely on a wire rack.

Yield: 9 muffins