Simple and delicious Cherry Pie (Tarta deliciosa de cerezas)

 

Last year was a crazy year really was.

I find this cherry tart that never post and yes was amazing , You can make with cherry filling or fresh cherries.

This year we have had a lot of cherries.

I hope to make  and other post  abouy cherries. 

Hugs to all!!

How have you been in this year that has just begun? January has gone by so fast I don't know why.

Me waiting for my Autumn, which is my favorite season of the year. I bring another cherry recipes. I couldn't help it, what's more delicious than a Cherry Pie? I must say that it didn't last at all but it was exquisite.

It can be made with canned cherries or frozen cherries in any case in the northern hemisphere then it will be cherry season. Time flies.

I send a lot of love  to all!

Source : Olive magazine

Cherry Pie

Ingredients

Shortcrust pastry (recipe below)

Plain flour for dusting

400 grams black cherries  pitted (frozen or from jars)

1 tsp of extract vanilla

3 tablespoon cornflour

4 tablespoon sugar

1/2 lemon juiced 

1 egg beaten

Butter pie crust recipe

For 2 nine inch deep dish crust

2 1/2 cups all purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1 cup chilled unsalted butter cut in cubes

6 tablespoons ice water (abou)

Method

Mix flour, sugar and salt in processor. Add butter, pulse until coarse  mean forms. Gradually blend in enough ice water to form moist clumps.

Tarta deliciosa de cerezas

Chocolate cherry Cheesecake (Cheescake de chocolate y cerezas)

 

I absolutely confess that I could not avoid the temptation to make another dessert with cherries (with plenty of fruit even in late summer)

Anyway, I know   cherry season is very short and although it can be made with frozen or jarred cherries, I wanted to make this lovely recipe I found.

I think that each season has its fruits in summers many more but then there are apples, oranges, tangerines, pomegranates, and others  beautiful fruits.

So I actually spend the year searching  recipes with fruits cause 

I love them.

This cherry cheesecake is almost like ice cream with a delicious chocolate coating.

Enjoy it !

Source : Raspberricupcakes (from Sidney)

Ingredients

Crust

2 cups (abot 200 grams)of crushed digestives biscuits (or graham crackers)

1 tablespoon sugar

1 pinch of salt

70 grams butter melted

Filling

300 grams cream cheese softened

60 grams  icing sugar

1 teaspoon vanilla extract

 250 ml  thickened cream

180 grams cherries fresh or frozen or from jar (pitted and diced)

1 tablespoon sugar

2 tablespoon lemon juice

1 tablespoon cornflour  

more 2 teaspoon cold water

Chocolate ganache

150 ml pouring cream

150 grams dark chocolate

Some cherries to decorate

Method 

For the crust

Preheat oven to 160°C (325°F). Grease a 10 x 30 cm rectangular loaf tin .

Line the base and two long sides  of the loaf tin with baking paper, this will make easier to lift the cheescake out of the tin later.

Mix crushed biscuits and sugar  and pinch of salt in  a medium bowl,

Add butter and stir until well combined.

Using yours hands spread mixture out in an even layer, then use with your fingertips to press crumb mixture into bottom of tin to form an even crust.

Transfer to a baking sheet and bake  until crust is set and golden in places , about 15 minutes.

Set crust  aside until cool.

Filling 

Place chopped cherries, lemon juice and 1 tbsp sugar in a small saucepan and place on a medium low heat, stirring until the sugar dissolves. Add the cornflour  mixture to the saucepan and stir over heat until mixture starts to thicken, then set aside to cool. 

Prepare the cheescake filling .

 Place  cream cheese , icing sugar and vanilla in a large mixing bowl and beat on high speed with an electric mixer until smooth.

Stir cherry mixture into the mixing bowl until combined . And in a separate bowl carefully beat the cream to stiff peaks. 

Fold cream into the rest of the mixture and the poor over the cooled crust,

Chill in the fridge for at least  3 hours or overnight. Lift out the tray using the baking paper and peel away from the sides , you can run a knife and the use to slice a thin layer of the sides to make it look neater.

Chocolate ganache

Place cream in a small saucepan on medium heat untiñ it just comes to the boil.

Chop up chocolate and place in a mixing bowl and  pour the hot cream over, leaving for 5 minutes to let the chocolate melt.

Whisk mixture together until smooth and pour a thin layer over the top of the cheescake. Top with some  cherries and chill about one hour before serving.

print recipe here

EN ESPAÑOL

Cheescake de chocolate y cerezas 

Ingredientes

masa

2 tazas de galletas molidas (graham cracker o de vino)

1 cucharada de azucar

1 pizca de sal

70 gramos de mantequilla derretida

Relleno queso crema y cerezas

 

300 gramos queso crema

60 gramos azucar en polvo

2 cucharadas jugo de limon

250 gramos crema para batir

180 gramos cerezas congeladas o frescas

1 cucharada de azucar

2 cucharadas de jugo de limon

1 cucharada de maicena mas 2 cucharadas agua helada

Ganache de chocolate para cubrir

150 gramos de crema espesa

150 gramos de chocolate oscuro  en barra

algunas cerezas para decorar

Apples and cherry strudel in puff pastry ( Strudel de manzanas y cerezas en masa de hoja )

Those who have known my blog for years know that I love fruits and everything that has to do with fruits (ice cream, cakes, tarts, desserts  all you want)

One of the good things about this time of the year  (aka summer)  you can take advantage of the fruit that is more abundant although some fruits can be seen almost all year (they come from other countries and different seasons)

So I  done  a streusel   with  cherries  ( I didn't want the cherries to be lost !)

  Finally I made this strudel with apples and cherries, and  anyway if you dont have cherries you can make with frozen cherries or with cherry jars (pitted tart cherries)

I used ready-made dough although I usually do it. But it is an easy and delicious recipe.




Adapted from : Foodiecrush
                           and Vegan nook

Ingredients

1 1/2 cup cherries pit removed
(or frozen cherries or 1 can pitted tart cherries)
1 package frozen puff pastry (defrot about 30 minutes before)
1 to 2 tablespoons brandy or rum
1/2 cup raisins
3 granny smith apples cored
peeled and thily sliced
juice of 1 lemon
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dry fine breads crumbs or panko
1/2 cup butter melted 
1/3 cup sliced almonds
coarse sugar


Method

In a small bowl add the cherries and  raisins in brandy or rum and soak about 30 minutes. Drain and set aside.
(if you are using pitted tart cherries drain first.)

Add the sliced spples to a large bowl and coat with lemon juice to avoid turning brown.

 In a smaller bowl mix the sugar cinnamon and nutmeg until blended rserve 1 tablespoon of the cinnamon, sugar mixture and add to the apples along with the cherries. Add the bread crumbs  and gently stir to combine.

Preheat oven to 190 ° C  ( 375 °F)
Unfold the puff pastry and roll out onto a lightly floured surface  to approximately 11 x 15 inches (  27 x 38 cm aprox).
Spoon the mix of cherries, raisins and apples out onto the dough in a line down the middle .
add some cinnamon and nutmeg mix you set aside.
 Fold one edge over the mix  then take the opposite side and fold it over . Tuck in the ends.

Brush the top of the strudel with melted butter then add the sugar and aliced almonds.

Carefully transfer the strudel to a baking sheet lined with parchment paper.
Bake 20 to 30 minutes or until the top is golden and puffy.
Allow the strudel to cool 20 to 30 minutes before slicing.

Print recipe here

Strudel de cerezas y manzanas en masa de hoja

Cherry almond Bundt Cake (Bundt cake de cerezas y almendras)

Here we go again, Hi to all !!
I'm a little embarrassed to say that I was sick with a terrible cold and bronchitis,  finally after taking antibiotics (I didn't want to)Im better.
I don't want to bore anyone, but it was. A week I hardly knew about me.
But here I am and I made one of my favorites cakes : A cherry almond bundt cake . It doesn't cost me so much even though my arm still hurts to beat.
I also recommend this recipe cause I love Bundt cakes :) 
This cherry almond bundt cake  is a traditional pound cake filled with cherry pie filling  with a cream cheese glaze.

Thank you for the greetings and love and those who ask how I am, I appreciate it very much! Hugs for all!!



 Source : Beyond Frosting

Ingredients

1 1/3 cups unsalted batter at room temperature
2 cups granulated sugar
5 large eggs at room temperature
3 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup milk at room temperature
2 teaspoons almond extract
1 can cherry pie filling 
or 400 grams frozen cherries 


For the glaze

130 grams  (4 ounces) cream cheese softened
1 cup powdered sugar
 5 teaspoons heavy cream
1 medium orange (the juice) 
pinch of salt


Method
Preheat the oven to 180°c  (325 ° F)

Prepare a greased and floures bundt pan. Do not skip this step.

Cream the butter until smooth and then beat in sugar and continue beating it until it's light and fluffyor for about 5 minutes.
Slowly add the eggs one at a time and make sure each one is well mixed beforeadding the next. Add the almond extract and beat until mixed.

In a separate bowl, sift the flour first and then measure out 3 cups.Then add the baking powder and salt.
Next add half of the dry ingredients and tyen half of the milk, beating just until the flour is partially combined.
Then add the second half od the dry ingredients followed by the remaining milk. Continue to beat until all ingredients are well combined.

Strain the cherry Pie filling through  a fine sieve to extract  the cherries form the juice.

Note.
If you use frozen cherries put  them in a medium pan, add 2 tablespoons of sugar and 2 tablespoons of water, stir, and add one tablespoons of cornstarch and stir well until will be thick (like a  jam)

Pour about 1/3 of the batter into the bottom of the pan.
Spoon 1/3 of the cherries into the batter spreading evenly.
Repeat these steps 2 more times  so that the cherries are layered.
Bake at 325 ° (180° c) for about 60 minutes. Check to see if your cake is done by inserting a toothpick  into the middle. If it comes out clean your cake is done.
Baking times may vary by oven.

After 15 minutes of cooling gently run a knife around the edges of your bundt to help release it from  the edge before flipping.
Invert the cake onto a plate and allow it cool  for about 2 hours.

For the glaze

Soften cream cheese in the microwave for 20 to 30 seconds , removing the wrapper first.
It should be soft but not melted.
In a medium bowl combine the cream cheese with the powdered sugar and continue to stir.
Add the cream one steaspoon at a time until the glaze reaches  the desired thickness.

It should drip of the spoon. While you are adding the heavy cream, also add the orange juice and the pinch of salt.
Once the glaze is nice and smooth, drizzle it over the cake. 

After glaze the cake you can sprinkle some sliced almonds over the cake.


Print recipe

Bundt cake de cerezas y almendras

Chocolate cherry bundt cake (Cake de chocolate y cerezas)

A few days ago it was my birthday and I wanted to do something small but delicious because it is always good to celebrate life.
 And also for the twins and hubby  who love chocolate.

So I made one of my favorites a bundt cake of chocolate and cherries and was really good.
The best thing was fine  to me  do it (although I'm better off on my arm)
You can use fresh or frozen cherries . I know in many sites you are lucky to have fresh cherries!
We are in winter, but always try to freeze some cherries !

Mine were frozen and it was delicious.

I share them as always with much love!


Adapted from :  Melskitchencafe

Chocolate cherry bundt cake

Ingredients

150 grams butter (2/3 cups)
3/4 cup milk
1 1/2 cup sugar
1 tablespoon vanilla
3  1/4 cups all purpose flour
3/4 cups( 75 grams) dutch process cocoa powder
pinch of salt
2 teaspoons  baking powder
1 teaspoon baking soda
3 eggs
200 grams  canned or fresh pitted cherries. (or frozen)


For the glaze

1 cup    semisweet or bittersweet chocolate chips 
2/3  cup heavy cream
1/2 teaspoon vanilla extract


Method

To make the cake preheat oven to 180°c (375°F) and grease a bundt pan  (24 or 25 cm aprox) and set aside.


In a medium saucepan combine the butter, cocoa powder, salt and milk. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature.

In a large bowl whisk together the flour, sugar, baking soda and baking powder. Pour in the chocolate mixture and stir to combine.
Add the eggs and whisk to combine and add the vanilla extract until the batter is smooth .Scoop half of the batter into the pan and sprinkle half of the cherries on top.
Add the remaining batter  and then press the remaining cherries into the batter.

Bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
Let the cake cool for 10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.

Glaze

For the glaze place the chocolate in a medium bowl. Heat the cream to a simmer  (microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring.
Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools, for a thicker frosting let it cool slightly and pour it over the cake .
Once the cake is cooled place it on a serving plate or cake stand.
Garnish with some cherries and mint leaves. or chocolatepieces.

Print recipe here

Cake de chocolate y cerezas

cherry clafouti (clafouti de cerezas negras)

Finally I can make another post, having everything ready could not. 
 Of course  Christmas was a mess (as always) and also my camera from one day to another did not work anymore.

Thank God and my family (hubby) who gift me a new one. 
(Is a Canon too)

It's better than the other one but I had to learn to use it.
My kids helped me of course and I can do it myself.

I think these are the last cherries of the season but  Im frozen someones in small bags to use when we do not have cherries.

In any case, this clafouti can be made with frozen cherries or cherries in a jar. It is just as good.
Clafoutis are really simple and delicious!

Adapted from: Bake from Scratch


Hugs to all!!

Ingredients

1 1/2 cups (360 grams) heavy whipping cream
1/2 cup (63 grams) all purpose flour
1/2 teaspoon baking powder
1/2 cup plus 2 tablespoon granulated sugar divided
3 large eggs
2 teaspoons vanilla extract
pinch of salt
1/2 teaspoon almond extract
3 cups (339 grams) pitted cherries (frozen, fresh or canned)
Confectioners sugar for garnish

Method

Preheat oven to 350°F (180°c)
Buttered lightly a baking dish .
In a large bowl whisk together cream, flour,  1/2 cup  of granulated sugar, eggs vanilla,salt and almond extract.

Let stand for 10 minutes.
Pour batter to a depth of 1/4 inch into  prepared  baking dish.
Set aside remaining batter.
Bake for 10 minutes.
In a medium bowl toss together cherries and remaining sugar.
Place cherrieson topo of baked custard. Stir remaining batter and pour over cherries,

Bake until soft and set in center about 30 minutes. Let cool for 20 minutes. Garnish with confectioner's sugar if desired.
Serve warm or cold.

Print recipe here

Clafoutis de cerezas negras

No churn Black forest Ripple Ice cream (Postre helado Selva negra con cerezas) Feliz dia de la Independencia!

This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming)

It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do.
.
When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday.
(Oh my mom .I miss her so much, every day.)

I am posting it as a tribute to our Independence Day, which is September 18th.
To chileans here and out Happy Independence day)
Have everyone a very good weekend, hugs


Adapted from : Woman's day kitchen

Ingredients

350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries
1/2 cup sugar
2 cups cold heavy cream,
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
114 grams (4 oz ) bittersweet chocolate chunks

Method

Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, about 8 to 10 minutes.
Transfer to a bowl  and refrigerate until cool, about 15 minutes.

Using a electric mixer beat the cream, condensed milk and vanilla in a large bowl on medium high until stiff peaks for, 3 to 4 minutes. Gently fold in the chocolate chunks. (reserve some cherries and chocolate for  garnish.)

Spoon half the cream mixture into 4 1/2 by 8 inch loaf pan or a freezer safe container.
Spoon  half the cherry mixture on top. Using a knife swirl the cherry mixture through the cream. Repeat with remaining cream and cherry mixture.
Freeze until set, at least  3 hours. Once set cover with plastic wrap and you can freeze for up to 2 weeks.

print recipe

en español

postres helado de selva negra

Cherry and ricotta dessert (Postres de ricotta y cerezas)

I love cherries too much and even here in winter I make desserts with cherries (or cakes, or strudell) the thing is that although they do not believe in this dessert I work with frozen cherries (it can be made with frozen cherries or of jar) what I made? First, thaw them a little at natural temperature and wash a littel.
 Then when they were ready in the desserts  I glazed them  with a little jam. I love them!

Source :
 receta de Gloria Frugone Revista Ya

Ingredients



400 grams of cherries canned or frozen
1 cups heavy cream
1 cup greek yogurt
300 grams of ricotta (or cream cheese)
4 eggs
3/4 cup of icing sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon orange zest

mint leaaves to garnish

Method

In a bowl, mix  the ricotta with icing sugar until is creamy. Gradually add the greek yogurt , heavy  cream , orange zest, cinnamon and vanilla  and finally the eggs adding them one by one.

Fill the bottom of each rameki with cherries. Then pour over the batter.

Bake the ramekins  in a bain-marie in a prehaeated oven to 360°F (180°c) about 25minutes or until the look set.

Remove from the oven let cool  and serve.

You can add some cherries and some mint leaves

print recipe here

Spring is almost here... (peach tree)

First apricot blossom

love cherries 

En español

postre de cerezas negras