Milk Chocolate Cherry Cake

 

I made this recipe as a "quick and easy" go-to of things that I already had in my pantry. Someone at my full time job is moving downstate, so we had a going away party for him at work. For some reason I had four bags of chocolate covered cherries in my house, which I am not a fan of by themselves. I also had a bag of Dark Chocolate Cherry Nestle DelightFulls, and it was an "aha" moment! Great way to use up the chocolate covered cherries and test out the new flavor (for me) of Nestle morsels.

Ingredients:

1 box Milk Chocolate Cake Mix
3 eggs
1 1/4 c. water
1/3 c. oil
3 Tbs. instant coffee granules (+ 1 Tbs. water)
1/2 bag Nestle DelightFulls, Dark Chocolate Cherry
1 container Milk Chocolate frosting, whipped
Chocolate covered cherries

Preheat the oven to 350 degrees. In a large bowl, mix the chocolate cake mix, eggs, water, oil and instant coffee together with a whisk until all of the lumps are gone and you have a smooth consistency. Line a 9x13 baking pan with tinfoil, and spray with non stick cooking spray. Pour the batter into the prepared pan. Sprinkle 1/2 bag of the dark chocolate cherry Delightfulls on top of the batter. Bake for 30-35 minutes or until the middle is set (test with a toothpick if necessary). Let cool fully.

When the cake is fully cool, microwave the whipped milk chocolate frosting for 10 seconds. Stir in the container, and then pour out onto the cake.

Spread the frosting in an even layer with a rubber spatula. Then, using the same spatula I made a pattern on top going back and forth lightly across the frosting.

Take a butter knife and draw lines of where you want to cut, just going through the top of the frosting so that the cake doesn't dry out.

Place a chocolate covered cherry on the top of each square that you made in the frosting using the knife, so that each piece of cake will have a cherry. When you are ready to serve, cut all the way through the lines where your marks are.

Cherry Pie Bars

Ingredients:

1 3/4 c. sugar
2 sticks margarine, softened
3 eggs
1/2 tsp. almond extract
3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1 can cherry pie filling (about 1 1/2 to 2 cups)

Preheat the oven to 350 degrees. Spray a jelly-roll pan with non stick cooking spray and set aside. In an electric mixer, blend the sugar and margarine together. Add in the eggs and almond extract until you reach a smooth consistency. Slowly add in the dry ingredients (the mixture will be VERY sticky). Spread the mixture out onto the bottom of the pan in an even layer. Spoon the pie filling on top of the dough and spread out. Bake for 25 minutes in the oven until the edges of the dough are golden brown. Let cool fully.
 Drizzle a glaze of 1 c. powdered sugar, 1/4 tsp. almond extract and 1-2 Tbs. milk.

(Makes around 42-45 bars. 2 WW points per bar.)

Cherry Almond Chocolates

Ingredients:

1 bag white chocolate candy melts (I used Ghirardelli)
1 c. dried cherries
1/2 c. slivered almonds
Small silicone candy mold (I used hearts for Valentines Day)
Edible Glitter

Cut three candy melts in half and place in one mold section, and repeat for the remaining molds. Microwave for 1 1/2 minutes on 50% powder. Check to see if the chocolate is melted, if not, keep heating at 25 second intervals on 50% powder. Place 2 dried cherries and a few slices of almonds in the melted chocolate. Sprinkle with edible glitter. Refrigerate for 15 + minutes until the chocolate is set. Flip the mold over and using your finger, push the chocolate gently out of the mold. Refrigerate the chocolates until needed.

Cherry Cupcakes with Chocolate Cream Cheese Frosting

Ingredients:

1 box yellow cake mix (including the eggs, water and oil)
1 packet Black Cherry Sugar Free Kool-Aid mix
1 can diet Vernors (ginger ale)

Preheat the oven to 350 degrees. Combine the ingredients with a whisk and divide into 20 baking cups. Bake for 20-23 minutes in the oven until the tops spring back and aren't sticky. Let cool fully.

Chocolate Cream Cheese Frosting Recipe:

4 c. powdered sugar
1/3 c. cocoa powder
8 oz. cream cheese, 1/3 less fat, softened
1 stick margarine, softened
1 tsp. vanilla

Beat the cream cheese and butter in an electric mixer until fully combined. Add in the cocoa powder and powdered sugar slowly, the vanilla, and beat until everything is mixed together well. Pipe into the cupcakes when they are cool and decorate.

Banana Split Cupcakes in a Jar

These are made with the same ingredients as is in the Banana Split Cupcakes recipe. Here is how I put them together starting from the bottom and working to the top:

Chopped strawberries, crumbled banana cupcake, piped vanilla frosting, drizzled chocolate fudge or melted chocolate frosting, sprinkles, and topped with a Maraschino cherry!

Banana Split Cupcakes

Ingredients:

1 box yellow cake mix
1 box sugar free banana instant pudding mix
1/2 c. canola oil
1/2 c. water
3 eggs
1 c. chopped strawberries
Vanilla frosting
Melted chocolate frosting or fudge
Sprinkles
Maraschino cherries

Preheat the oven to 350 degrees. In an electric mixer, combine the cake mix, pudding mix, oil, water and eggs together on medium speed for 1-2 minutes or until everything is well combined. Line mini cupcake tins with paper liners and fill 3/4 of the way full with batter. Place 1-2 strawberry pieces in the middle of the batter. Bake for 16-18 minutes or until they are golden brown. Cool fully on a wire rack before frosting.

Using a piping bag, pipe the white frosting on top of the cupcakes. Drizzle with the chocolate. Add the sprinkles and a half of a Maraschino cherry on top!

 

Shamrock Shake Cupcakes

Ingredients:

1 box cherry chip cake mix
1 c. water
1/2 c. vegetable oil
3 eggs
1 1/2 tsp. mint extract
3-4 drops green food coloring

Preheat the oven to 350 degrees. Mix the above ingredients in a large bowl with a spatula. Divide evenly among 12 baking cups. Bake 15-20 minutes in the oven. Let cool on a wire rack.

 

While the cupcakes are cooling, prepare the mint cream cheese frosting.

1 (8 oz.) box 1/3 less fat cream cheese, softened
3-4 cups powdered sugar
1 tsp. mint extract
1-2 Tbs. water

In an electric mixer, mix the cream cheese, powdered sugar and extract together until creamy. Add water to your consistency of choice. I piped the frosting on top of the cupcakes with a pastry bag. You could use a knife or spatula and spread on top if you don't have a pastry bag. I decorated the top of the frosting with green edible glitter for St. Patty's day! Another cute way to top these would be with a red candied cherry.

 

Chocolate Cherry Velvet Cupcakes

Ingredients:
1 box Duncan Hines Red Velvet Cake Mix
(water, eggs and oil called for in the directions)
3 oz. sugar free Cherry jell-o mix, divided
8 oz. Cool Whip, Lite

Preheat the oven to 350 degrees. Combine the cake mix ingredients and 1.5 oz. of the cherry jell-o mix with a spatula until everything is well combined. Line cupcake tins with paper liners (about 16). Divide the batter evenly among the cups. Bake according to the directions on the cake mix for cupcakes. Let cool fully on a wire rack.

Meanwhile, combine the remaining jell-o mix and the Cool Whip. When the cupcakes are cool, pipe or spread the frosting on top. (I decorated the tops with sugar hearts for Valentines Day!)

Skinny Cherry Poke Cake

Ingredients:

1 box of white cake mix
10 oz. Sprite Zero
2 egg whites
.3oz. sugar free cherry jell-o mix
1 c. boiling water
1/2 c. cold water
1 oz. sugar free instant vanilla pudding
1 1/2 c. milk
4 oz. Cool Whip, lite

Preheat the oven to 350 degrees. Line a 13x9 pan with tinfoil and spray with non stick cooking spray. In a large bowl, whisk the cake mix, sprite and egg whites together. Pour into the prepared pan. Cook for five minutes less than the box directions. Let cool on a wire rack while you prepare the next step.

In a small bowl, whisk the cherry jell-o mix with the boiling water (I use really hot water from the tap. It has the same effect). When the mix dissolves, add the cold water. Poke the cake with a toothpick about an inch apart from each other (I go in rows because it is easier to keep track of where I have been already). Pour the cherry jell-o on top of the cake distributing as evenly as possible. Refrigerate for at least 15 minutes before adding the frosting.

For the frosting, combine the instant pudding and milk together and whisk until the powder is dissolved. Refrigerate for about 5 minutes or until the pudding is set, and then fold in the Cool Whip. Spread on top of the cake evenly.

(Makes 18 servings, 4 WW points per serving)

Candy Log Roll

This recipe is adapted from my husband's side of the family. They used to eat this around Christmas growing up, so I thought I would try my take at re-creating it. (Don't mind the mustache's....it was for a mustache themed birthday party!)



Ingredients:

1 large container of green candied cherries, cut in half
1 large container of candied pineapple, cut in half
1 box of chopped dates
1 box of graham crackers, crushed
1 bag of mini marshmallows (I used about 3/4 of a bag)
2 cans, give or take, of sweetened condensed milk
1 large bag of sweetened coconut

Mix the above ingredients together, using just enough of the sweetened condensed milk to hold everything together. If you use too much, the logs will be falling apart and harder to attempt to roll in coconut. Divide the batter into 5-6 portions, depending on how big you want the logs to be. Form into a log shape on top of parchment paper or tinfoil and roll up tightly, twisting the ends to hold the logs together. Place them on a plate and into the refrigerator for a few hours until they are fully set. Slice the logs, as you need them, and serve. Make sure to store these in the refrigerator. They last anywhere from a few weeks up to two months in the fridge. (They are literally pure sugar candy logs). And, like most things, the longer it sits in the refrigerator, the dryer it will be as time goes by.

Boiled Blood Clots

Ingredients:

2 containers Pillsbury Flaky Original Biscuits
2 cans Cherry Pie Filling
1/2 c. water (possibly more, read below)
Red and black food coloring

Pour the water and pie filling into a dutch oven and smash with a potato masher to break down the cherries. Bring to a slow simmer. Cut each biscuit into four equal pie shaped pieces and roll each piece into a ball. Repeat with the other biscuits and set aside on a plate. Place about 8-10 of the balls in the pie filling mixture. Squirt a few drops of black and red food coloring on top of the dough balls (I used more black than red so that it gets the deep red color like actual blood). Cover the pot and cook them for 15 minutes. Remove from the liquid mixture and place in your serving dish. Add the next batch of biscuit balls and repeat the process. Your sauce will start to thicken up after the first two batches or so, so feel free to add more water 1/4 c. at a time. These are delicious and creepy looking!

Cherry Cotton Candy Cupcakes

Ingredients:

1 box white cake mix
1/2 c. applesauce, natural
1/4 c. vegetable oil
1 c. water
1/2 c. cherry juice
2 eggs
blue food dye (not necessary)
cotton candy frosting (home made or store bought)

Preheat oven to 350 degrees. Line cupcakes tins with paper liners. In a large bowl, mix the cake mix, applesauce, oil, water, cherry juice, eggs and about 10 drops of blue food dye together. Divide evenly among the cupcake tins, filling 3/4 of the way full. Bake 15-17 minutes until the center comes out fairly clean with a toothpick. The batter stays really moist, so there might be a small amount of batter that comes out with the toothpick. As long as it isn't runny, and just moist, you are set. Let cool fully on a wire rack. Frost with cotton candy frosting. You can top them off with a piece of cotton candy, or in my case I decorated them like fish for my nephew (which is why i added the blue dye).

Pineapple Upside Down Cake Drink and celebrating 9,000+ views!

Pour about 4 ounces of pineapple juice into a glass. Add a shot of Smirnoff Cake Vodka, and a shot (or two) of grenadine. Mix together before drinking. This drink tastes just like a slice of pineapple upside down cake!

Cherry English Toffee Crispy Cakes

Ingredients:

4 c. marshmallows
4 c. Rice Crispy Cereal
4 Tbs. margarine
1/4 c. cherry baking chips
4 Tbs. Hills Bros Cappuccino Drink Mix, English Toffee

Melt the marshmallows and margarine in a large pot on low heat. When the marshmallows are fully melted, add the cappuccino mix and stir until the mix is dissolved. Pour in the baking chips and cereal and stir everything together. Spray a 12 cup muffin tin with non stick cooking spray. Divide the marshmallow mixture evenly among the cups. Using your hand or a spatula, press the mixture down to make sure the crispy cake is level with the muffin tin. Let cool in the refrigerator for 15-20 minutes. Remove the cakes from the pan and top with lite cool whip and sprinkles before serving. (Makes 12 servings, 4 WW points per serving.)

Pineapple Upside Down Cupcakes

Ingredients:

1 c. pineapple chunks, canned, drained (reserve 2 Tbs. juice), sliced into thin strips
6 Tbs. reduced-calorie margarine, melted, divided
1/4 c. packed brown sugar
12 Maraschino cherries
1 c. flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. milk, 1%
1 tsp. vanilla
1/2 c. sugar
2 eggs

Preheat oven to 350 degrees. Using approximately 2 Tbs. of butter, brush the sides of a 12-cup muffin pan with butter. Sprinkle each cup with brown sugar. Place a maraschino cherry in the center, and use 5 slices of pineapple to arrange around the cherry. In a large mixing bowl, beat the remaining melted butter and sugar together with a whisk. Add the vanilla eggs, one at a time. Add the baking powder, baking soda, salt, and half of the flour mixture and start to whisk. Add the milk, whisk until combined, and then add the remaining flour. Mix until well incorporated. Divide evenly among the 12 muffin cups. bake for 15 minutes in the oven, let cool for 2 minutes in the pan, then flip upside down and transfer to a serving platter or flat surface to cool fully. (Makes 12 cupcakes, 4 WW points each.)

Almond Cherry Bark

Ingredients:

1 Tbs. canola oil

1/4 c. dried cherries

1/4 c. chopped almonds

4 cubes Almond Bark, vanilla flavored

I also used a Valentines Lips transfer sheet

In a double boiler, heat the oil and almond bark to medium heat. As the chocolate starts to melt, start slowly stirring until everything is melted and well incorporated. Place your transfer sheet on a baking sheet. Pour the chocolate on top and spread out evenly. Sprinkle the chocolate with the nuts and almonds, and stick into the refrigerator for 5-10 minutes. Break into 10 pieces, as evenly as you can. (10 servings, 3 WW points each).

Almond-Cherry Drop Scones

Ingredients:
2 1/4 c. flour
3 Tbs. sugar
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. low-fat vanilla yogurt
1/4 c. melted butter
1 egg, beaten
1/4 tsp. almond extract
3/4 c. dried cherries
1/2 c. slivered almonds

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt by hand. In another bowl, mix the yogurt, butter, egg and extract together. Stir the wet ingredients into the dry ingredients and mix until moist. Fold in the dried cherries and slivered almonds. Drop by double tablespoon onto a baking sheet with non-stick spray. Bake at 375 degrees for 10-12 minutes or until lightly brown. Remove and cool on wire racks.