26 - Cherry Apple Cobbler

I LOVE a good cobbler, but for some reason I forget how easy it is to make one. Seriously, it's so simple! I saved time in the kitchen by replacing fresh, cut fruit with canned pie filling. I used a can of cherry and a can of apple, but you could use any kind you want (oooh, blueberry would be yummy!).  Serve this baby warm with a big ol' scoop of vanilla ice cream on top and you'll be a big hit!

Cherry Apple Cobbler
(Recipe adapted from allrecipes.com )

INGREDIENTS:
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 cups white sugar
1 1/2 cups milk
1/2 cup (1 stick) butter
1 - 21oz. can cherry pie filling
1 - 21oz. can apple pie filling

DIRECTIONS:
Preheat oven to 325 degrees F. Put butter in a 9x13 baking dish and place in oven until butter melts.

Blend together flour, baking powder, sugar, and milk.

Pour batter into baking dish over the melted butter. Spoon pie filling on top of the batter, do not stir.

Bake for 1 hour or until golden brown.

#16 - Cherry Chip Cupcakes with Fluffy Vanilla Bean Frosting

It had been a long time since any cupcakes came out of my kitchen. There was a time when that was just about all that came out of my oven. A friend of mine mentioned liking cherry chip cake with vanilla frosting so I figured, what the heck... I'll give that a try! It's fun making something with someone specific in mind and a bonus when they actually like it! I also sent a bunch to work with The Hubs because his co-workers are perfect guinea pigs and the cupcakes were a hit with them too.

 

 

Cherry Chip Cupcakes
with Fluffy Vanilla Bean Frosting

Makes 22-24 cupcakes.

CUPCAKES:
1 package plain white cake mix
1 1/2 cups plain Greek yogurt
1 - 10oz. jar maraschino cherries without stems, drained and finely chopped, juice reserved
1/4 cup maraschino cherry juice
1/4 cup vegetable oil
3 large egg whites
1 teaspoon vanilla extract (or vanilla bean paste)
1 teaspoon almond extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.
2. Place the cake mix, yogurt, cherries, cherry juice, oil, egg whites, vanilla and almond extract in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl. Beat for 11/2 to 2 minutes longer on medium, scraping down the side of the bowl again if needed.
3. Spoon or scoop a 1/4 cup of cupcake batter into each lined cupcake cup, filling it two thirds of the way full.
4. Bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Place the cupcakes on a wire rack to cool completely before frosting.

FROSTING:
1 cup shortening, Crisco
1 - 7oz. jar marshmallow cream
2 pounds powdered sugar
1/4 cup milk
1 teaspoon vanilla bean paste
1/4 teaspoon salt

For the frosting, place the shortening and marshmallow cream in a large mixing bowl, and blend with an electric mixer on low until creamy. Add powdered sugar, milk, salt, and vanilla bean paste, and blend until smooth. Add more milk if needed.

When cupcakes are cooled, frost generously. Top with a cherry or cherry candy if desired.

Italian Cream Soda

We’re on a TOTAL Italian Cream Soda kick at our house right now!!  They are SO easy to make and you can make them in pretty much any flavor! (Skip adding the cream for a “regular” Italian Soda.)

 

If you haven’t had one before, you’re gonna thank me when you try it!

 

 

Ingredients

2 ounces Italian syrup, any flavor (Vanilla, Cherry, Raspberry, Blackberry, Peach, etc. – I like cherry or blackberry!)

2 Tbsp half-and-half (we always have heavy cream in the fridge, so that’s what we use and I pretty much eyeball it.)

6 ounces club soda

 

Ice

 

Directions

Fill glass half to ¾ full with crushed ice.

Pour in flavored syrup.

Add club soda.

Finish with cream and stir.

Enjoy and you're welcome! ♥