Bonnies Chocolate Covered Cherries My Way Food

CHOCOLATE-COVERED CHERRIES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

BONNIE'S CHOCOLATE COVERED CHERRIES MY WAY

Steps:

• 1. Assemble all the ingredients before you begin.
• 2. You will need to melt the chocolate using a double boiler. I use the Wilton Chocolate Pro to melt the chocolate. You might consider getting one if you want to start making candy, as they are reasonably priced and have great reviews. It is a nonstick appliance, fast and so easy to operate that it makes making chocolates fun. I also use chocolate molds, but if you want, you can spread the chocolates on wax paper.
• 3. Drain the cherries first.
• 4. Remove the stems if they have them.
• 5. Blot the cherries on paper towels. Remove them to a dry paper towel and let them sit and air dry while you prepare the chocolate.
• 6. Chop the chocolate bark into pieces about the size of the chocolate chips.
• 7. It should look like this.
• 8. Chop the almond bark into small pieces, too.
• 9. Mix bark and all candy ingredients together
• 10. Place the candy in the heated Wilton pot or double boiler to melt it. This recipe is enough candy to fill the Wilton pot, slightly mounded in the center. Stir it occasionally with a wooden spoon as it starts to melt. Once it is melted, you are ready to make chocolates. You can make half cherries, or cover them. If you are using a mold, put a dab of chocolate in the bottom of each mold with an ice tea spoon, and place the cherry on top, then cover the cherry with chocolate. Let the chocolates sit on the counter until they are hardened, then remove from the mold.
• 11. Here is how your chocolate cherry should look in this closeup photo.
• 12. This recipe makes about 65 chocolates, and I have molds for only 30 chocolates, so I spread the remainder of my cherries with chocolate on a sheet of wax paper. I made a few marshmallow covered chocolates, too. Store the chocolates in an air tight container with wax paper between the layers. Refrigerate. They just taste better as they sit.
• 13. Here is how they look. I hope you enjoy them! Happy Candy Making!

CHOCOLATE-CHERRY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
• Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

CHOCOLATE-COVERED CHERRY COOKIES

Steps:

• For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
• Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
• For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
• Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days.

CHOCOLATE-DIPPED CHERRIES

Steps:

• Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.

HOMEMADE CHOCOLATE-COVERED CHERRIES

Steps:

• Gather the ingredients.
• The day before you want to make the chocolate-covered cherries, drain the cherries from their soaking liquid and reserve 2 tablespoons of the liquid. Pat the cherries dry between sheets of paper towels and let them sit on a wire rack overnight to dry.
• The next day, prepare the fondant filling. In the large bowl of a stand mixer , combine the butter, corn syrup, reserved cherry liquid, almond extract, and liquid invertase, and beat until combined. It is okay if the butter separates at this point-it will all come together soon.
• Stop the mixer and add the confectioners' sugar to the bowl, then mix on low speed until the candy comes together in a ball around the mixing paddle.
• Scrape the bottom of the bowl to make sure everything is incorporated, and check the texture of the candy: it should be quite soft, but not so sticky that you cannot handle it.
• If necessary, add a little more confectioners' sugar to make it workable, but remember: the softer it is, the sooner it will liquefy.
• Use a small candy scoop or a teaspoon to form a quarter-sized ball of fondant, and roll it in your hands to get it round. Flatten the ball between your palms, and place a cherry in the center of the fondant.
• Bring together the outer edges and pinch the fondant together at the top where the stem extends from the cherry. Make sure the cherry is covered completely, then roll it between your palms to smooth out any seams or wrinkles and get it round.
• Place the cherry on a waxed paper-covered baking sheet , then repeat with the remaining cherries until they are all covered with fondant. Refrigerate the tray until the fondant feels firm, at least 30 minutes.
• While you are waiting for the fondant to firm up, melt the chocolate candy melts over medium heat in a double boiler.
• When the fondant is firm, begin the dipping process. Holding a cherry by the stem, dip just the bottom in the chocolate, coming about 1/4-inch up the sides of the cherry. Place the cherry back on the baking sheet and repeat with the remaining cherries.
• By the time you have finished dipping the bottom of the last cherry, the first cherry will probably be set and ready to be fully dipped. (If not, refrigerate the tray briefly to set the chocolate bottoms.) Hold a cherry by the stem and drag it through the chocolate, coating it completely. Be sure that there is absolutely no fondant showing through. When it is fully covered with chocolate, let the excess drip over the bowl, then gently drag the bottom edge over the lip of the bowl to remove any excess. Replace the cherry on the baking sheet and repeat with the remaining cherries.
• Set cherries aside at room temperature for 2 to 3 days to allow the centers to begin to liquify. (Cold temperatures will slow down the invertase's work). Test the liquid centers after 2 to 3 days, and continue to monitor their progress via the occasional taste test until the centers have completely liquified.

BON BON CHRISTMAS COOKIES

Steps:

• In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
• Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!