Cherry Gooeys Food

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

SUPER GOOEY CHOCOLATE DROPS

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

SUPER GOOEY CHOCOLATE DROPS

Steps:

• 1. Preheat to 325 degrees F. Line 3 baking sheets with parchment and set aside.
• 2. Place butter and unsweetened and semisweet chocolate in a large heatproof bowl. Bring a saucepan filled with about 1 inch of water to a very slow simmer; set bowl over but not touching water, and stir occasionally until chocolate melts. Stir light brown and granulated sugars and vanilla into chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy.
• 3. Whisk flour, cocoa, cinnamon, and salt together and stir into chocolate mixture. Stir in chocolate chunks and dried cherries, if using. Drop batter in heaping tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are set on outside and soft and fudge-like inside, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes; transfer to a rack to cool completely. Serve or store cookies in a tightly sealed container at room temperature for up to a week.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

OOEY GOOEY SOUIE (PORK RIBS IN CHERRY SAUCE)

Steps:

• Cut ribs into serving portions of 2 to 3 ribs each.
• Put ribs in a large stockpot/Dutch oven.
• Add onion then add water to cover ribs.
• Season with S& P then cover.
• Simmer for 45 to 50 minutes or until tender.
• Drain and set aside.
• Let cool.
• Puree cherry pie filling in an electric blender or food processor.
• Set aside.
• Heat oil in a large skillet and saute finely chopped onion.
• Add pie filling and rest of the ingredients.
• Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
• Cool.
• Reserve some sauce to serve with ribs.
• Place ribs and sauce in a gallon ziplock bags and marinade of 2 hours.
• Turn bag 3-4 times.
• Place ribs on gas grill over low.
• Cook 20 to 25 minutes.
• Turn 3-4 times.
• When you first turn ribs, drizzle them with the leftover cherry sauce in the ziplock bag.
• Serve ribs with the reserved cherry sauce.

SKINNY GOOEY CHERRY BROWNIES

Steps:

• Preheat oven to 350 degrees, spray an 8 inch non-stick square pan with cooking spray and set aside.
• In a large mixing bowl, combine the flours, cocoa and mix well with a wire whisk to break up any clumps.
• Add all the other ingredients and mix well until all is combined and with a rubber spatula, dig deep to the bottom of the bowl to make sure all the dry ingredients are well incorporated.
• Pour batter into prepared pan and bake for about 22-28 minutes. Do not over bake. Test with a wooden skewer or toothpick. Should come out with moist crumbs.
• Let cool on a wire rack and then cut when cooled but still a little warm and enjoy! Makes 16 brownies.