Cherry Nut Chocolate Chippers Food

CHOCOLATE CHIP CHERRY BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a medium microwave-safe bowl, melt the butter, about 60 seconds.
• To the melted butter, add the brown sugar and stir to combine.
• Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
• Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
• Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
• Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

DRIED CHERRY, MACADAMIA AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
• At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
• Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

CHERRY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F.
• Whisk together flour, baking powder, cinnamon, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.
• Put level tablespoons of dough 1‚ inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. Cool on sheets 2 minutes before transferring to a rack to cool completely.

CHERRY NUT COOKIES

Steps:

• Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
• Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
• Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
• Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
• Bake in a 350 degree oven for approximately 10 minutes.

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

CHERRY PEANUT BUTTER BALLS

Steps:

• In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour. , Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set.

CHERRY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F
• Whisk together flour, baking powder, cinnamon, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla.
• Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.
• Put level tablespoons of dough 1‚ inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes.
• Cool on sheets 2 minutes before transferring to a rack to cool completely.

CHERRY NUT CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, sift together flour, salt, soda and cinnamon. Set aside.
• In a large mixing bowl, cream together butter and sugar until light-colored and fluffy.
• Add eggs, one at a time, beating until well-combined after each addition.
• Beat in vanilla extract.
• Gradually mix in dry ingredients, beating just until incorporated.
• With a spoon or rubber spatula, stir in nuts, cherries and chocolate morsels.
• Spread into a 1/4 sheet pan, 15" x 10" (or two 11' x 7" brownie pans) and bake for 20 - 25 minutes, until golden brown.
• Cool in the pan on a wire rack and cut into bars about 2" x 1.25".
• Stir last three ingredients together to make a thin glaze, adding more liquid if necessary. Drizzle glaze over cooled bars and allow to harden before serving.
• Note: Glaze can be easily changed to suit your taste. Swap the milk for water, cherry juice, almond milk, or a flavored liqueur. Swap the almond extract for another flavor, or leave it out entirely if using a flavored liquid.

CHOCOLATE CHIP CHERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHOCOLATE CHIP CHERRY NUT BREAD

Steps:

• Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes.
• Stir in buttermilk, eggs and almond extract; mix well.
• Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened.
• Stir in cherries, chocolate chips, and nuts.
• Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan.
• Bake in a 350 degree oven 55-65 minutes.
• Let cool in pan on wire rack 10 minutes and remove from pan. Cool.
• Wrap in plastic wrap and store in refrigerator.
• To toast almonds: Spread almonds in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.

CHERRY CHOCOLATE CHIP BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY NUT CHOCOLATE CHIP BREAD

Steps:

• 1. Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes.
• 2. Stir in buttermilk, eggs and almond or vanilla extract; mix well.
• 3. Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened.
• 4. Stir in cherries, chocolate chips and nuts.
• 5. Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan.
• 6. Bake in a 350 degree oven for 55-65 minutes.
• 7. Let cool in pan on wire rack 10 minutes and remove from pan. Cool.
• 8. Wrap and store in refrigerator.
• 9. To toast nuts: Spread nuts in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.