Mini Chocolate Cherry Bites Food

MINI CHERRY PIE BITES

Steps:

• Preheat oven to 350.
• Grease a 24 slot mini muffin tin, set aside.
• On a lightly floured surface, roll out one of the pie crusts into a roughly rectangular shape (about a quarter inch thickness) and cut out 12 three inch rounds.
• Press the dough rounds into the muffin tin and repeat the same process with the other pie crust.
• Combine the cherry pie filling and almond extract. Mix well.
• Spoon the cherry pie filling into the bottom crusts .
• Knead your leftover dough together, and re-roll it out.
• Cut enough 1 1/2 squares to cover each of the pies.
• Slice each dough square into 4 strips and arrange in a lattice like formation over the tops of the pies.
• In a small bowl, stir together the egg and water with a fork.
• Using a basting brush, brush the top dough with the egg wash.
• Sprinkle with sugar and bake for 35-45 minutes, or until the hearts are golden.
• Let cool.
• Serve & enjoy!

CHOCOLATE CHERRY DESSERT BITES

Steps:

• For the crust: In a food processor, blend the almonds, oats, coconut oil, maple syrup, cocoa powder, cinnamon, and kosher salt for several seconds. Scrape down the bowl, then pulse until evenly chopped and a crumbly mixture forms, scraping down again as necessary. Add wrappers to a muffin tin (optional). Place 1 tablespoon of the crust mixture into each cup and press it down with your fingers, to make 9 in all. Save the remainder of the crust for the topping.
• For the topping: Wash and dry the bowl of the food processor. Then add the cocoa powder, maple syrup, and coconut oil and blend for several seconds until creamy. Using a spoon, place a dollop onto each of the 9 crusts and smooth it out gently.
• Defrost the cherries and gently chop them, then drain of excess liquid. Sprinkle the chopped cherries on top of the chocolate, then add some crust crumbles. (A few crust crumbles may remain, which you can discard.)
• Freeze for 20 minutes to set. Let stand at room temperature for about 10 to 15 minutes to thaw before eating. Store refrigerated.

CHOCOLATE CHERRY BROWNIE BITES

Steps:

• Heat oven to 350°F. Grease 24 mini muffin pan cups; set aside.
• Combine butter and sugar in bowl; beat at medium speed until creamy. Add eggs and cherry juice; continue beating until well mixed. Add flour, cocoa, salt and baking powder; beat at low speed until well mixed. Gently stir in 3 tablespoons chopped cherries.
• Spoon about 1 tablespoon batter into each prepared muffin pan cup. Bake 12-14 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes; remove to cooling rack. Cool completely.
• Place 1/4 cup whipping cream and chopped baking bar in bowl. Microwave30-60 seconds or until bubbling around edges. Stir until smooth and completely melted. Refrigerate 45 minutes or until thickened. Beat at high speed until light and fluffy; stir in 1 tablespoon chopped cherries.
• Place 1/4 cup whipping cream and chocolate chips in bowl. Microwave 30-60 seconds or until bubbling around edges. Stir until smooth and completely melted. Refrigerate 15 minutes or until thickened.
• Split brownies crosswise. Spread a heaping teaspoonful filling onto each cut-side of brownie bottom half; place cut-side of each brownie top half over filling.
• Stir topping mixture until just slightly thickened and glossy. Spoon about 1 teaspoon topping over each brownie bite, allowing it to drip down sides. Garnish each with 1 cherry slice. Let stand until set. Store refrigerated in container with tight-fitting lid.

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 350°F. Line 18 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended. Divide evenly among cups (cups will be almost full).
• Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
• In chilled small bowl, beat all Whipped Cream ingredients with electric mixer on high speed until stiff. Spoon Whipped Cream on chilled cheesecakes. Cover and refrigerate any remaining cheesecakes.

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
• . Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
• . Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• . Reduce oven to 300°F (148°C). 5.
• In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6.
• Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.
• Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 8.
• Stir in the melted chocolate. 9.
• Add the filling to each cheesecake cup until cups are mostly full. 10
• Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 10 minutes. 11
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When the cheesecakes are cool, remove from the pan. 12
• Add the chocolate chips for the ganache to a small bowl. Heat the heavy whipping cream just until it begins to boil. 13
• Pour the cream over the chocolate chips and then whisk until melted and smooth. 14
• Add a little chocolate ganache to the top of each cheesecake. 15
• To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla to a large mixer bowl and whip on high speed until stiff peaks form. 16
• Pipe whipped cream onto each mini chocolate cheesecake, then top with a mini chocolate bar. 17
• Refrigerate cheesecakes until ready to serve. Cheesecakes are best when stored well covered and consumed with 3-4 days.

CHOCOLATE CHIP COOKIE BITES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
• Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
• Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
• Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever). Shape each into a ball, then if desired press 3 - 4 more chocolate chips into top (totally optional, mostly for looks...and more chocolate).
• Align on two parchment paper or silicone baking mat lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 - 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
• Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F.
• Combine brownie mix, butter, water, eggs and almond extract in bowl; stir just until combined. Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans. Spoon about 1 tablespoon chocolate mixture into each cup. Bake 13-18 minutes or until centers are just set. Cool completely. Remove from pan. Sprinkle with powdered sugar. Garnish with cherries, if desired.

MINI CHOCOLATE CHERRY BITES

Steps:

• Spray a mini muffin tin with nonstick cooking spray and set aside.
• Put the chocolate and milk into a heat-safe bowl and place over a pot of gently simmering water. Stir until melted and smooth. This can also be done in the microwave in a glass or plastic bowl by heating the chocolate on Low for a minute or two, stirring it until melted and smooth. Next, stir in the pecans until well mixed. Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and bottom of each portion, creating a cup shape. Chill for 15 minutes.
• Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter. Fill each cup with a tablespoon of the jam, and top with a spritz of whipped cream.