HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES
Categories Bread Chocolate Breakfast Brunch Bake Valentine's Day Kid-Friendly Mother's Day Dried Fruit Cherry Winter Anniversary Shower Pastry Bon Appétit Small Plates
Yield Makes about 12
Number Of Ingredients 14
Steps:
- Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.
HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES
Wonderful scones from epicurious.com. I didn't have a 2" heart-shaped cookie cutter so I just cut the dough into 12 triangular shapes. Very easy and absolutely delicious. I love the combo of orange, vanilla, almond, cherry and chocolate. A must-try!
Provided by dmcpherr
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- Butter and flour baking sheet.
- Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
- Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
- Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
- Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
- Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
- Preheat oven to 400°F
- Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
- Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
- Serve warm or at room temperature.
Nutrition Facts : Calories 236.4, Fat 10.9, SaturatedFat 6.5, Cholesterol 34.4, Sodium 200, Carbohydrate 32.8, Fiber 1.4, Sugar 15.1, Protein 3.6
CHOCOLATE COVERED CHERRY DREAM PIE - NO BAKE DESSERT! - I HEART KITCHEN
My Chocolate Covered Cherry Dream Pie is an easy no-bake dessert that is delicious with the taste of chocolate covered cherries without needing a pitter!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Place Oreo cookies into a food processor and pulse until broken into small crumbs.
- Add the butter and pulse to combine.
- Pour into a deep dish pie pan and push to bottom and sides.
- Refrigerate for 30 minutes or until set.
- Combine the cream cheese and powdered sugar and mix until creamed together.
- Fold in the cherry pie filling and then the Cool Whip.
- Pour into the Oreo pie crust then place back into the refrigerator while you prepare the ganache.
- In a small saucepan, bring the whipping cream just to boiling over medium-high heat.
- Remove from heat and add chocolate morsels, but do not stir.
- Let stand for 5 minutes then stir until smooth.
- Pour over pie and refrigerate at least 2 hours until set.
CHOCOLATE CHERRY HEART
My family enjoys this dessert so much that I make it throughout the year by simply using the pie pastry circles. Packaged products make it a snap to prepare.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Let pastry stand at room temperature for 15-20 minutes. Unfold pastry and place each circle on an ungreased baking sheet. Sprinkle each with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork. , Brush with egg white. Combine almonds and sugar; sprinkle over pastries. Bake at 450° for 7-9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool., In a large bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; beat until thickened., Place one crust on a serving plate; spread with half of the fudge topping. Carefully spread with half of the cream cheese mixture; top with half of the cherry pie filling. Top with remaining crust, fudge topping and cream cheese mixture. Spoon remaining cherry pie filling to within 1 in. of edges. Chill until set. Refrigerate leftovers.
Nutrition Facts : Calories 754 calories, Fat 34g fat (16g saturated fat), Cholesterol 61mg cholesterol, Sodium 380mg sodium, Carbohydrate 102g carbohydrate (58g sugars, Fiber 2g fiber), Protein 9g protein.
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