Chocolate Covered Cherries {Easy + Decadent} Lil' Luna

Cherry Wine Flanders Red Recipe Jay Corriveau

In a large bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. 1 8-ounce package cream cheese, softened, 1 14-ounce can sweetened condensed milk, 1/3 cup lemon juice, 1 teaspoon vanilla extract. Spread the cream cheese mixture into the pie crust, cover it with plastic wrap, and refrigerate for.

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Directions. Preheat the oven to 400°F. In a small bowl toss the cherries with 2 tbsp of olive oil, the cherry liqueur if using, balsamic vinegar, thyme and salt and pepper. Place the slices of baguette on a sheet pan and brush with remaining 2 tbsp of olive oil and then toast the slices of baguette for 7 minutes on the lower rack.

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To assemble the crostini, top the crispy toasts with a schmear of goat cheese. Then spoon the roasted cherries on top, in a mound as big as your heart desires. Garnish with fresh herbs - I love the freshness of basil and thyme - a sprinkle of flakey salt if desired. Room temperature goat cheese will be easiest to spread.

Homemade ChocolateCovered Cherries Recipe

Pit the cherries. In a medium bowl, mix them with the granulated sugar, cornstarch, lemon zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish. In another medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt.

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Instructions. In a large bowl with a handheld electric mixer, beat the cream cheese until smooth and creamy. Add in the heavy cream, powdered sugar, maraschino cherry juice, and vanilla; whip until stiff peaks form. With a spatula or wooden spoon, fold in the chopped maraschino cherries, crushed pineapple, marshmallows, and pecans; mix well.

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Place the greens in a large serving bowl (or divide among individual salad plates), layering in a little bit of the peaches, cherries, almonds, and cheese as you build the salad. Sprinkle the remaining peaches, cherries, almonds, and goat cheese over the top of the salad. (Optionally, arrange a few additional peach slices in a sunshine pattern.

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Roll in the long sides, then start to roll from the filling end (like you would a burrito). Transfer rolled filo onto baking tray. Place in oven for 30-35 minutes, or until top of strudel is crispy. Remove from oven and cool further 30 minutes. Dust with icing sugar and serve.

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Set these aside. In a large bowl, use a handheld mixer to whip the cream cheese, powdered sugar, milk, and vanilla extract together. Gently mix in the whipped topping. Carefully fold in the angel food cake pieces until they are fully incorporated into the mixture. Spread this mixture evenly in a 9×13 inch dish.

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Mix until combined then place on stove over medium-high heat. Bring to a boil, then reduce heat to low and cook, stirring frequently, for about 10 minutes until the liquid thickens. Pour into a jar or bowl and cover and let chill. Pour the chilled cherry topping over the cream cheese layer when ready to serve.

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Combine the cherries with 1 Tbsp corn starch, 1/2 cup granulated sugar, and 2 Tbsp lemon juice. On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12-inch square. Do this using a rolling pin. Cut each sheet into 9 even squares. Then cut a 1-inch border around each square.

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Instructions. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the pitted and halved cherries to the pan, then drizzle with olive oil, maple syrup and lemon zest; toss together then spread the cherries into a single layer. Bake for 25-30 minutes until cherries are nice and juicy.

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Preheat the oven to 400°F. Slice the baguette, and place the slices in a single layer on a baking sheet. Toast 15 minutes until slightly browned and crisp. In a small saucepan, place ½ cup dried Montmorency cherries, ½ cup water, and 1 tablespoon balsamic vinegar. Bring to a strong simmer and simmer until the liquid is reduced by one half.

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Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.

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In your stand mixer (or a large bowl with a hand mixer), beat the cream cheese, sugar, orange zest, and ground ginger until well combined then barely fold in the cherries. Scoop the cream cheese mixture onto a large 15x30 piece of plastic wrap. Shape the cream cheese into a log like mixture then close the plastic wrap over it and twist the.

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Step 1. Combine the arugula, cherries, half the nuts and the tarragon in a large bowl. Step 2. Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve. Tip.

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Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry. Top the cream cheese mixture with 2 heaping tablespoons of cherry pie filling. In a small bowl, whisk the egg and water together. Brush onto the outside edges of the pastry. Bake for 15-18 minutes, or until golden.