Tag Archives: cherries

Cherry Crisp Ice Cream {No Churn}

Spring is here my friends!  Spring is here!  We’ve had some gloriously warm and sunny days, and I must admit, with that comes some serious spring fever for me.  I’ve collected all of our lawn furniture out of hiding, we’ve given the dog a spring haircut, and yesterday I vacuumed and cleaned 6 months of hockey season out of my van (unfortunately, with two athletic boys playing for various teams that smell never truly leaves the van, ugh).  Oh, I do know that Mother Nature isn’t done with us yet, and next week I could be shoveling again.

But for now, I’m delusional enough to think spring has arrived and with that comes ice cream!

Cherry Crisp Ice Cream via SweetRevelations

We aren’t fair weather ice cream eaters actually.  The kids enjoy it so much that I have to hide tubs of ice cream in the deep freeze all year-long.  Sometimes I think I’ve done a great hiding job, only to find the tub completely empty with a spoon inside (yes still in the freezer as if it hasn’t been touched).  When I stomp upstairs, with my “are you kidding me?!” rant, no one says a word.  I know exactly who the culprit is, a tall and lean teenage boy with super blue eyes and a killer smile.  I’ve yet to catch him doing this, but I know it’s him.   And he knows I know it’s him. It’s just a vicious ice cream hiding circle around here.

I do have an ice cream maker, but I love no churn ice cream, simply because it’s fast and pretty easy.   I can toss in whatever fruit or goodies I might have on hand and throw it in the freezer for a few hours.  Usually, when I whip up a batch I spread it in a loaf pan and freeze it that way.  I find it’s an ideal size, and just enough for a family dinner with a little bit left over.

Cherry Crisp Ice Cream via SweetRevelations

This has to be one of my favourite combinations.  I love dark sweet cherries and cherry crisp is a top pick dessert wise for me.  I can whip up this ice cream in minutes and add the components of one of my most loved desserts to the ice cream without actually having to make it.  My secret?  To get morsels of a sweet oat-y topping, that won’t go mushy in the ice cream, I add some granola cereal to the mixture.  Genius right?  I still get the oat clusters, and almonds that I would add to my cherry crisp anyway, without all of the work!   It’s also a breeze to change the flavor by switching up the ingredients, like sautéed apples, or wild blueberries.

Cherry Crisp Ice Cream via SweetRevelations

For now, I guess we’ll keep doing the ice cream hiding dance around here.  I know that soon there will be a time where I’ll look back on these antics and wish for a teenager to be stealing sweet things from me again.

Happy spring friends,

Renee

Cherry Crisp Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk, 300 ml size
  • 1 1/2 tsp almond extract
  • 1 3/4 cups dark sweet cherries, cut in half
  • 3/4 cup granola cereal, I used Harvest Crunch
  1.  Whip up the cream until soft peaks form.  Add in the sweetened condensed milk and almond extract and mix well.  Stir in the cherries and granola.
  2. Spread mixture into a loaf pan or freezer safe container.  Cover and freeze until firm 4-6 hours.

 

 

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Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

mini cheesecakes, sweetrevelations

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Mini Brownie Bottom Cherry Cheesecakes

Brownie Layer

  • 1/2 cup unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

 

Cheesecake Layer

  • 2 pkg (250 gr each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

  1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
  2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
  3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
  4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
  5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

  1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
  2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

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Glazed Cherry Almond Scones

Fresh bread is my nemesis.  Warm out of the oven, it gets me every time.  It doesn’t matter what it is, biscuit, fresh loaf, cinnamon buns or scones there is no smell better than that of bread, in any form, baking in the oven.

scone[1]

I find the whole process of kneading and rolling so comforting.  Always have.   For the past few days I’ve been down and out with a bad cold.  The constant coughing when I lay down has left me restless and unable to sleep.  So I find myself in the kitchen early in the morning rolling dough to feel better.  Yesterday it was these cinnamon buns, today scones.

It seems everyone in this house wins when mom doesn’t feel well!

scone 6[1]

This is my favourite recipe that I’ve shared with you before.  It’s so incredibly versatile.  When you can use fresh fruit do so, it’s worth it.   Montmorency cherries and buttery flaky glazed bread under a blanket of almond glaze.  I’m feeling better already!  These are frozen cherries that I typically use for pie but they offer an amazing sweet and tart flavour to the scones.  The simple almond glaze is a must.   I tried this flavour recently at a local bake shop and was smitten with the combination!

scone 2[1]

No butter or additional spread is needed.  Warm and glazed these scones are simply enough all on their own.  Bake some now and freeze the rest for another morning.  These would be an excellent make ahead item for Christmas morning!

scone 4[1]

Glazed Cherry Almond Scones

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup butter, frozen
  • 1 cup buttermilk
  • 1 cup sour cream (full fat works best)
  • 1 egg
  • 2 cups frozen tart cherries
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp almond extract
  • chopped almonds to sprinkle on top

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread whole cherries all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Combine the powdered sugar, milk and extract and the glaze warm scones.  Top with chopped almonds.  Enjoy!

 

 

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Stone Fruit Upside-Down Cake

Yesterday we went on our annual road trip through Niagara Wine Country.   It’s miles and miles of scenic estate wineries and orchards.   Niagara-On-The-Lake is a quaint place with beautiful boutiques and restaurants.

We go every year to get some fresh peaches and of course wine.  Yesterday we stopped at a local orchard and picked up a variety of stone fruits.  And then off to none other than The Great One, Wayne Gretzky’s Estate Winery.    All perfect ingredients for some Stone Fruit Upside-Down Cake and White Wine Sangria.

Stone Fruit Upside-Down Cake

*adapted from Cake Goddess

  • 2-3 medium peaches, halved, pitted, skinned and thinly sliced
  • 2 apricots, halved, pitted and thinly slice
  • 6 cherries, halved and pitted
  • 4 tablespoons light brown sugar
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 12 tablespoons (3 ounces) unsalted butter, softened (4 for bottom of pan, 8 tablespoons for the batter)
  • 3/4 cup  granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/2 cup buttermilk, room temperature

Heat the oven to 350°F degrees.

1.  In the bottom of a springform pan pour 4 tbsp melted butter.  Sprinkle the brown sugar on top.  Place sliced fruit, slightly overlapping, to cover the entire bottom of pan.

2. In a small bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Set aside.  In the bowl of a stand mixer, cream the sugar and rest of the butter until fluffy, about 2 minutes.  Add the eggs, one at a time, beating for 30 seconds between each addition.  Add lemon zest and mix well.

3. Slowly add the flour mixture and buttermilk to the butter mixture in 5 additions.  Start and end with flour mixture.  Mix last addition of flour by hand.

4.  Pour batter over fruit mixture and bake for 55-60 minutes until toothpick inserted comes out clean.

Serve with a dollop of cream.

White Wine Sangria

  • 1 Bottle of white wine (Riesling, Gewürztraminer, Sauvignon Blanc)
  • 1/2 cup Peach Schnapps
  • 2 sliced peaches
  • 1 sliced apricot
  • handful of cherries
  • 1/2 liter of ginger ale (if preferred)

1.  Pour wine and Schnapps in a pitcher and add sliced peaches, apricots and cherries.  Chill mixture for at least one hour.  Add ginger ale just before serving.

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