Cherries Jubilee Cheesecake Bars

Cherries Jubilee Cheesecake Bars
Write a review
Print
Ingredients
  1. 1 box Betty Crocker® SuperMoist® cherry chip cake mix
  2. 1/2 cup butter or margarine, softened
  3. 2 packages (8 oz each) cream cheese, softened
  4. 1 container Betty Crocker® Rich & Creamy cherry frosting
  5. 3 eggs
Instructions
  1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
  2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
  3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button

Chocolate Cherry Cream-Filled Log

Chocolate Cherry Cream-Filled Log
Write a review
Print
Ingredients
  1. 4 eggs, separated
  2. 1/3 cup plus 1/2 cup sugar, divided
  3. 1 teaspoon vanilla extract
  4. 1/2 cup all-purpose flour
  5. 1/3 cup baking cocoa
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/8 teaspoon salt
  9. 1/3 cup water
  10. Confectioners' sugar
  11. 1 can (21 ounces) cherry pie filling, divided
  12. 1-1/2 cups whipped topping
  13. CHOCOLATE GLAZE
  14. 2 tablespoons butter
  15. 2 tablespoons baking cocoa
  16. 2 tablespoons water
  17. 1 cup confectioners' sugar
  18. 1/2 teaspoon vanilla extract
Instructions
  1. Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.
  3. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  4. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. For filling, in a small bowl, combine 1 cup pie filling and whipped topping.
  6. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
  7. For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button

Chocolate and Maraschino Cherry Shortbread Cookies

Chocolate and Maraschino Cherry Shortbread Cookies
Write a review
Print
Ingredients
  1. 1 cup (2 sticks) unsalted butter, room temperature
  2. 1/2 cup confectioners sugar
  3. 2 cups all-purpose flour
  4. 1/2 teaspoon salt
  5. 1 cup maraschino cherries, chopped
  6. 1/2 cup white and/or dark chocolate chips
  7. 1/2 tablespoon vanilla extract
  8. 8 ounces white and/or dark chocolate, chopped (optional)
Instructions
  1. Cream the butter and the sugar.
  2. Mix the flour and the salt.
  3. Mix the dry ingredients into the wet until it starts forming larger clumps.
  4. Mix in the maraschino cherries, white chocolate and vanilla extract.
  5. Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
  6. Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
  7. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
  8. Let cool completely.
Notes
  1. May drizzle with melted chocolate if desired
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button

Chocolate and Cherries Fudge Torte

Chocolate and Cherries Fudge Torte
Write a review
Print
Ingredients
  1. 1/4 teaspoon baking powder
  2. 2 eggs
  3. 1/4 teaspoon salt
  4. 2/3 cup all-purpose flour
  5. 1-1/4 cups granulated sugar
  6. 1/2 cup HERSHEY'S Cocoa
  7. 1 teaspoon vanilla extract
  8. 1/2 cup (1 stick) butter or margarine , melted
  9. 1 can (21 oz.) cherry pie filling , chilled
  10. 1/2 cup chilled whipping cream
  11. 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES
  12. 1 package (8 oz.) cream cheese , softened
  13. 1 cup powdered sugar
Instructions
  1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.
  2. Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
  3. Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
  4. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).
  5. Just before serving, put chocolates in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert
Tee's Tasty Treats http://www.teestastytreats.com/
Share Button