Cookie 20 – White Chocolate Cherry Cookies

I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe!  I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂

This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!

White Chocolate Cherry Cookies

Rating: 41

Yield: 3 dozen

White Chocolate Cherry Cookies

Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dried cherries
  • 1 1/2 cups white chocolate chips
  • Red food coloring (optional)

Recipe Directions

  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the white chocolate chips and dried cherries.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 375 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cake 45: Chocolate Hazelnut Cherry Cake

This recipe is modified slightly from a Nigella Lawson Chocolate Hazelnut Cake recipe. It was inspired by a crepe that my friend Angela had at the local creperie in downtown St. Louis called “Rooster.” She ordered a nutella crepe with liquor-poached cherries. Correct me if I’m wrong, but this flourless cake is also gluten-free. I served it at my going away happy hour to celebrate my departure from St. Louis back to my hometown of Kansas City next week.

Chocolate Hazelnut Cherry Cake Recipe Ingredients

  • 4 ounces bittersweet chocolate, melted
  • 6 eggs, separated into yolks and whites
  • A pinch of salt
  • 1/2 cup unsalted butter, softened
  • 13 ounces of chocolate hazelnut butter (I used Justin’s brand from Whole Foods)
  • 1 tablespoon Frangelico
  • 1/2 cup ground hazelnuts
  • 1/2 cup canned dark, sweet cherries, sliced and soaked in Frangelico (could also use dried cherries)

Chocolate Hazelnut Cherry Cake Recipe Directions

Soak the 1/2 cup of sliced cherries in enough Frangelico for them to be covered. Cover the bowl with plastic wrap and refrigerate until you need them. Preheat your oven to 350 degrees and prepare a 9-inch round springform pan. In a double-boiler, melt the chocolate over low heat, then remove from heat to cool at room temperature. In your kitchen mixer with a clean bowl and clean beaters, whisk the egg whites and salt until stiff. In a separate bowl, cream the butter, chocolate hazelnut spread, Frangelico, egg yolks and ground hazelnuts. Fold in the melted chocolate. Stir a bit of the beaten egg whites into the chocolate batter and mix gently with a rubber spatula, then fold in the remaining egg white mixture, about one third at a time. Be gentle, but blend just until complete. Drain cherries and add to cake batter. Pour into your prepared springform pan and bake for about 40 to 45 minutes. You know your cake is done when you insert a wooden tester and it comes out clean, and your cake top should bounce back when gently pressed, and the edges will start to pull away from the pan ever-so-slightly.

Toasted Hazelnut Ganache Recipe Ingredients

  • 4 ounces whole hazelnuts
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Frangelico
  • 4 ounces bittersweet chocolate, chopped

Toasted Hazelnut Ganache Recipe Directoins

In a dry skillet, toast the hazelnuts over medium heat for about 4 minutes or until lightly browned. Cool completely. Remove most of the hazelnut skins with a towel after toasting them. In a small saucepan, mix the heavy cream, chopped chocolate and Frangelico and stir over medium-low heat until combined, then cool at room temperature. Pour the ganache over the chocolate hazelnut cherry cake, then top with the toasted hazelnuts.

Cake 40: Chocolate Cherry Cake & Cupcakes

This is a homemade chocolate cherry cake from scratch. Most cherry chocolate cake recipes you find are standard “black forest” cake recipes, and many of them use a devils food cake mix. You know the drill, I don’t do things from mixes in the 52 cakes project. I apologize for not taking photos of the final product. The cake wasn’t worth photographing since it was basically in pieces, but I should’ve photographed one of the cupcakes at least. I will definitely make this recipe again, though, and when I do I’ll update this post with pictures.

Chocolate Cherry Cake Recipe Ingredients

  • 3/4 cup butter, softened at room temperature
  • 3 large eggs, room temperature
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 3 tablespoons cherry syrup from canned cherries, or cherry juice
  • 1 cup dried cherries
  • Additional cherries of your choosing, or dried cherries, to top or garnish with

Chocolate Cherry Cake Recipe Directions

Allow the eggs and butter to come to room temperature. Preheat your oven to 350 degrees. In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Give them a good stir with a whisk and then set aside. In your kitchen mixer, beat the butter until fluffy, then gradually add the sugar a bit at a time and beat until completely combined. Scrape the sides of the bowl and then beat for another 2 minutes or so until you get the light and fluffy butter-sugar mixture. Add the eggs one at a time and beat just until blended, then add the vanilla. Alternate adding the dry ingredients mixture and the milk, starting and ending with the dry ingredients. Stir in the dried cherries and cherry syrup or juice. Pour the chocolate cherry cake batter into a prepared bundt pan until no more than 2/3 full, and bake for about 35 minutes. WAIT until the cake has cooled about 15 minutes or so, and run a knife around the inside and outside edges and then turn the pan upside down and let the little guy slide out. Do NOT be like me and try to do it within 5 minutes of pulling it out of the oven. Now, I’m a dumbass and didn’t wait long enough to turn the cake out of the pan. I now not only have burnt fingertips but I also have a cake that’s broken to bits. Still delicious, but … it’s in shambles. I could have made a double layer cake with this amount of batter, but I instead opted to do a bundt pan cake plus a dozen cupcakes. (Now I’m wishing I had just saved that second bunch of batter just in case, hah!) If you do cupcakes, bake them for 18 to 22 minutes. I put a dark, sweet cherry in the center of each in hopes that the batter would rise up over it and make it a cherry center. I bet this would also be insanely good with almond extract instead of vanilla extract. Cherry chocolate almond? Omigosh.

Whipped Cream Cheese Frosting Frosting Recipe Ingredients

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened at room temperature
  • 1/2 cup butter, softened at room temperature
  • 2 1/4 cups powdered sugar
  • 2 teaspoons vanilla extract

Whipped Cream Cheese Frosting Recipe Directions

Put a clean metal bowl in the freezer while you soften your cream cheese and butter at room temperature. In the cold metal bowl, whip the heavy whipping cream on a high speed for a few minutes until you get stiff peaked whipped cream. Set aside. In your kitchen mixer beat the cream cheese and butter together until well-blended. Add the powdered sugar about a 1/2 cup at a time (start out beating after each addition at a low speed or you’re going to end up with a mess), and scrape down the sides of the bowl occasionally to make sure it all gets incorporated. After all the powdered sugar is in, beat in the vanilla extract. Lastly, beat in the whipped cream you made. Pipe it onto your cupcakes or spread it onto your cake. I topped the outer ring of the bundt cake with cherries, and I plopped a cherry on top of each of the cupcakes.

I took these to a happy hour (congratulations Kevin and Mike on your successes!) I wasn’t expecting to get such rave reviews as I did, but I was thrilled with the results. The cupcakes disappeared in minutes and the cake didn’t take long to pawn off on people either. Justin said, “The frosting tastes like ice cream on top.” Wendy, the lovely lady who didn’t much care for sticky sweets, said the frosting was just perfect. And most people I couldn’t quite understand between bites and mumbles of “mmm oh my gosh this is good mmmm.” Clearly this chocolate cherry cake recipe was a hit and is worth trying at home. If you do decide to bake it, please consider sending your pictures so I can use it on the blog in lieu of the ones I wasn’t able to get!

Cake 19: Cherry Upside-Down Cake

This is the cake using the other tied ingredient you voted on – balsamic vinegar. (The first one was beer which I used in chocolate beer cake)

This cake could be made in the traditional upside down cake fashion – in a cast-iron skillet in the oven. However, I do not own one, so I had to use my regular 9-inch round cake pan and it turned out just fine. Just line the 9″ pan with parchment paper.

I apologize for the lack of photos. I left my camera in Kansas City and won’t be back there to pick it up until next week. I promise I’ll edit the post and add photos soon!

Cherry Upside Down Cake Recipe Ingredients

  • 0.75 cup (1.5 sticks) unsalted butter, softened
  • 0.25 cup packed dark brown sugar
  • 2 teaspoons balsamic vinegar
  • 3 cups whole pitted cherries
  • 1.25 cups all purpose flour
  • 0.25 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup sugar
  • 2 large eggs, separated
  • 0.75 teaspoon vanilla extract
  • 0.5 cup whole milk
  • 0.25 teaspoon cream of tartar

Cherry Upside Down Cake Recipe Directions

Preheat the oven to 350 degrees. In a skillet, melt 1/4 cup of the butter, brown sugar and balsamic vinegar together over medium heat and stir together until sugar is dissolved. Raise the heat to high and stir in the cherries. Bring the mixture to a boil and stir together. Remove it from the heat and set it aside.

Whisk the dry ingredients – flour, cornmeal, baking powder and salt – in a medium bowl. In a separate bowl, beat the remaining 1/2 cup of butter, then the sugar, until light and fluffy, or for about three minutes. Beat in the egg yolks and vanilla. Alternate adding the dry ingredients mixture and the milk about half of each at a time.

In a clean, dry bowl with clean, dry beaters, beat your egg whites until they are foamy. Add the cream of tartar and continue to beat until the egg whites are stiffer. Fold about a quarter of the egg whites into the batter with a spatula at a time.

Pour the cherry mixture into your 9-inch round cake pan lined with parchment paper and greased for baking. Spoon the cake batter over the cherries then spread it evenly (the batter is thick). Bake about 45 minutes, or until the top is golden brown, and as usual, your tester comes out clean.  Cool right-side up on a rack for about 5 to 10 minutes. Run a knife or spatula around the edges of the cake to loosen it from the pan. Place your serving platter upside down on top of it, and flip it over. Leave the pan on it for another 5 to 10 minutes. Remove the pan, fix the inevitable dropped cherries and cool the cake completely.

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