DESSERTS – Page 40 – Chasing MY Life WHEREVER it Leads ME

SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good! It was also rich so I’m very glad I made it in these small ramekins for individual servings!

SALTED CARAMEL CHEESECAKE CUPS

CHEESECAKE

1/2 pound softened cream cheese

1/2 cup sugar

2 JUMBO eggs at room temperature

1/2 cup sour cream

CARAMEL

6 tablespoons light corn syrup

1/2 cup + 2 tablespoons sugar

3 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1/2 teaspoon sea salT

Preheat oven to 325°.
In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
Add eggs, beating until incorporated after each egg.
Beat in sour cream.
Pour into ramekins.
Set ramekins in a baking dish and add water to midway up the ramekins.
Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
Turn off oven and leave cheesecakes undisturbed for 1 hour.
After 1 hour transfer ramekins to cooling rack and cool completely before covering.
Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.

Meanwhile make the caramel.

In a heavy saucepan heat the corn syrup.
Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit.
Add the heavy cream in a thin stream, stirring constantly until smooth.
Add salt and blend well.
Transfer the caramel to a heatproof container and allow to cool.

To serve:

Heat caramel in small increments until desired temperature.
Pour a spoonful over each cheesecake and serve.

SALTED CHOCOLATE CARAMEL CUPCAKES

BROWN SUGAR CUPCAKES
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup cocoa
1/4 teaspoon SEA salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, room temperature
1 teaspoon PURE vanilla
1/2 teaspoon PURE maple syrup
1/2 cup plus 2 tablespoons buttermilk, at room temperature
CARAMEL FILLING
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup plus 1 tablespoon heavy cream, at room temperature

CARAMEL BUTTERCREAM
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon PURE vanilla extract
1/2 teaspoon PURE maple syrup (extract is okay)
1 stick salted butter, softened
1 stick unsalted butter, softened
1/2 teaspoon sea salt
1 1/2 cups confectioners’ sugar

Preheat the oven to 325 ˚ and line a muffin tin with your favorite cupcake liners.
In a large bowl, combine the flour, baking powder, and salt; Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar over medium-high speed until pale and fluffy, about three minutes.
Add the eggs, one at a time, scraping down the sides as needed.
Mix in the vanilla and maple.
Add the flour mixture in batches, alternating with the buttermilk, beating until well blended.
Using a medium ice cream scoop, divide the batter evenly between the lined cups, filling each a little over half way.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool for 10 minutes, then turn the cupcakes out onto wire racks to cool completely.

In a medium sauce pan over medium-high heat, melt the sugar, whisking occasionally. Cook until the sugar turns a deep amber.
Stir in the butter until melted.
Pour in the heavy cream carefully as the mixture will bubble and foam. Whisk until the mixture becomes a smooth sauce. Remove from heat and allow to cool slightly.
To fill the cupcakes, with a small pairing knife, cut out a circle in the center of each cupcake about 1 inch deep. Don’t discard the cutouts. Spoon 1 teaspoon of sauce in the center of each cupcake and place the tops back on.

In a medium saucepan over medium-high heat, stir together the sugar and water. Bring to a boil and cook without stirring until the mixture turns a deep amber. Remove from heat.
Slowly add the cream, maple and vanilla, stirring until smooth. Set aside and let cool for at least 20 minutes. It will still be pourable, just not burn your face off hot any more.
In the bowl of your stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy.
Reduce the speed of the mixer to low and slowly add the confectioners’ sugar. Scrape down the sides and with the motor still running on low, pour in the cooled caramel. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
Spoon icing into an pastry bag fitted with desired tip and ice cupcakes.

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water

BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**

Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil.
When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more. Chill 10-15 minutes. After the sauce is chilled, pour over the fruit and toss gently. Return to the refrigerator to continue chilling.
Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough.
Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking.
Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown.
Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Cut out 4 – 5 inch rounds.
Bake 10 minutes at 400 degrees.
Cool.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Bake cream cheese mixture 10 minutes until slightly thickened.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with Caramel Sauce and Mocha Hot Fudge Sauce.

TROPICAL YUM!

I found this awesome new jello salad recipe over at Mennonite Girls Can Cook called Special Salad. This will quickly become a new family favorite! We have even given it a new name and a few changes.

TROPICAL YUM!

1 box orange jello (next time we’re going to try wild strawberry)

1 box lemon jello (we used pineapple)

3 bananas, sliced (next time we’re going to use 2 and add a kiwi)

1 small can mandarin orange segments, well drained, reserving juice (we used a large can)

1 14 oz can crushed pineapple, *well drained but reserving the juice and adding enough of the mandarin orange juice to make 1 cup
1/2 bag mini marshmallows

1/2 pint whipping cream

1 tablespoon sugar

1/2 teaspoon vanilla
1/2 cup sugar

2 tablespoons flour

1 egg, well beaten

1 cup pineapple juice*
3/4 cup FINELY grated cheddar cheese (next time I’m going to try toasted coconut)

Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved.
Add 2 cups of cold water.
Place mixture in the refrigerator until partially set.
Mix together the orange segments, pineapple and banana slices.
Fold into the partially set jello.
Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
Whip together the whipping cream, 1 tablespoon sugar and vanilla until thick, cover and place in fridge.
Stir 1/2 cup sugar, *1 cup pineapple juice, egg and four together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) or you can also cook this on the stove top, stirring constantly.
Cool this mixture completely and then fold in the whipped cream mixture. Spread over the marshmallow mixture.
Layer the 3/4 cup of cheddar cheese on the top.
Return to the refrigerator and chill thoroughly.

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

Gradually add orange juice, tossing with a fork until dough forms a ball.

Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

On waxed paper, roll out one ball of pastry to fit pie plate.

Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

BAKED PINEAPPLE CUSTARD ala summer berries

BAKED PINEAPPLE BLACKBERRY CUSTARD

I originally got the pineapple portion of this recipe from my cousin Jenn, and it quickly became our family favorite. During the summer I add fresh berries to “spice” it up a bit in flavor and color. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.

2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch

1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)

Preheat oven to 350°.
Place pineapple in the bottom of a greased 13 x 9 pan.
Sprinkle blackberries over pineapple.
In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
Cook until thick.
Pour over the pineapple and bake 20 minutes.
Top with marshmallows and return to oven until golden.

RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I made a less than appetizing dinner the other night trying to clean out the refrigerator and while hubby was as diplomatic as possible, I felt bad. He has always been a wonderful guinea pig. So I had 2 apples and a can of refrigerator biscuits that all still needed to be used. Here is what I made:

RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I peeled, cored and chopped the apples. Next time I’ll add rum soaked raisins.
Then I sprinkled them with cinnamon and sugar and tossed them well.

I flattened each of the biscuits with a little additional flour.
Topped 5 of them with the apple mixture.

Then draped the apple mixture with another flattened biscuit.
I brushed each one with butter, sprinkled with a little cinnamon sugar and baked 10-12 minutes.

After they were baked I topped them with Mocha Caramel sauce and voile’ my family loved me again. Next time I will also add a creme chantilly sauce.

CREME CHANTILLY SAUCE
1 cup whipping cream
1 tablespoon apple brandy
1 1/2 to 3 teaspoons sugar

Beat cream in medium sized chilled bowl with chilled beaters until soft peaks form.
Ad brandy and sugar to taste, beating until stiff peaks form. DO NOT OVER BEAT!
Refrigerate until ready to serve.

MOCHA CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
1/4 cup milk chocolate chips

Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
Remove from the heat and carefully fold in the cream mixture.
Cook over medium heat stirring frequently until caramel is bubbling.
Toss in the milk chocolate chips and blend until smooth.
Serve warm.

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.

This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon

2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 large marshmallows

1/4 cup butter, melted

1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional

Combine sugar with cinnamon.
Separate crescent dough into 16 triangles.
Push a cherry Kiss into the center of each marshmallow
Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
Dip in melted butter and place in regular sized muffin cups.
Roll in crushed walnuts.
Repeat with remaining marshmallows.
Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar

1/2 teaspoon vanilla

2-3 teaspoons milk

combine powdered sugar, vanilla and milk, and mix well.
drizzle

*Also good with other flavor HERSHEY kisses.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
Add flour and whisk until lump free and set aside.
Heat oil in dutch oven over medium-high heat.
Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes.
Add meatballs and simmer 15 minutes or until meatballs are heated through. Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

Preheat oven to 400°.
In a small bowl stir biscuit mix and milk together just until moistened.
Turn onto a floured surface and knead a few times.
Roll out to a 11-12 inch circle and transfer to a pizza pan.
Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
Bake 15-20 minutes or until golden.
Serve war.
Refrigerate leftovers.

BOSTON BAKED BEANS, CHUCK WAGON BEAN DINNER and BEER BREAD OR CHEDDAR CHEESE BISCUITS

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here are my versions:

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

Soak beans overnight.
Brown hamburger, drain and layer into the bottom of your slow cooker.
Cube and brown the salt pork. Add to slow cooker.
Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
Chop onion into small pieces and scatter over the meat.
Add the beans to the slow cooker.
Scatter the brown sugar over top evenly.
Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker slow cooker.
Cook on low for 4-6 hours.
Serve with Beer Bread or Cheddar Cheese Biscuits.
Great dish for a church pot luck.

CHUCK WAGON BEAN DINNER aka POTLUCK VERSION
2 pounds ground beef
1/2 pound bacon
1 large onion, chopped small
2 tablespoon liquid smoke
1 cup ketchup
3 cups packed brown sugar
1/2 cup vinegar
4 large cans Bush maple flavored baked beans

Brown hamburger and then drain.
Fry bacon until crisp. Crumble bacon into pieces.
Add to the remaining ingredients in slow cooker.
Cook on low for 5-7 hours.
Serve with beer bread or cheddar cheese biscuits.
Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

Dice salt pork and layer on bottom of slow cooker.
Chop onion and scatter over salt pork pieces.
Wash and sort beans.
Place beans in slow cooker on top of salt pork.
Cover with 5 cups water.
Cook on low overnight for 12 hours.
Drain beans, reserving liquid.
Return beans to slow cooker.
Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
Add in 1/2 cup of bean water as desired for consistency.
Heat through for an hour or so.

This is sooooooooooooo simple, but don’t tell the family. They’ll think you worked all day on fresh baked bread.

BEER BREAD

3 1/2 cups self-rising flour
2 Tablespoons sugar
1 teaspoon sea salt
12 oz. beer (Budweiser works well)
1 stick butter, melted

Mix flour, sugar, salt and beer together.
Add a couple of ounces of the butter.
Knead together uniformly, but do not over work.
Form into a well greased loaf pan.
Pour remaining butter over top of loaf.
Bake for 1 hour.
Serve hot with soup.

CHEDDAR CHEESE BREAD or BISCUITS

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons poppy, celery OR caraway seeds (Your Choice)
1 egg
1 cup milk

Combine Bisquick and seeds and mix well. Add cheese and mix again. Whisk egg and milk together. Gradually add egg mixture to Bisquick mixture and mix until well blended. Spoon into a well grease loaf pan and bake 35-40 minutes at 350 degrees. If making biscuits either spoon drop onto a well greased cookie sheet or use a mini-muffin pan.

KITCHEN UTENSILS ~ COOKING TOOLS OR GADGETS?

Kitchen utensils and/or gadgets is one of those subjective topics. Each and every cook has “their” set of indispensable kitchen tools. Let’s face it, they are tools, but in our case they are fun tools and everyone’s idea of fun is a bit different. I’m going to give you my idea of “essential” tools, but you’ll have to develop your own list based on your own experience, perceptions and expectations. I have been known to use many “tools” for other than their intended use with great results. I’m a little like MacGyver in the kitchen ~ whatever works to get the job done is fine by me. To me, gadgets are dust collectors though many other people may use their gadgets with great success.

Cutting Boards ~ I have several and always use a fresh one when changing from meat to vegetable.
Mortar & Pestle ~ Mortars and pestles were traditionally used in pharmacies to crush various ingredients. Mortars are also used in cooking to prepare ingredients like grinding herbs into finer powders.
Salad Spinner ~ I like my salads dry and love a good salad spinner from OXO.
Juicer ~ I use a small manual juicer that works great.
Colanders ~ I have 3 sizes of stainless steel colanders- small, medium and large and love having the choice!
Kitchen timer ~ I’ve tried them all, but prefer my Pampered chef electronic one. It’s the only one I seem to be able to hear all over the house.
A couple of nice pairs of tongs. I like my Williams Sonoma tongs with the locking hinge.
A selection of slotted spoons in various sizes.
A selection of non-slotted spoons in various aizes.
A selection of flexible spatulas in various sizes. As I replace them I select a silicone heat resistant version of what I previously had.
A selection of pancake turner style spatulas.
A selection of ladles in various sizes.
Potato Masher.
Vegetable Peeler.
A good whisk and a couple of Pampered chef mini-whisks.
Meat Thermometer.
Candy Thermometer.
Pampered chef pan scrappers.
A rolling pin.
Biscuit cutters.
2 sizes of hand held graters and a smaller rasp style for herb and spices.
Garlic Press.
Pastry Brush.
Pastry Cutter/Blender.
At least one set of stainless steel measuring cups.
At least 2 sets of stainless steel measuring spoons.
Several sizes (2, 4, 8 cup) glass measuring cups.
3 sizes sieves.
Several silicone “wooden” spoons.
Turkey baster.
Pastry Bag and tips.
Cookie Spatula.
Pizza cutter.
Vegetable/Steamer insert.
And just for Martha K, good quality sharp knives which we will look at next week. 🙂

BLACK FOREST CUPS
1 sheet puff pastry
1 can Comstock cherries
2 tablespoons Rum
2 tablespoons sugar
1/2-1 teaspoon cinnamon
2/3 cup milk chocolate chips
3-4 tablespoons butter

Thaw pastry sheet for 40 minutes.
Pre-heat oven to 400 degrees.
Combine sugar and cinnamon.
Unfold pastry sheet onto lightly floured surface.
Top with floured sheet of wax paper and roll slightly larger.
Cut into 12-3 inch squares.
Press 1 piece into each muffin cup.
Sprinkle with cinnamon sugar.
In the microwave melt the butter and chocolate together – stir well.
Place a spoonful of chocolate mixture in the center of each one, reserving enough for drizzle.
Mix together the Comstock cherries and rum.
Divide cherry mix in the center of each.
Bake 12 minutes or until golden.
Drizzle with remaining chocolate mixture.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool another 10 minutes.

Category: DESSERTS

CHEDDAR CHEESE BREAD or BISCUITS