Cherry Chocolate Muffins

Test, test. Is this thing on? Ground control to Major Tom? I'm not sure if this thing still works, it's been so long since a new recipe has gone up. End hibernation now!

Way back in January, I wanted to make some orange cranberry muffins because I thought they were nice and wintery with just a hint of Christmas in the post-holiday lull. However, I couldn't find cranberries anymore. Despite still having the aisles marked with Christmas Entertaining, the store employee told me Christmas was over and there wouldn't be any cranberries. But they did have frozen cherries which seemed even more out of season than cranberries but okay, I rolled with it.

It took me far too long to realize that Ben & Jerry's Cherry Garcia ice cream was actually an ode to Jerry Garcia but they were spot-on with their cherry and chocolate combination. I've given it a go in ice cream form as well but really this is another muffin that's a cupcake in disguise.

In addition to the variation in produce availability, chocolate chips in England are different. Every time my friend has a visitor from America, she asks them to bring Nestle chocolate chips. Which on occasion end up in my pantry so I can put them into things like muffins. This recipe also uses yogurt which I've found to make especially spongy cakes and muffins.

 

In a medium bowl, whisk together your dry ingredients. In a small bowl (non-metallic), melt the butter. In the melted butter, add the yogurt, eggs and vanilla (carefully). Pour the wet ingredients into the dry ingredients and mix until incorporated. Fold in the cherries and chocolate chips. Spoon the batter into a prepared muffin pan, filling half-way.

 

Bake until golden brown and cooked through (15-20 minutes). Allow to cool before enjoying with coffee or ice cream...

Recipe

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup unsalted butter, melted
• 1 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 3/4 cup cherries (pitted and halved, if frozen then allow to thaw first)

1. Preheat the oven to 400F. Prepare a muffin tin by greasing lightly or lining with muffin liners.
2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
3. In a microwave-safe bowl, melt the butter. Allow to cool slightly before mixing in the eggs,vanilla extract and yogurt.
4. Mix the butter mixture into the flour mixture until you can no longer see the dry ingredients.
5. Fold in the cherries and chocolate chips.
6. Fill muffin tin half-way with batter and bake for 15-20 minutes until golden on top and cooked through.

Cherry Chocolate Shake

I am not exactly what you would call a 'morning person'. I get this from my mom, neither of us are very functional when we first wake up. For her, she needs about three cups of coffee to carry on a conversation. For me, I just need a little bit of time and some food.

Unfortunately, brain power is needed to make breakfast so except on weekends when I lay in bed for awhile first, I zombie to the kitchen for a quick breakfast solution. In high school, this meant a bowl of cereal or some Eggo waffles. Now, it's for a shake I've prepared the night before.

 

Okay, yes, technically, this is a protein shake but don't run away! It's not a hulk out muscle protein shake, it's basically an excuse to have a faux-milkshake for breakfast! I've seen these called freakshakes as well and I think that's also exciting.

Usually, I make this the night before which allows the shake to become nice and thick. But it's so simple, you could easily make it half-awake in the morning. Simply blend coconut milk (which is slightly sweeter than almond milk), pitted cherries (maybe pit them when fully conscious), chocolate protein powder and avocado. You can't taste the avocado but it makes the shake thick just like a milk shake. Frozen bananas have a similar effect. I also add spinach, as long as you blend it for a good minute, you can't tell there's spinach in there as it doesn't add taste, just greens!

 

 My go-to protein is from Arbonne and is entirely plant based. I've tried other plant-based protein powders and they do not taste nearly as good. They also have a vanilla protein powder, more recipes with that to come!

Recipe

• 1 1/2 cups coconut milk (or almond milk)
• 1/2 cup cherries (pitted)
• 1/2 avocado
• 2 scoops Arbonne chocolate protein powder (or protein powder of your choice)
• Handful of spinach (if desired)

1.  Add ingredients to a blender. I usually add the milk first, then powder followed by spinach, avocado and fruit. If using a ninja-like blender, I put the solids closer to the blade so everything is blended smoothly.
2. Blend until smooth. Refrigerate overnight for extra thickness.
3. Enjoy in the AM, straight outta bed. 

Cherry Ice Cream

We are quickly approaching a difficult juncture: the split between summer and fall. For the fall-fanatics, good news: pumpkin beer is back! For the summer-lovers, good news: pumpkin spice lattes aren't back until after Labor Day! As always happens, this summer went by far too quickly. I never wrote out my official summer bucket list but I feel like not enough beach trips happened and I didn't make it to the cape. But I did make some ice cream, so there's that.

Before the return of cider donuts and pumpkin everything, let's enjoy some homemade ice cream, one more time. To make it extra-summery, let's use some summer fruit: cherries! Apparently these are already becoming a scarce commodity. So sad.

I want to try this ice cream again with Greek yogurt instead of sour cream but we're using a whole lotta thick dairy today. Sour cream, heavy cream and condensed milk are our dairy of choice. Cherries and sugar are simmered with a touch of Amaretto and a split vanilla bean (we're getting fancy). This mixture is then added to our dairy in a large bowl, stirred to pink perfection.

I have mixed feelings about ice cream makers. I'm not sure what is meant to happen when I pour my ice cream base into the frozen bowl of a Kitchen Aid mixer and let it churn. Does it get thicker? Does it look like ice cream? I end up freezing the mix for a day anyways, why can't I just put it directly in the freezer? I probably could but for directions' sake, use your ice cream maker. Or just stick your mix in the freezer and serve the next day.

Regardless, this is very creamy. You can taste the sour cream but not in a weird way, in a surprisingly tart manner.

Recipe
from Not Without Salt

• 1 pound pitted cherries, cut into pieces
• 1 vanilla bean, split and scraped
• 1 cup of sugar
• Juice from 1 lemon
• Pinch of salt
• 2 Tablespoons of Amaretto liquor
• 1 can condensed sweetened milk
• 1 16 ounce container of sour cream
• 1 cup heavy cream

1. I used a cherry pitter aka: cherry guiatine to remove the pits. Place the pitted/diced cherries in a saucepan with the vanilla bean, sugar, lemon juice and salt. Simmer over medium heat and bring a low boil for 10 minutes.
2. After 10 minutes, remove from heat and stir in the Amaretto. Also remove the vanilla bean pod. Set aside to cool.
3. While the fruit is cooling, combine the condensed milk, sour cream and heavy cream in a large bowl. I found it easiest to use a whisk for this process. 
4. Once the fruit mixture has cooled, stir into the milk-sour cream-heavy cream mixture. This is where you get a pretty pink yogurt feel.
5. Now, if you're feeling adventurous, pour into a container and freeze. If you have an ice cream maker, churn the mixture according to the machine's instructions and freeze overnight. I found that's how long it took to set completely but you could serve sooner if you'd like.