Sweet Treats

Recipe—Sweet Cherry Chip Dip

Does anyone else have a weakness for fruit and chocolate besides me? I love the combination. I will eat chocolate covered bananas, strawberries, mandarins, apples, cherries, you name it. I wont discriminate. Now add in cream cheese, mind blown!

This dip combines the sweet creaminess of a cheesecake with the flavor of cherries and the crunchiness of chocolate chips giving you the best dessert dip ever! I warn you though, if you are like me you will be eating this by the spoonful. (I can sometimes be a pig like that.) I like to serve this with chocolate graham crackers but you can serve it with anything you want. Nilla wafers, animal crackers, Oreos, etc. Go crazy with your dipping vessles! It is perfect to bring to a party and your friends will appreciate the unique dessert that is easy to serve and sure to be enjoyed by all!

Note: This will thicken up once refrigerated. I like to take it out about a half hour before I serve it so that it isn’t so firm that it breaks the crackers when dipping.

INGREDIENTS
8 oz cream cheese, softened
1/4 c butter, softened
1/2 c maraschino cherry juice (the liquid from the jar of cherries)
2 1/2 c powdered sugar
1/2 c maraschino cherries, chopped
1 c mini chocolate chips, divided
Chocolate graham crackers or similar item for dipping

STEPS

  • In a large mixing bowl beat together the cream cheese and butter until well combined.
  • Add in the maraschino cherry juice and powdered sugar until well combined and smooth.
  • Fold in the chopped cherries and 3/4 cup of the mini chocolate chips.
  • Transfer to a serving bowl and sprinkle with the remaining chocolate chips.
  • Refrigerate until ready to serve.

Recipe adapted from Shugary Sweets.

If you like that, then maybe you will love this!

Funfetti Cake Batter Cookie DipFunfetti Cake Batter Cookie Dip

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Sweet Treats

Recipe—Personal Pineapple Upside Down Cakes

Pineapple upside down cake is one of those traditional all American classics that has been around forever, well at least since the 1920s. These personal versions are great for entertaining a small group and so easy to whip up and serve. One of the many great things about this recipe is that you can keep the items stocked in your pantry and whip these up in a very short amount of time. They are quick and so incredibly easy to make. I made them for our dinner party the other night and they were a real hit. My husband said he could have kept eating them and my 2-year-old son liked them so much he didn’t even have an interest in the ice cream I served with it. He just wanted the cake, or as he called it, “birthday.”

Note: This recipe is written to make 6 personal cakes using a Texas muffin pan. If you don’t own one of these you can use a standard muffin pan and substitute pineapple rings with pineapple chunks and adjust the baking time to 17–20 minutes.

INGREDIENTS
2 eggs
2/3 c sugar
4 tbsp pineapple juice (use the stuff in your can of pineapple rings)
1 tsp vanilla
2/3 c flour
1 tsp baking powder
1/4 tsp salt
1/4 c butter
2/3 c brown sugar
1-20 oz can pineapple rings
maraschino cherries

STEPS

  • Preheat oven to 350º.
  • In a medium mixing bowl beat together eggs, sugar, pineapple juice, and vanilla.
  • Using a separate bowl mix together the flour, baking powder, and salt.
  • Stir the dry ingredients into the wet ones and set aside.
  • In a small saucepan melt the butter and stir in the brown sugar until almost dissolved.
  • Grease a 6-cup Texas muffin pan.
  • Evenly distribute the brown sugar sauce in each cup.
  • Place a pineapple ring in the bottom of each muffin cup and a cherry in the center of the pineapple ring.
  • Pour the cake mixture into each cup until there is none left. They will probably be about 3/4 of the way full.
  • Place muffin pan in oven and bake for 22–25 minutes or until a toothpick comes out clean when inserted in the center.
  • Allow to sit for 3 minutes.
  • Place a cutting board over the top of the muffin pan and quickly flip the muffin pan upside down.
  • If the mini cakes don’t release from the pan lightly tap the pan with a rubber spatula until it releases.
  • Serve warm with a scoop of vanilla ice cream and enjoy!