How to Make Cherry-Almond Rugelach
David's Recipes - David’s Cherry-Almond Rugelach is a great addition to your holiday dessert recipes. Give your table some variety with his recipe for this flaky, pastry-like cookie! Use the items from David’s kitchen:
If you haven’t made your holiday cookies yet, let me suggest rugelach. It’s a sweet, flaky, pastry-like cookie that uses a cream cheese based dough. And today, I’m going to stuff it with and Almond-Cherry filling. This dough and filling freezes beautifully. Just be sure to put the filling inside an air-tight container. Then be sure to wrap each of the dough disks each in plastic wrap and then in aluminum foil. Be sure to put a date on the outside of each package because you’ll want to bake these off within six months. The process to making this cookie dough is much like making a pie crust. If you need a little help with your pie crust recipe, I’ve got a great one on YouTube! If you’re looking for other pie recipes, you’ll find those on QVC.com.
Cherry-Almond Rugelach
Makes 64 cookies
Ingredients:
Dough:
8 oz cream cheese
1/2 lb butter
7 oz almond paste
2 cups flour
Filling:
6 oz dried cherries
1/2 cup cherry-flavored brandy or 1 Tbsp brandy extract
1/2 cup water (if using brandy extract, add an additional 1/2 cup water)
1/2 cup sugar
1/4 tsp ground cinnamon
1/2 cup finely chopped almonds
Additional ingredients:
1 egg, beaten
White sparkling sanding sugar
Preparation:
To make the dough, cut the cream cheese, butter, and almond paste into bits. Pulse the cream cheese, butter, almond paste, and flour in a food processor until crumbly. Place the mixture onto a working surface and knead the dough together. Shape it into 4 equal disks, wrap each in plastic wrap, and chill for 2 hours or up to 2 days.
To prepare the filling, put the cherries, brandy, and water in a small saucepan and simmer over medium-low heat until all the liquid has been absorbed. Remove the pan from the heat. When the mixture has cooled to room temperature, put the cherries, sugar, and cinnamon in the bowl of a food processor and puree until smooth.
Transfer the mixture to a small mixing bowl and fold in the almonds. Set aside.
To prepare the cookies, preheat the oven to 350°F. On a well-floured work surface, roll 1 disk into a 12 round. Be sure to keep the other disks chilled until ready to roll. Spread a quarter of the cherry mixture over the dough leaving a 1/2 border. With a chef's knife or pizza cutter, cut each round into 12 wedges. Roll the wedges from wide to narrow, so you end up with a point on the outside of the cookie. Repeat with remaining discs of dough.
Place the cookies on ungreased baking sheets and chill the rugelach for 20 minutes. Brush each cookie with egg and sprinkle with sanding sugar. Bake for 30 minutes, or until golden brown.
NANNA'S CHRISTMAS CHERRY SHORTBREAD RECIPE - Christmas Food | MsDessertJunkie
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Ingredients
185g Butter, softened
45g Caster Sugar
175g Plain Flour
45g Self-Raising Flour
100g Slivered Almonds
120g Glace Cherries
Bake for 25 mins at 160c
???? VLOGMAS 2019 DAY 23! ???? HOLIDAY BAKING VLOG! ???? CHERRY CHEESECAKE COOKIES ???? PEANUT BUTTER BALLS
Thank you so much for watching this year's holiday baking video!
Holiday baking grocery haul:
Sugar cookie recipe:
Sugar cookie icing:
Meringue powder:
Last year's baking video:
Peanut butter balls:
Oreo truffles:
Kitchen Aid stand mixer:
Cuisinart food processor:
Cheeseball video:
Cherry cheesecake cookies:
Crispix Mix Recipe:
6 cups Cheezits
6 cups Crispix cereal
6 cups Quaker Oatmeal Squares cereal OR pretzels
2 sticks of butter
3 1/2 T worcestershire sauce
3 1/2 t seasoned salt
1/2 t garlic powder
Combine cereal and cheezits in large pan. Melt butter and stir in spices. Add to cereal mixture and mix well. Bake at 250 degrees for 1 hour, stirring well every 15 minutes.
Sponge Candy Recipe:
1 C white sugar
1C dark Karo syrup
1T white vinegar
1T baking soda
1T vanilla
Chocolate almond bark
In large heavy pan, combine sugar and karo syrup and cook until candy thermometer reaches 300 degrees, stirring often. Dissolve baking soda in vanilla. Stir into candy mixture, then add vinegar. Stir lightly.
Pour onto a silpat lined baking tray quickly. DO NOT SPREAD.
Let harden and break into chunks. Dip in melted almond bark. Let harden and bag up.
Keto Chocolate Chip Cookies
1 1/2 cups almond flour
1/2 cup salted butter
3/4 cup erythritol
1 tsp vanilla
1 egg
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
3/4 cup Lily's chocolate chips
Preheat oven to 355F. Beat softened butter with sweetener. Add vanilla and egg, mix on low just til combined. Add dry ingredients then chocolate chips. Roll into balls and place on baking tray, flattening slightly. Bake for 10 mins or until lightly browned on bottom. Do not overbake.
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Cherry Dream Poke Cake Recipe - Holiday Dessert | RadaCutlery.com
- Cherry Dream Poke Cake - Best Holiday Dessert
It's as delicious as it is beautiful. A creamy white cake infused with cherry gelatin topped with a layer of cream cheese, whipped cream and cherry pie filling. The rich red and white colors will compliment the holiday table as well as delighting your friends and family.
Ingredients:
1 package white cake mix (regular size)
1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
1 can (21 ounces) cherry pie filling
Video Transcript:
Hi, welcome to the Rada kitchen! My name is Kristy, and today I’d like to share a recipe for a Cherry Dream Poke Cake. I actually got this recipe from a loyal fan of Rada Cutlery, her name is Misty Cluck, and she’s a homesteader. Make sure to check out her YouTube videos, she has a lot of good, old fashioned recipes. This was her daughter’s favorite cake, and it would be a great one for Christmas, with its whites and reds. We also offer a Poke Cake recipe book. It has over 30 different flavors of poke cake, some with pudding, some with gelatin.
Now, I’ve prepared a box of white cake with all the ingredients to make it. I have it in my oven right now. It’s almost done. The first thing you want to do is mix up the gelatin. Here I have a cup and a half of boiling water and to that I’m going to add a three and a half ounce box of cherry gelatin.
So I just removed my cake from the oven, I’m going to let that sit for about 3 to 5 minute so it’s not too hot on the top. So after it has cooled we’re going to take a meat fork like this Rada Two Prong Fork and poke holes. This is where the gelatin is going to soak in, so make sure you get the edges and corners. It almost has a marbled effect.
Now you’re going to pour that gelatin over the cake. Now you’re going to let this sit for 15 minutes then cover and refrigerate for 30 minutes. So our gelatin cake has been in the refrigerator for 30 minutes, so now we’re going to make a cream cheese layer. We take 8 ounces of cream cheese and beat that until it’s smooth.
To this we’re going to fold in 2 cups whipped topping. Then we’re going to carefully spread that over our cake. Don’t press too hard or the crumbs will come up. Lastly, we’re going to top that with a 21 ounce can of cherry pie filling. You’ll want to cover your cake and refrigerate for 2 hours before serving. Enjoy the delicious cake! For more poke cake recipes, be sure to check out our cook book Poke Cakes at radacutlery.com.
End Video Transcript:
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Chocolate Cherry Cookies | Chocolate Thumbprint Recipe | Christmas Cookies
Our Chocolate Cherry Cookies recipe makes delicious chocolate thumbprint cookies with maraschino cherries and are such a treat! Maraschino cherries are tucked into to rich chocolate butter cookies, baked and then covered with a chocolate cherry sauce. This chocolate cherry cookie recipe will make about 24 thumbprint cookies.
00:00 Chocolate Cherry Cookies
00:35 Ingredients for Chocolate Thumbprint Cookies With Cherries
01:00 Making Chocolate Thumbprint Cookies
03:14 Adding Maraschino Cherries
04:03 Making Chocolate Cherry Coating
04:47 Covering Chocolate Cherry Cookies With Chocolate
Chocolate Cherry Cookies Ingredients
1 1/4 cup flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 tablespoons salted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
about 36 maraschino cherries, undrained
Chocolate Cherry Coating Ingredients
2 tablespoons maraschino cherry juice
2 tablespoons water
2 tablespoons sugar
4 oz chocolate melting wafers, or chocolate chips
Chocolate Cherry Cookies Directions
In a large bowl, measure out 1 1/4 cups flour, ½ cup cocoa powder, 1 teaspoon of baking powder and 1/2 teaspoon kosher salt. Give this a whisk to combine, and set it aside for later.
In a large bowl, add 8 tablespoons of softened butter, and use a hand or stand mixer to beat the butter for about a minute. Add 1 cup sugar and beat on medium speed for about 2 minutes until it’s light and fluffy, stopping to scrape down the sides of the bowl a few times.
Add one egg, a teaspoon of vanilla extract, and a teaspoon of almond extract, and beat on medium speed for about a minute until well blended, stopping to scrape down the sides of the bowl. Begin adding the flour mixture, start with tipping in a half and mixing.
Okay, once it’s mixed in, scrape down the bowl and add the rest of the flour. Mix just until incorporated. Take about a tablespoon of the dough and roll it between your hands to form balls that are about an inch in size. Space them on a parchment lined baking sheet, about 2 inches apart.
Use your thumb to press a small indent into the top of each cookie, you could also use a round ½ teaspoon measure. Put a maraschino cherry, cut side down, in the indent of each cookie. Don’t drain the maraschino cherries from the jar, we’re going to use the juice to make the cherry chocolate coating. Once you’ve added all the cherries, chill the cookies for an hour.
Preheat the oven to 350 degrees. Place the cookies into the 350 oven and bake for about 20 minutes, until the cookies are just set around the edges. Cool on the baking sheet for 5 minutes, then on a wire rack.
While the cookies are cooling, combine 2 tablespoons of water, 2 tablespoons of the maraschino cherry juice, and two tablespoons of sugar in a medium saucepan. Cook over medium heat, using a whisk to stir every so often. Bring the liquid to a simmer and once the sugar has dissolved, add about half of the chocolate wafers. If you don’t have chocolate wafers, you can also use chocolate chips. Stir to melt, add the rest of the chocolate, i’m using about ½ or 4 oz of chocolate. Once the chocolate has melted, remove from heat and let cool for a few minutes.
Spoon the melted cherry flavored chocolate over each cookie. Let the topping cool briefly, then add another layer of melted chocolate. I put these in the refrigerator to chill and harden the chocolate coating.
These chocolate cherry thumbprint cookies are part of our Christmas Cookie series, where we’ve got so many new flavors and favorite easy cookies for you. From thumbprints, pinwheels and butter cookies to gingersnaps, meringues, all kinds of icebox, rolled and drop cookies! I’m so excited to share all of them with you! Check the links below for recipe videos and playlists!
#ChristmasCookies #ChocolateThumbprintCookies #ChristmasCookieRecipes
Thank you so much for watching guys! I’ve linked the playlist for all our Christmas cookies here and in the description! Remember, we’re adding more recipes every day, watch all 25, share your favorites and be sure to collect your holiday gift when we post the last one!
Enjoy our Christmas Cookies Recipes Collection!
Christmas Cookies Collection Playlist:
Chocolate Cherry Cookies:
Lemon Cookie Recipe:
Chocolate Pinwheels:
Jam Shortbread Cookies:
Christmas Cornflake Wreaths:
Red Velvet Cheesecake Cookies:
Chocolate Cherry Pecan Jumbles: The Holidays are Coming!
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Greetings! It's cookie time! It is also December 1st as I post this video. 24 days until Christmas. It really is time to decide what type of treats you are going to make for friends family and co workers or whoever you want to bless with the Holiday spirit!
These cookies start with a sugar cookie mix and this is what makes them so easy. Mixes may be scoffed at by some, but to me they are affordable premeasured ingredients that will get you a head start on a really delicious recipe and these chocolate cherry pecan jumbles are just that! Delicious does not really begin to describe these tasty little nuggets of chocolate cherry goodness.
These are sure to disappear quickly once you make them. The recipe makes approximately 4 dozen cookies, plenty to share or take to a cookie exchange! These go together quickly and you can have lots of cookies in about an hours time.
I hope that you will give these a try and I hope you will love them as much as my family did!
Happy Holidays!