Chocolate Covered Cherry Delights

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When ever I try to review something that has a titular recipe, such as in Joanne Fluke’s work; I try to do a recipe that matches the title. For instance I made chocolate chip cookies to go with Chocolate Chip Cookie Murder, strawberry shortcake to go with Strawberry Shortcake Murder, etc. But sometimes when I find myself with a book title of a food I don’t like I find myself in an awkward position trying to search for another recipe to use.

In this case, I HATE cheesecake of all kinds.

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So instead of that I decided to do something different, but still had to do with cherries as that was the theme of the book. I choose the recipes Chocolate Covered Cherry Delights from Chocolate Chip Cookie Murder.

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Thoughts Before Baking:

This recipe appealed to me because I like chocolate covered cherries. I figured they must be as equally good in a cookie.

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Ingredients:

  • 1 Cup of Melted Butter
  • 2 Cups of White Sugar
  • 2 Eggs
  • 1/2 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking soda
  • 1/2 Teaspoon of Salt
  • 2 Teaspoons of Vanilla Extract
  • 1 Cup of Cocoa Powder
  • 3 Cups of Flour
  • 2 small 10-oz jars of
  • 1 package of chocolate chips
  • 1/3 Cup of condensed sweetened milk
  1. Melt Butter and mix in sugar.
  2. Let mixture cool and add eggs.
  3. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, and cocoa, stirring after each addition.
  4. Add flour and mix well.
  5. Drain cherries and remove stems, reserving juice.
  6. Roll dough into walnut size balls with your fingers.
  7. Place on a greased cookie sheet.
  8. Press down the on the center of the cookie with your thumb to make an indentation, placing the cherry inside.
  9. In a saucepan over simmering water, combine the chocolate chips and condensed milk. Heat on low until chips are melted.
  10. Add ~1/8 cup of cherry juice and stir into a thick sauce.
  11. Spoon sauce over the center of each cookie, covering the cherry.
  12. Bake at 350 for 10-12 mins. Let it cool.

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Chocolate Covered Cherry Delights

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This was really good but a little too sweet for my taste.

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I ended up having to half the syrup drizzle as I only had one cup of chocolate chips instead of a whole package, but it worked out pretty well. I only missed a few cookies.

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My biggest problem in making these was that there was no picture as to see how much chocolate should I drizzle. I had to guess with some cookies having a little chocolate and others having a whole lot.

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But everyone else loved them and thought they were fantastic. In fact I took them to a party and they were gobbled up instantly.

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For more recipes from Chocolate Chip Cookie Murder, go to Regency Ginger Cookies

For more Hannah Swenson recipes, go to Apple Orchard Bars

For more cookie recipes, go to Cocoa M&M Cookies

For more desserts, go to Sour Cream Lemon Pie

For more recipes, go to Irish Soda Bread

Strawberry Shortcake

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Thoughts before cooking:

In Strawberry Shortcake Murder, they give a recipe for Hannah’s shortcake. But like in Chocolate Chip Cookie Murder, I didn’t like the recipe they gave for their titular treat. It just wasn’t how I like my shortcake. So here is recipe my family likes to use.

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Ingredients:

  • 3 Boxes of Fresh Strawberries
  • 1-2 Cans of spray Whipped Cream
  • 2 1/4 Cups of All-Purpose Flour
  • 4 Teaspoons of Baking Powder
  • 2 Tablespoons of White Sugar
  • 1/4 Teaspoon of Salt
  • 1/3 Cup of Shortening
  • 1 Beaten Egg
  • 2/3 Cup of Milk
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Grease and flour one 8-inch round cake pan.
  3. In a medium bowl, combine the flour; baking powder, and salt.
  4. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
  5. Make a well in the center and add the beaten egg and milk.
  6. Stir until combined.
  7. Spread the batter into the prepared pan.
  8. Bake for 15-20 minutes, or until brown.
  9. Let it cool.
  10. Wash and slice your strawberries
  11. Slice cake in half, horizontally, making two layers.
  12. One one layer, place strawberries, covering them with whipped cream, and another layer of strawberries.
  13. Place the second layer of  cake on top of the strawberry/whipped cream. Cover in whipped cream, and top with strawberries.

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Thoughts after cooking:

It was my first time making this cake and I loved it. I made for my niece’s birthday, and our only problem was that her birthday party occurred on cake one of the hottest days of the year. The cake melted, but it was so good we ate the whole thing.

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For more recipes inspired by the Hannah Swenson Mysteries, go to Butter Berry Cookies

For more dessert recipes, go to Peppermint Bark Chocolate Cupcakes

For more recipes, go to Broccoli & Tortellini Salad with Pesto