Chocolate Cherry Lincoln Log Food

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CHOCOLATE CHERRY LINCOLN LOG



Chocolate Cherry Lincoln Log image

The first time I made this festive cake roll was for Lincoln's birthday...but it's a great dessert for any holiday or special meal. Feel free to change the ice cream flavor.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 14 servings.

Number Of Ingredients 15

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
1 quart cherry ice cream, softened
FROSTING:
1 ounce unsweetened chocolate
1 tablespoon butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs 3 minutes. Gradually add sugar; beat 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake 10-13 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency. , Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight.

Nutrition Facts : Calories 251 calories, Fat 7g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 123mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-CHERRY CLAFOUTI



Chocolate-Cherry Clafouti image

Got some fresh dark sweet cherries? Toss them in this simple and delicious clafouti with chopped chocolate-and prepare for compliments!

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 8

4 eggs
1 cup milk
1 tsp. vanilla
2/3 cup sugar
1/4 cup flour
2 cups fresh dark sweet cherries, halved, pitted
3 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375°F.
  • Blend first 5 ingredients in blender 30 sec. or until well blended.
  • Place cherries in 9-inch pie plate sprayed with cooking spray; cover with batter. Top with chocolate.
  • Bake 40 to 45 min. or until center is set and top is puffed and golden brown. Cool slightly. Serve topped with COOL WHIP.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHERRY-CHOCOLATE LOAF



Cherry-Chocolate Loaf image

I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 15

1 teaspoon unsalted butter
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
1 cup white sugar
2 large eggs, at room temperature
¼ cup plain yogurt
¼ teaspoon vanilla extract
2 cups pitted cherries
½ cup dark chocolate chunks
½ cup chopped walnuts
¼ cup powdered sugar
3 teaspoons milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
  • Whisk flour, salt, baking powder, and baking soda together in a bowl.
  • Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
  • Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
  • Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
  • Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
  • While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
  • Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g

CHOCOLATE CHERRY COOLER



Chocolate Cherry Cooler image

Chocolate and cherries in a shake. Doesn't get any better than this! Recipe from Land O Lakes but I've tweaked it a little.

Provided by MTpockets

Categories     Shakes

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons maraschino cherry juice
1 (1 1/4 ounce) packet hot cocoa mix
2 cups vanilla ice cream
3/4 cup milk (or more, make it as thick or as thin as you'd like)

Steps:

  • Place all ingredients in a blender or food processor.
  • Cover and blend until smooth, 20-30 seconds.
  • Pour into a glass and serve immediately.

Nutrition Facts : Calories 419.1, Fat 19.9, SaturatedFat 12.3, Cholesterol 76.3, Sodium 250, Carbohydrate 53.2, Fiber 1.6, Sugar 43.5, Protein 9.2

CHOCOLATE, CHERRY AND CHILE BISCOTTI



Chocolate, Cherry and Chile Biscotti image

If you like biscotti, expand your palate a bit with these deliciously spicy cookies. Chocolate and chiles are old friends, and the cherries add sweet contrast. Candidates for dipping include full-bodied wines like Zinfandel and Cabernet Sauvignon, port, and espresso, and just plain old coffee, tea or milk!

Provided by Nana Lee

Categories     Dessert

Time 1h40m

Yield 10-14 serving(s)

Number Of Ingredients 13

8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 large orange, zest of, grated
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, plus
3 tablespoons all-purpose flour
1 teaspoon baking powder
2 teaspoons dried ancho chile powder
1/2 teaspoon salt
3 ounces coarsely chopped semisweet chocolate or 3 ounces bittersweet chocolate
1/2 cup coarsely chopped walnuts
1/2 cup dried cherries

Steps:

  • Position the racks in the top third and center of the oven and preheat to 350º F.
  • Using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla.
  • In a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. Using a wooden spoon, gradually beat in the butter mixture. Work in the chocolate, walnuts, and cherries.
  • Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10 X 2-inch logs. Place the logs on an ungreased large baking sheet, at least 2 inches apart. Bake on the center rack until set and golden brown, about 30 minutes. Remove from the oven and let cool on the baking sheet for 20 minutes.
  • Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of the biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more.
  • Cool completely on baking sheets. (The biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.)
  • Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.

Nutrition Facts : Calories 356.7, Fat 18.8, SaturatedFat 9.3, Cholesterol 66.7, Sodium 175.8, Carbohydrate 44.7, Fiber 2.7, Sugar 20.5, Protein 6.2

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