If you need an easy recipe to make and bring to potlucks or family gatherings, then look no further! This salad, also known by different names like Pistachio Delight, takes only a few minutes to throw together. Let it chill in the fridge to develop the flavors, and you’ve got a side dish or dessert that anyone will enjoy!

Why is it Called Watergate Salad?

If the name “Watergate” makes you recall a certain presidential scandal, you might be wondering why in the world this ambrosia-like salad has the same name. Well, both the scandal and this salad have ties to the famous Watergate hotel.

This salad was created by Kraft under the name Pistachio Pineapple Delight, but its similarity to Watergate cake caused people to start requesting it by this name. This dish actually gained popularity during the Watergate scandal! Read more about it here.

My family always calls this classic recipe “Green Fluff”. Of course, we also eat “Orange Fluff” and “Pink Fluff”, so we’re not exactly creative with our name choices. But it does describe this green, fluffy dish!

Watergate Salad Main Ingredients

Gather the following items together to make this fluffy, sweet salad:

• Pistachio instant pudding mix
• Canned pineapple chunks (don’t drain the juice- you’ll need it!)
• Maraschino cherries, drained
• Mini marshmallows
• Chopped walnuts
• Cool Whip whipped topping (thawed) or my recipe for Stabilized Whipped Cream
• Chopped pistachios

Check the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Watergate Pistachio Salad

This sweet side dish is so easy to make, requiring just a few easy steps:

1. In a large bowl, mix together the pudding mix and pineapple chunks, including the juice!
2. Stir in the cherries and chopped walnuts, then gently fold in the miniature marshmallows and Cool Whip.
3. Cover the bowl with plastic wrap and place the Watergate salad in the fridge for 2 hours. This allows the flavors to combine and deepen for the best results.
4. Before serving, top with additional cherries and pistachios as desired.

FAQs

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving as the ingredients may begin to separate.

Can I make Watergate Salad ahead of time?

Yes! Feel free to make the night before you need it. It’s best enjoyed within the first day or 2 that it’s made, so you shouldn’t make it days in advance. Making it the night before would be ideal. 

Can I use a different flavor of pudding mix for this recipe for Watergate Salad?

Sure, although the flavor will be slightly different. If you can’t find pistachio pudding, you can use vanilla instead. Just be sure to add plenty of chopped pistachios on top. If you still want the green color, you will have to add in a few drops of green food dye when mixing together the pudding mix with the pineapple and juices, as it was the pistachio pudding mix that gave it its green color. 

Can I use crushed pineapple instead of pineapple chunks?

Absolutely, just be sure it’s around the same amount (20 ounces), and be sure to add the juices from the can, just like with the pineapple chunks. 

What can I use instead of chopped walnuts?

If you don’t like crunches in your fluff salads, feel free to omit them. If you simply don’t like walnuts, chopped pistachios would be the best substitute.

More Ways to Use Pudding Mix

Who knew a little box of pudding mix could be so versatile? Here are some fun treats you can make with pudding mix:

• Walking Strawberry Pretzel Salad
• The Best Lemon Squares
• Lemon Meringue Rice Krispie Treats
• Any of my famous Dream Bars!
• Ambrosia Salad

Which one is first on your list to make?

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Watergate Salad

Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds!

Course Salad

Cuisine American

Keyword Watergate Salad

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 146kcal

Author Lynne Feifer

Ingredients

• 3.4 ounces instant Pistachio pudding mix
• 20 ounces canned pineapple chunks (and juice)
• ¼ cup Maraschino cherries, drained
• 2 ½ cups mini marshmallows
• ½ cup chopped walnuts
• 4 ounces Cool Whip, thawed * See Note

Toppings

• Maraschino cherries
• Chopped pistachios

Instructions

• Mix together the pudding mix & pineapple chunks, with the juice. 
• Stir in the cherries, walnuts, marshmallows, and Cool Whip. 
• Let the salad set for 2 hours in the fridge, covered. 
• Top with cherries and pistachio before serving! 

Notes

• Don’t like Cool Whip? Don’t let that stop you from making this, use my Stabilized Whipped Cream recipe instead!
• Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving. 
• This recipe makes 6 cups.
• Nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg

The post Watergate Salad appeared first on 365 Days of Baking.

This is my first ever pineapple upside-down cake recipe, and it sure is a darn good one. I’ve always seen the pictures and eaten it at other houses for parties but never made it for myself. Don’t wait a second longer to try making this easy cake recipe for yourself!

The history of Pineapple Upside-Down Cake

Did you know this retro cake is over 100 years old? Upside-down cakes have been popular for longer than that, but the pineapple version was introduced when the Dole Pineapple Company held a pineapple recipe contest in 1926. The winner was a woman named Mrs. Robert Davis, who submitted a recipe for a pineapple upside-down cake, although thousands of people sent in a similar recipe.

Dole publicized the recipe in magazines and advertisements, and it became a popular dessert, especially in the 50s and 60s.

What ingredients do I need for this delicious cake?

While there are many versions of this iconic cake, this classic recipe comes from The Fannie Farmer Cookbook Thirteenth Edition, p. 586; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Gather the necessary ingredients as listed below:

• 12 tablespoons of unsalted butter (1 ½ sticks)
• 1 cup dark brown sugar
• ¼ cup of pineapple juice
• 8 whole pineapple rings
• 8 Maraschino cherries
• ½ cup milk
• 1 large egg
• 1 ½ cups all-purpose flour or cake flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• ½ cup of granulated white sugar
• Whipped cream (optional)

Do I need any special equipment for this Pineapple Upside-Down Cake?

You need to bake this cake in either a 9-inch cast iron skillet or a 9-inch round cake pan. You’ll also need a slightly larger serving plate or round platter with a lip for flipping the finished cake, as there will be a sugary liquid syrup coming from the cake.

Should I use fresh or canned pineapple?

You could use fresh pineapple if you have the time and don’t mind extra work. Most people use canned pineapple for convenience. But there is just something I love about fresh pineapple!

If you use fresh fruit, I recommend using a pineapple corer to peel, core, and slice it. It is so easy and quick, producing a little more than the ¼ cup of juice I needed, too. It’s awesome!

I spent about $10 on it a few years ago at our supermarket, and it was worth the investment. There aren’t too many times I need it, but when I do, it’s such a time saver, and the cleanup is much less than using a knife. I highly recommend it.

How to make Pineapple Upside-Down Cake

Step 1: Prepare the Cake Batter: Preheat the oven to 400 degrees F. Melt 8 tablespoons of butter in a small bowl. Remove from the heat and stir the milk and egg into the melted butter, beating well. 

Mix the flour, baking powder, salt, and granulated sugar in a large bowl with a hand mixer on low speed. (You could also use a stand mixer fitted with the paddle attachment.) Then add the egg mixture to the dry ingredients and beat until smooth. 

Step 2: Prepare the Skillet: Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. Stir in the brown sugar and continue to stir over low heat until it dissolves. Remove from heat and add pineapple juice. 

Arrange the pineapple rings in a single layer in the bottom of the pan and place a cherry in the center of each; set aside. 

Step 3: Assemble and Bake the Cake: Pour batter over the pineapple slices in the skillet or pan. Bake for about 35 minutes or until a toothpick inserted comes out clean. Let the baked cake cool for 5-10 minutes in the pan on a wire rack.

Step 4: Flip it and Serve: When the cake is done, run a knife around the sides of the pan or skillet. Center a serving plate over the top of the skillet. Wearing oven mitts, carefully flip the cake, then slowly remove the pan to unmold the cake onto the platter.

Allow the cake to cool completely, then slice and serve with some stabilized whipped cream (if desired).

Does Pineapple Upside-Down Cake need to be refrigerated?

Yes, you should refrigerate this cake. It contains perishable ingredients like eggs and butter that can spoil and cause illnesses. You can leave it out at room temperature for a day or two but will be unsafe to eat after that.

How do I store leftover Pineapple cake?

Cover the cake with plastic wrap or store it in an airtight container, then refrigerate it for up to four days. You can eat it cold or let it warm up to room temperature before serving.

Why is my Pineapple Upside-Down Cake soggy?

There should be a nice puddle of sugary syrup from the cake, but if your cake is outright soggy, you have too much moisture in the cake. The canned pineapple slices and cherries are usually the culprit. Drain them thoroughly, then blot them with a paper towel before adding them to your cake pan.

What if my cake is stuck to the pan?

Remove the cake from the pan while it’s still warm. If you let it cool too long, the brown sugar syrup will start to harden and stick. Try heating the bottom of the pan in a shallow bowl of hot water, then try again.

Next time, you can line your pan with parchment paper and peel that off the pineapple topping after you flip it!

More Pineapple Treats

If you love the flavor of pineapple in your desserts, try one of these recipes:

• This Pineapple Rum Cake has quickly become a family favorite. With pineapple, dark rum, instant pudding mix, and a boxed cake mix, it’s super easy to put together and tastes even better the next day. 
• You might also like Pineapple Soak Cake – a super moist, eggless cake full of pineapple and topped with whipped cream or ice cream. It’s a great treat for summer cookouts or anytime!
• This Pineapple Bread will be a great treat in the morning alongside your cup of coffee. The toasted coconut on the top also helps you feel like you’re in the tropics! Pineapple and coconut together are a match made in quick bread heaven.

Do you want more delicious Cake Recipes?

• This Yellow Cake with Chocolate Buttercream has everything you need to celebrate your next birthday!
• Who would have thought this classic Homemade Pound Cake with cut strawberries and topped with whipped cream was so delicious?
• I love this Banana Tres Leches Cake – an unbelievably moist banana cake topped with toasted coconut and sliced bananas.
• Strawberry Poke Cake is an easy dessert perfect for Valentine’s Day or any day of the year. This basic white cake from scratch with homemade strawberry sauce and cream cheese frosting is so easy to make.
• This ultra-decadent cake is a dream come true for any Oreo lover! It’s Oreo Cake with a surprise inside! It has layers of moist chocolate cake sandwiched with a cream filling, covered with a thick layer of homemade chocolate frosting, and stuffed with whole Oreos.
• This easy Easy Tiramisu Poke Cake is the kind of cake that can be served for a casual get together or as a more sophisticated for an elegant dinner. The balance of coffee with the sweetness the cake and light icing is perfection.

When I did my original 365 days of baking, this Upside Down Pineapple Cake earned 3 ½ rolling pins. I used to rate everything I baked on a scale of 1-4 with 4 being the best. I LOVED it and it’s been added to my list of keepers!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pineapple Upside Down Cake

Pineapple Upside-Down Cake is a delicious yellow cake made tastier with brown sugar, pineapple, and cherries! It's a moist pineapple cake with a brown sugar topping that's a feast for the eyes, too.

Course Dessert

Cuisine American

Keyword Pineapple Upside Down Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 419kcal

Author Lynne Feifer

Ingredients

• 12 tablespoons butter
• 1 cup dark brown sugar
• ¼ cup pineapple juice
• 8 whole pineapple rings
• 8 Maraschino Cherries
• ½ cup milk
• 1 egg
• 1 ½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• whipped cream(optional)

Instructions

• Preheat oven to 400° F degrees. 
• Melt 4 tablespoons of butter in an ovenproof skillet or 9-inch cake pan. *See note.
• Stir in the brown sugar and continue to stir over low heat until it dissolves. 
• Remove from heat and add pineapple juice. 
• Arrange the pineapple rings in one layer of the pan and place a cherry in the center of each; set aside. 
• Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat and stir in the milk and egg, beating well. 
• Mix the flour, baking powder, salt and granulated sugar in a bowl, then add the milk-egg mixture and beat until smooth. 
• Pour over pineapple slices. 
• Bake for about 35 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, then turn out onto a plate, fruit side up. 
• Serve with whipped cream.

Notes

*If you prefer, you can melt the butter in the microwave and then put it into the pan to mix with the brown sugar, and follow the steps as directed.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 304mg | Potassium: 210mg | Fiber: 1g | Sugar: 43g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

This post was originally published on June 14, 2011. It has been updated on January 25, 2025.

The post Pineapple Upside-Down Cake appeared first on 365 Days of Baking.

Whether you’re a seasoned baker or just starting out, I’ve got you covered with easy-to-follow instructions and helpful tips to ensure your biscotti turns out picture-perfect every time. So, let’s dive in and discover the secrets to baking the best cherry biscotti!

Welcome to 2023’s 12 Days of Cookies!
These Cherry Biscotti are Day 1 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – You’re on it!
Day 2 – Sour Cream Cookies
Day 3 – Chai Spritz Cookies
Day 4 – Millionaire Bars
Day 5 – Chocolate Chip Potato Chip Cookies
Day 6 – Nana’s Oatmeal Cookies
Day 7 – No Bake Peanut Butter Cookies
Day 8 – Coffee Cake Cookies
Day 9 – Meringue Christmas Trees
Day 10 – Cookie Sticks
Day 11 – Christmas Buckeyes
Day 12 – Melted Snowman Cookies

The History of Biscotti

Biscotti, meaning “twice-baked” in Italian, originated during the Middle Ages. These crunchy, oblong cookies were originally made without any fat or butter, making them perfect for long journeys. Biscotti cookies quickly became popular throughout Italy and eventually made its way to other parts of the world.

Ingredients for Cherry Biscotti

To make the best cherry biscotti, you will need the following ingredients:

• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons almond extract
• 1 teaspoon pure vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ cup chopped drained maraschino cherries

My biscotti is topped with a white chocolate drizzle. You’ll need a few more simple ingredients for that:

• ⅓ cup white chocolate chips
•  1 teaspoon vegetable oil

How to make Cherry Almond Biscotti

Making biscotti is easier than I ever expected! Even if this is your first time making it, this recipe comes together quickly and easily!

1. First, prepare your cherries. Dice them into small pieces and let them drain on a paper towel. Pat them dry with a towel before adding them to the dough to get rid of any extra moisture.
2. Next, preheat the oven to 375 degrees F and prepare two cookie sheets by lining them with parchment paper.
3. In a large bowl, combine sugar, oil, eggs, vanilla extract, and almond extract with an electric mixer until thoroughly combined. You can also use a stand mixer with the paddle attachment.
4. Whisk the flour and baking powder together in a separate medium bowl. Add the cherries and toss them lightly to coat. Then pour the flour mixture into the wet ingredients and combine them.
5. Divide dough equally in half and place each piece on a baking sheet. Form each half into a log about the length of the cookie sheet and gently press down so that the log is about ½ inch thick.
6. Bake the biscotti dough for about 25-30 minutes. Place the logs onto a wire rack until cool to the touch, about 10-15 minutes.
7. Place each log on a cutting board. Use a sharp knife (not a serrated knife) to slice each log into 18 ½ inch-thick slices. Lay the biscotti slices on the cookie sheets and bake for an additional 8 minutes or until lightly golden brown. Then flip them over and bake for another 8 minutes. Reduce your baking time slightly if you prefer a softer cookie.
8. Remove the biscotti from the oven and let them cool completely while you prepare the white chocolate drizzle.

White Chocolate Drizzle

1. Combine white chocolate chips and 1 teaspoon vegetable oil in a small microwaveable bowl. Heat for about 30 seconds. Stir well, then continue to microwave in 10-second intervals, stirring in between, until the chocolate is smooth and melted.
2. Pour the mixture into a sandwich bag and cut off a tiny corner so you can use it as a piping bag. Drizzle the chocolate over the cookies diagonally, starting at one corner of the cookie sheet and moving steadily to the opposite corner. 
3. Do this with both cookie sheets, then let the drizzle harden on the biscotti before serving!

Variations and Additions to Cherry Biscotti

• While cherry biscotti is delicious on its own, you can also get creative and add extra flavors or ingredients to make it even more delightful. Here are a few ideas:
• Dip one end of the biscotti in the white chocolate mixture instead of drizzling it over the top. You could also use dark chocolate for an extra indulgent treat.
• Add a teaspoon of freshly grated orange zest to give your biscotti a citrusy twist.
• Substitute the vanilla extract for the same amount of almond extract.
• Sprinkle some coarse sugar or sliced almonds on top of the biscotti before baking for an extra crunchy cookie!

Storing and Gifting Homemade Biscotti

To keep your cherry biscotti fresh and crunchy, store them in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can freeze them for up to three months.

When gifting biscotti, package them in a decorative box or tin and include a handwritten note to make it extra special. You can even include the recipe!

FAQs

Can I use dried cherries instead of maraschino cherries?

You can definitely use dried cherries. The flavor will be slightly less sweet, and the texture will be somewhat different, but they make a delicious substitution.

Can I use other nuts instead of almonds?

Absolutely! Feel free to use your favorite nuts or a combination of nuts instead of almonds. Walnuts, pistachios, and hazelnuts work great.

Can I make gluten-free cherry biscotti?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, the texture and flavor may vary slightly.

Try These Fantastic Biscotti Recipes:

If you love biscotti as much as I do, you have to try one of these irresistible flavors next time:

• Citrus Biscotti
• Gingerbread Biscotti
• Peppermint Chocolate Biscotti
• Cranberry Orange Pistachio Biscotti

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cherry Biscotti

Cherry Biscotti are traditional Italian cookies with the perfect balance of sweetness and crunch. This classic biscotti with maraschino cherries is perfect for holiday baking tray or any occasion.

Course Dessert

Cuisine Italian

Keyword Cherry Biscotti

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 36 cookies

Calories 87kcal

Author Lynne Feifer

Ingredients

• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons almond extract
• 1 teaspoon pure vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ cup chopped drained maraschino cherries

White Chocolate Drizzle

• ⅓ cup white chocolate chips
• 1 teaspoon vegetable oil

Instructions

• Dice the cherries and put onto paper towels to drain while preparing recipe. Also, be sure to pat them dry with a paper towel before adding them to remove any excess moisture.
• Preheat the oven to 375°F, and prepare two cookie sheets by lining them with a sheet of parchment.
• In a mixing bowl, combine the sugar, oil, eggs, vanilla and almond extracts with an electric mixer until completely combined.
• Whisk the flour and baking powder together in a medium bowl. Add the cherries and toss to lightly coat. Pour flour mixture into the wet ingredient and combine.
• Divide the dough equally in half and place onto each cookie sheet. Form the doughs into a log about the length of the cookie sheet and gently press down so that they are about ½-inch thick.
• Bake for about 25 to 30 minutes. Place onto wire racks until they are cool enough to touch, about 10-15 minutes.
• On a cutting board and with a sharp knife (not serrated), cut across each log making about eighteen 1/2-inch thick slices.
• Lay the cookies flat onto the cookies sheets and bake for about 8 minutes until lightly golden. When done, turn them over and bake the other side for an additional 8 minutes or until golden in color. Allow to completely cool on the cookie sheets before adding the chocolate.

White Chocolate Drizzle

• Once cookies have completely cooled, combine the white chocolate chips and 1 teaspoon of vegetable oil in a small microwaveable bowl. Heat for about 30 seconds. Stir well, and microwave again in 10 second increments until completely melted, stirring in between.
• Pour into a sandwich bag, and cut a very small corner off, so that you can use it as a piping bag. Drizzle the chocolate over the cookies diagonally starting at one corner of the cookie sheet while steadily moving to the opposite corner. Repeat with the second cookie sheet.

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg

The post Cherry Biscotti appeared first on 365 Days of Baking.

 My very popular Pineapple Bread meets your favorite vacation cocktail. Get ready for a major explosion of flavor! 

I’m ready for summer. Give me a hammock by the beach, a good book and something refreshing to sip. Nothing says “beach weather” quite like an ice cold piña colada — the inspiration for today’s easy quick bread recipe. 

Like the pina colada cocktail, this sweet bread is full of juicy pineapple, coconut and just the right amount of sweet maraschino cherries. But I didn’t want this bread to taste just like coconut and pineapple. I wanted to completely recreate the flavor and aroma of a real piña colada, the kind you’d order from a poolside bar on vacation. 

Which means I needed one special ingredient: rum. Today’s scrumptious tropical treat has a hint of rum flavor that beautifully enhances the sweet pineapple and nutty coconut. And guess what: it does all of that without a drop of alcohol! 

Instead of real rum, we use rum extract, a super concentrated flavor that transforms a standard pineapple loaf to a pina colada bread! 

Don’t want to use it? Just make sure you substitute it with the same amount of pure vanilla extract.

What ingredients do I need for this Pina Colada Hawaiian Bread?

Let’s gather our ingredients. Here’s what you’ll need: 

• Rum extract – My secret for adding rum flavor to recipes without using actual rum. You can get it here online or in the baking aisle of a well stocked grocery store. 
• Coconut extract – Another flavor addition that amplifies the taste of the coconut here. 
• Unsalted Butter 
• 1 cup Sugar
• 1 ½ cups all-purpose flour
• Baking soda
• Salt
• Large Eggs
• Sour cream – or swap it out for plain Greek yogurt.
• Pineapple tidbits – Drain the pineapple juice for 10 minutes in a fine mesh sieve. 
• Unsweetened coconut  – I’ll walk you through how to toast the coconut, too. 
• Maraschino cherries  – Drained, dried with a paper towel, and diced.

How To Toast Coconut

Toasted coconut creates a delicious, slightly crispy topping for the moist pineapple bread. It’s an extra step, but I promise it only takes a few minutes and it’s well worth it! 

Spread the shredded coconut over a baking sheet lined with parchment paper. Bake in a 300 °F oven for 5 – 10 minutes, stirring every few minutes, until it’s golden brown. 

Keep a close eye on the coconut as it toasts. It can go from perfect for burnt in the blink of an eye. 

Once the coconut is toasted, set it aside to cool while you make the bread batter. 

How to Make Pina Colada Quick Bread 

First, place the drained, chopped cherries and drained canned pineapple tidbits each in a small bowl. Sprinkle them with a little flour from the amount called for in the recipe and toss to coat. This step helps prevent the fruit from sinking to the bottom of the bread as it bakes. You can see how nicely distributed they are in the pictures.

In a small mixing bowl, combine the dry ingredients by mixing the flour, baking soda and salt.

For the batter, cream together butter and sugar in a large bowl with an electric or stand mixer. Now add the eggs one at a time followed by the rum and coconut extracts. Mix the flour mixture into the wet ingredients and the sour cream in batches to form a thick batter. 

Finally, fold in the pineapple and cherries, and pour the batter into a 9 X 5-inch loaf pan. You can use the flat side of a rubber or offset spatula to help spread out the better here. 

Sprinkle the toasted coconut flakes over the top of the bread. Bake at 350° F for 30 minutes in the middle of the oven. At this stage the top may look set but if you look, the center is still gooey. 

To bake the center without burning the top, you’ll cover the bread pan loosely with foil and then return it to the oven. Continue baking until the center of the loaf is set. In my oven, this takes an additional 45-55 minutes.

Cool the bread for a few minutes in the pan on a wire rack , then slide it out of the pan to finish cooling. 
Yes, you’ll loose some coconut off the top as you remove it, but a good amount will still remain.

Tips and Tricks for Easy Quick Bread

• Make pina colada bread a day ahead of time. After baking, wrap your loaf in foil and let it rest overnight. It slices so much easier and cleaner the next day! That is, IF you can even wait that long to try it.
• Grease and flour your loaf pan. Using the inside of your butter wrapper is a great way to coat the bottom and sides of the pan. Then sprinkle a small amount of flour over the butter coating. Or spray with baking spray if you prefer. 
• How to tell if bread is done: insert a toothpick into the center of the loaf. When it comes out clean, the pina colada bread is fully baked. If batter sticks to the toothpick, the loaf needs more baking time. Leave it in the oven for another 5-10 minutes, then check again. 

Storing Quick Bread 

Pina Colada Bread stays moist and delicious for days if you store leftovers right. Maintain that freshness by keeping it tightly wrapped with aluminum foil or plastic wrap, and slice it as you go. 

Similar to other quick breads made with fruit, the loaf stays moister for longer if it’s stored unsliced. Unless you plan to eat it all at once (which I know is tempting!), keep the loaf unsliced and cut off only what you’ll eat at one time. 

Wondering if you can freeze pineapple coconut bread? You bet! This Pina Colada Bread holds up well to freezing, although the toasted coconut will soften as it thaws. It still tasted amazing after freezing sans the crisped coconut texture, so don’t hesitate to stash leftovers in the freezer if needed. 

Pina Colada Dessert Recipes

For an even sweeter take on the pina colada dessert, try my Pina Colada Cupcakes. They’re light, fluffy and perfect for a party! If you want a dessert with a richer rum flavor, this Pineapple Rum Cake is just the ticket. It’s a homemade copycat of a dessert I had on a Caribbean cruise — but I think my version tastes even better than the original. 

Pina Coladas make me think of summer. And in the summertime I rarely want to turn on the oven to bake. That’s where Pina Colada Milkshakes come in! Creamy, cold and sweet, they’re satisfying with or without the rum. 

Want a dairy free option? I created this Pineapple Coconut Silk Smoothie as a lighter, healthier take on the milkshake with my favorite pina colada flavors. Sip it for breakfast, dessert or as an easy pick-me-up any time of day. 

More Easy Quick Breads

Banana Bread was the first ever recipe I shared on this blog. Since then, I’ve put a few twists on the classic loaf. From Chai Banana Bread with warming autumn spices to this Peanut Butter Banana Bread with chocolate chips, I think I have a banana bread for every craving, mood and season! 

When I think of summer, I think of pineapple, coconut and lemon. When blueberries are on sale, I try to make a couple loaves of Blueberry Lemon Bread and Blueberry Banana Bread to stash away in the freezer. And you can’t pass up fresh peaches in the summer! This Peach Bread is another easy summer favorite.

In fall, few things make a kitchen smell cozier than freshly baked Pumpkin Bread. To no one’s surprise, I have also have a recipe for  Pumpkin Bread with chocolate baked inside. Given the choice, I’ll choose the chocolate option on the table just about every time! 

Check out even more easy bread recipes to save for baking inspiration!

• Orange Cranberry Bread
• Peanut Butter Bread
• Skillet Jalapeno Cornbread
• Double Chocolate Banana Bread
• Classic Zucchini Bread
• Raspberry Star Bread
• Chocolate Strawberry Bread
• English Muffin Bread
• Grandma’s Easy Italian Bread 
• Mom’s Monkey Bread Recipe

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Start by making this Pina Colada Bread. A slice of this bread filled with pineapple and cherries and a taste of coconut is a little taste of summer vacation without leaving home. 

Print

Pina Colada Bread

Pina Colada Bread is a delicious quick bread inspired by the beachside cocktail! With a hint of rum flavor chunks of pineapple, diced maraschino cherries, and a toasted coconut topping, this next-level pineapple bread tastes like tropical paradise.

Course Breakfast

Cuisine American

Keyword Pina Colada Bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 12 slices

Calories 304kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 ½ cups all-purpose flour with 3 tablespoons (divided) set aside
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon rum extract
• 1 teaspoon coconut extract
• 20 oz. pineapple tidbits
• ½ cup unsweetened coconut toasted
• ¼ cup chopped maraschino cherries *See recipe

Instructions

• Remove about 8 whole maraschino cherries from the container and place onto a folded paper towel to drain and sit for about 15 minutes. We want them to be as dry as possible when we add them to the batter so it doesn't discolor. It may also be necessary to blot them dry after they've been sat.
• Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
• Once the cherries have dried, place 1 teaspoon of the reserved flour into a small bowl. Dice the cherries so that the total comes to 1/4 cup, and add them to the flour. Toss to coat completely. In a medium bowl, place the two teaspoons of flour, add the drained pineapple, and toss to coat completely. Doing this will help to suspend the fruit in the batter instead of having it all sink to the bottom

To Toast the Coconut

• Preheat oven to 300° F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.

Bread

• Increase oven temperature to 350° F.
• Generously butter and flour a 9 X 5 loaf pan halfway up the sides of the pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
• Add eggs, one at a time, incorporating each completely before adding the next. Add the rum and coconut extracts.
• Alternately add the flour and the sour cream, beginning and ending with the flour, mixing the final bit of flour in until just combined.
• Fold pineapple and diced cherries into batter.
• Pour into prepared loaf pan.
• With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
• Bake for 30 minutes, cover bread with foil to prevent the coconut from burning. Bake for another 40-50 minutes for a total baking time of 70-90 minutes.
• Cool bread in pan for 20 minutes before removing from pan to cool completely. Before removing, gently slide a table knife around the edges to loosen. Bread will slice best after it's been wrapped tightly in tin foil and left to sit overnight.

Notes

Note: Cooking times may vary, depending on altitude and a difference in oven temperatures. Check doneness of bread after it has been in the oven for a total of 60 minutes by inserting a toothpick into the middle to see if it comes out clean. If not, leave in the oven and check every 5-7 minutes until completely baked.

Nutrition

Serving: 1slice | Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 168mg | Potassium: 138mg | Fiber: 2g | Sugar: 26g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

The post Pina Colada Bread Recipe appeared first on 365 Days of Baking.

Have you started your cookie baking yet?
If not, then today is the perfect day to do that because I’ve got a great list of recipes for you to use.
I think you’ll find at least one that you like.

Without further adieu, I present to you this year’s collection of 12 fun and incredible cookie recipes.
I hope that you’ll make, enjoy and share them for years to come!

Day 1 – Copycat Crumbl Reese’s Peanut Butter Cookies

These peanut butter cookies are a copycat of the Reese’s Peanut Butter Cookies you might find at the popular cookie shop, Crumbl. With a peanut butter base, Copycat Crumbl Reese’s Peanut Butter Cookies are frosted with melted peanut butter chips and covered in chopped mini Reese’s Peanut Butter Cups. There are even mini Reese’s inside the cookie, too!

Day 2 – Linzer Cookies

These buttery almond cookies with the center cutout and jam filling are so very popular around the holidays. Originating from Austria, Linzer Cookies can be filled with jam, preserves, and even lemon curd, and can be made using these cookie cutters.

Day 3 – Chocolate Dipped Orange Cookies

You’ll enjoy the delicious citrus taste of candied orange peel in each bite of a Chocolate Dipped Orange Cookie. These refrigerator cookies are made even more delicious because they’re dipped in dark chocolate and sprinkled with more candied peel.

Day 4 – Turtle Tassies

I think these Turtle Tassies may have been one of my favorite cookies this year. I absolutely loved the chocolate cookie cup. And then, once you bite into it, you taste the gooey caramel, dark chocolate, and crunch of the pecans. So good!

Day 5 – Fruity Pebbles Cookies

How can you go wrong with a cookie made from one of your favorite cereals? These Fruity Pebbles Cookies are a chewy cookie with a slight crunch from the flavorful Fruity Pebbles. These fun cookies are ones you’ll be making all year long.

Day 6 – Brownie Mix Cookies

If you like brownies AND cookies then these Brownie Mix Cookies are for you! Made from a boxed brownie mix along with a few other ingredients, these chewy brownie-like cookies with chocolate chunks are delicious with a cold glass of milk!

Day 7 – Cornflake Wreaths

I couldn’t pass up the year without making a few fun and festive Cornflake Wreath Cookies. Inspired from my No Bake Peanut Butter Cornflake Cookies, these cookies are made with marshmallows, green food coloring, red licorice string, and cinnamon candies.

Day 8 – Double Chocolate Peppermint Cookies

You can’t have a cookie collection without at least one peppermint cookie, so these Double Chocolate Peppermint Cookies were a perfect addition! The chocolate cookie and peppermint frosting look even prettier with some crushed candy canes sprinkled on top, too.

Day 9 – Pizzelles

Can I just tell you how surprised I am that I had never made Pizzelles until this year? They are much easier to make than I ever expected them to be and super yummy, too! You can purchase a Pizzelle make here on Amazon, so you can start including them in your yearly celebration.

Day 10 – Bourbon Toffee Cookies

Wow. These Bourbon Toffee Cookies are yummy and the combination of flavors work so very well together. They quickly became one of my husband’s favorite cookies.

Day 11 – Peppermint Gooey Bars

Ok, technically not a cookie, these Peppermint Gooey Bars, are deliciously sweet and chewy. This recipe makes 16 delicious bars, that have crushed candy canes and white chocolate chips throughout.

Day 12 – Chocolate Cherry Thumbprints

You can’t go wrong when with these Chocolate Cherry Thumbprints! The chocolate cherry flavor combination is one that is delicious not just for the holidays, but all year long. Besides, with a maraschino cherry and a drizzle of chocolate, just one cookie will be hard to pass up.

More Christmas Cookie Recipes

• Viennese Crescents
• Peppermint Chocolate Biscotti
• Cream Cheese Meltaways
• Chocolate Spritz Cookies
• Easy Peppermint Brownie Bites {Surprise Inside!}
• Stained Glass Cookies
• Whipped Shortbread
• Chocolate M&M Christmas Cookies
• Lace Cookies
• Double Chocolate Peppermint Kisses
• Gingerbread Biscotti
• Spritz Cookie Recipe

Easy Cookie Recipes

• Peanut Butter Chip Chocolate Cookies
• 3 Ingredient Sugar Free Peanut Butter Cookies
• Apple Cinnamon Oatmeal Cookies
• Lemon Cake Mix Cookies
• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Cream Cheese Cookies

The post 12 Days of Cookies 2022 appeared first on 365 Days of Baking.

Welcome to Day 12 of our 12 Days of Cookies!
We made it to the end! Take a look at the holiday cookies we’ve been sharing!

Day 1 – Copycat Crumbl Reese’s Peanut Butter Cookies
Day 2 – Linzer Cookies
Day 3 – Chocolate Dipped Orange Cookies
Day 4 – Turtle Tassies
Day 5 – Fruity Pebbles Cookies
Day 6 – Brownie Mix Cookies
Day 7 – Cornflake Wreaths
Day 8 – Double Chocolate Peppermint Cookies
Day 9 – Pizzelles
Day 10 – Bourbon Toffee Cookies
Day 11 – Peppermint Gooey Bars
Day 12 – You’re on it!

I love maraschino cherries! They are such a fun topping for ice cream sundaes and the perfect sweet treat to add as a surprise to these cookies. When you mix them with chocolate, how can you go wrong? Chocolate and Cherry- what a combination!
Want cherries, but don’t want a chocolate cookie? Make these Cherry Thumbprint Cookies.

What is a “thumbprint” cookie?

Believe it or not, it’s just like it sounds! Each cookie has a thumbprint in the middle. Before baking, you’ll add a thumbprint to the center of each cookie dough ball. That is where we will later add the maraschino cherry before we cover it all with delicious cherry fudge frosting.

What you’ll need to make these Chocolate Cherry Cookies

Gather the following ingredients for your chocolate cookie dough:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsweetened cocoa powder
• Unsalted butter, room temperature
• White granulated sugar
• 1 egg
•  Pure vanilla extract
• 1 jar maraschino cherries, stems removed and blotted dry
  • Save the juice for the frosting!

Chocolate Cherry Frosting Ingredients

To make the frosting, you’ll need the following:

• Semi-sweet chocolate chips
• Sweetened condensed milk
• Maraschino cherry juice

How to make Cherry Chocolate Thumbprint Cookies

First, preheat your oven to 350 degrees and prepare cookie sheets by lining them with parchment paper, then set aside.

In a medium bowl, whisk together dry ingredients (flour, baking powder, baking soda, and salt) and set aside.

In a large bowl, use an electric mixer or stand mixer on medium-low speed to cream butter and sugar. Mix until light and fluffy, then add the egg and vanilla. Continue mixing until they are fully incorporated.

Slowly add the flour mixture along with the cocoa powder, mixing on low until just combined.

Use a cookie scoop to form 1-inch balls, rolling in between your palms to smooth out the dough. Place them evenly apart on the prepared baking sheet. Use your thumb or a ½ teaspoon measuring spoon to press an indent in the center of each cookie dough ball, then place a cherry in the middle of each cookie on top of the thumbprint.

Bake in the preheated oven for 10 minutes or until cooked through. Cool completely on wire racks.

Frosting your Thumbprint Cookies

In a small bowl that is microwave-safe, combine the semi-sweet chocolate chips, condensed milk, and cherry juice. Stir to combine. Cook in the microwave in 15-second intervals until the chocolate is melted and smooth, stirring in between each round.

Transfer the melted chocolate frosting into a piping bag and drizzle over the cooled cookies. Enjoy!

Can I make Chocolate Cherry Thumbprints ahead of time?

This dough is perfect for making ahead and freezing until ready to bake! Simply make the dough as directed, roll the cookie dough into balls, then freeze the balls until ready to bake. I would freeze them on the cookie sheet until firm, then transfer them to a freezer bag to freeze completely. Then thaw the dough balls to room temperature before baking.

How to store leftover cookies

Because of the cherry, these cookies should be enjoyed within three days of being made. Store any leftovers in the fridge or at room temperature in an airtight container.

These popular cookies are a staple not only during the holiday season but also for Valentine’s Day or any time you want to make a cherry lover happy! I know you’ll love these decadent, fudgy cookies, so share them with your loved ones today!

More Cherry Recipes

There are tons more cherry recipes on the blog for you cherry fans! Try one of these next time:

• Christmas Cherry Hand Pies
• Chocolate Cherry Dump Cake
• Red Velvet Cherry Dream Bars
• Chocolate Cherry Crinkles
• Cherry Pound Cake
• Chocolate Cherry Pancakes
• Chocolate Cherry Cookies
• Cherry and Dark Chocolate Galette
• Black Forest Cherry Dream Bars
• Chocolate Cherry Cheesecake Bread Pudding

These chocolate cookies with a cherry in the middle and more chocolate drizzled on top are delicious and easy enough to eat all year long! However, they are sure to be a hit when they’re served in those cookie boxes because who doesn’t like chocolate and cherries?

Print

Chocolate Cherry Thumbprints

With aromatic cherries and rich, velvety chocolate, these Chocolate Cherry Thumbprint Cookies are delicious and addicting! The cherry flavor is subtle, not overpowering, and will leave you hungry for more!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cherry Thumbprints

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 Cookies

Calories 265kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups All-purpose Flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• ½ cup unsalted butter room temperature
• 1 cup white granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 jar Maraschino Cherries stems removed and blotted dry

Chocolate Cherry Frosting

• 1 cup semi-sweet chocolate chips
• ½ cup sweetened condensed milk
• 2 teaspoons maraschino cherry juice

Instructions

• Preheat the oven to 350 degrees and prepare baking sheets by lining them with parchment paper.
• In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, use an electric mixer on medium low speed to combine the butter andsugar. Mix until light and fluffy.
• Add the egg and vanilla and continue mixing until fully incorporated.
• Slowly add the flour mixture, along with the cocoa powder mixing on low just untilcombined.
• Use a large cookie scoop to form balls, rolling in between palms to smooth.
• Place evenly apart on the prepared cookie sheet anduse a ½ teaspoon measuringspoon (or your thumb) to press an indent in the center of each cookie dough ball. Place a cherry in the center of each cookie.
• Bake in the preheated oven for 10 minutes or until cooked through. Cool completely.

Cherry Chocolate Frosting

• In asmall bowl, combine the semi-sweet chocolate chips, condensed milk and cherryjuice. Stir to combine.
• Cook in the microwave in 15 second intervals until the chocolate is melted and smooth.Be sure to stir in between each round. Do not over cook.
• Transferthe frosting into a piping bag and drizzle over the cooled cookies. Serve.

Notes

• The cookie dough should be about playdough consistency. It should be able to roll between palms without sticking but you also shouldn’t have to force it to stay together.
• If the dough needs adjusting (this happens to even the best bakers!) you can add more flour if it’s too sticky or a teaspoon of milk if it’s too thick.
• 10 minutes was the PERFECT bake time for me. With chocolate cookies, it can be difficult to tell when they are done. I like to look at the edges of the cookie and carefully check the bottoms. The cookies are soft, so they won’t firm up until they start to cool.
• Make sure your cherries are blotted dry completely. If you skip this step you will end up with a wet spot in the center of the cookie.
• Because of the cherry, the cookies should be enjoyed within 3 days of being made. Store in the fridge or at room temperature.
• You can make and freeze the dough balls and thaw them before baking if you want to make this ahead of time.
• If your icing is too thick, you can add cherry juice to it.
• If you make the frosting ahead of time and freeze it, be careful to slowly melt the frosting so it doesn’t seize.

Nutrition

Serving: 1cookie | Calories: 265kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 126mg | Potassium: 175mg | Fiber: 3g | Sugar: 26g | Vitamin A: 228IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg

The post Chocolate Cherry Thumbprints appeared first on 365 Days of Baking.

Do you know about the magic of dream bars?

Dream bars are essentially no-bake cheesecake bars you can top with all different kinds of layers. Each one has a cookie crust, a sweetened cream cheese layer, pudding and whipped topping. I have dozens of variations on the blog from Strawberry Cheesecake Dream Bars to Chocolate Mint.

Now we’re adding another to the mix with these Black Forest Dream Bars! This is a no bake recipe with flavors inspired by the luscious chocolate and cherry flavors in a black forest cake recipe, like these Black Forest Cupcakes.

Wondering what makes a dessert a “black forest” dessert?

Surprisingly, it has nothing to do with the dark chocolate color of most black forest desserts (that we’re aware of). And there’s certainly no trees or forests involved!

Black Forest desserts include rich chocolate and cherry flavors. The original black forest cake has roots in Germany. It’s named after a mountain range and a brand of cherry liqueur which was traditionally used to infuse black forest recipes with their cherry flavor. The German dessert schwarzwälder kirschtorte or black forest gateau is by far the most popular form.

Cool, huh?

Now that the history lesson is out of the way, let’s make a delicious chocolate cherry dessert!
This particular dessert recipe doesn’t contain the cherry liquer, so it’s suitable for the kids.

What are the main ingredients for this sweet treat?

This black forest recipe has five components all layered on top of one another: Oreo pie crust, chocolate cheesecake, cherry pie filling, pudding, and the toppings.

For the Oreo pie crust:

• Dark chocolate Oreos
• Butter

For the pudding layer:

• Instant chocolate fudge pudding mix
• Milk

For the chocolate cheesecake filling:

• Cream cheese – room temperature
• Powdered sugar
• Dark chocolate cheesecake
• Vanilla extract
• Cool whip – or try my homemade stabilized whipped cream made with heavy whipping cream

Finally, here’s what you need for the topping:

• Cherry pie filling
• Hershey’s chocolate bar
• Cool Whip
• Maraschino cherries – We used the long stem variety for decoration.

How do I make them?

Start by crushing the Oreo cookies in a food processor, and combining them with butter to form a crust. Press them into a 9-inch pan and freeze for 30 minutes.

Melt the chocolate chips in a small bowl in the microwave. In a large bowl, beat together the cream cheese, powdered sugar and vanilla with an electric mixer on medium speed until well blended. Mix the melted chocolate into the cream cheese mixture. Fold in one cup of the Cool Whip. This is your cheesecake filling.

In a separate medium bowl, whisk together the pudding mix and milk to create the chocolate pudding layer.

Once all the layers are ready, it’s time to take the Oreo crust out of the freezer and assemble an incredible chocolate cherry dessert!

• With an offset spatula, spread the cheesecake filling over the Oreo crust.
• Cover with the can of cherry pie filling.
• Top with the chocolate pudding layer.
• Add the remaining Cool Whip on top.
• Make chocolate shavings with a vegetable peeler. Sprinkle the shaved chocolate over the cool whip.
• Chocolate Covered Cherries are a great addition for the top or you can garnish with plain maraschino cherries!

Refrigerate the bars for a total time of at least 2 hours before serving. Slice and enjoy!

Tips & Tricks

• The chocolate pudding should be made with only 1 1/2 cups of milk, NOT the 2 called for on the box. This creates a more stable pudding consistency that’s perfect for dream bars!
• To melt the chocolate chips, place them in a microwave safe bowl and heat for 30 seconds. Stir and repeat until the chocolate is melted and smooth.
• Don’t forget to line your pan with parchment paper before pressing the Oreo crust into the bottom! This makes it easy to remove the bars from the pan, and slice. It also makes clean up a breeze!
• Store leftover Black Forest Dream Bars tightly covered with plastic wrap in the refrigerator. They will last for up to 5 days.

Dream Bar Desserts

I know you’ll love the cherry chocolate flavors in today’s dream bars. One of the best things about these great recipes is that there are nearly endless flavor combinations you can make. Maybe that’s why I have a dream bar recipe for every craving, occasion and season!

Black Forest dream bars are all about the rich dark chocolate taste. My Chocolate Peanut Butter Dream Bars is another super easy chocolate dessert to satisfy your sweet tooth. If white chocolate is more your style, make these Biscoff White Chocolate Dream Bars instead.

Take a look at all the dream bar recipes our readers love!

• Blue Raspberry Dream Bars
• No Bake Raspberry Cream Dream Bars
• Strawberry Cheesecake Dream Bars
• Blueberry Almond Dream Bars
• Banana Pudding Dream Bars
• Irish Cream Dream Bars
• Easy No Bake Turtle Dream Bars
• No Bake Pumpkin Dream Bars
• Orange Creamsicle Dream Bars
• Cranberry Orange Dream Bars
• Red Velvet Cherry Dream Bars
• Peanut Butter Cookie Dough Dream Bars

Chocolate and Cherry Desserts

Black forest desserts aren’t the only way to enjoy the delicious combination of cherries and chocolate. No Bake Cherry Hot Chocolate Cheesecake is another no bake dessert with cherries, chocolate and a creamy cheesecake.

Chocolate Cherry Dump Cake is even easier to make than even the easiest dream bar recipe. You only need four ingredients and a baking pan; no mixing bowl required! If you’re looking for a dessert you can eat with your hands, we have the perfect Chocolate Cherry Cookies recipe! Or give our Dark Chocolate Cherry Oatmeal Cookies a try!

One of the most impressive chocolate and cherry recipes I’ve made is this Cherry and Dark Chocolate Galette. It might become a new tradition for Valentine’s Day, like these Chocolate Cherry Pancakes!

These Black Forest Dream Bars combine juicy cherries, dark chocolate and creamy cheesecake in one easy decadent dessert recipe suitable for a weeknight dessert, holiday parties, Valentine’s Day and any day!

Print

Black Forest Dream Bars

Black Forest Dream Bars are pure cherry-chocolate bliss! You'll love the rich combination of chocolate cheesecake, pudding and maraschino cherries in this easy black forest dessert recipe.

Course Dessert

Cuisine American

Keyword Black Forest, Black Forest Dream Bars

Prep Time 45 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 9 people

Calories 579kcal

Author Lynne Feifer

Ingredients

Crust

• 28 Dark Chocolate Oreos divided
• 5 tablespoons butter

Pudding

• 3.9 ounces chocolate fudge pudding
• 1 ½ cups milk

Chocolate Cheesecake

• 8 ounces cream cheese
• ½ cup powdered sugar
• ½ cup dark chocolate chips
• ½ teaspoon vanilla extract

Ingredients

• 8 ounces Cool Whip or 1 stabilized Whipped Cream Recipe divided
• 20 ounces cherry pie filling
• Hershey's chocolate bar for shavings
• long stem maraschino cherries for decoration

Instructions

Crust

• In a medium microwavable bowl, melt butter.
• Place 20 of the Oreos into a food processor or blender and pulse until fine crumbs. Pour into bowl and mix with the melted butter until well combined.
• Line an 8 X 8-inch baking pan with parchment, and put the cookie crumbs into it, patting into an even layer all the way to the edges. Place pan into the freezer to set for at least 30 minutes.

Pudding

• In a medium bowl, whisk the pudding with the 1 ½ cups of milk. Refrigerate until ready to use.

Chocolate Cheesecake Layer

• In a large mixing bowl, beat the cream cheese until smooth. Add the confectioners' sugar, and vanilla and mix completely.
• in a small microwavable bowl, melt the chocolate chips for 30 seconds, and stir. Heat again for 10 second intervals until smooth and completely melted, stirring in between. Pour the melted chocolate into the cream cheese and mix until well combined. Fold in one cup of the Cool Whip or stabilized whipped cream, and blend well.

Assembly

• Remove the crust from the freezer and spread the cheesecake to all edges of the pan in an even layer.
• With an offset spatula, spread the cherry pie filling over the cheesecake.
• Gently spread the pudding completely over the cherries.
• Spread the remaining Cool Whip or stabilized whipped cream over the pudding.

  Refrigerate for at least two hours.
• Place the 8 remaining Oreos in a Ziploc bag and crush. Top with chocolate covered cherries, crushed Oreos, and chocolate bar shavings before serving.

Nutrition

Serving: 1person | Calories: 579kcal | Carbohydrates: 77g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 505mg | Potassium: 370mg | Fiber: 2g | Sugar: 40g | Vitamin A: 774IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 5mg

The post Black Forest Dream Bars appeared first on 365 Days of Baking.

As you can guess, I pretty much love desserts.

I also a very big fan of chocolate chocolate covered cherries. It was a favorite candy growing up. There’s just something about the juicy cherries, the slight crunch of chocolate on the outside, and that sweet taste when you bite into cherry cordials.
The cherries I present to you today don’t have the liquid center, but they’re still quite delicious.

The best part though (besides the taste, of course!) is that this is the easiest way to make them, and you only need 3 ingredients!

These beautiful cherries will be a beautiful and delicious addition to many of your desserts.And if you don’ use them all, you can eat the remaining cherries.
I put them on top of the whipped cream when making Chocolate Covered Cherry Hot Chocolate.

They’re also an extra special treat when placed on these Banana Splits with Hot Fudge Sauce, and Banana Split Ice Cream Cake.

You can also use these chocolate covered cherries to to top some of the recipes I’ve included below.

What do I need to make these chocolate-covered cherries?

The list is short and you may already have all three ingredients in your home already!

• Long Stem Maraschino Cherries –
  You can use cherries without the stem, but it is much easier when dipping them into the chocolate. Also, I think the addition of the stem makes for a very pretty presentation when adding them to desserts.
• Coconut Oil –
  use refined coconut oil as it won’t have the smell of coconut.
  If you’d rather, you can substitute vegetable oil in the same amount for the coconut oil.
• Semi-Sweet Chocolate Chips –
  Dark chocolate chips, white chocolate or milk chocolate chips can be used as an alternative as well.
  Better yet, make a cookie sheet of all three and give them as gifts! If you’re going to do this or make a large batch, I suggest using a double boiler with hot water to melt the chocolate and coconut oil since it would be easier.

How do I make these coated cherries?

1. Prepare a plate by placing a piece of parchment or wax paper on it.
2. Place two paper towels on a separate plate, and remove the cherries from the jar. Allow them to drain for at least 15 minutes before continuing. After the 15 minutes, it may be necessary to gently blot them with extra paper towels to make sure they are completely dried off.
3. Combine the chocolate chips and coconut oil into a small microwavable safe bowl, tossing to coat the chips in the oil. Melt chocolate for 30 seconds. Stir well. If needed, reheat for 10 seconds at a time, stirring in between each time, until chocolate is melted and completely smooth.
4. Holding the drained cherries by the stem, gently dip cherry, one at a time into the melted chocolate, spinning slowly to coat all sides and top. Remove, and allow the excess chocolate to drip into the bowl. Place onto the parchment lined plate.
5. Place the plate of dipped cherries into the refrigerator to set for at least an hour before serving or using.

How do I store this sweet treat?

These homemade chocolate dipped cherries can be refrigerated in an airtight container for up to two weeks. If you’re making a lot, I suggest putting the cherries in single layers separated by parchment paper.
It is also a good recipe to make ahead if you need to save yourself some time.

• For the best results, be sure the cherries are completely dry before dipping them into the chocolate. Otherwise, the liquid will make the chocolate lumpy and it won’t stick as well to the cherries. The first time I made them, I didn’t dry them as well as they should have been, and had a problem coating them completely.
• Melt the chocolate chips and coconut oil in the microwave for the initial 30 seconds, and then again at 10 second intervals if necessary, stirring well in between.

Chocolate Cherry Recipes

I think the chocolate and cherry combination is one of the best when it comes to desserts.

One of my favorite recipes is Chocolate Cherry Crinkles. I absolutely love chocolate crinkle cookies, but when you add some chopped cherries and a bit of maraschino cherry juice to the batter, they are beyond delicious. They are tops among my readers’ holiday favorites, too!
More of a cakey kind of cookie, these Chocolate Cherry Cookies, have the same great flavor.

Like bread pudding? This Chocolate Cherry Cheesecake Bread Pudding is like a baked French toast for dessert!
You’ll enjoy the taste of cheesecake, chocolate and cherry pie filling in every bite.
And don’t worry. I’ve got you covered for breakfast, too with these Chocolate Cherry Pancakes. Who wouldn’t want to be served these in bed with a dollop of whipped cream on top? Sounds like the perfect breakfast to me!

I’ve even used the flavors to make a Cherry and Dark Chocolate Galette. This recipe is a perfect for a weeknight dessert and one that will even wow your guests when you have them over for dinner.

Love hot chocolate?
Me, not so much, BUT when it’s this Chocolate Covered Cherry Hot Chocolate, I’m ALL over it!
Close your eyes and you’ll think you’re drinking a chocolate covered cherry with every sip.
And this Cherry Hot Chocolate Cheesecake is no bake, so there’s no need to turn on the oven when it’s hot outside. AND you can enjoy hot chocolate all year long.

If it’s a dump cake you’re after, then I’ve got that, too!
Cherry pie filling, chocolate cake mix and a few other ingredients make this Chocolate Cherry Dump Cake a family favorite. It’s a super easy dessert that only requires four ingredients and there’s little clean up, too.

This easy 3 ingredient recipe will look stunning on my new Dream Bar recipe appearing Wednesday.
I think you’re really going to love it, so watch for it!

Adding chocolate covered cherries to your desserts will elevate the presentation, and you might just have to fight a family member for them.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Easy 3 Ingredient Chocolate Covered Cherries

If you love Chocolate Covered Cherries, then you're going to love how easy they are to make at home without any corn syrup. With just maraschino cherries, chocolate chips, and coconut oil, you can enjoy them whenever you have a chocolate craving, give them as gifts for a special occasion, share them with your sweetheart on Valentine's day, and / or use them to decorate desserts.

Course Dessert

Cuisine American

Keyword Chocolate Covered Cherries

Prep Time 10 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 cherries

Calories 54kcal

Author Lynne Feifer

Ingredients

• 12 long stem maraschino cherries
• ½ cup semi-sweet chocolate chips
• 1 teaspoon refined coconut oil

Instructions

• Cover a plate with a piece of parchment paper.
• Place two paper towels on a plate, and remove the cherries from the jar. Allow them to drain for at least 15 minutes before continuing. After the 15 minutes, it may be necessary to gently blot each of them with a dry paper towel to make sure they are completely dried off and will not be leaking any juice into the chocolate.
• Combine the chocolate chips and coconut oil into a small microwavable safe bowl. Melt for 30 seconds. Stir well. If needed, reheat for 10 seconds at a time, stirring in between each time, until chocolate is melted and completely smooth.
• Holding a cherry by the stem, gently dip into the chocolate, spinning slowly to coat all sides and top. Remove and place onto the plate lined with parchment.
• Place the plate of dipped cherries into the refrigerator to set for at least an hour before serving or using.

Notes

You can also use the same amount of vegetable oil in place of the coconut oil, if you’d like.

Nutrition

Serving: 1cherry | Calories: 54kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Calcium: 7mg | Iron: 0.5mg

The post Easy 3 Ingredient Chocolate Covered Cherries appeared first on 365 Days of Baking.

Putting cherries in your chocolate cookies is about to become your new obsession.

Meet Chocolate Cake Cherry Cookies. Part cookie, part cake, and entirely irresistible!

SAVE THIS EASY CHOCOLATE CHERRY COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Words don’t do these maraschino cherry cookies justice. The intense chocolate flavor, soft cake-like crumb and burst of juicy cherry sweetness sets them over the top. If you can’t decide between making cake and making cookies, here’s your solution!

I haven’t even mentioned how easy it is to make these cherry chocolate cookies. Grab a few staple ingredients from your pantry and you’ll be pulling freshly baked chocolate cookies with cherries out of the oven in no time.

What do I need?

Here’s everything you will need to make these amazing Chocolate Cherry Cookies.

• Butter
• Egg
• Sugar
• Vanilla
• Unsweetened cocoa powder – or substitute unsweetened melted baking chocolate!
• Buttermilk
• All-purpose flour
• Baking soda
• Salt
• Maraschino cherries

Tips and Tricks

• Blot cherries dry. Be sure to dry out the chopped cherries very well on paper towels, otherwise the dough will be wet and the cookies come out thin.
• Mix well. Make sure the cherries are well mixed into the dough so that they’re evenly distributed throughout the cookies.
• Use big scoops. Our Chocolate Cherry Cookies don’t spread very much when baked, so use generous scoops of dough for nicely sized cookies.
• Don’t overbake. The bottoms of the cookies will burn if left in the oven too long. The cookies will still be soft when you take them out of the oven.

How should I store the cookies?

Chocolate Cake Cherry Cookies are very soft and sticky. When storing, it’s best to separate layers with wax paper if stacking them. Store chocolate cake cookies in an airtight container at room temperature for 2-3 days.

Can I chill the dough?

Yes, chilling the dough isn’t required but it does make the cookies nice and puffy! Cover the unbaked dough and place it in the refrigerator for at least an hour.

If you don’t have time to chill the dough, don’t worry. The cookies will still be delicious!

What buttermilk substitutions can I use?

Powdered buttermilk works well in this recipe. Add buttermilk powder to the dry ingredients and add 1/3 cup of water to the wet ingredients instead of the buttermilk.

Can these be frozen?

These Cherry Chocolate Cookies can be frozen after baking and cooling. To freeze, transfer the cookies to freezer bags with wax paper between layers. Store in the freezer for up to 3 months.

Chocolate Cherry Recipes

Chocolate and cherry is one of my favorite flavor combinations in dessert recipes!

If you love the taste of these chocolate cake cherry cookies, my Chocolate Cherry Dump Cake as another must-try. It’s even easier to make than these chocolate cookies with equally impressive results.

Looking for a no-bake option? This No Bake Cherry Hot Chocolate Cheesecake is simply swoon-worthy. It’s like my popular Chocolate Covered Cherry Hot Chocolate in cheesecake form.

Don’t miss out on any of my irresistible and easy recipes featuring this dynamite combo of ingredients!

• Dark Chocolate Cherry Oatmeal Cookies
• Cherry and Dark Chocolate Galette
• Chocolate Cherry Crinkles
• Chocolate Cherry Cheesecake Bread Pudding

Cookie Recipes

I’m always on the hunt for tasty new cookie recipes to add to the mix. Here area few more favorites our readers love.

• Chocolate Spritz Cookies
• Chocolate M&M Cookies
• Mint Chocolate Crinkles
• Oreo Chocolate Chip Cookies
• Soft and Chewy Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies
• Sugar Free Peanut Butter Cookies
• Lace Cookies
• Lemon Cake Mix Cookies
• Fluffernutter Cookies

Now grab a jar of cherries and get baking! You don’t want to miss out on these incredible Chocolate Cake Cherry Cookies. Bet you can’t eat just one!

Print

Chocolate Cherry Cookies

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cake Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 124kcal

Author Lynne Feifer

Equipment

• 2 baking sheets
• 2 pieces parchment paper

Ingredients

• ½ cup butter room temperature
• 1 large egg
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ cup unsweetened cocoa powder See Note
• 2 tablespoons unsweetened cocoa powder See Note
• ⅓ cup buttermilk
• 1 ¾ cups all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup maraschino cherries stems removed, chopped and blotted dry

Instructions

• Preheat oven to 400°F and line 2 baking sheets with parchment paper.
• In a mixing bowl, cream the butter on low speed until smooth, about 30 seconds. Add the egg, sugar, vanilla, the 1/4 cup +2 tablespoons of cocoa powder, and buttermilk. Mix well.
• Add the flour, salt, and baking soda stirring until just mixed. Fold in the cherries and mix thoroughly combine.
• Using a cookie scoop or tablespoon, place rounded tablespoons of dough onto the prepared cookie sheets, spaced about 2 inches apart.
• Bake for 8-10 minutes or until cookies spring back when touched.

Notes

In place of the unsweetened cocoa powder, you can substitute 2 ounces unsweetened baking chocolate, melted and cooled.

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 109mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 138IU | Calcium: 14mg | Iron: 1mg

The post Chocolate Cherry Cookies appeared first on 365 Days of Baking.

 

I LOVE chocolate covered cherries. They are like one of my all-time favorite candy, candies, tomatoes, tomahtoes, yada yada yada. Ok, I forgot about Reese’s.

And Snickers.

And Twizzlers.

Oh, and I forgot about Twix. Alright, so I guess they aren’t really my most favorite candy. I don’t like to discriminate. All candy deserves an equal opportunity to be eaten.

SAVE THESE CHOCOLATE CHERRY CRINKLES TO YOUR FAVORITE PINTEREST BOARD!

The great thing about this recipe?
You only need ONE bowl!! You don’t need to get out your mixer to make them or nothin’.
WOO HOO!!

PSSSSSST!!!!
*whispers* And did I tell you? Each cookie has pieces of this inside!! *giggle giggle giggle*

Print

Chocolate Cherry Crinkles

These Chocolate Cherry Crinkles are a chocolate crinkle cookie with diced maraschino cherries. If you like chocolate covered cherries, you're going to love these!

Author Lynne Feifer

Ingredients

• 1 ½ cups flour
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 6 tablespoons unsalted butter melted
• 2 large eggs beaten
• ¾ cup mini semi-sweet chocolate chips
• 20 Maraschino cherries drained and quartered
• 1 tablespoon Maraschino cherry juice
• ½ cup confectioners’ sugar

Instructions

• Sift the flour, granulated sugar, cocoa powder, baking powder, and salt together into a medium bowl.
• Add the eggs and melted butter and mix until thoroughly combined.
• Mix in the chocolate chips, quartered cherries and cherry juice.
• Cover bowl with plastic wrap and refrigerate for two hours.
• Preheat oven to 325 degrees F. Prepare a baking sheet by lining it with parchment.
• Place the 1/2 cup confectioners’ sugar into a small bowl.
• Using a flat tablespoon of dough, roll into a ball and roll in confectioners’ sugar.
• Place covered dough balls onto prepared baking sheet about 1-inch apart.
• Bake for about 12 minutes, until cookies are puffy and crackled looking.
• Allow to cool on baking sheet until set, about 5 minutes before transferring to a wire rack to cool completely.

Notes

Your hands could get sticky as the dough warms up when you're rolling it into balls, so use a cookie scoop and try to roll them as quickly as possible. Don’t worry, the messy hands will be worth it.*

Add the eggs and melted butter and mix.

Next come the chocolate chips, quartered cherries, and cherry juice.

YUM!

Cover the bowl with plastic wrap and refrigerate for two hours.

Bake those babies!!

I used to rate everything on a baking sheet from 1-4.Oh. My. Goodness. This is why you don’t write a post while watching reruns of ‘How I Met Your Mother’. You tend to write things that don’t make anything sense.
Whoops. There I go again.

Sometimes you just don’t need to remove the typos. As I was saying…

I rate everything I make on a scale of 1-4 with 4 being the most stupendous thing on the face of the earth.
Ok, maybe not really the most stupendous thing, but in my opinion, it really totally rocks!!

So, these Chocolate Cherry Crinkles earned 3 1/2 rolling pins.

OMG!!! These were SO yummy!!! Ok, maybe they should be changed to 4 rolling pins then. For the first time in the writing of the 365 Days of Baking blog, I’ll let YOU, my dedicated reader decide should you bake these cookies.

They tasted like…like a pretty awesome fudgy chocolate covered cherry. They were pretty darn special. Store them in an airtight container in between layers of wax paper or parchment.
Give them to your neighbors.

Pack them in a care package for your daughter in college. Take them to the office and give them to your boss. Eat them all by. your. self.

If you like these Chocolate Cherry Crinkles, you’ll enjoy…

Peanut Butter Reindeer Cookies

Double Chocolate Oatmeal Cookies

Cream Cheese Cookies

Take a look at these videos for some great cookie ideas for Christmas!

The post Chocolate Cherry Crinkles appeared first on 365 Days of Baking.