Black Bottom Cheesecakes

Ingredients:
Filling:
1 - 8 oz pkg cream cheese
1/3 cup sugar
1 egg
pinch salt
1/2 tsp vanilla
Cupcakes:
2 1/2 cups flour
1/3 cup baking cocoa, sifted
1/2 tsp salt
1 1/4 cups sugar
1 1/2 tsp soda
1 large egg
1 1/2 cups water
1 1/2 Tbsp vinegar
1/2 cup oil
1 tsp vanilla
Topping: cherry pie filling

Directions:
In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
In medium bowl, combine dry ingredients.
In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
Stir in dry ingredients, until smooth.
Fill well greased cupcake tins, 3/4 full - if using mini size (1/2 full if using large size). This recipe will make about 48 tiny cupcakes.
Drop a 1/2 tsp of cheese filling in center of each cupcake. (1 tsp for larger size)
Bake at 350ºF for 15 min ( 20-25 min for larger size)

Cherry Chocolate Cupcakes

Ingredients:
3/4 cup flour
1/3 cup cocoa powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1/3 cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour cream

cherry frosting (recipe below)
chocolate dipped cherries (recipe below)

Preheat oven to 350 degrees. Line cupcake pan. In bowl combine ¾ cup flour, 1/3 cup cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.Bake 18 to 22 minutes or until top springs back when lightly touched. Bake until a toothpick inserted in comes out clean. Heap on frosting, swirling in peaks. Refirgerate. To serve, top with Chocolate-dipped Cherries. .

Cherry Frosting
In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (already whipped-trust me, it doesn’t turn out with just the cream!) 1 ½ cups powdered sugar, and 2 Tablespoons maraschino cherry juice. Beat on medium-high until fluffy.

Chocolate Dipped Cherries
Drain 12 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine ½ cup semisweet chocolate pieces and 1 tsp. shortening. Cook on 50% power 1 ½ to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set.

Sour Cherry Pie With Pistachio Crumble

Ingredients:
1 prepared pie crust

For the Pistachio Crumble:
1/2 cup all-purpose flour
2/3 cup whole oats, ground to a flour in a food processor(yielding 1/2 cup oat flour)
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor
6 tbsp unsalted butter, melted and cooled

For the Sour Cherry Filling:
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 pound frozen sour cherries, partially thawed, or 2 cans Oregon brand tart cherries, drained

Directions:
To make the pistachio crumble:
1. In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt, and pistachios.
2. Stir in the melted butter and mix gently to combine.
Before you make the filling:
Place a rack in the bottom third of your oven. Preheat the oven to 350*. Line a cookie sheet with parchment paper or aluminum foil.
To make the Cherry Filling:
1. In a small bowl, whisk together the sugar, cornstarch, and salt.
2. In a medium bowl, place the cherries and sprinkle the cornstarch mixture over the top; mix gently to combine. (If you are using fresh cherries, the natural sweetness can vary. Taste the mixture to see if you need more sugar that is called for).
3. Pour the cherries into the unbaked pie shell.
To complete the Pie:
1. Sprinkle the pistachio crumble evenly over the top of the cherries.
2. Place the pie plate on the prepared cookie sheet.
Bake for about 1 hour and 10 minutes or until the juices are bubbling and thick. Remove to a rack to cool to room temp before serving.

Cherry Pecan Cream Scones

Pre-heat oven to 400 degrees.

In a small bowl, mix together:
1/4 C heavy cream
1 large egg yolk
1 teaspoon vanilla
Mix well and set aside.

In a large bowl, sift together:
1 cup flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Drop in 3 tablespoons very cold butter*
Blend mixture with a fork until it resembles coarse meal.

Stir in:
1/3 cup chopped pecans
1/4 cup dried cherries

Make a well in the center of the flour mixture, pour in the cream mixture and mix with a fork until almost incorporated. Pour onto a countertop and very gently shape dough into a ball pressing any flour or other ingredients from the bottom of the bowl. Blend the dough as little as possible.

Pat dough into a 3/4" thick round disc and cut into 6 equal wedges and transfer to a baking sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-18 minute or until light golden. Remove from baking sheet and cool a few minutes before serving. These are even more yummy served with fresh berries and lemon curd.

*keep the butter as cold as possible (I cut the butter into small pieces and place it into the freezer before mixing it into the flour)