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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Cherry Jubilee Cookie Cups

Especially made for my teen daughter, these cherry filled goodies are equally enjoyed by all of you who remember the classic Cherries Jubilee from the 70s, minus the alcohol. Although tempting, do not use canned cherry pie mixture in this recipe. It is far too runny and will not set properly.

Ingredients

For 12 Serving(s)

Recipe

  • 1 (10-ounce)jar marashino cherries(about 30 cherries)
  • 1 teaspoon(s) grated orange zest, divided
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) cornstarch
  • 4 teaspoon(s) water
  • Nonstick cooking spray
  • 1/2 cup(s) plus 2 tablespoons butter or margarine, room temperature
  • 1 cup(s) brown sugar
  • 2 eggs
  • 3 cup(s) flour
  • 1/4 cup(s) cocoa
  • 1/2 teaspoon(s) baking soda
  • 1 cup(s) chocolate chips, divided

Chocolate Cherry Jubilee Cookie Cups Directions

  1. Strain cherries, placing juice(1 cup)* into a medium saucepan. Cut cherries in half; set aside. Add half the orange zest and lemon juice, whisking to combine. Bring to a boil over medium heat. Meanwhile, whisk the cornstarch and water until smooth. Add cornstarch slurry all at once to juice, whisking until thickened. Transfer to a bowl and refrigerate while continuing with recipe.
  2. Heavily grease a 12-cup mini muffin pan with nonstick cooking spray(or use a 6-cup regular muffing tin);set aside. Using an electric mixer, beat butter, brown sugar and eggs until creamy. Add flour, cocoa, baking soda and remainder of grated zest, continuing to beat until well incorporated. Stir in 1/2 cup chocolate chips by hand. With a teaspoon and a cup of cold water next to you, evenly divide the cookie dough among prepared muffin tin, about 3/4 full. Dipping your spoon often in cold water, start pressing against the sides and bottom of each dough mound to form cups, being careful not to create any openings. Place in refrigerator while heating oven to 350-degrees F.
  3. When ready, bake cookie cups for 10 minutes. Remove pan from oven onto work surface and press down the center if it has risen. Remove cherry mixture from refrigerator and evenly fill each cookie cup, reserving 2 tablespoons without any cherries; set aside. Place back in oven to continue cooking an additional 12 minutes. Remove from oven to cool. Melt remaining chocolate chips with reserved, thickened juice, stirring well. Either dollop melted chocolate mixture in the center of each or drizzle. Enjoy!
  4. * If you don't get 1 cup juice from jar of cherries, add enough water to equal 1 cup and a little sugar. You may want to add a drop or two of red food coloring as well.
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