Cherry Almond Brownie

                          

Cherries are in season & I wanted to use them in baking. So here is another brownie flavour with loads of cherries :)

Ingredients

For Brownie

1 cup plain flour (maida)

2 tsp cocoa powder (preferably unsweetened)

1 1/2 tbsp dark chocolate

3/4 cup powdered sugar

1/2 tsp soda bi-carb

1/2 tsp baking powder

6 tbsp curds (dahi)

5 tbsp milk

5 tbsp melted butter

1/2 cup (1/4 + 1/4) chopped almonds

1/2 tsp almond essence

For Cherries

1/2 cups pitted & halved fresh sweet cherries 

1/2 tbsp white/brown granulated sugar

1 tsp finely grated lemon zest (optional)

1/2 tsp freshly squeezed lemon juice

Method 

For Cherries

Mix together everything & keep aside for an hr.

For Brownie

Pre-heat the oven to 180˚ C

Sieve together flour, Cocoa, soda & baking powder.

Melt dark chocolate & butter over double boiler

Add sugar & almond essence & mix well. Add curds & mix really well.

Add cherry mixture & mix well.

Mix half of the chopped almonds with flour so it wont settle down after baking.

Fold milk & flour alternately but end with flour. Make sure there are no lumps.

Pour brownie mixture into a greased & dusted baking pan.

Sprinkle remaining almonds.

Place in the oven and bake for 25 to 30 minutes.

Drizzle chocolate sauce & serve.

Tips

* Cool the brownie completely cutting.

* As usual don't beat the batter, just fold it.

* Dried cherries can be used instead of fresh ones when not available.

* You can eat them as they are or with ice-cream or drizzle chocolate sauce (as I did) or you can also make Cherry Sauce & drizzle over warm brownies before serving.

Cherry Sauce

1/2 cups pitted & halved fresh sweet cherries 

1/2 tbsp white/brown granulated sugar

1/2 tsp freshly squeezed lemon juice

1 tbsp cornflour 

1/4 + 1/4 cup water

Bring cherries, sugar & 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring often. 

Stir 1/4 cup water & cornstarch in a small bowl until smooth & stir into the boiling cherry mixture. 

Return to a boil, stirring constantly; cook until thickened, about 1 minute. 

Remove from heat & stir in lemon juice.

Danish Pastry

 A Danish pastry, sometimes abbreviated Danish especially in the United States, is of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries. Here a layer of blueberries is the sweet surprise hidden inside this pretty pastry.

Ingredients

Pastry 

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup low-fat cottage cheese

1/3 cup sugar

1/3 cup low-fat milk

1/4 cup olive oil

1 teaspoon vanilla extract

Blueberry Filling

4 ounces cream cheese or 1/2 cup

2 tablespoons sugar

1/2 tsp lemon or orange zest (optional)

1/2 tsp vanilla

1/2 cup blueberries (fresh OR frozen)

"Egg Wash"

1 tsp honey

1/2 tsp water

Glaze

1/2 cup confectioners' sugar

2 teaspoons lemon juice

Method

Pastry

Whisk maida, baking powder & salt in a medium bowl.

Puree cottage cheese in a food processor. 

Add sugar, milk, oil & vanilla. Process until smooth. 

Add flour mixture & pulse 4 or 5 times, just until the dough clumps together. 

Turn out onto a lightly floured surface & gently knead several times; do not overwork. 

Press the dough into a disk, dust with flour & wrap in plastic wrap or keep in a covered box. Refrigerate until chilled, at least 30 minutes.

Blueberry Filling

Blend cream cheese & sugar with a food processor or an electric mixer until creamy. 

Blend lemon zest & vanilla. Keep refrigerated till needed.

How to Assemble

Preheat oven to 204°C. 

Cut a piece of foil to fit a large baking tray, spray it with cooking spray. 

On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches. (Or make small which are easier to handle). 

Roll the dough back over the rolling pin & transfer it to the prepared foil.

Using a sharp knife, make 3-inch-long cuts at 1-inch intervals along each side of the dough at 45° angles. (Check pic).

Spread the cream cheese mixture down the center of the dough, leaving the cut margins & about 1 inch at either end. 

Sprinkle blueberries evenly over the cream cheese mixture.

Fold the top end of the dough over the filling. 

Crisscross the angled strips over the filling to create a braided effect, tucking in the dough at the bottom end. 

Carefully lift the foil at each end and transfer to the baking tray.

Brush honey & water wash.

Bake  the Danish until golden & firm, 20 to 25 minutes. Transfer to a wire rack and let cool slightly.

Glaze

Combine confectioners’ sugar & lemon juice in a small bowl. Stir until smooth. 

Add more lemon juice if the glaze is too thick. 

With a spoon, drizzle the glaze over the Danish. Slice and serve warm or at room temperature.

Tips

* I used 2 cups maida (all-purpose flour) for the dough. But you can use 1 cup all-purpose flour + 1 cup whole-wheat pastry flour.

* You can make the dough a day or two before you plan to bake.

* I used my home made cream cheese for the filling.

* I used orange zest in filling & it gave a lovely flavour to it.

* If while making dough you feel the need of more milk then add a teaspoon at a time, you don't want too soft dough. 

* Original recipe had an egg in filling, which I just ignored ;)

* You can use any leftover filling as spread on your waffles & Rusk or as frosting on cupcakes or just take a spoon & finish it off, it's too yummy :D

* You can use strawberry or any other berry in filling or can replace berries with nuts. 

* You can make these in any shape, it will still be called Danish Pastry ;) 

Cherry Almond Danish

In this recipe I just used cherry filling instead of blueberries. Rest of the recipe remains same & you will get a very beautiful flavor in this one too :)

Cherry Almond Filling

½ cup granulated sugar

¼ cup water

2 cups cherries, stemmed and pitted

2 tsp pure vanilla extract

1/3 cup whole toasted almonds, coarsely chopped

Method

Cherry Almond Filling

Combine the sugar & water in a medium saucepan & bring to a simmer over medium heat. 

Add the cherries, reduce the heat to low and cook for 3 minutes, stirring frequently. 

Remove the pan from the heat, stir in the vanilla extract. 

Cover the pan and let the cherries steep for 1 hour. 

Cool to room temperature. 

At this point the cherries are ready to be used. 

These cherries can be refrigerated for up to 1 week, tightly covered.

How to Assemble

Rest of the recipe is same as in Blueberry Danish :)

Cherry Vanilla Bread

Fruity bread can be enjoyed with tea and coffee. Cherries go well with bread and are a rich source of vitamin C and fiber.  

Ingredients
1 1/2 cups flour  
1 tsp baking powder
1/2 tsp baking soda
200 grams condensed milk (1/2 tin)
1/2 cup melted butter
1/2 cup crushed cherries with juice
1 tbsp vanilla essence
1/2 cup chilled milk 

Method
Preheat the oven to 180 degrees C.
In a large bowl, sift flour, baking powder, and baking soda.
In another bowl, mix condensed milk, butter, crushed cherries, vanilla & whisk together.
Slowly add milk and sifted ingredients, alternately and fold.
Pour into a greased loaf tin and bake for 30 minutes until lightly browned and cooked through.
Cool for 10 minutes; turn out bread, slice, and serve.

Tips
It is not a very sweet bread so if you want it to be more sweet you can add sugar with condensed milk, but I would recommend that you enjoy it less sweet :).
Always remember if it's written FOLD then you should always FOLD it and not BEAT the batter.

Cherry Cream Cheese Muffins/Cake

These are soft & sweet and are very light, with a crumb so small and so moist that they melt in your mouth.  Enjoy with a cup of tea or a mug of coffee, to brighten up your morning.

Ingredients  (12 muffins)
3/4 cup maida
3/4 cup whole wheat flour
1/4 cup rolled oats
1/2 cup granulated sugar, plus extra for sprinkling
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup canola oil (or any vegetable oil)
1 tsp vanilla extract
1 tbsp white vinegar (or lemon juice)
1/2 cup fresh cherries, halved and pitted
1/2 cup cream cheese

Method
Preheat oven to 180 degrees C. Line a muffin tin with baking cups.
Mix together milk, oil, vanilla extract, and sugar until sugar dissolves.
In a large mixing bowl, whisk together the flours, oats, sugar, baking powder, baking soda, and salt.
Add to milk mixture & mix well.
Fold in the fresh cherries.
Divide batter evenly between baking cups, filling about 3/4 full.
Dollop a small spoonful on top of each muffin and swirl.
Sprinkle the tops with granulated sugar.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm or at room temperature.

Tips
I made cream cheese at home by churning home made fresh cottage cheese (without whey) in mixer.
The muffins don't keep very long because they are so moist, so aim to consume them within 2 to 3 days.

Cherry Cobbler

Cherry cobbler is a classic American fruit dessert made with cherries and a thick upper crust. This deep dish pie is especially popular during the summer months, when cherries are in season. As the cobbler cooks, the topping browns and develops a slightly bubbly appearance, and the fruit juices often squeeze up through the cracks in the topping and caramelize, creating sweet, rich syrup.

Ingredients
3 1/2 cups fresh cherries, pitted

For Dough
3 tbsp butter, melted        
1 cup all-purpose flour
1/4 tsp salt                    
1 tsp baking powder        
1/2 cup milk                                    
3/4 cup white sugar                        

For Topping
1 tbsp cornstarch            
1 cup boiling water                    
3/4 cup white sugar

Pinch of cinnamon                   

Method
For Dough
Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Keep aside.

For Topping
In a small bowl, mix 3/4 cup sugar and cornstarch.
Stir in boiling water. Keep aside.

How To Proceed
Place cherries in the bottom of a 9 inch square pan. (I used Rectangular).
Spread dough over cherries.
Pour topping mixture over the dough.

Sprinkle cinnamon on top.
Bake at 175 ˚C for 45 minutes or till the top turns golden.
Serve warm with vanilla ice-cream.

Tips
* Dough should have the consistency of a thick batter (means its not thick like a typical dough).
* You can put the dough in a piping bag and decorate on cherries instead of just pouring it.
* Original recipe had 1 cup of sugar in dough, but I found it little too sweet so it's up-to you, how sweet you want your cobbler :)
* For variety, replace the cherries with blueberries, peaches, or apples OR best mix them all up n use. Like I made it here :)