Cheery Cherry Cream Puffs With A 1 Ganache Drizzle A1 Recipes

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

Steps:

• Heat oven to 400 degrees.
• Blend milk, eggs, biscuit mix, sugar, almond estract and butter in blender for 15 seconds, or with electric mixer beat on HIGH speed or 1 minute.
• Pour into greased 10" pie pan or 11x7" baking pan.
• Spoon cherry filling over the top.
• Bake 25-30 minutes, until golden brown.

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Steps:

• NOTE: You will need a non-stick mini muffin pan.
• Preheat oven to 400 degrees F.
• Spread a little of the flour onto some wax paper and unfold one of the puff pastry sheets onto it. Roll the dough with a floured rolling pin until it is 12X12 inches.
• Using a knife, cut the pastry dough into 24 squares. Repeat this process with the other sheet of puff pastry for a total of 48 squares.
• Shape a square of puff pastry into each muffin tin slot and then place a cherry into the bottom of each. Careful to not let any puff pastry square touch another and keep the tops open for filling.
• In a large bowl, using electric beaters; whip the heavy whipping cream and then add the mascarpone cheese in chunks and whip to blend completely.
• In a little bowl; mix the strong coffee with the cinnamon, nutmeg, and sugar until it forms a paste. Add to the mascarpone mix and blend well.
• With a spoon, stir in 1/4 cup pecan chips reserving the other 1/4 cup for garnish. Stir in the graham cracker crumbs. Place mascarpone mix in the fridge until ready to use.
• Bake the puff pastry squares with cherries for 13 minutes or until golden brown.
• Use a fork to gently remove puff pastry wontons from the muffin pan to a serving plate. (they will come right out, the fork is to keep from burning your fingers).
• Allow the puff pastry wontons to cool for 10 minutes.
• Place a heaping teaspoon of the mascarpone filling over each cherry. Sprinkle each wonton with a bit of the reserved pecan bits then serve!

Steps:

• Place cream cheese in a large bowl, add powdered sugar and mix well.
• Fold in Cool Whip and pie filling.
• Serve with graham crackers for dipping.

Steps:

• Bring a propane grill to 450 degrees.
• Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
• While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
• Pour the cherry sauce over the chicken, top with a mint sprig and serve.
• Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.

Steps:

• Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack. , Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping. , Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers.