Chocolate Cherry Cha Chas Recipes

Steps:

• Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
• Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
• Keep in the fridge.
• I use the bagged graham wafer crumbs and.
• I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.

Steps:

• Chill the ingredients beforehand. Pour the cherry liqueur into a martini glass. Follow it with the Malibu Coconut rum, then the chocolate vodka, and finally the sparkling water. Stir and serve.

Steps:

• Preheat oven to 375°; line 2 sturdy cookie sheets with parchment paper or silicone liners.
• Sift the flour, cocoa, and baking soda into a bowl; set aside.
• In a bowl, cream the butter, brown sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy.
• Beat in the eggs, one at a time, and scrape the bowl well.
• Add the dry ingredients and mix just until no streaks remain.
• Fold in the chocolate chips, dried cherries, and raisins by hand.
• Drop the dough by heaping tablespoonfuls at least 2 inches apart onto the prepared baking sheets.
• Bake for 14 minutes, rotating the pans halfway through the baking time.
• Remove the cookies from the oven while they still look a little underdone; they will crisp up when they set.
• Let cool on the pans for a few minutes to firm up slightly, then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

Steps:

• Combine crumbs with butter and sugar. Take out 2 tbsp mixture for top and press down in 13x8 pan and chill crust. Chill and whip cream, then add marshmallows. Carefully put 1/2 of mixture on chilled crust. Spread cherry filling on cream mixture then put rest cream mixture on cherry filling. Top with 2 tbsp crumbs.