Da Cherry Troll

In large saucepan, combine following ingredients and cook on low heat for about half an hour.  Remove from heat and set aside.

  • 3-4 c. halved, pitted sweet cherries (not maraschino)
  • 1/4 c. honey
  • 3 Tbs creme de cassis, or kirschwasser, or blackberry liqueur, or cloudberry liqueur… or grenadine would probably work if that’s all you’ve got
  • 3 Tbs chopped fresh ginger

Preheat oven to 375 F.  Mix the following ingredients in large mixing bowl (or stand mixer, but then you’ll have to wash it out).  Combine dry ingredients first, then fold in the butter until it’s as incorporated as possible.  Then press it into a pie pan and bake for 7 minutes.

  • 1.5 c. graham cracker crumbs
  • 1/2 c. crushed nuts (almond, pecan, walnut – your choice; if allergic to nuts, use another 1/2 c. graham cracker crumbs instead)
  • 1/3 c. brown sugar
  • 3 tsp cinnamon
  • 6 Tbs butter

In stand mixer, whip heavy cream until stiff.  Then add sugar and vanilla and re-whip until stiff peaks form.

  • 1 c. heavy whipping cream
  • 1/3 c. sugar
  • 1 tsp ++ vanilla

Spoon cherry filling over baked crust, leaving out most (not all) of the juice.  Top with whipped cream and refrigerate until everything sets.  Or stuff warm deliciousness into your face like your inner child demands; your call.

Source:  redditor DaTr0LL



Chocolate Cherry Almond Scones

I’m not even going to retype this one – it’s 100% perfect as-is!  Usually I like to re-write the directions to fit my own personal kitchen and preferences, but not this time!  The only change I’m making is using the stand mixer instead of incorporating the butter by hand.

  • 3 c. almond flour
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 4 Tbs butter, cold!!!
  • 2 eggs
  • 2 Tbs apple cider vinegar
  • 2 Tbs honey
  • 1 tsp vanilla
  • 3 oz. dark chocolate
  • 1/3 c. dried cherries