Cherry Mountain's are my husbands all time favorite childhood candy and they are nearly impossible to find anymore. Some people call them Cherry Mash.

                         CHERRY MOUNTAIN

These finished candies can sit at room temperature for over a week (if they last that long) but hubby LOVES them COLD out of the fridge. The peanuts provide that wonderful sweet-salty taste and the 2 little drops of almond extract give the cherry flavor just the right boost.

There are several steps to this recipe, but they are all very easy. I hope you try them.

12 ounces of chocolate Almond Bark

1/3 cup chopped up cocktail peanuts (warmed up a little) 

2 Tbsp peanut butter (warmed up a little)

1/4 cup butter, softened

1 3/4 cup powdered sugar

1/3 cup finely chopped maraschino cherries**

2 DROPS of almond extract

24 mini muffin paper liners

Put 24 MINI cupcake papers in a mini muffin pan, then line a cookie sheet with wax paper. Set these 2 things aside.

The next “do ahead” is chopping the peanuts and then the **maraschino cherries. You will want a total of 1/3 cup of each. 

Chop the cherries in the food processor until very fine.  Dump them out onto several layers of paper towels and press on them to extract any extra liquid (very important).

Beat 1/4 cup of room temperature butter with 1 3/4 cup powdered sugar and 2 drops of almond extract (beat until smooth).  Add the chopped (and patted dry) maraschino cherries and mix well. Drop by teaspoon measure onto waxed paper and set in freezer for about an hour.

After the cherry centers have been in the freezer for an hour, melt 12 ounces of chocolate almond bark in the microwave for about 75-90 seconds (depending on how powerful your microwave is). My microwave is a 900 Watts and it takes 90 seconds (don’t over heat the chocolate).

After the almond bark is melted, add 2 tablespoons of warm peanut butter and 1/3 cup of warm chopped peanuts. Mix well and put a small spoon of this mixture into the bottom of each paper liner (just enough to cover the bottom).

Place a frozen cherry center on the chocolate base (cut them in half if they seem to big), then top with more melted chocolate-peanut topping.

Let these cool completely, or speed set them in the fridge. 

ENJOY !!!

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December 23, 2021

Eating donuts for breakfast isn’t a new thing, but eating donuts for breakfast that won’t eventually kill you is. These gluten-free, grain-free, low-carb, high-protein donuts might not be quite as sweet and decadent as regular donuts, but to me at least, they’re significantly more enjoyable than any of those... to read the rest of Chef John's article about Chocolate Almond Breakfast Donuts, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Chocolate Almond Breakfast Donuts!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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March 30, 2021

After countless requests, and with Valentine’s Day coming up, I finally decided to do a chocolate pudding video. I also decided to adapt the starch-less, and much more chocolaty Italian method for budino to produce it, which is why the word “puddino” is now part of the language. Or will be, after this video... to read the rest of Chef John's article about Chocolate Puddino, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Chocolate Puddino!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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February 12, 2021

These BIG chocolate cookies are addictingly delicious!! They are buttery, rich and chocolate-y, studded with mini chocolate chips and it all comes in a whopping 4" soft cookie that tastes like a brownie!!

JUMBO CHOCOLATE CHOCOLATE-CHIP COOKIES
THIS RECIPE MAKES 17 BIG COOKIES

2 cups flour
1 teaspoons baking soda

1 1/3 cups brown sugar (packed)

2/3 cup granulated sugar

10 oz. pkg. MINI chocolate chips

1 cup unsweetened cocoa powder

pinch salt

3 teaspoons vanilla

2 eggs

1 cup melted butter

Whisk together the flour + cocoa + baking soda + salt (set aside)

In your stand mixer, mix together the melted butter + brown sugar + granulated sugar + eggs + vanilla.  Mix until smooth.

Add the flour mixture (1/2 at a time), mix well between each addition (batter will be VERY thick). Add the mini-chocolate chips and mix just until well incorporated.

Form cookies into large ball (1/4 cup each in size). Flatten each cookie JUST A TINY BIT, then place on parchment paper lined cookie sheet with 4" space between each cookie. I add a few extra mini chocolate chips on top of each cookie, but you don't have to.

CHILL FOR 2 HOURS.

Take chilled cookies out of refrigerator while your oven is pre-heating.  Bake 14 minutes, or until top of cookie is just "set". Don't over-bake.

Let the baked cookie sit on the cookie sheet for at least 5 minutes before you move to a cooling rack.

NOTE: I wrap this big cookies individually before I put them in the cookie jar. It keeps them soft.

NOTE: As "Empty Nesters" I'm always looking for smaller desserts. So, when I make these monsters, I usually shape and freeze a few (unbaked). I just pull a couple out of the freezer and bake them a couple minutes longer than the regular directions.

They make a quick and easy dessert for us empty nesters. Just remember to let the baked cookie sit on the cookie sheet for a few minutes before you try to move them.

ENJOY !!!!!

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December 23, 2020

As a young kid, growing up in Shortsville, NY, my favorite ice cream was Rocky Road. I can remember riding my bike to Bud’s Polar Bar during those always too-hot summers, and not only enjoying Rocky Road ice cream on its own, but in the form of their Rocky Road sundae, which featured the nut and marshmallow studded chocolate ice cream, covered with marshmallow sauce, and even more nuts. The point I’m trying to get across is that I... to read the rest of Chef John's article about Rocky Road, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Rocky Road!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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October 20, 2020

This recipe is not only super quick, super easy and super tasty, but it is very pretty!! It's great for any special occasion, and it goes together in the wink of an eye, so it's also great for a week night meal!!

2 cups whipping cream
2 teaspoons unflavored gelatine
2 tablespoons COLD water
1/4 cup BOILING water
3 level tablespoons unsweetened cocoa powder
1/2 cup sugar
1 teaspoon vanilla

In a small cup, mix unflavored gelatine with 2 tablespoons COLD water. Stir and let it sit for a minute while you heat up the water.

Add the boiling water, stir and set aside while you whip the cream.

In a mixing bowl, combine the whipping cream, sugar cocoa powder and vanilla. Whip until soft peaks form.

After soft peaks start to form (and while still beating) slowly drizzle in the dissolved gelatin, then beat the mixture on high till stiff peaks form.

Put mousse into dessert dishes and chill, at least, one hour.

Note: This recipe fills 8 normal size dessert dishes.

NOTE FOR EMPTY NESTERS:  I cut this recipe in half and it is perfect for the two of us.......for two nights. It keeps VERY well (covered) in the fridge.

ENJOY !!!

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October 05, 2020

I’m not sure if it counts as an actual problem or not, but due to circumstances beyond my control, I recently found myself with a few too many fresh cherries around, which I decided I wanted to turn into a chocolate-studded loaf. Since our banana bread gets such gets reviews, I used that as the base recipe for this, and... to read the rest of Chef John's article about this Cherry Chocolate Loaf, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Cherry Chocolate Loaf!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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June 23, 2020

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm and gooey. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of guilty calories calling your name the rest of the day.

 Pure Heaven in 5 minutes

I've been looking for a single serving brownie recipe like this for a long time because Hubby doesn't like brownies...go figure😉 

MICROWAVE BROWNIE FOR ONE
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1/4 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips (or 1 tablespoon mini chocolate chips)
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). Cook in the microwave.
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Now here comes the only tricky part of the recipe. Total cooking time in the microwave is 1 to 2 minutes depending on how powerful your microwave is. My microwave is a 1000 watt machine and it takes 1 minute 20 seconds. You will have to watch your microwave  carefully the first time you make this treat, so you don't over bake it (use the toothpick test for doneness the first time). LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE BEFORE YOU EAT IT.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

ENJOY !!!

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March 10, 2019

These chocolate cups are quite tasty and a real show stopper. Great for company because you can make them ahead and keep them in the freezer. Even when they are frozen solid, they are and not brittle; they are the consistency of a GOOD FUDGE !!!

Great for Ice Cream or 

Chocolate Mousse !!!

All it takes to make these are ingredients you probably already have in your pantry:

2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk (not evaporated). Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake pans; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners (made the sides and upper edges nice and thick). 

Freeze for at least 2 hours. Carefully peel off paper liners and fill with a scoop of your favorite ice cream or chilled mousse. Makes about 12 cups.

NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.

ENJOY !!!

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August 06, 2018