BLACK FOREST TRIFLE

This recipe was inspired by my friend Kelly, a Pampered Chef Consultant.  You can check her out here!

There are 3 parts to this trifle:

• My Yummy Brownies-recipe below

• Three 21-ounce cans of cherry pie filling

• Fresh whipped cream-recipe below

Then you just layer them in a pattern: brownies,  whipped cream, cherries, etc. 

Brownies:

4 eggs
1 1/4 cups Hershey's unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla

1 cup (2 sticks) butter
2 1/4 cups sugar  

1 1/2 cups all purpose flour

Directions: 

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut. Top with some cool whip and a cherry!

 

Whipped Cream:

Beat 3 cups heavy cream and 1 cup powdered sugar until thick! 

 

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CHERRY VANILLA ZUCCHINI BREAD!!!

INGREDIENTS:
2 whole Eggs
1 cup Vegetable Oil
1-½ cup Granulated Sugar
2 teaspoons Vanilla Extract
½ teaspoon Almond Extract (optional)
2 cups Unpeeled, Grated Zucchini
10 ounce Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
½ cups Finely Chopped Pecans Or Walnuts (optional)
3 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Salt
3-½ ounces, weight Box Instant Vanilla Pudding Mix


Preheat oven to 350 degrees. 
Grease and flour two 8×4-inch loaf pans or four 5×3-inch mini loaf pans.
In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and dry pudding mix; add to the zucchini mixture and stir just until combined.
Pour batter into prepared pans.
Bake at 350 degrees for 1 hour for full-sized loaves, or for 35-45 minutes for mini loaves. 
RECIPE FROM Tasty Kitchen

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CHERRY CHEESECAKE PIE SUPREME XO

I can't think of a better rainy day activity....My boys baked a long lost family recipe that was just found!  The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie!  I have a feeling their Grandma is smiling down on them, very proud! xo

1. Lay a Pillsbury crust in your pie pan.  Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.

2.  Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

3.  Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350!  Bake for an additional 25 minutes until set.

4.  Cool completely.  Pour the rest of the cherries from the can in the center of the pie.  Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!

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GRANDMA SANDI'S LONG LOST RECIPE HAS BEEN FOUND! CHERRY CHEESECAKE PIE IS IN THE WORKS!

I can't think of a better rainy day activity....My boys are baking a newly found recipe from their Grandma Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog soon! 

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