Monday, March 14, 2016

Topped with a Cherry (T is for Two Ways)

Topped with a Cherry (T is for Two Ways)

The original theme for this week's post was going to be "T is for Topping".  Luke and I made cherry topping to go on chocolate waffles, making them into "Black Forest Waffles."

Black forest waffles

And when I said to him, "Can you please write up the recipe, and I'll write the rest of the post?" he emailed me a copy of his half of the post.

I was confused, so I read it a couple more times.  And then I said, "Luke?  I'm not sure where this recipe is from, because it's NOT what we made."  His response was, "Oh.  Well, I'm hungry anyway, so want me to just make this, too?"

Why not?

So now you get the benefit of cherry topping, made two ways.  The first uses frozen cherries, the second one calls for dried fruit.  Either one is good on pancakes, waffles, or french toast...or just atop some ice cream.

Black Forest Waffles 

Chocolate Waffles

Ok, I cheated.  They were made from a box of cake batter.  King Arthur Gluten Free, to be exact. Make according to the box directions, and bake in a waffle iron instead of an oven.

Chocolate cake waffles

Ice Cream

Vanilla ice cream from the grocery store for the dairy-eaters here.  The non-dairy kiddos had homemade coconut ice cream.

Cherry Topping

 2 - 12 oz bags of cherries
1 c. powdered sugar
1 Tbsp vanilla
1 Tbsp cinnamon


Take both bags of cherries out of the freezer.

Put  one bag of frozen cherries in a pot.  Top with the powdered sugar, and stir to coat the fruit.  (This helps the starch in the sugar disperse into the liquid to help thicken it.)

Bring the mixture to a rolling boil, and and the vanilla and cinnamon.

Continue to boil until the syrup reaches the soft-ball candy stage (235°).  (Let the 2nd bag sit out to defrost while the first cooks.)

Add the second bag, and cook until the cherries are warmed through.  (The uncooked cherries add acidity to brighten the flavor, thin the syrup a bit as they defrost,  and larger pieces of cherry to contrast with the first bag that is cooked down and thicken the sauce.)

Spoon over waffles and ice cream.  Refrigerate any leftovers to serve with more ice cream, waffles, yogurt, etc.

Cherry sauce

Cherry Fudge Sauce

This sauce will be thin when it's first ready, but will thicken as it cools.  It becomes very fudge-like when it's cold.  I keep the leftover in a Mason jar in the fridge, so I can run it under hot water to return to a pourable consistency.

½ cup dried cherries
8 tablespoons Earth Balance Margarine
½ cup Enjoy Life mini chips
½ cup So Delicious coconut milk beverage
1 ½ cups powdered sugar
1 ½ tsp vanilla


Place the cherries in a small bowl. Cover with hot tap water, and microwave on high for approximately 30 seconds. Let them stand in the microwave while you prepare the sauce.

In a large saucepan, melt butter and chocolate pieces over medium-low heat, stirring constantly.

Whisk in the powdered sugar.  The mixture will get very thick - almost gloppy.

Add milk and vanilla, and whisk until smooth.

Once the chocolate is smooth, remove cherries from the microwave. Pour off the soaking liquid from the bowl, and gently press the cherries to remove any excess liquid (use the back of a spoon or your hands). Add the cherries to the chocolate sauce.

Serve over French toast, waffles, ice get the idea.

Cherry Fudge topping french toast

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