Gluten Free Brownie Bites Recipe Recipes:

Gluten-free Cherry Brownie Bites*
Gluten-free Sweet and Sour Pork*
Gluten-free Vegan Magic Bars*
Gluten-free Black Forest Trifle*
Cherry-Misu
Cherry Cannoli Cups
Cherry Whoopie Pies

This season share the joy of the Holidays with recipes that are sure to please. From updated classics to gluten-free delights these delicious creations will become holiday treasures to share.

Whether planning a Holiday open house, a New Year’s celebration or hosting a family dinner flawless entertaining starts with readily available ingredients. Maraschino cherries are so versatile and easy to use. Keep them on hand for drinks, appetizers, snacks, candies and desserts. They add flavor, color, taste and cheer to your favorite holiday recipes.
Wow the crowd with delicate Cherry Cannoli Cups made easy with wonton wrappers. Include the “little chefs” with an updated family favorite Cherry Whoopie Pies that everyone will want to help prepare. Or try the simple to make and elegant to serve Cherry-Misu dessert. A new favorite treat will be the Gluten-free Cherry Brownie Bites from TV Chef, Carol Kicinski of Simply…Gluten-Free.

Gluten-free Cherry Brownie Bites*

Makes 48
    1       10-ounce jar maraschino cherries, drained reserving 5 tablespoons of the syrup
    8       ounces good quality bittersweet chocolate chips
    1        cup unsalted butter
    1        teaspoon pure vanilla extract
    3/4     cup granulated sugar
    3        large eggs, beaten
    1 1⁄2  cups ground almonds
    1/4     teaspoon kosher or fine sea salt

   Cherry Chocolate Ganache (recipe follows) or 1 cup whipped cream lightly sweetened with a             tablespoon or two of reserved cherry syrup
    48     maraschino cherries for decoration, drained and patted dry

Preheat oven to 350 degrees. Insert paper liners in 48 mini muffin cups.
Pat the cherries dry and chop them roughly. Set aside.

Melt the chocolate chips and butter in a heat proof bowl in the microwave for 2 ½ - 3 minutes, stirring once or twice until the butter is fully melted and the chips are almost all melted. Stir until all the chocolate is melted and the mixture is smooth and glossy. Stir in the vanilla extract, 2 tablespoons of the reserved maraschino cherry syrup and the sugar. Let cool slightly.

Beat in the eggs, ground almonds, salt and chopped cherries. Divide batter between the prepared muffin tins filling the tins almost full. A small ice cream scoop helps with this.
Bake for 10 – 14 minutes or until the tops are set and feel firmish to the touch but the insides are still soft. Do not over bake. Let cool in pan for 5 minutes then turn out to a wire rack to finish cooling.

If using chocolate ganache, spoon some ganache on top of the brownies, top each with a maraschino cherry and refrigerate for at least half an hour to firm the ganache. Can be made a day ahead.

If topping with cream, pipe or dollop on the whipped cream just before serving and top each brownie with a cherry.

Cherry Chocolate Ganache
    4    ounces good quality semi-sweet chocolate chips
    1/2 cup heavy whipping cream
    3    tablespoons reserved cherry syrup

Pour chocolate chips into a small heatproof bowl. Heat the cream and cherry syrup in a small pan over medium high heat until it just comes to a boil. Pour the hot milk mixture over the chocolate chips and let set for 5 minutes. Stir until smooth and glossy. Let set for about 10 – 15 minutes then spoon over the brownies.   


Gluten free Sweet and Sour Pork Recipe


Gluten-free Sweet and Sour Pork*

Serves 6

 

 

 

 


    1 1⁄2  pound lean pork tenderloin, cut into 1-inch cubes
    2        teaspoons finely grated fresh ginger
    2        garlic cloves, finely minced
    1/2     teaspoon crushed red pepper flakes, divided
    9        tablespoons gluten free chicken stock, divided
    1/4    cup ketchup
    1/4    cup granulated sugar
    3       tablespoons apple cider vinegar
    3       tablespoons wheat free soy sauce
    3       teaspoons corn starch
    2       tablespoons peanut or vegetable oil
    1       medium white onion, cut into 1-inch pieces
    2       bell peppers (green, red, yellow or orange or a combination) cut into 1-inch pieces
    1       8-ounce can water sliced water chestnuts in water, drained
    1       20-ounce can pineapple chunks in juice, drained and juice reserved
    18     maraschino cherries, drained and patted dry
    1       green onion, thinly sliced on the diagonal for garnish

In a mixing bowl, toss the pork pieces with the ginger, garlic and ¼ teaspoon crushed red pepper flakes. Let set while preparing the rest of the ingredients.

Prepare the sauce by mixing ¼ cup of the reserved pineapple juice with 6 tablespoons chicken stock, the ketchup, sugar, vinegar, soy sauce and remaining ¼ teaspoon crushed red pepper flakes in a small mixing bowl.

In another small bowl mix the remaining 3 tablespoons of chicken stock with the corn starch until well blended.

Heat a wok or large skillet over high heat. Add the oil and swirl it to coat the sides and bottom of the pan. Add the pork mixture and stir fry for 5 minutes or until cooked through. Remove the pork from the pan to a plate and set aside. Add the onions, peppers and sliced water chestnuts and stir fry until crisp-tender, about 3 minutes. Add the sauce mixture to the vegetables and cook, stirring until the sugar dissolves and it comes to a boil. Add the cornstarch mixture, the pork (along with any juices that have accumulated on the plate), the pineapple chunks and the maraschino cherries. Cook until everything is heated through and the sauce has thickened, about 2 minutes.

Garnish with sliced green onions and serve with hot rice.   


Gluten Free Vegan Bars


Gluten-free Vegan Magic Bars*

 

 

 

 


    2      cups blanched almond flour
    2      tablespoons sugar
    1/4    cup honey
    3       tablespoons melted non-dairy butter substitute (such as Earth Balance)
    1/4    teaspoon kosher or fine sea salt
    1       cup coconut milk – shake can well before measuring
    1/4    cup agave nectar or honey
    2       tablespoons cornstarch or arrowroot powder
    2       cups dairy free chocolate chips
    1/2    cup maraschino cherries, drained, patted dried and quartered
    1       cup sliced or slivered almonds
    1 1⁄2 cups sweetened flaked coconut

Preheat oven to 350 degrees. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray.

In a mixing bowl, mix the almond flour with the sugar, honey, melted non-dairy butter substitute and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan.

In another mixing bowl, whisk together the coconut milk, agave or honey and cornstarch. Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down.

Bake for 35 – 40 minutes or until the almonds and coconut flakes are browned and toasty.
Let cool. It is easier to cut into squares if you refrigerate for about an hour to let everything set.
Cut into squares.    Make 12 3-inch squares.


Gluten Free Black Forest Trifle


Gluten-free Black Forest Trifle*

Makes 9 servings
 

 

 

 

    1       (8-serving package) box of Black Cherry or Cherry Jello gelatin
    2       11-ounce cans Red Tart Cherries, liquid from 1 can reserved
    3       tablespoons maraschino cherry juice (from a jar or maraschino cherries)
    1       (6-serving package) instant Vanilla Jello Pudding
    2 1⁄2  cups milk
    1        8-inch gluten free chocolate cake or brownies (preferably made the day before)
    1        cup heavy whipping cream
    2        teaspoon granulated sugar
        Cocoa Powder, grated chocolate or chocolate curls for garnish
        Maraschino Cherries for garnish

Prepare the Jello gelatin according to the directions except only use 1 cup of cold water instead of two. Let firm up for at least 4 hours or you can make the day ahead. Cut into about 1-inch squares.
Mix the reserved juice from the can of tart cherries with the maraschino cherry juice.

Prepare the instant Jello pudding per the instructions using 2 1⁄2 cups of milk instead of three. Let the pudding set up for 5 minutes.

Cut the cake or brownies into about 1 inch square pieces, you do not have to be very precise. Layer half of the cake into the bottom of a trifle bowl or clear glass serving bowl. Spoon some of the cherry juice mixture onto the cake, enough to moisten the cake but not drown it. Layer 1 can of drained tart cherries over the moistened cake making sure the cherries go all the way out to the edges so they show up in the layers. Top with half of the pudding. Top with the cubed Jello then add the remaining pudding, another layer of cake (moisten the same way as the first layer), and the remaining can of drained cherries.

Whip the cream on high speed with the sugar until soft peaks form. Spread over the top of the trifle.

Top with a dusting of cocoa powder, some grated chocolate or chocolate curls and maraschino cherries. Refrigerate for about an hour to let the flavors meld or up to several hours ahead.
To make chocolate curls, take a bar of chocolate and warm it for about 15 seconds in the microwave. Run a vegetable peeler down the side of the chocolate. If curls do not form then the chocolate is not warn enough, warm a few more seconds. Keep cold until using.

Cherry Misu Recipe


Cherry-Misu
  

 

 

 

 

    2    jars (10 oz. each) maraschino cherries
    2    cartons (8 oz. each) mascarpone cheese
    ½   cup sugar
    2    Tbsp. amaretto or brandy
    1    tsp. vanilla extract
    1    cup heavy whipping cream
    ½   cup water
    42   crisp ladyfinger cookies
    2    milk chocolate candy bars (1.55 oz each), grated chocolate curls

Drain cherries, reserving juice and 9 cherries; set aside. Chop remaining cherries.
In a large bowl, combine the cheese, sugar amaretto, vanilla and 1 Tbsp. cherry juice. In another bowl, beat whipping cream until stiff peaks form; gently fold into cheese mixture.

Combine water and remaining cherry juice. Arrange 14 ladyfingers in an ungreased 9-in. square pan. Brush with 3/4 cup cherry juice mixture.  Spread 11⁄3 cups cheese mixture over ladyfingers. Sprinkle with half of the chopped cherries and grated chocolate. Repeat layers.

Top with remaining ladyfingers and cheese mixture. Garnish with chocolate curls and reserved cherries. Refrigerate for 1 hour before serving.

Editor’s Note: This recipe was prepared with Alessi brand crisp ladyfinger cookies.


cannoli cups recipe


Cherry Cannoli Cups

Makes 4 dozen
 

 

 

 

 

   48   wonton wrappers
    ¼   cup butter, melted
    ¼   cup sugar
    2    cups chopped hazelnuts, divided
    1    carton (15 oz.) part-skim ricotta cheese
    4    oz. cream cheese, softened
    3    Tbsp. confectioners’ sugar
    1    Tbsp. hazelnut liqueur, optional
    1    tsp. vanilla extract
    2    jars (one 16 oz., one 10 oz.) maraschino cherries, drained

Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 tsp. hazelnuts.

Bake at 350˚ for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.

In a large bowl, beat the ricotta, cream cheese, confectioners sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.

Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.    




Cherry Whoopie Pies

Makes 2 dozen

 

 

 


    1    jar (10 oz.) maraschino cherries
    1    pkg. (18-1/4 oz.) red velvet cake mix
    3    eggs
    ½   cup canola oil
    1    tsp. almond extract
Filling:
    1/4 cup butter, softened
    4    ounces cream cheese, room temperature
    1    jar (7 oz.) marshmallow cream
    1    jar (10 oz.) maraschino cherries, drained and chopped

Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350˚ for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.

Filling: Mix butter and cream cheese until smooth; fold in marshmallow cream; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store n the refrigerator.     Makes about 2 dozen

 


For more recipes and gluten-free recipe ideas, visit Nationalcherries.com Enjoy the great taste of cherries through the Holidays and all year.

*Recipes by Carol Kicinski of Simply...Gluten-free www.simplygluten-free.com
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