Showing posts with label chocolate liqueur. Show all posts
Showing posts with label chocolate liqueur. Show all posts

Tuesday, February 10, 2015

No-Guilt Chocolate Cherries for Valentine's Day from author Cleo Coyle

There is an old joke about deciding
what to eat on February 14th...


"Honey, what are you making for Valentine's Day?"



Whether you're making reservations or a seven course meal, I have an insanely easy recipe for your consideration. 
It has very few calories; is absolutely delicious; and makes a fun, after-dinner sweet to serve with coffee, tea, or liqueurs.

And if you're not celebrating Valentine's Day, even better because these mock chocolate-covered cherries make a fantastic cheer-me-up treat any evening of the year. 
In fact, I ought to call these "Chocolate Cheeries"—and you're about to see why...
Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo's Mock
Chocolate Cherries (Cheeries?)

I've made traditional chocolate-covered
cherries in the past, and even published a
recipe for the classic candy. (You can find
it in book #8 of our Coffeehouse Mysteries, 
Holiday Grind.)

This recipe came about during my testing for
the Black Forest Brownies in our newest entry, Once Upon a Grind.

Black Forest Brownies from the recipe section of
Once Upon a Grind: A Coffeehouse Mystery

During the recipe testing, I soaked cherries in various alcohols and liqueurs to see how the results would taste. In the end, I settled on traditional Kirsch (cherry brandy) or white rum for the Black Forest Brownies. And that recipe will work with fresh or frozen cherries as well as maraschino.

During those recipe tests, I was surprised to discover that soaking maraschino cherries in crème de cacao creates a pretty darn delicious mock chocolate covered cherry.

My husband, Marc, was skeptical. He didn't believe they would taste like a chocolate cherry. But he's a believer now...


1 Jar Maraschino Cherries (with stems)
rème De Cacao

Directions: Open the jar of cherries and drain all the liquid, keeping the cherries intact and inside the jar. Pour the crème de cacao into the jar until the cherries are covered. Seal the jar and store in the refrigerator for 24 hours. The "cheeries" are now ready to cheer you up. 

Be sure to label the jar, especially if the grandkids are coming over. Spiked cherries on a hot fudge sundae sounds pretty darn amazing to me, but it's probably not a good idea for a five-year-old. 

Finally, if you are not making reservations and plan to cook a delicious meal this weekend, the crime-writing cooks of Mystery Lover' Kitchen have got you covered in our new Valentine's Day Page. You're bound to find something that tempts you into the kitchen—if not this particular weekend, then another, no doubt.

Valentine's Day!

Stay cozy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *

Once Upon a Grind:
A Coffeehouse Mystery

* A Best Book of the Year
Reviewer's Pick -
King's River Life

* Top Pick! ~ RT Book Reviews

* Fresh Pick ~ Fresh Fiction

* A Mystery Guild Selection

Delicious recipes are also featured in my 14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev 
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...

See the book's
Recipe Guide (free PDF)

* * * 

Marc and I also write
The Haunted Bookshop

Get a free title checklist,
with mini plot summaries, 

by clicking here. 

Or learn more about the
books and meet Jack Shepard,
our PI ghost 
by clicking here. 

Sign up for my Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

* * *