If you recall, when I made the Cherry Pie, I had several cups of cherries and froze some for other recipes. This is one of those recipes.

A lot of recipes for breads and muffins use dried cherries and I wanted to find something where the recipe used fresh cherries.  Even some of the recipes that use “fresh” cherries were maraschino cherries, which also wanted some of the juice used. Come on, that wasn’t necessarily what I was looking for.

I just have three words… FRESH IS BEST.

If you plan on sharing this bread with loved ones, I  would recommend doubling the batch as this bread will go fast. It is like cake… a cake that is ok to eat in the morning for breakfast. You’re welcome

Michigan Ingredient: Sugar and Cherries

Seriously, I love these tart cherries and I apologize in advance if I  have a lot of cherry recipes.

Cream your butter until fluffy and add your sugar. Cream mixture again until fluffy.

Add your eggs (pre-beaten) and almond extract. Beat mixture again.

Combine your flour, minute tapioca, salt, and baking powder. Add to butter mixture and beat. Keep in mind that it will have a consistency of cookie dough.

Add your cherries and chocolate chips to the mixture and stir until evenly distributed.

Preheat your oven to 350 degrees and grease a 9×5 loaf pan. Bake bread for 45-50 minutes or until bread passes the toothpick test. Wait 10-15 minutes before placing bread on a wire rack to cool.

This is seriously the best bread. OMG so delish! Look at how golden that is….

Cherry and Chocolate Chip Quick Bread

 

Author:

Michigan from Scratch

Recipe type: Breads

Serves: 8

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

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If you plan on sharing this bread with loved ones, I would recommend doubling the batch as this bread will go fast. It is like cake... a cake that is ok to eat in the morning for breakfast. You're welcome

Ingredients

• 1 stick of butter, softened
• ¾ cup Sugar
• 2 large eggs, beaten
• 1 tablespoon Almond Extract
• 1¾ cup Flour
• 2 teaspoons of Minute Tapioca
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup fresh cherries
• ½ Chocolate Chips

Instructions

1. Cream your butter until fluffy and add your sugar. Cream mixture again until fluffy.
2. Add your eggs (pre-beaten) and almond extract. Beat mixture again.
3. Combine your flour, minute tapioca, salt, and baking powder. Add to butter mixture and beat. Keep in mind that it will have a consistency of cookie dough.
4. Add your cherries and chips to the mixture and stir until evenly distributed.
5. Preheat your oven to 350 degrees and grease a 9x5 loaf pan.
6. Bake bread for 45-50 minutes or until bread passes the toothpick test. Wait 10-15 minutes before placing bread on a wire rack to cool.

Notes

Recipe adapted from King Arthur

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When I first starting drinking wine, my husband and I had some sangria and cheese; you know the typical “wine and cheese” dinner. Once we did that, I was hooked; I was in love with wine.

Then I started with the Michigan wines and never turned back. I became the quintessential “snob” of only drinking Michigan wine.

Have you ever thought about what brownies and no bake cookies would taste like if they were combined/had a baby? WELLLLL….. This is the recipe to try. I wouldn’t recommend sharing these beauties with children as the frosting has wine it is as well, and the frosting is not cooked…. so….. yeah…

This is the perfect recipe to have when you want to have something that is chocolatey and fudgey to go with wine for your girls night.

Michigan Ingredient:  Sugar and Wine

I think I prefer baking with wine because it is  a no brainer and you can believe that the “alcohol” bakes/cooks out of the baked good. I believe that I read somewhere that that is not completely true; now I must research and include said research in the next recipe involving wine (because I mean come on, cooking with wine is great and classy).

Combine 2 cups of old fashioned oats, 1 1/2 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder.  Stir to combine and set aside.

Combine 2 cups of sugar, 1 stick of butter, 1/2 cup of wine, 1/4 cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat.  Pour over your dry ingredients and stir.

This is when you realize that you probably should use a spoon because the whisk is just not cutting it.  But please make sure you use a heavy duty plastic or metal spoon because……

I broke my favorite wooden spoon. Granted I have had it for years and it was probably considered “brittle,” but seriously…. my favorite wooden spoon to use for baking is now gone.

Add your 2 cups of chocolate chips and 1/2 cup of milk. This is really thick, but trust me, it will not set up as no bakes and will not bake as cookies (believe me, I tried lol).

If you want to give a taste, by all means, please do. There is no egg, so you do not have to worry about getting “worms.”

Pour the batter into an 8×8 or 9×9 greased pan.  Bake at 350 for 32-40 minutes or until it passes the toothpick test.  After your have pulled the brownies out, patiently wait for them to cool. It took a bit for mine to cool, and I was chasing light, so please don’t mind the pictures.

Once your brownies have cooled, place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined. If you want to add more wine or milk because you want it to be thinner, OR if you want to add more powdered sugar to make it thicker,  by all means do so. It’s like a combination of a frosting and glaze.

Spread/pour over your brownies and spread evenly. Place the brownies in the fridge for at least 30 minutes for the frosting to “crisp” up.

Now I know that it seems like this takes for.ever. But when you make brownies (from scratch) there are these same type of steps (bringing a chocolate, butter, sugar mixture to a boil, etc.)… and the waiting for the cooling is what makes it seem like it takes forever. But you do not want to put frosting on any baked good that is warm. It’s almost like part of the commandments of baking.

Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes… I know…) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Wine Brownies

 

Author:

Michigan from Scratch

Recipe type: Dessert

Serves: 9

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

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Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes... I know...) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Ingredients

Brownies

• 2 cups of Sugar
• 1 Stick of Unsalted Butter
• ½ cup of Wine
• ¼ cup of Cocoa
• 2 tablespoons of Milk
• 2 cups of Old Fashioned Oats
• 1½ cups of Flour
• 1 teaspoon of Baking Soda
• 1 teaspoon of Baking Powder
• ½ cup of Milk
• 2 cups of Chocolate Chips

Frosting

• 1½ Powder Sugar
• 3 tablespoons of Cocoa
• 2 tablespoons of Wine
• 2 tablespoons of Milk
• 4 tablespoons of Unsalted Butter (softened)

Instructions

1. Combine 2 cups of old fashioned oats, 1½ cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder. Stir to combine and set aside.
2. Combine 2 cups of sugar, 1 stick of butter, ½ cup of wine, ¼ cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat. Pour over your dry ingredients and stir (use a strong spoon).
3. Add your 2 cups of chocolate chips and ¼ cup of milk. Mixture will be thick.
4. Pour the batter into an 8x8 or 9x9 greased pan. Bake at 350 for 32-40 minutes or until it passes the toothpick test.
5. Patiently wait for the brownies to cool.

Frosting

1. Place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined.
2. Spread/pour over your cooled brownies and spread evenly.
3. Place the brownies in the fridge for at least thirty minutes for the frosting to "crisp" up. Cut into the desired size you would like and enjoy with more wine.

Notes

If you want to add more wine or milk because you want the frosting to be thinner, OR if you want to add more powdered sugar to make it thicker, by all means do so.

AND please note that the prep time does not include cooling time.

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