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Cherry Pie

Cherry Pie

Lollipop Love Hand Pie Bouquet | Food Network



We’re celebrating spring this week on Made for Two! The Topless Baker is whipping up some Lollipop Love Hand Pie Bouquets and we’re LIVING for it. 🍭💐

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Get the recipe:

Lollipop Love Hand Pie Bouquet
Recipe courtesy of Matthew Adlard
Total: 2 hr 10 min
Active: 30 min
Yield: 8 servings
Level: Easy

Ingredients

Pie Dough:
230 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour, plus more for dusting
125 grams (8 tablespoons) cold unsalted butter, cubed
25 grams (2 tablespoons) vegetable shortening
25 grams (2 tablespoons) superfine sugar, plus more for sprinkling
Pinch salt
50 milliliters (3 tablespoons) ice water

Filling:
2 to 3 tablespoons raspberry jam
1 egg, whisked

Directions

Special equipment: a 3-inch round cookie cutter; a flower pot or vase; a Styrofoam ball (roughly 3 inches in diameter or wide enough to fit your flower pot); pink ribbon; a small heart-shaped cookie cutter (about 1/4 inch wide); nine 5-inch lollipop sticks; a skewer

For the pie dough: Place the flour, butter, shortening, sugar and salt into a large mixing bowl. Rub the mixture between your fingers and thumbs repeatedly until the lumps of butter are much smaller and the entire mixture has a breadcrumb-like texture. This should take 2 to 3 minutes.

Next, slowly pour in the ice water (you may not need all of it), mixing it into the dough with your hands as you pour. Add just enough water to the point where all the flour on the bottom of the bowl has been absorbed, the dough has formed into a rough ball and the bowl appears clean.

Once you’ve incorporated the water, place the dough onto a lightly floured surface and knead it with your hands 2 to 3 times; gently shape into a flat disc. Wrap the dough in plastic wrap and allow to chill in the fridge for 1 hour. The dough can be kept in the fridge for up to 2 days.

Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper.

Once the dough has chilled, place it onto a lightly floured work surface. With a rolling pin, roll the dough out evenly until it is about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 16 discs of dough. If you do not have enough dough to cut 16, simply re-roll the scraps of dough and cut out the remaining discs. Place the discs onto the prepared baking sheet.

For the filling: Use a small heart-shaped cookie cutter (roughly 1/4 inch wide, but you can make the hearts as big as you want!) to cut hearts out of the center of 8 of the discs. On each of the remaining 8 discs, place 3/4 teaspoon of jam in the middle and lightly egg wash the edges with a pastry brush. Place a 5-inch lollipop stick into the center of each jam disc. Place a heart disc of dough on top of a jam-covered disc. Gently press the discs together at the edges, sealing them against the egg-washed edge. Using a spare lollipop stick, seal the 2 pieces of dough together by pressing the edge of the lollipop stick into the dough to create a small indentation of the stick all the way around the outside of the disc. Repeat with the remaining discs. Lightly egg wash the top of the discs, then sprinkle a pinch of sugar over the top of each.

Bake until golden brown, 20 to 25 minutes. Allow to cool for 15 minutes.

To serve, place a Styrofoam ball into the bottom of a flower pot or vase. Using a skewer, gently pierce a hole in the ball, then take a cooled pie pop and push the lollipop stick into the hole you just created. Repeat, creating holes all over the ball until you have filled it with you pie pops. Using some pink ribbon, tie a small bow around the outside of the flower pot and serve!

Cook’s Note

If the Styrofoam ball is unstable in the flower pot, pour some rice underneath to help keep it in place, or use sticky tape to secure it to the side of the pot. Ensure that the pie pops are evenly distributed across the ball so that the weight is even and it does not topple!

Recipe courtesy of Topless Baker

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Cherry Pie

CHOCOLATE CHERRY PIZZA – An Experiment.. Gone?



Can you really make a Chocolate Cherry Pizza?
I made a Chocolate ‘n’ Cheese pizza on a live show but I made it in two halves. Subscriber Ebba Lytle commented that she hoped it would be a chocolate and cheese pizza mixed together like she used to have in Canada. So I had to give it a go 😁

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ALL THE GEAR WE USE

You Will Need

For the Pizza Base (makes 2)
300g / 10.5oz of Bread Flour (Approx. 2 cups)
1.5 teaspoons of Dried Instant Yeast
1/2 a teaspoon of Salt
160ml / 2/3 of a cup of Warm Water
2 tablespoons of Olive Oil

Some coarse Flour to shape your dough

For the Pizza Topping
Soft Butter
Mozzarella Cheese
Parmesan Cheese
Cherry Pie Filling
Nutella
Cream Cheese

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Cherry Pie

No Bake Cherry Cheesecake Fluff Pie



Get the recipe:
No Bake Cherry Cheesecake Fluff Pie is a sweet, light, and airy mix of whipped cream, marshmallows, cream cheese, and pudding. No bake desserts are such an easy treat to throw together! Top with your favorite flavor of pie filling, or you can even skip the filling and slice up fresh fruit.

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Cherry Pie

Cherry Cheesecake Dip | Delish



Get the full recipe from delish:

INGREDIENTS

1 8-oz. block cream cheese, softened
1 1/2 c. heavy cream
1/2 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. cinnamon
1 21-oz. can cherry pie filling
Graham crackers, for serving
NILLA Wafers, for serving

DIRECTIONS
1. In a medium bowl, beat cream cheese until fluffy. Add heavy cream, powdered sugar, vanilla, and cinnamon and beat until light and fluffy.
2. Spread mixture into a small baking dish then pour cherry pie filling on top.
3. Serve at room temperature (or chilled) with graham crackers and Nilla wafers for dipping.

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Cherry Pie

Heavenly No Bake Oreo Cherry Cheesecake – 5 Ingredients



No bake Oreo cherry cheesecake is decadent and delicious. Made with a simple combination of crushed Oreo cookies, butter, cream cheese, whipping cream, and cherries, it is a snap to make. The hardest part, is waiting for it to set. Believe me, your family and friends will love it.

Any kind of cream cheese can be used in the recipe, but Philadelphia is always the best. Just be sure it is plain and not flavoured.

The vanilla Oreos are the best to use, as they are neutral, but I suppose any flavour will do. It really depends on your taste.

I always get the question what type of whipping cream should I use, or can I use all purpose cream. You want whipping cream that is above 30 percent fat content or it will not whip up properly. You can get away with all purpose cream or other cream, if you make sure it is super cold before you try and whip it.

In terms of the cherry topping, I simply use a can of pie filling. You can make it from scratch if you want to do the extra work.

Watch the video, give it a try, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Cherry Pie

Cherry Chocolate Dump Cobbler! Super Easy! Monkey Chow EP. 2



CHOCOLATE CHERRYLICIOUS!

See all of Monkey Chow Here:

Dump Cobbler from a box! Cake Mix Dump Cobbler! No matter what you call it it’s amazing!
Join Editor Shawn J. Shoulders and Contributor Scotty Scott as they embark on a culinary journey to discover the world of amazing food using store bought and packaged ingredients!

Cherry Chocolate Dump Cobbler is an incredibly easy desert that almost anyone can make. It is amazing to serve to friends and family on a cold winters night, or perfect for a summer BBQ.

This classic Dump Cobbler uses an amazing trick of using packages cake mix as the base of the cobbler. Chocolate Chips combined with the pie filling of your choice, in this case cherry, add an irresistible chocolate flavor to this recipe.

A new twist on a classic that is sure to be a new favorite!

Here is what you will need for this dish:

2 21OZ CANS CHERRY PIE FILLING
1 BOX YELLOW (BUTTER) CAKE MIX
1 STICK MARGARINE
1/2 BAG OR MORE CHOCOLATE CHIPS
1 CAN WHIPPED TOPPING
ICE CREAM (OPTIONAL)
9×13 PAN

VISIT SCREWYMONKEY.COM FOR THIS RECIPE AND MORE!

Credits:
Background Music – EDM Detection Mode by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:

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