Well, hello there.
Welcome to the new online home of a farmgirl’s dabbles!
I’m so dang happy to be settling in,
thoroughly enjoying the fresh space that Lauren at Restored 316 has prepared for me.
We’re still working out some kinks in the site, but I couldn’t be more smiley right now.
I had planned to share this recipe for Chocolate Covered Cherry Cookies with you before Christmas, as they are a staple of our holiday sweets platter. But then the new blog design came into play. And that design included cherries. So I’ve been holding onto this, a recipe for one of my favorite cookies, in anticipation of this day. You should also know that these make a beautiful Valentine’s Day treat…and that’s right around the corner, folks!
This recipe is great for getting kids involved in the kitchen. Our girls love to roll the soft chocolate dough into little balls, stamp them with their thumbprints, and then fill the indentations with maraschino cherries. I do believe that part of their desire to be involved is being allowed to snitch cherries during the process. But, hey, that’s our rule around here. If you help, you get to taste test!
These Chocolate Covered Cherry Cookies are super moist and tender, with an extremely thin outer crust. The cherries are topped with a fudgy frosting that gets baked right on the cookies, making them chewy and utterly irresistible. I hope you find them irrestible, too!
And now, to further the celebration of my new online home,
and to THANK YOU for visiting a farmgirl’s dabbles…
I’m giving away a $50 Amazon gift card!
*****This giveaway is now closed. The winner is Shane R. Thank you to EVERYONE who entered!
To enter to win:
- Simply leave a comment telling me about something new you plan to try in 2012. That something new can be absolutely anything…a paint color you’ve been dying to try on your walls, a new book that’s been begging you to open it, or a hobby you’d like to take up. Me? I’m going to learn how to wield a kitchen torch!
And for extra entries:
- Join a farmgirl’s dabbles on facebook. Leave a comment letting me know.
- Follow a farmgirl’s dabbles on twitter. Leave a comment letting me know.
- Share this giveaway on facebook and/or twitter and let me know with a separate comment for each way you shared.
Sample tweet: @farmgirlsdabble has a new home & a $50 Amazon #giveaway! Check it out here: http://wp.me/pTM9A-1nM
- Subscribe by RSS feed or email. Leave a comment letting me know.
This giveaway will remain open until Wednesday, January 25th, 6:00 pm CST. One winner (USA residents only) will be chosen at random. I will email the winner, who will then have 48 hours to respond. If there is no response, another winner will be chosen.
Disclosure: This prize is being provided by a farmgirl’s dabbles, as a token of my sincere appreciation for YOU!
- 1-1/2 c. all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 1/2 c. unsalted butter
- 1 c. sugar
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 large egg
- 1-1/2 tsp. vanilla
- 48 undrained maraschino cherries (about one 10-oz. jar)
- 6 oz. semisweet chocolate chips
- 1/2 c. sweetened condensed milk
Preheat oven to 350°.
Whisk together flour and cocoa in a small bowl and set aside. In a large bowl beat the butter with an electric mixer on medium to high speed for about 30 seconds, or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
Shape dough into 1" balls and place on an ungreased baking sheet. Press down in the center of each ball with your thumb to create an indentation. Drain maraschino cherries and reserve the juice. Place a cherry in the center of each cookie's indentation.
In a small saucepan combine the chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover the cherry fully. If the frosting is too thick, just add a little more of the reserved cherry juice to thin it out.
Bake about 10 minutes. Remove to wire rack to cool completely.
adapted very slightly from Better Homes & Gardens magazine
I’m linking up with the following:
- Cheryl at TidyMom for I’m Lovin’ It (Artisan Bread in 5 Minutes a Day)
- Allison at Alli ‘n Son for Sweet Tooth Friday (Orange Triple Berry Muffins)
- Robyn at Add a Pinch for Mingle Monday (Gratitude)