It's All About The Cherries

The cherry tree myth is the most well-known and longest-enduring legend about George Washington. In the original story, when Washington was six years old he received a hatchet as a gift and damaged his father’s cherry tree. When his father discovered what he had done, he became angry and confronted him. Young George bravely said, “I cannot tell a lie…I did cut it with my hatchet.” Washington’s father embraced him and rejoiced that his son’s honesty was worth more than a thousand trees.

Ever Ready missed celebrating George Washington's birthday on February 22. 

With one extra day this month, there's now more time for baking "all things cherry".  

Black Forest Mini Cheesecakes

Cook's notes: When a small bite will do. It's basically three incredible desserts in one; chocolate, cheesecake, and pie. Doesn’t get much better than that, right? Enjoy!
The recipe makes 1 dozen and be sure to use quality chocolate for this recipe e.g, Ghirardelli 60% cacao. You will need 12 foil cupcake liners. I used a jarred variety of cherry fruit filling rather than canned.

Cookie Ingredients:

• 15-18 Oreo cookies
• 3-4 tablespoons melted butter

Cheesecake Ingredients:

• 2/3 cup sugar
• 2 tablespoons cocoa powder
• 1/8 tsp. salt
• 12 oz. cream cheese (1-1/2 pkg.) softened
• 3/4 cup bittersweet or semi-sweet chips, melted and cooled slightly
• 1/4 cup each heavy cream and sour cream
• 2 large eggs
• 1 teaspoon vanilla
• Optional 1 tablespoon Kirsch (cherry brandy) another fruit brandy or apple juice

Topping Ingredients:

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon almond extract
• 1 jarred cherry pie topping

Cookie Crust and Cheesecake Filling Directions:

• Preheat oven to 325 degrees.
• Use a food processor to finely grind cookies. Stir in butter to mix. Line a standard-size muffin tin with foil liners. Divide cookie crumbs among 12 liners, about a heaping tablespoon. 
• Pat down the crust and bake for 4 minutes. Set aside.
• In a small bowl stir together sugar, cocoa powder, and salt.
• In a mixing bowl add softened cream cheese, sugar/cocoa mixture, melted chocolate, heavy cream, and sour cream, and beat until combined. Add in eggs one at a time, vanilla and Kirsch if using.
• Tap the bowl on the counter a few times to release any air bubbles.
• Divide batter among foil liners (they will be full almost to the top). Tap the pan a couple of times to make sure no air bubbles.
• Bake for 15 minutes or until the centers jiggle just slightly.
• Cool for an hour and refrigerate for a few hours.

Topping Directions:

• In a chilled bowl with chilled beaters, beat cream, powdered sugar, and extract.
• Add cherry fruit filling and topping just before serving.

TACO SPAGHETTI