You know what’s better than eating cherries straight out of the bag for lunch?
These individual galettes are not your average dessert. The rustic pie/tart/pastry-thingies are filled with red wine-soaked cherries, glazed with a red wine reduction, and then topped with a scoop of vanilla ice cream. It tastes like someone (me) spiked a cherry pie with wine (because I did).
And they couldn’t be easier. You take a dough circle (full disclosure: more like rounded squares and octagons), fill it with drunken fruit, and then fold the edges in.
Imperfection is the key here – because I’m almost positive that “galette” is French for “just throw that crap together because no one GAF what it looks like and pour me more wine.” (Gosh, the French are insanely concise. And bossy.)
And sure, you need 2 hours for the recipe. But 90 minutes of that is actually you just drinking wine while watching Top Gear reruns.
I used my all-time-favorite forever-and-ever-amen pie crust recipe for the perfectly flaky base. You could just grab one from the freezer section… but you might as well just make your own. Because what else are you going to do while the cherries are soaking? (Besides drink wine.)
Drunken Cherry Galettes
A buttery, flaky galette filled with red wine-soaked cherries.
- 11 Tbsp cold butter, cut into small chunks
- 2 cups flour
- 2 Tbsp sugar
- 1/2 tsp salt
- 4-6 Tbsp ice cold water
- ~1 1/4 lb cherries, (pitted to yield 1 lb)
- 1 cup red wine (I used a merlot - anything you like to drink will work)
- 1/4 cup sugar
- Juice and Zest of 1/2 lemon
- 1 tsp cornstarch
- 1 egg whisked with 1 tbsp water
- Coarse sugar for sprinkling
- Vanilla ice cream, for serving
- Whisk together the flour, sugar, and salt.
- Cut in the butter (by hand or machine) until the mixture is crumbly and the butter is mostly the size of peas.
- Add 4 Tbsp water and mix, adding the last of the water 1 tablespoon at a time only if needed to make the mixture hold together when pinched between your fingers.
- Turn out onto a sheet of plastic wrap and pat it together into a disc.
- Wrap tightly and refrigerate for an hour.
- Pit the cherries and place in a shallow dish (I used a pie plate).
- Pour over the wine, lemon juice and zest, and sugar, stirring to mix well.
- Let sit one hour at room temp (longer is fine).
- Set a strainer over a sauce pan and pour the cherries into the strainer, scraping any undissolved sugar from the bowl, and drain well.
- Remove 1/4 cup of wine and set aside.
- Simmer the wine mixture in the pot until thickened and reduced to about 1/4 cup.
- Preheat oven to 375 and line a baking sheet with parchment.
- Sprinkle cornstarch over the cherries and add the reserved 1/4 cup wine, stirring until well mixed.
- Divide the dough into 4 equal pieces, roll out on a floured surface into a circle, and mound 1/4 of the cherries in the center of each circle of dough.
- Fold the edges towards the center and drizzle 1 Tbsp of the liquid left in the bowl over each dessert.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake for 25-30 minutes, until bubbly and golden brown.
- Brush wine reduction over the fruit in each tart, top with a scoop of ice cream, and drizzle with more wine reduction.
Yields: 4 galettes, 8 servings
Estimated time: 2 hours
I hope you get a chance to thank a serviceman or woman this Memorial Day weekend. And buy them a drink.
Because there’s no such thing as too much appreciation when it comes to our veterans and service people.
Our freedoms aren’t by any means free. And without those fine folks, life would look a whole lot different to most of us.
Thank you to my cousin Justin, who has retired into a career of protecting and serving the good people of Sulphur Springs, Texas. And thank you to my brother-in-law Chris. And thanks to Jason’s cousin’s husbands (whew!) Scott and Daniel for their current and continued service. And let’s not forget the big, fat, gigantic “I just don’t know how you ladies do it but I’m sure glad you do” to Amanda and Sarah.
And a shout out to the heavens to my Uncle Sam and PaPaw.
We’re spending the early part of our weekend celebrating a PreK-4 soccer season with swimming and some truly (truly truly!) outrageous, fudgey brownies. Then on Monday, we’ll head over and let Landry plant a flag on my PaPaw’s grave.
Have a safe and thank-filled Memorial Day weekend, friends!
Triple Chocolate Cookie Dough Brownies
Dense, fudgey, and incredibly rich brownies studded with triple chocolate cookie dough and semi-sweet chocolate chips.
- Baking spray
- 1 18.3 oz brownie mix + required ingredients (oil, eggs, and water) or your favorite brownie recipe that can be baked in a 13x9
- 1 lb triple chocolate cookie dough (I used Specially Selected brand from Aldi)
- 6 oz semi-sweet chocolate chips
- Preheat oven to 350 (or the temperature at which your favorite brownie recipe bakes).
- Spray a 13x9 baking pan with baking spray.
- Mix your brownie recipe according to package/recipe directions.
- Add the chocolate chips to the batter.
- If pre-formed, chop the cookie dough balls into quarters and run the mixer for 5-10 seconds to distribute into the batter (if spooning from a bowl, drop by small spoonfuls into the batter and then mix well).
- Spread the dough evenly into the baking pan and bake until the center is set and a knife inserted into the center comes out with very moist crumbs - this was 10 minutes over the baking time recommended by the mix I used.
- Let brownies cool completely to set.
- Enjoy with a tall glass of milk.
Yields: 20-24 servings, based on size cut
Estimated time: 1 hour
“Is it Balemtime’s yet?! Can we make chocolate tweats?”
I didn’t think a 4-year-old could get more excited about something that wasn’t Christmas- or dinosaur-related. But I was wrong. It’s because there’s chocolate.
And Master Yoda.
She is my kid, after all. Although only one of us would choose broccoli & ranch over chocolate. Spoiler: IT’S NOT ME.
She picked out “chocolate writing cupcakes” to make for our friends after seeing a picture over my shoulder. And heart-shaped pancakes for Balemtime’s Dinner at home.
The one-bowl, deep, dark chocolate cupcakes are coated with an insanely messy chocolate glaze. Then decorated with melted white chocolate. Perfect for you and about 20 of your other favorite Valentines. I mean Balemtimes.
Chocolate Valentine's Cupcakes
Rich chocolatey cupcakes, perfect for your Valentine.
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk (I used nonfat Greek yogurt)
- 3 Tbsp vegetable oil
- 2 tsp vanilla
- 2/3 cup heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 1 Tbsp corn syrup
- 1-2 oz white chocolate, finely chopped
- Preheat the oven to 350.
- Line two muffin pans with cupcake liners (I got 21 cupcakes).
- Whisk the cocoa, flour, sugar, baking soda, baking powder, and salt in a large bowl until mixed well.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Scoop batter into the liners, filling ~2/3 full.
- Bake ~18 minutes, until the tops spring back when touched.
- Transfer to a rack and let cool completely.
- Microwave the heavy cream until hot, 1 minute.
- Add the chopped chocolate and corn syrup and let sit for 3 minutes.
- Stir until smooth. If there larger chunks remain, let the chocolate sit another minute or two.
- Let the glaze sit about 5 minutes and then dip the cooled cupcakes into the chocolate glaze, returning to the rack to set. You'll have leftover glaze.
- Microwave the white chocolate in a small bowl until melted and smooth.
- Transfer to a sandwich bag, twist the bag closed, and snip a very tiny corner off the bag.
- Decorate as desired.
Yields: ~21 cupcakes
Estimated time: 60 minutes
Let’s cut right to it and talk about my favorite part about these muffins. (Believe it or not, it’s not the chocolate.)
It was the way my hands smelled all day after mixing the orange zest and sugar together.
It was the way the baking muffins made my house smell bright and citrusy.
It was the smack-you-in-the-face whiff of orange each time I lifted the cake dome to snag another muffin.
And after all the talk about how fabulous those muffins smell… they taste pretty amazing, too. There’s plenty of orange flavor throughout this big, fluffy muffin.
I mean, really – if there’s one place that a big muffin top belongs, it’s on an actual muffin.
And I’ll give you one guess as to what her favorite part of the muffins were.
She’s only here for the chocolate chips.
Orange-Chocolate Chip Muffins
Tender orange-scented muffins studded with dark chocolate chips.
- 18 muffin liners
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup + 2 Tbsp sugar
- Zest from 2 small oranges
- 10 Tbsp unsalted butter, cubed and softened
- 2 large eggs
- 1/2 tsp vanilla
- 1 1/2 cup plain yogurt or sour cream (I use fat-free Greek yogurt)
- 12 oz dark or semisweet chocolate chips (I used Special Dark)
- Preheat oven to 400.
- Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
- Using your fingers or the back of a spoon, work the sugar and orange zest together for 1-2 minutes until very fragrant.
- Cream butter and orange sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition followed by the vanilla.
- Beat in half of dry ingredients, followed by a third of the yogurt.
- Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
- Add chocolate chips to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
- Spray a muffin tin with non-stick spray or line with paper liners.
- Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
- Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
- Let cool 5 minutes in the pan before removing and cooling completely.
- Will keep ~4 days in a covered cake plate, can be frozen.
Yields: 18 muffins
Estimated time: 45 minutes