Cherry Turnovers

Ingredients:

For the Filling:

• 2 cups fresh or frozen cherries, pitted and halved (or 1 can of cherry pie filling)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)

For the Pastry:

• 1 package of puff pastry (2 sheets), thawed
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 teaspoons milk or heavy cream
• 1/4 teaspoon vanilla extract

Instructions:

1. Prepare the Cherry Filling:

• In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract (and cinnamon if using).
• Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens, about 5-7 minutes.
• Remove from heat and let the filling cool slightly while you prepare the puff pastry.

2. Prepare the Puff Pastry:

• Preheat your oven to 400°F (200°C).
• Unroll the puff pastry sheets onto a lightly floured surface. Cut each sheet into 4 squares (or more, depending on how big you want your turnovers).
• Place a spoonful of the cherry filling in the center of each square (about 1-2 tablespoons). Be careful not to overfill.

3. Form the Turnovers:

• Fold each square of puff pastry into a triangle by bringing one corner to the opposite corner.
• Press the edges together to seal, using a fork to crimp the edges for a decorative touch and extra sealing.
• If you like, you can make a small slit on top of each turnover to allow steam to escape while baking.

4. Egg Wash:

• In a small bowl, whisk together the egg and water.
• Brush the egg wash over the tops of each turnover to give them a golden, shiny finish when baked.

5. Bake the Turnovers:

• Place the turnovers on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed up.

6. Glaze the Turnovers (Optional):

• While the turnovers are cooling, prepare the glaze by whisking together the powdered sugar, milk (or cream), and vanilla extract in a small bowl.
• Drizzle the glaze over the cooled turnovers for a sweet finishing touch.

7. Serve:

• Let the cherry turnovers cool slightly before serving. They’re delicious warm but also taste great at room temperature.

Shamrock Shake Cupcakes

For the Cupcakes:

• 1 box (15.25 oz/432g) white cake mix

• 3 large egg whites

• 1 cup (237ml) water

• ⅓ cup (79ml) vegetable oil

• ¼-½ teaspoon mint or peppermint extract (adjust based on taste)

• ½ teaspoon green food coloring

For the Frosting:

• 1 cup (227g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 2-3 tablespoons heavy cream or milk

• ½ teaspoon mint or peppermint extract

• ½ teaspoon green food coloring

• Optional: Sprinkles or shamrock-shaped decorations for topping

Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Step 2: Make the Cupcake Batter

1. In a large mixing bowl, combine the white cake mix, egg whites, water, vegetable oil, mint extract, and green food coloring.

2. Beat with an electric mixer on medium speed for 2 minutes, or until the batter is smooth and well combined.

Step 3: Bake the Cupcakes

1. Fill each cupcake liner about ⅔ full with the batter.

2. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Frosting

1. In a large mixing bowl, beat the softened butter until creamy.

2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add the heavy cream (or milk), mint extract, and green food coloring. Beat until the frosting is light and fluffy.

Step 5: Frost and Decorate

1. Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.

2. Add sprinkles or shamrock-shaped decorations for a festive touch.

Step 6: Serve and Enjoy

1. Serve the cupcakes immediately or store them in an airtight container until ready to enjoy.

Tips for the Best Shamrock Shake Cupcakes

1. Adjust Mint Flavor: Start with ¼ teaspoon of mint extract and add more to taste. Peppermint extract is stronger, so use it sparingly.

2. Use Gel Food Coloring: Gel food coloring provides a vibrant green color without altering the consistency of the batter or frosting.

3. Don’t Overmix: Mix the batter just until combined to avoid dense cupcakes.

4. Make Ahead: The cupcakes can be baked a day in advance and frosted before serving.

5. Get Creative: Add a drizzle of chocolate sauce or a sprinkle of crushed Oreos for extra flair.

Serving Suggestions

• With a Shamrock Shake: Pair the cupcakes with a homemade Shamrock Shake for the ultimate St. Patrick’s Day treat.

• For a Party: Arrange the cupcakes on a festive platter for a dessert table centerpiece.

Chocolate Cupcakes
Ingredients:

1 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 cup milk
Directions:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together sugar and butter until creamy. Add eggs and vanilla extract.
Gradually add the dry ingredients and milk, mixing until smooth.
Fill each cupcake liner 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before frosting.

Black Forest Cream Roll Cake
Ingredients:

3 eggs
1 cup sugar
1/2 cup flour
1/4 cup cocoa powder
1/2 tsp baking powder
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup cherries, chopped
Directions:

Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment paper.
Beat eggs and sugar together until fluffy. Fold in flour, cocoa powder, and baking powder.
Spread batter evenly in the pan and bake for 12-15 minutes.
Once cooled, roll the cake up with parchment paper. Let rest for 10 minutes.
Whip heavy cream with powdered sugar until stiff peaks form.
Unroll the cake, spread with whipped cream, and sprinkle chopped cherries.
Roll up again, then refrigerate for 1 hour before serving.