Candied Cherry Sauce

  This sauce is really simple to make.The only thing you really have to be careful of is to have the right saucepan-to-sauce ratio because the cherries will produce a lot of bubbles since they are cooked over high-heat and the last thing you want to happen is for it to bubble over and make a big, sticky mess.

  You can serve this sauce over yogurt, ice cream, cake, or blend it into different drinks: the possibilities are endless. When I first made this recipe, I cut it in half since I'm stingy with my ingredients and I wanted to make sure it was a good recipe since I've tried plenty of other recipes that didn't turned out well. And seeing that I made this recipe twice in 1 week, I say that it is definitely a winner! And the end product can last in the fridge for months, though it only lasted 2 weeks in our house before I made another batch. 

Roasted Cherry Dark Chocolate Brownies

   I'm warning ya'll now that this is the 2nd cherry recipe that I've shared so far and I have at least 2 more to share this summer. One is a recipe for a cherry fruit drink that I made up and the other is a cherry sauce/jam which you can have on yogurt, biscuits, or in drinks.I'll try to space out the recipes so I won't be overloading ya'll with 3 cherry recipes back to back; sometimes, I get a little hung up on a certain ingredient or dish and right now it's cherries.

   I found this recipe through Foodgawker and I knew I had to make it since it involved three of my favorite things: cherries, dark chocolate, and brownies! I told my dad about the recipe to see if he had every tried anything like it before and he said that he had, but those brownies were about 80% cherries & 20% brownie. I thought this recipe would be a winner since it only has 1 cup of cherries so they won't over load the dish and that everyone in our family  house are brownie-fanatics so it would be good. 

Fresh Limeade & Cherry Limeade Slushies

  I'm not a fan of Sonic's food, but I do live their cherry limeades...I always get the largest size so it will last me longer. We bought a bag of fresh cherries since they were on sale even though we had a bag in the freezer, but they still had their pits in and I didn't want to wait for them to defrost before pitting them to make what I wanted.                             

  Anyway, I looked on several sites to get some good recipes and I got a few, but most of the recipe I found either used dried cherries, prepared pie filling, or preserves. I thought about making a clafoutis which traditionally uses the whole cherry because the pit are suppose to give the dish an almond-like essence, but can be difficult since you have to tell everyone who eats it that there are pits in the dessert so they have to be careful. I thought about trying to make it with pitted cherries and just add a splash of almond extract instead. I made a chocolate cherry shake today that I found online, but you couldn't taste the cherries, barely tasted the chocolate, and it tasted watered down...so that recipe was a no.