Howdy, Folks!

When I started this blog a year and a half ago, I decided a once-a-week update is just about my speed- frequent enough to hold my (and, I hope, a few readers') interest, but not so much that it becomes a chore.  Lately, however, the weather is ridiculously beautiful and I've been slacking. I'm still here, and I'm still baking, but my sunny patio holds much more appeal than the computer room as of late.

That said, this season's cherry harvest has begun and this dessert is so wonderful that I just had to share!

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Chocolate Cherry Shortcake from Boulevard by Nancy Oakes and Pamela Mazzola with Lisa Weiss

File this recipe under "Something a Little Different!"

2 c self-rising flour

1/2 c dutch-processed cocoa powder

1/2 c sugar + additional for dipping

1/4 tsp salt

1 c dried cherries, soaked in very hot water to plump, dried

1 c bittersweet chocolate, chopped

2 heavy cream

6 tbl unsalted butter, melted

vanilla ice cream, slightly softened

cherries, kirsch or lemon juice or almond extract (optional), and sugar to taste, or roasted cherry compote

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Biscuits: Preheat oven to 400 degrees.

Whisk together the flour, cocoa, sugar, and salt.

Add the dried cherries and chunks of chocolate.

Stir in the cream until the mixture comes together (dough will be stiff).

Turn out onto a cutting board and press the dough into a 6" square about 2" thick. Cut the dough into nine equally-sized squares.

Dip the tops of the biscuits into the melted butter and then into sugar, pressing lightly to adhere. Place 2" apart on an ungreased baking sheet. Bake 15 minutes or until tops spring back when pressed lightly.

Cherries: Wash cherries, stem, pit, and halve. Toss with sugar and desired flavoring and allow to macerate at room temperature 15-30 minutes.

To Assemble: If biscuits have cooled, split and reheat in a 350-degree oven for 5 minutes, or until warmed through. Place bottom half of biscuit on plate, top with a scoop a softened ice cream (melting a little, it will make a nice sauce), and and a generous spoonful of cherries. Place top half of biscuit alongside or atop dessert, tipped at a jaunty angle!

Comments

[Madeleine]

My mouth is watering--what a winner!

[mitzy]

Cherry season in California-- no one really knows unless they've lived there to experience it for themselves.

[peabody]

Yes, our cherry season is coming up and I can't wait! Excellent use of them.

[Patty]

One regret on the way home from Plumas county and your lovely home. We didn't stop for cherries.

[Ivonne]

I'm so jealous.

But other than that I'm happy that you even started your blog! And even though I have to wait far too long for your posts, I suppose I don't mind as they are all such treasures!

[Regina]

I can speak for everyone when I say "thank you" for posting some pretty good recipes. You owe yourself a week or two off. Enjoy some Rum Raisin Ice-Cream, which by the way Earl thought was absolutely dee-lish! Try some Summer Fruit Gelee which most of the congregation at Big Walnut Baptist Church said was to-die-for! Not to be a critic but the Hot Cross Buns did not go over as well, nor did the Rhubarb Galette. Unfortunately, Earl was put on bed rest, due to complications from the Rhubarb Galette. Take some time for yourself, relax, and enjoy the beautiful weather. This is what it takes to get one thinking "outside of the box" and should help with your creativity as both a writer and a baker. Enjoy!

[Ann]

Dear Regina so sory to here about Earl.Is he your husband. I hope he is up and moving soon.So he can get back to church.And Maura you have so realy good recipes on your blog.I just love cherries like to eat them fresh.My cat chocolale likes to put cherries on top of his icecream.Ann

[la petite chef]

Sounds delicious! Great site! :)

[ps3 manette]

Thank you for the recipe. Chocolate cherry would be mouth-watering. I am so eager to try this out. Will let you know when I'm done with.

[rs gold]

What makes life dreary is the want of motive.