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My Favorite Desserts

Some of my favorite desserts, including a recipe for Maraschino Cherry Bread

By magdalena brockPublished 4 years ago 3 min read
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Image: Cherry Bread by Tastes of Lizzy T, including her recipe

Dessert is arguably one of the best things in the world, with flavors ranging from chocolate to pistachio and choices ranging from cookies to cakes to creme brulees. Here I will share some of my favorite desserts that I’ve either made or simply enjoyed as well as sharing a recipe for one of them.

Banana pudding

How can you go wrong with this classic? The thing is, you can’t. This simple dessert is a great go to when you want something sweet Banana pudding, fresh bananas, and Nilla wafers.

Tiramisu.

The Italian Staple food. Personally, I’ve never made a Tiramisu but it is a goal of mine to learn how to make them as well as just perfecting my cake baking

Cake Parfaits

(the best thing to make with cake scraps)

Of course, cookies. Two of my favorite kinds of cookies are plain sugar with sprinkles (fall themed, of course) and chocolate chip cookies. I know, these are pretty basic but gosh if they’re made right and with love, they’re amazing! Butterscotch chip cookies are good too, just use a chocolate chip cookie recipe but substitute chocolate chips with butterscotch chips and it tastes SO good.

Dessert bread.

Maraschino cherry bread is a newfound thing for me and oh my goodness it is so worth the slight hassle of making bread. Although, it is somewhat similar to banana bread but substitute maraschino cherries.

Recipe for Cherry Bread

Ingredients for Bread

one 10-ounce jar maraschino cherries, divided

1 3/4 cup + 2 tablespoons all-purpose flour, divided

1 cup granulated sugar

2 teaspoons baking powder

pinch salt, optional and to taste

2 large eggs

1/2 cup canola or vegetable oil

cherry juice, reserve 1/4 cup

1 teaspoon almond extract

1 teaspoon vanilla extract

Ingredients for glaze

1/4 cup reserved cherry juice

1 teaspoon almond extract

about 1 1/2 cups+ confectioners’ sugar

Directions

Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray or lightly grease and flour the pans; set aside. (Recipe may be baked in one 9×5 pan, as 4 mini loaves, or as muffins, although I have not tested it that way. Adjust baking time accordingly.)

Remove cherries from jar and place on a cutting board. Roughly chop them.

Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.

In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.

In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.

Pour wet mixture over dry ingredients and stir to combine; don’t overmix. Batter will be very thick.

Gently fold in the chopped cherries.

Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.

Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.

Make the Cherry-Almond Glaze:

In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners’ sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached.

Glaze the bread prior to serving.

recipe
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