Dark Chocolate Cherry Pie Biscuits

Black Cherry Chocolate Biscuits
Dark chocolate and cherry – a pretty perfect desert combination. I regularly make dark chocolate oatmeal for Olive and myself and I will stir in dried cherries almost every time. There’s just something special about the tart zinginess of the cherries combined with the rich, deep earthy heft of dark chocolate. I’m just full of adjectives tonight. This baking project was a fun one – Olive and I were watching Tangled on a Sunday afternoon and I decided to bake something fun. A while back, Joy the Baker had this really fun baking competition and one of the challenges were these amazing apple pie biscuits. I remembered the recipe seeming like it wouldn’t work because it was too sloppy and wet, but they turned out incredible. (And there’s wonderful step-by-step instructions for how to do her biscuits, which you can apply to this recipe as well.) Fast forward to my version of this recipe and I felt the same way all over again – that there would be too much juice from the cherries for this recipe to work the same. And honestly, there was a bit more juice than with the apple version, but nothing a little draining didn’t fix. These were fun, decadent and great for breakfast during the week!

They also look so white because I had recently bought expensive, pasture-raised eggs made by chickens with PhDs and I didn’t want to waste one on making an egg wash for a few biscuits. So I brushed them with heavy cream.  Not as pretty, but it saved an egg from not getting to fulfill its destiny of becoming a fried egg on my toast the next morning.

Dark Chocolate Cherry Almond Biscuits Cherry Chocolate Biscuits

Dark Chocolate Cherry Pie Biscuits*

For the cherry filling:
2 cups fresh, pitted cherries, roughly chopped
2 tablespoons unsalted butter
2 tablespoons packed brown sugar
1/8 teaspoon almond extract
squeeze of lemon

For the dough:
2 cups self-rising flour
1/4 cup cold, unsalted butter, cut into small cubes
2 tablespoons granulated sugar
2/3 to 3/4 cup cold buttermilk

Preheat your oven to 425F. Line a baking sheet with parchment and set aside.

In a skillet over medium heat, melt the butter and brown sugar until they are all incorporated and bubbling and then stir in the cherries. Mash them around (I use a drink muddler) and let the mixture cook for about 5 minutes. Stir in the extract and a squeeze of half a lemon and add a pinch of salt. Stir around and let it cook for one more minute. Drain off all but about 2-3 tablespoons of liquid (cherries give off more liquid than the original recipe’s apples, but you don’t want NO juice) and set the mixture aside to cool while you make the dough.

To make the dough, mix the flour and butter together with your hands or a pastry blender until the butter is broken up into small pea-sized bits. Stir in the sugar and then make a well in the center of your dough. Add the buttermilk and with a fork, stir together until combined. The dough should be soft and moist, so use a bit more buttermilk if needed.

Use all-purpose flour to dust your work surface. I ignored this step in the original recipe and the bottoms of my biscuits tasted sour because they were in dusted with self-rising and there’s baking powder in self-rising flour so DON’T BE LAZY LIKE ME and just get out the all purpose to dust. It isn’t that difficult.

Spoon the dough onto your floured surface and gently pat it into a small rectangle. Dust the top with a little extra flour and roll out into a rectangle about 7 x 10 inches. Arrange the cherries over half the long side of the dough and carefully fold the other half of the dough over the filling, crimping along the edges to seal in most of the filling. It doesn’t have to be perfect and it will be messy. If you have cracks, just gently pinch them closed and carry on. You want to have about a 6 x 8 inch rectangle when it’s all said and done, so just pat it into submission. Cut into 12 squares and place on prepared cookie sheet about 2 inches apart. Brush the biscuits with a beaten egg that was not raised by monks and sprinkle with sugar and cinnamon if desired (I just used sugar since cinnamon didn’t fit in with the flavor profile I was going for.)

Bake for 12-14 minutes, or until golden brown and serve right away. The sugar topping will melt if you store these in a plastic bag on your counter throughout the week, so it’s best to eat these the same day or store in an air-tight container.

*adapted from Joy the Baker

Double Dark Chocolate Waffles

Double Dark Chocolate Waffles
The chocolate cravings have gone overboard.  I really blame it in all seriousness on pregnancy.  When I’m not pregnant, chocolate is good and fine, about on par with every other sweet. Not pregnant,  I don’t think about it outside of seeing it, I don’t dream up ways of using it to its maximum potential in breakfast foods, and I don’t think that it’s “needed” to get from 8 a.m. to 8 p.m. successfully.  When pregnant…well, all those things suddenly become priorities.  Like on Labor Day, I got up and looked up a basic buttermilk waffle recipe and then thought of the maximum way I could choco-fy it.  And I did.  Yes, I’ve had a similar waffle recipe on this blog before, BUT it wasn’t as good.  These waffles are fluffier, less dense, and the chocolate chips remain melty like a fresh-baked chocolate chip cookie during your entire breakfast.  So.  I’m not sorry for seeming repetitive.  If you’re pregnant, I’ll understand if I get a thank-you note in the mail later this week.
Double Chocolate Buttermilk Waffles
I topped these in three different ways and they were all good: melted butter and powdered sugar – easy, and the most cookie-like experience.  Butter with maple syrup: most waffle-like experience, but I’ve always felt that syrup on a chocolate anything is too much.  Turns out, it’s not.  And three: fresh raspberries all over the suckers.  Chocolate dipped fruit, anyone?  They were all good.  Dress it up, dress it down, this will be your new craving.

Double Chocolate Waffles
Double Dark Chocolate Waffles
makes about 12 Belgian-style waffles

2 cups AP flour
2 tablespoons brown sugar
2 tablespoons Dutch-process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup dark chocolate chips

Heat your waffle iron.  In a large bowl, combine the dry ingredients with a whisk until fully incorporated.  In a smaller bowl, whip up the wet ingredients.  Gently whisk the wet into the dry until just combined.  Fold in the chocolate chips.  Cook waffles to the waffle-iron’s suggested time (mine has a handy little light that goes off when they’re done) and keep in a 200 degree oven while you cook the rest to keep them nice and warm and crisp on the outside.  Serve with powdered sugar and melted butter, or whatever.  It really doesn’t matter – it’s all good.