We had A LOT of dessert this week. It started with the cherry cupcakes I made for my sister. I know I made them for her, but I had to save some for myself. 🙂 Then there were the desserts my mom made: tang yuan (glutinous rice flour balls filled with yellow bean paste in a sweet broth) and jien duy or sesame balls (rice balls filled with yellow bean paste, rolled in sesame and then deep-fried). Sorry, there’s no pictures – we devoured them almost instantly! This is what they look like:
After all that you would figure that we’d had enough dessert for a while. Wrong!
We I can never have too much dessert! Plus I still had leftover cherries from the can I used to make cupcakes.
I couldn’t let it go to waste, but I didn’t have enough to make a cake or a pie. So, I made cherry cobbler for two instead.
I am a bit embarrassed to say that we ate it before dinner, fresh out of the oven. It just looked so good, with the cherries oozing out from under the pastry.
Oh I can feel the holiday weight gain coming on….so worth it though!
Recipe (adapted from Jo Cooks):
- 2 cups of pitted cherries
- 2 tbsp sugar
- 1 tbsp lemon juice
- dash of salt (I use 1/4 tsp)
- 1 cup all purpose flour
- 1 tsp sugar
- dash of salt (1/4 tsp)
- 1/2 tbsp baking powder
- 1/4 cup melted butter
- 1/4 cup milk
- Preheat oven to 400 F degrees.
- Pit the cherries and wash them. Add the 2 tbsp of sugar, lemon juice and a dash of salt to the cherries and mix well. Set aside.
- In a medium bowl add the remaining ingredients and mix well with a fork. Dough will be crumbly.
- Butter two ramekins (4″ in diameter). Pour half the cherries in each. Add the crumbled dough on top of the cherries.
- Bake for 30 minutes or until the top is golden.
Notes and Tips:
I had half the amount of cherries so I halved the rest of the ingredients for the filling. I used 3/4 of the dough for 2 ramekins, but I still think that’s too much. The pastry was actually quite thick in my opinion.