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  • in Recipes

    Danish Coffee Cake

    Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

    This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
    Easy Homemade Danish Coffee Cake
    Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
    But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

    What is Danish Kringle?
    Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

    Variation Ideas
    This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
    I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
    Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
    Tips for the Best Danish Coffee Cake
    Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
    Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

    How Do You Serve a Kringle?
    I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

    How to Store Danish Coffee Cake
    Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
    CLICK HERE FOR THE FULL RECIPE
    More Pastry Recipes to Try
    Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO

  • in Recipes

    Deep Dish Sausage and Cheese Quiche

    Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.

    I made this quiche last week for the first time and really enjoyed it. My work days are getting busier the closer we inch towards fall (online publishing always starts the season early!). So I’ve been looking for a make-ahead dish that is easy to grab for lunch. Quiche might just be the perfect workshop lunch. There’s plenty of things from the garden right now to add on top, such as cherry tomatoes and fresh basil. Eat a slice cold or re-heated- either way it’s a hearty and quick bite!

    Slice up some melon and berries (which are at summer peak) and you’ve got a beautiful brunch. I served this with what I call ‘Strawberry Salad’. Which is not really salad at all, but sliced fresh strawberries brushed with melted strawberry jam and sprinkled with poppyseed. It’s a great side to this quiche and really, there’s no recipe needed! I make a bunch ahead and it keeps well refrigerated.

    Start this recipe with my easy all-butter crust. However, you can absolutely start this recipe with a ready-made deep dish frozen pie crust. No judgement. My recipe is easy to make in a food processor and comes together quickly.

    To reduce mess, roll the crust between two sheets of parchment to 12-inches. Peel off the top sheet and flip the crust on the second sheet of paper onto the deep dish pan. Peel the paper away and fit it into the deep dish pan. Then, turn the excess crust under at the edges and crimp or pinch the edges. At this point, stick it in the freezer to chill while you prepare the rest of the recipe.

    Fill it up!
    Next, brown some sausage. I recommend regular breakfast sausage – not sage, not hot, not maple-flavored – just the good ol’ standard. Then, in a little of the sausage drippings, sauté onion and bell pepper. When all of this cools down a little, mix it together with shredded sharp cheddar.
    In another little bowl, you’ll combine the wet ingredients. Now. This recipe only uses three eggs which won’t seem like enough. When you pour the mixture over the sausage in the pie shell, it will disappear to the bottom. This is right. This is normal. This quiche will not have a custard-y finish. Instead, it’s a stick-to-your-ribs kind of dish that focuses more on the filling.

    This provided several lunches daily for me and the two other people who dine with me. It was nice being able to breeze in and out of the refrigerator with slices of quiche, melon wedges, and sweet strawberries on the side.

    Deep Dish Sausage and Cheese Quiche is great for summer, especially topped with sun-ripened cherry tomatoes and fresh herbs (or greens like arugula!). But I’m also eyeing it for an easy Christmas Eve breakfast. I’m always looking for a good time-saver for the holidays (here’s another good one!).
    This recipe was adapted from Carolina Cooking.

    Deep Dish Sausage & Cheese Quiche

    Heather Baird

    Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.A frozen, unbaked deep dish pie shell can replace the scratch-made crust. This recipe can also be varied with whatever shredded cheese you have on hand.

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    Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

    Course BreakfastCuisine American, French

    Servings 9

    Equipment9 inch deep dish pie pan
    Ingredients US CustomaryMetric All-butter quiche crust1 1/2 cups all-purpose flour1/2 teaspoon fine grain salt1/2 cup unsalted butter cold5 tablespoons ice waterQuiche filling1 lb. ground pork breakfast sausage1/2 cup finely chopped onion1/3 cup chopped green bell pepper1 1/2 cups shredded extra-sharp cheddar1 tablespoon all-purpose flour3 eggs1 cup evaporated milk1 tablespoon chopped flat-leaf parsley1/8 teaspoon fine grain salt 2 pinches1/4 teaspoon freshly ground pepper
    Instructions CrustIn the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.QuichePreheat the oven to 350F.Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan – this is normal.Bake for 30-35 minutes, or until golden brown and set. Cool slightly.Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.
    NotesThe homemade crust can be replaced with a 9-inch frozen unbaked deep dish pie crust shell.
    Reheat slices in the microwave for 1:30 seconds at 100% power, or at 350 for 10 minutes in the oven.
    Top with whatever fresh thing you have on hand – cherry tomatoes, basil, arugula, watercress -anything goes!

    Keyword all butter pie crust, breakfast sausage, extra-sharp cheddar

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  • in Recipes

    Browned Butter S’mores Skillet Cookie

    This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

    What goes better together than a campfire and s’mores? A cast iron skillet and this giant Browned Butter S’mores Cookie! The cookie dough bakes crisp on the edges and remains gooey in the center. It tastes extra-toasty with the addition of nutty browned butter.

    The magic ingredient.
    Browned butter is made by cooking unsalted butter until the milk solids turn golden. This yields a deep, rich, nutty flavor in baked goods. Use a light colored pan to best gauge the color of the butter as you’re cooking it. It’s much harder to determine doneness in a dark nonstick pan.

    After the browned butter cools a little, it’s cookie time! Mix up the sugars, browned butter and eggs. You won’t even need an electric mixer for this. I used a whisk.

    Add the dry ingredients, which includes some graham cracker crumbs for authentic s’mores flavor. Stir together until thick dough forms. Swap the whisk for a rubber spatula when it gets too thick to whisk.

    Fold in some semisweet chocolate chips. At this point it looks like regular chocolate chip cookie dough, but the graham crumbs give it a different personality!

    Skillet love.
    I’m always making a case for the Lodge 10.25″ skillet. It’s just a good pan at a decent price. Nobody’s paying me to say that. You can usually find it for less than $20 everywhere (such as here and here). It’s the perfect tool to use for this skillet cookie – and any skillet cookie, really!
    Spread the marshmallow cream over half of the cookie dough in the pan. Portion the remaining dough on top of the marshmallow with a cookie scoop, or use two spoons to place the dough.

    Pat the dough down into the pan using greased hands (or damp hands, dip in water then press – no sticking!). Don’t worry about covering all of the marshmallow cream. We want some of that to be exposed because it gets brown and toasty in the oven.

    This cookie stays soft in the middle and has crisp edges. It may look slightly underdone in the center when you take it out of the oven, but the marshmallow cream keeps everything ooey-gooey. Let it cool for a few minutes because nobody wants a burn from sticky marshmallow cream.

    This treat is so perfect treat for summer. There’s no way the vanilla ice cream is optional here. It gets melty on slices of warm cookie, and creates the most wonderful creamy foil for such a rich dessert. A sprinkle of flake sea salt never hurt anything, either.
    This blog post is sponsored by Go Bold With Butter!

    Browned Butter S’mores Skillet Cookie

    Heather Baird

    This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

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    Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

    Course DessertCuisine American

    Servings 10

    Equipment10.25 inch cast iron skillet
    Ingredients US CustomaryMetric 3/4 cup unsalted butter1 cup brown sugar packed1/2 cup granulated sugar2 eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flour1/2 cup graham cracker crumbs1 teaspoon cornstarch1/2 teaspoon salt1 cup chocolate chips1 cup marshmallow cream3 graham cracker sheets3 oz. bar chocolateVanilla ice cream for serving
    Instructions Preheat the oven to 350° F.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp). Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.
    NotesWhile browning the butter you’ll notice that it goes through several stages of bubbling. First it gets medium-sized soapy-looking bubbles with milk solids clinging to them. Then bubbles will get smaller as the butter cooks until it almost turns into a foam. Usually, just after the foaming part the butter will begin to brown. Watch the pan carefully while swirling it so you can best see what color the butter is turning. When it’s deep golden, pour it into a bowl to cool.
    The center of this cookie stays gooey, so testing for doneness with a toothpick is out. The cookie is done when the edges are puffed and the top is golden. If you need extra insurance, stick an instant read thermometer in the center. A reading of 160F or higher is safe, as eggs are cooked at 160F. 
    If the marshmallow cream doesn’t get as brown as you’d like in the oven, stick it under the broiler for 2 minutes. Or use a chef’s torch to toast it.

    Keyword browned butter, dipped graham crackers, graham cracker crumbs, marshmallow cream, semisweet chocolate chips

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  • in Recipes

    Cereal Milk Pudding Shooters

    These fun Cereal Milk Pudding Shooters can be made with your favorite sweet breakfast cereal. This version uses Froot Loops, which makes a colorful party food that’s kid-friendly, too!

    Sometimes I forget how good scratch-made pudding is. Whenever I make it I always wonder why I don’t make it more often. This pudding is extra good, because it comes with a hit of childhood nostalgia. We have Milk Bar to thank for introducing the world to cereal milk as an ingredient. The thing is, we’ve all likely made this as kids sitting in front of the TV, eating sugary cereal and watching Saturday morning cartoons. Who knew we’d be using it to make desserts?

    Selecting a cereal.
    Start this recipe with the biggest bowl of cereal, ever! Five cups of milk to four cups of cereal. I must admit, stirring this together was super satisfying. I was tempted to take a big bite.
    Froot Loops (with marshmallow shapes) is my sweet cereal of choice, but you could use Fruity Pebbles, Cap’n Crunch, or even less sweet Cornflakes. You might remember my previous recipe made with cereal milk – Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes. Still love those!

    Cover the enormous bowl of cereal and refrigerate it. Let the mixture steep for at least an hour. Longer is better to coax out as much cereal flavor as possible. Aim for 2-3 hours.

    Next, strain out the cereal. The loops will soak up some of the milk, so you’ll have less than you began with. You should end up with about 4 1/2 cups of cereal milk.

    Divide the cereal milk. 4 cups will be heated in a saucepan, and 1/2 cup will go in a bowl with cornstarch and egg yolks to make a slurry. Add this little bowl of ingredients to the saucepan to thicken the pudding as it cooks.

    After the mixture was all whisked together and thickened, something was obviously missing. The thick, pale yellow pudding didn’t really resemble the colorful Froot Loops cereal milk I’d had as a kid. A drop of red food color will make it look more authentic. This is optional.

    Cool the pudding before dividing it between shot glasses. I used a piping bag with a tiny hole cut in the end to portion it into the glasses, but you could also just spoon it in.

    Party perfect.
    Add some whipped cream and crushed cereal on top, and you’ve got instant party food! This recipe will make about 20 shooters served in these 2.4 oz. dessert shot glasses. However, you can also divvy the pudding up in larger servings to serve 6-8 people.

    How fun would these be for a kid’s party? They’re so creamy and they’re a good summer refresher when chilled. They can be made a couple of days ahead, so if it’s hot where you live right now, wait until night time when it’s cooler to make them. It takes about 15 minutes on the stove top. Enjoy!

    Cereal Milk Pudding Shooters

    Heather Baird

    This recipe can be endlessly varied with your favorite cereal. This version uses Froot Loops, which makes a fun and colorful party food. Kid-friendly, too! These take about 4 hours to chill completely, and can be made 2 days ahead.

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    Prep Time 10 minsCook Time 15 minsTotal Time 25 mins

    Course DessertCuisine American

    Servings 20 dessert shooters

    Equipment20-24 shot glasses, 2.4 oz. eachPiping baglarge closed star piping tip
    Ingredients US CustomaryMetric Cereal milk pudding5 cups whole milk4 cups fruity breakfast cereal such as Froot Loops or Fruity Pebbles1 cup sugar1/3 cup cornstarch5 large egg yolks1/2 teaspoon sea salt1 drop liquid red food color optionalWhipped cream and topping2/3 cup heavy cream2 tablespoons granulated sugar1/4 teaspoon vanilla extract1/4 cup loosely crushed fruity cereal such as Froot Loops or Fruity Pebbles
    Instructions Cereal milk puddingCombine the milk and cereal in a large bowl and stir to combine. Let the mixture steep for at least 1 hour in the refrigerator. Strain out the cereal. You should be left with about 4 1/2 cups of cereal milk. Discard the cereal.Pour 1/2 cup of the cereal milk in a medium bowl. Add the sugar, cornstarch egg yolks and 1/2 teaspoon of salt to the bowl. Whisk to combine.Add 4 cups of the cereal milk to a saucepan and set over medium heat until steaming but not boiling.Add 1/3 cup of the hot cereal milk from the saucepan to the egg mixture, whisking constantly to keep the eggs from scrambling. Once mixed, add the egg mixture back to the saucepan of milk in a pencil-thin stream, whisking constantly as you pour.Cook over medium heat, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes. Stir in food color, if using. Transfer to a bowl and place plastic wrap on the surface of the pudding to prevent a skin from forming. Allow the mixture to cool at room temperature until barely warm. Portion into approximately 20-24 shot glasses, 2.4 oz. each. Alternatively divide between 6-8 ramekins or dessert cups.Whipped cream and toppingsBeat the heavy cream in the bowl of an electric mixer until soft peaks form. Gradually add in the granulated sugar while beating. Add in the vanilla extract. Beat until stiff peaks form.Transfer the whipped cream to a piping bag fitted with a large closed star tip. Pipe whipped cream on top of each pudding shot. Garnish each with crushed fruity cereal.Refrigerate until ready to serve.
    NotesLighten this recipe by using low fat milk or almond milk.
    I’ve found that allowing the cereal to steep for 2 hours in the milk will impart more flavor.
     
     

    Keyword cereal milk, froot loops, heavy cream, whole milk

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  • in Recipes

    Cheerwine Chocolate Cupcakes

    Chocolate cupcakes get a boost of cherry flavor from Cheerwine, a unique southern soft drink. A tall swirl of cherry-Cheerwine buttercream gives these cakes a grand finish.

    My recent cake baking has been inspired by fizzy beverages. I’m not sure why. Maybe because summer makes me crave my favorite chilled drinks. Cheerwine is one of those favorites that has a cult following. It was born in North Carolina in 1917, is nonalcoholic despite its name, and tastes like a cross between Cherry Coke and Dr. Pepper. It was once little-known outside its region, however, thanks to the internet (and a NY Times article) today it’s more widely available.
    It’s a regular fixture at barbeque joints in North Carolina, but I like it with just about anything. However, I may nominate these cupcakes for dessert at our next family barbeque.

    First, you’ll start with a good amount of butter, white and brown sugars, and a generous addition of cocoa powder in a saucepan. My favorite chocolate cakes usually start out this way.

    Next, add in a whole cup of Cheerwine. All of this goes on the stovetop over medium heat. Whisk it all together until the butter and sugars are melted. The mixture doesn’t have to be super hot or boiling for this to happen. Just heat it long enough for the ingredients to marry.

    Then, let the chocolate mixture cool in the pan. When it’s just barely warm, whisk in an egg.

    Pour the chocolate mixture into the dry ingredients and stir together. You don’t even need an electric mixer for this, really. Hand-mixing is best for most small yield cake batters because it prevents incorporating too much air or over-mixing. As a result you’ll have less tunnels (air holes) in the baked cakes.

    The baked cupcakes are slightly domed and crackled on top. Just perfect, if you ask me!

    The buttercream formula is a simple confectioners’ sugar and butter mixture with the additions of Cheerwine, maraschino cherry juice, and a few drops of black cherry flavoring. The latter is available for purchase online (right here). You can make these cupcakes without the flavoring, but without it the cherry flavor is subtle.
    White nonpareils are the unsung heroes of the sprinkle world. I adore them on any baked good I want to make look bubbly or fizzy (these NYE treats come to mind). I think they work really well on these little cakes.

    The only thing left to say is – YUM! The soda gives the cakes subtle black cherry flavor. Nothing here is too bossy or overpowering, but I will offer one suggestion. For those averse to tall frosting on cupcakes, halve the buttercream recipe.

    Cheerwine Chocolate Cupcakes

    Heather Baird

    These soft chocolate cupcakes are infused with delicious dark cherry Cheerwine soft drink. Use a 1/4 cup measure to accurately fill the cupcakes, and use a small rubber spatula to effectively scrape out the batter from the measuring cup into the liner (you should get an even dozen this way). If you’re not a fan of a tall serving of buttercream, halve the frosting recipe.

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    Prep Time 15 minsCook Time 20 minsTotal Time 35 mins

    Course DessertCuisine American

    Servings 12

    EquipmentClosed star piping tip, such as Ateco #855Piping bag
    Ingredients US CustomaryMetric Cupcakes1/2 cup unsweetened cocoa powder4 tablespoons unsalted butter cut into pieces1/2 cup granulated sugar1/4 cup firmly packed dark brown sugar1 cup Cheerwine soft drink1 egg1 cup all-purpose flour1/2 tsp. plus 1/8 teaspoon baking soda1/2 teaspoon saltCheerwine buttercream and garnish1 cup unsalted butter at room temperature4 cups confectioners’ sugar3 tablespoons Cheerwine soft drink1 tablespoon maraschino cherry juice5-7 drops black cherry flavoring oil or 1/2 teaspoon cherry extract1/8 teaspoon liquid red food color optional2 tablespoons white nonpareils12 maraschino cherries with stems
    Instructions CupcakesPreheat the oven to 350F. Line a cupcake pan with baking papers.To a small saucepan, add the cocoa powder, butter, and sugars. Pour in the soft drink. Place over medium heat and whisk until the butter is melted, the sugar is dissolved, and the ingredients are well mixed, about 5-7 minutes. Let cool until barely warm. Whisk in the egg.In a large bowl, whisk flour, baking soda, and salt together. Gently stir the flour mixture into the cocoa mixture.Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 20-22 minutes or until cakes spring back when pressed in the middle. Transfer to a wire rack to cool. Allow cupcakes to cool completely before frosting.ButtercreamIn the bowl of an electric mixer fitted with the whip attachment, cream the butter and confectioners’ sugar together until crumbly. Dribble in the Cheerwine soft drink one tablespoon at a time while beating at medium speed. Add the cherry juice and cherry flavor. Whip on high speed until light and fluffy. If mixture is too thick to spread, beat in additional Cheerwine one tablespoon at a time. The froting should be pale pink after whipping. Beat in food color if desired.Transfer the frosting to a piping bag fitted with a large closed star tip. Pipe a generous double swirl of frosting on top of each cupcake, sprinkling with white nonpareils after each cupcake is piped. Garnish each cake with a single maraschino cherry.Serve as the perfect ending to a southern dinner, especially a barbeque dinner. However, these need no special occasion.
    NotesThe chocolate cupcake recipe was adapted from Baked! New Frontiers in Baking (2008, Stewart, Tabori & Chang).
    Increase the frosting’s cherry flavor to taste by adding more drops of flavoring oil or more cherry extract.

    Keyword american buttercream, Cheerwine, maraschino cherries, unsweet cocoa powder

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