Cherry Jam Cookies

Sometimes in Taiwan, baking can be complicated.  You wake up in the morning thinking you'll try a new recipe for blondies.  Easy.  All you have to do is go to a specialty import shop and buy some condensed milk.  But then you get there, and they don't have condensed milk.  But the butter is already out softening on your counter.  What do you do?

Make cherry jam cookies of course.  I'm still trying to find ways to get rid of the cherry jam in my fridge, so these little beauties went into the oven.  They are light and golden with a hint of cherry red peeking through here and there, and the glitter of demerara sugar on the outside adds a bit of crunch.  Underneath the sweetness from the cherries is a punch of heat from ground ginger that warms up your mouth.  These are light and not overly sweet.  They'd be great with tea or coffee.  Luckily they're small because eating just one is nearly impossible.

Order 2 dozen now for $16 or $0.50 each

Original recipe by Joy the Baker

Chocolate Cherry Cupcakes

These gorgeous treatsies start out with the most tender devil's food cupcake you've ever eaten.  The rich chocolate cake is then filled with a surprising burst of sweet and tart cherry jam.  The smooth sticky chocolate icing and cherry on top will take you back to your childhood.  This cupcake may actually be of the devil.

In case you hadn't heard, the heat has begun to rear it's ugly head here in Taiwan.  The most challenging thing about making these cupcakes was temperature control.  It was 27 degrees in my kitchen at the time of decorating.  Yikes!  Chocolate and butter dislike heat just as much as I do.  But don't let the heat stop you from enjoying a chocolate cherry cupcake.  Just be sure to have some ice cold milk standing by.  You'll need it.

Order 2 dozen now for $16 or $0.80 each

Recipe adapted from Nigella Lawson from Kitchen