
Now you might be thinking… A male kindergarten teacher that can cook/bake!? Well, not quite. I’ve partnered with my sister-in-law (Julie) from Country Fresh Cooking to bring you these delicious recipes that are sure to satisfy your sweet tooth! Julie is an amazing chef and a Spanish teacher, as well. Here is what we will be making today:
Basil Infused
Cherry Limeade

Cherry Limeade
For Basil Infused
Simple Syrup
Instructions
simple syrup by combining 1 cup sugar, 1 cup water and 2 basil leaves in a medium-size pot. Give the basil leaves a slap
before adding them in (sounds weird, but totally works to maximize the basil
infusion, so give it a couple slaps).
Over medium heat, bring to a simmer just until sugar is dissolved. Remove from heat, discard basil, and allow to
cool to room temperature.
combine the lemon-lime soda, fresh lime juice, CherryMan maraschino cherries with juice,
lime wheels and simple syrup. Stir
gently and chill for 30 minutes before serving.

Cherry Chocolate Cake Pops

Who doesn’t love chocolate? These cherry chocolate cake pops are sure to be a decadent delight at any event!
Cake Batter
Cake pop “glue”
Cake Pop Assembly
and chocolate
Instructions
350°. Open the boxed
chocolate cake mix and dump it in the bowl of a stand mixer.
water. Whisk over medium-low heat for
20 seconds.
mix into the dry cake, mix until just
combined (to cool it down a bit). Then, gently whisk in 3 eggs, ONE at a time.
between 2 greased 9” cake pans lined with parchment paper. Bake at 350° for 25 minutes or until a toothpick
inserted in the middle comes out clean.
Cool to room temperature or cool in the refrigerator overnight.
Pulse one jar of cherries (with juice) in a food processor to chop the cherries. Do NOT pulverize them.
over medium-low heat. In a separate
bowl, mix the cornstarch and water and stir vigorously until the cornstarch is
dissolved. Add to the cherry
mixture. Stir occasionally and allow to
thicken; approximately 5 minutes. Cool
completely. This can be stored in a mason jar
overnight in the refrigerator.
Forming the
Cake Balls
large mixing bowl.
the cherry mixture and the Nutella. Work
cake with a large wooden spoon to combine cake and cherry-Nutella mixture.
scoop, scoop out a small amount of cherry cake mixture and roll into a
ball. Place on a wax paper lined baking
sheet. Continue making little balls
until all of the cake is used up.
Freeze for an hour or overnight.
Cake Pop
Assembly
one package of the candy melts. Stir
frequently with a whisk until smooth.
freezer. Dip one end of the stick into
the candy melt (just a tiny bit), insert into the flat side of the cake
pop. Replace and repeat with remaining 2
or 3 cake pops.
in the candy melt using a spoon to help coat the whole cake pop. Tap cake pop gently on the side of the bowl
to remove excess candy melt coating. Add
desired sprinkles immediately. Place
cake pop in a cake pop stand or a styrofoam
block to dry.
batches. Leave the remaining cake balls in the freezer so that they don’t get too soft while they are waiting for their
turn. You can use a variety of Candy Melt
colors if desired.
30 cake pops.



Chocolate Cherry Cupcakes

Cupcake Batter
melted
Cherry Cupcake
Filling
Butter Cream Frosting
the batter for the cupcakes. In the bowl
of a stand mixer with the whisk attachment, dump in the chocolate cake mix.
in a medium sauce pan and melt over medium-low heat. Add the hot water and baking cocoa and whisk
for 30 seconds or so.
low, slowly add the hot mixture to the cake mix. Give a couple quick pulses and shut off. With the mixer back on low, add the 3 eggs,
one at a time until just combined.
scoop to portion out the cupcakes. Bake
cupcakes at 350° for 20 minutes or until a toothpick inserted in the center comes
out clean.
Cherry Filling
processor to chop the cherries.
Do NOT pulverize them.
over medium-low heat. In a separate
bowl, mix the cornstarch and water and stir vigorously until the cornstarch is
dissolved. Add to the cherry
mixture. Stir occasionally and allow to
thicken; approximately 5 minutes. Cool
completely.
Use a cupcake corer or a knife to carve out a small portion in the center of
the cupcake. Add 1 tbsp of the cherry
mixture to each cupcake.
Butter Cream Frosting
stand mixer with the whisk attachment.
Add 2 or 3 tbsp of heavy whipping cream and beat until light and fluffy. Use a piping bag or a knife to spread on the
frosting.
18 cupcakes

Setting the Table

- Beverage Dispenser
- Red Chevron Hanging Fans
- Red Swirl Pops
- Red Medium Gumballs
- Silver Medium Gumballs
- Chevron Red Pails
- Red Chevron Paper Straws
- Flag Ribbon
- Red Washi Tape Set
- Red Metal Lanterns

Giveaway!
Check out these other CherryMan Recipes:


Chad Boender is an official member of the Laura Kelly Design Team. Products or compensation may have been received to support this post; however, the opinions, designs, images and concepts are my own.


Laura Kelly
June 15, 2016 at 5:47 pmOh my cherries! These all look so amazing and delicious and fantastic!
Breanne Simons
June 20, 2016 at 3:19 pmThe cherry chocolate cake pops look so great on display and the recipe seems so easy! Love it!
Breanne Simons
June 20, 2016 at 3:19 pmThe cherry chocolate cake pops look so great on display and the recipe seems so easy! Love it!
Tamara
June 20, 2016 at 7:59 pmCake pops look amazing!
julie cohen
August 27, 2016 at 6:08 amYou're ideas are great!
Kathryn Smith
August 27, 2016 at 6:22 amLove the dirt and worms with the worm book! Gonna have to do that one for sure!
Mary McGough
August 27, 2016 at 10:59 amI love the dirt cup idea!
Deldreqka Scott
August 27, 2016 at 12:03 pmI am so all over this! I have had the same room mom for 2 years, which is rare at my school because we can't request teachers and we have at least 14-17 teachers per grade level! This will be a perfect ending to this year! Thank you!
Deldreqka Scott
carolyn k
August 27, 2016 at 7:02 pmSo cute and thoughtful! Love them will have to try some .
Deb Haffner
August 29, 2016 at 12:29 amLove it. May try it for a wedding shower too!
kymmie
August 29, 2016 at 3:50 amI love cherry limeade. Perfect party,