This naturally sweet and whole wheat chocolate chip cherry bread is ideal for a healthier breakfast or snack and an excellent thanks to using of freshly picked cherries in the summer! These days it’s my whole wheat cherry chocolate chip bread that is exploding with freshly picked sweet cherries and made chocolate chips in each bite.

I begin shopping for cherries as soon as they arrive it in N.C. and don’t stop till they’re gone. And we’re talking massive bags with loads of cherries in them! 🍒❤️

This chocolate cherry bread is excellent as an indulgent breakfast (you understand I like a bit of chocolate early in the morning!), and it’s additionally excellent as a morning or mid-afternoon snack. Goes nice with low or tea. 👌 you’ll even have it as a late-night sweet.

A few notes:

• I use freshly picked Bing cherries. You may substitute another version of fresh sweet cherries if you like. I don’t advocate for frozen cherries for this, as they need plenty of additional liquid that might throw off the batter.
• Need to make these even lighter? I’ve disregarded the butter before (I just used a touch of additional applesauce), and it was still fine. The butter adds a fair little bit of richness tho’ and there’s not abundant within the whole loaf.
• Wish to form these into muffins? I’ve done that, too. I baked it at 325 for 22-25 minutes and yielded twelve terribly full muffins. You’ll be able to get thirteen out of this direction.
• This bread – or the muffins – freeze nicely if you’ve got leftovers you would like to save for later.

How to make Whole Wheat Chocolate Chip Cherry Bread?

Ingredients

• 2 cups of white whole-wheat flour
• 1 1/4 tsp of baking soda
• 1/4 teaspoon baking powder
• 1/2 tsp of salt
• 2 whole eggs
• 1 cup of applesauce, unsweetened
• 1/3 cup of honey
• 1/4 cup butter, melted
• 1 1/2 tsp of vanilla
• 1 cup cherries
• 2/3 cup of semi-sweet chocolate chips

Instructions

• Preheat oven to 325. Spray a 9×5 bread pan with cookery spray and put aside.
• In a medium bowl, mix the flour, bicarbonate, leaven and salt.
• In a separate bowl, mix the eggs, applesauce, honey, butter and vanilla and blend well.
• Add the dry ingredients to the wet ingredients and stir till simply combined. Fold within the cherries and chocolate chips.
• Pour the batter into the ready baking pan and sleek the highest.
• Bake at 325 for regarding forty minutes, till a pick inserted within the center comes out clean.
• Let cool within the pan for 5-10 minutes, then end up and let cool utterly on a cooling rack.

Nutritional values

The homemade Spaghetti and Meatballs recipe is one of my favorite and most delicious pasta recipes. Because Spaghetti and meatballs done well is one of the best meals and that’s is a fact. Well, at least in my family.

Ingredients

For the Meatballs

• 1 carrot, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• ½ lb ground beef

• ½ lb ground pork

• ½ lb ground veal

• 1 large egg, beaten

• 1 garlic clove, chopped

• 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 cup breadcrumbs

• 1 tsp salt

For the Sauce

• ¼ cup extra-virgin olive oil

• 1 onion, chopped

• 2 tsp salt (plus more to taste)

• 2 bay leaves (fresh or dried)

• 1 tsp crushed red pepper flakes (adjust to taste)

• 3 (14.5 oz) cans whole or crushed tomatoes

• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese

For the Pasta

• 12 oz spaghetti (or homemade pasta)

• Salt, for pasta water

Instructions

1. Cook the Pasta

• Bring a large pot of water to a boil. Add salt generously to season the water.

• Cook the spaghetti for 10–12 minutes, or until al dente.

• Reserve ½ cup of the pasta water, then drain and set aside.

2. Prepare the Meatballs

• Preheat the oven to 425°F (220°C).

• In a food processor, pulse the carrot, celery, and onion until finely minced to create a smooth pestata.

• Transfer the mixture to a large mixing bowl.

• Add the ground beef, ground pork, ground veal, beaten egg, chopped garlic, oregano, parsley, breadcrumbs, and salt.

• Using your hands, mix gently until just combined — do not overwork the mixture.

• Scoop even portions using a measuring cup or scoop and roll into golf ball-sized meatballs.

• Place the meatballs on a lined baking sheet and bake for 16–19 minutes, or until browned and cooked through.

3. Make the Sauce

• In a large pot, heat the olive oil over medium heat.

• Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant.

• Pour in the reserved pasta water and simmer for 2–3 minutes.

• Add the red pepper flakes, bay leaves, and 1 tsp of salt, and cook for another 1–2 minutes.

• Pour the canned tomatoes into a large bowl, crush gently with clean hands or a spoon, then add to the pot along with 4 cups of hot water.

• Stir and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

4. Combine the Meatballs and Sauce

• Add the baked meatballs to the sauce.

• Gently shake the pot or stir carefully to coat the meatballs without breaking them apart.

• Simmer for 30 minutes, stirring occasionally, until the sauce thickens and the meatballs are tender.

5. Assemble the Dish

• Toss the cooked spaghetti with some of the sauce (without the meatballs) until evenly coated.

• Serve in bowls, top with meatballs and more sauce, and finish with a generous sprinkle of freshly grated cheese.

Tips for Success

• Use fresh parsley and good-quality Parmesan for the best flavor.

• For a smoother sauce, blend the tomatoes before adding them to the pot.

• Don’t overwork the meat mixture — this keeps the meatballs tender.

Make Ahead & Storage

• Make Ahead: Meatballs and sauce can be made a day ahead and reheated gently.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Timing

• Prep Time: ~20 minutes

• Cook Time: ~1 hour

• Total Time: ~1 hour 20 minutes

Baked Crispy Parmesan Ravioli are perfect for dipping because they are filled with cheese and crunchy on the outside. These crispy ravioli are so addicting, and your friends and family will love them.

Baked Ravioli is so easy to make, and it will take only a few steps to make this delicious crispy Parmesan ravioli. These are perfect as a side dish, appetizer, or quick snack. Once you start making this recipe, they will disappear fast but don’t worry because they are so fast to make.

Ingredients

• 2 large eggs

• ½ cup seasoned Italian breadcrumbs

• ½ cup Parmesan cheese, finely grated

• 14 oz ravioli (fresh or frozen; cheese-filled works best)

• Classic marinara sauce, for dipping

Instructions

1. Preheat the Oven

• Preheat your oven to 370°F (187°C).

• Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray.

2. Prepare the Coatings

• In a small bowl, whisk the eggs until smooth.

• In another shallow bowl, mix together the breadcrumbs and Parmesan cheese until evenly combined.

3. Coat the Ravioli

• Dip each ravioli into the egg mixture, making sure it’s fully coated.

• Dredge the ravioli in the breadcrumb-Parmesan mixture, pressing lightly to ensure the coating sticks.

• Arrange the coated ravioli in a single layer on the prepared baking sheet.

4. Bake

• Bake for 10–12 minutes, or until the ravioli are golden brown and crispy.

• For frozen ravioli, add 2–3 extra minutes to the baking time.

5. Serve

• Serve immediately with warm marinara sauce for dipping.

Tips for Best Results

• For extra crispiness, flip the ravioli halfway through baking.

• Use freshly grated Parmesan for better texture and flavor.

• Try different fillings like spinach and ricotta or mushroom ravioli for a twist.

Make Ahead & Storage

• Make Ahead: Bread the ravioli up to 4 hours in advance and refrigerate until ready to bake.

• Refrigerator: Store baked leftovers in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes.

• Freezer: Breaded, uncooked ravioli can be frozen for up to 2 months. Bake directly from frozen, adding an extra 4–5 minutes to the cooking time.

Timing

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: ~20–22 minutes

Tips:

• If using frozen ravioli, there’s no need to thaw them first.
• For a spicier kick, consider adding a pinch of red pepper flakes to the breadcrumb mixture.
• Monitor the ravioli closely as oven temperatures can vary; they can go from golden to burnt quickly.

What is Marinara Sauce?

The classic Marinara sauce tastes like sweet and free tomato juice and is usually made with tomatoes, onions, garlic, and herbs. You can also add in olives, spices, and a little wine. It is rich in olive oil and has a smooth texture. The secret to making the perfect marinara sauce is to cook at a very low heat so that the tomatoes don’t lose that beautiful smell and make them thick. Classic homemade marinara is better than any jarred sauce. This sauce’s origin is Italian and is widely used in Italian-American cuisine, but it is also popular worldwide.

If you’ve liked this recipe, be sure to check out these Creamy Ravioli with Mushroom Sauce.