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Ingredients

• ✓ cherry jam
• cream cheese
• tart cherry
• wonton wrapper
• water
• cooking spray
• sugar
• cinnamon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together cream cheese and jam in a small bowl; stir in dried cherries.
3. 3 Place a wonton wrapper on a work surface with a corner pointing toward you. Moisten edges with water. Spoon a rounded teaspoon of cherry mixture just below center of wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling; roll egg roll away from you toward remaining corner. Repeat with remaining wrappers and filling.
4. 4 Coat both sides of egg rolls with cooking spray. Arrange egg rolls, in batches if necessary, in a single layer in the air fryer basket.
5. 5 Cook in the preheated air fryer until well browned, 4 to 5 minutes.
6. 6 Meanwhile, whisk together sugar and cinnamon in a shallow bowl.
7. 7 Remove egg rolls from the air fryer and immediately roll in cinnamon sugar, using two forks. Cool on a wire rack for 5 to 10 minutes. Serve warm.

By Allrecipes

Ingredients

• ✓ cherry jam
• heavy cream
• confectioners' sugar
• milk chocolate chip
• sweetened shredded coconut
• cherry
• almond extract
• fat-free plain greek yogurt
• egg
• brown sugar
• turbinado sugar
• white sugar
• butter
• coconut oil
• salt
• baking soda
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
4. 4 Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
6. 6 Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

By Culinary Envy

Ingredients

• ✓ cherry jam
• confectioners' sugar
• red food coloring
• marzipan
• chocolate buttercream frosting
• vanilla extract
• egg
• butter
• white sugar
• milk
• milk
• salt
• baking powder
• cocoa powder
• cocoa powder
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square cake pans.
2. 2 Make the cake: Sift 2 1/3 cups plus 1 1/2 tablespoons flour, 1/2 cup plus 3 tablespoons cocoa powder, baking powder, and salt together in a large bowl. Combine 1 cup plus 1/2 tablespoon milk in a liquid measure.
3. 3 Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with milk, mixing batter gently between after addition. Divide batter evenly between the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely, about 30 minutes.
5. 5 Assemble and decorate the cake: Trim tops of cake layers to make sure they are flat. Place one layer onto a serving platter. Spread jam on top, then cover with the second layer. Spread chocolate buttercream frosting over the top and sides of the cake, reserving about 2 tablespoons frosting.
6. 6 Pinch off a piece of marzipan about the size of a golf ball. Add red food coloring and knead until color is evenly distributed.
7. 7 Dust a flat work surface with confectioners' sugar and roll out remaining undyed marzipan. Cut out a 9-inch square; carefully transfer to the top of the cake.
8. 8 Roll trimmings of marzipan and cut into four 9x1 1/2-inch strips. Cut three rectangular notches into one edge of each strip. Press strips onto the sides of the cake, with the notches facing down, then gently press the top and strips of marzipan together to adhere.
9. 9 Roll out red marzipan and cut into squares of varying sizes. Spread a little of the reserved frosting on the back of each square to act as a glue; arrange in a random Minecraft pattern on top of the cake.

By Magda