Cherry Cordial Brownie Cookies
Medically reviewed by Christiana George Updated Date: December 18, 2022
Yet another rainy day. Kinda dreary. I don’t really feel like doing anything. I may just sit in front of the TV and eat the rest of these cookies I made yesterday. I used the Cherry Cordial M&M’s that were out during the Christmas season. They taste exactly like the Cherry M&M’s I used last year to make my Dark Chocolate Cherry M&M Cookies. Although I haven’t look for the Cherry ones this year, I know they are usually out for Valentine’s day. So either one you use is good. But you gotta have the cherry flavor in there.
When I was scouring the web for a soft, chewy chocolate cookie recipe to use with these Cherry Cordial M&M’s, I came upon this recipe for Soft and Chewy Brownie Cookies from Averie Cooks. Averie has some fabulous cookie recipes and her food photography always leaves me drooling.
Now I know she says not to use chocolate chips in this recipe because they do not melt well in the microwave, but I used Ghirardelli Baking Chips which I already know melt very well in the microwave. And they taste amazing. Since I needed 12 oz. of chocolate and the baking chips come in a 10 oz. bag, I added some mini chocolate chips to make up the difference and bridge the way between the dark chocolate baking chips and the milk chocolate M&M’s. What intrigued me about this recipe besides the minimal amount of flour, was the fact that you need to leave the batter out at room temperature for 1-2 hours prior to baking. I though this was odd. Usually you put it in the fridge. But, hey, I am always up for something new. I left the covered batter out for about 1 1/2 hours to set.
The result is a batter that has the consistency of a very thick mousse. If it hadn’t been for the raw eggs, I would have stuck me head in the bowl and devoured the batter raw. It’s unlike any batter I have worked with before. I did take a tiny taste and it was INCREDIBLE! I couldn’t wait to bake it. You can just scoop it onto a cookie sheet and gently press in the M&M’s. I choose to make them into heart shapes. I drop an almost full large scoop of the dough into each cavity of my Wilton Heart Shaped Whoopie Pie Pan. The same one I used for my Sugar Cookie Rice Krispie Treats. The round shaped whoopie pie pan works just as well. I just flattened out the dough with a spatula to fit the shape and gently pressed in the Cherry Cordial M&M’s
You have to let the cookies cool completely before trying to remove them from the pan or they will fall apart on you (and you will have to eat them). I think I may have overfilled my pan a bit, but they still came out heart shaped. I tasted one while is was still warm and the gooey chocolate was to die for.
Once cooled, the cookies have a slightly crispy outside with a soft, chewy inside just like a brownie. Since I used the baking chips which are larger than regular chocolate chips, you also get some nice chunks of dark chocolate when you bite into the cookie. The Cherry Cordial M&M’s just heighten the chocolate experience. I may try just mixing them right in the batter next time to add even more cherry flavor.
I have never made brownies from scratch before, never mind brownie cookies. I am so excited they came out right. I hope you enjoy them as much as I do.
Cherry Cordial Brownie Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack dark chocolate Cherry Cordial M&M’s brownies cookie American
Ingredients (15 cookies)
- 1 bag (10 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate baking chips, divided
- 3 tablespoons butter
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup mini chocolate chips
- 1 bag (9.90 oz.) Cherry Cordial or Cherry M&M’s
Instructions
Place 5 oz. of the Ghirardelli baking chips in a small microwave safe bowl or measuring cup with the butter. Microwave at 30 second intervals until completely melted and smooth when stirred. Set aside to cool.
In a stand mixer add eggs, sugar and vanilla. Mix on medium for about 8 minutes or until mixture is a pale, creamy texture.
Add the flour, baking powder, melted chocolate, remaining 5 oz. of baking chips, and the mini chocolate chips to the egg mixture. Mix on medium for about 1 minute until fully combined.
Remove bowl from mixer, cover with plastic wrap and set aside at room temperature for about 1 hour until set. (The consistency should be that of a very thick mousse after set.)
Once mixture is set, preheat oven to 350°F.
With a large scoop (a little less than full), fill each cavity of the whoopie pie pan. With a spatula, spread the batter out to fill the shape of the cavity.
Gently press 3-5 M&M’s into each shape.
Bake for 10 minutes each batch. Do not remove from pan. Leave in pan until completely cooled, then gently remove with a clean spatula.
Grab yourself a cup of coffee or milk and sit down with your cookie. You are going to want to savor each minute of this dark chocolate and cherry bliss!
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Is Pumpkin Soup Acidic? A Comforting Meal or a Trigger?
Pumpkin soup is a warm, creamy dish that many people enjoy during chilly weather or festive holidays. Its natural sweetness and smooth texture make it a favorite comfort food. But for those dealing with acid reflux or GERD (gastroesophageal reflux disease), the big question is: Is pumpkin soup acidic?
If you’re managing acid reflux, understanding how certain foods affect your symptoms is essential. In this article, we’ll explore whether pumpkin soup is acidic, how it impacts acid reflux, and how to make it reflux-friendly. We’ll also provide tips for enjoying pumpkin soup without discomfort and discuss its health benefits, making it a must-read for soup lovers who prioritize their digestive health.
What Makes a Food Acidic or Alkaline?
Before diving into the acidity of pumpkin soup, let’s understand what makes a food acidic or alkaline:
- Acidic Foods: Foods with a low pH level (below 7) are considered acidic. Examples include citrus fruits, tomatoes, and vinegar.
- Alkaline Foods: Foods with a pH level above 7 are alkaline. Examples include leafy greens, bananas, and cucumbers.
- Neutral Foods: Foods with a pH level close to 7 are considered neutral, such as water.
Is Pumpkin Soup Acidic?
1. The pH Level of Pumpkin
Pumpkin itself is slightly acidic, with a pH level between 4.9 and 5.5. However, this level of acidity is relatively mild compared to acidic foods like lemons or coffee.
2. How Pumpkin Soup’s Ingredients Affect Acidity
The overall acidity of pumpkin soup depends on the ingredients used in its preparation:
- Broth: Many recipes use chicken or vegetable broth, which are neutral to slightly acidic.
- Cream or Dairy: Adding cream or milk can slightly lower the acidity, making the soup more reflux-friendly.
- Spices and Seasonings: Acidic spices like chili powder or vinegar can increase the soup’s acidity and potentially trigger acid reflux.
3. Pumpkin Soup: A Reflux-Friendly Option?
Despite its mild acidity, pumpkin soup is often considered reflux-friendly due to its soothing texture, high nutrient content, and the ability to modify its ingredients to suit sensitive stomachs.
Related to Read: Is Pumpkin Puree Acidic?
Pumpkin Soup and Acid Reflux: Friend or Foe?
Acid reflux occurs when stomach acid flows back into the esophagus, causing symptoms like heartburn, chest discomfort, and a sour taste in the mouth. Certain foods can trigger or worsen these symptoms, but pumpkin soup might not be one of them.
1. Why Pumpkin Soup May Be Beneficial for Acid Reflux?
- Rich in Fiber: Pumpkin is high in fiber, which aids digestion and prevents constipation, a known reflux trigger.
- Low in Fat: Unlike creamy, heavy soups made with butter or cheese, pumpkin soup can be prepared with minimal fat, making it less likely to relax the lower esophageal sphincter (LES).
- Nutrient-Dense: Packed with vitamins A, C, and E, pumpkin helps heal and soothe irritated tissues in the digestive tract.
2. Potential Triggers in Pumpkin Soup
While pumpkin itself is mild, certain recipes may include ingredients that could trigger reflux:
- Spices: Black pepper, chili, or nutmeg may irritate the stomach lining.
- Acidic Additions: Ingredients like vinegar or tomato paste can increase the soup’s acidity.
- Portion Size: Overeating, even reflux-friendly foods, can trigger acid reflux by putting pressure on the stomach.
3. Individual Sensitivities
Each person reacts differently to foods. While many find pumpkin soup soothing, others may need to tweak the recipe or eat it in moderation to avoid symptoms.
How to Make Pumpkin Soup Reflux-Friendly?
If you’re a fan of pumpkin soup but worry about acid reflux, here’s how to make it more reflux-friendly:
1. Choose Gentle Ingredients
- Opt for low-acid broths or plant-based milk (like almond or oat milk) instead of heavy cream.
- Avoid using onions or garlic in the recipe, as they can trigger reflux in some individuals.
2. Skip Acidic Additions
- Refrain from adding vinegar, lemon juice, or tomato-based ingredients.
- Instead, use herbs like thyme, parsley, or dill for flavor.
3. Keep It Low-Fat
- Avoid adding excessive butter or oils. Stick to light olive oil if needed.
- Use a minimal amount of cream to keep the soup light.
4. Portion Control
Serve smaller portions to avoid putting unnecessary pressure on your stomach, which can trigger reflux symptoms.
5. Eat It Warm, Not Hot
Extremely hot foods can irritate the esophagus, so let your soup cool to a comfortable temperature before eating.
Reflux-Friendly Pumpkin Soup Recipe
Ingredients:
- 2 cups pumpkin puree (fresh or canned, unsweetened)
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or another plant-based milk)
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp dried parsley
- Pinch of salt
Instructions:
- In a large pot, heat olive oil over medium heat.
- Add the pumpkin puree and stir gently for 2-3 minutes.
- Slowly add vegetable broth and almond milk, stirring continuously.
- Season with turmeric, parsley, and a pinch of salt. Avoid over-seasoning.
- Let the soup simmer for 10-15 minutes.
- Serve warm with a garnish of fresh parsley or a dollop of plant-based yogurt.
This simple, soothing recipe is perfect for anyone managing acid reflux.
Recipes: Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling
Pumpkin Soynut Butter Chocolate Chip Cookies
Health Benefits of Pumpkin Soup for Acid Reflux
Pumpkin soup isn’t just delicious; it also offers numerous health benefits, especially for those dealing with digestive issues:
1. High in Antioxidants
Pumpkins are rich in beta-carotene, a powerful antioxidant that supports overall digestive health and reduces inflammation in the esophagus.
2. Supports Immune Health
The vitamin C content in pumpkin helps repair tissue damage in the esophagus caused by acid reflux.
3. Promotes Healthy Digestion
The natural fiber in pumpkin helps regulate bowel movements, reducing the risk of bloating and gas, which can worsen reflux.
4. Alkalizing Effect
While mildly acidic, pumpkin’s nutrient composition can have an alkalizing effect on the body, helping balance stomach acid.
FAQs About Pumpkin Soup and Acid Reflux
1. Is pumpkin soup acidic?
Pumpkin soup is mildly acidic but can be made reflux-friendly by avoiding trigger ingredients like spices and acidic additions.
2. Can pumpkin soup cause acid reflux?
Pumpkin soup is unlikely to cause acid reflux if prepared with gentle ingredients and consumed in moderation.
3. What makes pumpkin soup reflux-friendly?
Pumpkin soup is high in fiber, low in fat, and nutrient-dense, which helps support healthy digestion and reduces reflux risk.
4. Can I eat pumpkin soup every day?
Yes, but eat it in moderation and ensure it’s made with reflux-safe ingredients to avoid potential triggers.
5. Are canned pumpkins safe for acid reflux?
Canned pumpkin is safe for reflux if it’s unsweetened and free from added acids or preservatives.
Conclusion
Pumpkin soup is a mildly acidic, nutrient-rich dish that can be enjoyed by most individuals with acid reflux. By using reflux-friendly ingredients, avoiding trigger spices, and consuming it in moderation, you can savor this comforting soup without worrying about heartburn or discomfort.
Whether it’s for a cozy dinner or a festive celebration, pumpkin soup can be a satisfying, reflux-friendly meal. Try the tips and recipes in this guide to enjoy its flavor and benefits while keeping acid reflux at bay.
If you found this article helpful, share it with others who might be looking for reflux-safe dietary options!
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