Cherry Bars Dessert – The best Cherry Bars Dessert recipe

Cherry Bars

Cherry Bars are a wonderful dessert and treat for adult gatherings as well as kids’ parties. They can also serve as tasty snacks with milk or hot tea. Elegant or fun, these bars cover it all. Give it a try and you’ll see.

black cherry pie recipe

Ingredients:

  • 225g (8 oz) of butter, softened
  • 400g (14 oz) of sugar
  • 4 eggs
  • 5ml (.16 fl oz) of vanilla extract
  • 1ml (.03 fl oz) of almond extract
  • 375g (13.2 oz) of all purpose flour
  • 6g (.20 oz) of salt
  • 1200g ( 42 oz) cherry pie filling

Glaze:

  • 120g (4.2 oz) confectioners’ sugar
  • 3ml (.10 fl oz) of vanilla extract
  • 3ml (.10 fl oz) of almond extract
  • 30ml (1 fl oz) of milk

Procedure:

  1. Preheat your oven to 350 degrees F or 180 degrees C.
  2. Grease baking pan. In a mixing bowl, place butter and sugar.
  3. Cream together. Add eggs, one at a time, beating well after adding each one.
  4. Add the vanilla and almond, beating to mix. In another bowl, combine the flour and salt.
  5.  Add this to the creamed mixture. Mix together until it is combined.
  6. Spread 750ml of the batter into the greased baking pan.
  7. Spread this with the pie filling. Drop the remaining batter over the pie filling by teaspoonfuls. Bake for 30 to 35 minutes.
  8. It is done when a toothpick inserted into the center of the bars comes out clear. Cool on a wire rack.
  9. Make the glaze and drizzle over the bars.

Once you try out these recipes, you will find out just out delicious they are. The first time you serve them to others, you can bet they will be in demand for all social events unless you decide to give out your recipes to others and let them make the desserts.

Baked Apples with Grapes Dessert recipe

Baked Apples with Grapes

Ingredients:

  • 4 large red apples
  • 2 teaspoons butter
  • 250 g (9 oz) seedless black grapes
  • good pinch of cinnamon
  • 4 walnuts for decoration whipped cream or ice cream

Baked apples with grapes

Syrup:

  • 375 ml (12.5 fl oz)  water
  • 250 ml (8.5 fl oz) white wine
  • 3 tablespoons golden syrup
  • 1 piece of lemon peel, no pith

Procedure:

  1. For the syrup: in a pan, combine wine, water, golden syrup and lemon peel.
  2. Bring to the boil, stirring and simmer for 3-4 minutes.
  3. Get rid of lemon peel.
  4. Meanwhile, peel and core the apples.
  5. Add apples to the syrup and cook for 10-12 minutes.
  6. Take the apples out and place in a greased ovenproof casserole.
  7. Add cinnamon and butter to the remaining syrup and stir.
  8. Add half the grapes and cook for 8-10 minutes, basting and stirring until soft and syrupy.
  9. Lift out the grapes and heap on top of apples pressing into core holes using a slotted spoon.
  10. Keep syrup in pan warm.
  11. Cover casserole and cook in a moderate oven for 20-25 minutes.
  12. Remove from heat.
  13. Add remaining grapes around apples and pour warm syrup over apples and grapes.
  14. Serve hot with whipped cream or ice cream.

From: www.dessertrecipes.org.uk

Chocolate covered cakes

As you probably realized if you have been following me for a while, I am not much of a baker. In fact, I am a pretty horrible baker (see disaster cake over here). My successful to horrible cakes ratio is probably 1 to 1. Not a great score. However, for some reasons there are some people around that still consider me a good enough baker. Actually some get so far as to ask me to bake their birthday cake.

Now, when that happens it is usually because I baked them a successful cake, usually either this orange cake or this chocolate cake. And this was the case last week when a friend of mine asked me to bake the orange cake for his birthday party.

Now, this was a busy weekend and I knew I had to get the cake done Friday night. I also didn’t have time to go grocery shopping and i didn’t have any oranges, so I decided I was going to try baking something different with the ingredients I had on hand, that did not include butter.

I was also feeling guilty because I wasn’t going to make the cake he requested, so I decided to make up for it by baking two cakes. I scouted the web and found two great cakes: olive oil and lemon cake and yogurt and coconut cake. They both seemed like ideal starting points and didn’t require any butter. I made some minor tweaks and glazed the cakes in chocolate to make them more festive and we were ready to party!

On a separate note, my friend Sofie over at the German Foodie decided to feature me in her Sunday series “Bloggers I follow“. I am so honored she chose me for this week feature! Please stop by and check out her blog, she is an amazing baker!

I really didn’t modify the lemon cake recipe at all, so I will just send you to Amelia’s blog to check out her recipe. The cake turned out great and to make it even more lemon-y after baking I added  layer of lemon marmalade in the middle of the cake. To make it more festive and party looking I melted a bar of white chocolate with 1/4 cup of milk and used it as a glaze.

I also didn’t modify much the other recipe, but since that one is in Italian, let me translate it for you.

Chocolate covered yogurt and coconut cakes

Chocolate covered yogurt and coconut cakes

Ingredients

For the cake

    • 3 eggs
    • 7 oz. sugar
    • 6 oz. flour
    • 2 oz. olive oil
    • 5 oz. greek yogurt
    • 3.5 oz. coconut flakes
    • 1 pouch Italian baking powder (substitute with 2 teaspoons regular baking powder + 2 drops vanilla extract)

for the glaze

  • 2 and 1/2 bar dark chocolate
  • 3/4 cup milk
  • coconut flakes

Directions

For the cake

    1. Beat the eggs with the sugar until the mixture doubles in volume and becomes pale in color.
    2. Add the flour, the yogurt and the coconut and mix until well incorporated, then the oil and finally the baking powder.
    3. Pour the mixture in a cake pan and bake at 375F for about 40 minutes or until a toothpick inserted in the middle comes out clean.

For the glaze

  1. When the cake is cold, slice it in half. Fill the cake with a layer of chocolate cream made by melting half of the chocolate with 1/2 cup of milk.
  2. Recompose the cake and cover it with a glaze made by melting the remaining chocolate with the remaining milk.
  3. Use the coconut flakes to dress the side of the cake.