I was super excited to see the recipe that Amanda selected for this week’s Project Pastry Queen challenge: Blackberry Pie Bars.
Redemption. Sweet, cherry-studded redemption.
Because the last time I made them, I totally bonked the recipe. Hard. There would be no bonking this time!
I made a few changes this go ’round:
– I actually read the recipe before getting started. Knowledge is power, people.
– I made half the recipe in an 8×8 pan with halved fresh cherries.
– I reduced the sugar by 1/3 and used fat-free Greek yogurt in place of the sour cream.
– I only reduced the almond extract by 25% from the full recipe. Because almond extract is magical, especially when paired with cherries.
The shortbread crust makes these bars a cookie-cobbler-pie hybrid. The almond extract and cherry-studded middle layer is a glass of milk away from heaven. The best part? No forks required. So grab a bag of cherries while you still can and give this one ago!
Those cherry pie bars look fabulous!
These look dreamy!
Hello dangerous
Oh my heavens — these look irresistible!
These look incredible! I have yet to bake with cherries this season – that must change!
The blackberry bars on Josie’s site have been on my “to-bake” list for a while now, but with cherries? Dear Lord. I love almond extract too. My favorite kind of flavored syrup for coffee!
These look great…Love the cherries and almond extract. I love how versatile this recipe is!
Those look incredibly delicious!!!! I really need to buy some cherries now:-)
Those cherry bars look amazing and I love the way you lightened them up!
You READ the recipe first! I’m impressed. I really need to do that more.
I am on SUCH a cherry kick lately! Need these.
ooooh, beautiful! This is a new breed of bar, and it sounds delicious!
These look amazing! Pie in bar form. . .yum!
I’m not a big cherry fan, but maybe this will convert me! Thanks for such a great idea.
These look SOOO good – I’m a big fan of cherries and I love how these bars are just studded with bits of cherry. Yum! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…
Ok, this may be a stupid question, but I can’t figure out where the recipe is, or which one to use with your adaptions. I am sleep-deprived right now, so that may be part of the problem. But I have a big bag of cherries waiting for me to do something with them!!! 🙂
It’s this one: http://homekeepingtheadventure.wordpress.com/2012/07/15/ppq-berry-pie-bars/
Thanks. I guess what was confusing me was that you said you reduced the almond extract by 25%, but I didn’t see almond extract in that recipe.
Oh, the original called for 1 tsp for a 9×13 pan. I used 3/4 tsp in the 8×8.
just discovered your blog today as i’ve been searching for food photography tips. i’m a portrait photographer and lifestlye blogger and i really want to learn to better style my food. SO excited to see your cutting board tutorial and the tabletop. I also saw HEB in the background….you must be in TEXAS!?! I live in Austin!
I’m in Houston!
YUM!!!! Can’t wait to make these! (Visiting from DailyBuzz Moms.)