Upon first glance I thought it would be quite tricky as Krista, the blogger, is quite the baker and I, well not so much. Yes, there is something very romantic about being a great baker. One who always shows up to the new neighbors house with a bundt cake, or to a social gathering with some sweet confection. But to me baking is such a science and I have always been intimidated since I have known to be a bit on the non-detail oriented side of life.
While the Lemon Rosemary cupcakes do sound tempting, it is June. And besides my birthday month, June is the month for cherries! Plump, Red, Juicy Cherries. I also thought I should add some sort of health factor to these and fresh fruit does just that.
Cherries are high in antioxidants, which help reduce the risk of cancer, inflammatory problems, and heart disease. They are also an excellent source of vitamin c and vitamin k. As if that wasn’t enough, cherries can also reduce the pain of arthritis, gout and headaches. LOVE IT!!
I made a few changes to the recipe to fit The Chefanies style a bit more. While her recipe calls for Maraschino cherries, I used fresh cherries. I added almonds as well as almond extract instead of the vanilla. I also omitted the cherry glaze because I thought they were sweet enough.
Needless to say they were amazing. Jason and I ate them up!
Now I can’t wait to see who got our blog and what they made. I hope they liked it as much as I liked these coconut cherry bars.
CHERRY COCONUT BARS
Makes about 15 bars
- 1 cup Flour
- 1/2 cup Butter
- 3 tablespoons Powdered Sugar
- 2 Eggs
- 1 cup Sugar
- 1 cup unsweetend Coconut Flakes
- 1 cup Cherries, chopped
- 1/4 cup Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup chopped Almonds
- 1 teaspoon Almond Extract
1.Heat oven to 350ºF. Grease 8- or 9-inch square pan.
2.In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
3.In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
4. Bake for another 25-30 minutes. Let cool completely before cutting them.
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