do your pins: does this count?

I’m really playing fast and loose with the phrase do your pins in this post. The recipe wasn’t one that I pinned, but I did save it to my Pocket briefly before making it. And regarding the other pin… well, you’ll see.

I love to bake for other people. It’s always appreciated, and it gives me the opportunity to try out recipes and to flex that particular creative muscle. Usually I just bake whatever is speaking to me at that moment, but every once in a while, I plan ahead and ask the intended recipient for any preferences. Of course, as soon as I received the answer this time — “cherries” — I almost regretted asking. Not that I don’t like cherries, but I rarely use them in baking and didn’t have a recipe repertoire to draw from. Silly Susan. As if going on a recipe hunt has ever been unpleasant…

chewy cherry almond bars

Here’s my favorite site to use when looking for a recipe: Food Blog Search. As its name strongly implies, it’s a search engine that scours just food blogs for whatever you’re seeking. ♥ It never fails… this time it led me here, and my quest was complete. Fortunately, it was every bit as yummy as I expected it to be. My slightly adapted version is below. Oh, and I use weights when baking, so I’ve included those here as well.

chewy cherry almond bars
1 cup (120g) almond flour (ground almonds)
1 cup (140g) all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
1/2 cup (113g) unsalted butter
3/4 cup + 2 Tbsp (175g) sugar
1 large egg
1/4 tsp almond extract
2/3 cup (100g) dried sweetened tart cherries, chopped

Preheat to 350°F, with rack positioned in lower third of the oven. Line an 8-inch square metal pan with foil or parchment paper.

In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.

In a glass mixing bowl, melt the butter in the microwave. Don’t boil it, just nuke until it’s melted. With a large spoon, stir in the sugar, then the egg and the extract, mixing well. Stir in the flour mixture then the dried fruit. Spread the batter evenly into the prepared pan.

Bake for 20-25 minutes, until edges are golden and bars are set. Cool in the pan on a rack. Remove…cut…serve. They can be stored airtight for up to a week, allegedly. I don’t care how few people you’re making these for, they won’t last that long.

And now for my next pin, accomplished! I have been totally stalking this fabric line, waiting on pins and needles (haha) for it to be released, and I finally received my shipment. Anyway, I had it pinned to my Fabric Crush board then I bought it, so that counts as doing a pin right??

Summersville stack o' love

I have lots of ideas about what this fabric wants to be. What are your thoughts? What is it saying to you?

Comments 1

  • those look yummy! you have to come visit me so we can have fun in the kitchen.

    Yes, absolutely! :-) ~Susan

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