{"id":20361,"date":"2016-02-15T05:13:57","date_gmt":"2016-02-15T10:13:57","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=20361"},"modified":"2019-11-26T07:20:15","modified_gmt":"2019-11-26T12:20:15","slug":"cherry-bars","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2016\/02\/15\/cherry-bars\/","title":{"rendered":"Cherry Bars"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"Food-Header-1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"20365\" data-permalink=\"https:\/\/willceau.com\/news\/2016\/02\/15\/cherry-bars\/img_1650\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_1650\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-20365\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?resize=640%2C480&#038;ssl=1\" alt=\"IMG_1650\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>When the temperature dips below freezing, all a gal can do is hunker down and bake. Since it was Valentine&#8217;s Day &#8211; I wanted to make something red, like strawberry shortcake. However,\u00a0none of the vendors on 9th Street had strawberries, so on to Plan B &#8211; something cherry, since I had a can of cherry pie filling in my pantry &#8211; cherry bars!\u00a0<!--more--><\/p>\n<p><strong>For the bars:<\/strong><\/p>\n<ul>\n<li>1\/2 cup butter, softened<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>2 large eggs<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 3\/4 cups flour<\/li>\n<li>1\/2 teaspoon baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 &#8211; 21 ounce can cherry pie filling<\/li>\n<\/ul>\n<p><strong>For the glaze:<\/strong><\/p>\n<ul>\n<li>3\/4 cup confectioners sugar<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>1 tablespoon warm water<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350\u00ba. Line and 8&#8243; x 8&#8243; pan with parchment paper and spray with nonstick spray.<\/li>\n<li>In a large bowl, cream the butter and sugar until light and fluffy. Beat in\u00a0the eggs and vanilla.<\/li>\n<li>In a separate bowl, whisk\u00a0the flour, baking powder, and salt. Add to the butter\/sugar mixture.<\/li>\n<li>Reserve a 1\/2 cup of the dough. Press the remaining dough in the bottom of the pan, top with the cherry pie filling. Crumble reserved dough on top in small bits.<\/li>\n<li>Bake for 50 to 60 minutes, until golden brown. Let cool on a wire rack.<\/li>\n<li>While the bars are\u00a0cooling, make the glaze. In a small bowl, whisk the confectioners sugar, vanilla, and warm water together, drizzle over the bars. Cut into squares, serves 12.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>When the temperature dips below freezing, all a gal can do is hunker down and bake. Since it was Valentine&#8217;s Day &#8211; I wanted to make something red, like strawberry shortcake. However,\u00a0none of the vendors on 9th Street had strawberries, &hellip; <a href=\"https:\/\/willceau.com\/news\/2016\/02\/15\/cherry-bars\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[2657,96,2947],"class_list":["post-20361","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-bars","tag-cherries","tag-holiday-baking"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-5ip","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14178,"url":"https:\/\/willceau.com\/news\/2013\/08\/20\/shes-my-cherry-pie\/","url_meta":{"origin":20361,"position":0},"title":"She&#8217;s My Cherry Pie!","author":"Tina Garceau","date":"August 20, 2013","format":false,"excerpt":"Cherry pie - it's my love song to summer. The cherries in the market have been gorgeous, and I was feeling unusually ambitious on Saturday morning, so I thought I'd give it a go. My hands were stained, cherry juice was running down my arms, and splattered all over the\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/08\/CherryPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/08\/CherryPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/08\/CherryPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17421,"url":"https:\/\/willceau.com\/news\/2014\/10\/06\/apple-crumb-pie-bars\/","url_meta":{"origin":20361,"position":1},"title":"Apple Crumb Pie Bars","author":"Tina Garceau","date":"October 6, 2014","format":false,"excerpt":"I love bars because they're portable - they pack into a ziplock bag and you can just toss\u00a0them into a lunch box. No plastic container or fork needed. Apple crumb pie is a nice way to start your week! The Crust: 1\/2 cup butter, melted 1\/4 cup granulated sugar 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/10\/ApplePieBars.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/10\/ApplePieBars.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/10\/ApplePieBars.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20761,"url":"https:\/\/willceau.com\/news\/2016\/06\/13\/cherry-blueberry-galette\/","url_meta":{"origin":20361,"position":2},"title":"Cherry Blueberry Galette","author":"Tina Garceau","date":"June 13, 2016","format":false,"excerpt":"\u00a0 Galettes \u2013 when there\u2019s laundry to do and not a whole lot of time to make a pie. Make a single crust, pit the cherries with a chopstick over an empty water bottle, fill, fold, and bake!\u00a0 For the crust: 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/CherryBlue-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/CherryBlue-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/CherryBlue-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45279,"url":"https:\/\/willceau.com\/news\/2025\/06\/30\/cherry-cake-2\/","url_meta":{"origin":20361,"position":3},"title":"Cherry Cake","author":"Tina Garceau","date":"June 30, 2025","format":false,"excerpt":"The market this weekend had an abundance of gorgeous cherries that I picked up to make fruit salad. Then I changed my mind, as I have been known to do and made a cake. Not just any cake, this cherry studded, light, spongy dreamy cake. So good that Joe helped\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/CherryCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/CherryCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/CherryCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":7871,"url":"https:\/\/willceau.com\/news\/2012\/05\/22\/chocolate-covered-cherry-cupcakes-2\/","url_meta":{"origin":20361,"position":4},"title":"Chocolate Covered Cherry Cupcakes","author":"Tina Garceau","date":"May 22, 2012","format":false,"excerpt":"This is another bake sale cupcake, the recipe came from shortcut queen Anne Byrn, also known as The Cake Doctor. It uses a box cake mix and a can of cherry pie filling, resulting in an incredibly moist cake. I converted the recipe from a cake into cupcakes, and used\u2026","rel":"","context":"In &quot;Glorious Food&quot;","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/05\/ChocCherry.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/05\/ChocCherry.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/05\/ChocCherry.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43626,"url":"https:\/\/willceau.com\/news\/2024\/07\/29\/cherry-blueberry-tart\/","url_meta":{"origin":20361,"position":5},"title":"Cherry Blueberry Tart","author":"Tina Garceau","date":"July 29, 2024","format":false,"excerpt":"I'm still on a cherry kick, they've been plentiful in the market and gorgeous. Plus, the blueberries from New Jersey have been the size of marbles - so I combined the two into a tart. I've been singing the praises of my cherry pitter, but if you don't have one\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/07\/CherryBlue.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/07\/CherryBlue.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/07\/CherryBlue.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/20361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=20361"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/20361\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=20361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=20361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=20361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}