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!
For my week to host Project Pastry Queen, I picked the lightest recipe in the entire cookbook: Prosciutto Tostadas with Shrimp and Parsley.
A crisped flour tortilla is topped with prosciutto, mixed greens, roasted red bell pepper strips, and a garlicky and lemony shrimp mixture. It’s an easy recipe that comes together very quickly. And it’s one of those perfect light Sunday lunches to help you recover from an overindulgent Saturday dinner. You know the kind, where everything – including the plate – seemed to be battered and fried.
We interrupt your regularly-scheduled Project Pastry Queen for a celebration! Emily of Ruf Love and her husband are expecting a sweet baby boy this summer and A Gilt Nutmeg (another Emily – we have 3!) is hosting a virtual shower filled with fabulous baby shower eats to celebrate.
I chose to make Cherry Lemonade. Because every pregnant woman deserves a refreshing beverage… even if, for a few more months, it can’t be as “frosty” as she’d like it to be
Beautiful, sweet red cherries have been plentiful – and super affordable – in our grocery store the last couple of weeks. And few things offer relief from the summer heat quite like a tall glass of lemonade.
We blended up a cherry-infused simple syrup and poured that into our favorite homemade lemonade. Not too sweet, not too tart, and wonderfully refreshing.
Congratulations to Emily! And thank you to A Gilt Nutmeg for coordinating and hosting this week!
Fresh cherries and lemons make the ultimate homemade pink lemonade.
For the cherry simple syrup:
1 cup water
1/2 cup sugar (or the equivalent of your favorite sweetener)
2 dozen cherries, pitted and stems removed
For the lemonade:
1 recipe cherry simple syrup
1 cup lemon juice
3-4 cups water
Heat water and sugar in a small sauce pan, just until the sugar is completely dissolved and the mixture turns clear.
Pour into a blender and add the cherries.
Blend for 10-15 seconds and pour through a fine strainer set over a pitcher.
Using a spoon, press the solids to get all of the liquid out and then discard the solids.
Add lemon juice to the pitcher and then add water to taste (3-4 cups is ideal).