Dessert: Cherry Pie Bars

Happy 4th to everyone!

I know it’s not Friday, but I just needed to share this recipe in time for the holiday tomorrow.

We hosted a dinner over the weekend and I wanted to create the desserts myself. Apple pie and brownies were already on the menu, but I wanted to add something I hadn’t made before.

#Summer always makes me think of cherries. I used Pinterest to locate a simple recipe using cherries in something other than a pie. If you want to peruse my Pinterest boards, you can check them out here. We all know that pie is ALWAYS a great idea, but since I was already making apple, cherry pie bars were the winner.

I pinned two recipes for these awhile back from lilluna and MomSpark and forgot about them. I decided to combine the two. They were really easy to make and a big hit at our dinner.

Cherry Pie Bars


  • 2 cups sugar
  • 1 cup butter, room temperature
  • 1 tsp vanilla
  • 4 eggs
  • 3 cups flour
  • 1 1/2 tsps baking powder
  • 1/4 tsp almond extract
  • 2 – 3 (21 oz) cans cherry pie filling


  • 1 cup powdered sugar
  • 1-2 TBSP milk
  • 1/2 tsp almond extract


  1. Preheat oven to 350 degrees.
  2. Grease your large jelly roll pan or cookie sheets with tall sides. Personally, I prefer to use parchment paper in lieu of greasing the pan.
  3. Cream sugar, butter, and vanilla in a medium bowl until light and fluffy. Add eggs, beating well. Add flour and baking powder, stir just until blended.

    These cherry pie bars are great with coffee too!
  4. Spread 2/3 of the batter into the cookie sheet.
  5. Spread the pie filling over the batter.
  6. Drop remaining batter by teaspoonfuls over the pie filling.
  7. Bake for 35-40 minutes, or until toothpick inserted in center comes out  clean.
  8. Cool completely.
  9. Mix together the glaze ingredients in a medium bowl.
  10. Drizzle glaze over fully cooled bars and allow glaze to set.
  11. Cut into bars and serve!

Enjoy the holiday!



Dessert: Glazed Lemon Zucchini Bread

Happy Friday!

About a month ago, I finished planting our garden. Truth be told, I think this is the earliest I have managed to get everything in the ground in many years!

Yesterday I noticed some teeny tiny zucchini! It will still be several weeks before they’re ready to harvest, but they made me think of a recipe I found a few years ago, on one of my favorite blogs, Lil’Luna.

I love making this bread year-round. It’s delicious with tea, or as a dessert bread, and it makes a really nice housewarming treat. I must confess, in the winter, I sometimes have it for breakfast! Yum!

Glazed Lemon Zucchini Breadlemonzucchinibread

  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 tbsp. lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
  1. Preheat oven at 350 degrees and grease a 9×5 loaf pan.
  2. Mix flour, salt and baking powder in a medium bowl and set aside.
  3. In a large bowl, beat eggs. Add oil and sugar until well blended.
  4. Add lemon juice, buttermilk, and lemon zest. Blend all together.
  5. Fold in zucchini until it is mixed well.
  6. Add dry mixture and blend all together until well combined.
  7. Pour batter into greased 9×5 loaf pan.
  8. Bake for 40-45 minutes, or until toothpick comes out clean.
  9. Make glaze and spoon over the bread. Allow the glaze set up before cutting and serving.

If you’re interested, you can find the original recipe here.