My life hasn’t changed drastically due to our social distancing. I still babysit my grandkids 3 days a week at my son’s house. Instead of hanging out with the two little guys, aged 2 and 5, the other 3 grands aged 9, 12 and 16 are also home. They sleep later and feed themselves so it’s not so very different. This will be our new routine for the next six months.
My daughter in law who manages a convenience store that includes a deli, bakery and car wash besides the gas pumps, was torn. She’s exposed daily to the possibility of the nasty corona virus germs and fears for my health. As a diabetic over 60 I’m in a high risk group. But as I told her, I could stay home and try to hide but my P.S. is out in the grocery stores daily as a bread man. He could bring the germs home as well. I’ve had to resign myself to the fact that I’m exposed to germs. If I’m meant to die from this thing, so be it.
I’ve not been so good at posting regularly in the last year. I’ve had a great deal to take care of due to my dad’s death in March of last year. That changed my life in many ways I hadn’t anticipated. Now with the virus changing lives in March of this year, I’m beginning to think I want to avoid the month of March next year. What in the world could happen next?
So as my dad’s estate affairs are coming to a finish soon, my spare time can again include food posts on my blog. I’ve very much missed posting twice a week but honestly, I haven’t been cooking all that much. When I do cook it’s the same things, our favorites, over and over. Being home more now and not dining out much forces me to cook and think more about what I want to post.
Our new social distancing also forces me to take care of the backlog of recipes I’ve made in the last year and actually taken pictures. I’m used to posting pictures of the whole cooking process involved in a recipe and lately haven’t been so attentive to that process. I promise to resume that practice for future posts. I just have a few that will only have pictures of the finished recipe.
This recipe is one of those where I didn’t take process pictures. In my defense I was baking with my granddaughter, Bella, at Christmas time. Having Bella with me I tend to concentrate on her and our baking more than documenting things with pictures. But it was such a lovely dessert and tasted so good I wanted to post it anyway.
These maraschino cherry cheesecake bars are so worth the extra work. The layers of flavors come together nicely for a satisfying bite. I thought the frosting was the most amazing part! It was super creamy and I made a mental note to try it on other bars or even cakes in the future.
Maraschino Cherry Cheesecake Bars
A creamy and delicious take on maraschino cherries.
- 1/2 cup butter; softened
- 1/2 cup granulated sugar
- 3 tablespoons powdered sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg; separated
- 8 oz cream cheese; softened
- 2 eggs
- 14 oz can sweetened condensed milk
- 1/4 teaspoon almond extract
- 3 drops red food color
- 10 oz jar maraschino cherries; finely chopped, drained
- 12 oz bag semisweet chocolate chips (2 cups)
- 1/2 cup butter or margarine
- 1 cup whipping cream
In a large bowl, cream together the butter and sugars for several minutes until light and fluffy. Add the egg and extracts and mix. Add half the flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
Press dough into 9x13in baking pan. Bake 15-20 minutes or until light golden brown.
While crust bakes beat egg white until frothy. Brush egg white over baked crust. Bake 3 minutes longer or until egg white is set.
In a large bowl beat cream cheese on medium speed until smooth. Add egg yolk, 2 eggs, condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries and pour evenly over crust.
Bake 20-25 minutes or until set. Cool completely. In a medium saucepan over low heat melt t chocolate chips and butter, stirring frequently until melted and smooth. Remove from heat. Cool 20 minutes.
Stir whipping cream into chocolate mixture. Spread over cooled bars. Refrigerate 30 minutes or until chocolate is set.
Cut into 48 bars. Store in refrigerator.
Adapted from Hugs and Cookies