feat: add Cherry Bars. Fixes #1115.

cook/cookies-and-bars/Cherry Bars.cook

@@ -0,0 +1,29 @@
+>> source: https://sallysbakingaddiction.com/cherry-pie-bars/#tasty-recipes-124000
+>> total time: 4 hours 30 minutes
+>> serves: 16 bars
+
+Tip: You use dark sweet cherries (fresh or frozen) instead of sour cherries. Reduce the sugar in the filling to 1/3 cup (67 g) and add another 1 teaspoon of lemon juice. Still, if I had to choose, I would use sour cherries here.
+
+Preheat oven to 350°F (177°C). Line a #9-inch square baking pan{} (I love this one and this one) with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
+
+Make the crust: Whisk the @all-purpose flour{188%g}, 1 cup (85 g) @whole rolled oats{85%g}, @brown sugar{100%g}, @baking powder{1%tsp}, @lemon zest{1%tsp}, and @salt{1/8%tsp} together in a #medium bowl{}. Add the @melted unsalted butter{142%g} and @vanilla{1%tsp}, and stir until the mixture resembles moist crumbly sand and no dry spots remain.
+
+You will have a little more than 3 cups of crust mixture, or about 520 g. Press 2/3 of the mixture (about 2 cups/345 g) into the prepared baking pan. Press it into the pan (with your hands, a large spoon or spatula, or the bottom of a measuring cup) to form a crust. Bake for ~{10%minutes}, and then remove from the oven to slightly cool.
+
+Make the filling: Place the @cornstarch{11%g} in a #small bowl{} and set aside, within reach of the stove. In a #medium saucepan{} set over medium heat, combine the @sour cherries{525%g}, @granulated sugar{100%g}, and @lemon juice{1%tsp}.
+
+Cook, stirring occasionally, until the cherries begin to release their juices, about 4 to ~{6%minutes}. While the cherries continue to cook, carefully remove a couple of spoonfuls of the juice from the saucepan and add to the bowl of cornstarch. Using a #fork{}, mix the cornstarch and cherry juice together until the cornstarch is dissolved. Stir this mixture into the filling, then bring to a boil and cook, stirring occasionally, until the filling has thickened, about ~{10%minutes}.
+
+Remove from heat and stir in the @almond extract{1/4%tsp}.
+
+Pour/spread the filling over the warm crust. Stir 2 Tablespoons @whole rolled oats{2%Tbsp} into the remaining crumble mixture, then sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.
+
+Bake for about 40 to ~{50%minutes} or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cherry specks!). Mine take about 45 minutes.
+
+Remove from the oven and allow the bars to cool completely in the pan set on a #wire rack{}. After about ~{1%hour}, you can place the whole pan in the refrigerator to help speed things up.
+
+Make the optional icing: Whisk the icing ingredients together. Add @whole milk{2%Tbsp} to @confectioners' sugar{120%g} and @almond extract{1/4%tsp} to thin it out, if desired. Drizzle over cooled bars.
+
+Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and, for neat squares, wipe the knife clean between each cut.
+
+Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

docs/cookies-and-bars/cherry-bars.md

@@ -0,0 +1,129 @@
+---
+comments: true
+tags:
+  - bar
+  - dessert
+---
+# Cherry Bars
+
+![Cherry Bars][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 16 bars | 2.27 hours |
+
+## :salt: Ingredients - Crust & Topping
+
+- :ear_of_rice: 188 g all-purpose flour
+- :ear_of_rice: 85 g whole rolled oats
+- :maple_leaf: 100 g brown sugar
+- :dash: 1 tsp baking powder
+- :lemon: 1 tsp lemon zest
+- :salt: 0.13 tsp salt
+- :butter: 142 g melted unsalted butter
+- :icecream: 1 tsp vanilla
+
+## :salt: Ingredients - Filling
+
+- :corn: 11 g cornstarch
+- :cherry: 525 g sour cherries
+- :candy: 100 g granulated sugar
+- :lemon: 1 tsp lemon juice
+- :chestnut: 0.25 tsp almond extract
+- :ear_of_rice: 2 Tbsp whole rolled oats
+
+## :salt: Ingredients - Icing
+
+- :glass_of_milk: 2 Tbsp whole milk
+- :candy: 120 g confectioners' sugar
+- :chestnut: 0.25 tsp almond extract
+
+## :cooking: Cookware
+
+- 1 9-inch square baking pan
+- 1 medium bowl
+- 1 small bowl
+- 1 medium saucepan
+- 1 fork
+- 1 wire rack
+
+!!! tip
+
+    You use dark sweet cherries (fresh or frozen) instead of sour cherries. Reduce the sugar in the filling to 1/3 cup
+    (67 g) and add another 1 teaspoon of lemon juice. Still, if I had to choose, I would use sour cherries here.
+
+## :pencil: Instructions - Crust & Topping
+
+### Step 1
+
+Preheat oven to 350°F (177°C). Line a 9-inch square baking pan (I love this one and this one) with parchment paper,
+leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
+
+### Step 2
+
+Whisk the all-purpose flour, 1 cup (85 g) whole rolled oats, brown sugar, baking powder, lemon zest, and
+salt together in a medium bowl. Add the melted unsalted butter and vanilla, and stir until the mixture resembles moist
+crumbly sand and no dry spots remain.
+
+### Step 3
+
+You will have a little more than 3 cups of crust mixture, or about 520 g. Press 2/3 of the mixture (about 2 cups/345 g)
+into the prepared baking pan. Press it into the pan (with your hands, a large spoon or spatula, or the bottom of a
+measuring cup) to form a crust. Bake for 10 minutes, and then remove from the oven to slightly cool.
+
+## :pencil: Instructions - Filling
+
+### Step 4
+
+Place the cornstarch in a small bowl and set aside, within reach of the stove. In a medium saucepan set over medium
+heat, combine the sour cherries, granulated sugar, and lemon juice.
+
+### Step 5
+
+Cook, stirring occasionally, until the cherries begin to release their juices, about 4 to 6 minutes. While the cherries
+continue to cook, carefully remove a couple of spoonfuls of the juice from the saucepan and add to the bowl of
+cornstarch. Using a fork, mix the cornstarch and cherry juice together until the cornstarch is dissolved. Stir this
+mixture into the filling, then bring to a boil and cook, stirring occasionally, until the filling has thickened, about
+10 minutes.
+
+### Step 6
+
+Remove from heat and stir in the almond extract.
+
+### Step 7
+
+Pour/spread the filling over the warm crust. Stir 2 Tablespoons whole rolled oats into the remaining crumble mixture,
+then sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.
+
+### Step 8
+
+Bake for about 40 to 50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few
+jammy cherry specks!). Mine take about 45 minutes.
+
+### Step 9
+
+Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can
+place the whole pan in the refrigerator to help speed things up.
+
+## :pencil: Instructions - Icing
+
+### Step 10
+
+Whisk the icing ingredients together. Add whole milk to confectioners' sugar and almond extract to thin it out, if
+desired. Drizzle over cooled bars.
+
+### Step 11
+
+Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board.
+Slice squares with a sharp knife and, for neat squares, wipe the knife clean between each cut.
+
+### Step 12
+
+Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days or in the
+refrigerator for up to 1 week.
+
+## :link: Source
+
+- <https://sallysbakingaddiction.com/cherry-pie-bars/#tasty-recipes-124000>
+
+[1]: <../assets/images/cherry-bars.jpg>

mkdocs.yml

@@ -185,6 +185,7 @@ nav:
       - Butter Swirl Shortbread Cookies: cookies-and-bars/butter-swirl-shortbread-cookies.md
       - Butterscotch Brownies: cookies-and-bars/butterscotch-brownies.md
       - Buttery Pineapple Crumble Bars: cookies-and-bars/buttery-pineapple-crumble-bars.md
+      - Cherry Bars: cookies-and-bars/cherry-bars.md
       - Chewy Brownies: cookies-and-bars/chewy-brownies.md
       - Chocolate Chip Blondies: cookies-and-bars/chocolate-chip-blondies.md
       - Chocolate Chip Skillet Cookie: cookies-and-bars/chocolate-chip-skillet-cookie.md