{"id":5888,"date":"2014-03-28T08:41:17","date_gmt":"2014-03-28T14:41:17","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5888"},"modified":"2014-03-28T08:41:17","modified_gmt":"2014-03-28T14:41:17","slug":"black-cherry-jam-granola-crumb-bars","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/03\/28\/black-cherry-jam-granola-crumb-bars\/","title":{"rendered":"Black Cherry Jam &#038; Granola Crumb Bars"},"content":{"rendered":"<p>I spent last weekend in Richvale, California for my cousin&#8217;s wedding. \u00a0My mom grew up there. \u00a0It&#8217;s a small rice farming town where quite a few of my cousins are carrying on the rice farming business. \u00a0I was able to visit with a lot of family this weekend, many of whom remember me as being &#8220;just this big!&#8221; the last time they saw me. \u00a0The last day we were there we had brunch with my mom&#8217;s cousin&#8217;s family and a few other people. \u00a0Their daughter is a senior in high school and we started talking about baking. \u00a0She said one of her favorite things to make were these jam bars that had granola on top. \u00a0I asked her where she found the recipe and she said it was from a Barefoot Contessa cookbook. \u00a0As luck would have it I was able to find<a href=\"http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/raspberry-crumble-bars-recipe.html\" target=\"_blank\"> the recipe on food network&#8217;s website<\/a>. \u00a0Thanks for sharing this recipe, Emily! \u00a0It is truly amazing.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5892\" alt=\"blackcherryjambars2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars2.jpg?resize=858%2C1282\" width=\"858\" height=\"1282\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars2.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars2.jpg?resize=200%2C300 200w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars2.jpg?resize=685%2C1024 685w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>You can easily make these bars your own by using your favorite jam, your favorite granola or your favorite nuts. \u00a0I used Hero black cherry jam, an almond vanilla granola and sliced almonds.<\/p>\n<p>These come together quickly, bake up beautifully and, once cooled, slice up wonderfully. \u00a0The crust is thick enough to keep them sturdy. \u00a0I cut my 8-inch square pan into 9 squares, but that makes for a hefty bakery-sized serving. \u00a0Which is really fine by me! \u00a0But you can cut the pan into 12 squares or cut larger squares into smaller ones after taking them out of the pan.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5891\" alt=\"blackcherryjambars1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars1.jpg?resize=858%2C761\" width=\"858\" height=\"761\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars1.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/03\/blackcherryjambars1.jpg?resize=300%2C266 300w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3>Black Cherry and Granola Crumb Bars<\/h3>\n<p>From <a href=\"http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/raspberry-crumble-bars-recipe.html\" target=\"_blank\">Ina Garten<\/a><\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>2 sticks of butter, room temperature<\/li>\n<li>3\/4 cup sugar<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>2 1\/3 cups flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 jar (10-12 ounces) of your favorite jam<\/li>\n<li>2\/3 cups granola (without dried fruits)<\/li>\n<li>1\/4 cup sliced almonds (or your favorite nut)<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Beat butter, sugar and salt in the bowl of a stand mixer (or with a hand mixer) until combined. \u00a0And in the vanilla and beat.<\/li>\n<li>Whisk the flour and salt together. \u00a0Add the flour mixture to the butter and mix on low until it just comes together. \u00a0Remove about 1 to 1\/2 cups of the dough. \u00a0Pat the remaining dough into the bottom and about 1\/4 way up the sides of an 8-inch square pan.<\/li>\n<li>Spread the jam onto the crust, but not onto the edges.<\/li>\n<li>Mix the reserved dough with the granola then evenly spread over the jam. \u00a0Sprinkle with the almonds.<\/li>\n<li>Bake for 45 minutes.<\/li>\n<li>Let cool completely before cutting into squares.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2014\/03\/28\/black-cherry-jam-granola-crumb-bars\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I spent last weekend in Richvale, California for my cousin&#8217;s wedding. \u00a0My mom grew up there. \u00a0It&#8217;s a small rice farming town where quite a few of my cousins are carrying on the rice farming business. \u00a0I was able to visit with a lot of family this weekend, many of whom remember me as being [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[17,3,15],"tags":[733,46,730,732,610,480,391,731],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1wY","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5888"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=5888"}],"version-history":[{"count":6,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5888\/revisions"}],"predecessor-version":[{"id":5896,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5888\/revisions\/5896"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=5888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=5888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=5888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}