Cherry & Lime Ooey Gooey Butter Bars

The other day, someone asked me what happened to all the crack food and the creative nuggets? I’m not sure, because isn’t everything here crack food and a creative nugget? I am being facetious of course.

Here I am trying to figure out what that question could possibly mean and then it led me down the rabbit hole. And damn – that set off a creeping of self doubt. Did I lose my style, my voice, what is it? I lost something?

Maybe it’s a creative slump—maybe it’s nothing—but all I can do is keep pushing ahead. With

that, I hope the dear question-asker likes this twist on the Momofuku Ooey Gooey Butter Bars.

(and btw- apprarently, I couldn’t decide what was the better picture, so I threw them both in – see what I mean about self-doubt?)

CHERRY & LIME GOOEY BUTTER BARS

Ingredients:

Recipe adapted from here Momofuku

Ingredients:

Cake

• 1 box of yellow cake mix
• 4 ounces butter, melted
• 1 egg
• 1 tablespoon lime zest

Filling

• 10 oz. cherries, seeded pureed
• 1 tablespoon lime zest
• 8 ounces cream cheese, softened
• 2 eggs
• 1 pound powdered sugar
• 1 teaspoon vanilla extract

Directions:

Instructions:

1. Place the dry cake mix, butter, 1 egg and 1 tablespoon lime zest  in a bowl and mix until well blended. Press mixture into parchment-lined 9x13-inch pan; set aside.
2. Place the cream cheese, pureed cherries, lime zest, 2 eggs, vanilla and mix until well blended. Pour cream cheese mixture on top of crust. Bake for at 350 degrees F for 30-40 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
3. Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the freezer for about 30 minutes or until firm, then cut while cold.

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