Name: Cherry Almond Bliss
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups fresh cherries, pitted; 1.5 cups all-purpose flour; 1 cup sliced almonds (toasted); 0.75 cup granulated sugar; 8 oz cream cheese (softened); 0.5 cup butter (melted); 1 tsp vanilla extract; 0.5 tsp salt

Alright friends, so let me just tell you about something I whipped up in my kitchen that I’ve come to love like a best kept secret that I can’t keep to myself anymore — the Cherry Almond Bliss. Seriously, if I could eat it every day, I would (and occasionally I do). It’s that comfort food level realness that just hits the spot, and let me tell you, it’s all about the crazy blend of cherries and almonds doing their little dance. You need this in your life, if only for the heavenly smell that will probably pull your upstairs neighbors down for a taste test.

So, story time. I made this little gem one random Thursday night when it was just me, the husband, and a half-empty fridge. Somehow, it became a weekly ritual. My husband, who usually thinks anything with cherries is too frou-frou, took one bite and his eyes did that cartoon heart thing. Now, it’s requested so often, I could probably make it in my sleep. Sometimes the kids help, until they don’t — and by “help” I mean spill half the ingredients on the floor. But hey, that’s just part of its charm, right?

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Why You’ll Love This Cherry Almond Bliss

1. It’s like dessert for breakfast, lunch, and dinner — if life’s got anything to do with fairness.
2. A fool could make it and still look like a superstar chef.
3. Your kitchen will smell like a dream. Scratch-n-sniff-worthy.

How to Make It

Alright, first things first — grab those cherries and almonds. You might wanna play your favorite playlist because why not dance while you’re at it? You’re gonna mix everything up in a bowl like you’re conducting a cooking symphony. Just don’t drop anything on the dog, because I did that once, and well, never again.

Once you’ve got this glorious mess, pop it in the oven (not like “pop” for popcorn, just gently put it in there) and let the heat do its thing. You might wanna set a reminder because, if you’re like me, you’ll forget and find yourself facedown in three episodes of your latest binge-worthy series.

Ingredient Notes

– Cherries: Let them shine. Fresh is my go-to, unless it’s mid-winter. Then we roll with thawed-out frozen ones. Once, I used candied ones by accident—don’t recommend that chaos unless it’s all you have.
– Almonds: Toasted, non-toasted, sliced, or slivered— life’s too short to stress about this. Just throw them in.
– Vanilla Extract: This one time I tried vanilla milk… Yeah, go with extract, trust me.

Recipe Steps

1. Preheat your oven to 350°F (that’s like a short spa day for your dish).
2. Toss the cherries and almonds in a bowl and mix until they seem well acquainted.
3. Pour your mixture into a baking dish — be smooth, yet assertive.
4. Bake until your kitchen smells so good you can’t help but dance — around 25 minutes.
5. Remove and let it cool without burning your fingers (been there — ouch).

What to Serve It With

Tips & Mistakes

Well, Serve this bad boy with a side of your favorite streaming show and maybe some ice cream if you’re feeling extra indulgent. Mistakes? Don’t spill the bowl mid-mix — it’s chaotic but happens to the best of us.

Storage Tips

If there are any leftovers (which, let’s be honest, there probably won’t be), pop them in an airtight container and toss them in the fridge. Cold Cherry Almond Bliss is weirdly good for breakfast. Zero judgment from this corner.

Variations and Substitutions

I’ve swapped fresh cherries for blueberries when the store was out, and it still tasted like summer. Honey works instead of sugar if you’re making a last-minute “oops, I forgot” run to the pantry. And, confession, once I skipped the almond topping—definitely not my brightest idea but still pretty rad.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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