Apricot Oat Bars

Oh boy are these babies good.  I could eat them for breakfast.  I could eat them for dessert.  I could eat them in a box.  I could eat them with a fox.  I could eat them standing in my kitchen in my pajamas wearing a facial mask and freshly pedicured toes... or something more normal.   

These bars are great for two reasons:  1. They're easy to assemble and 2. they're SUPER customizable. Oh and also, they taste amazing.  So three reasons.  It's a trifecta, if you will.  A delicious trifecta.  

What I was particularly drawn to with this recipe was the melted butter.  Aside from obvious reasons, melted butter is appealing because it's so easy to work with.  It acts like glue for the crust and all you need is one bowl and a wooden spoon.  And when it's 95 degrees out, I'd like to do as little work as possible.     

And can we talk about the endless options with this recipe?  Raspberry maybe?  Blackberry?  Blueberry?  Triple berry?  Berry berry?  Boo berry?  I'm just saying words at this point.  Just go with it.    

Here's the recipe!

Ingredients:
Crust

• 1 3/4 cups all-purpose flour
• 1 packed cup light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 1 3/4 cups old-fashioned oats
• 1 cup sliced almonds
• 1 cup (2 sticks) unsalted butter, melted
• 1 egg, at room temperature, beaten
• 1 teaspoon vanilla extract
• Filling
• • 1 1/4 cups apricot jam or preserves 
  • 8 dried apricots (about 1/3 cup), chopped 
  • 1 Tbsp water (optional)
  Directions
  
  

  1.  Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal pan with vegetable oil cooking spray. 

  2.  Prepare the filling in a small bowl.  Mix together the jam and the apricots.  If the jam needs help to loosen, add the water. Set aside.

  3.  In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and almonds to combine. Add the butter, egg and vanilla and stir until all dry ingredients are moistened.

  4.  Lightly press half of the crust mixture onto the bottom of the prepared pan to make an even layer. Using a spatula, spread the filling over the crust.  Cover the filling with the remaining crust mixture and gently press to flatten. Bake 30 to 35 minutes until golden brown.  Allow to cool completely before cutting into bars.  

  
  

  Enjoy!

  
  

  Recipe adapted from Giada De Laurentiis

Monster Cookies

Boy oh boy.  What do you do when you're sitting in front of your computer, fingers on the keys, but nothing to say?  I'm ready to type guys, I just don't know what to say.  Obviously, I can talk about Monster Cookies.  That seems too easy though, right?    

I know my dedicated fans have come to expect thoughtful prose from my blog.  It's a lot of pressure for someone of my genius and my infinite wisdom.  Producing poignant and honest writing every week can be a struggle.  Especially when I couldn't figure out why Emily kept around John "The Wolf" on The Bachelorette for so long.  I mean, that guy didn't say more than two words for weeks and got a free trip through Europe.  How can I write when I feel so conflicted?      

But here we are readers.  Talking about Monster Cookies and Rose Ceremonies.  I feel like this blog post got away from me...  Let's bring it back home to cookies.  Monster Cookies.  Apparently Monster Cookies are a "thing" that exist amongst the general public.  So I was reading through some recipes online and readers left comments about the use of flour in these cookies.  There was outrage I say, outrage!  I've learned flour is not allowed in Monster Cookies.  Who knew?!  I guess everyone except me, it would seem.

I suppose it makes sense since these cookies have just about everything else in them.  And it's really wonderful because you can swap in or out just about anything you prefer.  Chopped peanuts?  Sure!  Reese's Pieces?  Why not?!  Toffee bits?  Go for it!  Not to mention (actually I'm about to mention) that this recipe makes a TON of cookies.  For "monster" appetites.  That joke was as painful for me as it was for you.  

Here's the recipe!

Ingredients

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup M&M's
• 1/2 cup chocolate chips
• 1/2 cup Rice Krispies
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

1.  Preheat the oven to 350 degrees F.  Line cookie sheets with parchment paper or nonstick baking mats or spray with cooking spray.

2.  In a very large mixing bowl, combine eggs and both sugars. Mix well. Add the salt, vanilla, peanut butter, and butter, mixing well again. Stir in M&M's and chocolate chips.  Add baking soda, and oatmeal and Rice Krispies, stirring gently not to crush the Krispies.  

3.  Drop by tablespoons 2 inches apart (the dough will be somewhat sticky and it will spread and flatten) onto the prepared cookie sheets.  Bake for 8 to 10 minutes.  Let stand for about 3 minutes before transferring to wire racks to cool. 

Enjoy!

Recipe adapted slightly from Paula Deen/Food Network

Jam and Oatmeal Bars

So every Saturday in spring and summer, I go to the Farmer's Market down the block.  It's my "thing."  I get cranky if I can't go.  It's just such a perfect way to start a weekend.  I browse the beautiful produce, handmade soups and lotions, and cool jewelry.  Then I grab a latte and The Onion and everything is right in the world and my possibilities are endless.  

But what I don't tell people is that I don't actually buy any of the produce or lotions or soaps.  I go there for one thing and one thing only.  Pastries.  PASTRIES.  The same vendor is there every week and they sell the best scones and cinnamon rolls and breads.  So I let my heart decide which pastry speaks to me that morning and then I pretend that I'm not about to consume 1,000 calories in the form of a mixed berry scone.  It's fine.    

So this last week I decided to get a blueberry danish.  And it was just terrible.  NOT.  It was heavenly.  My life would be easier if it was terrible.  Then I wouldn't eat danishes and I'd have the abs of an athlete and I'd run marathons.  But I guess SOMEONE has to eat the danishes of the world, right?  You're welcome Denmark.  

But if you're not in the mood for a 1,000 calorie breakfast and a food coma, these Jam and Oatmeal bars are a nice alternative.  There's some buttery goodness and some fruity sweetness.  Plus, and don't freak out, these are major shortcut bars.  With cake mix, jarred  jam, and butter, they're a breeze to whip up.  Sorry Denmark.  

Jam and Oatmeal Bars

Ingredients:
1 (18.25 oz) package yellow cake mix
2 1/2 cups quick cooking oats
1 cup butter, melted
1 cup jam (any flavor)
1 Tbsp water (if needed)

1.  Preheat oven to 375 F and grease a 9"x13" pan.  
2.  In a large bowl, mix together cake mix, oatmeal and butter so there is no dry mix left.  Press about half the dough into the pan to form the crust. 
3.  If your jam is thick, mix with tablespoon of water to thin.  Then spread evenly over crust.  Sprinkle remaining dough over the top by dropping clumps to evenly coat.
4.  Bake in preheated oven for 18-22 minutes or until top is lightly browned.  Cool completely before cutting into bars.  

Enjoy!