Tuesday, February 2, 2016

To Blog, or not to Blog...


     July 26th, 2015. That was the last time I posted an entry to this blog. My apologies. I have no excuse. I certainly haven't stopped baking, I have just neglected to write about it.

      I often contemplate whether or not my blogging is a worthwhile endeavor. I wonder who, if anyone, reads my musings. Does anyone ever try my recipes? What is the point of it all?  Six months is enough time for followers of my blog to give up on me and move on to something, or someone else. I came to the conclusion that I should just give it up. But once I thought that, I felt profoundly sad. I couldn't put my finger on it until I came to a halting realization.  I don't write this blog for anyone but myself. That is the honest truth. 

     I love to write. I always have. Now, don't get me wrong, I don't aspire to become a published author, I will leave that to the professionals. I simply enjoy the cathartic release that comes with putting the proverbial pen to paper. My thoughts on the page. It really matters not if anyone but me reads them. This blog is akin to a journal for me. Typing my thoughts into a blog though, seems more productive than jotting them into a pretty notebook and tucking them away in a drawer. 

     So, whether anyone is reading this or not, I have come to the realization that I'm going to continue to blog. Hopefully on a more regular basis. It's good for me, and it gives purpose to my baking.  Not that I need a reason to bake! Besides, someone  just might be surfing the web in search of a new recipe and I inadvertently helped them out. How rewarding! 

Raspberry Almond Bars

*Pre-heat your oven to 325 degrees.

In a large bowl, mix:

  • 3 sticks of butter, softened 
  • 1 2/3 cups of sliced almonds 
  • 1 cup of granulated sugar
  • 1/2 tsp salt
Add to combined mixture:
  • 2 & 3/4 cups flour
  1.  Line a 10 inch square pan with parchment paper.

  1.  Pour 1/2 of the crust mixture into pan,
  2.  Bake for 12-15 minutes until dry,
  3.  While crust is hot, spread 1 cup of raspberry jam evenly over top,
  4.  Spread the remaining mixture over top and press down lightly,
  5.  Sprinkle 1/3 cup of sliced almonds on top,
  6.  Bake 12- 15 minutes until golden,
  7.  Let cool completely before removing from pan,
  8.  Cut evenly into squares,