Tag Archives: all-purpose flour

Almond Butter and Apricot Bars

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I got a call from my dad last Tuesday saying my grandma had become unresponsive. The nurse told my dad and his siblings that she would most likely pass in the coming days.  I asked my dad to call me as soon as she passed away. I waited for the call. It was excruciating. By the end of the day Thursday there was still no change. By then, I had become extremely anxious and wasn’t sleeping well. I needed to numb the pain and not deal with my feelings. I didn’t know what else to do with myself, so I started to eat and didn’t stop until Saturday night.  I ate potato chips, ice cream, pizza, chocolate and cookies. I couldn’t shove the food in fast enough to fill the hole.  I hadn’t eaten like that in years. I actually went to bed Saturday night feeling sick. My dad called Sunday morning to tell me that my grandma passed away Saturday night with several of her kids by her bedside. And just like that, the bingeing was over. Now that my grandma was gone, I could let myself feel the pain of losing her. I wanted to go for a run and process my grief while listening to music. It was the most nurturing thing I could think of to do for myself. I blared Beyonce in my earbuds and started to run, all the while thinking about my grandma’s life. It wasn’t an easy one, but I hope that she had true moments of joy and contentment.
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This recipe is an Ina Garten one that I tweaked simply because I had apricot jam in my refrigerator that I wanted to use. I love the combination of almond and apricot, especially when almond extract is involved. Of course, you can easily swap out the almond butter for peanut butter and use strawberry jam in lieu of the apricot jam if you want a straight-up classic combination. But it’s fun to try new flavors, and if you haven’t experienced the almond/apricot pairing, I encourage you to try this. Even if you’re not a seasoned baker, it’s a very approachable recipe.  It also feels a bit autumnal, which is absolutely perfect for this week.

Almond Butter and Apricot Bars
Adapted from Ina Garten

Yield:  24 bars

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cups sugar
3/4 cups brown sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 large eggs, at room temperature
2 cups creamy almond butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups apricot jam
2/3 cups almond slivers

1. Preheat the oven to 350 degrees F. Grease a 9 x13x2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light yellow, about 2 minutes.
3. With the mixer on low speed, add the vanilla and almond extract, eggs, and almond butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the almond butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven.
6. Sprinkle with almond slivers and bake for 45 minutes, until golden brown. Cool completely, and cut into squares.

 

Peach Crisp with Brown Butter Crumble

DSC_6052The older I get, the more aware I become of my place in the world, good or bad, as a woman.  Being raised in the Midwest (in the 80’s), I was taught, whether advertently or inadvertently, that women were second-class citizens.  My sister and I were not encouraged to speak up for ourselves, nor for other girls/women.  Perhaps because of this, I found myself interested in the notion of feminism after I left for college, even if I didn’t wholly understand what it meant.

My first job out of college was working as a Women’s Advocate at a domestic violence shelter in southern Minnesota.  It was a cause I knew something about, having witnessed it and heard about it throughout much of my childhood.  I loved that job, and learned much about the cycle of domestic violence, and why it can be hard for so many women to break that cycle.  In my naiveté, I thought “good people” would support this kind of work, and applaud my young idealism.  But I was dumbstruck one night at dinner when a distant (female) family member said, “What about domestic violence shelters for men? ”  Anger washed over my body, and it took everything in me not to scream at this woman.  Did she not know the national statistics on domestic violence?  How could she be so ignorant?  That was the first time–and thankfully one of the few times–I remember a woman going against the Sisterhood Code.  I don’t remember how I responded that night, but I do recall thinking that I needed to remain polite and nice in my response, because I was a young woman and had no right voicing my opinion.  Back then, I didn’t have the courage to speak up when I encountered an ignorant, racist, or misogynistic comment.

Fast forward 16 years, and I still struggle with asserting myself when it’s the right thing to do, mainly because I am female.   It’s hard to unlearn what you are taught as a child.  I love that feminism has taken center stage in recent years.  People might disagree on the specifics of the definition, but no one can argue that, in general, it means full social, economic, and civic rights for all women.  That said, I think one of the most difficult parts of being a feminist is dealing with the day to day, and often more subtle, situations, comments & behaviors that women encounter and have to navigate.  For example, is it ok for me to disagree with a male colleague in a work meeting or will I come across as a loud-mouthed bitch?  If I point out a sexist statement made by an acquaintance, will I be labeled an uptight feminist who needs to “relax”?

I recently experienced the latter scenario, but I did not call out the misogynistic behavior and comments.  My rationale was that I didn’t want to cause a kerfuffle, but if I’m truly honest with myself, I also didn’t want to be labeled That Girl.  That Girl is super-sensitive and prides herself on policing sexist language, etc.  I lacked the courage to speak up in a really uncomfortable situation, and I am disappointed in myself.  There is still the young, naïve, and idealistic girl inside me who thinks, maybe they just don’t know!  I’ll explain why this is offensive to them, and they will take back what they said!  But there is also the cynical, frustrated pessimist in me who thinks that misogyny, racism, etc. simply have to die out with the older generations.  The next time I encounter language or behavior that doesn’t jive with my values, I hope to be braver.

I am a big lover of fruit crisps.  However, some are better than others.  The “crisp” part of the dessert can really vary depending on the recipe:  sometimes it’s super-sweet, other times it can be very crispy with not a lot of heft to it.  The crisp in this recipe is aptly named a crumble, because that’s exactly what it is.  And my god, is it delicious, largely due to the brown butter crumble.  Browning butter adds so much depth of flavor.  I want to start advocating that we brown butter whenever butter is called for in a recipe.  Make this asap (peach season is almost over!) and thank me later.

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Peach Crisp with Brown Butter Crumble
Adapted from Food and Wine

Peach Crisp
Unsalted butter, for greasing
2 lbs. ripe peaches, pitted and cut into 1/4-inch thick wedges
1/4 cup plus 2 tbsp. sugar
3 tbsp. lemon juice
1 tbsp. cornstarch
Pinch of salt

Brown Butter Crumble
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup granulated sugar
1/4 cup light brown sugar
2 tbsp. dark brown sugar
1/2 tbsp. sea salt
1/4 tbsp. ground cinnamon
1 stick unsalted butter, cut into tablespoons

1.  Preheat oven to 350 degrees F.  Butter a 2-quart baking dish.
2.  In a large bowl, toss the peaches with the sugar and lemon juice.  Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices.
3.  Drain the peaches in a colander set over a small saucepan, then return them to the bowl.
4.  Add 1/4 cup of water and the cornstarch to the peach juices and bring to a simmer.  Cook, whisking constantly, until thickened and translucent, about 1 minute.  Add the thickened juices and the salt to the peaches and toss to coat.  Scrape into the prepared baking dish.
5.  In a medium bowl, whisk the flour with the oats, the 3 sugars, the salt and cinnamon.  In a small saucepan, cook the butter over moderately low heat, stirring, until deep golden and nutty-smelling, about 8 minutes.  Scrape the butter and any browned bits at the bottom of the pan into the flour mixture and stir until well combined.
6.  Press the topping into small clumps and scatter over the peaches.  Bake for 50 to 60 minutes, until the crisp is golden and bubbling.  Transfer to a rack and let stand for 15 minutes before serving with vanilla ice cream.