Peanut Butter Thumbprints with Strawberry Preserves

To eat or not to eat? That is the question I usually ask myself before any run. The answer is almost always the same. Wait. What should I eat afterwards? Well, that's the burning question my ravenous self asks immediately following a run. A couple of summers ago, one of my friends turned us all on to frozen graham cracker strawberry sandwiches. And for awhile those crazy good bites of deliciousness were our post-run form of sustenance. For me they were also a tangible reward. But then we went through the 'having protein is what our bodies really need' phase. While having protein is probably the wiser option, I still miss having one of those graham cracker strawberry jelly sandwiches after a run.

The moment I decided to make these Peanut Butter Thumbprints with Strawberry Preserves my 'can rationalize most anything' mind went into overdrive. If nuts and peanut butter are sources of protein, could these cookies could become the new semi-guilt free post-run treat? Yes, in my world they could be. Then I thought. Could keeping a bag of them chilled the refrigerator be my new source of inspiration to run on a daily basis? Yes, I believe they could! 

Actually, I think these Peanut Butter Thumbprints with Strawberry Preserves could inspire you to do anything your big heart desires. 

If you love peanut butter cookies, you will absolutely love these peanut butter cookies! Crunchy, soft, sweet, salty, they have almost everything you want in a cookie. What makes them a little different and a bit extra special is their beer nut coating! Yes, those sweet and salty beer nuts are what you roll the dough in! If, for some reason you can't find them in the nut aisle or adult beverages sections of the grocery store, most liquor stores sell them. However, if they are not to be found where you live, use honey roasted peanuts! In other words, there shouldn't be anything stopping you from making these cookies!

The dough comes together easily in a standing mixer fitted with a paddle attachment. Formed into a 6" x 8" rectangle and wrapped tightly with plastic wrap, the dough needs to chill in the refrigerator for at least 2 hours. 

After cutting the dough into five equally sized strips, they are each rolled out on a flat surface in order to round their edges. When rolling out the strips of dough, try keeping them to their 8" length so you can get eight evenly sized cookies. The logs of dough are rolled in the finely chopped nuts, then cut into eight pieces. One of the cut sides of the cookies are lightly dipped in the nuts again before they are placed on a parchment paper lined baking sheet. Using your thumb or index finger, make a deep imprint into each cookie then fill with the strawberry preserves (or jam). I used slightly less than a teaspoon of the preserves in each cookie. The ratio of nuts to peanut butter to strawberry preserves is perfect. Note: Don't overfill the cookies with jam or it will spill out during the baking process.

They are baked in preheated 350 degree (F) oven for almost 16 minutes. At the eight minute mark, rotate the baking sheet in the oven and lightly tap the tray to help to slightly deflate the cookies. Set your timer for 6 minutes and begin checking the cookies for doneness. My baking time ended up being closer to the 16 minute mark. The cookies will be lightly golden on the bottom but still a little soft when you take them out of the oven. They will continue to bake and crisp up as they cool on the baking sheet.

After the cookies had cooled, I packaged up all but a dozen of them. Several hours later, the plate of unwrapped cookies was gone. Not a single crumb left. There is a cookie monster living in my house. While you might not eat twelve of these Peanut Butter Thumbprints with Strawberry Preserves in one sitting, you will definitely want more than one. Especially after a run. Paired with some protein of course.

Recipe
Peanut Butter Thumbprints with Strawberry Preserves (inspired by Mindy Segal's Peanut Butter Thumbprints with Strawberry Lambic Jam recipe from her cookbook "Cookie Love")
Makes 40 cookies

Ingredients
8 Tablespoons (1/2 cup) unsalted butter, room temperature
1/3 cup (67 g) granulated sugar
1/3 cup (67 g) light brown sugar (firmly pack brown sugar if using a measuring cup)
3/4 cup (205 g) creamy peanut butter (recommend JIF peanut butter)
1 extra-large egg, room temperature
1 teaspoon vanilla
1 1/4 cups (163 g) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon flaky sea salt

1 cup (approximately 5 ounces) Beer Nuts or honey roasted peanuts, pulsed into a fine crumb
1 cup good quality Strawberry Preserves or Strawberry Jam

Directions
1. Combine the flour, baking powder, baking soda, and salts in a medium sized bowl. Whisk to combine and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for 10-15 seconds.
3. Add in the granulated sugar and brown sugar, beating until mixture is light and fluffy (approximately 4 minutes).
4. Crack egg into a small bowl. Add vanilla and lightly whisk.
5. Add egg mixture to the butter mixture, beating for 10-15 seconds. Note: Batter may look a bit like cottage cheese, but not to worry.
6. Scrape the sides of the bowl and add in the peanut butter. Mix on medium speed for 20-30 seconds or until blended.
7. Add in the dry ingredients. Mix on low speed until the dough comes together but looks a bit shaggy (approximately 30 seconds). Scrape the sides of the bowl and mix for another 10-15 seconds.
8. Turn dough out onto a piece of parchment paper. Bring dough together by hand. Pat into a 6"x 8" rectangle. Wrap dough tightly with plastic wrap and chill for at least 2 hours or overnight.
9. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper. 
10. Cut the dough lengthwise into 5 long strips. Rolls the strips back and forth to round out the edges.
11. Sprinkle the ground nuts onto a baking pan or piece of parchment paper.
12. Roll each log in the nut mixture. 
13. Cut each log into 8 pieces. Roll each piece again in the nut mixture and dip one of the cut sides of each on into the nut mixture.
14. Place the nut crusted cut side up on the parchment paper. 
15. With the tip of your thumb or index make a deep indentation into the center of each cookie. Spoon some of the preserves (or jam) into the center of each thumbprint (you will use less than a teaspoon of the preserves/jam). Arrange approximately 20 cookies per baking sheet. Note: Keep remaining dough in the refrigerator while the first batch of cookies is baking.
16. Bake cookies, one pan at a time, for approximately 14-16 minutes or until the cookies have set around the edges and bottoms are light brown (cookies will still be soft). Gently tap the cookie sheet down on a flat surface and rotate the baking sheet after the cookies have been in the oven for 8 minutes. Allow the cookies to cool completely on the baking pan.
17. Serve immediately or store in an airtight container. Cookies will stay fresh for up to 3 days at room temperature or up to a week if kept chilled in the refrigerator.

Notes: (1) Beer nuts can be found in some grocery stores, but you are more than likely to find them in liquor stores. If you can't find them, use Honey Roasted Peanuts instead. (2) This recipe calls for the use an extra-large egg and two kinds of salt (kosher and flaky sea).

Applesauce Spice Cake with Brown Sugar Icing

Once or twice a week, you will find me either searching online or browsing in the bookstore looking for the newest book releases. When it comes to choosing books, I am one of those frequently drawn to a book simply based on its' cover. This is especially true when I am unfamiliar with the author. More often than not the old adage "don't just a book by its' cover" turns out not always to be the case. At least when it comes to books, that is. Have you read the book "Where the Crawdads Sing" by Deila Owens yet? If you have, did you not want this book to end? But if you haven't, you really, really should. It's not just a captivating, touching, part coming of age, part love story, incredibly well-written book. Without giving anything away, it's also a book where the themes are so compelling you might this book will stay in your head for days, maybe even longer. 

This is one of those books you want your friends to read. Not just because of the author's ability to take into the Outer Banks of North Carolina in the 1950s, but because you want to invite all of them over so you serve this simple Applesauce Spice Cake with Brown Sugar Icing. Over cups of coffee, you can all savor the cake and talk about this book. If there were ever a cake to sit and leisurely enjoy, it would be this deceiving simple in appearance one. Deeply spiced, moist, studded with currants and pecans, this cake on its' own is incredibly delicious. Topped with a brown sugar icing, reminiscent of a creamy praline, it's one best enjoyed by sitting back and slowly devouring every morsel.

Inspired by the Applesauce Spice Cake recipe shared by Lee Bailey in his cookbook "Lee Bailey's Country Desserts: Cakes, Cookies, Ice Creams, Pies, Puddings, and More", my version is studded with currants instead of raisins along with toasted pecans. In addition having a cake batter flavored with cinnamon and nutmeg, this one also uses the warm sweet-spicy cardamom to deepen the cake's spiciness. Some kosher salt was added both to the cake batter and icing to help all if the flavors pop. Baking the cake in a bundt versus tube pan transforms this simple country cake into one having an understated elegance to it. 

Because the flavors deepen as the cake rests, it's best to bake (but not ice) it the day before you plan on serving it. Tightly wrapped, the cake remains moist and fresh for days. But I promise you won't be able to resist it any longer than the day after it's baked.

Even if using a non-stick bundt pan, it's important you give the pan a generous spray of vegetable oil and dust with flour to help ensure your cake unmolds perfectly. In a 10 inch bundt pan, my Applesauce Spice Cake baked in a 325 degrees (F) oven for somewhere between 80-90 minutes. If using a larger bundt pan, your baking time may be slightly less. To ensure the cake isn't over baked, start testing for doneness at the 60 minute mark.

I don't know about you but I always hold my breath when unmolding a bundt pan cake. It only took one umolding disaster to make me extra careful in both the pan preparation and unmolding process. The general rule of thumb is to let your cake cool in the pan for 10 minutes. After slightly loosen the sides, it is ready to be unmolded onto a cake plate or platter.

Allow the cake to cool completely or better yet bake the day before before pouring on the luscious Brown Sugar Icing. This is an icing that sets up really quickly after it's made, so be ready to pour it over the cake as soon as it's done. Unlike a confectionary sugar icing, this one slightly hardens as it sets. The combination of flavors in the moist, spicy cake and sweet praline-like icing is absolutely heavenly. 

I was as smitten with this Applesauce Spice Cake with Brown Sugar Icing as I was with the book "Where the Crawdads Sing". While it may be a cake you described as unassuming at first glance, it's the one you want to bring to a gathering, a picnic, a bookclub, a potluck, a staff meeting, a barbecue or to have on hand when you have guests visiting for the weekend. Yet it's also one of those cakes you want to slice up to bring to the auto repair shop in order to thank them for filling all of your tires with air at no charge. In other words, there are so many reasons why you need both good books and this Applesauce Spice Cake with Brown Sugar Icing in your life.

Recipe
Applesauce Spice Cake with Brown Sugar Icing (several adaptations to the Applesauce-Spice Cake recipe in Lee Bailey's Country Desserts: Cakes, Cookies, Ice Creams, Pies, Puddings, and More cookbook)
Serves 12 or more, depending on how you slice it

Ingredients
Cake
1 cup unsalted butter, room temperature
2 cups (200 g) granulated or caster sugar
2 cups (520 g) good quality no sugar added or unsweetened applesauce 
3 cups (396 g) all-purpose unbleached flour, divided
1 cup (116 g) pecans, toasted and coarsely chopped
1 cup (130 g) currants (or raisins)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom (or mace)
1/2 teaspoon kosher salt
2 teaspoons good quality vanilla

Icing
1 pound (2 cups firmly packed) dark brown sugar 
6 Tablespoons heavy whipping cream
4 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla
1 cup confectionary sugar, sifted

Directions
Cake
1. Preheat oven to 325 degrees (F). Grease or spray and flour a 10 cup bundt pan. Set aside. (See notes below.)
2. Remove 1/4 cup of flour from the 3 cups and place in a medium sized bowl. Mix the 1/4 cup of flour with the toasted, chopped pecans and currents until all are coated. Set aside.
3. Add the cinnamon, nutmeg, cardamom, salt, and baking soda to the remaining 2 3/4 cups flour. Sift into a large bowl and set aside.
4. In a standing mixer fitted with a paddle attachment, beat the butter for approximately 2 minutes or until creamy.
5. Add in sugar and beat for 3-5 minutes until light and fluffy.
6. On low speed, mix in the applesauce. The mixture will have a slightly curdled look to it. Not to worry, this is how it should look.
7. On low speed mix in the flour just until blended.
8. Using a spatula, fold in the vanilla and currant/pecan mixture.
9. Scrape the batter into the prepared pan. Place pan on a baking sheet. Bake for 80-90 minutes or until top is golden brown and a cake tester inserted in the deepest part of the cake comes out clean. Note: Rotate the baking sheet midway through the baking process.
10. Allow the cake to cool in pan for 10 minutes before inverting onto a platter or cake plate. Allow to cool completely before icing.

Icing and Assembly
1. In a medium sized heavy saucepan, add in the brown sugar, butter, whipping cream and salt.
2. Over medium-low heat, bring mixture just barely to a boil.
3. Immediately remove from heat and stir in vanilla, followed by the sifted confectionary sugar.
4. Pour icing over the top of cake, letting it run down the sides. Note: The icing sets up rather quickly, so pour it over the cake immediately being careful not to spread it with a spatula.
5. Serve and savor. Note: The cake remains moist and fresh for several days. The flavor of the cake actually improves on the second day.
6. Store cake in an airtight container or cover with plastic wrap (after the icing has set).

Notes: (1) I used an organic, no sugar added Honeycrisp Applesauce. A 24 ounce jar of applesauce yielded slightly more than two cups. (2) To toast the pecans, preheat oven to 325 degrees (F). Spread pecan out on a baking sheet. Bake for 8-10 minutes. Allow to cool before chopping. (3) I used the Gold Medal Unbleached All-Purpose Flour, however, you could use a bleached flour in this recipe. (4) I used Nordic Ware's Heritage (10 cup) bundt pan. If you use a 12 cup bundt pan, your baking time may be slightly less. (5) As another finishing option, consider using a confectionary sugar glaze. But not until you have first made it with the brown sugar icing.

Roasted Beet Salad with Champagne Vinaigrette

"The promise of spring's arrival is enough to get anyone through the bitter winter." In less than a week, the clocks will spring forward for a significant portion of the country. If we put our faith in the groundhog's prediction this year, winter will soon be a distant memory. And for the record, spring is technically scheduled to arrive in less than three weeks. It cannot get here soon enough. The spring training running season started this past weekend although the path we generally run on is a bit on the mushy side and peppered with ice patches. Making it feel as if we are running on an obstacle course. Fortunately we can always run on the streets. Considering we live in what many call the midwest 'the flatlands', we have our fair share of long, steady inclines. And for some strange reason it always seems to feel as we running only inclines, never on declines. More than likely will be running through rain, snow, and ultimately hot humid days over the course of the next twelve weeks. If I told you there actually quite a bit of fun and joy to be found running in the spring, would you believe me?

However, would you be more likely to believe me if I told a Roasted Beet Salad with Champagne Vinaigrette may be one of the most beautiful and delicious salads you will ever eat? 

Roasted beets served on a baby arugula and baby spinach lightly dressed in a champagne vinaigrette and topped with a generous sprinkling of toasted walnuts and chunks of creamy cheese is the kind of salad a salad lover's dreams are made of.

Roasting beets at a high temperature (400 degrees F) not only tenderizes them, but gives them a subtle kind of sweetness. To achieve the best results, lightly coat each cleaned and trimmed beat with a small amount of olive oil before tightly wrapping each one individually in aluminum foil. Depending on the size of the beets, baking time will range from 50-70 minutes. To test for doneness, insert a sharp knife in the center of the beet. If the knife easily slides through, your beets are done.

After first removing your roasted beets from the oven, unwrap them and place on a platter lined with parchment paper. Allow the beets to cool completely to room temperature or wait at least 10-15 minutes before peeling their skins. Beets can be roasted in the morning if you aren't making the salad until later in the day. However, wait until you are ready to assemble the salad before peeling them. To prevent staining your cutting board, also line it with parchment paper. 

You can cut your beets into wedges (my favorite), thick slices, or half-inch cubes. 

The greens used in this salad were a combination of baby arugula and baby spinach. However, feel free to make it using only baby arugula or baby spinach. Right before serving, very lightly toss your greens in the champagne vinaigrette and arrange on a large platter. Top with the roasted beets, chunks of creamy goat cheese, the toasted walnuts and some salt pepper. Very lightly drizzle a bit more of the champagne vinaigrette over the salad and serve.

I like making my own champagne vinaigrette but you can turn this salad into a semi-homemade version by using a high quality bottled champagne vinaigrette. Hint: The one sold in the Nordstrom's Cafes is uber-delicious.

If you want to impress your family and friends or add some elegance to your dinner party, make this Roasted Beet Salad with Champagne Vinaigrette. It's colorful visual presentation will merely be a prelude as to how mouthwateringly ambrosial it is. If there was such a thing as a best dressed award for salads, this Roasted Beet Salad with Champagne Vinaigrette wouldn't just be a contender, it would take home the trophy. However, this isn't just another one of those beautiful, all show, no substance salads. This salad more than delivers on taste.

Recipe
Roasted Beet Salad with Champagne Vinaigrette 
Serves 6

Ingredients
Salad
5-6 ounces of a baby spinach and baby arugula mix; or baby arugula only; or baby spinach only
4-5 ounces soft goat cheese (feel free to serve more on the side for the goat cheese lovers at the table)
1 cup walnut halves, toasted
4-6 medium sized red beets or a combination of red and golden beets
Olive oil, for coating the beets
Kosher salt and black pepper

Vinaigrette and Assembly
3 Tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard (recommend Maille)
2 cloves minced garlic
1 room temperature egg yolk (from a large egg)
3/4 teaspoons Kosher salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil

Directions
Salad
1. Preheat oven to 400 degrees (F).
2. Trim, wash and dry beets. Place each beet in a piece of aluminum foil large enough to completely wrap it. Drizzle a small amount olive oil over the beet and rub to coat the beet. Tightly seal the aluminum foil and place wrapped beet on a baking sheet. Continue until all beets are coated in olive oil and wrapped.
3. Bake beets for 50-70 minutes or until a knife inserts easily down the middle of the roasted beet.
4. Remove beets from oven and allow to cool enough to handle or cool to room temperature. 
5. Place roasted beets on a large piece of parchment paper. Peel beets. 
6. Cut beets into wedges, slices or half-inch chunks. Note: Make certain to cut your beets on a piece of parchment paper to avoid staining your cutting board. Wait to peel and cut beets until ready to assemble the salad.

Vinaigrette and Assembly
1. Whisk together the champagne vinegar, dijon mustard, minced garlic, egg yolk, Kosher salt, and black pepper.
2. Slowly whisk in the 1/2 cup of extra-virgin olive oil so the mixture emulsifies perfectly.
3. Dress your salad greens with enough of the vinaigrette to moisten the leaves (be careful not to over dress them).
4. On a large platter, spread out the lightly tossed in dressing greens.
5. Arrange the beets on top of the greens.
6. Sprinkle evenly with roasted walnuts and pieces of goat cheese. Lightly drizzle with some of the champagne vinaigrette. Season with kosher salt and black pepper.
7. Serve immediately and swoon over!

Notes: (1) If you don't want to make your own Champagne Vinaigrette, buy a high quality one. You have more than enough dressing for this salad. Cover and refrigerate any leftover dressing. (2) Beets can be roasted early in the day. Wait to peel them until ready to assemble the salad. (3) To toast the walnuts, spread the nuts on a baking sheet and roast in 350 degree (F) oven for 10-12 minutes.

Flowers in bloom in the Conservatory (March 2019)

Reese's Pieces and Peanut Butter Cup Cookies (aka Angela's Cookies)

Between arctic temperatures, heavy snowfalls, icy conditions, and hurricane force winds, this has been quite the winter. The only thing making all of this wicked weather bearable is the semi-regular appearance of the sun. Did you know sunlight really does make us happier, healthier, and more energized? Even a little dose of sunshine goes a long way in affecting our moods. For me there is a world of difference in my head game when I run on a cloudy day versus a sunny day. While I love photographing food on a cloudy day, I am inspired to bake to my heart's content on sunny days. Well maybe it's sort of a good thing I don't live in a sun-drenched climate as I wouldn't be able run far enough or long enough to offset living in a sugary-buttery-chocolatey filled baked good world. In my world, cookies, especially ones made with chocolate and peanut butter are the hardest to resist.

Recently a fellow foodblogger posted the question "What dessert would you want to have if stranded on a desert island?". Had I made Reese's Pieces and Peanut Butter Cup Cookies when I first saw that question, they would have definitely been one of my two contenders. A brown sugary, crispy on the outside, softer on the inside cookie loaded with milk chocolate mini peanut butter cups and Reese's pieces could make almost anyone temporarily forget about being isolated and disconnected from the rest of the world. Having an endless supply of these cookies could make the survival experience feel like a luxurious, zen-like getaway. 

If you love the flavors of milk chocolate and peanut butter in your cookies, these have your name on them. 

If you love making a one bowl cookie, you need these Reese's Pieces and Peanut Butter Cup Cookies in your life. Using a ice cream scoop makes the most beautifully perfect round cookie dough balls. To chill or not to chill is the only decision you have to make. For instant gratification, bake a couple, but then chill the rest of them for several hours or overnight. You can even freeze some some of them, so on a cold night or a not your best day, you can soothe your soul with some freshly baked cookies.

Did I tell you they were topped with a light sprinkling of sea salt? 

The movie E.T. may have permanently endeared our hearts to Reese's pieces, those chocolate-candy coated peanut butter bites of deliciousness. However, you will be beguiled by these Reese's Pieces and Peanut Butter Cup Cookies. They are what you want to have on your best day, on your worst day, or if you find yourself stranded on a desert island.

Recipe
Reese's Pieces and Peanut Butter Cup Cookies (aka Angela's Cookies)
Makes 30-32 large golf ball sized cookies

Ingredients

1 cup unsalted butter, melted and cooled slightly

3 1/4 cups all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 1/4 cups light brown sugar, firmly packed

1/4 cup dark brown sugar, firmly packed 

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla

7-8 ounces Reese's pieces (I used 8 ounces)

8 ounces mini milk chocolate peanut butter cups (Recommend the ones sold at Trader Joe's)

Flaky sea salt for finishing (Recommend Maldon Sea Salt)

Directions

1. In a medium sized bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.

2. In a large bowl, pour in melted butter. Add brown sugars and granulated sugar, whisking until sugar has melted. 

3. Add eggs, one at a time, whisking after each addition.

4. Stir in vanilla.

5. Using a wooden spoon or silicone spatula, stir in flour mixture until barely blended and still a bit floury.

6. Stir in Reese's pieces and mini-peanut butter cups until all ingredients are combined.

7. Using a large ice cream scooper (large golf ball sized), scoop dough and place on parchment paper lined cookie sheet. Leave at least 3 inches between the cookies. Note: The dough balls can be refrigerated overnight on a lightly covered tray.

8. Before baking sprinkle each cookie with a bit of flaky sea salt.

9. In a preheated 360 degree (F) oven, bake cookies until the tops are cracked and lightly golden rotating pan halfway through the baking process. Baking time is approximately 12-14 minutes. Recommend checking at 10 minutes and making any time adjustments as necessary.

10. Allow cookies to cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

11. Enjoy immediately! Store cookies in a sealed container.

Additional notes: (1) Chilling the balls of dough several hours or better yet, overnight is a game-changer. When baking each sheet of cookies (about 8-9 will fit on a sheet pan), keep the remaining dough( formed into balls) in the refrigerator. (2) Once chilled, cookie dough balls can be transferred to a freezer ziplock bag and stored in the freezer. When baking, remove frozen cookie balls, place on baking sheet, sprinkle with sea salt, and bake. Baking time may be one or two minutes longer. (3) If you are not a big fan of dark brown sugar, use all light brown sugar. 

Apricot Almond Bars

Earlier this week I spent almost three hours in the Apple store while a gifted technician updated both my iPad and computer operating systems. The good news: my laptop and iPad have been updated. The bad news: With multiple changes to both operating systems I have to (re)learn all of the revisions made to a variety of functions. Ugh! I love learning new things. But it's the anxiousness experienced during the time spent in the learning curve I am not in love with. In retrospect, I have an even greater and deeper appreciation of the stress I placed upon former staff when new initiatives were put in place. The words 'trust yourself' or 'trust the process' weren't always enough to bring anyone's level of anxiety over uncertainty down a couple of notches. In spite of having a doctoral degree, the intricacies of technology can have me feeling not smarter than a kindergartener. When you combine a lack of knowledge with a little bit of fear, you heavily rely on and are incredibly grateful for the skillset of others. I only wished I had brought a platter of cookies or these Apricot Almond Bars to show my appreciation to the technicians who didn't just solve ALL of my technology issues. They did much more than that as ALL of the anxiousness I walked in with was replaced with the euphoria I walked out with.

And speaking of euphoria, these Apricot Almond Bars are pure ecstasy. 

A shortbread crust, a filling of apricot preserves, and an almond streusel topping are a perfection trifecta. The combination of flavors and textures in these Apricot Almond Bars are guaranteed to either send you into a state of pure bliss or mend anything that ails you.

The pairing of almonds and apricots in a dessert may be one of the best things to have been invented since the computer.

The shortbread crust is made with all-purpose flour, ground almonds, unsalted butter, salt, and confectionary sugar. 

After making the shortbread crust in a standing mixer fitted with a paddle attachment, transfer it to a large piece of parchment paper. Shape into a rectangle, then top with another piece of large parchment paper. Roll out to a 9"x13" (or 9"x12") rectangle to about a 1/4" thickness. Note: Not to worry if your rectangle isn't perfect as you will shape once it's placed in a pan. Remove the top layer of the parchment paper and slice the dough into a 9"x13" (or 9"x12") baking pan. Crimp edges of the crust with fork, cover with plastic wrap, and chill in the refrigerator for at least two hours.

Preheat the oven to 350 degrees (F) and bake the shortbread crust for 18-22 minutes or until lightly golden. Allow the crust to cool completely before evenly spreading on the apricot preserves and topping with the streusel.

While the crust is baking make the streusel. Note: The streusel needs a chill time of at least 20 minutes.

You will think you have made too much streusel when you start crumbling it over the apricot preserve layer. But you haven't. Use it all! Even though there are sliced almonds in the streusel mixture, sprinkle a couple of tablespoons of sliced almonds on top.

The Apricot Almond Bars bake at 350 degrees (F) for 30-35 minutes or until the streusel is lightly golden.

Let the bars cool completely before cutting into squares (or rectangles or triangles).

I could go on endlessly about how much I loved these Apricot Almond Bars. But instead let me just say they are so good I would kill for them, metaphorically speaking that is.

It's been awhile since I have put anything on the 'last meal' list. These Apricot Almond Bars are definitely going on them. These are not your average fruit and nut bars, they are extraordinary ones. They are buttery, crunchy, sweet, a little bit salty, insanely addictive, soul satisfying, swoonworthy bites of deliciousness. And to add to all of my effusiveness over them, I am also going to say they may just be the BEST Apricot Almond Bars on the planet.

Recipe
Apricot Almond Bars

Ingredients
Shortbread Crust
1 cup plus 3 Tablespoons unsalted butter, room temperature
1/2 cup plus 3 Tablespoons confectionary sugar
1 3/4 cups all-purpose flour (bleached or unbleached)
3 Tablespoons ground almonds
1 teaspoon kosher salt

Streusel
1 1/2 cups all-purpose flour (bleached or unbleached)
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
8 Tablespoons unsalted butter, chilled, cubed
1 large egg, lightly beaten
1/3 cup sliced almonds, plus an additional 3 Tablespoons

16 - 18 ounces apricot jam or apricot preserves

Dough
1. In a standing mixer fitted with a paddle attachment, beat the butter and sugar until smooth and fluffy.
2. In a medium bowl, combine the flour, almonds, and salt. Stir to mix.
3. Add the flour mixture to the sugar/butter mixture just until blended.
4. Turn dough out onto a sheet a parchment paper. Shape into a 5" x 7" rectangle. Place another piece of parchment paper on top. Roll out to a 10" x 13" (or 14") rectangle. Remove top piece of the parchment paper.
5. Transfer the rolled dough, including the parchment paper to a 9"x12" or 9"c13" baking pan. Wrap with plastic wrap and chill for at least two hours.
7. Preheat oven to 350 degrees (F).
8. Bake for 18-22 minutes or until crust is a light golden brown. Remove from oven and let cool completely.

Streusel and Finish
1. In a the bowl of a food processor add the flour, sugar, baking powder, and salt. Pulse to blend.
2. Add in butter. Pulse briefly until the butter is the size of peas. Transfer mixture to a medium sized bowl.
3. Mix the egg and sliced almonds into the mixture. Cover and chill in the refrigerator for at least 20 minutes.
4. Evenly spread the apricot jam over the cooled crust, leaving a 1/4 inch border around the edges.
5. Evenly crumble the streusel mixture over the jam to cover. Top with the additional 3 Tablespoons of almonds. Note: Use all of the streusel mixture!
6. Bake for 30-35 minutes or until streusel is lightly golden brown.
7. Remove from oven, place pan on a cooling rack. Allow to cool completely.
8. Cut into bars, squares, or triangles. Enjoy.
9. Store any leftover bars covered in the refrigerator or in a tightly sealed container at room temperature.

Notes: (1) I used 16 ounces of apricot preserves, but would use up to 18 ounces the next time. Just to increase the amount of apricot filling. (2) It will look like you have too much streusel. You don't. Use it all. (3) If you buy sliced almonds, you can ground them for the filling as well as use them in their sliced form for the streusel and topping. (4) You could also make these with raspberry preserves, but the apricot and almond combination is such amazing yumminess! (5) I used this OXO quarter sheet pan to make the Apricot Almond Bars.