This morning I went for a quiet walk while kids slept. I don’t feel any older today, but I am. Now feeling movement and hiccups from this tiny one inside makes me feel more alive which is extra special today. Yesterday was a busy day for Bobby and I talked on the phone for moments here and there with him and as he drive home late at night. Last night he thanked God for our marriage as we kneeled together in prayer before going to bed. I couldn’t ask for anything more in an anniversary.
Life is so fragile, isn’t it? The moments that really reveal themselves to you of what is real and meaningful actually give you something solid to hold on to for life. I’m grateful on this thirty-first birthday for real, special things in my life.
On another note, here’s a little something I’ve wanted to share. It is my version of Martha’s Almond Fruit Bars. I made a few modifications that created a healthier, more wholesome bar. These are really great bars to make, cut, and wrap up for snacks on the go or a quick handy breakfast. I love that the ingredients are more than likely always on hand. I always double the recipe to make a full 9 x 13 pan– it is nice if you have a larger family.
By the way, this is the first half to the Strawberry Bar posts. I have a little video on packaging the bars for tomorrow.
Here is how to make the bars:
Wholesome Strawberry Bars
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup packed light-brown sugar
- 1/8 cup granulated sugar
- 1 large egg yolk
- 3/4 cup sliced almonds
- 1/2 cup natural strawberry jam
Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flours, cinnamon, salt, and baking powder.In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
Tomorrow I’ll share a really simple packaging idea we use for these and other bars. Have a happy day!
the sleepy time gal