|Photo: "sky on fire" - Robert Couse-Baker|
Friday, April 13, 2012
Tuesday, April 10, 2012
This photo is a prime example of why I'm not a #1 or #1,001 food blogger:
Yep, I always forget to take the pretty photos and end up running to snap a pic on my phone before coworkers devour the last bite.
Juuuust about every time.
Don't worry though, I don't feel too bad about it. As I've said before, the best part of this blog is that it gives me a really good excuse to try out recipes - which brings me back to this photo: Blackberry Jam Shortbread Bars. Or is that Bar? Either way they are ridiculously delicious - and you don't have to feel bad about snacking on them before noon.
I've had the recipe in a tab in my browser for too long and finally had a brunch meeting that seemed like it would benefit from a sugar boost. The original recipe can be found over on RecipeGirl, but I'll make it easy for you:
Blackberry Jam Shortbread Bars
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated white sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour or very finely ground almonds
2 3/4 cups all-purpose flour
1 1/2 cups seedless Blackberry Jam (or other seedless jam)
powdered sugar, for dusting
1. Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.
2. Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
3. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.