I had a bit of a morning at the hospital today. I spent a couple of hours feeling like a human push-pin and left the premises a little bruised and battered.
After returning home and catching my breath, I jetted off to the treadmill...fingers crossed I was just one workout away from a good mood. 40 minutes of lackluster jogging later, I decided to set off in a another direction: the oven.
Armed with hot pads and every girl’s best sources of comfort (butter, brown sugar and vanilla extract) my mother and I took on Giada’s Apricot Oat Bars. Seeing how the recipe isn’t mine and is ready-and-waiting here, I feel a wee bit guilty copying it word for word.
So instead, I offer you pictures, a few tips, and hearty encouragement to put this recipe at the top of your to-do list!
If there is one thing I have learned from my mother in the kitchen it is this: use the best ingredients. Anything with Sarabeth’s logo striped across its front qualifies and must be procured immediately.
What else qualifies?
If you’ve ever found yourself wondering what even the smallest piece of heaven might taste like…this is for you.
I highly recommend you use twice as many of these as the recipe calls for. We did and the results are divine.
Wholesome, wholesome, wholesome goodness. Especially when mixed with butter and sugar. I promise.
During the 34 minutes of oven-time, occupy yourself here,
By the time you timer dings, half the brie (along with most of your dignity) will be missing.
But then the bars are out wafting their glorious freshly-baked scents about your kitchen and your nose and eyes are quite happy to convince your stomach that its ready to eat again.