Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
1 dozen bars
PREP TIME: 20 mins TOTAL TIME: 45 mins
INGREDIENTS
1 cup all-purpose flour
1 cup old fashioned oats
½ teaspoon baking powder
⅓ cup unsalted butter - melted
⅔ cup light brown sugar - packed
1 large egg
¾ cup creamy peanut butter
1 teaspoon pure vanilla extract
1 cup strawberry jelly
3 tablespoons roasted salted peanuts - chopped
INSTRUCTIONS
1. Preheat oven to 350°F. Line an 8 x 8-inch square baking dish with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
2. In a medium bowl, combine flour, oats, and baking powder. Set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined. Add egg, peanut butter and vanilla and beat until combined, scraping the sides of the bowl as needed. Add the dry ingredients and mix until combined; the mixture will be crumbly.
4. Scoop out 1 ½ cups of the mixture and set aside for the topping. Press the remaining mixture into the bottom of the prepared baking dish. Tightly pack it into an even layer. Top with jam, spreading into an even layer. Crumble the reserved topping over the top of fruit spread. Press the mixture between your fingers to form clumps.
5. Bake for 20-25, until the top is light golden brown and the fruit spread is bubbling slightly around the edges. Cool to room temperature and then transfer to the refrigerator to cool completely. The bars hold their shape the best when chilled.