Archive for July, 2016

Understanding and All Star Bars

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It has been such a heartbreaking week, month, possibly start of a year. The news feels so very hard and painful and everyday feels harder to face the headlines but turning our faces at this time feels like exactly the wrong thing; we need to look deeply at ourselves and at each other rather then turn away at this time. If ever there was a time to turn to understanding, compassion, growth and change now seems like the time.

The past few days I have read a few things that have meant a lot to me in these sad and confusing days…

Michael Brown’s Mom, on Alton Sterling & Philando Castile

Death in Black & White

The next time someone says “all lives matter” show them these 5 paragraphs

Trevor Noah made a great point and its important

W Kamau Bell on This American Life

Brene Brown’s word’s were so powerful

And for something hopeful 

Now onto something sweeter because after all of that I need something sweet. Tonight is the All Star Game and I baked these Chocolaty Pretzel -and-Peanut Cookie Bars. They seemed the perfect thing to eat with friends and watch baseball!

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All Star Bars – recipe adapted  from Martha Stewart

Ingredients:

1 stick unsalted butter, melted, plus more for pan

5 1/2 cups salted mini pretzel twists

1/4 cup granulated sugar

1 can (14 ounces) sweetened condensed milk

1 1/3 cups roasted and lightly salted peanuts

6 ounces (about 1 cup) bittersweet chocolate – I use chocolate chips

  • Preheat oven to 350°
  • Butter a 9-by-13-inch baking pan and line with parchment, leaving about an inch overhang along sides. Butter parchment.
  • Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup.
  • Drizzle condensed milk evenly over crust. Sprinkle with peanuts & chocolate.
  • Gently press the remaining 1 cup pretzels into milk along top of bars.
  • Bake until chocolate melts and condensed milk bubbles and becomes golden, 25 to 30 minutes.
  • Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes.
  • Run a sharp knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 15 squares.

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07 2016