We all have favorite dishes to make. I love cookies and bars. Whether it’s brownies, blondies, or oatmeal bars like the America’s Test Kitchen version or this one below…I’m happy making all of them. For cookies, there are so many variations as well. When I came across this recipe in my Dorie Greenspan cookbook, I realized it was similar to the other oatmeal bars I had made, but it was slightly different because it’s less chewy and more crunchy. Sometimes I want chewy bars, but this one is great for portion control. If you take a hunk of it, it takes you a while to eat it and by the end you (might) not want anymore. Maybe. Sort of.
I was enjoying a beautiful Seattle day, which means wandering around farmers markets, going into little shops, etc., when we decided to make our first visit to a store called Book Larder. What’s great about them is that they only carry food books! I was in heaven browsing the books. One of the first ones I saw was “SprinkleBakes” and I was excited. You see, I had just started following her on Twitter and through her blog, so I had remembered her saying there was a book, but didn’t really think much about it at the time. At the store, I was able to look through it and I saw so many things I wanted to try. I am not a very good “let’s make things pretty” baker, but this book inspired me to try. Plus, she gave lots of hints and clear steps that made it easier to see how to do it. My husband got it for me and I was happily reading it the whole way home.