My blogging habits have been circling the drain, but while not blogging, I have spent my time learning how to make homemade mustard and taking a yoga + writing workshop where we basically stretched some stuff out then wrote some stuff down.
I think the idea is when you are relaxed in your body, creativity is apt to follow. We shall see.
During class, the writing teacher read a quote from This is How by Augusten Burroughs that likened perfectionism to the silk-lined casket of creativity. Or maybe it was productivity. The important point is that if you are waiting for it to be perfect, then you are never going to get it done.
This describes me to a T. I put off a lot waiting for everything to come together just right instead of just starting. From here forward, I’m going to work on being a little less perfect and getting a little more done.
Speaking of not getting to things, if you have some fresh berries you have been waiting to use, this is your recipe. I used red raspberries, blueberries, and blackberries in my summer berry cookie bars, but you might try strawberries too.
A word of caution, do not be afraid to bake these longer than the 35 minute minimum. I needed close to an hour, probably because I layered every square inch with berries.
If you are concerned that either the bottom or the top of the bars is getting too brown as the center bakes, layer the baking dish on a baking sheet to protect the bottom and tent the top with foil.
After baking, the berry dessert bars will keep in a sealed container for about a week. Good luck keeping them around that long. Enjoy!
Summer Berry Cookie Bars
2 cups self-rising flour
1 1/4 cups light brown sugar, packed
3/4 cup sweetened shredded or flaked coconut
2/3 cup oats
1/4 teaspoon salt
14 tablespoons butter, cold and cut into small pieces
2 large eggs, lightly beaten
1 1/2 pints fresh summer berries (any combination of raspberries, blueberries, blackberries, etc.)
confectioners' sugar for sprinkling, optional
- Line the bottom of an 8- or 9-inch square baking dish with parchment paper, lightly spray the sides of the dish and the parchment paper with cooking spray, and set aside.
- In a large bowl, stir together the flour, brown sugar, coconut, oats, and salt.
- Add the cold butter cut and use your hands or a pastry cutter to work the butter pieces into the dry ingredients until a crumbly dough forms. A food processor also makes easy work of this.
- Set 1 3/4 cups of this mixture aside, then stir the lightly beaten eggs into into the rest of the mixture in the large bowl.
- Press this dough into the bottom of the prepared pan and smooth with the back of a wooden spoon moistened with water (a great trick that works wonders).
- Arrange the berries over the top of the dough, then spread the reserved crumbly mixture over the top of the berries.
- Bake at 350 degrees F (180 C) for at least 35 minutes. Depending on the size of the berries, it may be necessary to bake for up to an hour. The top of the cookie bars will be lightly browned and the center should be firm, not jiggly, when done.
- If desired, sprinkle with confectioners' sugar before serving.
1 cup of self rising flour is equal to 1 cup of all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.