January 27, 2011
My husband and I joined a gym this week. Of course, I tell myself that this year will be different. This year, I will stick to my resolutions and will exist solely on lettuce, carrots, and water. I will get up at 5:00am every morning and happily prance to the gym, chipper and eager to torture my body with endless running and muscle persecuting exercises. I like to afflict agony on my body...at least this is what I have to convince myself in the next few weeks.
My intentions were solidified this morning, by the innocent ponderings of my 4 year old son. Preschoolers have a way of baldly stating their observations, which somehow always come out like an insult. Our conversation (which took place in the bathroom - another favorite pastime of preschoolers - watching you go pee) went something like this:
"Mommy, how come you don't fall in the toilet when you pee?"
"Well, that's because the seat keeps me from falling in."
"Oh, I know....it's because you're butt is big."
"Yes, my butt is bigGER than the seat, which keeps me from falling in."
I tell myself that my eagerness to point out the difference between the adjectives of "big" and "bigger", was the chance to teach him something new. Of course, it had nothing to do with my own pride:) Oh, and our other lesson for today - Helpful Uses Of A Butt: A keep-you-from-falling-in-the-toilet device.
So in light of my need to keep the size of my rear in check, I made these bars to indulge in while I could. They are sweet, buttery and very tasty. You can also customize them by using any preserves you like. Don't worry though, I'll still be making yummy treats, I just won't be wallowing in them every chance I can:)
Raspberry Almond Bars
3/4 cup butter, softened
3/4 cup powdered sugar, plus more for garnish
1 1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 egg whites
6 tbsp sugar
1/2 cup flaked coconut (optional)
1 cup sliced almonds
Preheat oven to 350F. In an electric mixer, cream the butter and powdered sugar until light and fluffy. Gradually add the flour and mix well.
Press the mixture into the bottom of a greased 9 x 13 baking pan.
Bake for 18-22 minutes or until golden. Remove from oven.
Spread the raspberry preserves over the crust.