Spiced shortbread with rhubarb curd

I don't usually care that much for rhubarb - I generally prefer fruit that I can eat raw and I'm not crazy about the amount of sugar that usually goes into rhubarb desserts. But I can't deny the fact that the arrival of rhubarb signifies that spring is here, and that growing season in Massachusetts has officially begun! So when I saw rhubarb at the local farmers' market on Saturday, I decided to pick some up and do some baking to distract myself from the clouds and rain outside.

I found this recipe in The Food52 Cookbook - it was the winner of a rhubarb-themed recipe contest and looked like a nice change from a more standard rhubarb pie or crisp. I also saw a similar recipe by Amy at Savory Moments, which convinced me that making a bar cookie with rhubarb was definitely the way to go. To add a little bit of nutritional value to these bars, I used whole grain spelt flour for the shortbread, which came out wonderful. The shortbread has some ginger, cinnamon, and cloves in it, which I loved - the spices are subtle, just enough to be detectable but not enough to overpower the flavors. The touch of spice complements the rhubarb curd very well. And speaking of the curd - unfortunately, it didn't come out pink like the picture in the cookbook...oh well. It tastes great though - it's got enough sugar to temper the natural tartness of the rhubarb, but it's not overly sweet at all. Overall, these bars are a very enjoyable little spring treat that I'd be happy to serve to guests, although truth be told, I'd be just as happy to eat them all myself!

Granola bars

This past Sunday, I ran my first half marathon. A year ago, I never could have imagined that I was capable of running 13.1 miles. I would have told you that half marathons are for crazy people, because no sane person would ever run that far by choice. But now...I guess I've become one of those crazy people! I started running last May because I wanted to do cardio exercise more regularly and improve my fitness for health purposes. I slowly built up my mileage over several months and found that I really enjoyed long runs, even in sub-freezing temperatures. I eventually decided to run the Half of Quincy and couldn't have asked for a better experience for my first half marathon. The weather on Sunday was gorgeous, and the first few miles of the race were along the ocean, which I loved. My training paid off and I felt great on race day, although I'll admit that miles 11-13 were very challenging, both mentally and physically. My goals for the race were pretty modest, since I'm a new runner - I wanted to run/jog the whole thing without walking breaks, and I wanted to finish with a smile on my face. I'm proud to report that I accomplished both those things, and I already can't wait to do it again!

While I was training, I made a conscious effort to refuel properly after running. I wasn't trying to lose weight, so I tried to replace the calories I was burning by adding some healthy snacks to my routine. One of my go-to snacks was granola bars. I tend to find that packaged granola bars are often too sweet, too dry, or have some components (like certain nuts or fruits) that I don't care for. So it seemed obvious that I should develop a recipe of my own that is suited to my particular tastes! This granola bar recipe went through a couple iterations - the first version I made had nice flavor but the texture was too soft and the bars didn't hold together well. I made several changes and finally ended up with this version, which I love. The texture is chewy rather than hard, but the components of the bars still have good crunch. They are full of ingredients that you can feel good about, and have really great flavor with just the right amount of sweetness. I'll definitely be keeping a supply of these bars around as I train for my next race!

Cranberry pecan caramel bars

Yesterday, to procrastinate working on a paper, I baked up a batch of these delectable bars (and now, to procrastinate more, I'm blogging about it). I found the recipe in The Gourmet Cookbook a few days ago, and couldn't wait to try it. The bars have a layer of buttery shortbread topped with caramel, cranberries, and pecans, and finished with a drizzle of chocolate. They're decadent and perfect for the holidays, especially because cranberries are in season right now. The tart cranberries keep things from getting too sweet, and the combination of flavors and textures is fantastic. I especially liked the way the slightly salty shortbread worked with the sweet-tart topping.

I experimented a bit with the shortbread, using a mixture of all-purpose, white whole wheat, and oat flour, which gave it a slightly complex, nutty flavor. I also scaled the recipe so that the bars would fit in a 9 x 13 inch pan, rather than a 10 1/2 x 15 1/2 (who has a pan that size with sides?). Sorry for the slightly odd measurements that resulted. But given how buttery and delicious these are, it's probably best for my waistline that I didn't make the full recipe...

One important note: Make sure you have all the ingredients ready before you start the caramel step. You don't want to end up panicking because the caramel is already boiling and the corn syrup lid is stuck closed and you haven't yet toasted the nuts or chopped the cranberries. Yeah..that happened. Andrew actually had to punch a hole through the top of the corn syrup jar for me. Just be organized and you'll avoid the stress!

Andrew and I are leaving for India in a week, and I probably won't be able to post again until we return in December. Have a happy Thanksgiving!

Grandma's hermit bars

My sister-in-law threw me a lovely bridal shower last spring. Knowing my fondness for cooking, she asked all the guests to contribute a favorite recipe, and compiled them into a little book for me. It was such a thoughtful gift! I love flipping through it, not only for the recipes, but also for the memories and connection to family and friends.

Have you ever heard of hermit bars? I tasted them for the first time a year or two ago at Andrew's grandmother's house, and I was excited that she contributed the recipe for my shower. They're kind of cakey in texture, humble and homey in spirit, and filled with raisins and spices. The flavors are perfect for fall. I'm not sure how they got their name - if you know, please share!

I didn't change much in this recipe, except to use white whole wheat flour instead of all-purpose (as usual), and a combination of brown and white sugar instead of all white. The hermits came out great - perfect for an afternoon snack (and mid-morning snack, and dessert, and breakfast...)