Chef
and popular blogger Amanda Johnson hopes publishing her memoir will provide
healing and justice. Her estranged husband, contractor and veteran soldier Mark
Johnson, tries to talk her out of it, fearing the psychiatrist who seduced her
when she was a teen might return to silence her.
But
Amanda doesn’t need advice, certainly not from her judgmental soon-to-be
ex-husband. Her overconfidence makes her vulnerable when she travels out of town
and runs into the abuser from her past. A kind stranger comes to her rescue and
offers her protection.
Now
Mark must safeguard his wife both from the fiend who threatens her life and from
the stranger who threatens their marriage. BUY THE BOOK HERE.
Robin's Apple
Pie Bars with Caramel Drizzle
SHORTBREAD
CRUST
1/2 cup butter,
melted
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup flour
APPLE
FILLING
2 large, tart
apples (I use Granny Smith), peeled and thinly sliced (1/4 -1/8 inch thick)
2 tablespoons flour
2 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
TOPPING
1/2 cup
old-fashioned oats
1/3 cup packed
light brown sugar
1/2 teaspoon cinnamon
1/4 cup flour
1/4 cup butter, cold
and cubed
Smucker’s Simple Delight
Salted Caramel or other caramel sauce
To make the crust,
mix the butter, sugar, vanilla, and salt in a bowl. Add the flour and stir
until everything is combined. Press the mixture evenly into the prepared baking
pan. Bake 15 minutes.
In a large bowl,
combine the apples, flour, sugar, cinnamon, and nutmeg until all of the apples
are evenly coated.
To make the
topping, whisk the oats, brown sugar, cinnamon, and flour in a medium bowl. Cut
in the chilled butter with a pastry blender or two forks (I admit it—I used my hands)
until the mixture resembles coarse crumbs. Set aside.
After the
shortbread is removed from the oven, turn the oven to 350°F. Evenly layer the
apples on top of the warm crust. Sprinkle the apple layer with streusel and
bake for 30–35 minutes or until
the Streusel is golden brown.
Let it cool at
least 20 minutes at room temperature, then in the fridge for at least 2 hours.
With the foil or parchment overhang, lift the bars out of the pan and cut into
bars. Place them on a pretty serving dish, if you like, and drizzle some room temperature
salted caramel sauce on top of each. (Tip: Put the caramel sauce in a squeeze bottle. If you don’t have a squeeze
bottle, use a zipper bag and snip the corner and squeeze the sauce out. This
will help you to drizzle it with style.)
*recipe adapted
from Sally’s Baking Addiction,
http://sallysbakingaddiction.com/2014/07/03/salted-caramel-apple-pie-bars/
Oh, my ... those look wonderful! Do you deliver? ;)
ReplyDeleteI wish, Pegg! I'd love to come see you.
ReplyDelete