So…. the reality that I’m actually moving soon hit me like the proverbial ton of bricks the other day.
It was early Sunday morning, in case you were wondering….
There I was……writing the check for the final payment for the property taxes, when it dawned on me that it was the last time I would ever do that for this house again.
I was taken aback for a moment, then did a happy happy dance around the kitchen.
Fortunately, no one saw.
So to celebrate, I went out and bought a truckload of packing boxes, tape, and bubble wrap.
We’re all adults until someone breaks out the bubble wrap….
Soft Raspberry Granola Bars – adapted from Food and Wine
1 1/2 cups all-purpose flour
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 tsp cinnamon
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, melted
1 1/2 cups raspberry preserves
Preheat the oven to 350°. Line an 8-inch square baking pan with parchment paper or aluminum foil and spray with nonstick spray.
In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, cinnamon and baking soda. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.
Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.