Sunday, April 28, 2013

Oh hey, Chicken!

Something hilarious happened to us yesterday while I was out walking Evie. We were taking our normal neighborhood stroll and she was sniffing under a big bush. She suddenly moved quickly so I thought a cat must be under there or something. The next thing I see is this big chicken squawking and flying out from under the bush!!

Someones pet chicken must have gotten loose! We hear chickens squawking at a nearby house pretty often so we know they are around our area.We just stood there watching this chicken walk off. It was too funny!

Besides meeting a chicken yesterday, we also ran some errands and went to a friends birthday party in SF. I made these DELICIOUS raspberry bars to bring to the party. They were a huge hit. I had some ingredients left over so I also made two little ramekins full of the raspberry crumble, too.

SO GOOD. Here's the recipe -

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.

Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

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