I love Ina Garten.
This post might as well be called ‘ an ode to Ina”.
I adore everything about her….even her button down shirts – that are tailored made just for her (why do I know this?) – with the popped collar – which makes me think of spring break and the cruise we took and the dancing we did, which brings be around to Grillz by Nelly…ad a whole top diamonds and da bottom row’s gold. Can we go back to those days? Days where spring break existed and you lived with your friends and weekends started on Thursdays? Did we know how good we had it? I don’t think we did…we were always wanting to get to the next stage. Little did we know the next stage was full of work and serious responsibility – mortgages are no one’s friend.
Yes, I some how just connected Ina to Nelly. That takes mad skills, people.
Did you know… she was a White House nuclear policy analyst. I don’t know what that entails. It seems pretty major. Therefore, she is not a classically trained chef. She is like us, a home cook with a bit of passion, a love for great ingredients, and a desire to make those around us happy and full. That she took a leap of faith on a gourmet food store and it became crazy successful. That she has since, hosted the famed Food Network Show – Barefoot Contessa, that she has written some 6+ cookbooks, and has been the inspiration for millions when it comes to hosting dinner parties, whipping up simple family dinners, or setting a table fit for a king or your best friends. This all from a whim. And major guts. For reals.
I am also, slightly in love with the fact that she lives in New England (and has an apartment in Paris…but who doesn’t love that?). I am a sucker for New England…the ocean, the homes, the food, the scenery, the accents…you name it – I love it. I sometimes get mad at the entire state of Pennsylvania. Downright angry. For if it wasn’t for the 311 mile wide state of Pennsylvania, lobster rolls and I would be so much closer. Sigh.
I have made many of Ina’s recipes…and not once have I been disappointed. And today is no different. These are a simple dessert, whipped up in a moments notice, and sure to please a crowd. I took these into work as a random Tuesday treat and they were gone before lunch. Well before lunch. Second shift only got crumbs. Not a raspberry fan? Use strawberry jam. Or blueberry.
Dear Ina. Thanks.
|Raspberry Jam Bars|
- 2 Sticks Unsalted Butter, Room temperature
- 3/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 2+ 1/3 Cup All-Purpose Flour
- 1/2 Teaspoon Salt
- 12 Ounces Jam, Raspberry – use high quality
- 2/3 Cup Granola, I used Bear Naked Granola (maple pecan) – make sure it is free of dried fruit
- 1/4 Cup (a good handful) Sliced Almonds
- Preheat oven to 350F. Line a 9 x 9 baking dish with parchment paper (easy removal).
- Combine butter and sugar in a mixing bowl and beat until combined. Beat in vanilla.
- In a separate bowl, whisk together flour and salt. With mixer on low, slowly add flour and salt mixture to butter mixture. Mix until the dough starts to form into a ball. It will be crumbly at first, just keep mixing.
- Press 2/3 of the dough into the bottom of the baking pan and about 1/4 inch up the sides of the pan.
- Spread the jam over the crust, leaving about a 1/4 inch border.
- Mix the granola with the remaining dough. Sprinkle mixture evenly over the jam. Scatter slivered almonds over crumb topping.
- Bake in preheated oven for about 45 – 50 minutes until the top begins to turn golden brown.
- Cool completely before cutting and serving.
slightly adapted from Ina Garten.