I’m working on it (beginning with spelling it).
It’s one of character traits that when you realize you need it, you find all kinds of opportunities to learn it.
Learning that sometimes torrential downpours happen and you find yourself without an umbrella and then means you have to run across campus in your sequined flats and arrive in class resembling a wet rat. And no, the world is not ending.
Learning that on the one free day of the week you hoped to spend with family, everyone else is out of the house. You suddenly have a free whole day for studying.
Learning that even when you have whole days blocked up for studying, that never really happens. Because other important things come up. Like baking.
Learning that as soon as you find one good excuse to bake (those apples in the fridge are getting mealy), there come along three other necessary events to bake for that weekend (thirty+ guests, a neighborhood party, a friend’s 90th birthday). This means you need to triple your recipe. And go to the store for more apples. And you can give up any ideas of studying.
Learning that when sisters watch you bake, you will end up making an entire separate batch with chocolate chips instead of apples and you will become the brunt and punchline of several jokes when you ask the question “What does quirky really mean anyway?”. Never ask that question. But you will also have someone to stir the batter as you wipe flour of your camera so you can arrange and take thirty pictures. That’s normal, right?
Learning that no matter how much they leave you to your textbooks, make fun of you, or call you names (can you be a little more original than Ditzy?), all will be forgotten when they follow a buttery, warm-apple fragrance into the kitchen and sinking their teeth into your creation, offer up mmms and contented sighs that makes your quirky sister heart swell with love.
These bars are one of my favorite recipes because they are endlessly adaptable. The base recipe, adapted from Mama Pea’s Toffee Bars, is so versatile and can be taken any way your imagination, mood, occasion, or kitchen pantry dictates. Some of my favorite add-ins have been the toffee chips (follow Mama Pea’s recipe for homemade toffee = amazing!!) with coconut and chocolate chips, fresh blueberries and white chocolate chips, peanut butter and chocolate chips.
This newest creation was inspired by the autumesque weather we’ve been enjoying — Apple Butterscotch Bars. Why have I not baked with butterscotch chips before? Find of the
Apple Butterscotch Bars
(Adapted from Mama Pea’s Toffee Bars)
- 1 1/4 c. brown sugar
- 1 c. vegan margarine
- 2 t. vanilla extract
- 1 1/2 c. whole wheat pastry flour
- 1 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 2 t. baking powder
- 1 c. diced apple
- 1 c. butterscotch chips
- 1/3 c. coarse raw sugar (or brown sugar)
- Preheat oven to 375 degrees and lightly spray a 9×12 pan with cooking spray.
- In a large bowl, cream together sugar, margarine and vanilla.
- In a separate bowl, combine flours, salt, baking soda and baking powder. Add dry ingredients gradually into wet mixture until fully combined.
- Gently fold in apples and butterscotch chips (or other add-ins of your choice).
- Press mixture into prepared pan. Sprinkle with raw sugar.
- Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before cutting and serving.
adapplebility adaptability isn’t easy. Sometimes it includes rain-drenching, flour-coating reminders that I am not in control of my life. Squashed sequin flats and late night study sessions will happen, whether I plan them or not, and if I choose by God’s grace, I can surrender my unmet desires, give thanks in all things, rejoice in the abundant life I’ve been given, and eat Apple Butterscotch Bars because somehow I missed lunch.
Really, I wouldn’t have it any other way.