Drop and roll. The walnuts started dropping on our roof.
Summer is not yet over but fall is now a possibility. I thought this little bar cookie from last winter might be a good recipe to have. I pulled my robe closer on this
chilly morning. Milky coffee is ah so soothing. I am taking a break from the photos,
the films, and the letters that have occupied my life for the past year. The
movies I found telling, completely new stories emerged from the past, some of
it fun and some of it sad. Isn’t everybody’s life such?
Time to take out Charlie and Chloe to the backyard. They
decided to sleep in this morning. The two stinkies will be leaving us today
when Olivia and her parents get back from Vancouver
Down By the Bay
Charlie is my favorite. He is the fuzzy one.
NUTELLA SHORTBREAD BARS
Crust:
1/2 cup butter, softened
1/4 cup sugar
1 cup flour
1/8 tsp salt
Filling:
3 large eggs
1 cup sugar
1/2 cup Nutella
1/2 cup flour
- Preheat oven to 350F and line a square baking pan with parchment paper with overhang.
- In a large bowl, combine crust ingredients.
- Press the mixture with damp hands into the prepared baking pan.
- Poke with a fork and place in preheated oven for 15 minutes.
- Meanwhile beat the filling ingredients until smooth.
- Remove baking pan from the oven and pour the filling on top of the crust. Return to oven and bake for 25-30 minutes or until middle is just set.
- Place the pan on wire rack and let it cool completely.
- For neat squares place in the fridge for an hour.
- Place the chilled pan on the counter.
- If you did not line the pan with parchment paper, cut around the edge and slice the bar inside the pan.
In a rare moment Charlie allows Chloe to touch him
