…is NOT a good thing. The other day I went to a blog I go to frequently. I loved what I saw, made a comment and realized a few hours later when it popped into my mind, that I had called the lovely lady, a blogger I know (know as in blogs) by the wrong name. Needless to say, when I went back and looked, the comment I had made had NOT been approved. Lol… this aging thing sucks. In my defense I had been to about 40 gazillion blogs that day (t’was before I got sick and kind of disappeared), reading and buzzing and commenting and at that point, I’m surprised I remembered my own name, much less that of anyone else.
Anyone else find things like that happening as you age? And by as you age, I mean anyone over 25 hehe because God help me, I remember it happening back then too. I blame my kids. The memory loss and the fact that I haven’t had a full nights sleep or hot meal since 1985 are all the fault of my kids 😛 I’ve found though that It really does get worse as you get older. I can think to myself, while sitting here at the computer, “Oh, I need to look up such and such” and literally by the time I get Google pulled up to do a search, I’ve forgotten what I wanted to look up. Talk about wanting to slam my head into my desk! I frequently decide I’m just gonna give up trying to remember things and go adopt 36 cats, buy a pair of glasses that hangs by a string around my neck (though I just know I’ll still forget where they are), a case of Geritol and call myself the Crazy Old Cat Lady. It suits me… the crazy part anyway. Right now we only have 4 cats so that isn’t enough to qualify me. At least I think we have four cats. I can’t remember.
I had seen today’s recipe quite a while ago & printed it out but just never got to making it. They use two of my favorite flavors; apricots and almonds. They also use white chocolate which pairs well with both of the other flavors, thus why I wanted to make them. These are a “prize winning recipe” from the Betty Crocker site. Quite easy. These are also very very sweet and rich so cut them small. They use a package of sugar cookie mix which makes them even easier. Make sure you have them chilled when you cut them or the ganache on top melts and drips everywhere; great for gooey looking photos, not so much for trying to eat them lol. The easiest way to get a sharp cut is to dip your knife in hot water before you cut them.
Almond, Apricot & White Chocolate Decadence Bars
- 1 pouch Betty Crocker sugar cookie mix
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon almond extract
- 1 egg, slightly beaten
- 8 ounce package almond paste
- 1/2 cup sugar
- 1 cup finely chopped dried apricots (I used more like a cup and a half)
- 6 ounces cream cheese (I used the full 8 ounce package because it seemed silly to put away a small chunk)
- 2 eggs
- 1 teaspoon lemon juice
- 1 bag (12 ounces) white chocolate chips
- 2/3 cup whipping cream
- 1/2 cup sliced almonds (I toasted mine for better flavor)
- Preheat oven to 375 degrees. Line a 13×9 inch pan with foil, preferably the non stick kind. If not non stick, spray very lightly with cooking spray.
- In a large bowl, combine the crust ingredients until it forms a soft dough.
- Press down into the foil lined pan. Yes, I know it’s a pain in the butt to press into a foil lined pan because it slides, but you can do it 😛
- Bake for 10 to 15 minutes or until set on top. Cool somewhat while you’re making the filling.
- In a large bowl, crumble up your almond paste. Add the sugar and beat until blended. It’s not going to be perfectly smooth due to the texture of the almond paste.
- Add the cream cheese, eggs and lemon juice. Beat until well blended. Stir in the apricot pieces.
- Pour this over the warm cookie base.
- Bake at 375 degrees for about 25 minutes or until the top is set and not wobbly. Cool 30 minutes.
- In a microwave safe bowl, heat the heavy cream to just boiling. Dump the white chocolate into the cream and let sit for about 2 minutes, then stir until smooth.
- Pour over the filling; top with the sliced almonds.
- Refrigerate for at least 2 to 3 hours until the topping is firm. Then cut into small squares.