Toffee Bars & More Contemplating...

Why, hello there. It's been a while...for the past two weeks or so I've been back at work, albeit temporarily but it's nice being back in the "real world". A world where people aren't obsessed with food, keeping up with social media, or caring if their blog post/photos is up to SEO/food blogger standards. In this world, people still write down and share recipes on loose leaf paper ripped out of a notebook and don't care how many comments are attached to it. Can I just tell you how refreshing that is to me?

Perhaps I've been stuck in this food blogger bubble for too long. I've forgotten what it's like to simply share real food with real people. To bake out of love and enjoyment and sharing the results with those around you. To share without expectation, without the desire of mentions/comments/page views. To share with people that I barely know and see them enjoying my baked goods in person; not from behind a computer screen. To share with and teach those around me that don't necessarily know how or have the means to bake/cook from scratch...

I know my posts these past few months haven't been very encouraging or "sweet" as I had set out for this new year but I believe this is part of the process of me getting to that place. Something in me has shifted in the last few weeks and I'm beginning to question everything again. Perhaps it's because I've been immersed in bake sale planning for the past couple weeks and being on social media more than I care for, but I'm beginning to find this all exhausting. Especially the social media part.

And then I read this. It resonates with me so much. I don't have even a quarter of the followers she did but somehow I think I'm an influencer. An influencer of what? I don't know.

Why am I even posting these toffee bars? I don't have a story to go with them - I just want to share because they're a simple treat to whip up and because I'm really loving the not-so-new Alice Medrich [affiliate link] cookbook I picked up a not too long ago. I was going to tell you to buy the cookbook so you can get the recipe but of course everything is on the internet these days. So here you go!

Toffee Bars
by Alice Medrich

Yield: 24 bars


For the crust: 
12 tablespoons unsalted butter
1/3 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
2¼ cups all-purpose flour
2 cups pecan halves

For the topping:
1 tablespoon water
¾ cup packed brown sugar
8 tablespoons unsalted butter, cut into 4 chunks
6 ounces milk chocolate, chopped

For the rest of the recipe, click HERE