Back to the grind, right everyone? I hope that you had a good weekend to last you through the week! We did pretty alright. On Friday night, we went to a dinner hosted by the Super(Duper)Market with Paper Magazine. It was great to meet a bunch of new people and walk around the event – the food wasn’t half bad, either. My favorite thing were the new potatoes with trout roe and dill, followed closely by the dessert, believe it or not. Kramer had his first fresh apricot Friday night, too, so I’ll put a check mark in the ‘win’ column for him. The portions were teeny tiny, though (as they always are at events), so of course we grabbed a slice on our way home to eat while we watched Louie and Wilfred. On Saturday, we grabbed some meats and cheeses and had some friends over to pseudo-celebrate Bastille Day. I never really considered it to be a holiday celebrated at all in America, but I suppose that everything gets celebrated in New York, so there is always something going on, even on Bastille Day. We hit up a few bars and grabbed dinner at M. Noodle, one of my favorites. Sunday, we did some cooking, watched a movie, and then, of course, went to our friend Morgan’s apartment to gather ’round for Breaking Bad. What a good show. I can’t wait for next week’s episode.
While we wait, though, I guess I will share a recipe with you. I made these the other weekend when I wanted to bake, but I also wanted to clean out my pantry a bit. I bought some Medjool dates for a party but never ended up using them, so there they sat in the back of my cupboard for a little while. I wanted to make something that would really let them shine, but also wanted to use a similarly forgotten container of pecans, but I figured the dates could use something crunchy, so no problem there. Bars are perfect for a quick treat because there’s no rolling out dough, or scooping out anything, or really much work at all. You just beat everything together, press it into a pan, and let it bake. These Date & Nut Bars ended up being just what I wanted: slightly sweet, gooey, chewy, and honestly, pretty filling. I brought them into work on a Monday and I think most people enjoyed them for breakfast alongside their coffee or tea, and later on, as a little bite before heading home. I think that they tasted like baked oatmeal, especially if warmed up briefly in the microwave, so be sure to give that a try. You can really use any dried fruit you like in these – they’re as versatile as they are delicious.
What you’ll need.
Remove the pits from your dates, then chop both them and your pecans.
Beat together your eggs, brown sugar, and vanilla, then mix in the flour, salt, and baking powder until just moistened.
Fold in your dates, nuts, and raisins.
Press your batter into a 9×13-inch pan and bake at 375 degrees F for 30-35 minutes or so, until golden and firm.
Slice and enjoy for breakfast or as a snack.
- 4 eggs, room temperature
- 2 cups brown sugar, packed
- ½ teaspoon vanilla extract
- zest of ½ an orange
- 2½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2¼ teaspoons baking powder
- 1½ cups pecans, roughly chopped
- 1½ cups Medjool dates, pits removed and roughly chopped
- ½ cup jumbo golden raisins
- Preheat your oven to 375 degrees F. In the bowl of your mixer, beat together the brown sugar, eggs, vanilla, and orange zest. In a separate bowl, mix together the flour, salt, and baking powder. Gradually add the dry mixture to the wet, mixing until just moistened and scraping down the sides of the bowl as necessary.
- Fold in the pecans, dates, and raisins. Line a 9x13-inch baking pan with parchment paper or foil, and spray lightly with non-stick spray. Use your hands to press the dough into the pan, then bake for 30-35 minutes, until golden and firm. If the bars start to brown too quickly in the oven, cover the top of the pan with foil and continue to bake.
- Allow the bars to cool completely before slicing and serving. These will keep well in an airtight container at room temperature for up to 5 days.