Happy Weekend!

happyweekend

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Wait, it is fall, right? Then why have some of these last few days felt like some of the hottest we’ve had all summer? Seems like mother nature may be playing tricks on us, but hey, we don’t hate it. Pretty soon I’m sure it’ll be nice and chilly, and we can all partake it a little apple-fritter and mulled wine action. But until then, I suppose we can just keep rocking those open toed shoes and strappy tanks.

cct // Have you guys ever heard of this at home fragrance testing service? It’s like the Warby Parker at home glasses trial, but with fragrances – sounds so cool!

rkv // So, apparently we’re colonizing Mars. This podcast is sort of amazing and tells you all about it.

cct // Get better posture and stretch it out

rkv // A smokey eye for girls who struggle with smokey eyes

cct // Curtis and I watched 2 great documentaries this week – I Know That Voice & Samm, I definitely recommend both! (and they’re both on Netflix!)

rkv // Yayyy it’s cold out so I can eat oatmeal again! Love the carrot cake idea.

cct // These guys got it right – I would love to spend some serious time traveling across the country like this!

rkv // Free ideas to instantly re-energize your space

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Oatmeal Raspberry Crumble Bars

raspberry bar 6 copyLately I’ve been on a bit of a health kick by trying to eat a little better and exercise at least a couple of days a week. However, most days I find myself needing a little sweet treat to keep me satisfied so my brain doesn’t go haywire and binge at midnight. Usually I’ll start my morning off with some plain Greek yogurt and blueberries, or a veggie scramble with toast, but I love to have a baked companion for my coffee. This weekend I decided to prep a little something to bring to work – it’s a little sweet, and a lot crumbly.raspberry bar 1 raspberry bar 3 raspberry bar 2 raspberry bar 4 raspberry bar 5

// Ingredients:

– 1/2 cup dark brown sugar, packed

– 1 cup flour

– 1/4 teaspoon baking soda

– 1/8 teaspoon of salt

– 1/2 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1 cup rolled oats

– 1 stick (aka 1/2 cup) of butter, softened

– 1 cup raspberry jam, seeded or seedless

// To make:

01. Preheat oven to 350 degrees and grease an 8×8 baking tin.

02. Combine sugar, flour, baking soda, salt, cinnamon, nutmeg, and oats in a medium bowl. With hands or a pastry blender, combine dry ingredients with the butter until you’ve formed a crumbly mixture.

03. Scoop 2 cups of the mixture onto the baking sheet, and press firmly with the back of a wooden spoon or your knuckles to create the bottom crust. Be sure to press the edges well.

04. Spread the jam on top of the crust, leaving a 1/4 inch border around the edges (this will prevent them from browning too much).

05. Scoop the rest of the crumble on top, lightly pressing down.

06. Bake for 35-40 minutes until golden.

07. Allow to cool, then eat up!

raspberry bar 7

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rkv