Here we are, in the middle of March, and it’s nearly 80 degrees. I’m not complaining–I like skirts with no tights as much as the next girl. And let’s not forget how much time I spent hating on winter this year.
Obviously I love the sunshine and driving with the windows down, and even every student asking if we can have class outside today. (In case you’re wondering: the answer is a firm no. I will run far, far away from them.)
But while me and my shades and my bare legs love the weather, I can’t help but think that it can’t last forever. It’s only March for crying out loud–we have to get back to March weather sometime, right?
In the end, I’ve resolved to not think too much about it. We can’t spend our beautiful days worrying about the 40 degree days of our futures. So here is a recipe that’s sure to take your mind off the even the gloomiest of future forecasts.
Blood Orange Bars
Adapted from Eating Out Loud
3/4 cup unsalted butter, softened
1/3 cup sugar
1 1/2 cup flour
pinch of salt
Preheat oven to 350°. In a mixer fitted with the paddle attachment, cream together butter and sugar until fluffy. Press dough into the bottom of a 9″ x 9″ baking pan and bake 20-25 minutes, until it’s golden brown. Let cool.
1 1/2 cups sugar
2/3 cup flour
zest and juice of 2 limes
zest and juice of 1 blood orange
In a mixing bowl, whisk together eggs and sugar, until the mixture turns light yellow. Add flour, zest, and juice and mix until everything is incorporated. Pour filling over cooled crust and bake (still at 350€°) for 30-35 minutes. Let cool and top with powdered sugar.