Raspberry Snow Day

This morning, I didn't wake up to the wailing of my alarm clock.  When I got out of bed, I didn't have to turn on the lights - the sun was already up and streaming in through the windows.  When I got downstairs, I ate my morning bowl of cereal sitting at the dining room table, with enough time to flip through the paper and read the comics.  Needless to say, it was a beautiful start to the day.

The superintendent called last night confirming that today would be a snow day.  The weather forecast had predicted about two feet of snow, so on Tuesday the school was buzzing with hope and skepticism of a possible snow day.  When my sister picked up the phone she listened for a few seconds, before bursting out screaming; I jumped for joy (literally).  I didn't have to stress over homework, I could sleep in, and oh I don't know... bake!

I've been thinking about making raspberry oatmeal bars - a favorite of mine and my mom's - for a little while, so in my excitement I decided I would make them today. One of the great things about these bars is how simple they are: they don't take long to whip together and they are made from six pretty basic ingredients, so chances are you won't need to run to the store.

The snow kept coming down the entire day, in big powdery snowflakes.  Terrible road conditions aside, it was really a beautiful day.  The snow was gorgeous and the sun was shining and being outside was wonderful.

After a while the beautiful snow became cold and wet and I was forced to head in.  But, hey, it wasn't all bad with a raspberry oatmeal bar chewy and sweet, waiting for me inside.

Raspberry Oatmeal Bars 

 Adapted from allrecipes.com 

 makes one 8x8 pan

1/2 cup packed brown sugar

1 cup whole wheat all-purpose flour

1/4 teaspoon baking soda

1 cup rolled oats

1/2 cup salted butter (softened)

3/4 cup seedless raspberry jam

Preheat oven to 350°F , and butter pan. Mix brown sugar, flour, baking soda, and 3/4 cup of the oats.  Add the butter, and mix until combined.  It should be a loose crumb mixture. Press two cups of the mixture on the bottom of the pan (use your palm, or the bottom of a glass, just make sure its firmly packed).  Spread the jam over, leaving about a 1/4" edge.  Add the remaining 1/4 cup oats to the remaining crumble, mix well, and sprinkle over the raspberry jam.  Bake for 30-35 minutes, until lightly browned.  Let cool before cutting.