Comments on: Blackberry Jam Almond Bars

By: Blackberry Jam Almond Bars Overload | AveryToday

Blackberry Jam Almond Bars Overload | AveryToday — Sun, 16 Dec 2012 18:14:08 +0000

[...] baaaad (recap of failure here). this recipe was given to me by my friend alison and was inspired by 17 and baking blog. so this time around i was equipped with eating hummus and carrots simultaneously because i [...]

By: The Trouble with Tasty Treats

The Trouble with Tasty Treats — Tue, 03 Jul 2012 14:39:49 +0000

[...] having a reason to buy fun things at the grocery store! i asked my friend alison for the amazing blackberry jam almond bar recipe (she made this for us almost 2 years ago for a gingerbread house making party and i knew i had to [...]

By: Aundrea L.

Aundrea L. — Tue, 17 May 2011 13:28:22 +0000

Im sorry to hear about your college, but there seems to be plenty of other schools who cant wait to see all your potential and you can always transfer. But this can turn out to be the best thing for you even if you dont realize at the time. I understand where youre coming from, I was denied to a school I really wanted to but got excepted into a school that I love and I know it was for a reason I didnt get accepted into the school of my dreams… Just keep your hopes high and enter your new school with willing arms and make the best out of it (: Fantastic bars!

By: Friday Food Fun : SherraLifeLesson.com

Friday Food Fun : SherraLifeLesson.com — Fri, 03 Sep 2010 09:38:07 +0000

[...] ~ My new favorite, easiest cobbler ever. Added Blue Bell ® Summer Berries ice cream. Yee haw! 2. Blackberry Jam Almond Bars ~ 3 of my favorite things: shortbread, almond flavoring and blackberry jam — so delicious! 3. [...]

By: bel

bel — Sat, 10 Jul 2010 11:49:50 +0000

thanks for getting back to me. i’m going to halve the recipe, give it another go and see how it works…if failure is the result then striped peppermint meringues it is…though i imagine i’ll do those anyway – they look great. also, everybody loves meringues during the summer, despite the fact that it’s raining here in Ireland!
thanks again and can’t wait for your next endeavor!

(your orange-cinnamon-pecan pastries are all set for breakfast tomorrow – very excited!)

By: Elissa

Elissa — Fri, 09 Jul 2010 23:27:35 +0000

bel – So sorry to hear you’ve been having some bad days. Trust me, I know the feeling, including the baking-to-feel-better and messing up part. As for the bars, they aren’t like a cake or a biscuit… More like a very very thick sugar cookie. Soft, a little chewy, crisp at the edges, somewhat dense. I’m trying to figure out what might have gone wrong. You would have needed to halve the recipe to bake it in the 9″x13″ pan, not reduce it by 1/4, which explains why your bars were thicker. That might also explain why the jam sank to the bottom… then maybe they didn’t bake long enough, which could cause the sponge-y texture? I wonder if it’s also possible if your butter was too soft, which can sometime cause a greasier/softer texture. In any case, I really hope you aren’t discouraged and everything is going a little better. (Not sure if you’ve read this one, but I blogged six months ago during a pretty bad time for me and the recipe didn’t work out. http://17andbaking.com/2009/12/03/striped-peppermint-meringues-with-chocolate-ganache/ Might make you feel better, I hope!)

By: bel

bel — Fri, 09 Jul 2010 22:24:37 +0000

hi elissa, i know that you’ve moved on since this post and are due to go to a really great college, it sounds a little cliché, but they’re so fortunate to have you.
ANYWAY, i have been having a series of “one of those days” and i thought that i could lift my spirits by baking these bad boys… i confidently reduced the quantity of each ingredient by 1/4 in order to bake it in a 9″x13″ pan. well, somehow, my batter, dotted neatly with jam, turned out more cake-like than i had hoped for. it was like sponge, and all the jam sunk beneath the surface. they were also probably twice as deep. i was so disappointed with my baking. in my rather irrational mind, it seemed to confirm to me everything i was doubting about myself! they didn’t taste bad, but they definitely weren’t right. and didn’t look beautiful like yours.

what texture should these be? are they more of a cake or a biscuit? and have you any ideas as to what i could be doing incorrectly? i REALLY want to make these as they are intended to be! please help! x

what texture should these be?

By: Bake: Almond Jam Bars « Seattle Lunchbox

Bake: Almond Jam Bars « Seattle Lunchbox — Tue, 25 May 2010 03:52:44 +0000

[...] Jam Bars (Adapted from 17 and Baking) Recipe barely adapted from Sophistimom Makes a half sheet of [...]

By: ThirtySevenWest » Blog Archive » Friday Eats: Mother’s Day

ThirtySevenWest » Blog Archive » Friday Eats: Mother’s Day — Fri, 07 May 2010 13:49:44 +0000

[...] set on the restaurant thing, or if you have a recipe already in mind for your main course, try out this recipe for Blackberry Jam Almond bars from 17 and baking (one of my favorite new baking [...]

By: TGB

TGB — Thu, 22 Apr 2010 20:28:44 +0000

Oh, Elissa. You’ve given us yet another opportunity to pause and gaze on something glorious. This time it was biscuits. But it was so much more. Your pictures-oh my. The gentle side-setting sunlight; the way you capture browns and grays and metals; the food and all nuturing ingrdients you “selah” on. I’ve been deeply blessed by your blog ever since I came upon it. I’m working in the desert far away from the familiar and your reflections in word and photo have ministered “home” to me in ways deeper than I appreciated before I came.
I do feel for your university disappointment. I, too, was not accepted to my first choice school. (in ’88!) I can honestly say I’m very glad for how my life turned and continued since then. I, too, am shocked that any school would not be clamboring to have you (someone already making such a beautiful contribution to the world and who can’t be stopped by “haters”) but I also know that with the passion coursing through your veins, it doesn’t matter where you study- You are a life force! Thanks for going for what you love.