Sometimes I think maybe … perhaps … possibly I could try and potentially be not terrible at stand up comedy of some kind.
I have a feeling this is one of those things where I come up with one good joke now and then and watch comedians on America’s Got Talent and think I could do that. Kind of like watching the Olympics and thinking maybe I should try archery or American Idol and thinking I can sing.
So while in theory I could be the next say Tina Fey rising through the improve ranks until becoming a giant star touching every aspect of comedy or Ellen DeGeneres struggling at small clubs which suddenly became bigger clubs and television, that’s probably not going to happen.
For one thing, I’m probably nowhere near as funny as I sometimes, occasionally think I am. There’s also the fact that I would have to prove my hidden comedic genius by performing in front of, you know, actual people, some of whom aren’t going to like me. Some of whom are going to hate me.
That’s hard enough to deal with from behind a computer.
That leaves me to use my improvisational skills to other uses, like pivoting when I want to make a recipe and I don’t have one of the ingredients. Like in these Apricot Pecan Crumb Bars. Okay, so I actually changed this recipe up a lot because I wanted to make it paleo, but even beyond that it called for apricot jam and I don’t have any.
But I did have some dried apricots. I warmed them up with some water and fresh orange juice, mushed them into a chunky jam and used that instead. I’m so glad I did because the double apricot vibes are awesome and the textures in this bar are crazy addictive. We have crumbly base, chewy dried apricots, tender fresh apricots, and crunchy pecans.
All the boxes are checked and these bars are impossible to resist. Probably unlike my non-existent comedy shows.Print
Fruity bars with fresh and dried apricots, crumbly crust, and a crunchy pecan topping.
1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
1/3 cup coconut sugar
¼ teaspoon sea salt
¾ cup coconut oil, room temperature
½ cup apricot jam or ½ cup dried apricots with juice of 1 orange and 2 tablespoons water (feel free to add some vanilla bean or cardamom!), heated and mashed together
5–7 apricots, pitted and quartered
1/3 cup paleo flour blend
2 tablespoons coconut sugar
½ cup coarsely chopped pecans
2 tablespoons coconut oil, room temperature
¼ teaspoon sea salt
Make the crust. Preheat oven to 350 degrees F. Oil an 8 inch square pan. In a medium bowl, stir together flour, sugar and salt. Add coconut oil and mush it into the dry ingredients using your hands or a fork until a sandy dough comes together. Pour it into the pan and press it into an even layer. Bake for 15 minutes while you prepare the apricots and topping.
Top crust with apricot jam or the DIY version, followed by the apricots. Make sure the entire crust is covered with apricots.
Make the topping. In a small bowl, stir together the flour, sugar, pecans, and salt. Mix in the oil with hands until the mixture is crumbly. Top the apricots and bake about 30 additional minutes until the fruit is soft and the topping is golden brown.
Cool completely in the pan so they don’t fall apart. Slice and serve once cool. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.
Recipe adapted from Food52