I’ve been thinking a lot about blogging lately. I thought it would be a lot different than it is. I thought it would come easier. Not easy perhaps, but easier. The whole if you build it, they will come thing. Well, I built it, but they (whomever they happen to be) haven’t come. It does come easy to some and the fact that it hasn’t for me and I can’t figure out why drives me crazy.
I had a lot to learn in the beginning but now my pictures are better, I leave comments on tons of other blogs constantly, I pin with reckless abandon, and I use hashtags. But it hasn’t helped.
I put everything I have into this blog and it takes up most of my time. From baking to photographing to posting to submitting to Foodgawker and the like to social media to supporting other blogs, the work never ends. Not a single day goes by when I don’t work on the blog in some capacity. I keep at it and I hope, and slowly it’s become less and less fun.
And over time, I’ve grown tired. Tired of crying over traffic numbers and social media followings. Tired of leaving blog comments for people who never return the favor (one of the cardinal rules of blogging based on anything and everything you read on the topic). Tired of days passing without working on my writing. Tired of hoping.
I’ve learned blogging isn’t my passion, writing is. That’s what I want to be. A writer. Five years, no, one year from now, I see my writing having taken off. I’m currently working on a novel, a screenplay, and a teleplay, and I feel like I’m doing my best writing ever. It needs to be my priority. I want it to be my priority. Of course, blogging would probably be more fun if I felt like it was successful.
So from now on, I will only be posting two times a week. This will take some of the pressure off of me and allow me to focus on things other than my blog. I am still so thankful to those of you who read my blog. You are the best! I will still be posting amazing recipes, restaurant, bakery, and product reviews, and my fashion favorites. The posts will just be a little less frequent. I also have some fantastic guest posts coming up and a giveaway you do not want to miss. I’ve been thinking about this change for awhile and I hope you understand and continue to read my blog.
I have another great recipe for you today. Quaker Chewy granola bars were what I survived on through high school, so I was excited to try a homemade version. They are so much better than the store bought and I so wish I would have lived on these instead of those processed ones. Plus, these are crazy easy to make, gluten free, and vegan! I have given them to friends a couple of times and gotten rave reviews. Feel free to use whatever mix-ins you like, but I love the crunch of the almonds and the sweetness of the raisins. Thanks again for reading!
- 2/3 cup light corn syrup
- ½ cup creamy peanut butter
- ¼ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups quick cooking oats (gluten free if you like)
- 2 cups Rice Krispies (gluten free if you like)
- ½ cup raisins
- ½ cup coarsely chopped almonds
- Line an 8 inch square pan with parchment, leaving overhang for easy removal later.
- In a large microwave safe bowl, combine corn syrup, peanut butter, and brown sugar. Microwave on high for 1 minute. Stir the mixture, then microwave on high for an additional minute.
- Add vanilla and cinnamon to the syrup mixture and stir. Stir in the oats and Rice Krispies until fully coated. Add the raisins and almonds and stir until they are evenly distributed. Pour the mixture into the prepared pan, smooth into an even layer, and pack down firmly with your hands. Refrigerate for at least two hours to firm up before cutting into bars. They are quite difficult to cut, and I find a serrated knife and a bit of muscle does the best job.
- Bars may be stored at room temperature in an airtight container for up to 1 week, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour.
Recipe adapted from Averie Cooks
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Serving Size: 12 bars