I know people say that thing about what is easy isn’t always right… and I know this to be true.
But there are those times when easy is good. Sometimes, all we want/need is no-hassle satisfaction.
Can I get an amen?
In the category of things that are shamefully easy:
These dessert bars.
One bowl, 10 minutes, and you’re ready to rock on with your bad self.
That’s actually exactly what I thought, which is why I was initially hesitant to even mess with this recipe– that, and sweetened condensed milk is #2 on the ingredient list. Sorry, I have a thing.
Whatever. If it’s good enough for Martha Stewart, it’s good enough for me.
Like I said, sometimes, easy is good.
But other times, difficult is better.
In the category of good things that are difficult:
I’m taking my first ever photojournalism class, ya’ll. It’s great, I love it, and it’s difficult.
Not that I’m one of those jokers who thinks that prolific Instagramming makes me a photographer… but there are significantly more terms, concepts, dials, buttons and external factors I have seemingly no control over that go into manually composing a great photo than I ever did realize.
That said, this is very much one of those cases where any frustration swallowed and challenges faced are going to be well worth their while.
I will be good at this, dagummit.
All in all, I’m going to deem this a well-balanced blog post.
I’m satisfying the need for ease, through making these Fudge Almond Graham Bars, as well as a desire for difficulty by investing in a new craft with photographing them.
It’s all about that balance–gotta have your simplicities and complexities in tandem.
On a less obscure note, hopefully we can track some marked improvement in my photography skills in the weeks to come. I have a nifty new camera on loan, and like I said, I will be good at using it.
Hold me to that, please and thank you.
Fudge Almond Graham Bars
Adapted from Martha Stewart
- 1 1/2 cup graham cracker crumbs
- 1 (14 oz) can sweetened condensed milk
- 1 & 1/2 tsp almond extract
- 2 cups sliced almonds
- 1/4 tsp salt
- 6 oz semisweet chocolate, roughly chopped
- 2 Tbsp heavy whipping cream
Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.