Butterscotch Bars and Blankets
One of the sweetest parts about getting ready for baby has been seeing the ample generosity of our family and friends come shining through. My parents bought all of our nursery furniture. Ryan’s parents gave us our travel system—car seat and stroller both! And over the past couple of months, the UPS man has been knocking on our door once or twice a week with sweet packages bearing gifts large and small for Lila Scott. Nick and Emily sent us a great package filled with Sam’s favorite things—invaluable, really, when you consider all of the different options that are out there for everything from pacifiers to swaddlers. Other friends and family have sent everything from sleeping gowns to plush toys to baby leg warmers to monogrammed bloomers and burp cloths to the ever-lovely children’s book, “Go the F*ck to Sleep.”
Don’t worry, Lila…I’m sure we’ll *never* use that kind of language with you.
A few weeks ago Ryan and I headed up to campus to get some work done and found the sweetest gift waiting for us in his office:
…a beautiful blanket, home-knit by our friend (and fellow English professor) Holly:
Isn’t it beautiful? I’m SO impressed by people who can knit like this.
The little pompoms are my favorite:
To thank Holly for her sweet gift, I got baking in the kitchen this morning and whipped up some butterscotch oat squares:
Butterscotch Oat Squares
1/2 cup packed dark brown sugar
1 stick unsalted butter
1 cup butterscotch chips, divided
1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350
In a mixing bowl, cream together brown sugar and butter until creamy. Add egg and beat until smooth. In a microwave safe bowl, heat 1/2 cup butterscotch chips until melted. Add to butter mix.
In a separate bowl, combine oats, flour, baking powder, and salt. Add to butter slowly until all of the dry ingredients have been incorporated into the mix. Fold in the remaining half up of chips.
Pour batter into a greased 8×8 inch pan and smooth with a spatula until even. Bake 20-25 minutes, until top is firm and golden. Allow to cool in pan for 20 minutes before cutting into squares.
An hour of baking is nothing compared to the time it must have taken Holly to make the blanket, but it will have to do. And these *are* very tasty…sweet, salty, and moist.
Hope you’re having a great start to your weekend!