Yessss!!! Finally. Here it is. The long awaited sweet treat I have been promising since Saturday. I normally ship the treats I bake off with Mike to share at school with his fellow teachers. Since Mike is on spring break, this week these babies stay here with me!
That is right. Sixteen beautiful bars of chocolate ganache, caramel, and hazelnut shortbread layers calling my name every single day from the kitchen.
I don’t need to eat these. The five, give or take, pounds of leftover baby weight on my belly is a good reminder that I do not need these bars.
However, the stress of trying to clean out and redo the office while arguing with Mike about what to keep and what to throw out has me running to these bars for solace. Just a bite, then back to work. Ok, another bite while I figure out how to hide this comforter from Captain Throw All This Crap Out, then back to work.
Next thing you know, I have started fifteen other mini side projects and have gotten nowhere on the office project, but six bars have been successfully devoured. Oops!
This is why the office redo has been going on since last Christmas. I have big project ADD. I start with cleaning off the desk, this leads to organizing old Food & Wine magazines, which then leads to cleaning off the bookshelves, and then it is time for a meal break. Then it gets dark out and I start watching TV and I put everything off until the next day.
I swear to God, this is not happening this time. I will finish this redo. I have two giant boxes that are in my living room which contain my new desk and chair that need to go where they need to go. I also need to start working back in the office instead of on the coffee table in front of the TV.
Ugh, 99 problems, but a billionaire bar ain’t one!
Recipe adapted from Food & Wine.
Special thanks to Bob’s Red Mill for supplying me with hazelnut meal!