As my grandmother would say, “What a revolting development…” I heard her say that when things were pretty grim. That was exactly what came into my head when I learned what was going on in Paris. The city that we lived in this summer for 6 wonderful weeks. The city that I get, and where I belong, despite it’s unrest. They chose places where locals hang out – it wasn’t the tourist places this time. But it did happen to be an area that we spent quite a bit of time in.
I remember waking up this summer fearful every morning for something like this, but it didn’t stop me. I was careful and aware at all times. I remember one day we were walking around near the Place de la Republique (very close to the attacks), and all of a sudden there were armed police everywhere. They came out of no where. I looked around, and told my girls we had to walk quickly. We needed to get out of there, and we were not about to board the subway. So, we took off, down some sides streets, but quickly we were far enough away that I felt better. I still never found out what was going on, but there must have been a threat of something, and I was very thankful that no one was hurt that day. Unfortunately, Friday was different.
I am slowly getting myself back into a regular schedule, after being gone for 3 months. I can’t believe it has taken me this long, but it has. I am now to the point where I am starting to go through my pantry and use up ingredients that have been sitting there a little too long. Take these black sesame seeds – I wasn’t really sure what I was going to do with them, until I saw this recipe in Bon Appetit. It couldn’t have been more perfect. I wasn’t sure how these were going to turn out, but they were right up my husband’s alley. He has confiscated the rest for snacks at work this week.
Paris will always be in my thoughts, and I am always looking forward to my next trip. Even now, after this revolting development. They need our support now more than ever. I hope they feel all the love from around the world, helping them to feel safe again.
- 1/4 stick of butter
- 1 1/4 cups white and/or black sesame seeds
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsalted, roasted peanuts
- 1/4 teaspoon kosher salt
- 1/4 cup honey
- 2 tablespoons creamy peanut butter
- 1/4 teaspoon vanilla extract
Butter an 8×8″ glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, and 1/4 teaspoon kosher salt in a large bowl. Mix 1/4 cup honey, 2 tablespoons creamy peanut butter, and 1/4 teaspoon vanilla extract in a small bowl. Add to sesame seed mixture and mix well.
Scrape mixture into prepared baking dish; press firmly into an even layer. Bake at 350°F until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
Do Ahead: Bars can be made 3 days ahead. Store tightly wrapped at room temperature.
For a printer-friendly version of this recipe, please click here: Sesame-Peanut Bars