One of the advantages of aging is that the older I get, the less I worry about making an ass of myself. That self-consciousness, that concern over what other people are going to think, seems to diminish with each passing year. I see it as an advantage because it means I am far more comfortable in my own skin than I was as a younger woman. My kids probably see it as a distinct disadvantage because I can get incredibly goofy and I have no qualms about embarrassing them, in private or in public. That’s what parents are for, right? I take great delight in proving myself to be the dork I really am at heart. It makes me laugh. Case in point…the guest post I did for Katrina of In Katrina’s Kitchen. Go read it. It’s funny. At least I think it’s funny. And if you don’t find it amusing, at least you get a great Low Carb Sugar Cookie Bar Recipe out of the deal.
They turned out perfectly, just as I thought they would. And I learned a neat little tip for getting a deep rich red for my frosting. Truth is, I messed up and coloured it all green before I remembered I needed some red for stripes. So I decided to see if I could just add a few drops of red to some of the green frosting. And for once, instead of a lurid pinky red, I got a beautiful deep red with a hint of maroon. Keep that in mind the next time you’re decorating!
Please check out the recipe at In Katrina’s Kitchen.
Serves 20. Each bar has 6.1 g of carbs and 2.6 g of fiber. Total NET CARBS = 3.5 g.