I’m going to keep plodding along on the trail of DIY goodies because, well, I might not be on this path again for a long time and I want to make this round worthwhile.  And maybe also just to prove to myself that I can do these kinds of things.

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Everyone needs a little pat on the back, you know?  And since I wouldn’t touch my last DIY project with a 20 foot pole, I figured I needed to make a little something for myself.

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Now, why did I choose fig newtons you ask?  Well, I had just made Smitten Kitchen’s amazing fig and olive oil challah and had a bunch of figs left over.  I’m not a snack-on-figs kind of person, but I do enjoy figs once they’ve been cooked into a yummy paste, so it seemed only natural to sandwich that figgy goodness between some subtly sweet and chewy cookie-like dough.

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I’ve always associated Fig Newtons with my great grandparents, as I can distinctly remember chowing down on some while visiting their home as a child.  I definitely wouldn’t have considered myself a fan back then, but the cookie? cake? snack bar? has definitely grown on me.

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Obviously this homemade version blows the packaged variety out of the water.  I mean, you could argue that these toe the intersections between snack, breakfast and dessert, but take a look at that luscious layer of filling.  The flavor is complex and the shortbread is soft with just the right amount of crumbliness.

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I’m really selling this DIY stuff, aren’t I?

Two Years Ago: Banana Peanut Butter Truffle Muffins

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Adapted from Brown Eyed Baker