I have the lucky privilege of having my parents and my husband’s parents living close by. And I love it, because my kids get to spend time with both grandparents, something I wish I had growing up. This Mother’s Day, I had the pleasure of having my in-laws over for dinner and I decided to make this for dessert.
If I were to create a family tree with desserts, I would say that blondies are brownies’ cousin. They have so many similarities–from their chewy and fudgy texture to the unlimited add-ons and mix-ins. And, of course, they are made in a bar pan. (I have seen brownies in cupcake form, and you can try them here, but most are not. I don’t know that I’ve ever seen blondies in a cupcake. Hmmm….an idea to try another time for sure!)
Anyway, what I love about these blondies is that they have EVERYTHING–nuts, chocolate, white chocolate, coconut, and caramel. You can’t go wrong with this recipe. Continue reading
To many, scones fall under the breakfast category. They are then further categorized as either sweet or savory. These scones, while you could eat them for breakfast, are more of an afternoon-with-tea scone or a dessert scone. They are sweet, a little salty, and absolutely delicious right out of the oven. After all, they do have Heath tidbits, chopped pecans, and chocolate chips baked inside!
I made these scones yesterday in preparation of our house-hunting adventure. Looking for a new house is so stressful, but I had a lot of fun. (You know, a house is a big decision! You’ll be there for quite some time.) As a kid, my family would take numerous summer bike rides to a housing development a mile or so away from our home. We would spend time walking through the half-finished houses. My sisters and I would walk through the support beams, telling our parents we were walking through walls, and argue as to who had what bedroom. Haha, I feel silly thinking about that now. Anyway, these scones were for the car ride to the houses we saw. And to calm my nerves a bit.
To make good scones, you just need a little bit of practice and a bit of patience. Here are five tips I’ve learned along the way.
1. Have really cold butter. Cut up the butter in small pieces. Place in a bowl, cover with plastic wrap, and place in the freezer for 30 minutes. This seems to help suspend the butter in the flour, which creates flaky scones.
One of my biggest pet peeves is food going to waste–specifically when I have to open a can of something and the recipe doesn’t require that I use all of it. (Like 1 cup of chicken broth when the can clearly has 2 cups, or 1 T of tomato paste when there is at least 8 T in the smallest can.) So the remainder of the contents sit in my fridge, where I promptly forget about it, only to discover a few weeks later a science experiment growing inside the can.
Now, this recipe requires that you use only 1 cup of canned pumpkin, but with the rest of it I make either pumpkin milkshakes or pumpkin waffles. That way, my leftover pumpkin doesn’t go to waste. For Thanksgiving this year, I wanted to try a different take on the pumpkin pie and when I found this recipe in a stack of old magazines, I thought it was perfect. It has caramel, pecans, and a cool pumpkin-y mousse layer. With each bite you can taste the complexity of all three layers working together. It’s a party for your tongue. (Okay, that analogy was a little lame, but it’s true. You’ll love it!) Continue reading