Tag Archives: pecans

Blondies

B2

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

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Turtle Scones + 5 Tips {for successful scones}

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.

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Turtle Pumpkin Pie

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

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