Friday, October 19, 2012

Conversation with a 3 Year Old

A few weeks ago Hubby was out of town, I was in the kitchen making the kids breakfast, they were watching TV (whatever, don’t judge me – we all do it).

Little boy goes to the washroom where I assume he pees, then comes out.


Me: (oh dear god, what do I say?)
-          Congratulations, you’ll be very happy 10-12 years from now.
-          Ignore him and maybe this will never get said in the grocery store?
But thankfully Little Girl came to my rescue.

Little Girl: No you don’t, Daddy does.


Tuesday, October 09, 2012

Salted Pecan Pie Bars

I have no idea why I do this not just to myself but to you my readers too?  Why was I gone for a month?
Honestly it felt like I was gone for maybe 2 weeks at the most, time has gone into warp speed and the blog was one of the casualties.

I have been busy with Little Girl getting used to school (and me for that matter since I volunteered to be her class’ Room Mom).
Work has been busy and we have just generally been busy trying to take advantage of the last few days of our fantastic fall weather before winter and snow hit us.

Anyway, it was our anniversary this past weekend, so because I love my husband dearly and know him very well, I made him Salted Pecan Pie Bars and gave him the entire tray.  I know pathetic – but he loves them and is food really not flowers for men?

So recipe follows, this is a Pinterest find and the original (found here) actually had maple syrup in it and I did make them that way but you can’t taste the maple at all – so I have left it out of the recipe (you can thank me for saving you some maple syrup for your pancakes).

Salted Pecan Pie Bars

1 cup butter, softened
1 cup packed brown sugar
2 cups flour
2 large eggs
¾ cup corn syrup
¾ cup packed brown sugar
1 teaspoon vanilla
2 cups pecan halves
½ - 1 tablespoon coarse sea salt

Preheat oven to 375F.
Spray a 9x13 pan with cooking spray.
Using a stand mixer, cream the butter and brown sugar until combined, add in the flour and beat until crumbly.  Press into your prepared pan and bake for 12-15 minutes or until the top appears dry – you don’t want to overcook it.

While the crust is cooking, mix together the eggs, corn syrup, brown sugar and vanilla.  Stir in the pecans and pour over the cooked crust.
Spread out evenly making sure the pecans cover the entire thing.
Return to oven and cook for an additional 15-20 minutes.  Remove from oven when the filling appears mostly set.
Sprinkle with coarse sea salt.

Cool completely in the fridge before cutting.