Pecan Bars (★ ★ ★ ★ ★)

I think I owe someone an apology.

Yes, it's Martha Stewart.

Did you think this was about my mysterious absence the past two weeks?

Well, it's not.

But I am truly sorry about that too.

I love posting.  And posting on time.  On schedule.

I'm an extremely organized perfectionist.  If I am too busy or too tired or the sun is too beautiful and is calling me to the outdoors, it kills me not to post.  But sometimes you have to live life, and if that means I need an extra nap or to get two shades darker by Sunday then I have to take a deep breath and just let it happen.

Apparently, I haven't had too rough of a time doing that as of late.  So I guess I'm cured there.
Hallelujah!

Back to Martha.

Ah, yes.  Martha.  We've had a rocky past.  I mean, I ripped her up pretty good when I posted about these Chewy Orange Almond Cookies.

Although, I have to admit.
She kinda deserved it.
They were grah-oh-sssss (gross :).

But then something happened.
Something too wonderful for words.

These pecan bars came my way.  And oh. ah my. ah goodness.  They are absolutely divine!!

Five stars guys.
I gave these 5 Stars.
That's how serious I am about them.

Kinda gooey, slightly crispy, crumbly, pecan-buttery goodness.  These are the kind of cookie bars you have to pawn off to your friends.

Because they are so good, you will eat the whole pan.
And then you'll get fat...
Because of all the butter,
Duh!
So pawn them off to your friends so you can all get the same amount of fat together and still enjoy this incredible life-altering gift from Martha.

My once-enemy.

I'm usually a pretty good judge of character.

I feel like it's one of my stronger attributes.  But I guess I'm going to have to humbly eat my words here.

Hey, I said was was "pretty good" - not perfect!

I stumbled upon this recipe when my mom baked these around Thanksgiving.  She had gotten the recipe from a friend and was ranting and raving about how good they were.  Okay, mom.  Exaggerate much?

But one bite.  One bite.
That's all it took.
Twitterpation - to the nth degree.

So what a, small - yet effective, slap in the face when I realized where these had originally come from -Martha Stewart herself.  The Queen.  The Legend.

WhaAaAa?!
*Choke*...
This can't be?!

Oh, but it was.  It. Was. 

And you know what? I'm okay with that now.
Because becoming friends with your once-enemy, creates stronger bonds than any other friendships I know of.

So how do you make up for a past public-bash of your new found friend?
With a now present-love letter, of course!

Dear Martha,

Rants are so much easier to write.  I get to be witty and funny.  And at someone else's expense.

Love letters are usually so cheesy and not funny at all.  Plus the only person who stands to be exposed is the lover not the lovee.

See the more I think about it, the more I realize I'm not going to be too good at this whole blog-love-letter thing, so I'll just cut to the chase.

Your Almond Cookies were terrible,
Seriously they were bad.
But your Pecan Bars incomparable,
I mean there was is drool.

So let's just make amends,
And resign to be great friends.

Even though you were the one who first put us in this mess,
I am not above forgiveness.

Love Your BFF,

Nat

Pecan Bars
from Martha Stewart

For Cookie Crust

• 18 Tbsp of Butter (2 sticks, plus 2 Tbsp)
• 3/4 Cup Brown Sugar, Packed
• 3 Cups of Flour

For Caramel Pecan Layer

• 8 Tbsp of Butter (1 stick)
• 1/2 Cup of Brown Sugar, Packed
• 6 Tbsp of Honey
• 2 Tbsp of Granulated Sugar
• 2 Tbsp of Heavy Cream
• 2 Cups of Pecan Halves
• 1/2 tsp Vanilla Extract

Makes about 24 pieces

Need one 9x13in Pan

**Cooling Time Required Between Some Steps 

1) In a medium sized bowl, mix together 18 Tbsp of butter and 3/4 cup of brown sugar.  Beat on 

    medium speed for 2 minutes, until fluffy. 

2) Add flour to the mixture, 1 cup at a time.  Combine well after each addition. 

3) Dough is done when all ingredients are dissolved together and large clumps form. 

4) Press dough into the bottom of a 9x13in pan.  Make sure no clumps are remaining. 

5) Prick the crust with a fork so there are indentations all across the top.  Chill pan and dough in the 

    fridge until firm, approx 20 minutes. 

6) Place pan in preheated oven at 375F degrees for 18-20 minutes.  Cookie crust should be golden. 

7) Cool crust completely before completing next steps.
8) Reduce oven temperature to 325F degrees.  In a medium saucepan, melt 8 Tbsp of butter, 1/2 Cup
    brown sugar, honey, granulated sugar, and heavy cream over high heat.  While stirring constantly,
    bring to a boil. Cook for another minute or so until mixture coats the back of the spoon.
9) Remove pan from heat.  Stir in pecans and vanilla.
10) Pour caramelized layer on to the cooled cookie crust.  Bake in oven until caramel top begins to
      bubble, approx. 15-20 minutes.  Cool completely before cutting.

This is definitely the beginning of a beautiful friendship. 

"Best" Frosting Ever (★ ★ ★ ☆ ☆)

If you like the taste of sweet butter, then you will love this recipe.  If you don't, then definitely take my advice...this frosting is not for you.  

I am continually searching for delicious to-go baking recipes--especially frostings.  Ones that are fluffy and not too sweet.  I came across this recipe on a blog awhile back and after reading how she and her daughter raved about it, I was sold.  The "Best" Frosting I've Ever Had

The only thing I needed was an opportunity. 

My best friend was at my house...actually, when is she not?...and she mentioned that she wanted to make some cupcakes for her coworker's birthday the next day.  

*Light Bulb* Bing!  

I knew just the thing!

I used a chocolate box mix because this wasn't about a cupcake to me.  What I needed was a base to try my frosting on. 

I was pretty excited.  I don't know why, but I just "knew" this was going to be the frosting that rocked my world...haunted my dreams.

Classic "Pic of the Bestie lingering at the cupcakes" Shot

At first, the frosting was good.  Definitely not too sweet.  But by the time I had frosted all of the cupcakes and had my obligatory 4-6 "safety check" tastes, I felt like I had eaten a whole stick of butter.

The frosting wasn't all that fluffy and was even slightly grainy.  It reminded me of the sugar-butter mixture you make before you add the flour to cookie dough.

I thought that maybe it was just a frosting overload.  I mean, after six spoonfuls of anything that fattening it's only natural that something would start to taste a little off.  But even the next day when I had it on a cupcake all I could taste was butter.



I wouldn't consider this a total flop.  The cupcakes turned out really cute.  We rolled the edges in colored sprinkles.  But butter flavored frosting isn't really what I had been so longing to find.  Needless, to say I was a bit disappointed.

I have yet to find the "best" frosting, but I know it's out there.  I have faith.

---

                                                          Dear Frosting,

                                                       

                                                          I am here waiting for you when you are ready.

                                                       

                                                          Patiently yours,

                                                                Natalie 

---

Brown Butter Brownies (★ ★ ★ ☆ ☆)

I'm not really sure how much explanation these require.  

Fudgy.  

Chocolately.  

Buttery.  

Delicious.  

                                     Almost too delicious.  

I follow this blog--Ice Cream Before Dinner.  And one amazing day, these showed up: Brown Butter Brownies

I just knew I had to try them.  They looked incredible!  

As sacrilegious as this might sound, I've never liked homemade brownies.   

Wait.    Stop.     Hear me out...

All of the ones I've been given have been either too dry or too cake-like.  I want fudgy, slightly gooey brownies...the likes of which I've only ever found in a box.  But when I saw the words: "brown butter"...I thought, maybe this is it, the from-scratch recipe that will finally meet my lofty expectations. 

And you know what?  ...These were pretty good!  Probably the most intense brownie I've ever had, but they had the moist chewy goodness that I require.

Problem though.  These suckers are not just unhealthy...they should be banned.  

Five sticks of butter...  Five!!  

I felt bad just doing it. With every new stick added to the saucepan, my arteries closed a little more.  Who invents recipes like this?!?!

My advice: Let these pictures be enough for you.  I couldn't, in good conscience, make these again.  They were delicious, I'll give them that.  But for now, I'll just stick with the box.  

The search for the ever elusive brownie recipe continues.