This recipe turned out to be a surprisingly easy way to make a lot of dessert. This would be fantastic to bring to any event where lots of people would want just a bite of something sweet after dinner. These bars have a shortbread crust, a chewy pecan filling, and just enough chocolate to tie it all together.
Over the Christmas weekend I made, photographed, and enjoyed chocolate pecan pie bars and lemon meringue ice cream pie. I had every intention of posting one of these recipes today. I realized, however, that I think I have a sugar hangover and if I have to discuss and look at pictures of dessert right now, it will push me over the edge.
Do you feel enormous? Because I do. Too many eating out opportunities and too many COOKIES. I feel puffy.
In taking my married name I felt as if I shed a bit of my Italian heritage (DiLullo moved to the middle name spot). However, I take Mario Batali to heart when he says “There are two types of people in the world. Italians and people who want to be Italian”.
I keep making biscotti; it’s a problem.
This title is redundant as beef stew, by definition, is comfy.
I have three fantastic brother-in-laws. Two are my husband’s brothers. Jimmy is the younger of the two. He’s great because he gets really excited to eat anything I make him. I like cooking for him more than for my husband to be totally honest.
This morning he came over after church for pancakes. I’ve wanted to make these gingerbread pancakes for a while so I was super pumped for the opportunity. I enjoyed the pears from the recent parfait so much I wanted to cook some apples the same way. Extremely easy and delish. The apples are sweet and the pancakes spicy/sweet, so the cool and creamy Greek yogurt was the perfect complement. It was a plate full of happiness. This would be great for Christmas morning – special but quick and easy.
Traditional biscotti is definitely a “healthier” cookie. While you’ll find loads of sugar and a hefty amount of eggs, you won’t find fat. That’s right, no butter or oil in this one.