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”.
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.