I had chocolate chip cookays
This looks so good...I love pears and cinnamon!
This desert is very good,the presentation was excellent.
That looks very pretty. We're having slices of fresh pineapple for dessert tonight, but normally we don't have dessert.
Tomorrow it will hopefully be the truffles I'm making with the recipe and chocolate I just acquired from Linda of Kayak Soup through CBBP!
HI Annie!Well, I just made a batch of Martha's Pecan Bars out of the new little "Favorite Cookies" magazine she has out for the holidays. Num. That's my dessert with a cuppa tea.I want to thank you for the heads up on the Parmesan Chicken recipe...it is delicious! The whole Fam loved it! Happy Thanksgiving to you!Artfully, Kim
wwm,One of my fav's!!!Claire, It is really good and so simple.Bambola, Thanks babe.Sara, I wish I could resist the urge to have dessert, but I was brought up with a Dad who had the sweetest tooth I've ever seen. Pineapple sounds fab!Brilynn, Your so lucky. Truffles? I could go for a few...(dozen) :)Kim, Pecan Bars are one of my absolute favorite things to eat. If you feel like copying the recipe for me, I won't stop you!I'm glad you liked the chicken! Thanks for the well wishes and same to you and your gorgeous family!!
Pecan Bars Makes 24; Prep time: 15 minutes; Total time: 1 hourThese buttery treats are made with an easy press-in-the-pan shortbread crust. FOR THE CRUST:1 1/2 cups all-purpose flour 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces 1/4 cup sugar 1/4 teaspoon salt 1 large egg, lightly beaten FOR THE FILLING:1/2 cup (1 stick) unsalted butter 3/4 cup packed light-brown sugar 1/4 cup light corn syrup 1/4 cup heavy cream 1/4 teaspoon salt 8 ounces (about 2 cups) pecans 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 1. Preheat oven to 375°. Line a 9-inch square baking pan with foil. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms. 2. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes. 3. Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling. 4. Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes. 5. Remove pan from heat. Whisk in cream and salt; mix in pecans. 6. Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible). 7. Bake until bubbling and amber-colored, 18 to 22 minutes. Cool completely in pan. 8. Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars. Annie, I hope this posts ok. Lemme know,Happy Thanksgiving!Kim
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