Wednesday, November 23, 2011

Pecan Squares are way cooler than Pecan Pie.

Happy Thanksgiving Eve!

Last night after work, Thomas and I met some coworkers at nearby Flip Burger for dinner. Flip is kind of a schmancy looking place, but the prices are fairly reasonable and the food is unique and tasty.

Thomas started off the meal with a pistachio and white truffle milkshake.

I had the rbq burger--brisket with coleslaw and smoked mayo. SO GOOD. The waitress switched our sides, so this is Thomas' side, the Moroccan Cauliflower Salad.

Thomas had the Butcher's Cut burger--grassfed beef, bleu cheese, caramelized onions, pickled shallots, and soy truffle vin. Also pictured: MY onion rings.

Today was a short day at work, and I started baking as soon as I got home. On the to-do list for this afternoon was pecan squares and a traditional pumpkin pie.

The pecan square recipe I used is from Thomas' mom and grandmother, and they've gotten rave reviews every time I've been around. They're a fun pecan pie alternative, and they're super easy to make. Here's what you'll need (Hint: SO.MUCH.BUTTER):

First, sift the flour and powdered sugar together in a large bowl.

Add 3/4 cup of softened butter and mix it until it's course, using your hands or a pastry blender.

Next, press the mixture into a lightly greased 9x13 pan.

It should look like this when you're done pressing.

Bake the dough at 350F for 15 minutes, until just brown around the edges. Cool.

While you wait, find your cat sitting in a chair and photograph her.

In a sauce pan on medium to high heat, mix the brown sugar, honey, cream, and 2/3 cup butter.

Boil the mixture until it gets all bubbly.

Then, add the pecans.

Pour the molten filling into the crust, then bake at 350F for 25-30 minutes.

And, wahlah! Allow to cool completely before serving (this is why there isn't a cut up picture yet).

Pecan Squares
2 cups flour
2/3 cup powdered sugar
3/4 cup butter, softened

Sift together the flour and powdered sugar. Cut in the softened butter using a pastry blender or fork until the mixture resembles course meal. Pat the mixture into the bottom of a lightly greased 9x13 pan. Bake at 350F for 15 minutes or until edges are lightly browned. Cool.
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 cups coarsley chopped pecans

Bring brown sugar, honey, butter, and whipping cream to a boil over medium-high head. Stir in pecans, then pour hot filling into crust. Bake at 350F for 25-30 minutes until golden and bubbly. Cool completely before cutting into 2-inch squares.

Tomorrow's list includes:
1. A big mess o' homemade crescent rolls.
2. Two containers worth of scalloped potatoes.
3. Deviled eggs? I've been craving them, so we'll see what happens...


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