Savannah's Crazy,Awesome Pecan Pie Bars

My mom has had this recipe forever and I've been dying to make these. In Savannah I use to have a pecan tree by my house, so we always made pecan pie bars to use them up. Hope you enjoy.

Shortbread base


1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preparation

Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.


Gooey topping


8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons heavy cream
hot shortbread base


Preparation


Preheat oven to 350°F. In a food processor, coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Michelle's Best and Nelle's Favorite Banana Bread

This is my old neighbor Michelle Green's recipe. I would really like to thank Nelle, my friend from Savannah, for asking me to do this recipe and writing back from my letter I sent her. So, I hope you enjoy!

2 cups sugar
1 cup oil
4 eggs
4 very ripe bananas
2 cups flour
1 1/2 teaspoon salt
1 tablespoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 teaspoon vanilla

Preheat oven to 300 degrees .Mix together sugar,oil,eggs, and the very ripe bananas in an electric mixer.In a seperate bowl mix together flour, salt,and baking soda,then add 1/2 a cup of buttermilk to the flour mix and 1/2 a cup to the banana mix and add the flour mix to the banana mix.Add pecans and vanilla. It uses 2 bread pans so take those out and grease them.Pour the batter into the pans put it in the oven for a half an hour on 300 degrees, half an hour on 350 degrees, then take it out to let it cool, then............................. EAT IT

Nana Butler's Best Ever Raised Waffles

This is my grandma's recipe.It's pretty awesome. I dedicate this to Nana Butler,the awesomest grandma ever,but Skippy Anthon is awesome too. Hope you like them! (Start the night before to serve for breakfast) Put in a large mixing bowl:

2 cups flour 1 teaspoon salt 1teaspoon sugar 1 package dry yeast Put in a bowl or quart size measuring cup: 2 cups milk 1/2 cup water 1/2 cup butter (best) or salad oil Heat this in the microwave until butter is soft, mixture is lukewarm. Beat liquid into dry ingredients. Cover the bowl and let stand overnight or at least 8 hours (not in the refrigerator).When time to cook the waffles add: 2 eggs and a pinch of baking soda. Beat well. The batter will be very thin ,so don't freak out. Cook on a waffle iron. Thank you Nana, and enjoy.

Beast Thin and Crispy Cookies

I wanted to make this recipe after I watched an episode of Sugar High on the food network (my favorite channel) and it made super flat cookies! Honestly I think they turned out great and you can keep the dough in your freezer for a long time and make them when you need them!

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
Directions
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

I hope you enjoy!!

Blue Moon Style Grilled Peaches

I made these at cape may in new jersey. I'd like to say thank you to Greg, Sarah,and Maxie for inviting us there! I had lot's of fun!I got this from all salon.

Ingredients
4 not-to-ripe peaches washed,halved, and pitted
balsamic vinegar, to taste, about a tablespoon
brown sugar to taste
light olive oil
ice cream (optional)

Preheat grill.Drizzle the peaches with balsamic vinegar, then liberally sprinkle with brown sugar. Brush the grill with a dab of oil.Place peach halves face-down on the grill.Turn after 3 or 4 minutes,after they've given a brightness in their color.Sprinkle flat side(now facing up) with brown sugar.Take off after a few minutes.When they're soft all the way through poke with a fork.Serve with ice cream or not and prepare to have very happy friends!

I'm the most excited girl in the world! Today I got a letter in the mail from Ina Garten!! And it had an autograph in it!!! Yay!!!

Epic Peppermint Oreo Ice Cream

This is epic !! We had a party and everyone loved it! You have to have an ice cream maker though! You have to try this! I got this from the kitchen of Betsy Bass, a friend of my mom from Savannah.

Ingredients
1 1/4 cups milk
1 cup sugar
1 teaspoon salt
1 1/4 cups half & half
1 teaspoon vanilla
3 cups whipping cream
1 cup pink peppermint candies
15 oreos (more or less)

Put peppermints in a large plastic bag and break into pieces by pounding with a mallet or a rolling pin. Heat milk in a large sauce pan, adding the pieces of candy until dissolved. Remove milk from heat. Add sugar and salt , stirring until dissolved. Stir in half & half, vanilla , and whipping cream. Cover and refrigerate for 30 minutes. When ready to freeze , crush 7 or 8 oreos and add to the milk mixture. Freeze as directed. Before putting the ice cream in the refrigerator, stir in the remaining 7 or 8 oreos ( break into pieces ).

What I'm Known for Pancakes

You have to try these. I always make these when I sleepover at someones house or if they come over to my house. They're amazing!

Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups buttermilk
(or 2 cups milk and a sprinkle of real lime juice)
2 eggs
3 tablespoons butter totally melted

Preheat the griddle or pan to 400 degrees.Add together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl add together the buttermilk, eggs, and melted butter.Add the liquid bowl into the dry bowl. Mix and oil a griddle or pan ,then add about a fourth cup of batter on the griddle or pan. You know when it's ready when it's golden brown, then flip. Put on a plate and serve.

Yummy!!

Crazy Chocolate Chip Cookie Ice Cream Sandwiches

These are amazing!! You can use the chocolate chip cookies recipe from my blog.I made the cookies pretty small so it wouldn't be so big to eat.If you make these , you will be satisfied .


Ingredients
1 recipe chocolate chip cookies
1 quart premium ice cream,slightly softened
One 12 ounce bag (2 cups) mini chocolate chips

Bake the cookies according to directions and allow them to cool thoroughly on a wire rack. Arrange as 3 dozen cookies( or more )
, flat side up, on a work surface. Spread each with some ice cream. Top with another cookie making sure the flat side is facing the ice cream. Roll the ice cream edge of each sandwich in chocolate chips so that the ice cream layer is covered in chocolate chips. Wrap each in plastic wrap and can freeze for up to 2 months. Remove from the freezer about 10 minutes before you plan to serve them.

These taste better a day after you make them. Hope you enjoy!!

Wonderful Glazed Doughnut Muffins

This recipe I had a little help with. My friend Rachel helped me.I got this recipe from Sweet Pea's Kitchen.These were amazing! Everyone loved them. My mom and Rachel thought of fall.I hope you like them!

Ingredients
(muffins)
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoons salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
(glaze)
3 tablespoons ,butter ; melted
1 cup confectioners' sugar ; sifted
3/4 teaspoons vanilla
2 tablespoons hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with paper liners or spray with nonstick spray. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil,and sugars till smooth.Beat in eggs one at a time.With the mixer at low speed,mix together baking powder,baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Stir the flour into the butter mixture alternately with milk beginning and ending with the flour and making sure everything is thoroughly combined.Spoon batter into cups, filling the cups,and smooth tops.Divide batter equally among prepared muffin cups.Bake until muffin tops are pale golden and springy to the touch,15 to 17 minutes , rotating halfway through, baking time. Cool muffins in the muffin tin for 5 minutes, then transfer to wire rack and cool for 10 minutes before glazing. To make the glaze , in a medium bowl, mix together melted butter, confectioners' sugar , vanilla and water.Whisk until smooth.When muffins have cooled,slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened dip a second time and allow to harden then serve.

Hope you enjoy!

Sometimes cooking is cheating.If you make cinnamon buns, that's real. If you buy cinnamon buns and cook them at home, that's cheating.Cheating isn't always bad. I cheat all the time. Like the other day I made a cake out of cake mix, but made homemade frosting.Katherine was perfectly fine with that. When you cheat maybe try to put your own touch on it. You could make a garnish or make a good topping.Remember don't be guilty about cheating, just try to make it your own

First Class Banana Crunch Muffins

I got this recipe from Ina Garten.These muffins are awesome! Everyone loved them, and I hope you will!

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter melted and cooled
2 extra large eggs
3/4 cups whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas
(2 bananas)
1 cup medium diced ripe bananas
( 1 banana )
1 cup small diced walnuts
1 cup granola
1 cup sweetened shredded coconut

Dried banana chips,granola,or shredded coconut
(optional)

Preheat the oven to 350 degrees. Line 18 large muffin cups with paper liner. (12 cups are okay) Sift the flour, sugar,baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs,milk,vanilla, and mashed bananas, and add them to the butter-and-flour mixture.Scrape the bowl and blend well . Don't overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter.Spoon the batter into the paper liners, filling each one to the top.Top each muffin with dried banana chips, granola, or coconut if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly , remove from pan and serve.

Cheerio! Maple Oatmeal Scones

These scones made me feel like I was in England.To bad I didn't have any tea! I got these from Ina Garten .

Ingredients
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra large eggs lightly beaten
1 egg with 1 tablespoon milk or water, for egg wash
(glaze)
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees . In the bowl of an electric mixer fitted with a paddle attachment , combine flour, oats baking powder, sugar, and salt. Bend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces . Combine the buttermilk , maple syrup, and eggs and add quickly to the butter and flour mixture.Mix until just blended. The dough may be sticky. Dump onto a well- floured surface and be sure it's combined . Flour your hands and a rolling pin and roll the dough 3/4- to 1 inch thick. You should see lumps of butter in the dough. Cut into 3 inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20-25 minutes, until the tops are crisp and the insides are done. To make the glaze combine the confectioners', maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze.I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Cheerio!

Luscious Chocolate Pavlova

This cake is amazing! Make sure not to make this on a humid day! I hope you like it!I got this one from Nigella Lawson.

Ingredients
(meringue base)
6 egg whites
1 cup sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces bittersweet chocolate, finely chopped
(topping)
2 1/4 cups heavy cream
1 very full pint of raspberries
2-3 tablespoons coarsely grated bittersweet chocolate

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa , vinegar, and chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound onto a baking sheet in a fat circle approx. 9 inches in diameter, smoothing the sides and top.Place in the oven, then immediately turn the temperature down to 300 degrees and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top , but when you prod the center you should feel the promise of squidgyness beneath your fingers. Turn off the oven and open the door slightly , and let the chocolate meringue disk cool completely . When you're ready to serve invert onto a big flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious color and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will , on the plates rim. Serves 8-10.

HOPE YOU ENJOY!!!!

Outrageous brownies

If you like chocolate a lot then you should make these. They even have a little coffee in them! Ina Garten inspired me again.

Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2 1/4 cups sugar
1 1/4 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat oven to 350 degrees. Butter and flour a 12 by 18 by 1 inch baking sheet. Melt together the butter , 1 pound semisweet chocolate chips, and unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly after melted. In a large bowl mix together the eggs, coffee granules , vanilla , and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room tempature.In a medium bowl sift together flour , baking powder, and salt. Add to the cooled chocolate mixture, and stir it. Toss the walnuts and 12 ounces of semisweet chocolate chips in a medium bowl with 1/4 cup of flour, then add to the batter. Pour it into the baking sheet. Bake for about 20 minutes , bang on the rack with the brownies to get the air out, and bake for about 15 more minutes.


I hope you think they're outrageous!

The famous cranberry and coconut granola

I love this granola on school mornings giving me energy and waking up my taste buds.Again this is one of my recipes that I got from Ina Garten.

Ingredients
4 cups of old fashioned rolled oats
2 cups shredded coconut
2 cups cut pecans
3/4 cups vegtable oil
1/2 cup honey 1 cup dried cranberry


Preheat oven to 350. Toss the oats, coconut , and pecans together. Whisk together honey and vegtable oil together in a separate bowl. Pour the liquids over the oats and stir with a wooden spoon until coated.Pour on a sheet pan.Stick in the oven stirring occasionally with a spatula about for 45 minutes Take out let cool and add cranberries. P.S Keep a eye on it in the oven.



I hope you enjoy!

The best sticky buns ever

Sticky buns are the best thing ever made ! They're just like cinnamon buns but they have a great icing that gives it more flavor.I got this recipe from my favorite cook,Ina Garten.

Ingredients
(icing) 12 tablespoons of butter
1/3 cup light brown sugar lightly packed
1/2 cup pecans, large pieces
(bun) 2 tablespoons butter melted
2/3 light brown sugar lightly packed
3 teaspoons ground cinnamon
1 package puff pastry thawed

Preheat the oven to 400. Place a 12 standard muffin tin on a sheet pan lined with parchment paper. (topping) In the bowl of an electrical mixer fitted with a paddle attachment , combine the butter, and brown sugar. Place about one rounded tablespoon of the mixture in each muffin cup. Distribute pecans evenly on the mixture.Unfold 1 sheet of puff pastry. Brush the whole sheet leaving an one inch border. Sprinkle 1/3 cups of brown sugar and 1 1/2 of cinnamon. Do the same with the other sheet of puff pastry . Roll both of them tightly, and cut them into 6 rolls and end up with 12 rolls. Place on top of the topping. Bake for 30 minutes more or less.After done cooking flip on the parchment paper with a baking sheet under it immediately and allow to cool for at least 5 minutes


Don't forget to lick your fingers!

My favorite chocolate chip cookies

Ahhhhhhhhhh, cookies, I love them on a cool day and we stay inside and bake. Well, if you like that to , I bet you can't wait for what's in store for you today! Chocolate chip cookies!!! This recipe was in my mothers recipe book, so maybe it was past down from many generations?!

Ingredients
1 cup butter
3/4 cups sugar
1 1/4 cups brown sugar
2 eggs
2 teaspoons vanilla
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups flour
One 12 ounce bag chocolate chips


Mix together softened butter, sugar, and brown sugar. Mix in eggs and vanilla. In a medium bowl put in flour, baking soda, baking powder ,and salt. Carefully add it into the mixture. Add chocolate chips and use a spoon full at a time on a baking sheet and cook at 375 for about 15 minutes.

delicious and delightful coffee cake

A great recipe for a great start! I have some coffee cake in store for you!
I got this recipe on about.com

Ingredients
1/2 cup brown sugar lightly packed

1/4 cup sifted all purpose flour
1/4 cup butter softened
1 teaspoon cinnamon
That was the topping
This is the cake
11/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt.
1 beaten egg
3/4 cups sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract

(topping) In a small bowl combine topping ingredients. Blend with a fork until crumbly and set aside. ( cake ) Sift together flour, baking powder, and salt into a bowl. In an electric mixer bowl beat together eggs , sugar , and melted butter . Add milk and vanilla. Stir in flour mixture and mix well . Pour batter into a greased 9 inch layer pan. Sprinkle topping over before baking. Cook at 375 degrees for 25 minutes. Cut when still hot

Hope you enjoy it!