This is a really rich dessert, so you might want to cut small pieces. Or not… it’s up to you.
Here’s my deepest secret: I can’t make pie crust. The last time I tried, which was about 4 years ago, it was a disaster. Ever since then, I’ve been buying the pre-made stuff that you can find in the refrigerated section of the grocery store (near the dinner and cresent rolls). Maybe I’ll try my hand at Pate Brisee again, but don’t hold your breath.
1 pie crust
1 cup chopped pecans
1 cup sugar
1/4 tsp salt
1/4 cup water
1 1/2 cups heavy cream (divided)
2 tablespoons butter
1 teaspoon vanilla extract
6 oz bittersweet chocolate
Preheat the oven to 350 degrees. Roll out the pie crust to fit in a 9-inch fluted tart pan. Prick with a fork all over. Bake for about 10 minutes until lightly golden brown. (The original recipe says to blind bake the crust with pie weights, but I don’t have any so I skipped this and it turned out fine.) Toast the pecans on a sheet pan at 350 for about 10 minutes.
Next, make the caramel. Put the sugar, salt, and water in a small saucepan. Bring the mixture to a boil over medium-high heat and cook (swirling the pan, not stirring) until the caramel is an amber color. Remove from heat and add 1/2 cup of the heavy cream, butter, and vanilla. (Be careful: when you add the cream, it will bubble up!)
Stir until smooth. Pour the caramel into the baked crust, and top with the toasted pecans. Refrigerate while you make the ganache.
Put the chocolate in a bowl. Bring the remaining 1 cup of cream to a boil in a small saucepan. Pour over the chocolate and let sit for 5 minutes. Then stir until smooth and pour over the caramel crust.
Refrigerate until set, then serve! Make about 12 servings.
I’m one of those people that leaves myself the exact amount of time in the morning that I need to get ready and refuse to wake up any earlier, even if it’s for breakfast at home. I’m out of bed at 6:50am and out the door at 7:30am which leaves me just enough time to let the dog out and get ready, but nothing else. So I bring my breakfast to work to eat at my desk. Usually it’s yogurt and fruit, or sometimes a granola bar. I really try to limit the amount of processed foods I eat and I do enjoy making things from scratch (which I hope you already know from reading my blog!). I was watching Barefoot Contessa this weekend on the Food Network and she made granola bars. I think these will be perfect to take with me to work! These bars are super moist and chewy. I hope you find time to make your own!
Granola Bars Adapted from Barefoot Contessa (note: I cut the recipe in half because I can’t eat 12 granola bars on my own)
Makes 6 bars
1 cup old-fashioned oatmeal
1/2 cup sliced almonds
1/2 cup shredded coconut
1/4 cup wheat bran
1 1/2 tablespoons butter
1/3 cup honey
1/8 cup brown sugar
1/2 teaspoon vanilla
1/8 cup mini chocolate chips (or whatever you like: the original recipe calls for dried apricots, dates, and cranberries)
Put oats, almonds, and coconut on baking sheet and toast in the oven at 350 degrees until lightly browned, about 10 minutes (stirring occasionally). Meanwhile, melt butter, honey, sugar, and vanilla in small saucepan over low heat. Let cool slightly. Place oat mixture and wheat bran in large bowl, then stir in the honey mixture and chocolate chips.
Line a loaf pan or small baking dish with parchment paper (to help you remove the bars easily). Spread granola into pan and bake at 300 degrees for about 15-20 minutes. Let sit at room temperature for a few hours to harden before cutting into bars. Wrap each bar in parchment paper and store at room temperature.
No, I haven’t disappeared off the face of the earth, but there hasn’t been much going on in the kitchen lately (just a lot of cheese quesadillas and mac & cheese). I am finishing my fourth week of full-time work and haven’t had much time to cook lately. John also started working in the office three days a week (he was previously working from home) and our work hours and meal schedules unfortunately haven’t really been on the same time frame lately, which makes cooking difficult!
I’m not sure what it is about summer, but I never seem to cook as much during this season. I’ll have to stop by the farmers’ market soon and hopefully find some inspiration. It’s a shame that I haven’t taken advantage of all the fresh seasonal produce.
When John and I went to Chicago about a month ago, I spotted these Cinnamon Pecan Rugelach cookies at the Corner Bakery Cafe and was inspired to make my own version. Perhaps I will get to that this weekend… stay tuned!
