Sticky Pecan Bites

Do not look at the recipe and dismiss this as something that is missing a critical ingredient.  These are absolutely divine.

• 24 pecan halves
• 1 cup (4.5 ounces) unbleached all-purpose flour, plus more for the work surface
• 1 teaspoon baking powder
• 1/4 teaspoon salt, plus additional for sprinkling
• 3/4 cup heavy cream
• 1/2 cup (3.5 ounces) packed brown or muscovado sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, very soft, plus more for the muffin cups

Directions

• 1. Place a pecan half in each muffin cup, top side down. Combine the flour, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are completely moistened and a soft dough is formed. The dough should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm.
• 2. Meanwhile, mix the sugar with the cinnamon.
• 3. On a lightly floured surface with a floured rolling pin, roll the dough to a rectangle about 12 by 7 inches and 1/4 inch thick. Use a small offset spatula or your fingertips to spread the dough with the soft butter, then sprinkle with a pinch of salt and the brown sugar, leaving a 1/8 to 1/4 inch border. Press the seam to seal. Starting at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll slightly to about 12 inches in length. Refrigerate for at least 30 minutes.
• 4. Preheat the oven to 400°F . Position a rack in the lower third of the oven. Lightly butter the muffin cups unless they are nonstick.
• 5. Cut the dough roll crosswise into 24 equal pieces. (It’s easiest to do this by cutting the dough in half, then cutting each half in half, then cutting each portion into 6 pieces. This is easier to do than it sounds.) Place each piece of dough in a muffin cup, cut side up.
• 6. Bake the sticky buns for 12 to 15 minutes, until browned. Rotate the pan(s) from front to back halfway through the baking time to ensure even baking. (The longer you leave them in the oven, the crisper the edges but the drier the dough.) Immediately turn the buns out onto a sheet of parchment on a heatproof surface. (And we do mean immediately, otherwise the buns may stick to the pan.) Serve warm out of the oven.

Ivan the Great Bell Tower, Moscow, Russia

Ivan III the Great (not to be confused with Ivan the Terrible) was the grand prince of Moscow and the grand prince of all Russia. During his reign, the Russian state gained independence from the Mongol Tatars, finally ending 200 years of their rule (which the Russians have never forgotten). Ivan also made Moscow the centre of the Russian world by considerably expanding its borders.
He was born in Moscow in 1440 and he came from a generation of Moscow's grand dukes. His father was Vasily II the Dark, a name he was given during the civil war when he was blinded by his cousin Dmitry Shemyaka in his attempt to acquire power. In order to secure his son's succession Vasily declared Ivan co-ruler at only six years of age. At twelve Ivan was married to Maria, princess of the principality of Tver, who later died, and he married the Byzantine princess Zoe Palaeologa, who took the Orthodox name of Sofia. She brought with her customs of the Byzantine court and more openness to European culture. The new political position of Moscow gave rise to the idea of Moscow as the Third Rome (Rome and Constantinople being first and second). Sofia had an enormous influence on Ivan. In 1497 he took as Russia's emblem the double-headed eagle, a Byzantine symbol, which was the symbol of the Romanov's.

The magnificent Ivan the Great Belltower, which, at a height of 81 metres, was the tallest building in all Russia for almost 400 years. It is in the Kremlin and was the work of an Italian, Marco Bono, who was ordered by Ivan the Great to design a belltower for the Archangel, Assumption and Annunciation Cathedrals next to the 1329 Church of St. John Climacus-under-the Bells.

Between 1532 and 1543, architect Petrok Maliy built the four-storey Assumption Belfry, which stands next to the tower and houses the 64-ton Resurrection Bell, cast in the 19^th Century. In 1624, the tent-roofed Filaret Tower was added.

In 1812, Napoleon's soldiers tore down many of the buildings of the Kremlin, and attempted to blow up the bell tower. Thankfully they failed, although the belfry and the Filaret Tower were badly damaged. They were restored in 1819 by the architect D.I. Gilardi.

There are 21 bells in the tower and belfry, of which the Assumption Bell, located in the central arch of the belfry, is the largest at 70 tons. It was always the first bell to ring on church holidays, a signal that started all the other church bells in Moscow.

Great Moskvoretsky Bridge, Moscow, Russia

Nemtsov was a was a Russian physicist, statesman, and liberal politician. Nemtsov was one of the most important figures in the introduction of capitalism into the Russian post-Soviet economy. he was also a handsome man who led the opposition to Putin.  He was assassinated on a bridge in February of this year.  It was shocking in that the bridge is not only in a good neighborhood in the center of Moscow, it was both in view of the Kremlin and within blocks of his apartment.

The bridge is now a shrine to the fallen political opponent to Putin.  There are numerous photos and posters of Nemtsov, set amidst flowers, candles, and icons.  He is certainly popular in death.  He has become the hero who dared to stand up to power, and in commemorating the place where he was gunned down, people are showing their own defiance to the current regime. 

Salted Peanut Toffee Cookies

These are especially delicious if you love peanut butter cookies.

• 1 1/3 cups (6 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon flaky sea salt or 3/4 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup (3.5 ounces) packed light or dark brown sugar
• 1/2 cup (3.5 ounces) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (9 ounces) natural (but not unsalted) chunky peanut butter—stir well to blend in the oil before measuring.
• 5 ounces store-bought Coconut Toffee Peanuts or Toffee Peanuts, coarsely chopped

 

1. Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
2. In a large bowl, mix the melted butter with the sugars. Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
3. Cover the dough and refrigerate for an hour or two and up to 2 days.
4. Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.
5. Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1-inch ball or fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots. Place 2 inches apart on the lined or greased pans.
6. Bake the cookies for 15 to 18 minutes, until they are lightly colored on top

Fourteen Years Later

 I have always loved the slightly irreverent but almost always dead on poetry of Story People, but their tribute to the response of Americans as a people to the attacks on September 11th, 2001 in particular speaks to me.

It was an incredibly difficult day in our household.  My youngest son had been on chemotherapy for the previous year and was in the hospital getting his last dose when the World Trade Center towers were hit by airplanes.  He was in one hospital bed getting Cytoxan and watching Mulan while my husband and I were lying in the other hospital bed in his room watching CNN and trying to figure out exactly what was happening.

I like this because I think that we as a family tried to stand together throughout a very difficult year.  We relied early and often on the kindness of family, friends and strangers alike.  We tried to juggle making the year as normal as possible for both our cancer kid and his siblings with making sure he got the treatment that he needed, which entailed daily medication, weekly trips to the hospital, multiple injections at home, sixteen admissions for treatment, and a lot of hand washing to make sure he had the least number of admissions for infection as possible.  Not exactly a cake walk, and while we were far from perfect, I think that we came out at the end stronger than we were at the start.

I feel like we as a country have lost that feeling, and I would dearly love to see some of it return.

Lie to Me (2009-2011)

I turned my parents on the Netflix, and in return, they turned me on to this show.  I don't think I would have tried it without their recommendation, because the premise of the show sounds unappealing to me.  The Lightman group is a team of professionals who tell whether people are lying.  That doesn't sound like it would be that fun to watch, but the way that they do it is what is interesting--they watch for the micro emotions, which are defined as the emotions that flit across a person's face and reveal what they are thinking or feeling.  The premise is that these facial muscle responses to sadness or guilt or lying are involuntary, difficult to suppress and universal.  Cal Lightman developed the theory as part of an academic career, but then parlayed it into a job with MI-6, some time in Vegas winning at poker and now into a business where people who want to know if they are being presented with the truth or a lie come to them for their advice.  It is a clever and slightly addicting series.

Toasted Coconut Butter Cookies

This is a surprising combination of a coconut shortbread cookie with a bittersweet chocolate drizzle on it.  It is great with a cup or tea or coffee for an afternoon pick me up (I am thinking of my friend Olafur Baldarsson and the Icelandic tradition.  He is a good sport, having eaten broken cookies on his last visit to Iowa, but these sorts of cookies remind me of him).

2 c. coconut (8 oz.)
1/3 c. sugar
1/4 tsp. salt
10 Tbs. butter
1 egg yolk
1 tsp. vanilla
1 1/2 c. flour

3 oz. bittersweet chocolate to top with

1.  Process the coconut, sugar, and salt in the food processor until coconut is fine.  Add butter, egg yolk, and vanilla and process until the mixture is smooth and creamy.  Add flour and pulse until dough forms.  Then form the dough into 10 x 2 inch rectangular logs.  Can use a loaf pan and then cut them in half if you are doubling the recipe.  Refrigerate for at least two hours.
2.  Preheat oven to 350.
3.  Slice dough into 1/4 inch thick rectangle.  Bake until edges are golden, 10-12 minutes.
4.  Let cool completely.  Melt the chocolate and drizzle onto cookies.  I put the chocolate in a freezer zip lock bag and cut a teeny tiny corner off the bag to do the drizzling.  You can add a bit of vegetable oil if you trouble getting the chocolate to drizzle for you.  Let chocolate harden, and then serve or pack them up for the freezer.

The Illuminations by Andrew O'Hagen

This book is long listed for this year's Booker Prize, which is my favorite prize in literature.  I read about 10 of the 13 books that are long listed each year, although I am not always great at doing so before the finalists are announced.  This author has written several books prior to this one, but as is so often the case, I am not familiar with many of the great contemporary Irish authors.


This book juxtaposes a grandmother and her grandson.  Anne is a woman who we are led to think has had a full and adventurous life that the reader gets a glimpse of through the photographs she has.  Anne herself is fading, but she wants to return to Blackpool, a city with emotional resonance for her.


Anne’s internal conflict is counterpointed by a second, interlinked storyline, which follows her grandson, Luke, a captain with the Royal Western Fusiliers, who is on a tour of duty in Afghanistan and part of a convoy taking equipment to the electricity plant at Kajaki. In contrast to the contemplative passages detailing Anne’s enigmatic past, the passages in Afghanistan are a blaze of action and banter. The life of a modern-day soldier is vividly and disturbingly portrayed, and wraps up with a battle that goes terribly wrong, psychologically wounding Luke.  He and Anne come together at the end of the book in a powerful way that is almost haunting.

A Day to Labor at Home

I can not clearly remember what I did on Labor Day as a child, which means I probably did nothing.  I certainly have never been a girl to enjoy a parade, so it wasn't that.  Ever since I lived in a home of my own, I have spent Labor Day preparing for the winter ahead.  When I lived in Central California that meant preserving the bounty of summer, and my spouse and I canned many dozen quarts of various pickled vegetables and tomato products to be used later in the year.  I loved making my own tomato puree, already infused with vegetables and spices, sitting patiently on the shelf to be opened weeks to months later.  It allowed me to make something that tasted like it had been cooking on the stove all day in a matter of minutes, if need be.  When I was working 100 hour weeks, that was exactly what I needed, and it came in handy when I was raising four children.

This Labor Day I have spent baking for the upcoming winter months, and it has been a very satisfying time as well.  To watch container after container go into the freezer, waiting to be opened and enjoyed later in the year is once again a very satisfying way tho pass the holiday.  Not to mention that it is far too humid outside to consider leaving the house!

Black Bottom Pecan Praline Bars

 I have been on a baking spree with my friends Ivy and Linda, and there will be quite a few recipes to follow. We have tried a few things out of Alice Medrich's new Ooey Gooey cookie book.  These are straight forward and easy--we made four batches at once and that worked out well.

 Brownie Layer:
1/4 lb. butter
6.5 oz. semi-sweet chocolate

 3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 c. white flour

Praline Layer:
1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 lb. butter, melted
3/4 cup brown sugar
1 tsp. vanilla
2 egg yolks
2 1/2 c. coarsely chopped pecans

Preheat oven to 350 and line 9 x 13 pan with either aluminum foil or parchment paper for easy removal.
Brownie layer:
Melt butter and chocolate in microwave--be careful not to burn.  Stir in sugar, vanilla and salt.  Add eggs and mix.  Add flour and mix.
Praline Layer:
Combine flour, salt, and baking soda in bowl and mix.  Combine melted butter with brown sugar.  Add egg yolks and vanilla, mix, and then add flour mixture, followed by nuts.  Spread the Brownie layer on bottom of pan.  Dot with pecan mixture and spread evenly.  Bake for 25 minutes until top is cracked.  Cool completely in pan, then remove to cut.

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.CaTkCUmA.dpuf

brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf

brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf

brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf

Black Bottom Pecan Praline Bars

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Alice Medrich The Queen of Chocolate

Recipe type: Dessert

Serves: 10-15

Ingredients

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares*

Notes

*Turn pan front to back halfway through the baking time to ensure even baking *May be kept in an airtight container for 2-3 days * half of my Pecans were coffee pecans, substitute 1 tsp of espresso powder if you like the coffee flavor

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- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.jPBX84fO.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares*

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares*

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf