In the interest of keeping everyone happy, another non-healthy recipe for you tonight. These Caramel Pecan Bars are in a Taste of Home Brownies magazine that is currently on newsstands; I was looking for something quick and simple that would cut neatly and this certainly filled the bill. The pecan flavor really comes through, for sure, but these remind me a bit of Blondies, which I’m not as big a fan of. The recipe notes “that the bars really capture the flavor of pecan pie,” and there is a definite hint of that, without the gooeyness of it. If you’re looking for something new to get out of a chocolate rut, this might be just the thing, but with its two sticks of butter, two plus cups of sugar and two cups of pecans, a massive work-out will be needed right after to absolve you of any guilt you may have. Aside from one tiny nibble to determine edibleness, the work-out I just came back from is still firmly intact.
A little photo catch-up from the past week, and then I’m off to find my remote and a pillow because the two and a half hours of sleep I got last night just aren’t cutting it anymore. Today is only Tuesday and this week has seriously kicked my hide. I came back completely replenished after a few days away , only to be depleted very soon after. Another friend, who is having an equally challenging week, texted me that God only gives us as much as we can handle. While I definitely believe that, I just wish he didn’t think I can handle quite as much as he gives me. At some point, it has to be someone else’s turn, because I need a break. Insert big deep sigh here.
April 4, 2011, Photo #93
Whenever I feel an inkling of any sick or sniffle or ache coming on, I go get this Ten Ingredient Soup from a local restaurant. I don’t exactly know what all the ten ingredients are, and I’m pretty sure that it’s better that way, but it never fails to work a little magic for me.
April 5, 2011, Photo #94
Beth and I got the new shellac manicures last Saturday. This is what it looked like on Day 4, completely chip-free. The manicure is a few bucks more but is advertised to last up to 14 days.
April 6, 2011, Photo #95 (and a bonus)
Last week, we took two of the kids’ friends to Zumba class. Since they’re both joining us again tomorrow (with a third for good measure), I think it’s safe to say they were hooked.
April 7, 2011, Photo #96
I can’t remember what this sandwich is called, but it’s from Panera. I want to say it was called a Power Sandwich, but don’t hold me to it. Whole grain bread, egg whites, ham, Cheddar, amazingly good.
April 9, 2011, Photo #98
So excuse the fact that I’m headless, go get yourself this shirt. Victoria’s Secret, of course, but the softest and most comfortable thing ever.
April 12, 2011, Photo #101 (caught up!!)
This book is one of our new favorites. Seems a little strange to think of Weird Al Yankovic as a children’s book author, but it’s a great book. Lots of big words and thoughts to stimulate Nick’s mind, and fabulous illustrations for Madeline (who, surprisingly, totally got the concept of the book; doesn’t hurt that they’re studying professions in school this week, so that worked out to my advantage). The rhyming, although the sentence structure is a bit longer, reminded us a bit of Dr. Seuss, whom we love dearly, so if you have littles that you read to at night, grab this one. I don’t think you’ll be disappointed. If you happen to buy it (or anything else at Amazon for that matter) through this link, this single mom gets a teensy percentage of your purchase and is very much appreciative (and any other time you happen to be going shopping at Amazon, if you click on the (rotating) cookbook picture/ad in my sidebar to the right, the O’Malley clan gets a little commission, and we thank you. Public service announcement over).
Caramel Pecan Bars
Recipe courtesy of Taste of Home magazine
1 cup butter, cubed
2-1/4 cups packed brown sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans
confectioners’ sugar, optional
In a large saucepan, heat butter and brown sugar over medium heat until sugar is dissolved. In a small bow, beat the eggs, vanilla and butter mixture. Combine the flour and baking powder; gradually add to the butter mixture and mix well. Stir in the pecans.
Spread into a greased 13×9 baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and the edges are crisp. Cool on a wire rack. Dust with confectioners’ sugar, if desired. Cut into bars. Yield: 4 dozen