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Pecan Squares

Fill in the blank for me: “As American as _____________.”

Did you say “apple pie?” If you did, I salute you. That’s the expression. But I’m not here for apple pie today. I’m here to talk about an oft-neglected staple of American dessert cuisine: the pecan.

We never really think about something until it’s gone, which I learned with the pecan from my sister-in-law’s mother. She hails from Ecuador, and apparently, the pecan action there is rather lacking. She once told me that when she comes to the U.S., she gets her fill of pecans and chocolate chips. They’re not available everywhere. Remember that next time you turn down that slice of pecan pie!

Toffee Bars (Dairy-Free!)

Some recipes are more special than others, and there are always reasons behind that. Food ties in strongly to childhood and nostalgia, and that’s why these bars strike a particularly deep chord within me.

Along with Entenmann’s chocolate frosted donuts. Man, do I yearn for those on an almost daily basis. But we’ll get into that one another day!

Squash Cheesecake Brownie Bars

March 5, 2014
Mir
Bars n' Brownies, Cupcakes and Cheesecakes
0 Comments

If I had my way, everything would have brownie in it. Brownies are just…yeah. The best.

So when I entered a cooking contest (and won, brag brag brag) recently and the required ingredient was squash, I had to find out if I could work a brownie in there somewhere.

Result? This li’l guy.

Okay, I admit it sounds a bit unorthodox at first. Squash with chocolate?

But from the gods that brought us pumpkin and chocolate, this idea was born. If I could enjoy pumpkin bread with chocolate chips (yes yes yes), then couldn’t I make squash kinda taste like pumpkin and then go crazy?

And then, if that worked, could we get some cheesecake in there? Because the only thing better than a brownie is a cheesecake with brownies. Ask Ben and Jerry if you don’t believe me.