: getimagesize(/home/justab8/public_html/wp-content/uploadshttps://justaboutbaked.com/wp-content/uploads/2016/06/butterbanana1-e1467332143398.jpg): failed to open stream: No such file or directory in /home/justab8/public_html/wp-content/themes/Total/framework/classes/image-resize.php
on line 121
I know you’re all getting geared up for a three-day weekend (hooray!), so let me give you an easy breakfast option to make your celebrations even brighter.
Every time I post a butterscotch recipe, I talk about how I don’t ever remember to bake with it. But when I do, it’s the best flavor explosion. I’m trying to do it more often, and the overripe bananas on my countertop always present a fantastic opportunity.
If you are one of those people who craves moist (sorry if you dislike that word, but whatever) banana bread with crunchy pecans and sweet butterscotch chips, look no further. This bread is your soul mate! And it’s effortlessly gluten-free, too.
: getimagesize(/home/justab8/public_html/wp-content/uploadshttps://justaboutbaked.com/wp-content/uploads/2016/06/gfcrumb1-e1465146162156.jpg): failed to open stream: No such file or directory in /home/justab8/public_html/wp-content/themes/Total/framework/classes/image-resize.php
on line 121
Oh, crumb bars. This is not the first time we’ve met.
I’m addicted to crumb. You show me a crumb cake and I’ll pick off the topping. It’s a dangerous game to play. Don’t hand me anything in the realm of crumb and expect me to eat it like a normal person.
When done correctly, any crumb cake or bar is overflowing with crumb. A crumb fiend like me has to be satisfied, after all. These beautiful bites of heaven are filled with raspberry jam and sandwiched with crumbly oat goodness. They’re also effortlessly gluten-free, which is the only way I wanna do it.
: getimagesize(/home/justab8/public_html/wp-content/uploadshttps://justaboutbaked.com/wp-content/uploads/2015/10/chocpecan1-e1445354385883.jpg): failed to open stream: No such file or directory in /home/justab8/public_html/wp-content/themes/Total/framework/classes/image-resize.php
on line 121
Pie season approacheth. Can you tell I teach a lot of Shakespeare? Maybe not.
In my world, pie lives or dies by the crust. In other words, I don’t bother with pies that have mediocre crusts. That’s why this puppy has its own unique pecan shortbread crust. It’s so good.
Pecan pie isn’t something I discovered until my college days, but I’ve made up for plenty of lost time. And I’ve added chocolate to the mix, which is never a problem. At least, not for me. But you can leave it out if you like. Cue my sad face.