I slept 10 hours on Friday night…and yet, I managed to take a nap in the early afternoon yesterday. I blame Mr. Prevention. We had crawled into bed to cuddle and before I knew it, I was waking up and he and Lily were coming in the back door after a trip to the dog park. Oops. I guess I needed the sleep.
Once I had woken up, Mr. Prevention was offering up “an adventure”… to a secret destination. We loaded into the car and set out to a destination which he would not share. An hour later, we ended up in downtown Kalamazoo at the People’s Co-op. I guess he knows my kind of shopping
I got 2 pounds of wheat berries for under $4, farro for $4.5o/lb, coarse ground bulgar so I can make recipes from my friend Faith’s cookbook, local honey (under $4 per honey bear!), and freshly churned peanut butter ($5.50/lb)…among other things. We had no other plans in Kalamazoo so we headed home. A waste of gas? Yes. A waste of a Saturday? No way. Does anyone else love car conversation? It’s some of my favorite. I feel like driving provides Mr. P and I some very quality time just to talk and catch up. And hold hands
At the co-op I was also able to stock up on local pecans as I needed restocking after making these Salted Maple Pecan Bars. I made these for the bake sale last week, along with the Pumpkin Pie Fudge. Yes, two sinful recipes back-to-back. Forgive me!
I did try one of these bars, and I think my coworker said it best — “these are the best thing I’ve ever eaten!” That is, assuming you’re a pecan pie fanatic, like she and I. No doubt, it’s my Thanksgiving go-to. Mr. Prevention’s family isn’t all that into pecan pie, so seeing as we’re celebrating with his family this year, this was my fix for the year.
Needless to say, these sold well at the bake sale. As in, they all sold. Not so surprising.
What I do love about pecan pie bars versus pie itself is the smaller portion. That way, you can sample around the dessert table a bit this Thanksgiving.
Salted Maple Pecan Pie Bars from Pinch of Yum
1 cup unsalted butter, softened 1 cup brown sugar 2 cups all-purpose flour 2 large eggs ¾ cup corn syrup ¾ cup packed brown sugar 2 Tbsp maple syrup 1 tsp vanilla 2 cups pecans
Preheat the oven to 375 F.
In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form.
Press the crust into a 9×13 baking dish. Bake for 12-15 minutes.
Whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.
Once cooled to touch refrigerate overnight. Cut and serve slightly chilled or at room temperature.
Yield: 24 bars.
Nutrition Information (per bar): 258 calories; 14.5 g. fat; 15 mg. cholesterol; 35 mg. sodium; 31.5 g. carbohydrate; 0.9 g. fiber 2.4 g. protein
Result: Mini pecan pies…enough said. My coworker said these are the “best thing she’s ever eaten”. Nothing healthy about these…but they do offer up a single serving that is lower in calories than a slice of pecan pie! Enjoy!
Hockey this afternoon, but before that…perhaps a short workout and definitely some diabetes studying!