I was halfway through writing up the recipe for this marbled pecan bread before realizing it was… pretty involved. It’s not difficult, just involved. But it’s quite tasty and freezes well. Definitely a worthy project for a rainy Sunday afternoon.
When I had a hankering for a batch of blondies the other day, I was kind of surprised that I hadn’t previously investigated bringing together the mouth-watering magic of brown butter and a chewy blondie. My bad. Oversight most excellently rectified.
Y’all. I think Ample Hills Creamery has ruined me for ice cream. It’s just so good. And this butter pecan brittle ice cream is downright wrong in its rightness.
We were amping up for spring break last week, and I had a ton of grading to do, so naturally I baked a cake and made these delicious butterscotch blondies over the weekend. Fortunately, I had an event at work I could bring them to, so I didn’t consume half the pan myself.
Baker on the Run 