Chocolate? Check. Bourbon? Yep. Nuts? Sure, why not. Mix ’em all together and you get these lovely dessert bars that will rival any pie, but is much easier to eat(read: handheld). You could also skip the bourbon (but why would you want to?) and substitute walnuts for pecans. Any way you cut it, they are pretty awesome though.
Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
Took a couple of days off from making things this week after the marathon baking week last week. And of course work was busy at the end of the quarter so I wouldn’t have had time anyway. But I did decide to make these little gems, which seem to me to be rather spring-like, even though nothing about oatmeal or apricots says spring really. They are super easy to make, pretty hard to mess up and taste great even for breakfast (there is that oatmeal in the equation).
