Suzi's Blog

Crunchy Candied Pecan Brownies

Love pecans? Relish brownies? Time to double down. Author Connie Weis has just the solution for you in her new and modestly decadent book Extreme Brownies. There are fifty saliva-inspiring recipes in this book. This one caught my eye because I do love my pecans and I adore candied pecans. The thought of marrying candied pecans…

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Perfect Frosting with Evaporated Milk

How would you like a perfect frosting for cookies? I mean perfect. Cookies often demand a frosting that is suited to their storage. We stack cookies, put them in boxes in layers, stage them for use a few days out. Regular frostings, really cake frostings, do not work very well for those situations. Those frostings…

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Frosted Maple Drops

As you wander the fall farmers markets, you are sure to see bottles and even jugs of a wonderful American product: maple syrup. When Suzen and I travel to Europe, we take a bundle of small bottles to give away to old and new friends. Eyes widen when they see the liquid gold and we…

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Classic Cake Brownies

    Yesterday came the frosting. Today it’s that brownie lying underneath. Classic brownies are often made with unsweetened chocolate, which typically is melted with the butter. The resulting brownies tend to have moistness and stickiness. This recipe title says both “classic” and “cake.” Here cocoa powder substitutes for the chocolate. The butter is beaten,…

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