Wednesday
Nov102010
The Afterglow
November 10, 2010
I've been pretty high on life this week.
Although, after the weekend I've had, how could I not?
As I reflect on those few glorious days, I realize how incredibly lucky I am to have met so many inspiring individuals, learned new tools of the trade, and gobbled up unique and delightful food for 60 hours straight in one of the most beautiful cities in the world, San Francisco.
The 2010 Foodbuzz Blogger Festival was a sight to behold. An amazing team of people worked diligently to ensure that we were enjoying ourselves at every moment, and the next time I am graced by their company I will bow at their feet. I became so absorbed in it all that I actually chose to keep my camera hidden away for much of the time. I wanted to completely, fully and presently soak everything in. I didn't want to miss a minute, and the pictures you see here are literally all that I have to show you.
So onward I go, deeper into Autumn and basking in the afterglow. Not only have the leaves become completely crimson, but the air is suddenly cool and biting while the skies are crystal clear. This makes me crave one of my favorite foods of all time, pie.
With an abundance of halved pecans from a recent Costco trip (thanks, Mom), I decided that a version of Pecan Pie was in order. True to form, the inspiration for this particular recipe came to me while I was trying to nap one chilly afternoon. Ideas started swirling around in my head so incessantly that I had to give up, get up, and make it happen. I had no idea how it was going to turn out, and I really didn't have much of a plan before beginning to bake, which is why I am so excited to share them.
These bars are something to celebrate! Normally a heavily-caloric indulgence with plenty of corn syrup and other such nonsense, this creation is Pecan Pie without the consequences of having to loosen your belt a notch or two. Have one with a dollop of creamy yogurt for breakfast; as an afternoon snack with tea or coffee; for a dessert that won't leave you sprawled on the floor an hour later. They will leave you feeling sweetly satisfied and ready to tackle the day... or comfortable enough to end it serenely.
One note before we begin: If you don't like your desserts to be majorly wholesome-tasting, I would add some maple syrup to the crust. I may do this anyway the next time I make them, as the oat flavor was a little too much of a contrast to the sweet pecan filling. Circumstantially, they are completely vegan and I used pumpkin puree in the topping to add that irresistible goo-factor. You might also add some cinnamon to enhance the pumpkin flavor- I didn't because I wanted the pecans to shine.
If you're into this sort of thing, try these Granola Nut Bars from a while back!
Although, after the weekend I've had, how could I not?
As I reflect on those few glorious days, I realize how incredibly lucky I am to have met so many inspiring individuals, learned new tools of the trade, and gobbled up unique and delightful food for 60 hours straight in one of the most beautiful cities in the world, San Francisco.
The 2010 Foodbuzz Blogger Festival was a sight to behold. An amazing team of people worked diligently to ensure that we were enjoying ourselves at every moment, and the next time I am graced by their company I will bow at their feet. I became so absorbed in it all that I actually chose to keep my camera hidden away for much of the time. I wanted to completely, fully and presently soak everything in. I didn't want to miss a minute, and the pictures you see here are literally all that I have to show you.
So onward I go, deeper into Autumn and basking in the afterglow. Not only have the leaves become completely crimson, but the air is suddenly cool and biting while the skies are crystal clear. This makes me crave one of my favorite foods of all time, pie.
With an abundance of halved pecans from a recent Costco trip (thanks, Mom), I decided that a version of Pecan Pie was in order. True to form, the inspiration for this particular recipe came to me while I was trying to nap one chilly afternoon. Ideas started swirling around in my head so incessantly that I had to give up, get up, and make it happen. I had no idea how it was going to turn out, and I really didn't have much of a plan before beginning to bake, which is why I am so excited to share them.
These bars are something to celebrate! Normally a heavily-caloric indulgence with plenty of corn syrup and other such nonsense, this creation is Pecan Pie without the consequences of having to loosen your belt a notch or two. Have one with a dollop of creamy yogurt for breakfast; as an afternoon snack with tea or coffee; for a dessert that won't leave you sprawled on the floor an hour later. They will leave you feeling sweetly satisfied and ready to tackle the day... or comfortable enough to end it serenely.
One note before we begin: If you don't like your desserts to be majorly wholesome-tasting, I would add some maple syrup to the crust. I may do this anyway the next time I make them, as the oat flavor was a little too much of a contrast to the sweet pecan filling. Circumstantially, they are completely vegan and I used pumpkin puree in the topping to add that irresistible goo-factor. You might also add some cinnamon to enhance the pumpkin flavor- I didn't because I wanted the pecans to shine.
Click HERE for a print-friendly version.
Pecan Pie Squares // Yield: 9 Squares
Crust Ingredients:
2 cups rolled oats
1/2 cup pecan halves
pinch of sea salt
2 Tablespoons brown sugar
1 Tablespoon olive oil
1 Tablespoon chia seeds + 1/4 cup water
1 teaspoon vanilla extract
Filling Ingredients:
1/3 cup maple syrup
2 cups pecan halves
2 Tablespoons brown sugar
1 Tablespoon ground flaxseed + 3 Tablespoons water
1/2 cup pumpkin puree
Instructions:
- Preheat your oven to 350 degrees.
- Combine chia seeds with their amount of water, do the same with the flaxseed, and set aside.
- In a food processor, pulse oats, 1/2 cup pecans, salt and brown sugar until finely ground. Be careful not to overdo it and turn the pecans into nut butter. Add olive oil, chia & water mixture and vanilla extract. Pulse to thoroughly combine and until the mixture resembles a dough and comes together.
- Press the dough evenly into an un-greased 8x8 glass baking dish.
- In a medium bowl, thoroughly combine all filling ingredients. Pour the filling over the crust in the baking dish.
- Bake for about 50 minutes, until the filling is firm and set. Let cool completely before slicing.
*I found these bars to be even better tasting at room temperature the next day.
If you're into this sort of thing, try these Granola Nut Bars from a while back!
Reader Comments (4)
I starred this because it is RIGHT up my alley! Such a good recipe, thank you!!
Also - I wish I had seen you at the TAsting pavilion! It was the only foodbuzz event I was at because I had my friend with me
it was SO GREAT to meet you at the breakfast brunch on sunday! your photographs are absolutely STUNNING, and i look forward to browsing your blog for yummy recipes. in fact, i just starred this one to make soon :)
Loved sitting next to you at the gala dinner - fabulous to meet and chat with you!