Tell me I'm not the only one who hoards cooking magazines. Every time I get one, I find a recipe that looks delicious and think 'Ooh! This will be PERFECT the next time I need to make something like this!' And then I save the magazine in a woven basket under my coffee table where I can easily access it when that perfect time comes around. And inevitably I forget about the recipe or what magazine it ever came from. As you can imagine, a LOT of magazines collect in that woven basket. And then they overflow to the cabinets. And maybe I read more in my bed and they wind up on the nightstand shelf never to be opened again.
So I have been spending my 'wine down' time at the end of the day shuffling through a handful of magazines at a time, really scrutinizing which recipes I would REALISTICALLY make and then cutting them out and filing them into sections of protective sheet covers in binders. You'd be surprised the conversations you start having with yourself when you take on this task. "OMG. Octopus fries with a spicy kimchi ghost pepper aioli! How delightfully fancy! I can't wait to make this!...Wait, but really. Am I ever really going to fry squid arms? Or find ghost peppers? And what ridiculous occasion would I make this for?? And do I know anyone who would actually volunteer to eat it besides me? Maybe I'll skip it."
I have successfully consolidated a more-than-2-foot-high magazine stack into 2 binders, and it is a GREAT feeling!
And now begins the fun part: I think it's important to cook some of these recipes and root through, tossing the recipes that didn't work well, didn't taste good, or were too much of a hassle to make for what it turns out to be. And also to find the 'perfect' recipe for some things. There are no less than 15 biscuit recipes in my binders now. 15. That's a LOT of ways to make something so simple. So be warned, there may be a Battle of the Biscuits post on here sometime. When I'll find the time to make 15 different recipes of biscuits is another story.
The first recipe I chose was one of convenience (I had all the ingredients)...and also because the magazine's picture looked so good it haunted my dreams. Southern Living's German Chocolate-Pecan Pie Bars.
If the pictures on here don't speak for themselves, this recipe will not be thrown out. They were pretty easy, although if you make them, be patient! There's a lot of waiting around...baking one thing, cooling it, baking again and cooling again AND THEN refrigerating. Scottery and I snuck a piece while it was still cooling before refrigerating, and they were gooey and perfect! BUT, I recommend waiting to cut until after they've been in the fridge because they come out better for serving. I would also recommend cutting them cold and then allowing them to come to room temp before eating, otherwise they're tough to bite and you might break your teeth off!
The page in the magazine had a little call-out that's not listed on the web link above. It suggests adding 1/4 cup of bourbon into the brown sugar mixture in Step 5. Man, I sure wish I noticed that tip before I made these!
All in all, they are very rich but a good bar recipe. I could see these being easy to carry to a tailgate or a holiday party. Maybe a little heavy for a hot summer day, but a keeper for sure.