Showing posts with label easy cookies. Show all posts
Showing posts with label easy cookies. Show all posts

Thursday, December 21, 2017

Pecan Pie Bars #recipe @LucyBurdette

LUCY BURDETTE: We were attending a holiday potluck party and my responsibility was some kind of cookies. I decided this was an opportunity to try pecan pie bars, which would be festive but also easier than making dozens of cookies. I looked at a number of recipes and decided to try one from Life Tastes GoodI made a few tweaks, cutting the salt and subbing some brown sugar for white.

The recipe is not very difficult and it makes a lot. But warning, it’s very very sweet! So cut your bars small. 


3 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold unsalted butter

For the topping:

Four eggs
1 1/2 cups light corn syrup
One and a half cups sugar (I decided to use a half cup brown sugar and a cup of white)
3 tablespoons unsalted butter, melted
One and a half teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups pecans, broken into pieces

Put the flour, sugar, and salt in your food processor. Cut the cold butter into small chunks and with the machine running, feed them into the dry ingredients. This should all begin to hold together a little like pie crust.

Cover a 11 by 15 inch sheet pan with parchment paper so the paper hangs out the sides. (The paper will stick better if you grease the pan, then lay the parchment on top.) Dump the shortbread mixture into the pan and spread it evenly. Bake this for 20 minutes at 350.

Crust baked and ready for action!

While the crust bakes, whip the eggs in your food processor and then add the other ingredients up to pecans. Fold in the lightly broken pecans. When the shortbread crust has baked, remove the pan from the oven and pour in the filling. Spread the pecans evenly over the top. Bake for 25 to 30 minutes until nothing jiggles.

ready to bake

Let the pan of bars cool completely before lifting the bars out of the pan with the parchment overhang. Place them on a large cutting board and divide them into individual squares. Store in the refrigerator or freeze them for your party!

Finished bars

Merry Christmas and happy all holidays to our readers and friends!

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Tuesday, August 8, 2017

Coffee S'mores or Who Needs a Campfire? by Cleo Coyle for #NationalSmoresDay

Most sources agree that s’mores were enjoyed around campfires long before the recipe was published. Thanks to the Girl Scouts, it was finally published (circa 1927) in their handbook: Tramping and Trailing with the Girl Scouts

See the Official Girl Scouts tweet (below) for National S'mores Day!


Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

A Note from Cleo...

As you probably know, the name s’mores is a contraction of an eater's reaction upon tasting the treat and instantly asking for "some more."

I certainly feel that way about this warm, gooey, chocolaty snack. AND about coffee! Here’s the way I married the two, making this campfire classic a fun little coffee break nosh for me without the campfire. It's a fairly low calorie item, too, yet it packs plenty of nostalgic satisfaction.

Happy (almost) National S'mores Day, officially coming this week on August 10th! 
Love, Cleo

Cleo Coyle's
Coffee S'mores

Makes 2 coffee-break cookies
Total calories: about 148 (74 calories each)


1 sheet of graham crackers (try cinnamon grahams, they’re my favorite; the spice adds a fantastic flavor note for this combo) 

2 teaspoons Marshmallow Fluff (or see my recipe below for making your own) 
1 mini Hershey chocolate bar (or chocolate of your choice)

DIRECTIONS: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Spread 1 teaspoon of Marshmallow Fluff on each of the 2 pieces (about 13 calories total). Break the mini Hershey bar (about 70 calories) in half. Place each half on top of the Fluff-spread graham cracker rectangle. Cover with the remaining pieces to make two rectangular s’more sandwiches. 

Pour a hot cup of coffee. Dip one end of the long, rectangular s’more sandwich into the cup, allowing the heat of the coffee to melt the chocolate. Take a bite and enjoy your Coffee S’more! (Yes, I also re-dip the remainder and lick my fingers clean. It’s delicious!)


Because Marshmallow Fluff is not easy to find outside the United States, I’m happy to suggest the following tip on making your own spreadable Marshmallow Fluff. 

This super-fast microwave method also makes a fantastic marshmallow frosting for cupcakes, or try sandwiching it between peanut butter cookies—delicious! 

Make Your Own Fluff 

DIRECTIONS: For every 1 tablespoon of Fluff, place 1/4 cup of mini marshmallows into a microwave-safe bowl. Toss them with 1/4 teaspoon dairy milk (or almond or soy milk). Microwave very briefly (about 10 seconds) until the marshmallows are nearly (but not completely) melted. Remove from microwave and stir until the marshmallows finish melting. Place the bowl in the fridge and after the mixture chills a bit, you will have close to the equivalent of commercial Fluff.


Here's another fun way to serve s'mores with coffee! These micro-size cookies are perfect for an espresso break. And since the word "espresso" means expressed, it’s also the perfect way to describe these treats, which are made in just seconds with a microwave. They're great for small children, too. Not only are they fun to assemble, but their tiny size is just right for little hands and mouths. 

Cleo's Micro
Espresso S'mores

Makes 4 Micro S’mores
Total calories: about 140 (35 calories each)


1 sheet of graham crackers (again, I love cinnamon grahams for this)

4 mini marshmallows
1 mini Hershey chocolate bar (or chocolate of your choice)

DIRECTIONS: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Using a sharp knife on a flat surface, slice each rectangle into a square. You now have 8 micro squares of graham crackers. Place 4 tiny cracker squares on a microwave safe plate. 

Break up the mini Hershey bar (about 70 calories) into four even pieces and place a small piece of chocolate on each of the 4 small cracker squares. Microwave only about 5 seconds—just enough to slightly soften up the chocolate. 

Take out the plate. Place 1 mini marshmallow (1.25 calories each) on top of each piece of chocolate. Microwave only about 5 to 7 seconds, until you see the marshmallow blow up to twice its size. 

Remove the plate and top each of the melted marshmallows with your reserved micro graham cracker square top. 

Each little s'more brings a surprisingly big mouthful of flavor and you have four of these gooey, warm, delicious, "espresso" s’mores on your plate to enjoy!

One last note...

And be sure to...

☕ ☕ ☕

Eat with s'more joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

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