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BB Pecan Brownies

The first Saturday in May is Derby Day! OMG that’s this coming Saturday………What better than Bacon Bourbon Pecan Brownies…….. BB Pecan Brownies to celebrate the winner.

The Kentucky Derby is a long standing tradition of roses, mint juleps, and hats. It’s also the first leg of the Triple Crown of horse racing.

So what about a dessert of the day. BB Pecan Brownies would be the perfect finish .

Super chocolatey, with a hint of bourbon…….Kentucky bourbon of course, these brownies are rich and decadent.

Topped with pecans, and crispy bacon…….well what can you say about bacon…….it makes everything better.

I topped a few of them with caramel sauce……just in case they were not decadent enough. You can use chocolate or just have them plain…….psst……..use the caramel…..wink, wink!

These brownies are the perfect finish line for your derby day party!!!

BB Pecan Brownies

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Ingredients

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1/2 cup pecans, toasted & chopped
1/2 pound sliced bacon, cooked crisp and chopped, reserving 3 tablespoons of bacon fat
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
1/2 packed cup light brown sugar
3 tablespoons Kentucky bourbon
4 large eggs
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
Caramel or chocolate sauce if desired for topping

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Instructions

Preheat the oven to 350°. Line a 13 X 9 inch baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with non-stick cooking spray.
Place both chocolates with the butter in a large microwave proof glass bowl. Microwave for 1 minute at a time stirring between until melted.
Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
Pour batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for 30-35 minutes, or until the brownies are set around the edges but slightly wobbly in the center. Transfer to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares to serve. Top brownies with caramel or chocolate sauce if desired.

Lemon Blackberry Scones

I found a new grocery store……..the produce section rocks! How about blackberries …….. Lemon Blackberry Scones.

So, I go to this new grocery store……..I step inside…….grab a cart………my eyes glaze over! I kid you not……..the produce section was HUGE!!! And boy howdy, they had everything. I can’t wait to try some of the more unusual things I found……..but, that’s for another time.

They had blackberries for 99 cents a pint……I bought two! I wasn’t sure what I was going to do with them but they looked luscious.

Now, it’s Sunday morning, what to have for breakfast? The weather is now finally turning nice maybe some coffee and scones, on the veranda…….ok we don’t have a veranda, but you get the idea.

I also bought some beautiful lemons at my new favorite store…..it was a match made in heaven. Just a slight hint of lemon brought out the beauty in the berries, plus they color coordinate……I’m kinda matchy, matchy.

I like a crunchy topping on muffins, so why not scones, a little bit of oatmeal…..makes them healthy right?

And what scone is complete without a drizzle of glaze. Lemon added just the right zing to top of these beautiful, bursting with berries scones.

For your next Sunday breakfast on your veranda …….or wherever you eat breakfast, try my Lemon Blackberry Scones.

Oh yeah…….they are great warmed up for an grab and go breakfast on Monday morning, when you are running late…….

Lemon Blackberry Scones

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Author: Marty Boyd
Yield: 8 1x

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Ingredients

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2 ¼ cups flour
2 baking powder
½ teaspoons salt
½ teaspoons baking soda
1/4 cup sugar
½ cup cold butter, grated
¾ cup buttermilk
1 egg
1 cup blackberries
grated zest from lemon
Streusel Topping:
¼ cup oats
¼ cup brown sugar
1 tablespoon butter, melted
1 tablespoon flour
Lemon Glaze:
½ cup freshly squeezed lemon juice
2 cups powdered sugar
1 tablespoon butter, melted

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Instructions

Preheat oven to 400 F. Sift the dry ingredients together. Grate the cold butter into the dry ingredients (using a box grater makes the butter easy to blend into the dry ingredients), add the lemon zest. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it is the size of peas.
Add the blueberries and toss with the flour.
Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
Press dough into a large circle on a flour surface. Cut out dough into 8 triangles.
Mix the streusel ingredient together in a small bowl. Sprinkle streusel on top of the triangles and place on a cookie sheet covered in parchment paper.
Bake scones for 18 -20 min.
Mix together the glaze ingredients adding extra powdered sugar to get the consistency you like for a glaze. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm.

Pretzel Crust Strawberry Pie

Nothing says Spring like Pretzel Crust Strawberry Pie.

Strawberries signal the start of the Spring season of food. Heart-shaped, brightly red, sweet, juicy and luscious all come to mind when describing strawberries.

Strawberries have the greatest fragrance. The scent is sweet, fresh and a tart. You can just smell them when you walk by them at the grocery store…..ahhhhh!

Strawberries are considered one of the healthiest fruits. Packed with antioxidants, essential vitamins and minerals, they are also sodium, cholesterol and fat free. Strawberries have only
54 calories in a cup, so they are a great snack.

Of course in Pretzel Crust Strawberry Pie there are a few more calories, but they are well worth it……..every single calorie is soooooo worth it.

Everyone is familiar with Strawberry Pretzel Salad, a potluck staple. Well this pie is a take on that recipe.

A pretzel and vanilla wafer crust. Sweet and salty. And simple……just pretzels, vanilla wafer cookies, and butter. Mix it up, press into a pie dish, bake and cool.

I like to keep the berries whole. Just cut the stems off and set cut side down in the cooled crust. It make a beautiful presentation, but if you prefer you can slice the berries.

We made this pie every Spring when I worked at the grocery store, it was a staple. A sugar, cornstarch, water mixture is brought to a boil and thickened. Strawberry Jello is added and then the mixture is poured over the berries in the cooled pretzel crust.

Place in the frig overnight to set up. When you are ready to serve, garnish with whipped topping. In an effort to fancy smancy it up, you can also used a berry and a pretzel piece for that picture perfect look.

It’s Springtime….even if Mother Nature is not cooperating, so hurry her along and make a Pretzel Crust Strawberry Pie!!