Friday, December 9, 2016

Best Ever Pecan Pie Bars (With NEW VIDEO)

http://www.theslowroasteditalian.com/2013/01/the-best-ever-pecan-bars.html 

The Best Ever Pecan Pie Bars are so good people offer to pay me for them.  A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar.  My family requests more of this dessert than any other every year.

Well, it is officially December and around here that means it's baking season!


CHECK OUT THE PECAN PIE BARS VIDEO ABOVE!

Every Christmas I ask our families what they would like to see in the homemade gifts that we give each year.  My family always says the same thing.  "Lots and lots of your pecan bars."

A vanilla shortbread crust is the base for this amazing treat.  2 pounds of pecans and brown sugar guarantee that this will be a very nutty sweet treat.

So, to surprise my family I made an entire 12x18 pan of pecan bars and shipped it to my mom for Christmas a few years ago.  I told her if she wrapped them well they would keep for 6 months in the freezer.

Would you believe that shortly after New Years my baby sister called and begged me to make her some more! They were gone. So, I am shipping her a 1/4 pan. Shhh! Its a surprise.

This recipe can be 1/2'd to make a 9x13 pan and cut into 1/4's to make an 8x8 pan.  I seriously recommend that you make these.  You will love them.
Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2013/01/the-best-ever-pecan-bars.html

Check out our favorite dessert recipes:  Click on the image or the link and it will open each one in a new tab.

Crockpot Candy is the easiest and most impressive homemade candy ever.  A rich chocolaty, peanutty 4-ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out. It doesn't get much easier than that!

http://www.theslowroasteditalian.com/2016/02/no-bake-avalanche-cookies-recipe.html

No-Bake Avalanche Cookies are a simple make-at-home copycat recipe with just 5 ingredients. Imagine creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet!

http://www.theslowroasteditalian.com/2013/12/he-best-ever-outrageous-brownies-recipe.html

The Best Brownies Ever are chocolaty, fudgy, soft and melt in your mouth delicious.  It is our most requested brownie recipe and I make 2 pans of these and give them as part of our gratitude gifts we hand out each year.

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CHOOSE YOUR PAN SIZE- SCROLL DOWN FOR SMALLER PANS

Best Ever Pecan Pie Bars
makes a 12x18 pan (serves 24-36)

Crust
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Topping
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

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 makes a 9x13 pan (serves 18)


Crust
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped

Follow directions above.  Watch your cooking time. Time will be decreased for smaller pan sizes.

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makes an 8x8 pan (serves 9)

Crust
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped

Follow directions above.  Watch your cooking time. Time will be decreased for smaller pan sizes.

Recipe adapted from Ina Garten.

PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 1/11/13 

 

114 comments:

  1. Replies
    1. Oh, you really should try them Elizabeth Ann. They are amazing.

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    2. I make something similar but instead I use half as much Karo syrup and an equal part pure maple syrup

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    3. Sounds fabulous with the maple syrup. How does the consistency compare considering Karo syrup is much thicker in consistency than maple syrup?

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  2. These look fabulous - thanks for the recipe can't wait to try them!

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    Replies
    1. Thanks Jaclyn. My family seriously fights over these. Too funny, huh? Thanks for commenting.

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    2. if you use sel-rising flour you want add salt?

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    3. What kind of crazy cream do I use? It didn't say.
      Thank you
      Dianna

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    4. Wonder if you could add eggs to tipping for that more traditional pecan pie Carmel topping?

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  3. 9 sticks of butter...oh my goodness. How can anything with that much butter be bad?! I'm obsessed with pecan anything - I'll be trying these for sure!

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    1. Seriously! But it makes a 12x18 pan. So, cut that in 1/4's and its only 2 1/4 sticks for an 8x8 pan. Just a little reasoning to be free from the guilt. haha

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    2. It's not the butter that gets me, it's the 2 lbs of pecans!! These will cost me probably 20 euros just for the pecans.

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    3. It's not the butter that gets me, it's the 2 lbs of pecans. I live in Europe, no big bags of pecans here except at Holland and Barrett. (Think GNC)

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    4. I will be coming to Ireland late May, if you would like me to bring you some pecans I would be happy to do it. Sheila

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  4. There are so many goodies i didn't get to make or taste from the holiday season, if we could just make it last a little bit longer! These look wonderful, and I didn't even get so much as a piece of pecan pie this year, gotta make up for that with these bars!

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    Replies
    1. Oh, believe me Sue... These bars make up for it all. They are soooo good. Enjoy.

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  5. Sounds like a square of heaven in your mouth! Thanks for the recipe!

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  6. Sounds like a square of heaven in your mouth! Thanks for the recipe!

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  7. Is it possible to get this recipe reduce to half the size. We are on a lighter dessert meal and just a taste per person would be adequate. \please post if possible. Thanks!

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    Replies
    1. Absolutely! I have even 1/4'd the recipe to get an 8x8 pan. Enjoy!

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  8. Sorry, i read it AGAIN and saw the REDUCED size version. Thank You.

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  9. could you substitute maple syrup for the corn syrup?

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    Replies
    1. I have never tried that, but please let me know how that works. It sounds perfect! I was going to try a recipe with maple syrup and brown rice syrup for my mom who can't have sugar.

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  10. Corn Syrup - is that like a glucose syrup?? I am in NZ and we do not have corn syrup here that I have seen

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    1. I found this very great description for you from here http://www.ochef.com/362.htm

      Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).

      It is available to consumers in the US in two forms — light, which has been clarified to remove all color (and which is essentially flavorless), and dark, to which caramel color and molasses have been added. Because of its tendency not to crystallize, it is often called for in recipes for frostings, candies, jam, and jellies.

      If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, we’d suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.

      Hope that helps!

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    2. I substitue with Lyes Golden syrup...

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  11. Made these the other day and they are already gone. Delicious!!!

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    Replies
    1. Is it really 9 sticks of butter???

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    2. Yes 9 sticks of butter to make a 12x18 pan (serves 36-48). Cut the recipe in 1/4 and make an 8x8 pan and cut into 9 squares.

      Enjoy.

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  12. 9 sticks of butter just doesn't seem right...even for Paula Dean! LOL! :-)

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    Replies
    1. Yes 9 sticks of butter to make a 12x18 pan (serves 36-48). Cut the recipe in 1/4 and make an 8x8 pan and cut into 9 squares.

      Enjoy.

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  13. 12x18 pan, is that kind of like a large cookie sheet?

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    Replies
    1. It is the size of a jelly roll pan, but that pan is not tall enough for this recipe. It may look like it will all fit, but it will drip out of your pan and into your oven. Use a 12x18x2 pan for this recipe. Enjoy.

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  14. So just half the ingredients to make a smaller version?

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    Replies
    1. Yes, halve the ingredients and make a 9x12 pan. Enjoy!

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  15. Can you give us the recipe for a 9x9 pan? I'm afraid ill mess up the ingredients if I don't 1/2 it correctly? LOL

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    1. For a 9x9 pan -

      Crust
      1 1/4 sticks (12 tablespoons) unsalted butter, room temperature
      3 tablespoons granulated sugar
      1 large egg
      3/4 teaspoon pure vanilla extract
      1 cups + 2 tablespoons all-purpose flour
      ½ teaspoon baking powder
      ¼ teaspoon kosher salt

      Topping:
      1 stick (1/2 cup) unsalted butter
      1/4 cup Karo light corn syrup
      3/4 cups light brown sugar, packed
      1 tablespoon heavy cream
      1/2 pounds pecans, chopped

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    2. Enjoy, and let us know how it goes.

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    3. can I use milk if I don't have heavy cream?

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  16. Is there any substitute you could recommend for the heavy cream? It is 2 days before Thanksgiving and of course the store is out! Lol

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    Replies
    1. The next best thing would be half and half or milk. There is enough butter that the adaptations should not be too noticeable (due to richness). Enjoy and let us know how it goes.

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    2. Try canned carnation if you have it.

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  17. Oh my gosh I hate to ask this but for a 9 x12 pan do you have the measurements? 9x9 is too small for my family.Please! LOL.. :):) Thank you!

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    Replies
    1. Here the measurements for a 9x12 pan -

      Crust
      1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
      6 tablespoons granulated sugar
      2 large eggs
      1 1/2 teaspoons pure vanilla extract
      2 1/4 cups all-purpose flour
      1/4 teaspoon baking powder
      1/8 teaspoon kosher salt

      Topping:
      1/2 pound (2 sticks) unsalted butter
      1/2 cup Karo light corn syrup
      1 1/2 cups light brown sugar, packed
      2 tablespoons heavy cream
      1 pound pecans, chopped

      Hope that helps! Enjoy.

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    2. Thank you so much! :)

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    3. Thank you...going to be one of my Christmas bakes!!!!!

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  18. How do you know if it is "set"?

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    1. The bars are "set" when you get just a little movement in the middle when you move the pan, as opposed to the giggling they do when not cooked through. Enjoy and let us know how it goes!

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  19. I made it today. the crust was cake like. I was expecting more crunch. Did I do something wrong? I put mine in a 9x13 pan.

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  20. I wrote you earlier about it being to cake like. I didn't let it cool long enough. its much better now. very yummy

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  21. Confession: I made the 9x12 crust for a 6x9 pan. We love crust so all was good. It is the BEST EVER. I mother-in-law would have loved this too! Made for Thanksgiving dessert and my oh my were we ever satisfied. thank you :)

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  22. Silly question, but wouldn't a stick and a quarter of butter be 10 tablespoons? Since a stick is 8 tablespoons?

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    Replies
    1. Good Point. I will edit it. Thanks for catching that for me.

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  23. Is there a way to serve this warm? :)

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  24. What is heavy cream?

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    Replies
    1. Per Google: Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.

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  25. Wish I was on your shipping list! :-) This along with the other recipes sound so delicious. I like how you broke this down for different serving sizes. Thank You! Pinning it!!

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  26. Amazing recipe, full of my favorite things, pecans, caramel, short-bread base, sounds fantastic!!!
    Ingredients shopping tomorrow to make this for sure, using the full recipe as I know I'll love this...
    Here in the U.K. we don't have 'Karo light corn syrup' so could I use what we use for similar things, which is 'Golden Syrup'? Many thanks for any advice.
    Odelle Smith ( U.K.).

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    Replies
    1. That sounds perfect Odelle. Let us know how it goes. Enjoy!

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  27. These are amazing! Has anyone tried to make these into a traditional pecan pie in a pie pan? I would assume you can use the 8x8 recipe, but increase baking time due to deeper pie dish? Any tips/tricks/suggestions are welcomed! Thanks!

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  28. Your delicious pecan pie bars recipe has been chosen as one of the best 50 Thanksgiving pecan pie recipes on the net.

    Happy Thanksgiving! :)

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  29. AWESOME!!! I don't like pecan pie because it's too sweet, but these bars are just right. Everyone loved them. New favorite. Thank you!

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  30. Hi Donna. I think there may be an issue with the conversions for 8x8 salt & baking powder. I've worked it out as 1/8th teaspoon baking soda & 1/16th (pinch!) of salt, based on halving it?

    I'm about to try with half maple syrup & half corn syrup. Results to follow!

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    Replies
    1. Did you ever try with the maple syrup? Would love to know how it came out.

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  31. I think I’m going to try these little babies out this week. I’m wondering how to store them?

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  32. How long is cooking time for 9 × 13

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  33. Has anyone made the 9x13 version of these? If so, how long did you bake them for?
    Thanks!

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  34. How many days in advance can this be made?

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    Replies
    1. I make these months ahead and wrap them in plastic wrap and store them in a freezer bag. They keep for up to 6 months this way.

      Enjoy and let us know how it goes.

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    2. They surely wouldn't keep 6 months in my freezer, they would be in danger of me eating them all in 6 hours though...lol.

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  35. This was too good! We all loved these bars. This will be gifts for friends and teachers this Holiday 😊

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  36. I made the big batch of these...HUGE MISTAKE!! They do not fit in a 12x18 pan.....there was way too much filling to even put on the crust part and then they ran over all over in the oven. Be aware that the recipe for the large pan is way to large for that size of pan! Yes I followed the recipe to a "T" and I used the exact size pan she said. HUGE MESS!!! The large recipe would be closer to the large pan AND an 8x8 pan. Beware!! They taste awesome....but beware of the size you make.....

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    Replies
    1. Hi Kimberli, I am sorry to hear you are having trouble. I would measure the pan that you are thinking is 12x18. I would bet it is more like a 9x13. Truth be told I did the same thing once. I made a recipe that called for a 12x18 pan in my 9x13 pan and it over flowed all over my oven. Then I realized I was using the wrong pan size.

      Let me know what you come up with. I have been making this recipe for 9 years now and once I bought the 12x18 pan they have been perfect every time.

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    2. This just happened to me too. I am just sick about it and I DID use the large pan. The crust alone was almost level with the top of the pan even before adding the pecan mixture. My house is smoking, my oven is a mess and i just wasted a TON of $$ on the ingredients...HELP. =(

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    3. Was it 2 in. deep?

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  37. Wow! Looks delicious, May i use a 12x12 pan instead of 9x13?

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  38. These are the best ever. I trusted the recipe and did it came out beautifully! It's a keeper. Thank you so much for sharing. I now get the title of baker in my family!

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  39. Your recipe I see calls for 5 sticks of butter for the 12x18 pan. So where does it say 9? Anyway they do sound delicious. Must try them

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    Replies
    1. It calls for 5 sticks in the CRUST, 4 sticks in the TOPPING

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  40. Made the bars. Delicious! Do you have a nutrition count on them?

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  41. How do you get such a nice cut on your bars?

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  42. So, while others weren't thrilled with the prospect of using 9 sticks of butter in one recipe, I KNEW that the butter would make this recipe FAB! My concern was the lack of salt. Hell, if it's going to bad for you, then why now go all the way? Yes, sometimes , unsalted butter is the ONLY way to go but I started sensing, early on with this recipe, that it MIGHT be lacking salt. I used a couple of sticks of salted butter in both the crust and the topping. The crust? Maybe doesn't matter as much but I had to add some salt to the topping. Sorry, but I associate pecan pie with "salty-sweet" and I just wan't getting that. The recipe wasn't a "quick" recipe AT ALL. Trying to spread out the crust was a pain. I REALLY appreciated that the author warned that the dough would be "sticky". It was! If she hadn't warned me, I would have thought that I did something wrong. Very difficult to spread out. I used a rolling pin with lots of flour and eventually got it done but it took a good 20+ minutes. This ISN'T a complaint! Just want others to know that this isn't a "Quikie" recipe! I'm more than willing to put in the work for great food! In the end, they're good but I would rather make a real pecan pie to get that flavor. It's also easier. You don't have to boil things on the stove. Less steps, overall. I was surprised that the topping didn't require eggs and I didn't notice this on my read through. I think that I missed the richness that eggs add. Still, I can see why the author's family member request these and the main reason is that THEY didn't have to make them themselves! Some stuff just tastes better when you didn't go through the chore of making them and then washing all of the dirty dishes. Mine are just out of the oven and, sometimes, you really need to wait to get the full flavor. I'm hopeful but I believe that they're going to need a big scoop of vanilla bean ice cream to take them all the way.

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  43. I usually use cane syrup in my pecan pie - would that work in these?

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  44. Would an egg tighten it up a bit??

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  45. I made these exactly as directed. I loved the topping; the crust...not so much. I found it too thick in proportion to the topping, and it needed salt. I get the unsalted butter fans, but there has to be SOME salt as salt is necessary for flavor! So I dusted some ground sea salt on top and they were better. Next time, however, I'll be making them with my shortbread crust recipe I use on lemon bars- (Combine 1 cup salted butter, 1 2/3 cup flour and 1/3 cup powdered sugar with a pastry blender until somewhat pebbly. Press into the 9x13 pan and bake at 350 for 18-20 minutes.)

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    Replies
    1. Thank you sharing great idea !

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  46. I make about the same thing but I use chopped Pecans and Pecan meal, the meal is used in making the crust and also the filling seems to spread the pecan taste better

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  47. On the Best Ever Pecan Pie Bars recipe, there is a mistake in the backing powder and kosher salt for the 9X9 recipe compared to the other, larger sizes.

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  48. I made these at Thanksgiving. Pecan pie is one of those desserts that only my mother and I make. So I made these! Thinking that they keep in the freezer for a while my moms and I can enjoy these for weeks after....
    So after the big feast I was so amped to eat one of these suckers I noticed only a few left! If you aren't a big fan of the pie I do urge you to try the bars. The shortbread as a crust really balances the sweetness of the topping. I definitely need to make the larger recipe for Christmas :) Thank you for this!

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  49. I clearly made a mistake. I followed the recipe exactly, they were swimming in butter and the next day they were hard as a rock, I ended up throwing them into the garbage :(

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  50. Can these bars be frozen if wrapped in plastic wrap and stored in freezer bags?

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  51. Do these bars have to be refidgerated? I want to send the, to my daughter but I'm afraid with the eggs. It would be in the mail 2 days.

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  52. I just made these pecan bars in a 9x13 pan exactly like the recipe called for and they turned out wonderful. One of the best sweet treats I have ever eaten. I will definitely make these again and again. Thank you

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  53. I made these pecan bars in a 9X13 pan. They turned out just like the picture. I had to bake the crust a bit longer than 15 min. because obviously it was not ready. I would suggest cutting them in smaller pieces because they are so rich and filling.

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  54. recipe for 8x8 pan.
    crust 10 tbs of butter is more than the 1/4 c in the large pan.
    1/2 c in sauce ??
    I followed recipe but in the oven the edges looked like they were boiling
    butter.

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  55. They look delicious, but I did not see anywhere the temp or how long to bake them...thanks

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  56. My pecan pie bars came out too buttery..

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  57. Has anyone done them in a mini muffin pan? I love bite sized pecan tarts.... Just wondering how long to cook them at first

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  58. I tried these tonight - small "test" batch first as I'm a novice baker, then plan to make the larger "real" batch tomorrow. Followed the recipe to the letter. After removing from the fridge after getting cold they are quite hard - almost too hard to cut. Are they supposed to be this hard? Did I do something wrong. like maybe baking too long?

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  59. Just made some and I'm praying they are good ,the top feels like a rock and I made it the exzact way they said ,I hope its JUST hard because it's in the refrigerator ,I shall see once I try and cut it for Christmas dessert

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  60. okay it sound great! only thing, I try to control portions. I need some means to control the amount I eat. I fixed the pecan filling and wrapped in egg rolls. I figure one egg roll is about equal to 1/2 piece of pie so I count calories like it is half a piece of pecan pie. Can you help me out?

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  61. These were fantastic! I followed the recipe for the 9x13 pan, except I substituted a gluten free flour mixture for the all purpose wheat flour. They were perfect, and my husband is begging me to make them again. Thank you for sharing your recipe!

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  62. I made the 8x8 and am just hoping they turn out. It would be helpful if there were adjusted cooking times for each step. I wasn't sure if I should boil the filling for a full 3 minutes as well?? Too much room for error, especially for those of us who need directions and don't have the best cooking intuition..

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  63. These were a huge hit at Christmas, and didn't last until New Year's. Considering I made the 12x18 pan that cut into 48 squares, everyone loved them. The crockpot candy was a huge hit too. Suddenly loving TSRI, keep those amazing recipes coming, great job!

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  64. Any ideas on how to make it dairy free? Are there any compatible subs for heavy whipping cream?

    ReplyDelete

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