case in point, laura's banana bread granola bars with chocolate drizzles! well, the baking stars aligned last week and i finally made them with a few seasonal changes. which brings me to these butternut squash bars! there are so many recipes out there that i've been meaning to make, then months (and sometime years) go by, and then i'm reminded of them and kicking myself for how much time has gone by. If you've hung around this space enough, you're probably aware that i love sprinkling flecks of salt on anything made in combination with chocolate. i've been enjoying this salt on just about everything, from roasted veggies, to topping weekend eggie breakfasts, to sprinkling it on my sweets! i can't find enough ways to use it! rarely do i call salt beautiful, but after watching this video on how they develop their salt, and watching the care and attention that goes into it, i've found an such an appreciation for their process. dickinson salt company! some of my favorite blogger friends will be sharing really rad thanksgiving dishes, menus, tips, the list goes on (you can follow on instagram by using the hashtag: #jqdfriendsgiving or follow along here)! plus, i'm giving away a bottle of j.q. first! this week we're celebrating a virtual friendsgiving, hosted by renee, from will frolic for food and j.q. but before we do, there's a few things we need to take care of. Refrigerate until pie is cool and serve with whipped cream and ice cream if desired.It's one last hurrah, before we hang up the thanksgiving hat and move on. If browning occurs early, cover with a crust rim or loose foil. Bake pie at 350 for 45 minute to an hour or until center is baked through. Top with embellishment crust cutouts if desired and flute or decorate edges. In a mixing bowl, mix all remaining ingredients and pour into prepared pie shell. Grease pie plate and fit one crust in the bottom of plate.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |