Baking turtles and oatmeal cookies
I must really be feeling the wintertime blues because I’ve recently had the urge to do a lot of baking. Not only does it make the house smell good, but the oven warms up the kitchen area. Baking also gives me a great excuse to get people together to eat my baked goods since I am really into sharing and exchanging.
The latest baking obsession is oatmeal cookies. I saw a recipe for blueberry-oatmeal cookies on Serious Eats and then found a few more discussions on Chowhound regarding thick, chewy oatmeal cookies. I am highly influenced by the internet, aka, what pops up in my RSS feeds. I have at least three oatmeal cookie recipes to try in the coming weeks, but I imagine I’ll end up using the basic standby recipe, the one printed inside the lid of the Quaker Oats canister.
This weekend, I’ll be sharing something called Turtle Bars with friends. In case you don’t know (and I didn’t know this), a ‘turtle’ dessert is when you mix caramel, pecans, and chocolate together.
(How do you say "pecans"? I say it pee-KAHNZ with a long AHH, but I’ve heard people say it PEE-kans or pee-KANS.)
There are a lot of turtle bar recipes out on the internets. The one I’m planning to make has a flour/butter shortbread-type crust that’s baked in the pan. Then a filling is poured on top and chopped pecans and chocolate chips are evenly sprinkled over and the whole thing is baked until the chocolate is all melty gooey and the edges are browned. At first I thought this is going to be like the three-layer nanaimo bars that I made last week, but it sounds more like just two layers of shortbread and chocolate/nut/caramel topping. Sounds simple enough, and the ingredients are just what I have at home (except for the pecans), so why not make em, right?