![\"Late](\"http:\/\/heidiannie.com\/wp-content\/uploads\/2010\/06\/Late-May-001.jpg\")
<\/a><\/p>\n– I have two men who keep looking for goodies for their lunches. BUT as soon as I make the goodies, they devour them, so there are none left for their lunches. <\/p>\n
<\/p>\n
Conga bars or brookies or Chocolate -pecan bars- I don’t care what you call them- they taste really yummy and pack well for a lunch box dessert.<\/p>\n The ingredients:<\/p>\n 2 2\/3 cups flour -All purpose<\/p>\n 2 1\/2 tsp baking powder<\/p>\n 1\/2 tsp salt<\/p>\n Sift these ingredients together in a small bowl and set aside.<\/p>\n 2\/3 cup butter or margarine<\/p>\n 1 lb. light brown sugar<\/p>\n 1 tsp vanilla<\/p>\n Cream the next 3 ingredients together until smooth.<\/p>\n 3 eggs<\/p>\n Add, 1 egg at a time, alternatively with the dried ingredients, mixing well after each addition.<\/p>\n Then add 1 package of chocolate chips and 1 cup chopped pecans.<\/p>\n Dough will be quite stiff, smooth out into a greased 13×9 inch pan and bake in a pre heated oven (350 degrees F) for 30 minutes.<\/p>\n When lightly browned, remove from heat and allow to cool slightly before cutting into bars. <\/p>\n Don’t over bake these- they are so good when still a little tender inside!<\/p>\n <\/p>\n Cardamom-cinnamon Owls.<\/p>\n I’ve been all over the blogosphere getting this recipe.<\/p>\n I saw it first here<\/a> on Celia’s blog, Fig jam and Lime Cordial.<\/p>\n She found it on Joanne’s blog, Zeb Bakes<\/a>, and she got it from a book by Tessa Kiros, Floating Cloudberries.<\/p>\n ANYWAY- it was in European measurements, grams, ml, etc.- so I had to go to a measurement conversion site- and I’m just so VERY glad they turned out as wonderful as I had hoped! Because they are delicious- and cute and I’m ever so happy I made them!<\/p>\n Do you see the owl eyes looking at you?<\/p>\n They look so good on a plate- but I took a couple of close ups as well.<\/p>\n The recipe I used ended up being approximate because I have no math skills anymore and the conversion chart kept giving me fractions that were hard to find a common denominator.<\/p>\n THEY taste really good- so I think I did alright.<\/p>\n Ingredients:<\/p>\n 1 FULL cup of milk, scalded<\/p>\n 1\/2 cup sugar<\/p>\n 2 TBS instant yeast<\/p>\n 1 lightly beaten egg<\/p>\n 1 stick of butter- 4 oz<\/p>\n 2 tsp. ground cardamom<\/p>\n 1 tsp sea salt<\/p>\n 1 1\/2 lbs flour- about 4 1\/2 to 5 1\/2 cups<\/p>\n Stir all ingredients together in a large bowl with a sturdy spoon.<\/p>\n Since you are using instant yeast, make sure the milk is still warm\/hot so that the yeast will be activated. Stir together until dough pulls away from the sides of the bowl and stays together in a lump, then flour your surface and dump dough onto counter and knead – adding flour as necessary- the dough should become silky and easy to work with within a couple of minutes. Add flour if the dough is too sticky. Knead for about 10 minutes.<\/p>\n Butter the bowl, form dough into a ball and place into the bowl after inverting it to butter the top. Cover with plastic wrap and let raise until double.<\/p>\n Interestingly, this dough is a VERY slow raiser- there was some discussion on Celia’s blog about the addition of cardamom retarding the process. I was glad I read this because otherwise it would have worried me that it took around 3 hours for the dough to raise sufficiently to roll out. Wait the time the dough needs- you will know it is ready when it leaves an indention when you poke the dough.<\/p>\n Now- divide in half and roll the dough into a large rectangle. Butter the surface with 2 1\/2 TBS of soft butter and sprinkle with a sugar\/cinnamon mixture. If you love cinnamon- put it on thick- and you can decide how much sugar you want to add at this point. <\/p>\n Roll up the dough from the long side so you have a long thin roll and cut it into triangles. Go to Celia’s blog to see her instructions- she even drew a picture. <\/p>\n It’s on my blog roll on the side bar, or at the beginning of this recipe.<\/p>\n Allow to raise for 45 minutes, covered with plastic, while your oven preheats to 350 degrees F and bake for about 15 minutes or until golden brown.<\/p>\n While they were still warm I coated them with a 10x\/water glaze – just because I wanted them to photograph well- but Jordan said he really liked the glaze, so you may want to add it as well. <\/p>\n Glaze= 1\/2 cup confectioner’s sugar and 1 or 2 TBSP of warm water mixed together.<\/p>\n","protected":false},"excerpt":{"rendered":" I’ve been baking. Aside from the sourdough starter that keeps on calling out my name every time I open the refrigerator ( see picture below) – I have two men who keep looking for goodies for their lunches. BUT as … Continue reading <\/a> <\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n