Trefoil Magic Bars

I've waited over a year to make this recipe. It's true! I had the idea last year during Girls Scout cookie season, but I ate the cookies instead of baking with them. Whoops! These things happen...

So, I had the idea to switch out graham crackers in the Holiday Bars Recipe. I figured that smooshed up Trefoils (aka Shortbread Cookies), would make a lovely base for this recipe.

And that's what I did. I discovered that these cookies can be hard to crush into pieces due to the edges. The best method is to smoosh them while they are still in the plastic bag. Cut one end of the bag and crush while the cookies are slowly leaving the bag.

Look! That's them after being baked. They made a great crust! I'm a genius! Well, very close to one...

Oh, and one more thing it has taken me a while to do: I moved! Again! I'm still in Astoria, but remember how lively I said it was? Well, there was plenty of noise (read: TOO MUCH) from the bar across the street. So, in December I had the chance to move in with a college friend and on a quiet block. It's lovely! And I'm only a couple blocks away from the lively section (for when I want to go out.) :)

Check out my new kitchen!

It's old school and comfy (and not too small like most NYC apartment kitchens are.)

Anyway, baking has been going well in the new place. How's your baking been going?

Trefoil Magic Bars (adapted from Mom's Best Recipes)
1/2 C margarine

1 box of Girl Scout Trefoils, crushed into crumbs

1 can sweetened condensed milk

1 6-oz pkg chocolate chips

1 1/2 C shredded coconut

1 C chopped nuts (Erika's Extra: I used walnuts this time around)

In 13 by 9 inch pan, melt margarine. Remove from heat. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top with chocolate chips, coconut, and nuts; press down gently. Bake at 350 degrees for 25 minutes or until golden brown. Cool and cut into 3 by 1 1/2 inch squares.

Erika's Extra: On one half, sprinkle the nuts and keep the other half nutless (for those who don't like nuts.) (Is nutless even a word?!)

Bake well and prosper!

Potpourri - Buttered Rosemary & Orange Nuts

Ok. So, this isn't exactly a dessert. It DOES contain sugar, but I mean, seriously? Could I pull this off as a dessert at a bake sale? Exactly. Thus I have made a new entry idea for my blog: Potpourri. If I make something that isn't a dessert, but that I just HAVE to share with you, I'll label it as a Potpourri Post. (Say that 5 times fast.)

Well, I saw this recipe on Framed Cooks yesterday and I was so enraptured with it that I HAD to make it right away. Also, I had lots of nuts that needed to be used, so it was very much a win-win situation. Further side note: I know the sister of the author of Framed Cooks.

Anywho... these mixed nuts are so lovely! I have decided that they will be my afternoon snack every day this week. I hope you enjoy them too! 

Buttered Rosemary Orange Nuts (from Framed Cooks)
2 cups salted mixed nuts (Erika's Extra: I used raw nuts and added sea salt to them)
1 tablespoon butter
3 tablespoons granulated sugar
2 tablespoons coarsely chopped fresh rosemary
2 tablespoons orange zest

1. Melt butter in a large skillet over medium-high heat. When melted add the mixed nuts, sugar, rosemary, and orange zest. Stir just until the sugar is melted and everything is well-combined, which will take about 2 minutes.

2. Pour onto a piece of parchment paper or nonstick foil and let cool before serving. This will keep for at least a week...if it lasts that long!

Bake well and prosper!