Today I want to share with you guys, my new favourite cookbook! Ooh baby is it ever beautiful. I was lucky enough to get a copy of "Butter Baked Goods" by Rosie Daykin. Canada's #1 selling Cookbook with over 100 recipes! I must say I own a lot of cookbooks (especially ones that cater to baking) and this one is by far my favourite. Butter Baked Goods was originally a bakery in west Vancouver and Rosie now has her very own (perfect) book! Butter Baked Goods is known as the home of the very best gourmet marshmallow in North America.
First off, it's the most beautiful, visually pleasing book ever. Everything just looks devine and gorgeous inside. The patterns and pastel colours are to die for and after spending a long time looking through it, I was left wanting to try pretty much every recipe.
Rosie is a Canadian gal with a love of baking and creating all things delicious. I loved reading about her journey to where she now is and felt like I could relate to her in many ways!
I plan on doing a lot of baking in 2014 and the first recipe that I tried from Butter Baked Goods was for the ever-so-delicous "Hey There, Doll Face!" Mmmm! They turned out perfect & were a huge hit.
What you'll need:
- 3/4 cup of pecans
- 1/2 cup of butter
- 1 1/4 cups of graham crumbs
- 3/4 cup condensed milk
- 1 cup of dark chocolate chips
- 3/4 cup sweetened fancy long shred coconut
// makes 16 bars
// you'll also need ; cookie sheet, 9- x 9- in pan buttered and line with parchment paper.
Get Bakin' "Hey There, Doll Face!" :
1. preheat the oven to 350 f.
2. place the pecans on a cookie sheet and bake in the preheated oven for about 10 minutes or until lightly toasted. flip the nuts with a metal spatula at the halfway point to ensure even toasting. remove from the oven and allow to cool. lightly chop and then set aside.
3. in a small saucepan over low heat, melt the butter (or melt in microwave for 30 seconds on high)
4. place the graham crumbs in a large bowl and pour the melted butter on top. mix well to fully combine. press the graham crumb mixture into the prepared pan firmly and evenly. use the back of a spoon or a small offset spatula to spread the condensed milk over the graham crumb base.
5. in another bowl, mix together the toasted pecans, chocolate chips and coconut. sprinkle over the condensed milk.
6. bake in the preheated oven for 15-17 minutes or until the coconut is just lightly browned.
7. remove from the oven and allow to cool completely in the pan.
8. run a small knife along the two edges of the pan that do not have parchment handles. carefully remove the slab from the pan and cut into approx 2- x 2- inch bars. make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.
Any bakers out there, you HAVE to check this book out! Stay tuned because I will be doing a giveaway of the book very soon!!! ♥