August 2, 2010
I have been wanting to dive into the world of digital SLR cameras, and have been researching different models to the point I have a headache. My mother-in-law graciously let me borrow her camera, which is a Canon G9, to see if I liked it. While it is not a DSLR camera, it has the capability to manually set the controls, and you can use different lenses with it. I played around with it today, and like the improvements I can see in my photos, even though I don't really know what I'm doing.
I used it today when I made these Turtle Cookie Bars. I love turtle candies, and I love cookies, so I put the two together and made these. They have a shortbread type cookie bottom, with a layer of salty pecans and caramel, topped with melted milk chocolate and a sprinkling of chopped pecans. They are decadent and very rich, perfect for small bite sized treats. It has been near 100 degrees here today, so I kept mine in the fridge and served them cold, but they can be left at room temperature. Serve with an ice cold glass of milk, and you have the perfect guilty afternoon snack.
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup unsalted butter (room temperature)
In the bowl of an electric mixer, combine the flour, sugar, and butter. Mix on medium speed until well combined. Firmly press the mixture into the bottom of an ungreased 9 x 13 pan. In a small bowl, mix the pecan halves and salt together. Layer the pecan halves over the crust.