Heavenly Honey Bars

It's HOT HOT HOT in L.A. And with this heat spell, I'm (shockingly) not in the mood for chocolate. On the other hand, I'm still willing to use my oven, heat up the kitchen, and undo all the good my AC is doing. So in my yearning to bake something, this recipe from a very old Pillsbury's Bake Off Cookie Book I bought used on my Ohio trip seemed like the perfect thing to make. I had all the ingredients on hand, including an unopened jar of marshmallow creme. And the name, not to be confused with another fabulous recipe I made back in February (Heavenly Hash Bars), says it all.


Heavenly Honey Bars
Recipe from Pillsbury's Bake Off Cookie Book

2/3 cup butter
1/2 cup honey
2 cups (7-oz jar) marshmallow creme
2 eggs, slightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts

In saucepan combine butter and honey over low heat, stirring constantly, until well blended. Cool slightly. Add marshmallow creme, eggs, and vanilla extract; beat until well blended. Stir in remaining ingredients. Pour into greased 13x9-inch pan.

Bake at 350 degrees F for 25 to 30 minutes. Cool; cut into bars. Yields 36 bars.


In Pictures

Let's Start a Donut Revolution

The cupcake obsession is pretty impressive in L.A., and frankly, nationwide. But why the donut neglect? Why aren't there 30 minute or even hour-long waits in front of donut shops where people line up around the block, nervous the person in front of them will order the last chocolate-glazed buttermilk, and excited to taste these hot-from-the-deep-fryer treats? Why aren't there more people like The Blognut who can talk endlessly about this one dreamy food item? I just don't get it; I love love love donuts. Earlier this month (June 6th, to be exact) was National Doughnut Day. For whatever reason, it was not on my radar, and so here I am, coming late to the party.

When I was in Ohio, I had great ones at Plaza Donuts in Youngstown. They make a maple-glazed cream-filled that's a real winner.


And when the shop owner promotes the shop on his sports car, you know he takes pride in perfecting the donut.


Here in L.A. there are a few options. UrbanDaddy recently featured a list of their L.A. favorites. I haven't been to most on the list, but I'm happy to see Stan's in Westwood made the cut. That's where I get my peanut butter-banana-chocolate chip donut that makes me cry mercy. And here I am in an old photo eating that beloved STANdard...


But other than Stan's, I haven't had an incredibly memorable donut experience here in L.A. Let's make donuts the new cupcakes. Let's wait in long lines together.

Poke a Virtual Jello Mold

Thank you so much, Serious Eats, for pointing me in the direction of a virtual jello mold I can poke. It has truly enhanced my life!

I Went to Cooking School in Ohio

Enjoying one of the yummy strawberry desserts with my mom

As promised, I have more to say about my Ohio trip. In that same town, Vermilion, Ohio, where I had my life-changing peanut butter burger, I also took a class with my mom called Celebrating Strawberries at the Laurel Run Cooking School in Vermilion, Ohio. Cooking instructor Marcia DePalma taught us some very creative ways to use strawberries.

When we first neared the entrance to the school, my mom's and my mouth dropped to the floor. We were stunned by the beauty of the property. Marcia's house is a gorgeous white mansion surrounded by perfectly manicured lawns, and a long winding driveway to the right leading to the cooking school, a separate building in the back. What a wonderful set up for a cooking school, and how lucky for Marcia to be able to walk from her house to her school in a matter of steps.

The cooking school's curb appeal - yowza!

The classroom has a kitchen at the front with giant mirrors hanging from the ceiling above the counter so everyone in the class could see the demonstration. The tables for the students were high, with rotating stools with back support. Most of our classmates were repeat visitors or even regulars of Marcia's school. I think my mom and I were the only tourists. But if we lived nearby, we'd be regulars, too; the experience was fantastic.

In the kitchen with Marcia - it's a good thing ;)

In Pictures

Here are some of the delectable strawberry dishes Marcia shared with us...

Chocolate-Dipped Strawberries

Sauteed Strawberries in Wine and Pepper Sauce with Vanilla Ice Cream

Roasted Strawberry Shortcakes with Vanilla Biscuits

Salad with Strawberries and (Sugared) Almonds

Balsamic-Macerated Strawberries with Basil

Lucky for me, strawberry season in California lasts a little longer than strawberry season in Ohio. Did I say little? You've got about 4 weeks in Ohio. But you can get a decent strawberry in California almost year round.

Back from Ohio with Peanut Butter Burgers

The Peanut Butter Burger

I had the BEST time in Ohio this past week. I will probably have lots to say in future posts about my experience. But to start, let me tell you about a little something I had in Vermilion, Ohio, a beautiful seaside town on Lake Erie.

The Vermilion Lighthouse

At a cute diner walking distance from the beach, I saw on the menu something that screamed my name.

The diner where I had my a-ha moment

First, you should understand, I love peanut butter. So when the menu listed a Peanut Butter Burger, say no more. Weird sounding? Yeah, maybe a little. But my hesitation? None. My concern it might taste as weird as it sounds? Zero. I just wish I had thought of this sooner!!!

Just look at that glowing piece of heaven in my hands

So here's how you can recreate my amazing, life-changing experience...

The Peanut Butter Burger
Serves 1

1 burger
1 bun
3 sweet pickle chips (not crunchy chips, you silly, pickle slices)
1 heaping tablespoon of peanut butter

Grill your favorite burger to perfection. But don't make some fancy burger patty with tons of spices in it. Let a plain burger speak for itself, and marry the beef flavor with the peanut butter flavor. Toast the bun. While the bun is still hot, spread the peanut butter on the inside of the top bun. Place the three pickle chips on the burger, and put the top bun on the burger. Let the burger sit for a few minutes so the peanut butter can melt onto the burger. Now you can enter the pearly white gates...

Note: The waitress told me to resist the temptation to doctor up the burger with lettuce, ketchup, mustard, etc. Instead, let the simple combination of burger, peanut butter, and pickle work their magic on you.

Headed to Ohio, Back in a Week!

Ahhh, So Many Cupcake Pans!

I just received an email from Williams-Sonoma promoting their new cupcake pan. I stared at it for a second and almost declared the email incontrovertibly mistaken. "This isn't new. I've made a giant cupcake cake before. The proof is in an old blog post! I own this old pan." But then I looked closer at the photo and sure enough, the shape of the frosting is much peakier. Troubled, I looked into a bunch of cupcake pans online to see what all is out there for the world to choose from now. Why wasn't I faced with these choices when I got mine? Whatever, I'm perfectly happy with my Wilton one.

But just to show you, here are a few of the cupcake pans you now have to choose from...

The new Williams-Sonoma one with the higher frosting peak:


Wilton's half a cupcake pan:

Wilton's giant cupcake pan - the one I own: