Jalapeño Pinto Beans

I'm a huge fan of Mexican food of all types. Growing up in California, I noticed that the Mexican food that is typical there is very different than the Mexican food that is common in Texas, where I live now. Here, it is all about TexMex. TexMex always includes TONS of jalapeños, lots of cheese, and spicy flavors.

I'll be completely honest; I have no idea how "authentic" this bean dish is but I can tell you that a Mexican American woman gave it to me and it gets rave reviews every time I make it. I serve this with Mexican food, but it's also fantastic with BBQ, as a side for sandwiches, or even on it's own as a meal, with some cornbread perhaps?

I wrote the instructions the way they were given to me as well as the recipe itself, it makes a TON of beans, feel free to cut it in half if you don't need to feed an army.

It's a very easy recipe and tastes better the next day. If I know I'm going to reheat them the next day; I will cook them up to the jalapeños, add the salt, then pull it off the heat and store it. When I want to reheat them, I add the cilantro, and reheat them for about 15 minutes.

JALAPEÑO PINTO BEANS

Ingredients:
2 lb bag dried pinto beans
1 lb of thick cut bacon, chopped
2 small onions, chopped
6 garlic cloves, minced
5 roma tomatoes, chopped
6 oz. pickled jalapeños, chopped
1 bunch of cilantro, chopped
Salt to taste

Directions:
Fill a large stock pot with 12 cups of water, bring to a boil.
Rinse dry beans and add to boiling water, turn heat to simmer and cover beans, vent cover slightly.
After 30 minutes; add bacon
After 30 minutes; add onions and garlic
After 30 minutes; add tomatoes
After 10 minutes; add jalapeños
After 15 minutes; add cilantro
Test beans for doneness, add salt as soon as beans are done.

                                                       

illi style feature: The Logan Family Stuffed Mushrooms

With Thanksgiving fast approaching, the need for a quick and delicious appetizer is upon you! This is a Logan family recipe, one that people marvel at. It's such a hit that it is requested every year! This is a very versatile recipe, mix it up with different cheese, veggies, and meats! Go check out my talented sister in law's blog. She's awesome.

Happy Thanksgiving folks. Cheers!


Hi Bourbon Bee readers! I am April from illistyle. I am so excited to be sharing this amazing recipe with you today. (Thanks Lauren for inviting me!) It is/was a secret family recipe...kind of, see for years my father has been making the most delicious stuffed mushroom appetizers. Everyone asks for the recipe. Until now, even I did not know the secret. But my brother did (and since he is married to Lauren, she did too)... and since we are not good at keeping secrets, we thought we would share it with you. Behold,

The Best Stuffed Mushroom Recipe Ever

Ingredients: White Mushrooms Swiss Cheese Smoked Cheddar Cheese Sharp Cheddar Cheese Broccoli Black Forest Ham Sour Cream Walnuts

Directions: You start with standard white mushrooms.Wash and pat dry.Remove stems.

Place mushrooms upside down on a cookie sheet.

Filling:

In my family we make both vegetarian and traditional (read:carnivore) style mushrooms.... try em both, they are worth it, seriously.

(In one bowl) For vegetarian mushrooms: Mix swiss, smoked cheddar, & sharp cheddar cheeses with finely chopped broccoli (just the baby nubs from the very top)

(In another bowl) For traditional mushrooms: Swiss, smoked cheddar, & sharp cheddar cheeses with finely chopped black forest ham

Now that you have your veg bowl and meat bowl, add just enough sour cream to hold each mixture together (approx 1-2 Tbsp)

Stuff the mushroom tops with the mixture, leaving a rounded top.

Finely chop walnuts (use one of these handi-choppers if your family loves vintage too)

Dip the mushrooms upside down in the chopped walnuts.

Place mushrooms in the broiler or toaster oven on "broiler" until the tops are golden brown, approximate 5-7 minutes... keep an eye on them!

Enjoy quickly, cuz they will be gone - and can you blame us? Savory mushroom, gooey melty cheese, and ham -or- broccoli topped with walnuts? Nom nom nom. So good.

I think Lauren should go on Top Chef & impress the judges with one of these babies. She would win. Seriously guys, try them. You will not be disappointed

illistyle ::: facebook ::: twitter ::: pinterest ::: instagram

                                                     

Swiss Meringue Buttercream

What is Swiss Meringue Buttercream? It's the stuff God probably eats for breakfast, lunch, and dinner. Seriously, it's like eating a sweet cloud. It's fairly easy to make and is great to work with, it stores and keeps very well...so why do most people NOT make this frosting? I think it's because people have this misunderstanding that it's too hard to make. It does take time but really, it's not hard at all. Other than fondant, this frosting is used, almost exclusively, by wedding cake and celebration cake decorators (minus major grocery stores and some others that use cheaper ingredients). This will take your cake from amateur to professional, trust me on this one. 

First of all, there are four different types of buttercream:

American Buttercream: Powdered sugar, butter or shortening, milk, and vanilla.
This is what you find on those grocery store bought cakes. They usually use shortening instead of butter because shortening has a higher melting point and it's much cheaper. This one is the easiest to make but my least favorite. It's usually very sweet and hardens when cooled.

French Buttercream: Egg yolks, cooked sugar (simple syrup), vanilla, and butter.
This is a slightly rich, creamy frosting. French buttercream is delicate in that it melts easily and is very light. This frosting is great, in general, but it does have a yellow tint which makes it hard to add color and with it being a bit delicate, I don't use this frosting at all.

Italian Buttercream: Simple syrup, egg whites, cream of tartar, vanilla, and butter.
This frosting is very much like Swiss Buttercream, the difference being the method. Italian buttercream is made by making the simple sugar and whipping the egg whites separately. You pour the cooked sugar into the whites as they are whisking, then add butter.

Swiss Buttercream: Egg whites, sugar, vanilla, and butter.
This one is the easiest of the traditional butter creams and tastier than the American. Not only is it easier to make but, I think, it tastes better. It comes out pure white so adding colors is very easy.

*No matter which buttercream you make the key to making a tasty frosting is freshness. Make sure your eggs are fresh, and even more importantly, that your butter is super fresh. It's one of those things, with only a few key ingredients, freshness is top priority.

The finished Swiss Buttercream 

Swiss Meringue Buttercream

This recipe makes about 10 cups, enough for a triple layer cake with decoration and then some!

Ingredients: 

10, large egg whites

2 1/2 cups granulated sugar

3 cups good quality unsalted butter cut into cubes and cooled (not too cold, not to warm)

1 tablespoon pure vanilla extract

pinch of salt

Directions: 

Whisk egg whites and sugar in a bowl over simmering water (not boiling). I used a double boiler, but just find a bowl that fist over the top of a pan, making sure the bowl does not touch the water at all. Whisk continuously, but gently until the temperature reaches 160 degrees on a candy thermometer. If you do not have a candy thermometor, just make sure that all of the sugar is dissolved by sticking two fingers into the whites and rubbing them together, it should be smooth and make sure the water is very warm, like really warm bath water.

Add the whites to a mixing bowl fitted with a whisk attachment. Make sure you wipe the bottom of the bowl that the egg whites were in to wipe off any condensation before pouring into the mixing bowl. You don't want any of that water to get into the bowl that the egg whites are going in, it could mess up your meringue! Whisk until the meringue is thick and glossy and the bowl is cooled. You do not want to add the butter until the bowl is, at least, room temperature, this can take a while. I, actually, wrapped a cool, wet towel around the bowl to speed this up. I don't know if it worked, but it made me feel better. By the way, you just made meringue. Stop here and slap this on a pie or tart and torch or bake it, bake it into mushrooms for your buche de noel (possibly a future post), eat it, whatever, if you have never made a meringue, well...you just did. Congrats. 

Switch to a paddle attachment and, with the mixer on low, add the butter cubes one at a time until all are incorporated. Now, let the mixer do it's magic! This, again, is a waiting game. It may look like soup or curdled at first, but I promise it will come together. DO NOT throw it out if it looks clumpy, just keep mixing until it comes together and becomes thick and silky smooth. Again, please don't panic, it took a good 10 minutes for mine to come together. Add the vanilla and the salt, keep mixing on low until incorporated. At this time, you can add other flavors, purees, colorings, etc. 

*This stuff keeps well, you can keep it for about a week in the refrigerator, in an airtight container. Just bring it to room temperature and whip it for a few minutes before use. 

You can freeze it too. It'll keep in the freezer for about 6 weeks. Thaw overnight and whip before use. 

160 degrees is the goal temp, don't go over or you'll have scrambled eggs! 

I ran a dish towel under cold water and wrapped it around the bowl to speed cooling.

WooHoo! This is the finished meringue. Still needs butter to be a buttercream, but you can eat the heck out of this stuff too! 

                           

                                       

You can add color very easily to customize your cake. 

Chocolate Silk Pie

There is nothing better than chocolate. Yep, I'm one of those people that worship the stuff. It's up there with coffee and bourbon, for me. This recipe is super easy; I use the marshmallow cream to give it a velvety texture and the coffee adds a deep flavor to this lovely concoction. 

Chocolate Silk Pie

Filling:
1 unbaked pie crust - rolled to 9 1/2 inches
1 - 7 oz jar marshmallow cream
1 cup semi sweet chocolate chips
1/4 cup of butter
2 oz unsweetened chocolate
2 tbs strong brewed coffee
1 cup heavy whipping cream

Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
Grated semi sweet chocolate for garnish

Directions:
Preheat oven to 450 degrees. Place rolled pie dough into pie plate, place foil over the top, pressing gently into the bottom, making sure the edges of the crust are covered. Bake for 10 minutes, take foil off and bake for about 5 more minutes, or until light golden brown. Set aside to cool.
In a small saucepan combine marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee. Cook mixture over low heat, stirring frequently, until melted and smooth. Pour into a bowl, set aside to cool.
Place 1 cup heavy whipping cream in a bowl; beat on low-med until slightly thickened, increase speed to medium high and whip cream to stiff peak.
Fold whipped cream into chocolate mixture until completely combined; pour into cooled pie shell.
Whip 2 cups heavy whipping cream; beat on low-med until slightly thickened, gradually add powdered sugar, increase speed to medium high and whip cream to stiff peak.
Spread over pie. Cool pie for about 3 hours. With a microplane; grate semi sweet chocolate over top of pie to garnish.

Pina Colada Cupcakes

My love of booze always leads me to be drawn to any recipe that has spirits in them, on then, or around them. Just waive a bottle of Makers over a chocolate cake recipe and I'm sold!
These cupcakes are very moist and tasty. Believe it or not, they are just fine without the rum (for shame!)

Pineapple Cupcakes:

Adapted from glorioustreats
Makes about 24 cupcakes

2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple, slightly drained

*Pre-heat oven to 350 degrees. Line cupcake pan with 12 paper liners
*Sift flour, baking powder, baking soda, and salt in a medium bowl and set aside.
*In a large bowl, using an electric mixer on medium speed, paddle eggs and sugar until thickened and creamy, about 2 minutes.
*Mix in oil and vanilla on slow speed until blended.
*Add pineapple and sour cream, mix until fully incorporated.
*Add flour to mixture and blend until just combined.
*Fill cupcake liners to about 2/3 full.
*Bake for about 22 minutes or until springy when touched.
*Remove from pan and cool on a wire rack
*Frost with Coconut Cream Cheese Frosting and decorate with toasted coconut and a maraschino cherry.

Coconut Cream Cheese Frosting

Adapted from several sources
Makes about 6 cups

8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3 cups powdered sugar, sifted
1 1/2 tsp coconut extract
1 1/2 tsp dark rum (optional)

*Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, coconut extract, and rum (if using). Beat on low until combined. If it's too soft, chill for 5-10 minutes before using.

To decorate: 

*Frost cooled cupcakes by hand and roll in or sprinkle with toasted coconut, add half of a maraschino cherry to the top and serve.
*To toast coconut; place about 1 cup of sweetened coconut on a sheet pan, toast in a 375 degree pre-heated oven for 4-5 min. Let cool

Coconut Cream Pie

I think coconut is one of those ingredients that is either loved or hated. I, personally, love the stuff. To me, coconut is very versatile; you can incorporate it into a dessert or into something savory (think curry! yum). One of my all time favorite coconut desserts is Coconut Cream Pie. I like to kick it up a notch by adding a ton of coconut milk to the custard filling. This pie will knock your socks off!


Ingredients:
1 pie dough rolled to 9 1/2 inches, par baked

Filling:
2 1/8 cups milk
19 oz can of good quality coconut milk (I used Mae Ploy, my favorite)
-(these two ingredients should equal 4 1/2 cups. If you can't find a 19 oz can of coconut milk use what you have and complete with milk to make it 4 1/2 cups total)
9 egg yolks
2 1/2 oz corn starch
1 1/8 cups sugar
1/4 tsp salt
2 cups sweetened shredded coconut
2 oz. (1/4 cup) unsalted butter
1 tbsp. vanilla extract

Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup sweetened shredded coconut - toasted

Directions:
Preheat oven to 450 degrees. Place rolled pie dough into pie plate, place foil over the top, pressing gently into the bottom, making sure the edges of the crust are covered. Bake for 10 minutes, take foil off and bake for about 5 more minutes, or until light golden brown. Set aside to cool.

Whisk milk, coconut milk, and egg yolks in a medium saucepan. Whisk corn starch, sugar, and salt in a small bowl. Add cornstarch mixture to milk mixture, gradually whisking in. Place mixture over medium heat; bring to a boil then cook for 4 minutes, whisking the entire time making sure the custard doesn't stick to the pan. Remove from heat; add butter, vanilla, and coconut, mix well. Pour mixture into cooled pie shell, cover with plastic wrap, chill for about three hours.
To make topping: Whip heavy cream on medium until slightly thickened, gradually add powdered sugar, whip to stiff peak. Spread on pie and garnish with toasted coconut.

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Grandma Maxine's Deluxe Lemon Bars

Maxine is my husbands grandmother and she claims to hate to cook or bake yet everything I have ever had of hers is delicious. She's never been your typical Grandmother, or woman for that matter. Maxine once told me that her future husband, Ed, would come into the diner where she worked, everyday, order his meal, and sit and talk to her. After a year or so he proposed to her, she said no a few times, but he persisted. Eventually she would give in but with one condition; she would NOT cook for him. This was in the 1950's, where all women stayed home to cook and clean for their husbands, right?! Apparently not Maxine.

These lemon bars are a Logan family favorite. When I say family favorite, I mean that the grandkids request this dessert at every family function, and by request I mean expect. These bars are from an old cookbook published by the Ventura County Newspaper back in the 1960's, where housewives sent in their favorite recipes to the newspaper and they made this lovely cookbook. A miss Judy Davies sent this Lemon Bar recipe in, and Maxine tszujed it up over the years and Voila'! Maxine's world famous Lemon Bars.

These bars are also posted on Maxine's granddaughter's blog. Oh, did I tell you Maxine is an artist too? Her granddaughter is just as talented and vivacious as she is so go check out her blog too:  illi style

 Maxine's Deluxe Lemon Bars

Crust:

3 cups flour
3/4 cup powdered sugar
1 1/2 cups butter

Filling:

6 eggs, beaten
3 cups granulated sugar
1 cup fresh lemon juice (about 4 ripe lemons)
3/8 cup of flour
3/4 tsp. baking powder

Preheat oven to 350 degrees

Crust: Sift flour and powdered sugar, cut in butter with a pastry cutter until it resembles a fine meal. Sprinkle into a 13x9x2 inch, glass pan. Place a piece of parchment paper over the top and press crust firmly into pan letting the crust come up the sides as well. Bake for about 15-20 min. Remove and cool slightly.

Filling: Lightly whisk eggs, add all remaining ingredients and stir to combine. Stir slowly and with a wooden spoon or spatula to avoid bubbles. No big deal if you have bubbles, they're just not as aesthetic. Pour mixture over crust and bake for about 25-30 min. Mixture should still jiggle, but not slosh.

Let bars cool in pan. Cut into desired sized squares, and sift powdered sugar, generously ,over the top.

*Note: Substitute pineapple juice, orange juice, or lime juice in place of lemon juice.

Have you seen one of these citrus juicers? They rock. I got mine at the thrift store, but you can buy them new.

Not just any sifter but a Gourmet sifter! 

Work that dough!

Press firmly, it's a good workout. 

Make sure the crust comes up the sides too, that's the best part!

Mix filling ingredients. 

Pour filling into baked crust

Cut these puppies into whatever size bar you like! 

Enjoy!

Orange Cranberry Coffee Cake

Coffee. This fine beverage is one of the only drinks that I hold with as much esteem as my beloved Bourbon, if not more. I've been accused of being a coffee snob, which I'm more proud of than offended by. I appreciate well made, artisan coffee. I can't even sniff, let alone drink the stuff that comes in a can. To me, even Starbucks has sold out. I will drink Starbucks, mind you, but only if there isn't a better option. Btw, I remember when Starbucks was artisan. I miss those days. I say we demand they go back to their old ways! They used to only keep the beans for a week, keep brewed coffee for only a half hour, hand make each drink....sad that all of that is gone. I digress....on to cake!

There are many things that can accompany coffee but nothing pairs better than the cake that was created to be consumed with a big ol' mug of the rich, dark, lovely java....the Coffee Cake.

What I love about coffee cake is that it is so versatile, usually not too sweet, and low maintanice. No frosting (sometimes glazing is in order), no layering, or heavy decoration; just good old fashion simplicity. Perfect for any occasion, this cake is always a winner! Coffee Cake is great with my third favorite drink too...TEA. =D

In this recipe, I chose Cranberry Orange as the flavors but you could easily change this up. Try Lemon Poppyseed, Apple or Pear Buttermilk, Lemon Ginger, etc. The possibilities are endless with this easy, versatile recipe.

Orange Cranberry Coffee Cake

3 1/2 cups AP flour

2 cups white sugar

6 1/2 oz unsalted butter, cold, cut into small cubes

Zest of one large orange

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

2 eggs, beaten

1/2 cup fresh orange juice (about 2, depending on how juicy they are)

1 1/2 cups buttermilk

1 tsp vanilla extract

2 cups fresh cranberries

Directions:
Preheat oven to 350 degrees. Grease and flour a tube pan (angel food cake pan).
Place flour, sugar, zest, and butter in the bowl of an electric mixer fitted with a paddle atachement. Paddle until mixture looks mealy. It's ok if there's some chunks of butter.
Pull out a scant 1/2 cup of mixture set aside, in the refrigerator, for topping later.
Add baking soda, baking powder, and salt; continue to paddle until mixed well.
Add the eggs, paddle until mixed.
Add buttermilk, vanilla, and orange juice; paddle on medium high, until very well blended, about a minute.
Fold in cranberries.
Pour into prepared cake pan.
Top with reserved flour, sugar, butter, zest mixture.
Bake for about 45 - 50 minutes or until cake tester comes out clean.
Cool in the pan for 15 minutes, remove tube insert, cool with tube attached completely before removing it.
Brew your favorite coffee, cut, and serve.

Kicked Up Amaretto Sour

Sours are some of my favorite style of mixed drinks. I've had Gin Sours, Whisky Sours, but the Amaretto Sour is relatively new to me. I was introduced to it at a work function and thought it was good, but a little sweet. The alcohol was masked by a ton of super sweet, pre-made Sweet and Sour, and I felt it had a super thick mouth feel. Trust me, I drank the thing and ordered another one, so it wasn't all bad.

So, why post this drink seeing as I gave it an average review? Well, I had this drink at a chain restaurant and figured I would try to recreate the drink with fresh sweet and sour, and add a secret ingredient.....Bourbon, of course! Traditionally, the drink has egg white, which I omit, although, I'd like to work up the nerve to try that sometime.

Amaretto Sour

Adapted by Jeffrey Morgenthaler

1 1/2 oz amaretto (I used Disaronno)

1 oz bourbon (I used Makers Mark)

2 oz Bourbon Bee's Homemade Sweet and Sour Mix

Maraschino cherry or Brandied Cherry

Lemon wedge

Place amaretto, bourbon, sweet and sour, shake well then add ice and shake again.  Pour into an old fashion glass with fresh ice. Garnish with cherry and lemon wedge.

Bourbon Cherry Crush

This drink is guest posted on my lovely sister-in-law's blog illi style, she is AMAZINGLY creative and has a ton of fantastic stuff on her blog. Please check her out, you won't be sorry!

Anyone who knows me well, knows I love bourbon. I mean, I named my blog after the sweet nectar for crying out loud! Now, I try to remain a purist and drink it with minimal, if any, alterations or additions but special occasions sometimes call for going against the grain.

Valentine's Day is coming up and you have to impress your honey by serving them something as sweet and as lovely as they are. I can see it now; All Out of Love by Air Supply playing in the background, rose pedals on the table, and two Bourbon Cherry Crush's mixed with love. Cheesy? Maybe, but you will probably score points with the ol' ball and chain (don't call them that, btw).

Bourbon Cherry Crush

Adapted from how sweet it is

1 1/2 oz. bourbon (I used Four Roses)
1 oz. cherry juice (just use the juice in the maraschino cherry jar)
1/2 oz. amaretto (I used Disaronno)
Squeeze of fresh lemon
2 oz. Cherry Coke Zero or Cherry Coke
4 Brandied or Maraschino cherries

Muddle the cherries in the bottom of your glass, add ice.
Mix the bourbon, cherry juice, amaretto, and lemon in a shaker, shake, add ice, shake again.
Pour over fresh ice, top off with Coke and stir. Add a couple more cherries and a lemon wedge as a garnish, if you like.

Yields one drinkAs always, PLEASE drink responsibly, always have a designated driver. 

Homemade Sweet & Sour Mix

Never, ever, ever, buy pre-made Sweet and Sour Mix. It's full of preservatives, and unidentifiable ingredients plus, when compared with homemade, it tastes terrible. I mean, you spend your hard earned cash on good quality liquor to mix it with sub-par mixers, not cool man.

This mix is perfect for any of your typical Sours. This mix is easy to make, with only 4 ingredients, and stores for about a week in the fridge. I made a small amount but you could make a bunch and store it if you are having a party.

Homemade Sweet and Sour Mix

Adapted from Bon Appetit

1/4 cup plus 2 tbsp sugar

1/4 cup plus 2 tablespoons water

1/4 cup fresh lemon juice (about 1 lemon)

1/4 cup fresh lime juice (about 2 limes)

Juice lemons and limes, mix. Combine sugar and water in a small saucepan. Stir over medium heat until sugar is desolved. Bring to a boil and allow to boil for a few seconds, about 10-15. Don't boil too long or you'll have carmel (not a bad thing, just not simple syrup). Add simple syrup to lemon and lime juice. Place mixture in a glass storage container. Stores for about a week. 

Taste test this with any store bought Sweet and Sour and you will be shocked at what you were missing! Have fun mixing!

Honey Pecan Bars

Honey Pecan Bars

Being that I'm in the south, pecans are the nut of choice. There is no argument as to the fact that pecans are a preference, it's the pronunciation that is debated heatedly.
In the south you don't talk about politics, religion, or how pecans are pronounced.

 So how do you say it? "Pee-can", Pee-con", "Puh-con"? I'm a "Puh-con" girl myself.

These little jewels are a great alternative to a Pecan Pie. I like that you can cut them into little bit size pieces, or big ol' squares. I, also, like the fact that you use honey instead of corn syrup. I don't know why, but I have an aversion to corn syrup. I'm not a health food nut, although I do try to eat healthy, it's just that corn syrup annoys me. Period.

Honey Pecan Bars

Adapted from eats well with others

Crust:

2 cups flour
1/2 cup powdered sugar
1 cup butter

Filling:

2 cups pecans
1/2 cup butter
1 cup packed brown sugar
1/3 cup of honey
1 tbsp vanilla extract

Preheat oven to 350. Sift flour and powdered sugar; cut butter into flour powdered sugar mix with a pastry cutter until it resembles a coarse meal. It will seem kind of dry, that's normal. Sprinkle into a 9x13x2-inch pan and place parchment paper over the top. Press crust into pan firmly with hands. Place shortbread in the center of the oven and bake until light golden brown, about 20 min. While shortbread is baking, prepare filling.

Coarsely chop pecans. In a heavy saucepan, melt butter and stir in brown sugar, honey, and vanilla. Simmer, stirring occasionally, for 1 minute.

Stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in the center of the oven until it bubbles, about 20 minutes.

Cool completely in pan and cut while still in pan.

Yields about 12 bars, depending on how big you cut them. Will keep, covered, for about 5 days at room temperature.