I’m not a huge pie fan, but I’ve always loved the filling for pecan pie. This past spring I tasted some pecan pie bars that had a shortbread crust, so I thought I’d try making them instead of paying $6 for a small bar made by someone else. These are based on a recipe I found in Better Homes & Gardens; I made these and took them to a friend’s house; they were gone so fast that I didn’t even have a change to take a photo of them out of the pan! These will definitely be served at Thanksgiving this year.

Crust:
1 1/4 c. gluten free flour blend of your choice (I like THIS one, but it does contain dairy)
1/2 c. powdered sugar
1/4 tsp. salt
1/2 c...

This past week I wanted a treat, but wanted to make something that didn’t make me feel guilty afterwards. I LOVE coconut candies, so I decided to do some research on homemade Almond Joy bars. I found two recipes from The Clothes Make the Girl and Living Healthy with Chocolate and merged them. Then, I tested them on my “guinea pig” coworkers and they LOVED them!

To make coconut butter:
Put 1.5-2 c. of unsweetened flaked coconut in a blender or food processor with 1 tsp. melted coconut oil, a sprinkle of sea salt and 1/2 tsp. coconut extract. Process for about 10 minutes, scraping down sides occasionally, until smooth...

Have you ever cooked crab legs before? If not, it can seem intimidating at first, but it really is very easy to cook crab legs. I’m a lazy crab leg cooker, and I want to do the least amount of work possible to cook by crab (especially since it takes a lot of work to get the meat out!). I saw crab at a local store for CRAZY cheap, so I had to take advantage of it. Chances are, you’ll find crab legs packaged similar to this:

Most crab is sold frozen and pre-cooked. Thawing crab is like thawing a Thanksgiving turkey–don’t forget to thaw them or they’ll take forever to reheat...