I gave in. Last weekend Will and I headed up to Sunshine Beach for our first weekend there since the wedding. The weather was absolutely glorious. While Will headed off to golf with dad, mum and I had a girly day.
The first stop was Thomas Corner Eatery for lunch because it’s one of my favourite lunch spots. After lunch we went for a little wander and found ourselves in The River Read. It’s a very cute little bookshop that sells new and second hand books (you can also trade your old books in).
I don’t know about you but I could spend hours in a book shop. When I worked in the city I’d quite often spend my break perusing the shelves of QBD or Borders and did the same in The River Read. I had added about 5 books to my to read list when I spotted 50 Shades of Grey. I usually try not to jump on the bandwagon with things that are way too talked about but in the case of a good read, I can’t resist.
As the book shop lady waved me out the door she said ‘see you tomorrow when you come back for book two.’ That night, after a lovely dinner out, I raced to bed to finish my book so I could start on the most talked about book ever. I shall give my verdict shortly.
According to the hype, it’s such a good book you won’t be able to put it down. I think it’s best to go into it prepared which means having a good supply of snacks that can be eaten with one hand.
This slice is sure to give you the energy to get through a 500 page book in no time. I can’t describe how delicious it is. It’s super sweet but the coffee icing, despite being loaded with more sugar, cuts the sweetness and the pecans give it a bit more heartiness to stop you over-indulging (well maybe).
Whip it up before you delve into your next can’t-put-it-down read.
I guarantee you will check and re-check the recipe when you measure out the brown sugar. No it’s not a typo, it really says 450g. It’s a lot of sugar but it’s what makes this slice so deliciously sweet and chewy.
It’s so easy to throw together. Everything is mixed up in the one bowl. Start with the sugar, melted butter and vanilla and stir them together using a wooden spoon. You’ll be into your book in no time.
Add the eggs and stir them through well.
Sift in the flour, baking powder and salt.
Then add the pecans and mix it all together until there are no dry bits.
Spread the batter into the tin. I couldn’t resist an action shot of this step. Doesn’t it look heavenly?
Spread it out in the tin so the top is flat. Bake the slice at 180C fan-forced for 25-30 minutes or until a cake tester comes out clean.
Leave it in the tin to cool completely. I left mine over night.
While the slice is cooling, whip up the coffee icing. Start by beating the butter in the bowl of an electric mixer, until it is light and creamy. Add the icing sugar and beat until it’s mixed in.
Dissolve the coffee in the boiling water and then add it to the icing. I only used 1/4 of the amount of coffee and it was just enough to cut the sweetness but not enough to put off a non coffee drinker.
Make sure you turn the mixer off before you add the coffee and then gradually increase the speed. Unless you want coffee from one end of the kitchen to the other, if that’s the case go ahead and add it when the motor is running.
I imagine this is what a super sweet really weak late would taste like.
Spread the icing over the slice. I left a nice little frame around the side of mine but it was just to make it look pretty for the photos. Afterwards I spread it right to the edges so no one missed out on any icing.
Cut it up into little squares. It’s very sweet so a small serving is plenty. Or you can cut a small slice because then you can say ‘oh I’ll have another, they’re only small.’ Enjoy!
So what about you? What are you reading at the moment?
Chewy pecan slice
recipe from Super Food Ideas May 2012
makes 24 squares
- 185g butter, melted
- 450 brown sugar
- 2 tsp vanilla extract
- 3 eggs, lightly beaten
- a pinch of salt
- 175g flour
- 1tsp baking powder
- 200g pecans, chopped
- 100g butter
- 200g icing sugar
- 2 tsp instant coffee powder
- 1 tbsp boiling water
Pre-heat the oven to 180C fan-forced and grease and line line a 30x20cm shallow baking tin with paper so it extends over the long sides.
Pour the brown sugar, butter and vanilla into a large bowl and stir to combine.
Add the eggs and mix them through.
Sift in the flour, baking powder and salt and stir them through then fold in the pecans.
Spread the batter into the tin and bake for 25-3o minutes or until a cake tester comes out clean.
Leave it to cool completely in the tin.
Make the icing by beating the butter until light and creamy. Add the icing sugar and beat until combined.
Dissolve the coffee in the water and then beat it into the icing. Continue to beat until it is light and fluffy. A little more water might be needed to get it to a spreadable consistency.
Spread the cooled slice with icing and slice into squares.
Store it in an airtight container for up to 5 days.