I was in Nashville last weekend and let me tell you NASH VEGAS is freaking amazing. I am dying to go back already. It was a WILD weekend going to bed at 6AM waking up at 9:30 to go to brunch and get cray cray again.
So much better than actual Vegas. Cleaner, nicer people and SOUTHERN food. I ate soooo much Mac & Cheese and Mac & Cheese with Bacon. Bacon makes everything better.
And the Honky Tonks were sooo fun- live music on three levels of each bar all day all night. Honestly it was singing and dancing central- me and my girlfrineds loooved it.
We also loved Buttery Nipples. Baileys and Butterscotch?! Can’t stop, won’t stop!
There is a bakery I love to visit in Fashion Island, Pain Du Monde. My auntie has worked there for years and I have fond memories of being a child, coming home from school and seeing a pink box at the gate. Filled with cinnamon twists, fruit tarts, almond twists, chocolate chip cookies and pecan chocolate chip cookies.
Normally I go for a soft chewy cookie but the thick almost cakey like cookies from Pain Du Monde are also a favorite of mine. I can’t control myself with those cookies. Well, truth be told I can’t control myself with most cookies.
Salted Caramel Pecan Chocolate Chip Blondies went quickly, I can’t control myself around them!
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cornstarch
- 1 stick butter, at room temp
- 1/3 cup salted caramel
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/2 cup chocolate chips
- 1 cup pecan pieces
- Preheat oven to 350F and line a 9X9 inch pan with foil and grease heavily. In a large bowl whisk together flour, baking soda, salt and cornstarch.
- In the bowl of an electric mixer fitted with a paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add vanilla, egg and yolk. Fold in chocolate chips and pecans. Pour into prepared pan.
- Bake for 23-28 minutes.