![]() ![]() ![]() Sift or whisk together the flour, salt, baking powder, and baking soda. Turn the nuts out onto paper towels and allow them to cool, then chop them roughly and set aside. ![]() In a wide frying pan, sauté the pecans over low heat, stirring frequently, for about 10 minutes, or until the nuts begin to change color, and emit a nutty scent. ½ pound (2 sticks) unsalted butter, room temperatureĨ ounces (1½ cups) semisweet chocolate chipsĤ ounces (2/3 cup) toffee bits (Heath toffee bits or “Bits o’ Brickle”) And, yes, it's delicious!ĭavidson is on tour, so check your local bookstore to see if she's coming to a location near you! Enjoy the video! I did! The recipe from Diane Mott Davidson is on the HarperCollins author website. Here's a video of Diane talking about the book. Her latest is Crunch Time, and the main recipe is "to die for". Over the years, Diane has written over 14 Goldie catering novels. One of my first memories of Diane Mott Davidson was meeting her at Malice Domestic where she was handing out samples of her chocolate chip cookies in the bathroom. Mystery author, Diane Mott Davidson wrote a book called Dying for Chocolate, so, of course, I'm fond of her titles, books and recipes!ĭiane Mott Davidson has been called the "Julia Child of Mysteries" and indeed she is one of the first mystery writers to put recipes in her books. ![]() I posted this last month on Mystery Fanfare, but it's another of those great cross-over posts. ![]()
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