an ode to grandma’s dressing room

mary & haroldToday over on the Etsy blog, I shared a few pretty ideas for building a vintage-y vanity area, inspired by my beautiful Grandma Mary (pictured above) and the nook where she used to get ready. With inspiration coming equally from Naples, Florida, circa 1977, and femininity’s golden age of the 1940s and 1950s, the curated collections of dress, decor and details were SO fun to put together. If you have a minute, please do check it out!

xoxo,

Meghan

holiday how-to: quick-fix praline bars

Here’s a typical story from my life: Earlier this month I celebrated my 30th birthday party with a cookie swap at my favorite bar. The party was starting in half-an-hour, and, of course, I hadn’t had time to bake a single cookie. I knew it would be OK for me to skip the swap, but I still wanted to contribute a little something sweet. Into my brain, like a saving grace, popped this recipe…a holiday favorite of my Grandma Mary. The simple ingredients and unfussy proportions make it an easy one to recall by heart, and before I knew it, I was on my way out the door, tin of cookies in hand, with a minute or two to spare.

Before I share her recipe, please know one thing: No one’s going to “ooh” and “ahh” over how these bars look. They’re not showy, they’re simple. But whatever they lack in looks, they make up for (ten-fold) in taste. I figured I’d share the recipe with you this week, in case you too find yourself in a pinch and need to whip up something for a holiday party or potluck at the last minute.

grahambars

Grandma Mary’s Praline Bars

WHAT YOU’LL NEED

24 graham crackers (roughly two packs from an average-size box)
1/2 c. brown sugar
1/2 c. butter
1/2 t. vanilla
1 c. chopped pecans (or walnuts)

HOW TO MAKE

1. Preheat oven to 350°.

2. Arrange graham crackers on a foil-lined jelly roll pan.

3. Heat brown sugar and butter to boiling in a saucepan. Boil 1 minute, stirring constantly; remove from heat and quickly stir in the vanilla.

3. Working fast, spread the caramelized sugar on top of the crackers, as evenly as possible.

4. Sprinkle with chopped pecans.

5. Bake for 10 or so minutes, or until the caramel starts to bubble. Watch ’em carefully because they can scorch from just a minute or two of over-baking.

6. Let them cool and then break into squares or pieces.

This recipe doubles like a dream, which you might as well do because they take literally 15 minutes start-to-finish and you will want to gobble them all up as soon as they are cool.

xoxo,

Meghan