They say that, in general life, necessity is the mother of all invention. In baking, leftovers are the mother of all invention. I can’t count how many recipes I’ve come up with that came out of having extras of an ingredient I used for a different recipe and compulsively needed to use up. It’s like with all the random specialty or seasonal ingredients I’ll buy: for the intended recipe I may only need 1/2 cup but I have to put the remainder to use! Hence three different pomegranate scones, lemon thyme basil scones, and cinnamon chip scones/cinnamon chip pumpkin bread, just to name a few. Once inspiration for those leftovers hits, I often have to run to the grocery store to buy a different specialty ingredient for that recipe and then end up with leftovers of the new ingredients. And thus the leftovers dilemma continues. It’s a vicious cycle my friends.
Toffee and Candied Pecan Snickerdoodles
Combine that with my other compulsive baking need to find some twist on a recipe or figure out some way to make it a little more complicated, and you end up with Toffee and Candied Pecan Snickerdoodles before I even get around to making a solid basic snickerdoodle cookie. Oops. I blame Thanksgiving and salad.
