I had to rake twice yesterday. Two times in one day. For a small yard that contains approximately one modest tree. What. The. Eff.
I also had to bid farewell to my dear basil plant, as the cold mornings out on the porch have been turning its leaves black. But before I unceremoniously chucked it into the big pile of dead vegetation at the back of the yard, I harvested all the viable leaves and made a nice batch of pesto.
And then Izzy peed on my blanket and got herself banned from the couch for the rest of the night, which is painful for both of us, really.
Maybe if I shove my face in some brownies, I’ll forget about that pair of adorable brown eyes staring up at me from next to the coffee table.
But what autumnal brownie is complete without a generous dose of pecan pie resting atop it? These brownies are thick and fudgy, the pecan topping is gooey and luscious and…I think I just drooled on my keyboard. Apologies friends, but you really must make these. Now if you’ll please excuse me, I have some guilt-tripping bunny stares to avoid.
Adapted from How Sweet Eats