The “whodunit” is one of the Binge Besties’ favorite film genres, and for this episode, host Trish Muyco-Tobin and guest co-host Debbie Baldwin are spreading their love of mystery movies and the iconic characters who made them a delight to watch, from Agatha Christie’s Hercule Poirot to today’s Benoit Blanc.
Resident movie maven Debbie, author of the romantic thriller, “False Front,” knows a thing or two about keeping people in suspense and she has gathered a list of mystery movies that’ll keep you guessing to a very satisfying end.
Watch Volume 27 of the SIP (Shelter in Place) Series on The Stir here
Speaking of a satisfying ending, let’s make it sweet, shall we? Our featured dessert is something that you can wow your family with this Thanksgiving: Pumpkin Blondies with Chocolate and Pecans.
This recipe, which comes to us courtesy of The New York Times, achieves the right balance for a rich, not-too-sweet dessert that hits the spot after turkey with all the trimmings.
PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly, plus more for greasing the pan
- 1/2 cup canned pure pumpkin purée
- 1/2 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1-1/2 t pure vanilla extract
- 1-1/3 cups all-purpose flour
- 1/2 t baking soda
- 1/2 t ground cinnamon
- 3/4 t kosher salt
- 3 ounces (a generous 1/2 cup) bittersweet chocolate chunks
- 1/2 cup coarsely chopped pecans
Directions
- Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.
Recipe courtesy of The New York Times
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