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Adjustable stand — hold cookbook or tablet at eye level while cooking
James Beard winner — 500 recipes across all Latin American cuisines
Record your recipes and experiments — organized cooking journal
Rolling key opener for tinned fish — clean opening, no sharp edges
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
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Adjustable stand — hold cookbook or tablet at eye level while cooking
James Beard winner — 500 recipes across all Latin American cuisines
Record your recipes and experiments — organized cooking journal
Rolling key opener for tinned fish — clean opening, no sharp edges
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
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Preheat oven to 325°F. Grease an 8" square baking pan. Beat sugar and egg until fluffy, about 3 minutes with mixer. Add vanilla and butter, and beat to mix well. In a small bowl, stir flour, baking soda, and salt. Add flour mixture to the butter mixture, beat just until incorporated. Don't overmix. Stir in the pecans and white chocolate with a spoon. Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture. Spoon the batter into the pan and smooth the top. Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet. Remove from the oven and cool. Cut into 2" squares.