My Dad’s favorite pie has always been Pecan Pie, and after tasting this classic recipe, I can understand why. It was just the right level of sweet, the filling tasted almost caramelized and set perfectly, the topping was crunchy and bursting with toasted pecan flavor. It was worth waiting until 10 PM to take our first bite.
How could we possibly have waited so long? Do we have that much self-control or did we eat that much stuffing?! Well it’s kind of a funny story, or at least it may be a funny story in 10 years…
I am a bit of an obsessive organizer anyways but you can bet that when the new in-laws are coming into town for my first time ever hosting Thanksgiving, I am going to kick the obsessiveness up a notch.
Two days before Thanksgiving I made my cranberry chutney, my pie-crusts, my homemade chicken stock. The day before I rolled out my crusts, baked my pumpkin pie, prepped all the ingredients for the stuffing, made the dough for the rolls and nestled them in their baking dish, readied my turkey for the oven, and reviewed my master timeline to make sure I hadn’t forgotten anything (I hadn’t).
I had the day-of cooking and preparation timed down to the minute. I had a timeline of events by Preparation, Oven, and Stovetop so that the kitchen would run like a well-orchestrated theater production.
So when I pulled my pre-baked piecrust out of the oven for my pecan pie at 10:00 AM and saw that the crust had shrunken excessively and looked too greasy, I almost lost it. I can make this piecrust recipe in my sleep! How could this have happened on Thanksgiving of all days? This was unacceptable. The piecrust and the pies would have to be remade. I don’t tolerate subpar pie-crusts. Must. Not. Panic. Continue reading →
Have you seen the cover of this month’s Southern Living? Drool worthy. As a transplant Southerner, I feel that it is my prerogative to make as many Southern pies as possible. A Salted Caramel Chocolate Pecan Pie seemed to be an excellent place to start!
It should be said that I want to make every single pie in the November Southern Living, but the salted caramel pecan topping made me swoon. And rightfully so.
This pie was swoon-worthy. It’s rich and decadent – just as Southern cooking should be.
I’ve been getting excited about stuffing for weeks! Maybe you are more of a pie person, but I prefer not to discriminate. Any Holiday that condones eating copious amounts of pie AND stuffing is fine by me!
If I were to give you a family heirloom recipe for stuffing, it would be Stove Top. Stove Top is the bar to which all stuffing is compared. As my brother so aptly put it, “Honestly, at the end of the day, I will still devour a massive amount of stovetop.” True that.
Last year I tried a heritage stuffing recipe and it was beyond horrible. I am nothing if not persistent (some call it stubborn. semantics.), so this year I decided to try a cornbread stuffing recipe. In my mind the only way stuffing could get any better than Stove Top would be if you added cornbread.
To me Fall tastes like maple syrup. Perhaps that is because when I was little my Mom would make little maple candies with us after a crisp Fall afternoon of leaf gathering and apple picking, or perhaps I just have an unnatural obsession with the flavor.
Regardless of the origin of said obsession, yesterday afternoon I was sitting at my desk staring off into space dreaming about blondies and maple syrup and how I could get a whopping maple flavor into a blondie when, out of nowhere, everyday genius struck! What if I made a “caramel” with maple syrup instead of sugar?
I’ll tell you what happens. Magic. The result was sensational! It’s like a good marriage: caramel and maple syrup combined and the result is even better than either was single. You pour maple caramel coated pecans over this brown butter blondie and you have a dessert that people will be fighting over. Literally fighting.
Sprinkle fleur de sel on top and you have a flavor explosion that demands an ostentatious name like Maple Pecan Caramel Brown Butter Blondie. Continue reading →
I live for cranberry chutney. It may seem odd but the reason that I make roasted chicken, is to have an excuse to make and eat it. One Thanksgiving my Mom forgot to make the cranberry chutney and there were tears. It was ugly. I try not to think about it.
This is no ordinary cranberry sauce from a can monstrosity. Oh no, Nana’s cranberry chutney is sweet but still just the right amount of tart. It is cohesive yet you can distinguish the various ingredients. Magic. I eat it year round. I know tradition and Nature dictate that cranberries are eaten in the Fall and Winter. No worries. That is what freezers are for. There is happy bag of frozen fresh cranberries sitting with the vodka now. Continue reading →
I only ate 5 cookies 6 of these cookies while photographing them. I consider this to be a gigantic feat because these little guys are straight up addicting. Crunchy on the outside and perfectly chewy within.
They taste similar to gingerbread cookies but with a less cakey texture. They taste like Christmas and Winter and happy memories. Continue reading →
We got back last night from our honeymoon and I took a peek in the fridge to assess the food situation. Let’s just say that a few pathetic lemons, baking soda, and condiments do not a meal make, so I begrudgingly took a quick trip to the grocery store because breakfast is not optional in our house.
As I pushed my cart through the store, I pondered what I could make that would be quick yet filling. After the rich pastries and cuisine in France and Italy I craved something simple, healthy and warm. What could I make that would fill this need yet still give me time to address the clothes bomb that detonated in our condo? As I passed the roasted chickens it hit me! Chicken Noodle Soup!
Chicken Noodle Soup feels like a warm hug for the soul: the perfect antidote for our jet-lag. Plus I could throw everything in the pot, address the unpacking situation, and then lunch would magically be ready! Continue reading →
I’m having serious cooking and baking withdrawal. The wedding and our imminent honeymoon (read: we are waking up in Paris today!) aren’t leaving much time for my favorite pastime and I find myself staring longingly at the stove. It doesn’t help that my refrigerator only has three things in it: butter, yogurt and eggs.
A few days before I left for our wedding, inspiration (and a strong desire to clear out the fridge) hit me and I whipped up these Pumpkin Banana Bran Muffins. They are moist with a subtle pumpkin flavor punctuated with sweet, plump raisins. Darn good.
Who makes 408 Pecan Tassies as wedding favors for her own wedding?
Months ago I decided that the perfect parting gift for our wedding guests would be my Great-Grandmother RoRo’s homemade Pecan Tassies. They are deeply personal and a little piece of me all wrapped up in a convenient, delicious, two-bite package!
My great-grandmother Rosa, RoRo, was a feeder. You know what I’m talking about — there is one in every family: on top of making a huge feast when family came to visit her, RoRo would bake up dozens of everyone’s favorite treats to send home with them. My favorite was her family recipe for Pecan Tassies. Continue reading →
Now I have no idea who Granny Kat is, but I wish I did because she deserves a personal thank you for these Pumpkin Rolls. The pumpkin cake is moist and flavorful and the cream cheese filling is sensational!
You know how several months ago I mentioned that my fiancé never knows what he wants to eat? Well that was kind of a lie because he has been requesting Pumpkin Rolls for well over 3 years now. Every time pumpkin season rolls around (no pun intended) I would briefly contemplate making the seemingly complicated Pumpkin Roll but then decide it’s too difficult. I figured that I should probably honor my fiance’s fourth request for this Fall treat – it seemed like the right thing to do since he has been so patient with all things wedding related! Continue reading →