Showing posts with label Nut. Show all posts
Showing posts with label Nut. Show all posts

Saturday, July 13, 2013

#28: Chocolate Pecan Pie

My Mom loves pecan pie.  Just loves them.  So when I made that honey pecan pie, she insisted that another pecan pie be made for her when she came to visit us.

In order to avoid repeating myself, though, I decided to do another pecan pie variation -- Chocolate Pecan Pie.

HO-LEE COW!

This is like a brownie/pie love child with it's crisp nuts and crust coupled with the gooey, chocolate filling.

Saturday, June 15, 2013

#24: Strawberry Cream Cheese

This Strawberry Cream Cheese Pie recipe came from "The Complete Magnolia Bakery Cookbook" and helped me deal with some stray pecans and strawberries that I had on hand.  :o)

Actually this was a pretty simple recipe that made it possible for the little one to get involved.

Plus I loved the used of pecans in the crust. It gave the simple flavors a little extra WOW!
Strawberry Cream Cheese Pie Strawberry Cream Cheese Pie Strawberry Cream Cheese Pie Strawberry Cream Cheese Pie Strawberry Cream Cheese Pie

Saturday, June 8, 2013

#23: Honey Pecan

It's hard to believe that I'd get tired of fruit pie but here I am.  So this week I decided to do a pecan pie variation...mainly because I have a ton of pecan in my fridge.

This Honey Pecan Pie recipe is simple.  You basically replace the corn syrup with honey.

For those of you afraid of corn syrup (why?!)...this is a good pie for you -- if you love the taste of honey as it dominates the pie.

Those of you who love good ol' pecan pie...you should probably stay away from this variation because the honey overwhelms the pie.  (Maybe I need to use a different honey.  I think it was orange or clover blossom from a local bee keeper.)

Saturday, February 2, 2013

#4: Pecan Pie

Bourbon Pecan Pie Bourbon Pecan Pie Bourbon Pecan Pie Bourbon Pecan Pie Bourbon Pecan Pie Pecan Pie
This week's pie is Pecan.

I love this pie.  It's super easy to make and delivers instant sugar overload.  :o)

I actually made this pies two ways -- one using vanilla and another using bourbon.

Flavor-wise, the two pies were still pretty similar.  The bourbon gave the pie a bit of zing but, in the end, I think I prefer the mellow flavor of the vanilla.  (I'm sure my husband would disagree.)

It's nice to know, though, that if I'm out of vanilla (I know, why am I even thinking of these end-of-world scenarios?) I can still satisfy my pecan pie cravings.