I Would Be Proud To Partake In Your Pecan Pie...

     Happy Friday everyone! I am having a particularly wonderful day and I feel like spreading some joy.  I hope this recipe does the trick.  I must confess that before making this (which was for an order, not for family or friends) I had never made, nor even tasted, a pecan pie. I know right? What was I thinking?! Thankfully for all parties involved, it turned out beautifully AND tasted good. Whew!  

     With the holidays fast approaching, you may be in need of simple and impressive dessert. This recipe is easy to follow and the results are spectacular.  It makes enough for one pie and I had enough filling left over to make some tarts (which are great for sampling your work!). Seriously, give it a try. I think you will be impressed with both yourself and the end product. Happy baking!

You will need: 

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
One 9-inch deep dish pie shell, unbaked, or homemade pastry if you feel ambitious
1 cup pecan halves for topping
Vanilla ice cream or whipped cream, for serving 

Directions:
Preheat the oven to 325 degrees F.

In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream (or in my case, blueberry pie ice cream!).

*Recipe adapted from Georgia Cooking in an Oklahoma Kitchen

 by Trisha Yearwood (c) Clarkson Potter 2008

I'm sure everyone will be proud to partake in your pecan pie!

Mix until glossy?

     Do you ever wonder what it means when a recipe says "mix until glossy?" Sometimes much can be lost in the interpretation. The other day I was baking a batch of brownies and my recipe instructed me to add the eggs and mix until the batter became glossy.  Here is a quick visual of what it means...

Batter before eggs: 

Add the eggs: 

Mix until "glossy:"

See the change? The eggs transform the batter into yummy goodness! 

Braaaaiiinnnssss...

     

   Happy Halloween!

      Last night I was busy in my laboratory, I mean kitchen, creating cupcakes for a potluck at my son's high school.  Boys. You have to love them.  I got a text yesterday morning asking me if I could "bake 32 of something" for today. He added that it needn't be "anything special." My son, you'd think he'd know better. 

      With the help of my minions, I created these ghoulish brain cupcakes. Perfect for a class full of brainy students!  The red velvet batter makes quite a bloody starting point.  My poor apron came out looking like exhibit "A" after forensic testing!  

Here is what you'll need:

Red Velvet Batter:

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
4 Tbsp red food colouring
2 tsp vanilla extract

• pre-heat oven to 350 degrees
• mix flour, cocoa powder, baking soda and salt in a medium bowl and set aside
• in a large bowl, beat butter and sugar with an electric mixer until light and fluffy
• beat in eggs one at a time
• mix in sour cream, milk, food colour and vanilla 
• add wet mixture to dry mixture and blend until combined (do not over beat!)
• scoop into muffin tins lined with paper cups, 2/3 full (makes about 30 cupcakes)
• bake 18-20 minutes or until a toothpick inserted in the middle comes out clean
• cool in pans for 5 minutes, then cool completely before frosting

Vanilla Cream Cheese Frosting:

1 8oz package of cream cheese, softened
1/4 cup butter, softened
2 Tbsp sour cream
2 tsp vanilla extract
3 to 4 cups confectioners' sugar
peach food colouring

• beat cream cheese and butter until light and fluffy
• add sour cream and vanilla
• add in confectioners' sugar, one cup at a time, until well blended and smooth
• stir in food colouring until you get just the right colour for braaaiiinnnssss!

How to pipe your frosting to look like brains:

thanks Sugarhero

*recipe from allrecipes