Peanut Butter Sin Cookies

I call these cookies a sin because it combines peanut butter AND chocolate. I know these cookies aren't good for you. They're terrible. Mean. They'll kick your dog. They'll smack your momma. Then they'll sit between your fingers and look so innocently sweet...and tempting.

It's why I advise you to eat these fast and furiously. Don't give them a chance to wreak havoc.

Get them before they get you.

Needed - 2 mini muffin pans.

Ingredients

• 2 teaspoons Vanilla
• 1 cup Peanut butter -- creamy
• 3 Whole eggs
• 1 cup Butter -- softened
• 1 1/4 cups Sugar
• 1 1/4 cups Dark brown sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking soda
• 2 cups Flour
• 2 bags of Reece's MINI Peanut Butter cups that have the foil and paper cups removed (please try to refrain from eating the PB cups as you shell them...you'll feel sick later if you don't. Not that I'm speaking from experience...oh NO...never.)

METHOD

Preheat oven to 300 degrees.

In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.

In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. (Do not overmix).

Grease mini muffin tins.

Roll peanut butter ball into a 1 inch diameter. Put one ball into each slot of the mini muffin pan. Bake for 8-10 minutes or until slightly golden brown.

Remove from oven.

Place a peanut butter cup in the center of the cookie and push down gently until it is slightly (or completely submerged - it's up to you how you want it done).

Let cool, then remove from tins...eat them before they harm your loved ones.

Chicken Korma (Murgh Korma)

I love Indian food. Vegetarian, non-vegetarian...I love it. I love kebabs and I wish I had a tandoori oven. Alton Brown had a suggestion for making a tandoori oven - must find that crazy episode. I digress - on to the fabulous recipe.

Bold italics = my notes/suggestions

Courtesy of Laxmi Hiremath.

Ingredients

• 1-½ inch piece fresh ginger
  
• 5 large garlic cloves
• 2 tablespoons vegetable oil
  
• 1-½ cups thinly sliced onion
  
• 2 tablespoons unsalted butter
  
• 2 inch cinnamon stick
  
• 10 whole cloves
  
• 8 green cardamom pods
  
• 2 teaspoons ground coriander
  
• 1 teaspoon sweet paprika
  
• 1 scant teaspoon ground fennel
  
• ½ teaspoon cayenne
  
• ½ teaspoon turmeric
  
• 2 pounds boneless, skinless chicken breasts
  
• 2 cups finely chopped tomatoes
  
• ¼ cup roasted unsalted cashews
  
• 1 cup plain yogurt
  
• 1 teaspoon salt
  Sprigs of cilantro, for garnish

SHOPPING LIST

CONDIMENTS & OIL
Vegetable oil, 1 fl oz.

DAIRY
Unsalted butter, 1.01 oz.
Plain yogurt, 8.75 oz.

POULTRY
Chicken breast (skinless, boneless), 32 oz.

SPICES & SEASONINGS
Salt, 0.22 oz.
Cardamom, 8 pods
Cinnamon, 2 inch stick
Cloves, 10 whole
Coriander seeds, 0.12 oz.
Paprika (sweet), 0.08 oz.
Turmeric, 0.04 oz.

VEGETABLES
Fennel (ground), 0.06 oz.
Garlic, 5 large cloves
Ginger root, 1.5 inch piece
Onion, 8.57 oz.
Tomato, 12.86 oz.

MISCELLANEOUS
Cayenne, 0.5 tsp.
Roasted unsalted cashews, 0.25 cup
Sprigs of cilantro, for garnish


 METHOD

1. Combine the ginger and garlic with 3 to 4 tablespoons water in a blender. Blend to a smooth paste, stopping to scrape down the sides of the bowl a couple of times. Set aside.
   
   
2. Heat the oil in a heavy large sauté pan over medium heat. Add the onion and cook, stirring often, until deep golden, 8 to 10 minutes.
   
   
3. Transfer to a plate. Add the butter to the pan and, when hot add the ginger-garlic paste. Cook, stirring, until the mixture is fragrant and light brown, 3 to 4 minutes. Add the cinnamon, cloves and cardamom pods and stir for a few seconds.
   
   
4. Add the coriander, paprika, fennel, cayenne, turmeric and cook stirring until the masala takes on a beautiful orange-red color and becomes fragrant, about 30 seconds.
   
   
5. Add the chicken and sear until light golden and no longer pink, about 3 minutes per side. Add the tomato with juices and cook, stirring occasionally, until tomato is very soft, 6 to 8 minutes.
   
   
6. While the tomatoes are cooking, combine the cashews with 2 tablespoons water in the blender and blend to a smooth paste. Add to the chicken.
   
   
7. Whisk the yogurt and stir into the pan. Add the reserved onion and salt and mix well. Bring to a gentle boil, cover, and simmer until the chicken is tender, 20 to 25 minutes. With a slotted spoon, transfer the chicken to a warm serving dish, then ladle the sauce over it, decorate with cilantro sprigs, and serve.
   
   
8. Serve this classic north Indian dish with crusty French bread or freshly cooked basmati rice. 

Warm Spinach and Bacon Salad

I'm not a fan of spinach. I know, I know. But hubby is. One of the very few ways I can tolerate spinach is if it's warm. Here is my way of tolerating spinach - I throw in some bacon.

Bacon makes everything good and in some cases, bacon makes it better - just check out my peanut butter bacon cookies!

Ingredients
2-3 TBSP Olive Oil
4 slices of thick cut bacon (you can use pancetta if you like)
3 shallots sliced thin
2 garlic cloves, chopped
3 TBSP Balsamic Vinegar OR 3 TBSP Red Wine Vinegar with a tsp of sugar thrown in
2 lbs of prewashed spinach
Salt and pepper to taste
Freshly grated nutmeg to taste (you can leave this out)
Parmigiano-Reggiano cheese for topping

Method

Pan fry the bacon in the olive oil. When the bacon is crispy, remove from pan. Crumble bacon and set aside. DO NOT REMOVE THE OLIVE OIL AND BACON DRIPPINGS FROM THE PAN. You will be using them in the next step.

Add shallots and garlic to pan, cooking for about 3 or 4 minutes. Drop in your 3 TBSP of whichever vinegar you've used - remember to step back when doing this because man...that vinegar stings if you inhale it.

Place spinach in the pan, but do not cook it through, just warm it through and wilt it. Just turn it a few times

Season with salt, pepper and nutmeg (if you choose).

Serve.

Braised BBQ Pulled Pork

I've been looking over Market Manila's blog and I realized how sad my baking blog is. I love to bake. I really do. As proof, I've got a batch of pizza dough rising as I type. Only 30 minutes left until I can punch it down, roll it out and then drench it with pesto for a late pesto pizza lunch. Of course, I'll have greens, too. More than likely it will be a spinach salad.

I get lazy and I post everyday over at my other blog, completely neglecting this one. My other blog is not about food. Au contraire! It's about my other passion - nail polish. One day I'll condense all of it into one thing, but I keep all my blogs separated. I'm a jewelry girl by trade, baker by night!

Anyway, I made some pork shoulder the other night that really sent hubby and friends into a tizzy. I served it with brown rice. My secret to lovely brown rice is to toast the rice with a pat of butter, browning it. Instead of cooking it with water, I use a low sodium chicken broth. That's it. :)

Enough of my paltry rambling and on with the recipe!

Ingredients

1 red onion, cut into quarters - no need to try and make a pile (for easy distribution later)
2 cloves crushed garlic
2 to 4 pounds of pork shoulder
3/4 cup to 1 cup white vinegar
1 12 oz bottle of the BBQ Sauce of your choice
1/4 to 1/2 cup of water

METHOD

Cut the pork into 6 pieces, removing excess fat.

In a medium pot over medium heat, put the 6 pieces of pork at the bottom - do not stack but try to give them enough space when placing in a single layer. They can touch! :)

Add your liquids - vinegar, bbq sauce and water. Drop garlic in and add the quartered onion throughout the pot.

Bring to a light boil, bring heat down to low, then cover and let simmer for 2 hours or until pork is tender. Check an hour later, making sure that all the liquids do not completely boil out.

After 2 hours, remove the pork and put on a cutting board, letting it rest for five minutes. Do not discard the braising liquid!

For this step you can either use your hands (make sure to wash them first!) or 2 forks to shred.

Place shredded pork on a serving dish or bowl. You can either add the braising liquid to the dish or put it on the side.

Serve. Enjoy!

Cake Batter Ice Cream

If my arteries and slow metabolism would let me, I'd eat cake batter ice cream all day long - breakfast, lunch and dinner. Such is not the case.

I have this love of Cold Stone's cake batter ice cream. While I think I can easily find a recipe to replicate their brownies (I LOVE their brownies because they're so soft and moist), I think it's harder to find a recipe to do so for the cake batter ice cream. I don't like the store bought cake batter ice creams - it just doesn't taste cake batter-y enough for me.

Below is a recipe I've concocted in my head and it's not too shabby. It's no Coldstone, but I think I'll have to try a different cake batter...or I'll just dump raw batter into the mix or something like that - even though that's a no no in my eyes...See my notes below. Must go back to the drawing board...

Ingredients
1 c milk
1/2 c white sugar
2 egg yolks, beaten
1 tsp vanilla extract
2 c heavy whipping cream
1 c yellow cake mix, sifted (Butter Golden from Duncan Hines**)


Method
Whisk together milk, sugar, egg  yolks, vanilla, cream and cake mix in a sauce pan until well blended. Cook over medium-low heat until the mixture lightly coats the back of a spoon - almost like a custard consistency OR the mixture reaches 160F (70C) and stir frequently. If you're not using a thermometer, be careful to not overcook the custard because then you'll have a lovely sugary egg mixture. I've been there. I've done that. And I was annoyed with myself.



While the above is cooking, get a large bowl out and fill it halfway with ice. Place a medium bowl over the ice. Make sure the medium sized bowl can contain all of the custard that you have just made.


When custard is ready, pour custard into the medium bowl that is over ice. Take some saran wrap (cling film) and place it over the custard to ensure that when it goes in the fridge, it won't have that thick skin that develops. Leave mixture in refrigerator until it has completely chilled.


When completely chilled, remove and place custard mixture in your ice cream maker and follow the manufacturer's instructions. NOTE: when ice cream is done in  your ice cream maker, it will not be firm. It will be in a soft serve state and you need to freeze the ice cream for 2-4 hours or overnight.

When it's done, enjoy!




** Why Butter Golden and not White Cake? Because I think the butter golden/yellow cake batter will have a more pronounced taste than vanilla/white cake mix. I've been making white cake forever and have been finding that now it just tastes a bit...bland and a little too blah for my old woman taste buds.


Also, I did think about just dumping plain old pre-made cake batter into the custard during the process where it's in the ice cream maker, but I seem to recall that Cold Stone had a small problem with this when they did it - the uncooked cake batter caused a small outbreak of salmonella. So word to the wise - follow my instructions! :)

Raspberry Bars

Ingredients

2 1/4 c all purpose flour (no self rising, please)
1 c sugar
1 c chopped pecans
1 c butter, softened
1 egg
3/4 c raspberry preserves (or whichever preserve you prefer)
  
Method

 Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.

Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.

Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.

Malted Chocolate Chip Cookies

Malted Chocolate Chip Cookies


Ingredients


1/8 c All purpose flour
3/4 c Plain malted milk powder
1/2 ts Baking soda
1/4 ts Salt
1 c White sugar
1/2 c Light brown sugar; firmly
1 c Salted butter; softened
2 lg Eggs
2 ts Pure vanilla extract
2 tb Sweetened condensed milk
12 oz Milk chocolate chips

Method

Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined.

Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along the edges.

Transfer cookies immediately to a cool surface with a spatula.

Red Velvet Cupcakes With Cinnamon Cream Cheese Frosting

For my cousin. :)

And just like her, this recipe doesn't need any tweaking...

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

 

Ingredients

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (I using a dash less)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

Method

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.  

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.  

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.  

Spoon batter into a paper lined cupcake baking pan and bake at 325° for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.  

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting. 

Yields 12 cupcakes

Cinnamon Cream Cheese Frosting

Ingredients

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

scant 1/4 teaspoon ground cinnamon

Method

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.  

Add the cream cheese all at once and beat on medium to medium-high until incorporated.  

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.  

Do not over-beat as the frosting can quickly become runny.  

 

Peanut Butter and Bacon Cookies

Peanut butter...and bacon, together?! Oh yes! Seriously worth it. Mmmm. As always, bold italic is merely a suggestion.

Peanut Butter Bacon Cookies
Modified from The Gourmet Cookbook
Makes around 15 palm sized cookies

Ingredients
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

about 6 slices of bacon, cooked, cooled and diced (If you can, use Maple Bacon. It gives that slightly sweeter and saltier taste!)

Method

In a skillet cook bacon until cooked through. Let cool on a paper towel. Once cooled,  dice up and set aside.

Preheat oven to 350 degrees F.

Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon.

Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to um...your mouth! :D

Dumplings

Dumplings to go with your chicken and dumplings dish. These are light and fluffy and my new recipe. I got tired of my dumplings sinking to the bottom of the soup and being heavy lumps. I no longer wing it, I actually follow a recipe!

Taken from Cook's Illustrated September/October 2009 issue.

I haven't included a chicken recipe because it's really just chicken noodle soup and dumplings. You can google your own recipes for chicken soup, but I usually just do it on the fly. I suggest using chicken thighs and drumsticks. I found my soup far more tastier that way than when I used to just use a whole chicken. I also use chicken stock from the store when I make my chicken soup so it's a nicer, richer broth. That's all I can advise. :) It's all trial and error - god knows it's taken me a while to get the right stuff together for my chicken soup.

Ingredients

2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp baking soda
1 tsp sugar
1 tsp table salt
3/4 c cold buttermilk (see note)
4 TBSP (1/2 stick) unsalted butter, melted
1 large egg white

Method

Whisk flour, baking soda, sugar and salt in a large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

Make sure stew is simmering. You can either use a greased tablespoon measure (or #60 portion scoop) or a teaspoon to drop over top of the stew, spacing about 1/4 of an inch apart. You should have about 24 dumplings...or in my case, 9 big fatty ones. Hah! Wrap lid of Dutch oven with a clean kitchen towel, keeping the towel away from the heat source (You don't want to set your kitchen on fire, do you? ) and cover the pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes.

Serve immediately

Big Soft Ginger Cookies

As always, bold italics are suggestions!

I love this time of the year and I've got to share a whole bunch of ginger cookie recipes. I know I've got a ginger molasses cookie out here already, but I just love, love L O V E big soft ginger cookies.

Ingredients

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water (I tend to use orange juice because it brings out the flavor of the ginger)

1/4 cup molasses

2 tablespoons white sugar

Method

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Vanilla Extract

Forget buying vanilla extract, girlfriend! Make your own...plus, your own vanilla extract will totally surpass that store bought stuff in terms of taste. It also will be far easier on your wallet!

Ingredients

1 vanilla bean
3/4 c hot vodka
A one cup (or 2 cup if you double the recipe) sealable container

Method

Split a fresh bean length wise and scrape out the seeds. Place the seeds and split pod in the container. Then add 3/4 c hot vodka and let the mixture cool to room temp. Seal the container and store at room temp for one week, shaking gently everyday. Strain the extract (if you want to) and store in a cool dark, place.

This should keep indefinitely.

Pumpkin pie

My pie is a little different because it uses ice cream! :)

Ingredients

1 1/2 pints vanilla ice cream, softened

3 eggs

1 3/4 cups pumpkin puree

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 (9 inch) unbaked pie shells

Method

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

My Perfected Chocolate Chip Cookie

Whenever I'd bring in chocolate chip cookies to my old places of work, they'd always say it tasted great. Why thank you very much! I'd reply. People couldn't pinpoint what I did differently - Is there cinnamon in here? Nutmeg? What is it? they'd ask.

No, it's the same ingredients off the back of a Nestle Tollhouse chocolate chip bag. Most people couldn't believe it, but it was true. It still is. However, I always neglected to tell people my most vital step that transcended my food - I'd brown the butter...and instead of 2 eggs, I'd use one egg and an extra egg yolk.

There, I've said it. There goes my secret.

Ingredients

• 2 1/4 c all purpose flour
• 1 TSP baking soda
• 1 TSP salt
• 1 cup (2 sticks) butter
• 3/4 c granulated sugar
• 3/4 c packed brown sugar
• 1 tsp vanilla extract
• 1 large egg and 1 large egg yolk
• 2 cups (one 12 oz package) semi-sweet chocolate chips
  
• ¾ cup chopped pecans or walnuts, toasted (optional)

Method

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 14 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.





Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

First 30 second whisking




Second 30 second whisking




Third and final whisking




Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.



Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.



Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pecan Bars and Pecan Pie

Every once in a while I get this horrible craving for pecan bars or pie. I can't curb it, either. It's once in a blue moon and when it hits, I have to have either - I don't know what it is that makes it like that.

In any case, here are my go-to recipes for fast and easy pecan bars and pie - as always bold italics are my notes/suggestions - you don't have to follow it, but it's from my experience it's best that you do. ;)

Carina's Chewy Pecan Bars

Ingredients

• 1/4 cup butter, melted
• 4 eggs
• 2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chopped pecans
• confectioners' sugar

Method

Spread butter evenly in an ungreased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine flour, baking soda and salt; gradually add to egg mixture. Stir in pecans.

Spread into prepared pan. Bake at 350 degrees F for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

***************************************************************************
After some experimenting, I was finally able to put together a pecan pie that didn't call for corn syrup -- YAY!!! I have always disliked corn syrup because it made it sickeningly sweet. I did try to make pecan pie with maple syrup, but we won't talk about that disastrous experimentation...shhh!

For my next attempt at modifying this recipe, I am going to try this recipe using 3/4 c brown sugar and 1/2 c splenda in an attempt to lower the calorie count. I want my diabetic friends to be able to partake in my baking!

Alternately, you can also add chocolate chips to this as well -- enjoy!

As I change and evolve in this recipe, I'll always keep this one here but will add the new variations to the bottom.


Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (I tend to put in 1.5 cups because I hate it when the center is very runny and caramel-like, I like a firmer, more bar-like texture)
  

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.