Waiter, there is too much pepper on my poppycosh

But I would be proud to partake in your Peeeeecan Pieeeeeeeeeeeeeeeee…

My dad’s favorite kind of pie is pecan, so naturally I had to make one for Father’s Day.
I found the recipe here.

2 cups shelled pecan halves or chopped
1 cup golden syrup
1 cup firmly packed dark brown sugar
rounded 1/4 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs, at room temperature, slightly beaten
9-inch unbaked deep-dish pie shell
whipped cream, for serving

First toast the pecans in the oven at 325 degrees for about 5 minutes, until you can smell em roasting.

This recipe requires dark brown sugar.  Normally I just substitute light brown sugar, but I feel like pecan pie needs that extra rich flavor, and now I have some for other baking needs!

 Mix together the 1 cup golden syrup, 1 cup firmly packed dark brown sugar, rounded 1/4 teaspoon salt, 5 tablespoons unsalted butter, and 1 teaspoon vanilla extract until smooth.

It should look something like this –>

With very few chunks of sugar.

Add the 3 room-temp eggs and mix.

Pour the mixture into your shell and sprinkle the toasted pecans on top.  Smells good already.

Now pop the pie into the oven at 325 degrees for about an hour or an hour and 15 minutes.  I put mine on top of a cookie sheet because it was kind of spilling goo over the sides and I didn’t want sticky oven.

This was VERY easy to make and I got a ton of compliments on it.  My dad said it was the best he’s ever had ;).  I don’t like pecan pie so I can’t really report on the taste.


A trip to the farmer’s market!

The season for farmer’s markets is finally upon us.  If there was ever a reason for boyfriends, dragging them to the farmer’s market early on a Saturday is it.  Jonathan and I hit up Lyndale for produce and fresh flowers.

We ended up getting:
-bananas (16 of them for banana cream pies)
-garlic bread
-buffalo sausage (buffalo tastes surprisingly awesome and is a healthier alternative to beef)
-jonge gouda
-fresh daisies
-fresh basil
-cinnamon roasted almonds (OMG this is reason alone to go)
-giant garlic pickles and kosher dill
-kettle corn

In essence, we went nuts.  However, on a whim, Jonathan decided we should split a bratwurst from the “Brat Guys”.  It was one of the best tasting brats of my life!  Seriously.  The bun was soft, the brat itself was spicy and juicy, and the relish was full of pickled goodness.  I don’t even like relish!!! But I almost passed out from ecstasy on my taste buds.  I know what’s going to motivate me to keep up my running routine this summer haha.

If you’re wondering how the banana cream pie turned out…The filling we made was enough for 2 pies, which was actually a good thing because I was planning on eventually making a second pie.  I’m just glad I didn’t double the recipe at the outset.  I now use pre-made crusts because it tastes pretty good and cuts out like an hour of prep work.  I think the cream filling could be a little more sweet, so if I were to make it again I would add more sugar.  Still…delicious!


Pie Part Deux

You might be wondering, “hey, you never told us how that strawberry cream pie worked out for Easter!  what the hell?”  Actually, there is no way anybody is wondering about that. haha  It was DELICIOUS!  Seriously amazing.

I had a leftover pie crust, so I thought I would attempt another masterpiece.  This time I did a french silk pie (sorry no pics).  The recipe turned out a delicious pie, despite having to whip the hell out of some cream to make homemade whipped cream.  If you are prone to food comas take caution when eating this pie.

Nummy *slurp*


Easter Tidings

Well everyone, it’s that time of year when little baby Jesus rises from the dead and saves souls.
Of course, that also means that this is a time of year when I am guilted into wearing a suit and attending church with my family. As an incentive, my mother told me I could join them for honey-baked ham, but only if I were to attend church. Oh great, guilt ham…my favorite.

I made a strawberry cream pie for Easter dessert.

I am super excited to see how this tastes, but I will have to wait until after the Lord has risen, has risen indeed.

Happy Easter!