Chocolate Bourbon Pecan Pie

Thanksgiving has come and gone. I have so much to be grateful for this year. From my new business to my new home to my lovely family to my perfect dog to my super supportive and amazing boyfriend- goodness, 2016 has been great to me!! Blessed doesn't even cover it- but enough about me and more about pies. This thanksgiving I made a pie that has been raved about enough to be requested by a local Darien restaurant (yes, my desserts are served at a restaurant in Darien- yet another thing to be thankful for). So I figure this recipe is good enough to blog about! Enjoy this pie- it's so easy, especially if you cheat and use Trader Joe's pie crust- my fave since they use real butter in it. 

 

Chocolate Bourbon Pecan Pie  

Fridge:

3 eggs 

5 tbs butter, melted 

Freezer:

Pie crust of your choice- I use Trader Joe's 

Pantry:

1 1/4 cup chopped pecans 

1 1/4 cup semi sweet chocolate chips 

3/4 cup dark corn syrup

3/4 light brown sugar 

3 tbs cocoa powder 

2 tbs ap flour 

1 tbs instant espresso 

2 1/2 tbs Bourbon 

1 1/2 tsp vanilla extract 

1/2 tsp salt 

Tools:

1 large bowl 

Whisk

Measuring cups/spoons 

10-inch pie dish 

Baking spatula 

Preheat oven to 335 degrees. I prefer it a little cooler than the usual 350 degrees for pies. 

Roll your dough and line your pie dish with it. Prick with a fork a few times on the bottom. 

In the large bowl- whisk the eggs. Add corn syrup, brown sugar, vanilla extract, ap flour, cocoa powder, instant espresso powder and salt. Mix well. Add chocolate chips and pecans. Mix and pour into prepared pie dish. 

Bake for 40-45 minutes. Check after 30 minutes- if the crust begins to get too dark, cover the whole pie with tin foil. Continue baking until the crust is slightly firm- it will give a little after pressing- that's ok. It will firm up when cooling. Remove from oven and cool. Serve with homemade whipped cream. Enjoy!! 

 

 

Best Coconut Cake Ever!!

I just finished this book called "The Coincidence Of Coconut Cake" about a chef and her romance/restaurant dramas. All I could think about while reading it is that I'd love to master a really kick ass coconut cake like she does in the novel. So this started the wheels rolling and I created what I'd like to think of as the bestest ever coconut cake. It's light but not crumbly and has an awesome but subtle coconut flavor. The cake alone is great but the frosting adds another dimension to it. I'd have to say I'm pretty in love with this cake. I'm thinking of making it again soon because it's that crave worthy. If you're a cake fan or a coconut fan- this is your next dessert to make at home!

Best Ever Coconut Cake

Fridge
4 eggs, separated
1/2 cup (1 stick) butter, softened
1/4 cup milk

Pantry
2 1/2 cups ap flour
1 3/4 cups white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp coconut extract
1/2 tsp vanilla extract
1 cup thick coconut cream (I use Trader Joe's extra thick coconut cream in a can)
1/4 cup canola oil
Spray for baking dish

Tools
1 Bundt cake dish or 9x13 baking dish or 2 9-inch rounds
Large mixing bowl
2 medium mixing bowls
Electric hand mixer or standing mixer
Baking spatula
Whisk
Measuring cups/spoons

Preheat oven to 350 degrees. Spray your preferred baking dish with canola oil spray.

Using the mixer, cream together the softened butter and sugar. Add in yolks and coconut cream. Continue to mix. Then add in both extracts, milk and oil. Mix until just combined.

In separate bowl whisk the egg whites until almost stiff. Set aside.

In other medium bowl add all the dry ingredients left: flour, baking powder, baking soda, and salt. Mix and then slowly add to the wet ingredient bowl, while mixer is on. Once it is all combined and you have scraped down the sides of the bowl with your spatula, begin to fold in the egg whites. Fold in until well combined- you do not want to see any white foam left.

Pour batter into your prepared baking dish. Place in the oven and bake for 30 to 40 minutes depending on which baking dish you chose. Check after 30 minutes. Cake is ready when a toothpick inserted into the middle comes out clean or when the top is golden and it is spongy to touch. Remove from oven and set aside to cool. Begin the frosting. See recipe below.

 

 

 

 

 

 

 

 

 

 

Coconut Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup (1 stick) butter, softened
4 tbs coconut cream, extra thick (should be leftover from the can)
1/2 tsp of coconut extract
Pinch of salt
2 cups of confectioners sugar
3/4 to 1 1/4 cup shredded sweetened coconut for decorating (optional)

In a medium bowl add the cream cheese and butter. Using a hand mixer or standing mixer, mix until well combined. Add your coconut cream, coconut extract, pinch of salt. Mix again. Then while mixer is on, slowly add your confectioners sugar. Taste frosting to make sure its your intended sweetness. If you prefer more sweet, you can add 1/3 cup more confectioners sugar. Once cake is cooled completely, frost the oustide and add the shredded coconut to decorate. I put mine on the outside of the bundt cake but you can cover the whole cake or whatever you prefer. Enjoy this cake! It was devoured in our household. It really is the BEST coconut cake ever!! So delicious!! xo

 

 

 

Strawberry Rhubarb Basil Galette

The best part of not having a green thumb is all the lovely people who actually do and their excess of produce during the summer months. We were given a ton of rhubarb this week by one of Chris' co-workers and it has gone into two berry crumbles and this gorgeous galette. My favorite thing about this dessert is how simple it is to make and the wow factor when you pull it out at a dinner party. You'd think I'd have slaved all day in the kitchen making this- but nope. It's a quick 15 minutes to put it together and the oven does the rest. I love this dessert! It's quintessential summer flavors and with a little homemade whipped cream- it's perfection. 

Strawberry Rhubarb Basil Galette 

Fridge:

1 lb strawberries, sliced

1 to 1 1/4 cups rhubarb, sliced 

1 tbs basil, minced (I had a combo of purple and green from another garden) 

1/2 tbs butter, cut into tiny cubes 

1 egg

Splash of milk 

Freezer: 

1 frozen pie crust dough 

(not the ones in a pie dish already) I use trader joes, comes in a 2 crust pack, defrosted 

Counter:

Juice of 1/2 lemon (about 1 tbs)

Pantry:

4 tbs white sugar, more for sprinkling on egg wash 

1/2 tsp vanilla extract

1 1/2 tbs cornstarch (or flour if you prefer) 

Pinch of salt 

Few pinches of flour for counter 

Spray for baking tray or parchment paper 

Tools:

Large bowl

Small bowl

Rolling pin

Measuring spoons/cups

Chopping knife

Cutting board 

Pastry brush 

Mixing spoon 

Fork or whisk

Baking sheet/tray  

Parchment paper if you're using it

Preheat oven to 350 degrees. Spray your baking sheet with canola oil or put parchment paper down.

In the large bowl add strawberries, rhubarb, basil, sugar, lemon juice, vanilla extract, cornstarch and a pinch of salt. Mix together well. Set aside.

Sprinkle a clean countertop with flour. Take your defrosted dough and roll it into a 1/4 inch, as round as possible circle. The beauty of a galette is it doesn't have to be perfect. Move the dough onto your prepared baking tray. 

Take your filling and pour it gently into the center of your dough. You want to leave 2-3 inch space all around it for your edges. Spread it out as evenly as possible, keeping the edges. 

Begin by folding one side and continue around the filling, allowing the sides to overlap as they want. You want to create a nest for your filling to bake in. 

In the small bowl add the egg and splash of milk. Whisk well. Using your pastry brush, cover the dough with the egg wash, trying not to have too much excess. Then sprinkle egg wash with some sugar. Take your tiny pats of butter and place randomly over the top of the filling only. 

Place in the oven and bake 25 to 35 minutes or until your crust is a beautiful golden color and the filling is bubbly. Whip up some heavy cream and you've got yourself one super fancy but super easy dessert. It is perfection!! Xo

Tar Heel Pie

Sadly UNC lost the NCAA championship a few weeks ago. As a graduate of UNC at Wilmington- I always felt an allegiance to my other NC state schools. Go Carolina!  

A couple days after they lost, I came across this recipe for Tar Heel Pie. Fate? Yes thank you. Anything that combines brownies and shortbread cookies is an automatic favorite for me. This is a rich decadent pie and definitely calls for whipped cream (fresh only please) or vanilla ice cream. My mouth is drooling as I type this. Can you eat pie before 9am? 

Tar Heel Pie

Crust

3/4 cup room temperature butter 

1/3 cup confectioners sugar

2 cups ap flour 

Small pinch salt 

Filling

Fridge

3/4 cup melted butter (hot) 

2 eggs 

Pantry

3/4 cup ap flour

1/3 cup white sugar 

1/2 cup brown sugar 

1 1/2tsp vanilla extract 

1 cup semi-sweet chocolate chips plus extra 1/4 cup 

3/4 tbs instant espresso or coffee concentrate 

1/3 cup shredded coconut 

1 cup chopped pecans

1/4 tsp salt 

Tools:

1 small microwaveable bowl

1 medium bowl 

Large mixing bowl

9 1/2 inch pie plate 

Spatula 

Measuring cups/spoons 

Preheat oven 350 degrees.

For the crust: 

In the medium bowl add the 2 cups of ap flour, 1/3 cup confectioners sugar and a small pinch of salt. Mix well. Add the 3/4 cup softened butter. Mix (I used my hands) all together and then press into the pie crust- pressing evenly onto the bottom and the sides. It should make a 1/4 to 1/2 inch thick shortbread crust. Set aside. This does not need to be baked.

In the small microwaveable bowl add 3/4 cup butter. Microwave until the butter is liquid and hot. Add the 1 cup of chocolate chips to the bowl and stir until chocolate is melted and smooth. Add both your sugars and eggs. Stir. Then add your vanilla extract and instant espresso. Stir. It will begin to thicken as it cools. 

In the large bowl, add the 3/4 cup of ap flour and salt. Mix. Pour the chocolate bowl onto the flour. Using your spatula mix and then add the shredded coconut, chopped pecans and extra 1/4 cup of chocolate chips. 

Pour the filling into the pie crust. Put into the oven and bake for 35 to 40 minutes or until a slight crust forms on the filling. It is best to under bake rather than over bake this filling. You want a moist chewy filling. Remove from oven and allow to cool completely before decorating with whipped cream. Or better yet- screw decorating and eat warm with vanilla ice cream AND whipped cream. So good. Enjoy! Xo

Earl Grey Sugar Cookies

My boyfriend is a HUGE fan of earl grey cookies and sadly our local coffee shop stopped making them (apparently he was the only one buying them). So I have made it my mission to attempt to recreate his fave Saturday morning treat. And according to him, I succeeded. Yay! 

Although I must say I never tried them at the coffee shop, they definitely have a unique subtle early grey flavor and are pretty dang good. It's not an overwhelming tea flavor, which is what I expected using the actual tea leaves but it's subtle and tastes great with an afternoon cuppa tea. Better yet I made a large batch and froze half to make whenever we feel like more. It's a great make-ahead cookie dough. 

Earl Grey Sugar Cookies 

Fridge:

8 tbs unsalted butter, softened

1 egg

Pantry:

6 bags or about 2 tbs earl grey tea leaves 

2 1/4 cup ap flour

1 1/2 tsp cornstarch 

2 tsp baking powder

1/2 cup white sugar plus 3 tbs extra 

3/4 tsp vanilla extract

1/3 cup condensed milk 

1/2 tsp salt

Tools:

Measuring cups/spoons

Immersion blender or food processor 

Handheld mixer 

2 large bowls

Spatula

Cutting board or clean counter 

Plastic wrap 

Sharp knife 

Baking tray 

In one bowl cream together the butter and 1/2 cup of white sugar. Once well mixed add the condensed milk and egg. Blend for a minute more and then add the vanilla extract. Mix for a few seconds more and then set aside.

In other bowl or inside your food processor add the ap flour, baking powder, salt, cornstarch and earl grey tea leaves. Using the immersion blender or food processor- blend until the dry ingredients look speckled with tea leaf dots. 

If the dry ingredients are in a food processor- pour them into the other large bowl. Add the other bowl of wet ingredients to the dry ingredients. I prefer to mix this all by hand. But feel free to use a wooden spoon also. This will be your cookie dough.

If you want perfect circles or squares (rectangles?) like in my photos, you need to chill the dough in order to cut it. If you want drop cookies or don't have the time- feel free to bake as is- but the cookies will spread out more. 

I lined my cutting board with plastic wrap and made the dough into a log. I wrapped it up and pressed each side of my log hard into the cutting board to create four sides. And I shaped it as best I could into a long even square log. I placed it in the fridge for four hours to chill. At this point I removed the log and sprinkled my cutting board with the extra 3 tbs of white sugar and rolled my log into it. I sliced the pieces into 1/3 inch slices and baked half of the log for my boyfriend, saving half for a future craving. These do not spread or need a lot of room on your baking tray. 

Preheat your oven to 350 degrees and bake for 12 to 15 minutes. I did not use baking spray but you can line your baking tray with parchment paper for easy clean up. The cookies do not take on a lot of color- barely golden on the edges. They come out a little soft but harden when cooling- making them perfect for dipping into your afternoon tea! Enjoy! Xo