Jennifer is a one in a million stay-at-home mom. (More like one OF a million stay at home moms!) She graduated from a liberal arts college but there is nothing liberal OR artsy about her. She is married to Kevin Fischer of This Just In, and together they have a beautiful young daughter Kyla Audrey. In no particular order she loves dogs, wine, a good bargain, her family, pizza, and entertaining. Follow her blog of all things miscellaneous including but not limited to cooking and baking, entertaining and party planning, being a mommy, and homekeeping.
During the holidays when I was growing up, you couldn’t pay me to eat a slice of pumpkin pie or pecan pie. Pumpkin was too mushy for my tastes and pecan was, well, too pecan-y. Chalk it up to youthfully inexperienced taste buds. Now I would arm wrestle Kevin for the last slice of either.
I will readily admit that I am a good pie baker but a terrible crust maker. I mean terrible. I sweat and swear and follow new tips and techniques every time I try to roll out my own disk of buttery, flaky perfection. It never happens. When I do venture into the pie making realm, I have no delusions of grandeur. I cheat. I buy my crust ready-made from this charming fellow:
Since I finally realized the virtues of pecan pie, now I drool at the thought of a perfectly executed southern delight.
If you’re a fan of the nut/brown sugar/butter and possibly bourbon combo, you’re sure to love a Christmas cookie staple, Pecan Tassies. I find no reason to follow any recipe other than the one from Joy of Baking. My only change to the technique is the way the tart crust is handled.
Personally, I don’t bother with the rolling and cutting out of dough disks. The recipe does make a perfect quantity of 48. So I roll a log of dough about 12 inches long and then cut it in half. Refrigerate half the dough, and divide the other portion into 24 equal pieces, rolled in to balls. Use your finger to flatten and press the dough all around the sides up to the top of the mini muffin tin. Then fill as directed. (I have yet to have a recipe that uses all the egg filling: I usually have a few tablespoons left because I don’t want to overfill my shells.)
Also, keep an eye on the time these take to bake. Mine generally take only 13 to 14 minutes. They can go from soft & delicious to hockey-puck status in just minutes. Trust me.
My cookie mantra: These freeze beautifully.
Beverage pairings can be found under the “nut” flavors here.