maple pecan pie with bourbon whipped cream

ok… so i figure we’re past thanksgiving so i can have a mild rant right now….

remember back in the day when having a magazine subscription meant you received the magazine in the mail BEFORE it went on sale at the grocery store / target / anywhere?!

ummmm well it seems to me that having a subscription now just means you’ll eventually receive it in the mail after you’ve already read the whole thing standing in the checkout line for like 4 years.

i mean i’m just saying… i stare down the magazines and they all have some yummy stuff on the front and i just can’t wait to check out the recipes so i stalk out my mailbox like i’m waiting for the acceptance letter from my dream college. oh and you wouldn’t get faked out by thinking there’s a new issue when really they did a double month issue and just changed the cover picture so it looks different… true story.

but really… getting the magazines in the mail is waaaaaay easier and costs less (bonus!) so i just needed to rant that one out a little.



this recipe comes from the one magazine i do buy on the regular because i just haven’t subscribed to it for whatever reason. i’ve been wanting to try a new pecan pie recipe that had maple in it because i do love maple. and this one seemed close enough to my go to pecan pie recipe that i figured it had to work. and it pretty much did. i added some maple extract to bump up the maplely goodness and instead of bourbon ice cream, i did some homemade bourbon whip cream…. which may or may not have been the star of the show and something that should be repeated and served with everything.

maple pecan pie

  • 1 tbs bourbon
  • 1 c heavy whipping cream, cold
  • 2 tbs sugar
  • 3 eggs, beaten
  • 1 c light corn syrup
  • 1/4 c pure maple syrup
  • 3 tbs butter, melted and cooled
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 2 c pecan halves, roughly chopped
  • 1 frozen, 9 in pie shell
  1. with a rack in the center of the oven, preheat the oven to 400F.
  2. whisk together the beaten eggs, corn syrup, maple syrup, butter, vanilla and maple extract until smooth and well combined. stir in the chopped pecans. pour the filling into the pie shell.
  3. place the pie in the oven and lower the temperture to 350F. bake until the filling is just set and the center doesn’t jiggle when you gently shake the pie, about 50 – 60 min. remove from the oven and place on a cooling racking to cool completely.
  4. in a very cold bowl, whip the cream until it just starts to thicken. add the bourbon and sugar and whip until firm peaks form.
  5. cut the pie into wedges and serve with the whipped cream.

a couple things… the picture above has whole pecan halves. don’t be like me. it may look pretty but it slices and serves SO MUCH better if you roughly chop your pecans. trust me.

and like i said…. the whipped cream will probably steal the show. if you have any left over, just put it in an airtight container and store in the fridge for up to a week.

now it’s time to start gearing up for the holiday baking season…. holla!


recipe adapted from: everyday with rachael ray


dulce de leche swirled poundcake


thanksgiving is only 2 DAYS AWAY!

oh. my. geez. how in the world did that happen?!? i feel like just yesterday was new year’s.

for real.

ok so here’s my confession though…

i’ve totally been planning thanksgiving dinner for like a month now. shocker right? ok so maybe’s its not considering i’m a ridiculous planner and list maker but still. i feel like only yesterday i was planning last year’s thanksgiving.

and here’s the thing…

as much as i like to experiment with new items, i like my thanksgiving dinner rather traditional. there has to be turkey, cornbread dressing and pecan pie. last year, homemade green bean casserole was discovered and that’s now included in my can’t mess with category. (and for real… you need to make that. you’ll never go back.) but so far, i haven’t found a can’t mess with potato recipe (maybe this year’s the year!) and i always need a second dessert. while i’m not making this poundcake for thanksgiving dessert, it could make a perfect addition to your table. i saw this recipe on elizabeth’s site and knew i needed to make it.

like immediately.

and i did. and it was amazing. it would be a perfect ending to your thanksgiving dinner with some coffee. or you could totally have it for breakfast.

dulce de leche swirled poundcake

  • 2 14 oz cans of sweetened condensed milk
  • 1 1/3 c flour
  • 3/4 tsp baking powder
  • 1/s tsp salt
  • 1 c (2 sticks) unsalted butter, room temp
  • 1/3 c packed light brown sugar
  • 3 eggs, room temp
  • 1 tbs vanilla
  1. make your dulce de leche (do this the day before you’re going to make your cake): place one can of the condensed milk in a slow cooker and cover with water. set on low and let go for 7-8 hours. carefully remove from the water and let cool completely.
  2. preheat your oven to 325F. spray your loaf pan with cooking spray.
  3. whisk together the flour and baking powder in a small bowl; set aside.
  4. beat together the butter, brown sugar and salt until light and fluffy. add the eggs one at a time and mix each additional until thoroughly incorporated. add the vanilla and 2/3 c of the condensed milk.
  5. on low speed, add the flour/baking powder mixture and blend until just incorporated. pour about 1/3 of the poundcake batter into the bottom of the loaf pan. in large spoonfuls, add 1/3 c of the dulce de leche into the pan on top of the poundcake batter. add another 1/3 of the poundcake batter and repeat the spoonfuls of another 1/3 c of the dulce de leche. pour the remaining poundcake batter over the dulce de leche and carefully smooth it out. using a butter knife, gently run it through the batter to create a swirled effect. be careful to gently do this or the dulce de leche will sink to the bottom.
  6. bake the poundcake for 60-65 min until a toothpick comes out clean. if the top of the cake starts to brown too quickly, loosely cover it with foil to keep it from browning.
  7. cool the poundcake on a wire rack until it’s room temp. once it’s room temp, turn it out of the pan to let it cool completely.

so yes… you’ll totally have to plan ahead if you want to make this poundcake so you can make the dulce de leche. OR you can use a really thick storebought dulce de leche and not plan ahead. your choice. neither is wrong.

and this recipe will leave you with some extra dulce de leche which you could totally thin a little and spoon it over top of your slice of poundcake. i would also recommend some whip cream on top because c’mon… how does that not make it better?!

what are your can’t mess with dishes that are going to be on your table??

i hope you and your family have a wonderful thanksgiving!!


recipe from: sugar hero

stuffed acorn squash

do you ever get really excited about something and then someone comes along and bursts your excitement bubble?

or doesn’t even really burst it but rather just makes it droopy like a 3 day old balloon?

yeah… that happened this morning.

see i was reeeeeeeeeeeeeeeeeeaaaaaaaaaaaaaaalllllllllllllllllyyyyyyyyyyy excited that it was finally getting “cold” here. and by cold i mean it’s in the 60s for a high and 30s at night. i’m sure i don’t need to repeat myself in the fact that i don’t like the heat. so needless to say, this drop in temps means i’m one happy girl.

and then i got the text this morning.

see cailan has moved to the chicago area and they apparently got their first snowfall. cue my bummer.

and before everyone gets all worried about it… honestly, she didn’t really deflate my bubble. just made me incredibly jealous that she gets to see actual seasons and i don’t. believe me, my cool weather bubble is bobbing around ever so happily around the ceiling so…

i hate the heat.

just saying.

but since we’re having a cool weather snap, i figure it’s a good time to share a fall dinner. or at least what i would call a fall dinner since acorn squash is a winter squash…

so i’ve been trying to branch out and try new veggies since i’ve discovered i don’t exactly hate them. they just have to be cooked right. and i figure that what better way to try acorn squash than to stuff it with stuff. and it turned out fantastic. i originally made it before i left for orlando thinking i could eat about a dozen meals in 3 days (duh, i couldn’t) but i’ve made it again since then. and that’s saying something.

stuffed acorn squash

  • 2 small/medium acorn squash, about 2 lbs total
  • 1/2 lb ground turkey
  • 1 tbs olive oil
  • 2 small carrots, chopped
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1/2 c white wine
  • 1 1/2 c cooked wild rice
  • 1/2 c toasted pine nuts
  • 1/2 c toasted silvered almonds
  • 1 tsp dried oregano
  • salt
  • pepper
  1. preheat oven 400F.
  2. cut each squash in half lengthwise. scoop out the seeds. if the ridges on the squash sides are making each half sit a little wonky, just slice a little off so each half sits well.
  3. saute the ground turkey over medium heat until cooked through. remove the meat and add the oil. saute the onion, celery and carrot until softened. deglaze with the wine.
  4. return the turkey to the pan. add the rice, pine nuts, almonds, oregano, salt and pepper. stir constantly until the mixture is heated throughout. remove from the heat and divide the mixture evenly among the squash.
  5. add the squash to a 9″ x 13″ baking dish. cover the squash with aluminum foil and let cook 45 min. remove the foil and bake an additional 15 min or until the squash is tender.

so you could totally use the ground pork alton calls for in the original recipe or even sausage would be delightful. i like to pretend that using ground turkey makes it healthier.

so is it snowing/cold by you?


recipe adapted from: alton brown

brown butter snickerdoodles

did you know that today is election day?

because it totally is.

which means let’s talk politics!


c’mon… didn’t you know it’s not polite company to talk politics?

(and can we please bring back all the good old school sayings??)

but i will say this…. go vote. by now you should have educated yourself on where everyone stands on the issues that are important to you. so get out there and go vote.

and ya know what i vote for… more brown butter in everything. i mean if butter is good, then it’s only natural that brown butter is better. i mean like lots and lots better. and it can take a dish and elevate it to the next level. that fragrant nuttiness.

oh. my. geez.

needless to say, when i was making these snickerdoodles and realized that i was supposed to melt the butter it was a no brainer. i mean if i’m going to melt the butter than you can be damn sure, i’m browning it. and then to take them up another notch, i used pumpkin pie spice instead of just cinnamon. i mean it’s finally feeling fall around here (and let’s be honest, i will pretend it does no matter what) so what would be better than this simple cookie?

brown butter snickerdoodles

  • 1 c (2 sticks) unsalted butter
  • 1/2 c dark brown sugar
  • 1 c + 1/4 c sugar
  • 3 c flour
  • 1 tsp + 1 1/2 tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  1. melt the butter in a small saucepan over medium heat. while it is melting, gently swirl it around while it turns a light amber and starts to smell nutty. watch it when it starts to turn the brown because it can burn easily.  set it aside to cool while you gather the rest of the ingredients.
  2. stir together the dark brown sugar, 1 c sugar, flour, 1 tsp pumpkin pie spice, baking soda and salt. whisk together to combine.
  3. after the butter has cooled to room temperature, whisk in the eggs and vanilla.
  4. preheat oven to 400F and prepare your baking sheets.
  5. stir in the butter mixture into the dry ingredients, mixing until it just comes together.
  6. in a small bowl, mix the remaining 1/4 c sugar and 1 1/2 tbs pumpkin pie spice.
  7. using your cookie scoop, scoop out the dough and roll it around in the sugar / spice mixture. place the balls on the cookies sheets, about 2 in apart, and flatten the tops slightly. bake for 7 min and let them cool on the cookie sheet for 1-2 min. remove to a cooling rack and let cool completely.

so like i said… brown butter makes these delicious. i may or may not have eaten about a dozen straight out the oven.


recipe slightly adapted from: the kitchn

crawfish etouffee

so i know it can’t be just me that gets all kinds of confused with her days when you go on vacation.

i mean like today shouldn’t be thursday in my world. it’s only tuesday. i guess i should be stoked that it’s thursday and not tuesday but i don’t like feeling all confused.

but i guess if i can get confused over what day it is, i should understand how mother nature can get all confused over what the weather is supposed to be like. i mean we’ve gone over how it’s like 80F in october but can i just tell you how hard it is to pack for a vacation with weather that gets all confused….

see i tagged along with my mom and stepdad to disney world and the WIZARDING WORLD OF HARRY POTTER!!! and mother nature decided she would change course after i’d packed. so i show up with nothing but shorts and the temperatures decided to hang out in the high 60s. not cool mother nature. not cool.

ya know what else is all confusing? crawfish etouffee. i mean the dish itself is really straightforward but when exactly am i supposed to share it with you?? see it’s a warm, comforting dish that is perfect for fall / winter but crawfish season is really more like springtime. and since confusion seems to be a thing this week, i figure now is the perfect time.

crawfish etouffee

  • 1 lb boiled crawfish tails
  • 1/2 c (1 stick) unsalted butter
  • 1 small green bell pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 green onions, minced
  • 1 small onion, finely chopped
  • 3 stalks celery, finely chopped
  • 1 12 oz beer – use a good amber beer
  • 3/4 c chicken stock
  • 1/8 c dried parsley
  • 1/2 tsp salt
  • 1/8 tsp cayenne
  1. in a medium saucepot, melt the butter over medium-high heat. add in flour and cook 2 min, just to get the raw flour taste out of it. add the onion, celery, green bell pepper, garlic and green onions; cook 2 min. add the beer and chicken stock and cook 30 min. add the crawfish tails and cook 15 more min. add the seasonings and simmer for a final 30 min.
  2. serve hot over rice.

see… this is a seriously uncomplicated dish.

oh and here’s a note… i am aware that boiled crawfish are not as readily available throughout the country like they are in south louisiana. you have a couple options… you can buy a pound of shrimp and put it in a pot with some crab/shrimp boil and boil it yourself. that would work just as perfectly. the other option is if you can find some frozen crawfish. if you insist on going that route, pleas PROMISE PROMISE PROMISE me that you won’t buy the stuff from china. for real. i’m begging you to promise that you’ll buy the stuff from the usa. there are a multitudes of reasons for this but overall, you’ll be getting a better product.


what day is it again?


recipe adapted from: my dad