Well It’s been one year. One whole year since I started my little baking blog! I actually have to wish it a Happy Belated Birthday, as the official first post ever was oct. 15. It was also for a pie, and it was for thanksgiving. A whole year of baking yummy things!! First I started this blog as something to do for fun, and of course I loved to bake and baked often enough that I could update it. But as I got further into the baking blogging world I became obsessed with everything to do with cooking and baking. I am actually addicted to baking blogs, I read them everyday and always look up recipes and visit tastespotting more than I’d like to admit. Which is deadly, because whenever I see the yummy baked goods it makes you very hungry!!
I haven’t been able to post a whole lot in the past little bit, back to school is always a busy time and now I’ve got a cold. But I have probably about 10 or so posts that I’ve taken pictures of but haven’t uploaded them yet. I dunno why, no time and sometimes just don’t really feel like it. I have lots of drafts for posts, and sometimes don’t even get to take pictures or what I bake. But when I do I try to post it asap!
But over the past year I’ve loved being able to have something of my own to contribute to, to share with my friends and family and something to keep me busy when I have some free time! Thanks for everyone who reads this little blog and leaves comments and feedback =) I try to post as often as I can so thanks to those fellow bakers our there in blog world who follow my here and there posts!
Here’s another pie recipe, for chocolate pecan pie! It’s another one from the Dorie Greenspan collection and one of my favorite
Happy Birthday Blog Chocolate Pecan Pie!
Pecan Pie – Recipe adapted from Dorie Greenspans – Baking from My Home to Yours
I used the same pie crust I made for the Pumpkin Pie – Buttermilk Pie Crust which you can find here
- ½ cup light corn syrup
- ½ cup packed brown sugar
- 3 tablespoons butter, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups pecan pieces/halves
- chocolate shavings, or coaresly chopped, or chocolate chips
- Preheat the oven to 425F/ 220C.
- In a large bowl, whisk the corn syrup and brown sugar until smooth, then add the melted butter. Add the eggs, one at a time, beating each egg into the mixture before adding the next.
- Whisk everything until you get a smooth foamy mixture, then add vanilla, cinnamon and salt and beat everything in. Rap the bowl against the counter a few times to remove any bubbles from the batter, then stir in the pecans and chocolate. Pour the filling into the crust.
- Place the baking pan on a baking sheet lined with parchment or a silicon mat. Bake the pie for 15 minutes. When the 15 minutes are over, lower the heat to 325F/ 170C, place pieces of aluminum foil over the edges of the crust and bake for another 15 to 20 minutes, or until the pie has puffed, is brown and doesn’t jiggle when tapped.
I love fall – automatically means pie season! Enjoy!