Todayyy I’m swapping blogs with sweet Caroline from Between Your Ears. Caroline’s blog is one of the first ones I followed along with as I first started blogging, she’s been a huge source of inspiration to me {and have you seen her Everygirl house tour? Amazing!}. Caroline is an amazing cook and is sharing a southern classic today.

Also: I’m posting over on Amanda’s fabulous blog today! Amanda re-designed my blog and is all around amazing. Be sure to check that out, too! Guest post central.

Welcome, Caroline!

***
Hello to Natalie’s fabulous readers! I’m so thrilled to be switching places with Natalie today because I’m absolutely smitten with her blog! She has such a glamorous, but laid back sense of style that I really admire. Every outfit she posts just seems so effortless, but still put together and chic. I also LOVE her hair, as weird as that sounds. I’ve always wanted a head full of ringlets!!

Since Natalie has given me the floor today, I thought I’d share one of my favorite recipes with you. Aside from being a Southern classic, pecan pie is one of those things that always tastes amazing and will always remind me of my mother. My Southern momma can make this pie in her sleep, and that’s not just because this recipe is so freaking easy but because she made them so often when I was growing up. If you’ve never made a pecan pie, then please, humor me. Don’t go out and buy one at the store because those are always dry and icky. Try out this recipe, and I think you’ll understand why the expression ‘easy as pie’ exists!

Oh, and I use a frozen pie crust. Those elves over at Pilsbury really know what they’re doing.

Oh, and don’t you even dare eat a slice of pecan pie without some vanilla ice cream on top!

Oh yes, it’s divine.

1 cup light corn syrup
3 eggs
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1.5 cups pecans 1
 frozen pie crust, thawed and fit into a pie dish

Preheat oven to 350 degrees. Combine first 5 ingredients in a mixing bowl, whisking well. Stir in pecans. Pour into pie dish. Bake for 1 hour, or until crust is browned and middle of the pie doesn’t jiggle. Let cool for 5 minutes, and devour!

I sure hope you’ll all come over and check out Between Your Ears! I love to share my favorite recipes and what’s been going on over in my little Atlanta apartment.

Thank you so much to Natalie for letting me hang out with y’all today! And don’t forget to head over and see the beautiful outfit inspiration she posted on Between Your Ears!

***