Southern Classic Pecan Pie | Guest Post!

July 26, 2012

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!

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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.

Pecan Pie, a Southern Classic

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!

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Weekender

January 20, 2012

I’m obsessed with this weekender that Six Twelve Place posted about a few days ago. It’s a gorg bag {buy it here} but I think it may make a fun and simple DIY.

A few other loves from this week:

+ This outfit put together by Mackenzie. {The skirt was purchased.}

+ A DIY gold chevron tray inspired by this one.

+ Must try this lemon tart with rosemary crust.

+ Obsessed with Christine’s bathroom reveal.

Have a wonderful weekend!

Ferrero Rocher Cupcakes

September 26, 2011

We made these cupcakes during my visit with my brother, sister-in-law, and niece. Both me and my sister-in-law agreed that these were pretty much the best cupcakes we’ve ever had. They’re a little involved, but totally worth it. They’re the perfect consistency and have the most delicious flavor that tastes just like the little gold-wrapped Ferrero Rocher chocolates.

| For the cake |

1 1/2 cups flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup French vanilla yogurt

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup butter

1 cup sugar

2 eggs

1/2 cup strong French vanilla coffee

| For the Nutella ganache |

1/4 cup heavy cream

1/2 cup Nutella

| For the chocolate hazelnut buttercream |

1/4 jar Nutella

1/4 cup butter

1/4 pound (bag) of confectioners’ sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream

Finely chopped hazelnuts, toasted

*****

| Cake |

Preheat the oven to 350ºF.

Sift together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.

In a medium bowl, combine the French vanilla yogurt, and vanilla and almond extracts. Set aside. Cream the butter and sugar in the bowl of a standing mixer. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined. Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures, alternating each one. With the mixer still on low, slowly add the (room temperature) coffee into the batter and beat until combined. Divide the batter evenly into liner lined (or greased) cupcake pans, filling each cup to about ½ full. Bake for 12-15 minutes, or until a toothpick comes out barely clean then set aside to cool.

| Ganache |

While the cupcakes are cooling, prepare the ganache.

In a saucepan over medium heat, warm the heavy cream; slowly add in the Nutella, small measured spoonfuls at a time, stirring between additions until combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly. Using a pastry bag with tip attached, squeeze the ganache into the center of each cupcake.

| Buttercream |

In the bowl of your mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in small increments, allowing each addition to combine before adding the next; continue creaming the mixture until well blended.

Adjust the mixer speed to low and add the vanilla extract to the mixture. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right.Adjust the speed setting to high to fluff the frosting, then transfer to a piping bag or tool. Pipe onto the cupcakes, and top with finely chopped, toasted hazelnuts. Makes 12 cupcakes.

adapted from {this is glamorous}