Tuesday, November 22, 2011

Good Ole Pecan Pie

by Meghann on November 22, 2011

It’s pie time!!!


I had so much fun baking my first pie last year (despite the epic egg-less fail), that I signed up to bring another one this year. When I asked Derek what kind of pie he wanted me to make, he requested pecan, so pecan pie it was!


Looks good, right? I can’t wait to dig in on Thursday and see if it tastes good too. ๐Ÿ˜‰

Thanks to Melissa’s suggestion, I followed this recipe for Caramel Pecan Pie from The Sweets Life. The recipe for both the crust and filling was fairly simple to follow, especially for a novice like myself.


And it didn’t hurt having a baking partner in the kitchen either.


Megan is in town visiting family for the holidays and was kind enough to assist with baking while we played catch up. I had’t seen Megan since she moved to Maryland last May, so we had tons to discuss (including a full recap of her epic marathon on Sunday).


We made a good team. She worked on the dough, I worked on the filling, and we were able to meet half way.

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Homemade pie crust? Check!


Sweet caramel pecan filling? Check!

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We had enough pie crust for two pies, but not enough pecans for two. After doing a little research online we decided to get a little creative with our own take on pie.


We basically followed the directions of the original Caramel Pecan Pie, only we traded out the pecans with walnuts and added a handful of chocolate chips.

It smelled amazing. So rich and decadent going into the oven and coming out.


We were tempted to cheat and try a slice of either pie just to make sure it was right, but we were both pretty full from dinner and random nibbles, that we didn’t have it in us. I’ll just have to cross my fingers and hope they’re good on Thursday!


While the pies baked, we got to work on dinner.


Inspired by the pecans we crushed for the pie, we thought it would be fun to crush the walnuts Oh! Nuts sent me to a fine dust and use it as a breading for chicken nuggets.


Megan was all about the nuts.

Especially pounding them to a dust.


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We mixed the crushed nuts with bread crumbs, then coated cubed pieces of chicken breast with the mix after a dunk in egg whites.


The nuggets baked at 400 for 15 minutes.


The nutty walnut flavor was very subtle. It was definitely there, but tasted almost like an afterthought in each bite. Not bad.


The Alexia Sweet Potato Fries were an impulse buy during my weekly grocery shopping trip on Sunday. I’d never purchased them before, but they always stare at me int he frozen section screaming ‘try me!’ I loved how easy and simple they were to make, but I also loved how sweet potato-y they are. I was afraid the frozen fries would taste like regular fries with orange food coloring or something, but these were definitely sweet potato. ๐Ÿ™‚


The steamed broccoli and mushroom added a little green to the plate.


I nibbled on way too many pecans and walnuts. I am stuffed.

We head to Titusville tomorrow evening and I’m happy I have the pies crossed off my list. I’m hoping to get the side dish out of the way tomorrow. I have brussels sprouts and parsnips that I’m hoping to do a roasted casserole with. We’ll see. ๐Ÿ™‚

Are you in charge of any dishes for Thanksgiving this year?

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