Pecan Pie Yumminess

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Pecan pie is definitely a favorite around here. Luckily it is super simple to make so if someone has a craving for it I can whip it up in no time. This pecan pie recipe is a crowd pleaser. I have yet to find a person that dislikes it. In fact most people say it is the best pecan pie they have ever had. I originally found this recipe at thistlewoodfarms.com (great blog!) and made a few modifications, like the addition of flour to help the filling set and the cooking time.

The crust to me is the most important part. Growing up I hated pie crust. I always found it too dry. This recipe makes a light and buttery crust that is delicious!

This makes one crust, if you ever need two crusts just double the recipe.

Ingredients:

1 1/4 cup of all purpose flour

1/2 cup or 1 stick of butter (freeze for 15 minutes after cutting to make sure it is good and cold)

1/2 tsp salt

1/2 tsp white sugar

3 to 4 tbsp ice water

Mix flour,salt and sugar in the food processor. Pulse once to mix. Add  cold butter all at once and pulse 6 to 8 times until the dough looks like coarse meal and the butter is pea sized. Add the ice water 1 tbsp at a time. Pulse until the mixture just starts to clump together. Pinch it between your fingers. If it holds together it is ready, if it doesn’t add a tiny bit more water.

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This is how your dough should look

Remove dough from the machine and form into a disk. Don’t work it too much or you will get a tough dough. No one likes tough dough. You will still see flecks of butter in the dough. This is a  good thing! Butter equals super delicious flaky dough. Wrap your disk in plastic wrap and refrigerate for at least 1 hour.

Remove from fridge and let sit at room temperature for 5 minutes just to soften it a bit so it will roll nicely. Flour your surface and rolling pin lightly. Roll it into a 12 inch circle. Make sure your dough isn’t sticking to the rolling pin or work surface. If it is just sprinkle a bit more flour under it. Carefully move the dough to a 9 inch pie plate and press the dough so it lines the bottom and sides of the plate.  Cut off the excess dough with a knife or kitchen scissors. I leave a little extra hanging over the sides because the dough shrinks a bit as it bakes.

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Add your filling

Filling

Ingredients:

3 eggs at room temperature

1 cup white sugar

1/2 cup dark or golden corn syrup

1 stick of butter melted

1/4 tsp salt

1 tsp all purpose flour

1 tsp vanilla

1 cup pecans

Pre heat your oven to 350 degrees. Whisk eggs with the sugar. Add the remainder of ingredients except pecans.    Spread the pecans in the  bottom of the pie plate. Don’t worry they won’t stay at the bottom they float up to the surface while cooking.  Add your filling over top of the pecans.

Bake for 40-50 minutes or until the pie is set on the outside but jiggly on the inside.

Let cool for several hours

The first time I made this I kind of freaked out because it was so jiggly I thought I had done something wrong. What I didn’t know is that as it cools it starts to solidify.  Once it had cooled it turned into the yummiest pie ever! Enjoy!

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Sofie can’t stand waiting for the pie to cool. It is her absolute favorite!

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A boy and his love of crayons

My little guy  has been asking me to make pictures for his room for a while now. I tried a few things that didn’t pan out so I kept putting it off. Meanwhile he kept asking.  Look at how sad he is that he doesn’t have pictures in his room. Actually he is just mad that I had a camera in his face.

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Eventually I bent to his request and we made a trip to the dollar store in search of some art supplies. By supplies I mean crayons and 3 canvases.

I had recently seen art like this done on Pinterest so I decided it would be the easiest/cheapest way to go.

All you need is crayons, a hair dyer and a canvas. I started off by peeling the crayons and holding them over the canvas to get the “splittity splot”  effect that Callum is so fond of. Unfortunately it was burning my fingers so that stopped pretty quickly.

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I needed to find a way to make this work without getting 3rd degree burns. My weapon of choice… a fondue fork obviously

It worked like a charm. 004

When it was all said and done I asked Callum how he wanted his pictures placed. He said “one up, one down, and one waaaay down. You know like stairs.” He then ran out of his room like a crazy person. I called upon my hubby to hang the pictures. I am not allowed to do this because I don’t use a tape measure and make a mess of things which results in a lot of anger.

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This is how they turned out. I really like them. Fast, cheap and easy to make. Most importantly Callum thinks they are cool.

Remember to cover your work space in newspaper. Just trust me on this. You do not want to spend your time scraping splattered crayon off your kitchen counters.

Baby it’s cold outside! Okay not really, but it will be soon

What is the deal with August? As soon as August hits the weather cools, it rains a bit more, and back to school commercials are everywhere! Back to school means autumn is on it’s way. What better way to stay warm and look super cute than an infinity scarf? I must have 20 scarfs but I didn’t hop aboard the infinity train until this summer when I realized that they are incredibly easy to make. I just learned how to knit this past winter and I haven’t been able to make anything aside from scarves. So if I can do this anybody can do this!

The scarf shown is child size, adult sizing and instructions will follow. For this size I used 1 skein of wool (170 m) and size 15 knitting needles. Cast on 30 stitches. I used the plain old garter stitch because I can’t do anything other than that. Feel free to fancy it up any way you like. This scarf measured 30 inches when I was done. Cast off.

Lay the scarf flat. Take one corner and twist up.

Fold in half and sew along the seam. Flip it so the seam is on the inside and you are done!

This scarf is super easy and only takes a few hours to complete.

For an adult size use twice the amount of wool. Cast on 40 stitches and increase the length to 36 inches.

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Easy, cute and perfect for fall.