Chocolate Bourbon Pecan Pie

So it’s like 85 degrees outside and it’s winter time here in beautiful southern California.  We really shouldn’t be wearing flip flops and tank tops, but you know you are.  You may even be at the beach tanning it up or sitting by the pool sipping on a bloody mary.  Well, I decided to wear the flip flops along with a tank top and bake a chocolate bourbon pecan pie.  This recipe is really easy as 1, 2, 3.  You may even have all of the ingredients in your pantry and I know you have some of grandma’s bourbon in your liquor cabinet waaaaaay in the back.  So give this recipe a try.  The bourbon does bake off so don’t worry about the kids getting all crazy.  If they do get a little buck wild, then save an extra sip of bourbon on the side for yourself….I won’t tell :0)

Chocolate Bourbon Pecan Pie

To make things go a little faster, pre measure all of your ingredients first and then add as you go along.

In all of my recipes, I like to use this brand of Vanilla. 

Guaranteed to come out Perfect every time.

This is what I had in the back of my liquor cabinet.

Pre-baked pie

3 TB unsalted butter (melted)

3 Eggs (beaten)

¾ Cup brown sugar

2 TB flour

1 Tsp Vanilla extract

¾ Cup dark corn syrup

3 TB Bourbon liquor

1 ½ Cups pecan halves

½ cup chocolate chips

1 (9-inch) unbaked pie shell

Preheat oven to 350F.  In a medium bowl stir eggs, brown sugar, flour, vanilla, corn syrup and bourbon until combined.  Add melted butter.  Mix in pecans along with chocolate chips and mix all together.  Pour mixture into pie shell.  Place on a sheet tray and bake for 50 to 55 minutes.  Let cool and get excited.  Serve with vanilla ice cream if you really want to go the extra mile.

Blackberry Pecan Coconut Cobbler

A good friend of mine asked me to make her my blackberry coconut pecan cobbler today since Chinese New Year is just around the corner and she wants to enjoy this fabulous dessert with her family.  Of course I said “yes” and she purchased the ingredients for me and away I went.  Since blackberries are in season all year long for us and they are so affordable right now, it’s easy to get your hands on some.  She actually purchased some blackberries at sprouts for just .88 cents for one 6oz container.  You need about 8 containers for this recipe that feeds about 5 to 10 people…..depending on their sweet tooth.  Remember with all fruits and berries to make sure you rinse these little dark gems up so they are clean and ready to use. 

The star of the party! 

Remember to treat thems gems like newborn babies.  Very gently when mixing these berries, swaddle each stroke with tender loving care so you do not break berries too much. 

Remember.....all berries want to be borned! 

Tapioca pudding....who knew it's not just for pudding, this helps the cobbler create that caramalized juicy goodness when baked.

If you have a meyers lemon tree in your yard, for goodness sake.....use them. 

 These berries, were ready for their closeup!

I like to get whole nuts, and then do a rough chop....that way when your eating your cobbler you get big bites and little bites of nuts!

 

 

 I use this tool in the kitchen most of the time....The tool shown here is black, but their are white, cream and even tan tools just like it in your kitchen.  It's called a Hand mixer, literally your hand.

 Before the oven

 AFTER!!!!

Your house will smell like a professional bakers kitchen. 

RECIPE

8 cups Blackberries (fresh or frozen)

1 Cup Sugar

¼ cup Tapioca Pearl (instant)

½ Lemon (juice)

Pinch of salt

1 cup Flour

1 Cup shredded coconut – sweetened

¾ cup sugar

½ cup Pecans – chopped

¼ teaspoons salt

½ cup butter cold (cubed)

1 egg

Preheat oven to 375F.  Mix first 5 ingredients in a bowl.  Place into a 2 quart baking dish.  Combine the next 6 ingredients in a bowl.  Using your hands, knead in the butter until incorporated.  Blend in the egg, and then arrange topping over the berries in clumps, covering them evenly.  Bake the cobbler for 45-50 minutes or until topping is golden and crisp.  Cool at least for one hour or until you can help yourself. 

HEAVENLY!

Not so Jewish Apple Cake

Ok, so I LOVE anything with apples in it.  Apple pie, baked apples, apple turnovers, apple chutney and even pork chops and apple suace.  But this cake knocks them all out of the park.  This recipe is made with fresh orange juice, a hint of ginger, Grand Marnier and lots and lots of apples. I like to use granny smith apples, which is a GREAT baking apple that's not too sweet and it has a nice tartness to it. Now you can doll this cake up for a special dessert by adding a dolip of whip cream to it or eat it in the morning with a nice hot cup of Joe.

Large Granny Smith Apples

I gotta use my Pampered chef Mandoline slicer.  Just makes life easier.

Goodness in a bundt pan!

Ooooeeeeyyyyy Goooooeeeeyyy Goodness!

RECIPE

·         2 teaspoons ground cinnamon

·         5 teaspoons white sugar

·         4 apples - peeled, cored and sliced

·         3 cups all-purpose flour

·         1/2 teaspoon salt

·         2 1/2 teaspoons baking powder

·         1 teaspoon fresh grated ginger

·         2 cups white sugar

·         1 cup vegetable oil

·         4 eggs

·         1/4 cup orange juice

·         2 tablespoons Grand Marnier

·         2 teaspoons vanilla extract

·         Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and mix with sliced apples and set aside. In a large mixing bowl, combine the flour, salt, baking powder, ginger and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice, Grand Marnier and vanilla. Mix well. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples. Pour the remaining batter over the top and layer the remaining sliced apples. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.