Is anyone else having a really hard time talking about the holidays, parties and recipes in light of last week’s tragedy in CT? Everything seems so very trivial and it’s so hard to find the right words to say when none exist.
I spent the weekend going through the day to day motions that come with the holidays. We had multiple parties, an early family celebration, and volunteer obligations. And while I was happy for the distraction away from Facebook, Twitter and the news media my heart and mind was constantly with the families in Newtown. I cannot imagine what they are currently going through and what they will continue to go through as they try to regain some semblance of life and normacly and begin the healing process.
When we were home, I spent a ton of time in the kitchen. Away from the television. Away from those sweet, sweet, innocent faces that were dominating the newsfeeds.
I made and decorated sugar cookies.
I made homemade fudge.
And I made a full size pecan pie for an early Christmas get together at my in-laws.
The entire 9″ pie disappeared in ten minutes flat.
The following day when the husband realized there was no leftover pecan pie to be had, I knew the very least I could do was make more.
Life is so incredibly short. What’s one more pecan pie?
President Obama said it eloquently, “Why are we here? What gives our life meaning? What gives our acts purpose?”.
I don’t know that making my husband an individual pecan pie is my life’s meaning, but I do know that I don’t want to let an opportunity to show someone kindess merely pass me by. Whether it’s the husband, family, friends, or more importantly- complete strangers.
I’m sharing my mini pecan pie recipe with you, not because I feel it’s the most appropriate timing, but because it’s my way of moving forward.
My way of removing myself from the constant sadness that overwhelms Facebook.
My posts will fewer and my tweets will be scarce.
But I beleive there is still good in this world, and will be doing my part to contribute to it.
And because I didn’t forget about the Imperial Sugar apron makeover, the two winners are:
Entry 3: Sarah W.
Entry 99- Allison Groen
I’ll be emailing you ladies shortly for your addresses!
- 2 cups chopped pecans
- 3/4 cup granulated sugar
- 4 tbsp light brown sugar
- 3/4 cup light & dark corn syrup ( do equal amounts of each)
- 3 large eggs, lightly beaten
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 box of Pillsbury pie crust
- Preheat oven to 350º.
- Lightly spray your cupcake/mini muffin pan. (I used a jumbo cupcake pan)
- Roll out your pre-made pie crust. Using either a glass with a mouth larger than the opening of your muffin pan, cut out an oversized circle and press lightly into your pan. I used a scalloped ice cream dish as my guide and extended the scallops to fit in my pan.
- Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
- Stir together sugars and corn syrup in a medium bowl. Stir in pecans, eggs, butter, vanilla & salt.
- Spoon about 1/4 cup pecan mixture into each prepared shell.
- Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes).
- Top with homemade whipped cream and a sprinkle of cinnamon.