Thanksgiving Pie Prep: Maple Pecan Tarte & Bourbon Chocolate Mousse

Does anyone else practice their Thanksgiving pies ahead of time? I am having trouble deciding what sort of pie I want to bring to the table this year. So I am baking several in the weeks to come to test out which is the best! And to be sure it's perfect day of.

I have received so many requests for this tarte recipe and I am excited to share it!

I adopted this recipe from Food Network Star Jason Smith (I swear by anything he does) and I will link the original here.

I made a few slight changes, and I think it turned out really good! I wish I would have shot it better- not great photos, but great tips below!

Tips:

1. Working with a tart pan for the first time can be a scary experience: grease it really well.

2. Make sure it's a tart pan with the removable bottom! Like this one.

3. Let the 'pie' cool before removing it from the tart pan, and before slicing it! It will turn out so much better! and it's worth the wait :)

4. Go with the Vanilla Bean Paste as opposed to the extract. I know it's pricey, but I promise it makes a world of difference in your pie fillings! It's a dark, rich, paste consistency, with real vanilla bean seeds in it. I found it at Whole Foods, (after an exhausting search elsewhere). and I am not sure I will ever use extract again unless I have to. Also, a little jar of this will go a long way.

5. Use a Ziploc bag to press your graham cracker crust in the pan. It keeps it from sticking to your hands and forces it to pack tightly in the crevices. Also, easier clean-up :)

6. The mousse is optional. The good news is, it is SO easy (especially if you have a KitchenAid) but definitely not required for this recipe. It does pair well with the tart.

The recipe is below! This one is a Thanksgiving contender but I can't make any decisions without trying my other pies first.. so stay tuned. And let me know how this turns out for you!

Recipe:
Crust
3 Tbs sugar
2 sleeves graham crackers
6 Tbs butter

Filling
1/4 cup brown sugar
1 tsp vanilla bean paste
3 eggs
1/2 cup maple syrup
1 cup chopped pecans
Browned bacon for topping, 2 tsp reserved bacon grease for filling.

Bourbon Chocolate Mousse
3/4 cup heavy cream
3/4 cup confectioner's sugar
1/4 cup cocoa powder
3 Tbs bourbon
1 tsp vanilla bean paste
8 oz cream cheese

1. Preheat oven to 350 degrees. Grease your tart pan (with removable bottom)
2. Place your graham crackers into the food processor and pulse until crumbs. (or mash in a ziploc). Pour melted butter and mix until the mixture becomes a thick consistency. Press evenly and tightly into your greased tart pan.
3. In a large bowl, (hand mixer or standing mixer) beat eggs,brown sugar, and vanilla bean paste. Add the bacon grease and maple syrup, mix all to combine. Stir in pecans.
4. Combine the heavy cream, confectioner's sugar, cocoa powder, bourbon, vanilla bean paste, and cream cheese in a bowl- with fitted KitcheAaid attachment or hand mixer. Beat until stiff peaks form. Chill Mousse.
5. Pour syrup mixture into crusted tart pan and bake for 25 minutes. Top with mousse once cool.

Being 25 is hard. And it's okay.

Being 25 is hard. Has anyone told you that?

I feel like it needs to be said. Again, loudly for the girls in the back. Being 25 is hard.

While I am grateful and excited for this season of life, I am continuously conflicted and questioning myself. “Am I doing this right?”

We are thrown into the world with an idea of who we want to be. A dream of what we want our life to look like.

While stalking the traveling, non-working, rich, “I post about flat tummy tea for a living and vacation to Bali for yoga classes,” kinda chicks. Our minds are summarized by a never-ending cycle of failed efforts to figure it out. Who else is asking themselves, “Is this it?”

 We get our first job right out of college, with a degree that we slaved over, that now means sh*t. (sorry, but it’s true. No one cares where you went to college or what you majored in. Don’t tell.)

After living the 9-5 life (begrudgingly, unhappily) we realize this may not be quite what we wanted. Now what?

The constant struggle of a mundane job and a relentless pressure to, “Live your best life, follow your passion. Be successful.”

What does that even mean? Quit my job and sell baked goods so I can travel the world and Instagram about it?

The pressure from a transparent society where we are exposed to every success and every glimmer of our peers (apparent) perfect life is destructive. From money, to weight, to career, marriage, children, and home.

Meanwhile, when you’re 25, you’re poor. Rent and home ownership are expensive.

“You’re only 25! Live a little.” ……………. “You’re 25, save some damn money, 30 is around the corner,.” (Money may ACTUALLY buy you happiness in your 20’s.)

To add insult to injury, your friends change. Learning to surround yourself with the right people, and letting go of those who are not allowing you to reach your true potential, becomes a harsh reality. Letting go of people is hard. Transitioning into adulthood without those you leaned on in previous years is sucky. People change and friends grow apart, and that’s a hard pill to swallow. I am jolted, tired, confused, and now I have to  break up with my friends?

And making new friends at 25? It’s a joke. “I’m 25, wanna be my friend? I need someone who likes to drink wine and hang in their pajamas with their dog. Did I tell you I’m 25? So, I don’t really want to go out because trying to squeeze into those ‘going out’ ensembles from 21 doesn’t really sound like fun.  The thought of nursing a hangover (that I know will be brutal) sounds about as fun as a root canal. Also can we be in bed by 10?” Any takers?

Weekends creep in slowly.. (YES! It’s here. Finally!). Time to cram fun, family, errands, laundry, vet visits, grocery shopping, to-do-lists, house scrubbing, catching up with friends, and oh yeah- SLEEP- into 48-hours. And remember that dream of yours? That side business you have always wanted to open, that blog you have always wanted to launch? Make some time to build your second career, too. May the odds be in your favor.

Can we talk about the metabolism issue while we are at it? Because now you’re tired, you’re poor, you’re breaking up with your friends, working harder than you’ve ever worked in your life, with zero time to spare. And you know what sounds real good? Donuts. Or a large cheese pizza. How bout some cheesy pasta and garlic bread to lick those wounds? Not so fast- now you’re beginning to not recognize yourself in the mirror. Now is time for; “Eat less, workout more!” #mealprep #fitlife

Get enough sleep! Drink enough water! Don’t forget to workout! But relax! Watch what you eat! Travel! Love yourself! Be successful! And save money. And have fun!

Feeling the pressure?

Because I am! I am feeling it. I am in the 20-something rut. I am in it and I am living it.

And I am not happy.

More days than not have been a struggle recently. Where am I going? What is my plan? What is my purpose? Am I strong enough? Am I doing enough?

“Life is short too do anything you hate!” Oh wait... these bills. My insurance. My home. My family.

It’s exhausting. I am typically a positive person, I have never really struggled with seeing the glass half-full in my life. But lately, the glass is looking a little emptier than usual. I live for the weekends. The days are long. I am mad at myself for letting myself go, struggling for the first time in my life with what appears to be anxiety and depression (I said it). 

I have done a lot of soul searching, praying, and wine drinking (same thing) and I am here to tell you…

WE WILL BE OKAY! We will. Not tomorrow. Not on Monday. But we will.

We are going to be in this rut and it’s going to suck. But someone needs to tell you; it’s okay.

 Eating that pasta on a Monday night (in bed) is okay. Having that extra glass of wine is okay. Blowing off your friends is okay. Not explaining yourself is okay. Being in credit card debt is okay. Not knowing what you’re doing is okay. Faking it is okay. Lying in bed with 8 hours of Netflix is okay. Donuts for breakfast is okay. Letting your house go is okay. Pajamas at 6pm instead of working out, is okay. Missing your friends is okay. Panicking about life moving too fast is okay.

Feeling stuck is okay.

But you know what I have been telling myself lately? “Do what you have to do, so you can do what you want to do.”

We are doing the best we can, and that’s a damn good job. And it’s okay.

The Luckiest Girl Alive - Jessica Knoll

Wow! So much to say about this novel. The twists and turns will keep you on your toes.

Ani Fanelli is a writer and editor for a fashion magazine (which makes me love her on page one.) She has an attractive, rich Fiance who grew up with money and status. Underneath her fabulous life, is a conflicted woman struggling with her demons from long ago.

I don't want to give away what happened to Ani as a young girl, because I want you to be as surprised as I was. But it is raw, it is realistic, it is damaging, and it is powerful.

I loved Ani in this book. I always love a good relatable, strong female protagonist, and Ani hits all the marks. She has destructive coping mechanisms, she questions decisions she made in her past. While trying to navigate the questions of adulthood, an impending (very expensive) wedding, and the facade of success, she struggles with her skeletons. Her past beings to creep up on her and she realizes that it is affecting her life. Why can't she let it go? Why can't she move on?

Ani is approached by a documentary filmmaker, wanting to document the trauma from her past. As she agrees to finally speak her truth publicly, her facade, and everything she has been sure of starts to crumble.

Being in your 20's is such an incredible transition. What are the right moves? What are the wrong moves? The pressure starts to seep in. Decisions need to be made. and Ani can feel it mounting.

Please read this novel and we can chat about the series of events from her high school years. I also encourage you to read this if you are a 20-something with the weight of your future on your shoulders. You will love Ani Fanelli as much as I did!

Can't wait to hear what you think about it :)

XO

Cookies for Santa! The perfect Cut-Out Christmas Cookie

WHO else has tried forever and ever to find the perfect cut-out Christmas cookie?? I have tried so many recipes. You know, the cookie that holds its shape perfectly.. that you can cut into shapes and that is perfect for decorating. The cookie that stays soft in the middle, but firm and crunchy enough to be durable for icing and transportation and gift giving?!

LET me tell you... I have found it! When I finally perfected this recipe, the cookie angels sang and the cookie Gods shined their precious lights down upon me.

Santa would love these. I have been dying to share.

These are not just any cookie..

The BEST part? (other than the lengthy rambling I did above...) they are CHOCOLATE! Yes that is right, Chocolate sugar cookies. See? Cookie Gods. and Angels. Heavenly. I mean it.

These will be the perfect cookies for santa! With or without icing.

I used my KitchenAid, lots of flour, and my favorite cookie cutters! Read more of the details and the recipe below.

I hope you are all having a fabulous week of Christmas festivities! Let me know how these turn out!

XO

Full Recipe

2 cups butter

2cups sugar

2 eggs

3 tsp vanilla

4 cups flour

1 1/2 cup cocoa powder

1 tsp salt

1. Cream together butter and sugar using stand mixer with attachment. If you really want your cookies to hold their shape, do not over mix the butter and sugar. Just cream together until combined.

2. Add your eggs one at a time, still only mixing until combined. Add your vanilla and mix until combined.

3. In a separate bowl, sift together dry ingredients: flour, cocoa powder, and salt.

4. Add your dry ingredients to your wet ingredients (in mixer) one cup at a time. Beware- this can get messy :) It seems like a LOT of dry ingredients, but it ends up being just right! You will know when your dough is right, it is a thick consistency, all is combined, and it sticks to your mixer. Be SURE to scrape the edges of the bowl between each step to ensure everything is incorporated evenly.

5. Place dough in plastic wrap and set in the fridge for one hour.

6. Roll dough out on heavily floured surface. Flour is going to be your BEST friend when rolling out and cutting this dough. Roll it out until it is about a half an inch thick. Each time you go to use a cookie cutter on the dough- rub the cookie cutter in a little flour to keep from sticking.

7. Once you have all the shapes you want, place them on a cookie sheet and BACK into the fridge for 10 more minutes. I am telling you- best tip ever! It helps the dough keep its shape.

8. Bake at 350 for 10 minutes!

9. Don't forget to save some for Santa, with a glass of milk, too!

Three Cheese Stuffed Shells

Two words: three. cheese.

THREE CHEESE. doesn't that sound like a dream?

This recipe has become one of my favorites! This time of year I really look for hearty warm, stick-to your-ribs kinda dishes. This is definitely one of them. The recipe makes a large batch and it heats up really well the next day.

Two for one, yes!

There are three steps in the cheese-shell process.

1. Make your filling.

See why they are called three cheese stuffed shells? Ricotta, Mozzarella, & Parmesan.

Mix those together with an egg and some fresh herbs (key word fresh.)

2. Stuff your (cooked) pasta!

Lay the shells in marinara sauce.

3. Top with more marinara and lots more cheese, and bake!

Pull them out when they are bubbly. Serve with a salad and garlic bread! I promise, everyone in your family will love these. 

Hope you are all having a great week!

XO

Full Recipe

3/4 box jumbo shell pasta

Your choice marinara (I made from scratch)

1 cup Ricotta cheese

1 1/4 cup Mozzarella (and additional for topping)

1/4 cup Parmesan

1/4 tsp salt

1 Tbls fresh parsley

1 egg.

1. Preheat oven to 350 degrees. Cook shell pasta according to box directions until al dente.

2. Pour 1/2 marinara in bottom of baking dish.

3. Mix cheese, egg, and herbs together. Spoon cheese mixture into cooked shells (around a heaping tablespoon in each shell.)

4. Lay stuffed shells in the marinara sauce in baking dish. Top with rest of marinara sauce and Mozzarella cheese.

5. Bake covered for 30 minutes until bubbly.

Cake Batter Christmas Cookies / Saving your Christmas cookie dough

I am a Christmas obsessor. I wait all year to pull out the Christmas decorations, the lights, pick out a tree, and watch Christmas movies. My tree is (finally) up and decorated, the stockings are hung... more details on this later.

Nothing, I mean nothing, gets me more in the Christmas spirit, than Christmas cookies! Of course I have my go-to favorites that I make all year, but I love that this time of year gives me the excuse to try new ones, (and eat them too.)

These were pretty low on the difficulty scale.. Just throw in your ingredients and mix em' up! Sorta.

Cream your butter and sugars, add your dry ingredients... and your favorite additions.

Be better than me and sift your dry ingredients to avoid lumps... :)

These technically don't fall in the "Christmas" cookie category (like gingerbread or molasses)... but with red and green M&M's? Pretty damn festive if you ask me ;)

I had a bag of M&M's... and picked out all the red and green ones.....

Not a red or green in sight.

.......... Desperate times call for desperate measures :).

These turned out so rich and buttery. The cake mix really gives them an extra kick.. these will be pretty hard to beat!

My best Christmas cookie tip: what to do with all of that extra dough? I never end up using it all, most recipes yield around 60 cookies, too many in my house.

Lump your extra dough on a piece of cling-wrap. Use the cling wrap to push the dough and begin to roll into a log.

Lay the cling wrap rolled log onto a sheet of foil and roll again. Twist the ends, and voila!

Throw in the freezer and it's ready to slice and use, all year long ;) 

Great for gifts too!

I think these will make Santa very happy.

So much more holiday fun coming soon! Hope you wall had a fantastic weekend.

XO

Full Recipe

1/14 cup flour

1 1/4 cup yellow cake mix

1 tsp baking soda

3/4 cup of butter (1.5 stick), softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 1/12 tsp vanilla extract

Semi-sweet choc chips/M&Ms

1. Sift together flour, cake mix, and baking soda.

2. In a kitchen mixer with paddle attachment, cream together butter and sugar until smooth. Add egg and vanilla extract.

3. Slowly add your dry ingredients one cup at a time, on low, until a smooth dough forms. Add chocolate chips and M&M's.. as much or as little as you'd like!

4. Place dough in the fridge for half an hour to chill.

5. Roll dough into 2-inch balls, bake at 350 degrees for 8 minutes.

6. Don't forget to save some for Santa!

3 Year Celebration / Peanut Butter Carrot Pupcake

This weekend I celebrated three years with my sweet boy. I can't believe he came into my life three years ago, and at the same time it feels so much longer because I can hardly remember what life was like before him. 

My sister Alex called me up October of 2013 and said, "I know someone who found a litter of puppies abandoned in the woods, I think I am going to bring one home." We were both living at home at the time and I said "I don't know, that sounds pretty risky."

She called me back 10 minutes later, and was on her way with a chubby puppy in her lap.

In a nutshell: in the coming weeks I woke up with him in the morning and in the middle of the night, I was home more than Alex was.. I fell 100% in love. When I moved to Atlanta a few months later, I took him with me. We have been inseparable ever since. Alex and I joke, she was my surrogate for Hudson. :)

Hudson, my sweet hound, starts and ends my day every single day with laughter, joy, and unconditional love. I have never known the unwavering love of a rescue pup. He has filled places in my heart I didn't even know existed. 

So, to celebrate year three for Hudson, I got in the kitchen and showed him love the best way I know how; I baked him a cake.

These pupcakes are so easy! I thought finding mini loaf pans was going to be difficult, but I ran to Marshalls on my lunch break and there they were, 

All you need is peanut butter, egg, a cup of carrot shavings, and your dry ingredients; flour and baking soda. The best ingredient though?

A quarter of a cup of raw honey.

Mix your wet ingredients, then add your carrot shavings, your flour and baking soda.

Stop!

Let your puppy lick the spoon.

Now, add your batter to your mini loaf pans. It fills two perfectly!

Bake at 350 for 35 minutes...and pull them out to let them cool.

Once cooled, ice with peanut butter!

I think we can say, the pupcake was a success.

The best picture I could get.

We ended the weekend with full hearts and full bellies.

Happy three years to my sweet boy! He truly makes every day so much sweeter.

Let me know how this pupcake turns out for your furry babes!

XO

Full Recipe:

1 egg
1/2 cup peanut butter
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 cup honey
1 cup shredded carrots
1 cup flour
1 tsp baking soda
Extra peanut butter for icing!

1. In a mixing bowl. combine the egg, peanut butter, oil, and honey.
2. Stir in the shredded carrots, then gradually add the flour and baking soda until well combined.(side note: to shred your carrots, take your carrot to a cheese grater! Works perfectly.)
3. Pour into a greased mini loaf pan.
4. Bake 35 - 40 minutes at 350. Let cool and ice with peanut butter :)
5. Watch your puppy devour with joy.