It is hard to believe that 2013 is coming to a close.
It has been a challenging, exciting, crazy, tiring, adventurous year for me (as is probably evident by the LACK of posting on the blog).
There was that one time I went to Italy and ate pasta because it’s Italy. Then I went Barcelona and ate paella because it is the food of the gods. Then I went to London and ate nothing because, let’s be honest, it’s London. Then I went Amsterdam and ate Argentinean food, because everyone thinks of Argentina when they think of Amsterdam, obviously.
I went to Las Vegas and saw The Killers and Imagine Dragons. Mind blown (and mind subsequently left in Vegas).
I cliff jumped, lifted weights, and forgot to floss.
I played pool with my best friend, had the most perfect day ever eating tapas in Spain, and learned to crochet.
I laughed and laughed and laughed.
I also got a job and began working like a crazy person.
I sacrificed my time for certain things and missed out on opportunities.
Friendships suffered, some ended, but others began.
And you know what?
I made it out alive with only a few scratches, gorgeous red lipstick, and some killer nude platform pumps.
I don’t quite know what my plan is for 2014. Frankly, I don’t even know what my plan is for next week. But, I’m looking forward to whatever the future may bring. Happy New Year All!
As a side note: The blog content might change a bit to reflect my changing mind, so hopefully that won’t bother anyone too much. I still plan to post recipes, but I hope to add more non-food related content. If you have any thoughts or suggestions, I’d love to hear them.
One Year Ago: Caesar Salad
Chocolate Pecan Pie
Makes 1 pie (8 servings)
This pie is perfect for chocolate and nut lovers. Pecan pie is one of my favorite classic pies and the chocolate takes it over the top. If you’re feeling really crazy, pour in a little bourbon. I used a store bought pie shell because I didn’t have time to make a crust. If you have the time, you should try to make a homemade crust! Share with friends, or not.
3 tablespoons butter, melted
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup corn syrup (I used light, the original recipe calls for dark)
3 tablespoons bourbon liquor (optional)
1 1/2 cups pecan halves
3/4 cup dark chocolate morsels (or milk, if you prefer)
1 (9-inch) unbaked pie shell (either store bought or homemade)
Storage Store in plastic wrap or cake stand at room temperature for 5 days. I did not freeze my pie; however, I’m assuming that it would freeze well for up to one month in an airtight containter. If you try it, let me know.
Recipe adapted from The Food Network
These cookies are a smaller version of this pie. They are made with a rich buttery crust and have a chewy center–perfect for a party!
I. Cannot. Believe. This. Pie. Is. Vegan.
This pie is less than five ingredients and it still manages to blow my mind!
I fondly remember this pie every birthday I have because it’s just so darn delicious.
This is an excellent summer classic. Plus, if you buy a pre-made crust, there is not baking required!