A Post for Your Sweet Tooth...(Part Two)

 Jonathan LOVES pecan pie (so much that between Thanksgiving and Christmas, he probably ate two whole pies by himself), so after making that cherry pie that he "didn't like" I decided I would be a nice little wife and make him a pie he likes.

Pecan Pie 

2 eggs (lightly beaten)
1 cup light corn syrup (I only had about 3/4 of a cup so I added a little Maple syrup to balance it out--too sweet, don't do that :)
1/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1-1/4 cups broken pecans (I used 2 cups because we love lots of pecans)

Preheat oven to 375. Prepare your crust. I used a GV refrigerated pie crust, (but you can use the frozen pre-made crust). Mix all of the ingredients (except for pecans) really well. Then gently stir the pecans in. Pour into the pie shell. Bake for 40-50 minutes until filling is set. To keep the crust from burning, cover the edges of the pie crust with aluminum foil until about halfway through baking.

I got a thumbs up! Woo-hoo! Now you know you want to know how good that tasted. Go ahead, make one! :)

A couple of weeks ago, we had dinner with some great people, Claudia and Damian. We took a blackberry cobbler for dessert and it was very good, but not as good as the homemade pizza and salad Claudia made! Since I have no idea how Claudia made the pizza and salad, I'll stick to the blackberry cobbler. We have had this cobbler a few times, and each time it is more delicious than before. (We got the recipe from Jonathan's aunt but we've altered it just a tad to fit our taste.)

Blackberry Cobbler

3/4cup flour
1/2 cup sugar
1 stick butter (melted)
1 bag frozen blackberries
1 refrigerated pie crusts
3 teaspoons of water for bottom of pan/dish

Preheat oven to 350.  Mix flour, sugar and butter. Then, mix in the still frozen blackberries. The mixture will not coat the blackberries, the berries just "sit within" the mixture. Place the water in the bottom of the baking dish, then pour in mixture. Now you can either create a lattice top, or just place the whole crust on top, trim the edges and cut slits in the middle for venting. Jonathan insisted on doing a lattice top. (It was easier and quicker than we thought!) (We learned how here.) Bake for 40 minutes. Serve warm with ice cream.

Ok ok, so I know that there's no finished picture. (We literally had to run out the door as soon as the timer went off!) But I assure you, it was beautiful and delicious! (Right before we ate this masterpiece, Damian took a picture, so if he emails it to us soon, I'll post the after pic.) Go ahead, make one! :)

I know I haven't uploaded any Makenzzie photos as promised, so here is a sneak preview of a coming post :)

That other little cutie is Holland Cobb, another precious child you'll hear a lot about :)