Jack Daniel’s Chocolate Pecan Pie

jackdanielschocolatepecanpie

This is exactly as good as it sounds.

Ingredients:
9-inch frozen pie crust in foil baking tin, thawed per package directions
3 eggs
2 egg yolks
2/3 cup sugar
3/4 cup dark corn syrup
5 tablespoons butter, melted
1/4 cup Jack Daniel’s
2/3 cup semisweet chocolate chips
1 1/4 cups pecan halves

Directions:
1) Preheat oven to 350.
2) In a bowl, whisk together eggs, egg yolks, and sugar until well combined. Whisk in the corn syrup, melted butter, and Jack Daniel’s until well combined.
3) Sprinkle 1/3 cup chocolate chips over the bottom of the pie crust. Pour pie filling over top. Sprinkle 1/2 cup pecans over filling. Then sprinkle the remaining chocolate pieces, and top with remaining 3/4 cup pecans.
4) Bake the pie for 50-55 minutes. When done, turn off oven, but leave the pie in with the door closed for an extra 15 minutes. Transfer to a wire rack to cool for at least 2 hours.

 


Found in Food to Die For by Patricia Cornwell.

Cold-Brew Iced Coffee

icedcoffee

Gotta love the Virginia humidity… I have officially switched over to iced coffee in the morning because carrying a hot beverage out the door when it’s 90 degrees and feels like the inside of a steam room makes me want to hurt somebody. The best part about this coffee is it’s cold-brewed so I start it the night before and can get caffeine in the bloodstream asap the next morning. This requires a French press which is well worth it if you like quality, strong coffee.

Ingredients (makes two cups):
1/2 cup coffee beans (preferably Italian or French roast – something bold)
fresh, cold water (enough to fill up an 8-cup French press)
creamer of choice
sweetener or flavoring of choice

Directions:
1) The night before, grind your coffee beans coarsely.
2) Pour coffee grounds into the French press, fill with cold water, and place top on press (but don’t press yet!). Place the press in your fridge overnight.
3) In the morning, slowly press the coffee. Serve over ice with creamer and sweetener if desired!

Banana Almond Milk Smoothie

bananasmoothie

My awesome best friend bought me a blender after I wanted one for years and never got around to buying one. I’ve made all sorts of smoothies for breakfast now. Here’s a simple one that’s great for a snack or breakfast. It’s naturally sweet enough to be a treat too!

Ingredients:
2 bananas, very ripe
2 cups unsweetened almond milk
2 cups ice cubes
1 packet stevia
1 teaspoon vanilla extract
a couple dashes of nutmeg and/or cinnamon
1 tablespoon Chia seeds

Directions:
1) Add all ingredients to a blender. Sometimes adding the liquid last works best.
2) Pour in glasses and serve! Opt for an additional sprinkle of nutmeg or cinnamon on the top if you’re feeling fancy.

Strawberries Romanoff

strawberriesromanoff

This is one of my favorite summer desserts. Simple, and ready in under 5 minutes!

Ingredients:
Strawberries (serves 2 or 3 people – increase everything for a crowd!)
1/3 cup low fat sour cream
1  1/2 tbsps brown sugar

Directions:
1) Combine sour cream and brown sugar in a serving dish.
2) Serve with a plate of strawberries – dip the strawberries in the sour cream / brown sugar, and enjoy!

Bonefish Copycat Coconut Pie

coconutpie

Happy Father’s Day! Don’t know what to make the pops for dessert tonight? Try this! Super easy and super delicious. Make extra rum sauce and put it over everything. Everything I tell you.

Ingredients:

Pie

1 cup whole milk
1 cup heavy cream
1/2 cup flour
1/2 cup sugar
6 eggs
1 tbsp vanilla
2 cups sweetened, shredded coconut

Rum Sauce

1/2 cup brown sugar
1/2 cup unsalted butter
1/2 cup dark rum like Meyer’s

Directions:
1) Preheat oven to 350.
2) Spray a pie pan with pam.
3) Combine milk, cream, sugar, flour, eggs, and vanilla in a large mixing bowl. Beat with a hand mixer for 2 minutes on medium speed. Add coconut and mix together until well mixed.
4) Bake for 40 minutes.
5) Serve warm with rum sauce drizzled over: Heat butter over medium heat until melted. Add brown sugar and stir till dissolved. Add rum and cook over medium-high heat until sauce thickens.

Classic Nestle Toll House Chocolate Chip Cookies

chocolatechipcookies

What’s better than warm, gooey, from scratch chocolate chip cookies fresh from the oven? There are so many variations of chocolate chip cookies, but my favorite recipe is the classic Nestle Toll House recipe. It’s hard to beat!

Ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract (I like to add a little more!)
2 large eggs
2 cups chocolate chips

Directions:
1) Preheat oven to 375.
2) Combine flour, baking soda, and salt in a small bowl.
3) In a large bowl, beat butter, both sugars, and vanilla until creamy. Add eggs, one at a time, and beat well after each one. Gradually beat in flour mixture. Fold in chocolate chips.
4) Lick beaters.
5) On an ungreased baking sheet(s), drop cookie dough (a hefty tablespoon).
6) Bake for 10 minutes, cool on baking sheet outside of oven for 2 minutes, then remove to a wire rack to cool completely. Eat all of the cookies.

 

Vanilla Ice Cream with Mango, Strawberries, and Basil Sauce

mangostrawberryvanillaicecreambasilsauce

 

Ingredients:
1 mango, sliced
14 strawberries, sliced
12 basil leaves
1 cup water
1 cup sugar
vanilla ice cream

(Makes 4 desserts)

Directions:
1) Combine water and sugar in a sauce pan and heat to medium high. Boil for 5 minutes until syrup begins to thicken.
2) Remove from heat and cool for 5 minutes.
3) Pour syrup into a blender and toss in basil leaves. Blend until fairly smooth and green.
4) Scoop ice cream into bowls, top with fresh fruit, and drizzle basil sauce on top.
5) Have seconds.