Texas Pecan Pie

Corsicana, Texas (fifty miles south of Dallas) holds a treasured tradition that, believe it or not, has been around for over one century. Yes, the quaint, family-owned Collin Street Bakery has been shipping pies and their infamous fruitcake since 1896. While I cannot fully comprehend the depth and breadth of this well-established company, I will tell you that they make a mighty fine pecan pie. Hence why I declare today not Wednesday, but Pieday.

Will, one of the owners, shipped a pie and fruitcake to my apartment this past weekend to receive my opinion. He attached a hand-written letter with thoughtful suggestions for serving and enjoying the handmade desserts. Southern hospitality does wonders.

Well, Will, when you literally provide a pie for my kitchen table, you don't have to do much convincing.

I cut a slice (maybe two) and heated it in the microwave for 20 seconds. The molasses melted and created the oozy-gooey texture few can master. Upon the first taste, you'll immediately notice the pecan-sugar blend. I loved it. Plus, the roasted pecans were extra sugar-coated, reminding me of my favorite Billie's Pecans blend. The crust, while thin, proved extra flaky and buttery. Hello, heaven.

Order your own baked confection (or send to a special someone) with the code "41CARA" and I promise you will not be sorry! Did I mention the bakery also makes cookies, cheesecakes, cakes, and anything you could ever dream of? Did I also mention the bakery specializes in shipping special orders, especially if you do not live in Corsicana? It's true - a Christmas miracle!

This post is in partnership with Collin Street Bakery. Thank you for supporting our sponsors!

Orange Zest Scones

I recently received The Yellow Table Cookbook on my doorstep, which has quickly become a source of inspiration and motivation in my kitchen and on my table. Author Anna Watson Carl is real. She seems to get me, and she does not even know me! Her book is captivating, and her blog is even more so -- I loved every single word of her latest blog post, "Choosing Connection, Not Perfection," which re-exposes the value in holiday meals -- not photo shoots -- and the memories that can be captured through connection, not through Instagram or social media. The prose is refreshing and authentic. I'm grateful for it. Read it now. Anna's orange zest scones were a Thanksgiving weekend highlight. The best part about this recipe is that you can prepare it ahead. The night before baking, I prepped the scones, placed them on a baking sheet, covered extra tightly with Press 'n Seal, and popped the baking sheets into the freezer for the night. Upon waking up at 6 a.m. the next morning, I preheated the oven, brushed the frozen scones with cream and sugar (just as I did with my coffee), and baked the scones for a few extra minutes. They were light and fluffy, yet dense enough to carry a nice fig jam. I highly recommend these for holiday mornings when houseguests and family members sleep in. They'll enter the kitchen with much delight.

Makes 16 scones

2 1/2 cups all-purpose flour 5 tablespoons sugar 1 tablespoon baking powder 1 tablespoon grated orange zest (1 orange) 1/2 teaspoon fine sea salt 6 tablespoons unsalted butter, cut into small cubes 1 large egg, plus 1 large egg yolk 1 cup heavy cream Additional sugar for sprinkling over scones

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

2. In a food processor, pulse together flour, sugar, baking powder, orange zest, and salt. Add the cubed butter, and pulse until mixture resembles a coarse meal. Transfer to a large bowl.

3. In a small bowl, whisk together the egg, egg yolk, and heavy cream. Add to the flour mixture and stir until just combined.

4. Turn the dough on a lightly floured surface and sprinkle with flour. Lightly flour your hands and knead dough a couple of times until it has a consistent texture and color. Do not overwork the dough.

5. Pat the dough into a 2-inch thick circle. Dip a 2-inch biscuit cutter in flour and stamp out as many scones as possible. Roll the scraps together and stamp additional scones. Place scones 1 inch apart on baking sheets. Brush tops with a bit of cream and sugar.

6. Bake 15-20 minutes, or until lightly golden and a toothpick comes out clean. Cool on a rack for 10 minutes. The scones can sit for several hours before enjoying.

recipe by anna watson carl

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

How to Sweeten the Season with Nature Nate's

As holiday desserts consume our Pinterest boards, and menu planning for holiday feasts become a top-of-mind task, I cannot think of a more appropriate sweetener to a holiday moment (or meal). Nature Nate's is a 100% pure raw and unfiltered honey from my good 'ole stopping grounds of Texas, and I've quickly found myself craving the simple sweetness in each drop.

I personally adore Nature Nate's relevance to my blog mantra, "sweet touches to everyday experiences." Its delivery, first of all, is quite charming; the hand-written label is enough to convince me to choose Nature Nate's over the generic product on my grocery aisle...before even tasting it! After adding the bottle to my pantry shelf, I have found countless reasons to use it: in my nightly cups of tea, in the scones recipe I'm trying out before Thanksgiving travels, and in a new vinaigrette I'm concocting for a kale and pomegranate salad. If you're in need of honey-infused recipes, look no further than the BeeSweet blog, which lists dozens of seasonal dishes, especially beyond desserts.

When I picked up a loaf of fresh pumpkin bread from The Fresh Market this past weekend, I drizzled a bit on each slice before serving to friends. And you bet I'll be adding the blueberry honey syrup to my next batch of buckwheat pancakes!

How will you sweeten your holiday season?

This post is in partnership with Nature Nate's, and ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

featured image courtesy of Nature Nate's

Friday Finds: Halloween Sips and Sweets

Happy Halloween! While I will not be trick or treating for candy tonight, my sweet tooth is unsurprisingly at an all-time high. Luckily, this holiday hands us the excuse to add a punch of sweetness to our diet, whether in dessert or cocktail form. Tonight, in my 1920s garb, I'll be whipping up this folklore blackberry brew from last week's All Hallows Eve dinner party shoot with West Elm and Art in the Find. Below are a few other sweet-tooth-friendly finds for your holiday weekend...It is not too late to plan something special for your Halloween gathering!

Halloween-appropriate puppy chow (pictured above).

Mini pumpkin whoopie pies with cream cheese filling by the beloved Martha.

Joy's apple snap cocktails. . .hello.

A "fig"ment of your imagination with honeyed mascarpone.

A classic martini with the most crisp and creepy presentation!

Featured image courtesy of Edible Perspective

At the Table - Host an All Hallows Eve Dinner Party

My favorite and most stylish San Diegan Conni, of Art in the Find, and I have been dreaming up this holiday dinner party for months now. The third installment of our "At the Table" series is finally complete, and we could not be more thrilled to share it with you! This spooky, intimate All Hallows' Eve dinner breaks the traditional trick or treat gathering and, instead, uses Halloween concepts to bring the ultimate menu and decor to life. Conni shares spooky yet sophisticated secrets for table styling and easy DIY elements, and I will provide details behind each plate and beverage at the table.

P.S. If you host your own Hallows' Eve dinner, post on Instagram with the hashtag #allhallowsevedinnerparty. Conni and I would love to see your creativity!

Instead of slamming you with four detailed recipes, I will serve the menu (above, courtesy of Wedding Paper Divas) in courses, if you will. We'll begin today with dessert (because who wouldn't want dessert first?), and the blackberry brew will be up tomorrow. Pumpkin soup and lamb will follow early next week. Your Hallows' Eve Dinner party palette will unfold before your very eyes in the upcoming week!

I have titled this one "A Figment of the Imagination." Black mission figs are baked and caramelized with sugar crystals, then placed onto a whipped spread of honeyed mascarpone. The light components create a smooth finale to the holiday feast. Hints of honey are folded into the tart sweetness of the Italian cheese, which is rich yet extremely decadent. I've found a new favorite, carb-free, gourmet dessert that can be prepped and plated in a matter of minutes.

Makes 4 servings

1 cup mascarpone 1 tablespoon honey, plus extra to drizzle 8 figs, butterflied 1 teaspoon granulated sugar

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up. Place butterflied figs on baking sheet and sprinkle with sugar. Bake for 8-10 minutes until sugar crystallizes.

2. Meanwhile, in a small glass bowl, whisk mascarpone with honey until consistently is light and whipped. Spoon approximately 1/4 cup onto a plate, smoothing the top of the mascarpone with the back of your spoon to create a small nest for figs. Repeat for remaining dessert plates.

3. Top each mound of mascarpone with figs. Drizzle with extra honey, if desired.

Top two photos and featured image by xoxo wedding studio

Strawberry Almond Cobbler in a Box

You're already skeptical. A cobbler in a box? Now, please turn off the imagined visuals of Pillsbury and Betty Crocker brownie boxes from your grocery aisle and listen up. This box, crafted by Chef Jenny McCoy, is providing pastries in a far more gourmet way.

An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is currently an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post.

Jenny offered to gift me a few sample boxes to test in my new kitchen. Of course I said yes! My own boxes of bread pudding and almond cobbler mixes soon arrived in sweet small brown boxes with easy-to-follow instructions and expert advice on substitutions and recipe enhancements. I completed prep in under five minutes (cutting strawberries, measuring buttermilk. . .) and had that baby in the oven within ten minutes of opening the box. Mind-blowing, right?

As Jenny shares, “Instant gratification comes from creating something from start to finish in a matter of minutes. But even more gratifying is sharing it with someone else.”

The collection clearly makes baking world class desserts a reality for bakers with any level of experience. My mind continues to wander to the daunting task of Thanksgiving desserts after a main course of turkey and unending side dishes. . .With this high-quality pastry mix, no one would ever have to know Jenny did half the work for you (and I won't spoil the secret either). Plus, you no longer have an excuse not to bake!

Since it is impossible to mimic the sweet, nutty crumble and sweet strawberries without Jenny's gourmet ingredient pouches, I will share photos and encourage you to get a box for yourself exclusively at Crate + Barrel. Did I mention they'd make great gifts? Well, they would. Especially for holidays.