12.7.15
Well now it’s a week into December, and Christmas feels right around the corner, and yet Thanksgiving just happened. It always seems like midnight strikes on Thanksgiving and simultaneously everyone switches to holiday playlists while they insanely wait at 3 am for Black Friday sales.
To be quite honest, I love Thanksgiving, but I look forward to life when I can actually enjoy it. In 8 years, I’ve worked this holiday every year, and enjoyed dinner post working Thanksgiving brunch only twice. I chose my choice and my lifestyle, but I do hope that sooner rather than later, I won’t have to barter in employment to work two holidays to get one off. And sadly in this barter, Thanksgiving always looses.
HOWEVER! That doesn’t mean I can’t bake like I’m attending a feast in the evening. I sent my husband to a Friendsgiving with the pumpkin mousse I tried out a few weeks ago, and a pecan pie. I found a great recipe and changed it just a bit to make a pie that my friends told me was very tasty. Though, since I wasn’t there, they all could’ve tried it and hated it, and spared my feelings like good friends should.
It also doesn’t hurt when you have pie dough in the freezer waiting to be used, cutting your prep time and project intensity in half. SO
For the pie filling
Find my pie crust recipes here and here.
Golden syrup?! What the shit are you talking about? WELL, it’s a syrup very common in the UK and is basically the lighter version of molasses, but the more tasty version of corn syrup. It can also replace honey, and vice versa. Not familiar with it? Take a stroll down your international or the baking aisle in Whole Foods and it can be easily spotted.
Thanksgiving means a lot of food right? Right. And since I ran the marathon about a month ago, I think I’ve run a total of three times. This is a combination of letting my ankle and feet heel, a full time day job, and some exciting acting opportunities that have come my way. And yet somehow, I’m still eating like I’m training to run 26 miles. Yikes. What’s the solution to this?
A shift dress.
I discussed this style of dress here. It’s by no means fitted, but a good one should still ‘fit.’ But because of it’s loose way of falling, it’s easy to hide the teeny bit of holiday or lazy exercising weight that appears out of no where.
This mustard dress from Forever 21 is a great fall choice on these brisk days. Or in my case, an unseasonably beautiful fall day in the high 60’s.
Oh and I chopped all my hair off. Sorry about it. Partly because I wanted to, partly because I booked a short film that kinda sorta preferred it shorter. It grows, and I love it super short and I look forward it to being longer in a few months!
My dollar oxfords are back!! As well as a perfect fall necklace, gifted to me a few years back, and some almost tree looking earrings. Earth tones ya’ll. Earth tones.
My husband is really nailing this photography thing. He finds great lighting, and has been able to snap pictures and lock down a ton for me to choose from in under 10 minutes. I wrapped him up into this and this time around he has rewarded me with a bunch of photos that make me feel like I’m in a beautiful Anthropologie ad set in Central Park.
Forever 21 shift dress (in black) (a wonderful similar option)/ Oxfords (similar) / Pendent necklace (similar)
[Side note: if you haven’t fallen into the rabbit hole of the Great British Baking Show, quit your job and watch it now. It’s like the nicest Top Chef you’ve ever watched and it’s perfectly charming and addicting in every way. I can’t get enough.]
Golden Pecan Pie
Ingredients
- 1 pie crust
- 6 Tbsp unsalted butter
- 1 cup dark brown sugar, packed tightly
- 3/4 cup golden syrup
- pinch of salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 2 cups chopped pecans, toasted
- 1 Tbsp bourbon
- 1 tsp vanilla
- 3 large eggs
- splash of milk or heavy cream from brushing
Instructions
- Preheat oven to 400 degrees
- Fill crust with pie weights or beans (in parchment paper), parbake for 15 minutes
- Remove weights, prick with fork and bake for another 10 minutes, then allow to cool
- In medium sauce pan, bring butter, sugar, spices, salt, and syrup to simmer, stirring frequently
- Remove from heat and stir in bourbon and vanilla
- Pour into medium bowl to helping cooling process
- Once cooled (after about 10 minutes) whisk in one egg at a time, allowing each to fully incorporate before adding the next one
- Pour filling into crust and brush crust with heavy cream to prevent burning
- Bake for 40-45 minutes and allow to cool before serving
P.S.
*Middle should be slightly puffed up when done, there should still be a very slight jiggle to the filling as well when removed form the oven
*Using corn syrup and light brown sugar is alright if hard up for listed ingredients, but recipe provided should create a more rich and dark flavor
Adapted from Smitten Kitchen
