Pecan Pie

This lower-sugar pecan pie uses molasses to enhance texture and showcase the flavor of the pecans.

• 2 eggs, beaten
• 1 cup corn syrup
• 1/4 cup brown sugar
• 1 Tbsp molasses
• 2 Tbsp melted butter
• 2 Tbsp flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
  
• 1 1/2 cups pecans, coarsely chopped
• 1 9-inch pie shell

1. Preheat oven to 375°F.
   
2. Spread pecans along the bottom of the pie shell.
   
3. Mix the remaining ingredients and pour over pecans. Pecans will rise to surface.
   
4. Bake at 375°F for 45 minutes until the filling has set.
   
5. Cover edges of pie crust with foil if excessive browning occurs.
6. Remove from oven and let cool completely.

Chocolate Mint Brownies

This is a great basic recipe that can easily be varied according to taste preference. The mint frosting becomes vanilla or almond flavored by swapping out extracts, and making blondies instead of brownies for the base layer provides a chocolate-free alternative.

Brownies:

• 1 cup butter
• 2 cups sugar
• 2 tsp. vanilla
• 4 eggs
• 3/4 cup baking cocoa
• 1 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Mint Frosting:

• 4 Tbsp unsalted butter, at room temperature
• 2 cup confectioners sugar, sifted
• 3 Tbsp whole milk
• 1 tsp peppermint extract
• green food coloring (optional)

Chocolate Glaze:

• 6 oz chopped semi-sweet chocolate
• 2 Tbsp butter

Brownie Instructions:

1. Preheat oven to 350*.
2. Grease and flour a 9 by 13 inch pan.
3. Combine sugar, baking powder and salt; set aside.
4. Microwave butter in a microwave safe bowl for until melted.
5. Stir in sugar and vanilla.
6. Add the eggs one at a time, beating well after each addition.
7. Add the cocoa; beat well until well blended. Add flour mixture; beat well.
8. Pour batter into the prepared pan.
9. Bake for 30-35 minutes or until brownies begin to pull away from the pan sides. Cool completely before frosting.

Frosting Instructions:

1. Combine all ingredients in mixer; beat until smooth.
2. Add food coloring if desired.
3. Spread frosting over cooled brownies.
4. Place in fridge for 10 minutes to allow frosting to set.

Chocolate Glaze Instructions:

1. Melt chocolate and butter over low heat until combined.
2. Spread evenly over frosting.
3. Refrigerate for 30 minutes until glaze is firm.

Powdered Sugar Icing

This is far and away the best icing recipe I have yet to use. It yields a shiny, flavorful, and perfectly smooth icing that is ideal for delicate layers and precise details.

• 2 1/2 cups powdered sugar
• 4 tablespoons water
• 1 tablespoon butter, melted
• 1 tablespoon light corn syrup
• 3/4 teaspoon vanilla or almond extract
• food color, if desired

1. Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened.
2. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency.
3. Tint with food color, if desired.

Chewy Coconut Cookies

These cookies can also be made with 1/3 cup cocoa powder for a chewy, brownie-like cookie.

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C.)
2. Combine the flour, baking soda, and salt; set aside.
3. Cream the butter for two minutes on medium-high speed.
4. Add in brown sugar, and white sugar until smooth.
5. Beat in the egg and vanilla until light and fluffy.
6. Reduce mixer speed to low, and mix in the flour mixture in thirds.
7. Mix in the coconut.
8. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
9. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Transfer immediately to wire racks and cool.

Yields 36 cookies.

Green Béchamel

This is a delicious pasta sauce that I created when I was short on ingredients and too lazy to go grocery shopping. It's basically a béchamel sauce with a celery & jalapéno puree and pieces of Italian sausages.

• 2-3 stalks celery
• 2-3 jalapénos
• 1-2 Italian sausages
• 3/4 ounce butter
• 3/4 ounce flour
 

I like it spicy, so I usually buy spicy sausages or I toss in a few dashes of cayenne pepper toward the end. I absolutely love this recipe. However I haven't made this recipe for many people, so please make it let me know what you think!

1. Begin browning sausages over medium-low heat.
   
2. Meanwhile roughly chop celery and jalapénos before pureeing them in a food processor.
3. Once the sausages are browned and slightly cooled, chop into quarter-inch pieces.
   
4. Make a light roux with the butter and flour.
5. Mix in the puree and sausage.
6. Thin with cold whole milk, until you reach the desired consistency.
   
7. Just bring to a boil, then remove from the heat.

Enjoy!