Exhibit B: The teenager. Who does not like the following: Pecans. Piecrust. Walnuts. Coconut. Lemon. Peanuts (unless mashed into peanut butter that comes in a jar clearly marked "Skippy.") Dark chocolate. Strawberries. I could go on and on. I do not understand this child. I love and adore her, and I spent many long hours birthing her so I know she is mine, but I don't understand her.
Exhibit C: The dog. The dog will eat anything and everything that I put in front of her, behind her, drop on the floor or don't lock up or put on a very high counter. I completely understand the dog. It's just that dogs are not supposed to eat people food, and I try (as much as I can bear it) to follow the rules.
So here's the issue: if I go ahead and MAKE one of these nice big desserts, unless it is on a day when the teenager is having hordes of her less-picky friends over, there it sits on my counter. Calling my name. And so this is why I am so obsessed with cookies and muffins and other delicacies that at least have a little portion control going for them. So when I ran across this recipe, which gives me pecan pie in a nice managable muffin size...well, yahoo! It's all those great pecan pie ingredients...brown sugar, eggs, pecans...all in a convenient, willpower-friendly muffin form. I added on to this recipe just a little by topping them with a little whipped cream and a shake of cinnamon sugar.
Just goes to show you that once again, pretty much anything gets that much better when you put it muffin form. Happy sigh.
- 1 cup chopped pecans
- 1 cup light or dark brown sugar
- ½ cup flour
- 2 eggs
- 1 stick melted butter
- Whipped cream
- Cinnamon sugar
- Preheat oven to 350 and line muffin pans with baking cups to fill 9 holes. Coat with cooking spray.
- Combine the pecans, sugar and flour in a large bowl and make a well in the center of the mixture. In a separate bowl, beat the eggs until foamy. Add the butter, then pour into the dry ingredients and stir until just moistened.
- Spoon the batter into baking cups, filling ⅔ full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from pans immediately and let cool. Top with whipped cream and sprinkle with cinnamon sugar.
Adapted from SOUTHERN PLATE