Exhibit A: The Southern husband. Who is fully capable of having one small slice, saying all the right proper, appreciative, romantic things, and then not having any more. Just leaving the rest of the pie/cake/other large dessert there on the counter, undisturbed. I do not understand this man. I love and adore him, but I don’t understand him.
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.
Pecan Pie Muffins, adapted from SOUTHERN PLATE