Mini Bourbon And Chocolate Pecan Pies

Enjoy this mouth-watering recipe for Bourbon and Chocolate Pecan Pie as a regular 9-inch pie or use Paul's take on portion control by creating individual-sized pies. The same amounts for the ingredients apply to both options so the choice is yours!

Difficulty Level: Moderate

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 8

INGREDIENTS

For the Pie Pastry:

1 cup all-purpose flour, and more for dusting

1/4 cup finely ground pecans

1 tbsp sugar

pinch of salt

1/2 cup unsalted butter, cold and cut into chunks

2 tbsps ice water, plus more if needed.

For the Filling:

1/4 cup unsalted butter

2 ounces unsweetened chocolate

3 large eggs

1 cup sugar

3/4 dark corn syrup

1/2 tsp pure vanilla extract

3 tbsps bourbon

1/4 tsp salt

1 1/2 cups pecan halves

1. To make the pastry: combine the flour, ground pecans, sugar and salt in a large mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs.

2. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is still crumbly, add more ice water, 1 tablespoon at a time.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. Grease a large cupcake holder pan and set aside. Preheat oven to 350 degrees.

5. Roll out the dough on a lightly floured surface. Cut out small circles of dough to fit in large cupcake holders. Press the dough into the holders so it fits tightly and trim the excess around the rims.

6. Place the cupcake holder pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.

7. Preheat oven to 350 degrees and bake pie crusts for 5 minutes. Remove from oven and let sit.

8. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

9. Arrange the pecans on the bottom of the individual pie crusts and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes.

10. Test the pies by sticking a cake tester or thin knife in the center of each pie, if it comes out clean, then the pies are cooked.

11. Transfer to a pie rack and let cool before removing from the cupcake holder and serving.

*NOTE: This recipe is also good for a 9-inch pie. The same amounts for the ingredients apply

12. Enjoy!

Happy tasting,

Paul/a

Thank Goodness for Rich Mashed Potatoes

Happy Thanksgiving! Hopefully last night's tryptophan has worn off by now and you are working on a second wave of doziness as you make that turkey sandwich for lunch. While we have your attention and before you nod off again, we wanted to share our top two favorite recipes from this year's Thanksgiving feast.

First off, we will give you the inside scoop for the most delicious and creamy mashed potatoes, followed by an attempt at portion control with Paul's incredible individual-sized Bourbon And Chocolate Pecan Pies. Whether you hold on to these recipes for next year's feasting festivities or try them out tomorrow, we guarantee that they will not disappoint!

Rich Mashed Potatoes

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 8

INGREDIENTS

4 lbs Yukon Gold potatoes

2 cups heavy cream

1 cup whole milk

8 tbsp butter

salt & pepper to taste

1. Place potatoes (peeled or unpeeled--we do not peel our potatoes but some people prefer their potatoes peeled) in a large pot and add enough water to cover them by 1 to 2 inches. Add a generous amount of salt and bring to a boil.

2. Reduce the heat to low and simmer until the potatoes are tender, about 30 minutes.

3. Drain the potatoes and return them to the pot. Place over low heat, shaking frequently, until any remaining moisture evaporates, about 1 minute.

4. Meanwhile, in a small pan over low heat, heat the cream and milk.

5. Using the back of a wooden spoon (or a potato masher), mash the potatoes. They should be smooth without being overworked.

6. Add 8 tablespoons of butter and almost all of the cream mixture and salt and pepper to taste and mix until combined.

7. Serve immediately.

8. Enjoy!

Happy Tasting,

Paul/a

Nothing Tastes Better Than My BROCCOLI SOUP!

When you love a certain food or meal enough for it to become tradition, you must share it with the people in your life that you love. When I (Paul) was a little boy, my grandmother (Bubby) would make endless amounts of these delicious foods. One of my favorites was a creamy broccoli soup that was pretty healthy considering the alternatives. My brother, cousins and I loved it so much that we coined a little jingle for it every time we delighted in its savory goodness, and that catchy tune goes a little something like this..."Broccoli Soup. Broccoli Soup. Nothing tastes better than my Broccoli Soup!" Do not be mistaken, this classic tune has not been retired to some dusty shelf, in fact I sing it for Paula each and every time I make the soup... usually followed by the explanation that it was probably much cuter when I was five years old. In any case, I guarantee that once you taste this soup, it won't be long before you are singing its praises too..

INGREDIENTS

1 large bunch of fresh broccoli

1/2 cup of reserved broccoli water

1/4 cup of milk

3 tbsps butter

1/3 cup of flour

14 ounce can of chicken broth

12 ounce can of evaporated milk

1/4 tsp nutmeg

salt & pepper to taste

parmesan to taste

1. Steam the fresh broccoli until tender.

2. Put 1/2 cup of the water the broccoli was steamed in, the broccoli and 1/4 cup of milk in a blender and blend until smooth.

3. Melt the butter in a pot on low to medium-low heat and whisk in the flour. Whisk in the chicken broth until the mixture is smooth without any lumps.

4. Add the blended broccoli mixture and continue to whisk. Add the salt, pepper, nutmeg and evaporated milk (add milk as desired depending on how creamy you like it).

5. Let the soup cook on low heat for about half an hour while whisking intermittently.

6. Serve warm and add parmesan on top.

7. Enjoy!

Happy Tasting,

Paul/a

Mexican Martinis

Move over Long Island Iced Teas and AMFs and say hello to the Mexican Martini! This is a drink that is guaranteed to knock your socks off so sit back and relax...on second thought, it might be better to stand up for this one. The Mexican Martini is an awesome take on your standard tequila infused cocktail. The original Mexican Martini hails from a restaurant in Austin, TX called Trudy's where students and locals alike indulge in this badly behaved bevy. In fact, these cocktails are so crazy that there is a limit of two Mexican Martinis per customer down in Austin...you have been warned! Lucky (or unlucky-depending on how you look at it) for you we have the recipe so you can create your very own astonishing aperitifs.

INGREDIENTS

-2 fluid ounces of tequila

-1 fluid ounce of Cointreau liqueur

-1-2 fluid ounces Sprite soda

-1 fluid ounce orange juice

-1/2 lime, juice of

Simply shake all of the ingredients together and strain in to a glass rimmed with salt and garnish with a couple stuffed olives.

Note: The amounts listed above are for one drink.

Happy Tasting,

Paul/a