Mini Pecan Pies

Mini Pecan Pies

So last week was Pi Day and I went to a pie party…and of course, made mini pies. Because WHY NOT. Everything is mini nowadays. But seriously, this recipe is TO DIE for. I literally could have eaten the filling plain right then and there. And I almost did. I also made blueberry ones, but those are pretty much the same recipe with different filling.

Basically this is how it works:

  • Mini muffin tin, sprayed, oven preheated to 325 degrees F.
  • Pillsbury Pie Crusts (the box that comes with two, makes about 30 one-crust mini pies if you re-use the scraps until they’re too small to do anything with)
  • Cut out about 3″ diameter circles
  • Gently press them inside the cups
  • Add the filling (see below for Pecan Pie filling recipe)
  • Bake for 17-20 minutes, or until crust is golden

Pro-tip: If you use the filling from a can, you might need to add a top crust, because the liquid will evaporate otherwise and leave the pie filling with a gelatin-like texture. You could also dilute it a little. Best to make your own fillings–I’m still perfecting my blueberry filling, so if I cook it again and get it to turn out just as good, I’ll post it here.


  • 1 egg
  • 1 c. brown sugar (I used dark brown sugar)
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 dash salt
  • 1 c. chopped pecans
  1. Beat egg, sugar, butter, vanilla and salt until combined.
  2. Fold in pecans.
  3. Fill mini pie crusts 3/4 full.
  4. Bake 17-20 minutes, or until crust is golden.

Trust me, you’ll want to devour these little guys whole. Make sure they cool adequately, though, because the insides will be SO HOT. So very hot. And delicious. They got scarfed up at the party!

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Hawaiian Chicken with Rice

Hawaiian Chicken with Rice

This recipe was really easy. Sorry the photo looks so saturated. The purpley/blue is just a reflection from the window. Those parts are actually just black. Didn’t feel like fixing it! But back to the recipe: it’s really easy. ALSO, for like once ever, I made it myself without a recipe to start off of from Pinterest! *takes a bow*


  • some chicken
  • soy sauce (should be 1:1 ratio to water)
  • water
  • garlic powder
  • brown sugar
  • diced onion
  • pineapple wedges
  • sesame seeds
  • coconut oil
  • rice

That’s what I used.

Most detailed recipe ever.

I didn’t really measure anything out, especially since I was just making one portion. Then, I just let the chicken marinate in the soy sauce & water, garlic powder, brown sugar and onions for a bit, then dumped it all in a frying pan on low for about 10 minutes on each side. In a bigger pan, I took the leftover white rice from Chinese takeout yesterday and warmed it up/fried it with about a half-teaspoon of coconut oil. I added some of the marinade mixture from the pan with the chicken, but not a lot. Then I sprinkled in some sesame seeds. After the marinade reduced a little and the chicken was almost done, I added the pineapple wedges, continued to cook on low for the remainder of the time, then turned up the heat and seared both sides of the chicken. I took all the chicken and rice off the heat, then let the soy-sauce marinade cook a little more ’til it was pretty much caramelized, then drizzled it on top of the chicken. Et voila!

P.S., it was SOOO yummy. Mmm mmm mmm.

So many words. Thanks for reading if you did! Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you all so much!

Pumpkin Gingerbread

This was such a delicious recipe. I made it for a group of people and there was none left over! I managed to get a slice or two. It was truly soft, moist, light and flavorful. Enjoy my take on a Pumpkin Gingerbread recipe! See the original here.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 cup pumpkin purée
1 stick of butter, melted completely
1/2 cup brown sugar
1/2 cup molasses
2 eggs, beaten
3 tablespoons water
1/2 cup chocolate chips (optional)

The directions need to be followed pretty strictly on this one, I’d say.

  1. Preheat oven to 350 degrees F. Spray a bread pan to keep anything from sticking.
  2. Whisk together the flour, salt, baking soda, ginger, cinnamon and nutmeg.
  3. In another bowl with a wooden spoon, mix the pumpkin, melted butter, sugar, molasses, eggs and water.
  4. Combine the wet and dry ingredients, adding the chocolate chips if desired.
  5. Put the batter into the pan, bake for 40-50 minutes, or until a toothpick in the center comes out clean. Let the pan cool for 10 minutes, then run a knife around the edges and invert it.

I served the bread while it was still warm. It was delicious and a complete hit. I think I might make it again today!

Because I was so excited, I forgot to take a photo of the loaf after it was out of the pan and with the first slice, so excuse the cellphone photo! It was just THAT good!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you and be good!

Pear and Gorgonzola Pizza

Hi! Meet my sister Amber! She’s a fantastic chef and we’re lucky enough that she’ll be posting recipes for us to salivate over every Friday!

I love food. Every now and then, I like going out to eat at nice places and trying new combinations that I would otherwise never do. Then, I like to go home and figure out how to make it. And so, one day I went to the California Pizza Kitchen with my husband, tried this pear and gorgonzola thing on their menu, and was instantly transported to flavor heaven. I decided I was going to recreate this, and here is the resulting recipe! (With a few changes that really helped enhance the flavor.)

Pear and Gorgonzola Pizza” Ingredients

  • 1 pizza crust (uncooked)
  • 3-4 bosc pears
  • 2 tbsp butter
  • 1 large sweet onion (cut from top to base…think the opposite way from onion rings)
  • 2 tbsp balsamic vinegar
  • 4 1/2 tbsp brown sugar
  • dash of salt and pepper
  • 2 Tbsp. olive oil
  • 1/2 cup grated fontina cheese
  • 1 cup mozzarella shredded
  • 1-8 oz. tub of Gorgonzola cheese (the crumbly kind)
  • 2 oz. chopped hazelnuts or walnuts optional (in my opinion, hazelnuts are better, but walnuts are definitely easier to find and a good substitute)
  • 1 bag of spring mix salad
  • ranch dressing

Step 1: Caramelize the onions. This takes the most time to finish, so you can get started on this and then get started on prepping other things while they finish. Heat the  2 tbsp of olive oil in a large skillet on medium-high heat. Put in the sliced sweet onion with a dash of salt and let cook for about 10 minutes, or until the onions are soft. Add 1 tbsp of brown sugar (save the rest for the pears), 2 tbsp of balsamic vinegar, and a dash of pepper. Reduce heat to a low-medium and cook gently, uncovered, for about 20-25 minutes. Be sure to stir occasionally–the sugar and vinegar will reduce and give these onions a beautiful candy-like coating on the outside. Once finished, set aside to cool.

Step 2: Prep ingredients. While the onions are cooking, get a 10×14 baking sheet and spray with non-stick cooking spray. Lay the pizza dough on top, stretching to the corners. Using a basting brush, coat the whole top layer with about 2 tbsp olive oil and set aside. (If you haven’t already shredded your cheese, now is also a good time to do so.) Pre-heat your oven to 425’F.

Thinly slice the 3-4 bosc pears to about a 1/4 inch thick. Heat the 2 tbsp of butter in a large skillet on medium-high heat and layer the pears into it. Sprinkle with the remaining 2 1/2 tbsp of brown sugar and let them caramelize for about 4-5 minutes or until the pears are soft. Avoid over cooking and having them fall apart. Pull off the heat and set them aside to cool.

Crust, pear, onion, then cheese.

Step 3: The Assembly. This is probably the easiest step. All of your ingredients are done for the pizza and you just need to put them on the dough. So! Layer the pears on first, being sure to cover as much of the dough as you can, leaving about a 1/4 inch of dough on the outside. (In this trial run, I only had 2 pears–it definitely needs more!) Follow with the onions, making sure they’re evenly distributed among the whole pizza. Sprinkle the 1/2 cup of fontina, 1 cup of mozzarella, and about 5-6oz. of the gorgonzola onto the pizza and top with the hazelnuts or walnuts. Then throw it in the pre-heated oven for 15-20 minutes or until the cheese is bubbly and the crust is golden.

Step 4: Prepping the salad and Serving. While the pizza is in the oven, grab your bag of mixed greens, wash them, and pat them dry. In a large bowl, add a little ranch dressing–just enough to coat–and then toss until the dressing is evenly distributed. Once the pizza is out of the oven, cut into desired slice size and top with the greens and some gorgonzola (and some extra nuts if you’d like). The pizza easily serves 4 and can be used as a dinner main course or a fun little appetizer with smaller slices.


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Homemade Lip Exfoliant

I know Maria is usually the DIYer, but I saw this adorable idea on Pinterest and had to try it out! I also had a Bridal Shower to go to and I figured it’d be a cute gift! So I made it–and then tried it out, and then wrapped it up all nice. Voila!

1 part Brown Sugar

1 part Olive Oil

1 part Honey

Mix and enjoy! Although I added more brown sugar and if I had to redo the recipe, I’d add a little less olive oil.

For the container, I used an empty ELF Nail Polish Remover (obviously sanitized) holder. I was/am pretty proud of myself.

Brown Sugar Cookies and Nutella Frosting

So this Thursday is my last day of work (since I’m moving to California) and the department I work in wanted (okay–I kind of insisted) that we have a going-away little mini-party. I don’t know what it’s celebrating exactly–maybe me leaving, or maybe it’s for all the work I’ve done.

Or maybe it’s just an excuse to bring sweets, turn off the phones and do no work for an hour or so in the middle of the day!

We would do it Thursday, but one of the people in my department leaves on vacation on Wednesday (and it wouldn’t be the same without him), so we decided to have our little fête today!

I have to say, my sister did amazing work teaching me to bake. They turned out perfect (somehow) and I have her to thank! She taught me not to add the flour mixture all at once because it flies all over the place and gets on your clothes.

Well, they basically didn’t turn out that well. They were really crunchy and the frosting didn’t really taste hazelnutty as much as like cream cheese and chocolate. I guess that’s why I’m doing this blog, right? To learn about fashion, photography and food…food is the worst. Maybe it’s just Utah. Yeah, that’s it.