Christmas baking
I’m a little sad to see holiday baking is over. It’s my favorite time of the year to indulge in all things sweet and buttery, but now that it’s January, I have turned to leaner recipes.
Most major food and home magazines tout a healthy lifestyle and diet makeover. Although I’ll still experiment with baking desserts, nothing will come close to the indulgence and careless calories of December.
I made Bourbon-Chocolate Pecan Pie and Eggnog Layer Cake for the two main desserts, in addition to several cookies and candies.
The most ooohed and aaahed over dessert was the pecan pie.
I used Fighting Cock bourbon. It was a nice complement to the bittersweet chocolate morsels.
Bourbon-Chocolate Pecan Pie
1/2 (15-ounce) package refrigerated piecrust
3 large eggs
1 cup light corn syrup
1 stick butter, melted
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate morsels, melted
Fit piecrust into a lightly greased 9-inch pie plate. Fold dough edges under and crimp.
Whisk together eggs and next seven ingredients until blended; stir in pecans and melted chocolate. Pour filling into piecrust.
Bake on lowest rack at 350 degrees for 1 hour or until set, shielding pie with aluminum foil after 20 minutes. Cool completely on a wire rack.
— Adapted from “Christmas with Southern Living 2002,” (Oxmoor House Inc.)
Fighting Cock bourbon made this pie extra flavorful
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