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Valentine’s Day Pecan Pie

12 Feb

Happy Valentine’s Day friends! I think the blog universe is playing a little trick on me for taking such a looooong time off from updating and posting on my blog. The last two recipes I attempted to make came out, ahem, less than perfect. To be fair, both desserts still taste good {I think} but the presentation has been sub-par, in my opinion. Ah well. It’s how it tastes that really matters, right? …Right?

Anyway…John had been nagging me to make him a pecan pie since, oh, his birthday. I didn’t make one for his birthday. I didn’t make one for Thanksgiving either. To be fair, though, he had some pecan pie at Christmas when we went back east to visit his mom. John then declared that pecan pie is his all-time favorite. So, I decided that I shall bake him a pie as an early Valentine’s Day present, since he loves it oh so much.

I should preface this by saying that I overcooked the crust {oops} because I fail at reading directions. Sometimes I just like to skip steps, I guess. Minus the well-done crust, the pie is actually pretty good. Hopefully when you guys make this, you follow all  the directions!

{no link, this recipe was taken from the back of the Karo syrup bottle}


1 cup corn syrup {there is light and dark syrup. Light has a light color/flavor, and a more vanilla-y taste. Dark corn syrup has molasses in it and has a stronger taste. You can use whichever you want, it doesn’t matter}

3 eggs

1 cup sugar

2 tbsp melted butter

1 tsp vanilla extract

1 1/2 cups (6-ounces) pecans


Preheat oven to 350

Prepare pie crust according to directions {aka make sure your pie crust is thawed if you are using pre-made and do not bake before!}


{I went pre-made. I admit I’m not a fan of making my own crusts}

In a large bowl, combine the first 5 ingredients. Mix well.

Add pecans and stir together

Pour filling into pie crust.



Reduce oven to 325 degrees! {This is where I messed up, oops}

Bake for 60-70 minutes.

If you find that even when you reduce the heat of the oven, the crust is still over-cooking, cover the edges of the crust with foil. Pie is done when the middle springs back when you tap the side of the pan.

Let pie cool for at least two hours. Store covered in the fridge.



Even though I over did the crust, the pie was boyfriend approved. This is a pretty sweet pie {in taste, and in awesomeness}. If you’re not into lots of sugar, you could probably reduce the 1 cup of sugar to 3/4, or even less, if you’d like.

Happy Valentine’s Day, folks! Hope you get to spend some sweet time with your sweets! {as in people. And chocolates}


Happy V-Day <3

14 Feb

Happy Valentine’s Day lovelies! Unfortunately, I don’t have any pictures of any yummy desserts I baked today (gasp!). I admit, I slacked off this year. I had something wonderful planned out that required red velvet cake mix, but when I went to two stores, and both were sold out :( Even though I didn’t make this recipe, I still wanted to share it with you, in case any of you are need a last minute dessert, or want something to keep in your recipe box.

I hope you all have a wonderful day with your valentine, romantic or not. Think of it as a day to be thankful for anyone in your life that you love.

Red Velvet Rice Krispy Treats (find the original recipe here)


4 tablespoons butter

3 cups mini marshmallows

1/3 red velvet cake mix (powder only)

4 cups Rice Krispy Treats cereal

1 cup baking chips (or chocolate chips, whichever you prefer)

1 tub cream cheese frosting (or make your own!)


In a large pot over medium-low heat, melt butter. Add marshmallows and cake mix, stirring frequently until the marshmallows are melted.

Remove from heat and stir in cereal, then chocolate chips.

Press into a greased pan (a shallow baking pan works best) and allow to cool in the refrigerator for 20 minutes.

Cut treats (if you have a heart-shaped cookie cutter, awesome!) and decorate with cream cheese frosting.

Enjoy with your valentine.


Have a happy day everyone! As always–it’s a cake walk!

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