Friday, March 16, 2012

Dark Chocolate Pecan Pie Cookie Cups

Today was such a lovely day! Brian is visiting me because he is on spring break (lucky!) and we are having a great time enjoying the fantastic Wisconsin weather.  Today we woke up and went for a four mile run!  We ran to the Henry Vilas Zoo.  If you are ever in Madison I highly recommend it! It is completely free and so fun! After walking around the zoo, we came back home and had a great lunch at Med Cafe.  It was cheap and fantastic.  Best falafel I have ever had! Then, I, unfortunately, had to work.  Now, it's time to get ready for my dance show! I just love Madison in the springtime and I am so glad that I get to share it with Brian!

This post would not be completely without one of my Pi Day recipes.  Here it goes: the third pie that I made for the School of Ed was not really a pie...It was a cookie cup pie! The recipe sounded amazing and did not take nearly as long to make as a traditional pie.  They were super yummy too!

Dark Chocolate Pecan Pie Cooke Cups (inspired by Easybaked)

1 16.5 oz tube of refrigerated sugar cookie dough
2 cups pecan halves
2/3 cup bittersweet chocolate chips, melted
1 tbsp dark corn syrup
1/4 cup heavy whipping cream

1. Preheat oven to 350 degrees.
2. Spoon 1 tbsp of cookie dough into mini muffin pan wells.  Press cookie into each well and up the sides. Place 1 pecan half in each cup.
3. Chop 1 cup of pecan halves into small pieces.  In a large bowl, mix chopped pecans, melted chocolate, corn syrup and whipped cream.  Using a plastic bag with 1 corner cut off, pipe the filling into the cookie cups. Top with another pecan half.
4. Bake for 16-18 minutes.  Cookie dough should be golden.  Let cool completely before gently twisting the cookie cups out of the pan.
Enjoy :)

Also, check out this hilarious photo:

You just never know what you are going to see at the zoo...


1 comment:

  1. G'day! Don't these look YUM, true!
    Viewed as part of the Daily Dish Magazine #FFF too!
    Cheers! Joanne
    Now on FB