Tipsy Dark Chocolate Pecan Pie

Happy St. Patrick's Day! This recipe was for Pi Day last week, but here is the post (finally!).  Also, what better way to celebrate St. Patty's Day than with a boozy pie recipe?  I can't think of anything! This pie was insanely good and after seeing what went into it, I wasn't surprised.  Everyone was a big fan.  Top it off with a healthy dose of whipped cream and you are all set!  Enjoy!

Shane demonstrating how much whipped cream is appropriate 

My St. Patrick's Day is going to be decently low-key.  However, it will be celebrated! My parents are coming to visit me and see me in my OPTIMA Dance Show.  OPTIMA is a dance organization at the university where great dancers and great choreographers come together and put on a fantastic show.  If you are in the Madison area, I highly recommend coming to the show tonight! It is at the Memorial Union and it is FREE! Yep, totally free.  So, if you are looking to enhance your St. Patrick's Day plans with some dance, come see the show! Also, the show is full of food bloggers! How crazy is that? Me, Megan at A Dash of Megnut, and Melanie at Melanie's Mixtures are all in the show! It is going to be amazing!

Super fun dance clump :)

Tipsy Dark Chocolate Pecan Pie (inspired by Une Gamine dans la Cuisine)

Ingredients:
For the crust:
1 1/4 cups flour
1/2 tbsp sugar
1/4 tsp salt
1/2 cup cold, unsalted butter, cut into 1 inch cubes
1 tsp lemon juice
3 tbsp ice water
For the filling:
1 1/2 cups chopped pecans
3/4 cup bittersweet chocolate chips, melted
1 cup dark corn syrup
1/2 cup sugar
1/2 cup dark brown sugar
1/4 cup dark rum
4 eggs
1/4 cup unsalted butter, melted
2 tsp cornmeal
1/2 tsp salt

Directions:
1. Make the crust: Whisk flour, sugar, and salt in a large bowl.  Whisk in butter until mixture starts to resemble crumbly, wet sand. Add lemon juice and water and mix until dough comes together. Add a little water if dough is too dry.  Form into a round disk and wrap in plastic wrap.  Refrigerate for at least 2 hours or up to a day.
2.  On a lightly floured surface, roll out dough into a 13 inch round.  Place in a 9 inch pie pan and trim the overhanging dough.  Preheat oven to 325 degrees.
3. Sprinkle the pecans evenly in the bottom of the crust.  Pour the melted chocolate over the pecans.  (To melt the chocolate: microwave in 30 second intervals, stirring in between, until melted.  Let cool slightly before pouring into crust).
4. In a large saucepan, combine corn syrup, sugars, and rum.  Bring to a boil over medium heat and cook, stirring constantly, for about 3 minutes.  Remove from heat.
5. In a large bowl, mix the eggs, melted butter, cornmeal, and salt.  Whisking constantly, slowly add the hot rum mixture.  Add about 1/4, combine, and then repeat.  Once fully combined, pour over the chocolate and pecans.
6. Bake the pie for 55 minutes or until center is set.  If the crust browns too quickly, cover with foil or a pie shield.  Let cool completely.
Enjoy :)

Breakfast and Boozy Cupcakes

It's my boyfriend, Brian's, 21st birthday! To celebrate this exciting occasion, I made him breakfast, and then together we made cupcakes! My Secret Santa in my fraternity got me a book called, Intoxicated Cupcakes.  It's adorable and all the cupcakes are based off of drinks and involve booze.  Brian picked out the mojito cupcake recipe and we made them!  To be honest, I made them and Brian did the dishes, but I think that was for the best :).

For breakfast, I made pancakes (not from scratch because I was tired).  They turned out really great and I highly recommend them.  The mix was from target and it was an apple pancake mix with a cinnamon streusel topping.  We topped them with REAL maple syrup from Canada.  MMM!

In the afternoon we made the Mojito Cupcakes.  They came out amazing! Now it's off to dinner with his family and then hanging out with all his friends!

Mojito Cupcakes with Lime Buttercream Frosting

(adapted from Intoxicated Cupcakes)

Ingredients: 

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 stick unsalted butter

2 large eggs

1 cup granulated sugar

3 tbsp dark rum (we used Captain Morgan)

zest from 1/2 lime

1 tsp lime juice

1/2 cup finely chopped mint

1/2 cup light sour cream

Frosting:

5 tbsp unsalted butter

1 1/2 tsp dark rum

1 tbsp milk (I used skim)

1 tbsp mint, finely chopped

1 tbsp lime juice

2 cups confectioners' sugar

2-4 drops green food coloring (I put WAY too much in)

1/2 lime zest for garnish (optional)

Brian's 1st Legal Beer!

Directions:

1. Preheat the oven to 325 degrees.  Line a cupcake pan with 12 liners (I was able to make 15)

2. In a medium bowl, sift together flour, baking power, and salt.  

3.  In a large bowl, beat sugar and butter until light at fluffy.  Add eggs one at a time and mix well.  Add lime zest, juice, rum, and mint and continue to mix until well incorporated.

4. Alternate between adding the flour mixture and sour cream in about 3 additions.

5. Pour batter into cupcake liners and bake for about 15-18 minutes or until toothpick comes out clean.  Mine took around 20 because they were pretty large cupcakes. Remove from oven and cool completely.

6. To make the frosting, mix all ingredients except for the sugar, food coloring, and zest.  Slowly add sugar and mix well.  Add in the food coloring until you have the desired green coloring.  Frost or pipe cupcakes and add lime zest or lime slices as garnish.

Enjoy :)

Source: VeganYumYum
my cupcakes looked a little awkward because
of how green the frosting came out...
this is what they should look like :)