Recipe Blog

In A Pinch — Desserts

Drunk and Toasty Myers Pecan Pie

Posted by Callies Biscuits on

Babbie Myers was my stepmother, Caroline's, mother. She always made a pecan pie for Christmas dinner, and Caroline has carried on that tradition. I added the rum (imagine that!) and made sure to use Myer's brand in honor of Babbie.

This pie is based on a recipe from Charleston Receipts, a classic cookbook compiled and published by the Junior League of Charleston in 1950. I highly recommend adding Charleston Receipts to your cookbook collection for classic Lowcountry favorites and for inspiration. 

This particular recipe has made the full evolution from the cookbook to Babbie to Caroline and to me. With the addition of the Myer's rum, using Mama's Butter Piecrust, and the step of toasting the pecans in butter and salt, this is the perfectly salty-sweet pie your family will beg you to bring to every holiday gathering!

Myers Pecan Pie

You'll Need

    - Mama's Butter Piecrust (recipe in cookbook and on the blog) - 1 cup pecan halves - 2 tablespoons butter, melted - 1/2 teaspoon kosher salt - 1 cup sugar - 1 cup dark corn syrup - 1 tablespoon dark rum (I used Myer's) - 1 teaspoon pure vanilla extract - 3 large eggs, lightly beaten - Optional: 1 (6-ounce) package of chocolate chips

Instructions

    1. Fit the dough into a 9-inch pie dish. Trim and crimp the edges. Prebake according to the instructions. Remove to a cooling rack and reduce oven temperature to 350°F. 1. Combine the pecans with 1 tablespoon of the melted butter and the salt. Spread in a baking sheet and toast for 8 to 10 minutes, until fragrant. Set aside to cool. 1. Mix the sugar, corn syrup, the remaining 1 tablespoon butter, the rum, and vanilla. Stir in the eggs. add the pecans and the chocolate chips, if using. Pour into the cooled piecrust. 1. Place on a rack in the lower thrid of the oven. Bake 50 to 60 minutes, until the center feels like Jell-O when pressed. 1. Remove to a cooling rack. 1. Serve with whipped cream or ice cream, if you wish!

      "As with every pie I make, I use Mama's Butter Piecrust recipe to make this pecan pie. I also serve it with homemade whipped cream."~Carrie

      Mama's Butter Piecrust

      Posted by Callies Biscuits on

          
      You'll Need:
      2 1/4 cups cake flour or 2 cups all-purpose flour
      1/3 teaspoon kosher salt
      12 tablespoons (1 1/2 sticks) cold butter, cut into small cubes
      5 to 7 tablespoons ice water  
        

      Mama's Butter Piecrust

      Instructions

        1. Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix the cold water by the tablespoon with your fingers until the dough holds together in a rough ball. 1. Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough "sandwich" on a baking sheet. Refrigerate 2 hours or overnight. 1. Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. 1. With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. 1. Peel off the top paper and flip the dough into a 9-inch pie dish. 1. Peel off the other piece of paper. Trim off any extra dough that's hanging over the edge of the pie dish. Press the tines of a fork on the top edge of the crust to crimp it. Fill and bake as the recipe directs.

      To Prebake the Piecrust Before Filling

        1. Prick the crust in several places with a fork. Chill in the fridge for 30 minutes. 1. Preheat the oven to 400°F 1. Line the crust with waxed paper and fill with rice or dry deans to add weight. (Save them in a mason jar to reuse the next time. Do not cook them after using for piecrust.) Bake 15 minutes. 1. Remove the waxed paper and weights and bake about 5 to 7 minutes more, until golden brown. 1. Let cool on a rack.

          I use this recipe for every version of pie I make! 

          The Devil's Chocolate Cake

          Posted by Callies Biscuits on

          Caution: This cake is so good that you will not be able to have just one slice! 

          This devilish chocolate cake has been in my family for over 40 years. I was first introduced to the recipe when my mom's best friend baked it in her very own bakery, The Dessert Place. The Dessert Place was a go-to shop for sweets and treats for over a decade in Atlanta. In fact, owners Yowmedoo and Sheryl (aka Bennett and Sheryl) loved the neighborhood so much that they continued to stay even when the bakery closed. Today, we lease our Atlanta Hot Little Biscuit bake shop from the dessert-masters themselves!

          Like most family traditions, The Dessert Place lives on through their daughter, Marisa. She has transitioned The Dessert Place into an online bake shop featuring cream cheese brownies. Marisa, when will you start offering this cake?! Until then, the recipe lives on in my kitchen. My mom, Callie, bakes it with my daughters each year. My daughter Sarah's birthday is coming up and I can guarantee no crumb will be left behind!

          Dig in!

          Ingredients for the Cake

            - 1 ½ STICKS UNSALTED BUTTER - 2 ¼ CUPS LIGHT BROWN SUGAR - 3 LARGE EGGS, ROOM TEMPERATURE - 3 OUNCES UNSWEETENED CHOCOLATE, MELTED AND SLIGHTLY COOLED - 2 TEASPOONS VANILLA - 2 CUPS CAKE FLOUR (OR ALL PURPOSE) - 2 TEASPOONS BAKING SODA - ¾ TEASPOON SALT - ½ CUP BUTTERMILK, ROOM TEMPERATURE - 1 CUP BOILING WATER

          Ingredients for the Frosting

            - 1 STICK UNSALTED BUTTER, ROOM TEMPERATURE - 1 TABLESPOON VEGETABLE SHORTENING - 2 CUPS CONFECTIONER’S SUGAR - ¼ CUP CHOCOLATE SYRUP - ½ TEASPOON SALT - 3 OUNCES UNSWEETENED CHOCOLATE, MELTED AND SLIGHTLY COOLED - 2 TEASPOONS VANILLA - 1 LARGE EGG YOLK - 2 TEASPOONS HOT COFFEE

          Instructions

            1. Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans and set aside. 1. Using an electric mixer beat butter on medium speed for one minute. Add the brown sugar and continue to beat on medium speed. Add eggs in one at a time. Beat until mixture is light and fluffy- about 5 minutes. 1. Add in the melted chocolate and vanilla extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well blended. 1. In another bowl combine the flour, baking soda, and salt. Add the dry ingredients to the batter, alternately with the buttermilk. On low speed, slowly add in the boiling water. Once again, scrape down the sides of the bowl and mix ingredients well. 1. Pour the batter evenly into the prepared cake pans. Knock the pans on the counter several times to make sure the batter is evenly distributed and air bubbles are eliminated. 1. Bake on center rack of oven for 35-40 minutes or until a toothpick comes out clean. Let cakes cool on wire rack for 20 minutes before removing them from the pans. Be sure cakes are completely cool before frosting. 1. While cakes are cooling, make the frosting. Using an electric mixer, cream together the butter and shortening on medium speed. Add half of the confectioner’s sugar and scrape down the sides of the bowl with a rubber spatula.* 1. Mix in the chocolate syrup, remaining confectioner’s sugar, salt and melted chocolate. Stir together the vanilla, egg yolk and hot coffee and add it to the frosting. Scrape down the sides of the bowl and mix on high for two minutes or until the frosting is light and fluffy. 1. Frost the cooled cakes and Enjoy! * If you like a lot of frosting, double the frosting recipe.

            It’s so good, you can’t stop eating it. It’s seriously devil’s work.
            — Carrie

            Nutter Butters

            Posted by Callies Biscuits on

            This summer our family took an adventure down the Salmon River on a five day overnight rafting trip. What a challenge this was on many levels for us all– but an amazing unforgettable family journey! Everyday we floated down the river working together as a team trying not to let the rapids take us down. What it really did in the end was make us a stronger unit, overcoming our fears and working together to accomplish our goals. The meals on this trip were the reward! Each day our guides would pull over halfway through the trip and make us lunch and dinner. What a treat that was, and if I do say so a true vacation for me. Not many people cook for me, so this was an indulgence.

            Of course at the end of the trip the one thing my girls said was their favorite were the nutter butter cookies that were served everyday at the end of lunch. What?! Out of all that amazing homemade food made in the middle of an electricity barren homestead and you want the packaged cookies from the grocery store?  

            I decided immediately we had to make homemade versions when we came home! And so we did. We borrowed the recipe from our friends at Food 52 and they were divine. We added a few things to make it our own but all in all I think the nutter butters will always remind us about our best family vacation to date!  

             

            I highly recommend this trip for a family vacation. Look up Salmon River Rafting and ask for Wayne. Their website is dated but the experience was beyond any of our expectations!

            Nutter Butter Cookies

            Nutter Butter Cookie Ingredients

              - 1 ½ cups King Arthur Flour - ¾ teaspoon baking soda - ¼ teaspoon salt - 1 stick salted butter, room temperature - 1 cup light brown sugar - 1 egg - ½ teaspoon vanilla - ¾ cup chunky peanut butter - ½ cup sugar for rolling dough in

            Peanut Butter Cream Filling Ingredients

              - 4 tablespoons salted butter - ½ cup chunky peanut butter - 1 cup powdered sugar - 2 tablespoons whole milk - ½ teaspoon vanilla - 8 ounces dark chocolate, melted

            Instructions

              1. In a small bow whisk together the King Arthur Flour, baking soda and salt. Set aside. 1. Using a stand mixer or hand held; beat the butter and brown sugar together for 2 minutes or until light and fluffy. 1. Add in the egg and vanilla. Mix until combined. 1. Add in the peanut butter and mix until combined. 1. Slowly add the flour mixture and mix until just combined. Cover and chill dough for at least one hour or overnight. 1. Preheat oven to 350. 1. Roll 1 tablespoon of dough into logs that are 1 inch long. Roll each log into the sugar until coated. Place dough 2 inches apart on a parchment lined baking sheet. 1. Using a fork, make a criss-cross pattern in the dough. Pinch the middle to make the dough resemble a peanut. Place dough in freezer for 15 minutes. 1. Bake for 9-11 minutes or until cookies are lightly golden. They will still be soft to the touch and that is ok. Let the cookies set on the baking sheet for 5 minutes. Transfer to a cooling rack and let cool completely. 1. Make the peanut butter cream filling. Using a stand mixer or hand held; mix the peanut butter, butter, powdered sugar, milk and vanilla until combined. 1. Spread a thick layer of the cream onto one cookie and then sandwich another on top. 1. Dip half of each sandwich into the melted chocolate and place onto wax paper. Place in the refrigerator and chill until chocolate has hardened. 1. Enjoy!


              GoGo's Killer Cookies

              Posted by Callies Biscuits on

              Every summer we drive out west and back for our Idaho July travels. It's always fun to plan our return trip and see which way we are going to go, slowly trying to show our girls the USA, with different experiences along the way. One of our stops a few years ago was with a great family friend who goes by the famous name Gogo! My girls LOVED to dress up in her closet, play by her stream and look for the horses on her property in Laramie. Let's get this straight--Gogo doesn't cook, but she always has these "Killer Cookies" in her fridge for little hands and feet!

              My girls always talk about Gogo, her amazing beauty, creativity, and energy AND her "cookies," so I decided to make my own version. My favorite part is they are kept in the freezer so I'm not always tempted to eat them! Out of sight out of mind! I used toasted pecans and added melted chocolate. Gogo uses almonds and no chocolate. Don’t be afraid to switch it up!

              Ingredients

                - 10 ounces graham crackers - 2 sticks butter - 1/3 cup sugar - 2 ounces chocolate chips, melted for drizzle - 1 cup Callie's Pecans, crushed

              Instructions

                1. Line a baking sheet with parchment paper. 1. Arrange graham crackers in a single layer on top of the parchment paper, covering the whole baking sheet. 1. In a sauté pan, melt the butter and sugar. Whisk constantly until bubbly. 1. Pour butter on top of graham crackers. Spread with a spatula making sure to cover all of the graham crackers. 1. Using a spoon, drizzle the melted chocolate all over the graham crackers. 1. Sprinkle the crushed pecans all over the graham crackers. 1. Freeze for at least one hour. 1. Remove from freezer and break into pieces. Enjoy!

                  Store your leftovers in the freezer! - Carrie

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