Why hello there! What’s happening? I figured since I have a couple days off school it would be a good time to catch up over here on this blog that I seem to forget about 99% of the time. Oops. So what’s going on? Well the November issue of Culinaire is out and I’ve got my usual Tips and Tricks article in it. This month is all about working with spices and you can read about it here (pages 16-17). I’ve also written another food/psychology piece for Eat North, which can be found here. Oh and if you missed all of my exciting ramblings on Facebook, I was on the news! I did a short segment on baking and cooking with apples which was a ton of fun and something I would love to do again. I am one of those crazy people who enjoys public speaking in any and all forms. Well as long as I know what I am talking about that is. There is nothing worse than giving a presentation on a topic you aren’t comfortable and confident speaking about. That being said, when it comes to cooking, I could go on forever.
Outside of food writing, I’m being kept well occupied with grad school applications. It’s a daunting process planning this next phase of my life, especially when the admission rates for clinical psychology are somewhere around 5%. That’s right, it’s easier to get into med school than it is to gain acceptance into a clinical psyc program. All I can say is I’m keeping my fingers crossed.
School itself is good as well. I’m plugging away at my Honours thesis and recently ran participant #19. Only 41 more to go between now and April! It’s hard to believe that after this semester, I only have 3 courses left before I’m finished my degree. Time flies.
Despite all of my food writing, I actually haven’t spent much time experimenting in the kitchen lately. So when Green & Black’s Organic Chocolate sent me some holiday recipes to share, I was pretty happy to use them as an excuse not to come up with my own material. Sad, I know. But seriously though, how good does this chocolate pecan pie look? Too good not to share, that’s for sure. With the Christmas fast approaching, I cannot think of a better way to end a holiday meal. I’m in the midst of helping to plan a work Christmas party and this pie is definitely going on the menu.
That’s it from me for now. Have fun out there! PS. if you bake this chocolate pecan pie, let me know how it turns out. It’s on my to-do list to try it in the very near future!
- 255g (9 oz) Ready-made sweet short crust pastry
- 85g (3 oz) Green & Black’s Organic Dark 70% Chocolate (finely chopped)
- 5 tbsp. Unsalted butter
- 2 Large free-range eggs
- ⅓ cup Superfine sugar (white granulated sugar will work if you cannot find superfine)
- ½ cup Corn syrup
- 1 tsp. Vanilla extract
- 100g (3 ½ oz) Pecans (finely chopped)
- 100g (3 ½ oz) Pecan halves (to decorate)
- Preheat the oven to 350°F. Place a baking sheet in the oven to heat up.
- Lightly dust the work surface with flour and roll out the shortcrust pastry to the thickness of a quarter. Use it to line an eight inch loose-bottomed quiche pan with 1 ¼ inch straight-edged sides but do not trim off the excess. Chill until needed.
- Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Cool slightly.
- Place the eggs, sugar, corn syrup, vanilla extract, and cooled chocolate mixture in a large bowl and beat together until smooth. Fold in the chopped pecans, then pour into the pastry. Trim the pastry to ½ an inch above the filling. Decorate the surface with the pecan halves.
- Transfer the pie to the hot baking sheet in the oven and bake for 40 to 45 minutes until just set.