Fall is here! I know technically it's gone but you must forgive me as I haven't posted anything since August. School started and things grew....out of control. So I do apologize but life goes on. If you know me you know that summer is truly my favorite season. The sun, the beautiful sky, the sun, the barbecues, the sun, the freetime; did I mention the sun? But really you have no idea how sad I was once I realized summer was ending. Like I didn't know it was gonna happen right. But every year it seems like the end of the summer creeps up on me. Like a shadow trying to encompass me. Ok enough melodramas.
What was I talking about?....oh yes fall. So once fall began I forced myself to enjoy the beautiful foliage. And all though it got cold, which by the way I hate, I tried to stay positive. That's me, positive sometimes to fault.
You know what I realized through all of my positiveness (is that even a word?), is that although fall marks the ending of my beloved season there are some perks to fall. For one in the fall you can wear layers for days and not worry about being too hot. Something that many hijabis are accustom to doing all year long.
Strapless dresses + cardigan and/or long sleeved shirt= modestly dressed hijabi!!
Also in the fall you find yourself craving more meals that are....hmmm how do I say this...comforting. Soups, pastas, pumpkin pie, cheesy rice, hot cocoa, everything that 'comforts' the...soul. So I found myself in the kitchen cooking. You should know for me this is a big deal as I'm no Aunt Jemima (we'll forget the racial tones of this brands marketing choices). I actually realized I like cooking...sometimes...
Sidebar: yes I'm a 20 year old woman who doesn't cook even with my mothers constant yells of "how will you ever get married" and "why do you like to do the boy things? Why can't you clean and cook?" And my replies of "I want a man who wants me for more than my food" etc... But in my defense my mother has always cooked and when she needed help my older sister was always there. It was never something that was needed of me and was rarely even asked.
So yes it took me this long to realize that I like to cook...sometimes...
So you're probably wondering what did I make? I made some yummy deliciousness called 'Pecan Cheesecake'. And when I say yummy deliciousness I mean sweet balls of fire that's some good Pecan Cheesecake!!
It was super easy took a little over an hour and came out tasting like pure angel. Ok enough similes.
That's what the beauty looked like. Now anyone can make it. You don't have to be a Betty Crocker or anything like that, and it will still turn out delish.
Now I used McCormicks recipe and pretty much followed it to the T.
Vanilla Pecan Pie
Ingredients:
- 1 refrigerated pie crust, (from 14.1-ounce package)
- 1 package (8 ounces) cream cheese, softened
- 3 eggs, divided
- 3/4 cup sugar, divided
- 4 teaspoons McCormick® Pure Vanilla Extract, divided ( I used equal amounts of vanilla powder obviously because there's alcohol in the extract)
- 1/2 cup light corn syrup
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 cups pecan, pieces, toasted
Instructions:
Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
Now I recommend everyone at home to try this and most of the ingredients you should have already. The only things you might need to buy are the pecans, corn syrup, and pie crust. But if you're feeling really fancy you can actually make your own crust and make your own corn syrup using sugar. But I'll leave that to the pros.
Now the only things that I can say in advice is do not and I repeat DO NOT attempt to make this with low fat cream cheese unless your going for that healthy and not nearly as good taste. The second time I made it my mother accidentally picked up some fit and active cream cheese. I used it and the cheesecake did not expand like it did the first time and also I think it was much dryer. But hey we live and we learn. Also I would recommend. Cooking it for 30 mins the second time instead of 35-40 as the crust dries up too much from being baked so much as does the cheesecake. I haven't tried that yet but inshallah next time I will.
If you try this leave a comment below or email me
Peace or rather Pecans!
And of course....
♥♥♥Stay Golden Loves ♥♥♥♥
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