Southern Style Bourbon Chocolate Pecan Pie

I was a teenager when I first tried pecan pie {which, in my opinion, was far too long a wait} and it instantly became our autumn dessert of choice. I fell in love with the warm, buttery flavor, the rich crunch of the pecans, and I always topped it off with vanilla ice cream or heavy whipping cream to make the already indulgent dish even more decadent. The other night I decided to try my hand at making the rich dessert, but made it just a little sweeter by adding in milk chocolate chips. I used this recipe {sticking with a pie pan v. the cast iron skillet they suggested, and substituting the granulated sugar for more brown sugar, adding in 1.5 teaspoons bourbon + 1/2 a teaspoon vanilla extract, and a 1/2 cup of chocolate chips into the the batter as well as on top of the pecans} and I could not be happier with the results {especially since it surprised me and I was able to make enough for two pies}. It took awhile to make {approximately four hours}, so naturally it took all my willpower not to sneak in a taste early; but it was exactly what we needed after work the other night to make the end of the day just a little sweeter. And indulging in pie for breakfast the next morning made the day just that much better.
x Paris

Entertaining: Dessert Bar – Homemade Twix Bars + Hot Cocoa

My favorite candy bar has hands down always been a Twix bar {with Milky Way bars coming in at a distant second place}. The mixture of a buttery shortbread cookie juxtaposes the sweetness of the caramel and milk chocolate perfectly, so much so that I try to avoid passing out the candy bar during Halloween since I end up eating every last one instead. This year to try and elevate our candy addiction and avoid eating everything we bought for the trick or treaters, I decided to make a homemade version of the Twix bar and paired it with my favorite hot cocoa for a dessert bar of sorts with homemade candy and a drink. It ended up being the perfect way to have a decadent dessert – the homemade version was far more indulgent, making one bar ridiculously filling – and I can’t wait to do this again on Monday night, after the kids have collected the candy, and along with a beautiful fireplace and cozy cashmere throw.

Shortbread cookies
Milk Chocolate
4 Tablespoons Heavy Whipping Cream or Milk

1. Using two tablespoons of the heavy whipping cream or milk, melt both the caramels and the milk chocolate in two separate double boilers.

2. Once the caramel is melted and thickened, drizzle it on top of the cookie, avoiding it dripping over the sides.

3. Then drizzle the milk chocolate over the caramel and cookie, allowing it to drip over the sides. After a couple minutes, help mold the shape of the chocolate with your fingers to give it more of a candy bar look and feel.

4. Refrigerate for a couple hours or until the chocolate hardens.

5. Serve with a mug of hot cocoa and enjoy!

x Paris