Today’s lesson: You and only you have the power to turn your day into a great one.
My weekend was supposed to end with a relaxed swimming day with some friends. Nope. The stormy, rainy weather thought otherwise. My pool day was canceled and I was left with… A choice to either nap in, finish off some work, or host a cooking day instead. I chose the last option and sure was I glad that I decided to do so! Yes, I was pretty disappointed at the bipolar weather, but what better than great food and fabulous friends to spend your day with? Mason jar pecan pies. Watermelon inspired bubble tea. Soft & chewy chocolate chip cookies. Homemade mochi with mango and blood orange sorbet. My focus tends to be on the desserts, but I promise we ate some real food before all of this. Definitely can’t forget the chili cheese macaroni and buffalo chicken nacho pasta that was on the menu for entree.
Mason jars just offer their own homey and special atmosphere. I have no idea what it is about mason jars, but I love them! These mini 4 ounce jars are just enough to satisfy you, especially if you have just eaten dinner or lunch. Not too much, not too little. And you know what’s best? You can use the lid and store them in your fridge for later, so no hassle of finding an empty Tupperware to store it.
To top it all off: a scoop of classic vanilla bean ice cream. The cold creamy texture of the ice-cream perfectly balanced out the warm, chewiness of the pecan pie.
Mason Jar Pecan Pies
Makes enough for 12 (4 oz) mason jars
Preheat: 350 F
- 1 cup white sugar
- 3 cups brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup butter, melted
- 3 eggs
- 1 1/2 cups pecans, chopped
- A ready made pie crust (store bought or homemade)
- Mix together the sugar, brown sugar, salt, syrup, vanilla, butter, and eggs.
- Get a round object (like a circle cookie cutter) that is a little wider than the mason jars to cut the pie crust
- Press the cut crusts into each of the mason jars so that they reach at least half way up
- Sprinkle some pecans in the bottom of each of the mason jars
- Pour your prepared syrup into each jar (about 3/4 full)
- Put your mini mason jars on a cookie sheet and bake for 30-40 minutes at 350 F (if they start to burn on the top, take them out)
Recipe from The Pioneer Woman can be found here
Any bubble tea fanatic will appreciate this drink right here. Once you’ve tasted a majority of the usual bubble tea flavors such as thai tea, green tea, jasmine, etc. you will find that you may want something new; something a little more exciting. Now, the classics never get old. I could legit order green tea or thai tea for days and still love it as much as I did the first day.
The bubble tea above is made of a honeydew base and topped off with a watermelon slush and tapioca pearls for the “seeds”.
Watermelon Honeydew Bubble Tea
I really have no exact measurements for this, because it truly is best done without that. I will still give a general recipe as to how I made it. The bottom is a honeydew base. It is basically honeydew blended with a few ice cubes added and half a cucumber. The top is purely watermelon. No ice cubes there. Blend enough watermelon till your desired amount is reached and add a few scoops of lemonade powder as it complements it nicely. Add prepared tapioca pearls and you are done!
-Recipe for Tapioca Pearls can be found here (My post about it is still in progress)
Mmmmmochi! I’ve always seen this delectable and chewy delight in frozen yogurt shops, yet I had never really tasted it by itself to appreciate it to its fullest. One of my friends brought the recipe for this with her and so we got to add it to our great menu of desserts for the day. It goes great with sorbet especially blood orange and mango (pictured above). I will have a special post dedicated to how to make this delicacy later with step by step pictures so keep posted :)