Mason Jar Pecan Pies, Watermelon Bubble Tea, & More

pecanpie

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.

filledpies

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.

pies

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

Ingredients

  • 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)

Directions

  1. Mix together the sugar, brown sugar, salt, syrup, vanilla, butter, and eggs.
  2. Get a round object (like a circle cookie cutter) that is a little wider than the mason jars to cut the pie crust
  3. Press the cut crusts into each of the mason jars so that they reach at least half way up
  4. Sprinkle some pecans in the bottom of each of the mason jars
  5. Pour your prepared syrup into each jar (about 3/4 full)
  6. 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

watermelon

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

Directions:

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!

Tips:

-Recipe for Tapioca Pearls can be found here (My post about it is still in progress)

mochi

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 :)

 

 

 

Green Tea Frappè with Tapioca

Green Tea Frappé

Mason jars have just opened a whole new world to me. It’s crazy the amount of desserts or drinks you can make in them! They also end up looking ten times nicer, because the mason jar just adds this special effect to any photo. Well, asides from the mason jar, the green tea is definitely a winning flavor. It tastes perfect in just about anything- macarons, ice-cream, cake, and even lattès. Any bakery that serves this flavor instantly earns five stars from me haha. If you have not tried this flavor before, it would probably be a good idea to get that on your priority list. Usually I’m a regular with the “green tea” bubble tea served at tapioca houses, with the “thai tea” bubble tea coming in to a close second. I have also tried the green tea frappuccino from Starbucks, but I was disappointed with it. It felt that it was too sweet and had too much ice, like most of their drinks. Check below to see how to make this one of a kind green tea frappuccino!

Green Tea Frappuccino

Makes: One Serving

Ingredients

  • 1/2 cup milk
  • 1/2 cup vanilla ice-cream
  • 1 cup ice cubes
  • 1 teaspoon matcha powder
  • 3 tablespoons vanilla syrup or 1 teaspoon vanilla extract

Directions

  1. Blend all the ingredients together until at a smooth consistency
  2. Serve with a scoop of ice-cream if desired

For directions regarding the tapioca, check out this link here. I will be posting my own step-by-step for it soon!

Tips:

-Green tea matcha powder can be found at a local Chinese grocery store or at amazon where I bought mine

-The matcha will be a little bitter, but the vanilla syrup or extract will cover up that bitterness

Coconut Tapioca Pudding with Raspberries!!

When I first tried tapioca, it was store-bought and from a generic plastic container with a bland flavor of vanilla. Little did I know that these small pearls can make any dessert dish taste amazing and with whatever flavor you want whether it be pumpkin spice coconut or even raspberry mint. You’re probably also familiar with tapioca from bubble tea as well. I actually found this recipe on foodgawker, aka the most addicting food website everrrrr!

-Tapioca actually comes from a plant known as cassava or the yucca.

-Tapioca pearls are a form of starch that are made from the roots of these plants.

Coconut Tapioca Pudding with Raspberries
Ingredients:
  • 2 cups of whole milk
  • 125 ml of coconut milk
  • 1 vanilla bean or tsp of vanilla extract
  • 115 g sugar + 2 tbsp sugar
  • 50 g tapioca
  • 150 g of raspberries
Directions:
  1. Combine the whole milk, coconut milk, vanilla extract, tapioca, and 115 g of sugar in a medium saucepan.
  2. Heat until the pearls become translucent (about 30 minutes)
  3. Remove from heat and pour into 4 dessert cups and let cool to room temp
  4. Cook the raspberries and 2 tbsp of sugar in a small saucepan, mashing them with a fork
  5. Add the raspberries on top of the pudding, cover with a film, and freeze for about 2 hours

End Result- Quite Phenomenal!

The sweet-sour taste of the thin layer of raspberries on top goes great with the smooth and creamy coconut flavored tapioca pudding on the bottom. Totally recommend everyone to make this!