Yay, it’s the weekend and I’m back as promised! At previous parties the savoury food has been much more popular than the sweet stuff so I toned it down this time and of course the dessert plates were empty too early in the night. Maybe it was just because these sweet options were super delicious! I made smitten kitchen’s chocolate chip cookies which were good but not as chewy as I had hoped (although they did get the seal of approval from an actual American so can’t have been that bad), and these s’mores brownies which were really tasty but unfortunately disintegrated when I tried to cut them into squares. The star of the sweet selection was undoubtedly the mini pecan pies though, in spite of the slightly strange presence of cream cheese in the pastry. Strange but genius, that is.
Mini pecan pies (recipe from all recipes)
1. To make the pastry, mix 175g cream cheese and 225g softened butter until light and fluffy. Gradually blend in 250g plain flour until you have a smooth dough. Roll into 30 equal balls and press into greased mini muffin tins to form little pastry cases.
2. For the filling, cream 25g softened butter and 160g soft dark brown sugar until light and fluffy. Beat in 1 egg and 1 tsp vanilla extract then stir in 100g chopped pecans. Fill each pastry case half full. *note: I think this will be enough filling, I followed the recipe and had loads of filling left over, so I’ve halved the quantities here*
3. Bake at 170 c / gas mark 3 for 25 mins until lightly browned. The filling will have bubbled up while cooking. Allow to cool in the tins then turn out the pies and top with sweetened whipped cream.