My lovely little Bakery Bingo blog started just eight months ago with a trip to NYC. I was determined to visit Baked, a café/bakery owned by the writers of my all-time favorite cookbook, Baked: New Frontiers in Baking. It was a long trek to Brooklyn, given that we didn’t have a car and taxis did not seem to want to pick us up apparently. (Read more about our NYC Bakery Crawl here). But after about an hour journey we made it! And it was well worth the trip, especially for their incredibly delicious Brooksters – a perfect combo of brownie and chocolate chip cookie. (Hence people also calling this creation the “Brookie.”)
Ok, ok… I just wrote a whole blog post about how you shouldn’t mess with traditional recipes on Thanksgiving, like how you should just make a classic pumpkin pie. But this recipe for pecan pie with chocolate and bourbon is just WAY too good to pass up.
I found it in BAKED‘s cookbook, which is one of my favorite bakeries in NYC and by far my favorite baking cookbook, so I knew it had to be good. I tried it last year for my husband’s family Thanksgiving and sure enough, it was delicious.
Thanksgiving is by far my favorite holiday – I love cooking and I love eating, so it really is the perfect day. For most items served on this wonderful November Thursday, I am all about the traditional dishes. I now make the stuffing for our family’s Thanksgiving because my mom kept trying to make weird ones with wild rice or apricots. While still good, those wacky varieties were just not the same as the classic cornbread stuffing that I love so much.
However when it comes to the desserts, I like experimenting and serving unique creations as well. I mean, there are so many fun choices of pie, why stick with the same ones every year? Sometimes that works out well – like the incredibly decadent Chocolate Bourbon Pecan Pie. And sometimes it just doesn’t work out so well – like last year’s Ginger Pumpkin Pie which no one was a fan of, and I was told this year I have to stick with Classic Pumpkin Pie, no alterations.