It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
I had to chuckle when I received my assignment in my email this month. You see, for the past two reveals April of Angels Home Sweet Homestead was assigned my blog! For our themed barbecue/picnic reveal she made Mexican Street Corn Salad and for our traditional Group C reveal she chose Cinnamon and Honey Roasted Chickpeas. I suppose it was only fitting that I took my turn diving more deeply into April’s blog.
April’s philosophy behind her blog is fantastic. She writes:
I want to bring back a simpler way of life, where families sit down together to a home cooked meal and talk every day, growing as much of that food as possible with our own hands, and the old-fashioned art of canning that food too.
I just love that! While I can’t grow my own food – partly due to lack of yard but mostly due to lack of green thumb – I can provide home cooked meals for my family. After our 18 months in Ohio without a dining table, it was a goal for our California home to have a space dedicated to eating family dinners. Our large table fits perfectly off the kitchen (and doubles as extra counter space) and is set with two booster/highchair seats for my boys. We have finally gotten into a rhythm of dinner between 6-6:30 and I love it! Firecracker is reaching an age where he can recount the day’s activities to Daddy and I know that as the boys continue to get older, the stress of eating will give way to pure enjoyment and nurturing our relationships and bodies.
Seven recipes made their way to my secret Pinterest board from April’s blog including Fruity Breakfast Burritos, Restaurant Style Salsa, and Greek Yogurt Tuna Salad. I was going to show the list to my husband and have him decide what I’d make. But then I didn’t. Though I’m pretty sure I picked the “right” answer anyway.
While I was updating my planner this month I decided to take a peek at the food holidays for July. I was slightly surprised to see that National Pecan Pie Day isn’t in the fall, but it’s July 12th! My decision was made. April had on her blog, and a recipe that I’d saved prior, Pecan Pie Muffins.
Now, I’m not sure these qualify as a muffin. That’s why you’ll notice I renamed them cupcakes. Though I’m not sure if that’s accurate either. Muffins imply a little bit of healthiness. There’s absolutely nothing healthy about these sweet bites.I could say that pecans are a source of protein, but that’s really stretching it. I almost just called them Mini Pecan Pie Cups but without a crust I don’t think they qualify as pie.
Whatever you want to call them, they’re pretty delicious. (And that’s coming from someone who doesn’t care for pecan pie!) I ate two within an hour of them coming out of the oven – one to taste test and one as a snack during their photo shoot.
April made hers in a regular size muffin cup and got 6 of them, but I thought mini would be the way to go. I can’t have my husband taking only 3 to work, because let’s be honest, there’s no way all 6 would be leaving the house untouched. I’m glad I made them mini, too, because I don’t think I’d be able to eat an entire muffin of this dessert before my sweet tooth had enough.
Firecracker helped bake these treats, but he won’t be getting to try them – they’re simply too sticky and sweet for my 2 year old. Now I just have to send them with Stuart to work so he doesn’t see them sitting on the counter.
This recipe makes 24 mini muffins/cupcakes. I recommend baking these without liners, no greasing of the pan necessary – there’s plenty of butter in the batter. I was 2 liners short of 24 and those two cups were our favorites because the sugar gets all crispy and crusty on the edges. If you do use liners, not that they’re much easier to peel back if you allow the cupcakes to cool completely before eating.
Mini Pecan Pie Cupcakes
- 1 C brown sugar
- 1 C chopped pecans
- 1/2 C flour
- 2/3 C butter, melted
- 2 eggs, beaten
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the sugar, pecans, and flour. Mix in the butter and egg until combined.
- Divide batter evenly among 24 mini muffin tin cups.
- Bake 18 minutes. Transfer to a cooling rack.
*This recipe is adapted from April at http://www.angelshomesweethomestead.com/2011/01/pecan-pie-muffins.html*