Chocolate Pecan Pie


Let’s get one thing straight about this pie, you will not want to share! I usually make this around the holidays with my mom and sisters, and we crank them out 4 at a time. And then gift them to our friends and family. Today, I was feeling extra cheery, or rather am getting used to not having homework to do, so decided… why not bake some chocolate pecan pies. They’re a treat for everyone. So tonight, on my relaxing Sunday afternoon/evening, I baked three chocolate pecan pies. One for my friend Hosana, we went grocery shopping together today, and I thought a pie at the office would be a nice Monday pick me up. The second pie I will bring to my grandmother’s for dessert tomorrow, and the third pie I’ll keep at home for my sister, myself and my roommates.

This chocolate pecan pie is so good you will not stop at just one slice. My family loves it when I make this for them. it’s a great combination of sweet and salty. I love to drizzle a little bit of semi sweet chocolate on top too, just to give it that extra chocolate-y loving. The recipe below is for one pie, although I usually bake two at a time if I am buying the frozen deep dish pie shells, since two come in one package.




Chocolate Pecan Pie

Baking Temp: 325

Baking Time:  45min – 1 hr


3 eggs

1 cup sugar

½ teaspoon vanilla

¼ teaspoon salt

¾ cup corn syrup

2 oz unsweetened chocolate

¼ cup of butter (½ stick)


First you want to add eggs to mixing bowl and mix on medium speed until frothy. Then add vanilla.

In a separate bowl melt chocolate and butter. I microwaved it for 1 to 1 ½ minutes, in 30 second increments to be sure the chocolate didn’t burn. Make sure the chocolate is cool before adding it to the eggs, you don’t want the high temperature of the chocolate to cook the eggs. Put this bowl to the side.

Next, add the sugar in with the eggs then add in salt and syrup. Mix together.

Last add in the chocolate and butter mixture, until all ingredients are combined. This does not take long, around 1 to 2 minutes. Don’t over mix the batter.

In your frozen pie shells, pour in 1 cup of pecans. Then add 1/2 cup of the batter on top of pecans. Add in the last 1/2 cup of pecans on top of batter. Then add another 1 to 1 1/2 cups of batter on top of the pecans.

The pie will cook for 45 minutes to 1 hour. After the first thirty minutes of baking, remove pie and cover with aluminum foil, this will prevent the pie from burning on top.

Let cool for 20-30 minutes and then you can serve or save for later. No need to refrigerate.




Dreamy & Delicious Nutella Rolls

Dough w Sugar Spice

Oh My Goodness! If only you could smell the scent that is coming out of my oven right now. Some of you may know but I have been on a cinnamon roll baking binge lately. I finally feel like i have gotten the dough recipe down, the recipe I love and that is also vegan, is from if you are interested. Yes that is right, vegan dough, no eggs, no milk, in replacement of eggs, the recipe uses almond milk and vegan butter, Earth Balance. I recently ventured outside of cinnamon rolls because my sister was going on a post graduation road trip from California to North Carolina with a group of her college buddies. So what better way to send them off than with a belly full of Nutella Cinnamon Rolls. The dough recipe is still the same as my previous recipe for cinnamon rolls, but I will briefly go over it here.

photo 1-5

What You’ll Need for the DOUGH:

1 cup unsweetened almond milk

3 tablespoons of butter

3 cups of all purpose flour

1 tablespoon of sugar

1 packet instant active yeast

1/4 tablespoon of salt


1/3 cup of sugar

1/3 cup of brown sugar

2 table spoons of cinnamon

4 tablespoons of Nutella

2 tablespoons of butter


After you melt butter and almond milk in a saucepan without brining it to a boil, let cool down to the temp of bath water. Pour mixture in big mixing bowl and add in packet of instant yeast. Let the yeast active for 10 minutes. After 10 minutes is up, add in 1 tablespoon of sugar, and 1/4 tablespoon of salt. Mix together. Then 1/2 a cup at a time, add in the all purpose flour. After you’ve added all 3 cups of flour, begin to knead for 1 minute. Also, if my dough is not sticky enough I will add a little bit of water into the bowl. Knead your dough into a ball and then let sit at room temp for 1 hour to let the dough rise. After dough has risen, it should look like Step 1 in the picture below.



Then roll out your dough into a round edged rectangle, which you see in the image labeled Step 2. Then melt your 2 remaining tablespoons of butter in the microwave for 30 seconds. Brush melted butter onto dough lightly, do not soak the dough. Then add in the 1/3 cup of sugar, 1/3 cup of brown sugar, 2 tablespoons of cinnamon, which you see in Step 3. Then melt 4 tablespoons of Nutella in microwave for 30 seconds (can use less if you don’t want your rolls too chocolate-y) shown in Step 4. Then roll your dough from the side closest to you, until it become a log looking roll of dough. Cut dough 1 or 1 1/2 inch thick, and place in a pre-coated baking pan. I use Trader Joe’s coconut oil spray. Then using the remaining melted butter, coat the top of the rolls. Bake for 25-30 minutes, and then let cool. If you’d like you can serve the rolls warm, or let them cool completely and ice them with a mix of powdered sugar and almond milk. If you frost them too soon, which I have done, the powdered sugar will melt on top the rolls. It is still delicious, just not as pretty and presentable. Enjoy!

Nutella Rolls Before Baking