Friday Five

Happy Friday, y’all! Has this felt like the longest week ever to anyone else? I am ready for the weekend!! We’re grabbing breakfast tomorrow morning with some sweet friends of ours and then headed to a wedding for another friend tomorrow afternoon. It’ll be the first wedding we’ve been to at the church we got married in since we got married there more than four years ago. Cra-zy.

Anyways, on the Friday Five…

FF 3

1  |  This DIY is so easy and gorgeous.

2  |  Well, this is the cutest iPhone cover ever.

3  |  I’m going to need to make this asap.

FF 4

4  |  The most perfect little salt and pepper shakers.

5  |  Trying to up my maternity style game with this.

 

Hope everyone has a fun and relaxing weekend 🙂

 

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Friday Five

FF 1

1  |  These look like the perfect Easter treat!

2  |  I missed out on last year’s colors of the dress, so I have the blue one in my shopping cart now.

3  |  I think I need one of these for our patio.

FF 2

4  |  Loving this set of bracelets for spring/summer!

5  |  I made this dish a few weeks ago and it was SO GOOD.

Happy Friday, y’all! I’ve felt good the past 24 hours, so I’m hoping this trend continues and I can get some things done around the house this weekend. I’m in desperate need of purging our closets (mine specifically). So, feel free to send all the good vibes my way 😉

 

The Best Pecan Pie

 

Pecan Pie

Happy Tuesday! I hope everyone had a wonderful Thanksgiving and ate way too much. I know we did. So why not continue that trend with the very best pecan pie recipe?! Want to know the secret to a perfect pecan pie? Roasting the pecans ahead of time. You’re welcome universe.

Pecan Pie 2

Adapted from The Pioneer Woman

Ingredients

  • 1 frozen pie crust
  • 6 Tablespoons butter
  • 2 large eggs
  • 1 cup light corn syrup
  • 1 cup loosely packed brown sugar
  • 1 Tablespoon bourbon
  • 2 teaspoons vanilla extract
  • 2 cups whole pecans

Directions

Preheat oven to 350°F.

Melt two tablespoons of butter and mix with one cup of nuts. Spread out evenly on a baking sheet or jelly roll pan. Bake for 15 minutes, tossing halfway. Once cooled a bit, roughly chop and set to the side.

In a medium bowl, melt remaining four tablespoons of butter. Add eggs, corn syrup, sugar, bourbon and vanilla extract and whisk until smooth. Stir in chopped pecans.

Place pie crust on a baking sheet (this will help keep the pie level and prevent any overflow from the pie getting everywhere). Pour in the filling and top with remaining pecans.

Bake at 350°F for 45 – 55 minutes, or until filling is set. Let it cool completely. You can also make this pie the day before. Slice, serve and enjoy!