Friday Five

Friday Five - The Hunted Interior

1  |  Loving the pops of color in this table decor.

2  |  This has been my skin’s saving grace with our crazy weather.

3  |  I’m going to make this asap. Holy yum.

Friday Five - Christmas Decor

4  |  Love this Christmas card display idea (and everything else in this home).

5  |  I might need to start saving my pennies for these lovelies.

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


  • 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


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!