Cocoa and Lavender: Sweetie Pies

For a while, when I was young and naïve, I wanted to open a pie shop. It's name was to be Sweetie Pies.

Well, that or Pi R Round. I would have used this name if it had been near MIT (Massachusetts Institute of Technology).

I have always been a pie fan, and prefer a good pie to most desserts.

My favorites are fruit pies. Apple, peach, blueberry, strawberry, or mixtures like cherry-berry-peach pie. Key lime is also a favorite, and I have a hard time saying no to any lemon tart.

Pecan pie is a sticky one for me, though, in more ways than one. We have a love-hate relationship. I can only take a little at a time because it is so darned rich. And sweet. And rich.

Whenever I cook a Cajun or New Orleanian meal, pecan pie seems to be the most logical dessert. But the cuisines themselves are rich, so only a little tidbit is wanted afterwards.

When looking for a post-gumbo dessert for Dianne and her daughter, Kitt, I came upon this recipe from Langlois in New Orleans. They were the perfect little ending for our meal, and make for a great holiday treat. I made a few adjustments to make them easier for you!

Langlois' Pecan Praline Bites

non-stick baker's spray

1 cup packed dark brown sugar

1/2 cup flour, all-purpose

1 cup chopped pecans

3/4 cup unsalted butter, melted
confectioner's sugar for dusting, optional

Preheat oven to 350°. Spray a non-stick mini muffin pan. Cut out 24 circles of parchment paper to line the bottoms of the muffin cups. Don't skip this part or you will have a terrible time getting the little cakes out!

Mix egg, dark brown sugar, flour and pecans together in a bowl. Slowly stir in melted butter a little at a time, until the batter is not able to absorb any more. You may have butter left over. This will depend entirely on your humidity. Some flours will absorb more. The batter will be wet but still thick and should not be too runny. Add a little extra flour if needed. Scoop dough into a pastry bag and pipe into mini muffin pan cups, filling each three-quarters full. Bake for 15-17 minutes. Turn out onto a parchment lined sheet tray. (You might need to go around the sides with a thin spatula to get them to release.) Remove the parchment from the bottom of each pecan bite, and allow to cool completely. Dust with confectioner's sugar, if desired.

Makes 24.