Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

6.13.2011

day trippin: mazzaro's italian market

They boast quite the collection of small Italian automobiles.. I took a liking to this psychedelic Fiat.
 He had about enough of the pictures, and was dying to get his hands on some Italian goodies.
Sausage
Lots o' cheese.
Italian pastries galore.
I went for the pistachio gelato, and Dan chose a massive Éclair Mmmm.
[vintage dress and belt, Boutique 9 sandals, Ray-Ban Sunglasses]
If you live in the Tampa/St. Petersburg area, you must take a day and wander around Mazzaro Italian Market.  It's full of all sorts of delicious meats, cheeses, herbs, olives, and other Italian delicacies to take home.  Also, if you want to eat in (which I highly recommend), there's a little counter where you can order all sorts of pastas, salads, and sandwiches.  I love the tomato, basil and mozzarella tower, and Dan swears by their signature balsamic and caramelized onion burger.  My favorite part of Mazzaros, however, is the wine tasting room (they have a HUGE selection), and, of course, their pastry case.  They have gelato in all the classic flavors like chocolate and tiramasu, but also have seasonal choices.  Their pistachio flavor was to die for.  And if you still have some time to kill, there's also loads of vintage shopping, thrifting, used bookstores and art galleries all around if you want to check those out after lunch - it certainly makes for a lovely day.  Ciao bella!

xx
A
Follow lovely little vices.

12.05.2010

dark chocolate pecan pie


When it gets closer to Christmas, I start to crave indulgent deserts (one of my many lovely, little vices).  This simple pie recipe definitely hits the spot.  The dark chocolate gives the pie a fudge-like quality - it's simply amazing. It also only takes about an hour and a half until it's ready to eat.  I recommend going all out and serving it with a scoop of your favorite vanilla ice cream.  Enjoy!

Dark Chocolate Pecan Pie
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1-1/2 cups (6 ounces) pecans
1-1/2 cup Hershey's Dark Chocolate
1 (9-inch) unbaked or frozen** deep-dish pie crust


Preheat oven to 350°F.

  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  • Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving 
  • **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. 
  • RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. 
  • NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. 
  • High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
xx
A

Follow lovely little vices.