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Pecan Pie, with Salty Bitch and Chocoholic options

Pecan Pie, with Salty Bitch and Chocoholic options

Stuffing x 3….done, done, and done

Turkey brined, resting in fridge and looking like a Vic’s worst nightmare.

Experimental Vegan Dish…TBC

Mashed Potatoes, Sweet Potatoes, Butternut Squash.

Green Beans, Cornbread donuts.

Fun finger food for the first wave.


Dessert: Apple Cider Tart, Pumpkin Pie, something for the Chocoholics. Pecan Pie.


A luscious caramellow dream of a pecan pie. An  egg enriched syrupy toffee-praline mass baked into a thick golden pudding; hugging onto chewy studs of pecans. 

Pecan pie with Karo corn syrup, of course because America and Thanksgiving. As well as a nice amount of Lyle’s Golden syrup from the UK because it is a vanilla honey nectar that is so beautifully mellow.

 Throw in a shot of bourbon, and a big pinch of salt, as in the pie so in life. The salt makes the sweetness less cloying. It adds real depth and offers brightness. 

On top, a scattering of chocolate, because why not add a chocolate dimension to a caramellow experience?

 And then when/if  feeling the need to double down on the salty bitch toss a few strategically placed mini pretzels onto the sweet cobbled face of pecan pie. 

Vegan pie dough holds it all together nicely, and crispily.  No matter if the crust is pre-made frozen or cool creator artsy, this pie holds it’s center. more than admirably

3 eggs

1/2 Lyle’s Golden Syrup

1/2 corn syrup

1/2 brown sugar, packed

1/4 - 1/2 teaspoon salt

1 tbsp. bourbon

1 tsp. vanilla 

4 tbsp. melted butter/marg/vegan oil spread, cooled

1 1/2 cups toasted chopped pecans 


Optional: handful of choc chips, pretty pecan halves, and if you’re feeling particularly salty, mini pretzels. 


  1. Preheat oven to 375F

  2. In a large bowl gently beat the eggs, with spatula add Golden Syrup, Karo Syrup, and brown sugar.

  3. Stir in salt, bourbon, and vanilla. Mix in melted butter/marg.

3. Pour into prepared pie crust.  


Here you can get creative/explorational:


Scatter choc chips across the pie surface, push in a few mini pretzels in strategic spots, And press in a few gorgeous specimens of Pecans on the half-shell, if you’d like.


Crust embelishment/decoration is up to you, but a pre-frozen crust is fine, the Praline filling is the real star here. 


4. Place in pre-heated oven , middle rack for 30 mins if you like a light golden crust 40 mins if you like a deeply baked crust.


*Vegan Pie Crust


1 1/2 c. all-purpose flour + more for dusting

2 tbsp. sugar

1 tsp. salt


4 tbsp. crisco, cold+cubed

4 tbsp. vegan oil spread, cold+cubed

1/4 cup ice cold water


  1. Place dry ingredients in the carafe of your food processor, pulse once or twice so that the flour is aerated.

  2. Add cold cubed fats to the flour, pulse stacatto until pea sized dough results (about 5-6 pulses)

  3. While food processor is running steadily drip ice water into the mixture.

  4. You will be left with a sticky dough. With well-floured hands manipulate dough into a ball. Flatten into a disk on a well-floured surface. Wrap and refrigerate until ready to use (at least 1 hour).

Lemon  Olive Oil Donut Muffins with Buttermilk Claze

Lemon Olive Oil Donut Muffins with Buttermilk Claze

Cornbread Donuts w. Salted Honey Glaze & Red Pepper Flakes

Cornbread Donuts w. Salted Honey Glaze & Red Pepper Flakes