For our blog circle theme this month we chose scenes from the kitchen, which seemed like a great fit with the holidays here and we’re all spending more time cooking and baking. I decided to do mine while making my grandma’s taffy tart recipe. I’ve talked to a few people whose grandmothers made something similar so I wonder if it was common in their generation. I grew up making it with my mom and before we moved to Hawaii, my kids and I would make it with her the day before Thanksgiving. It’s as engrained into the holiday for me as watching Holiday Inn. It just doesn’t feel like Thanksgiving without them. My oldest is 16 and just not as into this kind of stuff anymore (it makes me so sad!) so it was just my youngest three and they loved it. I’m going to attach the recipe here for anyone interested, although it is in one of the images. Don’t forget to check out Erica’s post on the theme for this month.
Your favorite pie crust recipe (you need about the amount of three single pie crusts)
1 lb brown sugar
1 1/2 cups sweetened coconut
1 1/2 cups chopped nuts (I usually use pecans or walnuts, or a mixture of both)
1 Tbs vanilla
Pre-heat oven to 300 degrees. Mix all ingredients in a large bowl. Take a small amount of pie crust and roll into a small ball and place in a mini cupcake pan. I have a wooden tool that we just use to press the dough into a little pie crust shape. Take two small spoons and fill the little crust pieces. Place into hot oven and bake for 20 minutes.