Lauren’s World Famous Mocha Pecan Pie

Lauren’s World Famous Mocha Pecan Pie recipe

9-inch pie crust
(I use a graham cracker crumb crust OR a Whole Foods gluten-free crust)
3/4 C sugar (I use brown or Turbinado sugar)
1/2 C maple syrup or dark corn syrup
2 T coffee liqueur or brewed strong black coffee / decaf
2 T butter
2 T unbleached white or gluten free all purpose flour
3 large eggs
1/2 C semi-sweet chocolate chips
1 C toasted pecans

Preheat oven to 400°

Place all ingredients, except the pecans in a blender or food processor and puree until chocolate chips are completely ground up and everything is smooth. If you don’t have those machines, melt the chocolate & butter on very low heat, cool it, and beat it with all the other filling ingredients except the pecans. Pour the filling over the pecans in a bowl and stir just enough to coat the nuts.

Pour the filling into the unbaked 9-inch pie shell. Bake at 400° for 10 minutes, then reduce the heat to 350° and bake for another 30 minutes or until the filling is set but still moist. Cool completely before cutting.

Serve with whipped cream or ( YUM!! ) vanilla ice cream


A recipe for the New Year

I’m wrapping up 2012 and putting it to bed and looking forward to new creative adventures in 2013; in the art studio and in the kitchen. My holiday gift to you is this yummy all time favorite recipe. Invite your friends over and share some love.


Active time: 1.5 hrs   Start to finish: 3 hrs


5 cups water, reserve 1 cup

5 cups chicken broth, reserve 1 cup

1 large onion, halved lengthwise and thinly sliced

6 garlic cloves, chopped

3 lb skinless boneless chicken thighs or breasts

1/2 cup hulled raw pumpkin seeds

1 lb tomatillos, husked

1 can diced green chiles

3/4 cup chopped fresh cilantro

1 T dried oregano

2 T vegetable oil

2 (15-oz) cans white hominy, rinsed and drained (I used 1 can)

salt to taste

Accompaniments: diced radish, cubed avocado tossed with lime juice, shredded cabbage, chopped onion, lime wedges, dried oregano, pumpkin seeds


Bring 4 cups water & 4 cups of broth, bay leaf, 1/2 of onion, 1/2 of garlic, and dash salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.

Meanwhile, cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Or broil in the toaster oven although be prepared to burn one batch. It always happens to me. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder or in the blender.

Simmer tomatillos and remaining onion in remaining 1 cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with chiles, 1/4 cup cilantro, oregano, remaining garlic, and dash salt.

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened… about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in hominy, chicken and 3 more cups reserved broth or water and simmer, partially covered, 20 minutes. Add more water if it’s too thick. If you forget and use all the broth and water in the beginning, don’t worry… just use water where it’s needed.  * If the number of cups of broth and water don’t add up… don’t worry about it!

Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.

Happy New Year!