Pecan Pie Truffle Recipe


I made my own version of the NYTIMES pecan pie truffles recipe.

1 TBSP Maple syrup

2 cups of pecans

2 sticks of butter (1/2 cup)

Graham crackers (8)

2 4 oz bars of dark chocolate

Nut pieces for garnish (optional)


Melt the two sticks of butter in a microwave safe bowl.

Grind graham crackers down to fine crumbs.

In a frying pan, lay out pecans in single layer. Turn the heat to medium-high, and wait till the pecans start toasting. Once the pecans start to become darker in color, turn the pan off and transfer the pecans to a cooling plate.

Combine the melted butter, graham crackers, and pecans in a medium sized bowl. Mix thoroughly.

Grab a cookie scooper and form balls of the dough. Place on parchment lined baking sheet, place in refrigerator for 2 hours (or freeze for 15-30 minutes in a jiffy).

After the truffles are set,  remove from the fridge. Place chocolate in microwave safe bowl(or instant pot on keep warm setting!). If microwaving, microwave in 30 second intervals until chocolate is melted through.

Dip the truffles into the chocolate and place back onto the cookie sheet. Top with nuts for garnish.

Place back in refrigerator for 2 hours (or freeze for 15-30 minutes in a jiffy).

Bon appetit!

Clotted Cream Recipe(Ultra pasteurized)

If you only have ultra pasteurized heavy cream on hand and have a hankering for clotted cream, I’m here to tell you it is possible! Don’t let all the blogs on the internet tell you otherwise.

Adapted from

Equipment: Instant Pot IP-Lux

Ingredients: 1 cup of ultra pasteurized heavy cream, 35% fat or higher


  1. Pour cream directly into IP pot
  2. Switch the tab to “sealing”
  3. Press the “keep warm” functionality, and let it cook overnight, at least 8 hours.
  4. After 8 hours, remove pot, cover, and place in fridge for 12 hours.
  5. Once 12 hours is up, scoop out the cream using a slatted spoon.
  6. Save leftover milk for scones!