Sooooo…. Happy Valentine’s Day everyone! Not only is it the cheesy Hallmark day of love but also my dad’s birthday (Happy Birthday Dad!). Two reasons to celebrate in my book! Plus, I get some yummy Wockenfuss chocolates and roses from my hubs… so double bonus! As I munch on pistachio marzipans and admire these beautiful roses, I’m baking one of my favorite grandma recipes.
Now something that gram’s did for everyone, regardless of the holiday, is she’d send cards. I’m pretty sure she had a closetful of cards for every and any occasion. Halloween, 4th of July, Valentine’s Day.. it didn’t matter. You got a corny card with a little heartfelt message inside signed with love from grandma.
Who knew greeting cards would be one of the things I missed the most? Those little notes from grams just letting you know she cared in her own little way haven’t arrived in my mailbox for 1/2 a year now. This doesn’t stop me from still checking my mailbox every holiday and smiling a little, thinking about and remembering her cards.
This Valentine’s Day annnd first official recipe post I’m making one of my favorite sweet treats gram’s used to make. Pecan Tussies (also known as nut tussies by many). Now I know most people say Tassies, but that’s not how gram’s rolled and I sure as shit am not going to change her recipe name. I even dug out one of gram’s old mini-muffin tins I had hiding in my cupboard. I love it’s old texture. I’m sure it has to be over 40 years old.
These tiny pecan pie bites still manage to bring a smile to my face whenever I make them for Christmas cookie plates or just because. So bake up a batch! This is a great one to do with kids or as a couple. Share them with your sweetie (or sweeties) and enjoy your Valentine’s Day!
Mix all above ingredients together and put in mini muffin tins. Use about a tablespoon of dough for each muffin cup.
Mix together the following ingredients by hand.
After throughly mixed, fill each muffin tin (about a tablespoon of filling).
This will make roughly 24 pecan tussies. Put in oven at 350 degrees for 20 minutes or until tops start to brown. Remove from oven and cool until filling has set. Use a knife and carefully run around the tussies edge to remove from tin. Serve and enjoy!
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