Something to Be Thankful for: Pecan Pie Truffles

It’s a tradition we have in my family: the night before Thanksgiving my mom and I cook up a vegetarian meal before the holiday bird. The recipes are carefully selected and, as a vegetarian myself, I have to admit that I actually enjoy this Thanksgiving eve meal more than the real deal (when I tend to stock up on bread, sweet potatoes and far too much dessert!).

Yet, this year our pre-Thanksgiving menu went awry – the pumpkin gnocchi turned out all wrong and our side dish of braised brussel sprouts with cranberries and walnuts became an impromptu main with the addition of pasta.

When it came time for dessert, I had my doubts. While the recipe sounded delicious on paper, would it end up just another mishap?

Let me preface this by saying that my mother is a tough critic to please. Her chocolate chip cookie recipe is still the holy grail of desserts in my book. She knows how to make a baked good – and certainly doesn’t welcome new recipes into her repertoire unless they are more than up to par.

Enter the Pecan Pie Truffles, a recipe I came across in The New York Times vegetarian Thanksgiving guide (credit to the VegNews food columnist Hannah Kaminsky). They sounded perfect: pecans, graham cracker crumbs, dark chocolate. Could I really screw these up?

Thankfully not. I believe my mother’s exact words after her first bite were, “Pardon my French, but these are !#%$@ good!”

It’s a simple enough recipe for a beyond delicious result – an easy way to impress friends and family this holiday season (and make sure to save some for yourself!).

See the full recipe:

Sherry Stolar

Sherry's most memorable experiences have always been when she puts herself out of her comfort zone - she loves the challenge of a new place, a new culture, new people. First bitten by the travel bug during an internship with NBC at the 2006 Winter Olympics in Torino, Italy, she then lived in London for six months, using the city as a base for exploring Europe. Following her graduation from Cornell University in 2007, she moved back to the UK and continued traveling extensively. An expired visa brought her back to the US a year later, specifically New York City, where she lasted in the hustle of the corporate world for two years before taking a leap of faith and moving across the country to Napa Valley to pursue a career in the wine industry. Currently, her day job is with a wine marketing agency, and she is also working towards a Diploma with the Wine and Spirit Education Trust, from which she already holds an Advanced Certificate. In her spare time, Sherry loves to cook, specifically with vegetarian, healthy ingredients. She continues to explore new places whenever possible, even if it's something as simple as a weekend away or visiting a vineyard in the wine country she currently calls home, which she blogs about at

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