Over the past few years, I've tackled quite a few allergy-friendly baking challenges so that I could make food that is safe for Brennan who is allergic to milk, eggs, and peanuts. (Special thanks to all my friends at www.kidswithfoodallergies.org for teaching me all I needed to know about allergy-friendly cooking.) For this Christmas, he requested that I make pecan tassies for dessert.
Pecan tassies are mini-pecan pies, roughly the size of one big bite (i.e. Tim sized) or two regular sized bites. I used Oma's recipe for the crust, but subsituted soy cream cheese for the regular kind. For the filling, I have a recipe that uses honey and powdered sugar instead of the typical corn syrup and egg pecan pie filling. And, finally, Brennan's great-grandmother provides hand-shelled pecans from the tree in her backyard so that they aren't contaminated with peanuts.
I must say that they turned out quite well this year, and they were a perfect end to our *traditional* steak dinner on Christmas Day. Lauren was quite interested in feeding me my share of the tassies. In her cute two-year-old way, she renamed them "pecan paci's."
Later, the guys were trying to get her to say it correctly. They's say, "Tuh-tuh-tuh-tassies," and she'd respond, "Tuh-tuh-tuh-paci's."
I have a feeling that when this recipe gets passed along, it'll be labeled "Pecan Paci's."