This post is sponsored by Lipton®.
Iced sweet tea and pecan pie… it doesn’t get much more Southern than that. But when you are a busy mom, you learn to cut corners and that is why I keep Lipton® Refresh Iced Sweet Tea K-Cups on hand.
My oldest son will often request “a glass of fresh sweet tea.” Not sure where the “fresh” part came from because I promise I have never served him rancid tea! But with Lipton® K-Cups, I can give him the freshest tea possible in less than two minutes.
It’s important to note that you should not make an iced K-Cup beverage in a glass. We have a special plastic mug on hand for all of our iced drinks. Just brew and transfer. It’s easy~peasy.
Plus, tea is sweeter with discounts! SAVE $2 on any Lipton® K-Cup Packs now through 12/31. #TeaTimeSavings >>Print the coupon now.<<
As for the taste…
My son’s first glass of Lipton® Refresh Iced Sweet Tea was priceless. As he took a sip, the drink grew longer and his eyes grew wider.
“This is REALLY good tea!”
Hello, Mom of the Year Award! Here I come! And I will gladly thank Lipton as I hold my prized trophy.
And to solidify my nomination for Mom of the Year, I served his sweet tea with a side of Pecan Tassies.
Pecan Tassies Recipe
Pecan Tassies – or Pecan Tartlets to some – are a quick way to get the flavor of Pecan Pie without a ton of time and mess.
I make the dough for my crust in the food processor so it is really fast. Then, I save even more time by using my handy yet small cookie scoop and a tart press.
Once the dough is pressed into little cups, I mix up the remainder of the ingredients and use that same small scoop (rinsed off) to spoon a little pecan mixture in each well.
Once I topped these Pecan Tassies with extra pecans for garnish, they were on the verge of being too full. Be careful. A pecan tartlet that has overflowed the crust can be difficult to remove from your pan.
After baking for about 20 minutes and cooling to your preference, sprinkle these scrumptious treats with a little powdered sugar and serve.
Sit with a glass of Lipton® Refresh Iced Sweet Tea and a plate of tender pecan tassies under a magnolia tree and enjoy the afternoon. It’s bliss!
Pecan Tassies
- For the crust:
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
- For the filling:
- 2 tbsp unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoons vanilla
- 1 cup pecan halves, finely chopped plus additional pecans for garnish
Preheat oven to 350°F.
Add butter and cream cheese to food processor and pulse until well blended. Add flour; mix until a soft ball forms.
Using a small scoop, portion the dough into 1-inch balls. Place balls of dough into the wells of a mini-muffin pan and press to form an open cup with the dough slightly over the edge of the muffin well.
To make the filling, stir together the melted butter, brown sugar, egg and vanilla. Add the finely chopped pecans and mix well.
Using the small scoop again, fill each crust with filling (do not overfill).
Bake 20-25 minutes or until light golden brown.
Remove from oven; cool in pan 3 minutes. Remove from pan and place on a cooling rack to cool completely.
I love pecan tassies! I can’t believe I haven’t made any yet this year. Thanks for the reminder. I’m off to the kitchen!