About Belinda Smith-Sullivan

Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University, and writes a monthly column for both South Carolina Living and Bella Magazine. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, SC, in the heart of South Carolina’s peach country.@chefbelindaspices

Pecan tassies in close-up, piled on top of each other.

Pecan Tassies

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Here’s another recipe for those of you that desire a higher crust to filling ratio. Tassies are really just tiny pecan pies, y’all.

A glass pitcher filled with bourbon syrup on a linen napkin.

Bourbon Syrup

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Nothing says, “I love you” as sweetly as bringing your amour breakfast in bed with bourbon syrup on the side.