Tag Archives: pecans

Pumpkin pecan pie gingerbread bars

14 Jan

This is one of the desserts i made for thanksgiving….   it sounded good… it looked good in the recipe… but the ingredients.. oy the ingredients… I’ve never used molasses before.  didn’t even know where to find it in the grocery store. had to text my bff to find out!  and the smell of it… oy….  i made it and stuck it in the oven hoping for the best!  there was A LOT going on!   surprisingly these were really good.. they grew on us!  kind of like a pumpkin pecan pie with gingerbread crust… so good!

 

Pumpkin pecan pie gingerbread bars

adapted from culinaryconcoctionsbypeabody

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For the crust:
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 tsp. salt
1/3 cup molasses
1 tsp. ground ginger

For the filling:
6 large eggs
1 3/4 cup granulated sugar
3/4 cup packed brown sugar
1 15-ounce can pumpkin puree
1/2 cup light corn syrup
1/2 tsp. salt
3 cups pecan halves
1/3 cup white chocolate chips (as a garnish)

Preheat oven to 350. Line a 13×9-inch baking pan with foil.

For the crust:
Using a stand mixer with a paddle attachment cream butter and brown sugar with a mixer on medium speed until light and fluffy, five minutes.
Add the molasses and ginger and beat until fully combined.

Add flour and salt and mix until combined but crumbly. Don’t worry that it’s crumbly it will come together when you press it into the pan and it bakes.
Press dough into the bottom of a prepared pan; bake until golden, 30 minutes.
Prepare the filling with about 5 minutes left to bake.

For the filling:
In a large bowl whisk together eggs, granulated sugar, and brown sugar until combined.
Mix in pumpkin, granulated sugar, corn syrup, and salt until combined.
Fold in pecans and pour over hot crust.
Bake bars until filling is just set, about 45 minutes.
If using white chocolate chips, remove from oven at 40 minutes, sprinkle chips and put back in for another 5 minutes.
Cool bars to room temperature and remove foil before cutting.
They will have a pie consistency so the filling is a little soft.

 

 

 

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Mini Pecan Phyllo Tarts

19 Apr

another thanksgiving dessert!    this was a different take on pecan pie…    definitely not as sweet or sticky or gooey.. but delicious nonetheless…   also healthier    underneath the mini pecan pies are mini key lime pies yum!

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Mini Pecan Phyllo Tarts
Adapted from Skinnytaste.com


Ingredients:

  • 1 tbsp butter, melted
  • 1 large egg
  • 4 tsp brown sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla
  • 1/2 cup pecans chopped
  • 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 350°F.

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

Bake for 10-15 minutes. Let them cool before serving.

Banana Streusel Bread

22 Sep

This banana bread was sooooo good and so addicting! The pecans, the caramel yum yum yum!!!

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Banana Streusel Bread
adapted from lifessimplemeasures

Ingredients:
2 c. all purpose flour
1/2 c. brown sugar
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. pecans, coarsely chopped
1 cup caramel bits
2 ripe large bananas, mashed
2 large eggs, lightly beaten
1/2 c. unsalted butter, melted and cooled
1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)
1 tsp. vanilla extract

Directions:
Heat oven to 350°F and place rack in center of oven.
Butter or spray with non-stick vegetable spray bottom and sides of 9×5-inch loaf pan. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, 2/3 cup pecans, and half of caramel bits. Set aside.
In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.
Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).
Spread batter evenly into prepared pan and sprinkle with remaining 1/3 cup pecans and caramel bits.
Bake 50 to 60 minutes or until bread is golden and toothpick inserted in center of bread comes out clean. Place on wire rack to cool before removing bread from pan.

Apple goat cheese pecan pizza revisited

2 Dec

Made the apple goat cheese pecan pizza again. This time a round pizza. Still yummy still delicious!

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Thanksgiving dessert number one

1 Dec

I need to post about thanksgiving so I figure ill start with dessert! This was one of three desserts. It was delicious and easy!! Will definitely be making this again!! Yum!

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salted caramel pecan pie
adapted from foodnetwork

Ingredients
1 deep-dish frozen piecrust
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
3 large eggs, lightly beaten
2 cups chopped pecans

Directions
Preheat the oven to 350 degrees F.

Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.

Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

Apple Pecan Stuffed Squash

18 Nov

The past few weeks we’ve gotten squash in our share of the csa. The husband is not a fan of squash at all, but I figured I needed to not let them go to waste. I really liked the squash this way. Yum

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Apple Pecan Stuffed Squash
adapted from good life eats

Ingredients:
2 acorn squash (about 1 1/2 lb. each), rinsed
1/2 cup apple cider
2 teaspoons olive oil
1/2 cup chopped onion
1 Gala apple cored and chopped
1 Granny Smith apple cored and chopped
1/4 cup dried cranberries
1/8 teaspoon cinnamon
1/2 teaspoon fresh minced sage
1/2 teaspoon fresh thyme
salt, to taste
1/4 cup chopped pecans
1/4 cup maple syrup
2 teaspoons brown sugar

Directions:
Cut each squash in half; scoop out seeds. Place each half, cavity side down, in a 9- by 13-inch baking pan. Pour apple cider in the bottom of the pan, cover the pan with foil and bake in a 350° F oven until tender when pierced, about 45 minutes.
Meanwhile, heat 2 teaspoons olive oil. Add onion, apples, cranberries, cinnamon, sage and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Season to taste with salt. Stir in pecans.
Uncover squash and turn halves upright. Brush edges and inside with the remaining apple cider in the bottom of the pan; fill equally with apple mixture. Drizzle equally with maple syrup. Sprinkle edges with brown sugar and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

Salted caramel macaroons

18 Sep

Go check out the yummy and addictive salted caramel macaroons i posted!!

BANANA OATMEAL CRUMB CAKE

15 Sep

yum these were a nice departure from banana bread! These did not last long at all! Go make them now!

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BANANA OATMEAL CRUMB CAKE
adapted from oh my! sugar high

INGREDIENTS

1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed over-ripe bananas (about 2-3 depending upon size)
1 teaspoon vanilla extract
3/4 cup all-purpose flour (I used 1/2 cup all-purpose and 1/4 whole wheat)
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon

Topping
3/4 cup rolled oats
1/3 cup packed brown sugar
1 1/2 tablespoons flour
2 tablespoons butter, melted
1/8 cup tablespoons chopped pecans
1 teaspoon ground cinnamon

DIRECTIONS

Grease and flour 8×8 inch square baking dish. Preheat over to 350 degrees F.
In medium bowl, stir flour, 1 1/3 cups oats, salt, baking soda and cinnamon together. Set aside.
In a large bowl, cream 1/2 cup butter and 2/3 cup brown sugar. Beat in the eggs, one and at a time. Add mashed bananas and vanilla and beat again, just until incorporated.
Beat the flour mixture into the banana mixture. Pour batter into baking pan.
Make the topping by stirring 3/4 cup oats, 1/3 cup brown sugar, flour, melted butter, pecans, and cinnamon together until nice and crumbly. Sprinkle evenly over the top of the batter and press down lightly to even it out.
Bake in preheated oven for 38 to 46 minutes, or until a toothpick inserted in center comes out clean. Transfer to a rack to cool completely.

passover apple pecan pie

10 Apr

just posted the most delicious passover apple pecan pie over at townmouseandcountrymouse

caramel apple cheesecake pie

12 Mar

you must go make this now! — i used tjs fleur de sel caramel sauce once again (love that stuff) — wouldnt change a thing — maybe add more caramel 🙂

 

 

Caramel Apple Cheesecake Pie

adapted from lulu the baker

for the crust:
1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel sauce
1 cup chopped pecans

for the apple filling:
5 granny smith apples, peeled, cored, and sliced thin
5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

for the cheesecake topping:
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 Tablespoon lemon juice


Preheat the oven to 375 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter, and stir to combine. Press mixture firmly into the bottom and up the sides of a 10-inch pie plate. Bake for 6-8 minutes until crust is golden. Remove from oven and set aside to cool. When crust is completely cool, pour caramel sauce evenly over the bottom and sprinkle with chopped pecans. Set aside.

In a large skillet, melt 5 Tablespoons butter over medium-high heat. Using a wooden spoon, stir in cinnamon and brown sugar until combined. Add apples and cook until apples are tender and liquid has reduced, about 20 minutes. Let cool for 10 minutes before pouring into prepared crust.

Lower oven temperature to 350 degrees F. In a medium bowl, beat cream cheese and sugar until smooth, then add vanilla, egg, and lemon juice and beat again. Pour cheesecake topping over apple filling and bake pie for 30 minutes, until cheesecake is completely set.  Remove from oven and let cool, then refrigerate until chilled. Let stand at room temperature for 30 minutes before serving.