Never Ending Pecans

I made these pecan bars a couple weeks ago. I know, mooore pecan bars?! I've been on a pecan kick lately that I can't explain. Then this morning on America's Test Kitchen they made the "perfect" pecan pie and I was salivating just watching them make it. Oh, and they served it with bourbon whipped cream- Yes please!

As we all know I am a maple lover, so when I saw this recipe using maple syrup and I had some pecans leftover from the vegan cookies, I figured it was only right that I make them:).

Maple Pecan Shortbread Squares


You will need:

• 1 cup all purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup softened butter
• 1 egg
• additional 1/3 cup packed brown sugar
• 3 tbsp pure maple syrup
• 1/2 cup chopped pecans

Preheat oven the 350 degrees. Combine the flour and 1/3 cup pressed brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8 by 8 inch baking dish, and prick with a fork.

Bake the shortbread until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with other 1.3 cup brown sugar, maple syrup and pecans. Pour the pecan mixture over the hot crust and return to the oven. Continue baking until firmed, 12-15 minutes. Remove from oven and immediately run a knife around the edges to prevent sticking.

Cool completely and then cut into 1 inch squares to serve.

Source: allrecipes.com

Sorry again for my lack of posts, it's been hard to find time to get on the computer. Not to mention have time to actually make things. I'm going to be making more of an effort to get on here more again! 

I'm going to attempt making a rack of lamb this coming week so you'll be seeing that soon. That is unless it's a disaster lol:). It kind of can't go wrong though, lamb is not exactly cheap!

My stomach is starting to hate me- I'm off to get some lunch!

Happy Baking :)

Sugar Overload!

I sort of got caught up in a sweets frenzy and all I want to do is make cute sugary things. Maybe this is a precursor to a vegetable frenzy...yea I didn't think so either :). It's been fun though, I've enjoyed making new things and trying out new flavors and decorations. So long as I'm able to give the majority of what I make away I'm good with it!

This post contains a few things I've made over the past few days. Some pretty easy, some super easy, but all really good!

Oreo Truffles


You will need:

• 1 package Oreos
• 1- 8 oz package cream cheese, softened
• 2-3 cups chocolate discs, milk or dark chocolate

Crush all but 7 cookies in a food processor, or in a bag with a hammer if you're having that sort of day. Blend in cream cheese until it comes together in loose chunks.

Roll into 1" balls and place on a baking sheet covered in wax paper and put them in the freezer.

On a double boiler, melt down your chocolate discs and then dip the balls into chocolate, tap of excess and lay on wax paper to dry. You can sprinkle them with the remaining cookies crushed, crushed candy canes, sprinkles- the options are endless. Make sure you sprinkle as you go because the chocolate will begin to harden quickly since they were in the freezer for a while.

Some of mine were a bit bigger then an inch. Oops :) I sprinkled them with white non-perils.

I happened to have some pretzel rods laying around and I didn't want the leftover chocolate going to waste. How convenient! I topped them with some non-perils and crushed candy canes.

These chocolate laden treats should be enjoyed sparingly. Don't want to get chocolate wasted now, do we friends?

Source: Bakerella

On to more cupcakes, cause you know, I can't get enough of them! It's a sickness. They're on my mind all the time and now that I went to the new cupcake shop in Orchard Park my mind is reeling with ideas for cupcakes...and how much better then theirs they'd be...There! I said it.

Turtle Cupcakes

Make your favorite chocolate cupcake and icing recipe, at this point I'm not going to post chocolate cupcake recipes, it seems redundant. If it were a special recipe I would but these are just plain chocolate cupcakes.

You will need:

• 1/2 cup heavy whipping cream
• 1 tbsp caramel sauce
• 1/4 cup coarsely chopped pecans, roasted or not.

I made a caramel whipped cream to fill the cupcakes and topped them with a mound of frosting. Sprinkle chopped pecans over top. Fill a bag with caramel sauce and cut a teeny tiny hole and crisscross the caramel over top.

That's for about 12 cupcakes, double for a batch of 24.

Chocolate Mint Cupcakes

You will need:

• 1/8 tsp mint extract
• 1/2 cup heavy whipping cream
• red food coloring
• crushed peppermint candies
• sprinkles

This is pretty much the same deal, except I mixed the extract and food coloring into the whipped cream, filled the cupcakes, frosted them and then sprinkled sugar crystals and crushed candy canes over top. You could also make these and chop up refrigerated Andes Candies and put those on top, and make the filling green to match instead of red. 

I pretty much go to Olive Garden for the Andes Candies :).

I made these a day ahead of time for the flavors to intensify. Make sure you don't store them together, otherwise you'll get some strange turtle cupcakes with a hint of mint. Yuck. Keep them refrigerated due to the cream filling.

What Was I Thinking?

Have you ever agreed to something, volunteered for something, been volunteered by someone else for something? Then you realize all those things are in the same week and your mind explodes?

*raises hand*

I've gone through so much butter, sugar, eggs and flour in the past week and a half it's ridiculous. My mixer has been getting a good work-out, unlike me:). This past Saturday I made pecan bars for the lunch for the pioneers (This was one of the things someone volunteered me for:), I was happy to help though). I was a little nervous since I have never made them before, but I think they turned out really well.

When I think of a pecan bar I picture a flaky buttery crust, a soft sugary center (preferably with bourbon in it- yum!), and then a nutty crunchy top. These were a little more crispy/crunchy, the nuts were mixed into the sugar and butter topping so it was two layers instead of three. The crust was just as I imagined though, melt-in-your-mouth good:) I would like to try another recipe I found for them at some point, just to compare.

Pecan Bars


For the crust you will need:

• 1 1/2 sticks cold unsalted butter, cubed, plus more for dish
• 1 1/2 cups all-purpose flour
• 2/3 cup light brown sugar
• 1 tsp kosher salt

Filling:

• 1 stick unsalted butter, softened
• 1 cup light brown sugar
• pinch salt
• 1/3 cup light corn syrup
• 1/4 all-purpose flour
• 3 cups coarsely chopped pecans

Preheat oven to 350 degrees.

Line a 13 by 9 inch baking dish with tin foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tbsp cold water and mix until the down just holds together.

Press the dough into the bottom of the buttered dish and bake in oven until golden in color, about 20-25 minutes. *A big thanks to Matt, who found the piece that fits over the shute in the lid so things don't go flying out of it whenever I run it.*

Meanwhile, make the filling. In a stand mixer fitted with the paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined.

I need to show Matt that I actually use that Nut Chopper we registered for:)!! It is pretty nifty.

Spread the filling over the baked crust and bake until golden brown, about 30-35 minutes. remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray.

Tips and Reminders:

• Make sure your butter for the crust is cold. Try not to handle it too much while cubing it, allowing it to soften. 
• Fill a cup with cold water and a couple ice cubes to use for the crust. I added 1 tsp extra for it to come together. 
• I checked it at 30 minutes and let it go to 35. This was a mistake. The edges were a little overcooked and I had to trim them off. Depending on your oven, I would go with the shorter time, it will continue to cook a little in the pan after you take it out of the oven anyway.

Enjoy!

Source: Claire Robinson at FoodNetwork.com

Need Some Quick, Easy Desserts?

I need to start gearing my blog more towards healthy foods, this stuff is killing me. But in the meantime, here are 2 dessert recipes that are great for when you're in a rush, don't want to buy a gazzilion ingredients and want to impress for less!

Pumpkin Cream Pie


You will need:

• 1 cup pumpkin puree
• 1 cup whipped cream
• 1 tsp pumpkin pie spice
• 2 packages vanilla pudding
• 1 1/2 cups milk

For the crust:

• 1 1/2 cups crush gingersnaps
• 1/3 cup melted unsalted butter
• 2 tbsp. brown sugar

Pre-heat oven to 350 degrees. Food process the gingersnaps and mix with melted butter and brown sugar. Pour into pie dish and press out the mixture to evenly cover the sides and bottom. Bake at 350 degrees for 10-15 minutes. Let cool.

Whip together pudding mixes, milk, pumpkin puree, whipped cream and spices for 2 minutes on low speed. Pour into cooled pie shell and let it sit for 3 hours in refrigerator.

And you have a super delicious pumpkin cream pie! Serve with whipped cream or vanilla ice cream. I didn't have enough whipped cream left over but I would have piped out a pretty border on the top if I did...oh well, tastes just the same:).

Next up is an Apple Tart that I've made a ton of times. I found it on The Pioneer Woman and I love making it. It looks really pretty, requires only a handful of ingredients and is so fast to make.

You will need:

• 1 whole sheet Puff Pastry, cut into thirds or halves
• 4 whole apples, cored, halved, sliced thinly but not peeled (this seems to be a lot of apples to me, I've cut down to 3 and had more then enough)
• 1 cup brown sugar
• 1/4 tsp salt

Pre-heat oven to 315 degrees. Thaw puff pastry on baking sheet for approximately 20 minutes, or until you can unfold it without breaking it. Meanwhile, core and slice your apples and mix in a bowl with salt and brown sugar. Let them sit for a few minutes. You may want to throw your pastry back in the freezer on the pan for a couples minutes if it's getting to soft.

 Slice the apples as thinly as you can. Watch out for your fingers!

Place the pastry on parchment paper and layer the apples down the center. I cut the recipe in half for this and only made one that was a little bigger then half of the pastry. Bake at 315 degrees for 18-20 minutes. Keep on eye on them towards the end, they tend to bake quickly once they get going.

Sprinkle with powdered sugar and serve with vanilla ice cream or whipped cream.

I hope these are helpful for anyone in a pinch, looking for an easy, tasty dessert to make:).

Did Someone Say Spiced Lemon Cake?

You will need:

• 1 stick unsalted butter, room temp
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1 tbsp finely grated lemon zest plus 6 tbsp lemon juice (takes 2 lemons)
• 3/4 tsp ground cardamom*
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 cup confectioners sugar

Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda and salt.

Beat butter, granulated sugar, zest and cardamom* with a mixer on medium high speed til light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 3 tbsp lemon juice. Reduce speed to medium low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.

Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn onto a wire rack. Let cool, top side up.

Whisk confectioners sugar with remaining 3 tbsp lemon juice until smooth; pour over cooled cake.

And enjoy!

Don't forget, if you have a garbage disposal put the rinds and pulp down it with a handful of baking soda to clean it and eliminate odors.

* I did not have cardamom and did not want to buy a $12 jar so I used 1/4 tsp ground ginger, 1/4 tsp ground cinnamon and 1/4 tsp. ground nutmeg.

Source: Real Simple Magazine

The Coveted Monkey Bread

I've owed Eric monkey bread for...a very long time now. Since today we're having a dinner for their 5th Anniversary I figured I'd finally come through on my promise (sorry for the long wait Eric).

It's been a really long time since I've made this, but it came back to me like riding a bike. Actually better then riding bike! I believe I'm one of few people who the saying "it's like riding a bike" does not apply to.

Monkey Bread


You will need:

• 2 (1lb.) loaves of frozen white bread dough (please do the world, and your taste buds, a favor and DON'T use biscuit dough. I don't understand why anyone would?)
• 1 cup sugar
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 1 tbsp butter
• 1 1/4 tsp cinnamon
• 1/2 cup sugar
• 1 tsp cinnamon

Place 2 frozen loaves on a plate sprayed with cooking spray and cover with plastic wrap.Thaw the 2 loaves of dough in the fridge for 12 hours.

Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to boil, cook one minute. Remove sugar syrup from heat and let cool. (A special Thank You to Steph for the cute heart shaped brown sugar:) made from the heart measuring cups!)

Cut each loaf into approximately 24 equal portions.

I think I ended up with a few more then 48 pieces.

Combine 1/2 cup sugar and 1 tsp cinnamon in dish; stir well. Roll each piece in mixture and layer dough in a bowl or bundt pan coated with cooking spray. I ended up leaving 5 or 6 pieces out. I felt like there was enough and I didn't want it overflowing once it had risen and was baked. So just use your own judgement.

As you can see, I used a bundt pan. I used to make this in a large glass bowl but it's been years and my mom, sister and I all don't know what happened to the bowl. Just make sure you do NOT use a bundt pan with a removable bottom. You will have a ginormous mess in your oven and a really smelly house.

Pour the sugar syrup over the dough; cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.

This was after 30 minutes. Uncover and bake at 350 degrees for 25 minutes or until lightly browned.

This baked for 30 minutes because half way through I put a baking sheet under it. It was getting awfully high and I didn't want the syrup to bubble over and burn on my oven(it didn't end up doing that anyway). Immediately loosen from sides. Put serving dish on top of monkey bread and flip it over (be careful! It's very hot!!).

Ta-da!!!

Serve it warm. Everyone can help themselves and pull it apart.

I couldn't let those pieces of dough go to waste that I hadn't used for the monkey bread! So I kneaded out the pieces in the cinnamon and sugar mixture and heated up about a 1/4-1/2 inch of oil in a frying pan.

Mmmmm Fried Dough:). This makes me so happy. Let the oil heat up on medium heat til you can see the oil swirling from the heat. Drop in your pieces with tongs and cook for 2-3 minutes on each side. Let them sit on a paper towel for a couples minutes to soak up some of the oil and then eat them!!!!

*sizzle*sizzle*

I might actually say it...this was better then the fair. You could fry them plain and then shake them in cinn/sugar or dust them with confectioners sugar. Or even make a chocolate sauce to dip them in. Are you drooling? Sorry:).

I learned when you are making anything amazing and sugary and bad for you to always have a snack sitting nearby to have. It helps you not to pick at devour what you just made.

And as mouthwatering good the fried dough was, a tomato with salt hit the spot and I didn't over indulge.

Now go make yourself some monkey bread and invite some people over to share it with! Monkey Bread is always better with friends:).

Blueberry Heaven

In an effort to use some of the blueberries I still have I made this. Do yourself and favor, make it too:). You won't regret it.

Blueberry Crumb Cake


You will need:

• 1/2 stick of unsalted butter (room temp)
• 1 tbsp additional butter
• 3/4 cup sugar
• 1 whole egg
• 1/2 tsp vanilla extract
• 2 cups flour
• 2- 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 2 cups fresh blueberries

For the topping

• 3/4 sticks unsalted butter (cold)
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/2 cup flour
• 1/4 tsp salt

Heat oven to 350 degrees.

Combine flour, baking powder and salt, set aside.

Cream together 1/2 stick plus 1 tbsp butter and sugar.  

Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not over beat.

Stir in blueberries until evenly distributed. Grease a 9 by 13 inch baking pan. Pour in batter and spread.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter.

There will be pieces the size of small pebbles.

Sprinkle over the top of the batter and bake at 350 for 40-45 minutes, or until lightly browned and crisp on top.

After you remove it from the oven sprinkle 1 or 2 tbsp of sugar over the top.

I figured I should probably taste it before serving it to company later today so I went ahead and cut a piece and had it with some whipped cream:).

Two minutes later (if that).

This cake was sooooo good. Especially being still warm from the oven. We'll have it with vanilla ice cream after dinner tonight. Can't wait for more!

Source: The Pioneer Woman