pecans

Caramel Filled Pecan Brownies

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While I was with my family recently, one of my sisters mentioned that she was perusing the blog and came across a recipe with some horrendous photographs.  There are lots of these posts.  I haven’t taken them down, and I don’t plan to.  Even though running across them is like finding old college pics that someone else posted on facebook from a night you kind of want to forget, I’m keeping them up.  One of the main reasons is that many of them are good recipes!  But we all know that the world of food blogging requires more than just a good recipe.  You’d better have some pictures that make people want to make the recipe.  I don’t know about you, but these pictures make me want caramel filled brownies.

Caramel Filled Brownies-6

Caramel Filled Brownies-7I decided that I would make a little project out of going back through some of my old posts that have really great recipes and re-doing them, without taking the old ones down.  It’s fun to see how far I’ve come in taking pictures of food, writing about the food, and I even think I’ve become a better baker and cook in the past 8 years or so that I’ve had this blog.  Here is the old post for these brownies.  It was just about 6 and a half years ago.  These pictures were taken in our little apartment in China Spring while I was teaching school and Ben was in law school.  Things are pretty different for us now!

Caramel Filled Brownies

This recipe is from The Pastry Queen.  It’s a great cookbook.  Everything is delicious.  If you’ve read my blog before you’ve likely heard me (if you can “hear” something in writing) sing its praises.  I only changed one thing from the original recipe, and that was to use a bag of those caramel bits instead of unwrapping a bunch of caramels.  It worked out just fine.

I highly advise cutting these cold from the fridge and even eating them cold is a great idea.  However, warming one briefly in the microwave and topping it with a little vanilla ice cream isn’t a bad way to enjoy these brownies.

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Caramel Filled Pecan Brownies

From The Pastry Queen by Rebecca Rather

Ingredients

  • 1 1/2 cups pecan pieces
  • 1 cup (2 sticks) unsalted butter
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 package (11 ounces) caramel bits
  • 1/3 cup whipping cream
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. Toast pecans for about 8 minutes, until they are fragrant but before they begin to get too dark.  Break apart any large pieces and set them aside.
  3. Line a 9- by 13-inch baking pan with aluminum foil, leaving some overhang. Grease foil generously with shortening.  Set aside.
  4. Combine butter and chocolate in a medium-sized heavy saucepan and cook over low heat, stirring occasionally, until melted and smooth.  Do not let it burn.  Transfer chocolate to a large bowl and let cool for a few minutes.  Add in the sugar, eggs, and vanilla, and mix (with a whisk, hand mixer or a stand mixer) until thick and glossy. (
  5. Whisk or stir in flour and salt. Transfer half of batter (about 2 cups) to baking pan and spread evenly, sprinkle half of the pecans over the batter and bake for 20 minutes. Let cool for about 20 minutes.
  6. Once the brownies cool, melt caramels and cream in a medium-sized heavy saucepan and stir over low heat until completely melted and smooth.  Immediately spread caramel mixture over baked brownies.  Pour remaining brownie batter evenly over caramel mixture and spread gently to cover, being careful not to mix up the brownie and caramel layers.
  7. Sprinkle chocolate chips and remaining pecans on top and bake for 20 minutes. Cool, then transfer to the fridge for at least a few hours.
  8. Lift brownies out of the pan by lifting the foil.  Remove the foil carefully, bring sure to get all of it off, especially around the edges and the corners where the caramel will stick. Cut brownies into squares.  Serve at room temp or cold.  Store in an airtight container in the fridge.

 

Chocolate Peppermint Squares

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There are a lot of foods that hold great memories for me.  I am sure I’ve talked about that before, and maybe that is the case for many of you.  Of course during this time of year, where food is so important, I have the desire to make and eat a lot of those foods.  These peppermint bars are one of my favorite Christmas sweets that my mom makes and I’m happy to share them with you!

Chocolate Peppermint Squares | Hottie Biscotti

These layered brownies pack a punch and are best enjoyed cut into small squares.  The bottom chocolate brownie layer is dense and decadent.  The peppermint layer is sweet and smooth.  The chocolate on top is bittersweet and a perfect contrast to the sweetness.

Chocolate Peppermint Squares | Hottie Biscotti Chocolate Peppermint Squares | Hottie Biscotti

I used to sneak these from the freezer, they are delicious after warming up just enough to be chew-able.  They are also quite good at room temperature, just a little messy.  But licking chocolate off of your fingers isn’t all bad.

There are a few tips that make baking and serving these easier.

  • Line the pan with foil and butter it well.
  • Use an offset spatula to spread the mint and the chocolate layers.
  • Chill the bars well after the mint and chocolate layers.
  • Remove from the freezer and let the bars warm up for about 30 minutes before cutting, if you cut them frozen the chocolate will crack.
  • Use the foil to lift the bars out of the pan and place on a cutting board.  Use a warm knife to cut into squares, wiping it clean after each cut.  At that point either serve or carefully repackage the squares and chill or freeze to serve later.

These are a perfect dessert buffet addition, and they would also make a great addition to a cookie plate along with other cookies.  I hope you try these and enjoy them as much as I do.

Chocolate Peppermint Squares | Hottie Biscotti

Chocolate Peppermint Squares

Ingredients

Brownie Layer

  • 2 ounces unsweetened chocolate
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup flour
  • 1 cup chopped pecans

Peppermint Layer

  • 1 1/2 cups powdered sugar
  • 1 1/2-2 tablespoons milk or cream
  • 3 tablespoons softened butter
  • 1 teaspoon peppermint extract

Top Chocolate Layer

  • 3 ounces bittersweet chocolate
  • 3 tablespoons butter

Directions

Brownie Layer

  1. Preheat oven to 350°F and prepare an 8-inch pan by lining it with foil and buttering the foil.
  2. Melt chocolate and butter over low heat, then set aside.
  3. Combine eggs and sugar in a large bowl and beat until light in color and fluffy.
  4. Stir in flour, chocolate mixture and nuts.
  5. Spread into the pan and bake for 20-25 minutes.  Allow to cool for room temperature.

Peppermint Layer

  1. Beat together powdered sugar, butter and milk until smooth.
  2. Mix in peppermint extract and a couple drops of food coloring to achieve the color and shade that you’d like.  My mom always did green or pink.
  3. Spread evenly over the cooled brownies and place in the freezer until set, at least 30 minutes.

Chocolate Layer

  1. Melt chocolate and butter together.  I do this in the microwave.  Chop the chocolate roughly and cut the butter into chunks.  Combine in a microwave safe bowl and microwave on high for 15 second increments, stirring well in between until melted and smooth.
  2. Remove chilled bars and pour the chocolate on top and tilt the pan to spread the chocolate around.  Use an offset spatula to even out the chocolate if needed.
  3. Freeze for at least an hour.

 

Haricots Vert Salad with Blue Cheese, Pecans and Cranberries

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There is a special place in my heart for creamy green bean casserole.  The kind with the canned crunchy fried onions, and the canned cream of mushroom soup.  You know what I’m talking about, and if you don’t you should try it at least once.  But sometimes that Thanksgiving meal can be a little heavy on the creamy casseroles and you want (and likely need) something light and refreshing in the mix to balance things out.  This salad is a delicious way to provide some balance in your meal while still keeping is special.

Haricots Verts Salad with Blue Cheese, Pecans and Cranberries | Hottie Biscotti

Something about the combination of warm toasted pecans, tangy sweet cranberries and robust blue cheese just sings of the season we’re entering.  The weather is cooler and richer flavors are in order.  Although, I’d eat this salad in the summertime with no problem.

Haricots Verts Salad with Blue Cheese, Pecans and Cranberries | Hottie Biscotti

You can serve these as lovely first course salads on individual salad plates, or arrange them on a large platter and allow guests to serve themselves.  The bibb lettuce leaves hold up well, so there’s little need to worry about them tearing, unless they’ve been sitting too long so don’t prepare them all the way too far in advance.  If you’re really needing this to be a quick and painless salad you can tear up a bunch of bibb lettuce, toss in the dressed beans, cranberries, blue cheese and pecans and serve this as a large serve-yourself salad.  You might want to double the dressing if you plan to serve it that way, though.

Haricots Verts Salad with Blue Cheese, Pecans and Cranberries | Hottie Biscotti

You can cook the beans up to 2 days ahead and keep them in the fridge.  The beans also hold up well in the fridge after being dressed, so you can prepare them up to that point hours ahead of time, but not longer than a day.  Mix in the cranberries, but not the blue cheese or pecans, they’ll get soggy if they sit too long.  Sprinkle on the blue cheese and pecans right before serving.

I tend to under-dress salads when serving them to a group.  I hesitated to add all the dressing to the beans, but it was the perfect amount.  There’s just enough that drips off onto the lettuce.

Haricots Verts Salad with Blue Cheese, Pecans and Cranberries | Hottie Biscotti

Haricots Verts Salad with Blue Cheese, Pecans and Cranberries

From Fine Cooking

Serves 6

Ingredients

  • 1/2 pound haricots verts (french green beans) cut into 1/2 inch pieces
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup dried cranberries
  • 1/4 to 1/3 cup crumbled blue cheese
  • 6 large bibb lettuce leaves, washed and dried

Directions

  1. Bring a medium sized pot of water to a boil and prepare a large bowl of ice water.  Add the beans and cook until crisp-tender, 3-4 minutes.  Drain the beans, then plunge them into the ice water to stop the cooking.  Drain again, pat dry and move to a bowl.  If making ahead, place beans in an airtight container and put them in the fridge for up to 2 days.
  2. Prepare the dressing by whisking together the vinegar, mustard and olive oil.  Season with a pinch of salt and pepper.
  3. Toss beans and cranberries in the dressing to coat evenly.  You can refrigerate the beans at this point for up to 1 day.
  4. To serve: divide beans evenly among the lettuce leaves and sprinkle each with pecans and blue cheese.

Weikel’s House Special Cookie Copy Cat

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There is a place right off of highway 71 in La Grange, Texas, between Houston and Austin, called Weikel’s where you can stop for gas and get a snack.  If you ever make this drive you have definitely driven by and likely stopped at a similar spot called Hruska’s.  It’s right on the highway in Ellinger and impossible to miss.  But Hruska’s has nothing on Weikel’s, in my opinion.  They’re both gas stations with bakeries serving cookies, kolaches, etc.  Hruska’s, which also offers sausages and lunch/dinner items, had been my go-to stop until my in-laws brought some cookies and shortbread bars to us from Weikel’s.  I haven’t gone back since.

Weikel's House Special Cookies Copy Cat | Hottie Biscotti

Every time I stop here I get cookies for the kids, usually whatever Carson wants and plain sugar for Betsy to keep the mess to a minimum.  I also get a box of house special cookies and a cherry shortbread.  The house special cookies are indeed special and I’ve been wanting to duplicate them for some time.  I might be on my way to doing that with these!

Weikel's House Special Cookies Copy Cat | Hottie Biscotti

The house special is a crispy, crunchy cookie that has cornflakes, oats, pecans and coconut.  There is no butter on the ingredient list, only shortening.  So that could account for the difference in texture between mine and theirs.  I also left out the oats.  But the flavor is very similar and I am real excited that I won’t have to drive to La Grange to get my cookie fix!

However, if I had to choose between mine and Weikel’s I’d still choose Weikel’s.  There’s just something really special about them, and something about the experience of stopping with my kids that makes them better somehow.  And maybe it’s about having someone else make them, like how a sandwich is almost always better when someone else makes it for you than if you make it yourself.  Anyway, be sure to grab one (or a box of 6) if you ever stop by.  Then try this recipe and give me some feedback!  I’d love to truly duplicate these tasty cookies.

Weikel's House Special Cookies Copy Cat | Hottie Biscotti

Weikel’s House Special Cookie Copy Cat

Makes 18-20 cookies

Ingredients

  • 1 stick of butter, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cornflakes
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut

Directions

  1. Beat butter until fluffy, about 2 minutes.
  2. Add in the oil, granulated sugar, powdered sugar and egg, beating between each addition.  Scrape the bottom of the bowl, add the vanilla and mix again.
  3. Add in the flour, baking soda and salt and mix just to combine.
  4. Fold in the cornflakes, pecans and coconut making sure that it is evenly mixed.
  5. Refrigerate for an hour.
  6. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
  7. Scoop into large balls (about 2 tablespoons) and place on cookie sheet (6-8 cookies per sheet) and bake for 10-12 minutes until edges are golden.  Remove from the oven and let cool for a couple minutes on the sheet then move to a wire rack.

Chocolate Chip Chickpea Cookies with Raisins and Pecans

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A dear friend gave me her copy of “Deceptively Delicious” , the cookbook by Jessica Seinfeld, when I complained about my kids not eating certain foods.  Vegetables being our main problem.  While perusing the cookbook I came across some really yummy looking recipes.  The great thing is that almost every one sneaks veggies into foods that kids love (macaroni and cheese, spaghetti and meatballs, chicken nugget, etc .)  I came across a chocolate chip cookie recipe that has an entire can of chickpeas in it.  Well, we all know what I had to do that very day.

Chocolate Chip Chickpea Cookies | Hottie Biscotti

I changed a few things about the recipe, using butter instead of tub margarine, one egg and one egg white instead of two egg whites, and white whole wheat flour instead of all purpose.  I also mashed up the chickpeas instead of adding them whole, just to avoid biting into a big ol’ chickpea, which didn’t sound super appealing.

The results were not bad!  You can’t taste the chickpeas.  Ben actually took one off of the cooling rack when he got home, ate it and declared it good before I told him they were semi-healthy.  I didn’t even tell him about the chickpeas.  He’s finding out now via the blog…

Chocolate Chip Chickpea Cookies | Hottie Biscotti

The cookies are cakey and bake up in mounds with very little spreading.  I left some in mounds and flattened others.  You can flatten them with your hand, the bottom of a glass or the back of a fork.  Eaten the same day they’re baked they are really tasty.  After storing them in a container for a day they stick together a bit and are very soft.  BUT still quite delicious.

Chocolate Chip Chickpea Cookies | Hottie Biscotti

I used milk chocolate chips, but I think semi sweet or dark would be better.  The raisins are optional, but I really liked them in these cookies.  I used pecans, because that’s what I had.  But, and I know this is out of character, I think walnuts would be better.  I don’t think the white whole wheat flour made much of a difference in these since they’re already very hearty in texture, I used it because I had some and it made me feel like I was making these even healthier!  Healthier cookies means I can eat more of them!  And I feel better about giving them to the kids.  Both of the big kids, almost 4 and almost 2, really liked these.  So while I won’t be making these cookies every time I want chocolate chip cookies, I will be making these again.

Chocolate Chip Chickpea Cookies | Hottie Biscotti

Chocolate Chip Chickpea Cookies

From Deceptively Delicious

Makes 2 dozen

Ingredients

  • 1 cup brown sugar
  • 3/4 cup (1 and 1/2 sticks) butter, softened
  • 1 egg and 1 egg white
  • 2 teaspoons vanilla
  • 2 cups flour (all purpose or white whole wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 1/2 cups chocolate chips
  • heaping 1/2 cup pecans
  • heaping 1/2 cup raisins
  • 1/2 cup oats

Directions

  1. Preheat oven to 350°F.
  2. Place chickpeas in a bowl and mash with a potato masher or a fork, until mixture is coarse, just a few larger pieces, but not perfectly smooth.
  3. Beat butter and brown sugar in a large bowl of a stand mixer, or with a hand mixer.  Beat for 2  minutes, then scrape the bowl.
  4. Add in egg and egg white and beat well, then ass in vanilla and scrape bowl.
  5. Mix in flour, baking powder and salt until just combined.  Then mix in oats.
  6. Mix in chickpeas, chocolate chips, pecans and raisins until evenly mixed.
  7. Scoop by rounded tablespoons onto a cookie sheet lined with parchment.  Bake for 10-12 minutes, until tops are beginning to brown.  Let cool on the pan for a minutes, then move to a wire rack.

Browned Butter and Pecan Apple Crisp

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Ok, so I know it’s almost spring and dishes like apple crisp aren’t exactly spring-type desserts.  It’s more appropriate for fall or winter.  But I made an exception for this most spectacular apple crisp.  And let’s be honest, I don’t discriminate when it comes to sweets.  Any time, any type, any where.  I’m game.

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This apple crisp incorporates the wonderfulness of browned butter and is really rich and deep in flavor.  The oat crisp is crunchy and delicious and the abundance of apples make this crisp more like a crust-less apple pie than your typical crisp.

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The original recipe calls for an 8×8 pan.  I used a 9×9.  An 11×7 would be good.  And you could probably use a 9×13, but the apples and the crisp topping layers will be thinner as you use a bigger pan.  You could also bake this in individual ramekins for a little more formal dessert.

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I sliced the apples very thinly (32 slices per apple to be exact) because that’s how I like them.  This little gadget cores and slices apples into 8 equally sized pieces with one cut.  It’s definitely a time-saver, and definitely a uni-tasker, but one of my favorite kitchen tools.  Go get yourself one!  It made all the apple slicing easy.  But you do still have to peel them.  I kind of hate peeling apples, probably because I’m not very good at it and come close to losing a fingertip every time I do it.

I assembled this one afternoon and didn’t end up baking it until the next night.  So you can make this a day in advance and bake it straight from the fridge, which makes this a good dessert to serve for a dinner party because you can make it ahead and then pop it in the oven when you sit down for dinner and it’ll be ready once everyone is done eating.  Serve this with warm with a scoop of vanilla ice cream, Blue Bell if you can get it where you live.  Nothing beats Blue Bell Homemade Vanilla when you’re topping a warm fruit dessert.  But any vanilla ice cream will do!  Enjoy!

Brown Butter Apple Crisp

Adapted very slightly from Ambitious Kitchen

Serves 6-8

Ingredients

Topping

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold and cut into pieces
  • ½ cup chopped pecans

Filling

  • 1 stick unsalted butter
  • 6 medium-sized Granny Smith apples, peeled, cored, and sliced
  • 1/3 cup dark brown sugar
  • 1 teaspoon cinnamon

Directions

For the Topping

  1. Combine flour, oats, brown sugar and salt in a medium sized bowl.
  2. Cut in the butter with a pastry blender or your hands until butter is incorporated but with many pea sized pieces.  Mix in the pecans.  Set in the fridge until ready to use.

For the Filling

  1. Preheat oven to 350°F.
  2. Place butter in a small saucepan over medium-low heat.  Watch the butter closely once it has melted.  It will start to foam and bubble, once it begins to brown and smell nutty, remove from the heat and let cool slightly.
  3. In a large bowl combine apple slices, brown sugar and cinnamon and toss together.  Pour the butter over and toss to coat apples.
  4. Pour apples in baking pan, then spread topping evenly over the apples, pressing down slightly.  Place on a baking sheet if you’re using a small pan to catch any drips.
  5. Bake for 45-60 minutes, until topping is crunchy and browned and the edges are bubbling.  Let cool slightly before serving.

 

Cream Cheese & Pecan Blondies

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More than a few food bloggers I’ve read in the last couple of days have mentioned being done with chocolate.  After Valentine’s Day I was in the same boat.  And while I had the desire to bake something sweet and delicious I knew I needed to steer clear of cocoa.  These blondies were the perfect compromise.

creamcheesepecanblondies

I love blondies, maybe, just maybe more than I love brownies, but it depends so I can’t say for sure.  These blondies have a cream cheese swirl and pecans to make them even more delicious.  The top and edges get crispy and crunchy while the inside stays moist and chewy.  It’s a glorious combination.

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You can substitute walnuts for the pecans, or leave the nuts out altogether if you’re just not a fan of nuts or if you have an allergy.  The blondie batter can even be used on its own without the cream cheese.  You could mix in white or dark chocolate chips, toffee, or whatever you’d like.  The recipe calls for cake flour, and while I think all purpose would be OK, I haven’t tried it out.  Let me know if you come up with any spectacular combinations!

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These are wonderful on their own, but also quite nice with a scoop of vanilla ice cream.  But really, what isn’t nice with a scoop of vanilla ice cream?  “Enjoy!” says Betsy.creamcheesepecanblondies7

Cream Cheese & Pecan Blondies

Adapted slightly from More from Magnolia Cookbook

Ingredients

Blondies

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • 3/4 cup chopped pecans, toasted

Cream Cheese Topping

  • 6 ounces cream cheese (1/3 fat is fine) softened
  • 3 tablespoons sugar
  • 1 egg yolk
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon vanilla

Directions

  1. Preheat oven to 350°F.  Grease a 9×13 inch pan and set aside.
  2. Whisk together flour, baking powder and salt in a small bowl and set aside.
  3. Beat butter and sugar together in a large bowl until well combined and light in color, 2-3 minutes.
  4. Beat in the eggs, one at a time, scraping down the bowl as needed.  Then mix in vanilla.
  5. Add in the four mixture and mix to combine, then fold in pecans.  Pour into the prepared pan and spread evenly.
  6. In a medium bowl beat cream cheese and sugar well.  Add in the egg yolk, flour and vanilla and mix well.
  7. Drop cream cheese mixture in heaping spoonfuls onto the blondie batter.  Use a knife to swirl the cream cheese through the batter without totally mixing it in.
  8. Bake for 35-40 minutes, until top is beginning to brown and cake tester inserted into the blondies comes out with just a few crumbs.
  9. Let cool to room temperature before cutting OR let cool for 20 minutes at room temperature then pop them in the fridge for half an hour before cutting.

 

Chocolate & Pecan Brownie Cookies

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I have loved (and hated) all of the chocolate goodies that have been at my house recently, but these might just be my favorite and a recipe I can see myself going back to the most often.  These would make a terrific Valentine’s treat, but really a wonderful cookie for anytime.

A new friend of mine made these as treats for after a morning TV segment that I was lucky to be a part of, and after practically inhaling my cookie I immediately asked her for the recipe.  Sometimes I forget how good a chocolate cookie can be and often opt for chocolate chip or oatmeal raisin when I’m going to make cookies.  But these cookies might become my new go-to. They are thick and brownie like in texture in the center, yet slightly crunchy on the top and edges.  The nuts add terrific flavor and using a mix of chocolate chips makes for a truly amazing cookie.

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I made a batch and boxed up a few for Carson’s teachers at school for Valentine’s Day.  When I went to pick him up his teacher said they were amazing and evil.  “Evil” is one of the best compliments when it comes to baked goods, at least in my opinion.

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The batter for these cookies is more involved than some, but is still not intense by any means.  After I scooped the first batch the batter began to really thicken up, which makes for a bit of a difficult and messy time getting it scooped out.  It was hard on my cookie scoop to the point that I worried it might break.  Thankfully it didn’t.  But even if it had it would’ve been a small price to pay!

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Chocolate and Pecan Brownie Cookies

From Natalie

Makes about 30 cookies

Ingredients

  • 1/2 cup (1 stick) butter
  • 4 ounces of chocolate (70% cacoa or unsweetened squares) chopped
  • 3 cups chocolate chips (semi sweet or a combination of semi sweet, dark and milk chocolate) divided
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups chopped pecans, toasted

Directions

  1. Preheat oven to 350°F.  Line two baking sheets with parchment and set aside.
  2. Melt butter, chopped chocolate and 1 1/2 cups chocolate chips in a heavy saucepan set over low heat.  Stir until everything has melted together, then let cool to room temperature.
  3. In a small bowl whisk together four, powder and salt.  Set aside.
  4. In a large bowl beat eggs, sugar and vanilla until well combined.  Add in dry ingredients until just combined, then beat in melted chocolate until well combined.
  5. Mix in the rest of the chocolate chips and the pecans.
  6. Drop by large spoonfuls (about 2 tablespoons) onto prepared baking sheets, 9 cookies per sheet.
  7. Bake for 10 minutes, until tops are set and cracking.  Cool for a minute or two before removing to a wire rack to cool completely.

Caramel Pecan Turtles with Dark Chocolate and Sea Salt

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Pecan-Caramel-Turtles

There is a story behind these tasty treats.  This was my second batch.  Not because the first was so delicious that it was eaten up before I could take any photos, though.  The first batch was an “Eat at your own risk” kind of candy thanks to an overcooked caramel that could probably have taken a tooth out.  I pride myself in being pretty good in the kitchen.  I’m not afraid of recipes that require some skill because I think that I have pretty good kitchen skills.  I know fancy cooking words and know the science behind some baking do’s and don’ts.  My first time making this caramel was a humbling experience, to say the least.  And we all need those experiences from time to time to keep us from thinking that we’re real good at something.

Some things to know before making these candies.

Lesson 1: Do not overcook your caramel!  Be patient and attentive, watch it like a hawk!  Candy is not forgiving.

Lesson 2: Go buy yourself a decent candy thermometer if you have any intention of ever making candy.  It is a necessity.

Lesson 2: Use a heat proof spoon to avoid losing half of the plastic part of your spatula in the hot caramel.

Lesson 3: Use parchment on your pans to make removing the finished caramels a breeze.

Lesson 4: Have everything you need ready to go so that making the caramel and assembling the candies is quick and easy.

I found this recipe on a blog called Alaska from Scratch.  It was my first time stumbling upon the site and it’s one I’ve now added to my blog reader.  The only thing I did differently was to use a different chocolate.  I was fortunate enough to come across Ghirardelli melting wafers at Target.  I think I might have audibly gasped as I saw them on the shelf.  It was a Christmas miracle!  It is way better than candy bark.  It hardens nicely, is easy to work with and actually tastes like chocolate.  They have white chocolate too!  Stock up.  I know I’m going to.

Giving handmade gifts at Christmas is something I really love doing.  Sometimes you know someone well enough to know they need a particular item, but other times you’re not sure what to get for someone and you don’t want to get them something they’re not going to use or that they’re going to throw out.  Food is almost never a bad gift idea.  It only takes up space for a short time, and the recipient is guaranteed to enjoy it.  These candies are a great gift to give.  Pack them into normal sized mason jars or cute baby ones if you’re giving them with something else or in a basket of other goodies.  You could easily use walnuts or almonds instead of pecans.  You could also make some with white chocolate and pack a few of each together.

Pecan-Caramel-Turtles-Gift-

 

The caramel recipe is fairly simple, but be sure to keep a watchful eye on it and stir is constantly.  Make sure to have your pecans toasted and set up for topping before you even start the caramel.  Getting the chocolate melted before you start the caramel is also a great way to make the process fast and smooth once the caramel is done.  If you have another set of hands, set up a little assembly line.  The caramel does begin to thicken up and harden after you remove it from the heat so it’s important to work quickly.  If it does get too thick to drizzle onto the pecans, you can warm it (stirring constantly) over low heat until it thins a bit.  I had extra caramel that I spread onto some parchment, let cool and cut into little pieces.  The consistency was much different than the caramel on the candies since I’d warmed it again a couple times.  Another example of how finicky candy can be even with just a little more cooking.  It still tasted great, but wasn’t gooey like it should be.

The pecans are crunchy and delicious, the caramel is sweet, rich and gooey, the chocolate is nice and smooth and the little bit of salt on top is perfection.  These are wonderful little treats.  Enjoy!

Caramel Pecan Turtles with Dark Chocolate and Sea Salt

From Alaska from Scratch

Ingredients

For the Caramel:

  • 1/2  cup butter
  • 1 cup brown sugar
  • pinch of salt
  • 1/4 cup honey
  • 7 ounces sweetened condensed milk
  • 1/2 teaspoon vanilla

You also need:

  • 2-3 cups whole pecan halves, toasted
  • Dark chocolate candy coating
  • Flaked sea salt

Directions

  1.  Line 2 large baking sheets with parchment or nonstick silicone mats.
  2. Arrange pecans in clusters of 3, 2 next to each other and one on top, on the parchment.  They shouldn’t be too close so that the caramel does not run together.
  3. In a heavy saucepan over medium low heat, melt the butter, sugar, honey, salt and condensed milk together, stirring occasionally.
  4. You can begin to melt the chocolate in the microwave according to the package instructions while the caramel starts to cook.
  5. Once everything has melted together increase the heat to medium high and attach your candy thermometer to the pan.  Do not let the thermometer touch the bottom of the pan, you will not get a correct temperature reading.  Bring the mixture to a boil, stirring constantly with a heat proof spoon.
  6. The moment the temperature reaches 234°F, remove from the heat and mix in the vanilla.
  7. Spoon the caramel onto each pecan cluster, just enough to coat, a little more than a teaspoon.  If at first the caramel seems too runny, just stir and let it cool and thicken slightly.  Resit the urge to cook it any longer!
  8. Finish melting the chocolate (or maybe someone was doing this for you while you did the caramel!) then spoon the melted chocolate on top of the caramel.  Sprinkle each with a little sea salt and allow to set completely before eating or packaging up to give as gifts.

 

Coconut Oil Zucchini Bread

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Me and coconut oil became fast friends once we finally got around to meeting each other.  I’ve only used it in baked goods so far, but have plans to deepen my relationship with coconut oil by using it in my morning smoothie and as a substitute for vegetable or canola oil in stir fry.  And as you probably know by now, there are like a million other uses for this trendy cooking oil.

coconutoilzucchinibread1

This zucchini bread was a hit, which was a total relief.  When I poured (scooped) the batter into the pans I was worried about it.  Coconut oil just has a different consistency and doesn’t create the same textured batter as vegetable oil does.  It’s thicker and doesn’t fill the pans on its own, it needs some help into the corners.  This being my first time using coconut oil in a quick bread, I wasn’t confident that it would come out well.  If you have the same concern, no need to worry!  The loaf does end up being on the short side, but the texture is nice and while it is dense it isn’t heavy.  The zucchini isn’t overwhelmed by the coconut, which is rather mild.  If you really like and want a more distinct coconut flavor, then add some flaked sweetened or unsweetened coconut to the batter.  Some crushed pineapple might not be a bad idea either…

I have an undying love for pecans, so that is what I used, but you can use walnuts or leave the nuts out altogether.  If you really want to go tropical, use macadamia nuts.  Yum.

coconutoilzucchinibread2

White whole wheat flour isn’t always a great substitute for all purpose, but it worked well here.  White whole wheat flour does have more texture than all purpose, so when I tried it in a pound cake a while back it wasn’t great.  I’d imagine it would work in banana bread, though.  White whole wheat flour apparently has the same health benefits of whole wheat flour, but without the stuff that gives whole wheat flour its strong flavor and darker color.  I don’t know the proper terms for all of that or the reason behind it all, but I do know that when I can sneak good stuff into my baked goods without it changing the texture or flavor too much, I am on board.  It’s all about lessening the guilt, am I right?  I have the same mentality with the coconut oil.  How can a slice of bread made with coconut oil, white whole wheat flour, and zucchini be BAD for me?  It can’t.  What sugar?  It all cancels out…  So I’ll go ahead and eat another slice smothered in butter.  Eat up and enjoy!

Coconut Oil Zucchini Bread

Adapted from Mom’s Zucchini Bread

Ingredients

  • 3 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup coconut oil, softened if needed
  • 2 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups shredded zucchini, drained on paper towels for 10-15 minutes
  • 1 cup toasted pecans, cooled to room temp

Directions

  1. Preheat oven to 325°F.
  2. Grease and sugar two loaf pans.
  3. Whisk together flour, salt, baking powder and baking soda in a medium sized bowl.
  4. Combine coconut oil and sugar and whisk well.  Add in eggs, one at a time until thoroughly combined.  Whisk in vanilla.
  5. Fold flour into the coconut oil mixture until just combined, then fold in zucchini and pecans.
  6. Divide batter evenly between the two pans and bake for 45 minutes to an hour.  Check bread at 45 by inserting a toothpick into the center.  If it comes out clean, then your bread is done.  If it’s gooey, bake for another 10, then check again.  Mine baked for close to an hour.
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