foodlikecake

Tag: Pecans

German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

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Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

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Enjoy!

 

Cranberry Spice Muffins

These are my favorite muffins. Soft, fluffy, a little spicy, and bursting with tart cranberries. They are so easy to make and infinitely adaptable. I give you the recipe for a really delicious spiced sugar topping, but it’s not in the pictures- but use it!

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Ingredients: Cranberry Spice Muffins (adapted from here)

1 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup dark brown sugar

4 tablespoons toasted wheat germ

1 and 1/2 teaspoon baking soda

1 teaspoon apple pie spice

1/4 teaspoon cloves

1/2 teaspoon salt

2 teaspoons orange zest

1 and 1/2 cups quick-cooking oats

1/2 cup packed shredded apple

1/2 cup chopped toasted pecans

1/2 cup dried cranberries

1/2 cup chopped cranberries

3/4 cup buttermilk

1/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/2 cup boiling water

Spicy Sugar Topping

1/3 cup granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon apple pie spice

1/4 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Recipe: Cranberry Spice Muffins

Lightly spoon flour into a measuring cup and level with a knife.

With a spoon, combine first 8 ingredients in a large bow.

Stir in oats, shredded apple, dried cranberries, and cranberries.

Make a well in the middle of mixture. Combine buttermilk, orange juice, oil, vanilla, and egg; add to the dry mixture, stirring just until moist.

Stir in boiling water. Let batter stand 15 minutes.

Preheat oven to 375F.

Spoon batter into a greased muffin tin. Bake for 20 minutes or until muffins spring back when touched lightly in center.

Spicy Sugar Topping

Mix together the sugar and spices.

Dip the muffins in the melted butter and then in the sugar.

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Enjoy!

Pecan Coffee Cake Cookies

These cookies are thick, cakey, and cinnamon-y, and on top they have a sprinkling of pecan stresuel. They are so good and perfect with coffee, because, well they are coffee cake cookies. Everyone you know will love these cookies 🙂

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Ingrediants: Pecan Streusel

1 and 1/4 cups chopped pecans, toasted

1/2 cup brown sugar

3/4 teaspoon cinnamon

Pinch of Salt

3 ounces unsalted butter, melted

Cookies

12 ounces unsalted butter, melted

2 teaspoons vanilla extract

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup yogurt (6 oz)

2 large eggs, room temperature

2 and 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon cornstarch

1 teaspoon cinnamon

Recipe: Pecan Streusel

On a baking sheet, toast pecans at 350F until they begin to brown and smell nutty. Let cool, then chop.

Mix the rest of the ingredients in a small bowl, then add the cooled chopped pecans.

Cookies

Preheat oven to 350F and grease three cookie sheets.

Cream butter, vanilla, and both sugars in a medium bowl.

Beat in yogurt and both eggs until smooth.

In a separate bowl, combine all dry ingredients. Slowly mix the dry batter into the wet batter until smooth.

Drop about two tablespoons of dough for each cookie onto the cookie sheet, and then lightly press a bit of the  pecan mixture on top of each cookie.

Bake for 8-11 minutes, or until the bottoms are slightly golden.

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Enjoy!

 

German Chocolate Cake Bars

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I love German Chocolate Cake, but I’ve only had it once and I wanted to make it in bar form. They are awesome! I have to say I’m very impressed with myself 🙂 Though, I should clarify that it’s technically a rectangle cake with unfrosted sides, but whatever- if you cut it it bars their bars.

The cake part comes from

Ingredients: Cake

2 ounces bittersweet or semi-sweet chocolate (I used semi-sweet)

2 ounces bittersweet chocolate

6 tablespoons water

1 cup unsalted butter (room temperature)

1 and 1/2 cup sugar (divided)

4 eggs, yolks and whites seperated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

Filling

1 cup butter, softened

1 and 1/4 teaspoon vanilla

3 cups powdered sugar

8 tablespoons heavy whipping cream

1/2 cup unsweetened cocoa powder

Frosting (from Country Living)

1 cup sugar

1 can (12 ounce) evaporated milk

1/2 cup unsalted butter

3 large egg yolks

1 teaspoon vanilla

2 and 1/3 cups (7 ounce package) shredded coconut

1 and 1/2 chopped pecans

Recipe: Cake

Preheat oven to 350F. Chop chocolates and melt them with the water in a bowl for 30 seconds, mixing until smooth. Let cool to room temperature. Sift together the flour, baking powder, baking soda, and salt. Set aside. Beat together the butter and 1 and 1/4 cups sugar for for five minutes. Mix in the chocolate. Beat in the egg yolks one at a time, beat well after each addition. Reduce mixer speed to low and beat in half of the flour mixture. Add buttermilk and vanilla mixing until combined. Now add rest of the flour mixture.

In a seperate bowl whip the egg whites until they form soft peaks. Now add 1/4 cup sugar and whip until glossy peaks form. Slowly fold 1/3 of the egg whites into the batter. Fold the rest of the egg whites in until you can’t see any.

Divide the batter into two 11×7 inch pans greased and cover in parchment paper. Bake for 30 minutes.

Filling

Mix softened butter and vanilla until throughly combined. Add powdered sugar, cocoa powder, and the heavy whipping cream. Beat until creamy. <—– very easy Flip a cooled cake and smooth the frosting on one of them. Use about half the frosting.

Frosting

Melt butter, sugar, milk, vanilla, and egg yolks in a medium saucepan over medium heat. Stir constantly until thickened. About 5-10 minutes. Add coconut and pecans. Pour in with the rest of the frosting, mix and cool to room temperature.

Stack the unfrosted cake on top of the frosted one. Frost with the coconut-pecan frosting.

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Cut into bars and enjoy!

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