Cakes and Pies

Chocolate Turtle Poke Cake

INGREDIENTS

  • 1 box dark chocolate cake mix, prepared according to package
  • 1 14-oz can dulce de leche, warmed
  • 1 16-oz can store-bought chocolate frosting
  • ½ cup chopped pecans
  • ½ cup mini chocolate chips
  • Caramel syrup

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite dark chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay. If necessary, the dulce de leche can be heated up or mixed with a little milk to be thinned.
  5. Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips, and drizzle caramel on top.
  6. Chill the cake anywhere from 3 hours to overnight.
Cakes and Pies

Mud Cake

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 2 tablespoons chopped pecans

Frosting

  • 3 tablespoons butter
  • 1 tablespoon plus 2 teaspoons 2% milk
  • 2 teaspoons baking cocoa
  • 1 cup confectioners’ sugar
  • 1/8 teaspoon vanilla extract
  • 1/3 cup marshmallow creme
  • 2 tablespoons coarsely chopped pecans

Directions

1. Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, and salt; stir into creamed mixture just until blended. Stir in pecans.

2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

3. For frosting, in a small saucepan, combine the butter, milk, and cocoa; bring to a boil. Remove from the heat; beat in the confectioners’ sugar and vanilla.

4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely.

5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans. Yield: 6 servings.

Appetizers, Uncategorized

Pecan Bacon (Taste of Home)

 

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Ingredients

  • 24 bacon strips
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped pecans
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. pepper

Directions

Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake 16-18 minutes or until lightly browned.  Remove bacon from pan. Discard drippings from pan, wiping pan clean if necessary.  In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan.  Bake 8-10 minutes longer or until caramelized. Remove immediately from pan.

Breakfast

Maple-Cinnamon-Pecan Pull-Aparts (Pillsbury)

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Ingredients

  • ½ cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • ¼ cup sour cream
  • 1 teaspoon maple flavor or vanilla
  • 1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

Directions

Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.

Cakes and Pies

Sinful Delight Chocolate Bundt Cake

Ingredients
  • 1 box yellow cake mix (with or without pudding)
  • 1 (3.5 oz.) box instant vanilla pudding
  • 4 eggs
  • 1 (8 oz.) carton sour cream
  • ½ cup oil
  • 1 cup water
  • 1 (3.5 oz.) bar dark chocolate, grated
  • 1 (6 oz.) bag mini semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)
Directions

Preheat the oven to 350º F. Combine cake mix, pudding, eggs, sour cream, oil, and water in a mixing bowl. Mix well by hand. Grate the dark chocolate bar. Then, gently fold in remaining ingredients and scrape sides of mixing bowl with spatula.

Grease and flour a 10-inch bundt cake pan. Spoon batter in and bake for 1 hour to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Allow the cake to cool on a wire rack for one hour before inverting onto a cake plate. Allow to cool completely before serving, about 2 more hours.

Salads

Grape Salad

Ingredients

  • 1 lb red seedless grapes
  • 1 lb green seedless grapes
  • 1/2 (8 oz) block cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Brown sugar, to taste
  • Chopped pecans, to taste

Directions

  1. Wash and stem grapes, set aside.
  2. Mix cream cheese, sour cream, sugar and vanilla together by hand.
  3. Stir grapes into mixture, and stir until coated.
  4. Pour into large serving bowl.  Cover and chill until ready to serve.
  5. Sprinkle each serving with brown sugar and chopped pecans.
Dessert

Cherry Betty

Ingredients

  • 2 cans of cherry pie filling
  • 1 box yellow cake mix
  • 1 cup diced pecan pieces
  • 2 tablespoons of cinnamon
  • 1 1/2 sticks of melted butter

Directions

Preheat oven to 350. Lightly coat a 9×13 baking pan with cooking spray. Pour both cans of cherry pie filling into prepared baking dish. Top with cake mix. Sprinkle cinnamon over cake mix. Top with diced pecan pieces. Next, slowly drizzle melted butter over the entire dish. There is no need to stir this dish. It’s best to layer these ingredients. As it bakes, the butter will creep through the cake mix and the cherry pie filling will bubble up. It’s a great example of teamwork. Place in the oven and bake at 350 for 30 – 45 minutes, until top is golden brown and entire dish is bubbly.

Cookies & Bars

Derby Bars – Paula Deen

pauladeen.com
pauladeen.com

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into tablespoons
  • 1 cup firmly packed brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup butter, melted
  • 4 large eggs
  • 2 tablespoons bourbon
  • 2 cups chopped pecans
  • 1 cup semisweet chocolate morsels

Directions

  1. Preheat oven to 350°. Line a 13×9-inch baking pan with aluminum foil, letting excess extend over sides of pan; spray foil with nonstick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan.
  3. Bake for 15 to 18 minutes or until lightly browned.
  4. In same large bowl, whisk together brown sugar and next 4 ingredients until combined. Stir in pecans and chocolate, and pour over prepared crust.
  5. Bake for 30 to 40 minutes or until center is set. Let cool completely. Using excess foil as handles, remove from pan before cutting into bars. Store in an airtight container for up to 5 days.
Cupcakes, Cakes and Pies

Sawdust Pie

Ingredients
  • 1 (9-inch) prepared pie shell
  • 1 1/2 cups flaked coconut
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups sugar
  • 1 cup egg whites; (6 to 7)
Directions
  1. Preheat oven to 350 degrees F.
  2. Combine coconut, graham cracker crumbs, pecans and sugar in a large bowl. In another bowl, beat egg whites just until foamy; add to the coconut mixture. Mix well.
  3. Pour into the prepared pie shell. Bake, uncovered, for 35 minutes or until set.

 

Uncategorized

Pecan Coconut Praline Cookies

 Image

Ingredients

  • 2½ cups sugar
  • ½ cup evaporated milk
  • ½ cup corn syrup
  • ½ cup butter
  • 1 teaspoon vanilla
  • 2-2½ cups chopped pecans
  • 2½ cups grated coconut

Directions

1. Set pecans, coconut, and vanilla off to the side

2. Mix sugar, evap. milk, corn syrup, and butter in large saucepan.

3. Bring to a rolling boil & boil for 3 minutes.

4. Remove from heat & add pecans, coconut, and vanilla

5. Stir for about 4 minutes.

6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.

7. Remove from paper and enjoy.