Pecan Cutie Pies

I first saw these “cuties pies” on Monica’s blog months ago and had every intention of making them straight away.   I didn’t.  By the time I got home, cooked dinner, helped with homework, and was ready to bake I had forgotten about them. It’s usually the last recipe I see  before I head into the kitchen that winds up being pulled out of the oven.  Does that happen to you, too? Or is just me?  Sometimes I even have this nagging feeling that I wanted to make something but can’t think of what it was.

Unlike myself Avril didn’t wait so long .  After hearing her rave about them I added pecans to my grocery list.  I bought the pecans but promptly forgot about making the cutie pies. Again.  It wasn’t until rearranging the fridge and freezer last week that I came across the bag of pecans. This time I was gonna tie the bag around my neck and wear it as a reminder to make the kids and I some pecan cutie pies.  Okay, so I didn’t tie the bag around my neck but I did set it on the counter as a reminder to make them.

Made ‘em.  Ate ‘em.  All gone.

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Bananas + Biscuits = Yum!

For those of you who have read my blog a few times know this post has several elements that are fairly standard to my blog.  Bananas.  We’re fond of bananas and you can find quite a few recipes here where bananas are key.  Another two are caramel and cinnamon which for me pretty much go hand in hand with bananas. Wait, who am I kidding?  There isn’t much those two don’t go with. (Am I right, Grace? Monica?) But the last two are quick and easy.  I love pretzels and cinnamon rolls but I really, really love quick and easy especially when it’s full of flavor! These upside down banana pecan biscuits, that I found on Monica’s blog  deliver on quick, easy, AND flavor. 

Wait! It gets better.  There’s no wrong way to make these and customize them to your tastes.  You don’t like bananas?  Want  walnuts instead?  Play with it…make the recipe yours!  My two suggestions for maximizing the flavors are to lightly toast your nuts especially if you’re adding them straight from the freezer (They’re not in the oven long enough to get nice a toasty.) and to use the canned (Make your own if you’re so inclined but did you catch the key words, quick and easy?) biscuits that are your favorite.  Don’t go with ones you hate but they’re on sale and you think you won’t mind them in this recipe.  You will.  (I made that mistake with this pie and bought the cheapy crust. Learn from my mistakes.  :))

I think I’ve made these once a week since I first saw them on Monica’s.  Needless to say my crew loves them.  The Twins top theirs with vanilla ice cream but Babygirl likes her plain with no nuts.  (Click here for a printable recipe!)

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Upside Down Apple Pie

Except for the apple peeling this a fun, easy, and forgiving recipe.   No worrying about perfect crusts or crimping ‘cause after it’s baked you’re gonna flip it over and all the wonderful pecans and caramel that were on the bottom now make a lovely and delicious top. 

I saw this on both Tidy Mom’s and Noble Pig’s blog a month or so ago.   At the time I didn’t realize that their recipes weren’t the same.  It wasn’t until I decided to bake one  and tried printing out the recipes that I noticed.  The recipes are close but there are some differences.   I elected to use what elements from each that suited me best and have posted that recipe here.  (To see their recipes just click on their names under the recipe title.)

I made this Friday evening when my parents came over for dinner and everyone really enjoyed it.  I did learn one thing after baking this pie; crust matters so don’t use the store brand of pie crusts.  It was tolerable but just barely.  Next time I’ll spend the extra dollar and buy Pillsbury. :)

Upside Down Apple Pie

adapted from Noble Pig & Tidy Mom

Ingredients
1 cup chopped pecans (heaping)
1/2 cup firmly packed brown sugar
6 TB of butter
1 box of Pillsbury All Ready Pie Crust *
1 tsp flour
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices
1/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg  (Don’t use much more than this amt.)

Directions

Heat oven to 375°F.

In 9" deep pie plate, combine pecans, brown sugar, and butter; spread evenly over the bottom of the pan. Prepare the pie crust according to package direction for a two crust pie.  Place bottom crust evenly over the pecan mixture in your pan. Press the crust down around sides of the pan.

In large bowl, combine the apples, sugar, flour, cinnamon, and nutmeg.  Toss gently to coat apples.  Spoon the apple mixture into pie crust lined plate.

Top with the second pie crust.  You can  flute edges but my bottom crust barely met the top so I pinched the two together as best I could.  Cut several slits into the top crust to vent.

Place pie plate on a cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown.  Mine took about 45 minutes.  I cooked my pie on the middle rack but Noble Pig cooked hers in the lower third of her oven.

Cool pie upright in pan on a rack for 5 minutes.  Place a rimmed serving platter that is larger than your pie over it  and invert.  Your pie is still going to be hot so be careful.  I used a large folded dish towel to hold the hot pie plate. Carefully remove the pie pan. Some nuts may remain stuck to the pan.  simply remove them with a knife and gently replace on the pie.  Allow pie to cool pie to desired temperature.  I cut into it after 35 minutes or so and  it was still very warm.  Top with whipped cream or better yet vanilla ice cream. Maybe even more caramel, mmm!?

 

Technorati Tags: apple,caramel,pecans,pie

Cinnamon Caramel Popcorn with Pecans & White Chocolate Drizzle!

Is that not a mouthful or what, but boy was it good!  On Wednesday my buddy, Michelle from One Ordinary Day made some cinnamon popcorn that she claimed was quick, easy, and delish!  Unfortunately as quick and easy as it may have been the kids’  homework and studying this week has left no time for baking. Lucky for me the next afternoon I found this recipe, for cinnamon caramel popcorn with pecans and white chocolate on Our Best Bites.  Was it coincidence?  I think not! Sara’s recipe even had the pecans and white chocolate I thought of adding to Michelle’s.  Fate and a break in homework had me making a batch of this last night. 

I only made one change to this most delectable popcorn and that was to use Ghirardelli white chocolate bars instead of the almond bark.  While incredibly good the next time I make this and there will be a next time, I am going to change things up.  These changes are to satisfy MY taste and  not necessarily yours.  My first change will be to double the pecans added and leave them in bigger pieces.  My second change is a biggie.  Next time I’m not going to bake it, at all!  Both the twins and I agreed that it was equally if not more yummy with the caramel mixture still sticky and warm just poured over the popcorn and pecans. Because I’m not baking it I’ll toast my pecans before adding them.  The last change is again, one of personal preference but I’d leave out the white chocolate drizzle.  I don’t think it needed it.  The bites that had white chocolate seemed too sweet.  I just noticed that Sara changed her recipe and left out the salt (1/4 tsp) but I think the popcorn benefits from the salt (sea) and could probably stand another 1/4 tsp of it to cut through the richness of the caramel. 

Cinnamon Caramel Corn with Pecans                      & White Chocolate            Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1 tsp vanilla
1/2 tsp baking soda
3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar, cinnamon, and salt in a 4 C capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 
Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes. 
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!  (I might have topped some vanilla ice cream with the last of the it! :))

Here’s Michelle’s recipe for cinnamon popcorn. 

Cinnamon Popcorn

• 8-10 c. of popped popcorn
• 1/2 c. unsalted butter, cut into pieces
• 1/3 c. granulated sugar
• 1 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 2 hefty pinches of kosher salt

Preheat oven to 300 degrees.  Pop popcorn and spread onto a large cookie sheet.  (Michelle used a hot air popcorn popper.)  Melt butter, sugar, and cinnamon in a microwave-safe bowl until sugar is dissolved and butter melted, 1 – 2 minutes.  Stir in vanilla extract.  Spoon butter mixture over popcorn and sprinkle with salt.  Toss to coat as many pieces of popcorn as you can.  Place in oven for 10 minutes.  Allow to cool completely.  If storing {not likely!}, place in an airtight container

**Speaking of Michelle she participating in Cupcake Hero this month and created the very delicious looking (& I’m certain tasty) Banana S’mores Cupcakes.  I haven’t made them yet but they are at the top of my “to make” list.  Check them out and if you think they are as delish looking as I do you can vote for her here!    Go Michelle!  :)

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Over the last six months or so I’ve received several blog “awards”.  I want to take a moment to thank all of you for thinking of me and my blog.  I know that the “award” rules say I need to chose 5, 6, 7, or 10 other bloggers to pass them along to but if you’ve been reading my blog awhile you’ll know how I feel about calling out a select few.  ALL of you have a unique voice and something special about your blogs.  I apologize if  my not passing along the awards offends anyone but there it is.  Thanks, again and I’m sorry it took me so long to say it!

Technorati Tags: awards,caramel,cinnamon,pecans,popcorn,white chocolate

Pig & Whistle Cake

I loved the name of this cake though I'm not sure how it got its name. Definitely a stand out. 

I baked this one afternoon when I came home early from work after picking the Twins up from the bus stop.  On afternoons when it is raining either I or another thoughtful (Thanks Dawn & Kim!) mom picks up my guys along with theirs.

When I first saw this cake I knew it would just be a matter of time before I made it.  It was definitely a no brainer.  Unlike most chocolate doesn't do anything for us.  For my family and I, it's caramel and nuts that make everything better!  It didn't hurt that it would also be an easy one to put together.  (It was.) I'm not certain if we're alone in this.......we love nuts ON our desserts but no so much in the dessert.  Make sense?  Anybody else?

I found this gem on Sandie's  blog Inn Cuisine.  (I also have another tasty treat to tell you about that comes from her blog.)In her post Sandie says that her cake was dense and moist. My cake was moist but it was surprisingly light almost fluffy.  Maybe it was because it was still very warm from the oven?  As the day progressed the weight of the caramel and nuts weighted it down a bit but still, it wasn't overly dense.  Needless to say this cake didn't last until the next morning!

Pig & Whistle Cake (my changes)

Serves 6-8

for the cake

• 1/2 cup butter
• 1/2 cup half & half (1/4 c. 2% milk & 1/4 c. heavy cream)
• 2 large eggs
• 1 cup granulated sugar
• 1 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla

Preheat oven to 350 degrees F for baking. Spray an 8×11x2″ or 9×9x2″ baking dish with non-stick cooking spray. (I used a 9x9 & lined it with nonstick Reynolds foil that I sprayed with Pam.)

In a small saucepan over low heat, combine butter and half & half; heat until butter is melted and mixture is warmed through. In a medium-sized mixing bowl, beat eggs until light yellow; add sugar and beat until light and fluffy. To eggs and sugar add warmed butter and half & half mixture; beat until thoroughly combined; add vanilla and mix again. In a separate bowl, combine flour, baking powder and salt; blend ingredients. Add flour mixture to wet ingredients; blend well. Pour batter into a prepared 8×11x2″ or 9×9x2″ baking dish. Bake cake at 350 degrees F for 30-35 minutes, or until toothpick inserted in center comes out clean and cake springs back when touched in the center. Remove cake from oven and prepare topping.

for the topping

• 1 cup packed brown sugar
• 3 tablespoons half & half (heavy cream) 
• 1/4 cup butter, melted
• 1/2 cup chopped walnuts (I added some pecans to get to the 1/2 cup)

Set oven to broil.

Mix all ingredients until thoroughly combined; pour (spread) onto hot cake and broil (in oven) until bubbly and browned (a few minutes will do). Watch cake closely; when mixture becomes bubbly throughout, remove cake from oven and allow to cool (set baking dish on wire rack). As cake cools, the topping will set. Slice and serve cake barely warm or at room temperature. (I went with nice and warm with the caramel still soft! Oh, yea!)

Technorati Tags: cake,caramel,pecans,walnuts

Monkey Bread Muffins

A couple of weeks ago Maria from Two Peas and Their Pod made these muffins for her hubby and if you remember this post you're not surprised I had to give these a try.  These were (are!) sooooo good.  Yes, they use *gasp* refrigerated dough but you know what?  I'm totally okay with that.  (sorry Maria :)) 

I've eaten and made monkey bread many times and used various recipes but this is my new favorite!  It probably has something to do with the fact that each muffins is covered in a generous amount of yummy caramel.  :) I also like the individual servings, mini monkey bread! 

Here's Maria's recipe .  I made my muffins a little different and have noted it in (red).

Monkey Bread Muffins

4 cans of refrigerated biscuits, I used Pillsbury (I only used 1 ten count can. You could certainly use homemade biscuit dough or whatever brand/type you want.)

Cinnamon (be generous, cinnamon is your friend)

Sugar (I have a cinnamon sugar shaker so I used it)

1 stick of butter (I used salted)

1 cup of brown sugar

1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. (Be sure to spray the top of the muffin pan as the caramel mixture bubbles up and over.)

2. Cut the biscuits in half and roll the dough into little balls. (I cut mine into quarters and didn't roll them)

3. Combine the cinnamon and sugar. I use extra cinnamon:) Roll the balls in the mixture.  (I tossed the dough into a bowl and generously sprinkled cinnamon sugar over it.  Toss well to make certain the dough is adequately covered with the cinnamon sugar.)

4. Place four balls in one muffin cup. Fill the pan.  (In all but three of the muffins before placing the dough I added some chopped pecans and then filled the cup with four pieces of dough.)

5. Melt the butter and brown sugar in a small pot on the stove. Stir until melted and bubbly.  (You could use a different "caramel" recipe, store bought, or melt down those caramel candies (sorry, Julia) but I suggest just using this one; works fine, taste good!)

6. Pour the gooey sauce over the muffins. (I made the whole caramel recipe yet only made 10 muffins so, I saved a little bit for another use.  I also topped the dough that had pecans on the bottom with more pecans.  Besides the pecans you could add in chocolate chips or in my case cinnamon ones. )

7. Bake for 10-12 minutes. (I checked mine at 10 but they weren't done.  Though I did notice that some of the caramel mixture was precariously close to bubbling over the pan's edge and onto my oven floor so I hurriedly put the muffin pan onto a cookie sheet and baked for about 5 more minutes.)

8. Cool for a minute in pan. Remove muffins from pan and enjoy. (With my one can of biscuits I made 10 muffins which was perfect for my family of five but you could certainly use a smaller can of biscuits or as many cans as you'd like.  Just adjust the recipe accordingly.  This recipe is very forgiving!)

**If you don't want to make muffins, you can do a big monkey bread loaf in a bundt pan. Just layer the balls and pour the gooey sauce over them. It will take longer to bake, 35-40 minutes.**

Joe thinks everything is better with vanilla ice cream so he added some to his muffin.  Speaking of ice cream..... I've got a mega ice cream post I'm working on.  Stay tuned!  :)

Awhile back I made Maria's cinnamon syrup but unfortunately I didn't get any photos.  I kept thinking I'd make another batch and take some pics but it hasn't happened. I made the syrup for the kids to top their school morning Eggo waffles.  It was a hit and a nice change from their Hungry Jack syrup.  The recipe doesn't say but it will keep in the fridge for about a week.

Answer this question and enter my two book giveaway!

Technorati Tags: monkey bread,cinnamon syrup,cinnamon,pecans,caramel

Couldn't be any quicker or easier monkey bread

This is one of those recipes that I found by following the link of a photo on Tastespotting.  The link landed me on the blog Jenny Mac's Lip Smack, where I found her Quickie Stickies. When I saw  and read how quick and easy these were I went ahead and printed the recipe.  My kiddos are prone to requesting a midnight snack at about 8/9 o'clock each night.    So this recipe was ideal.

While I printed out the recipe I didn't quite follow it but instead used it as a guide. 

Here's the recipe.  (My adaptations)

Quickie Stickies or Couldn't Be Any Easier Monkey Bread
*PREHEAT OVEN: 400 degrees
*Combine:
2 Tbsp. melted butter (4 Tbsp.)
1/4 cup brown sugar
1/4 c. maple or dark corn syrup (1/8 c. didn't want a strong maple flavor)
1 -1/2 tsp. cinnamon
1/4 c. chopped nuts (optional) (heaping 1/3 c. whole pecans)
*Pour mixture into cake or pie pan.
*Top with 10 refrigerator biscuits. (I used crescent rolls.  I left it rolled up and cut the dough into 1 inch thick rounds.  I then cut the rounds in half. After cutting them in half I added them to a medium  bowl.  Once they were all cut in half I sprinkled cinnamon sugar on top and tossed well so that all the dough was coated.  I then place the pieces of dough on top of caramel pecan mixture.)
*Bake for 10-12 minutes.
*Turn upside down onto plate.

Technorati Tags: monkey bread,pecans,caramel,dough

Banana cake w/praline filling and white chocolate ganache frosting

You may have recognized the title as the cake that the group The Cake Slice  made and revealed at the end of January.  After  drooling over the photos, reading the name of it, and hearing how wonderful it was I was convinced I need to take the plunge and try my hand at the cake.  Except for the Snickerdoodle cake it would be my most  from scratch cake. 

I followed the recipe as this was not the time to try modifying anything . Overall everything went smoothly.  My one and only mishap was over beating the whip cream after I added in the white chocolate.  

This is another one of those desserts I have mixed emotions on.  On Tuesday when I tried it, well, lets just say if it wasn't because it would have killed me to toss out a whole cake I wouldn't even have mixed emotions.  That first night it was flat out NOT good.  I couldn't have been more disappointed.  I had made the cake layers on Sunday, on Monday I candied the nuts, and on Tuesday made the frosting and put it all together.  I think  I should have made the nuts first then the layers, and while the layers were cooling the frosting & filling.  Oh, well.  Anyway the following day the kids and sitter tried the cake and liked enough to finish most of it up.  On the third day remembering my experience with Ina's Lemon Yogurt Cake I decided to give it another go.  It was edible.  It was okay and I could tell that it had potential but it still wasn't something the impressive cake delish cake I was hoping for.  I actually have the third layer that I froze right away instead of using.  I'm going to give the frosting and filling another go but with a few changes.  Lindsey at Cafe Johnsonia wrote me a great email detailing how I might have gone wrong and what I could do the next time.  I had left her a comment on her post of this cake telling her of my dilemma.  Maybe at a later date I might try the cake itself again.

Btw, notice the improved photography?  Nice, right?!  The children's sitter and my official taste tester, Karolyn took the photos.  I took some too but deleted them after she sent me hers.   She rocks!

**Thanks for all the get well wishes.  I'm not 100% but I am feeling A LOT better!!!!!

LiveJournal Tags: bananas,cake balls,ganache,pralines,white chocolate,frosting