#pecans
Mardi Gras season is always very special to me and this year I learned how to make vegan homemade king cake. It’s filled with pecans and cinnamon sugar ⚜️
Healthy-ish Salted Caramel Turtles
Servings: 30 candies
STUFF
1 cup / 100g raw pecans
400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible)
1/3 cup / 80ml cashew butter (raw or roasted)
1/3 cup / 80ml brown rice syrup
2 tsp. pure vanilla extract
½ tsp. flaky sea salt (I used Maldon), plus a little more for garnish
STEPS
Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper.
In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking.
Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it – this stuff is seriously sticky!
Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until you’ve used all the caramel. Place in the freezer for at least one hour, up to 24 hours.
Once the caramels have chilled, prepare the chocolate. Heat a few inches / centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted.
Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until you’ve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you don’t coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through.
Post link
Accidentally Delicious Oatmeal Cookies
Servings: 30-36
STUFF
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 tsp vanilla
2 large eggs
1 tsp baking soda
1 tsp salt
1 ½ cup all-purpose flour
2 cups old fashioned oats
1 ¼ cup sweetened coconut flakes
2 4-oz bars semi-sweet chocolate, cut into ½-in chunks (or choco chips)
1 cup coarsely chopped toasted pecans
STEPS
Preheat oven to 375 degrees.
Beat butter, sugars, and vanilla in large bowel with electric mixer until fluffy. Beat in eggs, baking soda, and salt until blended.
On low speed, beat in flour until just blended. Stir in oats, coconut, chocolate and pecans.
Using 2 Tbsp of dough for each cookie, drop in mounds 2 inches apart on baking sheet lined with parchment paper
Bake 11-13 minutes until golden brown on bottoms and edges.
Cool on baking sheets for 2 minutes before removing to wire rack to cool completely.
Post link
To Fruit or Not to Fruit - The Story of Mast Seeding
To Fruit or Not to Fruit – The Story of Mast Seeding
Perennial plants that are able to reproduce multiple times during their lifetime don’t always yield the same amount of seeds each time they reproduce. For some of these plants, there is a stark difference between high-yield years and low-yield years, with low-yield years outnumbering the occasional high-yield years. In years when yields are high, fruit production can seem excessive. This…
Buttered Pecan Pie Cocktail !
Ingredients:
- 1 oz. Elmhurst French Vanilla Oat Creamer
- 1 oz. Monin Butter Pecan Syrup
- 1 ¼ oz. Bourbon
- ½ oz. Dark Rum
- Dairy-Free Whipped Cream (Optional)
- Pecans for Garnish (Optional)
Preparation:
- Chill a martini glass or similar cocktail glassware for serving.
- Pour all ingredients into mixing glass with 2/3 ice in the order listed.
- Cap, shake and strain into your chilled serving glass.
- Add garnish, and serve.
Courtesy: Elmhurst 1925
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
Post link
Eats & Drinks | Favorite Brussel Sprout Recipes #EatBrusselSproutsDay
Poor Brussel sprouts. Constantly getting a bad rap as a gross food. Truth is, they are delicious! They’re hearty and sweet. I’ve rounded up some of my favorite recipes for you to give a whirl. You’re missing out on way more than you think! Fall Brussel Sprouts Salad | Iowa Girl Eats Crispy shallots, crumbled gorgonzola, and shredded brussels. Shredding up the brussels helps cook them up faster.…
Banana cake - gf & vegan
TLDR: Yes to brag but my pecan pie is the best I’ve had. Recipe below.
Allergy info: Contains nuts, eggs, wheat/gluten, dairy.
Who here likes pecan pie? Here’s my recipe I’ve been improving over the years! No corn syrup required! (the original recipe called for light corn syrup but one day I was making it and realized I didn’t have any so I looked up a substitute and found out I can just make syrup with sugar and water and I haven’t looked back.) I’ll also include the crust recipe I use and bonus instructions for cookies you can make with the leftover pastry!
My husband has always loved pecan pie, and he’ll eat any pie you put in front of him, even store bought, but he agrees my pecan pie is the best. We were both really pleased when I swapped out the white sugar for brown, as it got rid of the eggy taste it had before. He is also obsessed with the pie crust cookies and once asked me to make pie crust JUST to make a ton of those cookies with no pie involved at all lol. The cookies are light and crunchy and sometimes puff up. If you don’t want to make them sweet and would rather make them savory, I’m sure you could brush them with olive oil instead of butter and add a little sprinkle of Italian seasoning, maybe a little grated parmesan and garlic powder. Make some nice savory crackers to have with soup or something.
Pecan pie
9 inch pie crust (instructions further down in the post)
3 eggs
¼ tsp salt
1/3 cup butter, melted (5 tbsp + 1 tsp if you don’t know how much a third is in relation to a stick of butter or if you’re using a log of rolled butter or something)
2/3 cup brown sugar (pack it good in the measuring cup)
1 cup sugar syrup (I have not tried this yet with brown sugar but I’m sure it would be lovely. I typically use white or organic sugar for this, but the organic sugar will give the pie a matte look instead of shiny. I think this would also be amazing with maple syrup but I haven’t tried that yet either.)
1 cup chopped pecans
Preheat oven to 375 F.
Make the sugar syrup by mixing ¼ cup water with 1 cup sugar in a small pot. Bring to a boil and boil it until it’s transparent and you can no longer see grains of sugar in it. Don’t worry about a candy thermometer or anything like that, you can do this by sight.
Remove from heat, scrape into a bowl, and put in the fridge to cool. You don’t want to put it in the pie while it’s boiling hot or it could cook the eggs.
Beat the eggs in a large bowl. I prefer to use a hand mixer for this but if you don’t have one you can use a fork or whisk. Just make sure you beat them thoroughly. Once I didn’t beat them properly and there were pieces of solid egg white throughout the pie and it was awful.
Add the salt, melted butter, and brown sugar. Add the syrup once it’s cool enough to touch without burning yourself. Beat everything together.
Stir in the pecans.
Pour into your pie crust and bake for 40-50 minutes.
Cool before eating.
Crust
1 ¼ cup flour
¼ tsp salt
1/3 cup shortening (I use butter flavored Crisco that you can buy in sticks, makes it easier. Honestly it might be better with actual butter but I haven’t tried that yet.)
Cold water
9 inch pie pan (I can only usually find like 8 ¾ inch pans but that’s okay)
Sift the dry ingredients.
Add the shortening and cut it into the flour using a fork or pastry blender until it resembles coarse meal.
Add cold water 1 tbsp at a time, tossing with a fork until you get a ball of dough.
Roll the dough outbuntil it’s big enough for your pie pan. I like to roll it on a piece of parchment paper. Makes it easier to lift and put in the pan. It should extend beyond the edges of the widest part of the pan by a couple of inches. If you’re using parchment, put the pan upside down in the middle of the pastry, then flip the whole thing over. Peel off the parchment and you’ll have your crust in the pan easy peasy.
Press into the pan, trim the overhanging edges, and use a fork to press down the crust around the rim.
If you’re making a double crust pie like apple or something similar, use 2 ¼ cup flour, ½ tsp salt, and 2/3 cup shortening. Cut the dough in half and roll out one half at a time.
Make cookies with leftover pie crust!
Leftover pie pastry (however much you’re left with after making your pie)
Butter(a tbsp or 2 will suffice)
Sugar
Cinnamon or other spices if desired
Roll out the dough very thin and cut out circles using a glass or cookie cutter.
Brush with melted butter and sprinkle with sugar and spices.
Bake at 350 F for 15-20 minutes.
Enjoy your pie and cookies!
