SWEET POTATO CASSEROLE WITH PRALINE TOPPING-WOW!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER AND THIS ONE WAS THE STAR OF THANKSGIVING DINNER!!! SWEET POTATO CASSEROLE WITH PRALINE TOPPING-OUTRAGEOUS!

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Sweet Potato Casserole with Praline Topping
Ingredients

Adapted from LIizzy via Winners cookbook
 
3 cups mashed cooked sweet potatoes (about 3 large)   
1/2 cup sugar
1 teaspoon vanilla            
1/2 cup milk 
            
Topping:
1/3 cup flour (I used Cup4Cup brand for gluten free)
2/3 cup brown sugar
1/3 cup butter
1 cup chopped pecans

Watch to how to make a Pecan Pie
Instructions

Preheat oven to 350º.
Butter 2 quart baking dish. Set aside.
Combine sweet potatoes, sugar, vanilla and milk and mix well. Pour into baking dish and smooth top.
Mix the flour and brown sugar. Cut in butter until mixture looks like coarse crumbs.
Bake, uncovered, for 30 minutes.
Yield: 4-6 servings
Total time: 1 hour

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BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!

Ingredients

• 2 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla

• 2 eggs
• 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
• 1 1/2 cups M&M's (I used MINI M & M's)
• 2 cups semisweet chocolate disks
• Sea salt

Instructions

1. In a mixer, cream butter and sugars together until light and fluffy.
2. Add eggs and vanilla and mix until combined.
3. On low, add flour, soda, & salt until just combined.
4. Fold in toasted pecans, M&M's and chocolate disks.
5. Scoop dough using a 2" ice cream scoop.  PLace on a parchment lined pan and chill the pan for at least 30 minutes.  Sprinkle tops with sea salt, if desired.
6. Bake at 350 degrees for 13-16 mins.
7. Recipe adapted from BAKERELLA

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PECAN PIE MUFFINS SERVED WITH WARM, SALTED CARAMEL

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED ANGELS HOMESTEAD.

APRIL HAS SOME FABULOUS RECIPES...THIS BEING ONE OF THEM!!!! PECAN PIE MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR.  I HAD TO GUILD THE LILY A BIT AND SERVE THEM WITH SALTED CARAMEL.  OH YES, MY FRIENDS-WE HAVE A WINNER!!!!!  THANKS FOR A GREAT BRUNCH TREAT, APRIL!  
RECIPE BELOW!

 

Pecan Pie Muffins with Salted Caramel


1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and eggs until smooth. Spoon the batter into the prepared muffin cups 3/4 full.  Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.  

 Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!
  

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ROLO PECAN PRETZEL BITES-A MUST FOR YOUR CHRISTMAS PLATTERS!!

  
SO SIMPLE, SO DELICIOUS!

 ALL YOU NEED:
PRETZELS
UNWRAPPED ROLO CANDIES
PECAN HALVES
SEA SALT

PREHEAT OVEN TO 300 DEGREES.  LINE A PAN WITH NONSTICK FOIL.  LAY OUT YOUR PRETZELS AND TOP EACH WITH ONE UNWRAPPED ROLO CANDY.  LAY PECANS ON THE PAN TOO BUT NOT ON TOP OF THE ROLO.  PLACE IN OVERN 4 MINS. REMOVE AND PUSH EACH PECAN GENTLY ON TOP OF THE ROLO CANDIES. SPRINKLE WITH SEA SALT!

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Pecan Pie Bars Dipped in Milk Chocolate & Drizzled with Dark Chocolate

Ingredients (This is a LARGE batch-I halved this and used a 9x13 pan.  Below is the FULL recipe)
 

Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans

For dipping:

10 OUNCES CHOCOLATE FOR DIPPING (DARK OR MILK)

Directions

Preheat the oven to 350 degrees. 

For the crust, beat the butter and sugar.  Add the eggs and the vanilla.  Add flour, baking powder, and salt.  Press into an 18 by 12 by 1-inch baking sheet lined with nonstick foil and build up the sides a bit.   Bake for 15 minutes, until the crust is set but not brown.  Cool.

For the Pecan Filling:  Put butter, honey, brown sugar in a saucepan. Cook on low heat until melted. Raise heat and boil 3 minutes. Remove from the heat. Stir in heavy cream and pecans. Pour over the crust carefully.  Bake for 30 to 35 minutes, until the filling is set. Remove and chill to cool.  Cut into bars and dip half of each bar into melted chocolate! Add a drizzle if desired.  Adapted from Ina Garten

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PECAN PIE BARS DIPPED IN CHOCOLATE!

Ingredients (This is a LARGE batch-I halved this and used a 9x13 pan.  Below is the FULL recipe)
 

Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans

For dipping:

10 OUNCES CHOCOLATE FOR DIPPING (DARK OR MILK)

Directions

Preheat the oven to 350 degrees. 

For the crust, beat the butter and sugar.  Add the eggs and the vanilla.  Add flour, baking powder, and salt.  Press into an 18 by 12 by 1-inch baking sheet lined with nonstick foil and build up the sides a bit.   Bake for 15 minutes, until the crust is set but not brown.  Cool.

For the Pecan Filling:  Put butter, honey, brown sugar in a saucepan. Cook on low heat until melted. Raise heat and boil 3 minutes. Remove from the heat. Stir in heavy cream and pecans. Pour over the crust carefully.  Bake for 30 to 35 minutes, until the filling is set. Remove and chill to cool.  Cut into bars and dip half of each bar into melted chocolate! Adapted from Ina Garten

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MELT IN YOUR MOUTH PECAN LINZER TARTS!

  THESE TASTE LIKE A TRULY AUTHENTIC LINZER TART COOKIE! BETTER THAN THE BAKERY ONES!!!!

Ingredients

• 1 1/4 cups butter, softened
• 2/3 cup white sugar
• 2 cups sifted all-purpose flour
• 1 3/4 cups ground pecans
• 1/8 teaspoon ground cinnamon
• jar of seedless raspberry jam
• confectioners' sugar for decoration

Directions

1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the pecans and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
2. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
3. Preheat oven to 325 degrees F
4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles (OR HEARTS LIKE I DID) from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles (HEARTS). You should now have about 12 circles (HEARTS).
5. Arrange them on a parchment lined sheet leaving about and inch of space between them.
6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
7. Lay hearts upside down and top with with a coating of jam on each.  Heavily dust the cut out hearts with powdered sugar and then sandwich the 2 halves together.   
8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut. 

Recipe given to me by a former student of mine!

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