Dessert
This is a fabulous dessert for your holiday table! This really brings the flavors of a German chocolate cake into a pecan bar!
This is sweet, salty and chocolatey all at the same time. The best part is that this makes a 9 x 13 pan so you have enough to share with all your guests! These bars are also on the sweet side, so I cut them into small bars!
INGREDIENTS
3 cups pecan halves
1 3/4 cups all purpose flour
3/4 cup confectioners sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut
DIRECTIONS
Preheat oven to 350 degrees. Place pecans in a skillet and roast over medium heat just until lightly toasted, stirring occasionally. When you can smell the pecans they are ready. Line the sides of a 9 x 13 baking pan with aluminum foil leaving an overhang on the two short sides. Grease the foil.
Whisk together the flour, confectioners sugar and cocoa powder. Add the cold butter and combine using a pastry blender (or two knives) until mixture resembles course meal. Press the mixture on the bottom and up the sides of the prepared pan. Bake the crust for 15 minutes and remove from oven. Spread the semi sweet chips in an oven layer over the crust. Allow to cool on a wire rack for 30 minutes. Place the eggs in a large mixing bowl and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in pecans and coconut. Pour evenly over the partially baked crust and bake for 28-34 minutes or until the edges are golden and the filling has set. Cool completely on a wire rack. Using the overhang of the foil lift out of the pan and cut into bars. Be sure to cool completely before removing from pan and cutting!
Enjoy!
This recipe comes from www.bakeorbreak.com
Fall has certainly arrived…we all know what that means right? Holidays are just around the corner! I don’t know where the time has gone this year. I usually make and test new holiday side dishes and desserts in the summer but life happened and summer is gone! Mr. MCYM was away when I made this dish so I shared with some of my fantastic neighbors and we are all in agreement that this is a delicious pie and would be a fantastic addition to any holiday table. The only draw back for me is that this pie needs to be kept refrigerated and when it comes to the holidays my fridge space is at a premium. I use every inch of my fridge! Although, I know I can find some space for this pie, it’s just that good!
INGREDIENTS
1 homemade or store bought deep dish pie crust
1 (8 ounce) package cream cheese
3 eggs, divided
3/4 cup granulated sugar, divided
4 teaspoons vanilla, divided
1/2 cup light corn syrup
3 Tablespoons melted butter
1/4 teaspoon salt
2 cups toasted pecan pieces
DIRECTIONS
Preheat oven to 350 degrees. Place your homemade pie crust in a deep pie plate. In a large bowl beat the cream cheese, 1 egg, 1/4 cup sugar, and 2 teaspoons of vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust and spread out evenly. Bake for 15 minutes.
In another large bowl add the remaining 2 eggs and 1/2 cup of sugar and whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons vanilla and salt to the bowl. Whisk until blended together. After the 15 minutes (of baking) of the cream cheese layer is done add the pecan pieces in an even layer over the cream cheese. Slowly pour the corn syrup over the pecans and bake an additional 35-40 minutes (mine took 40 minutes) or until the center is set. Cool completely and refrigerate. Refrigerate any leftovers.
Enjoy!
This recipe comes from www.bunnieswarmoven.net
The title really says it all! If you like peanut butter and chocolate brownies you will love the addition of the pretzels on top. It adds that salty, crunchy element to the dessert! Robby took one bite and his hand went right back in for another! I should also mention there is no box mix involved and you really can tell the difference. This brownie is more cake like than fudge like. I also slightly failed with swirling the peanut butter into the batter. I did swirl it but clearly not enough. I would not say it was a mistake, as these brownies are delicious! This also makes a 9 x 13 pan so there is plenty to share! You are going to love these!
INGREDIENTS
1 stick (8 Tablespoons) of butter
1/4 cup semi-sweet chocolate chips
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
PEANUT BUTTER SWIRL TOPPING
3/4 cup smooth peanut butter
2/3 cup confectioners sugar
5 Tablespoons unsalted butter, melted
1/2 cup chopped salted pretzels
DIRECTIONS
For the brownies, position the rack in the lower third of the oven and preheat to 325 degrees. Butter or grease a 9 x 13 baking dish with non-stick baking spray. Melt butter in a small saucepan over medium low heat, add the chocolate chips cooking and stirring constantly until the chips are melted almost all the way. Remove from heat and continue stirring until the chocolate is completely melted. Transfer to a bowl and let cool for about ten minutes. Once cooled whisk in the eggs, water and vanilla. In a separate large bowl add the sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk to blend. Add the dry ingredients to the melted chocolate mixture and fold to combine. Pour the batter into the prepared baking dish. Set aside.
For the topping– mix the peanut butter, confectioners sugar and melted butter in a medium bowl until smooth. Spoon the peanut butter mixture over the top of the brownie batter. Holding butter knife vertically, swirl the peanut butter topping into the batter by dragging the knife up and down the batter (this is where I failed). Sprinkle the top with the chopped pretzels.
Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool on a baking rack for 20 minutes before cutting.
Enjoy!
This is a great recipe for any holiday! I made them obviously for Halloween, but you can change the candies for whatever holiday you are celebrating. These are super simple to make and because they are sweet you can cut them just a little smaller than normal. This makes a sheet pan full so it certainly will feed a lot of hungry friends and family!
INGREDIENTS
1 cup of packed brown sugar
1 cup of margarine (I used butter)
1 whole egg
2 cups of flour
1/2 teaspoon salt
1 teaspoon vanilla
6-8 ounces chocolate chips
Candies to top, I used M & M’s and candy corn
DIRECTIONS
Preheat oven to 350 degrees. Mix together brown sugar and margarine or butter. Add egg and mix well. Add flour, salt and vanilla mixing well. The dough will be thick. Spread the dough onto a cookie sheet spreading it to a thickness of 1/4 to 1/2 inch. Bake for 15-20 minutes or until the edges are lightly browned. When slightly brown take then out of the oven add the chocolate chips evenly over the top and put back in the oven for one more minute. Remove from the oven and spread the chocolate I’ve the entire top of the cookie layer and sprinkle evenly with the candies. Place in the fridge to chill and let the chocolate cool completely. When cool remove from the fridge and cut into pieces.
Enjoy!
I love apple season and take full advantage of it every year! Apple dip, apple pie and my family favorite, apple crisp. This apple crisp comes from Taste of Home and is an award winning recipe! My family really enjoyed this crisp, although I thought it was just a little too sweet for me. That did not stop my family from putting a big scoop of vanilla ice cream on it and devouring it!
INGREDIENTS
1 cup all purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
4 cups chopped, peeled apples
1 cup sugar
2 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream for serving
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the flour, oats, brown sugar and cinnamon and cut in the butter until crumbly. Press half into a greased 9 inch square baking pan. Cover with apples. In a small saucepan combine the sugar, cornstarch, water and vanilla. Bring to a boil, cook and stir until thick and clear about two minutes. Pour over the apples and top with remaining crumb mixture. Bake 60 – 65 minutes or until apples are tender. Serve warm with ice cream, if desired.
Enjoy!
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