This is, by far, the best peanut butter brownie recipe I've tried. It is quick and easy and has a FIVE STAR peanut butter-honey frosting. We can't seem to stop snacking on it!!
PEANUT BUTTER BROWNIES 1/2 cup creamy peanut butter (I use Jiff) 1/3 cup butter at room temperature 2/3 cup granulated sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup mini-chocolate chips (semi-sweet) Preheat oven to 350°F. Grease a 9 x 9 baking pan (personally, I do not grease, I use parchment paper instead. By hand or mixer, cream the peanut butter and butter till smooth. Add brown sugar and white sugar, eggs and vanilla. Beat until smooth. In a small bowl, mix flour, baking powder, salt and chocolate chips. After it's all mixed together, add it to the peanut butter mixture and mix just until well combined, don't over mix. Spread evenly in parchment lined pan and bake for 25 minutes or until top springs back when you touch it. Don't over bake!! You might be tempted to give it an extra 5 minutes for good measure, but don't!!
Cool completely before frosting.
PEANUT BUTTER - HONEY FROSTING 3 cups powdered sugar 3 tablespoons butter 4 tablespoons creamy peanut butter 2 tablespoons honey 3 tablespoons milk 1 teaspoon vanilla extract Put the butter and peanut butter in the microwave for about 10 seconds to soften them. Whisk everything together until smooth. If the frosting seems a little thicker than you want, add an extra tablespoon of milk. If it seems thinner than you want, add an extra tablespoon (or two) of powdered sugar.
ENJOY !!!
Make sure you toss the mini-chocolate chips with the flour, so they don't sink in the batter.
Classic and elegant, sinfully sweet and nutty, made-from-scratch pecan pie
Baking is a fundamental part of the holiday season ... just like wild shopping sprees, and singing along those Christmas songs on the radio. You just cannot do without it! There are so many options when it comes to baking, that it can be a challenge to decide which recipe to approach. So here are a few of my favorite sweet recipes. Elegant, fun and delicious. Hopefully one of these will inspire your holiday baking.
And there is more! Today, I present you with a traditional, made-from-scratch pecan pie that cannot possibly miss from your Thanksgiving table. Did I mention this is by far my favorite Thanksgiving dessert?!? And there is a good reason for it. This is not just any pie. But a deliciously sinful pecan pie. Classic and simple. Rich and nutty. Made with NO corn syrup. Yes, you heard me!! You can do a pecan pie without the guilt of using high-fructose (maybe not-so-good for your health) sweetener. And still get the same super sweet, moist and chewy filling. Flavored with a touch of orange zest, and a dash of cinnamon which will make your kitchen smell like the holidays. And that's not all. This pie is topped with more golden, toasty and slightly crunchy pecans. All sitting over a flaky, crumbly and buttery crust. Oh my... I just made myself hungry for more pecan pie!
I made the crust using my food processor. Very easy and super quick. You can also make it by hand, just like I did in my apple crostata recipe the other day. Similar idea, but a little more labor intensive. The recipe for the crust is your basic flour/salt/tiny-bit-of-sugar/cold butter and chilled water. Mixed together quickly until just combined. And stored in the refrigerator before rolling and placing in the pan. I decorated the edges with a pretty fluted pattern. You don't really have to, but when you see how easy it actually is, I'm sure you will try!
I used a plain, 9 inch pyrex glass pan. I love this pan, and especially foolproof baking. You can check the bottom of the pie through the glass at any time. So there is no room for error and no guessing for readiness. I started with the pan in the middle of the oven and set my timer to 40 minutes. I moved the pie to the bottom of the oven for the last 15 minutes of baking to avoid over-cooking the upper edges. You can also cover the pie loosely with aluminum foil if the top crust starts to color too soon.
Make sure to check out my video recipe. Once you try it, I'm sure this will be your new favorite pecan pie recipe.
Ingredients: to make a 9 inch (23 cm) pie For the crust:
1.5 cups (225 gr) of all-purpose flour
1/2 teaspoon of salt
2 tablespoons (30 gr) of sugar
4 oz (115 gr) of unsalted butter, cold
about 6 tablespoons (85 ml) of chilled water
For the filling:
2 oz (55 gr) of unsalted butter, melted
3 eggs
1/2 cup (100 gr) of brown sugar, packed
3/4 cup (150 gr) of granulated white sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
a pinch of salt
1 orange, zest
2 cups (200 gr) of chopped pecans
plus around 1.5 cups (150 gr) of pecan halves for decorating (optional)
Preparation time: 30 minutes to prepare, plus two hours inactive Directions:
1. In your food processor, add the flour, salt and sugar. Pulse a couple of times so that the dry ingredients are mixed together. If not using a food processor, combine all the dry ingredients in a bowl.
2. Add the cubed butter and pulse a few times until incorporated. You need the butter in little pea-size small clumps. If not using a food processor, cut the butter in small pieces with the tip of a knife, mixing with the flour, until you get a coarse mixture.
3. Add about 4 tablespoons of chilled water. I placed half glass of water in the freezer before starting with the recipe. Pulse only a few times, (or mix with a spoon if not using a food processor) and check the dough. You need to stop as soon as the dough comes together in a ball. Do not over-mix. Add a little more water if necessary. I added two more tablespoons of water (total of 6).
4. Pack the dough into a disc using your hand and wrap in plastic wrap. Refrigerate for one hour or longer. You can prepare the dough the day before too, and leave it in the refrigerator overnight.
5. Roll the dough on a clean surface sprinkled with flour, into a circle of about 12 inches (30 cm) in diameter. Make sure the dough doesn't stick to the counter when you roll it, so flip it and move it around.
6. Transfer the dough to a 9 inches pie pan, helping yourself with the rolling pin. Cover the pan with the dough pushing gently the dough down to the bottom, without stretching it. Trim off the excess pastry around the edges, leaving about one inch all around.
7. Fold back the edge, toward the outside of the pan, And if you like, make a fluted edge. Using your finger index on one hand, push the dough through the index and middle fingers of your other hand, as shown in my picture.
8. Prick the bottom of the crust with a fork, and place the crust back in the refrigerator while preparing the filling.
9. Preheat the oven to 350º F (175º C). Melt 2 oz of unsalted butter in the microwave (about 30 seconds) or in double boiler. Let the butter cool.
10. In a large bowl mix the brown and white sugar with the eggs until creamy.
11. Add the melted butter, the salt, the orange zest, the vanilla extract and the cinnamon. Mix again.
12. Fold in the chopped pecans, and pour the mixture onto the crust. If you'd like decorate with the pecan halves, making circles starting from the edge, moving in.
13. Bake at 350º F (175º C) for 55-60 minutes in the middle of the oven, until the crust is slightly brown, and the filling is mostly set. I placed the pie in the middle of the oven for the first 40 minutes, and moved it to a lower rack after that. Make sure to check the pie. If the edges start to brown you can also wrap the pie with aluminum foil, after the first 30-40 minutes.
I know it will be hard, but wait for the pie to cool down and set a bit before cutting yourself a big slice.
If you are a tater tot fan, you will adore these homemade tots. If you are NOT a tater tot fan, you WILL be after you try these, they are THAT good!! It isn't accurate enough to just say these homemade tots are better than commercial tater tots .... it is more accurate to say they are worlds above commercial tater tots, and very easy to make.
2 pounds Russet potatoes 1 tablespoon flour 1/4 teaspoon garlic powder (not garlic salt) 1/2 teaspoon onion powder 1/4 teaspoon oregano 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup vegetable oil (for frying) Wash and peel the potatoes (leave whole) and put them in a pot of cold water on high heat.
As soon as it comes to a boil, turn heat down to medium high and boil for 6 minutes (they will not be cooked all the way through). Remove the potatoes from the hot water and drain on a towel. Cool to room temperature (takes about 30 minutes) (important step). Grate partially cooked (and cooled) potatoes with a box grater.
Mix the flour and seasoning together. Spread the grated potatoes out a little and evenly sprinkle with four-spice mixture. Gently toss with two forks. The potatoes will seem a little dry, but that OK, it's the way you want them. Heat 1 cup of oil to 375° (I use my electric skillet) and squeeze a small handful of seasoned potatoes in your hand until you get a nice little nugget. I couldn't get them round, but that's OK. Fry about 2 to 3 minutes per side, depending on how big or small your nuggets are (don't crowd the tots, just fry a few at a time). Turn them over when they get nice a golden. Drain on paper towels and sprinkle with kosher salt.
Soft and thick, buttery cookies filled with crunchy and sweet caramelized pecans.
This recipe is just what you have been looking for! Welcome to my soft, crumbly, buttery, melt-in-your-mouth cookies bursting with crunchy caramelized pecans. No need to look any further :) These cookies are perfect for any occasion. Delicious enough to serve with other traditional desserts at your Thanksgiving table. Fancy enough for your holiday office party. And easy enough to bake any day, and eat at any time. You can never go wrong with cookies, especially when they taste this good.
And did I mention how easy is to bake these? All you need are 5 very basic ingredients, which I'm sure you already have in your kitchen right now. Plus pecans, of course!! What makes these cookies special are the nuts. Who wants just plain pecans in a cookie, when you can have crispy, golden brown, sugar-coated pecans?! Really, WHO does?!? ... I can't hear you!!! :)
So, listen to this. Use half of the sugar for the dough, and the other half to caramelize the pecans. It's all really simple: melt the sugar in a non-stick pan. It only takes a couple of minutes. As soon as the sugar turns golden brown, add the pecan pieces, and mix quickly. Let everything cool down on aluminum foil (or parchment paper), crush in smaller pieces and fold in the dough. Easy, right?
Make sure to check out my video recipe too:
Ingredients: tomake about 15 - each 1 tablespoon in size
4 oz (115 gr) of unsalted butter at room temperature
1 egg
1/2 teaspoon of vanilla extract
1 cup (150 gr) of all-purpose flour
Preparation time: 45 minutes Directions: 1. Remove the butter from the refrigerator and let it soften at room temperature ahead of time, and start preparing the caramelized pecans: Melt 1/4 cup (50 gr) of sugar over medium low heat in a non-stick pan for about 2- 3 minutes. The sugar will melt and turn golden brown.
2. Turn off the heat, and quickly mix in the pecan pieces.
3. Pour in a aluminum foil or parchment paper, spread a little and set it aside to cool down
4. Preheat the oven to 350° F (175° C). In a large bowl, cream the butter with the remaining 1/4 cup (50 gr) of sugar.
5. Add the egg and the vanilla extract. Mix some more.
6. Stir in the flour.
7. Crush the caramelized pecans using a rolling pin (pushing down on the pecans - no need to roll), or other similar (non-breakable) object :)
8. Fold the chopped caramelized pecans in the cookie dough.
9. Spoon the cookie dough onto a cookie sheet lined with parchment paper. I used a 1 tablespoon size scoop, and ended up with 15 cookies. You can sprinkle the top with more caramelized pecans if you wish.
10. Bake at 350° F (175° C) for about 15-18 minutes until slightly golden.
