Recipes tagged with « Pecans »
Brownie Cookie Mashup
Brownie mix morphs into chewy cookies with a twist. Substitute whole wheat flour for some all-purpose to add bite. Swap canola oil with melted butter for richer fat profile and deeper flavor. Toss in chopped toasted pecans instead of some chocolate chips. Chill dough longer to firm up, easier scooping. Watch for crackly tops and slight spreading as a doneness sign. Cooling on baking sheet lets cookies set before moving. Textures shift from sticky dough to tender crumb. Simple shifts, solid results that adapt to pantry limits.
Buttermilk Pecan Coffee Cake
A tender cake that uses buttermilk and a boxed baking mix for ease. Brown sugar and cinnamon folded in creates a quick crumb topping with pecans and butter. Bakes to golden perfection with a crunchy, nutty top and soft interior. Subtle tweaks introduce oat flour and maple syrup for deeper flavor. Timing cues focus on batter texture and toothpick test. Ideal for a crowd, yields a 9x13-inch pan of breakfast or snack-ready cake. Reliable method with tips on ingredient swaps and troubleshooting common pitfalls.
Buttery Pecan Blondies
Dense butter base with brown and coconut sugars. Eggs folded for lift, flour binds. Toasted pecans bring crunch; vanilla soothes bitterness. Baked low and slow for chewy edges and tender center. Lightly golden top with faint jiggle signals done. Cool fully or face crumbly cuts. Swap walnuts or toasted almonds if pecans short. Coconut sugar adds caramel notes, replace with light brown for plain sweetness. Use metal pan, dark pans burn edges. Watch texture, not just time—when edges firm but center quivers, pull from oven. Rest kept room temp in airtight box for days.
Chunky Chocolate Pecan Brownies
Dense, fudgy brownies with a slightly crisp edge and a rich, tangy cream cheese chocolate glaze. Uses bittersweet and semi-sweet chopped chocolate. Pecans swapped with toasted hazelnuts for earthier crunch. Cane sugar replaced half with brown sugar for moisture. Slightly less flour for deeper chew. Glaze sweetened with powdered coconut sugar, a twist on classic frosting. Baking temperature lowered by 10 °C for better dome control. Timing adjusted to focus on tactile cues, not just minutes. Relies on layered mixing techniques and sensory checks for best texture. Notes cover ingredient swaps and how to salvage dry or underbaked batches.
Maple Pecan Tart
A nutty tart with crisp pastry, rich filling. Pâte brisée with a blend of butter and coconut oil, for flakiness plus subtle coconut aroma. Filling swaps corn syrup for maple syrup, adding complexity. Lightly toasted pecans for deeper nuttiness. Baking cues include golden bubbling filling, wedge firmness. Cool slowly to set. Classic tart technique meets modern tweaks for texture and flavor balance.
Queen Elizabeth Date Cake Remix
Dense, moist date cake updated with swapped nuts and enriched flavors. Simmered dates for soft texture; batter balanced with half whole wheat flour and all-purpose mix. Leavening adjusted for loft without wild rise. Brown butter swapped for clarified butter, sharper nutty aroma. Glaçage remade with muscovado sugar for deeper molasses notes, coconut flakes replaced with toasted pecans. Sauce thickened slightly and almond extract added for complexity. Baking times tweaked; watch for golden edges and springy center. Frost hot cake for sticky finish, let cool fully before unmolding. Nut swap adds crunch variety; clarified butter avoids soggy spots. Sauce thick beat signals readiness. Real kitchen hacks included.