Happy Sunday! I hope y’all are enjoying the weekend so far!
My friend Brandy is hosting an Ice Cream Social on her blog and I’m here to invite you to the party! I was in a mood for fall (I switched all my wallflowers over to fall scents this week! Leaves is my favorite!) so I made some Pecan Pie Ice Cream!
Only one day left! Are you prepared?! I saved the best recipe for last in my Thanksgiving series – a Caramel-Pecan Cheesecake Pie! It’s a pecan pie and caramel cheesecake in one!
Super simple – I started with a Pillsbury refrigerated pie crust but feel free to make your own if you have time. You could make your own caramel too but the jarred stuff sure makes life easier when you have a lot going on. The whole pie took about 15 minutes to throw together! So if you’re looking for a last minute treat to take to Thanksgiving or even a Thanksgiving Eve party, this is perfect!
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375F for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.
I am not a candy maker. I’ve told you guys that many times. My grandma? An excellent candy maker. Fudge, divinity, you name it, she can make it. And everyone in my family looks forward to the mass quantities that she makes every Christmas. I’m not sure why I didn’t end up with the candy making gene but such is life.
This Maple Pecan Fudge recipe spoke to me because it doesn’t require a candy thermometer. (And because it has maple and pecans, of course. ) Let me tell you, it couldn’t be easier! And the results were so amazing! I could’ve easily gobbled up the entire pan myself. That good.
If you’re like me and haven’t had much luck with candy, you need to do yourself a favor and try this recipe!
Butter an 8×8-inch or 9×9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
Remove from the heat and stir in the powdered sugar and maple syrup. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy, about 3 minutes. Fold in the pecans and pour the mixture into the prepared pan.
Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)
I told you guys that I would be making monkey bread and make monkey bread I did! I’ve had this recipe stored away for what seems like years but never got around to making it since I’m just not up for fussing around in the kitchen first thing in the morning most of the time.
It’s your standard monkey bread recipe but with a simple caramel sauce and loads of pecans! Does it get any better? No, no it doesn’t.
The dough can be made the night before. Let it rise once and then punch it down. Put it in a rather large bowl (because it will continue rising for awhile) and pop it in the fridge. In the morning, there’s no need to wait for the dough to warm – just continue with the recipe.
If you’re looking for the perfect, decadent breakfast, this is definitely it! You should double the caramel though. Just trust me.
This week’s Project Pastry Queen recipe comes from Mariana and it’s the Buttermilk Pecan Pie. I have to tell you that I was pretty stoked about this one. I love pecan pie! It’s definitely my favorite holiday dish so how perfect is it that Mariana’s choice fell on Easter? I waited until just yesterday to make the pie thinking I’d be able to share it for the holiday.
It’s just not a good pie. :( Well okay, it’s just not a good pie for someone who’s used to (and loves) the traditional pecan pie. I had to Google pictures of buttermilk pecan pies when I pulled it out of the oven because I was sure I’d done something wrong. But nope, that’s just what they look like.
Where typical pecan pies are gooey and super sweet, this one is crumbly and not very sweet at all. I ended up covering the piece I tried in sweetened whipped cream which made it 100 times better.
If this sounds like your kind of pie, Mariana will have the recipe up for you.