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!

Hop on over and check it out!

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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!

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Maple Pecan Fudge
Ingredients
  • 2 cups light brown sugar
  • 5 ounces evaporated milk
  • 1 cup unsalted butter
  • 2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1 cup coarsely chopped pecans
Instructions
  1. Butter an 8×8-inch or 9×9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
  2. 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.
  3. 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.
  4. 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.)
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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.

Caramel Pecan Monkey Bread
Ingredients
For the dough:
  • 1 package 1/4 ounce active dry yeast
  • 1-1/4 cups warm milk 110F to 115F
  • 1/3 cup butter melted
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour
For the caramel:
  • 2/3 cup packed brown sugar
  • 1/4 cup butter cubed
  • 1/4 cup heavy whipping cream
Assembly:
  • 3/4 cup chopped pecans
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter melted
Instructions
  1. In a large bowl, dissolve yeast in milk. Add the butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover let rise until doubled.
  3. For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
  4. Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
  5. Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
  6. Bake at 350F for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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You already know my obsession with sticky buns. I just can’t control myself. I had no plans of making these this weekend, or making breakfast at all! But then I found myself doing my daily check of the BBA Flickr Group and saw this beautiful braided bread. I’ve always loved braided bread but never knew how to do it so I wondered over to Tammy’s Recipes because she makes lovely challah and 2 recipes above her challah recipe was this caramel pecan roll recipe.

There was no hope for me.

The recipe overall was very simple, the dough was so much easier to work with than other sticky bun or cinnamon roll recipes I’ve tried. I normally have a lot of trouble rolling dough out but this one rolled out no problem.

It was a good recipe, not really what I was expecting. The caramel sauce was really good right out of the oven but hardened very quickly. All you have to do is heat them up again, but I’m kinda lazy these days. Definitely a good recipe though!

Caramel Pecan Rolls
Ingredients
For the dough:
  • 2 cup flour
  • 1 tablespoon dry yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2-2 cup flour
For the caramel:
  • 3 tablespoon butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/4 cup butter
  • 2 tablespoon light corn syrup
  • 1/2 cup chopped or halved pecans
Instructions
  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12×8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.
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