for the hosthostess

Rolled in coarse sugar, these sophisticated pecan shortbread cookies are long on buttery, nutty flavor.  

Pecan Shortbread Cookies

pecans

(1-1/4 sticks) unsalted butter, softened

confectioners' sugar

vanilla extract

kosher salt

egg yolk, beaten

Preheat the oven to 350°F and set an oven rack in the middle position.

Place the pecans on a baking sheet and toast for around five minutes, until fragrant. Cool on the baking sheet. (The nuts can be toasted and stored at room temperature.)

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined. 

Turn the dough onto a clean countertop lightly dusted with flour. Dust the dough with a little flour. Shape and roll into a squared log between 1-1/2 to 2 inches wide and 1-1/2 to 2 inches high, dusting with more flour as necessary. Wrap the dough in plastic wrap or parchment paper and chill for at least one hour or overnight, until the dough has gotten very firm.

Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.

Lightly beat the egg yolk and 1/2 teaspoon of water in a small bowl and set aside. Pour the demerara sugar into a rimmed baking sheet or shallow casserole pan. Slice the chilled log in half to make it more manageable. Working with one log at a time, brush all sides of the log with the egg yolk mixture, then roll in the demerara sugar, pressing as necessary, until fully coated. If there are any areas of the log that are bare, sprinkle with the demerara sugar to cover.

Use a serrated knife to slice each log into about 12 individual cookies, each about 1/2-inch thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 inches of space between each. Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18 to 20 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. The cookies will keep in a covered container at room temperature for up to a week.

Freezer-Friendly Instructions: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. If you'd like to freeze the dough before baking, shape it into a squared log, then wrap it securely in plastic wrap and then a layer of foil; freeze for up to 3 months. When ready to bake, remove the log from the freezer, thaw it until pliable, and then proceed with recipe.

This luscious chocolate loaf cake from Ina Garten's latest cookbook tastes as rich and chocolaty as a brownie.

Triple Chocolate Loaf Cake

water

chocolate,

natural unsweetened cocoa powder,

instant coffee granules,

(1 cup) unsalted butter,

baking powder

salt

chocolate

sugar

dark brown sugar

eggs,

Preheat the oven to 350°F and set an oven rack in the middle position. Grease two 8x4-in loaf pans with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.

Pour the boiling water into a 2-cup glass measuring cup, add the bittersweet chocolate, cocoa powder, and coffee granules, and stir until the chocolate melts. Set aside to cool for at least 15 minutes.

In a medium bowl, whisk together the 2 cups flour, the baking powder, and salt and set aside. In another bowl, toss the chocolate chips with the remaining 2 tablespoons flour and set aside.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl with a rubber spatula. The mixture may look at little curdled at this point; that's okay. Alternately in thirds, add the flour mixture and the chocolate mixture, beginning and ending with the flour. (Don't worry if there are a few bits of unmelted chocolate in the chocolate mixture.) Fold in the chocolate chips with a rubber spatula. Divide the batter equally between the prepared pans, smooth the tops, and bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean. (Test in a few places because you might hit a warm chocolate chip.) Cool in the pans for 15 minutes, turn out on a cooling rack, rounded side up, and allow to cool to room temperature. Slice with a serrated knife.

With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.

Pecan Shortbread Squares

cornstarch

Confectioners' sugar

(1 stick) cold unsalted butter, cut into 1-inch pieces

unsalted butter

brown sugar

honey

heavy whipping cream

Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.

Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.

In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.

Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.

Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover! 

Chocolate Toffee Matzo Crack

4-5 lightly salted matzos (preferably the Streit's brand

(12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)

sea salt flakes salt

Preheat the oven to 350°F.  Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.

Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.

Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.

Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter.  Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.

Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.

Note: I love Streit’s lightly salted matzos for this recipe but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can't find matzos, substitute Saltine crackers and omit the salt. You'll need enough to cover the entire sheet pan.

Note: It's a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.

Freezer-Friendly Instructions: The toffee can be frozen for up to 3 months: Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you’d like, remove the toffee from the container and let it come to room temperature.

Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.

Quick & Easy Refrigerator Pickles

white vinegar (5% acidity)

Kirby cucumbers (about 6), cut into halves or spears

coriander seeds

garlic cloves,

mustard seeds

red pepper flakes

dill

Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use. 

Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!

Candied Pecans

cayenne pepper

Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.  

Add the pecans to the sugar mixture and stir until the nuts are evenly coated. 

Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.) 

Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

With swirls of semi-sweet and white chocolate sprinkled with crushed candy canes, peppermint bark makes a festive holiday treat.

Marbled Peppermint Bark

large candy canes, 18 mini candy canes,

(about chocolate

Line a 13 x 9-inch baking dish with wide heavy-duty aluminum foil, allowing a slight overhang on each side.

Place candy canes or candies in a resealable plastic bag. Seal the bag, making sure to press out all the air. Use a rolling pin to gently pound the candy into small pieces. Do your best not to pulverize the candy; small pieces look prettier on the bark (you should have just shy of ½ cup pieces).

In a medium bowl, heat the semi-sweet chocolate chips in microwave at 50 percent power until mostly melted, 2 to 3 minutes. Stir until smooth. In a second medium bowl, repeat with white chocolate chips. Note that the chips may not appear melted after the full cooking time in the microwave, but when you stir them, you'll find that they're very soft and will melt quickly once stirred.

Use a rubber spatula to scrape the melted semi-sweet chocolate into the prepared baking dish and smooth the top, making sure to get all the way to the corners of the dish.

Drizzle the melted white chocolate in ribbons over the entire semi-sweet chocolate layer.

Drag the tip of a butter knife through the chocolate to create swirls, lifting the semi-sweet chocolate over the white chocolate to create nice marbling. Be careful not to swirl too much – less is more here! Don't worry if the surface doesn't appear flat.

Sprinkle the pounded candy evenly over the chocolate. Tap the pan firmly against the counter three or four times to level the chocolate (this also helps the candy sink into the chocolate and adhere). Refrigerate until firm, about 45 minutes.

Remove the pan from the refrigerator. Use the foil overhang to lift the bark out of the pan and transfer to a cutting board. Peel off the foil. Using a sharp chef's knife, cut the bark into pieces.

Store the bark in a covered container at cool room temperature, or in the refrigerator, for up to 1 week. If refrigerated, let the bark come to room temperature before serving. Do not freeze.

*Note: When working with chocolate, be sure your bowls and utensils are completely dry. Water is the enemy of melted chocolate and will cause it to seize up.

Rich, creamy, and intensely bittersweet, these Baileys chocolate truffles are pure, all-encompassing bliss.

Baileys Chocolate Truffles

heavy cream

Baileys Irish Cream (okay to substitute heavy cream)

oz semi-sweet chocolate, best quality

Cocoa powder (natural

In a medium microwave-safe bowl, combine the heavy cream, Baileys, butter and salt. Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn't boil over. Add the chocolate and let sit for about 30 seconds to melt. Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate). 

Place your coating(s) on a plate. Remove the chilled truffle mixture from the refrigerator. If you've had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it's malleable enough to work with.

Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners' sugar/cocoa mixture. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners' sugar/cocoa mixture and lightly coat, then continue rolling. You may need to wash your hands in cold water from time to time.) Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (keep in mind that they'll get too soft if left out at room temperature for too long). The truffles will keep for a couple of weeks in the refrigerator. They can also be frozen for up to two months.

Tip: If using confectioners' sugar for coating your truffles, mix it with an equal amount of cocoa powder for best results. When used alone, the cornstarch in confectioners' sugar can give the truffles a slightly "off" taste.

Pimento cheese is a tangy and creamy cheese spread that's often referred to as the pâté of the South. It's wonderful on crackers, crudités, sandwiches, or even burgers.

Pimento Cheese

(8-oz) package cream cheese,

mayonnaise, best quality

Worcestershire sauce

garlic powder

cheese

(4-oz) jar diced pimentos, drained

Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, &frac14; teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about &frac14; teaspoon more salt, but it depends on the saltiness of the cheese.) 

Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, &frac14; teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.) 

Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.   

This 15-minute chocolate walnut fudge from Cook’s Illustrated is delicious and foolproof – and you don't need strong arms or a burly assistant to stir it. 

15-Minute Chocolate Walnut Fudge

semisweet chocolate, best quality

baking soda

sweetened condensed milk

walnuts

Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray. 

Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.) 

Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.

TO MAKE A DOUBLE BATCH: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.

Freezer-Friendly Instructions: The fudge can be frozen for up to 3 months. If frozen, allow ample time to let it reach room temperature before cutting. The fudge will change texture and become drier the longer it is frozen.

Sweet, tart and savory, cranberry chutney makes a delicious alternative to traditional cranberry sauce. 

Cranberry Chutney

golden raisins

tart-sweet apple,

onion

garlic, minced

ginger,

¾ cup (packed) light brown sugar

orange oranges

apple cider vinegar

cinnamon

cloves

coriander

Mix together all of the ingredients in a heavy, medium (2 to 3-qt) pot and bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened. Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use. 

Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.

This homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.

Granola

oats

½ cup sliced unsalted almonds

unsalted pecans

unsalted walnuts

unsalted sunflower seeds

sesame seeds

wheat germ

coconut

vegetable oil

fruits

Preheat the oven to 325°F. Line a 13 x 18-inch rimmed baking sheet with parchment paper. (If using parchment sheets, line the pan first with heavy-duty aluminum foil, then parchment.) 

Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.

In a small bowl, whisk together the honey and oil until emulsified. Pour the mixture over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; granola burns quickly and will brown first in the corners and on the bottom.

Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even, compact layer, then let cool on a rack to room temperature. Break the granola into large clusters and store in an airtight container at room temperature for up to two weeks.

Freezer-Friendly Instructions: This granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before using.

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Double Chocolate Biscotti

¼ cup plus 2 tablespoons natural unsweetened cocoa powder,

(8 tablespoons) unsalted butter,

eggs

chocolate chips

Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined. 

Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.

Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

These butterscotch pecan scones are tender, sweet and rich – almost like giant cookies. 

Butterscotch Pecan Scones

heavy cream,

unsalted butter,

chips,

Demerara sugar (also called raw sugar

Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.

Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.

In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.

In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary).

Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.)

Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about ½ teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days. 

Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Pumpkin Bread

nutmeg

1½ sticks (¾ cup) unsalted butter, softened

can 100% pure pumpkin (I use Libby's)

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 

Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

This candied pecans recipe is an absolute must for the holidays! Sweet, salty, and crunchy nuts are perfect for serving with cocktails and appetizers, topping salads, or just snacking by the handful.

These pecan pie bars, with their buttery shortbread crust and rich caramel-pecan topping, are everything you love about pecan pie—only easier to make and perfect for sharing!

Top 20 for the hosthostess recipes from across the web

The most viewed for the hosthostess recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan Shortbread Cookies

Triple Chocolate Loaf Cake

Pecan Shortbread Squares

Chocolate Toffee Matzo Crack

Quick & Easy Refrigerator Pickles

Candied Pecans

Marbled Peppermint Bark

Baileys Chocolate Truffles

Pimento Cheese

15-Minute Chocolate Walnut Fudge

Cranberry Chutney

Granola

Candied Pecans

Double Chocolate Biscotti

Butterscotch Pecan Scones

Candied Pecans

Pumpkin Bread

Candied Pecans

Pecan Pie Bars

Lemon Curd

Top 20 for the hosthostess recipes from across the web

The most viewed for the hosthostess recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Shortbread Cookies

Triple Chocolate Loaf Cake

Pecan Shortbread Squares

Chocolate Toffee Matzo Crack

Quick & Easy Refrigerator Pickles

Candied Pecans

Marbled Peppermint Bark

Baileys Chocolate Truffles

Pimento Cheese

15-Minute Chocolate Walnut Fudge

Cranberry Chutney

Granola

Candied Pecans

Double Chocolate Biscotti

Butterscotch Pecan Scones

Candied Pecans

Pumpkin Bread

Candied Pecans

Pecan Pie Bars

Lemon Curd

The most viewed for the hosthostess recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine