pecan

Swirl Spice Cake recipe | Epicurious.com

pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

baking powder

baking soda

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

(28 g) powdered sugar

orange juice

Butternut Squash, Coconut, and Ginger Muffins recipe | Epicurious.com

eggs

unsalted butter, melted

buttermilk

tsp. grated peeled ginger (from one 2" piece)

all-purpose flour

cinnamon

coconut

German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil’s food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.

German Chocolate Cake

unsalted butter

cocoa powder

salt

granulated sugar

eggs,

semisweet chocolate, melted and cooled slightly

120 milliliters brewed coffee, cooled to room temperature

plain whole milk yogurt

sweetened shredded coconut

pecan halves

evaporated milk

egg yolks,

150 grams light brown sugar

unsalted butter,

heavy cream

semisweet chocolate, chopped

Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.

With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.

Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully — coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.

In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.

Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.

To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.

If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

Best Cocoa Brownies recipe | Epicurious.com

sugar

cocoa powder (natural

walnut

Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice, a delicately spicy nuance. You can substitute other nuts for pecans, and walnuts or slivered almonds would work particularly well. And both the dough and filling can be made a few days ahead. Serve this with whipped cream or ice cream for a sophisticated dessert, then save the leftovers for breakfast the next day. An unadorned slice is fantastic with coffee.

Maple-Pecan Galette With Fresh Ginger

egg,

all-purpose flour, plus more for rolling

fine sea salt

unsalted butter (1 1/4 stick), cold and cut into 1-inch cubes

whole pecans, lightly toasted (see Note)

bourbon, brandy or rum (optional)

ginger

allspice

Flaky sea salt,

Whipped cream cream,

Make the dough: Crack the egg into a measuring cup and beat it with a fork. Add enough cold water to measure 1/3 cup. Transfer 1 tablespoon of the egg mixture to a small covered container and reserve it in the refrigerator for brushing the crust before baking.

To make the dough in a food processor, combine the flour, sugar and salt in the work bowl and pulse two or three times to combine. Add cubed butter, then pulse until the mixture has formed lima bean-size pieces. Drizzle in the egg mixture and pulse just to combine, taking care not overprocess.

To make the dough by hand, put the flour, sugar and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers (or use a pastry blender) until the largest pieces are the size of peas. Drizzle in the egg mixture a little at a time, mixing until the dough starts to come together.

Dump the dough onto a lightly floured surface, and squeeze it once or twice to form a ball. (Add a few drops of water if needed to help the dough come together.) Flatten into a disk, cover in plastic wrap and chill for at least 2 hours or up to 3 days.

Make the filling: Set aside 1/2 cup pecans for the topping. Put remaining 1 cup pecans in a food processor with the sugar and process until finely ground. (If you’ve made the crust in a food processor, don’t bother washing it out.) Pulse in the butter, egg, bourbon, vanilla, ginger, allspice and fine sea salt until smooth. Chill for at least 1 hour and up to 3 days, until the mixture is cold and solid.

Place a piece of parchment paper on a work surface. Unwrap the dough and place it in the center of the paper. Top with another piece of parchment paper. Using a rolling pin, roll the dough into an 11-inch round. (It can be ragged at the edges.) Leaving the dough sandwiched in the parchment paper, transfer it to a rimmed baking sheet.

Remove the top piece of parchment paper from the dough. Spoon the pecan mixture onto the dough circle, leaving a 1 1/2-inch border. Top with reserved whole pecans. Gently fold the pastry over the filling, pleating to hold it in. (Casual folds are fine: The aim is to make sure the filling stays in the tart.)

Put the galette, uncovered, in the refrigerator for another 20 minutes (and up to 1 hour). It should be cold and firm to the touch when you put it in the oven.

As the galette chills, heat the oven to 375 degrees.

Brush pastry with reserved egg mixture. (Add a little water if it thickened as it sat.) Sprinkle the pastry very lightly with flaky sea salt and very generously with maple sugar.

Bake the galette for 25 to 35 minutes, until the crust is golden brown. Transfer baking sheet to a wire rack to cool for at least 30 minutes before cutting. Serve warm or at room temperature, with whipped cream or ice cream.

Sheet-Pan Brownie Thins recipe | Epicurious.com

unsalted

chocolate chips

This savory wild rice dish with mushrooms, leeks, and chive is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs. Cook the grains in well-salted water for much longer than you'd think; until the rice is splitting open, it's not done.

Wild Rice Dressing

wild rice

Kosher salt

red wine vinegar

Tbsp. honey

garlic clove, crushed

extra-virgin olive oil, divided, plus more for drizzling

mushrooms

black pepper

thyme

chives

This savory wild rice dish is the ultimate gluten-free stuffing and doubles as a holiday-appropriate grain salad with lots of fresh herbs. Cook the grains in well-salted water for much longer than you'd think; until the rice is splitting open, it's not done.

Bon Appétit

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.

Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.

Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.

Heat ¼ cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.

Wipe out skillet and heat another ¼ cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.

Do Ahead: Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

Sticky toffee pudding isn't so much a pudding in the American sense, but an extremely moist baked or steamed British date cake topped with a glossy sauce of brown sugar and cream. Steamed cakes — a genre unto themselves in Britain — are easily made in the slow cooker. This adaptation uses espresso powder in the cake and sauce to balance the honeyed taste of the dates and brown sugar: Nevertheless, it is still quite sweet, as it should be. This recipe can also be made more quickly in the oven, and the resulting cake’s texture will be different than the steamed version — sliceable, like a moist quick bread.

Slow Cooker Sticky Toffee Pudding

espresso powder

cardamom

maple syrup

75 grams packed light brown sugar

220 grams packed light brown sugar

Unsweetened whipped cream,

Make the pudding: Generously butter a 2-quart soufflé dish, or another 2-quart oven-safe baking dish that fits into your slow cooker. In a small bowl or liquid measuring cup, mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan, and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.

 In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs and the 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish.

Pour 4 cups water into a 6- to 8-quart slow cooker, then lower the soufflé dish into the slow cooker. The water should come about halfway up the sides of the dish. Lay a clean dishcloth or a double layer of paper towels on top of the slow cooker, leaving some overhang, and then top with a lid. (The cloth or towels will soak up condensation, and prevent it from dripping onto the surface of the pudding.) Cook until the pudding is firm and set on top, and the sides are just starting to pull away from the dish, 4 hours to 4 1/2 hours on low.

Make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.

Uncover and turn off the slow cooker, and let the pudding cool enough for you to reach in and pull the dish out. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

Slow Cooker Method

Make the pudding: Heat oven to 325 degrees. Generously butter an 8-by-8-inch baking pan. Mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.

In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together melted butter, maple syrup, brown sugar, eggs and 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish. Bake until the top of the cake is risen and set and a cake tester inserted into the middle of the cake comes out clean or with just a few damp crumbs, 30 to 40 minutes.

Meanwhile, make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.

Let the cake cool in the pan on a rack for 10 minutes, then invert it onto a serving plate. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, and then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

Oven Method

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Cranberry-Lime Pie

brown sugar

sugar, divided

lemon zest

lime zest, divided

lime juice

¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces

Whipped cream (for serving)

Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.

Do Ahead: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.

Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.

Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.

Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.

Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.

Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

Do Ahead: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.

KetoDiet Blog

virgin

coconut oil

(160 g/ 5.8 oz), add

Erythritol

low-carb sweetener from this list

(80 g/ 2.8 oz)

liquid Stevia

extract

cacao powder

(40 g/ 1.5 oz)

fine

coconut flour

(120 g/ 4.2 oz)

tbsp

dark 85% chocolate

(100 g/ 3.5 oz)

60 halves

pecan nuts

(90 g/ 3.2 oz)

Adapted from this <a href="https://www.davidlebovitz.com/bourbon-ginger-pecan-pie-recipe-thanksgiving/">David Lebovitz recipe</a>.

Notes:

If you want to make a double batch of pie dough, follow <a href="https://alexandracooks.com/2017/11/22/bourbon-pecan-pie-no-corn-syrup-foolproof-pie-dough-video/">this recipe</a> (also included below this recipe). I've written the pie dough as a single recipe should you only want to make a single pie.

I don't blind-bake the crust because I never find it to be worth the effort. I have a couple of Emile Henry pie plates (similar to <a href="https://www.amazon.com/gp/product/B00WRIJ0UY/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00WRIJ0UY&amp;linkId=z7b5638deb81af5805803e8dc94cfdez" target="_blank" rel="nofollow noopener">this one</a>) with clay bottoms, and the crust always turns out nice and crispy.

UPDATE: This pie has become a Thanksgiving staple.

Bourbon Pecan Pie (No Corn Syrup) with Salted Whipped Cream

(160 grams) all-purpose flour

table salt

C. + 1 T. (71 g) ice water

1 cup (215 grams) packed dark brown sugar

4 tablespoons melted butter

3 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

confectioner’s sugar

flaky sea salt,

vanilla

Make the pastry

In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse, pressing the dough into a round. Use your hands to pack and flatten the round.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over.

Roll the dough on a lightly floured surface until it’s 12- to 13-inches in diameter. Transfer it to a 9-inch pie plate or pan. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the freezer until firm, at least 30 minutes.

To make the filling

, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, vanilla, and salt. Stir in the pecans.

Pour the filling into the tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right) to reach that point of doneness. Remove it from the oven and let cool on a wire rack. Serve at room temperature.

To make the salted whipped cream

Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner&#8217;s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and the vanilla and beat to combine and until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty. You don&#8217;t want the whipped cream to taste too sweet because pecan pie is very sweet.

This video shows how to make pie dough in the food processor. The trick is to pulse just until the dough becomes crumbly, then to use a tea towel to shape the dough into a round — this ensures the dough will not be over-mixed during the mixing process. If you don't have a food processor, simply use a fork or a pastry cutter. 

This is the dough recipe I use for all of my pies, tarts, galettes, etc. It yields a flaky, buttery, golden crust every time.

Find the full recipe here: https://alexandracooks.com/2018/11/13/favorite-all-purpose-pie-dough-recipe-all-the-pies-i-use-it-with/

Foolproof Homemade Pie Dough

Toasted Pecan Torte with Butterscotch Topping recipe | Epicurious.com

all-purpose flour,

kosher salt, divided

Tbsp. finely grated orange zest

(packed) dark brown sugar

heavy cream, divided

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Think of them like a healthyish muffin in bar form. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.

Breakfast Blondies

nuts,

almond butter

Tbsp. flaxseed meal

Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

Remove blondies from pan using parchment overhang. Cut into squares.

Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.

Honey, brown sugar, vanilla, and freshly roasted nuts give this pecan pie deeper, richer flavor and lots of crunch.

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