Butter Pecan Fudge

Several weeks ago we were on vacation and had several opportunities to have fudge and ice cream.  My oldest Hungry Puppy was asking for butter pecan.  Unfortunately, we didn't buy butter pecan fudge or butter pecan ice cream, and she was a little bummed.  So I told her that we could buy butter pecan ice cream any time we want, and that I would  make butter pecan fudge as soon as we got home.  And here it is.  She said that this fudge tastes better than the one that she tried on vacation!  It is seriously so amazing and flavorful!  Adapted from this recipe.

Butter Pecan Fudge

3 cups powdered sugar
2 teaspoons vanilla extract
3/4 cup butter
2 cups packed brown sugar
1/2 cup evaporated milk
1 cup chopped pecans, toasted

Line an 8x8 inch square pan with foil, and grease the foil.  Set aside.

Place the powdered sugar and vanilla in the bowl of a stand mixer.  Set aside.

In a medium saucepan, melt the butter over medium-high heat.  Continue cooking the butter, swirling it in the pan occasionally, until it is lightly browned and fragrant.  Immediately stir in the brown sugar and evaporated milk, and stir for about 2 minutes until the sugar is dissolved.  Bring the mixture to a full boil and continue to cook stirring constantly for 1 minute.  Immediately pour the mixture into the mixer bowl with the powdered sugar and vanilla.  

With the paddle attachment, beat the fudge on low speed to combine the ingredients, then increase the speed to medium and beat for about 6 to 8 minutes, or until the fudge cools slightly and begins to hold its shape.  Beat in the toasted pecans.  

Spread the fudge in the prepared pan.  Refrigerate for about 2 hours, or until firm.  Cut into squares.  Makes 36 (if you cut 6x6 rows) or 64 (if you cut 8x8 rows) pieces.

Enjoy!  -Cardamommy

Bayou Goo Pie

When we were in Houston last Summer, my sister really really wanted to get a Bayou Goo Pie from House of Pies.  We purchased several other pies there, but unfortunately didn't get around to the Bayou Goo.  So many pies...too little time... So, my sister asked me to make one instead.  I figured out all of the components to the original Bayou Goo: Pecan crust, sweetened cream cheese, vanilla custard with chocolate chunks, and whipped cream with chocolate shavings, and put it together.  Unfortunately, I never tried the Bayou Goo pie from House of the Pies, so I don't actually know how close this pie is (bummer), but it is completely delicious.   


Bayou Goo Pie

Pecan Crust:

1 cup all-purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter

½ cup finely chopped pecans

Sweetened Cream Cheese:

8 ounces cream cheese

½ cup powdered sugar

½ teaspoon vanilla extract

Vanilla Custard:

3/4 cup sugar

1/4 teaspoon salt

3 1/2 Tablespoons cornstarch

2 1/2 cups milk (I used skim)

2 eggs

2 Tablespoons butter, cut into 4 pieces

2 teaspoons vanilla

3 large Hershey Bars, chopped

8 ounces Cool Whip (or use fresh whipped cream)

Chocolate shavings (optional)

Preheat the oven to 350F.  

In a medium bowl, whisk together the flour, sugar, and salt.  Cut in the butter using a pastry blender until the mixture is crumbly.  Stir in the chopped pecans.  Press the mixture onto the bottom and up the sides of a 9 inch pie plate.  Bake in the preheated oven for 15 minutes, or until light golden brown.  Remove from oven and cool completely.

For the sweetened cream cheese, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.  Spread evenly over the bottom of the cooled pecan crust. Place in the refrigerator while you prepare the pudding.

For the pudding, in a medium saucepan, whisk together the sugar, salt, and cornstarch.  Whisk in the milk and eggs until smooth.  Cook the mixture over medium heat, whisking constantly, until the mixture thickens and just starts to bubble (do not boil).  Immediately remove from heat and stir in the butter and vanilla.  Let the pudding cool for about 15 minutes, then quickly stir in the chopped Hershey bar (you want to have barely melted chunks in the pudding, not completely melted chocolate).  Immediately pour the pudding over the cream cheese layer in the crust and smooth the top.  Chill in the refrigerator until cold, at least four hours or overnight.  Spread the cool whip over the top and garnish with chocolate shavings.  Makes 8 servings.

Enjoy!  -Cardamommy

Serious Pecan Double Chocolate Chip Cookies

I know I know, another chocolate chip cookie recipe.  I honestly can't remember how many I have collected and made over the years, but I am driven to keep on testing out new variations.  I think it's an addiction.  Please make it stop!  Just kidding!  Who wants to quit making chocolate chip cookies? Plus, I get bored with the same old thing.  So.  This new cookie.  It is kind of ridiculous.  As in ridiculicious.  I'm kind of embarrassed to admit how many I actually ate.  In one sitting.  Oops.  Quality control people! I found the recipe here, and I changed only a couple of things.  First, I cut the recipe in half, because wow that's some major cookie going on.  Second, I don't like walnuts, and only sometimes tolerate pecans.  So walnuts out, pecans in.  Third, my Hungry Puppies prefer milk chocolate in their cookies, and since I make cookies for them (ahem...wink wink), I used part milk chocolate and part semi sweet chocolate chips.

Serious Pecan Double Chocolate Chip Cookies

For the nuts:
1 Tablespoon butter
2 Tablespoons granulated sugar
Pinch of salt
3/4 cup chopped pecans

For the cookies:
1/2 cup butter
1/4 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (about 5 ounces) milk chocolate chips
1/3 cup (about 3 ounces) semi sweet chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

For the nuts, melt the butter in a small skillet.  Stir in the sugar and salt and cook until golden brown.  Stir in the pecans until evenly coated.  Transfer to the lined baking sheet and bake for 4 to 5 minutes, or until pecans are toasted.  Remove from the oven and set aside.

Melt the 1/2 cup of butter in a small saucepan over medium high heat.  Continue to cook the butter, swirling the pan frequently (or stir with a spoon, whichever you are comfortable with), until the butter is a dark golden brown (be careful that it doesn't burn, as it happens very quickly!).  Remove from heat and place in the refrigerator (I just set the saucepan on top of a hot pad in the fridge) while you start the cookie dough.

Cream together the 1/4 cup butter, brown sugar, and granulated sugar.  Beat in the warm browned butter, followed by the eggs and vanilla until well blended.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the pecans, milk chocolate chips, and semi sweet chocolate chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet.  Flatten the dough balls very slightly (just enough to flatten the round top).  Place the cookie sheet in the fridge and let chill for 30 to 60 minutes.  Remove the cookie dough from the fridge and bake in the preheated oven for about 12 minutes, or until they are a light golden brown.  Remove the cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Butterscotch Raisin Blondies

I while ago I attempted to make butterscotch raisin zucchini blondies.  They tasted amazing!  But they turned out to be more like cake.  I was super disappointed, but oh well, right?  I so loved the butterscotch raisin combination, though, that I decided to do it again, but actually with blondies this time.  I was so intrigued with the topping for this recipe, that I decided to adapt it.  They are so delicious!  The butterscotch and raisins go so well together, and the sweet nutty topping is perfect!

Butterscotch Raisin Blondies

Blondies:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup raisins

Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 Tablespoons butter
1 1/2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, cream together the butter, sugar, and brown sugar, until light and fluffy.  Beat in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and beat until just combined.  Beat in the butterscotch chips and raisins until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden.  Remove the blondies from the oven and let cool completely before making the topping.

For the topping, sprinkle the pecans evenly over the top of the blondies.  In a small saucepan over medium heat, bring the brown sugar, butter, and milk to a boil.  Continue to boil, stirring constantly for 1 minute.  Remove from heat and stir in the vanilla extract.  Stir in the powdered sugar.  Pour the sauce over the pecan topped blondies.  Let set before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Flourless Pecan Triple Chocolate Chip Cookies

You know I'm always on the lookout for a new chocolate chip cookie recipe.  Well, I found one.  These chocolate chip cookies are flourless, and totally spoke to me because they use pecan butter!  How cool is that?  Pecans have a such a mellow flavor, and can go hand in hand with chocolate chip cookies.  All you have to do is toast some pecans, process them into butter, stir in some sugar, eggs, chocolate chips, and other good stuff, chill, and bake!  These delightfully chewy cookies may take a few extra steps, but they are totally worth it for a slightly elevated chocolate chip cookie experience.  Original recipe found here.

Flourless Pecan Triple Chocolate Chip Cookies

16 ounces pecans, toasted and cooled
3/4 cup packed brown sugar
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the pecans in a food processor and process for 5 to 7 minutes, or until they form a thick, smooth paste that looks slightly oily on the top.  Transfer the pecan butter to a bowl and add the brown sugar, granulated sugar, vanilla, and eggs.  Stir well until completely incorporated.  Stir in the baking soda, baking powder, and salt until well blended.  Fold in the semi sweet, milk, and white chocolate chips.  Chill the dough for 30 to 60 minutes, or until firm.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet, leaving some room between for them to spread.  Bake the cookies for about 8 to 9 minutes, or until the tops are just set and the edges are golden.  Remove from the oven the let cool 3 to 4 minutes on the pan.  Carefully transfer to a cooling rack (they will be soft) to cool completely.  Makes about 36 cookies.

Enjoy! -Cardamommy

Caramel Cinnamon Pecan Bars

These amazing bars are deadly.  They are so deliciously full of caramel, cinnamon, and pecans, that you won't be able to stop with just one.  Or two.  I won't judge.  I found this McCormick recipe in an ad circular in the newspaper!  Talk about a lucky find for a win.

Caramel Cinnamon Pecan Bars

1/2 cup (1 stick) butter, melted
1 1/2 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 bag (14 ounces) caramels, unwrapped OR 1 bag (11 ounces) caramel bits
3 to 4 Tablespoons milk (4 if using 14 ounces caramel, 3 if using 11 ounces caramel)

Preheat the oven to 350F.  Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, stir together the melted butter and brown sugar until well blended and smooth.  Stir in the eggs and vanilla extract until combined. Add the flour, baking powder, cinnamon, and salt, and stir until just combined.  Stir in the pecans.

Set about one cup of batter aside.  Spread the remaining batter in the prepared baking dish and bake for about 15 to 17 minutes, or until just set in the center.

Meanwhile, place the caramels and milk in a microwaveable bowl and microwave for 2 to 3 minutes, stirring every 30 seconds until caramel is melted and smooth.  Pour the caramel over the bars, spreading evenly. Drop the remaining batter in spoonfuls over the caramel and use a butter knife to swirl the batter and caramel together.  Return the bars to the oven and bake 15 minutes longer, or until the center is set.  Cool completely before cutting into bars.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

Praline Crunch Bars

I found this recipe a while ago and really wanted to make it from scratch.  It's been on my to do list for weeks now, and I've just now had the chance to make it.  These bars are really quick to throw together and are super delicious!  These sugar cookie bars are full of pecans and toffee bits then topped with chocolate and more toffee bits!

Praline Crunch Bars

1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
2 Tablespoons beaten egg
1/2 teaspoon vanilla extract
1 cup plus 6 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup chopped pecans
1/2 cup toffee bits
1 cup semi sweet chocolate chips
1/4 cup toffee bits (to sprinkle on top)

Preheat the oven to 350F.  Lightly grease a 9x13 baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla extract until blended.  Add the flour, baking soda, and baking powder and beat until just combined.  Beat in the pecans and toffee bits.  

Press the dough evenly into the prepared baking dish, and bake in the preheated oven for 16 to 18 minutes, or until set in the center and lightly browned at the edges.  Remove bars from the oven and sprinkle the chocolate chips evenly over the top.  Let sit for several minutes until chocolate is melted, then spread the chocolate evenly over the top of the bars.  Sprinkle with toffee bits.  Let cool completely before cutting.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

German Chocolate Cake

A couple of months ago, my oldest Hungry Puppy asked me to make a German Chocolate cake, which totally surprised me because she isn't really a big chocolate lover.  Okay, though, sure.  Twist my arm.  Of course I'll make her a German Chocolate Cake.  I didn't feel like doing a traditional German Chocolate cake, though.  I needed something different.  So I found this recipe and asked her if she was okay with it, then decided to run with it.  I doctored up a cake mix, then made my own frosting instead of using store bought.  We loved it!  

German Chocolate Cake

Cake:
1 chocolate cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
3 eggs
1 cup water
1/4 cup oil
1 cup sour cream
2 teaspoons vanilla extract

Frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

1/3 cup thick caramel sauce

1 cup shredded coconut, toasted

1 cup chopped pecans, toasted

12 Oreo cookies, chopped

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment. 

In a large bowl, whisk together the cake mix, flour, sugar, and salt.  Add the eggs, water, oil, sour cream, and vanilla, and stir until well blended.  Divide the batter evenly between the 3 cake pans, and smooth the tops.  Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pans and remove the parchment from the bottoms.  Let cakes cool completely on a cooling rack.  

For the frosting, in large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Beat in the caramel sauce, then the coconut and pecans until evenly distributed.

To assemble the cake, place 1 cake layer on a serving plate.  Spread with 1/3 of the frosting and sprinkle with 1/3 of the chopped oreo cookies.  Place the 2nd cake layer on top and spread with another 1/3 of the frosting and oreos.  Place the last cake layer on top and spread with the remaining frosting and oreos.  Makes 16 to 20 servings.  

Enjoy!  -Cardamommy

Browned Butter Caramel Pecan Cookies

There is no chocolate in these cookies.  I debated this decision.  I agonized over this decision.  I was pretty sure I didn't want chocolate in them, but no chocolate?  Sacrilege!  I even went as far as to make the cookies and taste test the dough without chocolate to make sure that the flavor was what I wanted.  It was.  These cookies are so delicious, and the pecans and caramel are perfect with the browned butter.  Even a friend who was super skeptical about the pecans in these cookies absolutely loved them.  I think you will too.  Note:  If you don't need this many cookies (are you crazy?!) you can cut the recipe in half.

Browned Butter Caramel Pecan Cookies

2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups all purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoons salt
1 cup caramel bits
1 cup chopped pecans

Preheat the oven to 350F.  Line a baking sheet with parchment paper. 

Place the butter in a shallow saucepan (one with a light colored bottom is best so you can see the progress of the browning).  Heat the butter over medium-high heat until melted and bubbling.  Continue cooking the butter, swirling the pan, or stirring occasionally to see how the butter is cooking.  Cook the butter until it reaches a golden brown color.  Remove from the heat and let cool to room temperature.

In a large bowl, cream together the browned butter, shortening, granulated sugar, and brown sugar until smooth.  Beat in the eggs, vanilla, and milk until well blended. Add the flour, bread flour, baking soda, and salt, and beat until just combined.  

Scoop the dough into 1 tablespoons size balls and place on the prepared baking sheet.  Bake for about 10 minutes, or until golden brown at the edges.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 6 dozen cookies.

Enjoy!  -Cardamommy

Chunky Chocolate Chip Cookies

I've had this recipe on my to bake list for literally about 7 years.  Why oh why did I wait this long?  It is really odd to me, because I have flipped past this recipe over and over and over again, and every time I tell myself that I need to make it, and then I never ever do.  Until now.  I flipped past it again and thought "I really need to make these...". But No!  Not this time.  I decided to make them right then.  And they are amazing!  They are full of chips and toffee and nuts...delicious!

Chunky Chocolate Chip Cookies

1/4 cup butter, room temperature
1/4 cup butter flavored shortening
1/2 cup packed brown sugar
6 Tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup mini chocolate chips
1/2 cup white chocolate chips
1/2 cup toffee bits
1/4 cup chopped pecans

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  

Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until completely blended.  Add the flour, baking soda, and salt, and beat until just combined.  On low speed, beat in the mini chips, white chocolate chips, toffee bits, and pecans.

Scoop the dough into tablespoons size balls and place on the prepared baking sheet.  Flatten the dough balls very slightly with the palm of you hand (you don't want them to be flat, just take the curved dome off the top).  Bake for 9 to 10 minutes, or until light brown at the edges.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Butter Pecan Cake

I made this cake over the weekend, and oh my was it ever delightful.  I'm usually not a super fan of nuts, but I knew that I had to give this one a shot.  And I was right.  A fair amount of the frosting may not have actually made it to the final cake.  Oops.  Yeah, it was that good.  The original recipe for this cake makes 3 layers.  Whoa.  My little family can't really handle a three layer cake, so I reworked the recipe and made it a two layer cake.  I made the original amount of frosting, and it worked out just fine.  The cake is deliciously moist and not too sweet, which is perfect for the buttery pecan frosting.

Butter Pecan Cake

Frosting:
2 Tablespoons butter
1 1/4 cups chopped pecans
1/2 cup butter, room temperature
2 teaspoons vanilla extract
16 ounces (it should equal about 3 3/4 cups, but I measured by weight) powdered sugar
11 ounces cream cheese, cold

Cake:
4 ounces white chocolate, chopped
5 Tablespoons boiling water
2/3 cup (10 2/3 Tablespoons) butter, room temperature
1 cup granulated sugar
3 eggs, separated
1 teaspoon vanilla
2/3 cup buttermilk
3/4 teaspoon baking soda
2 cups flour, loosely measured

First, make the frosting.  In a large skillet, melt the 2 tablespoons of butter over medium heat.  Add the chopped pecans and cook, stirring frequently until toasted, about 5 to 10 minutes.  Remove pecans from heat and let cool completely.

In a large bowl, beat together the butter and vanilla.  Gradually beat in the powdered sugar until incorporated (mixture will be dry and possibly crumbly).  Add the cold cream cheese and beat until blended and smooth.  Beat in the cooled pecans until evenly distributed.  Cover and chill frosting for about 1 hour, or until ready to use.

For the cake, preheat the oven to 350F.  Grease 2 9-inch round cake pans and line with parchment paper then lightly grease the parchment paper.  Set aside.

Place the chopped white chocolate in a small bowl and pour the boiling water over it.  Let sit until softened, then stir until smooth.  Set aside.  In a large bowl, cream together the butter and sugar until light and fluffy.  Add the egg yolks and vanilla, and beat until incorporated.  

Stir together the buttermilk and baking soda.  Add one cup of flour to the creamed mixture and beat until it is partially incorporated.  Carefully beat in the buttermilk, followed by the remaining 1 cup of flour. Beat until just combined and no streaks of flour remain.  

In a separate bowl, beat the egg whites until they form stiff peaks.  Fold the egg whites into the cake batter.  Pour the batter evenly in the prepared pans and smooth the tops.  Bake the cakes for 20 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 5 to 10 minutes, then turn the cakes out onto a cooling rack to cool completely.

To assemble, place one cake layer on a serving plate and spread with about 1/3 of the frosting.  Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Oaty Trail Mix Chocolate Chip Cookies

My Hungry Puppies have really been into trail mix lately.  You know, the kind that has peanuts and almonds and raisins and chocolate chips?  The combination of almonds, chocolate and raisins together has been really appealing to me, so I put it in a cookie.  With some oatmeal for good measure.  These cookies are yummy and chunky and delicious.  I left out the peanuts (obviously...), so we have oats, almonds, pecans, milk chocolate chips, and raisins. Perfect!

Oaty Trail Mix Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup old fashioned oatmeal
1 cup milk chocolate chips
1 cup raisins
1/2 cup pecans
1/2 cup almonds

Preheat the oven to 375F.  Line a  baking sheet with parchment paper.

Cream together the margarine, butter, and brown sugar until light and fluffy.  Beat in the egg and vanilla until well blended and smooth.  Add the flour, baking soda, salt, and oatmeal, and beat just until combined.  Stir in the chocolate chips, raisins, pecans, and almonds until evenly distributed.

Use a cookie scoop to scoop the dough into balls (about 2 Tablespoon size) and place on the prepared baking sheet.  Bake in the preheated oven for about 10 to 11 minutes, or until golden brown on the top.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely. Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Malted Chocolate Marshmallow and Cream Cheese Pie

I haven't made very many pies lately, and I definitely haven't done a frozen pie in quite a long time.  This pie is a mish mash of several different recipes and ideas. It honestly felt a little out of control when I was making it.  It definitely turned out amazing though. A caramel chocolate chip pecan cream cheese layer is sandwiched between two layers of malted chocolate marshmallow filling and topped with whipped topping, caramel, pecans, and more chocolate chips.  This pie is cold and delicious, and not too difficult to put together!

Malted Chocolate Marshmallow and Cream Cheese Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

Malted Chocolate Marshmallow Layer:
8 ounces marshmallows (large or mini)
1/2 cup milk
Pinch of salt
1/2 cup semi sweet chocolate chips
1/4 cup malted milk powder
6 ounces (3/4 of an 8 ounce tub) Cool Whip (reserve the remaining cool whip) 

Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/4 cup caramel sauce
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
2 Tablespoons mini chocolate chips

2 ounces (remaining 1/4 tub) Cool Whip
Caramel Sauce
Chopped Pecans
Mini Chocolate Chips

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.

In a medium bowl, combine the flour, granulated sugar, and salt.  Using a pastry blender or fork, cut in the butter until you have pea sized crumbs.  Press the pastry mixture evenly on the bottom and up the sides of the pie plate.  Bake in the preheated oven for about 15 minutes, or until lightly browned.  Remove crust from the oven and let cool completely.

For the chocolate layer, in a medium bowl or small saucepan combine the marshmallows, milk, and salt.  Heat on the stove or in the microwave, stirring often, until the marshmallows are melted and the mixture is smooth.  Add the chocolate chips and stir until melted and smooth.  Let cool to room temperature, then stir in the malted milk powder and fold in the Cool Whip.  Spread half of the chocolate mixture into the prepared pastry crust and place in the freezer while you prepare the cream cheese layer.

For the cream cheese layer, beat together the cream cheese, caramel sauce, sugar, and vanilla until smooth.  Stir in the chopped pecans and mini chocolate chips.  Remove the pie from the freezer and spread the cream cheese mixture evenly over the chocolate layer.  Carefully spread the remaining chocolate mixture evenly over the cream cheese layer and chill in the refrigerator until firm.

When ready to serve, top the pie with remaining cool whip.  Drizzle with extra caramel sauce, chopped pecans, and mini chocolate chips.  Makes 8 servings.

Enjoy!  -Cardamommy

White Chocolate Pecan Bread Pudding with Butter Cream Sauce

This recipe was totally my sister's idea. 100%.  Which means she is a genius.  This bread pudding is a totally best friends with this White Chocolate Pecan Bread.  In fact, if you really wanted to go over the top with this recipe, use the white chocolate pecan bread in it.  Double White Chocolate Pecan Bread Pudding.  I'm drooling.  Which is embarrassing, because I was already drooling before we doubled the white chocolate pecan-ness of this bread pudding.  I'm a hopeless case.  I accidentally "tasted" a whole corner of the pan when it came out of the oven.  Yep, it's that good.  You definitely want to use dry bread for this recipe.  How dry?  It can be "I accidentally left it on the counter for a week and now I have a loaf-size crouton" dry.  This simple bread pudding is so moist, and the pecans sitting on top get toasted during baking, adding to the flavor.  Top it off with the butter cream sauce (original recipe found here), and you have an amazing decadent breakfast or a delicious dessert.

White Chocolate Pecan Bread Pudding with Butter Cream Sauce

White Chocolate Pecan Bread Pudding:
6 cups dry bread cubes (I used french bread, White Chocolate Pecan Bread would be yum)
1 1/4 cups white chocolate chips, divided
1 cup chopped pecans, divided
3 cups warm milk
4 eggs
1 cup granulated sugar
1 Tablespoon vanilla extract

Butter Cream Sauce:
1/2 cup (1 stick) butter
1 cup granulated sugar
3/4 cup evaporated milk
1 teaspoon vanilla extract
pinch of salt

Preheat the oven to 350F.  Grease a 9x13 baking dish with cooking spray.  

In the prepared baking dish, combine the dry bread cubes, 1 cup of the white chocolate chips, and 3/4 cup of the chopped pecans.

In a large bowl, whisk together the warm milk, eggs, sugar, and vanilla extract.  Pour the milk mixture over the dry bread cubes in the baking dish, gently pressing down on the bread cubes to make sure they absorb the milk mixture.  Sprinkle the remaining 1/4 cup white chocolate chips and 1/4 cup pecans over the top of the bread pudding.

Bake the bread pudding for about 50 minutes, or until the top is golden brown and the  center is cooked through.  Remove the bread pudding from the oven.

To make the butter cream sauce, in a small saucepan, melt the butter, then stir in the sugar until combined.  Add the evaporated milk and bring to a boil, stirring constantly, for about 3 minutes.  Remove the saucepan from the heat and stir in the vanilla and salt.

Serve the bread pudding warm with the warm sauce spooned over the top of each serving.  Makes about 12 servings.

Enjoy!  -Cardamommy

Small Batch No Name Chocolate Chip Cookies

The No Name Chocolate Chip Cookie is one of my top two absolute favorite chocolate chip cookie recipes.  There's only one problem, though.  I can't divide the recipe easily if I ever wanted to make just a smaller batch.  This has always been a problem, so whenever I need a smaller batch of cookies, I just use a different one (like this one) and cut it in half.  So, I finally just sat down and figured it out.  This recipe is 1/3 of the original, and makes about 15 cookies.

Small Batch No Name Chocolate Chip Cookies

1/3 cup butter, room temperature
3 Tablespoons shortening
1/3 + 1/4 cup packed brown sugar
1/4 cup granulated sugar
1 eggs
1/2 teaspoon vanilla extract
2/3 cup all purpose flour
1/3 + 1/4 cup bread flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2/3 cups semi sweet chocolate chips
1/3 cup milk chocolate chips
1/3 cup toffee bits
1/4 cup chopped pecans

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

With a stand mixer (you can use a hand mixer, but it will get quite a workout towards the end, so be careful not to burn it out!) cream together the butter, shortening, sugar, and brown sugar until light and fluffy.  Beat in the eggs, one at a time, then beat in the vanilla.  Add the all purpose flour, bread flour, baking soda, and salt, and beat until just combined.  With the mixer on low, beat in the semi sweet chips, milk chocolate chips, toffee bits, and pecans.  

Use a cookie scoop (about 2 tablespoon) to scoop the dough into balls.  Take each ball in your hands and pull it apart into two equal parts.  Rotate the two pieces of dough 90 degrees so that the jagged surfaces are facing up, then squish the dough ball back together, preserving the new jagged top.  Place the dough on the prepared baking sheet and bake for 11-12 minutes, or until the edges are lightly browned and the center is just set.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer the cookies to a cooling rack to cool completely.  Makes about 15 cookies.

Enjoy!  -Cardamommy

German Chocolate Pie

As soon as I saw this pie in a recent Taste of Home magazine, I knew I had to make it (although I did make a few changes).  And soon!  I'm usually not a fan of nuts, but I really like coconut pecan cooked frosting.  Something about it just makes my tummy smile.  This pie starts with my favorite pastry crust, filled with luscious chocolate and topped with a coconut pecan layer.  This pie was a big hit at my house.  My oldest Hungry Puppy (who isn't a super fan of chocolate) loved this pie. This pie does not disappoint!

German Chocolate Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter

Chocolate Filling:
4 ounces German Chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Coconut Pecan Layer:
1/2 cup packed brown sugar
1/2 cup whipping cream
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.  Set aside.

In a medium bowl, combine the flour, sugar and salt.  Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.  Pour mixture into the prepared pie plate, and press on the bottom and up the sides of the plate.  Bake in the preheated oven for about 15 minutes, or until the crust is very lightly browned.  Remove from the oven and set aside.

To make the chocolate filling, place the German chocolate and unsweetened chocolate in a microwavable bowl, and heat in the microwave in 30 second intervals, stirring well after each interval, until melted and smooth.  Remove chocolate from the microwave and stir in  sweetened condensed milk, eggs, and vanilla extract until well blended.  Pour the chocolate mixture into the crust and return to the oven and bake for about 18 to 20 minutes or until just set in the center.  Remove from the oven and let cool for about one hour.

For the coconut pecan layer, place the egg yolks in a medium bowl.  Place the brown sugar, whipping cream, and butter in a saucepan and heat over medium heat until mixture is boiling, stirring frequently.  Very slowly pour about 1/2 to 3/4 cup of the brown sugar mixture into the egg yolks, whisking constantly.  Return the brown sugar mixture to the burner, and pour the egg yolk mixture into the pan, whisking constantly.  Continue to cook the mixture over medium heat until thickened slightly and just starting to bubble.  Remove the saucepan from the heat and add the vanilla extract, coconut, and pecans.  Let cool slightly, then pour over the the chocolate filling layer.  Place the pie in the refrigerator and chill for 4 hours, or overnight until cold.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Orange Slice Fruitcake

I don't even know where to start with this fruitcake.  I am so excited to share this with you, mostly because the only thing you ever hear about fruitcake is that it is awful!  And how often do you come across a fruitcake recipe?  Almost never (in my recipe wanderings anyway).  So, I am here to introduce you to my most favorite fruitcake ever.  Not that I have a lot of experience, but why look for better when the best is right here?!  And yes, my Hungry Puppies have given this fruitcake their stamp of approval.

This is my Mom's fruitcake recipe, and I have always loved it.  This is not a dark molasses-y fruitcake at all.  In fact, there is no molasses in this fruitcake at all.  It is full of candied orange peel, dates, pecans, almonds, and coconut, and is smothered in an orange glaze.  The glaze soaks into the outside of the fruitcake and you get a wonderfully magnificent coating all around the outside.  Please try this.  This is not a storebought, thing of nightmares and Christmas spoofs fruitcake.  This is not the fruitcake that has been regifted (ie: pawned off) multiple times over the last five years.  This fruitcake is one that you will want to eat!  A couple things to note: You can easily cut the recipe in half to make one 8x4 inch loaf.  Also, it will look like you have an obscene amount of mix-ins (candied orange peel, dates, nuts, etc...) but don't worry, there is supposed to be that much!

Orange Slice Fruitcake
3 1/2 cups all purpose flour
1/2 teaspoon salt
1 pound candied orange peel
8 ounces chopped dates
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
1/2 cup buttermilk
1 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
1 cup orange juice
2 cups powdered sugar

Preheat the oven to 300F.  Grease and Flour two 9x5 inch loaf pans.  Set aside.

In a medium size bowl, mix together the flour and salt, remove 1/2 cup of the flour mixture and set aside.  In a separate large bowl, combine the the candied orange peel, dates, almonds, pecans, and coconut.  Add the reserved 1/2 cup of the flour mixture to the fruit mixture and toss until all of the fruit is evenly coated.  In a separate small bowl, mix together the buttermilk and the baking soda.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until combined.  Add half of the flour mixture to the creamed mixture, and beat until combined.  Pour in the buttermilk/baking soda mixture and beat until blended.  Beat in the remaining flour until just combined.  Stir in the fruit/nut mixture.  Divide the batter equally between the two prepared pans and smooth the tops.  Place the fruitcake in the oven and bake for 1 hour and 45 minutes.  Remove from the oven.

When the fruitcake has almost finished baking, whisk together the orange juice and powdered sugar.  Pour the orange juice mixture carefully over the hot fruitcakes (you want the orange juice to run down the insides of the pan, not overflow to the outside and land on the counter).  Let the fruitcakes cool to room temperature, then cover with plastic wrap and refrigerate overnight.  Run a knife around the edges of the pans to loosen the cakes, then remove the fruitcakes from the pans, slice, and serve.  Store fruitcake wrapped tightly in plastic wrap.  Makes two 8x4 inch loaves of fruitcake.

Enjoy!  -Cardamommy

Pumpkin Toffee Butter Pecan Ice Cream

This ice cream recipe is very similar to this one that I made several years ago.  Sometimes you need a fast and easy way to make your own ice cream that doesn't include an ice cream maker or a recipe.  This recipe totally fits that bill.  I actually feel a little weird calling it a recipe even because there is really nothing to it!  My oldest Hungry Puppy had a little pumpkin left over from Halloween, and it was decision time.  I told her that she had to figure out what to do with it because it can't sit on my counter forever.  She thought to bake that little pumpkin and make something with the puree!  Smart girl, she chose ice cream, and together we came up with this combination.  And let me tell you, it is winning.

Pumpkin Toffee Butter Pecan Pie Ice Cream

Pastry:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, cold

Ice Cream:
1/2 gallon Butter Pecan Ice Cream, softened
1 tub (8 ounces) cool whip
1 cup pumpkin puree
1 bag chocolate toffee bits

Preheat the oven to 350F.  Lightly grease a 9x9 inch baking pan.

In a medium bowl, combine the flour, sugar, and salt.  Cut in the cold butter until the mixture resembles coarse crumbs.  Press the crumbly mixture firmly into the prepared pan.  Bake for 15 minutes or until lightly browned at the edges.  Cool completely.  Break the pastry into bite sized pieces.

For the ice cream, in a large bowl stir together the ice cream, cool whip, pumpkin puree, and toffee bits.  Carefully stir in the pastry pieces.  Transfer the ice cream to a freezer container and place in the freezer until firm.  Makes about 9 cups of ice cream.

Enjoy!  -Cardamommy