Posts Tagged ‘pecans’
While at the self-check out line at Kroger over the weekend, the attendant came up to me and asked in a fascinated voice, “How did you get your hair that color?” I get this question quite often (although not so many with such amazed looks on their faces), so I proceeded to say how I have to bleach my dark brown hair first in order for the purple to show up in my bangs. Apparently this answer was insufficient to her, because she still looked very confused upon asking, “But what did you dye your hair with?” My response – “Purple hair dye”. Disbelieving me she said “They make that color?”, and I secretly rolled my eyes while thinking “obviously” but instead politely said, “Yes, you can get hair dye in any color you can think of”. This shocked her, which I found amusing but it was sufficient to fulfill her curiosity as she asked no more questions. On that note, I’m going to be really bummed when I finally dye my bangs back to brown. Over the years, I have received compliments from a wide variety of ages, ethnicities, and gender about how much they like my hair. But my favorite is when little girls point and say to their moms, “Her hair is pretty!”
Just like the bangs on top of my head, this oatmeal has a sassy top. A caramelized top, not purple. And as far as baked oatmeal goes, this one retains the most moisture compared to others I have tried. Although, it is likely due to the fact that it’s mostly prepared on the stovetop and then just broiled in the oven. But who is complaining with a bowl of creamy oatmeal and caramelization?
BAKED BANANA-PECAN OATMEAL
1-1/2 cups steel-cut oats
1/2 tsp salt
1 Tbsp whole milk (I used almond milk instead)
1 tsp vanilla extract
2 firm-ripe bananas, sliced 1/4-inch thick on disgonal
3 Tbsp brown sugar
1/4 cup pecans, roughly chopped and toasted
- In a medium pot, bring 4-1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight.
- Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes. Stir in milk and vanilla. Transfer to a 9-inch pie plate.
- Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans and serve.
Source: Everyday Food, December 2012
World Nutella Day is probably my second favorite food holiday next to Peanut Butter Day. If there was a holiday celebrating their union together I would be there rejoicing. That being said, you would think I was setting up the intro to a peanut butter and Nutella recipe but no, today is all about Nutella. Well, pecans and Nutella.
These bars taste just like pecan pie but have a bit of Nutella smeared in them for some extra flavorful fun. Topped with some vanilla ice cream and I’m ready to dig in! How will you be celebrating World Nutella Day?
Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare February 5th “World Nutella Day 2013″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
Other Nutella recipes you might enjoy:
- Amaretto Chocolate Cheesecake
- Banana Ice Cream Nutella Sandwiches
- Brownie Fruit Pizza
- Homemade Hazelnut Chocolate Spread (Nutella)
- Nutella Chunk Cookies
- Nutella Cream Cheese Swirl Heart Brownies
- Nutella Fruit Dip
- Nutella Mousse
- Nutella Rice Krispies Treats
- Nutella Smoothie
- Nutella Swirled Banana Bread Snack Cake
- Nutella Waffles with Raspberry Syrup
- Peanut Butter, Banana & Nutella Bars
- Pumpkin Nutella Mini Cheesecake Bites
- Salted Nutella Peanut Butter Thumbprint Cookies
- Strawberry Nutella Bread Pudding
One year ago: Nutella Chunk Cookies
Two years ago: Nutella Rice Krispies Treats
NUTELLA PECAN PIE BARS
Makes 24 bars
1-1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed brown sugar
3 Tbsp unsalted butter
3/4 cups brown sugar
1/2 tsp salt
1/2 cups light corn syrup
1 tsp vanilla extract
1-1/2 cup pecans, chopped
1/2 cup chocolate hazelnut spread, such as Nutella
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
- For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
- For the filling, melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read thermometer. Remove from the heat and whisk in pecan pieces.
- Into the bottom of the pre-baked crust, smear the 1/2 cup of Nutella over the bottom evenly. Pour filling evenly over the baked crust and bake for 25-30 minutes or until set.
- Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
Apple pie is awesome. And recently I discovered that pecan pie is fantastic. But what about apple AND pecan pie? I decided to make this ultimate combination for my brother’s birthday pie after making him turkey sloppy joes. Because like me, he would rather fruit than chocolate for dessert.
Am I a great sister or what? Oh and the pie was pretty spectacular. The crunchy bits of pecan were a great addition. Not to mention the pecan crumble topping which then got a big scoop of ice cream plopped on top. I don’t think apple pie could get any better than this.
One year ago: German Pancakes
Two years ago: Chocolate Gingerbread Sandwich Cookies
APPLE PECAN PIE
1 refrigerated pie crust
5 medium-sized apples, cored, peeled, and sliced
1 tsp lemon juice
1-1/2 tsp vanilla extract
3/4 cup pecans, coarsely chopped
1/4 cup light brown sugar
1/4 cup sugar
4 tsp ground cinnamon
1 Tbsp cornstarch
1/2 cup all-purpose flour
2/3 cup pecans, chopped
1/4 cup sugar
6 Tbsp unsalted butter, cold and cut into 1” squares
- Preheat the oven to 350 degrees.
- Roll out the dough and transfer it to a 9-inch deep-dish pie pan. Trim the excess dough hanging off the sides of the pan. Using your fore-finger and thumb, crimp the sides of the dough.
- Place the pie pan in the refrigerator while you make the filling. Place the sliced apples in a large bowl. Pour the lemon juice and vanilla extract on top and toss to coat the apples. In a small bowl, whisk together the pecans, brown sugar, sugar, cinnamon, and cornstarch. Add the pecan mixture to the sliced apples and toss to combine.
- Remove the pie pan from the refrigerator and pour the filling into the crust. Set aside.
- In the bowl of a stand mixer, or with your hands, combine the flour, pecans, sugar, and cold butter. Mix until the butter is the size of a small pea and the mixture has created small, coarse crumbles. Pour the topping over the entire surface of the filling.
- Place the pie in the oven and bake until the filling begins to bubble and the topping has turned a golden brown, about 1 hour.
- Allow the pie to cool completely before slicing. Serve with vanilla ice cream and enjoy!
Source: Adapted slightly from Krissy’s Creations.
I need to vent about college football for a minute. First of all, cannot believe we went into overtime against Wisconsin! That game was so low scoring, and the fact they came back at the very end to tie it up shocked me. Thank goodness we won in just one overtime. I don’t think I can handle many more overtime games this year (second one to date). But then both Kansas State (#1) and Oregon (#2) managed to lose their games. I’ve been hoping the Ducks would take the national championship for YEARS now, so that was most upsetting to me. I know a lot can still happen this coming weekend but it’s just a big implosion at the moment. And to think, if Ohio Sate was BCS eligible this year we may have been one of the top 4 right now. Ahh!! But let’s talk about food…
Originally this recipe was called granola bars. I changed it because normally granola bars are not made using an egg, and these bars are softer than even the softest, chewiest granola bar I’ve ever had. Hence oat bars. These would make for a great snack while driving long distance for Thanksgiving, like me. They are nutritious and will get your taste buds in the holiday spirit without ruining your appetite for the feast.
Don’t forget that November is Better Nutrition Month, so keep piling on the orange stuff on Thursday.
Two years ago: Secret Ingredient Sugar Cookies
SWEET POTATO PIE OAT BARS
Makes sixteen 1×8-inch bars
1 cup oats
1/2 cup 100% whole wheat flour
1/4 cup wheat germ
2 Tbsp ground flax seed
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp freshly grated nutmeg
Half 15 oz. can Princella sweet potatoes, drained, baked and pureed (about 1/2 cup)
1 tsp vanilla extract
1/4 cup applesauce
1/4 cup honey
1/4 cup chopped pecans
- Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper, allowing some to hang out over the edges, and coat with nonstick spray.
- In a medium bowl, mix dry ingredients together.
- In a separate medium bowl, add the sweet potato and stir in egg, and vanilla. Mix well until smooth and lump free.
- Add honey and apple sauce to the sweet potato mixture and stir until well combined.
- Stir in dry ingredients until well moistened. Add the pecans and mix until distributed.
- Pour into prepared pan, and bake for 25-30 minutes or until set.
- Allow to cool for 5 minutes before removing from pan, using the extra amount of parchment paper to lift. Cut into bars.
Source: Adapted slightly from A Stool At The Counter.
Disclosure: I was sent two cans of Princella Sweet Potatoes from RMD Advertising to help promote Better Nutrition Month. I was not compensated for this post. Thoughts and opinions are my own.
It’s a surprise virtual baby shower for Rachel of Rachel Cooks! She is expecting her second little joy and to celebrate Brandy (Nutmeg Nanny) & Brandi (Bran Appetit) put together this awesome baby shower full of great food bloggers and delicious food. Congrats Rachel!!
I decided to make a seasonally appropriate dip with one of my dip ingredients – Chobani Greek yogurt! Combined with pureed sweet potato, brown sugar, maple syrup, spices, pecans and little pieces of pie crust to dunk into it, this dip tastes just like sweet potato pie.
SWEET POTATO PIE DIP WITH PIE CRUST DIPPERS
Makes about 3-1/2 cups dip and 3 dozen dippers
1 pie crust (home made or refrigerated*)
1 Tbsp unsalted butter, melted
Cinnamon-sugar, for sprinkling
2 cups vanilla Greek yogurt (I used 0% Chobani)
1 cup sweet potato puree (about 1 potato)
1/4 cup brown sugar
1 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
- For the pie crust dippers, unroll pie crust and cut out desired shapes. Re-roll as needed. Place cutouts on prepared baking sheet about 1-inch apart (they will not spread much). Brush with melted butter and sprinkle with cinnamon-sugar.
- Bake 7-10 minutes until golden. Cool completely.
- For the dip, in a medium bowl, mix Greek yogurt, sweet potato, brown sugar, maple syrup and spices until well incorporated. Stir in the chopped pecans.
- Place in serving bowl and serve with pie crust dippers or gingersnaps.
* I noticed that when using store bought pie crusts, the cutouts from the re-rolled dough puffed up and shrank when baked. For this reason I think it would be better to use homemade.
Source: Dip is a Spiffy Cookie original. Pie Crust Dippers from Crazy for Crust.
Check out all the other bloggers’ contributions:
- Nutmeg Nanny – S’mores Popcorn
- Creative Culinary – White Chocolate “Quilted” Cupcakes
- Sarah’s Cucina Bella – Apple Asiago Prosciutto Bites
- Miss in the Kitchen – White Chocolate Biscoff Muddy Buddies
- Fake Ginger – Snickerdoodle Scones
- Cookistry – Walnut Streusel Coffee Cake
- Bake Your Day – Salted Caramel Cashew Popcorn
- Bread & Butter – Primal Pumpkin Whoopie Pies
- A Spicy Perspective – Turtle Pumpkin Ice Cream Cake
- 30A EATS – Southern Cheese Straws
- Taste and Tell – Baby Blue Layered Jello
- Oh Sweet Basil – Mini Blackberry Pies
- Bakeaholic Mama – Salted Caramel Popcorn Bars
- Steph’s Bite by Bite – Baby Blueberry Pies
- Susie Freaking Homemaker – Cucumber Sandwiches
- Diabetic Foodie – Cranberry Citrus Meatballs (Slow Cooker)
- Chip Chip Hooray – Itty Bitty Chocolate Thumbprint Cookies
- The Lemon Bowl – Hermit Bars
- Budget Gourmet Mom – Baby Blue Cheese Burgers
- Mother Thyme – Pumpkin Cinnamon Rolls
- Pass the Sushi – Sweet Potato Soup with Maple Cream
- Eat2Gather – Chicken Salad
- Bran Appetit – Bourbon Toffee Popcorn
- Thrifty Veggie Mama – Roasted Butternut Squash and Sage Pesto Crostini
- Cooking with Books – Curried Salmon Phyllo Cups
- Farmgirl Gourmet – Dark Chocolate Cashew Brittle Cookies
- London Bakes – Mini Onion and Feta Pizzas
Don’t get bummed out by another review, because there’s a great recipe along with this wonderfully healthy bread! Food for Life introduces their new Ezekiel 4:9® Sprouted Flax Bread, made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It provides an excellent source of Omega 3 and 6 essential fatty acids (the “good” fats). And the 6 grains, legumes and seeds combine to create a complete protein containing all 9 essential amino acids, while decreasing the calories and carbohydrates found in the original grain.
Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water with no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.
The bread itself was quite enjoyable. I especially liked the seeds around the crust as well as within the bread, but I couldn’t just stop there and eat bread just as bread. Continuing with the spirit of November’s “Better Nutrition Month”, I chose to make a healthier bread pudding along with the good-for-you seasonal flavor of pumpkin. The resulting mixture was so good I convinced myself it was healthy enough to each for breakfast instead of dessert. But for once that concept was not much of a stretch. Add maple syrup and pecans on top to seal the deal!
PUMPKIN BREAD PUDDING
1-1/4 cups 2% milk
1/2 cup sugar
1/2 tsp pumpkin pie spice
3 eggs, lightly beaten
1-15 oz. can pumpkin
4-1/2 cups (about 8 oz.) 1/2-inch cubed bread
1/2 cup maple syrup
1/4 cup chopped pecans, toasted
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours (I actually let mine sit overnight).
- Preheat oven to 350 degrees.
- Place dish in a 13 x 9-inch baking pan*; add hot water to pan to a depth of 1 inch. Bake, covered for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.
*I used a smaller, deeper pan because that’s how I like my bread pudding!
Source: Cooking Light November 2002
Disclosure: I was provided with two loaves of Ezekiel 4:9® Sprouted Flax Bread from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.
With one of my best friends being gluten intolerant, I am always very interested in trying out new gluten-free products. Especially since she tells me how far gluten-free products have come over the years (you should see how excited she gets over bagels). Gone are the days when gluten-free meant boring. One proof of this fact lies with Blue Diamond’s Nut-Thins. They are a crunchy cracker loaded with nutritious nuts and baked to perfection. Flavors include: Plain Almond, Almond Hint of Sea Salt, Almond Smokehouse, Almond Cheddar Cheese, Almond Country Ranch, Almond Pepper Jack Cheese and also Hazelnut, and Pecan.
Although these crackers are great for dips and snacking, I decided to make a meal with them. I had made this recipe before with bread crumbs and ground pecans, so I decided to replace all of the breading with ground up Blue Diamond Pecan Nut-Thins. The result? A perfectly crunchy and flavorful exterior. I really want to try the Almond Cheddar Nut-Thins for a cheesy version! Hopefully I’ll like it better than the unhealthier Cheetos Crusted Chicken haha.
Blue Diamond products can be found at any Whole Foods or natural foods section in your local grocery store, and online at www.bluediamond.com.
Wondering what those purple lumps are in the background? You will find out soon!
One year ago: Homemade Pumpkin Puree
PECAN-CRUSTED CHICKEN WITH ROASTED BROCCOLI
2 boneless, skinless chicken breasts, pounded about 1/2-inch thin
1/4 cup ground Blue Diamond Pecan Nut-Thins
1/8 tsp salt
1/8 tsp pepper
1 egg white
2 Tbsp gluten-free all-purpose flour
2 cups chopped broccoli florets
2 tsp olive oil
2 Tbsp chopped yellow onion
1 clove garlic, minced
Salt and pepper
- Heat oven to 375 degrees.
- In a small roasting pan, drizzle olive oil over chopped broccoli florets. Toss with onion, garlic, salt and pepper. Set aside.
- In one small bowl, combine cracker crumbs with salt and pepper. In a second bowl, whisk egg white until just foamy. In a third bowl, place flour.
- Dredge chicken breasts in flour, dip in egg white and then press both sides into breadcrumb mixture to coat. Place on a small baking sheet coated with vegetable oil cooking spray.
- Cook the chicken and broccoli for 20 minutes or until edges are golden brown, turning both the chicken and broccoli once halfway through the cooking time.
Source: Adapted slightly from SELF Magazine.
Disclosure: I received samples of Blue Diamond Nut-Thins from Ocra Communications. I was not compensated for this post. Thoughts and opinions are my own.
I am back in Memphis after my month-long stay in Knoxville, capped on the end by a weekend trip to Boston, and it’s been a whirlwind. Especially since it’s not over because I am off to a wedding in Nashville and a conference in San Francisco next! Apparently I am incapable of sitting still and although it has been fun, I am definitely looking forward to putting an end to all this traveling for a little while so I can get my apartment back into some sort of order.
Going back in time… I made this cheese ball before I left for Knoxville for an ArtjamN outing with my friend Brandi before she moved away to NC for her post-doc. Yes yes, I know I just posted a cheese ball recipe on Saturday, but that was a sweet version, this one is savory! And when I was given this recipe, I was told that this cheese ball drives people crazy. That might be an understatement because it vanished in under 30 minutes.
The cheese ball is very easy to put together, but you absolutely must prepare this ahead of time in order to allow the flavors to fully blend and enhance each other. As a result, your cheese ball will have a flock of people circling around it until every last smear of it disappears. Who knew a little bleu cheese mixed into cream cheese and then covered in bacon and pecans could create such a crazed group of people!
BLEU CHEESE BALL
Makes 1 cheese ball
1 stick unsalted butter, room temperature
8 oz. reduced fat cream cheese, softened
4 oz. crumbled bleu cheese, softened
1/4 c finely chopped green onion
1/8 tsp cayenne pepper
1/8 tsp garlic powder
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans
1 tsp brown sugar
- Stir together butter, cheeses, onion and seasonings until well blended. Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl). Chill at least 8 hours or overnight (you must do this or it will have no flavor).
- Before serving, make topping: Combine sugar and pecans in a non-stick skillet coated with cooking spray. Cook until the sugar melts and the pecans begin to toast. Add the bacon and stir. Remove from heat and let mixture cool.
- Invert cheese onto serving plate. Press bacon-pecan mixture on top of cheese. Serve with crackers or crostini.
Source: Beth’s mom
For some reason chicken salad is never something I really want to take on a dance with my taste buds on a regular basis. Not that I don’t like the taste, it’s just not visually appealing. Guess it makes me think of tuna salad, and if you haven’t noticed from the minimal amount of seafood on my blog I don’t really enjoy it.
But when my friend Brandi made a version of chicken salad with chopped up apples, grapes and nuts, it was both visually and texturally satisfying. I love the little bits of crunch that the apples and nuts and reminds me of a Waldorf chicken salad.
CHICKEN SALAD WITH GRAPES, APPLE, AND PECANS
2 cups plain non-fat Greek yogurt (I used 0% Chobani)
1 pkg powdered ranch dressing
1 tsp celery salt
1 rotisserie chicken, meat removed from bones and shredded (approximately 4 cups)
1-1/2 cups purple grapes, quartered
1 apple, diced (I used Gala)
1 cup pecans, chopped
1/2 cup sunflower seeds
- In a medium bowl, combine the yogurt, powdered ranch dressing, and celery salt. Set aside.
- In a large bowl, toss together the chicken, grapes, apples, pecans and sunflower seeds. Stir in the yogurt mixture until evenly distributed.
- Serve however you enjoy eating chicken salad. I prefer wrapped in a whole wheat tortilla with fresh baby spinach leaves and a side of chips.
Source: Adapted from Brandi