Chocolate pecan pie bars are delicious but so is peanut butter and chocolate so why not combine all three? Seems only logical.

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Over the last 2 months about half of the new recipes I have shared involve peanut butter and chocolate. I apologize to anyone who does not like this combination but my primary motivation for this is the continuation of #PBchocSat in the post-season College Football Playoffs.

True, today is Friday not Saturday, but tonight Ohio State battles Texas in the Cotton Bowl semifinals! Depending on how tonight goes there could be one more unofficial #PBchocSat recipe until the 2025 season in the fall. I dislike that Texas is basically getting a home-team advantage but hopefully it won’t be a factor.

Continuing my trend of taking over the state desserts of the teams we are playing (Indiana/Tennessee/Oregon), today I am Buckeye-ing a pecan pie. Just like buckeyes and the buckeye trees on which they grow on in Ohio, pecans and pecan trees are the state nut and tree of Texas, respectively.

As expected, the state dessert of Texas is pecan pie. Unfortunately in Ohio we cannot make a pie out of buckeyes as they are poisonous, so instead the Ohio state dessert is buckeye candies. Hence my favorite cheer – Go killer nuts!

I have made pecan pie bars with nutella before, so it was a pretty easy swap to use peanut butter instead. Then I made the crust chocolate and added a little drizzle of both peanut butter and chocolate on top to really get the point across. You can’t be subtle if you’re going to live up to the name of peanut butter chocolate pecan pie bars.

Hopefully tonight the Buckeyes play as well as these pie bars taste!

Ten years ago: DIY Hair Ties

Twelve years ago: Butternut Squash Stuffed Shells

Thirteen years ago: Peanut Butter Fudge Brownie Bricks

Fourteen years ago: English Muffins

PEANUT BUTTER CHOCOLATE PEACAN PIE BARS

Print

Yield: 2 Dozen Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1/4 cup packed brown sugar

FILLING

• 3 Tbsp unsalted butter
• 3/4 cups brown sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cups light corn syrup
• 1 tsp vanilla extract
• 1-1/2 cup pecans, chopped
• 1/2 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, unsweetened cocoa powder, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. 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.
4. Into the bottom of the pre-baked crust, smear the 1/2 cup of creamy peanut butter over the bottom evenly. Pour filling evenly over the baked crust and bake for 25-30 minutes or until set.
5. 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).

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Nutella Pecan Pie Bars.

Love a good dessert mash up? The crunchy sweet filling of pecan pie is baked into a brown sugar cookie crust to create these delightful pecan pie cookies.

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If I could only pick one pie during the holidays, it would be pecan pie. Preferably with a scoop of ice cream on top, of course.

Christmas may be more about cookies than pies but that won’t stop me from turning my favorite pie into a cookie! After all, cookies are my favorite thing to bake, so it just makes sense.

Originally, after being inspired by a horrible AI generated recipe on Facebook, I was going to make these as standard drop cookies. But I worried the filling wouldn’t stay on top as they baked. Thus enters the cupcake pan.

With a brown sugar cookie acting at the crust, these pecan pie cookies are first partially baked in a standard-sized cupcake pan, topped with partially cooked pecan filling on the stove top and finished in the oven again.

And guess what? Since it’s baked in a cupcake pan you don’t need to chill the dough like I usually suggest in pretty much all of my cookie recipes.

The end results in the perfect little mini pecan pies. Good luck eating just one. Proof of how good they are is evident in the fact that I ate the first one without even considering getting out a scoop of ice cream to put on top. Heck I got through taking all these photos without thinking of it either.

Check out some other great additions for your holiday cookie tray this season:

• Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
• Sandbakkels by Art of Natural Living
• Christmas Shortbread Cookies with Sprinkles by Blogghetti
• Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
• Chocolate Mint Thumbprints by Jolene’s Recipe Journal
• Christmas Wreath Treats by Karen’s Kitchen Stories
• Turtle Cookie Bars by Magical Ingredients
• Welsh Cakes by That Recipe
• Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures

PECAN PIE COOKIES

Print

Yield: 2 Dozen Prep Time: 40 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

FILLING

• 2 Tbsp unsalted butter
• 6 Tbsp (or heaping 1/3 cup) packed brown sugar
• 1/4 tsp salt
• 1 egg, room temperature
• 1/4 cup corn syrup
• 1/2 tsp vanilla extract
• 2 cups pecans, chopped

Directions

1. Preheat oven to 350°F. Grease two 12-cavity regular cupcake pans with shortening and lightly flour.
2. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter and sugars until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
4. Shape dough into walnut-sized (1-1/2-inch) balls (I used a medium cookie scoop), place in prepared muffin cups, make an indentation in center of each*. Bake 8-10 minutes, rotating halfway through, or until barely light brown.
5. Meanwhile, prepare 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 egg, 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.
6. Reform indentations in the center of each cookie*. Spoon 1 tablespoon of pecan filling into each cookie cup.
7. Bake 8-10 minutes, rotating halfway through, or until edges of cookies are just starting to brown. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

*Use thumb or the end of wooden spoon.

Source: Adapted from my Cinnamon Brown Sugar Cookies, Nutella Pecan Pie Bars, and Betty Crocker.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Match making yet again to combine carrot cake and pecan pie into one delicious dessert. Carrot pecan pie topped with cream cheese frosting!

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It may still be frigid outside, but it’s officially Spring according to the calendar (and the flowers starting to bud). So naturally my mind starts thinking of Easter and carrot cake.

Since I’ve already shared my favorite carrot cake recipe, I decided to make something different instead by combining it with one of my favorite pies – pecan pie! All you have to do is add shredded carrots to the filling and dollops of cream cheese frosting on top.

Normally Bob or I would bring any leftover baked treats into work but since we are both working from home these days (and did not need an entire pie to ourselves), I left some on my porch for a friend to grab and enjoy as well. Social distancing for the win!

To create these cupcakes, I had help from Millican Pecan, Adams Extract twice as strong vanilla extract, and the Deiss Kitchenware pastry cutter. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Monday #SpringSweetsWeek Recipes

• Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
• Blood Orange Madelines by Simply Inspired Meals
• Butter Pecan Macaron by A Kitchen Hoor’s Adventures
• Butterscotch Pie with Pecan Crust by Art of Natural Living
• Carrot Cake Cheesecake Bars by Cookaholic Wife
• Carrot Cake Pecan Pie by The Spiffy Cookie
• Coconut Pineapple Bread by Family Around the Table
• Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
• Coffee Pudding Cake by That Recipe
• Gluten Free Almond Poppyseed Bread by Frugal & Fit
• Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
• Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
• Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
• Lemon Cake Pops by A Savory Feast
• Lemon Jelly Roll by A Day in the Life on the Farm
• Lemonade Crinkles by Kate’s Recipe Box
• Lemony Baked Doughnuts by Karen’s Kitchen Stories
• Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
• Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
• Orange Posset by Shockingly Delicious
• Pecan Pie Cheesecake Bars by Sweet Beginnings
• Pink Lemonade Rice Krispie Treats by Blogghetti
• Praline Ice Cream by Fresh April Flours
• Sponge Cake by Books n’ Cooks
• Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
• Vegan Turtle Layer Cake by The Baking Fairy
• White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Two years ago: Pork Chop Parmesan

Three years ago: Oreo Cheesecake Fruit Dip

Four years ago: Lemon Coconut Cake with Blueberry Frosting

Five years ago: Sourdough Blueberry Muffins

Six years ago: Whole Wheat Scone for One

Eight years ago: Banana Bread French Toast

Nine years ago: Sweet Potato Fries

CARROT CAKE PECAN PIE

Print

Yield: 1 Prep Time: 1 Hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cups all-purpose flour
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold shortening
• 1/4 cup cold milk + 1/2 tsp white vinegar

FILLING

• 1 heaping cup Millican chopped pecans
• 3/4 cup shredded carrots
• 1 cup sugar
• 3 Tbsp brown sugar
• 1 cup corn syrup
• 3 eggs, beaten
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp salt

FROSTING

• 2 Tbsp unsalted butter, room temperature
• 2 oz. cream cheese, room temperature
• 1/4 tsp vanilla extract
• 1 cup powdered sugar

Directions

1. Make the crust. In a large bowl, whisk together the flour, sugar, and salt. Add shortening by cutting in with pastry cutter or a knife until it resembles a coarse meal. Add vinegar milk and stir with a wooden spoon until it starts to form a dough. Squeeze with hands to form a smooth flattened disc of dough, wrap in plastic and chill for 30 minutes.
2. Preheat oven to 350 degrees.
3. Roll pie crust dough out on a floured surface and fit to a 9-inch pie plate. Transfer to pie plate, gently press to fit, and crimp the edges if desired. Pour pecans and carrots into the bottom of the crust.
4. In a medium bowl, beat sugars, corn syrup, eggs, butter, vanilla, and salt. Pour over the pecans in the crust. Cover with foil and bake for 50 minutes. Remove foil, then bake 20 more minutes, or until browned and no longer jiggly. Place on wire rack to cool completely.
5. Once cool, make the frosting. In a small bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the powdered sugar 1/4 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Serve pie with a dollop of frosting.

Source: Crust from my Caramel Apple Pie. Filling adapted from The Pioneer Woman. Frosting from my Carrot Cake with Cream Cheese Frosting.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Who knew candied pecans and corn cereal could be so addictive? Make this snack mix for your next gathering or else you’ll eat it all by yourself.

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I am not a snacker. Don’t get me wrong I love snacks, but I love them to the point where I am not usually able to eat just a snacks worth and will end up eating enough to constitute a meal. As such I tend to not keep snacks in the house, at least not the manufactured kind.

We have plenty of fresh fruit and vegetables to snack on but we will eat an entire bag or chips, etc in one sitting. As such, when I made this additive pecan praline snack mix I had to make sure people would be around to help eat it.

Next time I want to make a peanut butter version, maybe with some homemade peanut butter cheerios mixed in instead of Chex.

I whipped up this game watching, snack-worthy mix in honor of #NationalNutDay. Other bloggers getting nutty today:

•  Greek Walnut Cake (Karidopita) by Palatable Pastime
•  Pecan Brittle by Karen’s Kitchen Stories
•  Pecan encrusted pork loin by Our Good Life
•  Pistachio Pudding by A Day in the Life on the Farm
•  Praline Crunch Snack Mix by The Spiffy Cookie

One year ago: DIY Wedding Gifts & Decor

Three years ago: Double Chocolate Chip Bagels with Peanut Butter Cream Cheese

Four year ago: Pumpkin S’mores Dessert Lasagna

Five years ago: S’mores Pumpkin Pie

Six years ago: Cheddar-BBQ Turkey Meatloaf Muffins

PECAN PRALINE CRUNCH SNACK MIX

Print

Yield: Serves 10 Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 cups crispy corn and/or rice cereal (such as Chex or Crispx)
• 2 cups pecan halves
• 1/2 cup dark brown sugar, packed
• 1/2 cup light corn syrup
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt

Directions

1. Preheat oven to 250ºF and lightly coat a large rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, combine cereal and pecans.
3. In a medium saucepan over medium-high heat, add brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from heat and whisk in vanilla, baking soda, and cinnamon. Pour over cereal mixture and stir gently to coat evenly.
4. Spread cereal mixture on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes.
5. Pour onto a large sheet of wax paper or parchment paper to cool, spreading mixture in an even layer and breaking up any large pieces. Once cool, store tightly covered at room temperature.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

No one outside of the Kern family truly knows the secret to the “Derby Pie” but many have attempted to recreate it. This chocolate walnut pie is as close to the real thing I’ve ever had.

It’s the Monday after Thanksgiving and what am I sharing? PIE! Seems like I should have posted this sooner doesn’t it? But there’s a method to my madness and it comes in the form of a virtual baby shower for Kayle of The Cooking Actress!

Kayle is my cookie idol, creating all kinds of delicious cookies that make me wish she lived closer (then again my jeans collection may be thankful). But I have had the pleasure of hanging out with her in real life, the last of which involved a foodie tour of Columbus. It was during this adventure that she told me about planning to expand their family soon so I was ecstatic to hear the news not long after!

While I didn’t create a cookie recipe for today’s celebration, this pie is what would happen if a pecan (or walnut) pie and a chocolate chip cookie got together and created their own child. This pie is called the Derby Pie, although technically I cannot call it that since it’s official recipe is guarded by the Kern family who first created it. So how about Kentucky Derby chocolate walnut pie?

There is some debate on the internet on whether this pie uses walnuts of pecans, and if it contains flour or not. I went with walnuts because that seems to be the consensus and added a little flour just because I thought it’d give it more of that cookie appeal that I so love in Derby pie. The result was perfection! It may not be the prettiest pie I’ve ever made, but it’s certainly up there for one of the best in flavor.

Also, check out the rest of the baby shower recipes made by my fellow hosts!

Turtle Thumbprint Cookies – by Confessions of a Confectionista

Cookie Dough Billionaire Bars – by That Skinny Chick Can Bake

Derby Pie – by The Spiffy Cookie

Chocolate Chip Rice Krispies Treat Cookies – by Pies and Plots

Eggnog Crinkle Cookies – by The Domestic Rebel

Cookie Dough Cups – by The Pajama Chef

Homemade Salted Caramel Oreos – by Eats with With Others

Double Chocolate Peppermint Cookies – by Blahnik Baker

One year ago: Weekly Meal Plan #40

Two years ago: Monthly RawSpiceBar Review

Three years ago: I Mustache You Some Questions

Four years ago: Cranberry-Walnut Oat Bread

Five years ago: Red Velvet Rice Krispie Treats

Seven years ago: Leftover Turkey Tetrazzini

DERBY PIE

Serves 8-12

Ingredients:

1 refrigerated pie crust

3/4 cup semi-sweet chocolate chips

6 oz. walnut (or pecan) pieces

6 Tbsp unsalted butter, melted

1/2 cup sugar

1/4 cup dark brown sugar

1/2 cup corn syrup

1/4 cup maple syrurp

3 eggs

2 Tbsp bourbon

1 tsp vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

Directions:

1. Preheat the oven to 350 with the rack in the middle.
2. Fit pie crust into a deep dish pie pan. Sprinkle the chocolate and nuts evenly in the bottom and set aside.
3. In a medium bowl using a hand mixer, beat together the butter, syrups, and sugar until creamy. Add the eggs, bourbon, and vanilla and beat until incorporated. Add the flour and salt and beat again until incorporated.
4. Pour the filling mixture into the pie crust and bake on the middle rack for 30 minutes. Move to the bottom rack and cook for another 15 minutes or until center is set.
5. Remove from oven, place on a wire rack and allow to cool to room temperature before slicing and serving. (Can also microwave briefly and serve with ice cream.)

Source: Adapted from Kasey Trenum.

Homemade marshmallows are far superior than store bought ones, especially because you can create any flavor you like! These peppermint marshmallows are perfect for the winter holidays.

These marshmallows are proof that you can screw up and they still come out looking and tasting good. I thought everything was going just fine until I poured the marshmallow mixture into the pan, only to find a blob of solidified corn syrup in the bottom of the bowl. Pretty sure you add a certain volume for a reason, right? And then I had the worst time trying to spread it out evenly because it was too thick and lumpy, which means I probably beat it too much. Thankfully once they firmed up overnight and were cut into squares they looked much better than the turbulent skyline I saw the night before.

But wait I’m not done doing things wrong. While writing up the recipe I realized I had used my paddle attachment instead of the whisk on my sand mixer! No wonder they were so stinking lumpy. Yet somehow despite not mixing it properly on many levels they turned out quite nice, don’t you think? Again, proof that even if you don’t know what you are doing, just fake it ’til you make it.

Oh and I don’t even like peppermint! So of course it would figure that they would frustrate me on another level by throwing a wrench in the creation process (let’s ignore the fact that it was my fault for a second). So why did I bother making them in the first place? Cause I like trying new things, even when it involves things I may not like, although I am less adventurous when it comes to seafood. But I digress, these marshmallows are for all you people who go crazy for #pepperminteverything this time of year. It’s like the winter holiday version of #pumpkineverything. Personally I’d rather Peanut Butter Marshmallows or Irish Whiskey Marshmallows.

Wanna make your own homemade peppermint marshmallows? Enter my giveaway using the widget located at the end of this post! I highly recommend making a batch of homemade hot chocolate to pair with them as well. And maybe you should go ahead and make an easy personalized mug while you are at it too. Can you say adorable gift idea?

Two years ago: Sausage and Cheese Wonton Cups

Three years ago: White Chocolate Peppermint Covered Pretzels

HOMEMADE PEPPERMINT MARSHMALLOWS

Makes approximately

Ingredients:

BLOOM STAGE

4-1/2 tsp unflavored powdered gelatin

1/2 cup cold water

SYRUP STAGE

3/4 cup sugar

1/2 cup light corn syrup, divided

1/4 cup water

1/8 tsp salt

MALLOWING STAGE

1 tsp vanilla extract

1 tsp Nielsen-Massey pure peppermint extract

Red food coloring (optional)

Classic coating (sift together 1-1/2 cups confectioners’ sugar and 1 cup cornstarch)

Directions:

1. Lightly coat a 7 X 11-inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly.
2. Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
3. In a 1-1/2 quart saucepan over high heat, stir together the sugar, 1/4 of the corn syrup, water and salt. Bring to a boil, stirring occasionally, until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
4. While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
5. When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase speed to medium and beat 5 minutes. Increase speed to medium high and beat 5 more minutes. Increase speed to highest setting and beat 1-2 minutes. Beat in vanilla and peppermint just until incorporated.
6. Pour into prepared pan, using an offset spatula to quickly smooth it out. If desired, sprinkle a few drops of food coloring on top and swirl with a toothpick.
7. Let set for at least 6 hours in a cool, dry place.
8. Sift classic coating evenly and generously over the top. Use a knife to loosen the marshmallow from the edges of the pan. Invert on a coating-dusted baking sheet. Dust with more classic coating.
9. Cut into squares or use a cookie cutter. Dip sticky/cut edges of marshmallows into the coating and dust off any excess.
10. Store in an cool dry place in a pan with the lid slightly ajar to allow air flow. If the mallows resist drying, you can simply dust with more coating for any edges that are damp.

Source: Adapted slightly from my Peanut Butter Marshmallows.

Items you may need (affiliate links):

Over the years I have participated in several cooking groups, mostly celebrating various holidays. This year I embarked on something new called The Book Club Cookbook Cooking Crew organized by Camilla of Culinary Adventures with Camilla. Each month for a year, a different blogger picks a novel from which we will be creating a recipe. The novels and recipes in question are provided in a cookbook aptly named “The Book Club Cookbook”. As I have read several of the books included in this cookbook, I thought it would be a fun adventure! You can follow along by following #thebookclubcookbookCC on social media and find out more about the event HERE. (We also have a giveaway of the cook book which you can find at the end of this post.)

The novel I have chosen for this month is Harry Potter and the Sorcerer’s Stone. Halloween may be over and you may not initially think that such a book is applicable to November but I protest this misconception. If you’ve ever read the book series or at least seen the movies you are familiar with the Thanksgiving-style feasts that are served at the Hogwarts School of Witchcraft and Wizardry. I actually grew up reading these books one by one as they were released, and even went to a few midnight book releases so when I saw it was one of the available book options I pounced on it.

The recipe from the cookbook for this month is Harry Potter’s favorite treacle tart, one of the many luscious treats to magically appear on the tables at Hogwarts during the welcoming feast. While dark molasses and golden syrup may not be common things found in an American kitchen, the recipe is easily adapted using regular molasses, honey and corn syrup. I especially loved the hint of ginger and the nuttiness provided by the almonds. This would be a great alternative pie this Thanksgiving!

Want to join us this month? You can choose to read the book, make the recipe provided, adapt the recipe, or create your own recipe inspired by the book (check out my Harry Potter cookies and butter beer ice cream). You do not have to be one of the 12 hosts to join us! Anyone can join in by following the below guidelines:

1. Draw inspiration from the chosen recipe/book.
2. Blog about it! It doesn’t have to be a lengthy post. Just share your dish.
3. Include a link back to this post somewhere in your post. Grab the logo and use it if you’d like.
4. Your post must be current (during November 2015). And of course we don’t mind if your post is linked to other events. The more the merrier.
5. Email your entries to me at spiffycookie (at) gmail (dot) com by November 28th and include:
   • Your name
   • Your blog’s name and URL
   • The name of your dish and the permalink to the specific post you’resubmitting
   • Attach a photo of any size (or just give me permission to”pull” one from your post)
   • Indicate #thebookclubcookbookCC in the subject line

Deadline for submission is Saturday, November 28th.
Watch for the roundup to be posted on November 30th!

One year ago: Cinnamon-Sugar Pumpkin Bagel Bites for One

Two years ago: Baked Choco-Peanut Butter Doughnuts

Three years ago: Fresh Strawberry Cupcakes with Chocolate Cheesecake Frosting

Four years ago: Pumpkin Spice Roasted Pumpkin Seeds

TREACLE TART

Makes 1 pie

Ingredients:

CRUST

1 cup all-purpose flour

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

2-3 Tbsp cold water

FILLING

1/2 cup + 2 Tbsp golden syrup (or half light corn syrup half ginger honey)

1/4 cup dark molasses (or regular)

1 lemon, zested and juiced

1 cup bread crumbs (I used Panko because it’s what I had)

1 tsp freshly grated ginger (optional, I omitted because I used ginger honey)

2/3 cup finely chopped almonds (optional)

Directions:

1. In a food processor fitted with a mixing blade, combine the flour, salt, and butter. Pulse until it resembles coarse crumbs. Gradually add the water until a smooth ball forms. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
2. Preheat oven to 375 degrees F.
3. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer and fit into a 9-inch pie or tart pan, folding over or cutting off the excess (can use excess for a lattice top or other decor on top).
4. Place pie weights into the bottom of the crust and bake for 10 minutes. Allow to cool for 15 before filling.
5. While the crust cools, make the filling. Add all the filling ingredients to a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until mixture is slightly thinned. Pour mixture into cooled pie crust (add lattice topping or extra crust if desired, I added a lightning bolt).
6. Bake 20-25 minutes or until the crust is golden and filling bubbles. Serve warm with ice cream.

Source: Adapted slightly from The Book Club Cookbook.

Items you may need (affiliate links):

One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from November 1st till November 30th at 4 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

*Disclosure: Erin received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.