Kitchie Coo: Pecan

Showing posts with label Pecan. Show all posts

Friday, July 12, 2013

Maple Glazed Oatmeal-Pecan Scones

Better late than never, we got our Claire Bear baptized the last weekend in June.

At the drive-in movie theater. Uh huh.

I'll fess up, it is no longer a drive-in movie theater, but a former one that our church has transformed into the funkiest, coolest, most eclectic Sunday morning worship locale around.

It may sound like an odd place for church, but oh, can you feel God's presence in so many ways...

And truly, how many people can actually say that they were baptized at a drive-in movie theater? Well, at least one...our little Bear.

After the service we headed to my parents home for a brunch. I made scones. 60 of them to be exact. Scones loaded with pecans, oatmeal, cranberries and maple syrup. They were divine. These scones were the right amount of moist so that they weren't dry and crumbly like a lot of scones, but not so moist they were muffiny. I might go so far as to say these are my favorite scone of all-time. They were darn good, and the perfect way to celebrate our Claire.

Maple Glazed Oatmeal-Pecan Scones

Adapted from flour

Makes approximately 10 scones

Scones:

1 1/2 cups (210 g) all-purpose flour

1 1/4 cups (125 g) old-fashioned rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (50 g) pecans, toasted and roughly chopped

1/2 cup (80 g) dried cranberries

1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces

1/3 cup (80 g) cold cream

1/2 cup (160 g) pure maple syrup (don't even think about using the fake stuff, gross)

1 cold egg

Maple Glaze:

1 cup (140 grams) powdered sugar

3 tablespoons maple syrup

1-2 tablespoons water

Heat the oven to 350F degrees. Line a baking sheet with parchment paper or a non-stick mat.

Using a stand mixer fitted with the paddle, mix together on low speed the flour, oats, baking powder, baking soda, salt, pecans and cranberries for 15 seconds or until well combined. Scatter the butter on top of the flour mixture and beat on low speed for 30 seconds or until the butter is slightly broken down and grape-sized pieces are still visible.

In a small bowl, whisk together the cream, maple syrup and egg until thoroughly combined. On low speed, pour the cream mixture into the flour mixture and beat for 20-30 seconds or until the dough just comes together. The dough will still be fairly wet.

Remove the bowl from the mixer and using a rubber spatula, scrape down the sides and bottom to ensure all the ingredients are mixed into the dough. Using a 1/4 cup measuring cup, drop mounds of dough onto the prepared baking sheet, approximately 2 inches apart.

Bake for 20-25 minutes, or until the scones are golden brown. Transfer to a wire rack to cool for at least 30 minutes.

While the scones are cooling, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup and enough of the water to make a smooth and pourable glaze. (The glaze can be made a week ahead of time and stored in an air-tight container at room temperature.) Once the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze and then...

EAT IT!!

Wednesday, May 30, 2012

Foodzilla

Its true. I have officially become Foodzilla. I couldn't help it, I just snapped. Why? Someone said they were bringing a store-bought grocery store cake to an event where I was planning all of the food. Uh-uh. That ain't happenin' sister. EVER. Keep that crap as far away from me as you can, or I will go all crazy Kung fu Panda on your ass. Not cool.

I was able to smooth things over after my initial reaction: pure rage. We talked respectfully to each other, she heard my side of the story and promised me "no store-bought grocery store cake".

GAWD! When did I turn into such a food snob?

In all fairness, I was jointly planning this event with someone who knew nothing of my skills in the kitchen, and in the end everyone was pleased. The food was for a good friend's bridal shower and it all went off without a hitch. The favorite of the day? German Chocolate Cheesecake. Uh huh.

Me and Ashley, the bride-to-be

It fills me with unreasonable amounts of joy to plan menus, cook for hours and then watch people devour my works of "art". And this time I got to cook and create alongside my best girlfriend, her mom and our three amigos. It was the most fun I've had in the kitchen in a long time. If anyone else wants to get married I'd be happy to throw you a shower...or at least make you a bunch of food!

PRINT THIS RECIPE!

German Chocolate Cheesecake

Adapted from Midwest Living

Serves 12-14

Cheesecake:

4 ounces bittersweet chocolate, chopped

9 graham cracker sheets

1/2 cup pecans

6 tablespoons unsalted butter, melted

1/4 cup sweetened flaked coconut
24 ounces cream cheese, softened
3/4 cup sugar
1/2 cup full-fat sour cream
2 teaspoons vanilla
2 tablespoons all-purpose flour
3 eggs

Topping:
1/2 cup (1 stick) unsalted butter
1/4 cup brown sugar, packed
2 tablespoons cream
2 tablespoons corn syrup
1 cup sweetened flaked coconut
1/2 cup pecans, chopped
1 teaspoon vanilla
2 ounces bittersweet chocolate, chopped

To make the cheesecake: Preheat oven to 350F.

Melt the chocolate in a microwave safe bowl on high power for 1 minute. Stir the chocolate and if it isn't melted continue to microwave in 20 seconds increments until chocolate is smooth and melted. Set aside to cool.

Add graham crackers to the bowl of a food processor and process until finely ground crumbs are formed. Pour crumbs into a medium sized bowl. Add pecans to processor bowl and process until finely chopped (make sure not to over-process or you will end up with pecan butter!) and add to the bowl with the graham cracker crumbs. Add coconut to bowl, stir until well combined and then pour melted butter over the top. Stir with spoon or using your hands until butter is thoroughly incorporated. Press into the bottom of a 10-inch springform pan. Bake for 8-10 minutes or until slightly browned. Set aside.

Increase oven temperature to 375F.

In the bowl of a stand mixer beat cream cheese, sugar, sour cream and vanilla on medium speed until thoroughly combined, about 2-3 minutes. Add the flour, beat well. Add the eggs and cooled chocolate and beat until just combined.

Pour cream cheese mixture on top of the crust and bake for 45-50 minutes, or until the center appears to be almost set when you jiggle it. Cool on a wire rack for 30 minutes.

To make the Topping: In a small saucepan, melt butter. Add brown sugar, cream and corn syrup. Cook over medium heat until bubbly, stirring constantly. Stir in the coconut, pecans and vanilla. Remove from heat and allow to cool 5 minutes. Melt the chocolate in a microwave safe bowl and set aside to cool.

Using a knife, gently trace the inside of the pan to release the cheesecake from the sides, then loosen the side of the springform pan and remove it. Spread the coconut topping over the cheesecake (the cheesecake will still be warm). Using a spoon, drizzle the melted chocolate over the coconut. Garnish with a few whole pecans if desired.

Put the springform ring back on the cheesecake, then cover with plastic wrap and refrigerate for at least 3 hours before serving and then...

Eat it!!!

Saturday, May 5, 2012

Pecan and Cinnamon Rolls

I am something of a pecan fanatic. I love them with a fervor not given to other nuts. I do like other nuts, but I adore pecans. They make me gush with foodie love, especially when inserted into an ooey-gooey caramely breakfast roll. I could plunge head first into this plate of pecan rolls and eat them all up - oh wait, that actually happened. Oops. Don't tell anyone, ok?

These rolls made an appearance in our kitchen after I picked up my darling Tassajara Bread Book to find something fun to make for breakfast last weekend. Just before I started scattering nuts to and fro on the dough, I remembered that Anna can't eat nuts yet. So, I made a quick decision and divided the dough in half (okay to be fair, maybe it was more of a 25/75 split) and made the other part into cinnamon rolls. Phew, good save Momma! I never would have forgiven myself for stuffing my face with pecan rolls while Anna watched empty handed.

These buns also gave me a really cheesy way to share some really exciting news with you all. I promised you last week that I was going to fill you in on why my blog has been mostly silent for the past month. So, here goes...I've got a bun in the oven...figuratively and literally! Damn I'm funny. I think the morning sickness has completely subsided now (obviously, or I probably wouldn't have been able to even look at these buns) and I am back in kitchen action! Hooray!

Our newest addition is due on November 18th and we are thrilled beyond belief that Anna is going to be a big sister. And such a great big sister she will be. She's become mildly obsessed with babies lately, which may be a coincidence, or else the fact that we talk about babies mildly obsessively lately.

Our family is growing, and this Momma is gushing with love and excitement. It will be a big change, but can it really be a bigger change than going from zero to one? Umm...don't answer that. Let me live in ignorant bliss for just a few more months, ok?

So, back to the rolls. Unless you are a very early riser, I'd recommend making these rolls in their entirety the night before and giving them their final rise in the refrigerator overnight. This recipe calls for three rises, which calls for lots of time, which I don't have in the morning (unless we eat breakfast at 1pm). I took them out of the refrigerator about a 45 minutes prior to baking to bring them to room temperature. This whole process worked out beautifully, and my family was rewarded with a stunningly delicious breakfast and full happy tummies.

PRINT THIS RECIPE!

Pecan and/or Cinnamon Rolls

Adapted from Tassajara Bread Book

Makes approx 10 rolls

Dough:

1 cup warm water

1 tablespoon plus 1/2 teaspoon active dry yeast

3 tablespoons sugar

1/3 cup dry milk powder

1 egg

3 cups all-purpose flour

3 tablespoons melted butter or canola oil

1 1/4 teaspoons kosher salt

Filling:

for both cinnamon and pecan rolls:

1/4 cup melted butter

1/3 cup brown sugar, packed

1 tablespoon cinnamon

additional ingredients for pecan rolls:

1 cup pecans, chopped

6 tablespoons butter, cut into small pieces

1/2 cup brown sugar, packed

Glaze for Cinnamon Rolls:

1 cup powdered sugar

1/4 cup milk or cream

To make the dough: dissolve the yeast and sugar in the warm water and allow to sit for 5-10 minutes or until foamy. Stir in dry milk and egg to combine. Add 1 1/2 cups flour, forming a thick batter and then stir for about 30 seconds. Allow to rise for 30 minutes.

Fold in the butter or oil and salt. Add one cup flour and mix using a stand mixer fitted with the dough hook, or a stir with stiff wooden spoon, until the dough pulls away from the sides of the bowl. Knead in a stand mixer or with your hands, adding additional flour as necessary until the dough is smooth and elastic. Allow to rise for 40 minutes.

Preheat oven to 375F.

On a floured surface, roll the dough into a 10" x 15" rectangle. Brush the melted butter on the dough, covering the entire surface. Sprinkle brown sugar and cinnamon evenly across the dough. If making pecan rolls, distribute 1/2 cup chopped pecans across the dough.

Starting at the long edge closest to you, roll the dough away from you into a tight log. Cut the dough log crosswise into 3/4" thick rounds.

For Cinnamon Rolls:

Place the rolls on a greased baking sheet about 2" apart. Bake for 20-25 minutes or until golden brown.

Meanwhile make the powdered sugar glaze by stirring powdered sugar and milk together. While the rolls are still warm, brush with the powdered sugar glaze. Serve warm.

For Pecan Rolls:

Using two 8" square cake pans, dot the bottom of each pan with 3 tablespoons of butter and sprinkle with 1/4 cup brown sugar. Sprinkle remaining 1/2 cup pecans over the butter and sugar. Place the rolls in the pans, so they are snug against each other (this will the allow the rolls to rise up rather than out). Bake for 20-25 minutes or until golden brown.

Turn the rolls upside down onto a serving platter, making sure to spoon any remaining caramel topping from the bottom of the pan onto the rolls. Put the platter on the table and pull them apart, throw one (or two!) on your plate and then...

Eat it!!!

Thursday, December 1, 2011

Brown Butter Pecan Tart

If you know anything about me, you know that I am absolutely wild about pecan pie. I am pecan pie crazy. If I could only eat one food for the rest of my life, it would be pecan pie (ala mode of course, that still counts as one food, right?). You know who else is a maniac for pecan pie? My dad. I am pretty sure its genetic. If there is pecan pie in the house it will be devoured. By me and him. Immediately.

So, what's this pecan tart business all about then? Well, here's the deal, it has "brown butter" in the title. Brown butter is my very favorite ingredient in the whole entire world. Pecan pie and brown butter wrapped in one beautiful little package? Gimme!

This tart is hands down the best dessert I've ever tasted in my whole entire life. Even people that claim they hate pecan pie like this tart. It is the perfect balance between sweet and salty; and also the perfect balance of amazing and amazing. This tart graces my table at every holiday, and this was one of the three pies I made for our Thanksgiving feast last week, of course.

The crust is easy peasy. Flour, brown sugar, salt and brown butter are mixed up with a fork and pressed into the tart pan with your fingers. No crust to make, chill, roll out, patch, swear at, make again...just a little pat, pat here and there and its done!

The filling is quick and can be made while the crust bakes and then poured directly into the shell, which goes directly into the oven and then goes directly into my tummy.

You're gonna love this. Enjoy!

Brown Butter Pecan Tart

Adapted from Bon Appetit

PRINT THIS RECIPE!

Serves 12

Crust

3/4 cup unsalted butter

1 1/4 cups all purpose flour

1/4 cup light brown sugar, packed

1/2 teaspoon salt

Filling

1 large egg

1/2 cup light brown sugar, packed

1/2 cup agave syrup

1/4 cup heavy whipping cream

1/4 teaspoon salt

1 cup pecans, toasted, coarsely chopped and cooled

To make the crust: cook butter in heavy small saucepan over medium-high heat until butter is a deep golden brown, about 8 minutes. Watch the butter carefully to make sure it doesn't burn, it can turn on you fast! Remove from heat. Pour melted brown butter into a glass measuring cup and let stand at room temperature until luke warm.

Preheat oven to 375F. Whisk the flour, brown sugar, and salt in medium bowl. Add 1/2 cup of the brown butter and mix with a fork until a dough that resembles wet sand forms. Transfer dough to a 9 inch round tart pan with a removable bottom. Using your fingers, press dough evenly onto bottom and sides of the tart pan. Bake crust until it begins to brown, 15 to 18 minutes.

To make the filling: whisk egg and brown sugar in a medium bowl until well blended. Whisk in agave syrup, whipping cream, and salt. Stir in the remaining 1/4 cup brown butter, leaving most of the dark solids in behind. Stir in pecans and then pour filling into the baked pie crust, shaking gently to distribute the pecans.

Bake the tart until the center is almost set (the center will jiggle very slightly), about 25 minutes. Cool on a wire rack and..

Eat it!

Pages

Friday, July 12, 2013

Maple Glazed Oatmeal-Pecan Scones

Wednesday, May 30, 2012

Foodzilla

Saturday, May 5, 2012

Pecan and Cinnamon Rolls

Thursday, December 1, 2011

Brown Butter Pecan Tart