PECAN PIE BROWNIES: Thanksgiving

Thinking about Pecan Pie for Thanksgiving? How about Pecan Pie Brownies instead? This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to an amazing recipe from The Food Network.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

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And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

VETERANS DAY CAMOUFLAGE CUPCAKES: Veterans Day

I came across this recipe several years ago on TrendHunter. These cupcakes are very easy to make, and they are the perfect thank you for the Veteran in your house or community. Mix up a couple of batches for Veterans Day. Of course, you can always use your make your own from-scratch cupcakes and frosting. You get the idea!

CAMOUFLAGE CUPCAKES

Ingredients 

1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix (and ingredients called for on the package) 

1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix (and ingredients called for on the package) 

2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting 

1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting 

Green food coloring 

Directions

Preheat oven to 350°F. Line cupcake tins with paper liners. Prepare cake mix batter according to package directions in two separate bowls. 

You'll need four medium sized bowls. 

In first bowl: Pour 2 cups of white cake batter. 

In second bowl: Pour one cup white cake batter and one cup chocolate cake batter and mix together. 

In third bowl: Pour 2 cups white cake batter, green food coloring and 2-3 tablespoons of chocolate frosting. Mix together and adjust for the desired camo green that you want. 

In fourth bowl: Pour 2 cups of chocolate batter. 

Spoon tablespoon of each color into each cupcake tin. Repeat the colors until liners are 2/3 of the way full. 

Bake for 15-18 minutes or until cupcakes are set and spring back to the touch. Cool cupcakes. 

For Frosting 

Add one tablespoon of white frosting to chocolate frosting container and mix well. For green camouflage colored frosting add one tablespoon of chocolate frosting to a container of white frosting along with some green food coloring until desired color is reached. 

Spoon green camouflage colored frosting into gallon Ziploc bag. Spoon chocolate frosting into separate gallon Ziploc bag. Spoon remaining container of vanilla frosting into gallon Ziploc bag. Cut off corner of all of the bags and place side by side inside large pastry bag fitted with a star tip. Pipe frosting onto cooled cupcakes.

SESAME CHOCOLATE CHIP COOKIES: Sesame Street Day!

Today is National Sesame Street Day! What an amazing show! I came across this recipe for Sesame Chocolate Chip Cookies on the Whole Foods recipe page several years ago and adapted it slightly. It's perfect for today, and I know the Cookie Monster would agree! I won't say it's totally healthy, but with sesame seeds, whole wheat pastry flour, and tahini, it's on the verge. I cut back on the sugar and chocolate chips. And who doesn't need another chocolate chip cookie recipe? Cookie Monster would love these. Perfect for Sesame Street and the Chocolate Chip Cookie holiday!

SESAME CHOCOLATE CHIP COOKIES

Ingredients
1/2 cup light brown sugar
8 Tbsp unsalted butter, softened
2 Tbsp tahini
1 egg
2 tsp pure vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup dark chocolate chips (mini chips if you're making mini-cookies!)
1/2 cup sesame seeds, toasted and cooled

Directions
In large bowl, beat sugar, butter, and tahini with electric mixer on medium speed until light and fluffy, about 1 minute. Add egg and vanilla and beat again until combined.
In medium bowl, whisk together flour, baking soda, and salt, and then add to sugar mixture and beat until combined. Stir in baking chips and sesame seeds and shape dough into 4 1/2-inch-long logs, wrapping them individually in wax paper and twisting the ends. Chill until firm, 4 hours or overnight. (To help maintain their shape, arrange the dough logs in a 9x13-inch dish to chill.)
Preheat oven to 325°F. Slice each log of dough into 12 (for bigger cookies) or 24 (for smaller cookies) coins, arrange on parchment-paper-lined (or silpat) baking sheets about 2 inches apart and bake until golden brown around the edges, 8 to 10 minutes for smaller cookies, 10 to 12 minutes for larger cookies.
Cool.

Greek Yogurt Chocolate Bundt Cake: Greek Yogurt Day

Today is Greek Yogurt Day. I use Greek Yogurt in baking because it gives a bit of a tangy flavor to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

And, some background on Greek Yogurt. It is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It differs from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.



Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp pure vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.