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Thursday, October 10, 2019

Fall baking: Pecan pie bars




It seems like you guys have been enjoying the, "Sticky Fall Recipe" series. Here is the third sticky recipe in the series...Pecan Pie Bars. 
Another perfect fall recipe, these bars will leave your fingers sticky and your sweet tooth fulfilled. 

Pecan Pie Bars
Gooeyness to the extreme!

Crust:
  • ¼ cup sugar, heaping
  • ¼ tsp cinnamon
  • 1 cup flour
  • 5 tbsp margarine, soft
Bar:
  • 1 egg
  • 3 ounces Karo syrup
  • ½ cup sugar
  • 1 tbsp margarine, melted
  • ½ tsp vanilla
  • ½ cup pecans, chopped
Preheat oven to 350*.
Line an 8x8 pan with no-stick foil.
Mix sugar, cinnamon and flour.
Add margarine and mix until crumbly.
Pour into prepared pan and press down.
Bake for 12 minutes.
While crust is baking, prepare filling.
In a bowl mix egg, syrup, sugar, vanilla and margarine.
Stir in pecans.
Pour over crust. Spread evenly.
Bake 20 to 28 minutes, until center is slightly firm.
Cool and cut into squares.

More from The Fiery Whisk: 

Pecan cinnamon roll recipe

3 easy truffle recipes

*photo:google images; texasroots 

Monday, October 7, 2019

Sticky fall recipes: Cinnamon pecan rolls




Here is number 2 in the series, "Sticky Fall Recipes". Fall can't pass by without making cinnamon rolls. 
Add lots of sweet icing along with cinnamon sugar and these definitely fall into the "sticky" category!

Cinnamon Pecan Rolls

  • 1 handful pecans (about 1/3 cup), chopped
  • 1/3 cup brown sugar, heaping
  • 1/4 tsp. cinnamon (4 shakes)
  • 1 can crescent rolls
  • 2 tbsp. butter, melted
Mix nuts, sugar and cinnamon in a bowl.
Separate rolls brush with butter.
Sprinkle with mix.
Roll onto form.
Baste with remaining butter and sprinkle with remaining mix.
Bake 400* 10-12 minutes on nonstick foil lined pan.

Icing
  • 4 ounces cream cheese, soft
  • 1/2 stick butter or margarine, soft
  • 1/2 tsp. vanilla or bakers mystery flavor
  • 1 1/2 cup powdered sugar
  • 1/2 tbsp. milk
Mix cheese and butter with a fork. Add remaining ingredients and mix well. Spread over rolls as soon as they are removed from the oven.

More from The Fiery Whisk:

Fall baking: 3 easy truffle recipes 

Sticky fall recipes: monkey bread 

Fall baking: sweet potato cookie recipe

Saturday, September 28, 2019

Fall Baking: 3 easy truffle recipes (Oreo, Peanut Butter & Cookie Dough)



There is no baking like fall baking! I make these three truffle recipes every year to kick off the fall season. Take your pick from Oreo truffles, peanut butter truffle and cookie dough truffles. They are easy enough to make, so try all three!

They are all a perfect addition to a Holiday cookie platter and make fantastic gifts from the kitchen. Make alone or with family and friends...just be sure to give them a try.


White Chocolate Oreo Truffles

  • 1 package Double Stuff Oreo cookies
  • 1 package (8 ounces) cream cheese, softened
  • 12 ounces white chocolate disks, melted
Process the Oreo cookies in a food processor or blender, until crumbs are formed.
Mix Oreo crumbs with the cream cheese until combined. Mix with mixer or by hand with a wooden spoon.
Roll into 1 inch balls.
Place balls onto wax paper lined cookie sheets.
Freeze for 20 to 30 minutes.
Melt white chocolate melts in a double broiler on the stove.
To make one, fill a pot with water and place a glass bowl over the pot. This will allow the steam to melt the chocolate without burning it.
Dip balls in chocolate.
Return to lined cookie sheets.
Refrigerate until firm.
Store air tight in refrigerator.


Tip: Use any flavor Oreo you like and interchange milk chocolate, dark chocolate and white chocolate disks.


Peanut Butter Ball Truffles

Filling
  • 2 cups peanut butter
  • 2 cups powdered sugar
  • 2 cups crisp rice cereal
  • 1 stick of butter, melted
Mix all ingredients together and roll into bite sized balls.
Place on wax paper lined cookie sheets.
Put in refrigerator as you make the coating.

Coating
  • 8 ounces Bakers chocolate
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp paraffin (baking wax)
Dip balls into chocolate mixture and place back on wax paper lined cookie sheets.
Put in the refrigerator to harden. Store air tight in the refrigerator.

Chocolate Chip Cookie Dough Truffles

Filling
  • 2 1/2 cups graham crumbs
  • 1 can sweetened condensed milk
  • 1 1/2 cup chocolate chips

Mix all ingredients together.
Roll into 1 inch balls.
Place on waxed paper lined cookie sheet.
Refrigerate while preparing coating.

Coating
  • 8 ounces Bakers chocolate
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp paraffin (baking wax)
Dip balls into chocolate mixture and place back on wax paper lined cookie sheets.
Put in the refrigerator to harden. Store air tight in the refrigerator.

You can always top any of your truffles with sprinkles. Choose your sprinkle colors according to the Holiday or event you are celebrating.

Check out some other fall baking articles:

Pumpkin Spice Oreo Cookies and truffle recipe

A complete fall inspired meal

Fall Recipes: apple pie fritter bread

Friday, September 20, 2019

Sticky fall recipes: Monkey bread




Sticky recipes just seem perfect for fall. This is post number 1 of my, "Sticky fall recipe" collection.

Monkey Bread
Stickiness at its best!

  • 4 packages buttermilk biscuits
  • 2 tsp cinnamon
  • ½ cup sugar
  • 1 cup brown sugar
  • 1 stick margarine or butter
Preheat oven to 350*.
Mix together cinnamon and sugar on a plate.
Cut biscuits into quarters.
Coat with cinnamon sugar mixture.
Place coated biscuits into a bunt pan.
Melt brown sugar and margarine in a glass microwave bowl for 1 minute. Stir.
Pour melted mixture over biscuits.
Bake for 30 minutes or until biscuits are cooked through.
Let rest 10 minutes and flip over onto a platter.


More from The Fiery Whisk Baking Blog:

Fall Baking: Sweet potato chocolate chip cookie recipe 

Fall Recipes: Caramel coffee and tea recipes

Back to school treat: Nanaimo bar recipe