Kats’ Kitchen

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting February 27, 2015

Filed under: cake — stacielk @ 4:48 pm
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Bourbon Pecan Pie - 2

Not sure how to introduce these cupcakes, the title and picture does a pretty good job of that.  To say it simply, it is pretty much chocolate cake, pecan pie and some awesome frosting to finish it off.  It is good.  I had one for breakfast the morning after I made them…really, what’s the difference between a doughnut and a cupcake (besides that the cupcake is a bit boozy but thankfully all signs of that is baked out of it). I usually don’t enjoy my baked good I make till the next day.  Not saying I don’t try it but it always tastes better the next day.

The original recipe calls for 1 cup bourbon, I used 1 cup bourbon…after baking, it still had an extremely strong bourbon flavor (it does seem to mellow after a couple days :), although when you put the components together (filling & frosting) the cupcake is delicious.  When I make them again I will use 1/2 bourbon 1/2 coffee, which was a suggestion in the original recipe – just to tone it down a bit.

You may be overwhelmed by this recipe, this is not your basic whip together some cupcakes and spread on some frosting cupcakes.  These do take time.  If you want to make them I suggest making the the three components to them over at least 2 if not 3 days, it’ll make it easier on you.

The frosting only is delicious, so go ahead and skip the filling and the cupcakes will still be great!

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Cupcakes

1/2 cup bourbon*

1/2 cup coffee

1 cup canola oil

3/4 cup unsweetened cocoa powder

2 cups all­ purpose flour

1 1/4 cups sugar

3/4 teaspoon salt

1 1/2 teaspoons baking soda

2 large eggs

2/3 cup greek yogurt

**The original recipe calls for 1 cup bourbon.  I used the one cup and it was an extremely strong bourbon smell/flavor after baking.  The recipe also said 1/2 cup coffee could be substituted for half the bourbon, which is how I posted the recipe, this is how I would make them for now on – you can decide depending on how strong of the bourbon flavor you want to come out.  If you don’t want any bourbon flavor, I would suggest using 1 cup coffee.

Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.

In a stand-mixer bowl mix together the bourbon, coffee, canola oil and cocoa powder until smooth and creamy.  Add the eggs and greek yogurt and mix until silky smooth.  Beat in sugar.  Add the salt, baking soda and flour, mix just until incorporated.

Fill baking cups 3/4 full. Bake for about 18­-22 minutes. Allow to cool completely before filling.

Pecan Pie Filling

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup brown sugar

3/4 cup corn syrup

3 eggs

1/4 teaspoon salt

1 cup chopped pecans

2 tablespoons bourbon

1 teaspoon vanilla extract

While the cupcakes are baking, make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch in a saucepan, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt to the saucepan. Bring the mixture to a boil over med-high heat, whisking consistently.  Continue whisking consistently and let boil for about 5 minutes. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.

Frosting

1/4 cup (1/2 stick) butter

2/3 cup heavy cream

1 cup + 2 tablespoons packed brown sugar

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1 tablespoon + 1 teaspoon vanilla extract, divided

2 tablespoons bourbon

1/4 teaspoon cinnamon

1 1/2 cup finely chopped raw pecans

In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer until cool. (30 min-1 hr)

Preheat oven to 350 degrees F. Line a baking sheet with foil, spray with cooking spray.

In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans in a bowl with 1 tablespoon butter. Allow to cool 10 minutes, set aside.

Grab the cooled butter mixture from the freezer and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until combined, smooth and creamy. Mix in about 1/2 cup of the chopped pecans.

To assemble the cupcakes: Use a small paring knife to cut a cone­-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. (optional: cover the filling with leftover chocolate cupcake top that was cut out)  Spread with a thick layer of frosting.  Sprinkle each cupcake with the remaining pecans.

Recipe adopted from Half Baked Harvest

 

Two Great Appetizers! BLT Dip & Pineapple Paradise Spread April 2, 2013

Filed under: Appetizer — stacielk @ 7:00 am
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BLT-DipHere are two super easy dip/spread recipes.  They are both delicious!  One is sweet, the other is savory, so serve them both at your next gathering to please everyone!

BLT Dip 

1 cup sour cream (I used light which makes the dip not as firm)

1 cup mayonnaise

6-8 slices bacon, fried and crumbled

1 cup tomato, seeded and cut into small chunks

1 cup shredded cheddar cheese

Wheat thins or other crackers for serving

Mix all ingredients together except crackers.  Chill.  Serve with crackers.

Recipe from Generous Helpings by Sertoma Centre, Inc.

Pineapple-Paradise-SpreadPineapple Paradise Spread

8 oz cream cheese, softened (I used 1/3 less fat, which like the sour cream in the above recipe, makes the spread not as firm)

1 – 20 oz can of crushed pineapple, drained

½ cup sugar

¾ cup pecans, chopped

Graham crackers for serving

Using an electric mixer, whip cream cheese until fluffy.  Add in the pineapple, sugar and pecans.  Chill 2 hours or more and serve with graham crackers.

Recipe from Tried & True (Real Recipes from Real Moms)

 

Apple Pecan Coffee Cake February 12, 2013

Filed under: Breakfast — stacielk @ 7:00 am
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Apple-Pecan-CCNot sure how much I have expressed my love for pecans on this blog, but they are my favorite nut!  I love almost all nuts, but pecans are at the top for me.  When I find recipes that have pecans in it, I usually hold on to the recipe hoping I will eventually have a chance to make it.  This is one of those recipes.  I pulled it out of a magazine that I was looking through while I had some down-time at the cottage.  My mom always has a handful of magazines around.  Not sure exactly which magazine this came out of but I want to say it was Country Woman…maybe…an old one, probably from 7-10 years ago.

I have an extremely hard time making recipes without looking at reviews, thanks to the internet, which I have a love/hate relationship with.  I wanted to search this recipe on the internet so badly, whether it was on allrecipes.com or even just a google search, but I held back and went ahead and made it.  So glad I did!  First of course my favorite part is the topping, which contained…PECANS!  Yum!  The cake part was a super tender cake and had a nice extremely thin layer of apple (unless you cut your apples thicker than I do) to bring about the apple flavor.  Loved it and the recipe will be staying in my ‘binder-of-coffeecakes’.

This recipe can easily be cut in half to make a 9 inch coffee cake instead of 2 – 9 inch coffee cakes, but I bet it would freezer really well for at least a couple of months!

Apple Pecan Coffee Cake

Cake:

1/2 cup shortening

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 3/4 cup buttermilk (I made my own=1 3/4 T vinegar + the remaining milk to come up with 1 3/4 cup liquid)

2 medium apples, peeled and thinly sliced

Topping:

1/2 cup all-purpose flour

1/2 cup sugar

1 1/2 tsp cinnamon

3 T butter

1/2 cup coarsely chopped PECANS

In a mixing bowl, cream shortening and butter.  Add sugar gradually, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.  Spoon half of batter into two greased and floured 9-in. round cake pans.  Arrange apples slices over batter; top with remaining batter.

For topping, combine flour, sugar and cinnamon.  Cut in butter; stir in pecans.  Sprinkle EVENLY over batter.

Bake at 350 degrees for 45 minutes or until cake tests done witha  wooden pick.

Recipe from Ethel Hodges which was posted in an old magazine

 

Butter Pecan Turtle Bars September 12, 2012

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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Butter Pecan Turtle Bars – not sure how else to introduce these lovely things.  The bar starts out with a shortbread crust.  Loving shortbread more and more as I make things with it.  Then comes a caramely, buttery pecan layer and the bar ends with a nice layer of chocolate.  This would be a great holiday treat or perfect for a hot September day :)  I made a few changes which I will note below.  I would make them exactly as I did the first time, nothing needed to be different!

Sorry about the long periods of time between posts.  No good excuse as usual.  Also, I will apologize ahead of time b/c 1-3 posts per month (after maybe a couple of months off) may be the new Kats’ Kitchen for a while, due to baby #2 arriving in a month.

Butter Pecan Turtle Bars

1 cup flour

1/2 cup brown sugar

1/4 cup soft butter

1/2 cup whole/chopped pecans

Combine first three ingredients in a mixer and pat in a 8×8 in pan.  Sprinkle with whole/chopped pecans.  (I used chopped but would try whole next time for a more ‘turtle’ type bar and to bring out the pecan a bit more).

1/4 cup brown sugar

1/3 cup butter

1/2 cup milk chocolate chips (I used semi-sweet and would definitely try dark chocolate b/c I love it, you use what you like best.  Also I added probably 1/4-1/2 cup chocolate chips and made an entire layer of chocolate instead of swirling it into the caramel which seemed a bit difficult to do and who doesn’t like more chocolate?)

Over medium heat cook the above first two ingredients together.  Stir constantly and boil 30-60 seconds.  Pour evenly over the pecans and crust.  Bake at 350 degrees for 18-22 minutes or until caramel layer is bubbly and crust is lightly browned (which I founded tough to see through the caramel layer).  Remove from oven and sprinkle immediately with chips.  Allow to melt then swirl/spread around.

Recipe from Prized Recipes to Cook and Savor by PRCS

 

TGIFriday’s Pecan Crusted Chicken Salad October 25, 2011

Filed under: Main Dishes,Salad — stacielk @ 1:52 am
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This is a recipe I have had FOREVER and never got around to making it, until now!  I love TGIFriday’s Pecan Crusted Chicken Salad.  For starters, I love pecans, especially in waffles!  So that is probably why I enjoy this salad so much.  The result was great!  Besides of course forgetting to grab some blue cheese while I was at the grocery store…a little bummed but the salad was still tasty without that tang of blue cheese. I will be make it again!  The recipe came from Recipegoldmine.com.

Pecan Crusted Chicken Salad – serves 2-4 (I made 1/4 this recipe because I was the only one eating it, besides my daughter sneaking some craisins.  1/4 was PLENTY for me, very filling, the original recipe says it makes 2 salads, maybe my chicken was larger than 4 ounces…)

Chicken :
4 (4 ounce) chicken breasts
3 cups chopped pecans
2 cups flour
3 large eggs
1 ounce milk

Glazed Pecans:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water

Salad:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins

Chicken breasts: Mix 2 cups pecans with 1-cup flour and pulsate in Cuisinart or robot coupe.

Mix eggs and milk for batter.

Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl. Coat chicken first in flour, then in egg batter and third in pecan flour. Sauté chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350 degrees F for 7 to 8 minutes or until fully cooked, cool and slice.

Glazed pecans: Mix chopped pecans with brown sugar and water and heat, set aside.

Salad: Toss romaine lettuce with glazed pecans, balsamic vinaigrette, mandarin oranges, craisins and bleu cheese crumbles, Top with sliced chicken.

Yield: 2 salads

Recipe from recipegoldmine.com

 

Pumpkin Cheesecake w/ Gingersnap Crust December 18, 2008

Filed under: cake — stacielk @ 10:28 am
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I’ve been on a big ginger kick lately and when I saw this recipe, I knew I would love it.  The gingersnap crust and pumpkin cheesecake really compliment each other.  I’ve seen this recipe many places but I went off of The Pioneer Women’srecipe.  I made 1/4 of the recipe and made it in 4 small ramekins, since I knew I’d be the only one eating them. 

This is probably my favorite cheesecake, well, at least for this time of year.  Maybe I’ll have to make a big one and share it with the pumpkin lovers of the family next Thanksgiving. 

Unfortunately my ramekin pumpkin cheesecakes don’t picture so well…so I’m going to have to tell you to check out The Pioneer Women’s blog for great pictures of this cheesecake or you’re going to have to use your imagination and picture this …pumpkin

replace the crust with some of these crushed…gingerbread and the caramel and pecans that you see here… caramel_pecan_cheesecake to top it off.  (all pictures from kraftfoods.com)

Go make it for yourself, you won’t be disappointed!

Caramel Pumpkin Pecan Gingersnap Cheesecake
(Recipe adopted from:  The Pioneer Women)

Crust:
12 ounces store bought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons milk
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a blender (or large Ziploc bag) crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.  Press into bottom and sides of a 10-inch spring-form pan.  Bake at 350 for 10 minutes and let cool.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs, one at a time, mixing for 20 seconds between each addition. Add milk and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees in a water-bath for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps

 

Pecan-Crusted Tilapia March 22, 2008

Filed under: Main Dishes — stacielk @ 1:30 pm
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This is one of my new favorite easy meals when the hubby is out of town.  All there is to it is coat the fish with a few ingredients and throw it in a skillet for 5-10 minutes.  Tilapia, in my opinion, is not fishy tasting at all.  It is flaky and moist.  The original recipe came from Cooking Light, although I changed it up a bit (see parenthesis).

Pecan-Crusted Tilapiatilapia.jpg

(Recipe from Cooking Light)

Yield:  4 Servings

1/2 cup dry breadcrumbs (1/4 breadcrumbs, 1/4 wheat germ)
2 Tbps finely chopped pecans
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 cup low-fat buttermilk (skim milk)
1/2 tsp hot sauce (Cayenne seasoning)
3 Tbsp all-purpose flour
4 (6-oz) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

CALORIES 302(27% from fat); FAT 9.1g (sat 1.1g,mono 3.9g,poly 2.6g); PROTEIN 38.4g; CHOLESTEROL 64mg; CALCIUM 98mg; SODIUM 530mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 14.2g