Pecan Treats from the Gourmet Cookie Book

   

Did you know that I liked pecans?  Well I do a lot.   I like them in chocolates, in coffee cakes, in pralines, in pies, in apple desserts, in cheesecakes, in icecream, in bars, in cookies . . . . ok, you get the point :)

When I first got my hands on this cookbook "The Gourmet Cookie Book - The single best recipe from each year 1941-2009", I scoured the pages and flagged about 20 recipes, including: chocolate coconut squares, pecan tassies, mocha toffee bars, strawberry tart cookies, cranberry turtle bars, dutch caramel cashew cookies, 
greek butter cookies, linzer bars, and mini black and white cookies just to name a few - there are so many good ones! Guess what I found from the year 1981?  Cloudt's Pecan Treats!!  They looked like pecan pie bars but are more like a candy, the author describes them this way:  "The enormously rich and nutty squares will remind you of a French nut tart, but they require a fraction of the effort." Needless to say this was the first recipe I tried from this delicious book!  

Recipe
Shortbread crust
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3/4 tsp salt
1 large egg plus 2 Tblsp lightly beaten egg
2 3/4 cups flour
Pecan mixture
1 1/3 cups packed light brown sugar
1 stick unsalted butter, cut into pieces
1/2 cup lyles golden syrup
1/4 cup half and half
3/3/4 cups chopped pecans
Preheat oven to 375.  Cream together 1/ 1/2 sticks butter with sugar and salt until light and fluffy in a stand mixer fitted with a paddle attachment.  Add the eggs and blend.  Add the flour and mix just until blended.  Press this mixture evenly into a 15 1/2 by 10 1/2 inch sheet pan.  Bake on the middle rack of oven for 15-20 mins, until golden, let cool.
In a large heavy saucepan, combine brown sugar, remaining butter, syrup, and half and half and bring to a boil over medium heat, stirring.  Stir in pecans and let the mixture cool.  Spread this pecan mixture evenly over the shortbread base and bake on middle rack for 15 minutes, or until top is bubbly. Let cool, then cut into 2 inch squares.

Recipe adapted from "The Gourmet Cookie Book"

 

Enjoy!

Book available in My Baking Store:
http://astore.amazon.com/rosscoubak-20/detail/0547328168

Whoopie Pie Love

A whoopie pie's a wondrous thing,

Like newborn pups or early spring.

It fills the mouth with rapture sweet,

This yummy chocolate sandwich treat

Anonymous (from book "Making Whoopies")

Have you ever had a Whoopie Pie?  They are like devil dogs but the cake is moister - a rich chocolaty cake, and the cream is more decadent- a vanilla marshmallow buttercream.  They are addicting!  For me, it was love at first bite, the forever kind of love :)  The best ones I've had were at Hershey Farm Inn in Lancaster Pennsylvania.

 

Fancy Whoopie, Raspberry filling and Raspberry Rose topping

 

A cornucopia of whoopies ~ original chocolate with vanilla filling and pumpkin with cream cheese filling

I even tried a Strawberry Shortcake Version, vanilla cookie cakes with fresh strawberry buttercream mixed with chunks of fresh strawberries

If you love whoopies like me you will love them in a whoopie pie cake, lots of that chocolately cake with the sweet cream in the middle and as a topping, it doesn't get better then this!

100 Mini's

Patriotic Mini Whoopies

 

My favorite recipe for whoopies is:

Whoopie Pies on the Food Network, from Moody's Diner

http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/whoopie-pies-recipe/index.html

For more flavors and recipes check out my store for whoopie cookbooks - in the cookbook section!  http://rosiescountrybaking.blogspot.com/p/rosies-amazon-baking-store.html

Raspberry Crumb Bars

These Raspberry Bars are rich, buttery and crumbly.  Try them with cool whip or vanilla icecream too!

Recipe
Crust
15 Tbsp unsalted butter (1 stick + 7 Tbsp), melted
2 cups flour
Filling
3/4 cup raspberry preserves, mixed smooth with a fork
Topping
1 cup plus 1 Tbsp flour
3/4 cup light brown sugar
8 Tbsp unsalted butter (1 stick), at room temp, cut into small cubes


Preheat oven to 350 degrees.  Line a 9 X 13 " baking pan with parchment paper or aluminum foil, overhanging the sides for easy removal of bars later.  Crust: mix the butter and flour with a fork until combined and forms a dough. 

 Spread crust on bottom of pan, use a large piece of waxed paper to evenly press down crust.

 Bake crust for 15 mins until lightly golden and let cool completely.  Topping: Using a pastry blender, food processor or your fingers, mix together the flour and brown sugar, then cut in the butter until mixture resembles coarse crumbs. 

 Spread the raspberry preserves onto the cooled crust, leaving about a 1/4 in of the crust on edges showing.  Sprinkle crumbs over the preserves ~ it will seem like a lot of crumbs, but get 'em all on there for a nice crumbly top

 Bake for 15 mins or until golden brown.  Allow to cool, then cut with a serrated knife.  Sprinkle with Confectioners sugar if desired.

Enjoy!

Red Velvet Valentine Cakes

Recipe
Cake
1 1/4 cup vegetable oil
1 cup buttermilk
2 large eggs at room temperature
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp pure vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 tsp baking soda
3/4 tsp salt
1 Tbsp + 1 tsp dutch processed cocoa
Cream Cheese Frosting
1 stick unsalted butter at room temp
8 oz package cream cheese at room tep
2 cups sifted confectioners sugar
1/2 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees.  Prepare cake pans, I made 5 mini cakes with this batter and 8 cupcakes, this can also make 1 large bundt cake.  Spray your choice of pans with baking spray or line cupcake pans with paper liners.  Combine first 6 ingredients in the bowl of a stand mixer, fitted with a paddle attachment, beat on medium until blended.  Sift together the remaining dry ingredients in a separate bowl.  Add dry ingredients to the wet ingredients in 3 intervals, and mix on low after each addition.  Pour batter into prepared cake pans.  Bake until a toothpick inserted in middle comes out clean, about 25 minutes for mini cakes.  Cool completely before frosting.  Frosting:  In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and cream cheese until soft and smooth.  Slowly add the confectioners sugar and continue to blend, scraping sides of bowl with a rubber spatula as needed.  Add vanilla extract and mix on medium until smooth and fluffy.  Frost the top of your cakes and decorate as desired.
Recipe adapted from "Kiss my Bundt"

Enjoy!

Recipe from:

http://astore.amazon.com/rosscoubak-20/detail/0977412024

Southern Recipe Pound Cakes

I found these great inspirations for pound cake recipes from Southern Living magazines March 2011 issue.  I tried the lemon coconut one first, the combination is great together.  The aroma and taste of the lemon and coconut and sweet butter cake is heavenly.

 

Lemon-Coconut Pound Cake Recipe

Cake

1/2 cup butter, softened

1 1/3 cup sugar

3 large eggs

1 1/2 cups flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup sour cream

2 tsp lemon zest

1 cup sweetened flaked coconut, divided

Lemon Glaze

2 cups confectioners sugar

2 tbsp milk

2 tsp fresh lemon juice

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the sour cream.  Beat at low speed after each addition just until blended.  Stir in lemon zest and 1/2 of the coconut.  Pour batter into prepared pan.  Bake for 1 hour and 5 minutes or until a toothpick comes out clean.  Cool in pan for 15 mins, then remove onto wire rack and let cool completely.  

Whisk together all of the glaze ingredients.  Spoon glaze over cake and sprinkle with remaining coconut and lemon zest if desired. 

Adapted from Southern Living magazine

Then I tried the Key Lime Pound Cake and that one may be even better, I'm not sure though because they are both so darn good!  I made these into mini loaves for a bake sale I was in, I forgot to take a close up of one, next time I make it I will, promise :)

 

Key Lime Pound Cake Recipe

Cake

1 cup butter

1/4 cup shortening

1 1/2 cups sugar

3 large eggs

1 1/2 cups flour

1/4 tsp baking powder

pinch of salt

1/2 cup milk

1/2 tsp vanilla

1/2 tsp lime zest

2 tbsp + 1 tsp key lime juice

Glaze

1 cup powdered sugar

 2 Tbsp key lime juice

 1/2 tsp vanilla

 

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter and shortening in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the milk.  Beat at low speed after each addition just until blended. Stir in vanilla, zest and lime juice.  Pour batter into prepared pan. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Whisk together all of the glaze ingredients. Cool in pan for 15 mins, then remove onto wire rack and brush the glaze over top and sides of cake while still warm.  Let cool completely.  

Adapted from Southern Living magazine

 

Enjoy!

Chocolate Chip Cream Crumb Cake

The last few times I passed an Entemann's cake section in the grocery store I searched for my favorite cake:  Filled Chocolate Chip Crumb Cake.  To my disappointment there were none.  I haven't had this cake in years and was craving it so decided to try to recreate it at home.  I searched for recipes and experimented, had a lot of trial and errors and I think I finally got it!  The taste was just as I remembered, maybe better :)

 

**This recipe was slightly updated on 12/7/15 using readers comments and suggestions**

*Recipe was slightly tweaked again on 11/10/17*



9" cake (recipe doubled) added 12/7/15

Recipe:

Cake
1 cup sifted cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsps.  unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla
3/4 cup sour cream
1/3 cup mini chocolate chips
Topping
1/4 cup flour
1/3 cup light brown sugar
3 Tbsps. unsalted butter, melted
pinch cinnamon
1/3 cup mini chocolate chips
confectioners sugar

Chocolate Buttercream Filling
1 stick unsalted butter at room temperature
1 1/4 cups powdered sugar, sifted
1 tsp vanilla
1 oz  bittersweet chocolate chips plus 1 oz semisweet chocolate chips melted and cooled
1-2 tsp or more heavy cream

Preheat oven to 350.  Spray  a 6 in round cake pan with baking spray generously.  Sift 1st 4 ingredients together, set aside.  Cream butter in electric mixer with paddle attachment.  Add sugar and blend for about 4 minutes, scraping the sides of bowl as needed with a spatula. 

Add egg blending till combined, blend in the vanilla.  Add the dry ingredients alternately with the sour cream, mix until just incorporated after each addition.

  Mix 10 seconds longer after last addition.  Fold in chocolate chips.

  Pour batter into pan.

Prepare topping, mix 1st 3 ingredients until blended then mix in chocolate chips. 

 Sprinkle topping on top of cake. 

Bake for about 45 minutes or until cake is golden brown on top and toothpick comes out clean.  Allow the cake to cool, loosen sides with a knife,remove from pan then slice in half with serrated knife to give you 2 cake circles - a top and bottom.

Prepare chocolate buttercream: chop chocolates or use chocolate chips and melt in a bowl over simmering water until smooth, alternatively you can melt in the microwave at 30 second intervals on high, stirring after each 30 seconds until melted and smooth, then cool.  Beat butter in the bowl of an electric mixture with paddle attachment on medium speed, add sugar beat until well incorporated, scraping bowl as needed.  Add the chocolate, vanilla and mix until completely blended and smooth, add heavy cream as needed and continue to beat until you get a fluffy buttercream that is smooth and firm enough for piping.  Pipe the buttercream in concentric circles over bottom layer of cake.

 Place top layer over filling. 

Sprinkle generously with confectioners sugar.  

*this recipe made the perfect amount for a small 6 inch round cake, you can increase ingredients by doubling the recipe to make a 9 inch round cake.

 

Enjoy!

Apple-Pecan Upside Down Cake

The simple goodness of this buttery-appley-sugary-cinnamon-pecan topping makes this cake a winner and it is very simple to prepare!

 

 

Recipe:
Apple bottom mixture
1/2 stick of unsalted butter (1/4 cup), melted
1/3 cup chopped pecans
1/2 cup sugar
1/2 Tbs cinnamon
2 baking apples (I used a combo of granny smith and golden delicious), peeled and cut into thin slices
Cake
1 stick of unsalted butter (1/2 cup) at room temp
1 cup sugar
2 extra-large eggs at room temp
3/4 cup sour cream at room temp
1 Tbs heavy cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Cut a piece of parchment the size of your 8-9" square cake pan, spray pan with baking spray, place parchment on bottom.

  Preheat oven to 350.  Pour and spread melted butter into prepared pan.  Mix together 1/2 cup of the  sugar, pecans and cinnamon and sprinkle this mixture over the melted butter.

Arrange the apple slices on top, overlapping slightly.

In the bowl of an electric mixture fitted with a paddle, cream together the butter and 1 cup sugar about 3-5 minutes until light and fluffy, then add eggs, sour cream, heavy cream and vanilla, beating on low after each addition until just combined.  In a seperate bowl sift together the flour baking soda, baking powder and salt.  Slowly add this mixture to the batter and beat on low a few seconds until incorporated then on medium for 30 seconds. 
 Pour batter evenly over apples and spread to edges of pan with a spatula.

Bake for about 35 minutes or until top is golden brown and toothpick comes out clean. 

 Cool in pan for 10 minutes then loosen around edges with a knife.  Cover with a serving plate or cookie sheet, turn over and lift off pan.

Then slowly and gently peel off the parchment paper to reveal the buttery, sugary, cinnamon pecan topping all beautifully caramelized,  scrape any of this goodness that sticks to the paper back on the cake, or just lick the paper :)

                                       

 Enjoy!

Linked to:  http://www.thecountrycook.net/2012/02/weekend-potluck-5.html