German Chocolate-Pecan Pie Bars

The first fall issue for Southern Living Magazine is always a great one, and this one might be their best.  I flagged so many recipes including: the Mini Bourbon and Cola Bundt Cakes, lots of great apple recipes ~ Caramel Apple Ice-Cream Tarts and Caramel Apple-Brownie Cheesecake.  But the first one I had to try was toward the back of the magazine - the best for last ~ German Chocolate Pecan Pie Bars, I was sold by the name alone, but the picture is amazing.  And this recipe gave me the perfect opportunity to try my new Rodelle Gourmet Baking Cocoa for the chocolate shortbread crust!  These flavor combinations make for quite a rich, sweet, chocolaty and nutty bar!  

Recipe
3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut
Preheat oven to 350 degrees.  Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through.  Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray.  Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal.  Press mixture on bottom and 1/4 inch up sides of prepared pan.  

Bake at 350 for 15 mins.  Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.

Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth.  Stir in the coconut and toasted pecans.  Spoon and spread mixture onto prepared crust.

Bake at 350 for 20 to 25 mins or until golden and set.  Cool completely on a wire rack.  Lift bars using ends of foil as handles.  Cut into squares with a serrated knife.  Store in an airtight container.
Recipe source:  Southern Living Sept 2012 Magazine

Yum, these were good, so rich they would be good ala mode with vanilla icecream too :)

You can find Rodelle's delicious baking cocoa here:

http://astore.amazon.com/rosscoubak-20/detail/B0042M7PS2

Enjoy !

Old-Fashion Heirloom Tomato Pie

I've made a couple of tomato pies, but this one from Southern Living's July issue is my new favorite.  The layers of ripe heirloom tomatoes with the sweet onion, herbs and melted Gruyere/parmigiana/mayo mixture is just wonderful!  I think you will love this one too ;)

Recipe:
1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs - basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise

Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie.  

I used these gorgeous and tasty yellow, pink and red heirloom varieties

Preheat oven to 425°. Press dough into a 9-inch pie plate and line with aluminum foil, fill with dried beans and bake for 20 minutes.  Remove weights and foil and bake 5 more minutes or until lightly browned.  Cool completely and reduce oven temp to 350 degrees. While cooling, saute onion and 1/4 tsp each salt and pepper in hot oil over med heat about 3 mins or until onion is tender.  Pat tomatoes dry with a paper towel.  Layer tomatoes, onion, and herbs onto crust, seasoning each layer with pepper.  Stir together the cheeses and mayo then spread over pie.  Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.  Can be served hot, warm or at room temp.
Adapted from Southern Living Magazine, July 2012.

For more delicious cooking inspiration pick up your own subscription to Southern Living Magazine, they have the best recipes!!

http://astore.amazon.com/rosscoubak-20/detail/B002PXVYQY

Enjoy!