Butter Pecan Ice Cream

Homemade ice cream is just the BEST.  This buttery, rich ice cream is way better than store bought!  It's creamy and icy, just the way I like it.  Yes, there are a lot of steps and you need a candy thermometer, but it's oh so worth it.

The base is more like a custard because it contains eggs.  I always use half & half and whole milk in my ice cream.  You can substitute heavy cream for the whole milk in this recipe, but I prefer the lighter, icier consistency the whole milk gives it.  Plus, I'm a firm believer in just using what I have on hand - there is never a shortage of milk in my house and we pretty much always have half & half for various reasons.  

The instructions may seem a little daunting, but it's really quite simple - and for such a decadent dessert! 

Serves 8

Butter Pecan Ice Cream

1 tablespoon butter
1/2 cup chopped pecans
1 1/2 cups half & half
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup whole milk
1 teaspoon vanilla extract

In a small skillet, toast pecans in butter for 5-6 minutes.  Cool completely.

In a heavy saucepan, using a candy thermometer, heat half & half to 175 degrees and stir in the brown sugar until dissolved.  Whisk a small amount of the hot cream mixture into the eggs to temper them.  Return all to the pan and whisk constantly.  Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.

Remove from heat and cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.  Stir in the whole milk and vanilla.  Press plastic wrap on the surface of the custard and refrigerate for several hours or overnight.

Stir in the toasted pecans right before pouring into ice cream maker.  Freeze in ice cream maker according to manufacturer's directions (usually about 20 minutes).  Mixture will still be more like soft serve at this point.  Spoon into a freezer container and freeze for at least 2 hours before serving.

(Source:  Adapted from Taste of Home)

Chocolate Pudding Sundae Cake

This recipe comes from my late stepmother, who made it frequently to bring to Holidays and parties because it's so easy and so good!  Brought back lots of good memories making this and thinking about her.  

The crust is buttery, oh so buttery - I mean, after all, it's just flour and butter mixed together with your choice of nuts (optional) and then baked.  Topped with a cream cheese, confectioner's sugar and cool whip mixture followed by chocolate pudding, then more cool whip.  Add more nuts and Maraschino cherries (again, both optional) to really make it like a sundae!  I opted to use pecans in the crust, but didn't use any on top.  The original recipe calls for walnuts, but I didn't have any nor do I like them!    

Certainly not the prettiest dessert to take pictures of.  Usually it doesn't come out of the pan this nice and neat, but I really worked at it.  The best part is, it doesn't matter because you want to taste all the layers together in one bite and if it gets all mixed up as you serve it, then all the better!

Serves 18-20

Chocolate Pudding Sundae Cake

Crust
1 1/2 sticks butter, room temperature
1 1/2 cups flour
1/2 cup chopped pecans

First layer
1 (8 oz) package of neufchatel cheese
2 tablespoons butter
1 1/2 cups confectioner's sugar
1 teaspoon vanilla
1 (8 oz) tub light cool whip

Second layer
2 (3.4 oz) boxes instant chocolate pudding
3 cups milk

Third layer
1 (8 oz) tub light cool whip
Maraschino cherries
1/2 cups chopped pecans (optional)

Preheat oven to 375 degrees.  Make the crust by mixing the flour, butter and pecans, with a spatula or fork, until everything is combined and smooth.  Press into a 9 x 13-inch cake pan.  Bake for 15 minutes.  Let cool.

Make the first layer by beating the cream cheese and butter with a hand held mixer until smooth.  Add remaining ingredients, beat well.  Spread on cooled crust.

Second layer - combine the pudding mix and milk, mix well with a whisk.  Layer over cream cheese mixture.

For the third layer, spread the tub of cool whip over the pudding mixture.  Top with more pecans and Maraschino cherries (optional).

Allow cake to sit in fridge for at least an hour to firm up.  Serve cold and store in fridge.

Broccoli Pasta Salad

Broccoli salad is one of my favorite side dishes.  I have a fantastic recipe for another type of Broccoli Salad, but when I saw this one from Damn Delicious, I had to give it a try!  

And it looks pretty, too!  Would be a great dish to take to a potluck or picnic.  I guarantee everyone will be clamoring for this recipe.  Everything just pairs so well together.  Broccoli, sweet grapes, crisp bacon, pecans and pasta all tossed together in an amazing tangy dressing.  

The dressing is light but so flavorful.  The combination of Greek yogurt, mayo and red wine vinegar give it that tanginess that I just love.  It just works so well with the broccoli and rest of the ingredients.  Can't forget to mention that it's overall a pretty healthy side dish! 

If not serving the entire recipe immediately, I recommend saving some of the dressing to toss in again after it's been sitting in the fridge.  I actually only made 1/2 of the recipe the way it's written because I knew I would be the only one eating it, and had plenty of dressing left over (even after halving that too).  The dressing dried out a bit after sitting in the fridge.  Still good!  Still ate it for 3 days at lunch!  But save some if you can.  

Serves 6

Broccoli Pasta Salad

8 oz farfalle pasta 

1 head of broccoli, cut into florets and chopped

6 slices of bacon, cooked and chopped

2 cups red grapes, halved

1/4 cup red onion, finely diced

1/4 cup chopped pecans

For the dressing

1/2 cup Greek yogurt

1/2 cup mayonnaise

1/3 cup red wine vinegar

1 tablespoon sugar

salt and pepper to taste

Make dressing by combining all of the ingredients and whisking.  Set aside. 

Cook pasta according to package directions and drain well.  In a large bowl, combine pasta, broccoli, bacon, grapes, red onion and pecans.  Add about 1/2 of the dressing and stir to coat well.  Add more as desired.  Serve immediately and store leftovers in the fridge.  Save extra dressing for tossing into the leftovers out of the fridge.    

(Source:  Adapted from Damn Delicious)

Chocolate Butter Pecan Bars

I love everything about this bar cookie!  The bottom layer is this buttery, sink your teeth into crust that is out of this world.  Then, while still hot from the oven, it gets topped with a mixture of chocolate chips and pecans.      

The middle may be a bit underdone at 25 or 30 minutes, but that's when the bottom layer is the best.  Don't over bake or you'll end up with more of flaky crust.  I actually wanted to not spread the chocolate chips as they were melting, just because I liked the way the top looked.  But...I couldn't help my self and needed to sneak a bite.  Once I cut into them while everything was still warm, the chocolate was just so melty everywhere that I ended up spreading it all over.  Still yum!    

Makes 9 bars

Chocolate Butter Pecan Bars

1 cup butter, room temperature
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

For the topping
1 cups semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees and grease an 8 x 8-inch pan.  In the bowl of a stand mixer, beat the butter and brown sugar until light and creamy.  Add the egg yolk and vanilla extract and mix.  Combine the flour and salt in a separate bowl, then add to the wet ingredients.  Beat until everything is combined.

Dump batter into the prepared pan and press with fingers to form an even layer.  Bake 25-30 minutes.  Top with chocolate chips and pecans while hot.  As the chocolate chips melt, use a butter knife or spatula to spread the chocolate all over the top.

Apple Cake with Caramel Glaze

I love a cake with fresh apples!  And the brown sugar, caramel glaze puts this cake over the top.  Pecans are optional, but they go so well with the cinnamon and apple that unless you are totally against (or allergic to) nuts, I would absolutely use them. 

I used a spring form pan because I wanted the glaze to drip down the sides.  If you use a square or round cake pan, then your glaze will just be on top - and just as good!  

The cake is moist and sweet and just so good!  I think it's best served at room temperature, but I did end up keeping it in the fridge.  

Serves 8-10

Apple Cake with Caramel Glaze

2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups peeled and chopped apples
1/2 cup chopped pecans (optional)

For the glaze
1/2 cup packed brown sugar
3 tablespoons butter
1 tablespoon half & half
1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Grease an 8-pan (round or square) or a spring form pan.  In the bowl of a stand mixer, beat the eggs until they are light in color and foamy.  Add the oil and vanilla and mix well.

In a smaller, separate bowl, combine the flour, sugar, salt and cinnamon.  Add the flour mixture to the wet mixture and mix until just combined.  Stir the apples and pecans in by hand.  Pour the batter in the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean.  While the cake is still hot, prepare the glaze.

For the glaze: Combine all of the ingredients into a saucepan.  Cook over medium heat, stirring often until the mixture comes to a gentle boil.  Cook for 3-5 minutes.

Spoon the hot glaze over the still warm cake.  Let the glazed cake cool completely before serving.

(Source:  Adapted from Lick the Bowl Good)

Baby Arugula, Cranberry and Pecan Salad

I'm obsessed with this salad!  Such a perfect fall dinner or side.  This is actually the first time I've ever tried arugula and it certainly will not be my last.  I've been missing out!  Tangy and peppery and delicious.  

I don't care for feta, but that is what the original recipe called for.  Feta is one of those things that I want to like (is that weird?) but I just can't do any of those really strong crumbly cheeses.  The dressing for this salad is unbelievable...so simple but packed with flavor.  This would be a very pretty side dish to serve at a Holiday dinner.

Serves 2

Baby Arugula, Cranberry and Pecan Salad

1 head of Romaine, chopped and rinsed
1 cup of Baby Arugula
1/3 cup chopped pecans
1/2 cup dried cranberries
1/2 cup shredded mozzarella

For the dressing 
2 tablespoons Balsamic Vinegar
1 small shallot, grated or minced
1/4 teaspoon salt
1/4 cup olive oil

In a large bowl, combine all of the ingredients for the salad.  In a smaller bowl, combine the Balsamic, shallot and salt.  Slowly pour in the olive oil and whisk until emulsified. 

Pour dressing over the salad and toss gently. 

(Source:  adapted from Kali Orexi)

Caramel Apple Bundt Cake

I love baking with apples in the fall!  I'm on Pinterest (obviously!) and there is just so much inspiration out there.  This recipe comes from the blog, Sugar 'n Spice Gals and it is delicious!  I have a smaller Bundt pan, just a bit skinnier than a normal one, so I ended up with extra batter and an adorable mini version of this cake.

Cute right?  This would be such a nice treat to bring to a Holiday dinner.  Just bring the caramel sauce separate and drizzle on right before serving.  I think you're family would be pretty impressed!

The caramel sauce, as the cake sits, seeps into it and keeps it so moist.  My thought was that I was going to walk the mini one over to my neighbors house, but by the time I allowed my family to cut into one (you know, after the pictures were taken) it was gone in a minute!  Baked goods do not last long in our house... 

Makes 1 large bundt cake (or a couple smaller cakes)

Caramel Apple Bundt Cake

1 1/2 cups vegetable oil

1 1/2 cups sugar

1/2 cup brown sugar

3 eggs

2 teaspoons vanilla extract 

3 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 apples, peeled and diced

1 cup chopped pecans (optional)

For the glaze 

1/2 cup brown sugar

1/3 cup half & half

1/4 cup butter

dash of salt

1 cup confectioner's sugar

Preheat oven to 325 degrees.  Spray and flour bundt pan(s).  In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, sugars, eggs and vanilla extract.  Mix until everything is incorporated.  In a smaller bowl, combine the flour, cinnamon, baking soda, nutmeg and salt.  Add the dry ingredients to the wet mixture and give it a stir.  Fold in the apples and pecans (if using).

Pour batter into the prepared pan and bake for 1 1/2 hours.  If using 2 smaller pans, you will need to adjust the time - the mini one took about 45 minutes and my thinner bundt pan took 1 hour and 15 minutes.  When your toothpick comes out clean, it's done.  

Let cool for 10 minutes, then gently slide a butter knife down the sides of the pan to loosen the cake.  Flip upside down onto plate or cake stand.  

Make the caramel glaze by combining the brown sugar, half & half, butter and salt in a medium saucepan; heat over medium heat until everything is melted and combined.  Let cool to room temperature then whisk in confectioner's sugar.  Drizzle over the top of the cake.  Cut into slices and serve room temperature.  

(Source:  adapted from Sugar 'n Spice Gals)
  

Basil Pesto

Just back from vacation and my basil plant was out of control!  I chopped a ton of it off!  I already have some frozen in olive oil, so decided to make pesto with this latest crop.

At first, I was kind of disappointed - my first time ever making pesto and it seemed runny.  But, I discovered when I pulled it out of the fridge a couple days later it had really thickened up and was just perfect. 

Makes 4 cups

 Basil Pesto

1/4 cup pine nuts

1/4 cup pecans

3 tablespoons chopped garlic

5 cups basil leaves, packed

1 teaspoon kosher salt

1 teaspoon black pepper

1 1/2 cups olive oil

1 cup grated Parmesan cheese

Place the pine nuts, pecans and garlic into a food processor and pulse until coarsely chopped.  Add the basil leaves, salt and pepper.  With the processor running slowly, pour the olive oil through the feed tube and process until everything is pureed.  Add the Parmesan and puree for a minute.  Use right away or store in the refrigerator or freezer with a piece of plastic wrap directly on the pesto, then capped with an airtight lid.  

(Source:  Adapted from Ina Garten)

Chocolate Chip Pecan Banana Bread

We're heading on vacation tomorrow and this recipe was me trying to use up items that were sure to go bad - well, actually just the bananas but I threw in the chocolate chips and pecans for good measure.

  

I also was running low on sugar so I decided to throw in a little brown sugar to substitute.  I really liked it actually, it's a different kind of sweetness.  So, if my family is reading...yes I am bringing these to the beach!! 

Yields 2 loaves

Chocolate Chip Pecan Banana Bread 

1 cup vegetable oil

1 1/2 cup sugar

1/2 cup brown sugar

4 cups of flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup buttermilk

6 bananas, mashed with a fork

1 cup chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil and sugar.  Sift together flour, salt, baking powder and baking soda and add to sugar mixture.  Add remaining ingredients: mix well.  Using a wooden spoon, stir in the chocolate chips and pecans.  Pour into 2 well greased loaf pans and bake for 50-55 minutes (start checking at 45 minutes) or until a toothpick inserted into the center comes out clean.
   

Brownie Bottom Pecan Pie Bars

Be warned...these will be gone before you know it.  In fact, I ended up making these twice in about a week because they were gone way too fast.  They are just that good.

And just when you thought they couldn't get any tastier - there are chocolate chips in the topping too!  Double the chocolate!  The edges get sort of crispy from the corn syrup and sugar, but the middle is all ooey gooey goodness.   

 Makes about 25 bars

Brownie Bottom Pecan Pie Bars

1 box of brownie mix
ingredients to make brownies - water, eggs, oil (according to directions on box)
2 eggs
1 tablespoon melted butter
1/3 cup corn syrup, plus 1 tablespoon
1/4 cup sugar
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans

Preheat oven to 350 degrees and spray a 9 x 9-inch pan with non-stick cooking spray.  Prepare brownie mix according to instruction and pour into greased pan.  Bake for about 20 minutes (about 1/2 the time it says on the box) and let cool for about 10 minutes.

Meanwhile, mix the eggs, melted butter, corn syrup and sugar until well combined.  Add the chocolate chips and pecans and spread over the brownies.  Bake until set, about 25 minutes.  Cool completely in pan before cutting.

Cinnamon Sticky Buns

So by now you've noticed that most (ok, all) of my recipes are super simple and don't take a lot of time. Working full time and being a mom with an infant (and 3 dogs!) doesn't exactly give me a lot of time to dedicate to baking. That's why I even shocked myself with these sticky buns. They are definitely a lot more labor intensive than I normally have time for...seriously, look at these steps! I was quite impressed with myself. :)

P.S. I omitted the pecans, that is why they are not pictured in the filling.

Makes 3 batches of 9

For the dough:

2 tablespoons active dry yeast

1/3 cup warm water

1 cup milk, room temp

1 cup unsalted butter, room temp, cut into small pieces

3 large eggs

1/3 cup granulated sugar

2 teaspoons salt

1 teaspoon vanilla extract

6 cups all-purpose flour, plus more for work surface

For the topping:

1 cup unsalted butter

1/4 cup sugar

1 1/4 cups firmly packed light-brown sugar

1 cup light corn syrup

Filling:

1/3 cup packed light brown sugar

1/3 cup pecans, toasted, finely chopped

Preheat oven to 375 degrees. Stir together yeast and warm water in a small bowl, let stand until foamy, about 5 minutes.

Using an electric mixer, mix milk, butter, eggs, sugar, salt and vanilla on low speed until combined, about 2 minutes. Add yeast mixture, mix 1 minute. Add 4 cups of flour, mix until smooth.

Switch to dough hook, continue mixing and add more flour, 1/2 cup at a time until dough no longer sticks to the bowl. Beat on medium-high speed for about 10 minutes.

On a lightly floured surface, knead the dough until very smooth, about 2 minutes. Transfer to a large buttered bowl and cover with a clean kitchen towel. Let rise until doubled in size, about 1 hour.

Make topping: melt butter in a saucepan, stir in sugars and corn syrup. Cook, stirring, over low heat until sugars dissolve. Set aside.

Punch down dough, then turn out to a floured surface. Divide dough into 3 equal pieces; roll each into a ball (refridgerate or freeze what you are not using).

Assemble buns: Roll out dough ball in a 10x13 rectangle. Brush dough with melted butter. Top with filling, leaving a 1/2 inch border. Starting on one long side, roll into a log. Pinch dough edge on the log. Cut into nine slices, approximately 1 1/4 inch thick.

Divide 1 cup of topping into the nine cups of a large muffin tin (1 cup capacity) or cover the bottom of a 8 inch square baking pan. Place the buns in the tin or pan.

Preheat oven to 375 degrees with rack on the lower level. Let sticky buns rise in a warm place for about 30 minutes until doubled in size. Bake, rotating pan halfway through, until golden brown and bubbling, 30-35 minutes. Immediately turn out buns onto rack. Serve warm.