Baked Brie with Pecans and Roasted Pepper Jam

Baked Brie with Pecans and Roasted Pepper Jam

Tonight may have been a bust, but it was a blessing-in-disguise bust. The boys were supposed to spend the night with my sister while Dan and I attended a Christmas party. Sammy got sick, which was followed by Elijah asking for a nap (uhh..there couldn't be a bigger indicator of impending sickness) and then..

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Pecan Pie Bars

Pecan Pie Bars

And here begins a barrage of Thanksgiving-related recipes that will please all of your tummies! I am starting the onslaught with Pecan Pie Bars. Alternate title: I REFUSE TO MAKE PIE. This recipe is ALL of the flavor with a fraction of the effort. If someone has asked you to bring Pecan Pie to Thanksgiving dinner, I've got your back! You are welcome!

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Sugared Pecan Balls Recipe

Sugared Pecan Balls Recipe

Talk about starting fresh. This week has brought for me: a new year, abrupt unemployment, a new (very strict) diet intended to get my "silent migraine" symptoms under control and a drastic change in my daily routine. My emotions, feelings and thoughts have been all over the place. At times, it feels like I am living somebody else's life!

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Delicious Double Chocolate Pecan Pie Recipe - VIDEO

Delicious Double Chocolate Pecan Pie Recipe - VIDEO

While searching for a pecan pie to make for Thanksgiving dinner this year, I came across this delicious Double Chocolate Pecan Pie recipe on Annie’s Eats. Chocolate and pecans in a pie?! Love it! I spent a portion of my morning on Thursday putting my love into this thing. It smelled fantastic! I knew it would be a Thanksgiving-Day hit.

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Pecan Ice Cream Balls with Homemade Chocolate Fudge Sauce

A delicious summer treat that you shouldn’t limit yourself to just one season for! Ice Cream scooped into balls and rolled in chopped pecans to make them a fun dessert. Top with lots of gooey homemade chocolate fudge sauce. No one will be disappointed with this tasty treat!

The crisp fall weather we are experiencing has been one of the factors that has completely transformed my mood. In all honesty, I hated this summer. It was oppressive on so many levels. I will not look back upon it with much fondness, aside from the times that involved spending time with my boys. It feels incredible to be genuinely enjoying life again. Doing more than the bare minimum. Going above and beyond. Cleaning my house because I want to. Once again looking through recipes and cooking with excitement. Spending more time feeling happy than anxious and sad. Life is good.

To add to the good-ness, my little boys and I are getting more time with my husband now that skydiving season is slowing down. He came home from work early due to bad weather today, so we had some free time on our hands. We decided that Elijah desperately needed some one-on-one love, so I took him to McDonald's for an Elijah-Mommy date. It was fabulous! We enjoyed our time. I love that kid. When we got home, I finished up these pecan ice cream balls that I had started making on Saturday. The bowl that you see in these photos was consumed in approximately 5 minutes, being passed from mouth to mouth to mouth to mouth. The four of us took turns. It was the perfect treat to end the weekend. 

Preheat the oven to 350 degrees F. Put 2 1/2 pints of vanilla ice cream in the refrigerator until just softened, about 15 minutes. Line a baking sheet with wax paper and transfer it to the freezer.

Meanwhile, spread 2 cups of pecans on a baking sheet and toast until fragrant and browned, 8 minutes. Transfer to a food processor and let cool completely. Coarsely chop the nuts and transfer to a pie plate.

Using a standard ice cream scoop, scoop a 1/2-cup portion of ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts adhere. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours before serving.

Once the ice cream balls are sufficiently frozen, add the following ingredients to a medium saucepan:

One 12-ounce bag semisweet chocolate chips

One 14-ounce can sweetened condensed milk

4 tablespoons butter

Cook over low heat, stirring, until the chips are completely melted and the sauce is smooth. Remove from the heat and stir in 1 teaspoon of vanilla extract.

Transfer the sauce to a pitcher or bowl. Serve the ice cream in bowls or sundae cups and drizzle with the warm sauce.

I love that the pecans are frozen onto the ice cream. And more than that, I love that my boys and I enjoyed this treat together.

Pecan Ice Cream Balls with Chocolate Fudge Sauce

A sweet treat that the whole family will enjoy!

Contributed by Megan Porta from pipandebby.com.

Published Sept 18, 2011

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Serves: 10

Total time: 45 min (plus 3 hrs for freezing)

PecanIceCreamBalls

Ingredients:

  • 2 ½ pints vanilla ice cream
  • 6 ounces pecans (2 cups)
  • One 12-ounce bag semisweet chocolate chips, or 12 ounces semisweet chocolate cut into chunks
  • One 14-ounce can sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Instructions:
  1. Preheat the oven to 350 degrees F. Put the ice cream in the refrigerator until just softened, about 15 minutes. Line a baking sheet with wax paper and transfer it to the freezer.
  2. Meanwhile, spread the pecans on a baking sheet and toast them until fragrant and browned, 8 minutes; transfer to a food processor and let cool completely. Coarsely chop the nuts and transfer to a pie plate.
  3. Using a standard ice cream scoop, scoop a ½-cup portion of ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts adhere. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours before serving.
  4. Meanwhile, in a medium saucepan, combine the chocolate chips, condensed milk and butter and cook over low heat, stirring, until the chips are completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher.
  5. Serve the ice cream in bowls or sundae cups and drizzle with the warm sauce.

Pecan Maple Sticky Rolls Recipe

This Pecan-Maple Sticky Rolls recipe is the perfect addition to your breakfast or brunch. They have a chewy bite to them filled with cinnamon and maple sweetness. Skip the run to the bakery, these rolls are easy to make right in your own kitchen!

This is Week #36 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This week has been a nutty one, so it has not the best week to be behind in cooking and blogging. Somehow, I'm managing to get things accomplished. And thankfully, these sticky rolls, much like my last recipe, were easy to make. 

I have never made sticky rolls quite like these. They are filled with comforting deliciousness, which suits this cool fall weather nicely. I loved them. Everyone in my family loved them. 

To begin, preheat your oven to 425 degrees F. Spread 3/4 cup whole pecans in a pie plate and toast in the oven for about 6 minutes, or until fragrant. Set aside.

Spray a 12-cup muffin tin with cooking spray.

In a food processor, pulse to combine:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

Add 1 stick of cubed, chilled butter to the the flour mixture and pulse until it becomes the size of small peas.

Add 1 cup of buttermilk and pulse a few times, just until a soft dough forms.

Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8x12-inch rectangle. Brush with 2 tablespoons of melted butter.

In a small bowl, combine:

2 tablespoons sugar

1 teaspoon cinnamon

Sprinkle the mixture evenly over the dough.

My cute flour-duster and dough-shaper.

Beginning at a long side, roll the dough into a tight cylinder.

Pinch the seam closed and cut the dough into 12 slices.

In a small bowl, combine:

6 tablespoons pure maple syrup

2 tablespoons melted butter

Divide the syrup-butter mixture among the muffin cups. Scatter the toasted pecans in the cups.

Top with the dough pinwheels. 

Bake in the preheated oven for 18 minutes, or until golden brown. 

Place a rack over the rolls and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.

Zingy Toasted Pecans

Zingy Toasted Pecans

I have never enjoyed the types of nuts that are so hard they hurt my teeth when I bite into them. Almonds? I love their flavor, but ouch! Peanuts, cashews and pecans? Mmmmm, so very tasty and no gnashing of teeth involved. I would say pecans are probably my favorite nut of all. I have a very difficult time stopping once I have started.

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