Tag: fall desserts

Sticky pecan bread

Dessert

1 cup white sugar

1 cup dark brown sugar

4 eggs

1/2 cup olive oil

1/2 cup melted butter

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

2 cups chopped pecans

Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 inch pan using butter or Crisco and flour. Stir together the eggs, butter, oil, and both sugars. Add Vanilla. In a separate bowl, combine the flour, baking powder, salt, and baking soda. Pour the dry ingredients into the wet and stir fully. Add the pecans. Bake in the preheated oven for 30-35 minutes or until the center is set. Let cool before slicing.

Pumpkin whoopie pies with toasted pecan buttercream frosting

Dessert

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Alright alright. It is finally a bit colder in Texas so it is time for some pumpkin. These do take a little bit of work but they are so worth it. I invented the frosting idea on my own. At least I couldn’t find anything similar out there.

First toast a small bag of pecans in 1 tablespoon of butter in a skillet on medium high heat for 2-3 minutes.

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Next, put the nuts into a food processor and let them turn into nut butter. Scrape down the sides as you go. It took about 2-3 minutes.

Let this cool fully. It is quite bitter. Do not worry.

Place 1 stick room temperature butter into a mixer along with 4 ounces of cream cheese and the pecan butter. Whip on high for a few minutes until fluffly.

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Add in 2 1/3 cups powdered sugar. Refrigerate when done. See photo above.

Now for the cakes…..

Mix one box of butter recipe yellow cake with 15 ounce pumpkin puree and 1/2 cup  vegetable oil. Add in 1/2 teaspoon pumpkin pie spice.

Preheat the oven to 350 degrees. Drop tablespoon sized circles of batter onto a greased cookie sheet or parchment. Don’t worry they do not increase in size much.

Bake for 15-20 minutes or until prety firm to the touch. Let cool completely. Add frosting between two cookies. Mmmmmmm……..

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Okay so the cake part of the recipe I stole slightly from yourcupofcake.com.

Because of the buttercream, store these in the refrigerator.