Crumbl Pecan Pie Cookies

 Lifestyle of a Foodie does such a good job replicating Crumbl cookies! Love this one!!

Ingredients

• 1/2 cup butter softened 
• 1/3 cup oil vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 1 tsp baking powder

Pecan pie filling 

• 5 tbsp butter
• 2/3 cup brown sugar
• 1 & 1/4 cup chopped pecans
• 1 tsp vanilla extract 
• 1/3 cup heavy cream 
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt

Instructions

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
• Add the egg, and vanilla extract, and mix until combined. 
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pecan pie filling. 

• In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes. 
• Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine. 
• Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!

Protein Lovers Trail Mix

Everyone in my house loves this trail mix, especially the guys! This is a great go-to for our sports and stuff, too, since nothing melts! Recipe and photo from The Big Man's World. 

Ingredients

1 cup Blue Diamond slightly salted almonds
2 x sticks organic sugar free nitrate free pepperoni sticks
1 x stick sugar free nitrate free beef jerky
1 cup peanut butter filled pretzels
1 cup crackers or other dry snack of choice optional

Instructions

Chop the pepperoni sticks and beef jerky into bite size pieces.
Mix all the ingredients and put in a baggie/jar for easy transportation!

Paleo Double Chocolate Turtle Bars

 

These are brought to you by Paleo Running Momma. They are DEFINITELY worth your time to make! Oh my gosh you'll never know these are a "healthier" treat! Mmmm! (Grain-free and paleo!)

Ingredients

for the chocolate cookie layer:

1/2 cup creamy cashew butter
1/2 cup coconut sugar
2 eggs
1 tsp pure vanilla extract
1/3 cup coconut flour
1/3 cup cocoa powder or raw cacao
pinch salt

for the caramel pecan layer:
1 and 1/3 cups full fat coconut milk*
5 Tbsp organic coconut sugar
1 tsp pure vanilla extract
1/2 tsp fine grain sea salt
3/4 cup chopped pecans
1/3 cup dark chocolate morsels I used Enjoy Life Brand or your favorite dark chocolate chips/chopped chocolate

Instructions

1. Make the cookie layer first. Preheat your oven to 350 degrees and line an 8 x 8" baking dish with parchment paper along the bottom and up the sides.

2. Mix together the cashew butter, coconut sugar, and eggs until creamy. I used a hand mixer for this part. In a separate bowl, combine the coconut flour, cocoa powder and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be sticky - chill it in the fridge for about 5 minutes - this will firm it up a bit as well as give the coconut flour time to settle and absorb moisture.

3. Now it's time to press the chocolate cookie dough into the parchment lined baking dish. The dough will still be sticky to work with even after chilled - I recommend wetting your hands just slightly to press/spread the dough evenly into the bottom of the dish. After pressing in the cookie dough, bake it in the preheated oven for 10 minutes**

4. To make the caramel, heat the coconut milk* and coconut sugar over medium heat in a small saucepan, stirring to blend. Bring the mixture to a boil (I typically raise the heat to medium/hi for this, you can increase the heat depending on your stovetop) while stirring. Once boiling, reduce the heat to a simmer (this might be med/low or med depending on your stove, it should be bubbling but not boiling over) and continue to cook, stirring to avoid the sugar burning, until the mixture is thickened and deep caramel in color***

5. Remove from heat and stir in the vanilla, salt and chopped pecans, then spread the caramel pecan mixture over the chocolate cookie layer (after baking 10 minutes) and return to the oven to bake for another 12 minutes or until the middle begins to bubble.

6. Remove from oven and immediately sprinkle with the chocolate chips. Once they melt, use a toothpick to gently swirl the melted chocolate all over the top of the bars. Cover with plastic wrap and chill in the refrigerator until completely cooled, then cut into squares and serve. Store leftovers covered in the refrigerator. Enjoy!

Recipe Notes

*I chill the can prior to opening, discard half the "water" and blend up the rest before using
**be careful not to overtake since you'll be baking it again with the caramel layer
***This can take anywhere from 15-30 minutes depending on your stove, mine seems to take less time than others!

Pecan Pie Bars for a Crowd

 

Picture and recipe from Taste of Home! We loved these almost as much as pecan pie!

Ingredients

• 6 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon salt
• 2 cups cold butter (no substitutes)
• FILLING:
• 8 eggs
• 3 cups corn syrup
• 1/2 cup butter, melted
• 3 teaspoons vanilla extract
• 5 cups chopped pecans

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.

Originally published as Pecan Pie Bars in Taste of Home February/March 2004, p39

Pumpkin Crunch Cake

Another great fall recipe to use up that pumpkin! This one is from Parent Pretty and is amazing! And that's saying a lot from a family who doesn't love pumpkin! Loved this combination of smooth and crunch, sweet and savory. Definitely worth your time!

Ingredients:

1 box yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter
whipped topping

Directions:

Preheat oven to 350F.
Grease bottom of 9X13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped pecans and walnuts over the cake mix.
Drizzle melted butter evenly over everything.
Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.

Peanut Brittle in the Microwave

Oh man this is dangerously good and dangerously easy! It's hard not to make it all the time during the holidays!

2 cups white sugar 1 cup light corn syrup 2 cups salted peanuts 2 teaspoons butter 2 teaspoons vanilla extract 2 teaspoons baking soda Directions: 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes. 2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Healthy Banana-Oat Cookies

These cookies come from Skinny Taste and while they're not the tastiest cookie, they are loaded with lots of good stuff and I didn't dislike them, if that helps. ;) Either way, I think you'd curb your sweet cravings if you had them and didn't want to cave on your diet. I will tell you though that my kids LOVED them and kept sneaking them, so if nothing else, give them to your toddlers for a healthy treat!

2 medium, very ripe bananas, mashed
1 cup of uncooked quick oats
1/4 cup crushed nuts (I used pecans)
1/4-ish cup mini chocolate chips (optional--mandatory for me!)

*Combine bananas and oats in a bowl. Fold in nuts and chocolate chips, if used. Bake at 350 degrees for 15 minutes.

Cat Cora's White Chocolate Pecan Pie

I saw this recipe in People magazine and had to blog it so I wouldn't lose it. Pecan pie is my absolute favorite and this looks like an amazing variation!

1 9-in. pie crust
2 c. pecan halves
1-1/2 c. white chocolate or vanilla flavored chips
3 eggs
1/2 c. firmly packed brown sugar
1/2 c. light corn syrup
3 Tbsp. all-purpose flour

*Preheat oven to 400 degrees. Layer pecans and chips in pie crust. In a large bowl, quickly hand-whisk the eggs until just combined.

*Add the brown sugar, corn syrup and flour. Stir with a wooden spoon until thoroughly incorporated. Pour over nuts and chips.

*Bake 40-45 minutes or until crust is golden brown and filling is set in the center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. Store in refrigerator.

Almond Roca Cookies

Thought of my father-in-law as I made these today--he loves almond roca. I have to say, these are a great substitute! They taste awesome and look pretty when served.1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg yolk
1 tsp. vanilla
2 cups minus 4 Tbsp flour
1 Tbsp. cornstarch
1 package (about 2 cups) milk chocolate chips
3/4 cup finely chopped nuts (I used almonds)

*Cream together butter, sugars and egg yolk. Add vanilla, flour and cornstarch. Spread on greased jelly roll pan. Bake at 350 for 15-20 minutes, or until edges are lightly brown. While still warm, cover evenly with chocolate chips. Return pan to oven for about 30 seconds to soften the chocolate chips, then spread them like frosting. Sprinkle with ground nuts. When cool, cut into small rectangular cookies. Enjoy!

Chocolate Crunch Cookies

These were yummy! Different from the usual chocolate chip.

2-1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. shortening
3/4 c. granulated sugar
3/4 c. firmly packed brown sugar
2 eggs
3/4 c. semi-sweet chocolate chips, melted
1/2 c. chopped pecans

*Preheat oven to 350. Sift flour, add baking soda and salt to flour. Stir to blend. Cream shortening and sugars thoroughly. Add eggs and beat well. Stir in melted chocolate. Add blended dry ingredients and nuts; mix well. Shape into balls. Bake on greased baking sheet for 10-12 minutes.

Grandma Connie's Pecan Pie

My all-time favorite pie! I used to ask my mom to make this every year on my birthday instead of cake.
3 eggs, slightly beaten
1 c. sugar
1 c. light/dark karo syrup
2 Tbsp. margarine/butter, melted
1 tsp. vanilla
1-1/4 c. pecans
1-9" unbaked pie crust
*Preheat oven to 350.
*Combine all ingredients until well blended. Pour into pie crust.
*Bake 50-55 mins, or until it's not too jiggly. :)

Debie's Turtles---Totally Life Changing!!

Debie is a super cool lady that I grew up knowing. Every year on my birthday and for Christmas I would get my very own bag of homemade turtles from her. I have craved them around those times of the year ever since I moved 2 states away from her. This year, being 39 weeks pregnant the week of Christmas, I had to succumb to those cravings and finally got my hands on her recipe! It turned out amazing. I have to say I did try other turtle recipes online and they were terrible compared to these, so consider yourself very privileged right now! Enjoy! (You can thank me later!) They're actually NOT hard at all, either, and didn't take nearly as long as I had planned.

1 lb. chocolate almond bark

1/2 lb. pecan halves

*First, you need to make the caramel. The recipe is found HERE. I've tried using store-bought ones and it makes your turtles way too hard.

*Cover some baking pans with wax paper. Spread out 5 pecans for each turtle, as shown in picture 1.

*Melt about 4 squares of your almond bark and then drizzle it over the center of the nuts, to help them stick together; cool until set.

*Once your caramel is cooled and your first layer of chocolate is set, put a blob of caramel on top, as shown in picture 2. (About the size of a half dollar)

*Melt the rest of your chocolate and then cover the caramel, making sure you leave some of the pecans sticking out. Stick baking pan in the freezer for just a few minutes, until set up. (Any longer and your chocolate will get shiny). And that's it! Easy, right?! And they're SOOO cute! Yield: Approximately 45 turtles

Cinnamon Roasted Pecans

You know those kiosks in the malls that sell those really good, really expensive nuts around the holidays? I just have such a hard time spending $7 on half a cup of nuts, but I LOVE how they taste so I went on a hunt for a recipe...Thanks to Sister's Cafe for this delicious one! I substituted almonds with pecans, though, which you'll notice, and I also cut the recipe in half. This is a great idea for Christmas treats to give away!
1 c. white sugar
1/2 tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 c. almonds (pecans)
*Preheat oven to 250. Cover a 13x17" baking sheet with wax paper or grease well.
*In small bowl combine sugar, salt, and cinnamon; set aside.
*In large bowl slightly beat the egg white. Add the vanilla and almonds and stir until well coated. Add the cinnamon-sugar mix and toss until evenly coated.
*Spread evenly onto prepared pan. Bake for 1 hour, stirring halfway through. Allow to cool, then store in an airtight container.