#CranberryWeek: Cranberry Cornbread Dressing

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Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. You can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I was really excited when I discovered #CranberryWeek was going to be a blogging event this year. I hope it’s one that will become an annual thing as I simply adore cranberries!

I’ll be posting each day this week and offering a variety of courses. Yesterday, I shared a dessert that is guarenteed to please your holiday guests. Today I’ve got a wonderful side dish to cranberrify your dressing/stuffing.

I’m sharing this cranberry cornbread dressing today becuase should you choose to serve it on Thursday you’ve got to get your ingredients today! The cornbread needs to be baked at least a day in advance, and there’s a loaf of white bread that needs to go stale.

There are a fair amount of moving parts in this dressing, but just about all of them can be prepped ahead of time, making your turkey day workload lighter.

  • Pecans can be toasted and chopped ahead of time (or purchased that way if you can find them)
  • Celery and onion cut in advance, even cooked early on, too!
  • Cornbread and white bread cubed up early

If you get all that prep done, all you need to do is mix everything together and pop it in the oven (or stuff it in your bird). This recipe makes enought for two large casserole dishes – so if you’re stuffing the turkey, you’d have to have a huge cavity! Any extra dressing/stuffing could be baked and frozen for a taste of Thanksgiving another time of the year.

When I made this recipe, I had all intentions to freeze one of the casseroles for Thanksgiving enjoyment. But… my post-1 year-doctor’s-visit child was needing my attention. As I picked him up and turned to stir the veggies at the stove, he reached out and knocked one of the bowls of bread to the ground! The bright side was that I hadn’t added the egg or stock to it, so the mess wasn’t too difficult to clean.

We loved this dressing recipe and I’m remaking it and serving it today at my husband’s office Thanksgiving party.

Cranberry Cornbread Dressing

Ingredients:

  • 2 C pecans, chopped
  • 1/2 stick butter
  • 3 onions, chopped
  • 6 stalks celery, diced
  • 1 9″ skillet cornbread (day old), cubed
  • 1 loaf white bread (stale), cubed
  • 2 C dried cranberries
  • 1 bunch parsley, chopped
  • 1 tbsp dried oregano
  • 1 tbsp Kosher salt
  • 1 tbsp black pepper
  • 2 – 3 eggs, beaten
  • 4 C chicken stock

Steps:

  1. Preheat oven to 350 degrees F. Spread pecans on a rimmed baking sheet. Toast for 10 minutes. Set aside.
  2. Melt butter in a large skillet over medium-high heat. Saute onion and celery, until tender.
  3. Preheat oven to 375 degrees F.
  4. In a very large bowl (or two) toss cornbread, white bread, toasted pecans, cranberries, parsley, oregano, S+P. Add eggs – amount of eggs needed will depend on the moisture level of the bread – and chicken stock.
  5. Transfer dressing to two large greased casserole dishes. Bake, covered, 35 minutes. Bake, uncovered, 20 minutes.

*This recipe is modified from Martha Stewart at http://www.marthastewart.com/317663/cranberry-cornbread-stuffing*

Cranberry Cornbread Dressing for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out all the other cranberry recipes being shared today:

Baked Pork Chops with Cranberry Thyme Sauce from Hostess At Heart

Cranberry Caipirinha from A Kitchen Hoor’s Adventures

Cranberry Chicken Thokku from Culinary Adventures with Camilla

Cranberry Cornbread Dressing from Sew You Think You Can Cook

Cranberry Cornbread Stuffing from Cindy’s Recipes and Writings

Cranberry Oatmeal Sourdough Muffins from Cooking With Carlee

Cranberry-Sage Breakfast Sausage from Palatable Pastime

Jaegerschnitzel with Cranberry-Raspberry Sauce from Caroline’s Cooking

Pumpkin Cranberry Bread from Hezzi-D’s Books and Cooks

#CranberryWeek & SRC: Cranberry Upside Down Cake

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Today’s  Secret Recipe Club post comes with a little good-news-bad-news.

Do you want the bad news first?

The bad news as that this post is the final Secret Recipe Club reveal day. I’ve spent 2 1/2 years with this wonderful group of people and I’m sorry to see it come to an end. I’ve made great friends, some even in-person! I know there will be other blogging opportunities that will cross paths with a lot of these wonderful bloggers.

Ready for the good news?

Today’s SRC post helps me kick of #CranberryWeek! Because I don’t want to steal the show from honoring my last SRC assigned blogger, I’ll delve into the brains behind #CranberryWeek tomorrow. (Hope you understand Caroline and Christie), but you can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

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I had no problem finding a recipe that would be the perfect kick-off to #CranberryWeek from my assigned blog this month. Heather of Join Us, Pull Up a Chair happens to love cranberries about as much as I do and my secret Pinterest board had 4 great contenders (and 11 non-cranberry recipes) saved to it! On the cranberry front I debated between Upside Down Cake, Shortbread Cookies, and Muffins. Heather’s Kung Pao Chickpeas and Hot & Sweet Chicken Thighs tempted my savory pallet.

So who is this Heather behind all of those delicious looking recipes? Heather is busy mom of two with a full time job in marketing as well as running an independent sales consultant gig. She started her blog to help organize her recipe hording lifestyle. I can completely relate as the magazine pages tend to pile up in my home, too. Heather grew up helping her mom in the kitchen and has passed on that love of cooking and baking to her kids. She says having her kids in the kitchen helps them be more adventurous in trying new foods – I hope Firecracker will end up being that way, but at age 2 it’s not quite as successful.

The Cranberry Upside Down Cake I settled on was a huge hit. So popular in fact, I made it twice! And it had nothing to do with the fact that I got pulled away from it and didn’t upend it on time and had a non-photography worthy cake. Instead of getting frustrated, I got excited that I’d be getting to make the cake again! The second time, I didn’t allow the kids to derail me and I flipped that cake when the time went off. A successful endeavor for a dessert I brought to the church to support their ministry of feeding the hungry once a week. (But not before stealing just one more piece for myself. I mean, I did need to do a quality check before serving others!)

Cranberry Upside Down Cake

Ingredients:

  • 8 tbsp butter, softened, divided use
  • 1 C sugar, divided use
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 3/4 – 2 C fresh cranberries
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 C flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C milk

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread 2 tbsp softened butter along the bottom and sides of an 8″ round or 8×8″ square cake pan.
  3. In a small bowl, combine 1/2 C sugar with the cinnamon and allspice. Pour evenly into the prepared cake pan. Arrange the cranberries in an even layer in the cake pan.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and sugar until fluffy. Add the egg and vanilla and mix until incorporated.
  5. In a small bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the stand mixer, mix until combined. Add the milk, mixing until incorprated. Repeat with the remaining dry ingredients.
  7. Pour batter into the prepared cake pan. Bake 30-35 minutes, until a knife inserted comes out cleanly. Let cake cool on a wire rack for 20 minutes. Run a knife along the edges and carefully flip out onto a plate.

*This recipe is adapted from Heather at https://joinuspullupachair.com/2011/11/20/cranberry-upside-down-cake/*

Cranberry Upside Down Cake for Secret Recipe Club and #CranberryWeek from Sew You Think You Can Cook

To see the other bloggers who participated in the final Secret Recipe Club click here:

But don’t stop your recipe stumbling there! Check out all of these great cranberry recipes to kick of #CranberryWeek:

Cranberry-Apple Sauce from The Chef Next Door

Cranberry Cornbread from Cindy’s Recipes and Writings

Cranberry Maple Delicata Squash Galette from Caroline’s Cooking

Cranberry Orange Baked Brie from Books n’ Cooks

Cranberry Palmiers from The Bitter Side of Sweet

Cranberry Rosemary Cornbread from Life Currents

Cranberry Snack Cake from Cooking With Carlee

Cranberry Upside Down Cake from Sew You Think You Can Cook

Noreaster from Family Around The Table

Pork Shashlyk and Tkemali from Culinary Adventures with Camilla

Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm

Slow Cooker Cranberry Brisket from Palatable Pastime

Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters

Upside Down Cranberry Cake from Hostess At Heart

#SundaySupper: How to Use Holiday Leftovers

Thanksgiving is this week.

You guys. Thanksgiving is this week!

When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.

What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.

I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.

But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.

wesWhen I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.

Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.

Sweet Potato Casserole Waffles

Ingredients:

  • 1 1/2 C whole wheat flour
  • 1/2 C flour
  • 3 tsp baking powder
  • 1 C sweet potato casserole
  • 2 eggs
  • 1 1/2 C milk
  • 1 1/2 C plain Greek yogurt
  • pecans (optional)

Steps:

  1. In a large bowl, whisk together the flours and baking powder.
  2. In another bowl, whisk the casserole, eggs, milk, and yogurt.
  3. Combine wet ingredients into dry.
  4. Drop 1/3  C of waffle batter onto a greased waffle iron and cook until golden.
  5. Garnish with pecans, if desired.

Sweet Potato Casserole for #SundaySupper from Sew You Think You Can Cook

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#BundtBakers: Pears

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’m the one hosting! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I’ve selected a theme of Pears for November 2016. When I told my mom she said, “but you made a pear cake last month.” Yes, yes, I did. I’m that much obsessed with pears this fall.

How did this pear obsession begin?

Friends of ours brought over a fruit salad one evening and there were pears in it. These pears were perfectly ripe and reminded me how delicious a pear can be! I’ve since been buying them when I can get decent ones at the grocery store. Treat loves them, too. They’re such a perfect late night snack.

My favorite pear variety of choice is the boring ole Bartlet. I went rogue and bought a Bosq for a salad (but my husband ate it). We didn’t care for it as much.

The pear cake I’m sharing today varies from the my previous one because the pear is shredded! The shredded pear almost disolves into the cake batter as it’s baking, but you still get that bit of pear texture. I decided to pulse some walnuts instead of using almondmeal and I love the flavor it gives to the cake. Another change I made from the recipe of inspiration was to use honey instead of maple syrup. Pear, honey, and walnuts, are a perfect flavor combination and I couldn’t pass up the opportunity. It had me thinking of a cheese platter and I decided to use mascarpone cheese in the frosting again, too.

My husband perfers just about every cake to be warmed up in the microwave. I’m the opposite and like my cake at room temperature, even cold for some recipes! For this bundt cake, though, I am 100% on board with warming it up. Yum.

Honey and Walnut Pear Bundt Cake

Ingredients for cake:

  • 1 1/2 sticks butter, softened
  • 3/4 C sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1/4 C honey
  • 1/2-1/2 C walnuts
  • 1 1/3 C flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 C milk
  • 1 pear, shredded

Ingredients for frosting:

  • 4 tbsp mascarpone, softened
  • 2 tbsp butter, softened
  • 2 tbsp honey
  • 3/4 tsp vanilla paste
  • 1/2 C powdered sugar
  • milk, as needed
  • pinch of salt, if desired

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together the butter and sugar until fluffy. Add the eggs one at at time, mixing until incorporated. Mix in the vanilla and honey.
  3. Put walnuts in a food processor and pulse until fine – should yield 1/4 C.
  4. In a large bowl, whisk together the flour, 1/4 C of the walnut crumbs, baking powder, cinnamon, salt, and nutmeg.
  5. Add half of the dry ingredients to the stand mixer and mix until combined. Add the milk, mix until incorporated. Repeat with the remaining dry ingredients. Add the shredded pear and mix.
  6. Pour batter into prepared bundt pan. Bake 50-55 minutes, or until a knife inserted comes out cleanly. Allow cake to cool before unmolding.
  7. Make the frosting: Place mascarpone, butter, honey, and vanilla in a bowl and whisk with a hand mixer until combined. Add in the powdered sugar and beat until incorporated. Add milk as needed a teaspoon at a time. If desired, stir in a pinch of salt. Pipe frosting over cooled cake.

*The cake recipe is modified from Tessa at http://thecakeblog.com/2015/12/maple-pear-cake.html*

Honey and Walnut Pear Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Pear Bread Pudding from Food Lust People Love

Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones

London Fog & Pear Bundt Cake from All That’s Left Are The Crumbs

Orange Pear Bundt Cake from Basic N Delicious

Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic

Pear and Hazelnut Bundt from Jane’s Adventures in Dinner

Pear and Port Bundt Cake from Palatable Pasttime

“Pear”fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Pear Pecan Coffee Bundt Cake from Patty’s Cake

Pear Spiced Bundt Cake from I Love Bundt Cakes

Pear Streusel Crunch Cake from Noshing with the Nolands

Pumpkin Pear Bundt Cake from Making Miracles

Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker

Salted Caramel Pear Bundt Cake from Tartacadabra

Spiced Pear Bundt from A Day in the Life on the Farm

This recipe was my personal favorite of November 2016. I’ve added it to An InLinkz Link-up celebrating monthly favorite recipes on Sid’s Sea Palm Cooking. 

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#BundtBakers: Happy Fall

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Teri of The Freshman Cook is hosting and selected the theme “Happy Fall,” leaving it wide open for us to celebrate the season any way we desire – as long as it’s in bundt form, of course!

We have found a great church here in California and are starting to call it home. It’s a smaller congregation than the church we attended in Ohio and we’re slowly becoming a part of this church family.

Being far from family, we don’t get the opportunity to go on regular date nights and are never without the boys. One day we’ll trust someone other than grandparents to watch them, but for now, we’re not ready. Church is our opportunity to give us and the kids some time away. The first time we dropped them off at the nursery was a near disaster. Firecracker had a major meltdown and we were called to return and comfort him. The second visit was a complete 180 as he was calm enough to realize they had a train table and countless trains and cars to play with. Now, he runs in the door and doesn’t look back – he even asks to go to church throughout the week. Treat followed the same pattern, and while he still tries to follow me out the door, I haven’t gotten the message “the baby is crying” (a message they’ll only send if 10 minutes of consoling doesn’t do the trick) in weeks!

One of my favorite things about this church is their dedication to the community. Each Wednesday they provide dinner for the hungry and homeless and anyone who shows up. They feed over 100 people each week! I’d noticed a request for desserts in the bulletin and knew I had to help out. Physically volunteering hasn’t been possible with my husband away (see the no baby sitter scenario above), but baking I can do! Once our family is whole again we’re going to figure out how we can do more to help out while one of us stays home with the boys.

14705826_10104113714664701_304176535388205071_nThis week was my first week delivering dessert. To provide individually wrapped desserts I thought it’d be best to use my Garland Bundt Pan and my Bundt Duet Pan. Unfortunately, the 6 smaller cakes all stuck! So, while my donation of 15 slices from the duet pan wasn’t what I’d hoped to be delivering, it was a start.

The “broken” cakes didn’t go to waste though! I scraped the pan clean and have been eating it by the handful. Hey, crumbs don’t count, right? Firecracker enjoyed the cake, too. He listened to me when I told him he couldn’t touch the larger cakes, that we had to eat the broken cake. His response, was to bring a chair from his toddler table into the kitchen, climb up it, and eat the broken cake, declaring “I love broken cake!”

Poached Pear and Cranberry Bundt with Maple Marscapone Frosting

Ingredients for cake:

  • 2 C sugar, divided use
  • 2 cinnamon sticks
  • 3 pears, peeled
  • 1 pkg (5 oz) dried cranberries
  • 1 stick softened butter
  • 1/2 C vegetable oil
  • 1 C brown sugar
  • 3 eggs
  • 3 C flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp cloves

Ingredients for frosting:

  • 1/2 stick softened butter
  • 1/4 C softened marscapone cheese
  • 1 C powdered sugar
  • 2-3 tbsp real maple syrup

Steps:

  1. Poach the pears: Bring 4 C water, 1 C sugar, and the cinnamon stick to a boil. Add the whole pears and simmer 15 minutes, or until tender. Remove pears from poaching liquid, core them, and chop. Set aside. Reserve 1/4 of the liquid before discarding.
  2. Reconstitute the cranberries: Bring 1 1/2 C water to a boil. Add the cranberries. Remove from heat and allow cranberries to plump up, about 10 minutes. Drain and set aside.
  3. Preheat oven to 350 degrees F. Heavily grease bundt pan(s).
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, brown sugar, and remaining 1 C of white sugar. Add the eggs one at a time.
  5. In a large bowl, sift together the flour, baking soda, salt, cinnamon, cardamom, and cloves.
  6. Add the dry ingredients to the stand mixer, alternating with the reserved poaching liquid.
  7. Fold in the chopped pears and cranberries.
  8. Pour batter into prepared bundt pan(s). Bake 35-55 minutes depending on the size of your pan.

*This recipe is adapted from Tessa at http://thecakeblog.com/2013/11/pear-cranberry-cake.html*

Poached Pear and Cranberry Bundt with Maple Marscapone Frosting for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs

Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife

Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de hacer

Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes

Chocolate Caramel Apple Cake by The Freshman Cook

Ginger and Cinnamon Bundt Cake by Los Chatos Chefs

Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Jack O’Lantern Cake by Palatable Pastime

Persimmon Apple Bundt by Tea and Scones

Pumpkin Chocolate Chip Bundt Cake by Patty’s Cake

Pumpkin Pie Bundt by Jane’s Adventures in Dinner

Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet

Robert E. Lee Bundt Cakeby The Queen of Scones

Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm

Sticky Pecan Pie Bundt by Food Lust People Love

Disclaimer: This post contains affiliate links.

Pumpkin Pie Spice Cut-Out Cookies

There’s a Daniel Tiger’s Neighborhood episode with the teaching lesson “it’s okay to make mistakes” in which Daniel and Prince Wednesday bake trolley cookies with Baker Aker.

We watched that episode one morning and decided to bake some cookies! With Treat taking a long nap, Firecracker and I were able to do some baking together.

I immediately went into the cupboard and pulled out The Gourmet Cookie Book and started skimming through to see what we could make with what was in my pantry.

I decided on Bizcochitos (Anise Cookies). Except that I didn’t have aniseed or lard. Which is why this recipe title is not Anise Cookies! I substituted vegetable shortening for the lard and decided to prepare for the season by using pumpkin pie spice. This recipe from December 1978 didn’t mention how to store the cookie dough, but I found it easiest to roll out if it were chilled, so I kept the portion I wasn’t rolling out in the refrigerator.

We used a train cookie cutter as is only natural with a train obsessed toddler in the house. He was more than happy to be my little model when it came time to photograph the cookies. In fact, the words, “I help” came out of his mouth as he held up a cookie and took a bite. Only a food blogger’s kid! I love him.

Pumpkin Pie Spice Cut-Out Cookies (toddler) | Sew You Think You Can Cook

Depending on your cookie cutter size, this recipe will make 5-6 dozen cookies.

The recipe says to, and I quote! “store them in an airtight container for 5 days before serving.” Yeah, right! These cookies didn’t even last five days on my counter.

Pumpkin Pie Spice Cut-Out Cookies

Ingredients:

  • 1 C vegetable shortening
  • 3/4 C sugar
  • 1 egg
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 C white whole wheat flour
  • 1 1/2 C flour, plus more for rolling
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 C water
  • cinnamon sugar

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar until fluffy. Add the egg and pumpkin pie spice, mixing until combined.
  3. In a separate bowl, whisk together the flours, baking powder and salt. Add to the stand mixer, beat until combined. Add up to 1/4 C water until dough is smooth.
  4. Roll dough out to 1/8″ thickness. Cut out cookies with cookie cutters and place on baking sheets. Sprinkle generously with cinnamon sugar.
  5. Bake 12-15 minutes until lightly golden. Remove cookies to a cooling rack.

*This recipe is adapted from The Gourmet Cookie Book*

Pumpkin Pie Spice Cut-Out Cookies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Disclaimer: This post contains affiliate links. 

SRC: Mini Pecan Pie Cupcakes

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

I had to chuckle when I received my assignment in my email this month. You see, for the past two reveals April of Angels Home Sweet Homestead was assigned my blog! For our themed barbecue/picnic reveal she made Mexican Street Corn Salad and for our traditional Group C reveal she chose Cinnamon and Honey Roasted Chickpeas. I suppose it was only fitting that I took my turn diving more deeply into April’s blog.

April’s philosophy behind her blog is fantastic. She writes:

I want to bring back a simpler way of life, where families sit down together to a home cooked meal and talk every day, growing as much of that food as possible with our own hands, and the old-fashioned art of canning that food too.

I just love that! While I can’t grow my own food – partly due to lack of yard but mostly due to lack of green thumb – I can provide home cooked meals for my family. After our 18 months in Ohio without a dining table, it was a goal for our California home to have a space dedicated to eating family dinners. Our large table fits perfectly off the kitchen (and doubles as extra counter space) and is set with two booster/highchair seats for my boys. We have finally gotten into a rhythm of dinner between 6-6:30 and I love it! Firecracker is reaching an age where he can recount the day’s activities to Daddy and I know that as the boys continue to get older, the stress of eating will give way to pure enjoyment and nurturing our relationships and bodies.

Seven recipes made their way to my secret Pinterest board from April’s blog including Fruity Breakfast Burritos, Restaurant Style Salsa, and Greek Yogurt Tuna Salad. I was going to show the list to my husband and have him decide what I’d make. But then I didn’t. Though I’m pretty sure I picked the “right” answer anyway.

While I was updating my planner this month I decided to take a peek at the food holidays for July. I was slightly surprised to see that National Pecan Pie Day isn’t in the fall, but it’s July 12th! My decision was made. April had on her blog, and a recipe that I’d saved prior, Pecan Pie Muffins.

Now, I’m not sure these qualify as a muffin. That’s why you’ll notice I renamed them cupcakes. Though I’m not sure if that’s accurate either. Muffins imply a little bit of healthiness. There’s absolutely nothing healthy about these sweet bites.I could say that pecans are a source of protein, but that’s really stretching it. I almost just called them Mini Pecan Pie Cups but without a crust I don’t think they qualify as pie.

Whatever you want to call them, they’re pretty delicious. (And that’s coming from someone who doesn’t care for pecan pie!) I ate two within an hour of them coming out of the oven – one to taste test and one as a snack during their photo shoot.

April made hers in a regular size muffin cup and got 6 of them, but I thought mini would be the way to go. I can’t have my husband taking only 3 to work, because let’s be honest, there’s no way all 6 would be leaving the house untouched. I’m glad I made them mini, too, because I don’t think I’d be able to eat an entire muffin of this dessert before my sweet tooth had enough.

Firecracker helped bake these treats, but he won’t be getting to try them – they’re simply too sticky and sweet for my 2 year old. Now I just have to send them with Stuart to work so he doesn’t see them sitting on the counter.

This recipe makes 24 mini muffins/cupcakes. I recommend baking these without liners, no greasing of the pan necessary – there’s plenty of butter in the batter. I was 2 liners short of 24 and those two cups were our favorites because the sugar gets all crispy and crusty on the edges. If you do use liners, not that they’re much easier to peel back if you allow the cupcakes to cool completely before eating.

Mini Pecan Pie Cupcakes

Ingredients:

  • 1 C brown sugar
  • 1 C chopped pecans
  • 1/2 C flour
  • 2/3 C butter, melted
  • 2 eggs, beaten

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together the sugar, pecans, and flour. Mix in the butter and egg until combined.
  3. Divide batter evenly among 24 mini muffin tin cups.
  4. Bake 18 minutes. Transfer to a cooling rack.

*This recipe is adapted from April at http://www.angelshomesweethomestead.com/2011/01/pecan-pie-muffins.html*

Mini Pecan Pie Cupcakes for #SecretRecipeClub from Sew You Think You Can Cook

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