Apple, Cranberry, Feta Salad with Candied Pecans

We put up our Christmas tree this weekend.  It's a fake tree.  My first fake tree.  Turns out Hubby is allergic to real trees and was pretty much miserable last year.  I was kind of bummed that we had to go the artificial route.  I've had real trees my whole life.

But you know what? 

Our fake tree is AWESOME. 

It's easy to assemble.
It's pre-lit with 500 lights so no need for me to spend hours stringing lights.
It fits perfectly into the small space we have to put a tree. 
It doesn't make a mess leaving dead needles everywhere. 
It doesn't need to be watered.
The branches bend so you can arrange your ornaments to hang just how you like them.
And, it looks real!

Now all I have to do is get a Christmas tree scented candle and I'll have my tree smell too.  A small trade off.

Even though we already have our tree up, I'm a bit discombobulated with the timing of the holidays this year.  Thanksgiving felt like it came early which has subsequently thrown everything else off.  This is definitely the earliest we've had a tree up and running.  And I felt a totally panicked last week that we hadn't even thought about holiday shopping, even though it's completely normal for us to wait until early December to start.  But it's all good and I'm going with the flow and enjoying the season. 

In the spirit of the holidays, I've embraced an ingredient somewhat new to me this year.  The cranberry.  Cranberries have an extreme tartness that has turned me off in the past.  The turning point started with the Can It Up challenge for November--where I had the task to can something using cranberries.  It was my first time using fresh cranberries and I made these cranberry orange preserves.  It was a big success.  And it seems like it's been a flurry of cranberry ever since. 

Starting with this salad.  I'm loving this salad.  Normally when I make salad at home, 99% of the time it's the basic garden variety type--lettuce, tomato, cucumber, onion, peppers, maybe a mushroom or two.  But when I go to a restaurant, I always order the non garden variety type.   Like salad with fruit, nuts, beets, a little goat cheese or blue cheese.  I'm not really sure why I rarely make this type of salad at home.  No need to dwell in the past though.  I've made this salad no less than 3 times in a week.  Even Hubby is eating it (a modified version anyway).  It's sweet, it's tart, it's crunchy, it's salty.  It's yummy.  It's fall on a plate.



This salad would be a great side dish to a holiday meal, or to savor any day of the week as your lunch.  This is more of an ingredient list than a recipe.  Tweak it and make it your own. 

Happy holidays!

Enjoy!

Apple, Cranberry, Feta Salad with Candied Pecans

Lettuce (such as spring mix, butter lettuce or romaine)
Apples, thinly sliced (I used honey crisp)
Dried cranberries
Feta cheese
Green onions, thinly sliced
Salted candied pecans
Your favorite vinaigrette (such as balsamic)

Put it all together and voila!

Salted Candied Pecans

Are you ready for Thanksgiving?  I can't believe it's just a few days away.  This year Hubby and I are going to my Grandparents house for the big feast, as we do most years.  And like last year, we are going up a day and half early to help Grandma prepare the big meal.  I'm super excited as there are few things I'd rather do than spend the entire day cooking and baking with my Grandma.  I'm already getting hungry thinking about some of my favorite dishes. 

While I have to wait a few more days for Turkey Day, I'm enjoying the flavors of the holiday now with these salted candied pecans.  I found this recipe on Desiree's blog, Steak N Potatoes Kinda Gurl--my blog assignment for this month's installment of Secret Recipe Club.  I always look forward to Secret Recipe Club so I can get to know a new blog.  I enjoyed scouring Desiree's blog and of course found several things that sounded really good.  Including a cranberry gorgonzola salad and lemon sour cream pie.  Then I came across the pecans and thought they would be delicious in a variation on Desiree's cranberry gorgonzola salad (more on this below).  And for the record, they were delicious in that salad.  But you'll have to wait a few days for the post.  Today it's all about the pecans.

I have made one other candied pecan recipe which calls for baking the pecans...resulting in a stick in your teeth kind of candied nut.  This recipe prepares the pecans on the stove top and the outcome is really more like a piece of candy vs a nut.  It's really crunchy with sweet warm flavors.  The lightly crystallized sugar coating (without being sticky) makes these so amazingly delicious.  I couldn't keep my hands off them...they just kept popping in my mouth.  Hubby likes them too.  Good thing I doubled the recipe.  I definitely prefer the stovetop method and will be adding this recipe to the keeper list. 

There's a hint of cinnamon, which gives them a little extra something special.  They pair beautifully with that variation on Desiree's salad I mentioned.  I'm calling it a harvest salad--romaine lettuce, honey crisp apple slices, dried cranberries, sliced green onions, feta crumbles and crunchy salted candied pecans finished with a balsamic vinaigrette. Or these sweet beauties could easily top a number of fall inspired desserts or sit out in a bowl for your Thanksgiving day guests to munch on.  But be warned, they are addictive so I'm pretty sure the bowl wouldn't be full for long.

Enjoy!

Salted Candied Pecans
from Steak N Potatoes Kinda Gurl

1 cup whole unsalted raw pecan halves
1/2 cup sugar
3 tablespoons water
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon

Add pecans, sugar and water to a medium to large heavy bottomed bottom pan over medium heat.  When sugar dissolves, begin stirring.  Continue cooking, stirring often, until sugar becomes crystallized (looks like raw brown sugar). 

Turn heat to medium low and allow the crystallized sugar to melt and lightly brown on the bottom of the pan.  Use a heat proof rubber spatula to spoon the liquid over the pecans to coat them.  Once pecans are coated (quite a bit of crystallized sugar will remain), sprinkle on salt and cinnamon and stir a few times to evenly distribute. 

Transfer nuts in a single layer to a silpat (or parchment paper) lined baking sheet and allow to completely cool. 

Sweet Melissa Sundays Top 10 Favorite Recipes!

In April 2010 I started participating in the weekly online baking group, Sweet Melissa Sundays.  The group had already been baking their way through the Sweet Melissa Baking Book by Melissa Murphy for about a year when I joined.  And the group posted the final recipe (of just over 100 recipes) on August 21, 2011.  In the past year and a half I've met some amazingly talented bakers and learned tons.  Before joining this group my baking repertoire consisted of mostly cookies, a few cakes or cupcakes and a pie here and there.   What I liked most about the group was being pushed outside my comfort zone.  Without the group I doubt I would have tried more than half the recipes that turned out to be some of my favorites. 

When I tasted each of the recipes below for the first time, I said, "wow".  For each and every one.  Literally, I said, "wow".  Out loud.  I love when you bite into something and you're not sure what to expect or think you know exactly what to expect, and you are pleasantly surprised and all you can say is "wow!" 

To wrap a year and a half of baking I wanted to put together a list of my favorites.  They are listed in order the group made them.  So without further adieu...

Chocolate Cake

This chocolate cake is the base for several recipes in the Sweet Melissa book.  It's incredibly moist and deep dark chocolaty.  I have an affinity for cakes made with sour cream and this one really knocks it out of the park if you are a chocolate lover.  I have made it several times and will continue to go to this as one of my top chocolate cake recipes. 

Gingersnaps

When I got my first turn to host a recipe for the group I had to go with Gingersnaps.  It only seemed right!  I was surprised at how much I liked these cookies, since I already have my own go to ginger snap recipe.  Melissa Murphy's version contains typical spices you might expect, like cinnamon, ginger and allspice, but what was really unique was the inclusion of white pepper.  Everything in my gut was telling me to omit the pepper, but I felt like I really had to do the recipe proper justice and follow it word for word.  And you know what?  The white pepper works!  It blends with other spices to make a perfectly sweet and mildly spicy cookie.  And it pairs beautifully with a lemon cream filling.

Blueberry and Almond Biscotti

What is a biscotti anyway?  It's essentially a twice baked cookie.  Round 1 is baked in a loaf form and then the loaf is sliced into the biscotti spears you are probably familiar with and those are baked again to get a nice crunchy texture.  I have never been a biscotti person.  Probably because I'm not a coffee drinker or a fan of crunchy cookies in general.  I had never made biscotti before and  I really didn't expect to like this.  I hate being wrong. But love it all at the same time because these biscotti are delicious and you don't need a hot beverage to enjoy them.  They also make great gifts since they keep well for several days. 

Melissa's recipe called for dried sour cherries, but I switched it up with dried blueberries instead.  What made this recipe for me was the lemon zest.  The lemon flavor is incredibly bright in this crunchy cookie, but not overly lemony.  This recipe opened my eyes to the possibility of making various flavors of biscotti (which I have on my to do list).

Sweet Almond Cake with Lemon Curd

Before joining SMS, I will be honest, most cakes I made were out of a box.  With the exception of carrot cake.  My family has a great carrot cake recipe that doesn't involve a box.  One day I'll get around to posting it on the blog.  What I didn't know was the various techniques used in making cakes from scratch.  This one calls for ground almonds and whipped egg whites in the batter.  You whip up the egg whites until they form stiff peaks (similar to making a meringue) and then gently fold the airy mixture into your cake.  I really don't know much about the science of baking, but I do know this cake is delicious with a lightly sweet almond flavor.  It has a lovely toothsome crumb from the ground almonds and a light moistness.  This cake would be a wonderful base for many fillings and frostings.  Speaking of fillings and frostings, the lemon curd and lemon mascarpone frosting that accompany this cake were not the stars for me.  I had to switch to lemon cream cheese frosting because I had trouble with the mascarpone.  This cake recipe, however, is on my list of keepers!

Mom's French Pancakes (aka Crepes)

Can you say yummy?  Can you say easy to make?  Can  you say "Oooh la la"! This recipe was another surprise winner!  I mean I knew I already loved crepes, I just doubted my ability to make these thin delicate little pancakes.  The ingredients are simple and the batter can (and is recommended) to be made the night before you make these little jewels.  I used a large non stick skillet and after making one or two crepes, really got the hang of it.  If you have not made crepes before, you must try them!  The options for filling them are endless....but my favorite combination is seen above.  Nutella and sliced bananas.  Simple.  Delicious!

Lemon Blueberry Buttermilk Pie

Though I am posting these in the order I made them and not in any preferential taste order, I will say this is a fantastic recipe and is among my top 3 favorites from the book (along with the chocolate cake and honey cream caramels).  I was completely blown away by the perfect marriage of lemon and blueberries amidst a creamy custardy filling.  And this pie is one of the easiest in the book to make.  Especially if you use a pre-made graham cracker crust from the grocery store (a slight diversion from the original recipe).  Melissa's recipe calls for traditional pie dough, but as I was making this pie for the second time for Mother's Day earlier this year, I had a crust mishap.  I used Melissa's all butter pie crust recipe and had major shrinkage occur.  Irreparable shrinkage.  At 11 pm on the eve of Mother's Day I went to the grocery store to buy a roll of Pillsbury pie dough, but at the last minute decided to go with a graham cracker crust.  You know the kind that you find in the baking aisle and comes in a foil pie tin with that cool plastic covering that doubles as a lid when you flip it over?  I have to say, I loved it!  I think this pie is even better than fantastic when made with a graham cracker crust.  Definitely a winner!

Pecan Frosting

I almost didn't make this recipe.  Melissa's original recipe is called Coconut Pecan Frosting, otherwise known as German chocolate cake frosting.  I really don't care for the texture of coconut and I'm generally not a fan of nuts in my dessert.  But the point of this group is going outside your comfort zone.  So I failed in that I didn't go completely outside my comfort zone.  I just took a small step.  I decided to simply omit the coconut from the recipe since that was the greater of two evils.  Imagine my surprise when I tasted the final product and loved it!  It really is less like a frosting and more like a candy topping.  My family loved it spread on graham crackers best.  But it would also make a delicious ice cream topping and it's not too bad with pumpkin cake either! 

Honey Cream Caramels

This was yet another goodie I had never made before.  I don't have anything against caramel candies.  I like them just fine, but there are a lot of other treats I would reach for first.  Luckily I didn't write this recipe off!  These caramels are soft and sweet and delicious.  I really didn't think I would like these as much as I did.  I kept going back to the kitchen and sneaking one more (I'm not sure who I was sneaking them from, but I felt a little guilty eating so many of these honey infused treasures).  This recipe is easy to make and caramels are another great giveaway treat because they store for up to two weeks in an airtight container.  They would also be delicious with a little sprinkling of sea salt before they completely set.  Honey Cream Caramels will be making it into my holiday baking rotation this Christmas!

Strawberry Rhubarb Preserves

Melissa shares a master preserves recipe that shares general ratios of fruit to sugar, acid, etc. and then has recipes for 5 different flavor variations.  This is one of those recipes that was widely praised by many members of the group.  I was able to make three variations, plum preserves, white nectarine cinnamon preserves and of course strawberry rhubarb. 

I feel like a broken record here, but preserves or jam was something I had not made before joining this group.  And I was surprised at how easy they are to make and delicious.  There's something special and very satisfying about making toast in the morning and slathering it with your own fresh made preserves.  I also took the leap into the canning world with these preserves.  Yet another great goodie to give away as a gift.  Of three preserve variations I made, the strawberry rhubarb was my hands down favorite!  The tartness from the rhubarb is a perfect match to the sweet strawberry.  And it makes a great filling for a crumble bar! 

Brown Sugar Vanilla Ice Cream

I didn't actually make this recipe along with the group.  They made it long before I even knew Sweet Melissa Sundays existed.  And to be honest, vanilla ice cream is not something that really excites me.  There are so many delectable ice cream flavors in the world to choose from.  But I found I was in need of an ice cream to pair with this Plum and Raspberry Pie with a Sweet Almond Lattice.  This pie was incredibly tart and needed a nice sweet ice cream to balance it out.  I decided to give Melissa's recipe for Brown Sugar Vanilla Ice Cream a shot since I would be serving to others who don't share my lack of excitement over vanilla.  Also, I had recalled reading in various posts from my fellow SMS bloggers, how delicious this ice cream was.  And they were right!  It's got a depth of caramel like flavor from the brown sugar and is the perfect accompaniment to a fruit pie or tart.  Yet another pleasant surprise!

I made 40 recipes with the group and a few more on my own outside the group. There are many more the group made before I joined that I would still like to try...like Butter Toffee Crunch, Lemon Icebox Cake with Strawberry Sauce, Sweet Almond Bread Pudding with Raspberry Sauce, Caramel Apple Turnovers with Sweet Ricotta Filling, and Fallen Chocolate Souffle Cake to name a few. 

It's been a great ride and I've learned a very important lesson...don't judge a dessert by it's ingredient list!  Even if you are unsure if it would be your thing or if you think it sounds too hard or complicated, give it a go.  You might just be surprised yourself!

I want to extend my thanks to all the fabulous SMS bakers.  You girls rock, sharing great ideas, encouragement and support!  I loved checking out everyone's creations on Sunday mornings.  Special thanks to Karen of Karen's Cookies Cakes & More for maintaining the site and keeping everyone on schedule.  She has spearheaded a new baking group called Club: Baked to keep us busy and learning new things.  This group started on July 1, 2011 and we are baking our way through Baked Explorations by Matt Lewis and Renato Poliafito.  This group bakes twice a month and so far there have been some pretty stinkin delicious recipes.  We really just got started so please feel free to join our baking adventure!

Secret Recipe Club: Summer Gazpacho with a Nutty Twist

A cool refreshing soup bursting with flavor is perfect on a hot summer day.  Especially one that requires no cooking.  Gazpacho is a delicious chilled vegetable soup that originates from Spain.  I found this recipe for Summer Gazpacho with a Walnut Twist from Cheap Ethnic Eatz.  I had a blast browsing through Evelyn's blog as my first assignment with the Secret Recipe Club! 

What is the Secret Recipe Club you might ask?  It's a very cool online group founded by Amanda of Amanda's Cookin'.  Each month the participating food bloggers are each assigned another persons blog in the group to make a recipe from.  Everyone posts the recipes they made on the same day at the same time. The cool part it is a secret and you don't know who has been assigned who's blog until the post date.   It's a great way to get to know other food blogs, take on new recipes and increase exposure for everyone.  If you are interested in joining or just learning more head over the Secret Recipe Club.  And don't forget to scroll all the way to the end of this post to see the blog hop linking to what everyone made this month.

I have spent quite a bit of time perusing Cheap Ethic Eatz over the past month.  Though I'm a big fan of cheap (and delicious) food, I have to admit I'm not overly adventurous when it comes to ethnic cuisines.  I guess compared to my mom I'm a word traveler of cuisine, but compared to the truly adventurous, like Evelyn, I'm pretty basic.  I like, Italian, Greek, Persian, Lebanese, Japanese, Chinese, Mexican, French (to a certain extent).  I'm bit more leery of other types like Ethiopian, Korean, Thai or Indian.  The great thing about Evelyn's site is she has a range of diverse dishes.

When deciding which recipe to make, I must have changed my mind at least 56 4 or 5 times.  Some of the recipes I was debating on were homemade jalapeno hot sauce, aranci (Italian fried rice balls), peach salsa and fig ice cream.  In the end I went with Summer Gazpacho with a Walnut Twist.  I admit, I played it a little safe by making gazpacho....but I couldn't resist.  I came across it when we were in the middle of a mini heat wave here in Southern California and this no cook soup sounded like a perfect accompaniment to grilled mahi mahi I was planning to make.

The gazpacho was wonderful and this offered a twist I haven't seen before...topping your soup with herb toasted walnuts.  I didn't have walnuts on hand, but I had some pecans and they were a great addition to the soup, adding a nice texture and flavor.

The nuts give a little extra heartiness to this very light soup.  Hubby is not a fan of nuts so I also did a version with garlic croutons so his soup would have a little extra crunch.  And that was delicious too! 

If you have never tried gazpacho before, I highly recommend it.  Thanks for sharing a great recipe Evelyn!

Summer Gazpacho with a Walnut Twist
from Cheap Ethnic Eatz

For the gazpacho:
5 ripe tomatoes, peeled and chopped
1 cucumber, peeled and coarsely chopped (I left the skin on as I was using an English cucumber)
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 small onion, finely chopped (I used red onion)
1/4 cup white vinegar
1 1/2 cups tomato juice
3 tablespoons chopped cilantro
Salt and freshly ground black pepper to taste

For toasted walnuts:
2/3 cup coarsely chopped walnuts (I used walnuts)
1 teaspoon olive oil
3/4 teaspoon finely chopped herbs (I used fresh flat leaf parsley and a bit of minced garlic)
Pinch of cayenne pepper
Salt (optional)

To make soup:
Combine tomatoes, cucumber, pepper, garlic, onion, vinegar and tomato juice in a large bowl.  Transfer batches of the mixture to a food processor and pulse until coarsely pureed.  Transfer pureed soup into another large bowl and stir in salt and pepper, cover and chill in the refrigerator.  When serving if soup seems too thick, stir in more tomato juice.  Top with toasted nuts and serve.

To make herb walnuts:
Preheat over to 350 degrees Fahrenheit.  Line a small baking sheet with aluminum foil and toss nuts, herbs, cayenne and salt and pepper with your finger to coat.  Bake 5 to 7 minutes or until nuts are lightly toasted. 

Sweet Melissa Sundays: Orange Blueberry Muffins with Pecan Crumble

This is my third go round at making Melissa Murphy's muffin recipe. And....the third time's a charm! A little tweak here. A little tweak there...and I made a tender subtly sweet muffin with a perfectly crusty top. It's all about the muffin top. And these were extra tasty tops because of the super delicious pecan crumble. Seriously. The crumble rocks. I only wish I had put on more crumble. You can never have too much crumble. I'm just sayin. You should make this based on the crumble alone.

Spread on some butter. Oh my.


This week's Sweet Melissa Sundays pick was chosen by Shandy at Pastry Heaven. She actually selected Strawberry muffins with fresh lemon and rosemary and you can find the recipe over on her site. The strawberry variation was my first attempt at Melissa Murphy's muffins earlier this year and it was a flop. But I guess it is our failures that help us learn. At least that's what I hear. But I thought I'd do something different this week and I had the ingredients on hand for the blueberry muffins. Honestly, I think any of Melissa's sweet muffin variations could use a little pecan crumble love!


Check out the muffins from other Sweet Melissa Sundays bakers here. And then go make these muffins!

Orange Blueberry Muffins with Pecan Crumble
by Melissa Murphy

Muffin Ingredients:
2 3/4 cup all-purpose flour (I used between 2 1/4 and 2 1/2 cups)
1 tablespoon plus 1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg (I also added 1/2 teaspoon of cinnamon)
8 tablespoons (1 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature (I used sour cream--this is key!)1/2 cup whole milk, at room temperature (I used skim)
1 1/2 teaspoons freshly grated orange zest
1 cup blueberries

Directions:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F, line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray with nonstick vegetable cooking spray).
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Set aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth--no lumps. Whisk in the heavy cream and milk until combined.
3. Add the zest and rub into the flour mixture with your hands, releasing the oils and breaking up the bits. Add the blueberries and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into
the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups and sprinkle on one half recipe of the Pecan Crumble (see below). Be generous with the crumble. Bake for 30 to 35 minutes (mine were just right at 30 minutes), or until golden and a wooden skewer inserted into the center comes out clean. Remove to a wire rack and let cool.

Pecan Crumble (NOTE - You only need half this recipe to top the muffins):
3/4 cup of pecan pieces
3/4 cup plus 2 tablespoons all-purpose flour
3/4 cup firmly packed light brown sugar
3/4 teaspoon salt
Pinch of freshly grated nutmeg
1/8 teaspoon allspice
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

In a large blow, stir together the pecans, flour, brown sugar, salt, nutmeg and allspice. Stir in melted butter.

PUMPKIN LOVE ~ Pumpkin Pots de Creme with Candied Spicy Pecans

Carmen of Baking is My Zen has organized a wonderful pumpkin posting effort called "PUMPKIN LOVE" from 6 different bloggers, me included! I was so thrilled to be a part of this. Pumpkin is one of my favorite flavors and really makes me feel like fall is here (which can be challenging in Southern California). I adore all things pumpkin and always look forward to the pumpkin season so I can try out new recipes featuring this delicious and versatile gourd. In short, pumpkin rocks! I think my fellow bloggers would agree and below is a snapshot of the delicious creations these talented bloggers made to honor the humble pumpkin!

Pumpkin Pie Tamales


Bonnie of Sweet Life made Pumpkin Pie Tamales. A cool take on a classic, Bonnie says, "Why should tamales be limited to only dinner...why not dessert?"

Creamy Pumpkin Custard with Rum-Raisin Compote


Jen of NJ Epicurean made Creamy Pumpkin Custard with Rum-Raisin Compote. Jen said she chose this recipe because, "I was sold at the description of this pumpkin dessert - the texture is somewhere between a creme brulee and a light and airy cheese cake.

Pumpkin Whoopie Pies


Rebecca of Beurrista baked up Pumpkin Whoopie Pies. She shared that these are "remembrances of a fun weekend getaway with college girlfriends." I would have liked to be a part of that weekend to get my hands on these whoopie pies!

Pumpkin Gooey Butter Cakes


Carmen, a very talented baker and the hostess of this Pumpkin Love post made Pumpkin Gooey Butter Cakes. She said, "After making fat free desserts one Thanksgiving, everyone in my family missed the Pumpkin Gooey Cake. It is now a must that I bake this cake for Thanksgiving." You can find the recipe on her blog, Baking is My Zen. Thank you again Carmen for bringing all these pumpkin treats together! I am definitely feeling the "Love" and I look forward to adding all these to my list of pumpkin goodies to bake.



Pumpkin Pots de Creme with Candied Spicy Pecans


And lastly, I made Pumpkin Pots de Creme with Spicy Pecans. When Carmen asked me to be a part of the Pumpkin Love blog post, I was completely flattered and super excited! I wanted to try a new recipe and immediately went in search of pumpkin treats online. I toyed between several recipes, including pumpkin cinnamon rolls, pumpkin souffle, pumpkin pots de cream and pumpkin cream pie with gingersnap crust. Ultimately I went with pumpkin pots de cream because I adore chocolate pots de creme and I thought a pot de creme would be delicious with pumpkin. A recipe from Vera of Baking Obsession caught my eye. To see gorgeous photos her pumpkin pots de creme click here. By the way, I plan to make all the other pumpkin recipes I listed above, with the pumpkin cinnamon rolls on the short list!

Back to my pots de creme...these were very easy to make. No mixer required. Just a bowl and a whisk. The only special tool, which really isn't all that special, is a fine mesh strainer. It moves into the special category for me because I don't own one. So I ended up improvising by using my sifter and I sifted my mixture. It worked ok, but I think I should just break down and invest in a proper mesh strainer. Just when I think I have all the basics! If you compare my photos to Vera's you will see her pots de creme look a little silkier than mine. I bet she has a fine mesh strainer!

The ingredients are simple...most of these I already had in my kitchen.


Simply whisk all the ingredients together and then pour into 6 ramekins. The ramekins go in a dish or pan large enough to accommodate them and then you transfer the the dish to the oven and fill it with hot water until the water reaches about halfway up the sides of the ramekins. Bake for about 35 minutes until the pots de creme are set but still jiggle a little. Once cooled, remove the ramekins from their water bath and transfer them to the refrigerator to continue setting, at least 2 hours.


While your pots are cooling you can move on to making the candied pecans. This too is super easy! Just a few ingredients make up the candy coating and you toss the pecans in the mixture.


Into the oven for 5 minutes to "melt" the candied coating and then you give them a stir to spread out the pecans. 10 more minutes in the oven and your nuts are candied. The nuts will brown and the mixture will start to bubble and you know it's done. Then you dump the nuts onto a piece of foil to separate the nuts before the candy hardens. It hardens quickly, so you have to work fast. Note that these are sweet and spicy pecans. The spiciness comes from black pepper and cayenne pepper. I have baked with cayenne before and knew it was too spicy for me so I left it out. The pepper still provides a spicy kick. Or you can leave out the spicy elements altogether!


If you are patient enough to wait for the 2 hour refrigeration period the result is a silky, creamy pumpkin custard. Unfortunately I am not that patient and could only wait an hour. The pot de creme is delicious with a scoop of Haagen Daas Dulce de Leche (caramel) ice cream on top. The ice cream starting melting faster than I could photograph it! I really must try harder to exercise patience.



It's also yummy with fresh whipped cream. I tried that too, but didn't snap a photo. This custard is very similar in taste and texture to pumpkin pie filling, but much more smooth and silky. The candied pecans add a nice crunch and pair perfectly with this tasty custard.



Recipe:

Pumpkin Pots de Cremefrom Vera of Baking Obsession

For pots de crème
1 cup canned pumpkin
1/2 cup light brown sugar, lightly packed
1 cup light cream
2 large eggs
3 large egg yolks
1 tbsp molasses
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt

For candied pecans
1 tbsp honey
2 tbsp light corn syrup
1 1/2 tbsp sugar
3/4 tsp salt
1/4 tsp (generous) freshly ground black pepper
1/8 tsp cayenne pepper
1/4 tsp cinnamon
1 1/2 cups pecan pieces

Make pots de crème:
Preheat the oven to 325 F and position a rack at the center. Lightly oil six-4-oz ramekins. Have ready a roasting pan that is at least 2 inches deep and large enough to hold the ramekins. Line the pan with a clean kitchen towel and arrange the ramekins evenly in the pan.

In a medium bowl, whisk together all ingredients. Strain the mixture into a 4-cup glass measure or a bowl with a pouring spout. Pour the custard into the prepared ramekins.

Place the roasting pan with the ramekins on the oven rack and pour hot water into the outer pan until it reaches about halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are set but still jiggle when you shake them, 30-35 minutes.

Transfer the roasting pan to a cooling rack and remove the foil, leaving the ramekins in the water until the custard reaches room temperature. Removed the cooled ramekins from the water bath and refrigerate until chilled, about 2 hours. Wait until they are completely cold before covering tightly with plastic wrap.

Make candied pecans:

Leave the oven at 325 F. Spray a baking sheet with a nonstick spray or line it with a silicone mat. Combine all ingredients except the pecans in a bowl. Stir to blend. Add the pecans, stir gently to coat. Transfer to the baking sheet.

Place a large piece of foil on a work surface. Bake the pecans for 5 minutes. Using a fork, stir the pecans to coat them with melted spice mixture. Continue baking until the nuts are golden and the coating bubbles, about 10 minutes. Transfer the pecans to the foil. Working quickly, separate the nuts with the fork. Cool. Can be made 3 days ahead. Store airtight at room temperature.

Serve the chilled pots de crème topped with candied pecans. Offer additional pecans in a bowl on the side.

P.S.
If you've managed to make through this whole post....look at these gorgeous pumpkins! I had to squeeze this photo in somewhere given this post is paying homage to pumpkin. Happy fall!

Sweet Melissa Sundays: Pecan Frosting & Pumpkin Cupcakes

This is a far cry from frosting. This delicious concoction is worthy of the candy category! Or a fancy topping, for ice cream maybe? Wow. That's what I said when I tasted my first bite. The "topping" as I will affectionately refer to it going forward, is soft, caramelly and somewhere between crunch and chewy. The entire family enjoyed it and we mutually agreed this recipe is a keeper!

I feel like I continually repeat myself, but once again, I'm so glad I baked along this week. I would have never, really never, have tried this recipe if I wasn't part of this group. I am continually surprised by how my perceptions of what I what I like and don't like are challenged. In a good way.

This weekend hubby and my sister all headed up to Big Bear, CA to spend the weekend with my Grandparents to enjoy good food, family and the fresh mountain air. I brought along some of my baking supplies and Grandma helped me pull it all together.



I decided to make pumpkin spice cupcakes to serve as the base for the "frosting". The pumpkin cupcakes turned out nice and moist (despite 6000+ foot elevation here). Then it was on to making this topping. Melissa Murphy's recipe is actually for Coconut Pecan Frosting. I omitted the coconut and just did pecan frosting, I mean topping.


This topping consists of sugar, evaporated milk, egg yolks, vanilla and salt. Oh and the pecans of course. I don't know how these simple ingredients turn into such a tasty rich topping. It must be the evaporated milk that lends to such a deep flavor. After simmering and constant stirring for just about 12 minutes the topping thickened up and the pecan pieces went in. A 10-15 minute cooling period and this topping moved into the "spreadable" category.

As I was setting up to start taking photos, Grandma handed me a graham cracker with pecan topping to taste. Oh my! Wow. Wow! I had to take pause because I really wasn't expecting to like this, let alone be "wowed"!


Hubby and Sister, Grandma and Grandpa all had samples on graham crackers too. We all came back for more and I lost track of how many times hubby came back after the third time. This is good stuff people!

You can't go anywhere in Big Bear without seeing hand carved bears and Grandma's place is no exception. We thought this bear, that normally serves a wine bottle holder, needed to sample one of our cupcakes! He clearly gave his stamp of approval.



The pumpkin cupcakes were tasty on their own and even more tasty with the pecan topping. But honestly I enjoyed the pecan topping on the graham crackers the most. It was simple and allowed the full depth flavor in the topping to really come through. There was plenty of topping for 12 cupcakes and still a jar full left over.



For the recipe head over to Eliana's blog A Chica Bakes. Thanks Eliana for choosing such a great recipe! To see the other SMS bakers results this week click here.

Sweet Melissa Sundays: Pecan Shortbreads

Apparently I've been living under a rock. I somehow missed the food blog revolution. About 2 months ago I was searching online for a tea house that a girlfriend and I could incorporate into our girls day out. I was lucky enough to stumble on the Tasting Spoons blog where Carolyn provided a wonderful write up of a tea house. I quickly realized the site had much much more! Recipes. Stories. Beautiful photos. Food tips and tricks. I bookmarked the site and found myself coming back daily to see what was new in Carolyn's kitchen. Then I made another very important discovery....The Blog Roll. This was a link to so many other bloggers and endless options to access more about food, pictures and recipes to salivate over. I feel like I literally opened Pandoras box....but in a good way! So thanks Carolyn!

One of the coolest discoveries in my new adventures in blogging was the discovery of online baking and cooking groups. The minute i came across Sweet Melissa Sundays I knew I wanted to be a part of this. So it's with great excitement that I present my first SMS post....Pecan Shortbreads.

Though I love cookies, I have never made a shortbread before. I was pleased to find that I already had all the ingredients. This cookie was so simple to make and tasty! The recipe called for finely chopped pecans. Upon suggestion of another SMS baker I toasted my pecans in the oven for 10 minutes prior to whizzing them around a few turns in the food processor. I like a really fine chop on nuts in cookie recipes. The dough comes together in a food processor as well...a nice change from the stand mixer. I used a small cookie scoop and was able to fit 20 cookies on a sheet. The recipe produced exactly 40 cookies. I patted each cookie down down a bit to get a flatter top.


Once the cookies were completely cooled I rolled them in powdered sugar. You almost can't be too generous with the powdered sugar. The butter and oil from the nuts are quick to soak in the sugary white coating. These are delicate cookies with a sandy crumble that melts in your mouth. The recipe called for unsalted butter, however I only had salted in the house. I didn't adjust the salt to accomodate but wish I had. Generally I am a fan of a little extra pinch of salt in my cookies but this is apparently not one where it works. They are still very tasty and got the thumbs up from my official cookie taster pal who was kind enough to take half the cookies off my hands. They pair well with milk (or coffee I would imagine) and make a very nice breakfast as I tested out this morning. For the more check out Lara's blog.