Culinary Confessional

Easy Carrot Cake Cookies 1 pkg carrot cake mix 8 oz canned crushed pineapple, drained 2 carrots, finely shredded 1 tsp ginger, grated 2 eggs 2 tbsp vegetable oil 1 cup pecans, toasted and chopped 16 oz store-bought cream cheese frosting Non-stick cooking spray Preheat oven to 350-deg. Coat two large baking sheets with the non-stick spray. In the bowl of an electric stand mixer fitted with a flat paddle, combine the cake mix, pineapple, carrots, ginger, eggs, and oil. Beat 3-4 minutes or until well combined, then stir in the pecans. Drops teaspoonfuls of the dough on the baking sheets about least 1” apart, then bake for 14-16 minutes or until the edges of the cookies are crisp and the centers are soft but set. Place the cookies to a wire rack to cool, then coat with the cream cheese frosting and enjoy. Approximate Nutritional Values: http://www.food.com/recipe/gone-quick-carrot-cake-cookies-28638

Banana Pudding Cheesecake 2 cups vanilla wafers (plus extra for garnish) 1/2 cup pecans 1/2 cup butter, melted 4 large ripe bananas (divided) 1 tbsp lemon juice 1/4 cup light brown sugar 4 tbsp vanilla paste (divided) 32 oz cream cheese, softened 1 cup sugar 4 large eggs 3-4 cups hot water 1 cup heavy whipping cream, cold 1/4 cup confectioners sugar Non-stick cooking spray Preheat oven to 350-deg. Coat a 9” springform pan with the non-stick spray, then wrap the outside with aluminum foil. In a food processor, pulse the vanilla wafers and pecans until finely ground. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together. Press the crumbs into the prepared springform pan with your hands, then form the crust with the back of a spoon or measuring cup, bringing the crumbs up the sides of the pan. Bake for 10 minutes, then set aside to let cool completely. In a small pot, mash three of the bananas until smooth, then add the brown sugar and lemon juice. Cook over medium heat until the sugar has melted, then remove from heat and add 1 tbsp vanilla paste. Stir once, then set aside and let cool. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese for two minutes, until light and fluffy. Slowly stream in the sugar and continue to beat for another 2 minutes. Add the eggs one at a time, mixing well after each addition, then add 2 tbsp vanilla. Scrape down the sides and bottom of the bowl, then stir in the banana mixture. Spread the banana mixture over the vanilla wafer crust and place in a roasting pan. Pour the hot water into the roasting pan until it rises halfway up the sides of the springform pan. Bake for 45-60 minutes or until the center is firm. (Note: if the cheesecake is browning too quickly, lower the temperature to 325-deg.) Once done, place the cheesecake on a wire rack and let cool completely before placing in the fridge and chilling for at least 8 hours. Just before serving, beat the heavy whipping cream with a hand mixer on high speed. Once it begins to thicken, add the confectioners sugar and 1 tbsp vanilla paste and continue to beat until soft peaks form. Pipe the whipped cream over the cheesecake crust, then garnish with the reserved whole vanilla wafers and a slice of banana. Approximate Nutritional Values: http://www.food.com/recipe/uptown-banana-pudding-cheesecake-159441

Pumpkin Pecan Scones with Maple Glaze For the Scones: 1 cup pecans 2 cups flour 1 tbsp baking powder 1/4 cup brown sugar, packed 1 tbsp cinnamon 1 tsp ginger 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp allspice 1/2 tsp salt 5 tbsp cold butter, cubed 1 cup pumpkin puree 1/4 cup almond milk 1 tsp vanilla paste For the Glaze: 1 cup confectioners sugar 1/8 tsp sea salt 1 tbsp butter, melted 1 tsp vanilla paste 1/4 cup pure maple syrup Preheat oven to 425-deg.  Lay the pecans in a single layer on a large baking sheet lined with parchment paper. Toast the nuts in the oven until lightly browned, about 3 minutes.  Then remove from the oven and finely chop. In a bowl, combine the flour, three-fourths of the chopped nuts, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, allspice, and salt. Use a pastry cutter or fork to cut the cold butter into the dry ingredients.  Then stir in the pumpkin puree, almond milk, and vanilla paste.  (Note: the dough will be on the drier side.) Form the dough into a 1” thick circle, then cut into 8 triangular slices, pizza-style. Separate the slices and arrange them on the parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown and firm to the touch. While the scones are baking, whisk together the confectioners sugar, sea salt, melted butter, vanilla paste, and maple syrup in a small bowl until smooth. While the baked scones are still warm, drizzle the glaze generously on top, then immediately sprinkle the remaining chopped nuts over the glaze.  Let cool slightly before serving. Approximate Nutritional Values: http://www.food.com/recipe/maple-pecan-pumpkin-pie-392195

Dutch Apple Pie with White Chocolate Sauce For the Pie: 1 store-bought piecrust 3 Honey Crisp or Crispin apples, peeled and sliced 3 Granny Smith apples, peeled and sliced 1 cup sugar 1 tsp nutmeg 1 tsp ground ginger 1 tsp ground cloves 1 cup plus 3-1/2 tbsp flour (divided) 1 tbsp cinnamon 2 pinches salt (divided) 3/4 cup cold butter 1/2 cup pecans, finely chopped 1-1/2 cups rolled oats 1-1/2 cups brown sugar For the White Chocolate Sauce: 1/4 cup butter 1/4 cup confectioners sugar 2 tbsp cream cheese 2 tbsp white chocolate, melted  Preheat oven to 375-deg.  Press the prepared piecrust into a 9” round metal or glass pie pan. In a bowl, toss together 1 cup flour, 1 pinch salt, pecans, oats, and brown sugar. Using a pastry cutter or a fork, cut in the 3/4 cup butter until the mixture resembles crumbs, then set aside. In a large saucepan over medium heat, combine the apples, sugar, nutmeg, ginger, cloves, 3-1/2 tbsp flour, cinnamon, and 1 pinch salt.  Cook, stirring occasionally, for 10-12 minutes or until the apples are slightly tender.   Pour the apples into the uncooked piecrust, then sprinkle with the topping.  Bake for 20-25 minutes or until golden and bubbling, then remove from the oven and let sit for 15 minutes. In the meantime, using an electric hand mixer, combine the 1/4 cup butter, confectioners sugar, and cream cheese.  Pour the mixture into a small saucepan and melt over low heat.  Just before serving, whisk in the melted white chocolate, then drizzle the sauce over the warm pie. Approximate Nutritional Values: http://www.food.com/recipe/apple-pie-biscotti-with-white-chocolate-ginger-glaze-234643

Cranberry Cake 3 cups cranberries 1 cup pecans, chopped 2 cups sugar (divided) 2 eggs 1 cup flour 1 tsp nutmeg 1/2 cup butter, melted 2 tbsp milk  Non-stick cooking spray Preheat oven to 350-deg.  Coat a large baking dish with the non-stick spray. Spread the cranberries and pecans along the bottom of the baking dish and sprinkle with 1 cup of the sugar. In the bowl of an electric mixer fitted with a flat paddle, beat the eggs on medium speed until foamy, then lower the speed and add the remaining sugar, flour, nutmeg, melted butter, and milk.   Beat until combined, then spread the batter over the cranberries and nuts. Bake for 40-45 minutes or until golden and a toothpick inserted into the center comes out clean. Cool the cake on wire rack for an hour, then serve. Approximate Nutritional Values: http://thanksgiving.food.com/recipe/cranberry-tea-cake-78133

Tilapia in a Browned Butter Pecan Sauce Four 8 oz tilapia fillets 2 tbsp olive oil (divided) 1/2 cup flour 4 tbsp butter 1/2 cup pecans, chopped 2 tbsp parsley, chopped Juice of 1 lemon Zest of 1 lemon 1/4 cup white wine Salt and pepper to taste Season the fillets with the salt and pepper, then dredge through the flour, shaking off any excess. Preheat a large saute pan over medium-high heat, then add 1 tbsp olive oil.  Place the fillets in the pan and cook for 5 minutes per side or until the fish is flakey and golden brown.  Then use a spatula to move the fish onto a serving platter.  Drain off any excess oil in the pan, then pour in the remaining tbsp olive oil.  Add the butter and pecans.  When the oil begins to brown, add the lemon juice, lemon zest, wine, and parsley.  Cook for 2 minutes, taste and season with salt and pepper as needed, then pour over the fish and serve. Approximate Nutritional Values: http://www.food.com/recipe/tilapia-in-butter-sauce-301756

Apple Bundt Cake with Cream Cheese Filling and a Caramel Glaze For the Cake: 2 large green apples, peeled and diced 1 tsp nutmeg 2 tbsp cinnamon 1/2 cup plus 3 tbsp butter (divided) 2 cups flour, plus extra for the pan 2 tsp baking powder 1/2 tsp salt 1-1/2 cup sugar (divided) 4 eggs, divided 1 tsp vanilla paste 1/4 cup milk 8 oz cream cheese Zest of one lemon For the Caramel Glaze: 4 tbsp butter 1/2 cup brown sugar 1 pinch salt 1/2 cup heavy cream 1/2 cup toasted pecans, finely chopped Preheat oven to 350-deg and prepare a bundt pan by greasing with 1 tbsp butter and a dusting of flour. Melt two tbsp of butter in a saucepan over medium heat, then add the diced apples, nutmeg, and cinnamon. Cook until apples are soft, about 4 minutes, then remove from heat and let cool completely. Sift together flour, baking powder and salt. In the bowl of an electric mixer fitted with a flat paddle, cream together 1/2 cup of the butter with the sugar. Add three eggs, one at a time, and beat well. Then mix in the vanilla and milk. Add in the dry ingredients in thirds, letting each addition become fully incorporated into the batter before adding more.  Then fold in the cooled apples. In a separate bowl, combine the cream cheese, one egg, 1/2 cup the sugar and the lemon zest. Mix until smooth. Pour half of the cake batter into prepared bundt pan, then spoon the cream cheese filling evenly over batter before covering it with the remaining batter. Bake for 50 - 55 minutes or until the cake springs back when the surface is lightly pressed down.  Let cool completely. For the caramel glaze, start by melting the butter in a saucepan over medium-low heat, then adding brown sugar.  Cook, whisking until sugar is melted completely, before adding the salt and cream.  Continue cooking and stirring for 2 minutes, then remove from heat and let cool for 5 minutes. Remove cake from pan and spoon glaze evenly over the top, letting the caramel drip down the sides.  Sprinkle the pecans over the top, then serve. Approximate Nutritional Values:  http://www.food.com/recipe/country-apple-cake-with-caramel-sauce-267272

Arugula, Cherry, and Goat Cheese Salad 6 oz baby arugula 16 cherries, halved and pitted 1/2 cup pecans, lightly toasted and chopped 1 tbsp tarragon, chopped 1 tbsp sherry vinegar 1 tsp balsamic vinegar 3 tbsp extra virgin olive oil 2 oz goat cheese, crumbled Salt and pepper to taste Combine the arugula, cherries, half the pecans, and the tarragon in a large bowl. In a smaller bowl, whisk together the sherry and balsamic vinegar, the olive oil, and a pinch of salt and pepper. Toss the dressing with the salad, then sprinkle with the goat cheese and remaining pecans before serving. Approximate Nutritional Values: http://www.food.com/recipe/heirloom-tomato-salad-with-goat-cheese-and-arugula-98116

Butter Brickle Cake 1-1/4 cups graham crackers, crumbled 1-1/3 cup butter, melted and divided 3/4 cup white sugar, divided 1 cup flour 3/4 cup quick cooking oats 1/4 cup brown sugar 3/4 cup pecans, toasted and chopped 16 oz cream cheese (Neufchatel, if available) 1 tsp vanilla 8 oz Cool Whip, thawed 16 oz jar butterscotch topping 6 oz caramel topping Non-stick cooking spray Preheat oven to 350-deg.  Coat the bottom and sides of a 9″ springform pan with non-stick cooking spray. In medium bowl, combine the graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup white sugar until well combined. Press into bottom of the prepared springform pan to form the crust.  Bake for 6 minutes, then remove from oven and set aside to cool. Raise oven temperature to 375-deg. In a large bowl, combine the flour, oats, brown sugar, remaining melted butter, and pecans until well incorporated.  Pour the mixture onto a greased baking sheet and spread into an even layer. Bake 15 - 20 minutes or until golden brown. Crumble while still warm, then set aside to cool. In the bowl of an electric mixer fitted with a flat paddle, beat the cream cheese, remaining white sugar, and vanilla until smooth, then hand-fold in the Cool Whip. Spread half of the cream cheese mixture over the graham cracker crust, followed by half of the oat crumbles.  Drizzle one-third of the butterscotch topping on the top. Repeat with the remaining ingredients. Cover springform pan with foil and freeze overnight (or for at least 4 hours). When ready to serve, remove pan from freezer and allow to sit for 5 - 10 minutes. Remove pan sides, slice and serve with caramel topping drizzled over the top. Approximate Nutritional Values:  http://www.food.com/recipe/butter-brickle-cake-95974

Ultimate Oatmeal 3/4 cup old fashioned oats 1/2 cup vanilla soymilk 2 tbsp pumpkin puree 2 tbsp whipped cream 1 tbsp maple syrup 1 tsp pumpkin pie spice  1 tbsp melted butter 1 tbsp honey or agave syrup  1 dash salt 1/4 cup pecans, toasted and roughly chopped  

In a microwave-safe bowl, combine the oatmeal, pumpkin puree, maple syrup, pumpkin pie spice, melted butter, honey, and salt.  Stir well, then add the soymilk and stir again. Microwave for 45 seconds, stir, and then cook in the microwave for an additional 30 - 40 seconds. Once the oatmeal thickens, stir in the whipped cream.  Sprinkle with the toasted pecans and serve. Approximate Nutritional Values: http://low-cholesterol.food.com/recipe/pumpkin-oatmeal-102176

Mini Chocolate Bundt Cakes For the Cakes: 2 sticks butter, plus extra for greasing the pans 3/4 cup unsweetened cocoa powder (Dutch process, if available) 3/4 cup coffee 2 cups sugar 2 large eggs 1/2 cup buttermilk 2 tsp vanilla paste 2 cups flour, plus extra for dusting the pans 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt For the Glaze: 1 cup pecans, chopped and toasted 1/2 cup half and half 4 oz dark chocolate 1/2 stick butter 1/2 cup confectioners sugar 1/4 tsp salt Preheat oven to 350-deg and place a rack in the center.  Grease the mini bundt pans with butter, then dust with flour, tipping out the excess.  (Note: you can also use muffin pans if you don't have mini bundt pans.) Melt the butter for the cakes in a medium-sized saucepan over medium-low heat, then whisk in the cocoa.  Add the coffee and whisk until smooth, then remove from heat. Whisk in the sugar, then the eggs, then the buttermilk and vanilla paste, stirring until each ingredient is incorporated completely before adding the next. Sift together the flour, baking soda, cinnamon, and salt, then sift it into the cocoa mixture.  Whisk until just combined. Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Cool the cakes in the pan for 10 minutes, then loosen the edges with a knife and invert the pan to tip them out onto a wire rack. Toast the chopped pecans in the oven for five minutes, then cool for another five. Melt the butter for the glaze in a medium-sized saucepan over low heat, then stir in the confectioners sugar and the half and half.   Add the dark chocolate, stirring until smooth.  Stir in the salt, then the pecans. Cool the glaze slightly before spooning over the cakes. Approximate Nutritional Values: http://www.food.com/recipe/mexican-hot-chocolate-mini-bundt-cakes-350985  

Butterscotch Tea Bread 1 egg, beaten 1 cup brown sugar, firmly packed 3 tbsp butter, softened and divided 2 cups flour  3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 cup buttermilk 1 cup pecans, toasted and chopped 1 cup butterscotch chips Preheat oven to 350-deg and grease a 9" loaf pan.  Set aside. In the bowl of an electric mixer fitted with a flat paddle, combine the egg, brown sugar, and 1 tbsp butter. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.   Alternating with the buttermilk, add the dry ingredients to the mixer bowl in three even additions.  Beat to combine, then stir in the pecans. Pour the batter into the prepared pan and bake for approximately an hour, or until a toothpick inserted into the center comes out clean. Remove the bread from the pan and cool on a wire rack. While the cake is cooling, bring a pot of water to a simmer, then top with a steel or glass bowl.  Combine the butterscotch chips and remaining butter, stirring until completely melted. Drizzle the butterscotch glaze over the cake, then serve. Approximate Nutritional Values: http://www.food.com/recipe/simple-yummy-butterscotch-cake-277705

Skillet Pumpkin Apple Pie For the Pecan Crunch Topping: 1/4 cup sugar 1/4 cup dark brown sugar 1/4 cup all purpose flour 1 teaspoon Chinese Five Spice 1/8 teaspoon salt 2/3 cup chopped pecans 7 tablespoons unsalted butter, cut into pieces For the Pumpkin Filling: 1/3 cup sugar 1/3 cup dark brown sugar 2-3 tablespoons all purpose flour 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 1 teaspoon ground ginger 1/2 teaspoon salt 15 oz pumpkin puree 2 eggs 8 oz sour cream For the Apple Base: 4 tablespoons dark brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon Chinese Five spices 1 teaspoon all purpose flour 4 Golden Delicious apples--peeled, cored, and sliced 1/8” thick 1 tablespoon unsalted butter 2 tablespoons sugar Place a baking sheet on the bottom rack of the oven and preheat to 425-deg. For the topping: combine the white and brown sugars, flour, five spice power, salt, and pecans in a small bowl.  Cut in the butter until the mixture is crumbly and set aside. For the pumpkin filling: mix together the white and brown sugars, flour, cinnamon, pumpkin spice, ginger, and salt, then set aside.  In a large bowl, mix the pumpkin puree, eggs, and sour cream until smooth.  Then stir in the dry ingredients and mix well. For the apples: mix the brown sugar, cinnamon, and flour, toss apples to coat evenly. Melt the butter in an iron skillet over medium heat.  Sprinkle in the white sugar and cook 3-4 minutes, until just starting to brown.  Lay the apples in a pattern in the pan and remove from heat. Gently pour the pumpkin filling over the apples and sprinkle the pecan topping over the top, leaving a 1/4" border around the edges uncovered. Bake for 20-25 minutes, then serve hot with vanilla ice cream on top. Approximate Nutritional Values: http://www.food.com/recipe/apple-butter-pumpkin-pecan-streusel-pie-297320

Macaroni Salad with Bleu Cheese Dressing and Smoked Turkey For the Dressing: 2-1/2 oz crumbled bleu cheese 3 tbsp buttermilk 3 tbsp sour cream 2 tbsp mayonnaise 2 tbsp white wine vinegar 1/4 tsp sugar 1/8 tsp garlic powder Salt and black pepper to taste For the Pasta: 8 oz elbow macaroni, bow ties, or corkscrews 1 tbsp extra virgin olive oil 1 medium carrot, diced 1 small zucchini, diced 1 cup frozen peas 8 oz smoked turkey, cubed 3 tbsp chopped green onions 1/4 cup parsley, chopped 6 tbsp toasted pecans, coarsely chopped In a small bowl, mash bleu cheese and buttermilk together with a fork until the mixture resembles cottage cheese. Stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.  Then cover and let sit in the fridge for at least 30 minutes to allow the flavors to marry. Bring large pot of salted water to boil. Add the pasta and cook uncovered, stirring occasionally, for about 6 minutes. Drain (reserving some of the cooking liquid) and rinse with cold water, then transfer to a large bowl and toss with the olive oil. In a medium saucepan, add the carrots and enough of the pasta water to cover. Cook for 2 minutes, then add  the zucchini and cook for another minute or until both vegetables are crisp-tender. Drain, rinse with cold water, and drain well again. Then transfer to the pasta bowl. Add the peas, turkey, green onions, and parsley and toss.  Spoon over the bleu cheese dressing, stirring well to coat all ingredients.  Sprinkle with the pecans and serve chilled. Approximate Nutritional Values:  http://www.food.com/recipe/super-sea-shell-salad-157619

Oatmeal Raisin Sticky Buns For the Filling and Topping: 3/4 cup dark brown sugar, divided 1/2 stick of unsalted butter, diced 1/4 cup of dark corn syrup 3/4 teaspoon vanilla paste 1-1/2 cups pecan halves 1/2 cup raisins 3/4 teaspoon ground cinnamon Nonstick cooking spray For the Buns: 2 cups all purpose flour, plus extra for the work surface 1/2 cup quick cooking oats 2 tablespoons sugar 2-1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 stick chilled unsalted butter, diced 3 tablespoons melted unsalted butter, divided 3/4 cup buttermilk, plus extra if needed Preheat the oven to 350-deg.  When ready, toast the pecans for about 4 minutes, until they begin to brown.  Then remove and allow to cool a bit before chopping finely.  Then raise oven temperature to 375-deg and center a rack in the center.  Spray 12” cake pan with high sides with nonstick spray and set aside. In a small saucepan, cover the raisins with enough water just to cover them.  Cook oven medium high heat until the water is mostly absorbed by the raisins (being careful not to evaporate completely), about 3 minutes.  Drain remaining liquid toss the raisins in a bowl with 1/3 cup brown sugar and the cinnamon.  Set aside. Combine the remaining brown sugar, butter, and the corn syrup in a saucepan.  Whisk over medium heat until the sugar dissolves and the syrup bubbles at the edges, about 2 minutes.  Remove from heat and whisk in the vanilla. Spread the syrup evenly along the bottom of the prepared cake pan.  Sprinkle the chopped pecans on top. Using a food processor, beat the flour, oats, white sugar, baking power, and salt together until well combined.  Add the diced chilled butter and pulse until a coarse meal forms.  Add the buttermilk and pulse until the dough comes together, adding more buttermilk if mixture is too dry.  Gather the dough into ball, then flatten into a rectangle.  Roll the dough out on a floured piece of parchment paper until it roughly measures  a 16” x 8” rectangle.  Brush with some of the melted butter. Sprinkle the dough with raisin mixture, press lightly to adhere it to dough. Starting along the long edge and using parchment paper as a tool, roll up the dough into a log (jelly-roll style).  Then cut the dough log 8-12 round pieces.  Place each piece, cut side down, in the center of the baking pan, then arrange the remaining pieces around center.  Press each to slightly flatten and help adhere the pecans. Brush the tops with the remaining melted butter and bake about 35 minutes or until a toothpick inserted into the center comes out clean and the syrup is bubbling. Remove sticky buns from the oven and allow to stand for one minute.  To remove, place a platter over the cake pan and, using oven mitts, invert.  Scrape any remaining syrup or pecans left in pan over biscuits.  Cool for 15 minutes, then serve warm. Approximate Nutritional Values:  http://www.food.com/recipe/make-ahead-ooey-gooey-sticky-buns-403460

Uber-Brownies 1-3/4 cups all purpose flour 3/4 cup confectioners sugar 1/3 cup unsweetened cocoa (European) 3/4 cup cold butter 14 oz sweetened condensed milk 1 teaspoon vanilla paste 2 cups semi-sweet chocolate, divided 1 cup toasted pecans, coarsely chopped 1/2 cup toasted coconut 1/2 cup toffee bits Preheat oven to 350-deg.  Grease a parchment paper-covered 13” x 9” baking pan and set aside. In a food processor, combine flour, sugar, and cocoa.  Add the cold butter and process just until mixture resembles coarse crumbs. Press firmly into the prepared pan and bake for 10 minutes. While crust is baking, combine condensed milk, vanilla, and 1 cup of chocolate chips in a medium saucepan.  Heat, stirring constantly, until mixture is smooth. Remove crust from oven and pour chocolate mixture over the crust.  Sprinkle with coconut, pecans, toffee bits, and remaining cup of chocolate chips. Press down firmly. Return to oven and bake for another 18-20 minutes.  Serve warm with vanilla (or caramel!) ice cream. Approximate Nutritional Values:  http://www.food.com/recipe/caramel-coconut-pecan-brownies-158840