Chocolate Pecan Pie

Ingredients
Cream Cheese Pie Dough
  • 3½ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
Pie Filling
  • 1¼ cups packed brown sugar
  • ½ cup maple syrup
  • ½ cup corn syrup
  • ¼ cup molasses
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1 tablespoon vanilla
  • 2 tablespoons bourbon (optional)
  • 1 pound pecan halves or pieces
  • 1 cup semi-sweet chocolate chips
Instructions
To make the pie dough:

1

Lightly coat two 9-inch pie pans with nonstick cooking spray.

2

In a large bowl, combine the flour, sugar, and salt. Sift in the baking powder to ensure there are no lumps. Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and mix just until the dough comes together. Transfer the dough to a lightly floured counter and knead until smooth, about 2 minutes. Cover with plastic wrap, and chill in the refrigerator until slightly firm, but not hard, 15 to 20 minutes.

3

Divide the dough in half and form each half into a ball. Roll each ball of dough into a disc just larger than the circumference of the pans. Line each pan with dough, taking care to trim off the excess. Chill in the refrigerator until ready to use.

To make the filling:

1

Heat the oven to 325 degrees F.

2

In a medium saucepan, combine the brown sugar, maple syrup, corn syrup, molasses and butter. Cook, stirring occasionally, until the butter is melted but the syrup isn’t boiling. In a large bowl, whisk together the eggs and vanilla until completely combined.

3

Add the syrup mixture to the egg mixture and whisk until smooth. Whisk in the bourbon, if desired. Let cool to room temperature.

4

Evenly divide the pecans and chocolate chips between each pie shell. Pour the syrup mixture over the nuts, distributing it evenly between the two pie shells.

5

Bake until golden brown and the pie is slightly souffled, yet firm, about 1 hour. Test by sticking a knife in the center of the pie. If the tip comes out looking very wet, continue to bake until the knife comes out looking more sticky than wet. Let the pies cool completely before serving.

Pecan Pie Brownies

Ingredients
1 box brownie mix

(must have instructions for making in 13×9 pan + ingredients listed on the package)

Pecan Pie Filling:
  • 1 cup sugar
  • 1½ cups light corn syrup
  • 4 eggs
  • ¼ cup unsalted butter
  • 1½ teaspoon vanilla extract
  • 2 cups pecans roughly chopped
Instructions
To make the pie dough:

1

Preheat oven according to brownie package instructions.

2

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stovetop over medium-high heat and begin to cook, stirring continuously.

3

Mix brownies according to package instructions.

4

Pour brownie batter into a greased 13×9-inch pan and place in oven to bake for 20 minutes.

5

As the brownies bake, the filling in the saucepan should have thickened enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

6

When the brownies have finished pre-baking, remove them from the oven and pour the pecan pie filling over them, spreading it out to cover the brownies completely.

7

Place the brownies back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

8

Let cool to room temperature before cutting.

Microwave Pecan Brittle

Ingredients
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 cups chopped pecans
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
Instructions
To make the pie dough:

1

Combine sugar and corn syrup in large microwave safe bowl. Cook in the microwave on High Power for 5 to 6 minutes.

2

Stir in pecan pieces. Cook on High Power for 3 to 5 minutes.

3

Stir every 2 minutes until syrup and pecans are browned.

4

Remove from microwave and stir in salt. Add butter, vanilla and baking soda. Stir until light and foamy.

5

Spread on large, buttered cookie sheet.

6

When cooled, break into pieces and store in a container that can be tightly sealed.

Christmas Fruitcake Cookies

Ingredients
  • 1 cup softened butter
  • ¾ cup packed brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1⅔ cups all-purpose flour
  • ⅓ teaspoon salt
  • ½ teaspoon baking soda
  • 4 ounces candied cherries (red or green, or mixed), halved
  • 4 ounces diced candied pineapple
  • 1½ cup finely cut dates
  • 1½ cup chopped pecans
Instructions

1

Cream butter, sugar, egg, and vanilla. Sift together flour, salt and soda and add to creamed mixture. Stir in fruit and nuts.

2

Drop teaspoons of the mixture onto greased baking sheets.

3

Bake at 325 degrees F for 15 minutes. Store in tightly sealed container.

Pecan Cream Pie

Ingredients
  • 9-inch pie shell, baked and cooled
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 bars (8 oz each) full-fat cream cheese, softened
  • 1½ teaspoons vanilla extract
  • ½ cup brown sugar
  • ¼ cup real maple syrup
  • 1 cup finely chopped pecans
  • ½ cup roughly chopped pecans
Instructions

1

In a bowl with a hand mixer or a stand mixer with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.

2

In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.

3

Fold the whipped cream mixture into the cream cheese mixture and stir together.

4

Add in the 1 cup finely chopped pecans and stir together until combined.

5

Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining ½ cup chopped pecans.

6

Refrigerate for 4-6 hours before serving.

Snack Mix

Ingredients
  • 1 cup pecan halves
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds (pepitas)
  • ¼ cup dark chocolate chips
  • ¼ cup whole-grain cereal (such as bran flakes or whole-grain Chex)
  • A pinch of cinnamon and sea salt (to taste)
Instructions

1

In a mixing bowl, combine all the ingredients.

2

Toss gently to mix evenly.

3

Store the snack mix in an airtight container or easy to grab-and-go bags.