Spiked Pecan Bars

 

Yummy, yummy get in my tummy!  This week we have a delicious, easy, nutty treat to share with you — Spiked Pecan Bars.  This dessert was piglet approved, and if you frequent our blog, you know that is a high mark for us!!! Spiked Pecan Bars will need to be on your dessert table over the Thanksgiving holiday.  Do you have sweet nibblers in your family?  You know, the people who say that they aren’t going to have dessert or they want to have a small taste of several desserts?  Spiked Pecan Bars would be a perfect dessert for your family.

To make Spiked Pecan Bars you will need to create a crust with flour, butter, powdered sugar and salt.  Prep the crust in a food processor and form into the bottom of a 9 x 13 baking dish. Placing parchment paper in the bottom of the pan prior to adding the crust dough, helps with getting the bars out of the pan after baking.  The crust needs to bake for about 20 minutes.

While the crust is baking you can prep the filling. For the filling you need eggs, corn syrup, brown sugar, honey, flour, butter, cinnamon, salt, ginger and coarsely chopped pecans and of course, a little of your favorite whiskey.  This recipe is so easy.  You simply dump all of these ingredients together, mix them up, pour the mixture over the crust, and bake.

After baking cool the pan for about an hour before cutting into two inch square bites.  This treat would be  especially great with a dollop of whipped cream on the top!

If you are viewing this post via email,  visit us at www.theblindpig.blog for a printable recipe of Spiked Pecan Bars.

Do you have your Thanksgiving menu planned yet?  You might want to add these easy to make and take Spiked Pecan Bars to the list.

Have a great week!

 

Fall treats and drinks you may have missed…

Orange You Glad It’s Carpano?

Borghetti Brownie Caramel Bites

Spiced Fall

The Texas Pecan

Whiskey Spiced Pecans

 

Christmas Morning Bread

Christmas Morning Bread

One of the best things about Christmas is jumping out of bed early in the morning in anticipation of unwrapping presents under the tree.  Since our family usually has a big meal planned for Christmas, we don’t tend to eat a huge breakfast.  If you have guests staying with you, it’s nice to put your best foot forward at breakfast — especially on Christmas morning.  We are sharing an easy, tasty and fresh recipe with you that will delight all of the members of your family on that joyous holiday morning.  Your house guests will think that you went all out just for them.  You can smile graciously.  No need to tell them how easy this delectable breakfast was to make.

This recipe was a combination of a few recipes that we had found over the years.  One recipe was from Taste of Home December 2017 issue and the other was from Southern Living December 2009, and then we added in a little twist of our own. This great recipe can be prepped a day ahead and baked fresh in the morning or warmed in the oven.  To make Christmas Morning Bread you will need, sugar, cinnamon, frozen bread roll dough, Kerrygold butter, chopped pecans, brown sugar, Templeton Rye whiskey and semisweet baking chocolate bar.

First we started to thaw out our frozen rolls.  They were not completely thawed by the time we started to work with the dough, but we think it helped to have the dough slightly thawed.  You can make your bread from scratch like Grandma Ruth likes to do, but we opted for the frozen dough which was easier.

Next we combined the sugar and cinnamon.  We melted our Kerrygold butter in the microwave.  We sprinkled a few of our chopped pecans in the bottom of a sprayed bunt pan.  Next we made our whiskey caramel sauce.  We placed brown sugar, butter, and whiskey in a small saucepan; brought it to a boil;  cooked and stirred for 3 minutes. Then removed from heat to cool.

After about 5 minutes,  we poured about 1/3 of caramel in the bottom of the bundt pan with the pecans.  This gave the top of our bread a nice sweet glaze.

We prepped our area by having the rolls handy, along with the butter, sugar cinnamon mixture and bundt pan.  Next we took a roll.  Dipped it in the butter, and then rolled the top 1/2 of the roll in the sugar-cinnamon mixture.  We placed the roll in the bottom of the pan.  We continued until we had a fairly even layer of rolls on the bottom of the pan.  We drizzled caramel mixture and pecans over the first layer of rolls.  Then we continued layering the rolls and adding pecans and caramel drizzle over each layer until we had 3-4 layers. Our package of rolls was 3 lbs.  We thought, “What the heck.  The more the merrier, right?”  Wrong.  It was too much dough and our rolls overflowed in the oven.  Stop at about 2 pounds of dough. (wink)

Next we covered with plastic wrap and placed in a warm toasty spot in our kitchen to rise for about 45 minutes.  If you want to bake these Christmas morning, you can cover and chill them in the fridge.  We would suggest taking them out and letting them rise slightly before placing in the oven.

When you are ready to bake, place them in an oven that has been preheated to 350 degrees.  Make sure to place a baking sheet covered in foil on the bottom oven rack. (Believe us, you do not want to skip this part.  We saved ourselves from cleaning up a huge mess by doing this!) Bake bread for 50-55 minutes or until golden brown.  Remove from oven. Cool in pan for about 10 minutes, and then invert on a serving plate.

To make the chocolate whiskey glaze you will need to melt the chocolate in a small microwave safe bowl.  We melted ours in small bursts of 30 seconds, so we didn’t over cook.  When chocolate is melted, stir in 1/4 cup of whiskey and stir until smooth.  Drizzle the chocolate whiskey glaze over the top of the bread.

If you are viewing this post in your email, visit us at http://www.theblindpig.blog for a full printable recipe of Christmas Morning Bread.

When we made our bread in our test kitchen, it did not last long.  Blind Piglets #2 and #3 and their friends finished it off pretty quickly.  We had a few left overs for the next day, and we think it tasted better on day 2.

Are you going to treat your family Christmas morning?  Do you need to impress your mother-in-law?  Whether you are staying in or headed out, Christmas Morning Bread will be sure to become one of your family’s holiday favs.  Let us know if you try it out.  We love hearing what you think!

   

Pecan Whiskey Ice Cream

pecan whiskey ice cream

We have a soft cold spot in our stomachs for ice cream.  It is one of our family’s favorite treats and desserts. (Kerrygold Ice Cream, Cafe Bourghetti PBIF Pie, Choco Menta Shake, Mojito Ice Cream, Tequila Strawberry Lime Ice Cream Pie) For a final farewell to summer, we wanted to share with you a delectable grown-up dessert: Pecan Whiskey Ice Cream.  When you see how easy this treat is to make, you will want to scream for more– ice cream that is!

To make this you need only a few simple ingredients — vanilla ice cream, toasted pecans, and Templeton Rye Whiskey.  That’s it — only 3 things.

pecan whiskey ice cream1

First you will need to toast the pecans.  We placed ours on a cookie sheet and placed the oven on broil.  You need to leave the pecans in the oven for about 5 minutes.  If they stay too long, they will burn.

pecan whiskey ice cream2

Stir together 1 quart of softened vanilla ice cream, toasted pecans and 1/4 cup of whiskey.  Place back in the freezer until hardened or at least a couple of hours.  Serve to friends.  Yummo!

pecan whiskey ice cream3

If you are viewing this post in your email, you will want to visit us at www.theblindpig.blog to get a printable version of this recipe.

The rye whiskey has a sweet flavor that pairs nicely with the vanilla ice cream.  This dessert goes down smooth.  Will you make the world’s easiest dessert this weekend?  Let us know if you do.