Tag Archives: pecan

TWiB – Third trimester and 2008 round-up

Here’s a round-up of all the recipes I’ve made for This Week in Baking during September, October, November and December of 2008.

36.  Pita Bread – 3.5 stars
37.  Pear Cheesecake – 3.5 stars
38.  Dense Chocolate Loaf  Cake – 4 stars
39.  Strawberry Pecan Bread – 2.5 stars
40.  Tres Leches Cake – 4.5 stars
41.  Pumpkin Cream Cheese Brownies – 3 stars
42.  Carrot Cake Cupcakes – 4 stars
43.  Rye Bread – 3 stars
44.  Rocky Road Cookies – 1 stars
45.  Jalepeno Cake – 3 stars
46.  Paczki – 3 stars
47.  Caramel Pumpkin Pie – 1.5 stars
48.  Pumpkin Chocolate Chip Cookies – 3.5 stars
49.  Big Bad Chocolate Muffins – 4.5 stars
50.  Blueberry Coffee Cake – 4 stars
51.  Cornbread – 3 stars
52.  Peanut Butter Torte – 3.5 stars

Again, no 5 star recipes, but here are the best of this trimester:

  1. Big Bad Chocolate Muffins – 4.5 stars
  2. Tres Leches Cake – 4.5 stars
  3. Blueberry Coffee Cake – 4 stars
  4. Dense Chocolate Loaf  Cake – 4 stars

And the list you’ve been waiting for, the top 9 recipes of 2008!

  1. Brownie Tart – 5 stars
  2. Big Bad Chocolate Muffins – 4.5 stars
  3. Chocolate Creme Brulee – 4.5 stars
  4. Cinnamon Pie – 4.5 stars
  5. Cottage Dill Bread – 4.5 stars
  6. Eclairs – 4.5 stars
  7. Gingerbread Cookies – 4.5 stars
  8. Pecan Pie Bars – 4.5 stars
  9. Tres Leches Cake – 4.5 stars

There will be no regular TWiB in 2009.  Instead, I will revisit some of the less-than-excellent recipes and see what I can do to improve them.  Happy New Year and see you in 2009!

TWiB #39 – Strawberry Pecan Bread

I needed to use up a few things and I was looking for something simple, so this bread fit the bill. Since it’s a quick bread, it seemed like a good opportunity to use Splenda.

Strawberry Pecan Bread

Recipe
Strawberry Bread

Modifications
Divided recipe in half to make 1 loaf.  Used Splenda in place of sugar.

Rating
Flavors are good, but it’s a little dry.  GiR finds the Splenda flavor to be too overwhelming.  2.5 stars out of 5.

TWiB #31 – Dorie cookies

I was pretty busy this weekend getting ready for a road trip to Ohio, so I didn’t have much time to make anything special.  So, as a minor cop-out, I made 2 kinds of cookies from Dorie’s wonderful book.

Brown Sugar-Pecan Shortbread Cookies (pg. 127)

Modifications
I used dark brown sugar and my nuts weren’t ground as finely.  I really need to get a new food processor.

Rating
They didn’t really turn out anything like the picture.  3 stars out of 5.

Chunky Peanut Butter and Oatmeal Chocolate Chipsters (pg. 73)

Modifications
I used about 2/3 cup smooth peanut butter and a whole bag (12 oz) of chocolate chips.

Rating
Very flavorful and easy to make.  4 stars out of 5.

My Dorie Days

After reading so much about Dorie Greenspan’s book Baking: From My Home to Yours, I decided to pick it up from the library to try the recipes out before shelling out the cash for my own book. Here’s everything that I made in the 3 weeks or so I had the book. Needless to say, I ordered my own copy. =)

Pecan Honey Sticky Buns (pg. 51)

Rating
Absolutely fantastic. 4.5 stars out of 5.

Lemon Poppyseed Muffins (pg. 10)

Rating
4.5 stars out of 5.

Fresh Mango Bread (pg. 45)

Modifications
I used craisins instead of raisins, resulting in a beautiful mango cranberry bread.

Rating
4 stars out of 5.

Oatmeal Breakfast Bread (pg. 44)

Modifications
At the last minute, I realized I didn’t have any applesauce. I used mashed banana instead, which substituted perfectly. And again, I used craisins instead of raisins.

Rating
4 stars out of 5.

Honey-Nut Brownies (pg. 102)

Modifications
I chose to use almonds as my nut.

Rating
Not enough of a chocolaty taste. 2.5 stars out of 5.

Great Grains Muffins

Modifications
I finally used the last of my craisins in this recipe. Can you tell I got them on sale?

Rating
3.5 stars out of 5.

TWiB #27 – Pecan Pie Bars

What’s more American than pecan pie? I made these for 4th of July, and they are much more BBQ-friendly than traditional pecan pie. They were a HUGE hit.

Pecan Pie Bars

Recipe
Pecan Pie Bars

Modifications
The original called for an odd-shaped pan and nowhere near enough pecans.  I made enough changes that I decided to post my version of the recipe here:

2 cups all-purpose flour
4 1/2 tbsp brown sugar
3/4 cup butter

3 eggs
3/4 cups brown sugar
3/4 cup chopped pecans
1/2 cup pecan halves (or more to taste)
3/4 cup light corn syrup
4 tbsp butter
1 1/2 tsp vanilla

Follow the recipe as directed except use a 9″x13″ pan and cut into 36 bars.

Rating
Strong 4.5 stars out of 5.  The crust could use a slight improvement.