Tag-Archive for ◊ pecan ◊

20 Jul 2014 Toasted Coconut Waffles

coconut-waffle01 They taste like a tropical vacation!  I liked them with butter and apricot jam.  My kids were hollering for pineapple, mango, and some toasted nuts but I gave them what I had on hand, maple syrup and whipped cream (poor, poor deprived children). I cut this recipe out of a Bon Appetit magazine in December, 2013 but didn’t make them until July 2014. I’m glad I don’t clear my refrigerator of assorted clippings and notes and pictures all that often, and I am glad I saved this recipe for seven months! The note above the recipe states the recipe is from Elmwood Cafe in Berkeley.  I wonder what they serve them with… You’ll need some coconut oil for this recipe.  I don’t think it affects the taste much, but I think it adds to the delightful crunch.  I did make one change to the recipe, I reduced the amount of toasted coconut. Only ¾ cup of toasted coconut is incorporated into the batter, but the recipe stated to toast 1 ½ cups, using the extra ¾  to sprinkle on top of the cooked waffles, that’s way too much coconut for sprinkling, an extra ¼ cup will do you. I toasted the coconut and mixed up the dry ingredients before I went to bed, which made Sunday morning a bit easier.  I just had to stir in the eggs, milk, and coconut oil and heat up the waffle iron. The batter made 7 large, round waffles (which leaves some for us to throw in the toaster tomorrow morning). Word of advice, if you like waffles, and want to enjoy them on a regular basis, get two waffle irons.  The horrible thing about waffles is that it’s hard to get everyone a hot waffle at the same time.  Two waffles irons solves this problem–unless you have a really large family and need three waffle irons… It goes without saying that you have to like coconut (and the Hawaiian mojo) to like these waffles. But who doesn’t like coconut…, or Hawaii!? Toasted Coconut Waffles, take me awayyyyy. . . .

BTW, my notoriously picky 5 year old grandson, who at last count eats only 27 different foods (he has some sort of selective eating disorder), ate half a waffle and told me it was GOOD.  Hooray! I might be making these on a regular basis now, especially since scrambled eggs, a long time favorite, has slipped off of his list.  I just might have this recipe committed to memory by next month 🙂

Toasted Coconut Waffles

  • 1 cup shredded coconut (original recipe specified unsweetened, but I didn’t have any, so used sweetened coconut)
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch (yes, my eyes popped, too.  Not a misprint.  On-half a cup of cornstarch!)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk (or soured milk)
  • 1 cup whole milk (I had whole milk on hand, so I used it, but I am sure 2% would be fine, too)
  • 2/3 cup coconut oil, melted
  • ½ cup sugar (use 2 tablespoons less if you are using sweetened shredded coconut)
  1. The original recipe said to preheat oven to 400°F, toast coconut on a rimmed baking sheet until golden brown, 2 minutes. then let cool. I find it easier to toast the coconut in a dry frying pan over medium heat.  Just keep stirring and then watch closely.  Once the coconut is a nice golden brown remove it from the pan and let cool on a plate.
  2. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl (I did this the night before, covered, and left on counter).
  3. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not over mix). Mix in ¾ cup coconut; set aside remaining ¼ cup coconut for sprinkling on waffles.
  4. Heat a waffle iron until very hot.
  5. Ladle approx 2/3 cup of batter onto hot waffle iron, close lid, and cook waffles until golden brown (each waffle iron is different, but usually 4-6 minutes).
  6. Serve topped with your choice of toppings: butter, syrup, apricot/pineapple jam, diced fresh bananas/mango/pineapple, toasted pecans, whipped cream and reserved coconut.

Thanks for stopping by my kitchen today.  I hope you I’ll be offering up some recipes on a more regular basis now. I am home from an extended European vacation and pretty much convinced that what I make at home is better than anything anywhere else 🙂

01 Sep 2012 Banana Pancakes with Caramel Syrup

Hmpfff…, just got through looking at the two hundred and seventeen pictures of a recent bride’s Hawaiian honeymoon.  As one of her friends commented, “The envy hurts”!  I went to Hawaii once.  I did.  It was with my kids’ swim team.  I forget exactly how many 8 – 14 year old’s were on that trip, but it was over a hundred. And a handful of chaperones and coaches. I sure know how to vacation in Hawaii.  NOT.

This morning I was inspired, by the aforementioned 217 pictures, to bring a bit of Hawaii to the breakfast table.  One of the few things I remember about my trip to Hawaii, aside from the twelve year old climbing from one balcony to another–yes, balconies on the outside of the building, outside of  the eighth floor no less–were the breakfasts.  Most mornings we had sushi from the ABC store, and I know most of you won’t relish that,  but one morning, I think it was the last one, we had some wonderful coconutty-banana pancakes.  I think by this time we had locked the kids in their rooms, turned on the TV, handed them a box Twinkies, and thrown away the keys. Yes, I am pretty sure it was an adult only breakfast that morning…

Yep…, transported to the tropics with banana pancakes!  If I had sprinkled the top of the pancakes with a bit of toasted coconut or some diced macadamia nuts I could have been transported even closer to the tropics. These pancakes raise high and are wonderfully light.  The syrup is as sweet as maple syrup, but with a lovely caramel flavor that really makes the pancakes shine.  I found this recipe on epicurious.com (love that site).  I shared these pancakes with one of the kids who went on the trip with me.  She’s almost all grown up now, but I will always remember how she loved Hawaii 🙂 Ohhhh, OK, I do have many wonderful memories of a vacation in Hawaii…

A few notes on this recipe.  If you don’t have self-raising flour, add 1 tsp of baking powder and 1/2 tsp salt to each cup of flour and to make your own homemade self-raising flour.  Don’t have buttermilk?  Stir 1 T lemon juice or 1 T. white vinegar into each cup of milk and let sit for 5 minutes; but next time you are at the store, buy two buttermilk cartons, one to use now and one to store in the freezer for next time (never run out of buttermilk).  Buttermilk powder is also a nice ingredient to have on hand (available on the baking aisle of most larger supermarkets), use as directed. The last option is to substitute yogurt (vanilla, plain, greek, banana) mixed with a little milk until the mixture has a thick pouring consistency for the buttermilk.

Don’t want to go to Hawaii?  Want to go down South?  Substitute peaches for the bananas, and add bourbon to the sauce, and throw some diced pecans over the tops of the pancakes!

Banana Pancakes with Caramel-Banana Syrup 

3 large bananas, peeled, divided use

1/2 cup (1 stick) butter, melted, divided use
3/4 cup (packed) golden brown sugar, divided use
1/4 cup water
1 teaspoon vanilla extract (or rum)
2 cups self-rising flour
2 cups buttermilk
2 large eggs
toasted coconut, diced macadamia nuts or pecans, optional

Whisk flour 1/4 cup brown sugar in large bowl. In another bowl mash one banana, then stir in buttermilk , eggs, and 1/4 cup melted butter.  Pour the banana mixture over the dry ingredients (some lumps will remain). Heat griddle over medium heat; brush with melted butter or spray with a cooking spray.  Pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; and place in 200 degree oven to keep warm, if desired.

Combine 1/4 cup melted butter, 1/2 cup light brown sugar, and 1/4 cup water in a saucepan. Bring mixture to boil over medium-high heat, and simmer until mixture thickens slightly, about 2 minutes. Slice 2 bananas into 1/4-inch-thick rounds and add to syrup along with vanilla extract. Remove syrup from heat and let sit while you finish cooking pancakes.

Serve pancakes with caramel-banana syrup, and toasted coconut and/or chopped nuts for sprinkling on top of hot pancakes.

Aloha! Thanks for stopping by my kitchen today!

11 Nov 2010 Pumpkin-Maple-Pecan Sundaes

I saw a Maple-Pecan-Bacon Sundae in last month’s issue of Bon Appetite.  I’d heard about bacon brownies and bacon cookies and bacon cupcakes and I was ready to be on the cutting edge with Bacon Sundaes.  With a friend coming over for lunch,  I was ready for some taste testing. We were prepared for a drop-dead wonderful taste sensation.  I warmed the sauce, poured it over two flavors of ice cream (vanilla and coffee), and set the sundaes down. We tasted. I looked at her.  She looked at me.  We tasted again.  We shook our heads.  We tried it one more time. “Nooooooooo”, I said.  “Nooooooooo”, she said.

It just didn’t work. Bacon does not belong on ice cream.  Nope.  Not ever. The bacon was like a cold gummy bear, all texture, little flavor.  What salt kick did come, came after the chewing was over, and by that time the sauce and the ice cream had been swallowed.  The dessert just didn’t work.  But it had potential. We liked the sauce. We liked it over the coffee ice cream best, but still it wasn’t quite right.

I tinkered a bit more, and this is what I came up with… the warm Maple-Pecan Sauce (minus the bacon), drizzled over homemade Pumpkin ice-cream, and topped with a bit of bourbon whipped cream. Now here’s a nice dessert alternative for Thanksgiving, or an nice ending to any fall meal!

Just a note:  Pumpkin ice cream has a bit of a grainy texture (ALL pumpkin ice cream has this issue, unless it has been made with pumpkin flavoring rather than pumpkin puree), but with the sauce and the whipped cream, it’s not so noticeable and the pumpkin flavor goes fabulously well with the maple, the pecans, and the bourbon.  Mmmmmmmm 🙂  I taste tested pumpkin ice creams, too.  This one’s the best.

Maple Pumpkin Pecan Sundaes

with Bourbon Whipped Cream

Pumpkin Ice Cream

2 cups whipping cream (35%)
1 cup whole milk
½ cup sugar
1 ½ tsp ground cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp pumpkin pie spice
½ tsp ground allspice
1/8 tsp salt
½ tsp vanilla
1 cup pumpkin puree

  1. Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
  2. Stir warm cream into the pumpkin along with the vanilla.
  3. Chill the mixture in the refrigerator until cold.
  4. Freeze in an ice cream maker according to manufacturer’s instructions.

I found this recipe at Christie’s Corner.

Maple-Pecan Sauce

¾ cup Grade B Maple Syrup
2 cinnamon sticks, broken in half
1 tablespoon fresh lemon juice
1 tablespoon finely chopped crystallized ginger (I used Australian crystallized ginger, it’s very soft)
½ cup pecan halves

  1. Combine maple syrup and cinnamon in medium saucepan. Bring to boil over medium high heat.  Reduce heat to medium and simmer until sauce is thickened and reduced to ½ – 2/3 cup, about 5 minutes.
  2. Remove sauce from heat.  Discard cinnamon sticks.  Stir in lemon juice, chopped ginger and pecan halves.  Can be made 2 hours ahead.  Let sit at room temperature and then reheat slightly to serve.
  3. Spoon warm sauce over scoops of pumpkin ice cream. Serve immediately with a bit of Bourbon Whipped Cream, if desired.

I found the inspiration for these sundaes at Epicurious. The original recipe had diced maple glazed bacon in the sauce but just. say. “NO”!

Bourbon Whipped Cream

1 cup whipping cream
1-2 tablespoons sugar
1 tablespoon bourbon

  1. Whip with electric mixer until creamy.

Thanks for stopping by my kitchen today. Happy Fall!

18 Oct 2010 Pear Crisp

Ahhh, fall comfort food!  I love baked pears and I love an oatmeal rich crisp topping.  This is a basic Pear Crisp recipe, if you want something fancier, check out my Drunken Pear Crisp with Cherries recipe.  I cut this recipe from a Cooking Light magazine years ago.  I’ve fooled with it quite a bit, more spices, more oatmeal, more pears… LOL!  The quantities here fit nicely into a 8 or 9 inch square baking pan.  If you have a lot more pears, just up the quantities by by 50% and bake in a 9 inch by 13 inch pan.

Ummm, true confession time.  We like this best at room temperature, for breakfast.  Hey! It’s oatmeal! It’s fruit!

A few years ago I asked my son to type the recipe out for me, with my changes. He did, but he embellished it a bit. I have retyped his version here, edited just a bit for clarity.  He was young at the time, not the big hunk of 19 year old masculinity he is now… Nevertheless, he’s going to crawl into a cave and hibernate when he finds out his mom published this on her blog. Oohhhhhhh, the embarrassment of it all! Don’t anyone tell him about this, puleeeeeese!

My Lovely Mom’s Pear Crisp

6 cups sliced ripe pears (5 or 6 lbs)
1 tablespoon lemon juice
A tiny bit of hard work
½ cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
¼ teaspoon nutmeg
A whole bunch of JOY
1/3 cup flour
½ cup packed brown sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons chilled butter
2/3 cup old fashioned oats
½ cup chopped walnuts (if you must)
A pinch of happiness

Directions

Look around you.  Take in your surroundings.  Be thankful. Feel wonderful about yourself and those around you. {Laugh at your son. He’s so FUNNY!} Read the recipe and do what it says.

Preheat oven to 375º.

Combine peeled and sliced pears with the lemon juice, toss gently to coat and then place in baking dish.

In another bowl combine sugar, cornstarch, 1 teaspoon cinnamon and ¼ teaspoon nutmeg. Stir to combine.  Pour mixture over over pears and mix lightly.

Do one thing, every day, that you have never done before.

In the same bowl (because it’s empty now and who wants to wash another dish?) combine flour, brown sugar, another ½ teaspoon cinnamon and another ¼ teaspoon nutmeg.  Cut in 3 tablespoon cold butter or grate the butter into the flour mixture with a grater (that’s what my mom does) and combine until the mixture looks like coarse bread crumbs.  Stir in oats and optional nuts.  Sprinkle mixture evenly over pear mixture in the baking pan.

Bake at 375º for 30-40 minutes or until pears are tender and topping is golden brown.  Cool at least 20 minutes before eating (hot pears in melted sugar burn).

Smile. You’re all done.

My son is home from college today.  I made this for our breakfast tomorrow.  He and I will enjoy some Pear Crisp and some lattes.  I’ll read the newspaper.  He’ll read something about American history…and then we will probably argue about something stupid.

Thanks for stopping by my kitchen today, hope you enjoyed the Pear Crisp!

16 Oct 2010 Pumpkin Cream Cheese Muffins

My new favorite pumpkin recipe, and my new favorite muffin recipe, just in time for your fall weekend baking:  Pumpkin Cream Cheese Muffin!  Am I your favorite food blogger, or what?!  This recipe is all over the food blogs right now, and I am a bit late-for-the-train in posting it (one of the casualties of the lost camera saga).

This muffin has been likened to the Starbucks Cream Cheese Pumpkin Muffins.  I think that’s a fair comparison, but I like this recipe better, for two reasons.  One,  I think the Starbucks muffin cook is heavy handed with the cloves, this recipe has no cloves, and that’s a very good thing.   Two, you can make two dozen of these muffins for the cost of buying just two muffins from Starbucks. Yes.  I said twenty-four muffins.

Unfortunately this recipe makes 24 muffins.  Not that I am opposed to 24 muffins, but I hardly ever need or want that many.  I try to have each muffin recipe make 12 muffins, which is usually more than enough for a home cook. I tried to cut this recipe in half and I tried to cut it down to two-thirds.  Neither attempt worked.  The muffins were dry.  The twenty-four muffin recipe is not dry, so you’ll just have to make them all.  Invite the neighborhood over!  Drop some off at a friend’s house! Have a bake sale!  Give some to the gardener or your child’s teacher! These muffins stay moist for several days.

Start this recipe the night before.  The cream cheese filling needs to sit in the freezer for at least a few hours, and overnight is fine, before baking.  That’s ANOTHER great thing about this recipe. FINALLY, a method that works for inserting a cream cheese layer into a baked goods.  Ohhh, it’s a good day to be stopping by my kitchen!

I have inserted three options for the topping of the muffins.  The fourth option is to not add a topping to the muffin.  These muffins really don’t need a sweet topping. The cream cheese layer, and the muffin itself, are sweet enough.  I found the struesel layer to be just a bit too much.  Imagine me saying that!  Me,  a Sweet Tooth Queen!  I like the idea of sprinkling a few pumpkin seeds on top (the green ones, pepitas), which is what Starbucks does, but I couldn’t find pumpkin seeds the last time I was at the store.  The muffin above has a slight sprinkling of raw sugar on top. I like the little crunch.

So, without any further ado…

Pumpkin Cream Cheese Muffins

Cream Cheese Filling

8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla

Optional Streusel Topping (see notes above):

½ cup all-purpose flour
1/3 cup sugar
¼ cup pecans, chopped finely
3 tablespoons unsalted butter, melted
½ teaspoon cinnamon

Alternate toppings: a sprinkling of green pumpkin seeds (Pepitas) or raw sugar

Pumpkin Muffin Batter:

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 1/2 tablespoons pumpkin pie spice
2 teaspoons cinnamon
1/4 teaspoon nutmeg
½ teaspoon salt
1 ¼ cups canned solid-pack pumpkin (or 1 ¼ cups fresh pumpkin puree, drained)
3 eggs, lightly beaten
1/3 cup vegetable oil
½ teaspoon vanilla extract

Directions

The night before: Make the cream cheese filling. In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it overnight, or at least an hour or two.

Preheat oven to 350 ºF. Line two 12-cup standard muffin tins with paper liners. Set aside.

Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl. In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.  Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well. Mix with a fork just until moistened.

Remove the cream cheese from the freezer, and divide it into 24 slices. (I usually cut the log into 12 pieces then cut each of those pieces in half)

Evenly divide half of the batter among the muffin cups-about one tablespoon of batter in the bottom of each muffin cup. Place 1 slice of the cream cheese filling in the center of each cup.  Top the cream cheese with another tablespoon of batter.  Cover the cream cheese completely.

Sprinkle top of muffins with pumpkin seeds, raw sugar OR this Pecan Streusel. In a medium bowl, combine flour, sugar, pecans, butter and cinnamon. Sprinkle some of the pecan streusel on top of each muffin.

Place muffins in a preheated oven and bake until golden, about 20 to 25 minutes. Cool on wire racks.  Muffins should be served at room temperature.  Hot cream cheese is really not very appetizing.

Happy Fall!  Go on, bake a batch of these, enjoy them with your family, friends and neighbors.  Here’s a picture of my grandson enjoying his.  He loves his Grandma’s muffins <3

07 Aug 2010 Veganized! Pecan Praline Toast
 |  Category: Breads, Breakfast & Brunch, Veganized!  | Tags: , , ,  | One Comment

Polly’s Pecan Praline Toast recipe sounded so good that I just had to see if I could veganize it. And it turned out great! Full of buttery, gooey praline goodness…

Vegan Pecan Praline Toast

for French Toast:

1/2 c. vanilla soy creamer (soy milk will work in a pinch)
1/4 c. chickpea flour (available at middle eastern markets. I guess regular flour would be okay, but the chickpea flour adds a nice, light crispy crust to the french toast)
2 T. cornstarch
Cinnamon and nutmeg to taste
1/2 loaf French bread cut into 1 1/2″ cubes

for Praline:

1 stick vegan margarine (I use Nucoa)
2/3 c. brown sugar
2/3 c. pecans

Preheat oven to 350 degrees.

Dice butter and place on a rimmed cookie sheet (12 x15). Place cookie sheet in preheating oven to melt butter–be careful not to burn. Remove cookie sheet from oven when butter is melted. Sprinkle brown sugar on top of melted butter and then sprinkle with chopped pecans. Return to oven for a minute or two. Meanwhile, combine creamer, flour, cornstarch and spices (if using) with a fork or whisk. Mixture will be a little lumpy.

QUICKLY dip each side of the bread cubes into liquid mixture. The bread will soak up all the liquid very fast if you let it sit too long, so be quick! Arrange over praline layer and bake at 350 degrees for approximately 30 minutes (mine was done after 22 min). Remove from the oven when the top of the bread has started to brown. I made a half recipe and inverted my baking dish right onto the serving platter but you can also lift out with a greased spatula and turn over so praline layer is on top.

I will definitely be making this again and again, props to Polly for the inspiration!