But Sugar is Sweeter

Posts tagged “pecan

Turtle Cupcakes

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Being in the position I’m in can be very stressful,  with lots of uncertainty in the future and I’m not the best at dealing with it.  That’s why I’m so grateful for wonderful co-workers who help keep me grounded, make me laugh and always know how to calm me down. They are the best; and while terrible at our short lived diet plans, I still love them.   Eating healthy is hard when you work in a dermatology office that seems to have an endless supply of girl scout cookies and leftover cake.  So when it was my funniest friend’s birthday, I obviously had to make cupcakes, to contribute to the problem.

I toyed with a few flavor ideas, but ultimately decided on turtle because, 1) I had all the ingredients and 2) who doesn’t love a turtle sundae.  It’s basically a super moist, yet sturdy, cupcake base, topped with a caramel cream cheese frosting, ganache and a caramel pecan filling.  “Some people” were a little worried about how nuts would taste on a cupcake, but I assure you, you have nothing to fear.  It was delicious.  If I had to make them again, I would probably double the caramel and pipe some caramel filling, or scoop some caramel pecan filling, into the center.  I also used low fat sour cream (because it’s what I had), but no one complained :-)!

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TURTLE CUPCAKES 

Makes 2 dozen

INGREDIENTS

DIRECTIONS

Recipe from Annie’s Eats 


Chocolate Oatmeal Moon Pies

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These babies have been on my “To Make” list for a long time, but they are the kind of cookie that you absolutely cannot make unless you have people to share them with (or have better will power than myself ).  So when our friend planned a dinner party, , I immediately knew that I wanted to bring these. Everyone enjoyed them, but I think they are a new personal favorite of mine.  The cookie itself is to die for.  If you don’t want to go to the trouble of making the whole sandwich, just make the cookies-  you won’t be sorry.  They have chocolate chunks, pecans, dried cherries, oatmeal and brown sugar.

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Then sandwiched between that goodness is a marshmallow frosting.  If you really want to get fancy, you could try toasted marshmallow frosting instead.   And if you aren’t drooling yet, on top of all that is a dark chocolate ganache.  The only problem I had with these  was that they are very messy if you try to eat them right after making them.  For a more refined dessert, just place them in a fridge for at least an hour before serving.  And since these taste so good cold, I think chocolate oatmeal ice cream sandwiches are in store for later this summer.  Perhaps I will make some toasted marshmallow ice cream to go with them – because a cookie as fabulous as this can’t settle for plain old vanilla.

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Chocolate Cherry Pecan Oatmeal Moon Pies

Makes about 20 large sandwich cookies

For the cookies:

  • 1¼ cups all-purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. coarse salt
  • 2¼ cups old-fashioned oats
  • 1 cup dried tart cherries, chopped
  • 1 cup pecans, chopped
  • 4 oz. chocolate chunks
  • 12 tbsp. unsalted butter, at room temperature
  • 1½ cups packed brown sugar
  • 1 large egg + 1 large egg yolk
  • 2 tsp. vanilla extract

For the filling:

  • 12 tbsp. unsalted butter, at room temperature
  • 1½ cups confectioners’ sugar, sifted
  • 6 oz. marshmallow fluff
  • 1 tbsp. vanilla extract

For the drizzle: 

  • 4 oz. bittersweet chocolate, finely chopped
  • ½ cup heavy cream
  • 2 tbsp. unsalted butter

Preheat the oven to 325˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Whisk to blend, and set aside.  In a large bowl, combine the oats, cherries, pecans, and chocolate.  In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, add in the flour mixture, beating just until incorporated.  Fold in the oat mixture with a spatula until incorporated.

Use a scant ice cream scoop or a 1 oz cookie scoop to shape dough balls.  Place the dough balls on the prepared baking sheets, spacing each 2-3 inches apart.  Bake for 14-18 minutes, until cookies are light brown in color.  Transfer to a wire rack and let cool completely.

To make the filling, place the butter in the bowl of a mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, 1-2 minutes.  Blend in the confectioners’ sugar until incorporated.  Beat in the marshmallow fluff and vanilla until light and fluffy, 2-3 minutes.

Match the cookies up in pairs by size.  Fill a pastry bag fitted with a large plain round tip with the marshmallow filling.  Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.

To make the ganache, place the chopped chocolate in a medium bowl.  In a small saucepan, bring the cream to a simmer over medium heat.  Once simmering, remove from the heat and immediately pour over the chocolate.  Let stand 1-2 minutes.  Whisk in small circular motions until a smooth ganache has formed.  Whisk in the butter until completely incorporated.  Let the mixture stand at room temperature until slightly thickened, about 10 -20 minutes.  Drizzle over the assembled cookies.  Chill to set the ganache and stabilize the filling.

Adapted from Annie’s Eats


Turtle Cheesecake

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Sometimes I take for granted that certain things are not common knowledge.  Now I’m not talking about fancy medical terms, chemistry or physics here, I’m just talking about day-to-day life stuff that you can’t actually put a finger on when, or how you learned it – you just know it and therefore assume that others must too.  Well turtle sundaes were an example of such knowledge.  I mean I literally have no idea when I discovered a turtle sundae, but I definetely just assumed it was common knowledge that they consist of pecans, hot fudge and caramel.  Well let me tell you folks, this is not the case.

The first time I suggested that John get a turtle sundae – he didn’t know what it was!  Blasphemy!  After he ordered it and thought it was amazing, he was shocked to discover that almost every major ice cream shop in America makes some type of turtle sundae!  How did he go so long without discovering this?   Well I’m guessing it’s because he only recently started frequenting ice cream shops on a regular basis (perhaps because his wife has an unhealthy obsession with ice cream.)   Imagine that :-).
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When I was trying to figure out what type of birthday cake I wanted to make for John’s brother, the only request I got was “cheesecake”. Well the list of cheesecake possibilities was quite overwhelming, but I decided on this one because I was hoping that the love of turtle sundaes would run in the family.  I was really looking for something that incorporated all parts of the turtle sundae into the cheesecake (not just as toppings), and I couldn’t really find one, so instead I put together a few of the things I liked best about different recipes.  The results were well worth it.  The crust is to-die-for and I think it would probably work well in a variety of recipes.   After eating a slice of this, my sister-in-law who is from Turkey exclaimed that cheesecake may be America’s greatest invention :-).   Be fairly warned, it is really hard to eat more than a sliver of this because it’s quite rich, but if you find yourself with leftovers, I think this would freeze wonderfully.

P.S. Sorry I’ve been MIA from the blog lately.  Surgery clerkship has gotten the best of me.  It’s true what they say – you really do work 14 hour days,  but for the most part I’ve really been enjoying it.  Future surgeon?  We shall see….

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Turtle Cheesecake

– Make 1- 9 inch round

For the Crust:

  • 1 ¼ cups graham cracker crumbs
  • 2/3  cup finely ground pecans
  • 3 T. packed brown sugar
  • 6 T. melted butter

For the Filling:

  • 4 packages (8 oz each) cream cheese, softened (I used 2 regular, 2- 1/3 less fat)
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup PLUS 1 teaspoon flour, divided
  • 2 T. heavy whipping cream
  • 1- ½ teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • ½ cup milk chocolate chips, melted and cooled
  • 1/3 cup ice cream caramel sauce  (Will be posting a homemade and easy recipe soon)
  • 1/2 cup coarsely chopped pecans

For the Topping: 

  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream PLUS 1-2 tablespoons depending on preference
  • Pecan halves and additional caramel topping for garnish

To Make the Crust:

  1. Pre heat oven to 400 F.  Wrap 9-inch spring foam pan with heavy duty foil or parchment-foil paper (this is all I had and it worked wonderfully).  Be sure to wrap both sides of the pan because you don’t want any water seeping through the cracks when you bake it in a water bath. 
  2. Mix all crust ingredients until combined.  Press into 9 inch pan, pressing firmly and evenly.  Bake at 400° for 15-18 minutes.  Let cool completely before filling.

To Make the Filling:

  1. In a large bowl beat cream cheese and sugars until well combined. Then beat in 1/4 cup of flour, vanilla, and eggs until well combined.
  2. Remove a heaping cup of cream cheese mixture and combine with melted chocolate.  Pour mixture over cooled crust.
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  3.  Combine pecans, caramel sauce and flour (not pictured here because I forgot it, but add it to stop caramel from leaking).  Drop pecan mixture over chocolate layer.
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  4. Pour remaining plain cream cheese mixture over top and spread evenly.  Place spring foam pan  in a large, deep pan and add about 1 inch of water to larger pan to create a water bath.
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  5. TURN OVEN DOWN to 325º and bake for about 1 hour 20 minutes, or until the top appears dull.  Carefully remove springfoam pan from water bath, and cool for 10 minutes. Refrigerate for several hours or overnight.

To Make the Topping

  1. Place chocolate chips in a heat-proof measuring cup.  Bring cream to a boil over medium heat.  Pour hot cream over chocolate chips and stir to combine.  Pour ganache over cooled cheesecake and spread evenly.  *NOTE: if you would like the ganache to drip down the sides, like the effect in this cake, add another tablespoon or 2 of cream to the mixture and make sure it is still very warm when you pour it over the cake.
  2. Top ganache with pecans, and drizzle caramel sauce before serving.

Inspired by Taste of Home