Chocolate Bourbon Pecan Tassies Recipes

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BOURBON-PECAN TASSIES



Bourbon-Pecan Tassies image

Think of these tasty little tassies as your own personal pecan pie. They're both salty and sweet, with a hit of oaky bourbon. Whole-grain rye flour adds the perfect touch of sour to the shortbread-like crust, while toasted pecans do double duty in the crust and in the maple-splashed filling. As if that weren't enough to jingle your bell, we drizzle warm bittersweet chocolate over each bite to ensure maximum satisfaction.

Provided by Sidney Fry, MS, RD

Time 1h5m

Yield Serves 24 (serving size: 1 tassie)

Number Of Ingredients 17

Baking spray with flour
2 tablespoons canola oil
2 tablespoons butter, softened
1 tablespoon powdered sugar
1 tablespoon 1% low-fat milk
1 ounce 1/3-less-fat cream cheese, softened
1/3 cup chopped toasted pecans
4.5 ounces whole-grain rye flour (about 1 cup)
1/4 teaspoon kosher salt
1/3 cup packed brown sugar
1/3 cup pure maple syrup
2 tablespoons bourbon or rye whiskey
2 large eggs
1 tablespoon butter, melted
1/4 teaspoon kosher salt
2/3 cup chopped toasted pecans
1 ounce bittersweet chocolate, chopped

Steps:

  • To prepare crust, preheat oven to 350°F.
  • Generously coat a 24-cup mini muffin pan with baking spray. Beat oil, 2 tablespoons butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined. Process 1/3 cup pecans in a food processor until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and 1/4 teaspoon salt to food processor; pulse 5 times. Add flour mixture to butter mixture; beat just until combined. (Mixture will be crumbly.) Knead in bowl until dough comes together, 3 to 4 times. Shape dough into 24 balls. Place balls in cups of prepared muffin pan; press dough into bottom and up sides of cups to form shells. Bake 5 minutes. Cool 10 minutes.
  • To prepare filling, whisk together brown sugar, maple syrup, bourbon, eggs, 1 tablespoon butter, and 1/4 teaspoon salt in a large bowl. Stir in 2/3 cup pecans. Spoon about 1 tablespoon pecan mixture into each tart shell. Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in pan on a wire rack.
  • Microwave chocolate in a microwave-safe bowl at HIGH until chocolate melts, about 45 seconds, stirring every 15 seconds. Run an offset spatula around edges of tarts to loosen; remove tarts from pan. Drizzle chocolate evenly over each tart.

Nutrition Facts : Calories 116, Carbohydrate 12 g, Cholesterol 20 mg, Fat 7 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 52 mg, Sugar 7 g

CHOCOLATE-PECAN TASSIES



Chocolate-Pecan Tassies image

These gussied-up pecan tassies are perfect for cookie tins.

Provided by Southern Living Test Kitchen

Time 3h

Yield 20 mini pies

Number Of Ingredients 16

¾ cup unsalted butter, softened
⅓ cup granulated sugar
1 large egg yolk
1 ¾ cups all-purpose flour
2 tablespoons unsweetened cocoa
½ teaspoon kosher salt
1 large egg, lightly beaten
¼ cup granulated sugar
¼ cup dark corn syrup
1 tablespoon light brown sugar
1 tablespoon unsalted butter, melted
½ teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup finely chopped toasted pecans
40 pecan halves (about 1 cup)
4 ounces semisweet chocolate, chopped

Steps:

  • Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
  • Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
  • Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
  • Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
  • Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
  • Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.

CHOCOLATE BOURBON PECAN PIE



Chocolate Bourbon Pecan Pie image

Kentucky bourbon gives a kick to this Southern classic.

Provided by ANITAL

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
½ cup butter
4 eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees F).
  • In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  • In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g

BOURBON-PECAN TASSIES



Bourbon-Pecan Tassies image

This is one of my all-time favorite bourbon-pecan tassie recipes from Cooking Light. Whole-grain rye flour and heart-healthy pecans make this a lighter holiday treat.

Provided by Pam Fullenweider

Categories     Quick & Easy     Snacks

Number Of Ingredients 17

baking spray with flour
2 tablespoons canola oil
2 tablespoons butter (softened)
1 tablespoon powdered sugar
1 tablespoon 1% low-fat milk
1 ounce reduced-fat cream cheese (softened)
1/3 cup chopped toasted pecans
1 cup whole-grain rye flour
1/4 tablespoon kosher salt
1/3 cup packed brown sugar
1/3 cup pure maple syrup
2 tablespoons bourbon or rye whiskey
2 large eggs
1 tablespoons butter (melted)
1/4 teaspoon kosher salt
2/3 cup chopped toasted pecans
1 ounce dark chocolate (chopped)

Steps:

  • Preheat oven to 350F.
  • Generously coat a 24 cup mini muffin tin with baking spray.
  • In a large bowl, beat oil, 2 Tbsp butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined.
  • Process pecans in a food processor until finely ground. Add rye flour and 1/4 tsp salt to food processor; pulse 5 times.
  • Add flour-pecan mixture to butter mixture; beat just until combined. Knead in bowl until dough comes together.
  • Shape dough into 24 balls.
  • Place balls in cups of a prepared muffin pan; press dough into bottom and up sides of cups to form shells.
  • Bake 5 minutes, and let cool 10 minutes.
  • Whisk together brown sugar, maple syrup, bourbon, eggs, 1 Tbsp butter, and 1/4 tsp salt in a large bowl.
  • Stir in chopped pecans. Spoon about 1 Tbsp pecan mixture into each prepared tart shell.
  • Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in a pan on a wire rack.
  • Microwave chocolate in a microwave-safe bowl on high until chocolate melts, about 45 seconds, stirring every 15 seconds.
  • Run an offset spatula around the edges of tarts to loosen; remove tarts from pan.
  • Drizzle chocolate evenly over each tart.

CHOCOLATE PECAN TASSIES



Chocolate Pecan Tassies image

Make and share this Chocolate Pecan Tassies recipe from Food.com.

Provided by PugGrannie

Categories     Dessert

Time 52m

Yield 24 cookies

Number Of Ingredients 8

1 (15 ounce) package pillsbury all ready pie crusts
2 teaspoons flour
2/3 cup pecans, chopped
3/4 cup brown sugar, firmly packed
1 ounce square semisweet chocolate, melted, cooled
1 tablespoon butter or 1 tablespoon margarine, softened
1 teaspoon vanilla
1 egg

Steps:

  • Allow both crust pouches to stand at room temperature for 15-20 minutes.
  • Heat oven to 375°F.
  • Unfold each crust; remove top plastic sheets. Press out fold lines.
  • Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
  • Invert and remove remaining plastic sheets.
  • Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
  • Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
  • Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
  • Spoon teaspoonful of filling over nuts in each cup.
  • Sprinkle with remaining nuts.
  • Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
  • Cool 1 minute; remove from pans.

Nutrition Facts : Calories 144.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 10.1, Sodium 94.8, Carbohydrate 15.2, Fiber 1.1, Sugar 6.8, Protein 1.7

CHOCOLATE BOURBON PECAN CHEESECAKE



Chocolate Bourbon Pecan Cheesecake image

This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: whipped cream, pecans and extra caramel sauce

Steps:

  • Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

BOURBON CHOCOLATE PECAN PIE



Bourbon Chocolate Pecan Pie image

This is a decadent recipe in high demand by family and friends. Don't anticipate leftovers. Serve warm or at room temperature.

Provided by LOlson

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

1 cup pecan halves
1 cup light corn syrup
1 cup white sugar
3 eggs
¼ cup unsalted butter, melted
¼ cup bourbon
½ teaspoon salt
⅓ cup dark chocolate chips
⅓ cup milk chocolate chips
⅓ cup white chocolate chips
1 pastry for a 9-inch pie crust
2 teaspoons milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.
  • Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.
  • Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.
  • Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.
  • Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.
  • Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving.

Nutrition Facts : Calories 630 calories, Carbohydrate 82 g, Cholesterol 88.9 mg, Fat 31.7 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 336.2 mg, Sugar 44.6 g

CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN



Chocolate Bourbon Pecan Cake - Paula Deen image

Make and share this Chocolate Bourbon Pecan Cake - Paula Deen recipe from Food.com.

Provided by Nana Lee

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

8 (1 1/16 ounce) semi-sweet chocolate baking squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup Bourbon
1/4 cup flour
1 1/2 cups chopped pecans
1 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 325ºF.
  • Grease and flour a 9-inch springform pan.
  • Melt the chocolate and butter in a small bowl over a double boiler.
  • Remove from heat, and set pot aside leaving the bowl on top of pot.
  • Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
  • Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
  • Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
  • Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
  • Mix flour with pecans and fold into chocolate mixture.
  • Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
  • Pour batter into prepared pan and bake for 20 to 25 minutes.
  • Allow cake to cool in pan and then place in the freezer for at least 2 hours.
  • Once it's frozen, remove sides of springform pan.
  • Invert cake onto a wire rack and remove bottom of springform pan.
  • Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
  • Whisk until completely smooth.
  • Set wire rack with cake on top of sheetpan.
  • Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
  • Gently jiggle wire rack to help drain excess ganache.
  • Remove cake from wire rack with spatula and place on a serving plate.

Nutrition Facts : Calories 581, Fat 44.8, SaturatedFat 20.8, Cholesterol 120.5, Sodium 100.5, Carbohydrate 43.9, Fiber 4.3, Sugar 35.4, Protein 6.2

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE BOURBON PECAN TASSIES



Chocolate Bourbon Pecan Tassies image

My grandma was a southern belle, who taught me that pecan tassies are a southern tradition for tea-time. Tassies are little cookie-sized pies. Nothing is more southern than bourbon and chocolate is necessary in my family. This recipe has it all! They are very addictive, so make sure you make a double recipe if you are giving some as gifts. You can make this as mini-tarts (pictured) or as a single pie as well. Keep in mind that all southern belles have their mini-muffin pans.

Provided by Teresa Bailey @teresadoula

Categories     Cookies

Number Of Ingredients 16

CRUST
1 1/2 cup(s) all purpose flour
1 stick(s) butter, cold cut into pea sized pieces
- 1 egg beaten with 1 cup ice water
1 tablespoon(s) cocoa powder
1 tablespoon(s) sugar
FILLING
1/2 stick(s) butter
2 ounce(s) unsweetened (non-nestle) chocolate
3 large eggs
1 cup(s) light brown sugar
3/4 cup(s) dark corn syrup
1/2 teaspoon(s) vanilla extract
3 tablespoon(s) bourbon
1/4 teaspoon(s) salt
1 1/2 cup(s) pecan halves

Steps:

  • Pre-heat oven to 350 degrees.
  • In a large saucepan, melt butter and chocolate over medium heat, then let cool.
  • In a large bowl, beat eggs until frothy, then add sugar, dark corn syrup, vanilla, bourbon and salt. Mixing together.
  • Add a small amount of the melted chocolate/butter mixture and mix together. Then add the rest of the chocolate/butter mixture.
  • For pie/tassie crust, stir the flour, cocoa powder and sugar together. Work the butter into the flour mixture until it resembles coarse meal. Then slowly mix the egg/water into the dough until it comes together as a ball.
  • For tassies, with your fingers, work a small dough ball out in a mini-muffin pan. Place several pecans in each and then fill with filling. You can also make (about) 5 mini-tarts or 1 pie. It is addictive, so make enough to share.
  • Bake until set, 15 minutes for tassies, 25 minutes for tarts and about 30 minutes for pie.

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boozy-bourbon-pecan-tassies-recipe-andrea-slonecker image
2020-12-09 Preheat oven to 350°F. Make the filling: Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted …
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5/5 (1)
Category Tarts
Servings 24
Total Time 1 hr
  • Make the dough: Combine flour, cream cheese, butter, and fine salt in a stand mixer fitted with the paddle attachment. Beat on medium-low speed until a moist, crumbly dough forms, about 30 seconds.
  • Divide dough into 24 pieces; roll into balls. Press each ball into bottoms and up sides of the cups of a mini muffin pan, making sure dough comes up a little over the edges of the cups. Cover with plastic wrap, and freeze until firm, about 15 minutes. Preheat oven to 350°F.
  • Make the filling: Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted container). Add bourbon, egg, melted butter, vanilla, and fine salt; whisk to combine. Divide chopped pecans evenly among dough cups. Pour filling evenly into cups. Top each with a pecan half.
  • Bake in preheated oven until crusts are golden brown, 30 to 35 minutes. While tassies are still warm, invert pan onto a wire rack to release tassies. Turn them right side up, and let cool completely. Top with flaky salt, if desired. (Tassies can be stored in an airtight container in refrigerator up to 4 days or in freezer up to 3 months.)


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Chocolate bourbon pecan tassies [cream cheese pastry dough] from Bake from Scratch Magazine, May/Jun 2018: The Southern Issue (page 60) Shopping List; Ingredients; Notes (0) Reviews (0) bourbon; dark chocolate morsels; pecans; cream cheese; all-purpose flour; butter; dark corn syrup; light corn syrup; Where’s the full recipe - why can I only see the ingredients? …
From eatyourbooks.com


KENTUCKY DERBY CHOCOLATE BOURBON PECAN PIE - THE ANTHONY KITCHEN
2021-10-21 Scatter the pecans and chocolate chips across the pie crust and set in the freezer while you make the filling mixture. Whisk together butter, corn syrup, light brown sugar, granulated sugar, eggs, bourbon (if using), and vanilla extract. Whisk until smooth. Then, sprinkle over the flour and salt, and mix to combine.
From theanthonykitchen.com


CHOCOLATE BOURBON PECAN PIE RECIPE - SIMPLY RECIPES
2022-02-21 Make the filling: In a medium heatproof mixing bowl, add the butter, cover the bowl with a paper towel, and microwave it in 30-second increments until just barely melted, stirring each time. Add the brown sugar and corn syrup, and whisk to combine. Add the eggs and whisk until a smooth mixture forms.
From simplyrecipes.com


MINI PECAN PIES WITH GANACHE & BOOZY WHIPPED CREAM - ZESTFUL …
2019-11-21 Whisk together eggs, maple syrup, remaining ¼ cup sugar, vanilla, remaining ½ tsp. salt, and pecans. Divide filling by 2 tablespoon between shells. Bake mini pies until filling is set, 10–12 minutes. Let cool in pan 5 minutes. Run an offset spatula around edges to release; transfer to a wire rack to cool completely.
From zestfulkitchen.com


BOURBON CHOCOLATE PECAN PIE - THE CHUNKY CHEF
2020-11-10 Add chocolate and pecans to the pie crust, then refrigerate until needed. Make filling. Whisk eggs until beaten, then add sugars, corn syrup, butter, bourbon, vanilla and salt, then whisk to combine well. Bake. Pour filling into crust over the chocolate/pecans. Bake for 30 minutes, then cover loosely with foil and continue baking another 20-30 ...
From thechunkychef.com


CHOCOLATE PECAN TASSIES RECIPE: HOW TO MAKE IT
These dessert muffins capture the wonderful flavor of pecan pie. The addition of chocolate chips makes them extra special. —Ramona Porter, Olive Hill, Kentucky
From preprod.tasteofhome.com


CHOCOLATE PECAN TASSIES - IMPERIAL SUGAR | RECIPES
In a medium bowl, combine egg, sugar, vanilla, pecans and salt. 1. Preheat oven to 350°F. Coat a 24 cup miniature muffin pan with nonstick baking spray. 2. Divide chilled dough into 24 equal balls about 2 teaspoons each and place each ball inside a muffin cup. Press dough into bottoms and up the sides reaching the rim of each cup to form a shell.
From imperialsugar.com


PECAN TASSIES RECIPE SOUTHERN LIVING - ALL INFORMATION ABOUT …
Aunt Vicky's Pecan Tassies Recipe | Southern Living new www.southernliving.com. Spoiler alert: this recipe is surprisingly easy. Start to finish, these little pecan tassies took me less than an hour and I had a full platter to show off at work the next day. 373 People Used More Info ›› Visit site > Chocolate-Pecan Tassies Recipe | Southern Living tip www.southernliving.com ...
From therecipes.info


CHOCOLATE-BOURBON PECAN TORTE - A FAMILY FEAST®
2015-10-28 Preheat the oven to 350 degrees F. Please butter and chocolate pieces in a heavy-bottomed saucepan and melt over medium heat, stirring and being careful not to brown the butter or scorch the edges of the melting ingredients. Remove pan from the heat and stir in the cocoa powder. Set aside to cool.
From afamilyfeast.com


CLASSIC PECAN TASSIES - FAMILY TABLE TREASURES
2018-12-06 In a large mixing bowl cream butter and cream cheese until smooth. Add in flour and mix until well combined and a dough is formed. Roll mixture into 48 balls about 1/2 inch - 1 inch in size. Place on the lined cookie sheet and place in the fridge to chill for about 30 - 60 minutes. (I had mine in for 60 minutes)
From familytabletreasures.com


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