CHOCOLATE PECAN SCONES
Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
CHOCOLATE COBBLER
It's impossible to resist the flavorful chocolate cobbler sauce that appears when this delightful cake bakes. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 267 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 198mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE COBBLER
Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!
Provided by dylansmom
Categories Desserts Cobbler Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
- In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
- Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
- Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 58.1 g, Cholesterol 24.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 268.2 mg, Sugar 44.6 g
PECAN PIE DUMP COBBLER
We've found the most deliciously easy way to put a zero-effort spin on pecan pie. This dump dessert with a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping comes together in virtually no time but has tons of fall flavor. Adding a scoop of vanilla ice cream on top is extra indulgent-but a very good idea.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans. Pour mixture into pan; spread evenly over bottom of pan. Sprinkle top with dry cake mix; gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
- Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Top individual servings with ice cream, if desired.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 70 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 1/2 g
PECAN PIE COBBLER
I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.
Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 327mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE PECAN COBBLER (PAULA DEEN)
Make and share this Chocolate Pecan Cobbler (Paula Deen) recipe from Food.com.
Provided by marisk
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
- In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
- Add the milk and vanilla, whisking until smooth.
- Pour over the melted butter in the baking dish.
- In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
- Slowly pour boiling water over top of the cobbler.
- Bake until top of the cobbler looks set, about 40 to 50 minutes.
- Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired.
- To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.
Nutrition Facts : Calories 597.6, Fat 36.8, SaturatedFat 20.2, Cholesterol 105.9, Sodium 306.4, Carbohydrate 67.3, Fiber 2.4, Sugar 51.2, Protein 4.8
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
PECAN PIE COBBLER
This pecan pie cobbler recipe is easy to make, and very tasty. The cobbler and sauce are created in one pan.
Provided by Jim Schiffman
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Place butter in a 9x13-inch cake pan or casserole dish and put in the oven. Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sugar, milk, and vanilla in a bowl. Stir to combine but don't overmix; batter must be of pouring consistency. If batter is too thick, add more milk.
- Mix brown sugar and cinnamon together in a small bowl.
- Remove melted butter from the oven and sprinkle pecans over top. Without mixing or stirring, pour batter over the pecans, sprinkle with brown sugar mixture, and carefully pour hot water over top.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 66 g, Cholesterol 16.3 mg, Fat 12.7 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 213.5 mg, Sugar 52.7 g
CHOCOLATE PECAN PIE COBBLER
What a fun variation on a traditional Pecan Pie! Source: http://www.rhodesbread.com/recipes/view/chocolate-pecan-pie-cobbler
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated.
- Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes.
- Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 361, Fat 15.4, SaturatedFat 3.9, Cholesterol 47.2, Sodium 109.3, Carbohydrate 55.7, Fiber 2.4, Sugar 32.5, Protein 5.1
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CHOCOLATE PECAN COBBLER - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
5/5 (2)Total Time 55 minsCategory SweetCalories 526 per serving
- Preheat oven to 350°, grease a 9x13 inch baking dish. Place pecans into the baking dish in a single layer and set aside.
- Place the butter into a small sauce pot over medium heat, let butter melt and start to bubble, about 2 minutes. Add the flour and whisk to combine, cook for 2 minutes, it will be a tan color. Slowly add in the water while whisking continuously, cook an additional 2 minutes. Continue to whisk so the bottom doesn't burn. Add the maple syrup, brown sugar, vanilla, cinnamon, and salt. Stir to combine until the brown sugar is melted, about 30 seconds. Take off the heat and let cool 5 minutes.
- Place the eggs in a medium-size bowl, add about 1 tablespoon of the syrup mixture into the eggs while whisking continuously, do this about 5 more times to temper in the eggs. Add the remaining syrup mixture and stir to combine. Pour everything over the pecans.
- Dump the brownie mix over the pecan filling, smooth it out into an even layer. Pour the cup of butter all over the top, make sure all of the brownie mix is moistened.
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- Preheat oven to 350 degrees F. In a shallow 3-quart casserole dish or 9-inch deep dish pie plate, melt butter in microwave, about 1 minute; set aside.
- In a medium bowl, combine 3/4 cup sugar, the flour, salt, baking powder, and 2 tablespoons cocoa. Add milk and vanilla, whisking until smooth. Spoon over melted butter.
- In another medium bowl, combine remaining 1 cup sugar, remaining 4 tablespoons cocoa, the pecans, and toffee bits; sprinkle over batter mixture. Slowly pour boiling water over the top.
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