Maple Pecan Cream Cheese Dip Recipes

HONEY PECAN CREAM CHEESE

Honey Pecan Cream Cheese image

Make your morning special by serving Honey Pecan Cream Cheese with warm bagels, croissants, or even serve as a dip for fruit.

Provided by TGirl

Categories Fruit

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

8 ounces cream cheese, softened
1/4 cup chopped pecans
2 tablespoons honey
1/4 teaspoon cinnamon

Steps:

Mix all ingredients into softened cream cheese.

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING

Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting image

My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.

Provided by Kim

Categories Mini Cakes

Time 50m

Yield 6

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup unsalted butter, softened
½ cup pure maple syrup
3 tablespoons firmly packed dark brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
¼ cup buttermilk, at room temperature
⅔ cup chopped pecans
1 (3 ounce) package cream cheese, at room temperature
1 tablespoon unsalted butter
¾ cup powdered sugar
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon maple extract
⅛ teaspoon salt
3 tablespoons heavy cream
¼ cup chopped pecans, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g

MAPLE-PECAN CREAM PIE

Maple-Pecan Cream Pie image

I love to bake using the real maple syrup I get from a farm down the road. Mixing 1/2 cup into the filling really enhances my pecan pie. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

Pastry for single-crust pie (9 inches)
2 eggs, room temperature, lightly beaten
1 cup packed brown sugar
1 cup sour cream
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/4 cup all-purpose flour
1 cup pecan halves

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.

Nutrition Facts :

PULL-APART MAPLE PECAN STICKY BUNS

Pull-Apart Maple Pecan Sticky Buns image

Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.

Provided by My Food and Family

Categories Home

Time 45m

Yield 20 servings

Number Of Ingredients 7

Ingredients

3/4 cup chopped pecans
1/2 cup butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes

Steps:

Heat oven to 400°F.
Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MAPLE PECAN CREAM CHEESE DIP

Maple Pecan Cream Cheese Dip image

I invented this one day to eat with some apples, and to try out my new Magic Bullet. Almonds work just as well as pecans.

Provided by Kris B.

Categories Lunch/Snacks

Time 5m

Yield 1 bowl

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese
2 -4 tablespoons maple syrup
1/4 cup chopped pecans
milk

Steps:

Blend cream cheese with maple syrup, to your own liking. Brown sugar works just as well.
Thin with milk to dipping consistency. It only takes a few spoons.
Mix in pecans, or sprinkle on top.

Nutrition Facts : Calories 1084.2, Fat 98.8, SaturatedFat 51.5, Cholesterol 249.5, Sodium 674.9, Carbohydrate 36.6, Fiber 2.6, Sugar 25.3, Protein 19.6

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