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 PECAN CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Thoroughly grease a 9-by-11-inch pan and set aside.
- Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
- Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
- Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
- Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.
PECAN-CHOCOLATE CHIP WAFFLES
Pecans and chocolate chips make an outstanding combination, so it's a good thing this recipe makes a big batch for the hungry waffle eaters at your house.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 18
Number Of Ingredients 11
Steps:
- Heat waffle maker. In large bowl, mix flour, baking powder, sugar, pecans and chocolate chips. In medium bowl, beat eggs, butter, milk and vanilla with wire whisk. Pour over dry ingredients; stir just until moistened.
- Spoon batter onto waffle maker, following manufacturer's directions for recommended amount. Close lid of waffle maker. Bake until steaming stops and waffles are deep golden brown. Serve with syrup. Top with additional pecans and chocolate chips.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving (One 4-inch Waffle and 2 Tablespoons Syrup), Sodium 190 mg, Sugar 32 g, TransFat 0 g
CHOCOLATE-DIPPED PECAN WEDGES
Serve these nutty pecan wedges glazed with chocolate chips made using Gold Medal® all-purpose flour - a sweet treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
- Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
- Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.
Nutrition Facts : Calories 305, Carbohydrate 29 g, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 wedge, Sodium 101 mg
PECAN CHOCOLATE PUDDLES
Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren.
Provided by Allrecipes Member
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture. Stir in chopped pecans and miniature chocolate chips. In a saucepan, melt chocolate chips with milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half. Bake at 350 degrees F for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 27.7 g, Cholesterol 20.1 mg, Fat 14.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 5.9 g, Sodium 93.3 mg, Sugar 20.5 g
CHOCOLATE PECAN WAFFLES
"This is a yummy dish when company comes, and it tastes great with strawberries, bananas or raspberries." These crisp and chocolaty waffles will have everyone drooling! Lucille Mead - Ilion, New York
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 27m
Yield 16 waffles.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs and sugar until foamy; beat in the milk, butter and vanilla. Stir in chocolate. , In another bowl, combine the flour, baking powder, salt and baking soda. Stir in chocolate mixture just until moistened. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with whipped topping and raspberries if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 389 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 358mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE-DIPPED PECANS
Make and share this Chocolate-Dipped Pecans recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 20 pecans
Number Of Ingredients 2
Steps:
- Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
- Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
- Let cool completely.
- Store in a single layer in an airtight container for up to 2 days.
Nutrition Facts : Calories 41.5, Fat 2.8, SaturatedFat 1, Cholesterol 0.2, Sodium 0.2, Carbohydrate 4, Fiber 0.6, Sugar 3.1, Protein 0.4
PECAN CHOCOLATE WAFFLES
If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. -Agnes Golian, Garfield Heights, Ohio
Provided by Taste of Home
Time 25m
Yield 4 round waffles.
Number Of Ingredients 10
Steps:
- Place pancake mix in a bowl. In another bowl, whisk eggs, milk, chocolate syrup and oil. Stir into pancake mix just until combined. Stir in pecans. , Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, in a small bowl, beat chocolate butter ingredients until smooth. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 322 calories, Fat 17g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 415mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 3g fiber), Protein 7g protein.
CARAMEL PECAN TURTLE CHOCOLATE CANDIES
Make and share this Caramel Pecan Turtle Chocolate Candies recipe from Food.com.
Provided by ChipotleChick
Categories Candy
Time 11m
Yield 26 clusters, 26 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325.
- Grease a large cookie sheet well.
- Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
- Repeat with the rest of the pecan halves.
- Place one caramel on top of each cluster.
- Heat in oven until caramels are softened, about 4-6 minutes.
- Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
- Remove caramels evenly onto waxed paper.
- Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
- Spoon over caramel-pecan clusters.
- Let cool a few hours.
- Makes 26.
BROWNIE PUDDLE (WITH CARAMEL VARIATION)
Provided by Rose Levy Beranbaum
Categories Milk/Cream Chocolate Dessert Bake Cream Cheese Pecan Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Equipment
- A 9 1/2-inch fluted tart pan, with removable bottom, bottom greased, lined with parchment,* and then lightly sprayed with Baker's Joy or nonstick vegetable spray.
- Preheat the oven to 325°F at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.
- Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly. Cool completely.
- In a double boiler over hot water or in a microwave-proof bowl, melt the butter and chocolate, stirring two or three times. If using a double boiler, transfer the mixture to a bowl.
- Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.
- Place the prepared tart pan on a cookie sheet to catch any possible leaks. Scrape the batter into the pan and spread it evenly. It will fill the pan almost to the top.
- Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1 inch from the side should come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.
- MAKE THE GANACHE PUDDLE
- While the brownie is baking, prepare the puddle. Melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture is not entirely smooth), return it to the heat and stir until totally fluid and uniform in color.
- As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2-inch diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 little holes. Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganache until slightly rounded on top (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.)
- Unmold the tart. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with nonstick vegetable spray, and set it on top of the tart. Invert the tart, peel off the parchment, and reinvert it onto a serving plate.
- To serve, use a thin sharp knife to cut wedges.
- VARIATIONS
- CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the Caramel Sauce and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.
- MOCHA VARIATION: Two tablespoons of Medaglia d'Oro instant espresso powder can be added with the cocoa to give the brownie a slightly bitter coffee edge.
- STORE
- Wrapped tightly in plastic wrap and stored in an airtight container, room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several months. Try it frozen or chilled if you like a chewy brownie, at room temperature for a softer, creamier texture.
- POINTERS FOR SUCCESS
- Make the holes in the brownie for the puddles as soon as it is removed from the oven to prevent the crust from cracking. Fill them as soon as possible so the ganache melts and settles smoothly into the openings.
- *A 9-inch parchment circle is the perfect size because the bottom of the tart pan is slightly smaller, so that the parchment goes a very little way up the sides, preventing any leaking.
More about "pecan chocolate puddles recipes"
EASY DARK CHOCOLATE SALTED CARAMEL PECAN TURTLES
From bakerbynature.com
CHOCOLATE PECAN PUDDLE COOKIES - SIMPLE BITES
From simplebites.net
INA GARTEN'S CHOCOLATE PECAN SCONES RECIPE | LEITE'S …
From leitesculinaria.com
CHOCOLATE PECAN PUDDLE COOKIES - THE DABBLE
From thedabble.com
CHOCOLATE PECAN TRUFFLES | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
INA GARTEN’S CHOCOLATE PECAN SCONES RECIPE | BON …
From bonappetit.com
10 BEST CHOCOLATE COVERED PECANS RECIPES | YUMMLY
From yummly.com
LAYERED CHOCOLATE PUDDING WITH PECAN CRUST | A …
From afarmgirlsdabbles.com
AMAZING PECAN CHOCOLATE CHIP BLONDIES (ONE BOWL) - SWEETEST …
From sweetestmenu.com
PECAN PILLOWS WITH CHOCOLATE PUDDLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PECAN AND CHOCOLATE PIE | RICARDO
From ricardocuisine.com
IRRESISTIBLE PECAN PUDDLES - THE NUTTY CHOCOLATIER CO. LTD
From thenuttychocolatier.com
JENNY STEFFENS HOBICK: HOMEMADE PECAN, SALTED CARAMEL
From pinterest.ca
CHOCOLATE PUDDLE CAKES | RECIPE | PECAN STICKY BUNS, MOLTEN …
From pinterest.com
PECAN PUDDLES | THE NUTTY CHOCOLATIER
From nuttychocolatiermuskoka.ca
DARK CHOCOLATE PECAN COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE CHUNK PECAN PUDDING COOKIES
From melissassouthernstylekitchen.com
SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES
From sallysbakingaddiction.com
CHOCOLATE AND PECAN SPREAD | RICARDO
From ricardocuisine.com
HOMEMADE PECAN, SALTED CARAMEL & CHOCOLATE TURTLE PUDDLES
From blog.jennysteffens.com
FISHER NUTS | RECIPE | CHOCOLATE PECAN TRUFFLES
From fishernuts.com
CHOCOLATE PECAN TURTLE CLUSTERS - TASTES OF HOMEMADE
From tastesofhomemade.com
CHOCOLATE ESPRESSO PUDDLE COOKIES RECIPE - GLUTEN FREE ALCHEMIST
From glutenfreealchemist.com
10 BEST CHOCOLATE PECAN CANDY RECIPES | YUMMLY
From yummly.com
CHOCOLATE PUDDLE CAKES – SMITTEN KITCHEN
From smittenkitchen.com
CHOCOLATE PECAN PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
CHOCOLATE PECAN PIE BARS - BELLE OF THE KITCHEN
From belleofthekitchen.com
OUR BEST CHOCOLATE PECAN PIES FOR YOUR HOLIDAY TABLE
From allrecipes.com
CHOCOLATE PECAN PIE - JO COOKS
From jocooks.com
BROWN BUTTER PECAN CHOCOLATE CHUNK COOKIES - WILD THISTLE KITCHEN
From wildthistlekitchen.com
CHOCOLATE PUDDLE COOKIES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
CHOCOLATE PECAN PUDDLE COOKIES | CHOCOLATE PECAN, GLUTEN FREE …
From pinterest.ca
EASY CHOCOLATE CARAMEL PECAN TURTLES - MY RECIPE TREASURES
From myrecipetreasures.com
CHOCOLATE-PECAN BRITTLE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love