Posts tagged dessert

Maple Pecan Pie

I’m really not that big on making desserts and usually just rely on a quick scoop of ice cream or a piece of chocolate to get my sweet fix. But every once in a while, I’d get a hankering for something I haven’t had in a long time.

Although, I still have to have that scoop of ice cream, that’s right. ­čÖé

1 cup Pure Maple Syrup
1/2 cup Raw Cane Sugar (or Brown Sugar)
3 Large Eggs
4 tbs. Unsalted Butter, melted
1 tbs. Pure Vanilla Extract
1 tbs. Unbleached All-Purpose Flour
1/4 tsp. Sea Salt
1 1/2 cups Pecans (pieces or halves)
1 9″ Pie Crust

Preheat oven to 350F. In a mixing bowl, whisk together the first 8 ingredients until well blended. Pour mixture over the crust and bake for 1 hour. Let stand at room temp until completely cool.

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Blueberry Walnut Crumble

So, I got me a big thing of blueberries. Heck, two of them! Why not? It’s on sale for like two bucks each, right? But almost a week has gone by and I still haven’t figured out what to use them for. Yep, I did add a couple pieces to my cereal yesterday but I really do not like them as much as I do raspberries on my cereal. But… that’s just me!

However, time is of the essence now and I gotta get rid of these before they go bad on me. Now let’s see… what do I have around to cook with? Flour? Check. Sugar? Check. Butter? Check. Hey, I’ve done this before! Sorta. Okay, let’s go…

About an hour later…

Mmmm! Let me tell ya… do you like chewy cookies? Then you’ll love what I’ve concocted here. Super simple, too! The texture is just like those Toll House cookies. Crunchy on the outside, chewy on the inside. Combine that with sloppy blueberry goodness? Mmm, mmm, mmm! Who cares how it looks like? It’s rustic! Wink, wink!

Ingredients (8 servings):
24oz Blueberries, washed
1/2 cup Walnuts, finely chopped
1 Lemon
4 tbs. Unsalted Butter, softened
4 tbs. EVOO
1/2 tsp. Natural Sea Salt
2 tsp. Pure Vanilla Extract
1 cup Raw Cane Sugar
1 1/2 cups Unbleached All-Purpose Flour

Preheat oven to 375F.

In a non-stick 9″ square gratin dish, toss to combine blueberries, salt, vanilla and lemon juice.

In a mixing bowl, make streusel by combining flour, sugar, walnuts, EVOO and butter. Use your hand or a hand mixer to mix until crumbly. Make sure the flour is completely wet and no powdery area is exposed. Pinch any visible powdery area.

Evenly cover the berries with the streusel topping.

Pop in the oven for 30 minutes or until top is golden brown. Let cool for 30 minutes. Enjoy with ice cream or milk.

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Blackberry Walnut Slump

Ten packs of blackberries for ten buck? What a deal, right? After all, they’re usually four bucks a pop. Yeah, that is until I was eating blackberries for breakfast and dessert for over a week straight! Finally, I was like… Is there any other way I can use the rest of them? Really? Because frankly, I’d like to have something else for breakfast now. Well, I stumbled on a basic slump recipe on Epicurious and thought I’d use that to get rid of blackberry traces in my fridge, once and for all! Oh, and I discovered one more package of walnuts left in the pantry, as well. Hmmm. Everything else, I still have in good quantity… so, off I went to preheat the oven and prep.

Since I’m not that well versed in baking (yet), I opted to stay as close as possible to the original formula lest I end up with burnt rubber. The only thing I did differently was that I added walnuts and replaced the butter with a couple tablespoons of olive oil. Oh, and I also added a teaspoon of pure vanilla extract. That’s more than pushing it, I thought. But, oh well…

Hmmm… not too shabby for a neophyte baker, I tell ya! Though, I thought it would’ve been really fabulous with ice cream. But I don’t have any at the moment. Maybe I’ll stop by the store tomorrow and grab a quart. I said… maybe!

3 6oz packs of Blackberries
1/2 cup Walnuts
1 cup Unbleached Flour
1 cup Organic Raw Cane Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Low-Fat Milk
2 Tbs. Olive Oil
1 tbs. Pure Vanilla Extract

Directions: Preheat oven to 375F. Rinse blackberries in tap water, pat dry with paper towel and spread around a 6-cup gratin dish. Sprinkle 3/4 cup sugar evenly and reserve the rest for the batter mixture. In a mixing bowl, combine the rest of the ingredients and whisk until evenly distributed. Pour mixture on top of the blackberries and bake in oven for about 40 minutes or until top is golden. Allow to rest and cool for 20 minutes before serving. Garnish with a sprig of mint. Serve warm with a scoop of vanilla ice cream.

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