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Tag Archives: pecans

The Fruitcake Phase

17 Wednesday Dec 2014

Posted by BakedNorthwest in Boozy, Cookies, Desserts, Entertaining, Holidays, LuLu's Classics, Throwback Thursday

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boozy, brandy, brown sugar, Cake, candied cherries, candied ginger, cookies, fruit, fruitcake, fruitcake mix, holiday baking, holiday cookies, nuts, pecans, sherry, walnuts

Fruitcake...with a cat

It happens at this time every year…you can’t avoid it…the fruitcake joke. I have to admit, I never really understood it, since I was never subjected to fruitcake growing up. I was never gifted it, never tried it, never really thought about it. All I knew is it must be really, really bad for it to somehow come up as this terrible thing every year.

Fruitcake Cookies

Enter Christmas 2014 – what I am deeming as the “fruitcake phase.” I found out from my mom and aunt that not only did they grow up with my grandpa making fruitcake every year, but he never really gave it away…since he loved it so much. To this day, it is the only thing he has ever baked in his entire life – that is how much he loves the stuff. So, we found the old recipe he used, from a 1950 copy of the Gourmet Cookbook. Still having this cookbook is a treasure in itself, and I think this is about as classic of a fruitcake as you can get.

fuitcake

So, we made a few loaves…and I started to understand the stigma around the dreaded dessert. It’s a dense cake full of weird candied fruit whose sole purpose is to put in the cakes, and then it literally “ripens” in booze for a few weeks. What? I’m all about things chillin in booze, but it was a little weird. However, this fruitcake is real, it’s not a store-bought 10 pound bowling ball that’s already wrapped and easy to regift. It’s real, old-school ingredients, that really don’t end up tasting that bad, if you are into that sort of thing. Which my family is. Jordan and I are still on the fence about classic fruitcake, but I totally get it now (finally). But I couldn’t stop there, I had to go on and make fruitcake cookies…

Fruitcake Cookies...and a Cat.

Don’t ask about the cat…He was apparently going through a fruitcake phase as well. Anyways though, I was a tad skeptical about these cookies. I hoped they would be lighter than actual fruitcake while I was letting the fruit soak in some booze. I hoped people would actually want to eat them…and they turned out great! They are not the prettiest cookie in the world…Sort of like the ugly duckling of cookies, not too cute, but once they hit your lips…so good! Continue reading →

Sweet Potato Pie

23 Sunday Nov 2014

Posted by BakedNorthwest in Bloggerific, Desserts, Entertaining, Thanksgiving

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Tags

brown sugar, butter, cinnamon, coriander, evaporated milk, mini marshmallows, no roll pie crust, nutmeg, pecans, pie, pie crust, sweet potato pie, sweet potatoes, thanksgiving

Sweet Potato Pie

Let’s talk Thanksgiving – if there is one thing I have never understood, it’s having TWO potato dishes – mashed potatoes AND a sweet potato casserole. I get it if you are having 30 people over for Thanksgiving…yeah, you are going to need a lot of dishes and a lot of food. But for a smaller get together, I feel like a person should only have to worry about 1 potato dish and leave room for the other good stuff – stuffing, rolls, veggie sides…and DESSERT.

Sweet Potato Pie

If you want both, I think a sweet potato pie is the way to go! We have the same idea as a pumpkin pie going here – but instead we use real sweet potatoes! Doesn’t that make you feel great about yourself? And pssst – I really think this sweet potato pie is better than pumpkin pie!

Sweet Potato Pie

Continue reading →

Party Nuts!

24 Tuesday Jun 2014

Posted by BakedNorthwest in Appetizers, Easy, Entertaining

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almonds, brown sugar, butter, cashews, mixed nuts, nut, nuts, pecans, salt, sriracha

Party NutsThese mixed nuts are one of my favorite things to make when we are having guests over…they’ve always gotten rave reviews. A lot of recipes call for roasting nuts in the oven, but I like doing these in a large skillet on the stovetop, it gives me a little more control. Always make sure you start with raw, unsalted nuts. They are quick and easy to make even though you have to keep an eye on them, but they can be made days in advance before your guests come over.Party NutsI typically use almonds, cashews, and pecans because I can buy them in bulk and they lend themselves to many other recipes and snacking for later. Feel free to do walnuts, macadamias, or any other nut you prefer.Party NutsThese nuts usually turn out different every time, but they are always awesome! (as long as you don’t burn them or over-season them). I usually experiment with different hot sauces each time I make them. But for starters, Tabasco or sriracha (or both, in my case) work really well. But if you don’t like hot sauce, you can go for Worcestershire, or what about sweet chili sauce? Really, there are lots of possibilities!Nuts!

Recipe
Party Nuts!
by Baked Northwest
makes about 3 cups, enough for a small crowd

Ingredients

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 3 tbsp. brown sugar
  • 3 tbsp. butter
  • sea salt
  • 1/2 tsp. Tabasco
  • 2-3 sprigs rosemary and/or parsley (optional)
  • Optional moves – a dash of Sriracha or Worcestershire, sweet chili sauce, dijon, whatever you think sounds good!

Directions

Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir to get it dissolved a little. Add a little salt to the mixture, then add all of the nuts at once. Roast for several minutes, turning up the heat if necessary. Toss the nuts around, making sure they aren’t burning! When they become nice and browned, remove from heat and add a few dashes of Tabasco or sriracha, any hot sauce works great! Be careful when you do this – the hot sauces may flare up and slap you in the face! I tend to add the hot sauce with the butter and brown sugar, just to get it all incorporated. Just be careful when you put hot sauce in a hot skillet! I like to add some chopped rosemary or parsley, when the nuts are done and off the heat, but it’s totally optional.

To cool, spread nuts out on a plate or sheet pan to in the thinnest layer possible. We don’t want the nuts sticking together! Cool via a quick blast in the freezer, about 20 minutes. Break any big nut chunks apart before serving. These can be made days (even weeks) in advance and stored in an airtight container in the freezer. I usually make them a few days before having people over and store them in the pantry. However, sometimes they disappear before the party even starts…

Upside-down Pecan Rolls

11 Wednesday Jun 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Entertaining, Holidays, LuLu's Classics

≈ 2 Comments

Tags

breakfast, brown sugar, butter, cinnamon, cinnamon rolls, Easter, holidays, pecan buns, pecan rolls, pecans, sticky buns, yeast

Pecan Sticky BunsThese cinnamon rolls are, without a doubt, one of the top family recipes in existence. I don’t remember the first time I had them, but all I know is Grammy made them, then my mom, and now it’s my turn. In other words these cinnamon rolls are totally emotional (er, they make me emotional. On a flavor level and personal level. Now it’s getting weird). They are super decadent and rich, and they are so good I refuse to feel guilty any time I eat them. The fact that it’s mandatory to put butter on top of your hot roll in my family is just amazingly ridiculous, and I LOVE IT. (Totally know you are judging us, and judge away, if you had these, you would want to do it too).Caramel Pecan RollsI have never really been a pro at making cinnamon rolls, but I love them so much. These are definitely worth the time and effort. Plus they freeze great. Let’s not talk about how I came home one (late) night and microwaved one and it tasted EVEN better than it ever had before. Let’s also not talk about WHY that could have been the case…Pecan RollsBut in all (semi) seriousness, this is just one of my favorite recipes of all time. It would probably go on my last-meal list, which makes sense since these rolls do send you straight to heaven.Cinnamon Pecan Rolls

Okay. I’m done with the bad puns. At least for today.

Cinnamon Pecan Rolls

Recipe
Upside-down Pecan Rolls
from Lulu
makes 12 cinnamon rolls

Ingredients

  • 2/3 cup milk (nonfat is ok)
  • 1 3/4 cups sugar
  • 1 tsp. salt
  • 1/2 cup butter
  • 2 packages active dry yeast
  • 1/2 cup warm water (about 110 degrees F)
  • 5 1/2 – 6 cups flour
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbsp ground cinnamon
  • 1 cup coarsely chopped pecans
  • water

For the Brown Sugar Nut Syrup:

  • 1/4 cup butter
  • 2 tbsp water
  • 1 cup firmly packed dark brown sugar
  • 1 cup Pecan halves

Directions

In a pan, combine milk, 3/4 cups of the sugar, salt and 1/2 cup of the butter (cut into pieces). Heat, stirring, to about 110 degrees (butter need not melt completely).

In a large bowl, dissolve yeast in water. Blend in milk mixture. Gradually mix in 3 cups of the flour, then beat for 5 minutes. Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.

Turn dough out on to floured board, knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 2 hours).

Punch dough down. knead briefly on a lightly floured board to release air; let rest for 10 minutes. Then roll and stretch dough into a 24×18 inch rectangle. Brush evenly with the 1/4 cup melted butter. Combine the remaining 1 cup sugar with cinnamon. Sprinkle evenly over butter, and then sprinkle with chopped pecans. Starting with a narrow side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 12 equal parts.

Prepare brown sugar nut syrup. Boil together 1/4 cup butter, 2 tbsp water and 1 cup firmly packed dark brown sugar for 1 minute. Immediately pour into a 9×13 inch baking pan; tilt pan so syrup forms an even layer. Arrange 1 cup pecan halves, flat side up, on syrup.

Arrange cinnamon roll slices cut side up in pan. Cover and let rise in a warm place until almost doubled (about 1 1/2 hours). Brush surfaces of rolls with reserved egg white beaten with 1 tsp water. Bake, uncovered in a 350 degree oven for 30-35 minutes or until well browned. Immediately invert onto a serving tray. Makes 12 rolls.

*NOTE: The original recipe makes 6 GIANT rolls. You can do this, and we used to do this, however this year we downsized and everyone liked having 1 manageable roll to eat!

 

Favorite Salad Dressing

16 Friday Nov 2012

Posted by BakedNorthwest in Easy, Entertaining, Healthy, LuLu's Classics, Main Dish, Salad, Sauces, Side Dish, Weeknight Meals

≈ 2 Comments

Tags

apple cider vinegar, bleu cheese, goat cheese, honey, honey mustard, mixed greens, olive oil, pears, pecans, salad, walnuts

This is THE salad dressing. It goes great on just about any kind of salad. I cannot tell you how many times I have dug through my email, trying to find the recipe that my mom has sent me on numerous occasions. It is so easy to make, very few ingredients, yet for some reason I cannot memorize this recipe for the life of me! Let’s hope this post helps it sink in more. I’m just relieved that now that I’ve posted it I’ll have easier access to it!

The classic salad for this dressing is a combination of pear, toasted walnut, and bleu cheese. Grilled chicken on top makes it a complete meal (if you aren’t vegetarian).

Last night, I didn’t quite have all of those ingredients, but I was close enough, and it was just as delicious: Asian Pear, candied pecans, and goat cheese, with the dressing drizzled on top. Honestly one of the most delicious and satisfying salads you can have!

Recipe
Honey Mustard Vinaigrette
Makes enough for a salad that serves 2-4 (depending on if entree size salad or side salad)

Ingredients

  • 3 Tablespoons Olive oil
  • 1 Tablespoon apple cider vinegar
  • dash Salt
  • dash Pepper
  • Squirt of honey mustard
  • Squirt of honey

VARIATIONS:

  • Use dijon mustard or grainy mustard instead of honey mustard.
  • Add a clove of minced garlic if you are feeling a little more zesty!

Add olive oil, apple cider vinegar, salt, and pepper to a bowl. whisk until combined. While whisking, add in a squirt of honey (at least a tablespoon) continue whisking and add a squirt (again, about a tablespoon) of honey mustard. You can add more honey or mustard to taste. I used French’s Honey Mustard, although other brands will work. Just make sure it is REAL honey mustard, not the lighter colored kind you find at some fast food restaurants.

Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel

20 Monday Feb 2012

Posted by BakedNorthwest in Baking, Desserts, Entertaining, Thanksgiving

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Tags

caramel, cheesecake, chocolate crust, dessert, orange, pecans, pumpkin, salted caramel, thanksgiving

…If the title of this recipe isn’t a mouthful, I don’t know what is. When you say it out loud, it almost sounds ridiculous. But when I saw the recipe in Sunset Magazine, I thought this creation may be too good to be true. I wondered before making it, “too many ingredients?”

The Holy Grail of Thanksgiving Desserts

No. They are all amazing flavors that were obviously made for each other. We first made this as a unique Thanksgiving dessert, and it was so good I think we’ll be making it this year, and the next, and the next…

Recipe

from Sunset Magazine

Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel

Ingredients

  • CRUST
  • 1 package (9 oz.) chocolate wafer cookies
  • 1/2 cup melted unsalted butter
  • FILLING
  • 3 packages (8 oz. each) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon flour
  • 4 large eggs, at room temperature
  • 1 cup canned pumpkin
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • Zest of 2 medium oranges
  • 2 teaspoons pumpkin pie spice
  • TOPPING
  • 6 tablespoons store-bought caramel topping
  • 1/8 teaspoon table salt
  • 1/2 cup coarsely chopped toasted pecans
  • Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish

Preparation

  1. 1. Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.
  2. 2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.
  3. 3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.
  4. 4. Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.
  5. *Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.
Note:For a fissure-free cheesecake, beat your filling just until it’s blended–no more. (Too much air in the mixture will make it deflate, and then crack, in the oven.) Find pumpkin pie spice in your baking aisle, or make your own: 4 parts cinnamon, 2 parts ground ginger, 1 part nutmeg, and 1 part ground allspice.

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