Fudgy Pecan Brownies | Everyday Food with Sarah Carey
When you hear gluten-free brownie, do you expect to get something that isn't quite as delicious as a traditional brownie? Well, this recipe will change your mind forever. In fact, I prefer this version because it's so, so chocolaty and the texture is fabulous -- fudgy with a shiny, crackly top and a nice crumb. Best of all, you don't need any special gluten-free flour; ordinary cornstarch stands in.
Sarah's Tip of the Day:
In the video, I'll show you how to set up the baking pan with parchment paper to minimize mess and make removing the finished product super easy. They look so good, you can't resist making them. I know it!
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Recipe Ingredients:
12 ounces chocolate chips
unsweetened cocoa powder
cornstarch
butter
3 eggs
fine salt
cinnamon
sugar
pure vanilla extract (no imitation!)
1 cup toasted pecans.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Fudgy Pecan Brownies | Everyday Food with Sarah Carey
The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Cake:
• 2 cups all purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 ½ teaspoon vanilla extract
Coconut Pecan Filling:
• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large egg yolks
• 12 ounce can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cups unsweetened coconut flakes
• 1 cup chopped pecans
Chocolate Buttercream (optional):
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
Cake:
1️⃣ Preheat oven to 350 degrees. Butter two 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess.
2️⃣ In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
4️⃣ Divide batter evenly between the two pans.
5️⃣ Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling:
1️⃣ Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
2️⃣ Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
3️⃣ Remove from heat and stir in coconut flakes and pecans. Let cool completely, stirring occasionally, until spreadable.
Chocolate Buttercream (optional):
1️⃣ Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer to two piping bags for frosting.
Assemble Cake:
1️⃣ Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
2️⃣ If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
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Coconut Butter Pecan Sheet Cake | Southern Living
Are you a fan of all things sweet? Do you enjoy butter and pecan? Then, boy oh boy do we have a recipe for you! Butter Pecan Sheet Cake is sinfully delicious and completely approachable. With a rich, ooey gooey drizzle, this dessert will keep you coming back for more. Don’t let the recipe time fool you, it’s actually a simple treat to make.
Because it bakes in a sheet pan, this cake is perfect for holiday parties and church potlucks. The toasted pecan center and condensed milk topping make this sweet dessert quintessentially Southern – just the way we like it. With its subtle vanilla flavor, the moist and sugary cake is best served soon after it’s done baking. The warm and comforting dessert is sure to be the hit of your holiday table. Don’t wait! Give the Butter Pecan Sheet Cake a try, and let us know what you think.
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Batter Ingredients:
2 cups granulated sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup whole buttermilk; 1 cup butter
Frosting Ingredients:
2 cups chopped pecans; 1 (14-oz.) can sweetened condensed milk; 1 1/2 cups sugar; 3 tablespoons butter; 6 egg yolks, lightly beaten; 1 1/2 teaspoons vanilla extract
This Coconut Butter Pecan Sheet Cake is sinfully sweet.
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Crockpot Collab - Fudgy Butter Pecan Cake
Crockpot Collab - Fudgy Butter Pecan Cake
Please check out the other video in this collab from Leena at Mirza Meal -
You may be wondering why you should make a cake in a crockpot when it's super simple to make one in the oven. Well, even though a cake from an oven is good, it's usually fluffy. This cake made in a crockpot was fudgy, moist and dense. It tasted so rich and gooey like a date cake (but there were no dates in it). Use whatever cake mix and frosting you like to customize this recipe to your liking. Finally, I could've used pecans, but I didn't have any so I used walnuts instead. Here's the recipe (and please don't forget to check out my social media links under the recipe)!
This recipe is adapted from recipesthatcrock.com
1 pkg butter pecan cake mix (or any flavor you like)
3.5 oz pkg vanilla instant pudding mix
1 cup sour cream
1 cup water
¾ cup oil
4 eggs, beaten
1 cup chocolate chips
1 cup chopped walnuts or pecans
1 container coconut pecan frosting (or any flavor you like)
- Combine wet ingredients and mix well. Add cake mix and pudding mix and stir until just combined (making sure not to overmix). Add walnuts/pecans and chocolate chips and stir a few times to combine.
- Spray crock pot with cooking spray. You can line with parchment paper, if you wish, but I didn't.
- Spoon your batter into your crock pot and spread evenly.
- Place 5-6 paper towels on top of your crock pot to absorb moisture, cover and cook on high for 1.5-4 hours (times can vary greatly depending on your particular slow cooker, watch carefully the first time you make it to know how your slow cooker cooks this cake). My crockpot is a 4 qt, programmable Crockpot brand slow cooker and it took me 4 hours.
- Turn the cake out of the crockpot carefully and let cool completely. Slice the cake in half and frost both layers. I frosted only the middle and top (leaving the sides unfrosted). If you want to frost the entire cake, you may need 1.5 containers of frosting.
- Serve with a cold glass of milk. Enjoy!
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Butterscotch Pecan Fudge
Recipe from Betty Crocker.
1 1/2 cups packed brown sugar
1/2 cup butter
1 (5 oz) can evaporated milk
1 (7 oz) jar marshmallow creme ( you could most likely substitute actual marshmallows in this)
1 bag (110z) or about 2 cups butterscotch chips
1 cup chopped pecans (and a few more for garnishing if desired)
Grease the bottom and sides of a 8 inch square baking dish.
In a large saucepan cook the brown sugar, butter and milk over medium heat until butter is melted.
Stir in the marshmallow creme and heat to boiling and boil about 5 minutes or until you reach 234F on a candy thermometer, stirring occasionally.
No candy thermometer?
Cook until a small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water.
Remove from heat, add butterscotch chips, stir until smooth, stir in pecans.
Spread in pan and let stand 2 hours or until firm. Cut into pieces. The recipe suggests 6 rows by 8 rows, but you can make the pieces as little or as large as you'd like.
I have one more fudge recipe to be posted in the next week or so, it is peanut butter rocky road fudge and this one is worth waiting for :)
Butter Pecan Pound Cake | Butter & Cream Cheese THICK Glaze | #I'mAGlazeGirl???? | #PoundCakeQueen????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Butter Pecan Pound Cake with this THICK yummy goodness of a glaze. Watch & Enjoy!????
#PoundCakeQueen???? #ButterPecanPoundCake???? #ThickGlaze
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
2 Cups Sugar
1 Cup Packed Brown Sugar
3 Sticks Butter (Room Temperature)
5 Eggs (Room Temperature)
1 C Southern Butter Pecan Coffee Creamer (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
1.5 Dropper full of Pecan Oil
1 Tsp. Creme Bouquet
2 Cups Toasted Pecans in butter
***THICK GLAZE
Powdered Sugar
Butter
Cream Cheese
Southern Butter Pecan Coffee Creamer
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Winston-Salem, NC 27116
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