PECAN PIE BITES
These Pecan Pie Bites are the cutest addition to your Thanksgiving dessert menu. They're easy to make and come together quickly-no fancy ingredients required.
Categories Thanksgiving dessert
Time 1h25m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.
- Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
- Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.
- Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.
- Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.
PECAN PIE BITES WITH GRAVY
It's difficult to assess exactly how much the legalization of marijuana in Colorado may have changed the Thanksgiving menu. But it has indubitably increased the snacking that goes on afterward, said Alexander Figura, the chef of Lower48 Kitchen in Denver. That post-meal, late-night snacking has taken on a different kind of intensity now that the munchies are involved. "Stoned people gravitate to more extreme flavors," he said. "They want something very savory or very sweet, or both at the same time." His recipe for sticky pecan pie bites dunked into leftover turkey gravy - an after-hours snack among chefs he knows - hits those notes perfectly. The bite-size, bourbon-spiked pecan bars work on their own, too: no gravy or cannabis required. You can bake them up to 5 days in advance.
Provided by Melissa Clark
Categories snack, pies and tarts, side dish
Time 2h
Yield 2 dozen bars
Number Of Ingredients 14
Steps:
- Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
- Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
- Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
- Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 42 milligrams, Sugar 17 grams, TransFat 0 grams
PECAN PIE ENERGY BITES
Are you looking for an easy-to-make, delicious bite to give you a little boost of energy? And would you like that bite to vaguely taste like pecan pie? Then, this ball has it all!
Provided by Chef John
Categories Energy Balls
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
- Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
- Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.
Nutrition Facts : Calories 119 calories, Carbohydrate 15 g, Fat 6.6 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 40.7 mg
PECAN PIE BITES FROM SCRATCH
A family favorite during the holidays. Easy to prepare and a fun dessert to make with kids.
Provided by Yoly
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray.
- Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth.
- Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture.
- Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 8.9 g, Cholesterol 23.1 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 39.6 mg, Sugar 4.5 g
PECAN PIE BITES
The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!
Provided by Maegan - The BakerMama
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
- In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
- Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
- To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
- Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.
CRUNCHY PECAN PIE BITES
Mini-pecan pies in packaged phyllo pastry shells. Easy, impressive and absolutely delicious. Southern Living recipe, I think from 11/2007. Just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly incorporated. They are great as gifts.
Provided by Palmetto Cook
Categories Dessert
Time 47m
Yield 60 mini tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
- Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
- Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
- Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).
Nutrition Facts : Calories 81.1, Fat 4.8, SaturatedFat 0.7, Cholesterol 10.3, Sodium 42.2, Carbohydrate 9.1, Fiber 0.6, Sugar 3.8, Protein 1.2
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EASY PECAN PIE BITES RECIPE | LITTLE SPICE JAR
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Servings 72Total Time 1 hrEstimated Reading Time 7 mins
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a mini muffin pan liberally with cooking spray, set aside.
- In a medium bowl, combine the condensed milk, corn syrup, egg, vanilla extract, and salt. Using a whisk, beat the mixture until everything is combined. Fold in the pecan pieces, set aside.
- Using a 2 ½ inch cookie cutter dipped in flour, cut out 24 rounds from each puff pastry sheet. You can make all 72 pecan pie bites together or make them as needed.
- Pierce several holes through the puff pastry rounds using a fork. You want most of the surface to be covered with holes. Lay the puff pastry cut outs in the mini muffin pan and make sure they sit flat. You don't want any air bubbles caught between the puff pastry and the pan.
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- Combine 1/2 cup brown sugar, butter, egg yolk and 1/2 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
- Shape dough into 3/4-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.
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