pecan Archives - For the Love of Food

Kentucky Pecan Bourbon Balls

Nicole Hood — Mon, 22 Dec 2014 04:45:00 +0000

Every year for Christmas I make a few treats to give to our friends and family.

This year I made these addictive Kentucky Pecan Bourbon Balls, with Maker’s Mark soaked pecans. These bite size, creamy chocolate bites pack a punch and are so good you have to be careful not to eat them all yourself!

Kentucky Pecan Bourbon Balls

Makes approx 24 balls

Ingredients

1/2 cup unsalted butter softened
1 lb powdered sugar about 3 1/2-4 cups
1 tsp vanilla
1/2 cup approx Bourbon (I recommend Maker's Mark brand), separated
1/4 cup pecans finely ground
1/3 cup approx 24 pecan halves
12 oz bag semi sweet chocolate chips

Instructions

Using a mixer, combine butter and sugar until smooth.
Add 1/4 cup Bourbon and vanilla and mix in.
Finally, mix in the ground pecans.
Roll into 1-inch balls and place in rows on a parchment lined baking sheet. The filling is very sticky. Add more powdered sugar if needed.
Set in refrigerator until firm, then transfer to a freezer bag and place in the freezer for a few hours or overnight.
Meanwhile place pecan halves in a small bowl, cover with remaining 1/4 cup of Bourbon and let soak overnight.
Once balls are hardened/frozen melt chocolate in the microwave (30 second intervals, stirring in between until smooth). I do this in batches (1/3 of the chocolate at a time) and 6 or so balls at a time so they don't get too soft with the warm chocolate.
Place a toothpick in each bourbon ball, sticking the toothpick into the center.
Working quickly, dip the bourbon ball centers into the chocolate one at a time. Tap the toothpick against the side of the bowl to shake off excess chocolate.
Set the coated bourbon balls on a waxed or parchment paper lined baking sheet.
With another toothpick push the bourbon ball gently from the toothpick and cover the spot where it was with a bourbon soaked pecan half.
Place coated bourbon balls in the fridge and let them set and harden.
Store in a sealed container and give as gifts or serve at your next holiday party!

Notes

Adapted from "The Book of Bourbon" .

Good bourbon, good vanilla, and good ol’ pecans!

*I added my chopped pecans to the food processor and pulsed until they were very finely ground.

Mix together 1/2 cup butter and 1 lb powdered sugar to get the creamy filling. Then add 1/4 cup bourbon, 1 tsp vanilla, and ground pecans.

Bourbon soaked pecans make this recipe out of this world!

Simply cover pecan halves with bourbon and let soak overnight then add to your recipe.

Roll out the bourbon balls (adding more powdered sugar if too sticky) and place on a tray in the fridge to harden. Then add to a freezer bag and freeze overnight.

The next day, melt chocolate in batches and dip each bourbon ball in the chocolate. I use a toothpick in the center of each ball to dip.

To melt the chocolate: add chocolate chips to a bowl and heat on high for 30 seconds, stir, then heat fr another 30 seconds or until melted.

Top each bourbon ball with a (drained) bourbon soaked pecan half.

Place in the fridge to harden then serve at your next party!

Merry Christmas!

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Pumpkin Pecan Pie Dessert Pizza with Maple Whipped Cream

Nicole Hood — Mon, 07 Oct 2013 07:02:00 +0000

Who needs boring ol’ pie crust when you have pizza crust, right?

For this holiday inspired recipe I used Mama Mary’s Original Mini Pizza Crust to make a Pumpkin Pecan Pie Dessert Pizza that is easy to make and the perfect size for a fun dessert at home!

Scroll down for the winning announcement for the For the Love of Pizza Recipe Challenge with Mama Mary’s!

Pumpkin Pecan Pie Dessert Pizza

Ingredients

1/2 cup canned Pumpkin pie filling/mix
1 Mama Mary's Mini Original Pizza Crust
1 tbs butter
2 tbs brown sugar
1/4 cup chopped pecans
1/4 tsp pumpkin pie spice

For the Maple Whipped Cream

2 tsp maple syrup
1 cup heavy cream

Instructions

Preheat oven to 425 degrees.
Melt 1/2 of the butter and 1 tbsp brown sugar in a small skillet.
Brush onto on side of pizza crust.
Place on a baking sheet and bake for 3 minutes.
Meanwhile, add the rest of butter and 1 tbsp brown sugar to the skillet again.
Once it is melted add pecans and stir.
Cook for 2-3 minutes over medium until pecans are toasted and coated in sugar. Remove from heat.
Take crust out of oven and spread pumpkin pie filling evenly on top.
Sprinkle with pumpkin pie spice.
Remove pecans from butter mixture and sprinkle evenly on top of pizza.
Bake for 7 more minutes.
Remove pizza from oven.
Cut into 4 pieces.
Top with a dollop or two of whipped cream and serve!

For the Maple Whipped Cream

Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream and maple syrup on high until stiff peaks form.

I used Mama Mary’s original mini pizza crust for this bite size dessert.

Perfect for 2-4 people!

Melt butter and 1 tbsp brown sugar in a skillet then brush on pizza crust.

Bake the crust in a 425 degree oven for 3 minutes.

Melt 1 tbsp of brown sugar and remaining butter then add pecans and toast for 2-3 minutes

until coated in sugar and crunchy.

Remove the pizza crust from the oven and top with 1/2 cup pumpkin pie filling.

Sprinkle with pumpkin pie spice.

Top with sugared toasted pecans.

Bake for 7 more minutes at 425 degrees.

Homemade maple whipped cream only takes a few minutes and 2 ingredients:

heavy cream and maple syrup!

Start with a very cold bowl and beaters.

Beat on high in a mixing bowl until stiff peaks form.

How amazing does this look?!

Take the Pumpkin Pecan Pie Pizza out of the oven and cut into pieces.

Top with Maple Whipped Cream and serve!

How easy was that?!

Happy Fall, y’all!

Also check out Mama Mary’s quick and easy desserts in stores!

And now it’s finally time to announce the winner in the
For the Love of Pizza Challenge with Mama Mary’s Pizza!

And the winning recipe is…..

The winning pizza recipe was voted for by my readers and Mama Mary’s fans. It will be featured on Mama Mary’s products in stores nationwide!

Last but not least…the winner of the $100 VISA gift card and FREE Mama Mary’s VIP Coupons is….

a Rafflecopter giveawayCONGRATS KAY! Thanks for voting!

This post was sponsored by Mama Mary’s Pizza. As always all opinions are my own.

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Southern Pecan Pie with Bourbon Whipped Cream

Nicole Hood — Sat, 29 Sep 2012 00:33:00 +0000

Boy oh boy I LOVE pie! We were invited over to our friend’s house for dinner the other week so I decided to make one of my favorite ooey-gooey Southern specialities: Pecan Pie!

Then to make it even more decedent I whipped up (literally, haha!) a batch of Bourbon Whipped Cream!

Ingredients:

Pie:

2 eggs

1 cup sugar

1/3 cup brown sugar

2 tbsp butter, melted

1 cup dark corn syrup

1 tsp vanilla

1 1/2 cups chopped pecans

1 tbsp bourbon (optional)

1 prepared pie crust, unbaked

Whipped Cream:

1 cup heavy cream

1 tbsp bourbon

1 tbsp brown sugar

TIP: Place mixing bowl and beaters in the freezer so they are chilled before mixing.

Preheat oven to 350 degrees.

Fit the defrosted premade pie dough in a 8 or 9 inch pie plate. Trim off excess with

kitchen shears and crimp sides with your fingers or a fork.

Mix all pie ingredients together in a bowl except pecans. Stir well.

Add chopped pecans and mix.

The pie is ready to bake!

I can taste it now! Yum oh yum!

Bake 350 degrees for an hour.

For the whipped cream: beat heavy cream, bourbon, and brown sugar in a chilled bowl.

Beat on med speed until it thickens and peaks form, about 5 minutes.

The pie is fresh out of the oven!

Serve warm topped with a large dollop (or two) of bourbon whipped cream!

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