I am absolutely, 100% addicted to a new recipe I found. Thanks to Gina’s WW Recipes blog, I am officially in love with her Baked Bananas. It’s so simple, yet so amazingly delicious. I ate this for dessert one night, and loved it so much I modified it slightly by adding pecans for breakfast with a side of oatmeal for a complete start to my morning.
All you need are:
1 medium ripe banana, cut in half lengthwise
2 teaspoons honey or agave
Cinnamon
Preheat the oven to 400°. Peel and cut the bananas in half. Place cut side down in an oven safe dish, drizzle with honey and sprinkle on the cinnamon. Bake for 10-12 minutes.
Thanks Gina for such an amazing, effortlessly delicous and healthy recipe!
When it comes to Thanksgiving my focus is always on dinner and I typically forget about breakfast and lunch. I am usually in the kitchen all day preparing for dinner and I end up snacking all day. This year, I have decided to prepare pecan caramel cinnamon rolls ahead of time so I can stick them in the oven first thing Thanksgiving morning. Having a delicious breakfast will keep me from snacking so I can enjoy the wonderful Thanksgiving feast and have room for dessert!
Searching for recipes for Thanksgiving is something I really enjoy. My favorite recipes to find are desserts as I have a big sweet tooth. It seems that the most popular new dessert recipe for the 2009 holiday is bourbon-pecan pie or tart. Since I am already making a variety of pies, I thought I would make the bourbon-pecan tart. This recipe comes from Bon Appetitand has received some great reviews.
Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired.
I can do nothing but think of sweet potatoes as the holiday season approaches. I have always enjoyed the sweet taste and soft texture of sweet potatoes and when they are mixed with brown sugar with a couple of marshmallows on top they are unbelievable. Another Thanksgiving favorite is mashed sweet potatoes which are always smooth and creamy with a little added sweetness. This holiday season I have been looking for a recipe that adds a little something extra to the mix. I came across this recipe that adds a tangy and toasted crunchy flavor which is amazing. These flavors come from cut up pineapple pieces and toasted pecans that are added when roasting the sweet potatoes in the oven. I cannot wait to see the responses I get from this dish, this holiday season.
It is my favorite time of the year, Thanksgiving! I love the cool weather and even better yet, the warm desserts. For the longest time now I have been searching for the perfect Thanksgiving dessert recipe and I think I found it. I came across a Sweet Potato Pecan dessert and this recipe caught my eye because it is very simple to make and cooked in the slow cooker, which means I can focus on my other dishes that need more time and labor to get them just right. I also really like this recipe because I can offer more variety to my guests; rather then just serving pie like everyone else does during the holidays.
I typically spend all day in the kitchen preparing Thanksgiving dinner and this year it is my goal to be more prepared so I can spend more time with my family! I am focusing on recipes that can be made ahead of time and I found a great stuffing recipe in Gourmet. Not only is this recipe simple but you can make it one day ahead of time with only 45 minutes of preparation time, which means one less dish to make on Thanksgiving!Â
Oh my, oh my. Can you believe that Thanksgiving is less than two weeks away? I am so excited for spending time with family while digging into fantastic food and delicious desserts.
In honor of this special holiday, here are a few sumptuous pecan dishes to serve alongside the Turkey this Thanksgiving.
Cream Cheese-and-Olive Pecan Bites - This time-friendly and budget-friendly appetizer only has 5 ingredients, plus it creates a perfectly popable snack for guests to munch on while the turkey finishes browning.
Harvest Sweet Potato Pecan Pie Tarts - Pre-prepared mini phyllo shells make this recipe super quick and simple to throw together. Serve it as an appetizer or side dish in place of traditional sweet potatoes.
Pecan Pie Bars - Exactly like pecan pie, only in bar form so you don’t have to worry about making a perfect crust.
If you have any fantastic Thanksgiving recipes that you love to serve, let me know! These are just a few of my favorites that I’ve found for one of my favorite holidays of the year.
Thanksgiving is just around the corner, which means it is time to start picking out your favorite recipes for this holiday season. My favorite part about Thanksgiving dinner is the dessert! I love pecan pie and chocolate and I have found the perfect recipe to combine both ingredients. I can not wait to try out this recipe and add it to my holiday favorites!
                           Â
Â
For those of you who’ve read my blog posts before, you already know that I’m a huge fan of super simple, yet delicious recipes. And for me, nothing can get much better or easier than cooking with a slow cooker.
Now that the weather has finally cooled off a bit, I’ve been making a lot of slow cooker recipes like chili and beef stew - the perfect meals for a crisp fall day. But, I have to admit I’ve never cooked dessert in the slow cooker before. I’ve seen plenty of recipes, but none that I thought were worth trying, until now.
This recipe comes from Southern Living, and is perfect because it uses everyday ingredients, is cheap to make and captures all the flavors of fall in every bite.
All you need are:
5 large Granny Smith apples, peeled and cut into ¼-inch thick slices
Place the apples in a lightly greased 6-quart slow cooker, drizzle with lemon juice, and then toss to coat.
Combine the flour, dark brown sugar, cinnamon and salt in a medium bowl. Cut the butter into the flour mixture with a pastry blender or two forks until mixture resembles coarse meal. Sprinkle flour mixture over apples.
Cover and cook on HIGH for 3 hours or until apples are tender. Sprinkle with pecans and serve with warm ice cream.
I love, love, love fall in Arizona. It’s the best time of the year. Sure, we don’t really have leaves that change colors, there’s no real need for mittens or scarves and the sun shines pretty much all season long, but the weather makes it perfect for baking!
This recipe for Pecan-Topped Pumpkin Bread is the quintessential fall bread recipe from Cooking Light and is great for breakfast with a nice strong cup of coffee or as a mid-afternoon snack when I need something to power through the rest of the day. Plus, it’s actually got some great health benefits from the pecans and pumpkin. Lots of antioxidants and a pretty decent serving of fiber and protein in each slice.
Check out the full recipe and get ready to have the hypnotic scent of freshly baked pecan pumpkin bread wafting through the house. Just be sure to let it cool before you dig in.
