Press 1 large
pecan piece into center of each truffle, rolling again to smooth indentation.
Sprinkle a few
pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Not exact matches
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or
pecans — ground in a food processor
into tiny
pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil
When your hour is up, chop your
pecans up
into small
pieces and place them in a dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch
pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped
pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
On a cutting board, chop the remaining 1 1/4 cups
pecans into small
pieces.
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut
into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped
pecans or walnuts.
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut
into 1 / 2 - inch (1 cm)
pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or
pecans, toasted and chopped
Most of the
pecans have crushed and almost incorporated
into the butter to give some more nutty flavor, but some of them are larger
pieces which create a delicious crunch.
Pour the almonds, walnuts and
pecans into your food processor or blender and pulse to form smaller but not completely ground up
pieces.
As far as the crust, I suggest chopping the
pecans into finer
pieces.
When the
pecans are cool enough to handle, break apart
into individual nuts or
pieces.
FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut
into small
pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup
pecans, chopped
For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup
pecans -(toasted and cut
into small
pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
For the glaze and topping: 1/3 cup confectioner's sugar 2 - 3 table spoons whole milk 1/2 cup
pecans -(toasted and cut
into small
pieces)
Transfer
pecan mixture to a plate, and roll each
piece of okra in the mixture, pressing the mixture
into each
piece of okra to coat.
In a food processor, add 1/2 cup of soaked and dehydrated
pecans or walnuts, and pulse together with the caramelized onions
into medium sized
pieces — this step is optional.
In a food processor, combine dates, oats and walnuts or
pecans and pulse few times so nuts are chopped finely
into small
pieces.
Spread this mixture evenly
into a 9 ″ x13 ″ tray, then top with the
Pecan Pieces and Vegan Marshmallows, if you are using.
chilled butter, cut
into small
pieces 1/2 cup chopped
pecans dash cinnamon (optional)
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped
into small
pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons
pecans, chopped 2 tablespoons dried cranberries, chopped
1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut
into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup
pecan or walnut
pieces
Fold in the
pecans then transfer the dough onto a
piece of wax paper, roll
into a log and freeze for 15 - 20 minutes
Add the toasted
pecans and cinnamon and process for another 30 seconds, or until the
pecans are broken
into small
pieces.
For the Filling: 1 cup heavy cream 1 cup granulated sugar 3 egg yolks 6 tablespoons butter, cut
into small
pieces 1/2 teaspoon salt 1 cup
pecans, toasted and finely chopped 1 1/3 cups unsweetened coconut, toasted
I toss
pecan halves in the melted goodness, dropped
into bite - sized
pieces, sprinkled with unsweetened shredded coconut, and put in the fridge until hardened.
Add the almonds,
pecans, and pepitas
into a food processor and pulse to break the mixture
into smaller
pieces.
200 g digestive biscuits broken
into small
pieces (substitute gluten free biscuits for a gluten free version) 100 g
pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut
into 4
pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups
pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate
Once cool, the caramel slightly hardens, which turn the
pecans into crumbly, buttery, salty, sweet
pieces of heaven.
ingredients GRILLED CELERY WITH CHEDDAR AND
PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
PECANS 1/4 cup
pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut
into 2 - inch
pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut
into 1 / 4 - inch
pieces) 1/4 cup vegetable shortening (cold, cut
into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut
into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE
PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped p
PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup
pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped p
pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut
into 1 / 4 - inch
pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut
into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup
pecan halves 1/2 cup chopped p
pecan halves 1/2 cup chopped
pecans
1 cup whole wheat pastry flour 3/4 cup quick or old - fashioned oats 1/2 tsp baking powder 1/3 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3T canola oil Heaping 2T unsweetened applesauce 1/3 cup unsweetened coconut milk (or soymilk) 1/2 tsp vanilla extract 1/2 ripe banana, chopped
into small
pieces 1/4 cup chopped walnuts (or
pecans) 1/3 cup chocolate chips
Cut
pecans into pieces or leave whole.
Filling 4 tablespoons unsalted butter, cut
into 1 - inch
pieces 1/2 cup granulated sugar 1/4 teaspoon table salt 3 large eggs 1 cup maple syrup, pure, preferably Grade B or Grade A dark amber 1 1/2 cups whole
pecans (6 ounces), toasted and chopped
into small
pieces
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn
into large bite - sized
pieces 1/3 cup
pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut
into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped
pecans 3 - inch
piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken
into bits Salt
Press a single
pecan half, or a teaspoon of chopped
pecan pieces,
into the center of each cookie (pressing down well).
Whisk up all but the
pecans and then fold in the
pecan pieces and pour the whole thing
into the pie tin.
Add the almonds,
pecans, and pepitas
into a food processor and pulse to break the mixture
into smaller
pieces.
This mix uses almonds, pepitas, and
pecans, so place those in a food processor and pulse a few times to break them
into smaller
pieces.
Cooking Time: 12 minutes Serves: 9 Ingredients 3 1/3 cups Almond Flour 1 tsp Baking Soda 10 Tbsp (10oz) Kerrygold Salted Butter 2 tsp Pure Vanilla 1 Whole Egg 1 Egg Yolk 1 Cup Coconut Sugar 1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped
into pieces) 1/2 Chopped
Pecans Preheat Oven to
Put
pecans in a food processor and chop
into small
pieces.
You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken
into pieces 200 ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g
pecan halves