Pecans

Baked Brie with Candied Pecans and Bacon

January 15, 2020 by Lynsey Leave a Comment

Baked brie with bacon and candied pecans will be your go-to appetizer the next time you have any type of gathering.

Creamy, gooey baked brie is one of my absolute favorite appetizers. There’s something so enticing about a melty, pool of decadent cheese slathered over a crispy baguette. Add anything else, say bacon and pecans to the mix, and it’s pure sweet, salty, creamy perfection!

Baked Brie with Candied Pecans and Bacon

Simple and minimal ingredients. Those are components of some of my favorite recipes. An added bonus is if the finished product yields an impressive piece of edible art.

I believe this baked brie topped with candied pecans and bacon checks all those boxes and them some.

We are avid lovers of cheese in our house. Cold, cubed, shredded, melted, and baked just to name a few. I have to say, I’m quite fond of warm cheese the spills out in a warm, gooey pool of melted goodness. Give me a spoon and I’ll scoop it up and devour it on the spot! But, since that’s not the most proper of ways to enjoy, say baked brie…especially in the presence of company. So, when company is present I’ll use come couth and schmear some on a toasted baguette or one of my favorite crackers.

That’s exactly what I did with this baked brie. The puff pastry provides a perfect vessel for the cheese to be scooped up, but inevitably there is always excess cheese. Which isn’t a bad thing! So, for liquid goodness I use some toasted baguettes that have been rubbed lightly with a clove of garlic to scoop of that excess cheese. And oh-my-goodness, it’s heaven!

This brie has it all. It is like a little present of smooth, melted cheese enveloped in a flaky, buttery pastry. And just like any perfect present, the bow to this brie salty, crispy bacon and sweet and spicy candied pecans. Perfection!

This a definite crowd pleaser and a show stopping presentation. Baked brie is so versatile, but I’d have to say this is one of my favorite recipes. Sweet, salty, savory and creamy in each bite!

Baked Brie with Candied Pecans

Creamy brie cheese wrapped up in buttery puffed pastry and baked to ooey gooey perfection. Topped with sweet, crunchy pecans and salty, crispy bacon.

Ingredients

For the baked brie-
1 (8oz) wheel creamy brie cheese
1 Sheet puff pastry, thawed
1 Egg
4 Slices bacon, cooked and crumbled
2-3 Tablespoons candied pecans, recipe follows
Candied Pecans-
2 Tablespoons salted butter
1/4 Cup brown sugar, packed
Pinch cayenne pepper
1 Cup pecan pieces or halves

Instructions

For the Baked Brie

Preheat oven to 350.
Line a Baking sheet with parchment paper.
Place puff pastry on the prepared baking sheet. Using a rolling pin, gently roll out until slightly larger than original size.
Place the brie in the center of the pastry. Gather the corners of the pastry and bring to the center, gently press together the seems to ensure all edges are sealed. Gently pinch the corners together at the top, and twist (making it look like a little pouch).
Combine egg and 1 tablespoon of water in a bowl and whisk. Brush the puff pastry with the egg wash. Place in the preheated oven and bake for 45 minutes to one hour, until the pastry is cooked through and golden brown.
Remove from oven, sprinkle with bacon and candied pecans and allow to rest for 5 minutes.
Serve with crackers, toasted baguettes or pita chips.

For the Candied Pecans-

Place butter in a large skillet over medium heat. Once butter has melted add the sugar and stir to combine, leave over heat until sugar dissolves and begins to slightly bubble. Add cayenne pepper, if desired, and stir to combine.
Reduce heat to medium-low, add pecans and toss to coat. Cook mixture for about 5-8 minutes.
Pour the pecans on a parchment paper lined baking sheet and allow to cool.
Once cooled, break pieces up. If not using immediately, store in an airtight container.

Brussels Sprout Slaw

January 19, 2015 by Lynsey Leave a Comment

Brussels sprouts are one of those vegetables that always have and still do get a bad wrap. It seems like most people cringe at the thought, let alone the sound of the poor little vegetable. They are truly a under appreciated and vegetable that isn’t eaten enough. I think cabbage is a close second.

In our home, the meager sprout feels big love. Sprouts are actually one of my favorite veggies and a staple that I love to always have on hand. There’s so much you can do with them; roast, steam, saute, baked dishes and they even make perfect bases for salads and slaws. The options are endless.

Let’s focus on the slaw for a second. Are you a fan of coleslaw? Well, I’ve long been a lover of coleslaw. Homemade, from a restaurant, or spruced-up store bought stuff. I’ve never been the kind to turn down coleslaw when it’s available. It is a perfect side on those spring and summer days and it’s just light and refreshing.

I love playing around with different bases for slaw; I love all the veggies that are out there and all the colors, flavors and textures that bring to the table. I’d have to say one of my favorite veggies to use in slaw is the simple, Brussels sprout. It gives you the texture and color of cabbage but adds a little different flavor that I’m obsessed with.

I’d been eyeing this slaw recipe from Damaris Phillips for quite some time, I was just looking for any excuse to whip it up. Thanksgiving came and went, along with Christmas and then New Year’s rolled around. No new year’s meal is complete without something green…gotta bring in that money! So, it didn’t take me 2 seconds to figure out what that something green would be this year!

Boy, was it worth the wait. This slaw is amazing! It’s refreshing, light and filling. And the flavors. Oh man! The sprouts really shine, but that vinaigrette really adds a burst of fresh and bright flavor. It’s creamy, tangy, sweet with a hint of tartness. The shredded Brussels sprouts are tossed in the vinaigrette and then the slaw gets a topping of delicious toasted pecans and sweet and tart pomegranates. It’s chilled for a few hours, allowing the flavors to meld and then it’s ready to go.

This was the perfect addition to our new year’s meal, it paired perfectly with the salty ham, black eyed peas and buttery cornbread. I know this slaw will make several appearances out cookouts this summer. It’s easy, portable and it’s even better if it’s made ahead of time so the flavors can really develop.

Brussels Sprout Slaw

Ingredients:

1/2 Cup pecans
1 1/2 Lbs brussels sprouts, trimmed
4 Tbsp mayonnaise
2 Tbsp Greek yogurt
3 Tbsp dijon mustard
2 Tbsp honey
6 Tbsp vegetable oil
1 Tsp grated orange zest
1/4 Cup apple cider vinegar
2 Tbsp ornage juice
Kosher salt and freshly ground pepper, to taste
1/4 Cup pomegranate seeds

Directions:

Preheat oven to 375. Place the pecans in a single layer on a baking sheet. Bake until golden brown, about 6-8 minutes. Let cool, then coarsely chop. Set aside.

Using a large holed box grater, a sharp knife or a food processor fitted with a shredding attachment, shred the brussels sprouts.

In a large bowl combine mayonnaise, yogurt, mustard, honey, vegetable oil and orange zest and whisk to combine. Whisk in the vinegar and orange until smooth. Add the brussels sprouts to the vinaigrette and toss to combine. Season with salt and pepper, taste and adjust seasoning if needed. Transfer the slaw to a serving dish and sprinkle the pecans and pomegranate seeds over the top of the slaw. Cover and refrigerate for 2 to 4 hours.

Recipe source: barely adapted from Damaris Phillips via Food Network

Fall Spiced Popcorn

November 13, 2014 by Lynsey Leave a Comment

Folks, popcorn is no longer just for the movie theaters. Just as with all other food crazes, over the past few years popcorn has been given a food category all it’s own. Popcorn lover’s rejoice!

While I’m a fanatic of freshly popped popcorn that’s been tossed in melted butter, there’s so many more other ways to serve that fluffy, crispy stuff. Just think about it, long before the chef’s and home cooks started experimenting with different flavor concoctions there were Cracker Jacks, Crunch N Much, Fiddle Faddle and those infamous tins that come out during the holidays.

Put, the popcorn creations aren’t limited to large companies or chefs anymore. Home cooks around the glob are taking those crispy kernels and making some amazing creations. I have to admit, I’m a little behind on the popcorn bandwagon. Not that I haven’t found, bookmarked, clipped and pinned several recipes with every intention of making them. The problem is, I’m sometimes over ambitious and have these grand plans, then I get myself overwhelmed and take a brake. Unfortunately for myself, I did this with the popcorn and never got back around to it. Until now!

Popcorn is so so so easy to make. I mean, within a matter of minutes you have a bowl full of delicious popcorn that can be drizzled with butter and sprinkled with salt and you’ve got a snack that will please the whole house. Believe it or not, the butter and salt are just the tip of the iceberg. The options of what can be added to the stuff are endless.

So, for my entry into the gourmet popcorn world I decided to start with something simple, a little spicy, sweet and salty. A snack or appetizer that could be thrown together in under 5 minutes, if need be. This popcorn is full of flavor from smoky cumin, a little heat from cayenne pepper, a dash of salt, and a burst of flavor from a trio of parmesan, romano and asiage cheese. To add a little more substance and texture to the mix I threw in some walnuts and pecans, but any type of nut would work. To add a fall flare along with a little more texture I added some dried cranberries and pomegranates. It’s all toss together and given a light coating of coconut oil

All of these spices and flavors come together to make an amazing, flavorful snack that is ever so addicting. Folks, popcorn isn’t just for movie night anymore. Make this fall spiced popcorn whenever you want a quick, light snack, have last minutes guests, for an appetizer, or just to dress up that beloved snack when you get a hankerin’.

Fall Spiced Popcorn

Ingredients:

2 Tbsp brown sugar
1/4 Tsp salt
Pinch cayenne pepper
1/8 Tsp garlic powder
1/8 Tsp cumin
1 1/2 Tbsp Mama Francesca parmesan, romano and asiago grated cheese
2 1/2 Cups popped popcorn
1/2 Tbsp coconut oil, melted
1/4 Cup walnuts, roughly chopped
1/4 Cup pecans, roughly chopped
1/4 Cup dried cranberries
1/4 Cup dried pomegranate, if you can’t find dried pomegranate just use 1/2 cup dried cranberries

Directions:

Place brown sugar in a food processor and process for 1 1/2 -2 minutes, until slightly powdery and doesn’t stick together. Once the sugar is “dehydrated” add the salt, cayenne pepper, garlic powder, and cumin and pulse to combine.

Place coconut oil and chopped nuts in a large bowl and toss to coat. Add the popcorn and spice mixture and toss to evenly coat. Add the cranberries and pomegranates and toss to combine. Serve immediately.

Recipe source: A Lynsey Original

SRC: Cocolocos

July 28, 2014 by Lynsey 11 Comments

Just the other day my sister-in-law and I were having a discussion about cookies. She prefers her cookies thin, almost flat, slightly crispy on the bottom and chewy. So this got me to thinking about how many conversations I’ve had with people about cookies and the texture and consistency they prefer. EVERYONE has a preference and they are adamant about they way they want their cookies.

I, however, prefer my cookies thicker with a light crispy outside and a gooey, stick-to-your-teeth center. How do you prefer your cookies; crunchy, crispy, chewy, cakey?

No matter how you prefer your cookies, I think there is one thing everyone can agree on. Chocolate chips. I think almost everyone loves a good ol’ chocolate chip cookie. And chocolate chips make pretty much everything better.

For this month’s Secret Recipe Club I was craving cookies, but not just any cookie, a cookie that was packed full of chocolate chips. So I started perusing Fried Ice Cream and Donut Holes, my blog assignment this month, and came across one mouthwatering recipe after another, but was searching for the perfect cookie to quench my craving. Then I saw it. The Cocoloco. Not only is it fun to say. Go ahead and say it…Cocoloco! See, isn’t it fun?

But it’s packed full of tons of good stuff. Brown sugar, coconut, pecans and, of course, chocolate chips. This cookie is delicious, and it’s also my ideal texture and consistency. It’s slightly salty, moist from the coconut, a delicious, almost buttery crunch from the pecans and the smooth, chocolaty goodness from the semi-sweet chocolate chips.

These cookies have it all. They were a clear winner at my house. The shelf life on these pups weren’t even 24 hours. They are sweet, but not overly sweet, and so addicting that you truly can’t eat just one.

Cocolocos

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup packed brown sugar
1/3 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 3/4 Cup flour
1/2 Tsp baking soda
1/4 Tsp salt
3/4 Cup semi-sweet chocolate chip cookies
1 Cup rolled oats
1 Cup sweetened shredded coconut
1/2 Cup pecans, parched and roughly chopped

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

In a bowl combine flour, baking soda and salt and whisk to combine. Set aside.

Combine butter and both sugars in a large bowl and beat on high until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Slowly add the flour mixture and mix until just incorporated.

Add the chocolate chips, oats, coconut and pecans and stir to combine.

Using a cookie scoop (mine was bout 2 tablespoons) scoop the dough on the prepared pan, leaving about 2-3 inches between each cookie. Place in the preheated oven and bake for 12-16 minutes, until set and golden brown or bake for 10 minutes, then turn oven to convection and bake for another 2 minutes.

Allow to cool on pan for 3 minutes, transfer to a cooling rack and allow to cool completely.

Recipe source: adapted from Fried Ice Cream and Donut Holes originally from Four Sister’s Inn Cookbook

Fudgy Tar Heel Pie

June 18, 2014 by Lynsey Leave a Comment

I’m a sucker for sweets in general. If it has sugar, give me a plate and a fork and I’ll dig in to whatever is on the table. Fruity, chocolate, vanilla, brown sugar, cookies, cake, ice cream, pie and so on, I don’t discriminate. I love all my desserts, but there’s one thing that is my ultimate weakness. What’s that you ask? Well, a good ol’ simple fudgy brownie.

The type of brownie that has a slightly crispy top, but then once you penetrate that barrier it’s fudgy and almost sticks to your teeth. Oh, you know what I’m talking about. I’d be lying if I said my mouth wasn’t watering just thinking about that pure perfection.

I’ve tried a few brownie pies and they’ve all been incredibly amazing. But, you know my theory, I’m always looking for new recipes to try and fall in love with. So when I saw this fudgy tar heel pie on Pinterest I was immediately drawn in by the name alone. I honestly could have stopped at the word fudgy, everything else was just a bonus. And, if the name wasn’t enough…which it totally was, the picture had me entranced. It was a picture of a perfectly cut piece of pie; the top had a slight sheen, the center was a deep dark brown color and the texture looked perfectly fudgy, oh and it had a big ol’ scoop of vanilla ice cream that was dripping off in all the right places. I wanted to dive through my computer screen to say the least.

This pie lived up to every single expectation I had for it, and then some. The pie crust was buttery and flaky, which served as the perfect base to hold that rich, fudgy, chocolatey brownie. The velvety brownie mixture was poured over toasted pecans and then baked to gooey perfection. In one word, it was AMAZING. Pure perfection in a slice of pie.

Fudgy Tar Heel Pie

Ingredients:

1 (9 in) pie crust, homemade or store bought
1 Cup semi-sweet chocolate chips
4 Tbsp unsalted butter
1/4 Cup vegetable oil
2 Tbsp unsweetened cocoa powder
3/4 Cup packed brown sugar
2 Eggs
1 Tbsp vanilla extract
3/4 Tsp salt
1/4 Cup all-purpose flour
1 1/4 Cup pecans, toasted and roughly chopped

Directions:

Preheat oven to 375.

On a lightly floured work surface, roll the dough into a 12-inch circle. Place in a 9-inch pie place, letting the excess dough hang over the edges. Trim the dough, leaving a 1/2 inch overhang. Fold and crimp the dough so it’s flush with the edges of the pie plate. Loosely cover the dough-lined pie plate with plastic wrap and place in the freezer until it’s fully chilled and firm, about 15 minutes.

Line the pie shell with parchment paper and place pie weights in the shell. Bake until golden brown, about 18-25 minutes. Remove from oven and carefully remove weights and parchment paper. Return the pie shell to the oven and bake an additional 3-6 minutes, until the center begins to look opaque. Allow shell to cool completely.

Reduce oven temperature to 325.

Place 2/3 cup of the chocolate chips and the butter in a microwave safe dish and heat in 20 second intervals, stirring after each, until completely melted. Add oil and cocoa powder and whisk until smooth.

In a separate bowl combine sugar, eggs, vanilla and salt and whisk until smooth. Add the chocolate mixture to the sugar mixture and whisk until incorporated. Add the flour and remaining chocolate chips and gently stir until just combined.

Spread the pecans, in an even layer over the bottom of the pie shell. Pour the batter over the pecans and spread in an even layer. Place in the preheated oven and bake until a toothpick inserted into the center comes out with a thin coating of batter attached, about 30-35 minutes. Place the pie on a cooling rack and allow to cool until barely warm, about 1 1/2 hours. Serve.

Recipe source: Cook’s Country

Sweet and Spicy Nut Mix

June 12, 2014 by Lynsey Leave a Comment

I have long been a fan of snack mix; the regular ol’ seasoned mix, sweet and salty and even the variety that has a drizzle of chocolate. I’m not prejudice, I like them all. My favorite part of any snack mix is those little overly-seasoned pieces. I will pick through an entire bag of snack mix and search for those little pieces of seasoned goodness.

So what’s your favorite part of snack mix? The nuts, cereal, pretzels, pieces of rye toast? Or, are you like me, and like the overly-seasoned pieces?

I’m addicted to all the deliciousness so much that I’ve been wanting to make my own for so long, but for some reason or another just haven’t gotten around to it…until now. And it couldn’t be better timing since Father’s Day is right around the corner. What better snack to give dad than a big bowl full of sweet and spicy mix filled with a variety of nuts, pretzels and rice cereal.

It’s the perfect mix of sweet and salty with a hint of spice. It’s a subtle spice that hits you kind of in the back throat but then is quickly cut by the sweet brown sugar. I love this mix of nuts and spices; it came out exactly like I had hoped for. A little salty, sweet, spicy and a hint of stickiness; which if you think about it it’s kind of like our family. A little nutty, a hint of spice, a lot of sweet and a little sticky because of all the fun messy chaos we have!

So make this mix for your special guy and tell him he’s the nut that holds the family together!

Sweet and Spicy Nut Mix

Ingredient:

1/2 Cup almonds
1/2 Cup dry roasted peanuts, unsalted
1/2 Cup walnuts
1/2 Cup pecans
2 1/2 Cups Chex rice cereal
3/4 Cup mini pretzel rods
3 1/2 Tbsp unsalted butter
1 Tbsp Worcestershire
1-2 Tsp hot sauce, more or less depending on spice preference
2 1/2 Tbsp brown sugar
1 Tsp salt
1/8 Tsp cayenne pepper
1/4 Tsp chili powder
1/4 Tsp cumin

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

In a large bowl combine almonds, peanuts, walnuts, pecans, cereal and pretzel rods. Toss to combine and set aside.

Place butter in a microwave safe bowl and place in the microwave, heat in to melt. Once the butter is completely melted add the Worcestershire, hot sauce, brown sugar, salt, cayenne pepper, chili powder and cumin and stir to combine. Taste, adjust seasonings if needed.

Slowly pour the butter mixture over the nut mixture stirring to completely coat. Once all the butter mixture has been added, toss to ensure everything has been coated. Pour on the prepared baking sheet and spread in an even layer.

Place in oven and bake for 5-8 minutes, stirring every couple minutes. Remove from oven and allow to cool completely then transfer to an airtight container.