Foodgasm Recipes

You’ve just got to try this Caramel Pecan Pie! Did your grandmother have an amazing pecan pie recipe that you just loved when you were growing up? When you think of roasted pecans, does your mouth start to water?

Have you been looking for a pecan pie recipe that’s just absolutely killer?

Well, we have one for you, and it’s as easy as, well… pie.

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

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Caramel Pecan Pie

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

 

A variation on the Deep South favorite that is out of this world delicious! 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 375 kcal

Ingredients

• 1 9 inch unbaked pie crust
• 36 individually wrapped caramels unwrapped
• 1/4 cup butter
• 1/4 cup milk
• 3/4 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecan halves
• Chocolate-Dipped Pecans optional

Instructions

1. Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
2. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
3. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Tips and Tidbits About This Caramel Pecan Pie

I made two of these pies, with a few changes–one using the regular recipe (and substituting brown sugar for white) and one using 40 unwrapped Rolo candies in place of 36 caramels. I also put in more pecans than were called for (about 1.5 cups).

Both were DELICIOUS! I also took 6 caramels, a dash of milk and a pat of butter, microwaved about 30 seconds, stirred until smooth, and drizzled over the tops of the baked pies for a caramel topping. The results were amazing!

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I found this Banana Chocolate and Peanut Butter Swirl Bread recipe and tweaked it slightly for my neighbors, whose son was diagnosed with the Celiac disease last year. They like for it to be slightly sweeter than I do, so here is the recipe I gave to them.

I didn’t have any of this bread b/c I’m avoiding carbs and gluten right now… but based on the feedback from my neighbors and my own family it definitely deserves a thumbs up.

My girls are picky and they both RAVED about it.

It’s really quick and easy to make. I just tossed all the ingredients in the bread maker. The smell while it’s baking is heavenly!

This recipe doesn’t require you to have a bread machine to make it. Just pop it in the oven and you create a loaf of delicious bread.

Will definitely make again for the family. Maybe I’ll even sneak a bite next time.

Quick and easy and good favor – what are you waiting for?

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Banana Chocolate and Peanut Butter Swirl Bread with Pecan Praline

Delicious and easy to make quick bread that's perfect for parties as well as a casual family dessert!

Course: Dessert

Cuisine: American

Servings: 6

Calories: 360 kcal

Ingredients

• 1¾ cups gluten-free flour blend or use all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 large ripe bananas they should have a lot of dark spots on it
• 2 large eggs
• ½ cup sugar
• ½ cup creamy peanut butter
• ⅓ cup coconut oil melted (80ml)
• ⅓ cup unsweetened applesauce
• 2 tsp vanilla
• ½ cup semi-sweet chocolate chips

Pecan Praline

• 3 Tbs butter
• 4 Tbs brown sugar
• 2 Tbs low-fat milk
• 1 tsp vanilla
• 4 Tbs chopped pecans

Instructions

1. Preheat oven to 375 degrees F (180 degrees C). Spray a loaf pan with cooking spray and line it with parchment paper. This will make it easier to pull out the bread later.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
3. In a large bowl, mash the bananas until there are no chunks left. Mix in the eggs, sugar, peanut butter, oil, applesauce, and vanilla. Gradually mix in the flour mixture. I usually add the flour in 3 batches. Divide the batter into two bowls.
4. Melt the chocolate chips in the microwave. Start by heating it for 30 seconds, then continue heating it in 15-second intervals until nearly all the chips have turned glossy. Pull the chips out of the microwave, and stir until you get a creamy chocolate mixture. Mix the chocolate with one half of the batter.
5. Pour the batter into the loaf pan, alternating between the light and dark batters. Using a knife, toothpick, or a skewer, swirl the batter on the top. You don't need to overwork it, but you just want to create a bit of a pattern.
6. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes before pulling it out of the pan.

Prepare the Pecan Praline:

1. In a small saucepan, melt the butter. Then add sugar and milk, and mix everything together until everything looks like a sauce. Turn off the heat, and stir in the vanilla and pecans. Pour the sauce over the bread.

Tips and Tidbits

The praline hardens pretty quickly. If it hardens before you get it poured on top of the bread, just reheat it. It will thin back out.

Wrap leftovers in foil and refrigerate. It should keep for at least a week.

If you are a peanut butter lover you might want to increase the peanut butter to 1 cup. I’m planning on adding some peanut butter chips to a loaf soon. I think they would be a great addition.

Speaking of additions this recipe has some versatility. Try adding some dried fruit. I believe most any type of fruit would work. Dried cherries is the first that comes to my mind.

This bread refrigerates well and should be very good even after a week in the fridge.

That makes this Banana Chocolate and Peanut Butter Swirl Bread a very good make ahead party treat.

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Can I just say…. OMG. This 30-Minute Chocolate Fudge Cake is easily one of the best, if not THE best chocolate cakes I have ever made.

Not only is it easy to make, but the results are also absolutely phenomenal. I brought this cake to dinner at a friend’s house and “cake bombed” (left the leftovers with her so I wouldn’t eat ’em all!) her. She and her husband couldn’t stay out of this cake!

Try it once and I know this cake will be making many reappearances at your dessert table.

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30-Minute Chocolate Fudge Cake

Chocolate cake in 30 minutes. Not only quick but also very easy and delicious!

Course: Dessert

Cuisine: American

Ingredients

For The Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 2 sticks butter
• 1 cup water
• 5 Tablespoons cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

For The Fudge Icing

• 1 stick butter
• 4 Tablespoons milk
• 4 Tablespoons cocoa powder
• 1 16-ounce box powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Instructions

For The Cake

1. Mix the flour and sugar in a large bowl.
2. In a medium saucepan, combine the butter, water, and cocoa over medium heat. Bring the mixture to a boil and pour over the flour/sugar mixture. Mix well. Add the eggs, buttermilk, baking soda, and vanilla.
3. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.

For The Fudge Icing

1. In a medium saucepan, combine the butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add the powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth.
2. Stir in the vanilla and pecans and then pour over the hot cake.

Recipe Notes

This cake doesn't work with a bundt or other "take out of the pan" cake. You aren't supposed to take it out of the pan at all. That is why there seems to be too much sauce. So make it in a 13X9 pan and leave it in the pan. It tastes much better after it sets for a day for flavors to mix, if you can wait that long.

Enjoy!

Up Next:

Quick Cinnamon Roll Cake

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I like to serve Snickers Brownies warm with milk or ice cream. The brownie is without doubt the favorite dessert of all time and this one is tops. Brownies are often elegantly covered with chocolate icing or flavored with mint or vanilla.

Small sized, brown colored and extremely rich in chocolate; these are what come to our mind when we speak of brownies.

Here is a brownie recipe that is worth a try when you have time.

Very tasty..very chewy…very very EASY! This is a perfect recipe when you want something different, delicious, and fast and easy!

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Snickers Brownies

I consider this the worlds best brownie and certainly worth the effort to make! 

Course: Dessert

Cuisine: American

Keyword: Snickers Brownies

Servings: 6

Calories: 365 kcal

Ingredients

Brownies:

• 8 oz good quality dark chocolate broken into pieces (check it's gluten free if required)
• 8 oz unsalted butter
• 2 tsp vanilla extract
• 1 cup golden caster sugar
• 1 cup ground almonds almond meal
• 3 eggs lightly whisked

Nougat:

• 7 oz marshmallows usually gluten free, but check if required
• 3 tbsp peanut butter
• 115 g/1 cup Icing/confectioner’s sugar sieved

Peanut-Caramel layer:

• 1 9oz jar of salted caramel sauce (ready-made or you could make your own – recipe here
• 1 cup Peanuts I used salted, but you can use salted or unsalted

Chocolate Ganache:

• 5.5 oz good quality dark chocolate broken into pieces (check it's gluten free if required) *Note: you can use milk chocolate if you’re not keen on dark chocolate.
• 5.5 fl oz double/heavy cream

Instructions

1. Preheat the oven to 325F and line a 24cmx24cm tin with baking parchment. I find it better to use two long pieces (24cmx50cm-60cm) of parchment and to cross them – so you don’t get large creases in the corner of your brownie.
2. Melt the chocolate and butter in a pan on a low heat. Mix in the vanilla and sugar. Turn off the heat and leave to cool for 5 minutes.
3. Add the ground almonds and then the whisked eggs to the chocolate pan and stir to combine.
4. Pour the brownie mixture into the prepared baking tray and bake for 30 minutes. The top should be set and the inside should still be quite soft.
5. Take out of the oven and leave to cool completely in the tin.
6. Once the brownie has cooled you can make your nougat. Place the marshmallows, peanut butter and confectioner’s sugar in a pan and place on a medium heat.
7. When the marshmallows start to melt, give everything a stir with a silicone spatula. Keep stirring slowly until the marshmallows have completely melted. It will look lumpy at first, but it will come together. You should be left with a relatively smooth, stretchy mixture.
8. Working quickly (before it sets) pour out the nougat on top of the brownie in large blobs. Smooth over the top of the brownie using a palette knife.
9. Leave to cool for 10-15 minutes.
10. Whilst the nougat is cooling, make the ganache.
11. Place the cream into a small pan and heat on medium until it's almost boiling (you'll see a couple of bubbles rise to the top when it's time to turn it off). Turn off the heat and add in the chocolate. Cover the pan and leave for 5 minutes. After 5 minutes, take off the lid and whisk the chocolate (using a balloon whisk – no need for an electric whisk) and cream. It should turn to a glossy sauce. Leave the sauce to thicken (about 10-15 minutes).
12. Now pour your salted caramel over the top of the nougat and sprinkle with the peanuts. When the ganache has thickened, give it a final quick whisk and pour it over the peanuts in little blobs. Use your palette knife to spread it over, covering all the peanuts. You’ll need to be quite gentle to make sure you don’t mix the ganache into the peanut/caramel layer.
13. Leave to set for 30 minutes at room temperature or in the fridge, and then cut the snickers brownies into squares using a sharp knife.
14. It’s a good idea to wipe your knife with a tissue or cloth in between each cut to keep the layers looking clean.

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Tips and Tidbits About Snickers Brownies

For extra chocolatiness,  use a dark chocolate cake mix.

It would be easy and tempting to over bake these, as after the recommended baking time they still are a little jiggly in the pan.

Resist the temptation to bake them longer and you’ll  be glad you did–they set up perfectly as they cooled.

These can be a little on the greasy side.

If you think so reduce the butter to 1/2 c. rather than 3/4 c.

A creative and easy twist on a boxed cake mix.

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