I’ve been loving some Toasted Nut Brulee Ooolong tea from Teavana recently. These chocolate cupcakes are inspired by this wonderful tea (please send more!) They have a custard filling, peanut butter frosting and a sprinkling of chopped nuts and are perfect with a cup of Oolong. Chocolate and peanut butter are something you have to be told about and would probably not think of pairing together, but like chocolate and chilli, they work really well together. I know a few people who love peanut butter so these didn’t last long.
Homemade poptarts are a great way to add fruit and another way to sneak Christmas spice in. These pop tarts are filled with apples, pecans and toffee sauce. You can vary the amount of wholegrain/plain flour (keep the total weight the same) and I prefer to use a mixture of apple varieties.
Ever wondered what a Fererro Rocher would look like inside-out? Wonder no more! These chocolate cookies are covered in toasted chopped pecans which gives them a soft centre and crunchy outer shell.
Similar to carrot cake (but without the carrots) this is a recipe from the American South. With pineapple, bananas and pecans, it’s light like a carrot cake and goes really well with lashings of cream cheese frosting.
These are probably the type of cookies rodeo folk eat to keep them going while they’re working on the rail road all day. Oatmeal cookies filled with chocolate chips and pecans and coconut. They’re chewy
A thick, chocolate caramel frosting with pecans and coconut which is spreadable on top of cupcakes.
- 180 ml (3/4c) evaporated milk/whole milk/cream
- 60 g (1/4c) light brown sugar
- 2 egg yolks
- Dash of salt
- 30 g (2 tbsp) butter (at room temperature)
- 55 g (2 oz) dark chocolate
- 110 g (1½c) coconut flakes, lightly toasted
- 125 g (1c) pecans (halved and toasted for 5 mins)
- 1 tsp vanilla extract
- Optional: Maraschino cherries to garnish
- Whisk the evaporated milk, brown sugar, egg yolks and salt in a saucepan over a medium heat.
- Add the butter, then cook, stirring constantly until the mixture begins to thicken like custard and coats the back of a spatula. Do not boil.
- Remove from heat and immediately add the chocolate, stirring to melt.
- Once melted, add the coconut, pecans and vanilla.
- Cool to room temperature, then spread over the cupcakes. You can add chopped coconut, pecans or sprinkles (sparingly) if you're feeling extra fancy.
- Cool slightly before use.
Despite the name, this has nothing to do with Germany. German Chocolate Cake is named after Samuel German who invented a type of baking chocolate. It was originally called German’s Chocolate Cake but the name was shortened over time.
Bitesized sugar cookies with cherries, pecans and white chocolate chips.