Pecan Praline Blondies-these bars are full of rich vanilla caramel flavor and lots of pecans! It’s officially fall! I sure wish the weather felt like it. Here in Georgia, we’re still having highs in the middle 80s. I’m seeing photos on Instagram and Facebook of everyone up north picking apples, going to pumpkin patches. We […]
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Kitchen Sink Cookies-a crisp cookie filled with oatmeal, coconut, pecans, crushed cereal, chocolate and anything else you have in your baking cabinet! If you are anything like me, your baking cabinets are stuffed to overflowing. You find a great sale on chocolate chips, you buy 5 bags. And you have every flavor imaginable. Dark chocolate, […]
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Butter Pecan Crunch Candy-A light buttery taste combined with pecans and coconut, makes a great food gift! Finally! I work up this morning to cooler weather. It’s almost November and we’ve been having highs in the 80’s. I turned off the air conditioning 2 weeks ago, hopefully for good. It’s hard to get into the […]
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Pecan Tea Time Tassies-bite sized tarts with the flavor of Pecan Pie I’ve always loved these tarts. Easy to make and even easier to eat. My Grandma used to make them when I was a kid. I never thought about where the recipe came from. Then I was introduced to Pampered Chef products. The recipe […]
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English Toffee Bars-Simple shortbread crust covered with pecans, a buttery toffee and loaded with chocolate chips on top! Bars are one of my favorite things to make during the holidays. First off, they’re easy. One batch and done. You can cut them any way you want. Larger as a family dessert or on the smaller […]
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Baked Brie topped with rum soaked raisins, pecans and just a touch of maple syrup. then wrapped in a flaky puff pastry. This time of year, it’s all about the sweets. Cookies, cakes, candy, pies. But it’s also about gathering together. Family, Friends, co-workers. It seems like there’s Always another event calling for food. One of […]
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Butter Pecan Cookies-the combination of toasted pecans and butter makes this crisp cookie a classic. Sometimes you just crave the classics. This weekend was one of those weekends. The kids were gone. It was cold and windy outside. All I wanted to do was curl up on the sofa with the dog and watch movies. […]
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Cinnamon Spiced Pecans-a simple recipes using an egg white, sugar, cinnamon and a dash of salt Pecans are a great snack food. Full of protein and other healthy benefits. Living in Georgia, we always have lots of Pecans in the freezer. We add them to everything we can think of. Cookies, bars, breads, I’ve even […]
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Easy Caramel Pecan Sticky Buns made with canned biscuits, some cinnamon sugar, butter, brown sugar and lots of pecans! Sometimes great ideas just happen. Like on a lazy Saturday morning when the kids had friends sleep over. Of course they stayed up too late, watching TV. That’s not completely true. My son and his friend […]
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Fresh Basil Pesto-just a few ingredients and you’ve got a fresh pesto, perfect as a spread or use in your favorite dishes, pasta, fish, chicken and more! I have a confession. I have a black thumb. I know this, my family knows this. If a plant can’t grow well with neglect, then keep it away […]
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Mud Hen Bars-a cookie crust layered with pecans, chocolate chips and marshmallows then topped with a brown sugar meringue! So, our small town had some excitement the other day. I woke up to the sound of a helicopter flying around. Flying low. We don’t live near any airports. The only reason for a helicopter in […]
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You won’t get enough of these soft and chewy chocolate chip cookies loaded with chopped pecans and coconut flakes!
Fall is my favorite season. It’s that time of the year when the smell of fresh baked goodies waffles out of my kitchen. It’s the time of the year comfort casseroles are pulled out of the oven just in time for dinner time. It’s that time of the year the slow cooker is brought back to life after a long summer break.
Unfortunately, in the meantime, it’s the time of the year when cough and fever make their weekly appearance. For the last couple of weeks, we’ve been struggling with a nasty cough. My baby girl had it first, my husband followed and now it’s my turn. We’ve been on a chicken noodle soup for a while now. It’s comfort food when your body is aching.
Another comfort food when you’re feeling under the weather? Chocolate chip cookies! With our without the milk, they always put a smile on everyone’s face! Am I right or am I right? 
These chocolate chip cookies are packed with my favorite things – chopped pecans, coconut flakes and of course chocolate chips. Pecans, coconut, and chocolate remind me of one of my favorite dessert – german chocolate cake.
If you love german chocolate cake as much as I do, you’ll love these cookies!
The process is similar with most of the chocolate chip cookies recipe. You start by beating the butter with brown sugar, mix in the eggs and stir the dry ingredients in. Fold the pecans, coconut and chocolate chips and your dough is done. Or so you think!
You really need to let the dough chill! This will allow the cookies to hold their shape while in the oven and don’t spread resulting into a cookie as big as your baking sheet. (I guess you could say later you ate only one cookie – so there’s an advantage to that!)
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Ingredients
Instructions
If you enjoyed these loaded chocolate chip cookies you may also like
Chocolate chip oatmeal cookies
Soft and chewy triple chocolate fudge cookies
Triple Chocolate meltaway Cookies
Lemon Crunch Cookies from Shugary Sweets
Brown Sugar Cookies from Jen’s Favorite Cookies
Cinnamon Roll Sugar Cookies from Chef in Training
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Chocolate Kahlúa Pecan Pie – a pre-made pie crust, chocolate chips, a touch of Kahlúa and chopped pecans make this one dessert you’ll want front and center on your Thanksgiving dessert table.
Hi everyone! I’m Lynne from 365 Days of Baking and More, and I am so very honored to be guest posting today on Chocolate, Chocolate and More. Coincidentally, it’s National Chocolate Day and I can’t think of a better way to celebrate Joan, her love for chocolate, Kahlúa and pecans than with this pie.
I found this recipe on Epicurious.com and it couldn’t be any easier. Other recipes I looked at combined ingredients on the stove top and required a crust made from scratch. But while I love to immerse myself in the kitchen and make my own pie crust there are just some times, especially during the holidays when I would rather save the time and spend it with my family and friends. I had also thought about coming up with my own recipe, but I’m not one to reinvent the wheel when there’s a perfectly good recipe out there waiting to be made.
This pie has the perfect amounts of all ingredients. The taste of Kahlúa is subtle, your teeth sink into the slightly melted chocolate chips towards the end of each bite and the pecans, oh, the pecans! It’s no wonder Joan loved them so much – they’re an awesome nut and are the pièce de résistance of this dessert. Your holiday guests are sure to smile when they see this on your dessert table!
Winnie the Pooh says it best:
“How lucky I am to have something that makes saying goodbye so hard.”
I know that I am a better person, friend and blogger for knowing Joan. She’s left an imprint on my life that not too many can.
Joan and I first met virtually when we were wee baby bloggers years ago. Somehow she discovered one of my posts and right after leaving her first comment we were fast friends. She had a personality that just drew people to her. Joan could (and would) talk to anybody. She always hoped to sit next to people when flying who would be talkative and not any old uptight fuddy duddy. With every new friend, Joan always made sure they felt welcomed and comfortable.
We finally met in person when we roomed together for a cruise conference in January, and it was like we’d always known each other. We also roomed together last month for a conference in Seattle and were able to enjoy time with great friends while eating some delicious food and plenty of chocolate!
Some of my best memories were of her unlocking the door to our hotel rooms and announcing, “Honey, I’m home!” with that huge smile and a sparkle in her eyes.
Please celebrate Joan’s life and love for chocolate with us by following along on Twitter and Instagram using #ChocolateForJoan and #ChocolateEveryDamnDay. Many bloggers have gathered together today to honor our sweet friend with their amazing recipes and memories of her, and we’d love for you to tag the things you make from Joan’s blog as well.
Her passion for chocolate and blogging lives on, so please continue to make her recipes, and share them with family and friends. You all meant so very much to her and all had a part of making Chocolate, Chocolate and More what it is today. For that we are all very, very grateful. Thank you.
Chocolate Kahlúa Pecan Pie - a pre-made pie crust, chocolate chips, a touch of Kahlúa and chopped pecans make this one dessert you'll want front and center on your Thanksgiving dessert table.
Ingredients
Instructions
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Coconut and pecans are combined with chocolate and peanut butter in this quick and easy chocolate candy.
Hi friends! I’m Mary from Barefeet In The Kitchen and I’m honored to be guest posting today on Chocolate, Chocolate and More. I’m sharing a recipe for Coconut Pecan No-Bake Chocolate Bars that you can stir together in under 10 minutes. Chill the chocolate bars for a few hours and you’ll have a pretty awesome chocolate treat, waiting in the refrigerator, ready to snack on any time you like.
Joan was the biggest fan of Georgia pecans you’ve ever seen. She told me more than once that they were the best pecans anywhere and she gave her beloved pecans to friends as a gift more than once. If you’re ever lucky enough to get your hands on Georgia pecans, you’re pretty lucky.
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For more pecan recipe inspiration check out some of Joan’s favorites. (Our girl has more pecan recipes here in the archives than anyone else I know!) These are just a handful of the recipes that I’ve flagged for my own holiday baking:
Old Fashioned 3 Ingredient Peanut Butter Cookies
Almond Shortbread Thumbprint Cookies
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Hello! I’m Jennifer from Bake or Break, and I’m so happy to be sharing a recipe with you on Chocolate, Chocolate, and More! I love to bake all kinds of things, but cookies are my favorite. I love to see rows and rows of freshly baked cookies on my kitchen counter! Throughout my childhood, my mother and I would make a really simple, buttery, nutty cookie every holiday season. She called them Sand
Tarts, but they are known by many names – Wedding Cookies, Snowdrops, Russian Tea Cakes, among others.
These Toffee Pecan Snowdrop Cookies are a variation of those cookies that I’ve loved for so long. I added toffee bits, a bit of brown sugar, and cinnamon for a great flavor twist. While I will almost always choose pecans, these cookies would also be great with other nuts like almonds or hazelnuts. If you have a favorite, feel free to make that substitution.
I’ll give you one bit of advice for making these cookies. The cookie mixture will be quite crumbly, but it should hold together when you pinch it. My tried and true technique is to portion the cookies and then squeeze the dough together in my hand to compact it a bit.
Then, just roll the dough between your palms to form a ball. Other shapes work, too. Make crescents, logs, or anything else you like.
These cookies are the perfect addition to your holiday cookie lineup. Their simplicity combined with their amazing flavor make them a favorite!
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Hi chocolate lovers! This is Zainab from Blahnik Baker bringing you a decadent chocolate cake today. To be precise, four layers of moist chocolate cake soaked in rum syrup and filled with sweet coconut custard filling and wrapped beautifully in a chocolate ganache frosting. Yup, it’s a German chocolate cake; a classic chocolate (and coconut) lover’s dream cake.
Despite the long instructions, this cake is very EASY to assemble and you will not regret making it for a loved one. The chocolate cake bakes two 9-inch layer cakes that you can slice horizontally for more layers or you can leave as is. The rum syrup adds a great flavor and is used to soak the cake layers…nicely infused into the cake. The filling here is a coconut custard, made with unsweetened coconut flakes, eggs and cream. Adding pecans gives a great crunch as well. Finally the icing is a rich chocolate ganache, that’s chilled until thickened. Just a wonderful, decadent cake!
I made this cake for my Uncle Wayne as a special birthday request and we all loved it. Since it was a birthday cake, I didn’t get pictures of the inside for you but you can imagine it is filled with the coconut-pecan-filling that you see on top of the cake.
I hope you enjoy this cake as much as we did. Happy Baking!
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Notes
recipe adapted from David Lebovitz
Classic Chocolate Cake Recipe:
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Chocolate Turtle Cupcakes are rich, decadent, and loaded with gooey caramel and crunchy pecans in every bite.
These Chocolate Turtle Cupcakes are perfect when you need an impressive dessert and they couldn’t be more simple to make.
The cupcake batter comes together easily in about 5 minutes with just one bowl! You can definitely use your favorite box of cake mix if you prefer but these homemade ones are just as easy since you won’t even have to pull out your stand mixer.
We finish these cupcakes off by topping them off with chocolate chips, pecans and a drizzle of rich caramel sauce. They are sweet, indulgent and will totally satisfy any craving for those days that calories don’t count. †They are my†go-to dessert I make for special occasions and they are always the first to go.
Hope you enjoy them as much as we do!
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More sweet treats†you might like:
{No-Bake} Samoa Peanut Butter Cereal Bars
Easy Chocolate Peanut Butter Layered Fudge
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Dense chocolate cake moistened with rum syrup, this chocolate rum cake goes great with coffee. Make them in mini bundt pans for individual servings – you’ll need portion control.
When I was a kid, my best friend was Italian and her family was ALWAYS cooking. If you’ve seen the movie My Big Fat Greek Wedding, it was a lot like that. Plastic on the furniture, wonderful aromas wafting through the house, loud, gregarious people hugging and kissing you, and food, glorious food! It was a good thing I had a high metabolism because there were days that just walking into their house would probably add 10 pounds to your weight.
One of the dishes they always made at Christmas time was Bacardi Rum Cake. If you’ve never had one, you should try it. Dense, buttery cake topped with pecans and soaked in a butter rum sauce.
The recipe tells you to add the rum to the hot sauce which cooks off the alcohol. My friend’s family always let the sauce cool a little so the rum didn’t cook off. It gave the cake a little extra holiday cheer. Either way, rum cake is one of my favorites. The recipe was simple. Just add pudding and rum to yellow cake mix. Pour on top of chopped pecans in a bundt pan and bake. Then drizzle with rum sauce.
This Christmas I thought I’d make one but discovered that cake mixes come in smaller boxes so my recipe proportions were out of whack. I went searching for a from-scratch recipe and came across this Rum Cake recipe from King Arthur Flour. It came out perfectly so I’ll definitely be making it in future years. I left out the rum flavoring and replaced their pecan flour with 1/2 cup chopped pecans to give more pecan flavor to the cake.
When I was thinking about how I could modify a rum cake for this blog, I was reminded of a trip to St. Thomas that Joan organized for Christmas one year.
We’d always celebrated Christmas at my grandparents’ house in Pennsylvania. It was a huge house that was originally built in the 1700’s so there were “secret” winding staircases hidden behind wooden paneling and lots of great places to play hide and seek.
My grandparents had passed away and it was our first Christmas without them so Joan decided we needed to do something really different – a holiday in St. Thomas. We pooled our funds and bought plane tickets for ourselves and our mom and somehow even came up with funds for a hotel. It was so relaxing and the food was wonderful.
The rum balls our hotel made were rich, dark chocolate with enough rum to knock your socks off. They were so potent one was quite enough. I thought I could tone those down by making them in cake form so I adapted the King Arthur recipe to be a chocolate cake base with rum soaking syrup. This chocolate rum cake has a great balance between rum and chocolate flavors.
If you want non-alcoholic chocolate rum cakes, just add the rum to the hot soaking syrup. If you want the adult version, wait until the syrup cools and then add the rum. Either way, the rum flavor is not overpowering.
I sometimes feel like living in Cambodia is like living on a remote island. Things we take for granted at home are either very expensive or just not available here.
I didn’t bring a bundt pan with me and they don’t sell them here so I used a springform pan form my rum cake at Christmas. It worked OK but I had to put extra batter in a small pan so the slices weren’t quite as tall.
A friend of mine was coming over from the States so I asked him to bring a few things. I wasn’t sure how much weight he would be willing to carry or how much space he’d have so I decided to order this mini bundt pan:
Freshware SL-119RD 6-Cavity Silicone Fancy Bundt Cake, Muffin, Cupcake, Brownie and Cornbread Mold
When silicone bakeware first came out, I bought a cake pan and muffin pan. I tried making muffins in the muffin pan and wasn’t too happy with the results. The muffins always stuck to the pan so I had to use liners anyway. Silicone also lacks structure so I needed a cookie sheet under it to get it in and out of the oven. Based on my not so great experience with the muffin pan, I don’t think I ever even bothered with the cake pan. It’s just sitting in my cupboards at home gathering dust.
The Amazon reviews for this mini bundt pan said to let the cakes cool until they were lukewarm before removing and they would come out fine. I followed their advice, brushed the molds with cooking oil, and waited until the cakes were lukewarm before removing. My chocolate rum cakes came out without sticking at all. I’m loving this pan!
I did find I had to fill each cake a little more full than I would have expected (about 4/5 full) but they cook up quickly and the individual cakes are so fun to serve. If you don’t have a mini bundt pan, you can use a muffin pan but it will probably take a little longer to cook.
This recipe makes 6-8 mini chocolate rum cakes. If you want a large cake, double the recipe and bake for about 50 minutes.
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Notes
If you don't have mini bundt pans, you can use a muffin pan. You will probably need to cook for 20-25 minutes. To make a large bundt cake, double the recipe and bake for 50-55 minutes.
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These Gooey Mississippi Mud Pie Brookies are layers of fudge chocolate brownie and chocolate chip cookies mixed with pecans and mini marshmallows.
Oh my, I can’t believe how long it’s been since I made Brookies. There was a time when I was slightly obsessed with this brownie/cookie combination and I just couldn’t stop. Well guys, I think it is safe to say that my obsession has resurfaced.
Over the weekend I was trying to decide what to share with you this month. I tried to think of what Joan’s readers really loved. Joan once told me how popular her Mississippi Mudslide Cake was. I thought about making a mud pie cookie, but I wanted them to be extra chocolatety. I had one of those light bulk moments and brookies came to mind. Mississippi Mudslide turned into Mississippi Mud PIE. That’s a lot of miss-iss-ippi for one sentence.
Surely you have heard of a brookie before, right? It’s basically a brownie baked together with a cookie. When I make brookies, I always have the double layer. You get the fudgy chocolate brownie on the bottom and the soft chocolate chip cookie on top.
For these brownies, I’ve gone ahead and added crushed pecan and mini marshmallow. The pecans are nice and crunchy because I’ve not only added them into the cookie dough, but I’ve also sprinkled a layer of them on top of the brownies. I’ve done the same thing with the mini marshmallows. This way, you’ve got that ooey gooey marshmallow pieces in every piece. It’s the same thing I did with my Marshmallow Oreo Brookies.
I thought about sharing these with my coworkers on Monday, but then I decided to throw them in my freezer for a rainy day. Just don’t tell me coworkers, mmkay?
For this recipe, you will need a box of brownie mix. You will mix the batter according the instruction on the box. Now I’ve never made them with homemade brownie mix, but I certainly think that is a good idea! Spread the brownie batter over the bottom the pan.
Then you make a batch of cookie dough, mix in all the magical goodness (Pecan and Marshmallow, I’m looking at you!) and gently layers it on top of the brownies. I like to flatten the dough with my hands, and then put it together like a puzzle on top. It all bakes together and looks uber pretty. Hooray!
Now time to go grab one of these from the freezer. Might I suggest warming these up in the microwave and drizzling with hot fudge? How about a scoop of vanilla ice cream? Now we’re talking.
These Gooey Mississippi Mud Pie Brookies are layers of fudge chocolate brownie and chocolate chip cookies mixed with pecans and mini marshmallows.
Ingredients
Instructions
More from Beyond Frosting
Do you love these brookies? Make sure you stop by for more!
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These melt in your mouth Sea Salted Praline Pecan Clusters can be made in a microwave in less than 10 minutes and disappear even faster. Make some for a movie night or just because you need some praline goodness in your life.
A little over a week ago my friend Melissa Sperka from Melissa’s Southern Style Kitchen sent me a recipe for Sea Salted Praline Pecan Clusters. She had been editing old photos and came upon this recipe which was one of my sister’s favorites.
Joan always had a stockpile of pecans in her freezer. She put pecans in a lot of her desserts. My personal favorites are her kitchen sink chocolate chip cookies, caramel pecan sticky buns, and nutty toffee bars. As much as she loved pralines, she never came up with a recipe for them. Maybe it’s because making candy can be tricky with three kids running around the house or maybe it’s because Melissa’s sea salted praline pecan clusters just can’t be beat.
When Melissa came up with a way to make these in a microwave, Joan told her she was evil because these can be made any time – even on a hectic afternoon when the kids are running in three different directions. Joan was right. I had company this weekend and work was crazy. I whipped these up in no time and we were in praline heaven.
You don’t even need a candy thermometer! Melissa’s directions are very straight forward. So if you haven’t short-circuited your computer keyboard drooling over these treats, head on over to Melissa’s blog and get the recipe for sea salted praline pecan clusters so you can make your own batch!
But there’s more! Did I mention that Melissa cooks main courses and appetizers too? I’d love to live on desserts but a girl’s gotta eat something besides chocolate every now and then right? Melissa is my go to source for “real food.”
My three kids all have different tastes but we all love Melissa’s Italian Sausage Spinach and Havarti Crescent Braid and her broccoli cheddar and bacon quiche can’t be beat.
Now here’s the really good news. She’s gathered her recipes into a new cookbook: Melissa’s Southern Cookbook. No hunting down your favorites on her website. Or, if you’ve got glitchy internet like I do, no worrying about whether you can get online when you need a recipe. Just bookmark them and they’re always there for you. I can’t wait to get my copy!
Melissa’s Southern Cookbook won’t be out until May but you can pre-order through Amazon. Just click the link below to get yours.
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