Welcome to TBLSPOON
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Pecan
Potica is a Slovenian term meaning rolled-up. In this case, the yeasted dough is rolled-up with a citrus-maple-nut filling, making for an incredibly flavorful and gently sweet bread. I enjoyed slices of it with my morning coffee. It would also make some amazing French toast.
Crisp pastry filled with raspberry jam, bittersweet chocolate, toasted pecans, and diced dried cranberries. I made this raspberry rugelach recipe from New York Times Cooking last year and fell in love with the sweet, bite size treats.
These Pecan Shortbread Bars have that sweet and salty thing going that I can’t get enough of. The maple and brown sugar coated pecans are layered right on top of a thin, buttery, pat-in-pan shortbread crust for all the flavors of a pecan pie in an easier to execute form.
Not quite a blondie, not quite a cake, but tender, chocolatey, with a little crunch from the pecans and full of warm fall flavors. These pumpkin bars are an easy, stir-together recipe, no mixer or beaters required.
I love the toasty crunch of pecans and the slight, sweet heat from the mix of warm, fall spices and crystalized ginger in this pumpkin bread. I put together this recipe in an attempt to recreate the one my mom used to make. Somehow we’d never see her making her amazing pumpkin bread, but it would magically appear on fall weekend mornings, beautifully spiced, lightly sweet, and just on the right side of moist. I still like mine for breakfast, spread with a little cream cheese with a strong cup of coffee.
A wonderful balance of chocolate, nuts and bananas make a muffin that’s equally good for breakfast or dessert!
