Alright… this is going to be the shortest post ever. I’ve been kind of under the weather, and we’re travelling to MD for Thanksgiving tomorrow to spend the weekend with my family. I did bake last weekend, but I’ve been feeling pretty crappy for the past few days so I didn’t get a chance to write the post. I know if I don’t write it right now, it won’t ever get done… and that would be super sad ’cause both of these recipes are worth repeating!
Because (like I said 2x already) I was sick, I didn’t actually write a adapted recipe for the Pecan Pie Bites. I doubled this hand pie crust from SmittenKitchen. Then I used biscuit cutters to cut out circles, and after I greased and floured muffin tins (and a Wilton “small cavity” pan) I placed each circle into the “cavity” of the pans.
Then I used the filling from this Pecan Pie recipe from BigBearsWife. Just follow the directions, then fill your pie crust almost to the top. I baked the Pecan Pie Bites at 350 degrees F, for (I forget how long) maybe 20 minutes for the muffin sized ones… basically, bake until the edges are set. Just like Angie says.
I also made some Candied Pecans that I adapted from AllRecipes. They’re also suuuuuuuuper yummy. Make sure that you pour them into your parchment paper lined cookie sheet right away. And don’t use a silicon/ plastic spatula… it will probably melt. 😉 Spread them out in a single layer if your cookie sheet is big enough. If you leave them clumpy they’ll be hard to break into single pieces. Check out my Candied Pecans Recipe!
Happy Baking!! Happy Thanksgiving!!
-Hey Waitress!!
Aaaaaaallright, The original version of this is from Cravings Of A Lunatic. I changed a few things so click on the link to see her recipe!
I didn’t feel like making the caramel part, so I skipped it and added the mini Rolo’s. I stirred them in the mixture while it was still pretty warm so they would melt and get gooey. I also used a combination of milk chocolate chips and semi-sweet (that’s what I had in the pantry).
The next time I make this…I (might) make half the amount of chocolate mixture, and I’m (definitely) not going to leave it in the oven for a full hour. It didn’t seem to need to be in there that long. The corn syrup and chocolate mixture didn’t cook… the coating didn’t firm up until I let it cool for a few hours on the counter. Also, that stuff stays HOT for a long time. ;). Finally I think I’ll put it on 2 large cookie sheets so I can spread it out in a single layer, and see how that works. I didn’t get the cute pieces that the original author got. Mine broke up into bigger chunks.
This snack mix is seriously delish, I can’t stop eating it. Literally. I made this on Sunday, and every time I walk by the bowl I grab a few pieces. Maybe not EVERY time, but definitely every OTHER. Check out my version HERE!
I also made some spiced caramels on Sunday. I used this recipe. Just add 2 teaspoons of pumpkin pie spice with the salt! Then, line an 8X8 pan with parchment paper, pour the mixture in and let it cool/ set in the fridge. Then cut it into 1 inch squares. I also added about ¼- ½ c of chocolate chips… but it didn’t really do much. i wouldn’t even bother. Hubs said these are good, but I think they could use more of the spice flavors, so I’ll probably add another teaspoonful if I make them again. Because I was giving these away (and the caramel is pretty soft) I wrapped them in squares of parchment paper. It only took me for-ev-er. If I wasn’t sharing them (or if I was serving them right away) I wouldn’t have wrapped them. It took too much darn effort.
Happy Snack Making!
-Hey Waitress!!
The original version of this recipe comes from Taste Of Home. It was called Cinnamon Chip Scones… but you know I can’t leave a recipe well enough alone. 😉
I actually made these for one of Hubs’ work buddies who loves Snicker Doodles and didn’t get any of the cookies I made last week (or was it the week before?). Unfortunately for him… he was out in the field all week and didn’t get to taste the deliciousness of these awesome scones. Lucky for me though!
This dough is a little different from my other scone recipes as it doesn’t use any eggs. I thought it was going to be weird, but the only problem was that the dough didn’t stick together real well at first. I had to knead it a few times, but it ended up being perfect. The finished product was nice and moist, not dry at all! The cinnamon & sugar coating on top gave it a kinda crunchy outer layer, and the melted chips inside made these perfect!
Make these Chocolate Chip Snicker Doodle Scones!
Happy Baking!
-Hey Waitress!
It’s possible that I’m addicted to Butterfingers. I’m pretty sure it’s my favorite candy bar. But, it’s possible I’ve said that about Snickers, or Reese’s too… don’t judge.
No matter what, I Iove me some Butterfingers. I also have a list of recipes to copycat which Butterfingers happen to be on. Of course I googled “homemade butterfingers” and got, like, a millioooooon hits. They all seemed to be the same recipe made with candy corn & peanut butter. They all claimed to have the taste right, but were lacking in the crunchy part (that I love). I was planning on adding crushed up unsalted chips to give it the right texture. But then an amazing thing happened! This post from Erica’s Sweet Tooth popped up in my blog reader! Erica added Frosted Flakes! Genius! These had to happen.
Thankfully, it was only a few days after Halloween, and my aaaahmazing Hubs found a giant bag of candy corn in the discount section of the grocery. Score!
The candy corn took almost 3 minutes to melt in the microwave and I actually had to add the peanut butter then nuke it for another 15 seconds. Getting this stuff stirred is definitely an arm workout (but totes worth it).
When you press the mixture into the pan, dump the whole thing out at once. Don’t do it in sections. Why? Because when you try to cut the sections, they might break into (not square) pieces. It happened to me.
I used 2 ½ bags of candy melts, and only melted half a bag at a time.
Overall these get thumbs up from my tasters. The only complaint is that they (still) don’t have that real Butterfinger texture. Also, don’t store these in the fridge… you might chip a tooth.
urg! i didn’t realize this picture was so dark.
On Sunday, I also made these awesome Banana Walnut Scones that I (slightly) adapted from Wholesome Homemaker. I added extra chopped walnuts and didn’t measure out how much banana I had. I was skeptical of these, mostly because I don’t think whole wheat has any place in my sweets/ desserts/ snacks. Just my bagels. They’re good though.I usually overwork my scones or biscuits but not this time! They’re perfect. A little like banana bread… I think I should’ve added some chocolate chips!
That’s what happened in my kitchen last weekend!
Happy Baking!
-Hey Waitress!!
Unremarkable 