#pecanparadise

[swordofsteel]

These German Chocolate Brownies have the rich, fudgy texture of brownies and the rich flavors of German chocolate cake with pecans and coconut.

Ingredients: 1 cup 225g unsalted butter. 2 cups 400g granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup 90g unsweetened cocoa powder. 1 cup 125g all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1 cup 175g semisweet chocolate chips. 1 cup 120g chopped pecans. 1 cup 240ml sweetened condensed milk. 1 cup 170g sweetened shredded coconut. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Melt the butter in a bowl that can go in the microwave. Add the eggs, sugar, and vanilla extract and mix them in well. Add the flour, salt, baking powder, and cocoa powder and mix until the mixture is smooth. Add the pecans and chocolate chips and mix them in. Pour the batter into the pan that has been prepared. In a different bowl, mix the vanilla extract, sweetened condensed milk, and coconut shreds. Spread the coconut mixture over the brownie batter very carefully. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let it cool all the way down before cutting it into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

star of india restaurant

[alabubbatruckerdaddy]

These delightful Candied Pecan Cookies combine the rich flavors of candied pecans with a classic cookie. The result is a perfect blend of sweet and nutty goodness that will satisfy your cookie cravings.

Ingredients: 1 cup candied pecans, chopped. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1 and 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract to the mixture, and beat until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped candied pecans. Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious candied pecan cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Cool 97.5

[turtlefeed]

This Maple Sweet Potato Casserole in a Jar is a delightful gluten-free treat that captures the flavors of fall. Creamy mashed sweet potatoes are layered with a crunchy oat and pecan topping, all sweetened with maple syrup for a comforting dessert or side dish.

Ingredients: 2 cups mashed sweet potatoes. 1/4 cup maple syrup. 1/4 cup coconut milk. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup gluten-free rolled oats. 1/4 cup chopped pecans. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup.

Instructions: Set the oven to 350F 175C and heat it up. Put mashed sweet potatoes, maple syrup, coconut milk, cinnamon, nutmeg, and salt in a bowl. Combine well. Melt the coconut oil and maple syrup in a different bowl. Then, mix the rolled oats, chopped pecans, and them all together well. Put half of the sweet potato mix into each of four 8-ounce mason jars. Put some of the oat-pecan mixture on top of each jar. On top of the oat-pecan layer, add the rest of the sweet potato mixture. Put the jars on a baking sheet and bake in a hot oven for 25 to 30 minutes, or until the food is hot all the way through and the topping is golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your tasty Maple Sweet Potato Casserole in a Jar!

Prep Time: 15 minutes

Cook Time: 30 minutes

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[jazzysart]

These Coconut Pecan Mounds are delightful, chewy cookies loaded with shredded coconut and crunchy pecans. The sweetened condensed milk adds a rich sweetness, making them a perfect treat for coconut and nut lovers.

Ingredients: 2 cups shredded coconut. 1 cup chopped pecans. 3/4 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 egg white.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Shred the coconut and chop the pecans. Add the sweetened condensed milk, vanilla extract, and salt to a bowl. Mix everything together well until it's all mixed in evenly. Beat the egg white in a different bowl until it forms stiff peaks. Add the beaten egg white slowly to the coconut-pecan mix until everything is well mixed. Using a spoon or cookie scoop, drop the mixture onto the baking sheet in round mounds, leaving some space between each one. The cookies should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty coconut pecan mounds cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 12 minutes

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