Monday, January 18, 2016

Pecan Chocolate Chip Tart



This tart is a family favorite (I feel like I say that about everything, but it really is)! We make it for every occasion, but most often from Christmas! It is super delicious and super quick to make. As I was reading the recipe, I asked my mom if we stored our tart in the fridge and we both thought about it for a second and then realized IT NEVER LASTS LONG ENOUGH TO BE STORED, hah! This tart is loved by people of all ages! Try it out, I promise it won't disappoint!





Pecan Chocolate Chip Tart
INGREDIENTS
For the crust:
1 1/2 cups all-purpose Flour
1/2 teaspoon Salt
1/4 cup (1/2 stick) cold, Butter
1/2 cup Shortening
1 1/2 Tablespoons cold Water
For the filling:
5 Tablespoons Butter
1 cup light Corn Syrup
1/2 cup packed Brown Sugar
1/2 teaspoon salt
1 1/4 teaspoons Vanilla Extract
3 eggs
1 1/4 cups Pecan Halves
1/2 cup semisweet Chocolate Chips

DIRECTIONS

Crust:
In a food processor (or by hand in a large mixing bowl), combine flour and salt. Process a few seconds. Cut in butter and shortening until mixture resembles coarse crumbs. Between pulses, add 1 1/2 Tablespoons cold water until particles begin to hold together. Remove and press dough into a 9 inch tart pan with a removable bottom (you can also make this in a 9 inch pie plate). 
Filling:
1) Preheat oven to 375° Fahrenheit. Bring butter to a simmer in a small sauce pan. Continue to simmer 1 to 2 minutes longer until butter becomes light brown. Remove from burner. With a fork, stir corn syrup, brown sugar, salt, vanilla, and eggs in a large bowl until smooth. Stir in half of the browned butter.
2) Spread pecans and half of the chocolate chips in prepared pastry shell.
3) Slowly pour egg and sugar mixture over the top. Sprinkle remaining chocolate chips over the top. Drizzle other half of browned butter on top of tart.
4) Bake for 40 minutes until golden brown and puffy. Remove from oven, let cool, and serve with a dollop fresh whipped cream. Store in the refrigerator (if it lasts that long, hah).





Thursday, January 14, 2016

Cinnamon Sugar Coffee Cake



I am currently shoveling this wonderful cake into my mouth and thinking about the fact that I will be having the greatest morning tomorrow as I eat this for breakfast with some yummy hot cocoa (so healthy, am I right?). 



Last weekend my friends got together to have a lunch date. Yes, we are already those old ladies getting together at soup and salad restaurants, hah!  Well, my lovely friend Abby got some yummy cake for dessert and it reminded me of this Cinnamon Sugar Cake that my mom used to make when we were little. This cake is the perfect thing to eat after a delicious dinner or for a sweet breakfast early in the morning.



Cinnamon Sugar Cake
INGREDIENTS
1 cup (2 sticks) butter
2 3/4 cups sugar (2 for the cake and 3/4 for the topping)
2 eggs, beaten
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup sour cream (the original recipe calls for 2 cups sour cream but we usually substitute at least 1 cup of yogurt)
1 cup vanilla yogurt 
1 Tablespoon vanilla
2 cups pecans, chopped
1 Tablespoon ground cinnamon

DIRECTIONS
1. Preheat oven to 350°F. Grease a 10-inch bundt pan or spring form tube pan (that's what we use) and dust the inside with flour.
2. Cream together butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream, yogurt and vanilla.
3. Sift together dry ingredients (flour, baking powder, and salt).
4. Fold the dry ingredients into the creamed mixture, and beat until just blended.
5. In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
6. Pour half of the batter into the bundt pan. Sprinkle with half of the cinnamon sugar mixture. Add remaining batter and top with the rest of the cinnamon sugar mixture. 
7. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Serve warm. Enjoy!