Lovin' From the Oven

Caramel Pecan Bars

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Almost everything is done at our new apartment. We just need a mattress, boxspring, nightstands, kitchen trashcan, a laundry hamper with wheels…. I don’t understand how there’s so much to do! We’ve actually been sleeping here for over a week now and the place is still a cluttered mess. 🙁

It probably doesn’t help that I got sick this past weekend and all I want to do is lay in bed. Let’s just say that things are moving in slow motion around here. I really need to kick start my immune system because it’s been slacking lately.

These bars are SO easy to put together and make enough to feed an army. Seriously. You can cut them into little squares and they’d probably last a large family a week. You can halve the recipe and bake it in an 8×8 pan rather than a 13×9. Oh, these definitely aren’t recommended by your dentist, by the way. They’ll stick to your teeth and get in every nook and cranny that they can find. Use caution when consuming them, but know that they’re worth it.

From A Cup of Sugar… A Pinch of Salt

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Caramel Pecan Bars

Ingredients

  • 3 1/2 cups coarsely chopped pecans
  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, cubed
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream

Directions

  1. Preheat oven to 350F. Line a 13x9 pan with foil, leaving some hanging over the sides of the pan.
  2. Place pecans on a baking sheet and bake for 5-7 minutes, just toasting it. Set aside to completely cool.
  3. Mix the flour, powdered sugar, and 3/4 cup cubed butter together until the batter comes together into large crumbs. Using your hands, press the crumb mixture evenly on bottom and 3/4 inch up the sides of the pan.
  4. Bake for 20 minutes or until edges are lightly browned. Place on wire rack to completely cool, about 15 minutes.
  5. While you are waiting for the bottom to cool, put the brown sugar, honey, 2/3 cup butter, and whipping cream in a saucepan over medium heat and bring to a boil.
  6. Remove from heat and stir in toasted pecans. Carefully pour or spoon the mixture on top of the cooled crust. Bake for 25 to 30 minutes or until golden and bubbly. Allow to completely cool before cutting.
https://lovintheoven.com/caramel-pecan-bars/

Pumpkin Gingerbread Biscotti

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I love that watermelon season is about to reach its prime in the year. Instead of drinking water, I eat half a watermelon a day. Seriously. Did you know it’s 92% water (The other 8% may be sugar, but who’s counting)?

Too bad you can’t buy watermelon year round like you can with pumpkin. You can celebrate fall anytime you want with a can of pumpkin. It may not be fresh, but it’ll do. With the many cans of pumpkin in my shelf, I pondered on what I could make. I’ve done plenty of breads and bars so I opted for something that looked a little different than what I normally make or eat: Biscotti.

I’ve never been a fan of biscotti, but this one was right up my alley. My DB ate them dipped in his coffee, but I just nibbled on mine plain. I could have dipped the whole thing in white chocolate and ate them all in a day if I desired, but that’s just crazy talk.

This recipe comes from The Comfort of Cooking.

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Pumpkin Gingerbread Biscotti

Yield: 10-12 pieces

Ingredients

  • 1 large egg
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon freshly grated ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/4 cups flour
  • 4 ounces real white chocolate, chopped, or white candy melts
  • 3 tablespoons chopped walnuts

Directions

  1. Preheat the oven to 350.
  2. Whisk together the egg, sugar and baking powder on medium-high speed until the mixture falls in ribbons when you life out the whisk. Next, add in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk.
  3. Carefully fold in the flour.
  4. Shape the dough into a flat log about 3″ wide by 8″ long.
  5. Bake the flat log for 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven and lower the temperature to 300 degrees.
  6. Let the dough cool down for 15 minutes before cutting into 1/2 inch slices. Put the slices on the baking sheet and bake for another 30 minutes, turning them over half way through.
  7. Let cool completely.
  8. Melt the white chocolate and dip half of the biscotti into it. Sprinkle the walnuts on top. Lay them on wax paper until the white chocolate hardens and then serve.
https://lovintheoven.com/pumpkin-gingerbread-biscotti/

Pumpkin Bread with a Pecan Streusel Topping

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Hi all. I’m on vacation right now so this is going to be short.

Pumpkin. Pecan Streusel. Done.

My suggestion? Make it. In bread form or cupcake form, it tastes darn good. Recipe from The Shoebox Kitchen. The end. (I told you it was going to be short!)

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Pumpkin Bread with a Pecan Streusel Topping

Yield: 24 muffins

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
    • 2 tbsp flour
  • 2 tbsp granulated sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 cup unsalted butter, chilled
  • 1/4 cup pecans, chopped

Directions

  1. Preheat your oven to 350 degrees. Grease and lightly flour two 9x5x3″ loaf pans or line 24 muffin cups.
  2. First, make your streusel by mixing the last 5 ingredients together until crumbly. Set aside.
  3. Next, make the batter. In a mixing bowl, combine the sugar, eggs, oil, pumpkin, water, and vanilla until well mixed. Slowly add in the four, baking powder, baking soda, salt, cinnamon, and nutmeg until just moistened.
  4. Pour the batter evenly into the prepared pans. Sprinkle the streusel mixture evenly on top.
  5. Bake for 65-70 minutes (if using muffin tin, bake for about 18-20 minutes), or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-bread-with-a-pecan-streusel-topping/

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