Tuesday, November 24, 2015

Chocolate Pecan Pie Recipe Round-Up

My husband loves Pecan Pie, especially at Thanksgiving. I'm more of a pumpkin pie kind of person. I've already posted several Chocolate Pumpkin Pie recipes (Double Layer Chocolate Pumpkin Mousse Pie, Chocolate Bourbon Pumpkin Cheesecake, and Pumpkin Pie Truffles), so today I'm posting a Pecan Pie Recipe Round-up. And, since I love Retro Ads, I'm posting this Retro Ad & Recipe for Karo Pecan Pie.


For me, Pecan Pie is all about the chocolate, corn syrup, pecans--and sometimes bourbon! I posted a Recipe Round-up of Kentucky Derby Pie in May, just in time for the Kentucky Derby. I also posted my friend Emily Stashower's Frozen Chocolate Pecan Pie. And, last November I posted a Recipe Round-up for Chocolate Pecan Pie. You see a pattern here.

Here are two more Chocolate Pecan Pie Recipes, because you should always have a few recipes to choose from.

Drunken Chocolate Pecan Pie

From the kitchen of Buddy Valastro
This recipe gives regular pecan pie an update with chocolate and chocolate liquor. The chocolate liquor is baked in the pie giving additional flavor!

1 cup pecans
1 cup sugar
3/4 cups corn syrup
2 Tbsp butter (melted)
2 tsp salt
3 large eggs (beaten)
1/4 cup chocolate liquor

Cover bottom of  (baked) pie shell with pecans.
Mix sugar, corn syrup, salt, and eggs in double boiler.
After mixed, add melted butter, and chocolate liquor.
Fill pie shell 3/4 to rim with mixture. Pecans will float to top. Add additional pecans.
Bake 40-45 minutes at 350F

And, in case you want to take the easy way out, here's a great recipe for Pecan Pie Truffles.
This recipe is adapted from a 2012 issue of Southern Living for Kentucky Derby Truffles! I adapted the recipe slightly. This is such an easy recipe, and these are great! You have to make these! As always, use the very best ingredients for the best taste!


12 ounces dark chocolate (70-85% cacao), chopped
1 -1/2 Tbsp sweet cold butter, cubed
2 tsp Madagascar vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3-oz.) package pure butter shortbread cookies, crushed (I use Walker's)
2 cups finely chopped roasted, salted pecans

Combine first 3 ingredients in large glass bowl. Cook cream and bourbon in small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.

Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave on HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm.

Shape into 1-inch balls (about 2 tsp per ball). Roll in chopped pecans. Place on wax or parchment paper-lined baking sheets. Chill 1 hour. Store in airtight container in refrigerator up to 5 days.

Monday, November 23, 2015

Pumpkin Pie Truffles: To Buy or Make

Socola Pumpkin Burnt Caramel Truffles
Pumpkin Pie Truffles would be great after Thanksgiving feast or as a hostess gift (how retro is that?) or for yourself. Luckily you have the choice of buying or making them. They're easy to make, but I am also quite fond of  See's Candies Pumpkin Pie Truffle. Other premium Pumpkin Truffles are delicate with a combination of burnt caramel (Socola Chocolates Pumpkin Burnt Caramel Chocolate Truffles) or smooth 'unrobed' Pumpkin Spice Milk Chocolate Truffles from Neo Cocoa. Check out your local chocolatier for seasonal Pumpkin Truffles or scroll down for some favorites at the end of this post. Get your order in quickly, though, before they run out.


I always have 'natural' pumpkin in the cupboard. Besides using it for pies, truffles and cakes, it's great for doggie upset stomachs. I also have Libby's pumpkin puree because I grew up with it, and sometimes it's just what I want. I'm not much for making my own pumpkin puree.

Truffles are simple to make. The following recipe is from FoodNetwork for Easy Pumpkin Truffles. They are just that--easy and delicious. But in case you want to experiment, I've added links to other Pumpkin Truffle and Pumpkin Pie Truffle recipes.

Easy Pumpkin Truffles

1 cup pumpkin puree
See's Pumpkin Pie Truffles
1/4 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground gloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce sweet butter, room temperature
1/4 cup Grand Marnier
6 ounces melted dark chocolate
3 ounces cocoa powder

In medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
In medium saucepan over high heat, add cream. When cream boils, take off heat.
In heatproof medium bowl, add chocolate and hot cream. Let mixture sit for minute, then slowly begin to stir, starting in center of bowl and working outwards.
Once chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine.
Add butter (and liqueur, if using).
Cover tightly with plastic wrap and refrigerate until chilled.
On parchment lined cookie sheet, scoop mixture into small balls using melon baller.
Place in refrigerator for 1 hour, or until chilled.
Remove truffles from refrigerator and dip each in melted chocolate.
Roll in cocoa powder and serve. 

Other fun Pumpkin Truffle Recipes to check out:

Pumpkin Pie Truffles from Cake, Batter, and Bowl: Robed in orange white chocolate with insides of dark chocolate pumpkin ganache. Love the walnut half as a pumpkin stem.

Pumpkin Cream Cheese Truffles from The Yummy Mummy: White chocolate, gingersnaps, cream cheese and more. What's not to love?

Pumpkin Pie Truffles from Shugarysweets: Pumpkin-y centers robed in white chocolate.

Pumpkin Truffles from Cara's Cravings. Yum!

Pumpkin Spice Truffles from Elizabeth LaBau at about.com (these look like little pumpkins!)

Pumpkin Pie Oreo Truffles from WillBakefor Books

No time to make Truffles? Try these fabulous Pumpkin Truffles:

Socola: Pumpkin Burnt Caramel Chocolate Truffles: A rich blend of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy.

Neo Cocoa: Pumpkin Spice Milk Chocolate Truffles. Infused with classic blend of spices traditionally used in making pumpkin pie. I love these smooth ganache shell-less truffles.

Coco Delice Pumpkin Spice Chocolates: Made with a ganache of white chocolate, pumpkin puree, and seasonal spices, enrobed in dark chocolate.

Godiva: Pumpkin Patch Truffles filled with creamy pumpkin-spice ganache and enrobed in milk chocolate.

See's Pumpkin Pie Truffles: Sweet spicy flavors of cinnamon and allspice combine with the rich mellowness of real pumpkin in these one-of-a-kind Truffles. Enrobed in See's traditional milk chocolate.

Seattle Chocolates Pumpkin Spice Truffles.

What's your favorite?

Sunday, November 22, 2015

Double Layer Chocolate Pumpkin Mousse Pie

Thanksgiving is coming up this week, and, if you read this blog, you know that I think all holidays should be celebrated with Chocolate. Consequently, I'm posting my favorite Thanksgiving Pumpkin Pie. This recipe for Double Layer Chocolate Pumpkin Mousse Pie is from the Dairy Farmers of Canada website Dairy Goodness. I've posted this recipe in the past for Canadian Thanksgiving which occurs in October, but I think those of us south of the border will benefit by this pie at our November Thanksgiving table.

Double Layer Chocolate Pumpkin Mousse Pie


1-1/2 cups chocolate cookie crumbs (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted

Chocolate Ganache Layer:
8 ounces bittersweet chocolate, chopped
2 Tbsp sweet butter, softened
1 cup whipping cream

Pumpkin Layer:
8 ounces cream cheese, softened
1/2 cup packed light brown sugar
1 cup pumpkin puree
2 tsp Madagascar vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 cup thick whipping cream
Whipped cream, to garnish
Freshly grated nutmeg


In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Chocolate Ganache Layer:
Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.

Pumpkin Layer:
Meanwhile, in large bowl, beat Cream Cheese and Sugar until fluffy. Beat in pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.

Whip cream. Fold half of cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (If you make ahead: you can cover and refrigerate for up to 2 days.)

Garnish with whipped cream and nutmeg before serving.

Photo: Dairy Farmers of Canada

Chocolate Pumpkin Marble Bundt Cake: Thanksgiving Bundt Pans

Photo: Sunset Magazine
Why not celebrate Thanksgiving with this fabulous Pumpkin Chocolate Bundt Cake? You can serve it at Thanksgiving Dinner or the next morning at breakfast. It tastes great toasted with fresh butter or cream cheese. Bundt cakes also look pretty!

According to Nordic Ware, the original makers of the Bundt Pan, "If there is a kitchen in the home, there is a Bundt pan." Even if there's not, I think my kitchen makes up the difference. I have all kinds of bundt pans. I find the shapes so versatile and fun. Bundt cakes always look so special. I'm always buying unique bundt pans at the flea market or White Elephant Sale.

Here are some Nordic Ware Pumpkin Bundt Pans for Thanksgiving:

Nordic Ware: Great Pumpkin Bundt Pan
Love this go-to recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is. I rarely glaze a Bundt Cake.


1-1/2 cups (3/4 lb) sweet butter, room temperature
3 cups sugar
6 large eggs
2 tsp Madagascar vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin but Libby's works well, too)
2 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter:
Beat pumpkin into half butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter:
In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into buttered and floured 12-cup bundt-cake pan. Drop half chocolate batter by spoonfuls over (but not entirely covering) pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run blade of butter knife around center of pan several times, then draw knife across width of pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.
Nordic Ware: Turkey Bundt Pan