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Creamy homemade pecan butter, mixed with sugar and covered in chocolate! The perfect holiday truffle!
Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant. This will take about 4 to 8 minutes.
Pour the toasted pecans into a food processor and blend, pausing to scrape down the sides with a spatula often. It will be crumbly at first, but will eventually blend into super-creamy goodness after 5-15 minutes (mine took about 6 minutes). Add a pinch of kosher salt. Blend again, taste, and add more salt if needed.
Dump the pecan butter into a large bowl or bowl of a stand mixer. Beat the pecan butter, butter and vanilla until smooth. Add the powdered sugar and beat until combined. The dough will not be stiff.
Line 2 baking sheets with wax paper. Using a teaspoon size spoon, scoop the dough onto the baking sheets. Try to be as neat as possible, you want a somewhat round shape.
Freeze the balls for 45 minutes to 1 hour.
While freezing, melt chocolate chips in a double boiled or microwave, string every 30 seconds. Remove one pan of pecan butter balls from freezer (if you would like to shape your balls better, now is the time, but do so quickly) and immediately dip, covering the ball completely in chocolate. Repeat with remaining pan.
Refrigerate until ready to serve, at least 25 minutes. If desired, drizzle with more melted chocolate before serving.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!