Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Sweet, Spicy, and Salty Pecans

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An incredibly tasty combination of sweet, spicy, and salty roasted pecans. Perfect for snacks or as an appetizer or gifts. Use as a topping for your favorite salad, ice cream or cheesecake.

My niece made a double batch for Thanksgiving appetizers, and we couldn’t get enough of them! They are sweet, but not too sweet. They are spicy, but not too spicy. With a bit of salt. They also make great hostess gifts. If you are looking for an easy and very tasty recipe, then you will love these nuts! Place in a Christmas container with tissue paper. They are very crunchy and highly addictive!

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Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing and a Cookbook Giveaway!

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Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, is a moist, flavorful and delectable cake with a crunchy pecan and coconut icing.

I just love sweet potatoes. I eat them all year round! I am so excited to review Jackie Garvin’s amazing Sweet Potato Cookbook. I tested three recipes and fell in love with all them! I had to share this incredible Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, it is the BOMB!! Moist, delectable cake with a crunchy pecan and coconut icing. It is a wonderful cake for any occasion!!

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Kozy Shack® Rice Pudding Topped with Grilled Peaches, Raspberries and Pecans

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Oh my, it is hot!! Don’t get me wrong, I love summer and live for warm weather, but turning the oven on is a no- no these days. Just give me something no bake and cool, like Kozy Shack® Rice Pudding and I am a happy camper!!

 

So we are a grilling family! I love my new gas BBQ. For so many years we used briquettes and lighter fluid, and what a messy pain that was! Now, we just turn the gas on and it is ready to go!!

Kozyshack Rice Pudding Topped with Grilled Peaches, Raspberries and Pecans

 

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GERMAN CHOCOLATE CAKE

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The first time I had German Chocolate Cake was when I was a teen. I was at my friend’s house, and we decided to bake a cake. One taste of the Pecan Frosting and I was hooked. It was amazing. Moist delicious chocolate cake paired with a nutty coconut frosting.

I wanted to recreate that flavor sensation all over again. This cake brought back so many memories, I was back in time. I love this cake, I made it as my birthday cake this year. Even though I didn’t make the cake from scratch…..I KNOW! It was still wonderful!!

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5.0 from 1 reviews
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GERMAN CHOCOLATE CAKE
Author: 
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This German chocolate cake is so delicious with it's amazing Coconut Pecan Frosting.
Ingredients
  • 1 (18.25 ounce) package German Chocolate Cake
  • 1 cup water
  • 3 eggs plus
  • 1 egg yolk
  • ½ cup Pure Vegetable Oil
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 3 tablespoons butter or margarine
  • ⅓ cup chopped pecans
  • ⅓ cup flaked coconut
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. In large bowl, combine cake mix, water, 3 eggs, oil and ⅓ cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
  3. Pour into well-greased and floured 13 x 9-inch baking pan. ( I used a Wilton Round 12x2" pan)
  4. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
  5. In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter.
  6. Over medium heat, cook and stir until thickened, about 6 minutes.
  7. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

 

Cheddar – Pecan Dip

by 14 Comments

Yum

This is an easy dip that you can whip up for the holidays or for game night or for just anytime. The roasted pecans give it a delicious crunch. Sharp White Cheddar Cheese and  freshly grated Parmesan Cheese add a zesty bite. Serve with apples, or cucumbers or your favorite crackers. I like it with Trader Joe’s Pita Crisps with Cranberries and Pumpkin Seeds crackers.

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Cheddar – Pecan Dip

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3 cups

This is an easy Cream Cheese based dip that you can put together in under 30 minutes. Serve with fresh fruit or crudite or crackers. Perfect for the holidays.

Ingredients

  • 1 cup pecan halves
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 6 ounces extra-sharp Cheddar cheese, shredded (about 2 cups)
  • 4 ounces Parmesan, shredded (about 1/2 cup)
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Fine salt
  • Finley chopped chives, for garnish ( I used French Thyme )
  • Sliced apples, pears, celery and/or butter crackers, for dipping

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Spread the pecans out on a rimmed baking sheet, and bake, tossing once, until very golden brown, 8 to 10 minutes.
  3. Let cool, then very finely chop.
  4. Process the cream cheese, mayonnaise, Cheddar, Parmesan Cheese and cayenne in a food processor until the mixture is mostly smooth.
  5. Transfer to a large mixing bowl, stir in the pecans and season with 1/4 teaspoon salt.
  6. (The dip can be made ahead and refrigerated for up to 1 day.) Spoon the dip into a serving dish, and garnish with chives.
  7. Serve with sliced apples, pears, celery and/or butter crackers for dipping.
https://mooreorlesscooking.com/2014/11/21/cheddar-pecan-dip/

Recipe adapted from the Cooking Channel.

This recipe is included in our Thanksgiving themed Recipe’s: From our Thanksgiving Table to Your’s.

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Tampa Cake Girl~  Sweet Potato Soufflé       

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Hun? What’s for Dinner ~ Orange Scented Double Layer Pecan Pie

Hun... What's for Dinner? From Our Thanksgiving Table To Yours- Thanksgiving Recipe Round Up

Crumbs in My Mustachio ~ Bacon, Cheese and Green Onion Corn Bread

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Cooking from a SAHM ~ Knock Your Socks Off Mashed Potatoes

Moore or Less Cooking ~ Cheddar-Pecan Dip

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The Rowdy Baker~ A Cornucopia and Acorn Dinner Rolls

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Make sure to check each link for some delicious Thanksgiving recipe ideas!

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What’s on The List ~ Sat G’Day Saturday

Kitchen Dreaming~ Happy Holiday Link Party 

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CONGO BARS

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CONGO BARS

When I read the description of these amazing bars, I had to make them. The Brown Eyed Baker describes them as Blondies on Crack… too funny…too yummy, can anything be too yummy??? Not in my book.

Congo Bars ( Chocolate, Pecan, Coconut Bars )

INGREDIENTS:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.

(Recipe adapted from The Brown Eyed Baker and Baking Illustrated)

Pumpkin Chocolate Cake

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I really love pumpkin and since it has been rainy and colder, I have been feeling like baking something with pumpkin, what could be better than a pumpkin chocolate cake? This cake is moist and filled with chocolate, not overbearingly sweet. This cake received rave reviews from four different friends, all saying it was one of the most delicious cakes and that they didn’t want to share! Perfect review I think! I baked this cake in a Rose Bundt pan to show off the pumpkin, chocolate and pecans in a beautiful design. I think it is a show stopper.
This cake is very moist and rich, I used Ghiradelli Double Chocolate Bittersweet Chocolate Chips for this recipe.
Here is what you need: butter, brown sugar, white sugar, eggs, flour, baking powder, baking soda, baking chocolate ( I used both Ghiradelli chips and Ghiradelli baking chocolate), vanilla, pumpkin, pecans, cinnamon ( not shown).
Beat butter, add sugars. Add eggs one at a time, beating well after each.
Mix dry ingredients. Add to mixed butter, sugar and eggs, then add pumpkin.
Add pumpkin to batter.
Grease Bundt pan well.
After dividing the batter in half, add melted chocolate. Mix well.
Sprinkle chopped pecans to the bottom of the greased bundt pan.
To the other half of the batter add chocolate chips, mix well.
Pour pumpkin batter with chips on the bottom layer, sprinkle a layer of pecans, top with chocolate batter, sprinkle pecans to the top. Bake 60-70 minutes, test with a knife that it comes out clean. This cake took about 10 minutes longer to bake, the knife did have melted chocolates on the knife, so it doesn’t come out perfectly clean. Let cool for 15-20 minutes, my cake stuck in one spot, I eased it out and put it together where it had come apart, it still looked beautiful.
Pumpkin Chocolate Cake

 Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup (6 ounces) Bitterwseet chocolate chips
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 cup finely chopped pecans, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition.
  • Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
  • Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.This recipe was inspired from Taste Of Home.This post has been linked up to these fabulous blogs!
    Lemon Sugar

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Best Chocolate Chip Cookie

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My gal pal and one of my favorite foodie’s and Chef, Frankie Poe Harvey from The Elegant Gourmet, has asked me to be featured on her incredible blog. I am thrilled and honored that she has asked little ol’ me. Not only is Frankie a talented and incredible Chef and TV celebrity, but she has a huge heart. When I was suffering from terrible migraines, Frankie would send me sweet supportive notes and then she sent me an incredible care package with grits, I was so touched by my dear friend, nothing says, ” I hope you feel better” better than food. I have been blogging for a little over 11 months.

I really can’t believe that a year has flown by. I have been cooking and baking since I could reach the kitchen counter, maybe earlier helping my Mom, Grandma’s and Great Grandma’s in the kitchen. My family is from the south and food and cooking is a really big deal. We would talk about what we were going to make and everyone would have a say in the matter and what would go with each dish and who was coming for dinner. It was like that every day.

Everyone had their specialty. I had my vegetarian phase and everyone went along with it as I created dishes and used all of my family members as guinea pigs, some delicious, some tasted like wood chips, but no one ever complained, every one was so supportive of every one’s creations. I was so inspired one day when I read a fellow blogger describing her pain because of a tragic event that had occurred in her life, her husband had a heart attack at a very young age.

I was heart broken reading her post. I cried and cried. She described how her husband just loved Peanut Butter Pie. Suddenly, hundreds of fellow bloggers started sending photos and notes of their rendition of Peanut Butter Pies for Mikey with a sweet note and story. I get chocked up even now thinking about it. I wanted to be a part of this amazing group of food bloggers. I was welcomed with love and support unlike anything I had ever seen before. I was overwhelmed. I was blogging about something that I absolutely love and I was supported by thousands. I never would have met Frankie Poe Harvey had it not been for my food blog.

I love simple and delicious home made food with no fuss. I really have a difficult time saying no to sweets and potatoes, I really may have to go to Potatoes Anonymous. My game day staple would be anything chicken or pasta. Nothing says love like a gorgeous bowl of pasta or pie or chocolate chip cookies.

I do have one kitchen quirk, my kitchen must be clean before I can bake or cook. I just can’t concentrate in a messy kitchen. I love growing Basil, Oregano, Tarragon and Mint and Tomatoes. I can not grow a sunflower to save my life, I grow hundreds of flowers in my garden, but this one stumps me, WHY?? I can’t live without my Kitchen Aid, I am in love with it, Especially when Baking!! Yes, I have used my Kitchen Aid for one of my favorite recipes: The Best Chocolate Chip Cookie.

This really is the Best Chocolate Chip Cookie. It is so important to use very good quality chocolate chips. I have been making chocolate chip cookies for over 40 years, now I understand why kids are so crazy about cookie dough ice cream, one taste of this cookie dough and I could hear angels singing. Taking a bite into a warm chocolate chip cookie is the ultimate dessert for me, warm chocolate chips, vanilla, pecans and brown sugar perfection! I made a double batch to bring to Cape Cod for eight delightful Girl Scouts, let me tell you, these cookies were a smashing hit!!

  
In a large mixing bowl, cream sugars and butter.
Keep mixing on medium speed until creamy.
Add your best Vanilla, I love Penzey’s Spices Pure Vanilla Extract Double- Strength.
Add 2 large eggs to creamed sugars and butter.
Beat at low speed until eggs are incorporated.
This looks perfect.
Cookie dough looks firm but creamy.
In a separate bowl,sift flour with baking soda and salt, gradually blend dry mixture into creamed mixture.
Best cookie dough, what a dream!
So happy that I have made 4 dozen, these babies go quick when there are ten kids!!
Add a good quality chocolate such as Ghirardelli Chocolate Chips!
Gently mix in chocolate chips.
I added chopped pecans, why? Because I love pecans in chocolate chip cookies!
This cookie dough would be perfect in ice cream too!!
Smile for the camera you hunk of burning love cookie dough, come to Mama!!
Drop by tablespoon on un-greased cookie sheet.
I didn’t photograph it here, but I used a Silpat, makes a light golden brown cookie, you won’t have to worry about burning edges.

 

The Best Chocolate Chip Cookies
Yield: 
4 dozen cookies
 

Print
Best Chocolate Chip Cookie

Ingredients

  • 11 1/2 ounces Ghirardelli Bittersweet Chocolate Chips
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups unsifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup walnuts or pecans, chopped (optional)

Instructions

  1. Pre heat oven to 375ºF.
  2. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto un-greased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
  3. Note: The 11 1/2 ounces of Bittersweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, Semi-Sweet Chocolate Chips, etc.)
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https://mooreorlesscooking.com/2012/07/22/best-chocolate-chip-cookie/

This recipe is adapted from GHIRADELLI CHOCOLATE CHIP COOKIE RECIPE…

 

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