How To make Chocolate Pecan Orange Balls
1 lb Pecans; shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Orange juice
1 ts Orange peel
1/3 c Honey
Powdered sugar Combine all ingredient, except powdered sugar, in a large bowl. Mix well/ chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before servings or giving, roll
How To make Chocolate Pecan Orange Balls's Videos
Orange Pecan Truffles (Gluten, Dairy & Refined Sugar Free!)
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These Orange Pecan Truffles have so many layers of flavor!
First you taste the sharpness of the orange zest, then the rich flavor of the pecans, finished by the sweet taste of the dates & the cinnamon.
If you like orange and chocolate desserts, you could even add some cacao nibs or chocolate chips too!
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Chocolate, Pecan and Coconut Slice Recipe | Exclusively Food
This chocolate, pecan and coconut slice recipe is very similar to 'Seven Layer Bars' (U.S.) and 'No-Bowl Slice' (Australia). This recipe is easy to make and doesn't last long in our house.
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Beth's Chocolate Pecan Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade chocolate pecan pie in time for Thanksgiving
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BETH'S CHOCOLATE PECAN TART RECIPE
Serves 8
INGREDIENTS:
For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water
For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans
METHOD:
Preheat oven to 350F (176C).
To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.
In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.
Roll dough into a ball, then flatten into a disk.
Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9 (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.
Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.
Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.
Then add flour and salt, stir to combine.
Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.
Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.
Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)
HOMEMADE WHIPPED CREAM:
Ingredients:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon
METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit
Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
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Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit
Bourbon Pecan Bonbons
Right amount of chocolate, right amount of bourbon.