Pecan Pie

July 12: National Pecan Pie Day

Pecan pie is often associated with fall and winter holidays, such as Thanksgiving and Christmas, instead of the middle of the summer. But this classic comfort food can be enjoyed year-round. The dessert is a staple in the southern U.S.A. and was thought to have originated by the French who settled in New Orleans, Louisiana, after the Native Americans introduced them to pecans. Variations include chocolate or whiskey in the pie recipe, but we make ours the traditional and easy way. Prepare pecan pie and observe the special food holiday of National Pecan Pie Day.

Recipe

(Adapted from Pecan Pie Recipes)

Ingredients

• 1 ¼ – 1 ½ cups (6 ounces) pecans, chopped
• 3 eggs
• 1 cup sugar, granulated white
• 1 cup light or dark corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 9-inch pie crust/shell, frozen and unbaked

Directions

In a mixing bowl, lightly beat the eggs. Mix in the sugar. Pour in the corn syrup.

In a microwavable measuring cup, place the butter and cover with plastic wrap/film. Microwave until melted. Set aside to cool slightly. Mix the melted butter with the previous ingredients. Stir in the vanilla. Mix in the pecans.

Pour the filling into the pie crust. Place on a cookie sheet and bake in a preheated oven at 350 degrees F for an hour. Foil or pie crust shields may be used to prevent overbrowning of the edges. Remove from the oven and set on a wire rack to cool completely. The soft-set warm filling will firm up when cool. Slice into wedges and serve.

Notes

• Make mini versions of pecan pies by preparing pecan tassies. The tiny tarts are cute to eat and a sweet treat!
• Search our blog for other recipes containing pecans as an ingredient.

Chocolate Almond Liqueur Cake

July 8:  National Chocolate with Almonds Day

Highlander’s Mum once gave us a bottle of almond liqueur (amaretto) as a gift for our booze-baking pantry. So when it was her birthday, we returned the favor and added it to flavor a chocolate cake recipe. She and the other family members loved it and now it is a tradition to bake a chocolate almond liqueur cake for her birthday whenever we get to celebrate with her and Highlander’s family.

For National Chocolate with Almonds Day, here is a recipe for chocolate almond liqueur cake.

Recipe

(Adapted from Chocolate from the Cake Mix Doctor by Anne Byrn)

 For the cake

• 1 box (18.25 ounces) plain devil’s food cake mix (we used Duncan Hines brand)
• 1 box (3.9 ounces) instant chocolate pudding mix
• ¾ cup milk
• ½ cup vegetable oil
• ½ cup water
• ¼ cup mayonnaise
• 4 eggs
• ¼ cup almond liqueur (amaretto)
• 1 teaspoon almond extract
• 1 cup semi-sweet chocolate chips

Directions

In a large mixing bowl, combine the cake and pudding mixes. Pour the milk, oil and water.

Add the mayonnaise, eggs, amaretto and almond extract. Blend well until the batter is smooth.

Fold in the chocolate chips and mix until well combined. Pour batter into a greased cake pan (we used a 10-inch round). Bake in a preheated oven at 350 degrees F for 50-60 minutes or until done. Remove from the oven and cool completely.

For the frosting

• 6 tablespoons water, boiling hot
• 2/3 cup unsweetened cocoa powder (we used Nestle brand)
• ½ cup (1 stick) butter, softened
• 4-6 cups powdered sugar
• 1 teaspoon almond extract
• 1 tablespoon almond liqueur (amaretto)
• chocolate-covered almonds (optional garnish)

Directions

Microwave the water in a measuring glass until boiling hot. In a large mixing bowl, pour the boiled water onto the cocoa powder. Mix until it sticks together. Blend in the butter until smooth.

Gradually add the powdered sugar and beat well. Thin with almond extract and amaretto to a spreadable consistency.

Smear a little frosting on the cake board or platter to act as an adhesive for the cake. Spread the frosting on the top and sides of the cake. Swirl with a spatula to make simple designs. Top with chocolate-covered almonds as an optional decoration.

Notes

• While today may be National (milk or semi-sweet) Chocolate with Almond Day, November 7 is specifically National Bittersweet Chocolate with Almonds Day. Check out the recipe for a bittersweet chocolate almond liqueur tart then.
• Adore almond liqueur (amaretto)? Try the amaretto cupcake recipe for April 19, National Amaretto Day.

Carob Cupcakes

July 7: Chocolate Day 

Carob is considered an alternative to chocolate. So out of curiosity, the skeptical chocoholics in us substituted cocoa for carob powder in a chocolate cupcake recipe. Everything looks like chocolate but the taste is…unique! Carob cupcakes bake up moist but are not as sweet or as heavy as regular chocolate cupcakes. Whenever we serve them for dessert, our guests sometimes cannot taste the difference. So carob cupcakes do turn out to be a sweet surprise! Try baking something deliciously different and use carob instead of cocoa flavor on Chocolate Day.

Recipe

(Adapted from Chatfield’s)

For the carob cupcakes

• 1 ½ cups cake flour (see Notes)
• ¼ cup carob powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sugar
• 1 tablespoon lemon juice
• ½ teaspoon vanilla
• 1/3 cup vegetable or canola oil
• 1 cup water

Directions

In a large bowl, combine the cake flour, carob powder, baking soda, salt and sugar.

In a measuring cup or small bowl, mix together the lemon juice, vanilla, oil and water. Pour the wet ingredients into the dry mixture and blend well until smooth.

Scoop batter into cupcake papers lining a muffin tin. Bake in a preheated oven at 350 degrees F for 20-25 minutes, testing for doneness. Remove from the oven and cool completely before frosting with the carob glaze.

For the carob glaze frosting

• 1 tablespoon carob powder
• ¼ cup sugar
• 1 tablespoon margarine
• 2 tablespoons soy milk
• ½ tablespoon corn syrup
• 1/3 – ½ cup powdered sugar
• ¼ teaspoon vanilla

Directions

In a saucepan, combine the carob powder, sugar, margarine, soy milk and corn syrup.

Simmer over low heat. Then stir in the vanilla and powdered sugar. Mix well until smooth. Remove from heat and cool slightly until spreadable but not too liquidy. Frost the carob cupcakes and cool completely.     

Notes

• We halved the recipe above to feed just ourselves and another couple of friends for a simple after-dinner dessert.
• If not using cake flour, use regular all-purpose flour minus 3 tablespoons.
• Learn more about nutrition in carob vs. chocolate from LiveStrong.com. 
• Carob is associated with St. John the Baptist. See the bread we baked on the feast day of his nativity on June 24. 
• There are several chocolate holidays throughout the year. Search our blog for more chocolate recipes.