EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR
BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL
ALONG!
THIS MONTH, I RECEIVED ANGELS HOMESTEAD.
APRIL
HAS SOME FABULOUS RECIPES…THIS BEING ONE OF THEM!!!! PECAN PIE
MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR. I HAD TO GUILD THE LILY A BIT
AND SERVE THEM WITH SALTED CARAMEL. OH YES, MY FRIENDS-WE HAVE A
WINNER!!!!! THANKS FOR A GREAT BRUNCH TREAT, APRIL!
RECIPE BELOW!
Pecan Pie Muffins with Salted Caramel
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and
eggs until smooth. Spoon the batter into the prepared muffin cups 3/4
full. Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.
Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.
BEST SALTED CARAMEL RECIPE-
Ingredients:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.
2.
Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.
3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir. This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in. Be patient…you have a
lot of cream so this will take a few minutes. Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Makes 2 cups.
HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!