Tag: Coleens

Coleen’s Recipes: PECAN PIE BITES by Gordon Ramsay

Coleen's Recipes: PECAN PIE BITES

Picky-picky Hubby tells me these Pecan Pie Bites are totally addicting. They have a buttery shortbread crust ……  a slightly gooey center and glazed sweet pecans on top. What more can you ask for?  Oh yes, they also freeze exceptionally well!!!

Click on this photo to get a better look

2 cups all purpose flour
1/3 cup sugar
2/3 cup butter (room temperature)

Mix the above crust ingredients well and press into a  9″ x 13″ baking dish that has been lined with parchment or no-stick foil (see note below). This mixture will seem crumbly before you bake it, but don’t worry about that. Just pat it evenly into the pan and bake in preheated 350° oven for 20 minutes. If you are using a glass baking pan, bake at 325°.

While the crust is baking, mix up the topping:

3 eggs well beaten
1 cup light corn syrup (I use Karo brand)
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 + 2/3 cup chopped pecans

Mix well and pour over partially baked crust, making sure the nuts are evenly spread out. Return to the oven and bake for 25 more minutes.

Cool COMPLETELY in pan.

NOTE:  The Pecan Pie Bite crust does not stick to the pan, but around the edges of the topping, it does like to stick. To combat that, I line my 9″ x 13″ baking pan with parchment paper or the new Reynolds Easy Release foil, leaving the ends a little long so I can use them as “handles” to lift out the COMPLETELY COOLED recipe. 

Make sure they have cooled this 
to room temperature before

you cut them into bites. 

NOTE:  Since we are empty-nesters, this recipe is too big for us, so I cut the baked recipe into thirds and wrap each one in plastic wrap then again in a zip top freezer bag and freeze them.They freeze VERY well. 





These BIG chocolate cookies are addictingly delicious!! They are buttery, rich and chocolate-y, studded with mini chocolate chips and it all comes in a whopping 4″ soft cookie that tastes like a brownie!!


2 cups flour
1 teaspoons baking soda

1 1/3 cups brown sugar (packed)

2/3 cup granulated sugar

10 oz. pkg. MINI chocolate chips

1 cup unsweetened cocoa powder

pinch salt

3 teaspoons vanilla

2 eggs

1 cup melted butter

Whisk together the flour + cocoa + baking soda + salt (set aside)

In your stand mixer, mix together the melted butter + brown sugar + granulated sugar + eggs + vanilla.  Mix until smooth.

Add the flour mixture (1/2 at a time), mix well between each addition (batter will be VERY thick). Add the mini-chocolate chips and mix just until well incorporated.

Form cookies into large ball (1/4 cup each in size). Flatten each cookie JUST A TINY BIT, then place on parchment paper lined cookie sheet with 4″ space between each cookie. I add a few extra mini chocolate chips on top of each cookie, but you don’t have to.


Take chilled cookies out of refrigerator while your oven is pre-heating.  Bake 14 minutes, or until top of cookie is just “set”. Don’t over-bake.

Let the baked cookie sit on the cookie sheet for at least 5 minutes before you move to a cooling rack.

Coleen’s Recipes: MINI ORANGE-CRANBERRY LOAVES by Gordon Ramsay


 Looking for a new mini-loaf for the holidays? This is a VERY tasty one that is easy to make (it doesn’t even take a mixer). It freezes well (if there is any left) AND….it’s just a little different than the routine banana breads.

Orange-Cranberry mini-loaves

1 1/2 cups flour
1/2 teaspoon salt

1 teaspoon baking powder

1 cup sugar

zest of (1) orange (see note)

3/4 cup buttermilk

1/2 cup vegetable oil

2 eggs slightly beaten

1 tablespoon orange juice

1 teaspoon vanilla

1 cup cranberries – roughly chopped (see note)

In a large bowl, mix the flour, salt and baking powder (set aside)

In a small bowl, mix the sugar and orange zest (rub these 2 ingredients together with fingers, then mix it into the flour mixture.

In another bowl, mix the buttermilk, vegetable oil, beaten eggs, orange juice and vanilla. 

Slowly add the wet bowl to the bowl of flour-sugar. Stir just until well mixed, but don’t over mix.

Gently fold in the flour coated chopped cranberries (see tip)

Divide into 3 (greased) mini loaf pans (mine are 5 3/4″ x 3″)

Bake in preheated 350° oven 30-35 minutes (my electric oven takes exactly 35 minutes.

Let cool in the pan for 20 minutes, then gently tip out and wrap in plastic wrap while still hot. Frost when completely cool.

FROSTING: 2 cups powdered sugar + 3 tablespoons orange juice + 1 teaspoon orange zest + 1 1/2 teasoons vanilla.  Mix well and drizzle over loaves. If it seems a little thick, add a tablespoon of milk.

TIP: I always wrap my baked goods like these sweet loaves or ANY cake, in plastic wrap while it’s still HOT. Yes, you can wrap a very hot cake with plastic wrap without melting the plastic. When you cool a cake in plastic, it comes out super moist. I’ve done it that way for decades.

TIP: Roughly chop the cranberries (not too small) I use my food processor and just pulse in a couple of times.

TIP: I remove a scant tablespoon of the flour called for in the recipe and toss the chopped cranberries with it. That keeps them from floating to the top when the loaf bakes.

TIP: Be careful when you zest your orange. Don’t get ANY of the white pith from under the bright orange skin because it’s bitter. 

TIP: When you put the zest into the sugar, take an extra few seconds to really rub the sugar and zest together with your fingers.

ENJOY !!!!!

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