Monday, November 28, 2011

Bake-Off Challenge Round 4

Do you like Pecan Pie? What about teeny-weeny, really cute Pecan Pies?

I've got the best recipe for Pecan Tassies and they're so easy to make. And not too time-consuming. I know I say that a lot but it's important to me to have a list of great stand-by recipes that I can make quickly. Time to bake isn't something I always have in large commodity.

Prep time on these little puppies is about 20 minutes. The recipe is on my Facebook Page so I'll just give a quick recap here...

First, this little dowel is your new BFF when making tassies of any kind. I just put a teaspoon by it so you'd see how big it is.

I've made my dough and am pressing it into the tiny muffin tins with the dowel.  You can see how I simply "ball up" the dough, pop it into the tin, then gently press the floured dowel down to make the shell.

Now the tassies are filled with the filling. Hate to be redundant but there we are!

Next, I spoon a teaspoon of chopped pecans into each tassie. If you don't eat the chopped pecans, this goes much faster.

Here we are…ready to bake! I doubled the recipe, btw. One recipe usually makes between 20-24 tassies.

And here they are about 18-20 minutes later. All baked and ready.

Aren't they pretty?

And they're even cuter in the little holiday baking liners. I got mine at Michaels (100 for $1.99, I think, or thereabouts).

I also made a Pumpkin Pie for dessert on Thanksgiving, and this pie is anything but obligatory. I use an older recipe that includes scalded milk and molasses and oh...this pie is to die for. I nearly ate the entire thing myself. And I only wish I was kidding! : }

Next, I fixed my Aunt Lyda's time-honored Sweet Potato Souffle with the brown sugar and pecan topping. So yummy! 

If you'd like to have the Pecan Tassie recipe, click over to my Facebook Page and nab it there.

And if you haven't kept an eye on Angie Hunt over at Lovin' Oven Bakery, she's been goin' macaron crazy! And those gorgeous little creations look as beautiful as I know they are tasty!

Blessings on your Monday, friends, and let me know what you're baking! I may be asking for your recipe. :)



  1. Oh I love pecan tassies! LOL on eating the pecans before they make it onto the tassies! Been there, done that! You and I could have lots of fun in the kitchen together.

    I made some great lighter casseroles for Thanksgiving - a broccoli one that was amazing and about half the calories of most broccoli casseroles I've seen, and a sweet potato casserole. And a pecan pie that didn't have any corn syrup in it that was out of this world.

  2. LOL! Challenge accepted, as always. I know I'm stuck on macarons, but I just keep thinking of new ways to combine them! (That, plus my hubby signed me up to give macaron gifts to a lot of people, so the factory had better stay in high gear for a while.) The good thing is that I'm getting better with practice. :-) Maybe I should open a macaron mart . . .

    Hugs, Tammy! Your stuff looks so good, and pecans are my favorite anything!


  3. You're not just getting "better" with practice, Angie. You're becoming a Macaron Chef Extraordinaire! I'm serious, you're amazing at all you do. Love seeing what you come up with!

    And Linda, I'd love the broccoli recipe if you're willing to share. Especially at about half the calories. After eating nearly an entire pumpkin pie, I've decided I need to start grazing on more healthy fare. AFTER the tassies are gone, of course.

  4. Those look so good, Tammy! I'm thinking of all kinds of fun things you could do for fillings.

    We had a non-traditional Thanksgiving (we ate out), but when I'm cooking at Thanksgiving or Christmas I like to make the most amazing carrot souffle. I actually don't like sweet potato souffle (I know...I've tried to like it, but I just don't!) but I love the carrot. It has a very similar consistency to the sweet potato, but tastes a little different. Here's my recipe: (this recipe makes 2 big servings, so for just one family I half it)
    3 lbs carrots (I like to buy the bags of the small carrot sticks)
    6 large eggs
    1 Tbsp. baking powder
    1/4 tsp. ground cinnamon
    1/2 cup all purpose flour
    3 cups sugar (!)
    1 1/2 cups butter (!!)
    Cook carrots in boiling water--about 15 min. Position knife blade in food processor (I just use my blender); add carrots, butter, and remaining ingredients. (I sometimes have to do this in 3 or 4 rounds because there's so much). Process until smooth. Spoon into 2 lightly greased 1 1/2 quart baking dishes. Bake at 350 for 1 hour. Serve immediately.

    Looking through some of my other recipes I think I'm going to make some holiday popcorn (yummy, easy chocolatey popcorn...great for gifts!)...and some Bailey House lemon cookies (Mmmmm!). I'm getting hungry! : )

    God bless! Stacey

  5. What a great recipe to share, Tammy! Thanks. My mom makes one similar, so I'll have to compare ingredients and see what is different. Where did you find the little wooden tool? Thanks!

  6. All of these pictures of such yummies!!! You're making me hungry!!! It was a pleasure to see you in action during your ACFW session last September. I am continually impressed by your depth of writing every time I read one of your books. :D


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