Friday, November 15, 2013

Pecan Pie Mini Cupcakes

Are you a pecan pie person?  I'm not, really.  I mean, I'll always take one bite of it because I do love the rich taste of the pecans.  But a whole piece?  No thank you.  There's just too much of  I'd rather have pretty much any other pie.  But, I do recognize there are a whole bunch of you out there who cannot wait for your big ol' slice of pecan pie for Thanksgiving dessert.

That said, it's not really a pie many people make all throughout the year.  Some do, I know.  I think for the majority of pecan pie lovers, it's akin to pumpkin pie in that it's pretty much a holiday thing just as much tied to memories, family, and tradition as to flavor preferences.  But that may just change when you see what Monica Holland has done in her cookbook, Lick the Bowl Good.

The cookbook, named after her blog and published by Skyhorse Publishing, focuses on what Monica calls "classic homestyle desserts with a twist."  True to her word, so many of Monica's recipes remind me of my childhood in Oklahoma while, at the same time, taking a step into the present.  Case in point--Texas sheet cake cupcakes and these mini pecan pie cupcakes.

These little guys are full of classic pecan pie richness but in smaller, bite-sized form.  Without the goo.  Plus, they are a cinch to throw together.  Everything gets mixed in one bowl and put into mini muffin tins.  The only hitch is removing them once they're baked.  As Monica warns, you'll want to gently remove them as soon as they come out of the oven to prevent them from sticking.  They'll still be hot and fairly soft, but in just a few minutes, the outsides will crisp up nicely.  Even as a non-pecan pie lover, I have to say, these are wonderful.  To me, they are the perfect addition for Thanksgiving breakfast, late night snacking, or a work or church potluck.

*If you think these little guys look irresistible, click here to enter a giveaway for this cookbook!

Pecan Pie Mini Cupcakes
from Monica Holland, Lick the Bowl Good

1/2 c. all-purpose flour
1 c. brown sugar, packed
1/4 tsp. salt
1/2 tsp. vanilla extract
2/3 c. unsalted butter, melted
2 large eggs
1 c. finely chopped pecans

1.  Preheat oven to 350° F.  Generously spray a mini muffin tin with baking spray with flour.  (You can easily find this next to the non-stick sprays at the grocery store.)  Alternately, grease and flour the tin.

2.  In a medium bowl, whisk together all ingredients except pecans.  Add nuts and mix well.

3.  Using a mini spring loaded scoop or tablespoon, fill each well of the muffin tin 3/4 full.  Place muffins in oven and bake 17-19 minutes.

4.  Remove cupcakes from oven and place tins on a wire rack to cool, one minute.  Run a knife around the edge of each cupcake to loosen and quickly remove from the tin.  Allow to cool completely on wire rack.  Store at room temperature in a sealed container up to three days.

Yields: approximately 24 mini cupcakes


Lexie Rochelle said...

Wow, these look so good. I know what I am having for breakfast tomorrow along with my coffee. Thank you for the great recipe. Yum!

Josie said...

These look great, Kelsey, and gorgeous photo!