CHOCOLATE CHIP-PECAN COFFEE CAKES
We used jumbo muffin cups to create single-serving coffee cakes made with chocolate chips and pecans.
Provided by Brooke Lark
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 6 jumbo muffin cups with baking spray with flour.
- In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Stir in 1 cup chocolate chips and 1/2 cup pecans. Divide batter evenly among muffin cups.
- In small bowl, stir together 1/3 cup Bisquick mix, the brown sugar, cinnamon and butter with fork until crumbly. Stir in 1/4 cup pecans and 2 tablespoons chocolate chips. Sprinkle topping over batter in cups.
- Bake 16 to 20 minutes or just until tops spring back when lightly touched. Cool 5 minutes. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHIP COFFEE CAKE
Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.
MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE
Make and share this Chocolate-Chip Pecan Crumb Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 13x9 inch baking pan.
- The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
- With 2 knives, cut in the butter.
- Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
- Add in the chocolate chips and quickly work them into the topping.
- The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
- In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
- Gradually add the sugars, continuing to beat until very light.
- Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
- Add in the vanilla and mix.
- Spread the batter evenly in the prepared pan.
- Evenly sprinkle with the crumb topping, pressing it gently into the batter.
- Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
- A pick inserted into the center should come out clean.
- Let cool slightly in the pan on a wire rack.
- Serve warm, cut into squares.
Nutrition Facts : Calories 814, Fat 42.8, SaturatedFat 21.9, Cholesterol 137.9, Sodium 355.8, Carbohydrate 103.1, Fiber 3.4, Sugar 63.8, Protein 9.8
CHOCOLATE CHIP PECAN PIE
This is a Thanksgiving tradition at our house.
Provided by Cathy Brisco
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 45 minutes or until set and golden.
Nutrition Facts : Calories 740.7 calories, Carbohydrate 92.3 g, Cholesterol 92.6 mg, Fat 42.2 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 366.2 mg, Sugar 61.1 g
PECAN-CHOCOLATE CHIP POUND CAKE
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way-unless you have some real "chocoholics"! I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 385 calories, Fat 20g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 188mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
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