Category: Desserts

Classic Pecan Pie

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My sister makes the best pecan pie on earth and therefore is the Officially Designated Maker of Pecan Pie for all holiday family gatherings. My pie-making attempts have been mixed, to say the least, but this recipe? It’s solid. Okay, it’s also full of shortcuts (there’s no shame in using store-bought pie crust) and it’s not the most beautiful (broken crust!) but it is reliable and delicious. And while I’m still not-so-secretly looking forward to my sister’s pecan pie at the next occasion, I’m thrilled that I too, have entered the pantheon of ~respectable pie bakers.~

Ingredients:

  • 1 store-bought pie crust
  • 1 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 1/4 cups roughly chopped pecans, plus 1/2 cup halves
  1. Heat oven to 350F degrees. In the meantime, whisk corn syrup, butter, vanilla, salt, and eggs in a large bowl, then fold in chopped pecans. Distribute filling evenly in the prepared pie crust, then arrange pecan halves decoratively around the inside edge of crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.

Chocolate Chip and Walnut Banana Bread

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Not all banana bread is created equal. Some banana bread veers a little too healthy, resulting in a cardboard-like texture. Hard pass. This banana bread recipe, however, manages to straddle the line between delicious and healthy: it’s not too sweet or buttery, but it’s studded with dark chocolate so you’re not missing any decadence. A mix of flours keeps the texture balanced.

Ingredients:
  • 4 ripe bananas
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1 1/2 cups oat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped walnuts
  1. Preheat oven to 350F degrees and coat a 9″x5″ loaf pan with cooking spray.
  2. In a medium bowl, mash the bananas using a fork until they are the consistency of applesauce, then stir in the egg, vanilla, and maple syrup.
  3. In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Add the banana mixture and mix until fully combined, then gently fold in the chocolate chunks and walnuts.
  4. Spoon the batter into the loaf pan, then bake for 45 to 50 minutes. Remove the banana bread from the pan and place on a wire rack to cool. Store in an airtight container at room temperature up to 2 days or in the fridge up to 5 days.

Dukkah-ish and Chocolate Ice Cream Topping

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This is the easiest and most delicious topping to take your vanilla ice cream to the next level. I hesitate to call this sprinkle dukkah (dukkah adjacent, maybe?), since dukkah is an Egyptian blend of seeds, nuts, and spices and this sprinkle is a blend of seeds, nuts, and chocolate. Two out of three ain’t bad I guess.

This topping would be just as satisfying on yogurt too, if you want to keep things healthier.

Ingredients:
  • 1/4 cup chopped salted dry-roasted peanuts
  • 1/4 cup toasted sesame seeds
  • 2 tablespoons chopped dark chocolate
  • 1/2 teaspoon flaky sea salt
  • 3 cups vanilla ice cream
  • 3 tablespoons tahini, warmed
  1. Lightly toast peanuts and, sesame seeds in a small skillet over low, stirring occasionally, until fragrant, about 5 minutes. Transfer to a small plate; let cool, about 5 minutes. Stir together cooled peanut mixture, chocolate, and salt in a small bowl. Scoop 1/2 cup vanilla ice cream into each of 6 bowls. Drizzle each with 1/2 tablespoon tahini. Sprinkle each serving with 2 tablespoons dukkah.

Sweet Potato “Toast” with Bananas and Almond Butter

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These “toasts” may not be beautiful but they’re the perfect breakfast: both dense in nutrients and sweetly satisfying. Bake the sweet potatoes ahead of time and this dish comes together in minutes. This recipe makes enough for four people but feel free to scale up or down depending on your preference.

Ingredients:
  • 2 large sweet potatoes (skin on), cut crosswise into 1 1/2 inch-thick slices
  • 1 teaspoon avocado or coconut oil
  • Pinch of sea salt
  • 4 teaspoons almond butter
  • 1 banana, sliced into rounds
  • Pinch of ground cinnamon
  1. Preheat the oven to 400F degrees and line a rimmed baking sheet with parchment paper.
  2. Place the sweet potato slices on the baking sheet and toss with the oil and salt. Roast for 15 minutes, then flip over the slices and cook for 15 more minutes, or until lightly browned and tender. Let cool for 10 minutes.
  3. Top each slice of sweet potato with a heaping teaspoon of almond butter, banana slices, and a pinch of sea salt and cinnamon.

Chocolate Chip Walnut Cookies

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I know there’s a million and one chocolate chip cookie recipes out there, but I’m picky about cookies. I don’t have much of a sweet tooth, but I love a good chocolate chip cookie that’s chewy, nutty, and flecked with dark chocolate. Easy on the sugar, high on flavor. This recipe is my new go-to.

Ingredients:
  • 2 cups old-fashioned rolled oats
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup brown sugar
  • 1/3 to 1/2 cup sugar, depending on how sweet you like your cookies
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 11.5-ounce package (about 2 cups) dark or semi-sweet chocolate chips
  1. Preheat oven to 375F degrees. Finely grind oats in a food processor. Add flour, baking soda, and salt and blend for 5 seconds.
  2. Beat butter and both sugars in a large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
  3. For each cookie, form 2 rounded tablespoons dough into a ball and place on an ungreased baking sheet lined with parchment paper. Flatten dough slightly. Bake until edges are golden brown, about 12 minutes. Cool on baking sheets for 5 minutes. Transfer to racks; cool completely.