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Strawberry-Pecan Scones


Strawberry-Pecan Scones

Capture the essence of the season with these tender strawberry- and pecan-studded scones. Sunnyland Farms Raw Georgia Pecan Halves highlight the sweetness of the strawberries with rich, buttery notes while lending irresistible crunch to every bite. Topped with a velvety vanilla glaze, these scones are next-level delicious.

Strawberry-Pecan Scones

Makes 8 scones

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 1/3 cup (73 grams) firmly packed light brown sugar
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57 grams) cold unsalted butter, cubed
  • 3/4 cup (180 grams) cold heavy whipping cream
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1/4 teaspoon (1 gram) tightly packed orange zest
  • 1/2 cup (85 grams) ½-inch-chopped fresh strawberries, patted dry
  • 1/2 cup (57 grams) chopped toasted Sunnyland Farms Raw Georgia Pecan Halves
  • 2 tablespoons (14 grams) chopped Sunnyland Farms Raw Georgia Pecan Halves
  • 1 large egg (50 grams), lightly beaten
  • Sparkling sugar, for sprinkling
  • Vanilla Bean Glaze (recipe follows)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon, breaking up any clumps by hand if needed. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
  3. In a small bowl, stir together cold cream, vanilla bean paste, and orange zest. Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened. Gently stir in strawberries and toasted pecans. (It’s OK if dough is crumbly or shaggy in parts.)
  4. Turn out dough onto a very lightly floured surface; knead gently 4 to 6 times to bring dough together. Roll or pat dough into a 7-inch circle (1-inch thickness), lightly flouring surface as needed to prevent sticking. Using a bench scraper or a thin-bladed knife, cut dough circle into 8 wedges; gently press raw pecans into tops of scones as desired. Place scones at least 2 inches apart on prepared pan. Freeze for 15 minutes.
  5. Brush tops of scones with egg wash, and sprinkle with sparkling sugar.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool to room temperature. Spoon Vanilla Bean Glaze into a small pastry bag; cut a ¼-inch opening in tip. Drizzle onto scones as desired.

 

Vanilla Bean Glaze

Makes about 1/2 cup

Ingredients

  • 2/3 cup (80 grams) confectioners’ sugar
  • 2 1/2 tablespoons (37.5 grams) heavy whipping cream
  • 1/2 teaspoon (3 grams) vanilla bean paste
  • 1/4 teaspoon kosher salt

Instructions

  1. In a small bowl, stir together all ingredients until smooth. Use immediately.

 

Recipe shared from bakefromscratch.com


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Pecan Caramel Tassies


Pecan Caramel Tassies

Offering sweet and simple satisfaction, there’s no denying that these Pecan Caramel Tassies are a must-bake for any occasion. Sunnyland Farms Small Pecan Pieces are the secret ingredient behind these rich bites, adding irresistible crunch to the pecan pie filling and nutty notes that harmonize with the luscious caramel topping. Sprinkled with a pinch of sea salt, these classic treats will go so fast at your next gathering that you may want to bake a double batch.

Pecan Caramel Tassies

Makes 24

Ingredients

  • 1/2 cup (113 grams) unsalted butter, softened
  • 3 ounces (86 grams) cream cheese, softened
  • 2 teaspoons (8 grams) vanilla extract, divided
  • 1 1/2 cups (188 grams) all-purpose flour
  • 3/4 teaspoon (2.25 grams) kosher salt, divided
  • 1/4 cup (55 grams) firmly packed dark brown sugar
  • 1/4 cup (42 grams) light corn syrup
  • 1 tablespoon (14 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • 3/4 cup (90 grams) Sunnyland Farms Pecan Pieces
  • Caramel (recipe follows)
  • Garnish: Sunnyland Farms Pecan Pieces, flaked sea salt

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese at medium speed until smooth. Beat in ½ teaspoon (2 grams) vanilla. With mixer on low speed, gradually add flour and ½ teaspoon (1.5 grams) kosher salt, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  2. Preheat oven to 350°F (180°C). Spray a 24-cup mini muffin pan with cooking spray.
  3. On a lightly floured surface, roll dough to about ⅛-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps as needed. Place a round in each prepared muffin cup, pressing into bottom and up sides. Freeze while preparing filling. (Alternatively, divide dough into 24 portions [about 16 grams each]; roll into a ball, and then press into bottom and up the sides of each muffin cup, trimming excess dough as needed).
  4. In a medium bowl, whisk together brown sugar, corn syrup, and melted butter until smooth. Add egg and remaining ¼ teaspoon salt, whisking until combined.
  5. Sprinkle pecan pieces in each prepared crust. Pour egg mixture over pecans, filling each cup three-fourths full.
  6. Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place Caramel Sauce in a piping bag. Cut a ¼-inch opening, and pipe Caramel Sauce on top of pecan filling. Garnish with pecan pieces and sea salt.

Notes

Dough can be made ahead of time. If chilled for a long period of time, let dough stand at room temperature for 15 to 20 minutes before rolling.

 

Caramel Sauce

Makes about 1 1/2 cups

Ingredients

  • 1 cup (200 grams) granulated sugar
  • 4 tablespoons (60 grams) water, divided
  • 1/2 cup (120 grams) warm heavy whipping cream
  • 6 tablespoons (84 grams) unsalted butter, cubed and softened

Instructions

  1. In a medium saucepan, heat sugar and 3 tablespoons (45 grams) water over medium heat until sugar is dissolved. Increase to heat to high, and use remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until desired light amber color is reached. Remove from heat; slowly add warm cream, whisking to combine. Add butter, a few pieces at a time, whisking until combined. Let cool completely.

Recipe shared from bakefromscratch.com


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Easy Caramel Pecan Cheesecake


Easy Caramel Pecan Cheesecake

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Servings: 8 to 10

Ingredients

  • 9 full sheets of graham crackers crushed (about 1 1/2 cups crushed)
  • 1/2 cup finely chopped pecans
  • 4 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs

For the topping:

  • 2 cups pecan halves
  • 4 tablespoons butter
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup heavy cream

Instructions

  1. Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
  2. In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
  3. In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
  4. Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
  5. Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
  6. To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.

Recipe shared from southernbite.com


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Sourdough Discard Brownies


Sourdough Discard Brownies

Don't ditch your Discard, make these Sourdough Discard Brownies instead! These ultra tender brownies get an irresistible tang from the discard, but the real star of the recipe is Sunnyland Farms Georgia Pecan Halves. Folded into the batter and sprinkled on top halfway through baking, Sunnyland's premium Georgia-grown pecans add addictive crunch and nuttiness to every slice. You'll come for the sourdough, and stay for the rich pecans.

Sourdough Discard Brownies

Makes about 12 brownies

Ingredients

  • 1 cup (170 grams) 63% cacao extra-dark chocolate chips
  • 1 cup (227 grams) unsalted butter
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 cup (125 grams) all-purpose flour
  • 3/4 cup (64 grams) unsweetened cocoa powder
  • 2 teaspoons (6 grams) kosher salt
  • 5 large eggs (250 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 1 cup (251 grams) sourdough starter discard, room temperature
  • 1 1/4 cups (256 grams) chopped 66% cacao dark chocolate, divided
  • 1 1/4 cups (141 grams) chopped toasted Sunnyland Farms Georgia Pecan Halves, divided

Instructions

  1. Preheat oven 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, combine chocolate chips and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool for 15 minutes.
  3. In a medium bowl, whisk together flour, cocoa, and salt. Set aside.
  4. Add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold flour mixture into chocolate mixture until only a few bits of flour remain. Fold in sourdough discard until well combined. Fold in 1 cup (170 grams) chopped chocolate and 1 cup (113 grams) pecans. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out with a few crumbs, about 38 minutes. Remove from oven, and sprinkle with remaining ½ cup (85 grams) chopped chocolate and remaining ¼ cup (28 grams) pecans. Bake until chocolate is melted, about 2 minutes more. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into squares.

Recipe shared from bakefromscratch.com


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Rosemary Honey Walnut Ice Cream


Rosemary Honey Walnut Ice Cream

Ingredients

¾ cup Sunnyland English Walnut Pieces
1 ½ cups whole milk, divided
1 Tbsp cornstarch
1 ¾ cups heavy cream
1/3 cup sugar
1/3 cup Sunnyland Gallberry Honey
1 tsp minced rosemary
¼ tsp salt

Directions

Preheat oven to 350°. Spread walnuts on a parchment or silicone-lined rimmed baking sheet. Bake for 10 minutes, or until walnuts are toasted and fragrant, stirring every 5 minutes. Check walnuts every few minutes to prevent burning. Cool to room temperature and chop. Store in a covered container until ready to use.

Fill a large bowl with ice water. In a small bowl, combine 2 Tbsp milk with cornstarch, whisk and set aside. Combine remaining milk with heavy cream, sugar and honey in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar and honey dissolve, 3 minutes.

Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Whisk in salt and rosemary. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour ice cream base through a fine mesh sieve to remove rosemary pieces. Pour into an ice cream maker and churn according to the manufacturer's instructions. When churning is complete, gently fold in walnut pieces. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Recipe Shared from Scoop Adventures 

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Apricot Torte


Apricot Torte

A luscious, moist torte topped with warmed apricot glaze; sliced almonds and powdered sugar. Delicious! 

Ingredients:

  • 8 ounces Sunnyland Sliced Almonds, plus extra 1/4 cup for garnish
  • Margarine, for pan
  • 1 cup granulated sugar, plus more for pan
  • 8 oz Sunnyland Dried Apricots
  • Zest and juice of 1 lemon
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 8 large eggs, separated
  • 1/2 tsp coarse salt
  • 1/4 cup apricot jam
  • Powdered Sugar

Instructions:

  1. Preheat oven to 325°. Place nuts in a single layer on a rimmed baking sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.

  2. Grease a 10-inch spring-form pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, 8 oz almonds and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.

  3. Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.

  4. Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Powdered Sugar.

  5. Yield: 1 10-inch cake.

Notes:

Recipe and Picture from marthastewart.com

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Black Walnut Date Pudding


Black Walnut Date Pudding

Ingredients

1 cup sugar
1 cup flour
1/4 tsp. salt
2 tsp. baking powder
1 cup chopped Sunnyland Dates
1/2 cup Sunnyland Raisins
1/2 cup Sunnyland Black Walnut Pieces
1/2 cup milk
1 Tbsp. veg oil
1 tsp. vanilla
1 tsp. rum extract
3/4 cup brown sugar
2 Tbsp. butter
1 1/2 cups boiling water

Instructions

  1. Combine sugar, flour, salt, baking powder; add dates, raisins, black walnuts.
  2. In a small bowl, combine milk, oil, vanilla and rum extract.
  3. Blend with flour mixture. Turn into 8 1/2” square ungreased dish.
  4. Combine brown sugar, water and butter.
  5. Pour on top of batter; bake at 300° for 1 hour.
  6. Serve with whipped cream.

Recipe Picture from allrecipes.com


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