Wednesday, November 23, 2016
Baking - Pecan Pie Bundt Cake and Pecan Cookies Version 2!
On Sunday I tried a recipe from the Bake From Scratch magazine, a pecan pie bundt cake. I was at Williams-Sonoma the weekend before last and found the bundt pan that the recipe called for, the elegant party 10 cup pan by Nordicware.
The cake came out well, though I had to wrestle it out of the pan! I don't think it's the fault of the pan. The recipe called for greasing the pan with vegetable shortening. I think next time I bake this recipe, I will use Pam with flour spray and see if it makes a difference. It should work as I had no trouble with my fall Nordicware pan when using it :)
I bought a few slices of the cake for my aunt's family to try. She loved it so much she requested it for her birthday next year. Lol
My mom had a piece a few moments ago and said the cake was still moist. I think it might be due to the brown sugar drizzle on the cake.
This morning I baked some pecan cookies. Do you remember me trying this recipe earlier? Well, the recipe says that if you let the dough sit overnight in the fridge, the taste of the dough takes on a more toffee taste.
I'm not saying it doesn't taste different. I should have baked a few yesterday to compare with today's bake. Lol Either way, they are yummy!!
Luckily I don't have to bake for Thanksgiving. My sister always makes pumpkin pies for the holiday. I can't wait!!! I look forward to them every year. If I could skip dinner and just eat the pie, I would......though it wouldn't help family relations if I polished off the entire pie. Lol
Until next time >___<