Cocoa Pecan Ring Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


Pecan Pie Brownies image

A fudgy and decadent chocolate brownie topped with a sweet and crunchy layer of pecan pie is a match made in heaven. To ensure the layers stay distinct when these two classic desserts come together, the brownie is baked first then the nut filling is layered over it and baked again. In the oven, the syrup seeps into the brownies, keeping them moist and rich. Try serving them with a scoop of vanilla ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 9 servings

Number Of Ingredients 19

Nonstick cooking spray
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon instant espresso, optional
16 tablespoons (2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 1/2 cups all-purpose flour (see Cook's Note)
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon bourbon, optional
3 1/2 cups coarsely chopped pecans


  • For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
  • Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
  • Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
  • For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
  • Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.


Chocolate Pecan Pie III image

A different flavor - this pecan pie has cocoa in it.

Provided by Ruth

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

½ cup margarine, melted
1 cup light corn syrup
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie


  • Preheat oven to 325 degrees F (165 degrees C).
  • In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
  • Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g


Swedish Tea Ring with Pecans image

These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.

Provided by LOGINHAZEL

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 lemon, juiced and zested
1 cup milk
½ cup margarine, softened
1 teaspoon salt
½ cup white sugar
2 eggs, beaten
4 ½ cups all-purpose flour
2 teaspoons ground cinnamon
¼ cup white sugar
¾ cup chopped pecans
¼ teaspoon vanilla extract
1 cup confectioners' sugar


  • In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
  • In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
  • Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
  • In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
  • Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
  • Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Nutrition Facts : Calories 324 calories, Carbohydrate 49.6 g, Cholesterol 26.1 mg, Fat 11.8 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 254.3 mg, Sugar 19 g


Chocolate Pecan Pie image

Provided by Rose Levy Beranbaum

Categories     Chocolate     Nut     Dessert     Bake     Thanksgiving     Pecan     Fall     Winter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Flaky Cream Cheese Pie Crust for a 9 1/2-inch tart, prebaked (see below) (11 ounces = 312 grams)
1 1/2 cups pecan halves (5.25 ounces = 150 grams)
1/3 cup (lightly spooned) unsweetened cocoa, preferably Dutch-processed (1 ounce = 30 grams)
4 large egg yolks (2 full fluid ounces = 2.6 ounces = 74 grams)
1/3 liquid cup (lightly greased) Lyle's Golden Syrup (refiner's syrup)*or dark corn syrup (4 ounces = 113 grams)
1/2 cup light brown sugar, packed (3.75 ounces = 108 grams)
4 tablespoons unsalted butter, softened (2 ounces = 57 grams)
1/4 liquid cup heavy cream (2 ounces = 58 grams)
Pinch salt
1 teaspoon vanilla extract (4 grams)
optional: crème fraîche , unsweetened or Bourbon Whipped Cream , unsweetened
A 9 1/2-inch fluted tart pan with a removable bottom
*Refiner's syrup adds a special mellow flavor.


  • Make the dough for the Flaky Cream Cheese Pie Crust . Roll, shape, and prebake it as follows:
  • Roll the Dough
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 12-inch circle, for a 9 1/2-inch tart pan, or 12 1/2 inches for a 10-inch tart pan.
  • Shape the Dough
  • Use an expandable flan ring or a cardbard template and a sharp knife as a guide to cut the circle. Transfer the dough to the pan by rolling it around the rolling pin, by slipping your hands underneath it, palm sides down, and lifting it into the pan, or by folding it into quarters. Press the dough against the fluted sides of the pan. Turn down the edge about 1/4 inch so that it extends about 1/8 inch above the top of the pan. Using the back edge of a knife blade held on an angle, make decorative marks all around. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
  • Blind Bake the Dough
  • Preheat the oven to 425°F. at least 20 minutes before baking. Set an oven rack at the lowest level. Line the dough with parchment, pleating it as necessary to fit the pan, or use a large cup-shaped coffee filter. Fill with rice or dried beans, making sure they are pushed up well against the sides of the liner. Place it in the oven and bake for 20 minutes. Lift out the parchment with the rice or beans and prick the bottom of the tart shell all over with the tines of a fork; if using a sticky or runny filling, prick only halfway through the dough. Return it to the oven for 7 to 10 minutes more or until pale golden brown (5 minutes for a partially prebaked crust). Check after 3 minutes and prick again if the upper layer of dough bubbles up.
  • Preheat the oven to 350°F. at least 15 minutes before baking.
  • Arrange the pecans, top sides up, in the bottom of the baked crust.
  • In a medium nonreactive saucepan, combine the cocoa, egg yolks, syrup, brown sugar, butter, cream, and salt. Cook over moderately low heat, stirring constantly with a wooden spoon and without letting the mixture boil, until it is smooth and uniform in color and hot to the touch (115° to 120°F. on a candy thermometer), about 5 minutes. Pour the mixture into a small bowl and stir in the vanilla.
  • Slowly pour the filling over the nuts, coating the upper surface.
  • Place a foil ring on top of the crust to prevent overbrowning and bake for 20 to 25 minutes or until the filling is puffed but still soft enough to shimmy like jelly when moved. Allow the pie to cool completely on a rack about 45 minutes before unmolding it from the pan. Serve with crème fraîche or whipped cream, if desired.
  • Store
  • Room temperature, up to 1 week.
  • Pointers for Success
  • Be sure to check the pie toward the end of the baking time to prevent over-baking and drying the filling.
  • Understanding
  • The filling is brought to a lower temperature than for the nonchocolate version because the acidity of the cocoa would cause coagulation of the egg yolks at a higher temperature. Straining is difficult because of the thickening quality of the cocoa and unnecessary in any case, as the cocoa masks any slight graininess from the eggs.


Cocoa Ripple Ring image

A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows.

Provided by Chef Kate

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup sweet butter
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1/3 cup cocoa powder
1 tablespoon sugar
1/3 cup walnuts, broken
confectioners' sugar (powdered)


  • Preheat oven to 350°F.
  • Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
  • Cream together butter and sugar.
  • Add the eggs and beat until light and fluffy.
  • Sift together the flour, salt and baking powder.
  • Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
  • Mix together the filling ingredients.
  • Pour 1/3 of the batter into the prepared mold.
  • Sprinkle half the filling over the batter.
  • Carefully add another third of the batter.
  • Sprinkle with the remaining filling.
  • Add the balance of the batter.
  • Bake for 35 minutes, or until tester comes out clean.
  • Remove from oven and let stand for 5 minutes.
  • Invert and unmold cake.
  • Dust with a sprinkling of confectioners' sugar through a sieve.
  • Pour yourself a cup of tea and enjoy.

Nutrition Facts : Calories 450.3, Fat 23.2, SaturatedFat 11.7, Cholesterol 115, Sodium 452.2, Carbohydrate 56.2, Fiber 2.9, Sugar 27.6, Protein 8.3


Spicy Cocoa Glazed Pecans image

The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely.

Provided by Sydney Mike

Categories     Fruit

Time 30m

Yield 3 cups, 20 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
1/4 cup granulated sugar (yes, again)
2 cups warm water
3 cups pecan halves
2 tablespoons cocoa powder
2 tablespoons chili powder
1/4 teaspoon cayenne pepper


  • Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
  • In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
  • Add pecans & let soak 10 minutes before draining & discarding the water.
  • In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
  • Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
  • Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
  • Remove from the oven & let the baking sheet cool completely on a wire rack.
  • Store nuts in a tightly covered container, placed in a cool, dry spot.
  • Serve as a snack, with beverages, or sprinkle in salads.

People also searched

More about "cocoa pecan ring food"

chocolate-coconut-energy-balls-with-pecans-and image
Web Jan 4, 2016 Add the remaining ingredients except for the 1 tablespoon water to the food processor. Turn food processor on until very well …
Ratings 98
Calories 67 per serving
Category Snack
  • Add the remaining ingredients except for the 1 tablespoon water to the food processor. Turn food processor on until very well mixed. If mixture seems too dry to stick together, add the water.
See details

chocolate-pecan-pie-recipe-hersheys image
Web Jun 20, 2022 Heat oven to 350°F. 2. Stir sugar and cocoa together in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well …
Servings 1
Total Time 1 hr 12 mins
Category Pies & Tarts
  • Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into unbaked pie crust.
  • Bake 60 minutes or until set. Remove from oven to wire rack. Cool completely. Garnish with whipped topping.
See details

best-chewy-cocoa-pecan-bars-recipes-food-network image
Web Mar 9, 2010 Stir in cocoa powder, flour, baking soda, salt and oats and press into prepared pan. Bake for 12 minutes, while preparing filling. …
3.4/5 (8)
Category Bake,Dessert,Eggs And Dairy,Nuts,Pastry,Snack
Servings 36
See details

Web Directions Preheat oven to 325 degrees F. Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, and cinnamon, and blend until …
Author Cafe Annie
Steps 3
Difficulty 1 hr 5 min
See details

Web Add pecans; let soak 10 minutes. Drain water and discard. 3 Stir together remaining 2 tablespoons sugar, cocoa, chili powder and cayenne powder in medium bowl. Add …
See details

Web Mar 1, 2021 Instructions. Line 8" square pan with foil and grease foil with butter. Mix sugar, cocoa and salt in heavy pan. Add milk bring to a boil over medium heat, stirring constantly.
See details

Web Sep 8, 2021 Old fashioned pecan coffee rings are perfect to serve at brunch for a crowd, or even a tea served for two. Prep Time 20 minutes Cook Time 25 minutes Servings 12 …
See details

Web Feb 11, 2011 Instructions. Whisk flour, cocoa, baking soda and salt in a medium sized bowl. In a large bowl; stir combine butter, sugars, corn syrup, vanilla and milk until …
See details

Web Gold Medal® all-purpose flour provides a simple addition to this delicious coffee cake packed with pecan and drizzled with vanilla glaze - a delicious breakfast! Provided by By …
See details

Web Nov 4, 2010 Ingredients Crust 2/3 cup all-purpose flour 1/3 cup graham cracker crumbs 1 tablespoon sugar 3 tablespoons margarine or butter, melted Filling 1/2 cup firmly packed …
See details

Web Nov 6, 2012 - Enjoy this homemade delicious pecan filled coffee cake ring drizzled with vanilla glaze – perfect to serve for breakfast. Pinterest. Today. Explore. When …
See details

Web Nov 17, 2009 Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. …
See details

Web Steps: In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use. In a large …
See details

Related Search