December 19, 2020 Issue, Page 5 of 8

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December 19, 2020 Reindeer Pecan Brownies Preheat oven to 350 F. Spray mini muffin tin with nonstick Prep time: 20 minutes cooking spray. Cook time: 15 minutes In large bowl, whisk melted butter, oil and sugar until well Yield: 20 brownies combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about | minute. Nonstick cooking spray Sif in flour and cocoa powder. Add espresso powder, if 1 stick (1/2 cup) unsalted butter, melted desired, and salt. Using rubber spatula, fold dry ingredients 1 tablespoon pecan or canola oil into butter mixture until just combined. Batter should be thick. 1 cup, plus 2 tablespoons, granulated sugar __Using |-tablespoon cookie scoop, transfer batter to prepared 2 large eggs mini muffin tin. Bake 13-15 minutes until toothpick inserted in 1 teaspoon vanilla extract center comes out mostly clean, with some lingering crumbs. 1/2 cup all-purpose flour Add chocolate chips to heat-proof bowl; microwave until 1/2 cup cocoa powder smooth and melted, Pour melted chocolate into sandwich 1 teaspoon espresso powder (optional) bag and cut off small portion of one comer to use as tip, Use ‘Sheieeed rears 1/4 teaspoon kosher salt melted chocolate to “glue” on pecan antlers, candy eyeballs ‘ ine baki 20 raw pecan halves, cut in half and red candy noses to brownies. tat in ee oe 40 candy eyeballs “Allow chocolate to set before transferring brownies to Conk tree 40 mig ‘ook time: 40 minutes In large bowl, use fork to whisk beaten egg until frothy, Add pecans and stir until coated. 20 red chocolate cantiey 1/4 cup chocolate chips arisen Note: Brownies will stay fresh for up to three days. Yield: 2 cups (6 servings) Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt, Stir to 1 large egg white, beaten coat evenly. Spread pecans in even layer on 2 cups raw pecan halves prepared baking sheet. 2 tablespoons granulated sugar Bake pecans 40 minutes, stirring halfway 2. tablespoons light brown sugar through. Allow pecans to cool completely. 2 teaspoons gingerbread spice blend Note: Pecans can be stored in airtight 1 pinch salt container for up to four days. No-Bake Pumpkin Pecan 1 pinch pink salt 7 Pie Bites 1 scoop collagen peptides (spttonal) Prep time: 15 minutes 12 raw pecan halves, for topping Chill time: | hour To make crust: In food processor, process Yield: 12 bites (6 servings) pecan pieces, drained dates and salt until combined and “dough” starts to form into bal. Crust: To make filing: In bowl, combine pumpkin 11/2. cups raw pecan pieces puree, coconut milk, pumpkin spice, maple 3/4 cup pitted medjool dates (about syrup, pink salt and collagen peptides, if 7 dates), soaked in hot water desired, Whisk until smooth. 10 minutes Line cupcake tin and evenly distribute 1 pinch pink salt crust mixture, about 1 1/2 tablespoons in each cupcake opening, Use fingers to press crust Filling: into even layer. 1/3 cup pumpkin puree Evenly disperse pumpkin pie filling among 1/3 cup full fat coconut milk openings until tins are about half full 1 teaspoon pumpkin spice Top each with one pecan half and place in v4 cup maple syrup freezer at least one hour. ‘No-Bake Pumpkin Pecan Pie Bites