Tag Archives: Pecans

Frozen Banana Ice Cream

Often when my brother Robb and I get together, kitchen shenanigans ensue.  On this particular occasion we made a giant batch of almond milk (more on that later) and were looking for ways to use it.  We decided to try Gwyneth Paltrow’s frozen banana “ice cream” and were not disappointed.  It’s only a handful of ingredients, and doesn’t require any fancy machinery, like an ice cream maker.  A food processor works just fine! Needless to say,  this turned out to be a very refreshing (and healthy) summer treat.

We started by slicing bananas and putting them in the freezer.

Frozen Banana Slices

Frozen Banana Slices

Throw the frozen bananas in a food processor with some almond milk, maple syrup and vanilla.

Frozen banana mix

Frozen banana mix

Pulse a few times until the mixture is just blended. mmmmmmmmm.

Frozen Banana Ice Cream

Frozen Banana Ice Cream

Mix some toasted, chopped pecans (or almonds, or whatever nut you have on hand) with maple syrup, a pinch of kosher salt and drizzle over top of the ice cream.  Downright delightful.

My only complaint is that it melts quickly and therefore makes it tough to get a decent photo, but that’s not really a huuuuuuge problem.

Frozen Banana Ice CreamFrozen Banana Ice Cream

Frozen Banana Ice Cream Recipe

4 Ripe bananas, peeled and sliced into thin rounds
1/4 cup finely chopped roasted almonds or pecans
2 teaspoons plus 2 tablespoons maple syrup, divided
Pinch kosher salt
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract

  1.  Freeze the banana slices in a single layer on a tray or plate lined with wax or parchment paper.  Once the slices are frozen, use them immediately or keep frozen in a zip-top plastic bag or airtight container for up to a month.
  2. Meanwhile, in a small bowl, combine the nuts with 2 teaspoons of the maple syrup and a pinch of salt and set the mixture aside.
  3. Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of maple syrup, and the vanilla in a food processor and pulse until the mixture is the texture of soft serve ice cream, scraping down the sides as necessary.  Don’t worry if the mixture is not totally smooth at first – once the bananas start to break down and defrost in the food processor, they’ll give in and the “ice cream” will take shape quickly.
  4. Spoon the banana ice cream into bowls immediately and sprinkle each serving with a bit of the almond mixture.

From:  It’s All Good


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Filed under Dessert, Vegan, Vegetarian

Pumpkin Praline Cheesecake

The crust on this cheesecake is unreal.  Take your already delicious graham cracker crust and add chopped pecans.  The toasty flavour of the pecans after being baked in the crust, combined with the extra crunch they add, make this cheesecake far, far above average.  And things only get better as you move upwards;  the pumpkin flavour is smooth and savoury, and then there are CANDIED PECANS ON TOP!! Just marvelous.

I don’t have step by step photos for this one since my mom is the one who whipped it up over the holidays.  But it was gone in no time and I would happily eat it again, so I thought I better share it!

Pumpkin Praline Cheesecake

Pumpkin Praline Cheesecake Recipe


¾ cup graham crumbs

½ cup finely chopped pecans

3/4 cup brown sugar, divided

¾ cup granulated sugar, divided

¼ cup butter, melted

1 ½ cups canned pumpkin

3 eggs

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

3 pkg (250 g each) Philadelphia Brick Cream Cheese, softened

1 tbsp cornstarch


1/2 cup sugar

2 tbsp water

1/2 cup chopped pecans

  1. Mix graham crumbs, nuts, ¼ cup each brown and granulated sugar and butter, press onto bottom of 9-inch springform pan.  Refrigerate 1 hour.
  2. Preheat oven to 350 degrees F.  Whisk pumpkin, remaining brown suger, eggs and spices until well blended.  Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended.  Add pumpkin mixture, mix until just blended.  Pour over crust.
  3. Bake 45-50 minutes or until centre is almost set.  Run knife around rim of pan to loosen cake.  Cool completely before removing rim.  Refrigerate 4 hours (if possible). Meanwhile, prepare Praline.
  4. Bring suger and water to boil in small saucepan on medium-high heat, stirring constantly.  Continue boiling, without stirring, 5 to 7 minutes or until syrup is thickened and begins to turn golden brown.  Remove from heat and stir in nuts.
  5. Spread onto parchment-covered baking sheet.  Cool.  Break into bite-size pices.  Top cheesecake with whipped cream and Praline just before serving.

From:  what’s cooking?

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Filed under Dessert, Vegetarian

Baked Brie with Pears and Pecans

I’ve been making this recipe for years and I’ve NEVER been disappointed.  Although the original recipe (which comes from a friend’s dad who is a chef – maybe that’s why it’s so good) calls for the whole thing to be wrapped up in puff or phyllo pastry, I got kind of lazy this time and left that step out.  Guess what?  It was still amazing.  I may or may not have had this for dinner one night……OK…..I did.

To start, chop some pecans and dice some pears, and stir it into a mixture of melted butter and brown sugar. Add some salt to taste.

Pears and pecans with melted butter and brown sugar

Slice the Brie in a few places, about halfway through the wheel to open it up a bit and allow for the pear mixture to fully infiltrate the cheese.   Put the Brie in an oven safe dish, and add the pear mixture on top.  Bake it for about 15-20 minutes until melty and bubbly.

Baked Brie with Pears, Pecans and Baguette

Smear it on that baguette and prepare your taste buds for edible heaven 🙂

Sweet, Melty and Savoury Baked Brie 🙂

Baked Brie with Pears and Pecans Recipe

¼ cup butter
1/3 cup brown sugar
½ cup finely chopped pecans
½ cup diced Bartlett pear or Granny Smith Apples
Pinch Salt
Wheel Brie Cheese
Puff Pastry or Phyllo (Optional)
Egg Wash (1 Egg mixed with a few tbsp water) (Optional)

1.    Preheat oven to 375 degrees.
2.    Melt butter and blend brown sugar.  Add chopped pecans and fresh pears or apples.  Add a little salt to taste.
3.    If using pastry, roll it out and place sugar mixture into the centre.  Flatten and place Brie on top.  Using the egg wash, brush the pastry and fold around the cheese, ensuring a tight seal.  Place in oven safe baking dish.
4.    If you’re not using the pastry, place the wheel of Brie into an oven safe baking dish, slice cheese in a few places, about halfway through the wheel.  This allows for the pear mixture to infiltrate and mix in with the cheese.
5.    Bake for 15-20 minutes or until golden brown or melty and bubbly.  Serve warm.


Filed under Apps & Sides, Dips, Vegetarian