◄ Back

Next ►

Picture 1 of 4

Apparently when I made the Sweet Potato Pie with Marshmallow Meringue, I have some of the sweet potato fillings remained. It would be a big waste to throw it away. So I’ve turned the fillings into a new sweet potato dessert in a smaller portion, which is a pretty nice size for individual serving.

The main thing for this recipe is the crusted pecan streusel toppings. I like it the way it is prepared because the toppings will create a golden brown sugary crust topping to complement the creamy sweet potato fillings. You can use this recipe for any kind of pie toppings as well, just substitute with other nuts or add some spices if preferred.

Ingredients:

1 1/2 cups of Sweet Potato Fillings (see recipe Sweet Potato Pie with Marshmallow Meringue recipe)

For the crusted pecan toppings:
1/2 cup pecans (chopped)
1/2 cup all purpose flour
1/4 stick butter (firmed)
1/4 cup light brown sugar

Serve size: 4 people

Cooking Method:

1. Scoop the sweet potato fillings into custard cups or 6 oz ramekins.
2. Combine the flour and brown sugar, cut butter into pieces and add into flour mixture, mix until crumble. Add the chopped pecans, mix well.
3. Sprinkle the pecan toppings over the top of sweet potato fillings.
4. Bake at 375 degrees F for 30 minutes until the toppings are golden brown and crusted.

◄ Back

Next ►

Picture 1 of 4

I’ve made a batch of muffins this Sunday mainly for my breakfast of the week. I always love the banana nut muffins but since I didn’t have bananas on hand, I had to use whatever I could find in the house. Then it just came across my mind of using my favorite instant coffee Nestle Taster’s Choice with pecans I’ve found and brown sugar. Let’s make the Coffee Pecan Muffins. This recipe calls for a perfect combination of a nice strong coffee flavor complemented with the sweetness of brown-sugared pecans.

I extremely love coffee and anything made with coffee. Why not some coffee muffins. Especially when the muffins are baked in the oven, you can smell the nice coffee aroma throughout the house. Smelled so good! Serve the muffins fresh for dessert or they are great for every morning too.

Ingredients:
For the muffins:
1 3/4 cups of cake flour
1 tbsp baking powder
1/4 tsp salt
1/3 cup brown sugar
3/4 cup milk
1/2 cup butter (melted) or vegetable oil
1 egg
2 tbsp instant coffee
2 tbsp water
1 tsp vanilla extract
1/2 cup pecans (chopped)

For the toppings:
4 tbsp brown sugar
3 tbsp pecans (chopped)

Cooking Method:

1. Preheat the oven at 375 degrees F, prepare 10 muffins paper cups into the muffin pan.
2. Sift the cake flour with baking powder and salt into a large bowl.
3. In another mixing bowl, combine the butter, milk, egg, vanila, sugar and beat with electric mixer evenly.
4. Dissolve the instant coffee with 2 tbsp of water, pour into the egg mixture and mix evenly.
5. Fold the flour into the egg mixture lightly with a spatula until all dry ingredients are absorbed.
6. Fold in pecans into the mixture.
7. Fill the muffin cups until 2/3 full.
8. Top the muffins with brown sugar and pecans.
9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Ideal with a cup of cappuccino.