A few weeks ago I agreed to make a cake for a friend for a potluck she was having at work. She has just started a new job. She is maneuvering quite an obstacle coarse during this time so I was glad to help her. She had the recipe and all of the ingredients and even the pan. What an easy do. Then we found out she is working in a nut-free environment. No nuts allowed. Well what do I do with the nuts you brought me? She said just keep them and do what ever you want. Holy cow, free pecans! Well I made cookies. I still had pecans, now what? I found a recipe on line for One Bite Pecan Tassies. They are so cute. I had to give these a try. No call for a crust. All the taste of pecan pie without the gooeyness… I had to give it a go.
I think I told you I like small desserts, but I don’t want them to be too precious. Well, I actually like the precious ones; I just don’t have the patience to be too precious. A measuring cup makes for a nice mixing bowl.
And then there is my bakeware addiction. I have a new pan by Nordic Ware. I swear they should give me a stipend of some sort for singing their praises. I love their bakeware.
When I made these I thought they were not quiet right. They were a little gooey. Not bad, but I thought they needed tweaking. I suspect my eggs were too large for the recipe. I know Ina said her baking improved when she went with the extra large eggs. I don’t think that is the case with this recipe. So what to do? Make another batch to see if I was right. I know from the photo it looks like a lot of brown sugar, but I actually weighed it so it just looks like a lot. I adjusted the sugar by a fourth cup and upped the flour by two tablespoons. I know you should not change more than one variable at a time, but Nick Malgieri said if a recipe is over ten years old it is probably too sweet since our taste buds don’t like that much sugar. I will leave that for you to decide.
My changes are not a criticism of Linda’s recipe, but rather the size of my pan; I think my pan was larger than hers since she got 40 tassies and I got 24, and then there is size of my eggs, and finally I find most desserts too sweet. If you like the texture of pecan pie do not make any of the adjustments.
So if you find yourself with extra pecans make these tassies. I also suggest you toast the pecans before adding to the recipe. It just boosts a little more flavor.
I think these would be lovely for an Afternoon Tea, or a brunch. Something to have at a gift exchange? Who am I kidding they are good for anytime.
- 1 cup Packed Brown Sugar (I adjusted to ¾ cup or 150 grams.)
- ½ cup Butter, melted
- 2 Large Eggs
- 1 t Vanilla
- ½ cup Flour (plus 2 tablespoons)
- 1 cup Pecan Nuts, finely chopped – reserve enough to top your tassies
- pinch of salt if you have used unsalted butter or your pecans are not salted
- Mise en Place ~ Gather Ingredients
- Pre-heat oven to 375°.
- Spray mini muffin pans with cooking oil – I buttered mine
- Toast pecans
- Beat together the brown sugar, butter, eggs and vanilla until the mixture thickens.
- Add the flour; stir just to combine.
- Stir in the chopped toasted pecan nuts.
- Spoon into the prepared pans - fill each muffin cavity about ¾ full.
- Top with pecan halves or quarters.
- Bake 8 - 10 minutes until golden and slightly puffed. Mine took 12- 15 minutes so you will need to adjust per your oven.
- Remove from the oven - let cool a few minutes in the pan - transfer to a cooling rack and cool completely.
I’m taking these to
Sam @ My Carolina Kitchen says
I am so glad to have this recipe. Years ago someone brought something very similar to these that his wife had made to a Christmas party at the office and I thought they were delicious. Many thanks for reviving a nice memory.
Sam
Ms. Lemon says
Sam, I thought these were even better the next day. Thanks for stopping by.
Kitty says
These little morsels are a bit different without the crust, Madonna, and much simpler, I must say. How wonderful to get the free pecans to use for these bite-sized gems. I love the whole pecan used to adorn the top.
Ms. Lemon says
Kitty, I loved the simplicity of these too. I am not anti-crust just that these are so darn easy.
Penny says
They really do look easy Madonna. So pretty with the individual pecan on top. I love your pretty bows and wrap in your first picture. Very festive.
Ms. Lemon says
They are so easy Penny. Thanks so much for stopping by.
M.
Chris @ The Café Sucré Farine says
Yes, they do look good for anytime. How about breakfast, lunch and dinner. You said they were small…
Ms. Lemon says
That is my problem, I can find any occasion for a dessert. Thanks for stopping by Chris, I so appreciate you.
Monique says
Hi Madonna..I have missed so much..we have been away..on top of that..I still don’t get your updates..my battle since day one..:(
You have been very busy and creative!
Ms. Lemon says
I wish I could diagnose the problem. I know other Canadians follow me so I am at a loss to say why. I am always thrilled when you stop by.
John@Kitchen Riffs says
I agree that small is good, but precious isn’t. These look just right. 😉 I love pecans, so this is definitely a recipe for me. Although I think I’d probably have 3 of these!
Nancy Buchanan says
I am definitely with you on ALL counts Madonna – these tassies are right up my alley – I think your adjustments are perfect – I’ve added this to my list of holiday treats to make!!
Ms. Lemon says
Nancy, you have provided so many wonderful recipes for me, I only hope you like mine. Please toast your pecans before you add them. It just kicks up the flavor, although I am sure you already know this.
Thanks for stopping by, it is always a thrill when you chefs have something good to say. You make my day.
M.
Liz says
The only pecan tassies I’ve made required a crust…and these look just as yummy (and not nearly as tedious!).
Ms. Lemon says
I am not averse to a crust, but these are just so darn easy. Thanks for stopping by.
Madonna
Donna Wilkes says
These tassies sound yummy! Thank you for sharing the recipe with Make It Monday.
Chez Bonne Femme says
I’m with you about enjoying precious desserts but not necessarily wanting to make precious desserts….I like these because you get that pecan-pie joy, without fussing with a crust. Keeper!!!!
Ms. Lemon says
I am not opposed to making a crust, but these are certainly easy. I think the hardest part about them was watching I didn’t burn the pecans before mixing them in the tassies.
Miz Helen says
Hi Madonna,
I am so excited to have this recipe for One Bite Pecan Tassies, I will be making these this week. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Miz Helen
Lou Lou Girls says
I’m totally in love with this!Yummy. Pinned and tweeted. We appreciate you being a part of our party, and I hope to see you on tonight at 7 pm. We love partying with you!
Happy Monday! Lou Lou Girls
Stephanie says
I’ve got to make these for my husband, they look delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Culinary Flavors says
They look totally indulging and super easy to make! They just went to my list!
Karen (Back Road Journal) says
Seeing how you have made both versions, I think I will try yours as I do think most desserts are too sweet.
Ms. Lemon says
Karen, I hope you like the second version. I think they still are plenty sweet. I know I commented to others, but I can’t stress enough to toast those pecans before you add to the batter. It just kicks up the flavor so much.
Hope you have a wonderful holiday.
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Miz Helen
Carole from Carole's Chatter says
These look fab – thanks for bringing them over. I wonder where the name tassie comes from – it makes me think of Tasmania! Cheers