Soaked Southern Delight Introduction Meet your new favorite showstopper: the Pecan Upside Down Cake. This dessert is ...

Heat the oven to 350 degrees. Butter an 8-by-3-inch round cake pan or wrap foil around the outside of an 8-by-2-inch springform pan to prevent leakage.

These butter pecan cookies capture the essence of warm, nutty pecan pie, but in an easier-to-make cookie format.

My father's pecan pie was especially gooey, buttery and SWEEEEEET! Just one slice was enough to raise your blood sugar, baby. He'd start off with a premade store-bought pie crust, whole pecans (I ...

Preheat the oven to 350 F, grease and flour a round or square 8-inch pan. In a medium bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg and cloves.

Brown butter enhances the nuttiness of this pecan pie, which is generously packed with pecans. More impressively, it’s not too sweet. Toast your pecans for the best flavor.

The one-pot recipe starts with browned butter to which you’ll add chopped pecans. Use toasted pecans for the best crunch and nuttiest flavor. Then, add brown sugar.

Nutty Browned Butter Frosting meets tender pecan cake in this show-stopping three-layer dessert. When browning the butter for the frosting, pour the butter into a bowl as soon as it turns golden ...

Stir brown sugar and corn syrup into remaining butter in saucepan. Cook over medium heat, whisking constantly, until emulsified and creamy, about 1 minute. Pour over pecans in cake pan; set aside.

Cut in butter with fingers, or pulse on/off if using food processor until mixture forms coarse crumbs; do not overprocess or mixture will turn into dough. Add pecans; mix and set aside. 2.

Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A.