Let’s hear it — How many of y’all have licked the bowl clean? Like seriously – LICKED THE BOWL GOOD?! I have to pay tribute to my friend and previous colleague Jenny Ford. You remember our friend and originator of this awesome website Sugar Loco. Well, when I first began writing for Jenny I vividly remember….not just once….but several times her making comment of whipping up a fresh batch of buttercream frosting. I’d ask “Oooo, Jenny what are you making?” ….her response “Oh, just frosting. I’m planning on plopping myself on the couch once the kiddos fall asleep – Just me and the bowl.” And this my fellow readers is exactly why we are such great friends!
Monica Holland knows all about licking the bowl with her cookbook Lick the Bowl Good: Classic Home-Style Desserts with a Twist. First off, I’m in love with the title of her book – aren’t you? Second – Thank you Monica for taking all our favorites, the ones grandma use to make and giving them their own flair! I love it!
In reading through Monica’s cookbook, I felt as though I knew her; she was there in my kitchen. I knew her story, I knew her recipes, she was so real. I absolutely love when I can hear the authors voice. Monica makes note of her life long memories of cooking with her cousin and literally Licking The Bowl! I love it.
Filled with all our favorites from Cakes and Cupcakes to Puddings, Pie’s and Tarts, Monica Holland has taken her life story and spilled it over for all of us to enjoy. Thank you Monica.
Pecan Pie Mini Cupcakes (Makes 24-30 mini cupcakes)
Buttery, nutty, and gooey pecan pie flavor all in one bite!
1/2 cup all-purpose flour
1 cup brown sugar, packed
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2/3 cup unsalted butter, melted
2 large eggs
1 cup finely chopped pecans
Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar, salt, vanilla, melted butter and eggs. Whisk to combine then stir in the chopped pecans. Mix well.
Generously spray a miniature muffin tin with nonstick baking spray with flour. Fill each indention three-fourths of the way full.
Bake in preheated oven for approximately 17 to 19 minutes.
Cool for 2 minutes in the pan, then invert them onto a rack to cool completely.
Store at room temperature
Baker’s Note: You need to unmold these from the pan pretty quickly after baking them or they’ll stick to the pan. Use a butter knife to gently loosen them if you have a few stubborn ones.
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