Go Nuts

If you’re in search of a way to add some delicious crunch and nutty flavor to your dessert repertoire, look no further. From cookies and cakes to puddings and crisps, these sweet and nutty local recipes are sure to be a hit with all of your family and friends.

Photography by EMILY PÉREZ LONG

LESLIE GOFF’S PUMPKIN WHOOPIE PIES WITH CANDIED PECANS

Yields: 16 servings

Ingredients

For the cakes: • 1½ cups all-purpose flour • ½ tsp. baking powder • ½ tsp. baking soda • ½ tsp. salt • 1 tsp. ground cinnamon • ½ tsp. ground ginger • ¼ tsp. nutmeg, freshly grated • ¼ tsp. ground cloves • 1 cup packed light brown sugar • ½ cup vegetable oil • 1 (15 oz.) can puréed pumpkin (not pie filling) • 1 large egg • 1 tsp. pure vanilla extract

For the pecans: • 2 Tbsp. packed light brown sugar • Pinch of salt • ½ Tbsp. water • ½ cup pecans

For the filling: • 8 oz. cream cheese, softened • 1 stick unsalted butter, softened • Pinch of salt • 1½ to 1¾ cups confectioners’ sugar • 1 Tbsp. bourbon (or substitute 1 tsp. vanilla extract)

Directions

For the cakes: Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Mix together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-oz. cookie scoop or Tbsp. measure, drop a scant scoop’s worth of batter or 2 scant Tbsp. of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart. Bake until springy to the touch, 14-18 minutes. Transfer cakes to rack to cool. Form and bake remaining batter on the other parchment-lined sheet. It should yield about 32 cakes. Leave oven on.

For the pecans: Line a small sheet pan with parchment paper. Stir together sugar, salt, and water in a small saucepan. Heat over medium heat until sugar dissolves, then bring to a boil. Stir in pecans. Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes. Cool completely on pan on a rack. Coarsely chop candied pecans.

For the filling: Beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners’ sugar and bourbon and mix on low speed until smooth. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

For assembly: Spread 1 heaping Tbsp. of filling on flat side of a cooled cake, then top with another cake. Repeat with remaining cakes. Gently press pecans onto filling around the middle of each whoopie pie to help them adhere to filling.

sidetrackhere.com 423-414-2690

boathousechattanooga.com 423-622-0122

sugarsribs.com 423-826-1199

GAIL LEMMERT’S PUMPKIN CRISP

Yields: 8-10 servings

Ingredients

For the cake: • 1 (15 oz.) can pumpkin • 1 cup evaporated milk • 1 cup sugar • 1 tsp. vanilla extract • ½ tsp. ground cinnamon • ½ tsp. ground nutmeg • 1 pkg. butter yellow cake mix • 1 cup pecans, chopped • 1 cup butter, melted • Whipped cream (optional)

Directions

Preheat oven to 350°. Stir together pumpkin, evaporated milk, sugar, vanilla extract, cinnamon, and nutmeg and pour into a greased 9x13 pan. Sprinkle cake mix evenly over pumpkin mixture, then top with pecans. Drizzle butter evenly over the top. Bake for 1 hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve with whipped cream and sprinkle with nutmeg if desired.

Guiding You to Financial Independence

We’ve got one goal in mind: Yours.

Designing and implementing a personalized financial plan simplifies your life and gives you peace of mind about being prepared for the future.

633 Chestnut Street, Ste 1100 | Chattanooga, TN 37450 | 423-385-1411 | SternerFinancialGroup.com

CASALCUIN CROW’S CRANBERRY ALMOND COOKIES WITH DARK CHOCOLATE

Yields: 2 dozen cookies

Ingredients

• 268g light brown sugar • 191g white cane sugar • 2 sticks unsalted butter, softened • 3 eggs • 1½ tsp. vanilla extract • 440g all-purpose flour • 8g baking soda • 7g kosher salt, coarse ground • 1 cup unsalted almonds, roughly chopped • 1 cup dried cranberries • ½ cup dark chocolate chips

Directions

In a large bowl, combine the sugars and butter. Beat together until smooth, then beat in 1 egg at a time until each is fully incorporated. Add the vanilla. Mix the flour, baking soda, and salt in a separate bowl, then add it to the butter mixture and mix until fully incorporated. Next, fold in the almonds, cranberries, and chocolate chips until just mixed. Scoop out the cookies onto either a nonstick cookie sheet or a baking sheet with parchment paper – about 3 Tbsp. of dough apiece. Cookies should be at least 1 inch apart. Bake cookies at 325° for 25 minutes for large cookies. They are done when the edges are lightly browned and the tops are brown and flat.

NOTES This recipe uses grams as its unit of measure, so a scale is a must for perfection. If allergic to almonds, you can substitute walnuts. Alternatively, nuts may be left out altogether. Simply increase the cranberries and chocolate chips.

DAWN KELLY’S SWEET POTATO BREAD PUDDING

Yields: 8-10 servings

Ingredients

For the bread pudding: • 3 Tbsp. butter • 1 large sweet potato • ¾ cup + 2 Tbsp. brown sugar, divided • 1½ tsp. cinnamon, divided • 2⅔ cup milk, scalded • 31/3 cups brioche bread, cubed • 1 (8 oz.) can pineapple bits, drained (optional) • 5 extra large eggs • ¼ cup white sugar • 1½ tsp. vanilla extract • ¼ tsp. nutmeg • ¼ tsp. cardamom • 1 cup pecans, chopped • Marshmallows (optional)

For the drizzle (optional): • 7 Tbsp. butter, softened • 8 oz. cream cheese • 2 Tbsp. milk • ½ tsp. vanilla • 1½ cups powdered sugar • ¼ tsp. salt

Directions

For the bread pudding: Preheat oven to 300°. Generously butter a 9x13 baking dish. Prepare a water bath by filling a larger baking dish less than halfway with water and placing it in the oven to heat. Peel and cube sweet potato and boil until fork-tender. When mostly cooled, toss in 2 Tbsp. brown sugar and ½ tsp. cinnamon. Begin scalded milk. Set aside when done to cool slightly. Fill the buttered dish with bread cubes, and then scatter the sweet potato cubes and pineapple bits. In a separate bowl, beat together eggs, white sugar, and vanilla. Gradually add in scalded milk, whisking continuously. Be careful not to add hot milk too quickly, as it will cook the eggs. Pour over bread. Using the back of a large spoon, be sure all bread is gently pushed into the wet mixture. Combine ¾ cup brown sugar, 1 tsp. cinnamon, nutmeg, cardamom, and pecans, then sprinkle over the top. Optional marshmallows may be added at the last 10 minutes, or added after baking and toasted lightly using a kitchen torch. Place baking dish in water bath and bake for 50-60 minutes or until a knife inserted in the center comes out clean.

For the optional drizzle: Cream together butter and cream cheese, then add milk and vanilla. Gradually add powdered sugar and salt and mix until smooth. Place in a plastic bag, snip the corner, and drizzle/pipe over the warm bread pudding. Serve warm.

JACLYN GLASS’S CARROT CAKE

Yields: 12 servings

Ingredients

For the cake: • 2 cups all-purpose flour • 1 tsp. baking powder • 1 tsp. baking soda • 1 tsp. salt • 1 Tbsp. cinnamon • 4 eggs, beaten • 2 cups granulated sugar • 1 cup canola or vegetable oil • 2 tsp. vanilla • ½ cup pecan halves (optional) • 2 cups carrots, finely shredded • 2 (8 oz.) cans crushed pineapple, drained (or ⅔ cup unsweetened applesauce) • ¾ cup sweetened coconut (optional) • ½ cup baking raisins (optional)

For the frosting: • ¾ cup salted butter, room temperature but still firm • 12 oz. cream cheese, room temperature but still firm • 1½ tsp. vanilla extract • 4-5 cups powdered sugar • ¾ cup toasted pecans, finely chopped

Directions

For the cake: Preheat oven to 350°. Grease two 9-inch cake pans with shortening or spray. Line bottoms with parchment and grease again. Add about a Tbsp. of flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour. In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon. In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla. Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping. Mix the dry ingredients into the liquid until combined. Stir in shredded carrots, pineapple, and optional coconut, raisins, and pecans until evenly dispersed. Divide batter equally between the 2 prepared pans. Bake for 35-37 minutes until an inserted toothpick comes out clean. Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat, and it should release. Remove parchment paper and let cakes cool completely. Frost cooled cakes and then garnish with toasted pecans.

For the frosting: With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes). Add vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy. Cover with plastic wrap and place in fridge for 30 minutes. Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.