Saved by the Kale

Healthy living is Happy living

Navigation

Pecan Pie Truffles

I have no doubt that you’re going to be quite angry with me once you make this recipe. Your upcoming Pecan Pie Truffles addiction can be squarely blamed on me… I’ll take it. These might be the most devilishly delicious fall treat that I’ve ever had. I love truffles with a passion and I’ve never had any that are better than these. 

I’ve always loved Pecan Pie filling, but not so much the crust. I’m not a huge fan of pies anyway. Most people tend to burn the crust when they’re making pecan pies… a big turnoff for me. So while Jen and I were planning what Fall themed recipes we wanted on the blog I mentioned pecan pie. I thought how delicious the filling would be and how much I would dread having to work with a crust just to be disappointed. Then and there the idea of pecan pie in truffle form took shape.

Pecan Pie Truffle filling

These are the stickiest, gooey-ist, pecan-iest, and best truffles that you’re going to have. I’m not kidding about the stickiest part… you’re going to get messy making these, but it’s totally worth it. They aren’t healthy in any way, but if you get invited to some creative truffle competition over the holidays then you’re well-prepared with these.

Pecan Pie Truffle recipe

On to the recipe…

Pecan Pie Truffles
Yields 18
Gooey, chocolatey, sweet & delicious. Pecan Pie truffles are henceforth named the King of Truffles.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 Tbsp butter
  2. 1/2 C light brown sugar
  3. 1/2 C light corn syrup
  4. Dash kosher salt
  5. 2 Tbsp Vanilla extract
  6. 1.5 C toasted pecans, chopped
  7. 2 tsp bourbon (optional)
  8. 2 C dark chocolate
Instructions
  1. Make the filling: Place butter, brown sugar and corn syrup in a sauce pan over med-high heat. Bring to a boil, whisking frequently. Remove from heat and add pecans, salt, vanilla, and bourbon (if using). Stir to combine and cool in fridge until very firm.
  2. Prepare coating: Melt chocolate in a double-boiler and keep warm.
  3. Make truffles: Line a baking pan with parchment paper. Scoop filling out with a melon-baller and roll by hand into 1-inch spheres. Toss in melted chocolate to coat and place on parchment paper.
  4. Make the truffles in batches, putting the filling and the completed truffles in the freezer to keep them together.
  5. Store truffles in a covered container in the fridge.
Saved by the Kale https://savedbythekale.com/

Pecan Pie Truffles Recipe

Prosciutto and Sun-dried Tomato Egg Muffins

Our mornings have been really busy lately. Between getting the girls ready for the day, running, and whatever else has to be done, there’s not a lot of time for a decent breakfast. I don’t eat cereal. I sometimes have oatmeal made, but usually I end up cooking some sort of scramble with eggs and veggies. That’s where this idea for egg “muffins” came from. 

proscuitto and sundried tomato egg muffins

These eggs bakes are tasty, super-simple to make, and keep well in the fridge. You can keep these in the fridge for a few days, so they are a good make-ahead dish for meal planners. Just pop them in the microwave for 30 seconds and they’re ready to go.

They’re grain free and pretty healthy. You could skip the cheese if you wanted to get even healthier. While we were testing this recipe we did have a version that included some quinoa too, but ultimately decided to leave it out. Add some cooked quinoa to the batter beforehand if you want to bulk these up a little more.

These little beauties are quite versatile too. You could go any different direction you wanted to with the flavorings. You could do turkey, ham, bacon for meat. Change up the veggies with broccoli, mushrooms, or spinach. Try some different cheeses, or no cheese at all. Lots of tasty potential combos here. 

proscuitto and sundried tomato egg muffins

Prosciutto and Sundried Tomato Egg Muffins
Serves 6
These quick and easy egg bakes are a flavorful make-ahead breakfast dish.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. 6 eggs
  2. 1/2 C shredded parmesan, plus more for topping
  3. 1/5 oz prosciutto, diced
  4. 1/4 small onion, minced
  5. 2 cloves garlic
  6. 1 tsp red pepper flakes
  7. 1 tsp pepper
  8. 1 tsp salt
  9. 2 tbsp sun dried tomatoes, diced
  10. 1 tbsp olive oil
Instructions
  1. Preheat oven to 350F
  2. Sautee onions, garlic & red pepper flakes in olive oil over medium heat for 3 minutes.
  3. Whisk the eggs in a large mixing bowl until frothy. Add the prosciutto, sauteed onions, sun dried tomatoes, salt and pepper, and parmesan. Stir to combine.
  4. Spray a muffin tin with nonstick spray. Use a 1/2 C measuring cup to spoon mixture into tin.
  5. Top with more shredded parm and bake for 14 minutes.
Notes
  1. Store in fridge, covered, for up to a week.
Saved by the Kale https://savedbythekale.com/
proscuitto and sun-dried tomato egg muffins

 

Let me know what you think in the comments. Have a great day!

Homemade Chocolate Syrup

Hi everyone! Jim here, bringing another one of my favorite recipes. This one is definitely inspired by one of my favorite childhood treats… CHOCOLATE MILK. There’s nothing simpler and more delicious to kids (and grown-up kids like me) than liquid chocolatey goodness. 

Chocolate milk was my favorite easy treat growing up, probably because it was something that I could make myself and we almost always had the ingredients on hand. All you need is milk and chocolate syrup. I don’t know about you, but I was definitely team Hershey’s syrup growing up…. I wasn’t having that Nestle’s Quick.

One time at my grandma’s house (I was probably 8 or 9) I remember having a hankering for some chocolate milk. I looked through her cabinets and fridge and didn’t find chocolate syrup. I did find some cocoa powder though. I added the cocoa powder to a glass of milk, thinking I was just using a strangely named version of the dry chocolate milk mix. I learned quickly that it was most definitely not equivalent. Cocoa powder + milk =  a powdery mess that won’t mix. Looking back, that was my first attempt at homemade chocolate milk. I had no clue what I was doing, but I was definitely pointed in the right direction.

Homemade Chocolate Milk

Skip forward to present day and I’ve discovered the holy grail of chocolate fanaticism… the perfect recipe for homemade chocolate syrup. It’s pure chocolate bliss. This recipe makes incredible chocolate milk, is a wonderful topping for ice cream, and is the key ingredient in the greatest chocolate milkshakes you’ve ever had. And if you’re feeling particularly hedonistic, it’s great eaten right by itself. 

Chocolate syrup (and therefore chocolate milk) is really simple to make. Its simplicity is part of the beauty. The quality of your syrup depends entirely on the quality of the chocolate that you use… my current favorite is Callebaut dark chocolate. Plus, homemade chocolate syrup doesn’t have any nasty preservatives, flavorings, or anything else that’s wholly bad for you. Yep, there’s sugar, but it’s much less than what you get in the store bought syrups and prepared chocolate milks. Did you know that a lot of store-bought chocolate milk has corn syrup in it? No thanks.

 Chocolate Syrup Recipe

 

Homemade Chocolate Syrup
Yields 1
Delicious, dark, and supremely chocolatey. This syrup makes irresistible chocolate milk and ice cream topping.
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 C water
  2. 1/2 C sugar
  3. 1/2 C bittersweet chocolate, chopped (70%+ chocolate preferably)
  4. 2 Tsp vanilla extract
  5. Dash salt
Instructions
  1. Place the sugar and chocolate in a mixing bowl. Heat the water until almost boiling and power over the sugar and chocolate.
  2. Add salt and vanilla to chocolate and then let sit for 2 minutes so chocolate can melt. Whisk to combine.
  3. Place mixing bowl in an ice bath to quickly cool the syrup. Keep whisking until mixture is completely smooth.
  4. Store in an airtight container for up to 3 days.
Notes
  1. This syrup can get thick when refrigerated, that's normal. If you want a thinner syrup then add a little more water when making it.
  2. For chocolate milk, add 1 Tbsp syrup at a time to a glass of milk until desired chocolatey-ness is achieved.
Saved by the Kale https://savedbythekale.com/
We drink a lot of different milks in our house. I drink regular cow’s milk, Jen drinks goat’s milk or coconut milk (sometimes) and the kids drink almond milk. You can make chocolate versions of any of those. One of the items on my personal to-do list is to make a chocolate almond milk using this syrup. 

Homemade Chocolate Syrup Recipe

As you can see below, this recipe makes children happy! Enjoy!

Chocolate Milk Happy

BBQ Chicken Quesadillas

I really, really love Mexican food. I love that cheesy goodness. Up until a few years ago I seriously made quesadillas for lunch 4-5 times a week. I’m a reformed quesadilla-holic, but we still go back from time to time. The best quesadillas we’ve ever made at home are of the bbq and chicken variety. It’s chicken, cheese, onions, cilantro, and a bit of bbq sauce. So simple, yet so good. I try not to eat as much cheese as I used to, but this is my go to meal when I’m feeling cheesy 🙂

bbq chicken quesadilla

We took our quesadillas to the next level this time with our homemade whole wheat tortillas. They were so fresh and soft. I was worried that they might be a tad too soft to fold over in a quesadilla, but it worked perfectly. We also use our own homemade bbq sauce in the quesadilla and for dipping.

The key to good quesadilla-making is preparation. The cooking process goes quickly, so make sure that you have everything you need organized and ready to go.

bbq chicken quesadilla ingredients 

bbq chicken quesadilla recipe

BBQ Chicken Quesadillas
Serves 6
These delicious quesadillas are cheesy goodness with a bbq-sauce twist!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 chicken breasts
  2. 1 lb of Mexican quesadilla cheese (or your choice)
  3. 1/2 red onion, finely diced
  4. 1/4 C cilantro, chopped
  5. 1 C bbq sauce
  6. 2 tbsp olive oil (for chicken)
  7. 4 tbsp olive oil (for quesadillas)
  8. Whole wheat tortillas
  9. Salt and pepper to taste
Instructions
  1. Saute chicken in olive oil and season with salt and pepper. Cook until temp reaches 175F.
  2. Let chicken cool slightly and chop into chunks, about 1 inch square.
  3. Heat nonstick pan over med-high heat. Add about 1/2 tbsp olive oil and spread around pan.
  4. Place tortilla in pan and cover with cheese.
  5. Sprinkle on red onion, chicken, and cilantro. Drizzle with bbq sauce.
  6. Cook until cheese is mostly melted, then fold over. Continue cooking until tortilla is golden brown.
  7. Remove from heat and slice each into 3 pieces. Serve with extra bbq sauce for dipping
Notes
  1. We used our own bbq sauce (http://savedbythekale.com/favorite-homemade-barbecue-sauce/) and whole wheat tortillas (http://savedbythekale.com/homemade-whole-wheat-tortillas/)
Saved by the Kale https://savedbythekale.com/
more