#modernbaking

A twist on the classic Thanksgiving dessert, this no-bake chocolate pecan pie is a decadent and easy-to-make treat that will satisfy your sweet tooth. It combines the rich flavors of chocolate and pecans in a creamy, no-bake filling over a buttery graham cracker crust.

Ingredients: 1 1/2 cups crushed graham crackers. 1/2 cup unsalted butter, melted. 1 cup semisweet chocolate chips. 1 cup chopped pecans. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup milk. 1/4 cup heavy cream. 1/4 cup corn syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Melted butter and crushed graham crackers should be combined in a bowl. To make the crust, press this mixture firmly into the bottom of a pie dish. To set, refrigerate for 20 minutes. Melt the chocolate chips in a saucepan over low heat, stirring until smooth. Take it off the heat and allow it to cool a little. Mix the milk, heavy cream, corn syrup, cocoa powder, and granulated sugar in a separate saucepan. Stirring constantly, cook over medium heat until mixture reaches a boiling point. Remove from heat after 1 to 2 minutes of boiling. Mix the salt, vanilla extract, chopped pecans, and melted chocolate thoroughly with the sugar mixture. Over the graham cracker crust in the pie dish, pour the chocolate mixture. Refine the surface using a spatula. Pie should be chilled for three hours or longer to solidify and become firm. If preferred, you can top with whipped cream or more pecans before serving. Enjoy your delectable chocolate pecan pie without baking by slicing it!

Prep Time: 20 minutes

Cook Time: 0 minutes

These modern baby cookies are a delightful and charming treat for baby showers or any baby-related celebration. With a tender buttery base and adorable baby-themed shapes, these cookies will delight both children and adults.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. Food coloring optional. Edible gold dust for decoration.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to use food coloring, split the dough into pieces and add the color you want to each one. Put the dough in the fridge for at least an hour after making a disc out of it. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. You can use cookie cutters with baby themes to make shapes, then put them on the baking sheet that has been prepared. For 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. For a fancy touch, you can brush the cookies with some edible gold dust after they are completely cool. These modern baby cookies are great to serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Learn Joshua John Russell's trade secrets for a smooth and textured buttercream finishes in this free online class on Craftsy!

In this free Craftsy mini-class, Joshua shares a fresh take on classic buttercream skills to make your cakes look as wonderful as they taste. If you are a brand new decorator, Joshua will teach you how to cut, level, fill and crumb coat your cake layers like a professional. Then learn his trade secrets for a smooth or textured buttercream finish and add simple accents with gum paste and piping gel. If you loved Joshua in his first Craftsy class, Modern Piping, you'll want to learn his trade secrets for a smooth or textured buttercream finish ... in any weather.

Also check out our FREE Tutorial on Bakepedia HERE!