Easy Homemade Cherry Cobbler

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Ingredients

1/4 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 can cherry pie filling

Instructions

Preheat oven to 350 degrees. Place butter in a 9×9 inch baking dish and set on oven rack to melt. Remove the  baking dish from the oven as soon as butter has melted.

In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and then pour the flour mixture into the baking dish with melted butter. DO NOT STIR.

Next, pour cherry pie filling evenly into pan. DO NOT STIR.

Bake cherry cobbler for 50 to 60 minutes, until the sides pull away from the edges of the pan and the cake is golden brown.

Serve warm with a scoop of vanilla ice cream

Chick Fil A Mac and Cheese Copycat Recipe

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Ingredients:
1 pound elbow macaroni
¼ cup butter
¼ cup all-purpose flour
2 cups water
½ cup nonfat dry milk powder
1 egg yolk
8 slices American cheese, torn or cut into small pieces
1-½ cups grated cheddar cheese, plus additional for topping
½ cup grated BellaVitano Gold cheese
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese
1 teaspoon salt
⅛ teaspoon ground paprika
Pinch ground turmeric
Pinch ground annatto
Directions:
  • Bring a large pot of salted water to a boil. Add the macaroni and cook for 20 minutes, until the macaroni is very soft and plump. Drain the macaroni in a colander and set aside. Do not rinse it with water. If the pasta is cooked before the cheese sauce is finished, toss it with a little cooking oil to keep the noodles from sticking together.
  • Meanwhile, make the cheese sauce by melting the butter in a large pot over medium heat. When the butter is bubbly and melted, about 2 minutes, add the flour. Cook, stirring constantly, until the roux is frothy and smells nutty, about 3 to 5 minutes.
  • In a small bowl, combine the water and nonfat dry milk powder and whisk until the powder is incorporated. Slowly whisk the milk mixture into the roux and bring the mixture to a simmer over medium heat. Cook for 10 minutes, until the liquid has thickened.
  • Place the egg yolk in a small bowl. Add ½ cup of the hot milk to the egg yolk, whisking as you add to keep the yolk from scrambling. Add a second ½ cup of hot milk, whisking until it's incorporated, before adding the warm egg-milk mixture back to the pot.
  • Remove the pot from the heat. Working quickly to keep the milk from cooling down too much, add the cheese one handful at a time, starting with the torn American cheese and moving on to the grated cheeses after the American is fully incorporated. Stir constantly until the cheese is melted before adding the next handful of cheese.
  • When all the cheese is added and incorporated, stir in the salt, paprika, turmeric, and annatto.
  • Pour the cheese sauce over the cooked macaroni and stir gently to combine. Portion the mac and cheese into individual bowls. Top with additional grated cheddar cheese and melt the cheese under the broiler, if desired.

Starbucks Caramel Ribbon Crunch Frappuccino Copycat

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INGREDIENTS

  • ½ cup brewed coffee, regular or decaf, add more if you like a stronger coffee flavor
  • 1 cup milk of choice, dairy or non dairy
  • 1 cup ice, regular or decaf, add more if you like a stronger coffee flavor make sure the ice is fresh, this makes a big difference
  • 3 Tbsp caramel, regular or decaf, add more if you like a stronger coffee flavor make sure the ice is fresh, this makes a big difference I used store bought, you can use sugar free also
  • 1 Tbsp dry instant vanilla or butterscotch pudding, regular or sugar free
  • 2 Tbsp whipped cream, I used aerosol
  • 2 Tbsp Health Toffee Bits, found with the chocolate chips

DIRECTIONS

  1. Pour ice, coffee and milk into blender, whirl just until the ice breaks up.

  2. Add in caramel sauce and dry pudding mix. Whirl again until creamy. If needed add more coffee or milk and you may have to stop and scrape down sides.

  3. When thick and creamy, add in 2 tablespoon of the toffee bits and whirl again to break the bits up a little.

  4. Pour into a tall glass and top with whipped cream a drizzle of caramel and the last tablespoon of toffee bits.

Starbucks Kiwi Starfruit Refresher Copycat Recipe

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WHAT YOU’LL NEED:

  • 3 oz starfruit juice or white grape juice
  • 1 fresh Kiwi
  • 3 oz coconut water
  • Ice

Store-bought juice is packed with sugar and empty calories. To make a lighter version of the drink, start by making juices from the fresh versions of the fruit. You can do this in the blender or with a juicer. If you puree the fruit in a blender, you will need to strain it before adding it to your drink.

Once you have your juice, add coconut water, and ice.

Homemade Funnel Cakes

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Funnel Cake

1 large egg
2 cups milk
1 teaspoon vanilla
2 cups flour
1 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons melted butter
2 quarts peanut or canola oil
powdered sugar

Directions
Heat oil to 350 degrees while you prepare the batter. In a mixing bowl, whisk egg, then add the milk and vanilla and whisk again until well combined. In a separate bowl, stir the flour, sugar, baking soda and salt together. Slowly whisk the dry ingredients into the wet ingredients and mix until there are no lumps. Stir in the melted butter then transfer batter to a squeeze bottle. Once oil has reached the correct temperature, squeeze batter into the oil in a circular motion until you have an even layer (about a 1/2 cup of batter). Cook for about 30 seconds, or until edges appear golden brown, then flip and cook an additional 15-20 seconds on the other side. Gently remove cake to drain on paper towels, then coat with a generous sprinkle of powdered sugar before serving. Makes 4-6 cakes.

Easy Candy Apple Recipe

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INGREDIENTS

Cooking spray

2 c. 

granulated sugar

3/4 c. 

water

1/2 c. 

light corn syrup

16 

drops red food coloring

6 

medium Granny Smith apples

DIRECTIONS
  1. Grease a rimmed baking sheet with cooking spray. Line with parchment and grease parchment with cooking spray. 
  2. Insert a wooden stick into the top of each apple, pushing about halfway through. Set aside. 
  3. In a medium heavy-bottomed pot over medium-high heat, combine sugar, 3/4 cup water, corn syrup, and food coloring and bring to a boil. Insert candy thermometer and continue to boil until temperature reaches between 300° and 310°, about 15 to 20 minutes. Immediately remove from heat. 
  4. Working quickly and carefully—coating will be extremely hot—coat apples in candy mixture and transfer to prepared baking sheet. 
  5. Let cool completely before serving.  

Cheesy Chicken Potato Casserole

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Here is my fave Cheesy Potato Casserole, which has become a family favorite!

1
can  (10-3/4 oz.) condensed cream of chicken soup
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (32 oz.) frozen Ore-Ida hash browns, thawed
1
pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
 
2 cups of Tyson frozen chicken (thaw out in microwave)
 
 
 
Here's How!
 

HEAT oven to 350°F.

MIX soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. Add in thawed out chicken.

SPOON mixture into 13x9-inch baking dish. Top with cheddar cheese.

BAKE 50 min. or until heated through.

Oreo Truffles

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These are quick, easy and delicious! Perfect for a cookie exchange or a snack at home!

Ingredients

  • 36 Oreo cookies
  • 8 oz cream cheese softened
  • 1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
  • 1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)

 

Instructions

  1. Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
  2. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
  3. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
  4. Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
  5. Place in freezer and chill for 15 minutes.
  6. Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
  7. Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
  8. Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.

 

Midwestern Famous Chili

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During this winter of polar vortexes here in the midwest, it is all about comfort food for my family. There is nothing a hearty, slow-simmered chili on a cold winter night! Our family loves chili and it's easy to whip together even during the week.
BUSH’S® Chili Beans have so many varieties to choose from: pinto, kidney, black, white, red or mixed beans, mild, medium or hot sauce. They are perfect for chili because they are already simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions.
Be sure to print your coupon below before heading out to Walmart! The coupon is while supplies last, so get printing today.
  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (16-ounce) cans BUSH’S® Chili Beans (pick your fave variety!)
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin

HOW TO MAKE IT

Step 1

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in bigger pot; stir in beans and remaining ingredients. Let simmer for an hour.

Step 2

Add toppings, like cheddar cheese or corn chips.

Get more chili recipes here!

Copycat Honeybaked Ham

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INGREDIENTS

  • 8 lb spiral cut ham
  • 1/4 cup honey
  • 2 cups granulated sugar
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon smoked paprika
  • cooking spray
  • fresh herbs for garnish

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
  • Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.
  • Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.
  • Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves and smoked paprika in a medium sized pan along with 1/2 cup of drippings from the pan or water.
  • Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.
  • Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until glaze starts bubbling.
  • Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.
  • Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired

Starbucks S'more Bar Copycat Recipe

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Ingredients

  • 2  Cups graham cracker crumbs
  • 12  Tablespoons  butter (melted)
  • 1/2 Cup powdered sugar
  • 4 Hershey Chocolate Bar (use 4.4 ounce bars)
  • 1 package mini marshmallows

Instructions

  1. Preheat oven to 350 degrees

  2. Grease 9x13 pan with non-stick butter spray

  3. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon

  4. Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.

  5. Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown)
  6. Remove from oven and let cool.
  7. Lay the Hershey bars on top of the graham cracker mixture - covering up all of the graham cracker as completely as possible.
  8. Place in over for approx. 3 minutes 
  9. Let cool for 1-2 min.
  10. Place marshmallows on top of the chocolate - pack them in their closely next to each other.

  11. Turn oven to "broil" - put pan into oven and keep an eye on it, apx. 2 minutes. 

  12. Let them cool completely 

  13. Cut and serve - enjoy!

Starbucks Pink Drink Copycat Recipe

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INGREDIENTS:

  • Ice
  • Sliced strawberries (fresh or frozen)
  • Tazo iced passion herbal tea concentrate
  • Very berry hibiscus-Instant refresher packet
  • Coconut milk

DIRECTIONS:

  1. Fill a 16-oz cup halfway with ice and set aside.  Rinse and slice strawberries in half and set aside. Using a large measuring cup fill with 16-oz of cold water and pour in 1 Instant refresher packet, mix to combine.  Add 1 cup Tazo iced passion tea and mix well to combine.
  2. Pour tea mixture into the cup until halfway full, add sliced strawberries, and top with coconut milk and stir to combine.

Starbucks Cranberry Bliss Bar Copycat Recipe

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Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese,, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Craisins,, roughly chopped
  • 2 squares baking chocolate or almond bark,, melted

Instructions

  • Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  • Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
  • Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  • To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

Starbucks Snowman Cake Pop Copycat Recipe

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Ingredients

For Cake Pops:

  • 1 cup butter
  • 1½ cups granulated sugar
  • 1 tbsp vanilla
  • 4 eggs
  • 2½ cups cake flour, and a little extra for dusting
  • ½ cup whole wheat flour
  • 1 tbsp baking powder
  • ½ tbsp salt
  • 1 cup whole milk

For Vanilla Buttercream Frosting:

  • ½ cup unsalted butter, softened
  • ½ cup whole milk
  • 1 tbsp vanilla
  • 3¾ cups powdered sugar

For Chocolate Icing:

  • 2 cups white or dark chocolate chips, semisweet
  • 2 tbsp butter

For Serving:

  • candy sprinkles

Instructions

Cake Pops:

  1. Preheat the oven to 350 degrees F.

  2. Grease and flour a 9 by 13-inch baking, then set aside.

  3. Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.

  4. Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.

  5. Then, add the vanilla, milk, and eggs. Continue creaming.

  6. Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.

  7. Pour the batter into the greased cake pan.

  8. Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.

Vanilla Buttercream Frosting:

  1. Cream butter and powdered sugar until pale and evenly incorporated.

  2. Add milk and vanilla. Continue creaming. Then, set aside.

  3. Use a food processor to process the cooled cake until it turns into coarse crumbs.

  4. In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls. You can test this by squeezing the mixture together with your hand.

  5. Set aside any excess frosting.

  6. Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper

  7. Freeze the cake balls for 10 minutes.

Chocolate Icing:

  1. Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.

  2. Remove the frozen cake from the freezer and attach with lollipop sticks.

  3. Dip the cake pops into your desired icing and cover with your choice of sprinkles.

  4. Serve and enjoy!

Starbucks Pumpkin Pie Frappuccino Copycat Recipe

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INGREDIENTS

  • 1 cup cold brew or brewed strong coffee, decaf works too
  • ⅓ cup pumpkin puree from a can, be sure the only ingredient on the can says pumpkin
  • 1 cup milk of choice, whole, 2% and almond milk work well
  • 2 Tbsp maple syrup or agave
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 – ½ Tbsp sugar of choice, if you want no calorie sweetener start with one small packet
  • 2 cups ice
  • whipped cream for topping
  • sprinkle cinnamon for top

DIRECTIONS

  1. Before starting this recipe, chilled coffee until nice and cold in the fridge or freezer. In a blender, add ice, coffee and milk first. Pulse for the ice to break up a little. Then blend for just a second or two.

  2. Add the rest of the ingredients except the whipped cream and extra cinnamon. Whirl until smooth and creamy. Add more ice or milk if needed for consistency. Taste for sweetness. Add a drop more maple syrup or sugar if needed.

Starbucks Caramel Apple Delight

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Ingredients

Caramel Apple Spice

  • 2 cups apple juice or apple cider
  • 2 tablespoon cinnamon dolce syrup (recipe below)
  • 2 tablespoons caramel sauce
  • Whipped cream
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract

Instructions

  1. To make the cinnamon dolce syrup, bring the water and sugars to a soft boil until the sugar melts, continuously stirring. Add in cinnamon and vanilla and let cook for about 3-5 more minutes. It should be about a syrupy consistency. Once cool, refridgerate until ready to use.
  2. In a medium saucepan, combine apple juice, cinnamon dolce syrup, and caramel sauce over medium heat. Cook for about 3-5 minutes or until everything has combined well and warmed up.
  3. Divide into two cups and top with whipped cream and additional caramel.

Starbucks Apple Pie Frappuccino Copycat Recipe

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INGREDIENTS

  • 64 oz. 100% pure apple juice
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • 2 tablespoons flour
  • ½ teaspoon cinnamon
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 5 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • couple dashes cinnamon
  • caramel topping (optional)

INSTRUCTIONS

  1. Add apple juice to a large pot and steam over medium-low heat. Do not boil.
  2. In a small pot mix together sugars, flour and cinnamon.
  3. Stir in water.
  4. Bring to a light boil over medium heat and boil for 2 minutes or until syrup thickens.
  5. Remove from heat and let cool. Syrup will thicken more as it cools.
  6. Add in vanilla extract.
  7. Pour cinnamon dolce syrup into the steamed apple juice or place syrup into a syrup dispenser to be added to each individual glass individually.
  8. Serve immediately topped with homemade whipped cream and drizzled with caramel topping.
  9. To make the homemade whipped topping:
  10. Add whipping cream and powdered sugar to a chilled bowl.
  11. Beat with chilled beaters for 2-3 minutes on high speed just until mixture is fluffy and light. Do not over mix.
  12. Fold in vanilla and a few dashes of cinnamon, if desired.

Starbucks Fox Cake Pop Copycat

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  • 24 cake pop sticks
  • cake pop former 11/4 inch in diameter or small cookie scoop
  • deep narrow cup
  • Styrofoam
  • Cake:
  • 1 box Pillsbury classic white cake mix
  • 2 tbsp Pillsbury creamy supreme vanilla frosting
  • Candy coating:
  • 1 12 oz bag Wilton brown candy melts
  • 1 1/2 tsp Crisco shortening

Instructions

  • Bake the cake according to the package and leg it cool down to room temperature.
  • Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.
  • In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
  • Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.
  • Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
  • Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.
  • Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.
  • Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
  • Decorate as shown
  • Place in a Styrofoam block and let it stand for about an hour.

Cheesecake Factory Pumpkin Pecan Cheesecake

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GLAZED PECANS

3 c. sugar

1/2 t. cream of tartar

1 c. water

perfect pecan halves

Combine the sugar, cream of tartar and water in a saucepan, stirring until the sugar is dissolved, scraping the sides of the pan to remove the sugar crystals, then cook without stirring until it threads crisply when dropped from a spoon.

Using a long sharp pin, stick into a pecan half and dip into the sugar. Set on a piece of buttered wax paper to cool and harden. Set aside.

 

PUMPKIN PECAN CHEESECAKE:

Pecan Filling:

1  graham cracker crust  10- inch spring form pan.

3 eggs

3 T. butter, melted

1/2 c. sugar

1 c. dark corn syrup

1 t. vanilla

Preheat oven 350*

Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Pour into a 10-inch , graham cracker crust, spring form pan, cover with the pecans. Bake 20 minutes or until the filling is firm, but not fully cook. Remove from oven and place on a wire rack, while making the cheesecake.

Pumpkin Cheesecake Filling:

2 1/2 lb. cream cheese

1 c. sugar

4 large eggs, lightly beaten

3 egg yolks, lightly beaten

2 T. all-purpose flour

2 t. ground cinnamon

1 t. ground cloves

1 t. ground ginger

1 c. heavy cream

1 T. vanilla

1 can (1 lb) mashed pumpkin

Preheat oven 425*.

1. In a large bowl, beat together the cream cheese, sugar, eggs and yolks.

2. Add the flour, cinnamon, cloves and ginger.

3. Beat in the cream and vanilla, then add the mashed pumpkin and beat, medium speed, electric mixer , until thoroughly combined.

4. Pour the mixture over the pecan layer and bake for 15 minutes. Reduce the oven temperature to 275* and bake for 1 hour. Turn off the heat and leave the cake in the oven overnight to cool.

5. Top the cake with the glazed pecans, making circles from the outside, then another one inside the first row, repeating to the center of the cake. Make whipped cream rosettes around the outside of the cake and you should have it.