Homemade Decadence is a new cookbook by Joy Wilson, otherwise known as Joy the Baker. The cover claims this is a cookbook full of, “irresistibly sweet, salty, gooey, sticky, fluffy, creamy, crunchy treats.” I would say that’s exactly what it is, and Homemade Decadence is the perfect title for this collection. These are definitely over-the-top and delicious recipes. I’m a huge fan of everything-but-the-kitchen-sink, more-is-more desserts, so this book is perfect for me. The recipes are divided into five categories, and each is better than the last: Brunch (Pear, Dark Chocolate, and Ginger Scones, Blueberry Pancake Muffins with Maple Glaze, Roasted Strawberry and Balsamic Grits), Cookies, Brownies, and Bars (Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies, Peach, Brie, and Dark Chocolate S’mores, Bourbon-Chocolate Pecan Pie Bars), Pies, Crumbles, and Cobblers (Apple Pie with Cheddar-Bacon Crust, Lemon-Buttermilk Pie with Maple-Cranberry Sauce, Brown Sugar-Rosemary Cheesecake with Bourbon-Burnt Caramel Sauce), Layer Cakes, Cupcakes, and Skillet Cakes (Chocolate-Peanut Butter Pretzel Layer Cake, Almond Angel Food Cake with Vanilla-Scented Citrus, Olive Oil Cornmeal Cake), and Ice Cream Social (Salted Dark Chocolate and Orange Ice Cream, Blueberry-Goat Cheese Ice Cream, Mint-Lemonade Sorbet). The recipes are easy to follow and the book is full of beautiful, mouth-watering pictures. This is a fun, decadent cookbook.
One of the recipes that immediately jumped out at me was the Pumpkin Pie with Pecan Praline Topping. During the holidays, I’m always torn between eating pumpkin or pecan pie. I prefer pecan, but it is sweeter and heavier, and after a big holiday meal, sometimes pecan can be a bit much. Pumpkin is lighter but I always regret not choosing pecan instead. This recipe is a combination of the two. We already had a pumpkin pie made so I just whipped up the Pecan Praline Topping to add to it.
1/2 cup packed light brown sugar
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup very coarsely chopped pecans (some halved pecan pieces are fine)
In a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans.
This was a very easy recipe to follow, and it only took me a few minutes to make. I loved it. The topping was sweet and caramel-y without being too much. I really liked layering it over the pumpkin pie- it gave me both of the flavors I wanted but it wasn’t too heavy. I will definitely be making this again and can’t wait to try the other recipes in Homemade Decadence.
5 out of 5.
I received a copy of Homemade Decadence by Joy Wilson from Blogging for Books in exchange for my honest review.