Strawberry Stuffed French Toast

This is a really decadent breakfast!  I got the idea from an Atkins diet book but I wouldn’t personally suggest this for weight loss.  I tis a great Sunday morning treat though.

1 loaf thick bread - I like a french or Italian loaf
8 oz cream cheese, softened to room temperature
3 tbsp strawberry jam
1/2 cup fresh strawberries
1/4 tsp cinnamon
1 cup milk
3 eggs
1 tsp vanilla extract
1/4 tsp salt
1 tbsp butter
1 tbsp canola oil

• Heat oven to warm setting.  Line a baking sheet with foil; place in oven.  Coat loaf into 8 thick slices.  Make a pocket in each slice, taking care not to cut through to the opposite side.
• In a bowl, mix cream cheese and jam until blended.  Fold in berries and cinnamon.  Evenly dived mixture into bread pockets.
• Mix cream mixture, eggs, vanilla and salt in a shallow bowl.  Dip bread slices two at a time into mixture until saturated.  
• Heat 1 tbsp each butter and oil in a large nonstick skillet.  Cook slices in batches, 5 to 6 minutes per side, until golden brown.  Do not crowd skillet.  Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.

Tart Lemon Peel and Cheese Danishes

These were a huge hit at home although I must admit I left out the candied Lemon Peel.  Either way these are an easy way to make Danishes and are delicious.  From Food and Drink Holiday 2014.

2 lemons
2 cups granulated sugar, divided
1/2 cup water
1 block (225 g) cream cheese, at room temperature
1 tsp all purpose flour
1/2 tsp vanilla extract
2 eggs
1 pkg (397 to 454 g) store bought puff pastry, defrosted.

• Using a vegetable peeler, pull long strips of peel and pith from one end of lemon to the other.  Cut into strips about 1/4 inch thick.  Bring a saucepan filled with water to a boil.
• When boiling add peel.  Cook for 1 minute.  Using a slotted spoon, remove to a bowl of cold water.  Repeat this step 2 more times.
• Pour 1 cup sugar and 1/2 cup water into a medium saucepan.  Set over medium heat.  Heat until sugar dissolves.  Add peel. Simmer until lemon is tender and mixture is syrupy, about 10 minutes.  Using a slotted spoon, remove peel to a rack.  Let cool completely.  When cool, place 1/2 cup sugar in a small bowl.  Add peel and turn to evenly coat.  Remove to a lightly oiled rack set over a baking sheet.   Let cool and dry for at least 3 hours or overnight.
• Finely chop half of lemon peel.  Place cream cheese in a bowl.  Using a stand mixer or a hand mixer, beat until smooth.  Add all purpose flour, vanilla, 1 egg and remaining 1/2 cup sugar.  Beat on low speed until evenly mixed.  Add chopped peel.  Beat until evenly mixed.
• Using a floured rolling pin, roll out half of pastry over a lightly floured counter until 12 x 12 inch square.  Cut into 4.  Repeat with remaining piece of pastry.  Arrange pastry squares over 2 parchment lined baking sheets.  Divide and spoon cream cheese mixture over centre of each.  Beat remaining egg in small bowl with a little water.  Brush over edges of pastry.  Working 1 pastry square lift 2 opposite corners and pinch together over cream cheese.  Repeat with remaining pastries.  Refrigerate for 30 to 60 minutes until chilled and firmed up.
• Preheat oven to 400F.
• Brush pastry tops with egg wash.  Bake in centre of preheated oven until pastry is golden, about 16 to 20 minutes.  Carefully press a few pieces of candied lemon peel into tops of warm pastries. Serve warm or at room temperature.

Caramel Pretzel Cheesecake

Salty and sweet this is an excellent recipe for a special get together!

2 cups finely crushed pretzels
2 cups sugar, divided
3/4 cup butter melted
4 pkgs (250 g each) brick cream cheese, softened
3 tbsp butterscotch flavoured liquor
5 eggs
1/4 cup caramel sauce
1 1/4 cups whipping cream, divided
1 1/4 cups semi sweet chocolate chips

• Heat oven to 350F
• Combine pretzel crumbs, 1/2 cup sugar and butter, press onto bottom and 22 inches up side of 9 inch springform pan.
• Reserve 2 tbsp of the remaining sugar.  Beat remaining sugar with cream cheese in large bowl with mixer until blended.  Add liqueur, mix well.  Add eggs one at a time, mixing on low speed after each just until blended, pour into crust.
• Bake 1 hour to 1 hour 5 min or until centre is almost set.  Run knife around rim of pan to loosen cake, col before removing rim.  Refrigerate cheesecake 4 hours.
• Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge.   Bring 1/4 cup whipping cream to boil in small saucepan.   Remove from heat.  Add chocolate chips, stir until melted.  Let stand 10 min or until slightly thickened.  Pour over cheesecake, spreading to completely cover top.
• Beat remaining cream in medium bowl with mixer on high speed until soft peaks form.   Add remaining sugar; beat until stiff peaks form.  Spoon into pastry bag fitted with star tip, use to pipe whipped cream onto cheesecake just before serving.

Raspberry Parfait with Oatmeal and Scotch

Definitely an adult dessert.  You could switch the raspberries for any in season fruit.  This is very pretty and very easy to make.  From Food and Drink Autumn 2003.

2 tsp quick cooking oatmeal
1 cup whipping cream
1/2 cup soft cream cheese
2 tbsp honey
1 tbsp granulated sugar
1/3 cup single malt Scotch
2 cups raspberries

1. Toast oatmeal in skillet on low heat for 6 to 7 minutes, until it turns a toasty brown.  Remove from skillet and cool.  Whip cream until soft peaks form.
2. Mix cheese with honey, sugar and Scotch until smooth.  Taste and add more sugar if desired.  Fold in whipped cream.
3. Place 2 tbsp raspberries in the bottom of each glass.  Top with 1/4 cup cream mixture and sprinkle over 1/4 tsp toasted oats.  Repeat, layering as desired.

Serves 4

Mini Maple Cheesecakes with Maple Glazed Hazelnuts

These are simply delicious and I like that they are in small portions.  The cheesecake came out nice and moist.

Base:
1/3 cup gingersnap cookie crumbs
1 tbsp butter, melted

Filling:
1 pkg (250g) brick cream cheese, softened
2 tbsp granulated sugar
2 tbsp Maple Syrup
2 tbsp greek yogurt
1/2 tsp male extract
1 egg

Maple Glazed Hazelnuts
1/2 cup chopped hazelnuts
2 tbsp Maple Syrup

Base:  Place paper liners in 8 muffin cups.  In small bowl, combine crumbs and butter.  Divide and press into paper liners.

Filling:  In medium bowl and using electric mixer, beat together cream cheese, sugar, maple syrup, yogurt and maple extract until smooth.  Add egg; beat on low speed until combined.  Divide among muffin cups.  Bake in 350F oven for 15 to 18 minutes or until filling is set and slightly puffed.  Let cool on wire rack in pan.  When cool, refrigerate covered for at least 2 hours.

Maple Glazed Hazelnuts:  In small skillet over medium heat, stir chopped Hazelnuts until toasted and fragrant, 2 to 3 minutes.  Stir in maple syrup; increase heat to high and cook, stirring constantly until nuts are glazed and most of the syrup is absorbed, about 1 minute.  Transfer to parchment paper-lined plate; let cool completely.  Break any hazelnuts apart that stick together.  Break apart and use to garnish cheesecake.

Beef Dairy Casserole

The family loved this one!  From Company's Coming.

500 g Ground Beef
1/2 cup chopped onion
1 tbsp cooking oil
1/2 cup milk
250 g cream cheese, softened
284 ml condensed cream of mushroom soup
1 1/2 cups kernel corn
1/4 cup chopped pimiento
2 cups cooked noodles
1 1/2 tsp salt
1/4 tsp pepper

Combine beef, onion and cooking oil in frying pan.  Scramble fry until meat is browned.  Drain off any fat.  Spoon meat into 2.5 litre casserole.  Set aside.

Combine milk with cheese in medium size bowl.  Blend on low until smooth with hand mixer.

Add soup, corn, pimiento, nootles salt and pepper to milk and cheese mixture.  Stir.  Pour all into casserole, stirring to distribute through meat.  Bake in 350 F oven for 40 minutes.

Serves 4

Super Simple Dip

This has a bit of spice to it.  Decide how spicy you want it based on the chiles you pick.  This dip goes great with crackers or veggies and would be a great hit at a football party.

1 pkg (8 oz) cream cheese, softened
2 cups shredded cheddar cheese
1/2 cup chopped green pepper
1/4 cup finely chopped green onions
1 can (4oz) chopped green chilies drained

1. Line an 8 or 9 inch pie plate with plastic wrap.
2. Using hand mixer, beat cream cheese until smooth.  Add cheddar cheese, bell pepper, green onions and chiles and mix until well blended.  Spoon into prepared pan; press mixture evenly into pan and cover with plastic wrap.  Refrigerate 1 hour or overnight.
3. Just before serving, remove top plastic wrap and invert onto serving tray.  Remove bottom plastic wrap.  
4. Serve with your choice of veggies or crackers.

Veggies and Dip

It can be hard to get kids to eat their veggies but I find if I put out a dip they are more likely to eat them.  Also cutting the vegetables into thin strips seems to make them more interesting.

1 pkg cream cheese, softened
1 tbsp Italian Seasoning
1 cup sour cream
2 tbsp dry minced onion
1 clove garlic, minced
1/4 tsp salt
1/2 tsp curry powder (optional)

1. Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy; beat in sour cream.  Stir in Italian Seasoning, onion, garlic and salt.  Add curry powder if using.  Spoon into serving bowl.  Cover and refrigerate 1 hour or until serving time.

Smoked Salmon Pizza with Baby Kale Salad

I am really loving baby Kale, a healthy and tasty salad choice.  This is definitely an adult pizza…make a pepperoni one up for the kids.  I used pizza dough but if you are short on time just buy a prepared pizza crust or use some Naan bread.  Based on a recipe from Canadian Living Magazine 2013.

350 g pizza dough
1 tbsp olive oil
1/4 tsp pepper
1/2 cup cream cheese, softened
4 tsp lemon juice
1 tbsp milk
150 g sliced smoked salmon
1/4 cup Feta Cheese, crumbled
1/4 cup thinly sliced red onion
2 tsp capers, drained, rinsed and chopped
2 tsp chopped fresh chives
1/2 tsp peppercorns, crushed

BABY KALE SALAD
1 tsp olive
1 tsp lemon juice
pinch each salt and pepper
2 1/2 cups lightly packed baby kale

1. On lightly floured surface, roll out or press dough into 11 inch circle.  Transfer to greased pizza pan; prick all over with fork.  Spread oil over dough; sprinkle with pepper.  Bake on bottom rack of 500F oven until golden and crisp, about 12 minutes.  Let cool.
2. Meanwhile, combine cream cheese, 2 tsp lemon juice and the milk; spread over pizza.  Top with salmon, onion, Feta, capers, chives, peppercorns and remaining lemon juice.
3. In bowl, whisk together oil, lemon juice, salt and pepper; add kale and toss.  Sprinkle on pizza and return to oven for 5 min or until kale is wilted.

Chocolate Orange Cheesecake Swirl Brownies

Chocolate, orange and cream cheese make a wonderful trio.  This is simple to make and delicious!  From the Milk Calendar 2014.

Cheesecake
250 g cream cheese, softened
1/2 cup granulated sugar
2 tbsp all purpose flour
1 egg
2 tbsp grated orange zest (from 2 to 3 oranges)
1/3 cup orange juice
1 tsp vanilla extract

Brownie Batter
1 cup milk
3/4 cup butter, cut into cubes
1 - 2/3 cups granulated sugar
1 cup unsweetened cocoa powder
2 eggs
1/4 cup orange juice
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp salt

• Preheat oven to 350F.  Line a 13x9 inch metal baking pan with foil, leaving 2 inches overhang at each end; lightly butter foil.
• Cheesecake:  In a large bowl, using an electric mixer, beat cram cheese and sugar until smooth.  Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla.  Set aside.
• Brownie Batter: In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted.  Alternatively, heat in a glass measuring cup in microwave on Medium power for 3 to 4 minutes.  Remove from heat.
• In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended.  Whisk in eggs, orange juice and vanilla.   Sprinkle flour and salt over top; whisk until blended.
• Spread about 2/3 of brownie batter into prepared pan; smooth top.  Pour cheesecake batter evenly over top.  Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.
• Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre.  Let cool completely in pan on rack.  Using foil overhang as handles, transfer to cutting board and cut into squares.

Spinach Artichoke Dip

This is a versatile dip with a lot of flavour!

1 - 10 oz package frozen chopped spinach, thawed
1 - 13.75 oz can artichoke bottoms
2 cloves garlic
8 oz cream cheese
1 cup grated Parmesan cheese
1/4 tsp pepper

Heat oven to 350F.  Grease a 1 quart ovenproof pan.  In a food processor, process spinach, artichokes, garlic, cream cheese, Parmesan and pepper until well combined.  Scrape down sides of processor, as needed.

Spread spinach mixture in prepared pan.  Bake until warmed through, about 30 minutes.  SErve hot with cut up vegetables.

Classic Carrot Cake

I brought this cake into work and got very good comments on it.  It is simple to make and has everything a carrot cake should have, a little spice, moist cake and a light but tasty icing.

CAKE
1 cup canola oil
1 cup granulated sugar
3/4 cup packed brown sugar
4 eggs
2 cups all purpose flour (I always use unbleached)
2 tsp each; cinnamon, baking soda, baking powder
1 tsp salt
3 cups carrots finely grated (approx 454 g)

ICING
1/4 cup butter, softened
1 cup regular or low fat cream cheese, softened
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk, if necessary

1. Preheat oven to 350F.  Grease two 9" cake pans
2. CAKE: Beat oil and sugars together in a large bowl with an electric mixer until combined.  Add eggs, one at a time, beating well after each addition.
3. Combine flour cinnamon, baking soda, baking powder and salt in a separate large bowl.  Add flour mixture to egg mixture.  Mix just until combined.  Fold in carrots.  Divide batter evenly into prepared pans.  Bake in preheated oven, 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
4. Cool in pans, 20 minutes.  Remove and cool completely on wire cooling rack.
5. ICING: cream butter and cream cheese in a large bowl of an electric mixer.  Add icing sugar, 1 cup at a time.  Beat well after each addition.  Add vanilla.  Continue beating until fluffy.  Add 1 tbsp milk at a time to thin out icing if necessary.
6. ASSEMBLY:  Place one cake on serving dish.  Spread with icing. Top with remaining cake layer.  Spread top with remaining icing.

Smoked Salmon Roll-ups

Delightful and so easy!

4 oz cream cheese
2 green onions, finely chopped
1 tbsp chopped fresh basil
4 green - spinach flavoured tortillas
6 oz smoked salmon, thinly sliced

1. In a bowl, mix cream cheese, onions and dill.  Spread mixture evenly over tortillas.
2. Layer salmon over cream cheese.  Roll up tortillas.  Cut each tortilla into 4 pieces.

Pear and Cranberry Galette with Poire William Sorbet

This is a wonderful dessert…it would work well with apples and walnuts as well if you do not like Pears and Cranberries.  I did not have time to make the Poire William Sorbet but it looks so good that I included it.

From Food and Drink Holiday 2000.

PASTRY
2 cups all purpose flour
1/2 tsp salt
3/4 cup unsalted butter, cut in 1 inch pieces
1/2 cup cream cheese cut in 1 inch pieces
1 tsp grated lemon rind
2 tbsp lemon juice

FILLING
6 pears, peeled and diced in 1 1/2 inch chunks
1/4 cup granulated sugar
1 cup dried cranberries
2 tbsp lemon juice
2 tbsp quick cooking tapioca or flour

GLAZE
1 egg beaten with a pinch of salt
1 tbsp granulated sugar

1. Place flour, salt, butter, cream cheese and lemon rind in food processor.  With on off motion pulse fats into flour until the size of small peas (I did this by hand with a pastry cutter). Add lemon juice and pulse for a few more turns.  Remove pastry from processor and combine into a ball by hand.  Pastry may seem dry but it comes together when you knead it.  Cover with plastic wrap and chill for 30 minutes.
2. Preheat oven to 450F.
3. Toss together pears, sugar, cranberries, lemon juice and tapioca.  Line cookie sheet with parchment paper.  Roll pastry out in 15 inch circle and place on cookie sheet.  Pile fruit mixture onto pastry leaving a 3 inch border.  Press border up over fruit forming a free form shape.  Brush with egg and sprinkle with sugar.
4. Bake for 10 minutes, reduce heat to 350F and bake 30 minutes longer or until pastry is browned and fruit is bubbling.  Cool.  Serve with Poire William Sorbet.

Serves 8

POIRE WILLIAM SORBET

Because of the high alcohol content, this sorbet has a soft set.  It keeps for at least 2 weeks.

2 cups unsweetened pear juice

1 cup sugar

1 cup water

1/2 cup Poire William

1. Stir together juice, sugar and water in a pot.  Bring to boil, remove from heat and cool.  Stir in Poire William.  Freeze overnight.  Remove from freezer and add to food processor.  Process until smooth (You could also use a blender or beaters).  Refreeze for at least 4 hours.

Shortbread Lemon Cream Cheese Tart with Blueberry Sauce

You can't go wrong with lemon and blueberries, they just seem to go together well.  You don't need the blueberry sauce, I actually just served with fresh blueberries. A tip - sift your icing sugar to avoid lumps. From Food and Drink 2000


Shortbread Crust
2/3 cups unsalted butter, softened
1/3 cup icing sugar
1 1/3 cups all purpose flour

Cream Cheese Filling
750 g cream cheese, room temperature
1 cup icing sugar
1/4 cup lemon juice
1 tsp vanilla
2 tsp grated lemon peel

Blueberry Sauce
1 1/2 cups blueberries, fresh or frozen
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

1. Prepare a 9 inch diameter flan tin by lining the bottom with parchment paper, and greasing and flouring the sides.
2. In a food processor, combine butter and icing sugar until blended.  Pulse in flour until just combined (I only have a hand mixer and it worked just fine, just be careful you don't overdo it). Press dough, about 1/4 inch thick along bottom and sides of prepared flan tin.  Refrigerate for 30 minutes.
3. Preheat oven to 350 F.  Prick holes in bottom of unbaked crust to allow steam to escape.  Bake for 12 to 15 minutes or until slightly coloured.  Check for air bubbles and prick as necessary.  Let cool completely before filling.
4. In a food processor or by hand, beat cream cheese until softened.  Add remaining ingredients and continue beating until smooth and the consistency of thick whipped cream.  Spoon into prepared shell and refrigerate for 2 hours.
5. Mix cornstarch, sugar and water.  Set aside.  Add blueberries along with any juice into a pot.  Bring to a boil on medium high heat.  Stir cornstarch mixture into blueberry mixture.  Reduce heat and continue cooking, stirring until thickened.  Cool before serving.
6. Serve wedges of tart with blueberry sauce drizzled over top.

Taco Dip and Chips

A popular recipe this time of the year.

8 oz pkg of cream cheese, softened
2 cups shredded lettuce
1 pkg taco seasoning (start with 1/2 pkg and adjust seasoning to your preference)
2 chopped tomatoes
1 chopped green pepper - or red/yellow
1 cup shredded cheddar cheese
2 or 3 chopped green onions

Soften cream cheese.  Add taco seasonings.  Spread chopped lettuce on platter.  Put chream cheese mixture on top.  Layer remaining ingredients.  Serve with taco chipps or small party pitas.

Crab Pate

125 g Pkg Cream cheese
3 tbsp tbsp melted butter
Dash Worcestershire sauce
5 oz drained crab meat
1 green onion, chopped

Melt butter.  Add softened cream cheese; cream well.  Add remaining ingredients.  Form into a ball.  Wrap in Saran Wrap.  Put in fridge.  Remove 1/2 hour before serving.  Great on crackers or veggies.

White Chocolate and LIme Cheesecake

A special treat!  A nice light tasting dessert that I found in Canadian Living 1995 (just a few years ago right).

2 packages soft lady fingers, halved lengthwise
2 packages cream cheese softened
1 cup sugar
6 squares white chocolate, melted
1/4 cup lime juice
1 envelope unflavoured gelatine
2 tsp finely grated lime peel
1 cup whipping cream, whipped
Strawberries and lime slices

Line bottom and sides of an 8 1/2 inch springform pan with ladyfingers, rounded side facing out.  Beat cream cheese on lowest speed of electric mixer until smooth.  Blend in sugar and chocolate; mix well.  Sprinkle gelatine on top of lime juice in saucepan.  Let stand 5 minutes to soften.  Stir mixture over low heat until gelatine is dissolved.  Blend warm gelatine and lime peel into cheese mixture.  Fold cheese mixture into whipped cream.  Pour into pan.  Chill at least 3 hours.  Garnixh with strawberries and lime slices.

Smoked Salmon Terrine

I made this and brought to a friends house for a Christmas get together.  Unfortunately I didn't realize she didn't eat fish :)  While my husband, myself and another friend enjoyed this wonderful hors d'ouevre she nearly gagged!  Ahhh well I tried.  I really liked the way this came out.  Make sure your salmon is sliced thinly and of good quality.  It makes all the difference.  Serve with the Potato Chips recipe preceding this or a good quality cracker.  The original recipe from Food and Drink 2000 called for cooked spinach but I elected for raw baby spinach instead.

500g Cream cheese
2 tbsp chopped dill
1/2 cup chopped green onions
Salt to taste
1 tsp cracked black pepper
1/2 cup chopped baby spinach
2 tsp lemon juice
500 g smoked salmon, thinly sliced

GARNISH:
Watercress leaves
Dill sprigs

1. Combine cream cheese, dill, green onions, salt and pepper.  Remove one third of mixture and combine with spinach.  Season spinach mixture with lemon juice.
2. Place plastic wrap in loaf pan coming up over the sides.  Divide salmon into 4 portions.  Place a single layer of smoked salmon on base of loaf pan.  Top with half of cream cheese mixture, a second layer of salmon, all of spinach mixture, a third layer of salmon, the remaining cream cheese and finish with the remaining salmon.
3. Cover with plastic wrap and place a weight on top.  Refrigerate overnight or until ready to serve.  Turn out, remove plastic wrap and garnish with watercress and dill.
4. Slice gently with a serrated knife.  Cut slices into smaller pieces and serve on top of potato chips or alongside crackers.

Pecan Pumpkin Cheesecake

A nice holiday treat and a change from the traditional pumpkin pie.  From Food and Drink 2003

1/2 cup melted unsalted butter
1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
1/3 cup ground pecans or other nut
2 tbsp unsalted butter, at room temperature
1 1/2 cups cream cheese, at room temperature
3/4 cup brown sugar
1 cup pureed cooked pumpkin, fresh or canned
3 eggs
1 cup sour cream
3 tbsp all purpose flour
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup whipping cream
1 tsp sugar
candied pecans

1. Line base and sides of a 9 inch springform pan with parchment paper and brush sides with 2 tbsp melted butter.
2. Stir together graham cracker crumbs, sugar, pecans and remaining melted butter.  Mix together and pat into bottom and sides of prepared pan.  Chill crust in refrigerator while preparing filling.
3. Preheat oven to 350F.
4. In a large bowl or a food processor, cream butter and cream cheese together.  Scrape down sides, add sugar and beat until light and fluffy.  Scrape sides again and beat in pumpkin.
5. Add eggs one at a time, beating well after each addition.  Beat in sour cream, flour, vanilla, lemon zest and juice.
6. Pour filling into chilled base.  Bake cake in centre of oven for 1 hour.  Leave oven door ajar, turn off heat, and let cake sit in oven for 1 hour.  Chill and remove from pan.
7. Whip cream until soft peaks form then beat in sugar.  Pipe or dollop 10 rosettes of whipped cream around the top edge of the cheesecake.  Top each rosette with a candied pecan.  Place remaining pecans around the top of the cake if desired.