Pear & Duck Salad


Costco sells a great Duck Confit – just heat and serve! This is a wonderful salad I found on Epicurious. It comes together super quick so it is great for lunch or weeknight meal.

1 tsp Dijon mustard
2 TBSP Sherry vinegar
4 TBSP olive oil
1 shallot
1/2 c pecans, coarsely chopped, toasted
2 confit duck legs
2 firm-ripe pears
8 c mixed greens
2 ozs crumbled blue cheese

Preheat oven to 425.

In a small food processor, chop shallots, add mustard, vinegar, olive oil and salt and pepper.

Heat duck for 15 – 20 minutes until skin crisps.

Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

Serves 2.

Chocolate Bourbon Cupcakes with Pecan Frostig


This recipe is adapted from a Sprinkled cupcake recipe. I changed the frosting and substituted most of the butter for applesauce. These are an amazing low fat treat!!!

1 c bourbon
3/4 c unsweetened applesauce
1/4 c butter
3/4 c cocoa powder, unsweetened
2 c flour
1 c sugar
3/4 tsp salt
1 1/2 tsp baking soda
2 eggs
2/3 c fat free sour cream

8 oz lite cream cheese
1/2 c powdered sugar
1/2 c toasted pecans, finely chopped

Preheat oven to 350.

I a medium saucepan over medium heat, simmer bourbon, applesauce & butter. Slowly whisk in cocoa powder, until mixture is creamy, remove from heat and allow to cool.

Whisk dry ingredients together. In a mixer combine eggs and sour cream, slowly add chocolate mixture, then flour until well combined.

Spoon into prepared cupcake pans, filling about 1/2 way. Bake 20 minutes.

Combine powder sugar, cream cheese & pecans until smooth.

Frost cupcakes.

Makes 34.
3 WW PP per cupcake

Bacon, Bourbon, Pecan Brownies


I came across this recipe in Food & Wine and I HAD to make it! I did lighten it up a bit by using 1/2 c applesauce in place of 1/2 c butter. I also added more bourbon because that boozy flavor was not coming through. These are wonderful even without all the butter -crunchy bacon, chewy chocolatey, nutty, boozy goodness! I put 1/2 in the freezer for future enjoyment, ok mostly so I don’t eat the entire tray. Enjoy!

1/3 c pecans, toasted and chopped
1/4 lb bacon, cooked and chopped
8 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 c applesauce, unsweetened
2 TBSP unsalted butter
2 TBSP bacon grease
1/4 c sugar
1/2 c brown sugar
5 TBSP bourbon
4 eggs
1 tsp salt
1/4 c unsweetened cocoa powder
1 1/2 c whole wheat flour

Preheat oven to 350. Spray a 9×9 silicon pan or line a regular 9×9 with parchment and spray.

In a glass bowl combine applesauce, butter, bacon grease and chopped chocolates – microwave on 50% power for 1 minute, stir well, microwave for another 30 seconds, stir well, continue until all chocolate and butter and melted.

In a large bowl of a stand mixture, beat chocolate mixture on medium speed till smooth and shiny. Add both sugars, beat until well combined. Beat in bourbon, eggs and salt until smooth. Add cocoa powder, beat until smooth. Beat in 1/2 c of flour at a time until well incorporated, then add the next.

Scrape batter into the prepared pan. Sprinkle with nuts and bacon. Bake for 30 – 40 minutes until a cake tester comes out clean.

Transfer pan to a rack and let the brownies cool completely. Lift the brownies out of pan and cut into squares.

24 servings.
6 WW PP.