Desserts

Strawberry Shortcake

[responsive_youtube v=L3dkXAIMFek]

Chef Tom shares one of his favorite summer dessert recipes, Strawberry Shortcake. Baked on the grill and smothered in fresh strawberries and whiskey whipped cream!


Strawberry Shortcake






Ingredients


For the shortcake biscuits:




For the macerated strawberries:




For the whipped cream:




[display_magento_products]

Instructions


Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

To make the shortcake biscuits:


Combine the flour and sugar in a mixing bowl.


Grate the frozen butter with box grater (large grate).


Mix the butter into the flour and sugar, tossing to coat the grated butter.


Combine the sour cream and milk in a small bowl and mix to combine. Add the mixture to bowl with the butter and flour mixture.


Turn out on work surface. Knead until the mixture forms a dough. Press the dough into a 1” thick square.


Cut the dough into quarters. Stack the quartered dough and roll out to 3/4” thick rectangle. Slice into two equal sized pieces. Brush a thin layer of water on the surface of the top of one piece. Place the other piece on top of the wetted surface and press gently.


Slice into 4 square biscuits. Place on a parchment lined sheet pan.


Brush the tops of the biscuits with a thin layer of half and half. Sprinkle the tops of the biscuits with Noble Saltworks Maple Smoked Turbinado Sugar.


Bake at 425ºF for 25-30 minutes, until golden and lightly browned around the edges.


To make the macerated strawberries:


Combine the sliced strawberries, Noble Saltworks Maple Smoked Turbinado Sugar, white sugar lemon juice and zest and a pinch of Pinch Jacobsen Salt Co. Kosher Sea Salt. Stir to coat the strawberries.


Squeeze about 1/4 of the strawberries in your hands to squish/break them down. Mix them into the rest of the strawberries. Let sit and rest in the refrigerator for 20-30 minutes, or until ready to serve.



You might also enjoy: Coconut Panna Cotta

To make the whipped cream:


Whip the cream my hand, with a whisk in a mixing bowl, or in a stand mixer with the whisk attachment. Whip until soft peaks are formed. Add the sugar and whiskey. Continue whisking to desired texture.


To build the Strawberry Shortcake, divide a biscuit in half, like a sandwich. Remove the top and fill the inside with the macerated strawberries and whipped cream. Place the top half of the biscuit on the filling and top with more strawberries and whipped cream, as desired.

Honey Peach Pie | Gluten-Free Pie Crust

[responsive_youtube v=mE2KYUqzsbs]

Nothing sounds more like down-home Summer baking than Honey Peach Pie! Chef Britt fires up the Kamado Joe Classic II ceramic grill to get the job done and shows you her techniques for the best gluten-free pie crust!


Honey Peach Pie with Gluten-Free Pie Crust






Yields: 1 - 10" pie (8-12 servings)

Ingredients


For the gluten-free pie dough:

For the honey peach pie filling:

For the topping/egg wash:

  • 1 egg

  • 1 tablespoon water

  • Pinch of salt


[display_magento_products]

Instructions


For the dough:

  • In a large bowl, whisk together the dry ingredients (salt and flour).

  • Pulling the butter straight from the fridge, immediately grate it into the bowl with the dry ingredients using the large side of a box grater. Place bowl into the fridge if not immediately moving forward with the next step.

  • Put together your ice water by getting a large container and filling it with both ice and cold water. Strain the water into your measuring cup.

  • Add all of your measured ice water into your large bowl with remaining ingredients and mix until it just begins to clump together into a dough. It will probably be a little gloopy to touch, and this is perfectly fine. Press the dough together into a ball or disc, wrap with plastic wrap, and place in the fridge to set up for a few hours. Ideally, you would let this dough rest overnight.

  • Once properly chilled, evenly roll the dough out into ⅛-inch thickness, using your flour to dust your workspace and dough as needed.

  • Cut a 12"-13" circle out of the dough and carefully position it into your clean, seasoned 10-inch cast-iron skillet or pan. Make sure there are no holes in the crust (patch them if there are) and that the dough is pressed into the corners and completely flush with the pan. Move to the fridge to set before adding pie filling, placing the lattice, and crimping.

  • Save the scraps to chill before re-rolling into an oblong shape and cutting strips out to create your lattice pie crust topping.


For the honey peach pie filling:

  • Fill a large pot or dutch oven with water and bring to a boil. Using a paring knife, slice a small X shape onto the bottom of each peach.

  • Lower the peaches into the boiling water for about 30 seconds, give or take depending on the ripeness of the peaches.

  • Remove the peaches and allow them to cool slightly before peeling the skins off and removing the flesh from the pits.

  • Cut the peaches into 1-2” chunks and place into a large bowl.

  • To the bowl of peaches, add 8 oz of infused-honey and 3 (heaping) tablespoons of Caputo Gluten-Free Flour Blend. Stir until blended well.


For the egg wash:

  • Simply whisk together the ingredients until completely smooth and blended.


To assemble and bake pie:

  • Preheat your grill to 400°F, set up for indirect cooking. For the Kamado Joe Classic II, you will have the deflector plates in place, and your grill grates on the highest position of the rack.

  • Assemble your pie by placing all of your pie filling into your pie shell.

  • Place your lattice over the top of the pie filling, weaving and trimming the ribbons as necessary.

  • Roll and pinch together the excess dough edge so that it sits just inside the rim of the cast-iron skillet.

  • Crimp the edges, brush on egg wash, and as an option, sprinkle a layer of sugar over the top of the pie.

  • Bake in a temperature range between 375°F-425°F on your grill for at least one hour, up to an hour and a half. The center should be bubbling when finished.

  • Allow pie to cool for several hours before slicing and enjoying. Should keep for a couple of days at room temperature, or up to a week in the fridge.


[display_magento_products]

Gluten-Free Funnel Cake

[responsive_youtube v=vkMN5VhaaRM]

Chef Britt shows how to make funnel cake our newest product at ATBBQ.com : Gluten-Free Flour from Antimo Caputo! This specially-formulated flour blend is one of the best-tasting all-purpose gluten-free flours on the market!


Gluten-Free Funnel Cake






Yields 8-10 servings (about 1 quart of batter)

Ingredients


For the batter:

For the toppings (optional):

  • Watermelon slices, cut into stars

  • Blueberries

  • Powdered Sugar, as needed


[display_magento_products]

Instructions



  • Sift together dry ingredients in a medium-large mixing bowl. Create a well in the center to place your wet ingredients.

  • Whisk ingredients until completely smooth and allow to sit for fifteen minutes.

  • During this fifteen minutes, heat your fry oil in a Lodge 6-quart enamel-coated dutch oven to 350-375°F.

  • Once the oil is properly heated, check the consistency of your batter. It is likely too thick and will need to be thinned out to an appropriate texture. Whisk in additional milk as necessary to desired texture, something more fluid, and more akin to a cake batter or pancake batter.

  • Place your batter into a piping bag (or another confectionery dispenser/funnel appropriate for the job). Cut the tip of the piping bag to about ⅛“-¼“ in width.

  • To fry, pipe or stream about ½ cup’s worth of batter into the heated oil.

  • Fry the funnel cake until desired color/texture, flipping the cake to fry both sides. Light golden will yield a spongier texture, and golden brown will yield a crispier texture.


[display_magento_products]

Coconut Panna Cotta with Grilled Pineapple Compote

[responsive_youtube v=Bp-jr3bMZMk]

Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It's a fancy dessert that's easier to make than you might imagine, and sure to impress!


Coconut Panna Cotta with Grilled Pineapple Compote






Yields 6-8 servings

Ingredients


For the coconut panna cotta:

  • 1 can Coconut Milk (unsweetened)

  • 2 cups Heavy Cream

  • 6 oz Cane Sugar

  • 1/2 teaspoon Vanilla Extract or Vanilla Bean Paste

  • 1 packet Unflavored Gelatin

  • 3 Tablespoons Cold Water

  • 2 Cups Heavy Cream


For the grilled pineapple compote:

  • 1 whole Pineapple, peeled, cored, and diced

  • 2 cups Cane Sugar

  • 2 - 6oz cans (12 oz total) Pineapple Juice

  • 1 Cup Rum

  • 1/2 Vanilla bean, split (optional)

  • 1 Cinnamon Stick (optional)


[display_magento_products]

Instructions


To make the panna cotta:

  • Bloom gelatin in 3 tablespoons of cold water.

  • In a small to a medium-sized saucepan, heat sugar, coconut milk, and vanilla. Do not bring to a boil, but heat thoroughly, stirring gently and frequently.

  • Place the cream in a large bowl or pitcher and keep in fridge until ready for further use.

  • Once coconut mixture is hot, and not boiling, remove from heat, and add the bloomed gelatin. Stir gently until dissolved.

  • Pour the warm mixture into the container with chilled heavy cream. Pour the panna cotta mixture into molds and place it in the fridge to set (3-4 hours). If setting in the fridge overnight, cover with plastic wrap.

  • **Recipe notes: if the panna cotta mixture breaks, the coconut milk mixture was too hot when added to the cream. To avoid this, wait a little bit after adding the gelatin before adding mixture to the heavy cream.


To make the grilled pineapple compote:

  • Preheat a charcoal grill (or gas grill with charcoal basket) for direct high-temp searing. Using a serrated knife, peel, and core the pineapple. Cut cleaned pineapple into quarters.

  • While the grill is hot, char half of the pineapple.

  • Once properly charred, dice the grilled half and the ungrilled half into ½" cubes.

  • In a medium to a large-sized saucepan, place sugar, rum, pineapple juice, split vanilla, cinnamon stick, and cut pineapple pieces together and bring to a boil over medium heat.

  • Cook for about 15-20 minutes, stirring occasionally until the syrup has reduced and the pineapple pieces begin to take on a darker color. (about 218°F).

  • Serve the compote warm or cooled on top of the coconut panna cotta. It's also amazing with ice cream or in a yogurt parfait.


 

 

 

 

 

 

Strawberry Pavlova

Chef Britt brings the classic dessert Pavlova to the Yoder Smokers Pellet Grill and shows you the perfect way to impress mom this Mother's Day! ❤




Recipe: Strawberry Pavlova






Yields: 1 - 10” pavlova

Serves: 12 people

Ingredients:



  • 4 Large Egg Whites (160g)

  • 1 tsp Cream of Tartar

  • 1 ¼ Cups White Sugar (300g)

  • 2 tsp Vanilla Extract

  • 2 tsp Cornstarch

  • 2 cups Heavy Cream

  • ¼ cup Powdered Sugar

  • 1# Strawberries


[display_magento_products]

Instructions:



  • Preheat your Yoder Smokers pellet grill (or oven) to 300°F, set up for indirect cooking with the diffuser plate in place.

  • Prepare a half sheet pan lined with parchment or a silpat.

  • Make a slurry by combining the vanilla extract and cornstarch together in a small bowl. Set aside.

  • Using an electric mixer, begin making your meringue by whipping the egg whites with the cream of tartar on medium-high speed until you have about tripled in volume. You are looking for an even foam that is somewhere in between stiff and medium peak. Once you have reached this volume, begin gradually adding the sugar one tablespoon at a time over the highest speed on your mixer. Scrape the bowl if necessary and mix until thick and glossy and maintains a stiff peak.

  • Gently fold in your slurry into the meringue mixture, until barely combined (a little bit of streaking is okay).

  • Place all the meringue in one large dollop onto the middle of your prepared sheet pan. Spread out the meringue using a spatula or the back of a spoon creating a large disc with a slight divot in the center to create a basket effect to place the toppings once the meringue is finished baking.

  • Bake the meringue for 1 hour at 300°F on the top shelf of the pellet grill. You can check it after 45-50 to ensure it is progressing well, and rotate the pan if needed.

  • After that hour, it should be slightly browned (very slightly), with a crispy exterior and soft interior. Set aside to cool while you prepare the toppings.

  • Macerate the strawberries by sprinkling a little sugar over them and letting them set. The sugar will extract the juices from the strawberries and soften their overall texture.

  • Whip heaving cream with powdered sugar until it reaches a medium-stiff peak.

  • Build your pavlova once it has cooled properly first by placing the whipped cream into the center of the pavlova, then top with the macerated strawberries.

  • Serve immediately.






 

Banana Pudding

[responsive_youtube v=hS-5A-HNtJk]

Need a big o' bowl of comfort? Look no further as Chef Britt guides you through her incredible recipe for her take on Banana Pudding!

Banana Pudding






Yields one 4-quart casserole dish or one large trifle dish

Ingredients


For the pastry cream:

  • 24 oz milk

  • 6 oz sugar

  • 4 Large eggs

  • 1 oz corn starch

  • 1 teaspoon vanilla extract

  • 1 heavy pinch Jacobsen Kosher Sea Salt

  • 1 oz unsalted butter


For the caramelized banana filling:

For the banana bread:

Whipped Cream:

  • 2 pints heavy cream, cold

  • ½ cup powdered sugar


Caramelized Banana Slices (optional):

[display_magento_products]

Instructions


To make the pastry cream:

  • Scale your ingredients.

  • In a large saucepan, place all the milk, salt, and vanilla.

  • In a medium bowl, whisk together the sugar and cornstarch. Add about 10 percent of your milk mixture in and whisk until a smooth paste. Follow up by whisking in all the eggs until a homogenous slurry is formed.

  • Bring milk mixture to a boil, and temper with the slurry mixture.

  • Return all of the pastry cream ingredients (except for the butter) to the saucepan, and gradually bring back to a boil, while whisking constantly. Once the cream has properly thickened, remove from heat. Taste, and add butter.

  • Promptly cover and allow to cool.

  • ***If you happen to have a vitamix blender, or other equally powerful blender with a "hot soups" function, you can follow instructions similar to the smoky chocolate pudding.


To make the caramelized banana filling:

  • Place 2 oz of Noble Saltworks Smoked Maple Turbinado with a couple of tablespoons of water in a Lodge Cast Iron Skillet and cook over medium-high heat until it begins to caramelize.

  • Add the sliced bananas and cook until the bananas begin to absorb the caramel, stirring occasionally.

  • Deglaze the pan with the rum and cook until the alcohol has burned off.

  • Add the butter to the skillet. Allow the butter to completely melt and meld into the caramelized banana mixture, then pull off the heat.

  • Cool before folding half of it into to the cooled pastry cream.


To make the banana bread:

  • Preheat Yoder Smokers YS640s Pellet Grill to 350℉.

  • Either by hand or with an immersion blender, blend the bananas and sugar until smooth.

  • Blend Juniper Clay Zingerz Cinnamon-Infused Honey, eggs, oil, and vanilla into the banana mix until fully incorporated.

  • Sift together dry ingredients and add to wet mix. Mix until you have a smooth batter.

  • Pour batter into 2 greased and lined loaf pans.

  • Bake for one hour or more for the loaf pans, or until a cake tester comes out clean.

  • **Note: you only need one loaf pan to build your banana pudding. The other loaf is to enjoy on its own!


To make whipped cream:

  • Combine chilled heavy cream with powdered sugar and whip until medium peaks are formed.


To make caramelized banana slices:

  • Slice bananas and lay them on a flame-proof surface, such as a metal sheet pan.

  • Put about a quarter-teaspoon to a half-teaspoon of Noble Saltworks Smoked Maple Turbinado Sugar on each banana slice.

  • Torch each banana slice until the sugar begins to bubble. Allow to cool before handling further.


To assemble:

  • Prep your banana bread by taking one loaf and slicing it into 3/4" cubes.

  • Prep your banana pudding by taking half of the caramelized banana filling and folding it into the vanilla pastry cream.

  • Begin building in your 4-quart casserole dish or trifle dish by spreading the remaining half of the caramelized banana filling onto the bottom.

  • Follow up with half of the cubes of your cut-up banana bread.

  • Spread an even layer of half of the banana pudding. Follow up with another layer of banana bread cubes, then another layer on top of that of the remaining banana pudding.

  • Top with whipped cream, and place in the fridge to set up.

  • As an option, make caramelized banana slices right before serving for a beautiful presentation.


Smoky Chocolate Cream Puffs

[responsive_youtube v=r6C9NWDqx54]

Chef Britt demonstrates her baking expertise on how to make pâte à choux filled with luscious smoky chocolate pudding! She shares her amazing technique for 6-minute chocolate pudding using the Vitamix!

Smoky Chocolate Cream Puffs






Ingredients


For the pâte à choux:

For the Smoky Chocolate Pudding:

[display_magento_products]

Instructions


To make smoky chocolate pudding with a Vitamix blender:

  • Combine all ingredients in a Vitamix blender, or other high powered blender. Blend on high speed for approximately 6-7 minutes, until mixture is no longer frothing in the pitcher and temps between 180-190℉.

  • Avoid going to far, to avoid

  • Transfer mixture to a quart-sized container, sealing with plastic wrap on the surface of the pudding, and place in the refrigerator to set up.


To make smoky chocolate pudding using the conventional method:

  • Whisk together cornstarch, cocoa powder, and Noble Saltworks Maple Smoked Turbinado Sugar together in a medium saucepan.

  • Then whisk in eggs until a smooth paste is formed. Follow up by whisking in the milk, Noble Saltworks Hickory Smoked Salt, and vanilla extract.

  • Over medium-high heat, and whisking constantly, bring the mixture up to 180-190℉. The mixture should be noticeably thickened and coat the back of a wooden spoon. This may take 10-15 minutes.

  • Once the custard is fully cooked, add the chocolate off the heat, stirring until completely melted.

  • Transfer pudding to a quart-sized container, sealing with plastic wrap on the surface, and place in the refrigerator to set up.


To make pâte à choux:

  • Scale eggs in a small container and set aside. Combine milk, butter, and water in a medium saucepan and bring to a boil.

  • Remove pan from heat and add sifted '00' Antimo Caputo Chef's Flour all at once. Stir with whisk immediately until flour is fully hydrated and everything comes together as a homogeneous mixture.

  • Return pan over medium heat and stir constantly with a spatula until a thin film begins to form at the bottom, or the choux mixture reaches 190-195℉.

  • Transfer batter to a stand mixer set with a paddle attachment. Stir the batter on low speed until the mixture cools to room temperature.

  • Meanwhile, preheat Yoder Smokers YS640s Pellet Smoker to 400℉.

  • Begin adding eggs to the batter. Add one at a time, waiting for each egg to fully incorporate before adding another. Scrape frequently to ensure even mixing. Reserve the fifth egg if you are concerned about the batter becoming too wet to scoop/pipe.


To bake choux:

  • Using a two-tablespoon cookie scoop, portion 12-15 choux balls evenly on an 18" x 13" sheet pan lined with parchment.

  • Using wet fingers, smooth out the surface of each choux ball to ensure even baking, as demonstrated in the video.

  • In the Yoder Smokers YS640s Pellet Smoker with the diffuser plate in place, bake choux on the bottom right side at 400℉ for 40-50 minutes, rotating the tray during the last ten minutes if needed. Do not open the smoker any earlier than 40 minutes, any earlier and you risk collapsing the choux puffs. Resist the urge! 

  • The puffs are ready to pull out of the smoker when the tops and bottoms are crispy to the touch. If they are not completely dry and hold their shape when you hold them, they will collapse after removed from the smoker. So, giving the puffs 5-10 more minutes won't hurt or give them too much color, so better dry than sorry!

  • Once removed and cooled, they can be kept in an airtight container at room temperature or in the freezer if they are not being used immediately. If they are to be stored in the freezer, reconstitute them later by heating them again at 375℉ until dry to the touch, about 10-15 minutes.


To assemble the cream puff:

  • Slice the choux puffs in half and fill the cavity with 2-3 tablespoons of cooled smoky chocolate pudding, and replace the tops. Dust powdered sugar on top to finish and serve immediately.








Gingersnaps

[responsive_youtube v=mXcwboBGDQk]

Chef Britt shares her favorite holiday cookie recipe: the gingersnap! She shows you how to make perfectly chewy and crispy molasses ginger cookies with a smoky edge!


Gingersnaps






Yields: approximately 80 small cookies

Ingredients



  • 8 oz Unsalted Butter, softened

  • 625 grams Sugar

  • 3 Large Eggs

  • 340 grams Molasses

  • 2 Tablespoons Distilled White Vinegar

  • 795 grams All-Purpose or Bread Flour

  • 24 grams Baking Soda

  • 8 grams Ground Ginger

  • 1.5 grams Ground Cinnamon

  • 2 grams Ground Cloves

  • 2 grams Ground Cardamom

  • 1 Jar Noble Saltworks Maple Turbinado Sugar


[display_magento_products]


Instructions:


Preheat Yoder Smokers YS640s to 350℉. 

Using the paddle attachment on a stand mixer, cream together butter and sugar until light in color and fluffy in texture. Add eggs and continue to cream until well blended into the butter mixture.

Add molasses and vinegar and continue to beat until blended. Sift together flour, spices, and baking soda. Add to mixture and paddle on low speed until incorporated. Make sure to scrape the bottom of the bowl to avoid any patches of butter that may have been missed!

Using a cookie scoop, drop cookie dough balls into a dish filled with Noble Saltworks Maple Turbinado Turbinado Sugar. Roll the cookie dough balls in the sugar to coat and transfer to a parchment-lined baking sheet.

Bake at 350℉ in the YS640s for 15-18 minutes if making large cookies. If making smaller sized cookies, bake for 12-15 minutes. They will be done when they have characteristic cracks on the top surface and have set, slightly-browned edges.
You might also enjoy: Smoked Pecan Sandies

Smoked Pecan Sandies

[responsive_youtube v=lBGyQWcyitE]

Chef Britt shares one of her most popular recipes: smoked pecan sandies! First she cold smokes pecans before mixing them into a buttery shortbread and then rolls them in smoked maple turbinado sugar! Perfect for sharing with loved ones!


Smoked Pecan Sandies Recipe






Yields: approximately 80 cookies

Ingredients



 
[display_magento_products]

Instructions


Turn on Yoder Smoker YS640s to get the fan rolling. Do not set a temperature, we are just using the fan to circulate air at first.

To prepare the cold-smoked pecans, fill an A-MAZE-N Tube Smoker with Pecan Pellets. Set the tube smoker near the fan (left side) and ignite. Allow the pecan pieces to smoke on a Frogmat placed on the top shelf for approximately 1 hour.

Using the paddle attachment on a stand mixer, cream together butter and sugar until light in color and fluffy in texture.

Sift together flour and salt. Add to butter mixture and paddle on low speed until incorporated. Make sure to scrape the bottom of the bowl to avoid any patches of butter that may have been missed. Once combined, add the smoked pecan pieces until evenly dispersed in the dough.

From here divide the dough onto two pieces of parchment paper and shape into a rough log. Using the parchment paper and a plastic bowl scraper, press the dough into a log shape. Keep wrapped in parchment and transfer to a flat baking sheet and move to the fridge to set up.

Once the dough is thoroughly chilled, preheat the Yoder Smokers YS640s to 350℉. Remove from parchment and roll logs in a layer of Noble Saltworks Smoked Maple Turbinado to coat them. Cut ¼” discs out of the log and space each disc evenly on a parchment-lined baking sheet.

Bake on the bottom rack at 350℉ in the Yoder Smoker for 12-15 minutes. To check doneness, lift up the corner of the parchment paper and look for a golden-brown color on the bottom of the cookies. They should bake up drier for the characteristic crumbly, “sandy” texture. Underbaking them will make them chewy.

Smoked Pralines

[responsive_youtube v=PChwfsN8OCY]
Chef Tom smokes pecans on the Yoder Smokers YS640s Pellet Grill and shares a quick and easy candy making demo for these Smoked Pralines! A perfect gift or party treat for the holidays. Hello, smoky sweetness!


Smoked Pralines





36 servings



Ingredients



[display_magento_products]

Instructions



Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling. Fill an A-MAZE-N Tube Smoker with pecan pellets. Place the tube smoker on the main cooking grate. Light the end with a torch. Let the fire burn for 1-2 minutes before blowing it out.


Place the pecan halves on a baking sheet. Transfer to the second shelf of the grill. Cook until just toasted and fragrant, about 15 minutes. Do not scorch or blacken the bottoms. Remove from the grill. Let the pecans cool slightly. Chop half of them into small pieces. Leave the other half in halves.


Combine the brown sugar, white sugar, Noble Saltworks Maple Turbinado Smoked Sugar and heavy cream in a Lodge 12” Cast Iron Skillet. Whisk to combine. Cook over medium heat until the temperature reaches 235ºF, whisking occasionally to cook evenly.



You might also enjoy: Brown Butter Chocolate Chip Cookies

Stir in the bourbon and butter. As soon as the butter has melted, add all of the pecans and stir with a wooden spoon. Cook one minute more, stirring constantly. Remove from heat.


Quickly spoon out 2-3 tablespoons of the praline mixture at a time, mounding each scoop on a parchment lined sheet pan. Let the pralines firm up and come down to room temperature before serving.


®2021 All Things Barbecue, LLC. All Rights Reserved