Brown Sugar Pecan Cookies

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12 Days of Christmas Cookies: Day 3

Before Thanksgiving I bought a huge bag of pecans from Costco and now I am trying to find recipes with pecans.  I came across this recipe and was really excited to try it.  They turned out really good and the frosting is to die for!  The cookie is soft but has a nice crunch with the pecans in the cookie and on top too.  

These cookies would be a huge hit at any holiday party!

Brown Sugar Pecan Cookies - Recipe from Tatertots and Jello
Yield: 3 Dozen
Ingredients:
1 Cup Unsalted Butter, softened
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 Egg, room temperature
1 Teaspoon Vanilla
2 Cups Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Chopped Pecans

Directions:

1. In a large mixing bowl, beat butter at medium speed until creamy. Add sugars and beat until smooth. 
2. Add egg and vanilla and beat until well combined.
3. In a separate bowl combine flour, baking soda and salt. Gradually add flour mixture to butter mixture and mix well. 
4. Stir in chopped pecans. Cover and chill at least 30 minutes.
5. Preheat oven to 350 degrees.
6. Shape dough into 1-inch balls and place 2 inches apart on a cookie sheet. Bake for 10 to 12 minutes. (If making larger cookies, add an extra 1 to 2 minutes to baking time.) Cool 2 minutes on pan and remove to wire racks. Cool completely before frosting.

Brown Sugar Frosting

Ingredients:

1 Cup Brown Sugar, packed
1/2 Cup Half & Half
1 Tablespoon Unsalted Butter
1 1/4 to 1 1/2 Cups Powdered Sugar

Directions:

1. Combine brown sugar and half and half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. 
2. Boil for 4 minutes.
3. Remove from heat and stir in butter. Add 1 1/4 cups powdered sugar and beat at medium speed with an electric mixer until smooth. 
4. Consistency will seem thin but will thicken as it cools. If frosting seems too thin, add enough of the remaining powdered sugar to desired consistency.
5. Frost your cookies with about 1 teaspoon or so and sprinkle chopped pecans on top.
6. Enjoy!

A word of advice: Because this brown sugar frosting thickens rather quickly, don’t start it until you’re ready to frost the cookies. If it starts to set, just give it a nice stir with your spatula.

Pecan Pie

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This weekend my husband and I hosted Friendsgiving at our house for 14 of our close friends.  I figured that now that I am a wife, I should probably figure out how to cook a turkey and host a large dinner party.  I love hosting parties, but the turkey part made me nervous.

It was a crazy week at work but I planned well and I managed to get all my shopping and preparing done by Friday.  I bought a 15 pounder turkey and used Alton Brown's Roast Turkey recipe.  I was a little nervous as this was my first attempt to ever cook anything bigger then a chicken breast or a steak.  My husband and I had to look up videos on youtube on how to get the innards out of a turkey, yes a little embarrassing.  After brining the turkey for about 16 hours, we roasted it to a perfect golden brown and gobbled it all down.  Still learning how to carve a turkey though, hopefully ill do better next year.

We had a huge feast of delicious food that all my friends helped out with.  

Dinner was a great success!

(I may have gone a little Pinterest crazy with the place settings)

We took a break to make room for pie.  I made this pecan pie and my friends brought an apple pie and a pumpkin pie.  I love fresh whipped cream, so I put a pint of heavy whipping cream and 3 tablespoons of sugar into the Kitchen Aid mixer for a few mins until soft peaks formed.  Then voula, fresh whipped cream to put on top of your pie! Super easy and much better then the canned stuff.

The pie recipe is from The Pioneer Woman and if you use store bought crust, you can get this pie in the oven in less then 10 minutes.  I was a little overwhelmed with all the other cooking I had to do that I skipped making homemade crust this time and used Pillsbury crust.  The recipe is perfectly sweet and again, very easy!

Hope you have a wonderful Thanksgiving with your family and friends.

What are some of your family traditions for the holidays?  Fried turkey?  Turducken?

 What kind of pie or desserts do you make?

Pecan Pie - Adapted from The Pioneer Woman
Yield - 1 Pie, about 12 small slices
Ingredients:
1 Unbaked Pie Crust, homemade or Pillsbury
1 Cup White Sugar
3 Tablespoons Brown Sugar
1/2 Teaspoon Salt
1 Cup Corn Syrup
1 Teaspoons Vanilla
1/3 Cup Melted Butter (unsalted)
3 Whole Eggs, beaten
1 Cup (heaping) Chopped Pecans - I think I used about 1.5 Cups of Pecans

Directions:

1. Roll out your pie crust and put into your pie tin/pan.  
2. Next, mix (you can use a fork or a whisk) the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
3. Pour chopped pecans in the bottom of the unbaked pie shell.
4. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
5. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
6. Allow to cool for several hours or overnight. Serve in thin slivers.
7. Enjoy with your family and friends!

Crunchy Peanut Butter M&M Cookies

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Easter is only a few days away and I am sure if you are like me you are trying to plan out a menu.  I am not hosting Easter but I am responsible for desserts.  I made these cookies last week for a test run and they were a huge hit.  They are a soft cookie but have a nice crunch from the peanuts and M&M's.  The peanut butter flavor really comes through and I liked having the mix of peanut and peanut butter M&M's in the cookie.  I will be making these again if I can keep my hands out of the M&M bag for a few more days!  Hope you all have a great Easter.

Happy Easter!

Adapted from: Cant Stay Out Of The Kitchen

Yield: About 3-4 Dozen Large Cookies

Ingredients:
1 Cup Light Brown Sugar
1 Cup Sugar
1 Cup Extra Crunchy Peanut Butter - I used smooth Skippy and added the chopped nuts for the crunch
¾ Cup Butter - Unsalted and room temperature
2 Eggs - room temperature
1 Teaspoon Vanilla
¼ Teaspoon Salt
1 Teaspoon Baking Soda
1-2 Tablespoon Hot Water (I used one)
2 Cups Flour
1/2 Cup Chopped Peanuts - I used dry roasted and unsalted
1/2 Cup Peanut Butter M&M's
1/2 Cup Peanut M&M's

Directions:

1. Cream the butter and sugars together with an electric mixer until light and fluffy.
2. Mix in the peanut butter, butter and eggs until smooth.
3. Add vanilla, salt, baking soda and hot water and mix again until well blended.
4. Stir in flour just until combined. Add the peanuts and M&M's.
5. Drop with an ice cream scoop or a cookie scoop onto prepared cookie sheets.
6. Bake at 375° about 10-12 minutes or more depending on size.
7. Enjoy! 

Cowboy Cookies

My favorite cowboy will be getting some cowboy cookies on his door step for his birthday.   I have a top secret recipe that is similar to this one, that everyone loves, especially the birthday boy.  But I wanted to make something new, and something I could post on my blog.  I deliberated for hours this morning trying to figure out what to make and which recipe to use.  I am very glad I choose this one because these cookies are amazing!  The dough is dark from all the cinnamon and I love that!  These will be a big hit at any event!!

Happy Birthday Lukas!!

This recipe makes a lot of cookies!

Cowboy Cookies - Adapted from Brown Eyed Baker

Yield: 4 Dozen Big Cookies - This recipe is 2/3 of the original recipe...

Ingredients:

2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

2/3 Teaspoon Salt, I just eye-balled it...

2 Sticks Unsalted Butter, room temperature

1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

2 Teaspoons Vanilla

2 Cups Chocolate Chips

2 Cups Old Fashion Rolled Oats

1 1/3 Cup Shredded Coconut, Sweetened or Unsweetened is fine

1 1/2 Cup Pecans, Chopped

Directions:

1. Preheat oven to 350.  Prepare baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large mixing bowl, or the bowl of your Kitchen Aid mixer with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. 
4. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. 
5. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans. I continued to use my mixer and it was very full, almost over flowing.  
6. For each cookie, scoop a heaping tablespoon of dough onto the baking sheets, spacing them about 2 inches apart. Bake until the edges are set but the middles still look light and puffy, about 10-13 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
7. Enjoy!!

Snickers Brownies

All my favorite boys were in town this weekend so I wanted to make them something they would all love.  I know they all like brownies so I figured this would be a good recipe.   I actually used two different recipes from My Baking Addiction.  I used her recipe for Amazing Brownies for the brownie part, and then her idea for the Snickers part.  I didn't have all the ingredients for the Snickers Brownie recipe so I had to find another.  These were super easy to make and a huge hit with everyone.   I loved the brownie recipe alone, but with the added nuts and caramel, they were delicious.  I will be making these again soon!

Snickers Brownies - Adapted from My Baking Addiction
Yield:16 or 24 depending on how you cut it
Ingredients:
2/3 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
6 Ounces Semisweet Chocolate Chips
10 Tablespoons Unsalted Butter
1 Cup Sugar
2 Teaspoons Vanilla
3 Eggs
3 Regular Size Snickers Bars

Directions:

1. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.
2. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.
3. Add dry ingredients, whisk until just incorporated.
4. Cut up the Snickers bars into thin slices.
5. Pour 1/2 the batter into prepared pan; place the snickers to cover the whole pan.  Pour the rest of the batter on top.  Bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-40 minutes.
6. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack. Cut into squares and serve. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
7. Enjoy!!

Browned Butter Blondies

I found this recipe last week and it immediately went to the top of my to-bake list.  I had all the ingredients, so this morning I made these to take to working wardrobes with me.  We have a big event coming up on Sunday called Blue Jeans & Swing if anyone lives in the Orange County area and wants to attend a great fundraiser that helps men and women in crisis get back to work.   Ill be there volunteering and will probably whip up a yummy treat to bring with me.  Anyway, back to the recipe, its amazing!! It has a very nutty aroma and flavor but it sweet and gooey.  I have only every made 3 types of Blondie's but I think this one is the best!  Its amazing with the toffee bits and walnuts and the browned butter and all the sugar... and vanilla!  You seriously cant go wrong with that flavor combination.  So good!!  I think everyone who tried one today will agree with me...

Browned Butter Blondie's - Adapted from Indulge Bakery
Yield - 24 squares
Ingredients:
1 1/4 Cups (2 1/2 sticks) Unsalted Butter, plus more for pan

2 1/4 Cups Flour, plus more for pan
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
2 Cups Light Brown Sugar, packed
1/2 Cup Sugar
3 Eggs
2 1/2 Teaspoons Vanilla
1 Cup Chopped Walnuts (about 4 ounces)
1 Cup Toffee Bits

Directions:

1. Preheat oven to 350. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.  I just baked it in the pan.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; this happens quick so be cautious, remove from heat, and let cool. 
3. Whisk together flour, baking powder, and salt. 
4. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. 
5. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.  Smooth out with a spatula.
6. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut Blondie's into 2-inch squares.
7. Enjoy!!

Snickers Peanut Butter Cookies

Here is an amazing cookie recipe.  I don't have much more to say other then "try these!!"  They are the perfect combination of a soft peanut butter cookie but with some chocolate, caramel, and crunchy peanuts on top.  

Snickers Peanut Butter Cookies - Adapted from Lovin From The Oven
Yield: 4 Dozen or more...
Ingredients:
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Creamy Peanut Butter
2 Eggs
1/2 Teaspoon Vanilla
2 1/2 Cup Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Bag of Snickers Minis, or another mini size candy bar...


Directions:

1. Preheat oven to 350.
2. Cream butter, sugars and peanut butter. Add eggs and vanilla. 
3. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well.
4. Roll into balls or use a cookie scoop.
5. Cut the candy bars in half and place them cut side down on top of the rounded cookie and press down gently.
6. Bake for 10-12 minutes.  Remove from oven and leave cookies on cookie sheet for 4 minutes to rest. Cool on a cooling rack for ten minutes or more.
7. Enjoy!!

White Chocolate Macadamia Nut Cookies

Recently I have been getting cookie requests from friends and co-workers.  One lady I work with really wanted White Chocolate Macadamia Nut Cookies, so I decided to make some.  I found this recipe on the Brown Eyed Baker website and made my shopping list.  This recipe has been added to my favorites list for a few reasons.  First, because they taste amazing! Second, because they don't need room temperature butter!  And third, because they are soft, gooey, and white chocolaty!  If you normally buy these cookies at Costco, or another grocery store, you will not be disappointed by these homemade ones.  They are large and in charge and again, amazing!

White Chocolate Macadamia Nut Cookies - Adapted from Brown Eyed Baker

Yield: About 2 Dozen Large Cookies

Ingredients:

2 Cups Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

3/4 Cup Butter, unsalted and melted

1 Cup Brown Sugar, light brown

1/2 Cup Sugar

1 Egg

1 Egg Yolk

1 Tablespoon Vanilla

2 Cups Macadamia Nut, Chopped

2 Cups White Chocolate Chips

Directions:

1. Preheat oven to 325. Prepare the baking sheets.
2. In a medium bowl, whisk together the flour, baking soda and salt.  Set aside.
3. Beat together the melted butter, brown sugar, and white sugar.  Beat in the eggs and then vanilla.  
4. Gradually add the flour mixture and mix just until incorporated.  Add the white chocolate chips and macadamia nuts, mix just for a second. 
5. Drop large tablespoon size cookies onto prepared cookie sheet.  Flatten the dough just a little bit with your palm.  
6. Bake cookies for 13-15 minutes, or until lightly golden brown around the edges. Allow to cool for a few minutes on the cookie sheet, then move to cooling rack.
7. Enjoy!

Better Than Crack Brownies

So this recipe has been gaining popularity over the last few weeks. I have been seeing it everywhere so I decided it was time to try it for myself.  I also had all the ingredients in my pantry just waiting to be used.  I still had leftover marshmallows, Rice Krispies, and peanuts, as well as lots of those Reece's Christmas tree leftover from Christmas.   So I gathered all the ingredients and went to work!  I used the Oooey Goooey Fudgey Brownie recipe from How Sweet It Is because it had marshmallows in the batter and with a name like that, I had to try it!  Its kinda magical because all the marshmallows disappear in the oven and leaves you with a fluffy fudgey delicious brownie.  Anyways, the brownie recipe alone is ridiculously amazing, but with all the other goodies on top, it becomes better then crack status!  Once you try these, i don't think you will ever want to eat regular brownies again!  Its not much more work, but yet the outcome is triple the taste!  You get the crunch from the Rice Krispies and peanuts, as well as a creamy peanut butter from the middle layer of Reece's!  You really cant go wrong, and I am sure this will be a hit wherever you serve it!  I hope this encourages all you bakers out there to try this recipe!!

Somebody took a bite....

Better Then Crack Brownies

Yield - 24 Brownies

Ingredients:

1 Batch of Brownies (box mix, oooey gooey fudgey brownies from below, or your favorite recipe)

1/2 Cup Peanuts (salted or unsalted)

1-2 Cups Chopped Reece's Peanut Butter Cups

1 1/2 Cup Chocolate Chips

1 1/2 Cup Peanut Butter (I used creamy)

1/2 Tablespoon Butter

2-3 Cups Rice Krispies

Directions

1. Mix brownies according to recipe.  Bake for 20-25 minutes, or until almost done in a 9x13 pan.
2. Remove from oven and top with peanuts and Reece's peanut butter cups, then bake for another 4-6 minutes.
3. While they are finishing baking, melt the butter, peanut butter, and chocolate chips together.  Stir in the Rice Krispies.  
4. Remove the brownies from the oven and top with the cereal mixture.
5. Refrigerate for at least 2 hours before serving.
6. Enjoy with a glass of milk!

Ooey Goooey Fudgey Brownies

Yield - 24 Brownies

Ingredients:

1 Stick Butter, unsalted

1/2 Cup Semisweet Chocolate Chips or bakers chocolate

2 Cups Sugar

4 Eggs

1 Cup Flour

1 Teaspoon Vanilla

1 Cup Chocolate Chips

2 Cups Mini Marshmallows

Directions

1. Preheat oven to 350.
2. Melt butter and 1/2 cup chocolate in a microwave safe bowl.
3. Pour the melted mixture into the bowl of your kitchen aid.  Cream the mixture for 2 minutes.
4. Add in the sugar and vanilla and beat for 2-3 minutes.
5. Add in eggs one at a time.  Add flour just until combine.
6. Fold in chocolate chips and marshmallows.
7. Pour into a greased 9x13 pan, and bake for 20-25 minutes or until just done.
8. Continue with the Better Than Crack recipe from above, or eat plain.
9. ENJOY!!