Pecan Pie Cookies

Growing up in the South, I have always been a big fan of pecan pie.  When I saw this recipe for pecan pie cookies, I knew I had to try them.  The dough is similar to a butter cookie, and the pecan pie topping makes these treats amazing!

Mix the butter, sugar, corn syrup, eggs and flour for the cookie dough.

Make pecan pie topping on the stovetop.

Scoop cookie dough into balls and brush with egg white

After baking for 6 minutes, add the pecan pie topping, and continue baking cookies 

Yum!

Pecan Pie Cookies

Makes 3 dozen cookies

1 cup butter, softened

½ cup sugar

½ cup dark corn syrup

2 large eggs, separated

2 ½ cups all-purpose flour

¼ cup butter

½ cup powdered sugar

3 tablespoons dark corn syrup

½ teaspoon vanilla

¾ cup chopped pecans

1. Beat 1 cup of butter and the sugar at medium speed until mixture is light and fluffy.  Add ½ cup dark corn syrup and the egg yolks and continue beating until well combined.  Stir in the flour gradually, until combined.  Cover dough and refrigerate for 1 hour.

2. Melt ¼ cup butter in a saucepan over medium heat.  Add the powdered sugar, vanilla, and 3 tablespoons dark corn syrup, and continue to cook over medium heat, stirring constantly, until mixture boils.  Stir in the pecans and remove the mixture from heat.  Chill mixture for 30 minutes.  Shape pecan mixture into ½ teaspoonful-sized balls and set aside.

3. Preheat oven to 375°F.  Scoop the cookie dough into 1-inch balls and place on a greased baking sheet.  Space the cookies 2 inches apart.  Whisk the egg white until foamy, and brush on the cookie dough balls.

4. Bake at 375°F for 6 minutes.  Remove cookies from oven and set a pecan ball in the center of each cookie.  Continue baking for 8 more minutes.  Cookies should be lightly browned when done.  Let cookies cool for 5 minutes on baking sheet before moving to wire racks to finish cooling.

Adapted from the recipe for Pecan Pie Cookies found in Classic Southern Desserts by the editors of Southern Living Magazine, available for purchase at http://www.amazon.com/Classic-Southern-Desserts-All-Time-Favorite/dp/0848733304/ref=sr_1_1?ie=UTF8&qid=1305315351&sr=8-1

-Posted by Jennifer

Candy Cookies

When the most recent issue of Food Network Magazine arrived and I spotted these cookies, I knew they had to go at the top of my To Bake list.  I'm pretty much obsessed with chocolate chip cookies, and these have all kinds of other goodies added in.

Whisk flour and baking soda

Cream butter and sugars

Add vanilla, salt, egg, and egg yolk

Mix in remaining ingredients in order specified...

...and you will get something that looks like this

Roll into balls, place on baking sheet, and flatten slightly

Bake and enjoy!



Adam Gertler's Kid's Candy Cookies

Active time: 25 minutes

Total: 40 minutes

Makes: about 25 cookies

2 ¼ cups all-purpose flour

1 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup packed light brown sugar

½ cup granulated sugar

1 teaspoon salt

1 Tablespoon vanilla extract

1 large egg plus 1 egg yolk

1 cup Pretzel M&Ms

3 ounces bittersweet chocolate, chopped

½ cup toffee pieces

¾ cup peanut butter chips

1. Preheat oven to 350 degrees.  Whisk together the flour and baking soda in a bowl.
2. In a stand mixer, use the paddle attachment to cream the butter and sugars.
3. Add salt, vanilla, egg, and egg yolk and beat until combined.  Add M&Ms and beat for a couple seconds.  With mixer on low speed, gradually add the flour mixture.  When just combined, mix in remaining ingredients.
4. Form heaping tablespoons of dough into balls and place about 2 inches apart on parchment-lined baking sheets.  Flatten slightly with your hand.
5. Bake until golden brown on edges, 11 to 13 minutes.  Cool for a few minutes on the baking sheet, then cool completely on a wire rack.

-From May 2011 issue of Food Network Magazine

~Posted by Karen

Lemon Gooey Butter Cake

This may be one of the simplest recipes I make, but it's probably also the most requested.  The original recipe calls for yellow cake mix, but I think the lemon makes it even better.  Feel free to experiment with other cake mix flavors!

Mix the cake batter, butter and an egg together to form the crust.

Mix the cream cheese filling and spread on top of the crust.

Bake for about 45 minutes and enjoy!

Lemon Gooey Butter Cake

Crust:

1 package (18.25 ounces) lemon cake mix

8 tablespoons (1 stick) butter, melted

1 large egg

Filling:

1 package (8 ounces) cream cheese, room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

3 ¾ cups confectioner’s sugar

1. Preheat oven to 350°F.  Set aside an ungreased 13 by 9 inch cake pan.

2. Prepare the crust by blending the cake mix, melted butter and egg in large mixing bowl with an electric mixer at low speed for 2 minutes.  After blending, scrape the sides of the bowl with a rubber spatula and bring the batter together in a ball.  Pat the batter evenly into the bottom of the cake pan, and set aside.

3. For the filling, beat the cream cheese with the electric mixer on low speed for 30 seconds, until fluffy (it is not necessary to clean the bowl or beaters between mixing the crust and filling).  Add the eggs, vanilla and melted butter and continue beating for 1 minute at medium speed.  Slowly add the confectioner’s sugar, and continue beating until the sugar is completely incorporated, about 1 minute.  Pour the filling into the pan over the crust, and spread evenly with a rubber spatula.

4. Bake the cake at 350°F for 45-47 minutes.  The cake should be well browned, and the center should still jiggle if you shake the pan.  Cool the cake in the pan on a wire rack.  Cake can be kept at room temperature for up to 4 days or refrigerated for up to 1 week.    

Adapted from the recipe for Gooey Butter Cake in The Cake Mix Doctor by Anne Byrn, available for purchase at http://www.amazon.com/Cake-Mix-Doctor-Anne-Byrn/dp/0761117199/ref=sr_1_1?ie=UTF8&qid=1303430930&sr=8-1

-Posted by Jennifer

Daring Bakers' Challenge- Filled Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I haven’t had a lot of luck when making yeast breads in the past, so I was a little nervous about this challenge.  It turned out that I had nothing to worry about!  The recipe is simple, the dough was rich and delicious, and the meringue layer was absorbed by the dough while baking, adding moisture.  I chose to fill my coffee cake with cinnamon sugar, pecans, and chocolate chips, and the resulting cake was perfect for either breakfast or dessert! 

Mixing the dough

I allowed the dough to rise for one hour

I rolled the dough into a rectangle and added the meringue, cinnamon sugar, pecans and chocolate chips

I rolled up the dough with the filling, and formed a ring

I allowed the filled dough to rise for another hour

After baking, I dusted the cake with powdered sugar just before serving

Filled Meringue Coffee Cake

Makes 2 coffee cakes

For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz.) water
½ cup (135 g / 4.75 oz.) unsalted butter (room temperature)
2 large eggs (room temperature)

Filling:

1 cup (110 g / 4 oz.) chopped pecans
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips

Meringue:

3 large egg whites
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

  

Egg Wash:

1 egg

To Finish Coffee Cake:

Powdered sugar

Mix the yeast with ¼ cup lukewarm water and 1 teaspoon sugar.  Let the mixture stand for 10 minutes, until it doubles in volume.

Combine 1 ½ cups of the flour, the sugar, the salt and the yeast in a large mixing bowl.

Combine the milk, water and butter in a saucepan, and warm over medium heat until the butter is just melted. Slowly add the warm liquid to the flour mixture, beating with an electric mixture at low speed.  Once mixture is well blended, increase mixer speed and beat for an additional 2 minutes.  Add 1 cup of flour and the eggs and beat for an additional 2 minutes.

Stir in the remaining flour with a wooden spoon, adding enough flour as necessary to form a dough that holds together.  Knead dough on a floured surface for 8 to 10 minutes, adding extra flour if needed. 

Place the dough in a bowl, lightly greased with vegetable oil.  Cover the bowl with plastic wrap and a small towel, and allow dough to rise in a warm place until doubled in size, about one hour.

Prepare filling by mixing the cinnamon and sugar together in a small bowl.

Once dough has doubled in size, make the meringue by placing the egg whites and salt in a clean plastic or metal bowl, and beat with an electric mixture at low speed for 30 seconds, then increase speed to high and beat until the mixture is foamy.  Add the vanilla, and continue beating at high speed while slowly adding the sugar.  Beat mixture until it holds stiff peaks.

Punch down the dough and divide it into 2 equal halves.  Roll out each half into a 20 x 10 inch rectangle.  Spread half of the meringue over each rectangle, and sprinkle on the cinnamon sugar, pecans and chocolate chips.  Roll up the rectangles jelly-roll style, lengthwise, and pinch the seams to seal the roll.  Transfer the filled rolls to a lined baking sheet, and carefully bring the ends of the roll together to make a ring.  Pinch the ends together to seal.  Use a sharp knife to make cuts along the top of the ring, spacing the cuts 1 inch apart.

Cover the cakes with plastic wrap and allow them to rise in a warm place for 1 hour.

Preheat oven to 350°F.  Beat an egg for the egg wash.  Brush the cakes with egg wash and bake in the oven for 25 to 30 minutes, until golden brown and well risen.  Allow cake to cool on a wire rack.  Dust the tops of the cakes with powdered sugar just before serving.

Adapted from the recipe for Filled Meringue Coffee Cake at thedaringkitchen.com

-Posted by Jennifer

Mint Oreo Truffles

Sooo, I wanted to make something to post for St. Patricks Day.  I did manage to make these in time, but somehow never could find the time to upload everything until now.  But I promise these will be delicious no matter when you make them!

Place 1 box Mint Oreos in food processor and process until finely ground

Mix in cream cheese using the back of a spoon

Using your hands, shape into balls - it can get quite messy

Place on wax-paper lined baking sheet and place in freezer

Once firm, dip in melted candy coating/almond bark/chocolate



Refrigerate until firm; add decorations if desired

I got the recipe from Bakerella but had to make a few minor changes.  The packages have been downsized, so I didn't quite have 32 cookies.  Also, I couldn't find Double Stuf Mint, so I decided to just use all the cream centers.

-Posted by Karen 

Flu Fighter Cookies

Would you rather go to the doctor's office and get a flu shot or eat one of these beauties?  Well, they may not be that effective, but when you combine the antiviral compounds of ginger, antioxidants of cranberries, selenium of oats, zinc of walnuts, and active cultures of yogurt, your immune system will get one hefty boost! 

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt

Cream the butter and brown sugar.  Then add the eggs, one at a time

Add molasses, yogurt, ginger and lemon zest and beat until smooth

Fold in the oats

Combine the toasted walnuts, dried cranberries, and golden raisins; mix half into dough

Drop heaping tablespoonfuls of dough onto a parchment lined baking sheet

Use the remaining cranberry/walnut/raisin mixture to top each cookie

Chill for 30 minutes, then bake at 375 for 10-12 minutes

Enjoy



Flu-Fighter Cookies

Active time: 30 minutes

Total time: 1 hour 10 minutes

Makes: about 30 cookies

2 ¼ cups all-purpose flour

1 ¼ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

Pinch of ground cloves

¼ teaspoon salt

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

2 large eggs

¼ cup molasses

¼ cup low-fat plain Greek yogurt

1 Tablespoon freshly grated ginger

2 teaspoons finely grated lemon zest (about 1 lemon)

½ cup old-fashioned oats

1 ¼ cups golden raisins

1 ¼ cups dried cranberries

1 ¼ cups roughly chopped walnuts, toasted

1. Line 2 baking sheets with parchment paper and set aside.  Combine the flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, ground cloves, and salt in a medium bowl and whisk together.

2. With an electric mixer on medium speed, cream the butter and sugar.  Beat in the eggs, one at a time.  Beat in the molasses, yogurt, ginger, and lemon zest.  With the mixer on low speed, beat in the flour, being careful not to overmix (batter will be sticky).  Fold in the oats.  Mix the dried fruit and nuts in a small bowl; fold half the nut/fruit mixture into the batter.

3.  Drop heaping tablespoonfuls of dough onto the parchment-lined baking sheets.  Use the remaining fruit/nut mixture to top each cookie.  Place in the refrigerator and let chill for 30 minutes while your oven heats up to 375 degrees.

4.  Bake the cookies for 10 to 12 minutes, or until dark golden but still soft.  Let cool on a wire rack.

-Adapted from the recipe in the October 2009 issue of Food Network Magazine or it can be found here on their website.

Daring Bakers' Challenge- Panna Cotta and Florentines

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I'd actually never tasted Panna Cotta before attempting this challenge, so this recipe was completely new to me.  I was surprised by how simple the recipe is and how little time it took to complete.  The resulting dessert was light and creamy, with just the right amount of sweetness.  While Panna Cotta is traditionally made with gelatin, I have altered the recipe to make it vegetarian, using agar agar flakes in place of the gelatin.  

I've always loved chocolate Florentines, and was excited to learn how to make them for the first time.  I found that the batter spread in the oven much more than I expected, so I had to use very small spoonfuls of batter to prevent the cookies from baking into one large sheet.  The Florentines were amazing paired with the Panna Cotta, as the crispness of the cookies and the creaminess of the custard were a perfect contrast.

I sprinkled the agar agar flakes over the milk and heated the mixture over the stovetop, allowing it to simmer.

I added the cream, sugar, honey and salt, and continued cooking the mixture until all the ingredients had dissolved.  After removing from the heat, I added the vanilla and strained the mixture into glasses to set.

I served the Panna Cotta with fresh strawberries.

I melted the butter, and mixed in all of the ingredients for the Florentines.

I baked the Florentines until they were crispy and golden brown.

I sandwiched the finished cookies with melted semi-sweet chocolate.

The Panna Cotta can either be unmolded onto a plate or served in a glass.

Vanilla Panna Cotta

1 cup (240 mL) whole milk

2 tablespoons agar agar flakes

3 cups (720 mL) whipping cream

1 tablespoon honey

1/2 cup granulated sugar

Pinch of salt

2 teaspoons vanilla extract

1. Sprinkle the agar agar flakes over the whole milk and pour the mixture into a pot.  Heat the mixture over medium heat until it comes to a boil, whisking occasionally, and allow it to simmer for about 5 minutes.

2. Add the whipping cream, honey, granulated sugar and salt.  Continue cooking for about 6-8 minutes,stirring occasionally, until all ingredients have dissolved.  Remove from heat and stir in the vanilla extract.

3. Let the mixture cool slightly before straining into molds or glasses for serving.  Cover and place in refrigerator for at least 2 hours.  Add fruit or other garnishes and serve.

Chocolate Florentines

2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter

2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

1. Preheat oven to 375°F (190°C).  Line a baking sheet with parchment paper or a Silpat.

2. Melt butter in a pot over medium heat.  Remove from heat and stir in the quick oats, sugar, flour, dark corn syrup, milk, vanilla and salt.  Mix well.

3. Divide the batter into 1/2 teaspoon sized drops and place on prepared baking sheet.  Leave plenty of room for the cookies to spread.  Flatten the drops of batter slightly with the back of a spoon before baking.

4. Bake for 7-8 minutes, until the cookies are crisp and golden brown.  Allow cookies to cool on baking sheet before moving to wire rack.

5. Melt chocolate in microwave or over a double boiler.  Drizzle melted chocolate over the Florentines, or spread a thin layer on the back of half of the cookies, and sandwich the other cookies on top of the chocolate layer.

Recipes adapted from the recipes for Giada's Vanilla Panna Cotta and Nestle Florentine Cookies, both found at http://www.thedaringkitchen.com/.  The original recipe for the Panna Cotta can also be found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/panna-cotta-with-fresh-berries-recipe/index.html

Posted by Jennifer