Pecan Pie Cookies

Pecan pie now available in a cookie! How cool is that? I found this recipe at the Beantown Baker's Blog the other day and thought they sounded so good. There is nothing terribly fancy about these cookies in terms of ingredients or technique yet I bet once you try one you will be adding this recipe to your favorite's list. According to the Beantown Baker's posting these ship very well too. Great to send to kids away at school!!

Pecan Pie Cookies

Ingredients

1 cup firmly packed brown sugar

3/4 cup butter, softened

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking powder

Filling

1 cup chopped pecans

1/2 cup firmly packed brown sugar

1/4 cup whipping cream

1 tsp vanilla

Directions

In a large bowl, combine 1 cup brown sugar, butter, egg, and vanilla. Using electric mixer or wooden spoon, beat until smooth.

In a small bowl, whisk together flour and baking powder. Add to other ingredients. Stir or beat until well mixed. Gather dough into a ball and wrap in saran wrap. Chill in fridge for about an hour.

After dough has chilled - preheat oven to 350.

In a medium bowl, combine pecans, brown sugar, whipping cream, and vanilla.

Roll dough into 1 1/4 inch balls. Place 2 inches apart on cookie sheet lined with parchment paper. Make indentation with your thumb in each cookie. (I used the back of my 1 tsp measuring spoon)



Fill hollow in cookie with rounded tsp of filling. Bake for about 10 minutes, cookies should be lightly browned. Cool 2 minutes on cookie sheet before removing to wire cooling rack to cool completely.

There you have it. Pecan Pie Cookies. I'm thinking I may have to add these to my Christmas Cookie list. They feel festive. I'm thinking a little cream cheese drizzle might make take them to the next level. I will have to try that next time!



Fruitsicles

Here is a great, healthy snack to make for the kids or for yourself. Any combination of fruit would work. I decided to whip these up for a coworker's birthday. She requested "something with fruit". Well, you can't get much more fruity than this.

Fruitsicles

Ingredients

2 kiwi, peeled

1/2 cup pineapple chunks

1/4 cup yogurt (I used Greek yogurt so it would be nice and creamy)

1 Tbsp maple syrup

and

12 large strawberries

1/2 cup blueberries

1/4 cup yogurt

1 Tbsp maple syrup

Directions

Using Magic Bullet (or other blender), place first 4 ingredients into blender cup and process with pulsing motion until smooth. Pour equally into popsicle holders (OR - I used little plastic wine glasses), filling only bottom half of holder. You want to freeze the first layer for a few hours so the layers won't mix.

If you are using the plastic wine glasses - place a small piece of tin foil over the top of the glass and puncture with lollipop stick (or popsicle stick). Press stick into fruit mixture. (The tin foil will hold the stick in place)

When the bottom layer is partially frozen, place next 4 ingredients into blender cup. Process until smooth. Remove tin foil from glasses. Pour equally into the holders, over the bottom layer. Return to freezer until completely frozen. I let them freeze overnight.

Unmold the fruitsicles by running the outside of the popsicle holder or glass under hot water for a few seconds. They should pop right out.

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This is what they look like if you wait for the first layer to freeze before adding the second layer.

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This is what they look like if you don't wait for the first layer to freeze before adding the second layer.

These were tasty and not too tart. Not too many calories either. (It's not too often I can say that about one of our recipes!) I believe the recipe, as listed above, made about 6 -7  fruitsicles. I could only do that much at a time as I used my Magic Bullet blender and it has a smaller capacity.

What fruit combinations would you prefer?



The Great Marshmallow Debate

So, the other day I see this fantastic photo for Strawberry Marshmallows. One of those photos that make you just HAVE to try the recipe. Now, I have a pretty great marshmallow recipe that I have made a bazillion times and always turns out so I was not really enthusiastic at having a go at a new recipe. The tempting sound of strawberry in a marshmallow drew me in though. Funny thing is, the recipes are almost EXACTLY the same. Pretty much the only difference is the amount of time you boil the sugar. (and the fact that one has strawberries of course)

I have never had much luck with the whole boiling sugar thing. I tried once or twice and then gave up because the recipes I attempted never worked out. I was pretty confident I could get it to work this time.
Maybe a little too confident......

Strawberry Marshmallows

Ingedients

2 envelopes (about 2 Tbsp) gelatin

1/3 cup strawberry puree

1 Tbsp vanilla

1 1/2 cups sugar

1/4 cup + 2 Tbsp water

1/2 cup + 2 Tbsp corn syrup

1/4 tsp salt

Directions

Line an 8x8 pan with parchment paper. Coat this with a very thin layer of vegetable oil.
Fit a stand mixer with the whisk attachment. In the mixing bowl, combine the puree with vanilla extract. Sprinkle with the gelatin and allow to soften.
In a heavy saucepan, combine sugar, salt, corn syrup and water. Bring to a boil with the lid on and without stirring. When it is at a boil, remove lid and continue to cook without stirring until it reaches the soft-ball stage (234-240F)
With the mixer at medium speed, pour tall of the hot syrup slowly down the side of the bowl into the gelatin mixture. (Use a splash guard if you have one). When all the syrup is added, bring the mixture up to full speed and whip until mixture is fluffy and stiff about 8-10 minutes.
Pour marshmallow into the parchment lined pan and smooth with an oiled offset spatula if necessary. Allow to sit, uncovered at room temperature for 10-12 hours.

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Everything seemed to go pretty well up to the “beating with a mixer” stage. The first 5 minutes were okay and then, instead of going puffy (like I’m used to with my recipe) the mixture turned to something resembling glue. It was sooooooooo sticky. The beaters would hardly turn. After 10 minutes (which was the time recommended by the recipe) I turned off the beaters (I used hand beaters because that is what I use for my recipe) and had THE WORST time trying to scrape it into the prepared pan. I got it everywhere. Seriously, I wish I had gotten photos of it. Thankfully hot water removed it from the counters, bowls, beaters, and me! I don’t know if this was because I did something wrong or if this is how it was supposed to be.... Maybe someone can tell me??

Over all the strawberry flavour was really nice. I don’t think I will be making it again though as my old standby marshmallow recipe is far easier and FAR more marshmallow-y. This strawberry one is more like candy (ie: a really soft laffy taffy) then it is a marshmallow, in my opinion.

Check out the pictures below of the two side by side. (I put them in the same pan and cut the servings sizes to 1 X 1 for both batches so, technically they are the same size. It is only the depth that is different...really, really different!)

If you want a fantastic marshmallow recipe then this next is one the one you want to try.

Marshmallows with Coconut

Ingredients

2 pkgs Gelatin

1/2 cup cold water

3/4 cup water

2 cups white sugar

Pinch of salt

1 tsp vanilla

2 - 3 cups of toasted coconut

Directions

Prepare 8 inch square pan by spraying well with baking spray. Set aside. Mix the 2 packages of gelatin and 1/2 cup cold water in a mixing bowl. Set aside. In a saucepan bring 3/4 cup water to a boil. Add the 2 cups of sugar and bring to rolling boil. Pour boiling sugar mixture into the gelatin mixture. Add pinch of salt and vanilla. Whip with beaters for 20 minutes. Press whip into prepared pan. Cover with plastic wrap and chill overnight or at least 8 hours. When thoroughly chilled, cut into squares with knife dipped in hot water. Roll squares in toasted coconut.

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This recipe is really forgiving and always turns out for me. The only hard part is having to stand there beating it for 20 minutes and you can solve that problem if you have a Kitchenaid mixer. (I need to invest in one)

 I you are a brave baker, try both and let us know how you made out. I am going to try and figure out how to turn my coconut recipe into a strawberry recipe. I would like the strawberry flavour with the coconut poofiness. If you have had success with the strawberry recipe, please, please, please let me know. I would love to know where I went wrong!

Rhubarb Cookies

I don’t know about you but when I think of baking with rhubarb I think of loaves, muffins, crisps, things along those lines. I don’t normally associate rhubarb with cookies. Until today. I was cleaning out some papers on my desk and I found a recipe for frosted rhubarb cookies. I vaguely remember printing it out forever ago thinking, “Hmm...those sound interesting. I should try those.” Adding them to my 10 mile long “To Do” list.

Fortunately “Clean Off Desk” was also on my “To Do” List so I found the recipe again. These are soft, cake-like cookies that are delicious with or without the frosting on top.

 Rhubarb Cookies

 

Ingredients

1 cup shortening

1 1/2 cups packed brown sugar

2 eggs

1 tsp vanilla

3 cups flour

1 tsp baking soda

pinch salt

2 cups diced fresh or frozen rhubarb

1 cup coconut

 

Frosting

4 oz cream cheese

1 Tbsp butter

1 1/2 cups icing sugar

1 tsp vanilla

 

Directions

Preheat oven to 350. Line cookie tray with parchment paper.

In a large bowl, cream shortening and brown sugar until light and fluffy. beat in eggs and vanilla.

In a medium bowl, whisk together flour, baking soda, and salt. Gradually add to creamed mixture with wooden spoon. Stir in rhubarb and coconut.

 

 

Drop by rounded tablespoons about 2 inches apart on cookie sheet. Bake at 350 for 10 - 15 minutes or until golden brown. Cool for 1 minute on cookie sheet before removing to wire rack to cool completely.

For frosting: beat cream cheese and butter until fluffy. Beat in icing sugar and vanilla. Spread over cookies.

 

 

I really liked the little bite of tanginess that you get when you bite into a piece of the rhubarb. I’m also a really big fan of cream cheese frosting so, either way, I win!

**Just a note while I think of it - You may have noticed on many of our blogs we don’t put how many servings the recipe yields. We find that it can vary so greatly that to specify one number can often be misleading. For example: on the recipe for the Rhubarb Cookies that I printed out it stated that it yielded 4 dozen cookies. I only got 3 dozen. I often use a 9 X 9 pan instead of a 9 X 13 (or vice versa) which drastically changes the serving amounts. I find it is best to make the recipe to your standards/size preference and mark that amount down for future reference. **



Rhubarb Strawberry Crisp

I know, I know, another strawberry recipe!
It’s strawberry season so I have to get as many done as I can before the strawberries are gone. This is one of my favorites! Sue doesn't really like “crisp” recipes (because she is crazy) but even she will admit this is good.

I love the unique flavour of this dessert. It is tart yet sweet and, when served warm with whipped cream or – even better – vanilla ice cream, it is soooooo amazingly tasty!

Rhubarb Strawberry Crisp

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved

3/4 cups granulated sugar

1 tablespoon cornstarch

1/2 cup freshly squeezed lemon juice

Topping

2 cup all-purpose flour

1/2 cup granulated sugar

1 cup light brown sugar, lightly packed

pinch salt

2 cup Quaker quick-cooking oats

1 1/2 cups cold butter, diced

Directions

Preheat the oven to 350.

For the fruit, toss the rhubarb, strawberries, and 3/4 cup of the sugar together in a large bowl. 

In a measuring cup, dissolve the cornstarch in the lemon juice and then mix it into the fruit. Pour the mixture into an 9 X 9 inch baking dish and place it on a cookie sheet lined with parchment paper or tinfoil. (It might get messy and you DO NOT want to have to clean that off your oven!)

For the topping: In a medium sized bowl, combine the flour, 1/2 cup granulated sugar, the brown sugar, salt and oats. Add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. 

Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. 

When done, remove from oven and let sit on wire cooling rack for at least 15 - 20 minutes so the juice has time to thicken up.

Serve warm with ice cream or whipped cream.

Try to leave it sit for as long as you can. If you can’t wait, I understand. Believe me, I understand! Runny crisp doesn't look as pretty but it does taste just as delicious! 

Just be careful that you don't take a steaming bite of fruit syrup and burn the roof of your mouth and then have to eat nothing but cold liquids for 2 days until the pain and blister go away. 

Not that I have first hand knowledge of that or anything... just sayin'...

Strawberry Shortcake

So it’s official.
I am strawberry crazy at the moment.
You may have noticed more than a few strawberry related blogs this month. Good news! There will be more! I still have to post my Rhubarb Strawberry Crisp pics and recipe (UPDATE: See HERE for recipe), and then there is this recipe: Strawberry Marshmallows that I am dying to try. (Doesn’t it look sooo deliciously strawberry-y?) I’m a little nervous about the whole boiled sugar thing – my experiences thus far have been fairly unsuccessful – but, the only way to learn is to try so.... maybe I will do that....maybe...or at least try and figure out how to make MY marshmallow recipe (which does not involve boiling things) into strawberry marshmallows.

But, we are here today to discuss Strawberry Shortcake. Delicious, creamy, sweet, Strawberry Shortcake. (Insert drooling noises here) Once again I have chosen a recipe that is widely open to interpretation. Strawberry Shortcake can be made with angel food cake, pound cake, sponge cake, or biscuits. I’m sure there are other choices as well. I make mine on biscuits because I like the texture.

Strawberry Shortcake

Ingredients
Biscuits

2 cups flour

3 Tbsp sugar

1 Tbsp baking powder

½ tsp baking soda

Pinch salt

½ cup butter, cold

¾ cup buttermilk

Extra milk and sugar

Filling

1 lb strawberries, finely chopped

2 Tbsp sugar

Topping

2 cups whipping cream

3 Tbsp sugar

1 tsp vanilla

Directions

Preheat oven to 425. Line cookie sheet with parchment paper.

Place chopped strawberries in a bowl and sprinkle with 2 Tbsp sugar. Let sit while preparing biscuits.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in cold butter using pastry blender or 2 knives until mixture resembles coarse crumbs. Using a fork, gently stir in buttermilk. Dump bowl on floured surface and lightly knead until dough comes together. (The less you can handle the dough the better.) Roll out to 1 inch thickness. Using round biscuit or cookie cutter, cut out biscuits. Place ½ inch apart on prepared cookie sheet.

 Dip a pastry brush (or your fingers) in a little bit of milk and brush tops of biscuits. Sprinkle with sugar.

Bake approximately 20 minutes, tops should be a light, golden brown. Let cool on cookie sheets for 5 mins before removing to wire cooling racks to finish cooling.

In a large bowl, whip whipping cream with 3 Tbsp sugar and vanilla until stiff peaks form.

To serve: Cut biscuit in half horizontally. 

Spoon a dollop of whipped cream onto bottom of biscuit. Top with a generous spoonful of strawberries. Spoon another dollop of whipped cream on top. Place biscuit top on the whipped cream.

You could get fancy and drizzle with chocolate or, if you want to spend a little more time, make a thick strawberry sauce (Boil your strawberries and sugar over medium high heat, stirring constantly, until thickened – about 5 –8 minutes. Then let cool. Substitute this for the “plain” strawberries in the

shortcake)

Note - You may notice there is some peaches in there with the strawberries.... I updated the photos from when I first made this many moons ago and used both fruit this time. You can, of course, just use strawberries!!