pecans

Pecan Pie Martini

You know, it’s a funny thing… my husband says he doesn’t have much of a sweet tooth. But I’m not really buying it.

For example, I made this cocktail for him, told him what is was, he took a sip, then his face totally lit up!

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Eggnog Snowflake Linzer Cookies

Today I’m going to share with you my interpretation of a very popular Austrian Christmas cookie.

Because as you can see from the title of this post I’ve made a *few* dreamy alterations to the traditional recipe and added my own holiday spin if you will.

You could think of Linzer cookies as baby Linzertortes which are traditionally made using ground almonds and filled with black currant or seedless raspberry preserves. The only major distinction between the two, other than the obvious size, is that instead of a lattice crust which adorns the Linzertortes, the tops of Linzer cookies have a small round cutout in the center to make the preserves visible, better known as Linzer “eyes”.

So for my Linzer Cookie version I opted to swap out the almonds for pecans, and replace the traditional preserve filling with an eggnog glaze, oh and the “eyes” on my linzer cookies are in the shape of a snowflake. Very à propos, no?

Snowflake Eggnog Linzer Cookies

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Pecan Logs

December 8, 2009

in American,Cookies,Recipes


Well here we are, at the debut of cookie number two of Cookie Month.

These cookies are a staple during the holidays at my house. In years past I have usually just rolled the dough into a large log rolled in the chopped pecans then chilled, sliced and baked.

This year, I decided to try out Martha Stewart’s version. The cookies are shapped into little 2-inch logs, rolled in the chopped pecans, then baked.

Regardless of your presentation preference this is a great tasting recipe I think you will enjoy.



Pecan Logs
adapted from Martha Stewart’s Cookies

2 cups pecans (about 5 1/4 ounces), toasted
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups confectioners’ sugar, sifted
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon maple extract

Process pecans in a food processor until finely ground; set aside.

Whisk together flour, baking poweder, and salt in a bowl. Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.

Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 munutes.

Preheat oven to 350 degrees f. Roll tablespoons of dough into 2 inch long logs.

Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.


Bake cookies, rotating sheets halfway through, until pale golden and slighly cracked, 14 to 15 minutes.

Transfer logs to wire racks to finish cooling. Cooled cookies can be stored in airtight containers at room temperature for up to 3 days.

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Cinnamon Bun Ice Cream

Yes it’s a fact, I ♥ Ice Cream!

Pretty much any frozen treat for that matter, gelato, frozen yogurt, granita… you get the picture.

There is one particular flavor of ice cream I’ve been daydreaming about for quite some time now though.

I’m sure you’ve seen it in your grocer’s freezer… Ben & Jerry’s Cinnamon Buns Ice Cream (Caramel Ice Cream with Cinnamon Bun Dough & A Caramel Streusel Swirl).

If you haven’t tried it already, I’m here to tell you it’s fantastic and you should definitely give it a try.

Here is my version of Ben & Jerry’s Cinnamon Buns Ice Cream.

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Blueberry Streusel Cake

How would you like to provide your body, with a great source of antioxidants, vitamins, and fiber?

I give you the Blueberry…

A true powerhouse, it’s nutritional scorecard is off the charts compared to other popular summer fruits.

And… if by any chance you happen to have some at home why not enjoy them than in this yummy streusel cake?


Blueberry Streusel Cake

adapted from Gourmet Magazine July 2009

Streusel Topping
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon packed light brown sugar
3/4 teaspoon cinnamon
1/4 cup finely chopped pecans
1 stick cold unsalted butter, cut into 1/2 inch pieces

Stir together flour, sugars, cinnamon, pecans, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.

Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 teaspoon lemon zest
1/2 lb blueberries (3 1/4 cups)

Preheat oven to 350 degrees F. with rack in middle.

Line bottom sides of a 9 inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides.

Butter bottom and sides of pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.

At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

Sprinkle lemon zest over blueberries and lightly toss. Gently fold blueberries into batter.

Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of the topping evenly over batter.

Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more.

Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.





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