Salty Chocolate-Pecan Candy

 

Here I go again with another pecan recipe.  I apologize if you don't like pecans hopefully you will like other recipes on my blog.  :-)  A word of warning -- I do know of at least one more pecan recipe in the near future.  I'm not sure why I seem to be so drawn to pecan recipes, except for the fact that I really like pecans.  

This candy looks so elegant and fancy!  It is super easy to make, so it's a great fake out.  The flavor is delicious.  Sweet white chocolate, rich dark chocolate, toasty pecans, and salty goodness all in one gorgeous bite.  I had quite a bit of candy, luckily it keeps well in the refrigerator for about a month.  

Salty Chocolate-Pecan Candy

1 cup pecans, coarsely chopped

3 (4 oz) bars bittersweet chocolate baking bars (I used Ghirardelli 60% bittersweet)

3 (4 oz) white chocolate baking bars (I used Ghirardelli)

1 teaspoon coarse sea salt or 3/4 tsp kosher salt

Place pecans in a single layer on a baking sheet.

Bake at 350 degrees for 8 to 10 minutes or until toasted.

Line a 17 x 12 inch jelly-roll pan with parchment paper.  Break each bar into 8 equal pieces.  (You will have 48 pieces total.)  Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate.  (Pieces will touch.)

Bake at 225 degrees for 5 minutes or just until chocolate is melted.  Remove pan to a wire rack.  Swirl chocolates into a marble pattern using a wooden pick.  Sprinkle evenly with toasted pecans and salt.  

Chill 1 hour or until firm.  Break into pieces.  Store in an airtight container in refrigerator up to 1 month.  

Makes 1 3/4 lb

Hat Tip - myrecipes.com

Snickerdoodles

 

I think of snickerdoodle cookies as a classic, go to cookie; like chocolate chip or sugar cookies.  I seem to make a lot of go to cookies.  They are pretty simple to make and I usually have the ingredients on hand.  This snickerdoodle recipe was both simple to make and I had all the ingredients.  Yay!  :-)  The only draw back with this recipe is that you have to plan ahead a bit.  The dough has to be refrigerated overnight or for at least 3 hours.  It's not a huge problem, but you will have to wait a bit longer to eat the cookies.  If you are able to plan ahead, then refrigerating the dough can work to your advantage.  The dough can be refrigerated up to 1 week.  I actually made the dough 2 days in advance.  I was responsible for making desserts for a party, so I wanted to get as much done ahead of time as possible and it worked out well.

The cookies smelled so yummy as they were baking.  I just love the smell of cinnamon! 

This recipe comes from the Flour Bakery cookbook.  Sweetie and I visited Flour Bakery many times when we lived in Boston.  Defiantly check out the bakery if you are in the Boston area, you won't be disappointed!  Sweetie's favorite were the sticky sticky buns.

Snickerdoodles

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar, plus 1/2 cup for coating

2 eggs

2 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

2 teaspoons cream of tartar

1/4 cup ground cinnamon

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter and 1 1/2 cups sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy.  (This step will take about 10 minutes if using a handheld mixer or a spoon.)  Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.  Beat in the eggs on medium speed for 2 to 3 minutes, or until thoroughly combined.  Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.  

In a medium bowl, sift together the flour, baking soda, salt, and cream of tartar.  On low speed (or with the wooden spoon), slowly blend the flour mixture into the butter-sugar mixture and then mix just until the flour is totally incorporated and the dough is evenly mixed.  

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking.  When ready to bake, position a rack in the center of the oven and heat the oven to 350 degrees.

In a small bowl, mix together the remaining 1/2 cup sugar and the cinnamon.  Drop the dough by rounded tablespoons into the cinnamon-sugar mixture and roll to coat.  Place the coated balls of dough on a baking sheet, spacing them about 3 inches apart.  Flatten each ball slightly with the palm of your hand.

Bake for 15 to 18 minutes, or until the cookies are golden brown on the edges and slightly soft in the center.  Let cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.  

The cookies can be stored in an airtight container at room temperature up to 3 days.  The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.

Makes about 24 cookies.

Hat Tip - Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang

My Favorite Nut

 

Pecans are my favorite nut!  I wonder if it is because I'm from the South . . .  

I do know the flavor of pecans is so yummy!  Surprisingly, pecans can get better with the addition of sugar and spices.  I've made these spiced pecans numerous times.  I first made them last year for a little post-holiday party.  They were a huge hit with me (oh, and the guests, haha).  I recently made them again for a neighborhood get together.  I was so excited to have an excuse to make them again!  :-)  The leftovers didn't last long.  

Spiced Pecans

1 egg white, lightly beaten

1 tablespoon water

3 cups pecan halves

1/2 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg (I used 1/4 teaspoon nutmeg, I'm not a huge fan).

Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil. 

In a small bowl, beat the egg white with the water.  Stir in pecans, mixing until well moistened.  

In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.  Sprinkle over moistened nuts.  Spread nuts onto prepared pan.

Bake in preheated oven for 30 minutes, stirring once or twice.  Be careful not to overcook and burn the nuts.  

Hat Tip - allrecipes.com

Chewy Sugar Cookies

I came across this chewy sugar cookie recipe on cooksillustrated.com one day.  The recipe sounded easy and I knew Sweetie was a big fan of sugar cookies.  :)  I don't usually make sugar cookies, chocolate chip cookies are my usual "go-to" cookies.  I was also curious to see how sugar cookies would be with cream cheese in them.  The result was yummy!  They had a very sugary, vanilla flavor with crunchy sugar on the outside.

Chewy Sugar Cookies

2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon table salt

1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling

2 ounces cream cheese, cut into 8 pieces

6 tablespoons (3/4 stick) unsalted butter, melted and still warm

1/3 cup vegetable oil

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees.  Line 2 large rimmed baking sheets with parchment paper.  Whisk flour, baking soda, baking powder, and salt together in a medium bowl.  Set aside.

Place 1 1/2 cups sugar and cream cheese in a large bowl.  Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside.  Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out latter).  Whisk in oil until incorporated.  Add egg, milk, and vanilla; continue to whisk until smooth.  Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.  

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop).  Using hands, roll dough into balls.  Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet.  Using bottom of drinking glass, flatten dough balls until 2 inches in diameter.  Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

Bake, 1 tray at at time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.  Cool cookies on baking sheets 5 minutes.  Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Makes 24 cookies

Hat Tip - cooksillustrated.com

My First Layer Cake

I'm paying tribute to my Southern roots with another Southern classic, red velvet cake.  I've been a huge fan of red velvet cake for many years although I did go on hiatus from eating it for a few years.  It was just too much of a good thing.  I fell in love with red velvet cake again at the Two Little Red Hens Bakery in New York City.  Their red velvet cupcake was delicious!!  If you are ever in NYC, check out this bakery.  After eating their cupcakes, I made some of my own last year for Valentine's Day.  They were a huge hit at work.  This year I purchased Cook's Illustrated special issue Holiday Baking.  On the cover was a beautiful red velvet cake.  I decided I had to make it.  I had not made a layer cake before.  I've made bundt and sheet cakes, but the frosting part of a layer cake made me a bit nervous.  I faced my fears and made a layer cake, and I think it turned out well.

The making and baking part of the cake layers wasn't difficult.  The layers stuck just a little bit in the cake pans, but it was easily covered with the cream cheese frosting!  :)  The frosting was easy to make as well, except for the confectioners' sugar mishap.  The directions said to put the sugar and butter in the mixing bowl and beat at medium-high speed.  I did that, only to have a cloud of confectioners' sugar go everywhere.  Oops!  I quickly turned it off and draped a towel over the stand mixer to catch any other clouds. 

Then it was time to frost the cake.  It actually wasn't as difficult as I had originally thought, although it was a bit time consuming.  The cake turned out beautifully.  I'm so proud of it!  :)  (I texted photos to many friends with my new accomplishment.)  The cake is so yummy, especially the cream cheese frosting!!

Happy Valentine's Day!

Red Velvet Cake

Cake -

2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 1/2 teaspoon baking soda
Pinch table salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder (not Dutch-processed)
2 tablespoons (one 1-ounce bottle) red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups (10 1/2 ounces) granulated sugar

Frosting -

16 tablespoons (2 sticks) unsalted butter, softened
4 cups (16 ounces) confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch table salt

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease and flour two 9-inch cake pans.  Whisk flour, baking soda, and salt in a medium bowl.  Whisk buttermilk, vinegar, vanilla and eggs in large measuring cup.  Mix cocoa with food coloring in small bowl until smooth paste forms.

With stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary.  Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.  Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds.  Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.  Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds.  Using rubber spatula, give batter final stir.  Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes.  Cool cakes in pans 10 minutes, then turn out onto wire rack to cool completely, at least 30 minutes.

For the frosting: With stand mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.  Add cream cheese, 1 piece at a time, and beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate until ready to use.

When cakes are cools, spread about 2 cups frosting on 1 cake layer.  Top with second cake layer and spread top and sides of cake with remaining frosting.  Cover and refrigerate until ready to serve, up to 3 days.

Serves 12

Hat Tip - Cooks Illustrated - Holiday Baking 2010 Special Issue

Pecan Squares

I'm from Georgia, so I grew up eating a lot of pecan pie.  It is such a yummy dessert especially with a little vanilla ice cream.  Oh my!  As I have gotten older, the gummy, gooey part of the pecan pie started grossing me out a bit.  I came across this recipe on myrecipes.com one day.  I bookmarked it on my computer and then waited for the perfect opportunity to make it.  Our neighbors had a little get together and asked everyone to bring something.  I thought of these pecan squares.  I had all the ingredients on hand.  They were very easy to make.

These pecan squares are delicious!  They are so buttery and nutty, it was amazing.  They were a huge hit at the get together.  :)

When I make these again, I won't pat the bottom mixture 1 1/2 inches up the sides of the dish.  I felt like that was too high above the pecan filling.  Next time I will probably do 1/2 to 1 inch up the sides.

Pecan Squares

2 cups all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, softened

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter

3 tablespoons whipping cream

3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar.  Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal.  Pat mixture on bottom and up 1 1/2 inches up sides of lightly greased 13 x 9 inch baking dish.

Bake at 350 degrees for 20 minutes or until edges are lightly browned.  Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in saucepan over medium-high heat.  Stir in pecans, pour hot filling into prepared crust.  

Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly.  Cool completely before cutting into 2-inch squares. 

Makes about 28 squares.

Hat Tip - MyRecipes.com

White Chocolate, Cranberry, Macadamia Nut Cookies

So, the holidays have come and gone.  I did some holiday baking but sadly didn't have time to post them.  Now that the holidays are over, I'm going to play catch up.  I know these cookies are festive for Christmas but I think they would be yummy anytime of the year.  I love dried cranberries; it's a nice tartness to compliment the sweet white chocolate and then the salty macadamia nuts, oh my!  It's a combination made in heaven!

I had a ton of these cookies!  It makes 36 large or 72 small cookies.  I had plenty to share with our new neighbors, take some to work, and share some with family.  They were a huge hit!  I'm beginning to get a reputation in the neighborhood as the baker!  That is a reputation I can be proud of.  :)

I decreased the amount of white sugar in the cookies to about 1/2 a cup.

White Chocolate, Cranberry, Macadamia Nut Cookies

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350 degrees.  Line 2 large rimmed baking sheets with parchment paper.  Sift first 3 ingredients into a medium bowl.  Using electric mixer, beat butter in a large bowl until fluffy.  Add both sugars and beat until blended.  Beat in eggs, one at a time, then vanilla.  Add dry ingredients and beat just until blended.  Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart.  For smaller cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.

Bake cookies just until golden, about 18 minutes for large and 15 minutes for small cookies.  Cool on sheets.

Hat Tip - Epicurious.com