Fancy Sandies

Guess who's got a working fridge again?!  Meeeeeeee!!  That's right.  Bo found the horribly expensive part, ordered it, and got it installed on Saturday.  I now have a fridge stocked with perishables.  Hurrah for almond milk and eggs!!  (It's the little things, no?)

Pecan Sandies for Valentine's Day

Happy Valentine's Day!!

Bo has declared these to be "the best cookies in the whole world."  Every time he snags a cookie from the container, he says those exact words.  So we've got it on good authority that these little guys are yummy and perfect.

But why ask him?  I mean, I am kind of a cookie queen, am I not?  Well, today's recipe is a new one for me on so many levels.  It's my first time making these cookies, my first time eating these cookies, and my first time seeing what these cookies are even supposed to look like.  Yeah.

And while I'm being honest here, I'll admit that I'd always assumed that Pecan Sandies were named after some woman named Sandy, back in the 1950s.  You should've seen Bo's face when I told him that part.  He laaaaaughed at me and then said it had something to do with the sandy cookie texture.  Turns out he's right!  (I totally googled it last night.)

These cookies have a deliciously buttery, crisp texture and the hint of roasted pecans is such a perfect match.  They're the best kind of crumbly cookie, but the addition of a Dove milk chocolate Promise just puts these cookies at the top of the list.  Bo's list, that is.  I'm still a tried and true chocolate chip cookie fan.

Wishing You Heart Smiles,

          

Pecan Sandies
adapted from Allrecipes

1 c. unsalted butter, softened
1 c. vegetable oil
1/2 c. (100g) sugar
1/2 c. (109g) brown sugar
1 c. (115g) confectioners' sugar, sifted
2 eggs
2 tsp. vanilla
4 c. (512g) flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. roasted, chopped pecans
48 Dove chocolate hearts, optional

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

In a large bowl, cream together the butter, vegetable oil, sugar, brown sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then beat in the vanilla. Whisk the flour, baking soda, cream of tartar, and salt in a separate bowl. Beat the flour mixture into the creamed mixture, 1/4 at a time, scraping down the sides of the bowl. Beat in the pecans.  Dough will be a little sticky.

Chill the dough for an hour, then scoop dough into balls and place 2 inches apart onto prepared baking sheets. Keep remaining dough refrigerated. Bake cookies for 10 - 12 minutes, or until the edges are golden. Press chocolate hearts into centers of cookies, and remove from baking sheets to cool on wire racks.  Makes 4 dozen.

         

Pecan Pie

True Story:

I pulled this pie out of the oven the other night around 9pm and promptly told Bo that he couldn't touch it until I got some photos taken.  He knows by now that the photo magic happens during mid-day, when natural light is at its peak, so he put up a bit of a fuss and may have even stomped his feet.  I reminded him that he's already had a pumpkin pie to sample this week and that he could just hold his darn horses for another 24 hours.

I took my photos during lunch yesterday and wrapped the pie back up and threw it in the fridge.  Knowing that he'd immediately dig in when he saw it, I tucked a note into the plastic wrap: "Call me before you eat this."

You see, one of my most favorite things is to hear him gush about my cooking and baking.  It's a total ego boost, and I eat it right up.  I knew that if he sampled the pie - which, by the way, is his favorite kind of pie - I'd hear his review four hours after the fact.  And you know how it is when you relay a story hours later - you gloss over details, the story loses its pep, it becomes a little cut and dry.  (Do you see where I'm going with this?)

So, he dutifully called me and asked about the pie, full of intent and concern.  My response?  "Great!  Go ahead and try it now.  Yes.  While I'm on the phone."  So, yeah.  I got to listen to him gush and ooh and ahh over the phone about this pie, and now one of my friends has taken to calling me a sly little wench.  :)

By the way, Bo's review of this pie?  "The best pecan pie I've ever tasted.  It's really, really, really, really good."  Oh, and he specifically wanted me to tell you that part of what makes this pie so good (other than the secret ingredient - cinnamon!) is that it's got just the right amount of filling and nuts.  Not too gooey, yet full of flavor.

Sly Indeed,

Pecan Pie

1 c. pecans, quartered
1/2 c. pecans, chopped
1 c. pecan halves

3 eggs
3/4 c. light corn syrup
2 Tbsp. dark corn syrup
3/4 c. brown sugar
3 Tbsp. butter, melted
1 tsp. cinnamon
1 tsp. vanilla
1 pinch salt

1 unbaked 9-inch (4-cup volume) pie shell

Preheat oven to 350 degrees.

Spread quartered pecans over bottom of pie crust. In a medium bowl, stir together all remaining ingredients, except the pecan halves. Pour syrup mixture over top of quartered pecans, then arrange pecan halves on top of pie. Bake for one hour or until firm; let cool for one hour before serving.

          

          

Ingredient Lineup:

Pecan Halves                                            Quarters                                                         Pieces

Bourbon Pecan Chicken

This recipe is all about Fall comfort food.  Pecans and butter and bourbon and brown sugar, and oh yeah - chicken, too.  Incidentally, those are also all of Bo's favorite things.  So, making this earned me major points, hurrah! :)

But, really, this recipe feels fancy enough to serve guests, but isn't so overly complicated that you'd be stressed out in the kitchen while they were at your house.  It turns out moist and flavorful and is a fantastic way to bring chicken breasts out of their boring rut.  I hope you love it too!

Enjoy!




Bourbon Pecan Chicken
heavily adapted from Allrecipes

chicken:
2 boneless, skinless chicken breasts
3/4 c. finely chopped pecans
3/4 c. Italian bread crumbs
1/2 c. milk

1 Tbsp. unsalted butter
1 Tbsp. olive oil

sauce:
1/4 c. Dijon mustard
1/4 c. brown sugar
3 Tbsp. bourbon whiskey
2 Tbsp. soy sauce
1 tsp. Worcestershire sauce
1/4 c. unsalted butter

Preheat oven to 375 degrees.  In a small saucepan, whisk together all sauce ingredients except the butter and set aside.

Place a piece of plastic wrap or wax paper over chicken breasts and pound with a mallet to an even 3/4" thick.  Cut each chicken breast in half to make 4 pieces total.

Stir together the pecans and bread crumbs in a shallow dish.  Pour milk into a bowl.  Dip each piece of chicken into the milk and allow excess to drip off.  Place into pecan and crumb mixture, pressing firmly to coat with crumbs on each side.

Heat olive oil and butter in a large, oven-safe skillet over medium heat.  Place the coated chicken breasts in the pan and fry each side until browned, about 2-3 minutes per side.  Put skillet with chicken into the oven and bake until cooked through, about 10 minutes.

Meanwhile, heat the sauce over medium heat.  Bring to a boil and boil one minute.  Remove from heat and whisk in remaining 1/4 c. butter until melted.  Serve chicken with sauce.  Makes 4 servings.

Ingredient Lineup:

Dip each piece of chicken into the milk and allow excess to drip off.

Place into pecan and crumb mixture, pressing firmly to coat with crumbs on each side.

Pan fry until golden, about 2-3 minutes each side.

 

This is fantastic served alongside a side salad with Apple Vinaigrette Dressing

I'm betting that this bourbon sauce would be amazing drizzled over mashed potatoes too!

   

Praline Pumpkin Cake

Raise your hand if you're craving pumpkin everything right now!  This is the second pumpkin cake I've made this week, and I'm already itching to try out more* recipes this weekend.

So let's talk about this cake - It's a pumpkin-vanilla cake with a pecan praline topping baked in, layered together with cream cheese frosting, and topped with pecans and a caramel drizzle.

Didn't that just make you pass out with the amazingness of it?  I don't usually pick recipes that rely on mixes, but this one used up so many things I had sitting around (pumpkin, caramel sauce, cream cheese frosting, and Yellow cake mix), that there's no way I couldn't give it a try.  The cake isn't super pumpkin-y, so it'll be a good ease right into Fall.  I'm craving pumpkin so much that I almost didn't blog up the recipe, but Bo and my coworkers - who scarfed all the leftovers in thirty minutes - assured me that I needed to because they all loved it.  I, on the other hand, probably still wouldn't be satisfied even after bathing in pumpkin, so I'm going to continue on my hunt for the pumpkinest of pumpkin* baked goods :)

Eat this cake at room temp for best flavor, but store it in the fridge.  The cream cheese frosting gets really soft otherwise, and you run the risk of your top cake layer slip slidin' away....

Dig In!


* What kind of recipes?  Ok, I'm putting it out there so you all will hold me to it - I'm going to tinker with pumpkin syrup recipes so that we all can make homemade pumpkin lattes.  Hurrahhh!!!




Praline Pumpkin Cake
adapted from Betty Crocker

1/2 c. unsalted butter
1/4 c. whipping cream
1 c. packed brown sugar
3/4 cup coarsely chopped pecans

1 box Betty Crocker® SuperMoist® yellow cake mix
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. water
1/3 c. vegetable oil
4 eggs
1 tsp. pumpkin pie spice (= 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves)

1-2 containers Betty Crocker® Rich & Creamy cream cheese frosting
1/2 tsp. pumpkin pie spice (= 1/4 tsp. cinnamon + 1/8 tsp. ginger + pinch nutmeg + pinch cloves)

Caramel topping **, optional
Additional coarsely chopped pecans, optional

Heat oven to 325°F.

In a small saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted. Whisk to completely dissolve the brown sugar.  Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

In large bowl beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture into each pan.

Bake 41 - 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; then invert from pans onto cooling rack, pecan side up. Cool completely, an hour or more.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.


** What??  You want a scratch recipe for amazing caramel sauce?  Ok, fine.  Next week, my dears.  It'll rock your world.  I promise.

Ingredient Lineup:

Best Friend Makers

Need a best friend?  These babies will get you one!  They're perfectly brownie-ish without being too bold; the coconut, pecans, and white chocolate chips add just a little something without being too complicated; and it's all wrapped up in a sweet and golden package that is the definition of cozy.  See?  Best friend material right there!  But if you prefer your best friend in human form, this recipe makes enough to share with your current best friends and maybe even make you some new ones :)


Enjoy!





Best Friend Makers (aka Congo Bars)
adapted from Can You Stay for Dinner

1 c. pecans, toasted and chopped*
1 1/2 c. sweetened shredded coconut
1 c. white chocolate chips

1 1/2 c. all-purpose flour

1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 c. packed light brown sugar
2 eggs, lightly beaten
4 tsp. vanilla extract (yes, 4!)


Preheat oven to 350°.  Fit two pieces of aluminum foil crosswise into a 9x13" baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.  Spritz evenly with nonstick cooking spray.  It’s important to line the pan with foil because you want to be able to remove the bars from the pan by simply lifting the foil overhang on both sides. Then, you can peel down the foil and slice them perfectly.  


Toss together the pecans, coconut, and white chocolate chips in a medium bowl; set aside.  Whisk flour, baking powder, and salt together in a medium bowl; set aside.  


Whisk melted butter and brown sugar together in medium bowl until combined.  Add eggs and vanilla and mix well.  Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.  Fold in chocolate, coconut, and nuts.  Turn batter into prepared pan, smoothing top with rubber spatula.  


Bake until top is shiny and light golden brown, 22 to 25 minutes; do not overbake. Cool in the pan on a wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and share with all your best friends. 


* Note:  I'm a big fan of buying chopped, roasted pecans from Trader Joe's.  They're very reasonably priced, and the work is already done for you.  They're perfect for baking and for sprinkling on oatmeal or salads.  But, to roast and chop your own pecans:  Preheat oven to 350°. Spread nuts on a larged rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

Ingredient Lineup:

 Layer 2 pieces of foil crosswise over a 9x13" pan, making sure you have

overhang down the pan sides.  Then, lightly coat with cooking spray.

Whisk the melted butter and brown sugar until combined.

Stir in the flour mixture with a spatula.

 Fold in the pecans, coconut, and chocolate chips until combined.

 Spread the stiff dough into prepared cake pan.

 Bake until golden and shiny.

Granola Bars

I'm a really snacky person.   As in, I always have snacks nearby, because if I don't eat regularly, I get really crabby/woozy/dopey/sad/younameit.  For the past couple of weeks, my snack drawer in my desk at work has been the slimmest of pickins.  So it got me to daydreaming about snacks that I could make from scratch.  (Any excuse to avoid a trip to the grocery store!!)  I've long been wanting to try out this granola bar recipe, so it was the perfect choice for this week's post.

I made two batches, so that I could try out two different flavor variations.  The first batch was with roasted pecans and chocolate chips.  The second was with roasted pecans and dried blueberries and cranberries.

All in all, I thought the granola bars were fine.  Not scrumptious, but certainly not bad tasting in any way.  I think it's partly to do with the amount of honey in the recipe; I like honey, but I don't like it to be a strong flavor in the finished result.  I rate this recipe a 3 Spoons, so I'll keep looking for something that suits my taste.  And my snack drawer.

Enjoy!

{  UPDATE!  }

I found my holy grail of chewy granola bar recipes!  I posted it with photos here:

Perfect, Chewy Granola Bars

Granola Bars

adapted from allrecipes.com

2 c. oatmeal

1/2 c. brown sugar

1/2 c. wheat germ

3/4 tsp. cinnamon

1 c. whole wheat flour

3/4 tsp. salt

3/4 c. roasted pecan pieces

1/2 c. chocolate chips

1 egg, beaten

1/2 c. vegetable oil

1/2 c. honey

1 tsp. vanilla

Preheat oven to 350 degrees, and lightly grease a baking sheet, 9x13 or larger.

In a large bowl, mix together the dry ingredients.  Make a well in the center of the bowl, and pour in the egg, oil, honey, and vanilla.  Stir to combine with a mixing spoon.  Pat the mixture evenly into the prepared pan, into a rectangle 8x10" in size.

Bake for 20 minutes, or until edges are golden and crispy.  (The center will appear un-done.)  For crispy bars, bake for 30 minutes.  Cool for 5 minutes on the pan, and then invert onto a large cutting board and cut while still warm. 

Note:  For the dried berry variation, I used 1/2 c. pecans, 1/2 c. dried blueberries, 1/2 c. dried cranberries, and reduced the cinnamon to 1/2 tsp.

Dry Ingredients:

Add the wet ingredients to the center well:

Pat into an 8x10" rectangle:

Invert the bars and cut into them while still warm: