Thursday, January 12, 2017

brown butter snickerdoodles + a secret ingredient!

Happy 2017 everyone! I hope your new year is off to a grand start, and that you're still excited about this new, fresh, exciting year! January is so motivating to me, and while I don't always follow through with my grand new year plans, it feels nice to reevaluate, organize, and reset.

Most of my plans for 2017 are large and a lot of them require getting out of my comfort zone and won't actually produce results until a little later. However, i'll be 30 this year (what?!?!) and that's made me a little introspective. My perspective on goal setting this year was, "what do I want my life to look like in the next 5 years", and I have some clear goals for both personal and professional areas.

What does all of that have to do with cookies? NOTHING. Not one thing! Ha! Maybe I can segue this blog post super gently into cookies by saying: if your resolution is to make super delicious cookies, this recipe will rock your world!

I'm sure you're just dying to know what that secret ingredient is, huh? Well friends, it's toasted PECANS. Yep, you read that correctly. Pecans! Toasty, fragrant, delicious, pecans that are pulsed in a food processor that add the best nutty flavor, especially when paired with the brown butter. 

I didn't realize that snickerdoodles were hit or miss cookies. Did you? It seems like people either love them, or they really don't. I am actually not a huge fan of snickerdoodles (give me chocolate chip any day), but I just couldn't pass on these cookies with the yummy extra additions so I gave them a try. I am so glad I did because not only are they delicious and impressive, but they're incredibly easy, too!

Brown Butter Snickerdoodles

2 sticks unsalted butter
1 cup whole pecans
1 cup oats
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract

for rolling
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees.

In a heavy-bottomed metal pot brown your butter. If you've never done this before I use this post! Once it's browned pour the entire mixture into the bowl of your stand mixer to cool.

In a large skillet over medium heat toast whole pecans until lightly browned and toasted. 

Immediately transfer the toasted pecans to a food processor. Add flour and pulse mixture until nuts and oats and combined. 

Transfer oats and pecans to a large mixing bowl and whisk in flour, baking powder, and salt until well combined. 

Meanwhile in the stand mixer, add both sugars to the browned butter and mix well (about 3 minutes on high). Add in eggs one at a time until combined, then the vanilla extract. Scrape the sides of the bowl. 

Add in flour mixture to the wet ingredients beating on low speed until combined. 

Use a medium cookie scoop to form dough balls then roll in cinnamon sugar mixture. Place dough on a parchment-lined cookie sheet and bake for 10 minutes. Cool completely on a wire rack then enjoy!


Friday, December 23, 2016

Peanut Butter Blossoms

Hey, hi, hello! I'd be willing to bet you need a quick, easy, delicious recipe for Christmas cookies. I have just the one for you, and it has a little twist to make this classic cookie extra special! 

This recipe adds chocolate chips to the cookie itself, and then the dough gets rolled in a crumbly mixture of peanut butter and powdered sugar. The mixture gives this cookie a crumbly outer texture, and more chocolate never hurt anyone.

Merry Christmas, friends! Thanks for reading! 

Peanut Butter Blossoms

makes about 3 dozen

2 sticks unsalted butter, at room temperature
1 cup creamy peanut butter, divided 
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mini chocolate chips
2/3 cup powdered sugar
chocolate kisses

Preheat oven to 350 degrees, and line two cookie sheets with parchment paper. 

In the bowl of a mixer cream together butter, 1/2 cup of peanut butter, and both sugars. Add in the egg and vanilla until just combined. 

In a separate bowl whisk flour, baking powder, baking soda, and salt. 

With your mixer on low, add dry ingredients until just combined. 

Fold in mini chocolate chips. 

In a small bowl combine remaining 1/2 cup of peanut butter and powdered sugar making sure to break up any large clumps. 

Spoon out two teaspoons of the dough and roll in the peanut butter powdered sugar mixture prosily lightly to adhere. 

Bake on a cookie sheet spaced 2 inches apart for 9-11 minutes depending on how crispy you like your  cookies.