December 21, 2013 by Jenn
This pie is definitely a favorite of mine for Thanksgiving and Christmas… or really anytime you want pie…I like pie all the time. Here’s how to wow your buds at any holiday party.
You will need:
- 4 TBSP water
- 3 eggs, whisked
- 2 TBSP dark brown corn syrup
- 3/4 C plus 2 TBSP brown sugar
- 3 TBSP butter, melted
- 1/2 tsp salt
- 1 TBSP flour
- 2 TSP vanilla extract
- 1/2 TSP cinnamon
- 1/2 C pecans, crushed
- 1 C pecans, quartered
- 1 C pecan halves
- 2 C flour, a little extra for rolling
- 2 sticks unsalted butter, cut into cubes
- 1 TSP salt
- 1 large TSP brown sugar
- 7 TSP very cold water
Combine flour, butter, sugar, and salt. Squish it together with your hands until it becomes coarse crumbs. Gradually sprinkle the cold water over the crumbs, stir with a wooden spoon until it becomes dough. Do not over mix.
Flour your work surface and flatten the dough with your rolling pin. (I always find it easiest to flour my rolling pin as well.) Roll out dough until it is an inch larger than your pie dish. Refrigerate for 30 minutes.
For pie filling:
In a medium bowl mix together water, eggs, corn syrup, butter, brown sugar, salt, flour, vanilla, cinnamon, and the finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup into pie crust and gently place the pecan halves over top of mixture.
Bake for 1 hour at 350 degrees. Let sit for 45 minutes before serving.
Category Baking, Life | Tags: baking, delicious, pecan pie, recipe
December 9, 2013 by Emily
This weekend my older sister came to visit and help me decorate my christmas tree. Our day consisted of the pandora christmas stations, watching The Nightmare Before Christmas and drinking a little — ok a lot– of wine. But we also needed nibbles! So before the decorating extravaganza started we made some roll out cookies , and since the season demands it… they were gingerbread!
This recipe is a good balance between a firm roll out cookie and a chewy gingerbread cookie… just the way I like ‘em!
What you’ll need to make about 3 dozen 4 inch cookies:
5 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
5 teaspoons ground ginger
5 teaspoons pumpkin pie spice
1 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
2 medium eggs
12 oz molasses
Whisk together the flour, baking soda, salt and spices together in a large bowl. set aside.
In the bowl of a stand mixer cream the butter and sugar together at medium speed with the paddle attachment until fluffy. Add the eggs and molasses, mixing until combined.
Lower your mixers speed and add the flour and spice mixture mixing until combined. Make sure to stop and scrape the bowl down every so often to ensure everything is getting mixed nicely.
Divide dough in 2, flatten into disks, wrap and chill for at least 2 hours.
When you’re ready for cookies, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
Roll your dough on a heavily floured surface to 1/4 inch thickness. Cut out your cookies and place onto the baking sheet, leaving 1/2 inch between each cookie. Bake 12-14 minutes until firm, remove from the pan and cool on a rack.
I used royal icing to add some decoration and expression to my gingerbread men, but if you don’t have the patience for that, don’t worry! They’re super yummy sans icing too!
Category Baking, Recipes, Uncategorized | Tags: baking, christmas, christmas cookies, cookies, gingerbread, gingerbread cookies, gingerbread men, recipe, roll out cookies
October 26, 2013 by Emily
Recently my dad gifted me a giant box of matzo crackers… and by giant box I mean a large box containing 30 regular sized boxes of matzo. And after gobbling up all of my hummus, cheese and peanut butter with the crackers i still have 29 boxes to deal with and started to noodle around with other ways to use them up.And then I remembered cracker toffee…
My roommate from freshman year in college would make this toffee with saltines in our dorm rooms toaster oven and we would devour sheets of it during last-minute all nighters. While our loving friendship didn’t last, my love for these candies did.
This candy is super easy to make and a real crowd pleaser, I put this out at my husbands birthday party and it was gone in a flash. I also plan to make a large batch of these to bring to my co-workers around the holidays(I have scads of matzo, I should share the wealth right?)
What You’ll Need:
5 to 6 sheets matzo (or about 50 saltine crackers)
2 sticks unsalted butter
1 cup packed light brown sugar
1 1/2 teaspoons sea salt
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup slivered almonds
Preheat the oven to 350°F. Line an 11×17 baking sheet completely with foil and lightly grease with butter.
Line the bottom of the baking sheet with matzos, filling all the spaces.
In a saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil.
Let the caramel boil and bubble for about three minutes to allow it to thicken, stir in the vanilla and sea salt then pour evenly over the matzo.
Bake the sugar covered crackers for 10 minutes, watching carefully to ensure they don’t burn.
Remove from the oven and immediately cover the surface with the chocolate chips, let the heat from the caramel to melt the chocolate for about 5 minutes before spreading with a spatula.
Top with the almonds and use your spatula to gently press the almonds into the chocolate to ensure they are stuck in there!
Allow to cool completely until the chocolate it set, remove from the baking sheet and break into bite sized pieces.
It should keep a week, but mine was gone in a day!
Category Baking, Recipes | Tags: almonds, candy, caramel, chocolate, chocolate caramel, chocolate toffee, cracker candy, cracker crack, cracker toffee, matzo, matzo toffee, saltines, toffee
October 16, 2013 by Jenn
I don’t really think I need to explain too much here, am I right? Chocolate and peanut butter are my favorite combination of all time. These cookies are the absolute BEST and they’re just in time for the holidays.
- 1 C butter, soft but not melted
- 1 C white sugar
- 1/2 C brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 C flour
- 2/3 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cups Reece’s peanut butter chips
- Preheat your oven to 350 degrees.
- In a mixer or a large bowl, combine butter, sugars, eggs, and vanilla and beat together until light and fluffy.
- In a separate bowl, combine the flour, cocoa, salt, and baking soda. Add the flour mixture to the butter mixture and stir until well combined. Gently stir in the peanut butter chips.
- Place the batter in the freezer for about 15-20 minutes before baking. This will help the cookies to rise instead of coming out flat.
- Lightly grease your cookie sheet and drop the batter in rounded spoonfuls. Bake for 10 to 12 minutes. I prefer my cookies to be softer so I took mine out after about 11 minutes. If you like crunchy cookies, leave them in a bit longer.
I’m a big fan of recipes that are basic and can be changed a little here and there. This is a really simple and easy recipe that you can modify any way you see fit. I’m thinking that next time I might add pretzel pieces or maybe cherries for Christmas time. What are your favorite holiday cookies??
Category Baking, Recipes | Tags: baking, chips, chocolate, cookies, holiday, peanut butter, recipe