ok so i’m back from being all m.i.a. like i said before i was a tad bit overwhelmed with things so i decided to take a break. and it was much needed. i have some things going on around me that have made me overwhelmed lately and taking the minute to back away from the blog and trying to make stuff to post helped.
see here’s part of the deal…
from reading the food blogs that i do, i realize that a lot of bloggers make stuff in advance and have a store of recipes that they can pull out months later. i don’t tend to do that. yes, i do have some unpublished items but for the most part, i post what i make that week/weekend. so i took a break. while i did cook, it was mostly dinner and while i did try some new recipes that were fantastic, when i was cooking they weren’t meant to be photographed and shared. but they were yummy enough that they will be made again and shared.
now that my apology for going all m.i.a on you is over, let’s move on to the newest martha’s cookie madness….
first let me tell you i had an epic fail with one of martha’s cookies. which kinda works out since i took a week off. buuuut then i had to find a replacement. back to the fail… because i feel it needs to be shared with you.
so i was going to make martha’s oatmeal raisin cookies because some people at the office like them. not me. i don’t like raisins. yuck. but anyways. so i mixed up this batch thinking it would work. ummmm they were flat. and when i say flat, i mean i think that aside from the color difference there probably was no way to tell there was anything on the cookie sheet. showing you the pictures won’t do the fail justice. trust me. i know you’re sitting there thinking… “how did martha create such a terrible recipe?” well i mean aside from the fact that it’s raisins, she didn’t. see the recipe calls for wheat germ. which i couldn’t find any where and i even looked at whole foods. that stuff is not around in this town. so i just left it out. moral of the story is if martha tells you to use wheat germ, you better listen… or just find something else.
like pecan tassies.
so these babies aren’t really what i would consider a “cookie” but i’m not really sure what to call them. they’re like mini pecan pies. but not. they’re not in a traditional pie crust so let’s just leave it at tassies. that’ll work. they were yummy too. and all gone. quickly.
- 1/2 c pecans + 3/4 c toasted and chopped pecans
- 1/2 c (4 oz) mascarpone cheese
- 1/4 c (1/2 stick) + 1 tbs butter, room temp
- 3/4 c flour
- pinch + 1/4 tsp salt
- 1 egg
- 1/4 c light brown sugar, packed
- 2 tbs maple syrup
- 2 tsp vanilla extract
- preheat oven to 350F. spray a mini-muffin tin with cooking spray.
- process the 1/2 c pecans in a food processor until finely ground, set aside. beat together mascarpone and 1/4 c butter until well blended. add flour, ground pecans and a pinch of salt; mix until just combined.
- roll dough into 1 in balls and press into the mini-muffin tin cups. make sure to press some dough up the sides so you have a well for your pecan filling.
- whisk together egg, brown sugar, maple syrup, 1 tbs butter, vanilla extract and 1/4 tsp salt. stir in the pecans. spoon about 1 1/2 tsp filling into each muffin cup.
- bake the pecan tassies until the crust begins to turn golden and the filling sets, about 15 min. let cool completely in the muffin tin before unmolding.
if you can’t find / don’t want to use mascarpone, you can use cream cheese instead. i’m a cream cheese hater but if i hadn’t had mascarpone, this is the type of recipe i could have used cream cheese for since it’s in the crust and you can’t taste it. but you should use mascarpone because it’s better. for real.
recipe from: martha stewart’s cookie cookbook