brie bites

so i’m about to gift you the world’s easiest appetizer.

i like to throw get togethers and i came up with these little gems a couple months ago for a girls night. i love baked brie and figured there had to be a better way to get all that goodness into a simple bite. after scouring magazines and the internet these little beauties were born!

so let’s not be wordy (for once in my life)…..

brie bites

brie bites

  • 30 phyllo cups
  • 3/4 lb brie cheese (i remove the rind but it’s perfectly edible so if you don’t feel like going through that, no worries)
  • 1/4 c dark brown sugar
  • 1/2 c chopped pecans
  1. preheat your oven to 350F.
  2. in a small bowl, combine the brown sugar and pecan; set aside. equally divide the brie among the phyllo cups. place 1/2 tsp of the sugar mixture on top of each of the brie filled phyllo cups. bake at 350F for 10 min.

easiest.appetizer.ever.

kisses.

this post is linked up to these fun link parties!! what’s cookin’ wednesday, what’s in your kitchen wednesday and taste and tell thursdays

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brown sugar maple cookies

can we just talk a quick second about MRIs?

can we all agree that in this day and age they should be able to come up with a WAY better machine than what they have now?! i mean those machines are obnoxious. i mean laying there and not being able to move. the smarty pants MRI machine builders really need to figure out a way that someone could lay comfortably. if you were able to say, turn on your side, i totally could have fallen asleep despite the noise.

and can we just say that proves my ability to sleep through pretty much anything?

but you just lay there. thinking about how much you want to turn on your side so you can take a nice little catnap…. or that “man i really want to stretch my legs out right now.”…. or how much you want this to hurry up to get that stupid iv out your arm.

and then you finish and all you can think is how much you deserve a cookie for laying super still.

and that’s exactly what i rewarded myself with the minute i walked back in the office.

nevermind the fact that i’d been eating these little gems like they were going out of style all week.

i know i say it a lot but when i saw this recipe it was like it was destined to be made in my kitchen. for real. i mean we know i love maple and soft cookies. plus i had everything it called for in my kitchen. even the obscure bread flour that most people probably don’t have hanging out in their cupboard. (did i really just use that word?)

these cookies really were fantastic and have stayed soft and chewy for days. awesomeness.

and they’re the perfect reward for laying still in the MRI machine. or for just getting out of bed because we know what a struggle that could be.

brown sugar maple cookies

brown sugar maple cookies

  • 3/4 c (1-1/2 sticks) unsalted butter, room temp
  • 3/4 c dark brown sugar
  • 1/4 c light brown sugar
  • 1/2 tsp salt
  • 1 egg, room temp
  • 2 tsp vanilla
  • 2 tsp maple extract
  • 1 c bread flour – if you wanted, you could use all all-purpose flour
  • 1 c flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  1. beat the butter, salt and sugars on medium-high until well combined. scrape down the side of the bowl. add the egg, vanilla and maple extract; beat on medium-high speed until light and fluffy. scrape down the sides of the bowl again; add flours, cornstarch and baking soda. mix on low until just combined.
  2. using a standard cookie scoop, scoop cookie dough out on to a plate / platter; cover with plastic wrap and refrigerate the cookie dough mounds for at least 2 hours.
  3. preheat oven to 350F. line a baking sheet with a silpat or parchment paper. place dough mounds on the prepared cookie sheet about 1″ apart. bake 10-12 min until the cookies are just starting to brown around the edges.
  4. remove trays from the oven and press down slightly on the cookies if they stayed domed while baking. allow cookies to cool on the baking sheet for 5 min before removing to a cooling rack to cool completely. store the cookies in an airtight container.

now it’s thursday. go reward yourself for making it this much closer to the weekend!!

kisses.

recipe from: averie cooks

this post is linked up to these fun link parties! what’s cooking wednesday and taste and tell thursday

coffee caramel glazed mini bundts

true story…

i’ve been trying to pump myself up about sharing some crawfish etouffee with you but then i remembered about these little goodies. i had kinda forgotten about these little gems until i was going through the pictures on my phone and i was like DUH!! how in the heck did i forget about these?!? i couldn’t believe myself.

the best thing about these little cakes is that i maaaaaay have found a perfect vanilla cupcake. for real. they are that good. and then you throw some caramel that’s been spiked with coffee up on top of there. sold.

coffee caramel glazed mini bundts

  • 1 1/2 c flour
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c (1 stick) + 1/4 c (1/2 stick) unsalted butter, room temp
  • 1 c sugar
  • 1 tsp + 1/2 tsp vanilla
  • 2 eggs, room temp
  • 1/2 c milk, room temp
  • 1/2 c dark brown sugar
  • 1/3 c strongly brewed coffee
  • 1 tbs heavy cream
  • 2 tbs powdered sugar
  1. preheat your oven to 350F. grease and flour your mini bundt pan (or a standard 12 cup muffin tin will work too).
  2. mix together the flour and baking soda in a bowl; set aside.
  3. beat together the sugar, 1/2 c butter, 1/4 tsp salt and 1 tsp vanilla until the mixture is light and fluffy. beat in the eggs, one at a time. reduce speed and add the dry ingredients until just about blended. add the milk, mixing until everything is just well blended. divide the batter among the mini bundt cups.
  4. bake 10 min before rotating the pan and rapping it on the rack to deflate them a bit. continue baking 10-12 min more until a toothpick comes out clean. cool completely on a wire rack before inverting the cakes out.
  5. make the glaze: combine the brown sugar, coffee, remaining butter and salt in a small saucepan. over high heat and stirring often, bring the mixture to a boil and boil until reduced by half, about 3 min. remove from the heat and stir in the vanilla and heavy cream. allow to cool 20 min before adding the powdered sugar.
  6. spoon the glaze over the cakes and let set for about 30 min.

y’all for real.

these were freaking fantastic.

and on top of that, shauna wrote another cookbook! it’s called pure vanilla. now… i don’t own this cookbook (yet) nor do i know shauna BUT i might have mentioned how much i like good vanilla. so in that spirit, i figure i would tell you about the cookbook. that’s it.

oh and i absolutely must share this picture of these babies that i posted on instagram (@pinktigerblog) the night i made them…

i mean i absolutely have no words.

ok maybe i have these: go make these. now.

kisses.

recipe from: piece of cake

buttermilk spice muffins

i am not a morning person. never have been, never will be. i’m not one of those people who have to get up at the crack of dawn because they don’t want to waste the day away. i mean who said the day started at the crack of dawn anyway?? whoever it was, they were severely off their rocker. i mean for real. my day starts when i say it starts okay? ok so maybe sometimes my days start a little later than most and i might be a little late to the party on that. (not to be confused with being late to events which i am not.)

maybe my lack of being a morning person is what translates into my lack of being a breakfast person. don’t get me wrong. i can enjoy a good peanut butter toast or some fluffy pancakes but it’s not my favorite meal of the day. i much prefer a good dinner. and i’m totally willing to skimp on lunch if i know dinner is going to be rocking. which these muffins help accomplish. they were super filling. as in i think i ate lunch at like 2p…. HOURS after i ate a muffin. and even then i barely ate a sandwich. it may have had something to do with the fact that i may have made these jumbo muffins but i’m pretty sure that they would have been just as filling as standard muffins.

buttermilk spice muffins

  • 1/2 c (1 stick) unsalted butter, room temp
  • 1 c + 2 tbs + 1/2 c sugar
  • 3 eggs, room temp
  • 2 c all purpose flour
  • 1/2 c whole wheat flour
  • 2 tsp baking soda
  • 1 tsp + 1/2 tsp allspice
  • 3 tsp cinnamon, divided
  • 1/2 tsp + 1/4 tsp cloves
  • 1/4 tsp salt
  • 3/4 c + 1 tbs buttermilk
  • 1 c pecans, chopped
  • 1/4 c light brown sugar
  1. make the streusel topping: combine the pecans, brown sugar, 1/2 c sugar, 1 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cloves in a small bowl and set aside.
  2. preheat oven to 375F. line a standard muffin tin with liners.
  3. cream together the butter and remaining sugar until thoroughly combined and fluffy. add the eggs, one at a time, and beat until combined.
  4. in a separate bowl, whisk together the flours, baking soda, allspice, cinnamon, cloves and salt. slowly add the dry ingredients and buttermilk to the butter/sugar combo, alternating dry and wet (start and end with flour mixture). mix until just combined.
  5. fill each muffin cup 3/4 full with batter. sprinkle about 1 tbs of streusel topping on each muffin and gently press down into the batter so it sticks.
  6. bake 20-28 min, until golden brown and the muffins pass the toothpick to the center test.

if someone wants to come and make these for me in the mornings, maybe you can convert me to a morning person.

what’s your favorite meal?

kisses.

recipe adapted from: my life as a mrs

oatmeal cookie sandwiches with brown butter maple buttercream

so i know i’ve mentioned a bajillion times how much i love fall. and even though it’s not fall here and we very rarely ever get a true “fall”, i like to play pretend. i like to imagine it’s not 90F outside and that i could be wearing boots and scarves instead of tank tops and sandals. and i like to help out this pretending with foods that scream fall… at least to me.

these cookie sandwiches… oh they so do.

they have cinnamon, allspice, cloves and maple all rolled into them. plus the buttercream… oh the buttercream. it might have been described as a “slice of heaven” that was accompanied by some angels singing.

these little sandwiches are like the grownup version of oatmeal creme pies. theses little gems have soft, thick oatmeal cookies that sandwich a sweet buttercream that not only has maple in it but also brown butter.

and can we just talk about brown butter for a minute. ummm it is like pure deliciousness. like for real. i mean butter in itself is a staple in my house but you take that butter right to the edge of burntness and make it all toasty and nutty and yummy. duh. totally in.

plus i might have a thing for maple. i may have mentioned it once or twice or so. i don’t know what it is about maple that makes me think of fall but for real. maple + brown butter + oatmeal cookies. c’mon!

oatmeal cookie sandwiches with brown butter maple buttercream

  • 1 1/2 c flour
  • 1 1/2 c old fashion rolled oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 1/2 c (1 stick) + 1/4 c (1/2 stick) unsalted butter, softened
  • 1 c light brown sugar
  • 2 eggs, room temp
  • 4 tbs maple syrup, divided
  • 1 tsp maple extract
  • 1 c powdered sugar
  • 1 tsp heavy cream
  1. preheat your oven to 350F. line you baking sheets with parchment paper or a silpat.
  2. whisk together flour, oats, salt, baking soda, cinnamon, allspice, and cloves in a medium bowl; set aside.
  3. cream together the 1/2 c butter and brown sugar until light and fluffy. add eggs, one at a time. add 2 tbs maple syrup and maple extract. slowly add in the flour / oat mixture and mix until just combined.
  4. using your handy dandy cookie scoop, place tablespoon size scoops about 1 1/2 in apart on your prepared baking sheets. bake for 8-10 min until the cookies just start to brown around the edges. cool completely.
  5. while your cookies are baking brown your butter: place the remaining butter in a small saucepan and slowly melt it until it turns amber / light brown and it smells nutty. be careful to watch it since it can burn. let the butter cool while the cookies finish cooling.
  6. when your butter is cooled to room temp, beat it together with the remaining maple syrup and powdered sugar. add in your heavy cream and mix until creamy.
  7. now just assemble your sandwiches with just enough filling to have a light center.

that’s it!

brings your childhood into fall.

it was mentioned to me that this filling is on the sweet side and that’s true. that’s why you want to add a small amount to the center. i happen to think these are a perfect balance of not super sweet cookies with enough sweetness coming from the filling. in fact i may or may not have been dipping cookies into the buttercream while making sandwiches.

since we’re pretending its fall, what’s YOUR favorite fall dish?

kisses.

recipe lightly adapted from: mother thyme

martha’s pecan tassies

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.

pecan tassies

  • 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
  1. preheat oven to 350F. spray a mini-muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

kisses.

recipe from: martha stewart’s cookie cookbook

cookie dough frosted soft sugar cookies

so i’m totally in love.

and i have been for a while.

like nearly my entire life a while.

it’s been this love affair that i haven’t been particularly open about… see it’s not exactly good for me.

i love cookie dough.

there. i said it.

it’s been well documented on here that i love cookies in general. i mean… i’m doing martha’s cookie madness for the rest of the year. but when it comes to cookie dough. that’s a-whole-nother infatuation. like i may or may not have been known to buy the break and place cookie dough and not baked anything from the pack. and i may or may not have eaten cookie dough for dinner a couple of times in sheer laziness. there’s a rare chance that those two statements are fact.

another infatuation i have… those soft iced sugar cookies that you can get at the grocery store. you know the ones. they have that icing that changes colors depending on the season / holiday. the super soft ones. yeah. you know what i’m talking about. well this happens to combine both these love affairs.

i know right!

see i was browsing pinterest the other day and came across this recipe. i knew i needed these in my life asap. i mean soft sugar cookies and chocolate chip cookie dough buttercream?! duh.

cookie dough frosted soft sugar cookies

  • 1/2 c vegetable shortening, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 1/4 c + 1/3 c heavy cream, room temperature
  • 3 tsp vanilla, divided
  • 1/2 tsp + 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 4 c + 1/3 c flour
  • 3/4 c (1 1/2 sticks) softened, unsalted butter
  • 1/3 c light brown sugar, packed
  • 4 c powdered sugar
  • 1/2 c mini chocolate chips
  1. beat together shortening and sugar on medium speed until light and fluffy. add eggs, one at a time making sure each addition is throughly incoporated. add the 1/4 cheavy cream and half the vanilla, beat until smooth. add 1/2 tsp salt, baking soda and baking powder until combined. follow with the 4 c flour, 1 c at a time. if the dough looks a little sticky, add 1 tbs of flour at a time until the dough is no longer sticky. cover and refrigerate for at least 30 min, or overnight.
  2. preheat oven to 350F. line your baking sheets with parchment / silpat.
  3. roll your dough out to 3/8 in thick. using a 3 in cookie cutter, cut out the dough and place the circles on the lined cookie sheets. bake 8-10 min, or until tops are puffed and no longer shiny. be careful not to over bake. transfer cookies to a wire rack to cool completely.
  4. while cookies are cooling completely, put together your buttercream. beat together the brown sugar and butter until light and fluffy. add in the remaining flour, salt and vanilla. beat in 4 c of powdered sugar, 1 c at a time, mixing each addition well. add heavy cream and beat until fluffy. you want the frosting to be thick but spreadable so if you need some additional powdered sugar, add it 1/4 c at a time.
  5. frost your cookies using about 1 heaping tbs of buttercream per cookie. sprinkle with mini chips, pressing so they stick.

so that’s the best combination ever! soft sugar cookies + cookie dough buttercream = greatness. these really were the perfect combination and balance. the cookies weren’t overly sweet so they balanced perfectly with the sweet frosting.

oh and remember how i said i was told that one of martha’s cookies tied for a coworker’s favorite? well these were the other cookies that were in that tie. so that naturally means you should try them. like today.

kisses.

recipe from: iowa girl eats via the cookie dough lover’s cookbook