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

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maple pecan pie with bourbon whipped cream

ok… so i figure we’re past thanksgiving so i can have a mild rant right now….

remember back in the day when having a magazine subscription meant you received the magazine in the mail BEFORE it went on sale at the grocery store / target / anywhere?!

ummmm well it seems to me that having a subscription now just means you’ll eventually receive it in the mail after you’ve already read the whole thing standing in the checkout line for like 4 years.

i mean i’m just saying… i stare down the magazines and they all have some yummy stuff on the front and i just can’t wait to check out the recipes so i stalk out my mailbox like i’m waiting for the acceptance letter from my dream college. oh and you wouldn’t get faked out by thinking there’s a new issue when really they did a double month issue and just changed the cover picture so it looks different… true story.

but really… getting the magazines in the mail is waaaaaay easier and costs less (bonus!) so i just needed to rant that one out a little.

sorry.

anywho…

this recipe comes from the one magazine i do buy on the regular because i just haven’t subscribed to it for whatever reason. i’ve been wanting to try a new pecan pie recipe that had maple in it because i do love maple. and this one seemed close enough to my go to pecan pie recipe that i figured it had to work. and it pretty much did. i added some maple extract to bump up the maplely goodness and instead of bourbon ice cream, i did some homemade bourbon whip cream…. which may or may not have been the star of the show and something that should be repeated and served with everything.

maple pecan pie

  • 1 tbs bourbon
  • 1 c heavy whipping cream, cold
  • 2 tbs sugar
  • 3 eggs, beaten
  • 1 c light corn syrup
  • 1/4 c pure maple syrup
  • 3 tbs butter, melted and cooled
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 2 c pecan halves, roughly chopped
  • 1 frozen, 9 in pie shell
  1. with a rack in the center of the oven, preheat the oven to 400F.
  2. whisk together the beaten eggs, corn syrup, maple syrup, butter, vanilla and maple extract until smooth and well combined. stir in the chopped pecans. pour the filling into the pie shell.
  3. place the pie in the oven and lower the temperture to 350F. bake until the filling is just set and the center doesn’t jiggle when you gently shake the pie, about 50 – 60 min. remove from the oven and place on a cooling racking to cool completely.
  4. in a very cold bowl, whip the cream until it just starts to thicken. add the bourbon and sugar and whip until firm peaks form.
  5. cut the pie into wedges and serve with the whipped cream.

a couple things… the picture above has whole pecan halves. don’t be like me. it may look pretty but it slices and serves SO MUCH better if you roughly chop your pecans. trust me.

and like i said…. the whipped cream will probably steal the show. if you have any left over, just put it in an airtight container and store in the fridge for up to a week.

now it’s time to start gearing up for the holiday baking season…. holla!

kisses.

recipe adapted from: everyday with rachael ray

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 maple pecan shortbread

what up friday?!

where have you been??

i wish you would come around more often.

and what a better way to celebrate friday than with another batch of martha’s cookie madness!

these are probably some of my favorites so far in this little adventure. i love me some maple and i’m a fan of pecans so i’ve been looking forward to these cookies since i decided i was going to do this challenge and planned out my weeks. and these cookies didn’t disappoint. they were deliciousness that wasn’t overly sweet, exactly what i think a shortbread cookie should be.

maple pecan shortbread

  • 2 1/4 c flour
  • 1/2 c cake flour (not self rising)
  • 1/2 tsp salt
  • 1/2 c pecan halves, finely chopped + 24 pecan halves for decorating
  • 1 c (2 sticks) unsalted butter, softened
  • 3/4 c sugar
  • 1/4 c pure maple syrup
  • 1 large egg yolk, room temp
  • 1/4 tsp pure maple extract
  • 1 large egg, lightly beaten
  • turbinado sugar for sprinkling
  1. in a medium bowl, sift together the flours and salt. whisk in the finely chopped pecans.
  2. beat together the butter and sugar until smooth and fluffy. add the maple syrup, egg yolk and maple extract; beat until well combined. on low, gradually add the flour mixture and beat until just combined. flatten dough into a disk and wrap in plastic wrap. chill until firm; 2 hours or overnight.
  3. preheat oven to 350F. line your baking sheets with parchment paper or a silpat.
  4. on a lightly floured surface, roll out the dough disk to 1/4 in thick. cut out rounds with a 2 in cookie cutter. place the rounds 1 in apart on the prepared baking sheet and brush the tops with the beaten egg; sprinkle the entire surface with the turbinado sugar. place a pecan half in the middle of each cookie.
  5. bake cookies until golden brown around the edges, 10 – 12 min. let cool completely on a wire cookie rack.

i do have to make a confession… while i did enjoy these, i like the brown sugar cookies with maple glaze better.

kisses.

recipe from: martha stewart’s cookie cookbook

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

how much sleep is one person supposed to have?

so you would think that if your electricity went out as you were going to bed and was out while you were sleeping that it wouldn’t effect your sleep in the least… well you would be flat out wrong. especially if you had just gone to the grocery store the night before and woke up at 2a and all you could think about was whether the chicken, pork and bacon you bought for dinner this week had gone bad… yeah. oh and then you start worrying you’re going to over sleep for work because your alarm is on your phone which is now almost dead because you can’t charge it. yeah. that was my night last night. so you’ll excuse me if this post isn’t filled with witty commentary and some really awesome backstory. this is going to be short and sweet.

so we’ve already discussed that i think maple is a perfect fall flavor. and really i do. what is better than maple syrup? not too much. then you throw some pecans in these blondies. plus they’re blondies. i mean cakey, moist, delicious blondies. oh did i mention that this was probably the first thing i’ve brought to work where everyone walked into my office and asked me what they were? yeah. they were that good. even one coworker admitted to eating 3 and not feeling guilty. yeah.

maple blondies

  • 2 c flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 10 tbs melted butter
  • 1 c brown sugar
  • 1/2 c pure maple syrup
  • 2 eggs
  • 1 tsp vanilla
  • 1 c pecan pieces
  1. preheat oven to 350F
  2. combine the dry ingredients in a large bowl and set aside.
  3. in another, whisk together the butter, brown sugar, and maple syrup.  add the eggs and vanilla – you don’t have to beat this in a mixer or anything, just whisk until combined
  4. pour the wet into the dry and stir until combined.
  5. stir in the pecan pieces.
  6. spread into a greased 9×13 pand. bake for 20 minutes, or until a toothpick comes out clean.
  7. sprinkle with powdered sugar if you want to

that’s it.

kisses.

recipe from: baked bree

i freak out at the oddest times for the oddest things….

seriously i do. and usually i freak out over nothing in particular or something that doesn’t need to be freaked out about. last night i couldn’t go to sleep because i started to freak out about planning our office christmas lunch… seriously? we’re talking about having it in 2 weeks and i’m freaking out that we won’t be able to make reservations. let me partly explain why… first of all, our office is about 20 people. do you know how hard it is to find a restaurant that will do a reservation for 20 people with 2 weeks? let me just say it’s not the easiest task in the world. secondly, last year’s lunch had some hiccups and not just because of the alcohol we drank…. in fact, the restaurant we made reservations at didn’t even have their liquor license until 1145a that day! i will give them mad props for calling me ahead of time and letting me know we could bring in our own alcohol but that just made for an even more eventful day. the lunch ended up going great but still… so as i’m trying to go to bed last night, i realize we’re talking about a week from this coming friday! ahhhhhh. that’s so much closer when you’re talking about making a reservation and such than just saying 2 weeks away. especially to me. i’m a planner. i don’t freak so much if things don’t go exactly as planned but i like having a general plan in place. so i’ve made my phone calls this morning and am waiting to hear back about these reservations…

ah holidays and all the food events that it brings…

anywho………

so this would be the second of the posts regarding all the food i made last week for thanksgiving. and this was by far one of my favorite recipes from the week. last post was about the appetizer (sausage balls) i brought to work…. this one… oh this one is about the cookies. and these cookies were AMAZING. seriously one of my favorite cookie recipes i have ever found. i have several cookie recipes and many of them are lemony or sugar cookie or something that doesn’t necessarily make me think of the fall. these were brown sugar cookies that had a maple flavored glaze. look… i live in the deep south so we don’t get to see pretty leaves and such during the fall but i sure know that maple tends to be a popular flavor this time of year. so i decided to make these and test them out. oh geez. they were worth it. i was worried when i made them tuesday night for several reasons:

reason 1: they were glazed so was the glaze going to dry so they could be transported to work along with the rest of my stuff…

reason 2: as we’ve established, i’m a fan of chewy/soft cookies, not crunchy. when i tasted one after it had a couple minutes to cool outside of the oven, it was crunchy. the blogger promised that these were soft on the inside but crunchy on the outside. that wasn’t what i was getting.

but in the end everything worked out miraculously. the glaze dried enough that i could stack the cookies between sheets of wax paper and it also gave the cookies the chewiness that i was expecting. and let me just tell you… this glaze is probably the best one i’ve ever tasted on a cookie. i probably could have dipped just about anything in it and been a happy camper. these cookies are worth adding to your cookie recipe collection if you have one or just being the only recipe in your collection really.

brown sugar cookies with a maple glaze

  • 1/2 c unsalted, softened butter
  • 1/2 c dark karo
  • 1 1/2 c brown sugar – i used light brown
  • 1 egg
  • 1 tbs cinnamon
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 c flour
  • 2 c powdered sugar
  • 1 tsp maple extract
  • 2 tbs dark karo
  • 1 tbs milk
  1. preheat oven to 375F.
  2. beat together butter, karo, sugar and egg until light and fluffy. add the remaining ingredients and beat until well mixed.
  3. roll into golf ball size balls (or just use your handy dandy cookie scoop!). place cookies 2 in apart (seriously, they do spread some). bake for 10-13 minutes or until the edges are just browned.
  4. let the cookies cool until slightly warm.
  5. whisk together the powdered sugar, maple extract, karo and milk. drizzle the glaze onto the cookies. allow to set 20-30 minutes before packaging them up…

best. cookie. ever.

or at least so far.

kisses.

recipe from: cheeky kitchen