Archive for February, 2010

27
Feb
10

the best one-bowl chocolate chunk-pecan cookies

H and I were watching a movie a few weeks ago when I started craving chocolate chip cookies.  I needed a fast and easy recipe; no way was I going to wait for the 36-hour chocolate chip cookie.  I found a recipe for one-bowl chocolate chip cookies in Sticky, Chewy, Messy, Gooey.  The 36-hour chocolate chip cookies are still my favorite (hands down), but these were perfect for a quick cookie, with little clean-up required afterwards.

toast the pecans

stir granulated and dark brown sugar into melted butter

stir in salt, vanilla, and eggs until smooth

stir in flour, baking soda, and baking powder into batter

just until incorporated and a soft dough forms

fold in chocolate chips and cooled toasted  (chopped) pecans

mmm…cookie dough

use a 2-ounce scoop to measure out the dough

place dough balls on a baking sheet

Ok, there is some waiting time for this cookie – but only 45 to 60 minutes.  I washed the dishes and watched more of the movie during this wait.

refrigerate until firm

place 6 dough balls on a baking sheet and bake at 350 degrees

enjoy!

The Best One-Bowl Chocolate Chunk-Pecan Cookies

Modified slightly from Sticky, Chewy, Messy, Gooey

Makes 18 Large Cookies

  • 2 cups pecan halves
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups semisweet chocolate chips

Preheat the oven to 350 degrees.  Place the pecans on a baking sheet and toast until they are warm and fragrant, 6 to 9 minutes.  Let cool completely.

Place the butter in a large microwave-safe bowl and microwave on high for 1 minute.  Remove from the microwave and stir until completely melted.  Using a large wooden spoon, stir both sugars into the melted butter.  When combined, add the salt, vanilla, and eggs.  Stir until smooth.  Stir the flour, baking soda, and baking powder into the batter just until incorporated and a soft dough forms.  Carefully fold in the chocolate chips and cooled toasted pecans.

Use a 2-ounce self-releasing scoop or a 1/4 cup measuring cup to measure out the cookie dough.  Place the cookie dough balls on a baking sheet and refrigerate until firm, 45 to 60 minutes. Toward the end of the chilling time, return the oven to 350 degrees.

Place the chilled dough balls on parchment lined baking sheets.  (The recipe said to put 9 cookies per sheet to allow for spreading; I only put 6.)

Bake until the cookies are crisp and golden around the edges, but still a little soft in the centers without being gooey, 15 to 18 minutes.  Transfer the baking sheets to wire racks and let cool slightly.  Using a large metal spatula, tranfer the cookies from the baking sheets to wire racks and let cool to room temperature.

Stored in airtight containers, these cookies will keep for 2 days at room temperature.  They can also be frozen for up to 2 weeks.  You can prepare the cookie dough balls and, after they are chilled, store the unbaked cookies in the freezer for up to 1 month.  The cookies can be baked straight from the freezer, but will take a few minutes longer.

(I still have some dough balls in my freezer for when we get chocolate chip cookie cravings.)

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27
Feb
10

where to begin?

It’s been so long since my last real post that I don’t really know where to start.  I’m still working on a new header and it looks like I might have to go back and fix some of my previous photos to work with the new template (yeah…we’ll see if that happens).  Unfortunately, since it’s been so long, I can’t remember what some of the stuff is that I made and took photos of.  Oh well, I’m going to post them all anyway.

I’m planning on posting recipes now – not all of them, but a few here and there to make things more interesting.  H said that people don’t want to just look at food photos, they want to know how to make them, too.  True.  I look at a lot of baking/food blogs and I love it when I can get some recipes.  My first one, which I’ll post later, will be of some chocolate chip cookies I made a few weeks ago.

Well, I have tons to show you, so I better get started. (I promise, this ‘months of recapping’ won’t be a yearly thing…)

June 2009

pineapple upside down cupcake

vanilla cupcake w/ chocolate glaze and sprinkles

July 2009

This is a birthday cake I made for one of the older ladies at church.  I can’t remember what kind of cake it was or how I made the buttercream :(.  The flowers look kinda funny because this was my first time trying to make roses this way (not the way I learned at my Wilton class).  For these flowers I took a small ball of fondant, pressed it into a petal shape and layered it.  It wasn’t the best time for me to experiment, but I thought it would be easier than it turned out to be.  My fondant was way too soft for this.

happy birthday!

banana bundt cake w/ lemon glaze

the lemon glaze was a surprisingly nice contrast to the banana flavor

My friend asked me to make some bridal shower cookie favors for her friend’s bridal shower.  The theme was orange and purple.

T + J cookies

pile of wrapped favors


Since it was a bridal shower, my friend also asked if I could make a cake just for decoration.  Well, between the two of us, H is usually the designer/sculptor so I left it to him.  His idea was for an open gift box overflowing with bras and panties (geez, I’m embarassed to even write those words on my blog, but just remember – BRIDAL SHOWER!).  The idea seemed ok.  I imaged some classy/elegant lingerie spilling out of this box…and then I saw his creations starting to come to life and my eyes almost bulged out of their sockets.  They were more like Frederick’s of Hollywood than Victoria’s Secret.  Ahhh!!!!!  I am laughing as I write this, but I vividly remember how mortified I was.

Be warned that the following photo may be considered PG-13.  I tried to take the photo from the most “conservative” angle.   I don’t want to explain this cake, but I’m afraid if I don’t you’ll just be examining everything and getting the wrong idea.  Up front is a stacked heart G-string (I never imagined I would be writing that word), to the right is a white one, and the shiny orange thing on the right is supposed to be some leather thing.   I wanted there to be something (anything) classy on this cake so I had him make the pearl necklace.  Are you blushing yet?

H is GREAT when it comes to things he knows about (cars, kung fu panda, thomas the tank engine, etc.), but let’s just say that next time there’s a request for a bridal shower cake, I’ll be doing the designing.

Rated PG-13

Continue reading ‘where to begin?’

23
Feb
10

***Under Construction***

I’ve been working on organizing all my baking photos from the past 9 months…it’s scary how fast the time has gone by. I feel like I owe it to my blog (and to you) to start with a fresh new look.

In the meantime, here’s the new addition to our household: