Professional Baker Teaches You How To Make PECAN COOKIES!
Chef Anna Olson shows you how to bake amazing Pecan White Chocolate Cranberry Cookies with a Pecan White Chocolate Spread to make this delicious dessert even more tasty!
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Pecan White Chocolate & Cranberry Cookies
Ingredients
¼ cup (60 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ tsp (1 g) ground cloves
¼ tsp (1 g) salt
¾ cup (75 g) chopped, lightly toasted pecans
½ cup (80 g) white chocolate chips
½ cup (70 g) dried cranberries
Directions
1. Preheat the oven to 350 F (180 C). Grease a 9-inch (23 cm) fluted removable bottom tart pan.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges.
Pecan White Chocolate Spread
1 ½ cups (150 g) toasted pecans
½ cup (100 g) packed dark brown sugar
½ cup (65 g) icing sugar
3 oz (90 g) white chocolate chopped
1 Tbsp (15 mL) vegetable oil
2 tsp (10 mL) fancy molasses
½ tsp (2.5 g) salt
½ tsp (1.5 g) ground cinnamon
1. Pulse the pecans with the brown sugar and icing sugar until the pecans are finely ground. Add the white chocolate, oil, molasses, salt and cinnamon and pulse until a smooth paste (it will be quite fluid). The spread can be refrigerated for 2 hours to set it, but can then be stored in a jar at room temperature for up to 2 months.
For a fun option (perfect for a toasted bagel), beat ½ cup (125 mL) of this spread into ½ cup (125 mL) of softened cream cheese.
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Pecan Cranberry Loaf | Food Designer Arlene
This recipe is a sweet threat that will have your entire kitchen smelling like heaven.
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Apple and Cranberry Crumble | Gordon Ramsay
An absolute British classic - with some Gordon Ramsay twists. Grate the apple and cook into a cinnamon and vanilla caramel. Delicious.
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Chef Chris Scott's Cinnamon Rolls - Tips for Home Cooks from Top Chefs | Anolon
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Sharing Chef Chris Scott's secret on how to make your Cinnamon Rolls holiday-inspired – add dried cranberries and pecans! These breakfast pastries will surely become your favorite. Watch through to see the final product.
*Fresh out of the oven, these Cinnamon rolls will be HOT. Don't forget to use oven mitts.*
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Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
Ina's holiday stick buns are filled with cranberries and white chocolate!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Sticky Buns
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 55 min
Prep: 20 min
Inactive: 5 min
Cook: 30 min
Yield: 12 sticky buns
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1/2 cup dried cranberries
1/2 cup white raisins
Directions
Preheat the oven to 400 degrees f. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
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Pumpkin Bread with Pecans and Cranberries | An Easy Quick Bread
Jill shows you how to bake a moist pumpkin bread with pecans and dried cranberries. It's almost fool proof. You will love this super moist fall quick bread!
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RECIPE: Pumpkin Nut Bread with Pecans and Cranberries
Jill 4 Today October 26, 2021
Preheat Oven to 350 F
Prepare a 9” x 5” loaf pan: Oil the sides and bottom of the loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread
INGREDIENTS:
1¾ cups all-purpose flour
3/4 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground all-spice (cloves will also work in place of all-spice)
1/2 teaspoon ground nutmeg
(If you don’t have all the spices, substitute 2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon)
1 1/2 teaspoon vanilla extract
2 large eggs, whisked to combine
1 1/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup avocado oil
1/4 cup milk
3/4 cup chopped nuts of your choice (I used walnuts) Hazelnuts would be great in this recipe. Or even pumpkin seeds. If you like you can use raisins instead of the cranberries.
INSTRUCTIONS:
In a medium size bowl, combine the eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and the vanilla extract. Whisk to combine to combine. Set aside.
In a large bowl, combine the flour, baking soda, baking powder, salt, and spices. Mix well to combine.
Pour the wet mixture into the dry ingredients and mix to just incorporate the wet with the dry ingredients – don’t over mix. Add the nuts and cranberries. Lightly mix the fruit and nuts through the batter.
Add mixture to a oiled 9” x 5” loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread.
Bake for about 1 hour. Check it with a toothpick at about 50 minutes. If the toothpick comes out clean the bread is done and can be removed from the oven and placed on a cooling rack. If the bread is not done, try it again in 2 minutes and longer until the toothpick comes out clean.
Leave the bread in the loaf pan for 10 minutes before removing it from the pan.
Continue to cool the bread on the cooling rack – at least 40 minutes.
Bread should be stored in the refrigerator if not consumed within 24 hours. It can also be easily frozen.
ITEMS I USED TODAY IN MY KITCHEN:
Pyrex Glass Bowl Set:
Tovolo Silicon Tool Set:
Mini Spatula Set:
Clear Glass Prep Bowls:
Wilton Baking Sheet:
Reynold’s Parchment Baking Sheets:
Pyrex Glass Measuring Cup Set:
Wilton Loaf Pan:
OXO 9” Whip:
Cooling Rack:
Holiday Spice Essential Set:
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