How To make Carrot Pecan Cookies
1 1/2 c Flour
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3/4 ts Ground cardamom (optional)
1/4 ts Cinnamon
8 tb Butter; softened
3/4 c Light brown sugar
1 Egg
1/2 ts Vanilla extract
1 c Grated carrots
1 c Chopped pecans
1/2 c Raisins
Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2 - 3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. JM -----
How To make Carrot Pecan Cookies's Videos
Soft Maple Pecan Cookies Recipe
These are easy soft maple flavored cookies that just melt in your mouth. So good and sweet.
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Maple Pecan Cookies
2 cups flour
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup of raw sugar
1 teaspoon of vanilla extract
1 large egg
1/2 cup maple syrup
1 pinch sea salt
3/4 cup of chopped pecans
Combine flour and baking soda. Mix well and set aside.
Combine butter and sugar. Mix until completely combined
Add the vanilla, egg and syrup. Mix well. until well incorporated.
Slowly add flour mixture mix until just combined.
Add pecans and mix.
Cover and refrigerate for 30 minutes.
Place 1 inch balls or scoops or dough on a lined baking sheet.
Bake at 350°F for 10-12 minutes or until lightly browned around the edges.
Cool on the cookie sheet for a minute or two before moving to a cooling rack
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Ingredients
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King Arthur Flour -
Baking Soda -
Raw Sugar -
Maple syrup -
Sea Salt -
Chopped pecans -
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EQUIPMENT
KitchenAid Mixer -
KitchenAid Clear glass bowl -
Baking Sheet -
Silicone Baking Mat -
Cookie Scoop -
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#cmcolemanhome #cookie #maplepecan
Crunchy Pecan Cookie Recipe
Crunchy Pecan Cookies
Recipe
Ingredients:
3.5 oz/100g Brown Sugar
1.8 oz/50g Sugar
4 oz/113g Butter
1 Large Egg RT
Pinch of salt
1 Tsp Vanilla Extract
3.5 oz/100g chopped Pecans
8.1 oz/230g Sifted Flour
1.1 oz/30g Powder Milk
1 1/2 Tsp /6g Baking Powder
Steps:
1-In a large bowl combine brown and white sugar, and melted butter
2-Mix well and add the egg
3-Add salt and vanilla
4-Add the chopped pecans
5-Add the flour, powder milk, and the baking powder
6-Mix well until all ingredients are well incorporated
7-Cover and place the dough to rest in the fridge for 30 minutes
8-Roll the dough and cut it, I’m using a round cutter (you can use any shape)
9-Place the dough in the fridge for 15 minutes
10-Egg wash the dough (1 egg yolk+1 tsp vanilla extract +1 tsp sugar)
11-Bake at 355°F/180 °C for 15 minutes (Baking temperature may vary depending on the oven)
12- Let it cool down
By following the step by step instructions of the recipes you should be able to succeed.
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Thank you for your support!
Enjoy.
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All rights and ownership reserved to Cpastry.
Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
Recipe:
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Credits:
MUSIC
Licensed via Audio Network
Keto Cream Cheese Pecan Cookies || Sugar free Cookies
Rumnog Pecan Cookies (& Vegan Eggnog!) | The Vegan Test Kitchen
These are the cookies Santa really wants...rum filled pecan cookies with an eggnog inspiration from the Veganomicon.
Buy The Veganomicon, 10th Anniversary Edition here:
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
Rumnog Pecan Cookies:
Cookies:
1/3 cup canola oil
1/4 cup soy or rice milk
1 cup plus 2 tbsp granulated sugar
1 tbsp molasses
2 tbsp dark rum
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 cup cornstarch
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups coarsely chopped pecans
Frosting:
2 tbsp vegan butter, softened
2 tbsp soy milk or rice milk
2 tbsp dark rum
1/4 tsp vanilla extract
2 cups confectioners' sugar
freshly grated nutmeg for garnish (optional)
Music:
Deck The Halls RB7 by cinematone
Christmas Tree by Auracle
Punkin Christmas by Auracle
North Pole Lounge by cinematone
Season's Greetings Version 7 by danielleblanc
Christmas Tree to Rock Around by EasyAccessMusic
Moist Carrot Cake with Pecan Nuts
Ingredients
4 eggs
1 cup brown sugar
1 cup white sugar
1 and1/4 cup oil
2 cups flour 2 tsp bicarbonate of soda
1 and 1/2 tsp cinnamon powder
3 cups grated carrots (5-6 medium carrots)
100g chopped pecans
1/2 cup currants
Method
1. Preheat the oven to 180°C
2. Add eggs into a bowl and beat with a hand mixer
3. Add sugar (both) and beat until fluffy
4. Add in the oil and beat a little more
5. Switch to a rubber spatula. Add flour, bicarb, and cinnamon and mix well
6. Stir in carrots, pecans and currants
7. Grease two 20cm pans and divide the mixture equally in each pan
8. Bake at 180°C for 30 minutes
* I do not own the music content of this video