Festive Cranberry Orange and Pecan Muffins - The BEST Easy Freeze-Ahead Holiday Treat!
Bake up a batch or two of these delicious and easy to make Cranberry, Orange, and Pecan Muffins. They are studded with dried cranberries, crunchy pecans, and have the beautiful fragrance and delicate flavor of orange. Bake up a batch or two. They freeze beautifully. This muffin is the perfect addition to any holiday breakfast table. Or serve them up at an afternoon tea or with a steaming cup of coffee.
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CRANBERRY, ORANGE AND PECAN MUFFINS
Preheat oven to 400 F. Oven rack should be in the middle position.
INGREDIENTS:
2 cups all-purpose or unbleached flour
¼ cup brown sugar (packed in cup)
½ cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1/3 cup neutral flavored vegetable oil (I used avocado oil)
2-3 tablespoons orange juice (I recommend three tablespoons)
1 egg (Lightly beaten)
1 ½ teaspoon vanilla extract
1 tablespoon grated orange zest
¾ cup dried cranberries (lightly dusted with flour to keep them clumping together)
¾ cup chopped nuts (I used pecans. Walnuts would be great as well)
DIRECTIONS:
You’ll need a 12-cup muffin tin. Line with paper cups, silicon muffin cups, or you can grease the individual muffin cups with butter or oil or use a non-stick spray.
In a large bowl, mix dry ingredients together. (flour, baking powder, and salt.) Set aside.
In a smaller bowl, thoroughly mix together the brown sugar, white sugar, buttermilk, egg, oil, orange juice, and vanilla.
Add the wet ingredients into the dry ingredients. Mix until just well combined. Do not over-mix.
Next, add the cranberries, nuts, and orange zest to the batter. Again, mix to just combine and distribute the nuts, zest and cranberries.
Add the batter to the muffin cups. You should have the batter come up about ¾ of the way up the cup.
Place the muffins in the pre-heated oven. Rack should be in the middle position in the oven.
Bake for approximately 15-20 minutes, depending upon your oven. Do the toothpick test: Insert a toothpick in the thickest part of the muffin. If the toothpick comes out clean, your muffins are baked. If the toothpick comes out with a little batter clinging, bake for a couple of minutes longer and then check to see if they are baked. If not, check about every minute until the muffins are baked thoroughly.
Remove from oven and place the muffins on a cooling rack. Try to wait until the muffins have cooled a bit before digging in. Any extras can be easily frozen. Hope you enjoy!
COOKING TOOLS I USED IN TODAY’S VIDEO.
OXO Silicon Muffin Cups:
Tovolo Silicon Tool Set:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip:
Cooling Rack:
Wilton Muffin Tin:
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Pecan-Orange Chocolate Chunk Cookies | Fast & Fresh | Better Homes & Gardens
Ordinary chocolate chip cookies are getting a fall upgrade! Fill these chocolate cookies with chocolate chunks, pecans, and a hint of orange zest.
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Pecan Pie Bars - Easy Pecan Dessert #shorts
Learn how to make the best pecan pie bars. These pecan squares have a shortbread crust and soft caramel topping.
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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones
Ingredients
3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash
Directions
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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Lacy Almond Cookies - Everyday Food with Sarah Carey
Even while trying to be healthy it's hard not to crave dessert. A mix of sugar and honey in these cookies satisfies a sweet tooth, but each thin crisp cookie has only forty-four calories. Go ahead have two.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Lacy Almond Cookies - Everyday Food with Sarah Carey