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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Chocolate Chip Pecan Cookies
I've partnered with HERSHEY'S for their #BakeHappy fun to show you a few tricks to elevate your chocolate chip cookie.
Chocolate Chip Pecan Cookies
Makes 4 dozen cookies
2-1/4 cups all-purpose flour
½ cup pecans
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups HERSHEY'S Semi-Sweet Chocolate Chips
1 ½ cups HERSHEY'S Butterscotch Chips
1. Spread pecans onto a baking sheet and bake at 375°F until just toasted, about 5-7 minutes. Remove from oven and transfer to a wire rack. Allow to cool completely. Place cooled pecans in a blender and pulse until finely crumbed. (This step can be made three days ahead and kept at room temperature in an air tight container.
2. Stir together flour, pecans, baking soda and salt; set aside.
3. Place granulated sugar in stand mixer bowl, sift brown sugar into bowl, add butter and beat until light and airy, about 2-3 minutes. Gradually add flour mixture. Beat just until streaks remain. Turn off mixer, finish incorporating remaining flour by hand with a sturdy spatula. Add in HERSHEY’S Kitchens Semi-Sweet Chocolate Chip and HERSHEY’S Kitchens Butterscotch Chips, stir to combine.
4. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Easy Pecan Cookie Recipe | Sugar Free
The toasted pecans in this recipe gives it a burst of delicious flavor and brings out the buttery richness in the cookie. Not to mention there’s butter in there, LOL. Hope you enjoy them as much as I do. ????
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Professional Baker Teaches You How To Make PECAN PRALINE FUDGE!
New Orleans Pecan Pralines are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 3 to 4 dozen pralines
Ingredients
3 cups (350 g) coarsely chopped pecans
1 ¾ cups (350 g) granulated sugar
1 ¾ cups (350 g) packed light brown sugar
¾ cup (175 mL) whipping cream (35%)
6 Tbsp (90 mL) 2% milk
6 Tbsp (90 g) unsalted butter
1 tsp (5 mL) vanilla extract
1 tsp (5 g) salt
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl.
3. Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230 F (110 C) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237 F (114 C) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit without stirring until it cools to 212 F (100 C), 10-15 minutes.
4. Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until.
The pralines will keep for up to a week in an airtight container.
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Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Okay, I'm going to let you in on a little secret: All drop cookies are pretty much the same. Don't believe me? Today's recipe is Exhibit A. A super-easy dough made of flour, baking soda, salt, butter, sugar, vanilla and eggs bakes up perfect chocolate chip and pecan cookies. But they also work with peanut butter and dried cherries! Rum-soaked raisins and cashews are another success story... And don't even get me started on a chocolate-toffee-oatmeal combination!
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Watch the video to help you master the easy cookie dough, then get creative with mix-ins. The options are nearly endless! Check out our favorites on EverydayFood.com today [LINK: What are you baking into your cookies? Tell me on Facebook! [LINK:
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Nutritional Info:
per serv (makes 36): 188 cal; 12 g fat; 2 g protein; 21 g carb; 1 g fiber
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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.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Let’s Bake-Browned Butter Bourbon Pecan Chocolate Chunk Cookies
A decadent chocolate chip cookie! This is not your ordinary chocolate chip cookie-although let’s be real-any homemade chocolate chip cookie is delicious but if you just want to up your cookie game-give this recipe a try! I promise you will not be disappointed!
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