My wish is to be swimming in pecans to candy....

Every year my coworker brings in candied pecans that his wife makes. I seem to have missed that this year having contracted the plague... or what we now know is RSV. I've been sick for weeks and in and out of the office at work, mostly working remote to annoy less people with my coughing and sick antics. We sure missed the holiday nuts, so I decided to try to make some for my family instead. I should have used more nuts! They are going to fly through these. In the spring we are planning to plan a pecan tree, so in a few years we'll be swimming in pecans to candy at Christmas time - I can't wait!

Cinnamon Sugar Candied Pecans
Ingredients
1 large egg white
½ cup sugar
¼ cup brown sugar, packed
2 teaspoons cinnamon
3 cup raw pecans

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside.
In a medium bowl, combine sugars and cinnamon; set aside.
In a large bowl, combine, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated.
Spread pecan mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime.
Let cool completely before serving.

Hidden cookies with rave reviews

Tis the season for holiday baking around here at the time of this writing. Our church hosts a live nativity each year and most of our family manages the bakery. Nicholas decided he's not a baker - he's more of the shepherd type, but the rest of us, are in the kitchen serving up hot cocoa and cookies to the over 850 people who come through our doors for a tour and then stay in the Bethlehem marketplace. Our church transforms - it's amazing. We offer homemade cookies and hot cocoa to our guests - homemade by people of our church. I always sign up to bake too - although this year I forgot that part, but I did bake. These cookies were what gave me the most anxiety... I just wasn't sure how they would go. Well... one of our other bakery helpers hid the box and was handing them out to volunteers rather than putting them on trays for our guests! I caught him after a while of not seeing any of that cookie go out. Then Sunday I had so many people comment and tell me how wonderful they were, so he was sharing them, just on the wrong side of the window. This recipe says it makes 12 cookies - those are insanely large cookies, I used my cookie scoop and used that as my guide for how big to make them. With the filling oozing out, that made for wonky shaped cookies. When they came out of the oven, I used a spoon to scoot the cookie back into a round shape, when they cooled they were great. Added some cream cheese frosting and they were very much a crowd favorite. I've even shared the recipe a few times. Makes my face all warm and glowy and it's not the fever talking! That's another story for another day.

Cinnamon Roll Cookies
2 1/2 cups All-Purpose Flour
1 1/2 cups Cake Flour
2 tsp. corn starch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup cold, unsalted butter, cubed (16 Tbsp.)
1 1/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
For the Cinnamon Sugar Filling
1 cup packed brown sugar (light or dark)
6 Tbsp. softened butter
2 Tbsp. cinnamon
For the Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners sugar
1 tsp. vanilla extract
1/2 tsp. salt

Preheat the oven to 400°F. Make the cinnamon sugar filling. In a small bowl, combine the brown sugar, softened butter and cinnamon together until smooth. Set aside.
In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
Place the cubed butter into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream for about 1 minute. Then add in the granulated sugar and cream until smooth, about 1-2 minutes.
Add in the eggs, egg yolks and vanilla extract and blend until mixed.
Gradually add in the dry ingredients, about 1/4 cup at a time.
On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing, you can use a 9×13 inch dish for reference.) Flatten out using your hands, no rolling pin necessary.
Spoon the cinnamon sugar filling onto the dough and into an even layer.
Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your surface this shouldn't be an issue!) ?
Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11 minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15 minutes then transfer to cooling rack.
Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
Spread frosting on top of cooled cookies, sprinkle frosting with more cinnamon if desired. Store cookies in the fridge for up to 5 days.

Built In Midwest Fridge

I live in the Midwest which means I have a built in fridge/freezer on my back deck. I do not have a screened in situation so I have to be a little more careful about how that works. We recent put a pizza box in the grill as extra fridge space and entirely forgot it was there - it became forgotten frozen pizza, but that's still great! Surprise Pizza! These thumbprint cookies needed some fridge time and I had zero fridge space - so I popped a cover on and set them in the snow on the deck. Bernard darn near tripped right over the tray sitting there and almost knocked it down the stairs the first time he saw it out there. After they were baked and the ganache needed some chill time, he pawed at the lid and tried to push them down the stairs on purpose to snag a few. Oh Bernard. See what I mean about critters being an issue? These cookies were easy to make, fun to fill, and tasted great. They can be customized with whatever sprinkles your event calls for, event rainbow for all purpose. Certain a fun addition to our cookie recipes.

Chocolate Thumbprint Cookies
1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) cocoa powder, Dutch process
1/2 tsp salt
1/2 tsp baking powder
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract
For the Chocolate Ganache
1 cup (200 g) semi-sweet chocolate chips
1/2 cup (120 ml) heavy whipping cream
nonpareils for sprinkling on top, optional

Line two baking sheets with parchment paper and set aside.
Add flour, cocoa powder, salt and baking powder to a medium sized bowl. Whisk to combine, then set aside.
Add butter, brown sugar and granulated white sugar to a large bowl. Cream together with an electric mixer for two minutes.
Add the egg yolks and vanilla to the butter/sugar mixture and mix until pale in color and fluffy, 1-2 minutes.
Add in the dry ingredients and mix just until combined.
Scoop the dough into 34 portions, then roll into balls. (About 1 tablespoon of dough.)
Transfer the dough to the baking sheets.
Using a 1/4 tsp, press down on the dough balls to create an indent.
Chill the prepared indented dough balls for at least one hour. (You can chill all the dough together on one baking sheet and then separate it out on multiple baking sheets when ready to bake.)
Preheat the oven to 350 degrees.
Arrange the prepared dough about 1 1/2 inches apart on the baking sheets.
Bake the cookies for 9-11 minutes. (I think 10 minutes is perfect.)
When the cookies are done baking, lightly press down on the centers again with a 1/4 tsp. (They may have lost their indent a little as they baked.) Go around them in a circular motion with a circular cookie cutter/biscuit cutter while they are still hot to give them a perfect circular shape, and to get them back to their original smaller size.
Then let the cookies cool on the baking sheet for 5 minutes. Transfer them to a cooling rack to completely cool.
Add the chocolate chips to a small bowl.
Heat the heavy cream in the microwave, or on the stove, until just about boiling.
Pour the heavy cream over the chocolate chips and let sit for 1 minute.
Stir to combine the cream and chocolate together.
Fill each well of the cookies with about 1 tsp of ganache, more if it'll fit.
Sprinkle sprinkles over the cookies if you wish.
Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
Store left overs in an air tight container for up to three days.

Go wild, you could even use blue M&Ms

These cookies are just great. Not much more you can say about them. They are full of mini M&Ms, regular M&Ms on top, full of chocolate - great! The recipe calls for two different cocoa powders... I just used what I had and did 30 grams of what I had. I mean sure it would be neat to have what is listed but I didn't so use what you have, trust me, it'll work. I ended up doubling the recipe because I was making cookies for a big crowd, these worked out great and were a hit. I love that you can mix up a batch and bake right away rather than to have to chill the dough and deal with cold hard to work with dough that doesn't want to scoop. These are also great for holidays - whatever holidays you've got going on and that M&M has colors for. Go wild, you could even use blue M&Ms even though I'm anti blue M&M... I'm anti eating anything blue... let's be honest...

Chocolate M&M Cookies
180 grams all-purpose flour
15 grams black cocoa powder
15 grams unsweetened cocoa powder (not dutch cocoa powder)
5 grams diamond crystal kosher salt
½ teaspoon baking soda
113 grams unsalted butter (½ cup, at cool room temperature)
125 grams light brown sugar
50 grams sugar
1 large egg (room temperature)
1 teaspoon vanilla bean paste (or vanilla extract)
1 cup Mini M&Ms (reserve ⅛ cup for topping the cookies)

Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silicone mat.
Combine flour, cocoa powders, salt, and baking soda in a medium mixing bowl. Whisk well to combine. Set aside.
In a large mixing bowl, use mixer to beat cool room temperature butter until smooth and slightly aerated, about 1-2 minutes. Scrape down the bowl, add both sugars, and beat again on medium to high speed until it is fully incorporated, lightened in color, and has about doubled in size. It might not quite smooth out, and will still be quite grainy. Be patient here — we need to incorporate quite a bit of air to help the cookies spread. This step can take 2-3 minutes. Scrape down the bowl halfway through.
Add the egg and vanilla and beat again on medium to high speed light and fluffy, about 60-90 seconds. Scrape down the bowl.
Sift the dry ingredients into the wet ingredients. Press any lumps of cocoa powder through the mesh to break them up. If any salt doesn't fit through the mesh at the end, that's fine, dump it into the bowl.
Run the mixer on very low speed until the dry ingredients are hydrated but still fairly crumbly. There will still be some dry powdery bits in the bottom of the bowl. The remaining powdery bits will incorporate when you stir in the mini M&Ms so you don't overmix the dough.
Add the mini M&Ms (reserve about ⅛ cup for topping the cookies) and switch to a spatula. Fold the cookie dough over itself to incorporate the M&Ms. It will seem like there are too many M&Ms at first, but I promise there is no such thing. Just keep folding and pressing the cookie dough over itself with the spatula until the mini M&Ms are evenly incorporated. Do not overmix.
Use a #20 cookie scoop to scoop the dough, scraping any excess dough off on the edge of the bowl for precise measurements. Roll the dough into balls, then flatten them to about ½" thick. Arrange on a sheet pan about 3" apart. Press additional mini M&Ms into the tops of the cookies.
Bake for 10-11 minutes. The cookies will look puffy and slightly underbaked when they're done. Let them rest on the sheet pan for 5 minutes, then transfer to a cooling rack to finish cooling. Optional: Use a 3" circle cookie cutter or ring to scoot the cookies into perfectly round shapes immediately after removing from the oven.

Thankful for warm spices and apples

Our church has a fun Thanksgiving tradition - on the night before Thanksgiving we meet and have a service of thanksgiving and have a dessert potluck afterwards. What better to do the prep for a day of eating then a night of desserts as a starter? This spice cake is more of an apple spice cake - but the title is missing that detail. Apple sauce and shredded apple make this a very moist cake. Add all the spices and it's perfect for Fall. The recipe calls for brown butter for the frosting, but brown butter isn't necessarily my thing. Full on cream cheese frosting with regular butter for sure is! I even used vanilla bean paste to make it even better. When we were leaving for home from church, I was putting the lid on and someone ran over and asked if they could take a few pieces home - of course! I love bringing home an empty container - that means what I brought was well loved!

Super Moist Spice Cake
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup vegetable oil
1 and 3/4 cup packed light or dark brown sugar
1 cup unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla extract
1 cup shredded apple (or shredded carrot/zucchini)
optional: 1 Tablespoon unsulphured or dark molasses

Brown Butter Cream Cheese Frosting
1/4 cup (4 Tbsp) unsalted butter, cut into 4 slices
8 ounces full-fat brick cream cheese, softened to room temperature
2 and 1/2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
pinch of salt
optional, for garnish: sprinkle of ground cinnamon or nutmeg

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan. I always use this glass pan. See recipe Notes for other pan size options.
Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until combined. Some small lumps are OK. Fold in the shredded apple until combined.
Spread the batter evenly into the prepared pan. Bake for 38–40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil (I usually do this around the 25-minute mark).
Remove the cake from the oven and set on a cooling rack. Allow to cool completely.
Brown the butter for the frosting: Set out a medium heatproof bowl because you’ll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the solidified brown butter on high speed until creamy and smooth. Add the cream cheese and beat again until smooth and combined. Scrape down the sides and bottom of the bowl as needed. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes.
Spread the frosting on the cooled cake. If desired, top with a sprinkle of cinnamon or nutmeg. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes slicing easier.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.