Day 12: Pecan Sandies

My secret to crushing nuts? Putting them in a ziploc bag and using a rolling pin.

Scoop.

Drop in a bowl of sugar.

And roll.

Place a pecan on top of every one.

Then bake!

Day 12 of my 12 days of cookies: We made it! Okay, I admit I've had this post in queue for a while.. it just took me a bit to get around and posting it. I apologize, but I'm so glad we were able to finish the 12 days of cookies this year. The 12 days of cookies is always a challenge that I'm willing to embrace!

These pecan sandies are a very simple kind of cookie. These are a bit different from my normal cookie because the texture is very, well... sandy. By sandy, I mean crumbly and crispy. They melt in your mouth with every bite. My family loved these and my mom raved about them. I feel like they're more of a "sophisticated" cookie. Kids won't love them, but the adults will devour them. Make them to impress your +40 year old crowd.

Isn't the little snowflake plate cute? I won it at my work's 5 dollar gift exchange party. It's such a perfect way to end my 12 days of cookies! (It's from Hallmark, if anyone's wondering.)

This recipe is slightly adapted from The Sweet Life. Beware... it makes a TON of cookies! Just under 5 dozen!

• 1 cup butter
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar, divided
• 1 cup powdered sugar
• 2 eggs
• 1/4 tsp ground nutmeg
• 1 1/2 tsp vanilla extract
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt
• 2 cups chopped pecans
• whole pecans

1. Preheat oven to 375
2. Cream butter, vegetable oil, 1 cup granulated sugar and powdered sugar until smooth.
3. Beat in eggs one at a time; stir in nutmeg and vanilla.
4. Fold in flour, baking soda, cream of tartar and salt.
5. Mix in chopped pecans.
6. Roll dough into 1 inch balls and roll each ball in remaining granulated sugar.
7. Place cookies 2 inches apart on ungreased cookie sheets.
8. Press 1 whole pecan into top of each dough ball.
9. Bake 10 to 12 minutes, or until the edges are golden.
10. Remove from cookie sheets to cool on wire racks.

Day 11: Brookies

Day 11 of my 12 days of cookies: Brookies! These cookies are basically a mix between a brownie and a cookie, hence the name: brookies. They're quite delicious and will melt in your mouth. The kind of chocolate that you use really makes a difference with the taste of the cookie, so make sure to use one that you like!

This is kind of a quick post because I'm on my way to Christmas lunch with the DB's family, but I just wanted to say Merry Christmas to all my blog readers! I hope everyone has a safe and merry holiday with plenty of cookies!! Love you all!

I found this recipe over at A Baked Creation.

Brookies
From Clinton St. Baking Company Cookbook
(Makes about 18-20)

• 1 tablespoon of canola oil
• 1 teaspoon of unsalted butter
• 2 cups of semisweet chocolate chunks (52-62% cacao)
• 2 large eggs
• 3/4 cup of light brown sugar
• 1/2 teaspoon of vanilla extract
• 1/2 cup of all-purpose flour
• 1/4 teaspoon of baking powder
• 1/4 teaspoon of salt

1. Melt the oil, butter, and 2 cups of the chocolate together in a stainless-steel bowl of a double boiler. Let the mixture cool.
2. In another bowl, whisk the eggs, brown sugar, and vanilla together until combined.
3. Fold the melted chocolate mixture into the egg mixture.
4. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the chocolate mixture until combined.
5. Freeze the batter in a shallow pan for 6 to 8 minutes until the batter sets and hardens slightly.
6. Preheat your oven to 350°F at this time.
7. Scoop the cookie dough into balls and place on baking sheet.
8. Bake for 11 to 12 minutes until the tops look dry and cracked.
9. Cool completely for a soft and chewy Brookie.

A Christmas Gift Basket

Let's take a break from the 12 days of cookies for a second. Just one quick second, I promise!

I was asked to put together a Christmas gift basket recently and had no rules. I love when I have the freedom to do as I please! A little stroll around Michael's gave me the inspiration I needed. My theme was going to be snowmen!

Let's break it down, shall we?

I stuffed this tin with snickerdoodles.

How cute is this canister? Seriously dying of cuteness.

It breaks down to three separate canisters.

I filled the bottom two with pecan sandies (sneak peak to the end of my 12 days of cookies!).

and the top hat is filled with cinnamon sugar roasted pecans.

Then I decorated a bakery bag and filled it with good ol' chocolate chip cookies.

I also spiced up a regular white bakery box with decorative holiday tape on the sides. It transforms it into a completely festive box! (It's not filled yet in the picture because I was waiting for the triple chocolate brownies to cool before cutting into them).

Excuse the mess in the background; I take over the kitchen when I bake. I added extra bags of roasted nuts after this picture and a mini card explaining what was included in the basket. Oh hey, the brownies are in this picture!

Bag it up.

And a little itty baby stocking to top it all off.

Now isn't that just the sweetest thing you've ever seen? Haha. I sure hope the recipient enjoys it!

Day 10: Red Velvet Whoopie Pies

Day 10 of my 12 days of cookies: Red Velvet Whoopie Pies. Like I mentioned in my previous post, I'm a bit exhausted so this recipe is the perfect quick fix for fast cookies. I've posted this recipe before, but with extra add-ins. I've also done a different version of cake mix cookies with oil, but I prefer the ones with butter.

I have to admit that I also cheated with the frosting and used store bought rather than making my own. I told you, I really used the fast route on these babies... but it's okay because they're still impressive since I love anything red velvet! You can easily whip up a batch of homemade cream cheese frosting to make them semi-homemade.

Back to my Harry Potter marathon with the DB! Eat up! Oh, stay tuned for another post later tonight. I'll be showing you guys a gift basket I delivered earlier today!

• 1 (18.25 ounce) package red velvet cake mix
• 1/2 cup softened butter
• 2 eggs
• 2 tsp vegetable oil
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees.
2. Mix together the cake mix, butter, eggs, vegetable oil, and vanilla extract until well blended.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Day 9: Pumpkin Pie Snickerdoodle Bars

Day 9 of my 12 days of cookies: Pumpkin Pie Snickerdoodle Bars. My mouth salivates just saying the name. Snickerdoodles are just meant to be with pumpkin pie. It's a match made in heaven. I know this isn't a cookie, but I've always thrown a bar in for the past two years of my 12 days of cookies, so I had to stay true to tradition.

These bars were utterly divine. However, I do have a bone to pick; The snickerdoodle layer didn't quite bake thoroughly in the middle of the pan even thought the edges were set. When I make them again, I'll try baking the snickerdoodle layer alone for about 5 minutes or so before throwing on the pumpkin layer.

The white chocolate on top was totally not necessary and didn't really add much to the bar itself, so you can feel free to omit that if you want.

I'm exhausted from baking already and it's not even Christmas, yet! Whew! I almost forgot how much work it is to bake non stop all day. I'm spending tonight at home by the fireplace, watching Avatar with the bestie... only to start the whole baking process again in two days! This recipe is from Beantown Baker.

Snickerdoodle layer:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups packed brown sugar
• 1 cup butter, at room temperature
• 2 eggs, at room temperature
• 1 tablespoon vanilla extract

Pumpkin Pie Layer:

• 1 cup all-purpose flour
• 1 cup white sugar
• 1 stick butter, at room temperature
• 1 teaspoons baking powder
• 1 teaspoons salt
• 1 teaspoon pumpkin pie spice
• 2 eggs, at room temperature
• 1 1/2 cups canned pumpkin

Topping

• 2 tablespoons white sugar
• 2 teaspoons cinnamon

Drizzle

• 1 oz white chocolate, chopped
• 1/4 teaspoon pumpkin pie spice

1. Preheat oven to 350F.
2. Lightly grease a 9x13 inch pan.

To make snickerdoodle layer:

1. Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
2. Stir in the flour mixture until well blended. Spread evenly in prepared pan.

To make pumpkin pie filling:

1. In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer, smoothing out the top.
2. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
3. Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
4. After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
5. Store in a covered container.

Day 8: Hot Cocoa Cookies

Day 8 of my 12 days of cookies: Hot cocoa cookies! Yes, the exclamation point is completely necessary. My DB claims that these are the best cookies that I've made so far, but I'm convinced he's just as in love with Hershey's special dark cocoa powder as I am. They can make any cookie taste good. To me, they didn't really taste like hot cocoa; they tasted more like a normal chocolate cookie, but no complaints here.

I cooked them for a bit longer than the recipe called for because mine didn't look at all done at the 12 minute mark, which resulted in extra melted marshmallows. Oops. These were a pain to take off of the baking sheet once done, so I'd recommend using a Silpat or some parchment paper prior to tossing in the oven. I wish my cookies came out thicker and fluffier, but these will do for now.

Recently, I've been getting a ton of questions about the cameras I use, so here's a little sneak peek for you. Plus, you'll get to see how I shoot all of my food pictures! Nothing fancy... just a little bit of natural light and a stool to limit my shaky hands. I'm using a Nikon D40x and my DB took this picture using a Canon Rebel t2i.

I also use a Nikon D80 and for my food review shots, I use my Canon S90, which comes with me everywhere I go. When I'm in the kitchen, you'll always find me in an oversized sweater and sweats. Comfy bakers make the best desserts, don't cha know.

This recipe comes from How Sweet It Is, which makes approximately 24 cookies.

• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup marshmallow fluff
• 1 cup chocolate chips
• 1 cup mini marshmallows

1. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
2. Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
3. Preheat oven to 350 degrees.
4. Bake for 10-12 minutes. Allow cookies to completely cool before removing. Patience! These cookies are very sticky!

Day 7: White Chocolate Topped Gingerbread Cookies & a Winner

Day 7 of my 12 days of cookies: White chocolate topped gingerbread cookies. I'm really not a fan of molasses, but these seemed too good not to try. I figured that if anything, the white chocolate on top would distract me for long enough to actually like molasses. Although that wasn't quite the case, I did get a lot of rave reviews from the work party that I brought them to. One of the girls that hates anything gingerbread was even won over with them. I guess that makes them a winner?

Speaking of winners, I wanted to announce the winner of the last giveaway. It goes to Amanda, who wrote, "Yum yum yum! I love choc chip cookies, but I would also love to try their white choc macadamia nut cookies. Mmmm!" Congratulations! I'll be emailing you shortly.

This recipe comes from one of my most favorite blogs, Culinary Concoctions by Peabody. I think about 80% of my bookmarks come from her page. She makes the most mouthwatering items! The cookie was sturdy, but soft. The white chocolate on the top added a great touch to balance out the spicy flavor. They kept well for a couple of days in an airtight container.

• 3 cups flour
• 2 tsp. ground ginger
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 1/4 salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1 tsp vanilla extract

• 1/4 cup granulated sugar
• 1 cup white chocolate chips

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Cream butter and brown sugar in large bowl until light and fluffy.
3. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Wrap the dough in plastic wrap and refrigerate for at least two hours.
4. Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.

Adapted from McCormick and Company Inc.