This is a delicious twist on the classic chocolate chip cookies!
2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract 3 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 2 cups semi-sweet chocolate chips 1 cup chopped pecans 1/2 cup packed brown sugar 2 Tbsp unsalted butter, softened 1 Tbsp ground cinnamon Preheat oven to 350 degreesLine baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat 1 cup butter, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs and vanilla, beat until incorporated. Whisk together flour, baking soda, salt and baking powder. Gradually add to butter mixture; beat just until combined. Stir in chocolate chips and pecans. Combine 1/2 cup brown sugar, 2 Tbsp butter and cinnamon. Drop mixture by spoonfuls over dough. Gently swirl through. Scoop dough onto prepared baking sheets 2-inches apart. Bake for 12-14 minutes. Let cool on wire rack.
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About the BookWhat does a woman have to do to prove she belongs in the Undercity? Sure, I’m unclassed and only half paranormal, but that doesn’t mean I can’t solve cases. Since the established PI’s won’t acknowledge my right to a territory, I’m taking jobs from whoever will hire me, doing what I do best…proving myself to be a bad-ass problem solver. Which is how I find myself breaking into Zaid’s house, looking for a talisman my witch client says the very powerful vampire stole. Now, I can make flowers grow, hear the wind’s whispers and talk to animals, but I don’t have the gift of seeing the future. If I did, I’d have known not to take this case. Because no matter the outcome, nothing good can come from messing with the Guicai Talisman, or it’s far too gorgeous guardian. My Thoughts This is an absolutely awesome read! Packed full of adventure and intrigue, I was immediately captivated the moment I started reading it. The writing is very good, the storyline was full of mystery and the characters were well built. Even though the cover is a little comic-book-like , this is a really great read. I loved how you're immediately swept into a world of paranormal intrigue and action which is very easy to follow without feeling like you're missing a backstory. I was absolutely captivated the entire time and never saw a single dull moment. I found myself staying up way past my bedtime just to finish this book and see what would happen next. There's a bit of a cliffhanger at the end, and I can't wait to dive into the next book in this awesome series!
*I was not paid for this review! I received a copy free of charge for my honest opinion! Cocoa and coffee give this classic recipe a delectable update. These go wonderful with tea, coffee or a scoop of ice cream!
1 1/2 cups all-purpose flour 2 tablespoons baking cocoa 4 tablespoons instant coffee 1 teaspoon vanilla extract 3/4 cup butter, softened 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoons granulated sugar Preheat oven to 300°F. Combine flour and cocoa in a large bowl. Set aside. In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved. Add butter, sugar and salt; beat until combined. Add flour mixture; mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan. Bake for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes; cut into wedges. Makes 16 wedges. I absolutely LOVE pecans! I like to go out and gather them from our local park since the trees there produce gigantic juicy whoppers all the time!
Cupcakes 1- ½ cups all-purpose flour ¾ cup finely crushed pecans 1- ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup sugar ½ cup pure maple syrup ½ cup unsalted butter, room temperature 2 large eggs, room temperature ½ teaspoon vanilla extract 2/3 cup whole milk 1 cup roughly chopped pecans Preheat oven to 350 F. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt. Mix in the sugar and maple syrup until fully combined. Add the butter and mix on medium-low speed for three minutes. Mix in the eggs and vanilla until just combined. Mix in the milk until just combined. Fold in the chopped pecans. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Frosting 1 cup + 2 tablespoons unsalted butter, room temperature 1 cup roughly chopped pecans Pinch salt 3 cups powdered sugar 1 tablespoon + 1 teaspoon vanilla extract To prepare the butter pecans, melt two tablespoons of butter in a small skillet over medium low heat. Add pecans and salt to the skillet. Cook for six to eight minutes, stirring periodically, until almost all of the butter is absorbed. Remove from heat, but leave in the skillet. To prepare the frosting, in a medium-sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium-low speed for three minutes or until light and fluffy. Slowly mix in powdered sugar until fully combined. Mix in vanilla until fully combined. Scrape the cooled pecans and any butter left in the skillet into the frosting and fold in. Spread onto cooled cupcakes. Affliction
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About MeI'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy! Archives
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