Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti
Created using The Recipes Generator





 









 

Monday, September 30, 2019

Caramel Pecan Cookie Sticks/ #FlavorsofFall

 I received product from the sponsor to
create the recipe below. All opinions on 
the product are mine. 

This week I am participating in a fun group celebrating fall and all the fun and tasty foods that come along with it! If you are like me, then you really love all the foods that celebrate this colorful season and you will love all the recipes coming over the next week from myself and some blogger friends! Millican Pecan Co. is one of our tasty sponsors this week, along with Door County Coffee! As you scroll down you will find an exciting giveaway featuring products from each of our sponsors! Don't forget to enter, and GOOD LUCK!

Today I am sharing my Caramel Pecan Cookie Sticks! They are a fun shortbread cookie full of pecan pieces from Millican Pecan Co. and they are topped off with a bit of caramel drizzle! I think they look and taste like fall, and I know they will be a hit in your house!

Caramel Pecan Cookie Sticks 
(makes 1 dozen cookie sticks) 
(printable recipe at end of page)

1 cup Butter
3/4 cup Sugar
2 cups Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1-1 1/2cups Pecan Pieces
15 Caramel Squares

 In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
Take the pecan pieces and distribute them into the molds of the pan.
 Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. 
Bake at 375 degrees for 6-8 minutes.
 As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
 After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.
This is a really easy recipe that highlights the deliciousness of the pecans and adds a bit of sweetness from the caramel. Plus, I think it looks and tastes like fall!
I hope you enjoyed this recipe! Thank you for dropping by! Scroll down to see what all my blogging friends made for today's kickoff to our #FlavorsofFall celebration! (and don't forget to enter the giveaway!)


Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Monday:

Breakfast
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene's Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise

Savory
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy's Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles

Dessert
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D's Books and Cooks
Coffee Granita by Karen's Kitchen Stories
Irish Apple Cake by A Kitchen Hoor's Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n' Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway


Flavors of Fall Door County Prize Package  

Prize 1 - Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 - Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.


  Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.


Caramel Pecan Cookie Sticks

Yield: 1 dozen
Author:

ingredients:

  • 1 cup Butter
  • 3/4 cup Sugar
  • 2 cups Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1-1 1/2cups Pecan Pieces
  • 15 Caramel Squares

instructions:

How to cook Caramel Pecan Cookie Sticks

  1. In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
  2. Take the pecan pieces and distribute them into the molds of the pan.
  3. Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. Bake at 375 degrees for 6-8 minutes.
  4. As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
  5. After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.
cookies, caramel, shortbread, dipping cookies
treats, desserts, cookies, fall
Created using The Recipes Generator
  
 


Tuesday, March 26, 2019

Bird's Nest Thumbprint Cookies / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek, day 2! I hope you are having fun checking out all the tasty recipes so far! Have you entered the giveaway yet? Don't forget! You can enter towards the end of this page! Today I made these Bird's Nest Thumbprint Cookies. They are fun to make, and if you have any helpers, this is the cookie recipe for them. There are chocolate eggs to go on the tops of the cookies, and if your helpers are not too young, they might want to try piping the grass and the birds nest. These cookies are good practice and this recipe is very versatile. I have used it several times for different types of thumbprint fillings. This is also one of those recipes I just love because not everything has to be done at one time, or the same time. You can make this recipe a day or two ahead of the decorating. Then finish the frosting closer to the day you want the cookies ready! Plus, this recipe is really yummy!

Bird's Nest Thumbprint Cookies
(Makes 7 dozen)
(printable recipe at end of page)

1 cup Butter
1 cup Dixie Crystals Powdered Sugar
1 cup Dixie Crystals Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
2 tablespoons Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
Frosting
Wilton Color Kelly Green 
Americolor Chocolate Brown
Wilton Tip #233
Mini Chocolate Eggs

Frosting Recipe:
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoons Cream of Tartar
2.25 pounds Dixie Crystals Powdered Sugar




Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
Use a small scoop and place scoops of batter on to a cookie sheet.
Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool. 
Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.

Place the eggs on the tops of the cookies. Enjoy!


Don't forget about entering the raffle! 
You can do it right here!
Read about all the great prizes you can win, 
see here!







    #SpringSweetsWeek



Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

cookies, treats, desserts, gifts
dessert, bakery, cookies
Yield: 7 dozenPin it

Bird's Nest Thumbprint Cookies

ingredients:

Cookies
  • 1 cup Butter
  • 1 cup Dixie Crystals Powdered Sugar
  • 1 cup Dixie Crystals Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 2 tablespoons Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • Frosting
  • Mini Chocolate Eggs
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoons Cream of Tartar
  • 2.25 pounds Powdered Sugar
  • Wilton Color Kelly Green
  • Americolor Chocolate Brown
  • Wilton Tip #233

instructions:

Cookies
  1. Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
  2. In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
  3. Use a small scoop and place scoops of batter on to a cookie sheet.
  4. Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
  5. Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
  6. I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool.
  7. Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
  8. Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
  9. Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.
  10. Place the eggs on the tops of the cookies. Enjoy!
Created using The Recipes Generator