Vanilla Sea Salt Pecan Cookies

If you ever want to seriously impress someone or your stomach, make these cookies. They're salty and sweet, and make a sick ice cream (gelato) cookie sandwich. Please stop whatever you are doing and go make these. 

VANILLA SEA SALT PECAN COOKIES

INGREDIENTS:

  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup oats
  • 1 tsp. Sicilian sea salt
  • 1/2 cup pecans, chopped
  • 1 stick + 2 tbsp. butter
  • 1 tsp. vanilla extract 
  • 1 tsp. baking soda
  • 2 tbsp. boiling water

RECIPE:

  1. In a large bowl combine flour, brown sugar, oats, sea salt, and pecans.
  2. Heat butter in a small saucepan until melted. Add vanilla. Let simmer to develop the buttery goodness.
  3. Heat 2 tbsp. water in microwave until boiling. 
  4. In a small bowl, mix together baking soda and water. 
  5. Quickly add butter from saucepan and mix together (the mixture will foam up, this is good!)
  6. Add butter and baking soda mixture to the dry ingredients. 
  7. Mix together until well combined. 
  8. Form dough into ping pong sized balls and place two inches apart on a cookie sheet. 
  9. Bake for 10-12 minutes at 350. 
  10. BONUS: After cooling, spread a dollop of Talenti Sea Salt Caramel gelato on one cookie and squish another cookie on top. Enjoy and then thank the baking gods for making the combination of butter, flour, and sugar taste so good. 
seasaltcookiesandwich

A Word on French Toast

Nothing really beats the sound of butter sizzling in a frying pan. Until you plop down a piece of eggy bread in the middle of it and cook up a solid serving of french toast. French toast used to be one of those things that I thought was incredibly hard to make so I normally just let someone else like a restaurant make it for me. UNTIL NOW. Because GUYS, it's NOT THAT HARD.

frenchtoast

 

I love keeping it simple. Nothing against the nutella-banana-stuffed-french-toasts of the world, but even the most basic homemade french toast feels comforting and decadent and lets the cook proclaim, "IT'S NOT EVEN 10AM YET AND I'VE BEEN PRODUCTIVE."

If you've got a baguette laying around (ah baguettes, a love/hate story for another day) go ahead and slice up a few pieces, dip those things in a egg whisked with a bit of milk, cinnamon, sugar, and nutmeg and fry them in a pat of butter for a few minutes on each side. Bada boom. Bada bing. Your morning is automatically on the right track. 

 

Pumpkin Spice Pecan Cookies

Y'all, I was a production machine this weekend. I woke up Saturday morning, made a pretty good frittata, had my first cup of coffee in four days (more on that later) and was ready to take the day down. 

My mom came into town a couple weeks ago and while she was here we made serious baking plans full of cheesecake and cookies. Those baking plans were replaced with dinner plans and long story short, this all ended with me crawling out of bed at midnight to take the finally set cheesecake out of the oven, no cookies accomplished.

Back to this weekend. Lauren and I had finished hanging new curtains in the living room, and I was ready to stay on my DOING WORK train, so I pulled out this recipe. I love pecans and it has long been pumpkin season, so I was pretty excited.

OUTCOME SAYS: delicious. Make them now, because they are autumn in cookie form.

I think next time I'll skip the pumpkin spice and try more of a "brown butter pecan" cookie - because not too many things are better than the intensely rich nutty flavor of brown butter, but these are seriously good as is. Bake 'em, try 'em, and rejoice. 

INGREDIENTS:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons cream
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • pinch salt
  • 2 cups pecan halves (roasted, unsalted), roughly chopped

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and stir in pecans.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form equal-sized mounds of dough, roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes, or until edges have set and tops are just set.
  8. Stuff your face and thank the baking gods for butter. 

Recipe originally from Averie Cooks, she does not suggest stuffing your face.

Side note: Don't let the poor quality of my photo influence your decision to make these cookies. Taking pictures for a blog is hard and not as easy as taking a selfie (which really isn't that easy either.) Bye, friends!

Broccoli Goat Cheese Frittata

Last night, Lauren, Helene and I joined a few other of our girlfriends for a ladies'-night-in full of wine, talking, and John Legend's Mac and Cheese. We went through six bottles of wine so naturally I woke up this morning feeling like a turducken.

In order to redeem myself I decided to start the day with a legit breakfast.

Let me start off by say I love quiche. You're probably like, "Wait a second, the title of this post says frittata. Girl do you even know?" Oh, I do know. I know that I love quiche, but making a crust (which in my opinion is a REQUIREMENT for quiche) was just NOT on the docket today because turducken. 

So. Next best thing, frittata.  

The nice thing about quiches and frittatas is that you can essentially just throw a bunch of delicious tasting things together, add some eggs, and boom you've got breakfast. Okay, so maybe it isn't that simple but it does take the pressure off of having "all the right ingredients" - ugh, I hate when that's a requirement. 

Fast forward to me standing in the kitchen starting to pull out ingredients. I knew I had asparagus so I pulled that out. BUT living up to the irresponsible twenty-something demographic I belong to, one glance at it and I knew it was two days past edible.

Back-up plan: Broccoli in the freezer. Things just got easier. Threw that bag in the microwave and got to work on the onion and garlic. Onion and garlic because it's onion and garlic and the smell of those two things cooking alone is worth it. 5 eggs because that felt right. And cheese. The earthy creamy dairy currency that is goat cheese.  I put it all together, baked it long enough for the eggs to set and then I was set. With a nice creamy slice of frittata. 

The End. 

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Broccoli and Goat Cheese Frittata

Ingredients:

  • Olive oil spray
  • 1/2 cup chopped onion
  • 2 small cloves garlic minced
  • 1 bag steamable broccoli
  • 5 eggs, whisked
  • 2 oz. goat cheese
  • Shredded cheese of your choice

Directions:

  1. Preheat oven to 400 degrees.
  2. Heat oven-safe skillet to med-high heat. Spray with olive oil.
  3. Add onion and garlic and sautee until translucent.
  4. Drain broccoli. Add to skillet. 
  5. Add eggs and shredded cheese to skillet. 
  6. Top with goat cheese. 
  7. Pop in oven until eggs are set - 15ish minutes. 
  8. Eat the shit out of some frittata.