Pecan Shortbread

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Pecan Shortbread

1/2 cup butter, softened

1/3 cup firmly packed dark brown sugar

1 tsp vanilla extract

Pinch of salt

1 & 1/4 cups flour

1/4 cup + 1 tbsp chopped pecans, divided

Preheat oven to 350°. 

Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides. Spray lightly with oil.

Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and salt. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly. Press dough into bottom of prepared pan. Sprinkle top with 1 tbsp pecans.

Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.

Cherry Almond Biscotti

I've recently started a small bible study (but willing to grow) in my home on 

Tuesday mornings and have been trying to come up with some yummy finger food 

to go along with our chai and coffee.

This past meeting I made some delicious Biscotti. 

Loved the large chunks of cherries and almonds.

The first meeting I made some Zucchini Bread, and instead of just butter for the spread, I made some Cinnamon Honey Cream Cheese by simply stirring a little honey and some cinnamon into softened cream cheese. It was fabulous.

I'm trying to keep it interesting and have no idea yet what I'm going to make for next week, so if you have any favorite recipes or suggestions, definitely drop me a line. 

Thanks!

Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday

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Cherry Almond Biscotti

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, room temperature
1 teaspoon grated lemon zest

1/2 tsp almond extract
1/4 teaspoon salt
2 large eggs

2/3 cup dried cherries
1/2 cup almonds, chopped


Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, almond extract and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the dried cherries and almonds.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet (flour hands to help with stickiness). Bake until light golden, about 25 minutes. Cool for 20 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake until they are pale golden, about 12 minutes, turning half way through. Transfer to a rack and cool completely.

Mini Whole Wheat Pumpkin Muffins with Orange Drizzle

These muffins are so good!

I found them in a book by Pam Anderson called "The Perfect Recipe for Losing Weight and Eating Great". It's a great recipe book and if you don't already own it, you should. 

It will become and instant favorite.

I love serving them with soups and stews, especially Spicy Sausage and White Bean Soup, which is another favorite I found in her book.

I like to have them around all the time. I freeze them, then I can just microwave a 

few at a time for snack, tea time, or any time.

To glaze these (I double the glaze), I set my cooling rack on a piece of parchment paper and just drizzle it over with a spoon. Makes clean-up easy. And if you don't feel you have enough glaze on them, scrape up the run off and add that too.

Linked with Sunflower Supper Club: Weekend Potluck and 
Rattlebridge Farm: Foodie Friday.

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Mini Whole Wheat Pumpkin Muffins with Orange Drizzle

1 can (15 oz.) 100% pure pumpkin

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup dark brown sugar

1/2 cup flavorless oil (vegetable or canola)

2 large eggs, lightly beaten

1 cup whole wheat flour

2 tablespoons cornstarch

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

ORANGE GLAZE

1/4 cup confectioners' sugar

1/4 teaspoon finely grated orange zest

2 teaspoons orange juice

Adjust oven rack to center position and heat oven to 425 degrees. Spray 24 mini muffin cups with vegetable cooking spray.

Place pumpkin, ginger, cinnamon, and cloves in a small nonstick skillet over medium heat. Bring to a simmer and cook, stirring, to blend flavors, about 3 minutes. Pour hot puree into a medium bowl. Whisk in brown sugar and oil, then slowly beat in eggs.

Whisk flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk pumpkin mixture into flour mixture until just combined.

Divide batter among muffin cups (a 2-tablespoon spring-action ice cream scoop works well) and bake until golden and cooked through, 10 to 12 minutes. Let muffins stand for a couple of minutes, then remove from the cups and place on a wire rack to cool.

ORANGE GLAZE
Whisk ingredients together in a small bowl. Drizzle over warm muffins.