Friday, September 19, 2014

Buttery Pecan Pumpkin Spice Cookies (Averie Cooks)

I've been baking oversized cookies for...oh, probably a year or so now, and I don't think I can ever go back. With normal sized cookies you can't really ever achieve that nice, crispy outside with a slightly doughy inside. You also have to eat 3...or maybe 4...or 5. Oversized? All you need is 1.

These cookies are lovely. They're not like Pecan Sandies in that sort of explode into dust in your mouth way. They're more hearty than that. They have more texture. If they were a wine, I'd say they also have more body. I love the combination of pecan and pumpkin pie spice. For my taste, these were a little lacking in the flavor department. But only a little. I used salted, toasted pecans and I think I still could have added a hefty pinch of salt to bring out the flavors. I also could have added half again as much pumpkin pie spice. Then, I think they'd be perfect. Because everything else about them is right on. No need to alter for high altitude, which, in my world is like hitting the jackpot. Easy to make (although this is one of those recipes you need to plan ahead for because the dough has to be refrigerated before baking). Yummy.

Although...alterations can be good...I might make them again and dip one side in a little melted chocolate for my kids (they like pumpkin and chocolate together--me, I'm not such a fan). My best girl made a batch and dipped the dough balls in rum and then rolled them in a combination of brown and ultra fine white sugars before baking. NOTHING WRONG WITH THAT. I would also consider rolling the dough balls in cinnamon sugar. The point, I guess, being that this is a good starting point for some potentially amazing cookies. Alter at will.

TGIP Rating--Buttery Pecan Pumpkin Spice Cookies--KEEPER with alterations to be tried.

Next up: Big baking project coming up for a family party to celebrate the 100th anniversary of my grandmother's birth. I'll let you in on the reasons why when I post about them, but I'm making churro cupcakes (A LOT of churro cupcakes). I don't yet know how, but that's the plan. If you have an idea, send it my way!

Friday, September 12, 2014

Chocolate Chip Cookie Dough Cupcakes

Back after an incredibly long hiatus and yet, without a whole lot to say.

Here's what I WILL say: Seconda loves chocolate chip cookie dough, so this recipe seemed like just the thing for her birthday party.

It worked like *MAGIC*--frozen balls of cookie dough plopped on top of uncooked batter:

During their time in the oven, the dough sinks down to the bottom and the cake batter rises up around it:

Truly astounding feats of culinary trickery! (What else can I make into little frozen bits and cook into cupcakes like this?!) That bit of uncooked dough at the bottom of the cupcake makes the whole thing rich and surprising.

And the Cookie Dough Buttercream Frosting? Wow. Wowee wow wow. I'm working on finding other ways to use it (I mean other than just eating it out of the bowl with a spoon). It was so rich and delicious, had so many of the qualities of cookie dough--especially the granular texture, which I love.

TGIP Rating--Chocolate Chip Cookie Dough Cupcakes--KEEPER. So so good.

Next up: Rhubarb season came and went and although I got *pretty* close, I did not quite achieve rhubarb pie perfection. Good thing that stuff grows again next year. In the meantime, we're ready for Autumn at our house. And that means pumpkin spice everything. It's one of the things I love about the change of seasons, the change in what flavors we want to eat. Also, I need cookies. Found this recipe today and instantly wanted to bake them.