Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.

Crinkly Biscoff Toffee Cookies

These cookies are amazing. I found Biscoff at my local Target. Do you remember flying on ATA. They would give you Biscoff cookies and Peanuts for your flying pleasure. You can also purchase this spread at Trader Joes. I could eat this spread out of the jar. Spoon, fingers, I would  not care. Why bother with crackers or celery. Creamy or Chunky, I love both of them equally.

So, yesterday, I decided I needed to find a recipe. I found this cookie recipe and a bar recipe. Both of them sounded fantastic. I was making a cookie tray, so cookies it is?

If you noticed, we are also HAWKS fans. THEY are in the Stanley cup this year. Last night they won Game 1 in Triple overtime. Can you hear the excitement in my voice. 

WOOT. WOOT.

Crinkly Biscoff Toffee Cookies

adapted from thecafesucrefarine.com

Ingredients

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar

1 cup Biscoff spread

1 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

1 8 ounce bag of Bits of Brickle chips

Instructions

Preheat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.

In a bowl with a paddle attachment, combine both sugars, Biscoff and butter and mix until fluffy. Add each egg one at a time, mixing until incorporated. Add Vanilla extract and just mix in.

Add flour mixture and mix until just combined. Add toffee bits and just mix in.

Scoop dough into 1 1/2 cookie scoop. Place dough onto sheet pans about 2 inches apart. Sprinkle cookies with TURNBINADO (raw) sugar. Bake for 10-11 minutes or until edges just turn brown. Cool for 5 minutes and transfer to a wiring cooling rack. Store in an airtight container or just start eating.

Nice firm cookie dough

You need the 2 inches apart on the sheet. The cookie does spread

A nice thin crispy cookie. Perfect for a party or watching Saturday nights' Hawks game

Declaration Day

Memorial Day was yesterday. We went to the cemetery with my Mom to plant flowers around my Dad's grave. The weather was crappy. We did not have any picnics scheduled for Monday, so it just worked.

My Husband also put flags in the front yard. He placed 405 flags in the yard this year. Even though, he did not serve in the military, he feels very patriotic about this. As people drove by, we got a few thumbs up and some wonderful comments. It really warms my heart to hear this. People taking a moment to slow down and say "THANKS." 

My family also suffered three losses in one day on Sunday. How do three people we know die in one day? It was really unbelievable. These were all separate incidences. One wake and funeral will be in Iowa, and the other two are local. My Mom is travelling to Iowa by herself, due to all of the other conflicts. Keep her in your thoughts. Life is very mysterious. Living on a roller coaster. My sisters and I also have heavy workloads right now. Focusing on what is necessary and immediate. 

I read about Memorial Day. What is it exactly. It was started around the 1860s. Many of the deceased of the Civil Was were not identified. There were no dog tags or next of kin notifications at that time. People felt is was very undignified not to give the deceased the proper respect in death. They declared that the last Monday in May would be Declaration Day. So, Happy Memorial Day just does not sit right with me.

My friends, Lynn and Nick welcomed home their son from Afghanistan. They are so happy to have Christopher home safely. This is why we put out flags and go visit my Dad. It is to thank everyone who has served and those who are no longer with us.

ONE Year Blogiversary

ONE YEAR...
WOW ... one year...TODAY

You can take certain events in your life and then measure what has changed. You always here people say that "Nothing ever Changes," I so disagree with that. "Isn't it funny how day by day, nothing changes but when you look back everything is different.." C.S. Lewis

My Blog has evolved, I feel it has gotten better. My Photo quality is improving, but it still needs work. I do like Banana Bread and Cookies. Writing a blog is a large amount of work, I credit people who write almost every day or even every week. I was thrilled when I got my first comment. I try very hard, but sometimes, time just slips away. It is funny that sometimes people find interesting tidbits in my life.

Clematis on the side of my house

My Sweets by Shayla business is also evolving and growing. I have had jobs every weekend since the beginning of March. I now have business cards that are very cool, a Facebook page and my website went online on May 11th. I actually feel REAL. I have been busting my a$$ to make this work. I still have a day job, catering has been cut way back. Sadly, also has my yoga program. That I really do not like. Happy Peaceful Shayla is such a wonderful thing for myself and everyone else. JUST ask my Husband....

I feel that writing this blog is what help to propel me into moving my Sweets business forward. I have always love to cook and bake. Now I can get paid to do this. It really is about more than that. I still search the internet for new recipes. I could make something different everyday if I had my way. Bringing smiles to peoples faces is what makes me the happiest. I really appreciate their gratitude.

As I review this past year. So many changes have happened. One sister got her Master's degree and found a job. Another sister went back to school to get a degree in interior design. And my other sister is moving on with her life and preparing her girls for college. My Mother is wonderful. She has evolved into her own person. She entertains and helps so many people. She is not the old widow who sits home all the time.

Should only have 1 candle

My Husband is happy that my business is evolving. He is always selling for me. Pushing my cookies and treats. He has tasted more cookies than he ever thought he could. He has also washed more dishes than he would ever dream of. He wishes I could sit with him on the sofa sometimes, and just rest.

"There are places I'll remember All my life though some have changed, Some forever not for better, Some have gone and some remain, All these places have their moments, With lovers and friends I still can recall, Some are dead and some are living, In my life I have loved them all." John Lennon. This is one a my favorite songs. It makes me sad and happy in the same moment. The world has changed so much in the past year. Very special people in my life are now gone. WE are always changing. Those people who leave make us sad  and yet we cherish others because they are gone.

I would like to thank everyone who reads my blog. I hope this coming year is even more interesting.

Super Corn flake Cookies

Throw everything in the bowl, Mix together and Refrigerate. And then Bake. These cookies are a mix of amazing tastes. Amp'd up cornflakes, with mini chocolate chips and mini marshmallows. Sweet, soft, gooey, crunchy, and chocolate. With Two sticks of Butter. What more could you want from life. These cookies are spreaders, just so you are aware. Not perfect little drops of dough. But their taste is just divine.

This recipe comes with two steps. Before you can proceed with the cookies,  you need to make the super Corn Flakes. To make this part of the recipe, it only takes a few minutes.You will have remaining Corn Flake mixture left over. I really think there are loads of uses for it. Throw it into another cookie. I used it a part of a yogurt parfait. Added a different dimension to my regular yogurt.

Corn Flake Crunch
Ingredients
5 cups cornflakes
1/2 cup instant milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted

Directions

Heat oven to 275 degrees
In a medium bowl, place cornflakes and crush them with your hands. Add milk powder, sugar and salt. Toss to mix. Add the melted butter and toss to coat. This will create small clusters.
Spread mixture on Silpat or Parchment paper on a sheet pan and bake for 20 minutes. They will look toasty and smell buttery. Remove from oven
Let the corn flake mixture cool completely before adding to the recipe or storing.

Corn Flake Cookies
adapted slightly from margaretinthecity.wordpress.com
Ingredients
16 tablespoons (2 sticks) butter, room temp
1 1/4 cups of granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg
1/2 teaspoon vanilla extract
1 3/4 cups of flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 cups Corn Flake Crunch
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows

Directions
Preheat oven to 350 degrees. Line baking sheets with Silpat or parchment paper. Set aside
Combine butter and sugars in a bowl of a stand mixer fitted with a paddle attachment and cream together for 3 minutes on medium high. Scrape down sides of the bowl. Add the egg and vanilla and beat for 7-8 minutes. VERY important. DO

Reduce speed to low add flour, baking powder, baking soda, and salt. Mix until just incorporated. Scrape down the sides. Add remaining ingredients and mix in by hand. ~~Place dough in the Refrigerator. I know, but if you want spreader cookies all your sheet, this is important. These are soft anyway.~~

Scoop out cookie dough. If you usually have 12 cookies on a sheet, on place 10. Bake for about 12 -13 minutes. They will puff, crackle and spread. Cool cookies for 5 minutes on the sheet pan before moving. Cool completely on a wire rack.

This dough was heavenly. I really try not to eat cookie dough. But I could not resist.

The melding of Corn flakes, Chocolate chips and Marshmallows. Oh so good

Edges are brown and centers are pale. Melting in your mouth

Oreo Cheesecake Bites

OMG ~~ these are fabulous. HOLY Cow. I could eat the whole pan. How can a dessert be bad with four packages of cream cheese and a whole package of Oreo's. ... Well, missing two or three.

This dessert went together easy, few ingredients and cut nicely. I made these for a charity event. I also dipped strawberries and made mini Boston Cream cakes. (another day for recipe). My friend Stephanie supplied the Gluten Free Brownies and Gluten Free Carrot Cake Bites. Everything was delicious and people ate all of them.

This dessert made a very full pan. I followed the instructions and used the 9 x 13 pan. I think next time, I will use a 10 x 14 pan. Not so thick, and many more pieces of heaven.

Oreo Cheesecake Bites

adapted by melskitchencafe.com

Ingredients

38 Oreo cookies, divided

1/4 cup (4 tablespoons) butter

4 package (8 ounces each cream cheese, softened

1 cup granulated sugar

1 cup sour cream or plain yogurt

1 teaspoon vanilla

4 large eggs

4 ounces semisweet chocolate

4 ounces white chocolate

Directions

Preheat the oven to 325 degrees.

Line a 9 x 13 pan with foil, with ends extending over sides. Finely crush 26 Oreo cookies. Melt butter, and then mix with crumbs. Press crumb mixture into the bottom of prepared pan.

In a large mixing bowl, with a paddle attachment, beat the cream cheese and sugar until well blended. Add sour cream and vanilla and mix. Add eggs, one at a time, and mix until just blended. Chop up remaining Oreo cookies. Add to batter, and gently fold in.

Oreo and Butter Crust

Oreo's and Cream Cheese

Lumps of loving goodness

This is a FULL pan

Bake the cheesecake for 38-42 minutes, or until sides are set and the center is almost set. Cool completely on a wire rack in the pan.

Just a bit toooo brown. Should have come out two minutes sooner

When the cheesecake is cooled completely, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake from the pan using the foil overhangs. Melt the chocolates, in separate bowls at 50% power in the microwave. Stirring frequently. Pour each chocolate into a ziploc bag and drizzle over the top of cheesecake. Cut into small pieces. AND serve.

I did dipped strawberries, mini Boston cream cakes and the Oreo bits. 

The dessert table was just packed with all kinds of delicious morsels

Digging the new dress and shoes. It was a fun night with my wonderful husband.

Hummingbird Cheesecakes

Hummingbird Cake. To coconut or not to coconut, that really is the question. My Mother has made Hummingbird Cake with Coconut from a Southern Living recipe for as long as I can remember. It was always perfect for a party. A three layer cake that tasted FABULOUS. Kind of like a crowning glory. Perfect in presentation. The cake could even be made the day before. If you had any problems, you put the cream cheese frosting on it, coated the sides with coconut or crushed pecans, and no one knew the difference.

So when I came across this recipe, I thought, nuggets of springtime love. 

Perfect for a shower or party

Hummingbird Cheesecakes
Adapted from mangoandpalmtrees.com
Make 5 dozen Mini muffins

Ingredients
Cake
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup granulated sugar
1/2 teaspoon cinnamon
2 large eggs, beaten
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup pureed pineapple
1/2 cup pureed bananas
1/2 cup finely chopped nuts

Cheesecake
8 oz cream cheese, room temperature
1/2 cup granulated sugar
3 large eggs
1/2 cup sour cream or plain yogurt
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
pinch of sea salt

Directions
Place a shallow roasting pan or baking sheet in the center of the oven's bottom rack, and pour enough hot water into the pan to come up 2 inches up the sides. (THIS keeps the cheesecakes from drying out or over browning.)
Preheat oven to 350 degrees.

To make the Hummingbird Cake batter, combine the flour, baking soda, salt, sugar, cinnamon in a mixing bowl and whisked together until evenly combined. Add the eggs and oil to the dry mixture. Stir until just combined. Add the vanilla, pineapple, bananas and nuts for the mixture. Stir to combine.

To make the Cheesecake batter, place cream cheese in a mixing bowl with a paddle attachment. Beat until smooth. Add the sugar, beat at medium speed for 3 minutes. Turn to low, and add the eggs one at a time. Add Sour cream or yogurt, the lemon juice, vanilla extract and salt. Increase speed to medium and blend for 3 minutes.

Line a mini muffin pan with liners. In the bottom of each cup, place 1 teaspoon of Hummingbird cake batter. Top with 2 teaspoons of cheesecake batter. DO NOT SWIRL.

Bake the cheesecakes for 15 minutes . Remove from the oven and cool in the pan for 5 more minutes. Then transfer the cheesecakes to a cooling rack.

Allow cheesecakes to cool completely. Garnish with a squirt of frosting, coconut, or nuts. Serve.

This was the first layer of the cake, placed in the mini muffin pans.

The roasting pan with the water underneath really was important. NONE of the cakes cracked.

Plain guy ~~ there is no Coconut in him

Shot of frosting on top

 I really liked these. Very light, perfect for Spring.